National Creamsicle Day

Celebrating Creamsicle Day
 
At the beach, shore or at home it's always a good day for a creamsicle!


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National S'mores Day


Celebrating National S'mores Day
 


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National Chocolate Chip Cookie Day

Celebrating National Chocolate Chip Cookie Day
August 4th



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National Watermelon Day


Celebrating National Watermelon Day

 

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National Ice Cream Sandwich Day

Celebrating National Ice Cream Sandwich Day

 
August 2nd


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Favored Vegetarian Stroganoff Casserole

If you’re looking for a meal that will satisfy meat lovers and vegetarians (not vegan), my “favored stroganoff” casserole does just that.  It sticks to the ribs and goes a long way.  Plus it freezes really well. 

When I make it for us I usually divide the portions into smaller dishes so that it is presented well on the table.  This looks especially nice for a small dinner party. 

Baking Supplies You Will Need 

Mixing bowl, spoon to mix, fork, knife, cooking spray, 8x8 glass square baking dish or casserole dish, mini loaf baking foil pans (optional for individual servings) 

Preheat over 375 degrees

You will need: baking sheet, 1-quart baking dish, mixing bowl, fork/spoon, serving dish. 

Cook Time: Bake at 375 degrees for 25-35 minutes or until top is browned.
Prep Time: 15 minutes
Total Time: approx. 25-40 minutes
Serves: 6-8

Ingredients 

3 to 4 tbsp. room temperature butter
¼ to ½ cup sour cream or Greek yogurt
1 can 98% fat free cream of celery (or mushroom) condensed soup
¼ cup almond milk unsweetened
1½ cans tiny young sweet peas drained
3 oz. Velveeta cut & cubed
12 oz. egg noodles (cooked) 

1 tbsp. dried Italian Seasoning
1 tbsp. dried whole Oregano
1 tbsp. dried Parsley
¼ cup bread crumbs (optional; ( I use Progresso brand)
Ground black pepper, garlic or onion powder season to taste 

Vegetarian Meat
 
2 Morning Star Veggie Link Sausages
1 Morning Star Garden Veggie Burger
1/2 cup Gardein the Ultimate Beefless Ground 
 
 
Cut cheese, sausage and burger into cubes.
The "beef" is ready to use.
 
This is what I used, but use more if you
like a lot of meat.
 

Pre-cook the noodles according to directions on the package. Wash and drain noodles to prevent overcooking.  

 
Preheat oven to 375 degrees. Spray pans with cooking spray. 

1. Drain peas.

2. Hand mix together soup (do not add water), seasonings, butter and sour cream (or yogurt) until smooth.

3. Add peas, noodles and meat. Stir.

4. Add cubed Velveeta cheese squares and stir.

5. Pour mix into a greased baking or casserole dish.

6. Sprinkle 1-2 tbsp. Italian Seasoned Bread Crumbs on top.

7. Place on baking sheet. Bake covered for 15 minutes. Stir and continue baking for 20 minutes uncovered until it starts to brown on top. Serve warm. 

Serve with grape juice, sweet yellow corn bread (I used Martha White’s gluten free mix and added red hot pepper flakes.) 

Tip 1: Can be divided into individual baking dishes for better presentation.

Before baking.

Tip 2: The foil mini baking loaf pans work really great for us. Plus I can freeze this recipe in them and just heat them later. 

 
 


Bake and store in this 1½ quart casserole baking dish with lid in white.


 
You may also like my Baked Tuna Casserole Recipe and over 20 recipes for using tuna.


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Favored Vegetarian Stroganoff Casserole, Casseroles, Vegan and Vegetarian Recipes, Vegetarian, Favored Cooking, Vegetarian Meat, Favored1, Tuna

North African Moroccan Bean & Pepper Vegetarian Stew

Image by Favored1
With our family having allergies to garlic and onions, sometimes it’s hard to find ingredients to switch with them and still have the recipe turn out tasting good. 

When I discovered a Moroccan Stew recipe I saw how I could easily make substitutions and still end up with a savory meal that is healthy and rich in antioxidants. My Moroccan Bean and Pepper Vegetarian Stew recipe contains cinnamon and ginger, two of the super antioxidants and it’s also diabetic friendly. 

This one pot stew is easy to make, boasts a great taste while bursting with color, and it goes a long way. Try serving it alone or over brown rice.   

You will need: large stock pot with cover, knife, measuring cup, large spoon
 
Image by Favored1
Cook Time 

Prep Time: 15 minutes
Total Time: Approx. 45 minutes
Serves: 8-10
 

Ingredients 

2 cups vegetarian broth

2 cups peeled & cubed butternut squash

1 pound peeled & cubed sweet potatoes

1 chopped yellow bell pepper

1 can (14 ounces) Fire Roasted Diced Tomatoes

1 can (16 ounces) chickpeas (garbanzo beans) drained and rinsed

1 can (15 ounces) dark red kidney beans drained and rinsed

1/3 cup Ocean Spray Reduced Sugar Craisins - dried cranberries

1 cup slivered natural almonds

2 teaspoons ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon paprika

1teaspoon ground red pepper

1 teaspoon ground sea salt

Optional - Cilantro for garnish
 

Instructions 

Kinetic GoGreen serving dishes
Place broth, sweet potatoes, squash, peppers and craisins in a large pot. 
 
Cover and cook on medium heat for about 5 - 8 minutes. 

Add spices, kidney beans, chick peas, tomatoes and almonds. Bring to a boil and then turn down the heat to simmer.  

Cook for about 15 minutes covered or until squash and potatoes are tender. Remove from heat.  

Garnish with fresh cilantro and almonds if desired. May be served over brown rice or noodles. 
 
Store any leftovers in the refrigerator or freeze in tightly sealed containers like the oven safe glass Kinetic GoGreen serving dishes.

 
Image by Favored1


Substitutions 

What to use in place of garlic or onions:

If you have garlic or onion allergies, substitute another aromatic vegetable such as celery in the recipe. 

For a sweet or flowery taste saut fennel. It can also be used as a garnish.

Squeeze lemon juice on food in place of salt. 

Try Japanese radish (daikon) with mushroom powder for a milder flavor.

Use a small amount of Indian spice called asafetida. Although it has a strong aroma, it mellows as it cooks.

 
7 Super Spices:

Cinnamon
Ginger
Oregano
Red Chile Pepper
Rosemary
Thyme
Yellow Curry
 

If you like this recipe you may also want to try my West African Vegetarian Stew or more food from Morocco.
 
 
528 page hardcover  



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North African Moroccan Bean & Pepper Vegetarian Stew, Stews, Favored Cooking, Favored1, Cookware, Cookbooks, Vegan and Vegetarian Recipes

Oatmeal Butterscotch Craisin Cookies

Photo by Favored1
For several years this cookie has been one of my favorites to make and share.  During holidays I make several batches as gifts holding back some to freeze for us.  The problem is they never make it to the freezer. 

I discovered a trick that really brings out the flavor in the cookie.  After the ingredients are mixed I put it in a heavy duty plastic container that seals tight then store it in the refrigerator covered for a few days.  An empty orange sherbet or half gallon ice cream container seals really well. 

Another thing I’ve noticed is that any butterscotch morsel will do, but the Nestles brand tastes the best.   

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Makes 3 dozen 

Ingredients 

1 stick plus 6 tbsp. of soft butter - room temperature

3/4 cups firmly packed brown sugar

1/2 cup honey

3 eggs

2 tablespoon vanilla

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups of quick uncooked oatmeal

1 cup craisins or raisins if you prefer

1 and 1/2 cups of butterscotch morsels
 

Photo by Favored1

Instructions 

1.    In a large bowl mix butter, honey and brown sugar. Add vanilla and eggs and beat until creamy. I mix my cookie batter by hand, but you can use an electric mixer on low speed. 

2.    Add flour, baking soda and cinnamon. Blend together until well mixed. Stir in oats and then craisins. When mixed add butterscotch morsels. 

3.    Using a cookie or ice cream scoop drop dough in a rounded spoonful onto the ungreased cookie sheets. Flatten them out a little with your finger. 

4.    Bake for about 9-11 minutes or until golden brown. Do not over bake. Cool 2 minutes before placing them on a wire rack. Make sure the cookies are completely cooled before storing them.  

5.    These can be frozen and are really good with coffee or tea. 
 
Want more cookie recipes?  For gift giving packaging, holiday cookie swaps and bake-off ideas take a look at Martha Stewart's Cookies Cookbook.  Every recipe in this 352 page book has a full color photo. 
 
 
 
Martha Stewart's Cookie Cookbook on Favored Cooking
 
175 Full Color Recipes

 

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Content and Image Copyright from Favored1. Do not copy.
Any scripture reference is taken from the New King James Bible Version provided by Gateway Bible.
 
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