Becoming More Than Just a Good Bible Study Girl

We kicked off our bible study on Saturday.

This is our 7th book over the last 5 years.

I am really excited about this book.

It was just released on October 1.

We have 4 new people who have joined our group.
Make that 5 including baby Lillian.

To get the low down on our group, click here.

Bible Study aka ....

Knitting group.. quilting group... we are really none of those things... We are really a Christian Book Club... or just friends hanging out once a month and the book is a guideline for discussion We are going into our 5th year We are reading a book called "Captivating" by John and Stasi Ellredge. The rules are this... There ARE NO RULES... We meet once a month discussing a chapter per month. If you didn't read the chapter, we still want to see you It's not about making someone feel guilty because they didn't read a chapter We all get busy, LIFE HAPPENS.. but it is just great to take a couple hours once a month to get together and catch up Since we've started, we had 2 weddings, 1 baby, 1 new pregnancy, and meet 4 new friends. I hope I am still talking about this 20 years from now. Heck, we might take up knitting or quilting by then...

Caprese Portobello Mushroom

Just Add Mushrooms

Caprese Mushroom

I adapted it from a couple recipes.  You can use whatever mozzarella cheese you have on hand.  I used Ciliegene mozzarella (means cherry size) as I always keep some form of cherry sized mozzarella as well as cherry tomatoes on hand for a quick snack.  There is not really exact measurements, you can add as much or as little as you want.  Think of it as making a pizza, you do not have to be exact with your ingredients.  You can use whatever you have on hand as well, like onions and garlic. 

Ingredients

• Portobello Mushrooms - how many you plan to cook.  I made only one
• Handful Cherry or Grape Tomatoes
• Handful Ciliegene Mozzarella - or grated mozzarella or slices fresh mozzarella 
• Olive Oil or Avocado Oil - enough to coat mushrooms/tomatoes
• Worcestershire Sauce - couple splashes
• Balsamic Vinegar and Fresh Basil to garnish

Directions

• Preheat oven to 375. 
• Remove the stem and the "gills" from the mushrooms.
• Brush both front and back with olive oil (I used avocado oil as that is my go to).
• Brush both front and back with a small drizzle of worcestershire sauce.
• Sprinkle both sides with salt and pepper.
• Place on a pan sprayed with cooking spray.
• Cut a handful of cherry/grape tomatoes in half.
• Toss tomatoes in oil, worcestershire sauce, salt and pepper. 
• Add the tomatoes to the pan next to the mushrooms.

Note: You do not have to roast the tomatoes.  You can add them later with the cheese. I just happen to love roasted tomatoes.

• Cook for 10 minutes. 
• While the mushrooms and tomatoes are cooking, prep your cheese. 
• If you didn't roast the tomatoes, go ahead and slice them now.  Toss in the oil, worcestershire, salt, and pepper. 
• I cut the "cherry" mozzarella balls in half.  You can use grated mozzarella, or if you have a large fresh mozzarella, just cut in slices.  There are not rules here. 
• Remove the mushrooms and tomatoes from the oven. 
• Add the cheese (and tomatoes if you didn't roast them).
• Place the mushrooms in the oven and Broil them for about 2-4 minutes for the cheese to heat up or melt. Fresh mozzarella doesn't melt the same as grated mozzarella.  You just want it to be warm and creamy.
• Remove from oven and drizzle with balsamic vinegar.  I used Nonna Pia's Balsamic Glaze with is more of a reduction because it's what I had in my pantry.   A little of the goes a long way. Use whatever balsamic you have. 
• Garnish with basil and serve immediately.

Cinnamon + Sugar Brioche Toast

Citrus Dill Salmon

Citrus Dill Salmon with Artichoke

This is my favorite salmon recipe. 
I buy my salmon from Aldi.  It's perfect  

Jalapeño Popper Deviled Eggs

Ingredients

• 2 Boiled Eggs
• 1 Tblsp Jalapeno Cream Cheese
• 3 Tblsp Mayo
• 1 Jalapeno - chopped
• 2 Slices Cooked Bacon
• 3 Tblsp Pepper Jack Cheese
• Smoked Paprika - Garnish

Directions

• Slice the eggs and remove the yolks
• Mash the yolks with a fork 
• Stir in mayo and cream cheese until smooth.  You can also use a mixer
• Add bacon, jalapeno and cheese until mixed well. 
• Scoop or pipe into the eggs whites
• Garnish with bacon, jalapeno and paprika.

Turkey Sausage Spaghetti

Turkey Sausage spaghetti

Ingredients

• 1 tblsp butter
• 1 tblsp avocado oil
• 1 box favorite pasta 
• 1 lb turkey sausage
• 1 23.5oz spaghetti sauce (I used Prego No Sugar) 
• 1 onion - chopped
• 1 pkg button mushrooms - chopped
• 1/4 cup red wine
•  

Directions

• Saute mushrooms in avocado oil, butter and red wine.  Remove from pan and set aside.
• Cook pasta per instructions.  Drain. 
• Add more avocado oil to pan. 
• Brown turkey sausage and onions until sausage is cooked through and onions are translucent.
• Drain grease from the meat.  
• Add in the mushrooms.
• Pour in sauce.
• Bring to a boil.
• Cook on low heat for about 30 minutes. 
• Server over your favorite pasta.  

 

Spicy Sausage Balls

 

I love sausage balls.  I've been making them for years. I think it's been at least 15-20 years.  These are one of many favorite appetizers served  for our Thanksgiving Eve gathering every year.

This recipe is a modification of the Jimmy Dean Sausage Cheese Ball Recipe.

Spicy Sausage Balls

Ingredients

• 1 - 16oz Jimmy Dean Regular Pork Sausage
• 1 - 16oz Jimmy Dean Hot Pork Sausage
• 1 1/2 cup bisquick
• 4 cups sharp cheddar cheese, grated
• 3/4 to 1 cup Pace Picante Sauce (medium) or your favorite chunky picante sauce

Directions

• Preheat oven 375 degrees. 
• Combine all ingredients I usually do the sausage and picante sauce first. I use my hands as this makes a lot so you need a big bowl.  Then, add the bisquick - about halfway through mixing it, I had the cheese.   
• Spray non stick cooking spray on a baking sheet. 
• Form into 1" balls. They don't really spread but will stick together if they are too close.
• Bake about 25-30 minutes.  Because of the sauce, they take a little more time to cook.

Note: If you want to control the heat, use 2 lbs of regular pork sausage and a mild picante sauce.

*** I've not been endorsed for product recommendations. These are my go to products for this recipe.

 

Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients
6 oz wide egg noodles
2 tbsp butter
1/3 cup yellow onion, diced
1/3 cup celery, diced
7 oz can tuna packed in water, drained well
1 - 10.5 oz can cream of celery
2 tbsp mayo (hellman's(
4 tbsp light sour cream
3 tbsp milk
1/4 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated
Topping of choice

Directions

1. Preheat oven 350. Spray a 7x11 baking dish with non stick spray.
2. Prepare egg noodles per the pkg instructions.  Slightly under cook them as they will bake in the over.  Drain well. Place them in the baking dish.
3. In a skillet over medium to medium high heat, melt butter, add the celery, saute a bit, then add the onions.  Cook until celery and onions are softened and almost translucent. Let cool, then place them in the baking dish with the noodles.
4. In a bowl, add cream of celery, mayo, sour cream, milk, salt and pepper.  Mix well.  
5. Then add the tuna and cheddar cheese.
6. Pour over the noodle mixture. 
7. Top with your favorite topping (fried onions, crushed crackers, breadcrumbs, etc)I used cracker crumbs from Savory Original Party Cracker mix.  It was delicious.

 

Bacon Jalapeño Popper Quiche

This recipe was adapted from Pioneer Woman's Cowboy Quiche. 

Pecan Cranberry Cream Cheese Squares

Pecan Cranberry Cream Cheese Squares

I recently attended a Williams Sonoma Technique class that featured their cranberry relish with apples and oranges. They made a recipe similar to this using yellow cake.  I pulled this recipe out from 2001.  As just cream cheese bars, they were good, but adding the cranberry relish makes them an awesome Thanksgiving and Christmas treat. 

Ingredients 
1/4 c brown sugar
1 pkg white cake mix

3/4 c finely chopped toasted pecans (or walnuts)

1/3 cup melted butter
1 - 8oz cream cheese
1 egg
1/4 cup sugar
1 1/2 tsp vanilla
4 oz cranberry sauce/relish 

Directions
1. Preheat oven 375. Grease 13x9 cake pan

2. Toast pecans in a pan over medium heat. As soon as they smell fragrant, remove from heat.3. In a bowl, mix brown sugar, pecans, cake mix and warm melted butter.
4. Save 1 1/4 cup of the mixture; pack the rest of the crumb mixture firmly but not too hard (or your crust will stick) in bottom of cake pan
4. Bake 8-10 minutes or until light color. Don't overcook. Let it cool.
5. Beat cream cheese, sugar, egg, and vanilla. Fold in cranberry sauce/relish. Spread on top of packed crumbs, then sprinkle the rest of the crumb mixture on top.
6. Bake for 25 minutes or until light golden.
7. Cut into squares.

Thanksgiving Cornbread Trifle

Thanksgiving Cornbread Trifle

Ingredients

I pkg cornbread mix, prepared per package instructions

1 16 oz frozen corn, thawed (or 2 cans of sweet corn, drained)

1 lb bacon, cooked and crumbled

1 red bell pepper, chopped

1 red onion, chopped

2 jalapenos, minced

2 cups sharp cheddar cheese, grated

1 cup ranch dressing

1/2 cup mayonnaise (I use Hellmans)

Directions

• Cook the cornbread per the instructions.  Use your favorite 
• Cut prepared cornbread into small chunks. (I cook the cornbread the day ahead and let it dry out)
•  Cook bacon, chop (crumble) and set aside (this can also be done a day ahead)
• Combine the bell pepper, red onions, jalapenos and corn together
• Combine mayo and ranch dressing (I use Hidden Valley ranch packet with buttermilk, not the bottle)
• Layer the trifle starting with cornbread, then the corn mixture, grated cheese, ranch dressing and bacon, repeat ending with ranch topped with bacon crumbles
•  Refrigerate 2 hours before serving (can be made a day ahead) 

Note: You can add tomatoes, black beans, etc to the corn mixture.

 

"Hash" Brown Spaghetti Squash

"Hash" Brown Spaghetti Squash

I love hash brown casserole.  I haven't always felt the same about spaghetti squash. This is a great recipe to start out with if you haven't really eaten spaghetti squash before. 

Ingredients
1 spaghetti squash - cooked
2 tbsp butter
1 small yellow onion, chopped
1/2 tsp red pepper flakes
1 tsp fresh thyme
1 cup light sour cream
1 cup cheddar cheese, shredded 

There are many ways to cook spaghetti squash.  If you have a way that works for you, use it. I found an awesome recipe.   You cut the squash in half (be careful, I just do it very slowly).  Scoop out the seeds.  Brush the halves with olive oil and salt/pepper.   Place on a pan and put it in the oven.  Set the temperature to 460 degrees.  (Do not preheat).   Cook until roasted.  Use a fork to scrape the insides "spaghetti" and put it in a buttered baking dish. 

Roasted Spaghetti Squash

Preheat oven to 375 degrees. 
 
Add the butter, onions, red pepper flakes and thyme in a pan cooking over medium heat.  Cook until the onions are translucent and almost brown in color. Salt and pepper to taste.

Add the onion mixture to the cooked spaghetti squash.  Add the sour cream and 3/4 cup of the cheese to the mixture. Stir it all together. Top with the remaining cheese and bake 15-20 minutes.

Hamburger Pie

This is a recipe that my stepmom made when I was growing up.

Ingredients
1 med onion, chopped
1 tbsp olive oil
1 tbsp butter
1 lb lean ground beef ( I used turkey italian  sausage)
salt/pepper
1/2 lb cooked green beans or 1 1/2 to 2 cups canned
1 10 1/2 ounce condensed tomato soup
5 to 6 med potatoes, cooked/mashed (prepare your favorite)
1/2 tsp salt (to taste)
1/2 tsp pepper
1/4 cup cheddar cheese, grated 

Heat oil and butter in a skillet over medium heat, cook chopped onion until tender and browned.  Add meat and seasonings; brown, stirring to break up. Drain off excess fat. Stir in beans and soup; transfer to a greased 9inch square baking dish.  Spoon mashed potatoes in mounds over the beef mixture. Top with cheddar cheese.  Bake at 350 for 30 minutes.
Serves 4 to 6

Ryan's Favorite Chicken Tenders

This recipe is from Hellman's back in 2001. 
My son loved this, and I loved them because they are baked not fried.

Ingredients
8 boneless, skinless chicken breast halves
1/2 cup Hellman's Light Mayo
1 1/4 cups Italian-seasoned dry bread crumbs

1. Cut chicken into strips
2. Brush chicken with mayo
3. Shake chicken and bread crumbs in a bag
4. Bake in 425 degree oven 15 minutes until golden brown and juice runs clear when pierced with a fork.

www.mayo.com

"Pizza Stuff" Baked Penne with Italian Sausage

Ryan's favorite

Ingredients
1 (12 oz) pkg dry penne pasta ( I use Barilla Protein Penne Pasta)
2 tsp olive oil
1 lb italian sausage
1 cup yellow onion, chopped
1/2 cup white wine
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes with garlic
1 (6 oz) can tomato paste
2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 350 degrees. 
2. Bring a large pot of water to boil.  Add pasta and cook per the directions (8 to 10 minutes)
3. Heat oil in a large, deep skillet. Place sausage and onion in the skillet. Cook over med high heat until evenly brown.  Drain excess fat. Pour in wine. Cook for 1 minute, stirring to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally.  Toss with cooked pasta. Place in a 9x13 baking dish. Sprinkle top with mozzarella. (I add it into the pasta as well)
4. Bake in a preheated oven for 20 minutes, or until cheese is melted.

Misty's Lemonade Cake

Cake:
11/3 cup granulated sugar
6 tbsp butter, softened
1 tbsp grated lemon rind
3 tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups buttermilk

Frosting:
2 tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla
8 oz 1/3 less fat cream cheese, cold
3 1/2 cups powdered sugar

Directions
1. Place first 5 ingredients in a large bowl, beat with mixer at med speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time beating well after each addition.
2. Combine flour, baking powder, salt, and baking soda stir w/ whisk. Add flour mixture and buttermilk, alternately to sugar mixture, beat well after each addition.
3. Pour batter into 2 (9 inch) cake pans coated with cooking spray, sharply tap pans once on counter to remove air bubbles. Bake 20 minutes or until wooden pick inserted into center comes clean.  Cool in pans 10 minutes on a wire rack, remove from pan, cool completely on wire tracks.

To Prepare Frosting:
1. Combine all ingredients but powdered sugar in a large bowl; beat with a mixer @ high speed until fluffy. Add powdered sugar and beat @ low speed just until blended (do not over beat) Chill 1 hour.
2. Place 1 cake layer on plate, spread with 1/2 c frosting. Place the 2nd cake layer on top.  Frost rest of cake. Store loosely covered in refrigerator.

Note: you may prepare the frosting before starting the cake since it has to chill for a hour

Jalapeno Pimento Cheese Okra Poppers

I love jalapeno poppers with cream cheese and wrapped in bacon. 

Love this play on them with okra. 

I did not make them as I have a chef currently staying in my house.  

 

This is an easy recipe that doesn't really require measurements as it depends on the number of okra you have.  You can make 2 or you can make 20. 

  

Preheat oven to 425 degrees.

Cut the okra in half - lengthwise. 

Scoop out the membranes and seeds.  

Using your favorite pimento cheese recipe, fill each okra with as much as you like.    

(We used Palmetto's Jalapeno Pimento Cheese because it was in the fridge) 

Wrap each okra popper with your favorite deli ham

(We used black forest)

Bake until okra are tender about 10 minutes

 

Crustless Chile Relleno Egg Bites

Starbucks Egg White & Red Pepper Egg Bites

My most favorite food of all time 

are these 

Sous Vide Egg White & Red Pepper Egg Bites 

from Starbucks.

I could eat them 

for every meal

every

 single

day

They are so good, but they are pricey at about $4.00!

These have inspired me

to make my own version.

I do not own a sous vide machine nor do I care to. 

I found several "sous vide" options

Cooking them in a mason jar in a water bath

(that scared me a little, vision glass shattering everywhere)

or

Cooking them in a water bath

by placing the muffin pan on a sheet pan with water

They look really pretty, but I didn't like the texture.

They were too mushy. 

So, I decided to take my favorite 

quiche-like, frittata-like recipe

 Chile Relleno Torta

that I blogged about it back in 2009

and 

make them into my own egg bites

These are not sous videed.

Crustless Chile Relleno Egg Bites

They don't look pretty but they sure are good!

The challenge is that they stick in the muffin pan.

This was my second attempt to make them.

I tried spraying cupcake liners with oil, 

but they still stuck in the pan

Back to the test kitchen on that

Below is the recipe.  

I use it for a base recipe.  

You can change up the cheeses or add other

 ingredients such as bell peppers, onion, spinach, etc

 

I added Italian Turkey Sausage 

I get this at Aldi.  

I

I love it as a ground beef replacement.

Ground turkey is just too bland.

 I use this in italian dishes, chili, tacos, etc.

It's a great ingredient for meal prepping.

If you do not have an Aldi grocery store near you, 

checkout Jennie-O's Turkey Sausage

Crustless Chile Relleno Egg Bites

Ingredients
1/2 lb. grated cheddar cheese
1/2 lb. grated pepper jack cheese
5 eggs
1/3 cup all-purpose flour
1 2/3 cup  half-and-half
1 - 4 oz. can of diced green chiles, drained
1/4 cup picante sauce
1/4 cup turkey sausage

Directions
Preheat oven to 350 degrees.
Mixed grated cheeses and spread evenly in buttered muffin pan.
Beat eggs with hand mixer, add flour slowly, and then beat in half-and-half. I beat until frothy as it makes the eggs fluffy.
If mixture is lumpy, strain it.
Pour egg mixture over cheeses in muffin pan.
Carefully spoon chiles & other add-ins over the surface, then spoon picante sauce over all.
Bake 25-30 minutes or until center is set. 
(I'd check at 20 minutes as some oven temperatures varies)

 

Fall is in the Air

Love this Trader Joe’s fall bouquet! It was only $6.00

It was awesome to see these pumpkins at Trader Joe’s this weekend. 

TJ’s is one of my favorites.

If I weren’t on my phone, I’d link you to some previous posts! 

It’s been over a year since I’ve blogged! 

It’s time for me to start again. 

I’ve had some exciting adventures so I will be sharing some fun things! 

I want to update, redesign, transform my blog! This means moving to a new platform which incurs some costs. Before I invest, I need to get back in the habit of posting regularly! 

So, stay tuned!!! 

I need to create a logo, 

I need to define my “brand”, etc! 

I might need your help! 

Love, Sandi