Category Archives: Mennonite Girls Can Cook

Apple Blueberry Dump Cake

I saw this idea on a cooking show and wanted to see if it would work with some of my frozen fruit. It did turn out and those who ate it enjoyed it. Use whatever frozen fruit you might have. I had blueberries from our bush and apple slices from our tree.

Ingredients:

  • 1 quart frozen blueberries
  • 1 quart frozen apple slices
  • 1 box yellow cake mix
  • 3/4 cup oatmeal
  • 3/4 cup chopped nuts
  • 1/2 cup melted unsalted butter

Method:

  1. Preheat oven to 350 degrees.
  2. Dump frozen fruit in a prepared (greased)  9 x 13 or larger baking dish.
  3. Sprinkle cake mix evenly over the top of the fruit.
  4. Sprinkle oats evenly over the top of the cake mix.
  5. Sprinkle nuts evenly over the top of the oatmeal.
  6. Drizzle melted butter over the top as evenly as possible.
  7. Bake in 350 degree oven for 55-60 minutes.
  8. Cool slightly and serve with ice cream or whipped cream.

Blueberry Cobbler

We had a blueberry bush at our last home and I like to use the blueberries in some baking. This cobbler was a good addition to my blueberry recipes. You could also use frozen berries.

Blueberry Cobbler
Ingredients:

  • 12 tablespoons butter
  • 3 cups fresh blueberries
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1-1/2 cups flour
  • 2 teaspoons baking powder

Method:

  1. Preheat the oven to 375 degrees F.
  2. Melt 4 tablespoons of the butter and distribute evenly in your 8 inch square baking pan.
  3. Arrange the blueberries on top of the melted butter spreading evenly over bottom of pan.
  4. Mix 1/4 teaspoon of the salt with 1/4 cup of the sugar and sprinkle evenly over the blueberries.
  5. Melt the remaining 8 tablespoons of butter.
  6. Add some of the milk to temper the melted butter and then add the rest of the milk and egg to the butter and beat well.
  7. Mix the flour, baking powder, the remaining 1/2 cup sugar, and 1/2 teaspoon salt.
  8. Stir in the milk and egg mixture and beat until smooth.
  9. Drop the dough by spoonfuls evenly over the blueberries in the pan and spread carefully and evenly.
  10. Bake for 35 minutes or until a toothpick comes out clean.
  11. Let cool slightly then serve with ice cream or whipped cream.

You can serve this cake side up or berry side up.

Carnitas Enchilada Bake

This throw together casserole will work with a variety of leftover meat. We cooked a large portion of Carnitas (Pork Butt slow cooked with Mexican seasonings) and had lots of shredded pork leftover so we enjoyed this layered enchilada casserole.

Ingredients:

  • 1 large can green enchilada sauce (approx. 28 ounces)
  • 12 corn tortillas
  • 1 can of pinto beans (approx. 12 ounces)
  • 4 cups leftover meat shredded or chopped
  • 3 cups of grated Mexican blend cheese

Method:

  1. Preheat oven to 375 degrees F.
  2. Pour a thin layer of the enchilada sauce in the bottom of a 9×13 baking dish.
  3. Layer 6 of the corn tortillas on top of the sauce.
  4. Distribute the meat over the tortillas.
  5. Distribute the pinto beans over the meat.
  6. Pour the remaining sauce evenly over the meat and beans.
  7. Top this with 6 more corn tortillas and press down.
  8. Sprinkle the cheese evenly over the tortillas.
  9. Bake for 30-35 minutes until the cheese melts and mixture bubbles and is heated through.
  10. Serve hot with a side of greens.
  11. Refrigerate any leftovers.

 

I had a package of the mini street taco size of corn tortillas so I used 8 of them on top instead of 6 regular sized ones. If your family really enjoys cheese you can top with more than 3 cups and put an extra layer of cheese on the first layer of tortillas before you add the meat. You can use grated Cheddar or Jack Cheese instead of the Mexican blend.

 

A Call to Persevere

This was one of my posts on the Mennonite Girls Can Cook Blog for our Bread for the Journey from November of 2017. It still rings true. I’m reposting it here on my blog. It is a good reminder for me.

More and more it seems the world around me is choosing to come against the truth of God’s Word. Some of these voices, strong and bold, can confuse and mislead. Should I be silent. What should I do?

I need to go back each day to the one who is the Truth. I need to open the Word of God and with the help of the Holy Spirit read it and hide it in my heart. I need to test the very words that are coming from pulpits and be like the Bereans who searched the scriptures to make sure they were being taught what was true. I need to listen to teaching that is Biblically sound. I need to know that there are popular false teachers in my circles.

I need to be a disciple of Jesus, following him closely.

I need to meditate on passages like Psalm 19: 7-14,

The law of the Lord is perfect, restoring the soul;
The testimony of the Lord is sure, making wise the simple.
8 The precepts of the Lord are right, rejoicing the heart;
The commandment of the Lord is pure, enlightening the eyes.
9 The fear of the Lord is clean, enduring forever;
The judgments of the Lord are true; they are righteous altogether.
10 They are more desirable than gold, yes, than much fine gold;
Sweeter also than honey and the drippings of the honeycomb.
11 Moreover, by them Your servant is warned;
In keeping them there is great reward.
12 Who can discern his errors? Acquit me of hidden faults.
13 Also keep back Your servant from presumptuous sins;
Let them not rule over me;
Then I will be blameless,
And I shall be acquitted of great transgression.
14 Let the words of my mouth and the meditation of my heart
Be acceptable in Your sight,
O Lord, my rock and my Redeemer.

I’ll leave you with these verses from the book of Jude.
A Call to Persevere
17 But you must remember, beloved, the predictions of the apostles of our Lord Jesus Christ. 18 They said to you, “In the last time there will be scoffers, following their own ungodly passions.” 19 It is these who cause divisions, worldly people, devoid of the Spirit. 20 But you, beloved, building yourselves up in your most holy faith and praying in the Holy Spirit, 21 keep yourselves in the love of God, waiting for the mercy of our Lord Jesus Christ that leads to eternal life. 22 And have mercy on those who doubt; 23 save others by snatching them out of the fire; to others show mercy with fear, hating even the garment stained by the flesh.
Doxology24 Now to him who is able to keep you from stumbling and to present you blameless before the presence of his glory with great joy, 25 to the only God, our Savior, through Jesus Christ our Lord, be glory, majesty, dominion, and authority, before all time and now and forever. Amen.

Fancy Egg Scramble

We enjoyed this make-ahead breakfast dish years ago and I finally revived it for brunch more recently. Everyone enjoyed it.
Ingredients:
  • 1 cup diced ham
  • 1/4 cup chopped green onion (scallions)
  • 3 tablespoons butter
  • 12 eggs beaten
  • 1 6oz. can diced Green Chiles

Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup grated cheddar cheese

Method:

  1. Melt butter in heavy large skillet. Saute ham and green onions in butter.
  2. Add beaten eggs and diced green chiles.
  3. Mix ingredients and cook until eggs are just set. Remove from heat and prepare cheese sauce.
  4. Melt 2 tablespoons butter in heavy bottom pan.
  5. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
  6. Add the 2 cups of milk gradually and blend well. Cook to a gentle boil.
  7. Add the grated cheese and mix well until cheese is melted. Add the cheese sauce to the egg mixture and fold in till combined.
  8. Pour mixture into lightly greased 9×12 casserole dish.
  9. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
  10. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast.  Serves 6

Rustic Potato Salad

This Potato Salad is an easy and comforting side for any protein you choose to barbecue or bake. We’ve enjoyed it with hamburgers and smoked pork. Great for a picnic, potluck or barbecue.

Ingredients:

  • 1-1/2 pounds of small red potatoes
  • 4 eggs hard boiled
  • 2 stalks of celery, diced
  • 1/2 small white onion diced
  • 1/4-1/2 cup cooked bacon bits
  • 1 cup mayonnaise
  • 1 or 2 tablespoons prepared mustard
  • 1 handful chopped fresh parsley
  • Salt and Pepper to taste

Method:

  1. Boil unpeeled potatoes in salted water until fork tender, drain and chop into bite sized pieces and add into large bowl.
  2. Shell and dice the eggs and add to the potatoes.
  3. Add the diced celery and onion to the bowl.
  4. While the potatoes and eggs are still hot add the mayonnaise and mustard and mix well.
  5. Mix in the parsley.
  6. Add salt and pepper to taste.
  7. Cover and store in refrigerator until ready to serve.

Because you cook the potatoes in salted water you might not need too much extra salt for the finished product. I added a 1/4 teaspoon of salt and pepper to start and then tasted to see if it needed more.

One Skillet Steak for Two

This is a complete one-skillet meal for two that is satisfying. I found the idea in a magazine and I added my own twists to the recipe.

Ingredients:

  • 1 – (12 ounce) New York Strip steak
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons, plus 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine or any broth, divided
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 2 tablespoons shallots, finely chopped
  • 4 cups fresh baby spinach
  • 1/4 cup cream or half and half

Method:

  1. Season both sides of patted dry steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat a 9 inch cast-iron or stainless steel skillet over medium high heat.
  3. Rub seasoned steak with 2 teaspoons oil and cook, turning every 2 minutes, to desired doneness, about 7-11 minutes, depending on thickness of your steak.
  4. Transfer steak to a cutting board to rest.
  5. Heat remaining tablespoon oil and 1 tablespoon butter in the same pan adding 1/4 cup wine or broth slowly scrapping pan to de-glaze over medium high heat.
  6. Add mushrooms and cook, stirring occasionally, until browned, about 3-4 minutes.
  7. Add garlic 1/8 teaspoon salt and 1/8 teaspoon pepper.
  8. Continue to cook, stirring, for one minute.
  9. Transfer the mushrooms to a plate and cover to keep warm.
  10. Reduce heat to medium-low, add the shallots to the skillet and cook, stirring, until softened, 1-2 minutes.
  11. Add the other 1/4 cup wine or broth slowly.
  12. Add half the spinach and cook, stirring, until just wilted.
  13. Add remaining spinach and cook, stirring, until wilted.
  14. Add the cream, remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and cook for another 2 to 3 minutes until the cream has thickened slightly.
  15. Return the mushrooms to the skillet and stir them with the creamed spinach mixture.
  16. Remove from heat.
  17. Slice the steak and serve on top of the mushrooms and creamed spinach.
  18. Serves: 2

Tips: When I went to the grocery store boneless Rib-Eye steak was on sale at $5.00 less per pound than the New York Strip so I used it instead and it worked nicely. If you buy a small bag of baby spinach you can use the whole bag, dividing it in two. It wilts down significantly. Have all your ingredients ready and proportioned before you start to make the process work smoothly.

Ground Chicken Chili

This is an easy last minute recipe for a tasty chili if you have all the ingredients on hand.

Ingredients:

  • 1 pound ground chicken
  • 1/2 onion chopped
  • 2 tablespoons cooking oil of your choice
  • 1-28 ounce can of crushed tomatoes
  • 2 cans (15.5 ounces each) of white chili beans
  • 1 can (7 ounces) of diced green chiles
  • 2 cups frozen roasted corn kernels
  • 1 jalapeno chopped (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Toppings:

  • Avocado
  • Cilantro
  • Fresh tomatoes
  • Sour Cream
  • Grated cheese

Method:

  1. Heat dutch oven with the 2 tablespoons oil then add the onion and cook till transparent.
  2. Add the ground chicken and cook through.
  3. Add the cans of tomatoes, beans, chiles, plus the corn, jalapeno, cumin and chili powder.
  4. Bring all ingredients to a simmer and continue simmering for 15-30 minutes.
  5. Serve with toppings of cilantro, avocado, fresh tomatoes, green onions, sour cream and grated cheese.
  6. Serves: 4-6

You can omit any toppings you don’t enjoy. If you don’t have a source for roasted corn you can use any frozen corn.

Yogurt Pancakes

These were a nice change from regular pancakes made with yogurt instead of milk. We enjoyed them with a dollop of plain yogurt and pure maple syrup. Since childhood our family has enjoyed pancakes with sour cream and syrup. If you’ve never tried it you should. With these yogurt pancakes we used yogurt instead of sour cream and we enjoyed them.

Ingredients:

  • 1 cup flour
  • 2 tablespoons sugar
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla

Method:

  1. Combine flour, sugar, baking powder and salt.
  2. In separate bowl whisk together the yogurt, eggs, oil or butter and vanilla.
  3. Add the wet ingredients to the dry ingredients combining well.
  4. Heat pan to medium high to cook the pancakes with a combo of vegetable oil and butter.
  5. Use 1/3 cup measure to proportion the batter and end up with 8 uniform pancakes.
  6. Cook to a golden brown on one side and flip and cook the other side.
  7. Serve with your favorite toppings.

Yield: 8 pancakes

Double the recipe to serve more people.

Pass the Torch Hodgepodge

img807-001

It’s Hodgepodge time again and Joyce is celebrating Hodgepodge #500!! Congratulations to Joyce and Hodgepodgers everywhere. Click over to join in the fun.

1. Last time you drove/flew 500 miles (ish)? What’s a place you’d like to visit that lies approximately 500 miles from your current location? 

In December of 2022 we drove to Abbotsford, B.C. Via Bothell Washington and once we arrived in Abbotsford we drove on to Chilliwack with friends for our Mennonite Girls Can Cook Christmas party. That was just under 500 miles worth of driving.

It would be a nice vacation with Family to stay at Cannon Beach on the Oregon Coast for a few days and enjoy the sand and sea just beyond our doorstep. Cannon Beach is 500 miles from us.

2. Tell us about a time recently it felt like you were ‘racing against the clock’. 

Being retired and older I don’t race much. I have felt the need to clear out things and let things go before our kids have to sort through it all.

3. Have you ever attended any really large sporting events?

Yes!

What was your impression of the experience?  

We have enjoyed memorable experiences at some large sporting events. I attended my first Rose Bowl Game on January 2nd in 1967 (USC v. Purdue). The Rose Parade and Rose Bowl Game are always on New Year’s Day unless that day lands on a Sunday. When January 1st lands on a Sunday the parade and game are moved to Monday. My second Rose Bowl Game was in 1992 when Greg was a student at the University of Washington and the Huskies played at the Rose Bowl against Michigan. The Huskies won this game which made the experience very exciting.

img810

In 1984 the Summer Olympics were hosted by Los Angeles and we were able to get tickets to some rowing events at Lake Casitas. The most exciting part of these Olympic Games was the fact that my husband Greg was able to represent his company as an Olympic Torch Bearer!

img802

In 1994 our sons got tickets for World Cup games in Los Angeles and Stanford. The USA was hosting that year. The photo above was at the Rose Bowl for one of the games we attended.

Dan and I attended Brazil v Camaroon at Stanford Stadium. Attire was colorful and the party atmosphere was very lively. Both those countries know how to celebrate.

We were able to track down where the US team was staying and training and our sons met every player on the team and got all their autographs. That’s Alexi Lalas with our sons. That’s not a cigarette in his mouth.

When Dear and I were traveling with Josh and Laura in England in 2013, Josh got us tickets to a Manchester United game v. Crystal Palace at Old Trafford. That was a great time! Josh also made it into an Arsenal game on that trip.

The Superbowl, The Kentucky Derby, The World Series, FIFA World Cup, The Indianapolis 500, The Daytona 500, The Olympics, The Masters, Wimbledon, The Boston Marathon, March Madness, Tour de France, Monaco’s Grand Prix, The Open (golf), The Ryder Cup, The Stanley Cup Finals..of the events listed which would you most like to attend in person? Or maybe one that’s not listed? 

Fifa World Cup, it will be hosted by the USA/Canada/and Mexico in 2026.

4. Are you an iced tea drinker? If so, do you drink it year round, or only in the spring and summer months? Do you make your own or buy it bottled? Sweet or unsweet? Flavored? Lemon or no lemon? How about a Long Island Iced Tea? 

Not a usual for me. If I do have an iced tea it would be lightly sweetened with some fresh lemon squeeze or the last variety.

5. April 20th is Volunteer Recognition Day…do you volunteer in some way? Tell us about it. If not, tell us about a volunteer you appreciate. 

I volunteer at church under Women’s Ministry. I’m the branch leader of Hospitality serving the church family in planning, supplying, and carrying out fellowship opportunities involving the entire church body. Responsibilities include: Maintaining the kitchen and supplies. Helping with food serving and cleanup for church events like potlucks, Easter brunch, pie and praise, and funerals.

6. Insert your own random thought here. 

We celebrated our grandson’s 4th birthday this past Saturday. We had a T-Rex crash the party and we had a cute dinosaur and delicious dinosaur cake. If you want to see more of the surprise T-Rex entry click here.

I’ll be sharing more from JJ’s Dino-wonderful party on Friday.

Thanks for stopping by for #500!