.:Food:.

Mornin'! I know, I know... I said I wasn't going to be on here much, but, it's a chilly morning and that promise of 75 hasn't come yet. The children are playing nicely and I had an itch to share some recipes.

I've had lots of opportunities lately to cook for people. Babies born, funeral meals, friends moving and needing a cooking break... etc. Large church = Large opportunity. I think cooking for others is part of my love language - I LOVE doing it. There's just something about ministering to someone over a comfort dish or a sweet treat... blessing! From personal experience I know I felt the most loved when a meal or dish was brought to my home. :)

Here are some super easy things I have prepared recently that have gotten rave reviews!

Orange-Lemon Cake

1 pkg (18ish oz) lemon cake mix

3oz pkg orange jello

2/3 c. water

2/3 c. oil

4 eggs

1 c. confectioners sugar

3 to 4 tsp orange juice

1) In large bowl combine first 5 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased {and floured} 10in. fluted tube or bundt pan.

2) Bake at 350 for 35-40 minutes until toothpick inserted comes out clean. Cool 10 minutes in the pan, then cool completely on wire rack.

3) Combine sugar and OJ to thicker consistency, drizzle over cake.

Pesto-Chicken Penne Casseroles

1 pkg (16oz) penne

6c. cubed cooked chicken

4 c. shredded italian blend cheese

3 c. fresh baby spinach

15oz. alfredo sauce

15 oz. crushed tomotoes

10 oz prepared pesto

1/2 c. 2% milk

1/2 c. seasoned bread crumbs

1/2 c. grated parm cheese

1 T olive oil

1) Cook pasta. Meanwhile, in a large bowl combine chicken, cheese, spinach, tomatoes, alfredo, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.

2) Transfer to TWO 8in. square baking dishes. In a small bowl combine bread crumbs, parm and oil - sprinkle over casseroles.

3) Cover and freeze one casserole up to 3 months. Cover and bake remaining casserole at 350 for 40-45 minutes or until bubbly.

*To use frozen casserole: Thaw in fridge overnight. Remove from fridge 30 mins prior to baking. Cover and bake at 350 for 50-60 mins.

*Two casseroles of 6 servings each.

Sweet & Sour Sausage

20oz Pineapple chunx

1/2 c. apricot preserves

2 t. cornstarch

1 T. cider vinegar

1 T. soy sauce

1/2 t. ground ginger

1lb. smoked polish sausage, cut into 1/2in pieces

1 med. onion, cut into 1 in. pieces

1 med. green pepper, cut into 1in. pieces

1 T. canola oil

Hot cooked rice

1) Drain pineapple, reserving 1/4 c. of the juice; set pineapple aside. In small bowl combine preserves, cornstarch, vinegar, soy sauce, ginger and reserved juice.

2) In large skillet, saute the sausage, onion and pepper in oil until veggies are tender. Add sauce mix and pineapple. Bring to a boil; cook and stir 3 minutes or until thick. Serve with rice. :)

*my family wasn't crazy about the HUGE chunks of pineapple... so I will do the tiny segments next time.

The best part of making meals for someone is the blessing you recieve back when they are fed, full, and happy...

Hoping you get opportunity to bless someone near you this week! Look for it!