What’s Cookin’ in the Parsonage?

Church dinners make it really hard to know what to cook for Sunday dinner!  We have so many wonderful cooks in our church, and so many of the ladies bring their specialty dishes to each dinner.  Me?  I’m still on the lookout for something better than I’ve made in the past, and so I make a new recipe instead.  Crazy, I know.  That’s just me.

So, for the big dinner celebrating the 55th anniversary of our church, I made a new roll recipe, a new green bean casserole, a new rice dish, and a new dessert.  The rice dish was just okay…I need to tweak it a bit.  Every recipe can’t be a winner, right?  It is kind of embarrassing to take a failed dish to a church dinner, but hey, no one knows who brought it, so I guess I’m safe (or I was until I posted this on the Internet!)  However, the other things were worthy of sharing with you…especially the simple and chocolaty dessert, but first comes the healthy stuff!  =)

Who doesn’t love a pocketbook…especially when it comes in the form of bread?  I found this recipe in Southern Living…

Come closer…

The dough can be made up to 24 hours in advance, then rolled out the next day.  I love that!  That cuts down on your work time when it’s time to bake them.  These are a nice little roll, fluffy and yeast flavored.  An amateur bread maker could tackle this recipe easily.  They make about 4 dozen, so if you’re feeding a crowd for Thanksgiving, these would make plenty!

The Green Bean Casserole was also in the new issue of Southern Living.  It’s a lightened up version of the traditional green bean casserole.  Instead of using Cream of Mushroom soup, you make up a white sauce with a few surprise ingredients added.  It’s very good!  If you like the southern style green beans, I would suggest using canned French-style green beans instead of the fresh.  A topping of Panko bread crumbs and the French fried onions give a nice little crunch on top. 

Okay, you’ve read through the other recipes; it’s time to introduce you to the most simple and yummy Fudge Pie!  I’ve had the cookbook this recipe was in forever, and had never tried this until Saturday.  Wow.  This recipe will be my new go-to dessert when I need something made up very quickly!  It mixes up in one pan in under 5 minutes – I’m not kidding.  It bakes for 25 minutes.  I worried that I had over baked it, but the inside was nice and gooey – like fudge!  Yes, please. 

Fudge Pie

1 stick margarine
1 square chocolate or 1/4 C cocoa
1 C sugar
2 well-beaten eggs
1/2 C flour (heaping)
1 tsp vanilla
In saucepan melt margarine and chocolate.  Add remaining ingredients and pour mixture into greased pie pan.  Sprinkle with 1/2 C chopped nuts.  Bake at 325 for 25 minutes.  Easily frozen.
This would be good served warm with a scoop of ice cream, or Cool Whip, as pictured. 
You need to try this!  Seriously.
What’s been cooking in your kitchen, friends?  I’d love to hear.  Have you had any failures, like my rice?  Any successes?  Do tell.

From my parsonage kitchen,

4 thoughts on “What’s Cookin’ in the Parsonage?”

  1. Found a new entertaining recipe that's fancy but easy! Bacon Wrapped Pork Tenderloin. I served it with mashed potatoes and steamed broccoli with cheese. The recipe was in my Soby's Cookbook, which is my favorite restaurant downtown. Tasted close to the restaurant, definitely doing it again!

    Like

  2. My success: homemade pizza with Italian sausage, mushrooms and fresh tomatoes (from your garden!). It tasted as good as it looked!

    My flop: Chicken stir fry…although I learned you cannot add corn starch to hot liquid. It clumps and makes your stir fry sauce really gross. =)

    Like

  3. How could anything wrapped in bacon be bad?! That sounds wonderful!

    Whitney, you make me laugh. That was a “live and learn” experience. I'll bet you won't do that again!

    Alli, you won't have to twist my arm to make that pie! Your dad won't complain either! =)

    Like

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