Aug 13 – Jul 14

1 Samuel 2:7 The Lord maketh poor, and maketh rich: he bringeth low, and lifteth up.

July: Felicia’s Favorites, Too!

A cookbook (by yours truly) to supplement therapy/medical costs & co-pays.

110 pages include: appetizer, soup/salad, side, main dish, breakfast, dessert and kid friendly recipes.

$10/each; shipping for 1 book = $2.50

$10/each; shipping for 1 book = $2.50

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Proverbs 18:20 A man’s belly shall be satisfied with the fruit of his mouth; and with the increase of his lips shall he be filled.

June’s Recipe: Simple yumminess – in-loo of summer time. Ahhhhh!

FRESH FRUIT

Ingredients & Directions:

Choose any fruit, ex.: watermelon, cantaloupe, or orange, etc. instead of a candy bar or chips for a refreshing, feel-good treat that is low on regret!

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Proverbs 1:7  The fear of the Lord is the beginning of knowledge: but fools despise wisdom and instruction.

May’s Recipe:         A healthy breakfast or snack that requires no heat from cranking the stove or oven.

Creamsicle Smoothie

Ingredients:
¾ cup frozen orange or tangerine concentrate
½ cup cold water
1 cup vanilla frozen yogurt
1 cup ice

Directions:
Blend 3/4 cup frozen orange or tangerine concentrate with 1/2 cup cold water and 1 cup vanilla frozen yogurt and 1 cup of ice.

[adapted from Food Network]

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Psalm 63:1 O God, thou art my God; early will I seek thee: my soul thirsteth for thee, my flesh longeth for thee in a dry and thirsty land, where no water is;

April’s Recipe: An easy treat.

STRAWBERRY PUDDING

Ingredients:
1 large (approx. 16 oz.) sweetened container Frozen Strawberries
1 small box Strawberry Jello
1 8-oz. container sour cream
3-4 cups milk (I used 4)
3 cups cool whip
1 box vanilla wafers
2 small boxes instant vanilla pudding

Directions:
In pot on stove (medium heat), mix strawberries until heated. Add strawberry jello, stir together. Let cool. In bowl, mix vanilla pudding and milk. Beat together. Stir in cool whip and sour cream. In rectangle casserole dish, layer vanilla wafers, then pudding mixture, next strawberries. Repeat layers until everything is used. Top with remaining cool whip.
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1 Timothy 6:8 And having food and raiment let us be therewith content.

March’s Recipe: A new ground beef casserole.

Southwest Ground Beef Casserole

Ingredients:

1 lb. lean ground beef
1 cup diced onion
¼ teaspoon red pepper flakes (optional)
1 teaspoon Montreal Steak seasoning
16oz. tomato sauce (or 8 oz. can tomato sauce + 1 can tomato soup)
1- 10oz. can of Diced Tomatoes and Green Chiles (for additional spice use Rotel)
1 ½ teaspoons dried oregano
1 teaspoon chili powder
2 cups frozen corn or 1 can Mexican corn, drained
2 oz. shredded Mexican 4 Cheese blend
1 ½ cups dried macaroni style pasta, cooked al dente
1 cup shredded Mexican 4 Cheese blend

 Directions:

Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray. In large skillet brown ground beef with onions and red pepper flakes (if desired). Season with steak seasoning. Add the tomato sauce, diced tomatoes, oregano, and chili powder. Simmer for 15-20 minutes. Add the corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted. Gently stir in the cooked pasta. Pour all into prepared casserole dish and top with shredded cheese. Bake for 20-30 minutes, or until browned and bubbly.

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Matthew 15:32 Then Jesus called his disciples unto him, and said, I have compassion on the multitude, because they continue with me now three days, and have nothing to eat: and I will not send them away fasting, lest they faint in the way.

February’s Recipe: A great no-sugar dessert!

COBBLER

Ingredients:
sugar-free yellow cake mix
12 oz. diet lemon-lime soda (I used Sierra Mist)
12-16 oz. fruit (I used frozen, unsweetened peaches)

Directions:
Preheat oven according to cake mix package. In bowl, mix cake and soda. In casserole dish put fruit covering entire bottom of dish. Pour cake mixture on top of fruit. Bake and enjoy!

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Proverbs 13:25 The righteous eateth to the satisfying of his soul: but the belly of the wicked shall want.

January’s Recipe: Unique spin, versatile food…

TACO PIZZA

Ingredients:
Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 pk. dry yeast
1 tablespoon + 2 teaspoons olive oil
1 cup water, lukewarm

Toppings:
1 can refried beans
1 can Mexican kernel corn
1 lb. ground beef
1 pk. taco seasoning
1/2 onion, chopped
2 cups shredded cheese, approx.

Directions:
Preheat oven to 400 degrees.

Crust: Lightly grease  baking/bread sheet pan (approx. 12 x 9 inch). Mix flour and salt together in a bowl. Stir in yeast. Make a well in mixture and add oil and water. Mix until a soft dough forms. Turn dough onto lightly floured surface. Knead for about 5 minutes. Pat dough out, fitting to baking sheet. Let rest 10 min. Bake 5-7 min.

Toppings: Brown ground beef in frying pan. Add chopped onion to beef. Add taco seasoning according to package directions and heat preference. Put refried beans on pizza dough. Next, add corn (drained). Then add beef mixture. Last put cheese on top. Bake for about 15 minutes – cook time may vary.

Serve with lettuce, tomato, sour cream, and/or salsa.

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Psalm 136:25 Who giveth food to all flesh: for his mercy endureth for ever.

August’s Recipe: Yummy in the tummy!

FALL DIP

Ingredients:
1 tub cool whip40140 1 small package vanilla pudding mix
1 can pumpkin (with or without spices)

Directions:
Mix all ingredients and done! Serve with graham crackers, nilla wafers, animal crackers, teddy grahams, fruit, etc.

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