Category Archives: Recipes

Posts about recipes I have tried.

Meatless Monday : Watermelon Cake

Do you want a nice cool refreshing desert that is sure to please?Than you should give this watermelon cake a try. Everyone that I’ve served this cake to, has said they loved it.


I linked up with

Confessions of a Mother Runner


A Whisk & Two Wands

for meatless Monday.

Be sure to check out the other wonderful recipes.

I did use whipped cream just not in the picture.
I did use whipped cream just not in the picture.

You will need.
One seedless watermelon
Some heavy whipping cream or cool whip
One can of whipped cream optional
Berries of your choice
Sliced almonds optional

  1. Put your cake plate into the refrigerator, so it will be cold. This will help the whipped cream not to melt to quickly.
  2. Cut the ends off your watermelon, so it will be flat on both ends.image
  3. Now cut off the rinds, don’t worry if it’s not perfect the whipped cream will help cover slight imperfections. Please use a longer knife than I used this time. imageWhen I made this before I used a longer knife and it looked much better.image
  4. Now make sure you have it flat so it won’t look lopsided.
    Let it set for a few minutes so the some of the watermelon juicy will drain.
  5. Whip your whipped cream or just get your whipped topping out.
  6. Take a paper towel and dry your watermelon and place it on your cooled cake plate.image
  7. Now frost the watermelon with the whipped cream completely, just like you would a cake.image
  8. Arrange your berries on top and put the almonds on the sides.image
  9. To finish it use the can of whipped cream and go around the top of the cake and the bottom.image
  10. Quickly place it into the refrigerator until time to serve.
  11. Use a sharpe knife to cut your watermelon cake and serve, it’s sure to be loved, enjoy!imageimage

1 Corinthians 10:31

So, whether you eat or drink, or whatever you do, do all to the glory of God.

Sun-dried Tomato Salad


This is so easy to make and tastes great.

You will need

  • 1 ½ cup frozen corn
  • 1 ½ cup frozen peas
  • ½ red onion chopped
  • ½ cup or more chopped tomatoes
  • 3 green onions chopped
  • 2 Tablespoons chopped parsley
  • 2 Tablespoon chopped sundried tomatoes or more if you like
  • 3 Tablespoons lime juice
  • 2 Tablespoons vinegar
  • ½ teaspoons salt
  • ¼ teaspoon pepper
  • Your choice of lettuce


First defrost your frozen corn and peas; I defrost them by putting them in a colander under cool water.

Put them into your bowl with all the ingredients other than the lettuce.image Stir well , cover then refrigerate until ready to serve. It tastes better if you let it set for a while in the refrigerator.image

Stir and serve over your Lettuce. This is a wonderful side salad, you could add in some black bean also if you wanted, just remove some corn and peas then replace it with same amount of beans. Hope you give this recipe a try.image

Nutrition facts

  • Calories                                  85
  • Fat (g)                                       0.9
  • Saturated (g)                        0.1
  • Polyunsaturated (g)         0.3
  • Monounsaturated (g)      0.3
  • Trans (g)                                  0
  • Cholesterol (mg)                0
  • Sodium  (mg)                        340.3
  • Potassium (mg)                   248.8
  • Carbs (g)                                 18.2
  • Fiber (g)                                   3.7
  • Sugars (g)                                6.2
  • Protein (g)                               4.1
  • Vitamin  A%                           30.5%
  • Vitamin C %                           35.5%
  • Calcium %                               3.5%
  • Iron %                                        8%

You can find more meatless recipes here:

Philippians 4:6

do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God.


Creamy Cauliflower Soup

Creamy Cauliflower Soup

I love this soup. It’s sure to warm you up on cold days.

You will need

  • 4 cups vegetable broth
  • 1 head cauliflower separated into floweretsimage
  • 1 stalk celery chopped
  • 1 onion choppedimg_0123.jpeg
  • 1 Tablespoon lemon juice
  • ¼ cup flour
  • 1 ½ cups milk
  • Dash pepper, nutmeg
  • Salt to taste

Bring the broth to a boil add the cauliflower, celery, onion and lemon.img_0125.jpeg

Cover and cook about 20 minutes or until the cauliflower is done.

Take your potato masher and mash it till it’s pretty smooth.img_0128.jpeg

Now put the milk and flour into your shaker and shake till its mixed well.img_0131.jpeg

Slowly add to your soup while stirring.img_0138.jpeg Cook till thickened.img_0139.jpeg Add your pepper, nutmeg and salt than cook for a few more minutes and serve with a salad or sandwich or alone.img_0140.jpeg I’m sure you’ll love this soup, if you like cheese you can also add in some cheese with the pepper and nutmeg as well. Hope you enjoy this wonderful soup.img_0146.jpeg

Nutrition facts for one serving.

  • Calories                                      202
    • Fat (g)                                     1.7
    • Saturated (g)                      0.8
    • Polyunsaturated (g)        0.2
    • Monounsaturated ( g)    0.4
    • Trans(g)                                  0
    • Cholesterol (mg)               4.9
    • Sodium (mg)                         636.1
    • Potassium (mg)                   191.9
    • Carbs (g)                                  39.1
    • Fiber (g)                                    4.9
    • Sugars (g)                                 9.1
    • Protein (g)                               8.4
    • Vitamin A (%)                        10.3
    • Vitamin C (%)                        114.1
    • Calcium                                     11.6
    • Iron                                              12.6

You can find more meatless recipes here:

1 Corinthians 10:31

So, whether you eat or drink, or whatever you do, do all to the glory of God.


Grandma Ruby’s Fudge

Grandma Ruby’s Fudge

Do you want the best fudge around? Than you should try my Grandma’s, It just doesn’t feel like Christmas without it. She would make so much of it,the kitchen counters would be full of pans and boxes full of that amazing fudge. She gave it to everyone, believe me they were happy to receive it.IMG_20151215_085106

You will need

  • 4 cups sugar
  • ½ pound butter
  • 1- 12 ounce can evaporated milk
  • 2- 12 ounce packages of chocolate chips( any flavor)
  • 1-7 ounce marshmallow cream
  • 1 cup of nuts if you like
  • 1 teaspoon vanilla

First you need to butter the pan you are going to pour the fudge in after it’s cooked.IMG_20151215_084901

Now open your packages of chocolate chips and the marshmallow cream, because you’ll need to be able to add them quickly.

Next you need to put the sugar, butter and the evaporated milk into the pan.IMG_20151215_084529

You need to cook it on high heat stirring constantly until it reaches the soft ball stage.IMG_20151215_085706 A candy thermoter is a great help, it will ensure you cook it correctly.IMG_20151215_084646

After it reaches the soft ball stage remove the pan from heat. Now add the chocolate chips, marshmallow cream, nuts if you want and vanilla.IMG_20151215_085830

Now you stir vigorously.IMG_20151215_090312

Keep stirring.IMG_20151215_090557

Stir until it starts to lose its shine and your arm is so tired you don’t think you can stir anymore.IMG_20151215_090702

Pour into your buttered pan and let cool completely. Now you see all those who wouldn’t help stir want to come in and get a spoon full of what is left in the pan.IMG_20151215_091129

This will make about 4 pounds of fudge, enjoy.IMG_20151216_124108

If you want to share with others you love all you need to do, is after it’s completely cool, cut and wrap the fudge.IMG_20151216_124128

Then put it into some pretty packages and spread the joy.IMG_20151216_130134

Hope you try this fudge, I’m sure you’ll love it as we have been for years. You may have family and friends asking for it next year.

Psalm 34:8

Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him!


Lentil loaf a great substitute for meat loaf


I hope you all had a great Thanksgiving this year. Ours was wonderful we really enjoyed having so many friends and family share the day with us. It was a little hard to go shopping so early this year. I think we will have to miss the shopping next year, if it all starts that early again.

This is a recipe I have been making for years; I think you may like to try it. I love to make this in the cooler months of the year, my family likes me to serve this with mash potatoes and peas.

You will need:

  • 2 cups cooked lentils
  • ½ cup chopped onion
  • ½ cup chopped celeryIMG_20151103_153111
  • 2 eggs
  • 1 can evaporated milk
  • 1 ½ cups corn flakes, sometimes you need to add more
  • ½ teaspoon salt
  • ½ teaspoon sage
  • ½ cup chopped pecans ( optional)
  • 1 package onion soup mix ( optional)


For the sauce you will need:

  • ¼ cup catsup
  • 2 Tablespoons brown sugar
  • 1 teaspoon mustard

First you need to cook your lentils; one pound will make about 6 cups.

Next you will sauté onion and celery until the onion is done.IMG_20151103_153752

Now mix all ingredients except the corn flakes, stir well .IMG_20151103_154333Add in the corn flakes and stir well.IMG_20151103_154736

Put this mixture into your loaf pan and bake in your oven at 375o for 50 minutes. Remove for oven.IMG_20151103_155018

Mix the ingredients for the sauce and pour over your lentil loaf and return to oven for 10 minutes and let set for a few minutes before serving.IMG_20151103_182051

IMG_20151103_182301Cut and serve with whatever you like to serve with meat loaf. I think you will be surprised; this may become a recipe you make often..IMG_20151103_183244IMG_20151103_1832271 Corinthians 10:31          Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.