12 Readers' Favorite Recipes

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1-Jean Purath's Chocolate Chip Cookies                              2-Lorriane Posthuma's Chocolate Chip Cookies
3-Kelly Knight's Chicken Alfredo Casserole                          4-Deborah Bayuszik Jone's Lasagna
5-Jeanne Black's Pumpkin Soup                                           6-Brenda Johnson's Ambrosia Delight
7-Nicole Hyatt's Sweet Potato Souffle                                   8-Herbie Woslager's Italian Sausage Penne
9-Marilyn Nutter's Apple French Toast                                  10-Sherry Swett's Banana Oatmeal Muffins
11-Brenda Weidenhammer’s WW French Bread                12--Gail's Easy Cinnamon Rolls

1--Jean Purath's Chocolate Chip Cookies
“I have made this recipe for over fifty years because everyone liked these cookies.”
1 C. Crisco, 1 C. white sugar, 1/2 C. brown sugar
2 eggs
2 C. flour, 1 tsp. Baking Soda, 1 tsp. salt (or less)
1 tsp. vanilla
1 C. Chocolate Chips, 1/2 C. chopped walnuts.
Beat Crisco and sugars together. Add eggs. Mix in flour, Soda and Salt. Stir in Chocolate Chips and Walnuts. Bake at 375 degrees for 8 to 10 minutes.

Jean is my sweet mother-in-law. She’s an avid reader who loves to knit, do cross stitch, and watch NASCAR...A neat lady!

2--Lorraine Posthuma’s Chocolate Chip Cookies
“This is my favorite cookie recipe because they are just so delicious, and I'm not the only one who says this!”
1 cup sugar, 1 cup brown sugar, 2/3 cup softened butter, 2/3 cup shortening
2 eggs, 2 tsp vanilla
3 cups flour, 1 tsp baking soda, 3/4 tsp salt
1 bag chocolate chips (12 oz)
Preheat oven to 350 degrees. Mix both sugars, butter, shortening, eggs and vanilla until smooth. Add the flour, baking soda, salt and chips. Mix until all ingredients until just combined. Use a tablespoon to scoop balls of dough. Place balls on cookie sheet one inch apart. Bake for 8 minutes. Enjoy!

Lorraine lives in Vienna, Austria with her husband Jason and two year old son Andreas. They’re in Austria as missionaries, specifically involved in anti-human trafficking ministry. I met Lorraine in Budapest when she was interning with her mission organization and was immediately impressed with her devotion. Please pray for her family! This is such an important and difficult area of ministry.

3--Kelly Knight’s Chicken Alfredo Casserole
with sun-dried tomatoes and artichoke hearts
“Why do I like it? Because it's delicious and a great recipe to make for larger groups.”
8 oz cooked penne or rotelli pasta
2 shallots, chopped (small onions), 1 clove garlic or more, 1 tbsp olive oil
2 boneless, skinless chjicken breasts,cut into bite sized pieces
1/4 cup white wine or broth, 1/4 cup chopped fresh basil, 1 small can sliced olives
1 tbsp Italian parsley, 1 (10 oz) carton alfredo sauce, 1/2 cup chopped sun dried tomatoes
1 small jar artichoke hearts, chopped; 1/3 cup milk, 1/2 cup grated parmesan cheese
Cook pasta and drain, then reserve. In a large skillet, cook shallots and garlic in hot oil. Add chicken and cook until done. Add wine or broth, basil and Italian parsley, cook another minute longer. If sun-dried tomatoes are not hydrated, place in hot water to plump up. In a large bowl, combine pasta, chicken mixture, olives , alfredo sauce, sun-dried tomatoes, 1/4 cup parmesan cheese, artichoke hearts, milk, salt and pepper. Put into a casserole dish. Sprinkle with remaining parmesan cheese. Cover with foil or lid. Bake at 350 for 15 or more minutes. Uncover and bake another 10-15 min. or until golden brown.
Why do I like it? Because it's delicious and a great recipe to make for larger groups.

Kelly was born and raised in Southern California, spent a year abroad in Hungary (where she met Gail!) and now lives in Washington, DC. Kelly was such a blessing in our small group when she was in Budapest with us...a neat young Christian woman!

4--Deborah Bayuszik Jone's Lasagna
"I love tomatoes! and cheese! and Italian food. Many years ago I lived in Italy and learned to love all kinds of Italian food."
10 oz of lasagne noodles, 2 lbs of lean beef (or pork and beef mixed), 1 tbsp of olive oil
1/2 cup chopped onion, 1 minced garlic clove, 1 cup of sliced mushrooms
1 can tomatoes (1 lb) mashed,
2 small cans pure tomato sauce or 1 can of tomato paste with same amt of water
1 lb of mozzarella cheese (grated or sliced thinly), 3 cups of ricotta cheese (or cottage cheese)
2 tbsp of parsley flakes, 2 tsp oregano, 2 tsp basil, ground pepper
(optional: one large spoonful of red wine), salt to taste, if you like
butter and parmesean cheese
Saute the onions and garlic in the olive oil, add meat and brown slowly. Add tomatoes and tomato sauce, mushrooms, and spices and wine. Simmer for about 30 minutes. Cook lasagne noodles in boiling salted water. Add a bit of olive oil to the water so they won't stick. Drain noodles and rinse with cold water
Arrange "casserole" in 13x9 baking dish, noodles first, then meat sauce, then cheeses. Repeat layers. Finish with noodles on top, dotted with butter and lots of parmesean cheese. Cover with aluminum foil and bake at 375 for about 30 minutes, uncover and bake another 15 minutes. Let stand 15 minutes before serving.

Deborah lives and works with her husband in Southern Spain. They skype often their 5 children and 5 grandchildren living on 3 continents. Deborah loves to cook and bake, read history, bird watch, and listen to classical music. Debbie and her husband have been on the mission field their entire lives in Costa Rica and Spain. They are special friends to Michael and me!

5--Jeanne Black's Pumpkin Soup
"This week my favorite recipe is pumpkin soup. I like it because it is different, delicious and quick. A friend actually created it so I have to give Beth the credit."
32oz of chicken broth
1 regular size can of pumpkin
1 medium onion
tsp of butter (more or less)
Sauté the onions in butter in a stock pot until clear. Stir in the chicken broth, then add the pumpkin stir till smooth and hot, then serve.
I sometimes serve with croutons on the side.

Jeanne lives in South Carolina with her husband and two very busy young sons. She loves pottery, folk art, trying new recipe, warm fires and the busyness of life (most days). She is thankful for her husband who loves the Lord, keeps her accountable and gives her the structure she needs.  Jeanne and her husband led a small group that my husband and I attended 10 years ago, and they are still special friends.

6--Brenda Johnson’s Ambrosia Delight
“Ambrosia Delight is my favorite dessert recipe because every ingredient can be eaten uncooked and alone but is much better in the mix!”
2 cups seedless Grapes, 1-20 oz. can Pineapple chunks, 1-10 oz. can Mandarin orange Segments (or cut oranges and/or Clementine’s), 1 small bag frozen strawberries (optional), ¾ - 1 cup Pecans halves, ¼ - ½ cup Walnut pieces/halves, 1 cup Coconut Flakes, 1 cup Mini-marshmallows (optional), 1 tablespoon Brown Sugar, 1 cup Plain yogurt (without HFCS, aspartame)
A) Drain pineapples and mandarin oranges into a separate container. Mix all ingredients into a large bowl and stir. B) Slowly, add a small portion of the Juice from pineapples and oranges. C) Stir. D) Refrigerate for an hour or more. E) Add sliced strawberries to top when served (and a little chocolate, too!)
I use DOLE canned fruit. I’ve tried other brands but they are just not the same! Fruit is best for your health when eaten before 6:00 pm and preferably in the morning ½ hour or more before a meal.
Makes about 4- 6 servings

"I am Brenda, anewhome, MsNorthCarolina, sister, auntie, auntie-mom, friend or daughter from one minute to the next; but I am always a child of Jesus." Brenda is a neighbor my husband and I met while walking and she ended up working with my husband during the 2010 census...a special lady!

7--Nicole Purath Hyatt's Sweet Potato Soufflé
"This recipe is always my family’s favorite at Thanksgiving time!"
Pre-heat oven to 350 degrees
Combine: 4 ½ cups cooked, peeled and mashed sweet potatoes (I like mine best roasted in the oven- brings out a more caramel flavor, but they can also be boiled.)
1/2 cup (1 stick) melted butter, 1/3 cup milk, 3/4 cup sugar, 1 tsp. vanilla extract, 2 eggs, 1/2 tsp. salt
Pour into a 9x13 inch pan
Combine: 1 cup brown sugar, 1/2 cup flour, 1/3 cup butter, 1 cup finely chopped pecans. Sprinkle the mix on top of the sweet potatoes. Bake for 25 minutes or until golden brown on top.

Nicole has been married to her best friend for 10 years and has four children who keep her busy, entertained and blessed! And I'm pleased to say that Nicole is my daughter who I love very much! Gail

8--Herbie Woslager's Italian Sausage Penne 
"As a working mother, I have many ‘easy, quick, but good’ recipes that I can put together in less than an hour. Here is one of them and it is a man and child pleaser."
1 lb Italian Sausage
I 14.5 oz can Italian Tomatoes
1 small can tomato sauce
2 cups cooked penne noodles
Brown the sausage and drain off any grease.
Combine sausage, tomatoes, tomato sauce and penne noodles.
Simmer ten minutes.
Serve with salad and crusty bread. Serves 4.

Herbie is a high school classmate of mine who I'm glad to have reconnected with at our 40th class reunion in 2009! A neat lady.

9--Marilyn Nutter’s Apple French Toast
"It's great for overnight guests and was given to me by a long-time friend."

½ cup butter, 1 cup brown sugar, 2 Tbsp. corn syrup
2 apples, peeled and sliced,
5 eggs, 1 ½ cups milk, 1 tsp. vanilla
1 loaf French bread cut into ¾ inch slices
Spray a 9x13 inch pan with cooking spray. Cook sugar, butter and syrup until syrupy and pour into pan. Place apples on top then place bread on top of apples. Whisk together eggs, milk and vanilla. Pour over bread. Cover and refrigerate overnight. Bake uncovered for 40 minutes in 350 degree oven. Serve with syrup if desired but it already sweet.

Marilyn is a speaker and author of several devotional books, contributor to Chicken Soup for the Soul, Sophie Woman's Magazine, and WOW. Her blog: Extraordinary Treasures. Though I've never met Marilyn in person, I've feel like I know her because of the devotions she's written for WOW.

10--Sherry Swett’s Banana Oatmeal Muffins
"I have always liked to bake muffins and these are some of my favorites, not overly sweet but just sweet enough."
makes 12 standard muffins
1/2 cup rolled oats, 1/2 cup milk, 1 cup flour, 1/4 cup sugar
2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
1/2 tsp cinnamon, 1/4 tsp nutmeg
4 T melted butter, 1 egg, beaten
1 cup mashed ripe banana, 1/2 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 375F.
Combine oats and milk and set aside for oats to absorb milk. In another bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, nuts and raisins. Add butter, egg and banana to oat mixture, then combine with dry ingredients. Stir until moistened. Do no over mix. Fill greased muffin pan or liners until 2/3 full. Bake 20 minutes till lightly golden. Do not overbake or they are dry and tough.

"My husband Paul and I have three married children, 9 grandchildren and one great grandson. I enjoy reading a lot and spending time with our family."  Sherry was a real inspiration to me this last year as she struggled with cancer and became a cancer survivor.

11--Brenda Weidenhammer’s Whole Wheat French Bread
This is my favorite recipe because it is easy, versatile (can be used for pizza crust, rolls, sticky buns, etc.) and much better for us than store bought bread.
5 C. of warm water, 1/4 C. instant yeast, 1/4 C. sugar or honey
1/4 C. gluten, 1/4 C. olive oil or lard, 2 T salt
7-8 C fresh ground whole wheat (can use white flour)
(if using for pizza crust, add desired seasonings; if using white flour, delete the gluten)
Mix the first 6 ingredients and let set till bubbly. Add flour until a soft dough is obtained. Knead. Divide into 4 parts and put into bread pans. Set in warm place to raise for 10-15 min.. Bake at 350 for 25 minutes. Brush tops with butter.  (I use my bosch mixer to mix up this dough and it works great!)

"We live in PA on a dairy farm. We love spending time together with our family - 5 sons, daughter, son-in-law and 2 grand-daughters." I've never met Brenda, but I've enjoyed some of her posts on her blog Being Tried As Gold, and I see Christ in that sweet smile!

Gail's Biscuit Cinnamon Rolls
I started making these in high school and they became a family favorite when I married and had children. 
2 C. flour, 3 t. (that’s 1 T.) baking powder, 1/2 t. salt
1/4 C. sugar, 1/4 cup (1/2 stick) butter
2/3 to 3/4 C. milk (or dry milk & water)
My granddaughter helps : )
Combine dry ingredients and sugar, crumble butter into mixture with your hands until it's cornmeal consistency. Add milk. If the dough it too dry, add a few tablespoons of milk. If it's too sticky, add a few tablespoons of flour. Roll dough on a floured surface into a large oval.  In microwave melt 1/4 cup butter, add 2/3 cup sugar and 1-3 tablespoons of cinnamon. spread this mixture on the dough, roll up, cut into individual rolls and bake in a cake pan for 10-15 minutes at 425 degrees.

We almost always have these on Christmas Morning and my granddaughters love to help. I always make sure they "Don't Forget to Add the Love."

If you haven't read my Bible Love Notes devotion called "Cartoons or Cinnamon Rolls," click HERE. The picture of my granddaughter (above) was taken the morning I describe in the devotion.

Read Gail's bio on Who Writes Love Notes?

This page was originally featured on Bible Love Notes as a Come On In Page in November 2011.

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