Friday, November 14, 2025

Cheesy Maple-Pork Breakfast Casserole

 Cheesy Maple-Pork Breakfast Casserole shared by Alice Pinkston



 
Makes 8 to 10 servings
Ingredients
  • 1 pound ground maple pork sausage
  • 6 slices soft hearty white bread
  • 1 (8-ounce) package shredded triple 
Cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • ½ teaspoon seasoned pepper
  • ¼ teaspoon salt
Instructions
  1. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook sausage over medium heat, stirring frequently, for about 10 minutes or until browned and crumbly; drain well on paper towels.
  3. Cut and discard crusts from bread; cut bread slices in half, and arrange in a single layer in prepared baking dish, cutting pieces to fit as necessary to cover bottom of dish. Sprinkle with sausage and cheese.
  4. In a large bowl, whisk together eggs, milk, mustard, pepper, and salt; carefully pour mixture over cheese. Cover with plastic wrap, and chill for 8 hours.
  5. Preheat oven to 350°. Let chilled casserole stand at room temperature for 30 minutes.
  6. Uncover and bake casserole for 40 minutes or until set and golden. Let stand for 10 minutes before serving.
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CROCK POT MAC AND CHEESE Dale Porter

Crock Pot Mac and Cheese recipe 

Submitted by Dale Porter



16 oz box of Kraft Mac and cheese
4 1/2 cup of half and half
1 1/2 cups of milk
1 can of cheddar cheese
1 stick of butter

Cook Mac and cheese per box
Add everything to crock pot
Cook for 4 hours
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2025 Community Bible Study Recipes


AMALIE ALLEN
GLENDA  GEOGHEGAN
ANNA MAYHEW
DALE PORTER          
ALICE PINKSTON

EDNA WATSON
___________________________________________________________________________________

KAREN BRANAGAN 2024
ANN FERGUSON 2013
BRENDA BAKER 2013
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POTATO SOUP

Potato soup

Submitted Amalie Allen


  • 3 cups cubed potatoes
  • 1/2 cup chopped onions
  • 3 cups water 
  • 1 cup sour cream 
  • 1/3 cup all purpose flour
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups milk
  • 2 chicken bouillon cubes
  • 2 tablespoons butter
  • 3/4 cup chopped celery optional 

Cook potatoes and onions in a large pot for 20 minutes. Mix sour cream flour salt and pepper. Add sour cream mixture milk bouillon cubes butter and celery to cooked potatoes and onions. Cook and stir over medium heat for 10 minutes. Lower heat and cook 5 to 10 minutes more. Yields two and a half quarts.

Martha Ann Lineberger 

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Submitted by Amalie Allen

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Wednesday, November 12, 2025

DEEP DISH DERBY PIES

 2 DEEP DISH PIE SHELLS .....Diane's, Nell's, Meg's Derby Pies.


1 1/2 cups sugar
6 large eggs
1 1/2 cups White Karo Syrup
1 1/2 Tablespoons flour
Beat above until creamy

Then beat in 1 1/2 sticks melted and COOLED unsalted butter

Then stir in:
1 1/2 cups chopped pecans
3/4 cup chocolate chips—semi-sweet-Hershey’s
1 1/2 Teaspoons vanilla

Bake 350 for 40-50 minutes……watch crusts…if they begin to brown too quickly, cover with tinfoil..
(after inserting toothpicks to prevent tinfoil from sticking to tops of pies)…Or make a covering with foil that is a circle that covers JUST the crusts.

Pies are done when newly inserted toothpicks come out clean.

This makes 2 pies… I use the Pillsbury pie crusts and do not spray or grease the pie plates.
My granddaughter, Murphy, makes her own crusts from scratch and they are delicious.
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Strawberry Vanilla Pudding by Amalie Allen

 Strawberry Vanilla Pudding 

Ingredients 

  • 1 Box vanilla wafers
  • 1 pack of strawberry jello 
  • 2.5 cups of sliced strawberries 
  • 1 cup sugar 
  • 1 pack vanilla instant pudding
  • Milk
  • 8 oz. Cool Whip
  • Sour Cream
  1. Heat Jell-O, sugar, and strawberries over low heat until dissolved. Cool. SET ASIDE
  • 1 pkg. vanilla instant pudding. Milk Mix as directed. 
  • Fold in 8 ounces of cool whip. 
  • 1/2 cup sour cream 
  • Blend until smooth. 
Layer in a glass bowl. 

  • Start with a layer of vanilla wafers. 
  • Then a layer of the vanilla pudding. 
  • Then a layer of the strawberries and Jell-O.
  •  Repeat layers. 
  •  End with Cool Whip and garnish with fresh strawberries (cooked in corn syrup) 

Amalie makes two layers and uses the excess to make a smaller one to share in the empty Cool Whip container.

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Thanksgiving dressing from Meg

DRESSING BEVERLY POAG'S

2 stalks celery, chopped

1 onion, diced

Margarine for cooking vegetables

1 8x8 inch pan cornbread , prepared the day before

1 (8-ounce) package Pepperidge Farm Dressing mix

1 can mushroom soup

1 can celery soup

1 can cream of chicken soup

2 cups chicken stock

2 eggs

1 tablespoon sage

Saute celery and onions in margarine.

Crumble cornbread,.

Mix all together and bake at 324 for 40 minutes in a greased

9 x 13 inch baking dish…

May make the day before serving and reheat.

BEVERLY POAG'S

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Wednesday, March 5, 2025

CBS SOUP adapted for chicken

 CBS Soup or Dump Soup

2 chicken breasts cooked and shredded

2 cans chicken broth

2 cans diced tomatoes with basil, oregano and garlic

1 can zucchini with tomatoes – Del Monte is on

1 cup frozen green beans

1 cup frozen carrots

2 cans white corn
1 chopped onion

1  cup frozen peas ADD LAST

 

  • Cook two chicken breasts with broth, bring to a boil and cook for 10 minutes, cool and then take the chicken breast out and shred. 
  • Add tomatoes and dump all veggies except peas. 
  • Cook until carrots are tender. 20 min. Add peas and heat to serve.

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Sunday, November 5, 2023

Easy Keto Cheesecake

Easy Keto Cheesecake


 8 oz. Cream Cheese softened and whipped

1 stick Butter melted

2 tsp. vanilla

1/4-1/2 cup Swerve


Pour into a parchment lined baking pan. Bake at 350 for 35 mins.

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GARLIC BUTTER CHICKEN BREASTS

 GARLIC BUTTER CHICKEN BREASTS

INGREDIENTS:

4 chicken breasts (boneless and skinless)

1/2 cup chicken broth

5 tbsp butter

3 cloves garlic (minced)

1 tbsp olive oil

4 tbsp parsley(finely chopped)

1 tsp chicken sesasoning

1/2 tsp salt

1/4 tsp black pepper

D I R E C T I O N S:

1-Heat the olive oil in a large pan or skillet

over medium-high heat. Sauté the

chicken breasts for 5 minutes on each

side, until the exterior turns golden

brown.

2-Remove the chicken from the pan and

set aside.

3-Deglaze the pan with the chicken broth

over high heat. Add the butter to the pan

and mix it until it melts over medium

heat.

4-Add the garlic and seasonings and continue to cook for a few seconds, until

slightly golden and fragrant. Turn the heat off, and with the pan still on the

stove return the chicken to the pan. Use a spoon to cover the chicken breasts with

the sauce to infuse the flavors.

5-Serve hot garnished with fresh parsley and chosen side dishes.


DETAILS

360 calories

36.7g protein

22.3g fat

0.3g fiber

1.1g net carbs

J e n n i f e r  Z h a n g

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Mini Pumpkin Pies

 

These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving.
Prep Time15minutes 
Cook Time18minutes 
Total Time33minutes 
Course: Dessert
Cuisine: American
 
Servings: 18
 
Calories: 79
 
Author: Taryn

Ingredients

Pumpkin Filling:

  • ½ cup pumpkin puree
  • 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 2 tablespoon beaten egg (or carton egg whites)
  • 1 tablespoon heavy cream
  • ½ teaspoon cinnamon

Mini Tart Shells:

  • 1.5 cup almond flour
  • 1.5 teaspoon coconut flour
  • 3 tablespoon butter
  • 2 teaspoon cold water

Instructions

  • Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
  • Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
  • Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
  • Alternatively, you may bake these in greased mini aluminum muffin liners.

Notes

Notes on Sweeteners: 
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Calories: 79 | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 16mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1140IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.5mg
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Keto Pecan Pie

 

Keto Pecan Pie

Keto pecan pie is exactly what your taste buds dream of at night. It's an indulgent dessert that's without refined sugar and just in time for the holidays. You won't have so much as a morsel leftover if you feed this pecan pie to a crowd because they will devour every bite. 
Prep Time10minutes 
Cook Time30minutes 
Total Time40minutes 
Course: Dessert
Cuisine: American
 
Servings: 12
 
Calories: 390
 
Author: Taryn

Ingredients

Crust:

  • 2 ⅔ cups almond flour
  • 3 teaspoon coconut flour
  • 3 tablespoon cold butter
  • 1 tablespoon cold water

Filling:

  • 12 tablespoon softened butter
  • 1.5 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 2 teaspoon vanilla
  • 2 oz heavy cream
  • 2 egg
  • 2 teaspoon molasses ***
  • 1.5 cups pecans chopped (save ½ cup or so whole for the top)

Instructions

  • Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening. 
  • Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
  • Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. 
  • Stir in the chopped pecans. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
  • Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit.

Notes

Molasses: One teaspoon of molasses has 5 carbs. This recipe has 12 servings so each piece has less than 1 carb from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer. Alternatively, you can sub in a brown sugar sweetener such as Swerve Brown.
Gooiness: I love my pecan pie chock full of pecans. If you prefer a gooier pie simply cut the amount of pecans back to just 1 cup.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve or Lakanto Monk Fruit sweetener use 1.5 times the amount of sweetener called for. 
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
 
 

Nutrition

Calories: 390 | Carbohydrates: 8g | Protein: 7g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 142mg | Potassium: 84mg | Fiber: 4g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.5mg
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