Oreo Cheesecake Cookies

These cookies caught my eye, and I wanted to try them on our Wednesday Noon Service lunch crowd. This recipe is from Heather, of Multiply Delicious, a blog that features kid friendly food, gift ideas, fashion and everything in between!

Cookie dough of butter, cream cheese, sugar, flour and other additions are rolled in Oreo cookie crumbs.
Place covered cookie doughs on parchment paper lined cookie sheets and bake for 12-15 minutes until edges are slightly browned.

Cool completely then drizzle melted white chocolate.

The cookies had slight crunchy exterior but were warm and chewy inside. My children loved them! This is a great cookie recipe for the kids.


IPC Holiday Hospitality 2010

It was great fun to be part of IPC's first annual Holiday Hospitality event. As part of the program, I was asked to do a cooking demonstration.

But first, as the ladies gathered, they were greeted by wonderful brunch prepared by Jina Breazeale, IPC's renowned Tea Lady.

Her baked creations are so beautiful and delicious; I'll be asking about this wonderful pumpkin muffin recipe.

Dainty pumpkin tartlets...

Yes, it does seem strange to have a Korean showing a group of lovely American ladies how to cook a turkey! But it was great fun nonetheless.

Making savory gravy.

Adding chicken broth to roux.

Turkey is brined and then roasted on a bed of veggies.

It was such fun to be a part of this lovely event.

We truly have so much to be thankful for. Here is a beautiful post on thanksgiving from one of my favorite blogger, Ann Voskamp

Have a blessed Thanksgiving, everyone!


Oatmeal Lace Cookies

These buttery and delicate cookies are simply delicious. You won't be able to eat just one. These dainty cookies are perfect for a tea or just...nibbling while blogging.

Cream sugar and butter until light and fluffy. Then add eggs and vanilla and cream again.

Add flour, oatmeal, and salt and mix well until well incorporated.

Drop by teaspoon onto parchment paper line cookie sheet.

Bake until the edges are golden brown. Eat only a dozen.

Oatmeal Lace Cookies

1 cup unsalted butter, softened (8 oz)
1 1/2 cup granulated sugar (10.5 oz)
2 eggs
2 teaspoon vanilla or almond extract
6 Tablespoon all-purpose, unbleached flour (1.8 oz)
1 teaspoon sea salt
2 cups quick-cooking oatmeal (7 oz)

Preheat oven to 350 degrees F.

Cream butter and sugar until light yellow and fluffy. Add eggs, vanilla and cream until well combined. Add flour, salt, and oatmeal and mix until just incorporated and you may still see a little specks of flour. Spray parchment paper with oil spray. Drop by teaspoon onto parchment lined cookie sheets.

Bake 9-11 minutes until edges are golden brown, but not too dark. Let cool completely until edges are completely set. Using a thin spatula, lift off cookies off the sheets.

Store in an airtight containers or freeze.

NOTE: These are very delicate so do not spoon more than a teaspoon of dough, lest you have one gigantic lace sheet after baking.

Makes about 7 dozen cookies.


Cornbread (The Spirit of Food)

Jacqueline Rhodes is a native of Memphis, Tennessee. She is the proud mother of five children and currently resides in Grand Rapids, Michigan.

This is the seventh recipe of 31 in The Spirit of Food. Since I don't have the permission from the publisher to post the recipe yet, feast your eyes on the how-to- photos of this wonderful cornbread.

Fresh eggs from my hens made the the cornbread mixture even more beautifully yellow.

The key to nicely browned cornbread is the hot cast iron skillet coated with butter-flavored Crisco.

Rich buttermilk is added to yellow cornmeal, flour, salt, and sugar.

Pour batter into the hot skillet and spread it evenly.

Bake. Beautifully browned and moist cornbread emerges.

I will post the recipe as soon as I have the permission.

Recipe 7 of 31.


IPC Kitchen Tour

This November marks my three years as a church cook at Independent Presbyterian Church. It has been a tremendous blessing to be able to serve here. The church leadership and the congregation have shown me such grace and gratitude, and it has been a wonderful, yet humbling time.

My job to cook and serve God's people has been deeply satisfying; more than any catering events I have done in the past. It has been a joy to serve His church.

Here is the beautiful kitchen I work in. This 700sq. feet space was remodeled about ten years ago. Want to take a peek?

I love the label maker! It's so convenient (I would label my four children if I could get away with it!)

This magnetic strip keeps the knives so handy.

Twelve gas burners....

And this is THE wonderful dishwasher, almost as wonderful as my hubby. It washes, rinses, and sanitizes in 15 seconds per cycle! I have been trying to convince my husband that I NEED one in my home kitchen.

In the well stocked pantry are spices.....I can't live without'em.

And grits. We Southerners can eat a lot of it, too.

More labels....Did I tell you that I love the label maker?

Deep sinks,

Two convection ovens and two regular,

Six steamers wells, and bread warmer (but used for storage)....

And this is the prep table where all the action takes place.

Thank you, IPC, for grace and appreciation for this humble servant. I love being your church cook.

A little side note:

IPC has three meals a week, 49 weeks a year:
Tuesday Men's prayer breakfast serves about 30
Wednesday Noon Service lunch serves about 65
Sunday Fellowship Dinner serves about 300

And the kitchen staff and I assist with numerous church events such as
Annual BBQ
Low Country Boil
Mission Conference
Enrichment Service
Egg Hunt Breakfast
Christmas Buffet
And dozens of other events which require meals.


Pecan Crunch Cookies

My associate pastor's wife, Donna, brought these lovely cookies to a recent church reception and my dear husband raved about it for days. Being married to me for 18 years now, he has a palate of a seasoned food critic. So when he talks about food, I listen.

For the Wednesday Noon Service lunch today, I had full confidence that this would be a hit.

I loved the surprise ingredient.....crushed potato chips! A few, quick pulses in a food processor yielded great, coarse crumbs.

The dough had a short bread consistency. Dip the bottom of a glass in sugar and gently press the dough balls into small discs.

Press pecan halves in the center and bake until the edges are just so lightly golden.

Print This Recipe


1 cup (8 oz) softened butter
1/2 (3.5 oz) cup white sugar
1 tsp vanilla
2 cups (10 oz) all purpose flour
1/2 (1.5 oz) cup finely crushed potato chips
1/2 cup finely chopped pecans and 1/2 cup extra halves to top the cookies.

Cream together butter, sugar and vanilla.

Stir in potato chips,pecans and flour until well combined.

Form into small ball.

Place on ungreased cookie sheet or on parchment paper lined pan.

Press down with bottom of tumbler dipped in sugar

Top with a pecan halves.

Bake at 350 for 12 - 18 minutes, depending on the size of the cookies

Note: cookies should be light in color...like shortbread


Grilled Zucchini (The Spirit of Food)

Kirstin Vander Giessen-Reitsma is the editor of catapult magazine, a bi-weekly online publication of *culture is not optional. *cino’s work also includes conferences, the quarterly print road journal and a growing series of topical books that includes Eat Well: A Food Road Map and Do Justice: A Justice Road Map.

Kirstin and her husband Rob help run World Fare, a fair trade store in Three Rivers, Michigan, which is the home of *cino's Imagining Space project at the historic Huss School. They also share a position at Calvin College doing research, education and programming around discernment and popular culture. Kirstin refreshes her body and mind by gardening, biking, singing, reading and cooking.

You will be delighted with simple goodness of this grilled zucchini. I used the aged balsamic vinegar from Low Country Gourmet Foods in Savannah to give slightly sweet and tangy flavor.

Zucchini spears are tossed with simple marinade for 30 minutes.

Grill on medium-high until edges are slightly blackened.

Grilled Zucchini

Recipe by Kirstin Vander Giessen-Reitsma
Used by permission of Wipf and Stock Publishers

Serves 6

6 medium zucchini
1/4 cup olive oil
1/4 cup balsamic vinegar

Cut each zucchini lengthwise into about 6 spears each.

Place zucchini, oil, and vinegar in a flat dish, toss to coat, and let sit for at least 30 minutes.

In the meantime, heat a grill to medium-high. Place zucchini spears on the grill and turn until they're slightly blackened on the edges.

Enjoy hot off the grill or chill to eat plain or in salads.

Personal Note: You can add 2 tablespoon of raw honey and 1 tablespoon of dijon mustard for slight sweetness.

Recipe 6 of 31