FH Daily

Cheesy Lasagna with Baby Spinach
Dinner Table Worthy Recipe

“Cheesy Lasagna with Baby Spinach”

1 package of lasagna noodles (twelve count)
1 pound bulk sausage
1 pound ground beef
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon dried basil
2 handfuls of fresh baby spinach
2 tablespoons olive oil
1 tablespoon crushed garlic
1 (24 ounce) can of Hunts Garlic and Herb Pasta Sauce
2 cans (6.5) tomato sauce
2-3 tablespoons tomato paste
16 ounces ricotta cheese (you can also use cottage cheese)
½ cup milk
1 egg
1 pound fresh mozzarella, shredded
1 cup...

Skillet Enchiladas with Smoked Chicken and Fresh Veggies
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


2 tablespoons butter
2 tablespoons olive oil for sauteeing
1 white onion, diced
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
1 green pepper, diced
2 cloves minced garlic
1 large can (16 ounce) Mexi-corn
1 can black beans, rinsed and drained
1 small can diced black olives
1 small can green chilies
1 (16 ounce) can green enchilada sauce
8 small (6 inch) corn tortillas, torn into bite-size pieces
2-4 large smoked chicken breasts, deboned and pulled into bite-size pieces
2 cups Monterey...


Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Christmas Wreath Salad with Cranberry Orange Vinaigrette
Dinner Table Worthy Recipe

by Becky Johnson


Ingredients:

About 4 to 5 cups of salad greens (I used chopped romaine and arranged spinach leaves on top of the “wreath mounds)

½ cup of whole nuts (I used pecans and pistachios)

¼ cup of dried red berries – cherries or cranberries

½ cup of fresh red  berries – slice strawberries or pitted fresh cherries

1/3 cup crumbled feta or goat cheese (or if you prefer, grated white cheddar, parmesan, swiss or other white cheese)


Directions:

On a large round plate, put a small bowl for the salad...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Five-Ingredient, 10-minute Sugar Cookies
Dinner Table Worthy Recipe

by Rachel Randolph


Makes 2 cookies (easily doubled or quadrupled for bigger batches)

Ingredients

1 T. butter or Earth Balance

1 T. maple syrup or Agave Syrup

1/8 t. vanilla

2 T. all-purpose flour

Sprinkle of sea salt (optional)


Directions

Preheat oven to 350.

With a whisk or spoon, mix the butter and maple syrup or agave. Stir in the vanilla.

Stir in the flour one tablespoon at a time.

Line a pan with parchment paper or a silicon baking mat and scoop out tablespoon size drops two inches apart.

Sprinkle with just a touch...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Parmesan Chicken with Rice
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


Boneless chicken breasts

1 cup mayo

1 cup shredded parmesan cheese

salt and pepper

garlic powder


Heads up. We’re using mayonnaise, which may seem a little strange, but you want actually taste the mayo if you follow these directions. We’re going to take a cup of shredded fresh parmesan cheese and combine it with a cup of mayo. This is the reccommended mayo and parmesan if you’re using four chicken breasts. Adjust accordingly if you have fewer breasts. What you don’t want is a heavy coating...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Broccoli Soup Divine
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


2 sixteen ounce bags of frozen broccoli

1/2 stick of butter

1 medium onion chopped

8 ounces Velveeta cheese

1 six ounce roll garlic cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup milk

We’ll begin by dicing a medium onion and sautéing it in a half stick of butter. Now, we’re gonna empty two bags of frozen broccoli into our soup pot with about a fourth cup of water. We’ll turn the heat up to high and add a can of cream of chicken and a can of cream of mushroom. Once...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


No Fail Christmas Fudge
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


Hey folks, welcome back to the All Things Southern kitchen. In honor of the season and to help you good folks out, I thought I’d show y’all my  No Fail Fudge.  This is a one, two, three version. Ready? Let’s go!

“No Fail Christmas Fudge”

One: Stir 3 cups semi-sweet chocolate chips, one can of sweetened condensed milk, and a scant teaspoon salt in saucepan. Heat on stove top just until chips melt, remove.

Two: Stir in one teaspoon of vanilla and one cup of chopped pecans.

Three: Pour...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Broccoli and Cheese Cornbread
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


8 ounces of sour cream

4 eggs

1 cup cheddar cheese (grated)

1 (10 ounce) package chopped and frozen broccoli

2 boxes of Jiffy cornbread mix (7.5 ounce boxes)

Half stick of butter


I’ve gotten a head start by cooking one 10 ounce package of chopped and frozen broccoli in the microwave with a couple tablespoons of water. Now we’ll take a large bowl and stir our broccoli together with 2 boxes of Jiffy cornbread mix, 8 ounces of sour cream, four beaten eggs and a cup of cheddar cheese. Last step—...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Fall’s Favorite Spice Tea
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 cup instant tea

2 cups lemonade mix

2 cups Tang instant breakfast drink

1 cup sugar (optional)

1 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. allspice

We’ll begin by measuring out a cup of instant tea, two cups of lemonade mix, and one cup of sugar. We’ll mix this up with a teaspoon each of ground cloves, ground cinnamon, and allspice. Then we’ll put it in a dry container and store it in the pantry. Now, when you want a great cup of spice tea, just heat a mug full of water and stir in...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Easy Beef Enchiladas
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 medium onion, diced

1 medium green pepper, diced

1 pound ground beef, browned and drained

1 can fire roasted tomatoes

½ cup beef stock

1 clove garlic

1 teaspoon Cajun Seasoning

1 teaspoon cumin

1 teaspoon chili powder

Dash of Panola Hot Sauce

1 small can chopped black olives

8 ounces grated Monterey Jack cheese

12 Flour tortillas

I’m sautéing our chopped onions and peppers in a tablespoon of butter and browning a pound of hamburger in a separate skillet. Once my veggies are clear we’ll add a...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Roasted Avocado and Sesame Oil Hummus
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


This recipe comes from Shellie's daughter, Jessica, who blogs at http://www.kitchenbelleicious.com/. 


1 large avocado

1 can drained chickpeas

1/2 tsp salt and pepper each

1 lime, juiced

1 tsp Devo toasted sesame seed oil

1/8 cup olive oil or more depending on desired consistency

1/2 tsp garlic powder


We’ll begin by cutting an avocado into quarters, discarding the stone and peeling it. We’ll drizzle it with olive oil, season it with salt and pepper and bake it for about 15 minutes in a 400...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Sweet & Spicy Butternut Squash Soup
Dinner Table Worthy Recipe

by Rachel Randolph


Ingredients

Drizzle of Olive Oil
½ red onion, diced
1 poblano pepper, seeded and diced
2 jalapeno peppers, seeded and diced
4 cloves of garlic, diced or minced
½ cup baked sweet potato, mashed
2 cups of baked butternut squash, mashed
4 tbs white wine (divided)
2 cups veggie stock
1-3 cups water
Salt to taste
2 pieces of candied ginger (optional)
Garnish suggestions: croutons, tortilla chips, cilantro, sour cream (regular or non-dairy)

Directions

Heat olive oil on medium heat in a...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Penne Pasta with Roasted Veggies and Mariana Sauce
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 Vidalia onion, peeled and sliced into strips

1 red pepper (washed, cored, and sliced into strips)

1 yellow pepper (washed, cored, and sliced into strips)

1 green pepper (washed, cored, and sliced into strips)

Fresh mushrooms, sliced

1 box Penne Pasta

2 Cups Store bought Mariana sauce

½ cup grated Monterey Jack

½ cup grated mozzarella

2 cups frozen peas, thawed

1 cup grated Parmesan

2 tablespoons butter

¼ cup olive oil

Salt and pepper to taste


I’ve gotten us started by prepping our peppers.  I’ve...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Apple, Sausage and Kale Stuffing in Golden Squash “Bowls”
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 4

Ingredients

4 c. of cubed bread
1/2 – 1 T. olive oil (just enough to lightly coat the bread)
1/4 t. sage
1/4 t. garlic powder
1/4 t. oregano

——————

2 small winter squash (acorn, golden nugget, sugar pumpkin, kabocha, delicata)
water
2 t. Earth Balance
salt

——————

~ 1 T. Olive Oil
2 links of Field Roast Apple Sage Sausage (or your choice of sausage), sliced into bite size pieces

——————

2 stalks of celery, chopped into half moons
1/2 of white...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Shellie’s Sweet Potato Swirl
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


5 sweet potatoes, washed, peeled, and sliced into the thinnest slices you can manage

Half a pound of bacon, fried and crumbled, saving grease

1 cup butter

3 tablespoons brown sugar

1 tablespoon cinnamon

Salt and pepper to taste


I’ve fried a half pound of bacon in my cast iron skillet. I removed the bacon and I saved the grease. Once the bacon cooled off, I crumbled it and set it aside.   Now, I’ve taken about five nice size sweet potatoes. I washed and peeled them and I sliced ‘em into the...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Zucchini Risotto
Dinner Table Worthy Recipe

by Rachel Randolph


Ingredients

1 T. olive oil

1 T. Earth Balance or other margarine

1/4 white onion, diced

2 cloves garlic, minced

2 c. arborio rice

1/2 t. salt

freshly ground pepper

1 c. white wine, warm

6 c. veggie broth, warm (you can use some water if you don’t have enough broth)

2 small zucchini, grated

1 T. nutritional yeast (non-vegans could use a little Parmesan instead)

2 T. Earth Balance or other margarine

1/2 c. sun-dried tomatoes, chopped

2 T. basil, chopped (optional but does add a lot of...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Gouda Mac and Cheese
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 and ½ pounds of elbow macaroni

1 and 1/2 pound Kraft American cheese, grated

1 pound Gouda cheese, grated

2-3 large cans Pet Milk

5-6 eggs

2 sticks of butter

Salt and pepper to taste


We’ll begin by preparing the elbow macaroni according to its package directions and drained off the water. I’ve also grated 1 and ½ pounds of American cheese and a pound of Gouda. We’re going to stir all this cheese into our pasta along with two sticks of butter than we’ve sliced into pats. We’ll stir...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Wined and Dined Mushrooms
Dinner Table Worthy Recipe

1 pound of fresh mushrooms

2 cloves crushed garlic

1 cup olive oil

½ cup red wine vinegar

2 teaspoons tarragon

2 teaspoons grated onion

1 teaspoon celery salt

Salt and pepper to taste


First we’ll snip the dried ends off of a pound of fresh mushrooms and wash ’em well. While they’re draining we’ll start on the marinade.

For our base, I’m going to take a cup of olive oil and combine with it a half-cup of red wine vinegar. It’s best to put this in a container with a top and shake it. You...

Spicy Sausage and Crawfish Spread
Dinner Table Worthy Recipe

1 pound crawfish, chopped

1 pound hot pork sausage

A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell pepper, and celery)

1 tablespoon minced garlic

1 teaspoon fish seasoning, (Panola’s blackened blend is best if you can find it)

1 medium box Velveeta cheese

Dash of All Things Southern Hot Sauce

2 tablespoons butter

2 tablespoons flour

1 cup milk

Couple loaves of a good French bread

Topping: 1 bundle chopped green onions


I’ve gotten us started by browning the Holy Trinity of...

Baked Shrimp Cakes
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 lb jumbo shrimp- deveined and cut into 1/4

2 tablespoons mayo

2 cups crushed Ritz crackers

2 tablespoon lemon juice

1 tablespoon parsley

1 tablespoon red pepper flakes

1 tablespoon Cajun seasoning

1 tablespoon garlic powder

Salt and pepper to taste

1 egg, slightly beaten

1/2 cup each of celery and onion, chopped


I’ve deveined and chopped up a pound of jumbo shrimp into bite-size pieces. Now we’ll take a large bowl, dump in our shrimp and add two tablespoons mayonnaise, two cups of crushed Ritz...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Overstuffed Jalapeno Bites
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


12 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 ounce) package whipped cream cheese

12 slices bacon, cut in half

Teaspoon Tony Chachere’s

Dash of All Things Southern hot sauce


I’ve preheated the oven at 400 degrees and washed and halved these 12 fresh jalapeno peppers, lengthwise and cleaned the seeds out. (Remember to use gloves for that step! Those peppers can burn your skin!)

To prepare the stuffing we’ll take our softened cream cheese and whip in a teaspoon of Tony...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Cinnamon Cream Coffee Cake
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


2 cans of crescent rolls

1 teaspoon vanilla

1 cup sugar

2 egg yolks

2 (8 ounce) packages softened cream cheese

topping:

½ cup sugar

1 teaspoon cinnamon

1 cup chopped nuts


We’ll begin by rolling out one can of crescent rolls on a cookie sheet. Then we’ll combine one teaspoon of vanilla, a cup of sugar and two egg yolks with two 8 ounce packages of cream cheese.

We’ll spoon this filling over the crescent roll dough and then layer a second sheet of crescent rolls over the filling, making sure to...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Lucy’s Crockpot Cheese Soufflé
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


14 slices fresh bread, crust removed

3 cups grated sharp cheese (not preshredded)

2 tablespoons butter

6 eggs

3 cups milk (or half and half)

2 tablespoons Worcestershire sauce

Salt and pepper to taste

½ teaspoon paprika


First, we’ll grease the crockpot well with butter. Otherwise, our soufflé will stick. Next, we’ll take fourteen slices of fresh bread and remove the crusts. (FYI, we can chop these ends up later and make croutons out of ‘em.) Once we remove the crusts, we’ll tear the bread...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Shellie’s Homemade Croutons
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


Ingredients:

Day old French bread (3-4 cups)

2 tablespoons Butter

2 tablespoons Olive oil

½ teaspoon salt

¼ teaspoon pepper

*optional seasoning of your choice

Red pepper flakes


We’ll begin by cutting up a loaf of day old French bread. We’ll need, oh, three to four cups. I like to make ‘em big.  You know, at least the size of dice, if not bigger…

Now, we’ll get our butter and oil started in a skillet. We’ll use about two tablespoons of each. This is an old trick folks. The oil keeps the...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Shellie’s Southern Pecan Pie Cake
Dinner Table Worthy Recipe

4 large eggs

1 cup softened butter

2 cups brown sugar

1 cup all purpose flour

1 teaspoon vanilla

2 cups chopped pecans

We’ll begin by preparing a 9×12 cake pan with cooking spray. We’ll beat four eggs until they’re fluffy and then we’ll add one cup of softened butter. Once this is well combined well, we’ll add two cups brown sugar, one cup of all purpose flour and a teaspoon of vanilla. Don’t overwork your batter, y’all. As soon as the ingredients are mixed, we’ll fold in two cups...

Feta Cheese Frittata
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


2 tablespoons butter

2 tablespoons extra virgin olive oil

1 tablespoon Worcestershire sauce

1 dozen eggs

4 ounces feta cheese

4 ounces Monterey Jack

1 pound mushrooms, sliced

1 cup chopped onion, pepper, celery blend

1/4 cup milk

Salt and Pepper

Tony Chacheres


We’ll begin by melting a couple tablespoons of butter and stirring in a couple tablespoons of extra virgin olive oil. We’ll use this to saute a cup of vegetables from a frozen blend of chopped onions, peppers and celery. When they’re soft,...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Home-Style Scalloped Potatoes
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


2 pounds of potatoes thinly sliced

1/2 onion

3/4 to 1 cup heavy cream

salt and pepper to taste

1 cup grated cheddar cheese

Green onions


We’ll begin by washing and slicing a couple pounds of potatoes.  I like to leave the skins on.  I’m going to be peeling and slicing a big yellow onion, too, and I’ll slice it and the potatoes as thinly as possible.

Once we have these prepared, we’ll take a casserole dish and layer half of our potatoes with half of our onions, sprinkle with salt, pepper,...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Easy Cheesecake Treats for the 4th
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 (8 oz) package of cream cheese

⅓ cup sugar

½ tsp lemon juice

1 egg

4 graham crackers

2 tbsp softened butter or margarine


Easy Cheesecake Treats for Your Valentine


Hello folks and welcome back to the All Things Southern kitchen. Today’s recipe goes out to my sweetie! I made my man some Easy Cheesecake Treats for Valentine’s Day and I’m here to walk you through my recipe.


“Easy Cheesecake Treats for Your Valentine”


1 (8 oz) package of cream cheese


⅓ cup sugar


½ tsp lemon juice


1 egg


4...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Almost Homemade Mexican Tortilla Soup
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


5-6 chicken breasts, roasted and deboned

2 cups of the holy trinity (diced celery, onions, peppers)

2 tablespoons butter

1 (32 ounce) carton Swanson Mexican Tortilla Flavor Infused Broth

2 cups frozen corn

1 (6 ounce) can tomato paste

1 (15.5 ounce) jar of your favorite salsa

1 can black beans (drained)

2 tablespoons crushed jalapenos

2 teaspoons minced garlic


*optional toppings: grated sharp cheddar, diced green onions, chopped cilantro, sour cream

We’ll begin by sautéing two cups of diced onion,...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


All Things Southern Comeback Sauce
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 cup mayonnaise
1 cup ketchup
1 cup Wesson oil
1 teaspoon yellow mustard
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon Worcestershire
1 small onion, minced
1 clove garlic, minced
1/2 teaspoon horseradish
Juice of one lemon
Dash of hot sauce
Salt to taste

 

We’ll grab a big bowl and start with my base, one cup mayonnaise, one cup of ketchup, and one cup Wesson oil. We’ll add the juice of one lemon, a dash of hot sauce, and a clove of minced garlic. Then we’ll...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Fresh Peach Sherbet
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


A dozen nice-sized ripe peaches

2 cans Sweetened Condensed Milk

Mint for garnishing

I’ve already gotten us started by taking a dozen nice-sized ripe peaches, peeling ’em and slicing ’em. You want your peaches as ripe as possible. I spread the slices in a single layer on a cookie sheet and slid them in the freezer a couple hours ago. They should be firm now.

It’s time to blend them with two cans of sweetened condensed milk. We’ll use a food processor for this step. Here’s another tip....



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Baked Eggplant with Garlic Cheese Topping
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 large eggplant
2 teaspoons extra virgin olive oil
freshly ground black pepper
salt
1 cup cherry tomatoes
fresh basil
1 tablespoon pesto
1/2 tablespoon balsamic vinegar
4 ounces garlic cheese

I’ve already trimmed the stem off our eggplant and halved it lengthwise. Then I took a knife and made slices in the pulp for the moisture to escape–like you might do with a pie crust.  I sprinkled both halves with salt and let ’em rest a half hour or so. A bit of water will form on the...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


7 Shellie’s Chicken Salad Pot Pie
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 (9″) pie shell

1 and 1/2 cups mayonnaise

1 tsp black pepper

1/4 tsp salt

1 tablespoon lemon juice

2 cups diced cooked chicken

1 and 1/2 cups celery (finely chopped)

1 bunch green onions (diced)

1/2 cup grated sharp cheese

1/2 cup chopped pecans

1 cup crushed potato chips for topping


I’ve already baked a refrigerated pie crust per package instructions. Feel free to make your own pastry, if the mood strikes you, but it is just too easy.

Now, while the pie crust cools, I’m going to take a bowl and...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Grilled Pork Tenderloin and Veggie Bundles with Bacon
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 pork tenderloin

1 pound bacon

1 white onion, sliced into thin circles

1 green pepper, sliced into thin circles

1 yellow pepper, sliced into thin circles

1 red pepper, sliced into thin circles

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 teaspoon garlic

I’ve been busy preparing our veggies. That would be an onion, a green pepper, a yellow pepper and a red pepper, sliced into thin circles.  I’ve also prepared our pork tenderloin by slicing it into one inch...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Sweet and Sour Crock Pot Chicken
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


6 medium carrots

1/2 cup chopped green peppers

1/2 cup chopped onions

4 chicken breasts, sliced into lengths

1 (10 ounce) jar sweet and sour sauce

1 (15 ounce) can pineapple chunks, drained, reserving liquid

3 tablespoons corn starch

1 tablespoon water


I’ve already chopped up a half cup of green peppers, a half cup of onions, and six medium carrots and layered them in the bottom of my crock pot. Now, we’ll slice our chicken breasts into lengths and layer them over the veggies.

Once we’ve got...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Crazy Good Artichoke Bruschetta
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 baguette, sliced in 1/2 thick servings

1 tablespoon olive oil

1 jar (7.5 oz) marinated artichoke hearts, drained and chopped

1 jar (2 oz.) diced pimentos, drained

1/3 cup chopped and pitted Kalamata olives

1/2 cup chives and onion cream cheese

Folks, we’ll begin by brushing one side of a baguette with olive oil. We’ll turn this bread over, oil side down on ungreased cookie sheet and set it to the side. Meanwhile, we’ll take a medium bowl and mix together our drained and chopped artichoke...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


French Onion Pot Roast
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1/4 cup butter
2-3 teaspoons minced garlic
1/2 soy sauce
1/2 cup beef broth
2 tablespoons cornstarch
4 teaspoons onion powder
1 teaspoon curry powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
2 onions sliced into rounds
3-4 lb. beef roast, rubbed down with black pepper and Cajun seasoning
5 cups water

We’ll begin by melting a fourth cup of butter in a cast iron skillet before adding in 1/2 cup each of soy sauce and beef broth. We’ll stir in a couple tablespoons of...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Shellie's Skillet Jambalaya
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


half pound smoked sausage sliced in bite size pieces

1 package cubed ham

2 chicken breasts, cooked and chopped into bitesize pieces

1 pound fresh shrimp, peeled and deveined (or frozen)

½ bag of frozen vegetable blend (onions, peppers, celery)

1 bunch green onions, chopped

2 cloves garlic, minced

1 small carton fresh mushrooms, washed and sliced (optional)

1 (14 ounce) can diced tomatoes, undrained

14 ounces of chicken broth

1 cup uncooked long grain rice

½ cup water

2 tablespoons Worcestershire...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Shellie’s Gracious Green Salad with Cornbread Croutons
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


6 tablespoons butter, melted
1 cup cornmeal
1 cup all-purpose flour
1-2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

The first thing you’ll need to know is how to make scratch cornbread, so I’ll back up and start there. Preheat your oven to 425 degrees and lightly grease your cast iron skillet with butter.

Next, we’ll take a large bowl, and mix a cup each of cornmeal and...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Frozen in Dixie
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


2 cups graham cracker crumbs
1 and ½ stick butter
½ cup sugar
1 small pkg. semi-sweet chocolate chips
1 can Pet evaporated milk
1 small bag miniature marshmallows
½ gallon vanilla ice cream
chopped pecans or nuts of your choice

We’ll begin by taking 2 cups of graham cracker crumbs and combining them with a stick and a half of butter and a ½ cup of sugar in the bottom of a 9×13 glass dish. Once the butter is incorporated, we’ll press the mixture across the bottom of our dish...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Roasted Red Pepper Spread
Dinner Table Worthy Recipe

Ingredients:

2 roasted red bell peppers, peeled and chopped

2 cloves minced garlic

1 (8 ounce) package cream cheese, softened

2 tablespoons fresh lime juice

3 tablespoons chopped fresh basil

1/4 teaspoon black pepper

Dash of sea salt

You can use store-bought roasted peppers but, be warned, the flavor doesn’t compare and roasting peppers is super easy! Just wash those peppers, remove seeds, slice in two and place on foil lined cookie sheet. Roast for 20-25 minutes in a 450 degree oven and let...

The Best Low-Carb Gluten-Free Chocolate Chip Butter Nut Cookies
Dinner Table Worthy Recipe

by Becky Johnson


Makes 2 dozen small cookies

Heat oven to 375 degrees 

1 1/2 c. almond flour (from blanched almonds)

1/2 c. butter  (softened for ten seconds in the microwave, or until it is easily stir-able)

3 T. sugar (white, brown or some combo thereof)  or granulated sweetener of your choice (I use 1 T. agave nectar and 2 T. xylitol)

1 egg

1 t. vanilla

1/4 t. baking soda

1/4 t. salt

2/3 to 1 c. chopped pecans or walnuts (depending on how “nutty” you like your cookies)

1/4 to 1/3 c. chocolate chips...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Banana-Berry Loaf
Dinner Table Worthy Recipe

by Debora Coty


1 and 1/2 cups sugar

3 cups flour

4 large eggs

3/4 cup oil

1 teaspoon soda

1 and 1/2 teaspoons salt

4-5 very ripe bananas, mashed

3/4 cup chopped walnuts or pecans

1 cup strawberry jam, (not perseveres, which are too chunky)

8 ounces sour cream, (light is okay)


Toss everything in a blender, give ’em a whirl and pour the batter into 2 large nonstick loaf pans. Bake for 45 to 50 minutes or until a toothpick comes out clean. Easy!

Here’s another tip– toast those slices in the morning and serve ’em...



Debora Coty is a humorist, columnist, speaker, and award-winning author of 14 books, including Fear, Faith, and a Fistful of Chocolate, and Too Blessed to be Stressed. Deb lives and loves with her family and desperately wicked pooch Fenway in central Florida. Drop by for a chick-chat at www.DeboraCoty.com.


Noodles and Rice with Toasted Almonds
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 and 1/4 cup butter

8 ounces thin spaghetti

2 cups uncooked rice

2 cans French onion soup broth

3-4 cups chicken broth

2 tablespoons soy sauce

1 cup water (add as it cooks, if needed to keep dish moist)

1 package slivered almonds (toasted)


Melt a cup of butter in a large cast iron skillet and toast your slivered almonds by stirring them around until they brown. Once they’re lightly browned, remove them with a slotted spoon and set them aside, reserving butter.

Add eight ounces of thin uncooked...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Jalapeno Cheese Grits
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1/2 of a (10 ounce) bag of frozen and chopped onions, peppers, and celery
2 tablespoons butter
4-5 cups milk
2-3 jalapenos, chopped (adjust to the degree of heat your family prefers)
Dash of hot sauce
Dash of Worcestershire sauce
1 cup of uncooked grits (you can use 5 minute grits, but please don’t use instant!)
4 ounces sharp cheddar, grated
4 ounces Monterey Jack cheese, grated

Folks, we’ll begin by sauteing 1/2 bag of frozen trinity in a couple tablespoons of butter....



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Broccoli Bake with Prosciutto Crumble Topping
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


8 cups broccoli florets
3 tablespoons olive oil
4 ounces of prosciutto
2 tablespoons butter
1 and ½ cups milk
2-3 tablespoons flour
4 ounces Gouda cheese
4 ounces of cheddar cheese (you can skip the Gouda and use 8 ounces of Cheddar if you prefer)
2 cups parmesan flavored croutons (crushed)

I took eight cups of broccoli florets, seasoned them with salt, pepper, and a good Cajun seasoning and tossed them in my mixing bowl with olive oil. I spread them on a baking sheet and slipped...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Pulled Pork Corn and Potato Chowder
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


4 cups pulled pork stock

2 cups half-and-half

1 cup water

1 lb. bag frozen corn

3-4 large potatoes, diced

1/2 cup all-purpose flour

1 clove garlic, minced

1 (10 ounce) bag frozen blend

1 cup (2 sticks) butter

pinch nutmeg, freshly ground


I’ve taken four nice size spuds and washed, peeled, and prepped ’em into bite-size pieces. I’ve also melted a stick of butter in my skillet and sautéed our diced onion, celery, and bell pepper.  Once the veggies were tender and clear, I added a clove of...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Plum Tasty Granola Crumble
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


One and 1/2 pounds fresh plums, peeled and sliced

Juice of one lemon

1 cup sugar

1/8 teaspoon each of ground cinnamon, cloves, ginger, and anise seeds

½ cup old fashioned granola

½ cup all-purpose flour

½ cup brown sugar

1 stick butter


We’ll begin by preparing a pound and half of fresh plums by peeling them and slicing them into thin bite-size pieces. Squeeze the juice of one lemon into your bowl and add a cup of sugar. Now, we’ll prepare a seasoning blend by combining 1/8 teaspoon each of...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Shellie’s Chicken and Sausage Gumbo
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


1 rotisserie chicken, deboned

1 and ½ pounds smoked sausage

½ cup oil

½ stick butter

1 cup flour

1 small bag diced onions, peppers, and celery

1 bunch green onions, chopped

1 bag of gumbo veggies and or a bag of frozen okra

Salt and pepper

Gumbo file`

Tony’s Cajun seasoning


Growing up southern, you hear it early and often, “First you make a roux.” I’ll go over the simple steps in case you were raised without such a valuable education. You’ll want to begin with equal parts flour and fats....



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Homemade Caramel Corn
Dinner Table Worthy Recipe

by Shellie Rushing Tomlinson


Ingredients:

4 quarts popped corn
2 cups dry roasted nuts
1¼ cup sugar
2/3 cup butter
2/3 cup dark corn syrup
1 and ½ teaspoons vanilla

The first thing I’ve done is pop up four quarts of popcorn in the microwave. That’s four quarts (or 16 cups) of already popped corn! That’s very important.  And now that we have that straight, we’ll pour our popcorn in a 9×13 metal pan, toss it with two cups of your favorite roasted nuts and set it aside!

Meanwhile, over here on the stove,...



Shellie Rushing Tomlinson is a Jesus loving, humor-gathering author, speaker, and radio host known as The Belle of All Things Southern. Shellie believes "The whole world stops for a story." She lives in Louisiana and stacks her stories up at All Things Southern.com


Sesame Broccoli Slaw
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 2 as a side salad or appetizer, probably up to 4 as a side dish.

Ingredients

2 cups Broccoli, thinly sliced into ribbons
2 cups Carrots, thinly sliced into ribbons
4 tbs Rice Vinegar
2 tbs Olive Oil
2 tbs Organic Sugar
2 tbs Sesame Seeds
1 tsp Sesame Oil
1 tsp Salt

Directions

Slice the broccoli and carrots into ribbons as thin as you can. (A vegetable peeler works great to “cut” the carrots really thin. Just start about half way up the carrot and peel, peel,...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Healthy PBJ Cookies
Dinner Table Worthy Recipe

by Becky Johnson


1 c. peanut butter

2 T. brown sugar

1 T. organic sugar

1 egg

1/2 t. baking powder

1/4 t. salt

1/4 cup  low sugar jam, preserves or  jelly

 

Preheat oven to 350 degrees.

In a medium mixing bowl, mix the first 5  ingredients together (everything but the jelly)   with a fork until thick, glossy and smooth. Drop 12 spoons  of batter (about a tablespoon) onto greased cookie sheet, evenly spaced apart. Using the back of a rounded 1/2 teaspoon, make a little crater in the middle of each cookie, as...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Raspberry Mocha Pudding
Dinner Table Worthy Recipe

by Rachel Randolph


Ingredients

1 container of So Delicious Chocolate Cultured Coconut Milk (or chocolate pudding)

Slightly less than 1 T. of instant coffee

3/4 cup organic raspberries (divided)

Coconut milk (I used canned coconut milk, but I think any creamer would work — half and half, whipping cream, regular coconut or almond milk)

Chopped nuts (I used hazelnuts)

Chocolate Coconut Yogurt, Nuvia Instant Coffee, Organic Raspberries

Directions

Blend the chocolate yogurt or pudding and instant coffee. Add 1/2...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Christmas Wreath Salad with Cranberry Orange Vinaigrette
Dinner Table Worthy Recipe

by Becky Johnson


Ingredients:

About 4 to 5 cups of salad greens (I used chopped romaine and arranged spinach leaves on top of the “wreath mounds)

½ cup of whole nuts (I used pecans and pistachios)

¼ cup of dried red berries – cherries or cranberries

½ cup of fresh red  berries – slice strawberries or pitted fresh cherries

1/3 cup crumbled feta or goat cheese (or if you prefer, grated white cheddar, parmesan, swiss or other white cheese)

Directions:

On a large round plate, put a small bowl for the...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Chewy Honey Nut Sliced Cookies
Dinner Table Worthy Recipe

by Becky Johnson


Preheat Oven to 350 degrees.

Ingredients:

4 c. flour

1 t. baking soda

1 t. salt

2 c. sugar

1 c. Crisco shortening

3 eggs

1/2 c. honey

1 c. chopped pecans

1 t. vanilla

 

Directions:

Sift together the first 3 ingredients; set aside.

Cream together sugar, Crisco, 3 eggs and honey.

Gradually stir in flour mixture to form batter, then add pecans and vanilla.

The batter needs to be chilled and divided into about 6 lumps. Then each lump formed into one long, round roll a bit over an inch in diameter. Put the...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Skillet Cheesy Italian Squash Casserole
Dinner Table Worthy Recipe

by Becky Johnson


5 smallish to medium squash, yellow or zucchini or a mixture of both
Salt & Pepper
1 T. olive oil
1 large clove grated garlic
1 cup crushed canned tomatoes (preferably the kind with basil)
½ t. oregano
2 t. brown sugar
1 c. grated cheese (I like mozzarella but really, any cheese you like & have on hand will be yummy)
3 T. butter
20 buttery crackers, such Ritz or Townhouse (I used Ritz wheat crackers)
2 T. grated Parmesan Cheese

Directions:
Heat oven to 400 degrees

Slice squash...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Butternut Squash & Cranberry Nut Quinoa
Dinner Table Worthy Recipe

by Becky Johnson


Ingredients:

3 cups of cooked quinoa  (Click on link to see Rachel Randolph’s easy directions for Red Pepper Quinoa.  If you cook it with veggie or chicken broth, it adds another layer of yummy flavor. 1 cup dried quinoa will yield 3 cups cooked.)

1 1/2 cups of cooked, diced  butternut squash or sweet potatoes (If you have time to roast the diced squash or sweet potatoes in a little olive oil, on a sheet pan, at 350 for about 15 minutes, this adds a nice caramalization and...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Perfect Pecan Pie
Dinner Table Worthy Recipe

by Becky Johnson


1 unbaked pie shell

3 large eggs

1 cup dark Karo  (corn) syrup  (I don’t like using or eating much corn syrup, but once a year, it is worth it!)

1/3 cup sugar

1/3 cup brown sugar

6 T. salted butter (if you don’t use salted butter, then add 1/4 t. salt)

1/2 t. vanilla

1/2 t. brandy flavoring

1 cup chopped pecans

about 1/2 cup of pecan halves or enough to decorate the top 


Directions:

In a medium mixing bowl crack and beat the eggs, then add the sugars, the butter and flavorings and stir well with...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Gobble-Gobble Turkey Toast with Pumpkin Butter
Dinner Table Worthy Recipe

by Becky Johnson


Perfect for cooking with kids!

Turkey Toast with Pumpkin Butter

 Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)
2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)
1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

 Assorted toppings, about ¼ cup each...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Creamy Mushroom Soup
Dinner Table Worthy Recipe

by Rachel Randolph


Ingredients

2 T. olive oil
6 c. sliced mushrooms
1 head of garlic (10-12 cloves), cloves peeled and gently smashed
8 small red potatoes, quartered
2 c. almond milk
2 c. mushroom or veggie broth or leftover potato water
s&p to taste

Directions

In a large pot, cover potatoes with water and bring to a boil. Boil until potatoes are fork tender.

Heat olive oil on medium heat in a skillet, add mushrooms and stir occasionally until they soft and browned. Add garlic and a pinch of salt, saute...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


High Protein Granola Bars
Dinner Table Worthy Recipe

by Rachel Randolph


Makes 8 bars

Ingredients

1/2 c. peanut butter
1/4 t. vanilla extract
1 t. honey
1 T. chia seeds soaked in 3 T. warm water
1/2 c. oats (gluten-free oats will make this recipe entirely gf)
1/2 c. puffed brown rice cereal
1/2 c. finely chopped almonds (or sliced almonds)
1 T. pea protein powder (or your protein powder of choice)
1 T. cacoa nibs
2 dates, finely chopped
1/4 t. cinnamon

Directions

Preheat oven to 350.

Combine peanut butter, honey, and vanilla in a medium sauce pan and warm...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Chicken, Italian Salami and Artichokes with Vodka Sauce
Dinner Table Worthy Recipe

by Becky Johnson


Serves 4

Ingredients:

¼ c. thin Italian style salami diced (any hard salami can be substituted)

1/2 c chopped artichoke hearts (mine were canned in water)

¼ c chopped sun-dried tomatoes

1/2 c. soft white cheese (brie, fresh mozzarella, cream cheese or goat cheese — or a combination)

3 cloves garlic, minced

¼ – 1/2  c. vodka (according to your taste)

1 c. crushed tomatoes or 1 c. fresh tomatoes whirled in blender until as chunky as you’d like in your sauce

1 t. dried oregano or...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Sweet & Spicy Butternut Squash Soup
Dinner Table Worthy Recipe

by Rachel Randolph


Ingredients

Drizzle of Olive Oil
½ red onion, diced
1 poblano pepper, seeded and diced
2 jalapeno peppers, seeded and diced
4 cloves of garlic, diced or minced
½ cup baked sweet potato, mashed
2 cups of baked butternut squash, mashed
4 tbs white wine (divided)
2 cups veggie stock
1-3 cups water
Salt to taste
2 pieces of candied ginger (optional)
Garnish suggestions: croutons, tortilla chips, cilantro, sour cream (regular or non-dairy)

Directions

Heat olive oil on medium heat in a...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Granny’s Honey Nut Sliced Cookies
Dinner Table Worthy Recipe

by Becky Johnson


Preheat Oven to 350 degrees.

Ingredients:

4 c. flour

1 t. baking soda

1 t. salt

2 c. sugar

1 c. Crisco shortening

3 eggs

1/2 c. honey

1 c. chopped pecans

1 t. vanilla

Directions:

Sift together the first 3 ingredients; set aside.

Cream together sugar, Crisco, 3 eggs and honey.

Gradually stir in flour mixture to form batter, then add pecans and vanilla.

The batter needs to be chilled and divided into about 6 lumps.

Then each lump formed into one long, round roll a bit over an inch in diameter. Put the...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Roasted Butternut Squash Mole Enchiladas
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 4

5 cups diced butternut squash

1 tablespoon oil (canola, olive, grapeseed)

1 teaspoon brown sugar

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

8-10 corn tortillas

1/2 cup raisins, soaked for 10 minutes in warm water and drained (optional)

2 cups Mole Sauce (I used this easy recipe from Vegetarian Times)

Reduce oven temp to 350. Ladle 1/2 cup mole sauce into bottom of a 9×13 casserole dish.  Wrap corn tortillas in a damp paper towel and heat in microwave for about 30 seconds, just...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Avocado Mango Jicama Salad
Dinner Table Worthy Recipe

by Becky Johnson


Serves 4

Ingredients

2 cups peeled, grated fresh jicama

1 avocado

1 fresh tomato

1 fresh mango

1 T. chopped cilantro or parsley or mint

2 T. chopped green onion

Juice of 2 limes

1/2 t. salt

4 t. honey

4 T. crushed corn or tortilla chips

Cajun seasoning or Tajin chili-lime seasoning to sprinkle on top

Lime slices for garnish

 

Directions:

Place 1/2 cup grated jicama in each of 4 margarita glasses or pretty glass bowls to create a white “nest.”   Mix avocado, tomato, mango, herb of your choice and...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Pasta Arrabiata with Roasted Garbanzos & Kale Chips
Dinner Table Worthy Recipe

by Rachel Randolph


This makes a lot of sauce, enough to fill about 2 pasta sauce jars. You can easily freeze leftovers or store them in your refrigerator for up to a week.

Arrabiata Sauce

Ingredients

3 T. olive oil
1 onion, chopped
2 t. salt
6 garlic cloves, minced
1 T. Tomato Paste
1 28 oz can of whole peeled San Marzano Tomatoes
1 28 oz can of crushed tomatoes
1/2 cup red or white wine
2 T. brown sugar
1 T. Italian seasoning
1 T. crushed red pepper flakes
1/2 c. fresh parsley, chopped &...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Crispy Eggplant Marsala (Vegan)
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 4

Ingredients

16 oz whole wheat spaghetti or choice of pasta, cooked

Crispy Eggplant

1 small Eggplant (peeled and sliced into 12 quarter inch thick slices)
1 cup flour
1 cup unsweetened nondairy milk
2 cups Panko bread crumbs seasoned with 1 teaspoon Italian Seasoning, 1/2 teaspoon dried parsley, and a little salt & pepper)

Marsala Sauce

1/2 medium sized yellow onion, diced
4 garlic cloves, minced or diced
16 oz mushrooms (any variety), sliced thin
2 tablespoons Earth Balance (vegan...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Lentil Veggie Chili
Dinner Table Worthy Recipe

by Rachel Randolph


Ingredients

1 onion, diced

3 carrots, chopped

3 garlic cloves, minced

1 t. grated ginger

1 T. cumin

1 t. cayenne

1 t. salt

2 serrano chilies, whole

1 sweet potato, chopped

14 oz can of diced fire roasted tomatoes

1 cup (1/2 lb) dry green lentils, sorted for dirt & rocks* & rinsed

6 cups water

2 cups of frozen corn, thawed

2 cups kale, removed from stem

1 t. crushed red pepper flakes (optional for an extra spicy kick)

Other: Brown Rice and/or crackers, avocado, cilantro, & lime


Directions

In a large pot, heat...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Confetti Rice Pilaf Stuffed Avocados
Dinner Table Worthy Recipe

by Becky Johnson


Serves Six

Ingredients:

1 Tablespoon Olive

1 Tablespoon Butter (or Earth Balance for vegans)

2 cups cooked rice, any combination you like or have leftover (I had brown, jasmine and wild rice on hand)

1/4 cup dried cranberries (raisins or other chopped dried fruit can work as well)

1/2 cup chopped cooked veggies, any combo, whatever you have leftover (I had carrots and edamame today)

1/4 cup toasted nuts (walnuts were on tap for this recipe)

2 T. crumbled feta or goat cheese  (skip this or use...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Quicky Sticky Jasmine Rice & Mango
Dinner Table Worthy Recipe

by Becky Johnson


Serves 8

Ingredients

1 cup uncooked Jasmine rice (Jasmine rice imparts an amazing aroma and taste.)
1 ¼ cup water
1 can coconut milk, full fat (will be divided)
2 T. organic sugar
4 small mangos
Optional: 2 T. shredded coconut, sweetened or unsweetened, divided.
¾ t. salt, divided
About 8 mint leaves for garnish

Directions:

Into rice cooker (or pan, if you are cooking the rice on the stove top), put jasmine rice, ½ t. salt, water and ½ cup coconut milk and 1 T. coconut if you like....



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Vegan Zucchini Risotto
Dinner Table Worthy Recipe

by Rachel Randolph


Serves ~ 6


Ingredients

1 T. olive oil

1 T. Earth Balance or other margarine

1/4 white onion, diced

2 cloves garlic, minced

2 c. arborio rice

1/2 t. salt

freshly ground pepper

1 c. white wine, warm

6 c. veggie broth, warm (you can use some water if you don’t have enough broth)

2 small zucchini, grated

1 T. nutritional yeast (non-vegans could use a little Parmesan instead)

2 T. Earth Balance or other margarine

1/2 c. sun-dried tomatoes, chopped

2 T. basil, chopped (optional but does add a lot of...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Sesame-Pecan Salmon with “Avocado Goddess” Salad
Dinner Table Worthy Recipe

by Becky Johnson


Becky’s Sesame-Pecan Salmon

Serves 2

2 pieces fresh salmon, skin removed

1/2 c. thick teriyaki sauce  (teriyaki sauce often has soy sauce in it that is made from wheat. Gluten free folks may want to make their own. Here’s one gluten free recipe.)

2 T. sweet Thai chili sauce

1/4 c.  toasted sesame seeds (these are cheaper and come in larger containers on the Asian aisles of most grocery stores)

1/4 c. pecans,  chopped to about the consistency of Grapenuts in food processor or blender

1...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


No Bake Apricot Bars
Dinner Table Worthy Recipe

by Rachel Randolph


Inspired by OhSheGlow’s 5 Ingredient No Bake Vegan Date Squares

Ingredients

Crust:

  • 1.5 cups whole cashews (toasted, roasted, honey roasted – whatever you have)
  • 1.5 cups regular oats (for Gluten-free, use GF oats)
  • 1/2 tsp kosher salt (omit if cashews are salted)
  • 10-15 dried apricots (~ 1/2 a cup), roughly chopped
  • 1/4 cup coconut oil, melted

Filling:

  • 25-35 dried apricots roughly chopped (~2 cups)
  • 1/2 – 1 cup water

Directions:

1....



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Thai Lettuce Wraps with a Sweet Ginger Sauce
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 4 entree sizes or 8 appetizer portions


Ingredients

Stir Fry

1 block of firm tofu, crumbled or chopped into small cubes (could also use shredded or chopped chicken)

canola oil

1 cup onion, chopped

1 clove garlic, minced

1 chili pepper, sliced thinly

1 cup mushrooms, sliced

1 14.5 oz can baby corn, drained and chopped

1/2 c. diced canned pineapple (reserve juice for sauce)

1 8 oz can water chestnuts, drained and roughly chopped

1 8 oz can bamboo shoots, drained

2 green onions, chopped

several lettuce...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Chicken-Cream Cheese-Nut Cranberry Monte Cristos
Dinner Table Worthy Recipe

by Becky Johnson


Serves 4

Ingredients

4 slices good bread (I like the round sliced French boule from Whole Foods, a light and airy artisan bread)

1/2 c. whipped cream cheese (Toffuti “Better than Cream Cheese” if you are vegan)

1/4 c. chopped walnuts, pecans, or pistachios

1 T. chopped green onions

4  slices turkey or chicken  (use extra portion of of chopped nuts in place of meat for vegans)

1/3 c. whole cranberry sauce

2 eggs beaten with a dash milk (vegans use egg-replacer  of choice and 1/3 c. non-dairy...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


“Lemon Drop” Berries, Walnut & Greens Salad
Dinner Table Worthy Recipe

by Becky Johnson


Serves 4

Ingredients

4 to 6 cups of early spring mix lettuce (rinsed, patted, or spun dry)

½ c. toasted walnuts or pecans

1/2 c. fresh blueberries

1/2 c. sliced fresh strawberries

Juice of one small lemon or ½ large lemon

Olive oil (about 2 T. or to taste)

Sea salt (to taste)

Organic sugar (to taste)

(Blue cheese , feta, goat cheese or  Gorgonzola crumbles can also be added if you want a heartier salad.)


Directions

In a large salad bowl place the greens, berries and toasted nuts. Squeeze juice of one...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Stewed Summer Veggies
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 3-4

Ingredients

~1 T. extra virgin olive oil (evoo)

1 large onion, diced

4 small potatoes, chopped into bite size chunks

1 yellow squash (or zucchini)

3 cups of tomatoes (I used a combo of whole cherry tomatoes & chopped larger tomatoes)

1 T. white wine vinegar

3 stalks of kale, torn off the rib and into pieces

1 cup of water or veggie broth

1 can of cannellini beans, drained and rinsed

salt & pepper

seasoning salt

smoked paprika


Directions

Pour evoo into a large tall-sided skillet or sauce pan and...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Healthy Low Carb Cantaloupe & Cheesy Almond Bites
Dinner Table Worthy Recipe

by Becky Johnson


Directions:

Simply cut a piece of string cheese in 8 equal pieces, then arrange on plate sprayed with Pam. Nuke for 15 seconds. Put a smoked almond in center of each piece of cheese while warm. Cut “cantaloupe crackers” (slices of fresh cantaloupe in cracker-sized pieces) and place cheese & almond on top.

This appetizer is cold and warm, sweet and salty, soft and crunchy. So easy so good so healthy.  Enjoy! 



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Pecan Mushroom Stuffed Zucchini
Dinner Table Worthy Recipe

by Becky Johnson


 Serves 4 -6

Ingredients

1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below,  I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c....



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Marinated Portobello Burger
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 4

Ingredients

4 Portobello Mushrooms, stems removed and gently wiped clean with a damp sponge

4 Buns (I used Whole Grain Ciabatta Sandwich Rolls from our store’s bakery)

1/4 cup Apple Cider Vinegar

1/2 cup of Braggs Aminos (or soy sauce)

1/4 cup Olive Oil

1/4 tsp pepper

1/4 tsp sugar

1/2 tsp crushed red pepper

Topping suggestions: sauteed spinach, caramelized red onions, roasted red peppers


Mix the marinade in a bowl. Pour into a gallon sized zip top bag and add the portobello caps. Shake it...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Avocado Mango Salad “Cocktail”
Dinner Table Worthy Recipe

by Becky Johnson


Serves 4

Ingredients

2 cups peeled, grated fresh jicama

1 avocado

1 fresh tomato

1 fresh mango

1 T. chopped cilantro or parsley or mint

2 T. chopped green onion

Juice of 2 limes

1/2 t. salt

4 t. honey

4 T. crushed corn or tortilla chips

Cajun seasoning or Tajin chili-lime seasoning to sprinkle on top

Lime slices for garnish


Directions:

Place 1/2 cup grated jicama in each of 4 margarita glasses or pretty glass bowls to create a white “nest.”   Mix avocado, tomato, mango, herb of your choice and green...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Roasted Cauliflower and Kale Curry
Dinner Table Worthy Recipe

by Rachel Randolph


Serves 4

Ingredients

1 bunch of Kale, ribs removed, washed & dried well
1 head of Cauliflower, chopped into “trees”
1 bulb of Garlic
3 tbs Olive Oil, divided
~ 4 tbs Curry Powder, divided
4 tsp Brown Sugar, divided
1 tsp Salt, divided
1 can of Coconut Milk
16 oz  Lentils, prepared per package instructions

Directions

Preheat oven to 350 degrees. Cut off the top of the garlic to reveal the top of each clove. Put the bulb on a piece of foil, drizzle olive oil on top, and wrap the...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


Chili Lime Southern-Style Catfish
Dinner Table Worthy Recipe

by Becky Johnson


Ingredients:

4 medium sized catfish fillets

1 c. cornmeal

1 t. grill seasoning (or 1/2 t. salt 1/4 t. pepper and 1/4 t. garlic powder)

1 t. Tajins chili-lime spice (If you don’t have this, substitute 1/2 t. ground red pepper and zest of one lime)

1 fresh lime, cut in half

sea salt

1/2 cup healthy oil — I like a combination of coconut and olive oil (to equal about 1/4 inch in your pan of choice)


Directions:

Heat oil in iron skillet until it is sizzling hot, on medium high.  Gently rinse fish...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Pineapple Chicken Stack Ups
Dinner Table Worthy Recipe

Makes 4 servings   (If your gang is hungry, they might eat 2 of these each, making the yield just 2 servings)

Preheat oven to 350 degrees.

Ingredients:

2 English muffins, split into 4 halves, and lightly toasted (I prefer multigrain)

4 boneless chicken thighs or smallish chicken breasts , seasoned with salt & pepper,  and cooked on both sides, in a skillet, in a little olive oil until golden brown (or a vegan “chik’n” substitute)

1/2 cup mayonnaise (vegans use veganaise )

2 T....

Crispy Southern Fried Tofu
Dinner Table Worthy Recipe

by Becky Johnson


Serves 2 to 3

Ingredients

1/2 block tofu, diced in squares about the size of a dice (little more than 1/2 inch squares)

1/4 c. teriyaki sauce

1 t. sesame oil

1 T. thai chili sauce

canola or coconut oil for frying

1/2 c. cornstarch

1/2 t. sea salt

1/3 c. toasted sesame seeds

More teriyaki and chili sauce for coating and dipping, if desired (to personal taste)

2 slices fresh lime

1/4 c. chopped green onion


Directions:

Fill a medium sized  sauce pot with oil until it is one and one half to two inches deep....



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Baked Collard Green Potato Cakes
Dinner Table Worthy Recipe

by Rachel Randolph


Makes 12 potato cakes


Ingredients

4 potatoes, diced into large chunks

1 T. vegan butter (i.e. Earth Balance)

1/4 white onion, diced

3 garlic cloves, minced

1 bunch of collard greens (or kale), chopped into small pieces

2 t. Vegan Wing Sauce* or Hot Sauce (vinegar would work too, if you don’t like spicy food)

Salt & Pepper

Olive Oil

Avocado (optional)


Directions

Heat oven to 400.

Put the chopped potatoes in a large sauce pan, cover with water, cover and bring to a boil. Boil for about 10 minutes until...



Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 


“Mess o’ Golden Fish” in Buttery Lemon Sauce
Dinner Table Worthy Recipe

by Becky Johnson


Serves 4

Ingredients

2 T. olive oil and 1 T. butter for browning fish

2 smashed garlic cloves

1.5 lb. white flakey fish fillets (I used cod, but you could use halibut, tilapia, mahi-mahi, catfish or sea bass)

1 large lemon, cut in half

2/3 cup white wine

1 T. butter (for sauce)

1 T. brown sugar

Sea Salt to taste

Few basil leaves or parsley for garnish


Directions:

Sprinkle fish fillets very lightly with sea salt on both sides.

Put 2 T. olive oil and 1 T. butter and 2 smashed garlic cloves into a large...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Quinoa Mango Black Bean Burrito
Dinner Table Worthy Recipe

by Becky Johnson


Serves 1

Ingredients:

1 medium to large Tortilla (white or wheat, I prefer Tortilla Land brand)

1/4 -1/3 cup grated cheese, depending on preference

1/3 cup cooked quinoa, warmed (click for Rachel’s simple directions)

2 T. black beans, warmed

1/4 c. diced mango, divided

Sprig cilantro, rough chopped (optional)

1 green onion chopped 

1/4 cup salsa


Directions:

Grill tortilla on both sides until brown in spots, hot and pliable. (Use a bit of olive oil if needed to keep from sticking.)

Layer cheese,...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.


Chewy Oatmeal Peanut Butter Bars with Buttery Chocolate Frosting
Dinner Table Worthy Recipe

by Becky Johnson


24 to 30 bars depending on what size you’d like them to be)


Ingredients:

1/2 c. butter (or 1/4 c. coconut oil and 1/4 c. butter)

1/2 c. peanut butter

1/4 c.  sugar (I use organic)

1/2 c. packed brown sugar

1 egg

1 tsp. vanilla

1 c. flour  (or 3/4 c. flour plus 1/4 c. hemp seeds or ground flax  or wheat germ)

1/2 tsp. baking soda

1 c. rolled oats

1/2 cup lightly salted peanuts, course chopped (I actually like them in whole or halved)


Directions:

Beat butter and peanut butter for 30 seconds. Add sugar...



Becky Johnson has been a published author (and also collaborator) of dozens of books over the last 20 years ranging from inspirational humor to brain science. (Many were published under her former name, Becky Freeman.) Zondervan released her mother-daughter humorous food memoir (with recipes), We Laugh, We Cry, We Cook, written with her daughter Rachel Randolph, in 2013.  The mother-daughter duo released their next book, Nourished: A Search for Health, Happiness and a Full Night's Sleep in January 2015.