BERRY CRUMB PIE

Berry Crumb Pie

Ingredients for Crust:

1 1/3 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup margarine, melted

Ingredients for Filling:

1 1/2 cups sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries (or blackberries)
2/3 cup orange juice
1/2 cup water
1/3 cup granulated sugar
2 tablespoons cornstarch

Directions:

Preheat oven to 375 degrees F. Spray a 9-inch tart pan with removable bottom with vegetable cooking spray.

In a medium bowl, combine cracker crumbs, sugar and margarine. Mix well. Reserve 1/4 cup of crumb mixture and chill until ready to use.

Press remaining crumb mixture onto bottom and up sides of prepared pan. Bake crust until lightly golden, about 10 minutes. Transfer pan to a rack and cool completely.

To prepare filling, arrange berries over the bottom of prepared piecrust. In a small saucepan, combine orange juice, water, sugar and cornstarch. Mix well. Bring orange juice mixture to a boil over medium heat. Cook, stirring until thickened, about 5 minutes.

Spoon orange juice mixture evenly over berries. Refrigerate pie until set, about 50 minutes. Sprinkle with reserved crumb mixture just before serving.

"Wait patiently for the LORD. Be brave and courageous. Yes, wait patiently for the LORD." Psalm 27:14

CHOCOLATE GRAVY

Chocolate Gravy

Ingredients:

2 cups sugar
4 Tb cocoa
1 pinch salt
1 2/3 cup milk
1 tsp vanilla
2 Tb butter

Directions:

In a skillet, put sugar, cocoa, flour and salt. Add to that milk, vanilla and butter. Add salt. Add to that 1 2/3 cup milk, 1 tsp. vanilla and 2 Tablespoons butter. Cook and stir until mixture boils. Let it cool a little, but serve while still warm. Serve over biscuits or whatever.

"If you need wisdom…ask him, and he will gladly tell you." James 1:5

GREEN BEAN CASSEROLE

Green Bean Casserole

Ingredients:

1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions

Directions:

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. Serves 6.

"The sacrifices of God are a broken spirit; a broken and contrite heart, O God, thou will not despise." Psalm 51:17

SPICY BLACK BEAN & SAUSAGE STEW

Spicy Black Bean & Sausage Stew

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
4 ounces low-fat smoked sausage, cut into 1/4-inch piences
2 cloves garlic, minced
1 cup drained canned black beans, rinsed
3/4 cup undrained no-salt-added stewed tomatoes
1 1/2 teaspoons dried oregano leaves
3/4 teaspoon ground cumin
2 tablespoons minced fresh parsley
Hot pepper sauce, to taste
Hot cooked rice (optional)
Directions:

Heat oil in medium skillet over medium heat. Add onion, bell pepper and sausage. Cook and stir 3 to 4 minutes or until vegetables are tender. Add garlic; cook and stir 1 minute.

Stir in beans, tomatoes with juice, oregano and cumin, breaking up tomatoes into small chunks with spoon. Bring to a boil; reduce heat to low.

Cover and simmer 20 minutes, stirring occasionally. Stir in parsley and hot pepper sauce. Serve with hot cooked rice, if desired. Makes 2 servings.

"Patient endurance is what you need now, so you will continue to do God's will. Then you will receive all that he has promised." Hebrews 10:36

FUDGE BROWNIES

Fudge Brownies

Ingredientes for Brownies:

1/2 cup margarine or butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts (optional)
1/2 of chocolate glaze recipe

Ingredients for Glaze:

4 squares (4 ounces) semisweet chocolate, cut up
3 tablespoons margarine or butter
1 1/2 cups sifted powdered sugar

Directions for Brownies:

In a medium saucepan, melt margarine and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Beat LIGHTLY by hand just till combined. Stir in flour and 1/2 cup nuts. Spread batter into an 8x8x2-inch baking pan. Bake in a 350 degree oven for 30 minutes. Cool on a wire rack. Frost or glaze top. If desired, sprinkle with chopped nuts. Cut into bars. Makes 24.

Directions for Glaze:

In a small saucepan, melt chocolate and margarine or butter over low heat, stirring frequently. Remove from heat; stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water, if needed, to make of drizzling consistency. Spoon over brownies, allowing excess to drip down sides.

"The steps of the godly are directed by the LORD. He delights in every detail of their lives." Psalm 37:23

SKILLET GROUND BEEF AND NOODLES

Skillet Ground Beef and Noodles

Ingredients:

1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 small can corn, undrained (8 ounces)
8 ounces tomato sauce
1/4 cup sliced ripe olives
4 ounces noodles, uncooked
2 cups water
1 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese (shredded)

Directions:

Cook and stir ground beef, onion and green pepper in a large skillet until the meat is browned. Drain off the excess fat. Stir in undrained corn and remaining ingredients. Bring to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the noodles are tender, about 20 minutes. Serve hot. Serves 6.

BANANA PUDDING

Banana Pudding

Cover the bottom of a 9×13 pan with Pepperidge Farm Chessmen cookies. Cut up 5-6 nice size bananas and spread over cookies.

Mix together:

1 8oz and 1 3oz package of cream cheese (softened) and 1 can sweetened condensed milk.

Prepare one package of instant vanilla pudding according to package directions.

Mix the pudding and cream cheese mixture together. Fold in one small container of Cool Whip. Pour over cookies and bananas.

Garnish with toasted coconut.

Refrigerate.

EASY FRUIT SALAD

Fruit Salad

Ingredients: 

1 large can of fruit cocktail
2 cans of mandarin oranges
1 small container of sour cream
1 bag of coconut
1 bag of mini-marshmallows
1 small can of pineapples

Directions:

Drain everything and mix into bowl. Mix in 1/3 of coconut and marshmallows. Refrigerate.