Sweet and Tangy Meatballs

Sweet and Tangy Meatballs
Cook Time
Total Time
Course: Appetizer
Serves: 15-20 ppl
  • 2 16 oz bags frozen Italian cocktail meatballs
  • 1 10.5 oz jar Smuckers Low Sugar Apricot Preserves
  • 1 12 oz bottle chili sauce
  • 1 envelope Lipton Recipe Secrets Savory Herb & Garl
  1. Combine all ingredients together in a crock-pot and cook for about 2 hours on low until heated thoroughly and sauce is thick.
  2. Keep warm and serve in crock-pot.


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Baked Brie with Crumb and Nut Topping

Baked Brie with Crumb and Nut Topping
Prep Time
Cook Time
Total Time
Course: Appetizer
Serves: 6-8
  • 1 8 oz wheel of Brie
  • ¼ c brown sugar
  • 1 tbls all purpose flour
  • 2 tbls chopped nuts (walnuts, pecans, or macadamia nuts)
  • 1 tbls melted butter
  1. Preheat oven to 350 degrees.
  2. Using a sharp knife, slice off the thin rind on the top of the wheel of Brie.
  3. Place Brie in a shallow ovensafe baking dish or pie plate cut side up.
  4. In a small bowl, mix together brown sugar, flour, and chopped nuts. Add melted butter to form crumb topping.
  5. Sprinkle crumb topping on top of Brie and bake about 15 minutes, or until the cheese is slightly melted and topping is browned.
  6. Serve warm with Toasteds sesame and wheat crackers.


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White Chocolate Chip and Butterscotch Cookies

White Chocolate Chip and Butterscotch Cookies
Course: Dessert
  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1½ tsp vanilla extract
  • 1 sm pkg instant butterscotch pudding mix
  • 3 cups all purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips
  1. Preheat oven to 350º F.
  2. In a large bowl, cream butter and both sugars until smooth and creamy with a hand mixer.
  3. To creamed mixture add vanilla and eggs, one at a time, and beat well.
  4. Beat in butterscotch pudding mix, salt, baking soda, and flour, one cup at a time, until just combined.
  5. Stir in chocolate chips and with a cookie scoop, drop dough evenly onto a cookie sheet covered with parchment or Silpat® and bake for 9-10 minutes.
For a more butterscotch flavored cookie, use a large package of pudding mix and reduce granulated sugar by 2-3 tablespoons.
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Chicken Pot Pie

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Chicken Pot Pie
Course: Entree, Main
  • 1 lb. chicken breasts, cooked and pulled
  • 1 cup diced carrots
  • cup frozen green peas
  • cup frozen cut green beans
  • cup sliced celery
  • cup butter
  • cup chopped onion
  • cup all-purpose flour
  • 1 teaspoon salt
  • teaspoon black pepper
  • teaspoon celery seed
  • 2 cups chicken stock
  • cup milk
  • 1 egg white, slightly beaten
  • 2 (9 inch) unbaked pie crusts, thawed
  1. Preheat oven to 425 degrees F and pre-bake one of the crusts in a 9-inch pie pan until golden brown, making sure to pierce the crust with a fork.
  2. In a medium saucepan over medium heat, lightly sauté carrots in 1 tbls. butter. Add stock and boil for 10-15 minutes, until slightly tender. Remove from heat, drain (reserving cooking liquid) and set aside.
  3. Meanwhile, in a large sauté pan over medium heat, cook onions and celery in remaining butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in reserved cooking liquid and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. In a large bowl mix together cooked chicken, frozen vegetables, carrots, and thickened cooking liquid. At this point taste mixture and adjust seasonings as needed.
  5. Add mixture to pre-baked pie crust. Cover with unbaked top crust, seal edges, and cut away excess dough. Form excess dough into a ball, roll it out and cut into shapes to decorate top of crust if desired.
  6. Brush beaten egg white over entire crust. If you wish to add cutout shapes, place them on top of the brushed crust, making sure to also brush the top of the cutouts.
  7. Make 4 small slits in the top of the pie to allow steam to escape and bake for 30 to 35 minutes, or until top is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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White Chili

This recipe is for one of my friends who is getting married soon and is looking for good recipes to keep in her arsenal. If you have any that you would like to share, feel free to let me know and I will pass them along!

I love how the Lord allows a thing like food to bring people together and closer to Him as they fellowship together. It’s so great to see how as they learn together, mess up together-even in the kitchen, and do this crazy thing called life…He is there every step of the way. I am such a believer in the fact that God is not confined by the walls of a church, but that He desires to be involved in every area of our lives.

All that to say, here is your recipe!

White Chili
Serves: 12
  • ½ lb bacon, diced
  • 1 med. onion, diced
  • 3 cloves garlic, finely minced
  • 2 stalks celery, diced
  • 2 sm. cans green chilis, chopped
  • 1 lb. cooked chicken, shredded
  • 2 cans navy beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 2 tsp. cumin, ground
  • 1 tsp. coriander seed, ground
  • 2 tsp. oregano
  • 1-2 tsp. kosher salt
  • 1 tsp. cayenne pepper (adjust for desired level of heat)
  • 1 qt. chicken stock
  • ½ c. cold water mixed with 2 Tbsp. corn starch (see notes for slurry)
  1. In a sauté pan-over medium high heat-cook bacon until crispy. Add add diced onions, garlic, celery cooking until tender. Deglaze pan with ½ c. of chicken stock and transfer to a large Crock-Pot.
  2. Add chopped green chilies, chicken, rinsed beans and remaining chicken stock. If you want a "meatier" chili add less chicken stock.
  3. Stir in cumin, coriander, oregano, and cayenne pepper.
  4. Cook on low for 2-3 hours, adding cornstarch slurry during the last 20 minutes of cooking to thicken to desired consistency.
  5. Serve chili in a bowl. Garnish with any combination of cheese, cilantro, sour cream, diced jalapeño, or Tabasco chipotle hot sauce.

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