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What’s Cookin’ in the Parsonage?

Vacation is over and it was wonderful!  It is a blessing to be home, unpacked and all settled back into our parsonage.   We had a great vacation, but the church we visited last Sunday just wasn’t home. It was a blessing to be back at Boones Creek Bible Church for church yesterday. We have a wonderful church family who we missed.  What a blessing it is to come home and have a host of people welcome us back and tell us they prayed for us while we were away.  Their prayers were answered; we had a safe and restful trip.

We didn’t eat out a ton while away, but enough that I wanted to have Sunday dinner at home – spite the fact that we got home at 6:00 Saturday evening.  I chose a couple recipes that I re-discovered as I was magazine reading in the car.  =) The table was set very simply, but we were all too hungry after church to do anything too fancy!

 Our menu was:

Mashed Potatoes
(The recipe calls for Goat Cheese – I used Feta)
Herbed Biscuits
Chocolate pudding in a Cloud

Lemon Chicken

Green Bean side dish that I was a little afraid to try, but we all loved this!

This is a great fast bread made with canned biscuits.

Here’s my recipe for the Herbed Biscuits.  I haven’t made these in a long time and had forgotten how really good they are!

Herbed Biscuits

3 tbl. butter or marg., melted

1/2 tsp dried oregano leaves

1/2 tsp dried basil leaves

1 package refrigerated buttermilk flaky biscuits

1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Pour butter into a 8″ or 9″ cake pan; tilt pan to evenly coat bottom of pan. Sprinkle evenly with herbs. Separate dough into biscuits. Place cheese in small bowl. Add biscuits; turn to coat both sides. Arrange in single layer in cake pan; sprinkle with any remaining cheese. Bake 15-18 minutes or until golden brown. Invert onto serving plate; serve warm.

What’s been cooking in your kitchen?  Share your recipe and links with us!

With love,

One thought on “What’s Cookin’ in the Parsonage?

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