Category Archives: Recipes

Melanie Maxwell’s Christmas “Pick” Recipe

Now that we’re onto another second sister-in-law recipe, you may have figured out what we’re doing. A blog reader requested the sisters-in-law favorite Christmas recipes! So, we’re working on fulfilling that. 

Melanie’s Christmas pick is actually our favorite cinnamon roll. 

We use a basic roll dough, which is one that has been previously posted on the blog, but I’ll post it again.

Recently I oversaw the making of these cinnamon with Nathan and Melanie’s kids so we could document it for the blog. The kids really did pretty much all of the work. These are awesome cinnamon rolls.

Maxwell’s Favorite Cinnamon Rolls
(if you want to see the step-by-step instructions,
this is the link to our Light and Fluffy Rolls
which is what we used)

1 1/2 Tablespoons (heaping) yeast
1 Tablespoon sugar
3/4 cups warm water (100-110º)
1/4 cup butter
1/2 cup milk
6 TB. honey or granulated sugar
1 egg room temperature (Put egg in bowl with hot water to warm it for a couple minutes.)
1 teaspoon salt
1 Tablespoon dough enhancer (optional)
4 1/3 cups flour – white or wheat or a mixture (This is measured by scooping the flour into the measuring cup and leveling it off with a knife.)

Filling:
melted butter
3/4 cup brown sugar
2 tsp. cinnamon

Step #1: Heat water to 100-110º. Pour warm water into a mixing bowl. Add yeast and sugar. Gently mix together with a spatula and let proof for 5 minutes.

Step #2: In saucepan, melt better. Then add milk and honey until warm.

Step #3: Pour the milk+honey+butter mixture into the yeast mixture.

Step #4: Turn mixer on, and add egg, salt, dough enhancer, and a cup or two of flour. Finish adding the rest of the flour and knead for 7 minutes.

Step #5: Place dough in oiled bowl, cover loosely with plastic wrap, then put in oven at 120º to rise for an hour. I heat the oven up to 180º and then leave the door open until the temperature drops.

Let rise until doubled (about an hour). Lightly flour hands and top of dough as often as needed. The dough might be slightly sticky. 

Step #6: Punch dough down. Divide into thirds. Roll one portion out. A key is not to make it too tall. Otherwise, your rolls will be huge. Brush with melted butter. Then, sprinkle on 1/3 of the brown sugar + cinnamon mixture. Tightly roll up, and then cut (we use floss).  Put in a greased pan. Let rise until doubled (I put ours in a warm oven). Take out of oven, preheat to 375º, and then return rolls to oven and bake until golden brown (around 15 minutes). Do not over bake! Frost with your favorite frosting recipe. Ours is a standard Betty Crocker buttercream icing. 

We use dental floss (not flavored, lol) to cut the cinnamon rolls,
and it works beautifully.
This is about how tall you would want it.
Drew brushed on the butter.
Benji adding his approval.
Before we baked them
The final product
100% kid approved

“Butter and honey shall he eat, that he may know
to refuse the evil, and choose the good.”
Isaiah 7:15

Cherry Tart

Do remember our Austrian blog friend who sent us a cherry stoner (see this post)? She also sent us her favorite cherry tart recipe, which we wanted to try out with the cherries we stoned and froze. We usually make pies, cobblers, and crisps with fruit, but we hadn’t made a tart before so it was fun to try something new.

We served this dessert recently when we had weekend guests. We all agreed. It is delicious.

Cherry Tart

1/2 cup butter, room temperature
1 cup all purpose flour
1 teaspoon baking powder
3/4 cup sugar
3 eggs, room temperature
1 lb. cherries

Beat butter with hand mixer until fluffy. Then beat in eggs, one at a time. Beat in sugar. Continue until everything is really fluffy. Then fold in flour with baking powder. Mix only until everything is combined.

Pour into baking dish. (I use a round one about 9 inch diameter). Then let the cherries sink in. You can use even more than 1 pound of cherries. Bake at 350° until golden brown. Serve warm or cold, with or without vanilla ice cream. It’s delicious!

“My soul shall be satisfied as with marrow and fatness;
and my mouth shall praise thee with joyful lips” (Psalm 63:5).

Happy First Day of Autumn!

Y’all, I’m so excited! Today is the first day of autumn. Here in Kansas, this season means crisp temperatures, sunsets painted of pinks and oranges, vibrant hues of red, orange, and yellow leaves, and more time spent outdoors. As I stepped outside last night, I breathed in deeply. It’s that unmistakable autumn smell of someone burning leaves. I praise the Lord for His amazing gift of seasons. “Blessed be the name of God for ever and ever: for wisdom and might are his: And he changeth the times and the seasons … ” (Daniel 2:19-20).

I’m deep in editing my new book. I am grateful for your prayers as I press toward the end. God has been abundantly gracious to me during this busy season!

With autumn also comes cozy times of baking. Why not spend one-on-one time with a little and bake chocolate chip cookies together?

Love,
Sarah

The Best Chocolate Chip Cookie

Yields: 20-22 cookies

3/4 cup butter (room temperature)
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg (room temperature)
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips

Heat oven to 350°. Beat room temperature butter for 1 min. Then add brown sugar and cream with butter until light and fluffy. Then add milk and vanilla. Beat at medium speed until well blended. Beat in egg. Combine flour, salt, and baking soda in a separate bowl and then mix into butter-sugar mixture until just blended. Stir in chocolate chips. Drop dough by spoonfuls onto ungreased cookie sheets.

Bake 7-12 minutes until the desired doneness. Cool on cookie sheets for 2 minutes before removing to cooling racks. Enjoy!

“And God said, Let there be lights in the firmament of the heaven to
divide the day from the night; and let them be for signs, and for
seasons, and for days, and years.”
Genesis 1:14

Teri’s Favorite Chicken in Chipped Beef

We wanted to share with you a super simple chicken dish our family enjoys.

Teri’s Favorite Chicken in Chipped Beef

2 pkgs. 2 ounces each chipped beef (we like Carl Buddig brand)
6 medium-size chicken breasts
1 – 10 3/4 oz. can cream of mushroom soup
1 cup sour cream
salt and pepper

Line a large, shallow buttered baking dish with the chipped beef and then place the chicken on top. Salt and pepper the chicken. Mix cream of mushroom soup and sour cream (leave the soup condensed: do not add water or milk). Spread with the soup-sour cream mixture and bake uncovered, in a 300-degree oven for 2 1/2 to 3 hours.

In the pictures below, we doubled the recipe.

Begin by laying the beef on the bottom of the pan.

Place chicken on top.

Salt and pepper the chicken.

Mix cream of mushroom soup and sour cream together.

Spread on top of the chicken.

Enjoy!

“In thee, O LORD, do I put my trust;
let me never be ashamed:
deliver me in thy righteousness.”
Psalm 31:1

Garden in a Glass

About four years ago because of the recommendation of a chiropractor, we began juicing. At that time we had good friends who had completed a month-long, juice-only fast. They were our resident experts on juicing and started us on a solid recipe that we have settled into.

We juice for nutrition. Steve researched juicers before we bought and we purchased an Omega juicer. It was $239 in February of 2014 from Amazon, and they are now $299. (The Amazon links in this post is Titus2’s Amazon affiliate link. See our Privacy Policy.)

With our Omega juicer, we juice, and it maintains its nutritional value for 3 days. Other juicing technology allows for bigger pieces to be put through the juicer, which means less chopping, but air is introduced into the juice. That means it needs to be consumed the day it is made.

We juice and drink it fresh for 3 days. The rest we freeze at juicing time in sandwich size ziplock bags with 10 ounces of juice in each one. Sarah researched freezing the juice and discovered that while some nutrition was lost in the freezing, it wasn’t much. The tradeoff was worth it to us because freezing allows us to juice once or twice a month in big batches. (Side note: we prefer the juice chilled, and we also like to drink it with a straw!)

Here is our juice recipe:

10 lbs carrots
7 lbs apples
1/2 bunch kale
1/2 bunch celery
1 cucumber
1 large golden beet
fingertip sized piece of ginger root

Isn’t that bowl of fruits and veggies beautiful? Do you juice? Want to share your recipes?

Trusting in Jesus,
Teri

“And God said, Let the earth bring forth grass, the herb yielding seed,
and the fruit tree yielding fruit after his kind, whose seed is in itself,
upon the earth: and it was so.”
Genesis 1:11

How We Flash Freeze Strawberries

We regularly use frozen strawberries in smoothies and yogurt. When they are in season, we buy 10 to 12 pounds at a time, for a great price, to flash freeze. Our frozen strawberries are less expensive than the ones we buy at the store, taste better, and have a firmer consistency.

The whole process is very simple:

  1. Wash and core strawberries.
  2. Cut into pieces (halves or quarters depending on what size you’d like to achieve.).
  3. Spread in a single layer on a cookie sheet with sides. We line ours with a baking mat to help with removal of the strawberries after freezing.
  4. Freeze until solid.
  5. Remove from cookie sheets and place in zip loc bags.
  6. Store in freezer until use.

Trusting in Jesus,
Teri

“And God said, Let the earth bring forth grass, the herb yielding seed,
and the fruit tree yielding fruit after his kind, whose seed is in itself,
upon the earth: and it was so.” (
Genesis 1:11)