Potluck (Recipes)

 

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clipart from World Arts Me

  O taste and see that the LORD is

good: blessed is the man that trusteth in him.

Psalm 34:8

Delicious

We all enjoy delicious food,

Makes us happy,fixes our mood.

It’s all about the juicy taste,

Doesn’t matter, where the food is placed.

We should consider,nutritional support,

46909431-happy-family-with-parents-and-children-cooking-in-kitchen-vector-cartoon-illustration
clipart from 123RF

We shall need it,if we engage in a sport.

Energy; food provides-plenty

Need a bit more, if we’re over twenty.

A great dish,we should all savor,

Eat slowly,as we taste the flavor.

Chose our very favorite cuisine,

Is it red? or is it green?

AnitaPoems.com

Welcome, to our POTLUCK….here we have tables filled with recipes…for Appetizers, Entrees, Side dishes, Casseroles, Salads, Desserts…and even Gluten free! As well as,a Holiday table. All recipes will have an indication of who or where…they are from.

Do you have a favorite recipe…that you make for your family…or like to cook with your kids…that you would like to share with us? If so, please send them to…mothersbeeofgoodchristianfaith@gmail.com or tweet us @mothersbeefaith…

*Note: Recipes will be updated at the beginning of every month and highlighted in…our monthly events blog posts.

Let us pray for these wonderful foods…meal time prayers you and your families can say…together. Please click here. You can also find more here.

Appetizer Table:

 Entree Table:

Side Dish Table:

Casserole Table:

Tuna Casserole: This recipe came from Mother’s Bee Of Good Christian Faith. The recipe idea…is based on the holiday favorite… Green Bean Casserole.

Ingredients:

1 12 oz. can Tuna in spring water (drained; brand of your choice. We use Chicken of the Sea)

3 12 oz.cans of whole green beans (drained; brand of your choice. We use our local brand Hill Country Fare)

1 10 1/2 oz.(10.5 oz) can of cream of mushroom soup (brand of your choice. We use Campbell’s Healthy Request)

1-1/4 C. Milk (or 1 soup can full…of your choice.We use Skim Milk.)

1-1/2 C. (you can add more…if you like) Shredded Mozzarella cheese (brand of your choice. We use H-E-B Mozzarella Fancy Shredded Cheese)

2 16 oz. packages of noodles (brand and type of your choice. It is suggested that a wider or longer type is used. We use the H-E-B extra wide egg noodles)

To taste; your favorite pepper

1 6 oz. container French’s french fried onions (flavor of your choice. We use original) or you’re welcome to make your own click here or here.

You will also need a 13×9 casserole dish, a 4-6 quart pot (to cook the noodles in), a 2 C.measuring cup, a medium to large mixing bowl, a mixing spoon (or spoonula), some cooking spray and a Pasta Fork.

You will need to Preheat your oven to 350°f and spray your casserole dish with cooking spray(to help prevent the noodles and cheese from sticking). Cook noodles (by following package instructions) until Al-Dente. In the meantime; you can open and drain tuna and all cans of; green beans. Then, In your mixing bowl mix together tuna, green beans, pepper, cream of mushroom soup and milk. Set this aside; once the noodles have been cooked and drained layer them evenly in your casserole dish. Now; it’s time to layer your tuna sauce mixture over the noodles. Next; layer the cheese place in oven and cook for 20 minutes or until cheese is completely melted. After that; spread the fried onions (as much as you desire) and cook for an additional 5-10 minutes or until onions are to the crispness desired. Lastly; plate some up and ENJOY!

Makes: about 8-10 1 cup servings. 

***********************************************************************

Loaded Chicken and Potatoes Casserole: This recipe is from: StockPilingMoms. You can click here for the original recipe site.Sent in by: The sender chose not to have their name listed.

Ingredients:

*1 lb boneless chicken breasts, cubed (brand of your choice. We use Tyson Natural Fresh Boneless Chicken )

*6-8 medium skin on red potatoes, cut in cubes (brand of your choice. We use Cal Red)

*1/3 c olive oil (brand of your choice. We use HEB Organics Extra Virgin Olive Oil)

*1 tsp salt

*1/2 tsp black pepper

*1 Tbsp paprika

*2 Tbsp garlic powder

*2 Tbsp hot sauce (brand of your choice. We use Franks RedHot Original Hot Cayenne Pepper Sauce)

*2 c fiesta cheese(brand your choice.We use HEB Mexican Blend Fancy Shredded )

*1 c crumbled bacon (brand of your choice. We use HEB Center Cut Mesquite and Hickory Smoked Bacon)

*1 c diced green onion

Instructions:

1. Preheat oven to 400 degrees

2. Spray 13×9″ baking dish with cooking spray

3. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce

4. Add cubed potatoes and chicken stir to coat

5. Carefully scoop the potatoes and chicken into a prepared baking dish

6. Bake the potatoes and chicken for 55-60 minutes stirring  every 20 minutes, until cooked through, crispy, and brown on the outside

7. While the potatoes are cooking, fry your bacon (about 1/2 a pound)

8. Once the potatoes and chicken are fully cooked, remove from oven

9. Top the cooked potatoes with cheese, bacon, and green onion

10. Return the casserole to the oven and bake for about 5 minutes or until cheese is melted

11. Enjoy and you  can serve with sour cream or ranch dressing, if desired

Serves: 6-8 

 

 Salad Table:

Dessert Table:

Easy Chocolate Cheesecake: This recipe is from: Chef in Training. You can click here for the original recipe site. This recipe was on their 50 Amazing Oreo Desserts which can be found here.Sent in by: Sarah Cortes. This recipe is great for National Oreo Cookie Day  or National Chocolate Caramel Day.

Ingredients:

3 (8 oz.)blocks Cream Cheese (softened)  (brand of your choice. We use H-E-B Organics Cream Cheese Brick)

1 can Sweetened Condensed Milk (brand of your choice. We use Nestle Carnation Sweetened Condensed Milk or you can make your own here.)

1-1/2 cups Chocolate Chips (brand of your choice. We use Nestle Toll House Semi-Sweet Chocolate Morsels.)

Oreo Pie Crusts (We use Nabisco Oreo Pie Crusts 6 oz. You can make your own here.)

Directions:

Melt chocolate chips with 1 Tbsp. oil in the microwave for 1-1/2 minutes until melted, making sure to stir every 30 seconds. Then, add melted chocolate to softened cream cheese and sweetened condensed milk and beat until well blended. Next, pour equal amounts into the two oreo pie crusts and refrigerate until set. Last, you can garnish with chocolate chips, whipped cream, chocolate and caramel syrup or crushed Oreos. ENJOY!

Gluten Free:

Breakfast Table: 

Chocolate Griddle Cakes: This recipe came from: Gourmet.You can click here for the original recipe site and  here for more recipes from: Gourmet.Sent in by: Tillie Cortes.This recipe is great for Valentine’s Day.

Ingredients:

1/2 cup Dutch-processed unsweetened cocoa powder (brand of your choice. We use Bensdorp Dutch-Process Cocoa from King Arthur flour)

1 1/4 cups all-purpose flour (brand of your choice. We use King Arthur all-purpose flour)

1 cup sugar (brand of your choice. We use H-E-B Organics Pure Cane Sugar)

1/2 Tsp. baking soda (brand of your choice. We use Bob’s Red Mill baking soda)

1/8  Tsp. salt (brand of your choice. We use Morton Natural All-purpose Sea Salt)

2 whole large eggs (brand of your choice. We use Central Market Organics Cage Free Brown Jumbo Eggs)

1 large yolk

3/4 cup buttermilk (brand of your choice. We use H‑E‑B Low Fat Cultured 1% Milkfat Buttermilk)

1/4 cup vegetable oil (brand of your choice. We use Hill Country Fare 100% Pure Vegetable Oil)

1 Tsp. Vanilla (brand of your choice. We use Central Market Organics Pure Vanilla Extract)

Unsalted butter (brand of your choice. We use H-E-B Organics Unsalted Butter)

Directions:

1. Sift together cocoa, flour, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.

2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.

3. Working in batches of 2 or 3, pour 1/4 cup of batter per cake onto hot griddle; cook until bubbles appear on the surface, 1 to 2 minutes. Flip cakes over with a large spatula; cook until the tops spring back when pressed gently, about a 1 minute more.

4. Transfer to a plate and cover loosely with foil to keep warm.Add 1/2 Tsp of butter to griddle between batches.

ENJOY! 

5. Serves: 4          

Total Time: 30 min.

 

Brunch Table:

Luncheon Table:

Crockpot Meals: 

Holiday Table:

This table will offer recipes for current

 season holidays first.

            

 

 

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