Cooking for LIFE, October 2018

Cooking for Life, Thumbprint Cookies

Thumb Print Cookies

Diego Aloy is from Miami, Florida. “I love cooking,” he says. “It’s my favorite thing to do in the whole world (besides video games and spending time with my family). I hope to one day become the best chef in the entire world.”

Ingredients:

1 cup unsalted butter, room temperature

3 oz. cream cheese, room temperature

1 cup of sugar

1 egg yolk

2 tsp. vanilla extract

2 cups all-purpose flour

Your choice of jelly or fruit preserves

Directions:

In a large mixing bowl, add the cream cheese, butter, and sugar. Use an electric mixer to mix the ingredients together. Add the vanilla, egg, and flour into the bowl and mix together.

Cover the bowl in plastic wrap and let it chill in the freezer for 30 to 60 minutes. Put some parchment paper over your baking trays and preheat your oven to 350°F 5 minutes before your cookies are finished chilling. With the dough, make small 1-inch dough balls and place onto the trays. (You should put 4 dough balls on each row, 3 if they comes out too big.)

Take a cup of water and either dip your thumb or the back of a knife in it to make small dents in the center of the dough balls. After making the dents, you can use jelly or fruit preserves to fill up the dents. (Use a teaspoon to scoop the jelly/fruit preserves.) Bake for 10 minutes or until set and then let it cool for 15 minutes. Enjoy!

Makes about 24 to 28 cookies.

August 2018, Cooking for LIFE

Cooking for Life

Sloppy Jeauxs

Here’s a recipe that takes just minutes to prepare and is sure to please the entire family.

Ingredients:


1 lb. lean ground beef or turkey

1 cup Seasoning Blend (onion, bell pepper, celery)

1 can diced tomatoes

2/3 cup BBQ sauce

½ cup + 1 Tbsp. water
1 tsp. garlic powder
¼ tsp. salt

2 tsp. all-purpose flour
Hamburger buns

smoked cheddar cheese

Diced purple Onion

Directions:

Brown ground beef and seasoning blend. Drain and return to pot. Stir in tomatoes, BBQ sauce, ½ cup water, garlic powder and salt. Bring to a boil. Reduce heat and simmer for 8 minutes.

In a small bowl, whisk together remaining 1 Tbsp. of water and flour. Add to meat mixture and stir until thoroughly combined. Bring mixture to a boil. Reduce heat and simmer for 2 minutes or until mixture has thickened.
Toast buns and top with meat mixture, diced onions and cheddar cheese. Enjoy!

Recipe submitted by Lori Layman, follow Lori on Facebook at Food Junkie!
Cooking for LIFE, February 2018

February Cooking for Life – Easy Crab Cakes

Cooking for life!

Do you have a favorite or “tried and true” recipe that you’d like to share? We would love to feature it right here! Send your recipe to Baton Rouge Christian Life Magazine and it may be chosen for publication in an upcoming issue. Send it to recipes@brclm.com.

Easy Crab CakEs

Recipe by Joanne Cismaru

These pan-fried crab cakes are fast, easy and delicious. Cook them as an appetizer or pair them with a green salad for a main course. In any case, they’re fantastic!

WHAT YOU’LL NEED:

12 oz. crab meat
1 egg
2 tsp. lemon juice
3 Tbsp. mayonnaise
1 tsp. Sriracha sauce
2 Tbsp. fresh chopped parsley
3 green onions, chopped
1/2 cup breadcrumbs
salt and pepper to taste
1 Tbsp. olive oil for frying

HOW TO MAKE IT:

Add all the ingredients (except the olive oil) in a bowl and gently mix together. Form the crab mixture into patties, depending on how big you want the patties to be. This recipe should make about 10.

In a skillet, heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, and cook until golden brown, about 5 minutes per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties. Serve with your favorite side dish.

Yields 12 servings.

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Cooking for LIFE, January 2018

Chicken Casserole

 

Cooking for life!

Do you have a favorite or “tried and true” recipe that you’d like to share? We would love to feature it right here! Send your recipe to Baton Rouge Christian Life Magazine and it may be chosen for publication in an upcoming issue. Send it to recipes@brclm.com.

ChiCken Casserole

Submitted by Charmaine Biossat
St. Jude the Apostle Church
Baton Rouge, Louisiana

WHAT YOU’LL NEED:

1 lb. boneless/skinless chicken breast (thighs)
1 can of cream of mushroom soup
1 can of green beans
1 can of corn
1 can of carrots
1 cup frozen onion mix
2 tbs. chopped garlic
Tony Chachere’s Creole Seasoning

HOW TO MAKE IT:

PREHEAT OVEN TO 350 degrees . Clean chicken and layer across bottom of baking dish. Drain cans of vegatables and put into large bowl. Add soup, onion mix, garlic and seasoning to taste. Mix all together and spoon onto top of chicken. Bake 45 minutes for 1 hour. Serves 4-6 Goes well with green salad and garlic French bread.

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Cooking for LIFE, December 2017

December Cooking for Life White Chicken Chili

Cooking for life!

Do you have a favorite or “tried and true” recipe that you’d like to share? We would love to feature it right here! Send your recipe to Baton Rouge Christian Life Magazine and it may be chosen for publication in an upcoming issue. Send it to recipes@brclm.com.

White ChiCken Chili

WHAT YOU’LL NEED:

  • 2 onions
    1 bell pepper
    4-5 celery stalks
    1 can cream of chicken soup
    2 cans Great Northern beans (drained)
    1 can chopped green chilis
    2 cans Shoepeg corn (drained)
    8 oz. sour cream
    16 oz Velveeta (cut in chunks)
    1 package McCormick White Chicken Chili seasoning packet

HOW TO MAKE IT:

Add everything into your broth in a chili pot or crock pot.

Bring to a slow boil.

Add Velveeta chunks.

Last add sour cream. Let simmer a while.

YUMMY STUFF! 

Yields 6 servings.

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Cooking for LIFE, November 2017

November Cooking for LIFE

 

Cooking for life!

Do you have a favorite or “tried and true” recipe that you’d like to share? We would love to feature it right here! Send your recipe to Baton Rouge Christian Life Magazine and it may be chosen for publication in an upcoming issue. Send it to recipes@brclm.com.

Southern Sweet PotatoeS

Anne Devillier Charpentier

Baton Rouge, LA

WHAT YOU’LL NEED:

  • 6 – 1 lb. cans of sweet potatoes
    1 C Sugar 1/4 C buttermilk
    1 – 8oz. package of cream cheese
    1 C Bourbon
    Marshmallows

Syrup Ingredients:   2 C Sugar 1/4 C Milk 1 Stick butter

HOW TO MAKE IT:

Heat potatoes in juice, drain, and mash.

Add sugar, buttermilk, bourbon and mix.

Add softened cream cheese to mixture.

Prepare syrup by boiling ingredients together until thick.

(Don’t let syrup get too thick.)

Pour syrup over mixture.

Mix well and place in casserole dish.

Sprinkle pecans on top and add marshmallows.

Bake at 3750 for 1 hour.

Serves up to 20.

(Note: Recipe works well without bourbon, too.)

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Cooking for LIFE, October 2017

Fresh Spinach Sandwiches

 

Cooking for life!

Do you have a favorite or “tried and true” recipe that you’d like to share? We would love to feature it right here! Send your recipe to Baton Rouge Christian Life Magazine and it may be chosen for publication in an upcoming issue. Send it to recipes@brclm.com.

Fresh spinach sandwiches

Barbara Beard, Greenwell Springs, La.                    Submitted by her family in loving memory.

WHAT YOU’LL NEED:

  • 1 1/2 pounds fresh spinach
  • 3/4 cup mayonnaise
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 12 slices of white or wheat bread
  • 1/2 pound bacon, cooked and crumbled

HOW TO MAKE IT:

Remove stems from spinach; wash leaves thoroughly. Drain; finely chop, and set aside.

Combine mayonnaise, pepper and garlic salt; stir well. Lightly toast bread, if desired.

Spread mayonnaise mixture evenly over each slice of bread.

Top half of slices with spinach and bacon; place remaining slices of bread, mayonnaise mixture side down, over spinach mixture to make a sandwich.

Cut into halves or wedges; secure with wooden picks.

Yields 6 servings.

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Cooking for LIFE, Septermber 2017

Quick & Easy Kid Kabobs

Do you have a favorite or “tried and true” recipe that you’d like to share? We would love to feature it right here! send your recipe to Baton Rouge Christian Life Magazine and it may be chosen for publication in a coming issue. Send it to recipes@brclm.com.

Quick & Easy kid kabobs

Now that the kids are back in school, you need to have something quick and easy for those after-school snacks. Here’s a recipe they can follow themselves, and just about anything in your pantry will work as ingredients. Here’s one for veggie, fruit and cheese kabobs, but you can be creative and add chicken, turkey, pita slices, etc.

WHAT YOU’LL NEED:

  • 12 strawberry halves
  • 12 cucumber slices
  • 18 cubes cheese (cheddar, pepper jack, etc.)
  • 12 cherry tomatoes
  • 1 small can pineapple chunks
  • 6 wooden skewers

HOW TO MAKE IT:

It’s simple!  Take the skewers and alternate your ingredients – for example, 2 slices of cucumber, 2 strawberry halves, 3 cheese cubes, 2 tomatoes, and 2 pineapples chunks.  

Let your kids get creative1

Makes 6 skewers

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