Cheese Cake Recipe

Blueberry with Strawberry Topping


Recipes from Barrier's Books & Associates

Glazed Ham Recipe

Ingredients for glaze

1 cup brown sugar

1 cup beer

¼ cup honey

1 Tablespoon mustard

(French’s 100% Natural Yellow)

¼ cup lemon juice

(squeezed from lemons)

Mix ingredients and bring to a rolling boil while stirring frequently and pour liquid over the ham and between slices. Use a brush to thoroughly apply the mixture.

Place the ham inside a cooking bag or cover it with heavy duty Reynolds Wrap and place in a container with a lid to seal the juices and flavor.  Allow the ham to set for several hours in your refrigerator before baking or heating in your oven. Baking temperature (350 degrees)

After baking, arrange pineapples around the ham. Grapes or, other fruits of your choice can be added. Baking temperature (350 degrees)

Note: The amount of ingredients you use should depend on your taste, and the size of the ham.

Recipe by: Ellen J. Barrier

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Spicy Jack Mac and Cheese with Broccoli

2 cups (8 oz.) dry elbow macaroni

2 cups chopped frozen or fresh broccoli

2 cups (8 oz.) shredded sharp Cheddar cheese

2 cups (8 oz.) shredded Pepper Jack cheese

1 can (12 fl. oz.) Carnation© Evaporated Milk

½ cup grated Parmesan cheese, divided

½ teaspoon of ground black pepper

2 Tablespoon of bread crumbs

Preheat oven to 350 degrees.

Lightly butter a 2 ½ quart casserole dish.

Cook macaroni in a large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time and drain.

Combine cooked pasta, broccoli, Cheddar cheese, Pepper Jack cheese, evaporated milk, ¼ cup Parmesan cheese, and black pepper in large bowl. Pour into the prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs. Sprinkle over Macaroni mixture. Cover tightly with aluminum foil.

Bake covered for 20 minutes; and remove the foil and bake for an additional 10 minutes, until lightly covered.

   

Menu:
Spicy Jack Mac and Cheese with Broccoli
Chicken; baked, broiled, or grilled

Green leafy vegetables

Salad 

Note: This is a delicious and nutritious meal.

__ Ellen J. Barrier

Green Bean Recipe

YOU WILL NEED:

1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces

1 tablespoon Worcestershire sauce

1/2 teaspoon sugar

1/4 teaspoon dry mustard

Couple dashes hot sauce, such as Tabasco

1 1/2 pounds green beans, trimmed and rinsed

1/3 cup jarred roasted red peppers, coarsely chopped

DIRECTIONS:

In a large skillet, cook the bacon over medium heat until almost done, 5 to 6 minutes.  Add the chopped roasted red peppers and continue to toss, until bacon is crispy.  Using a slotted spoon, transfer the bacon and peppers to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. 

Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and the bacon, tossing until warmed through, about 1 minute.

Nutritional benefits from eating green beans:

Vitamin A

Vitamin C

Calcium

Carbohydrate

Protein 

Dietary Fiber

Recipe: by  Ethel Nelsen

JELL-O-Cake

Recipe by: Ellen J. Barrier

1- package of white cake mix
    
1- large box  JELL-O gelatin dessert

 1- can of white cake  frosting

   
Prepare gelatin according to directions on the box- and let it set in the refrigerator until it is partially jelled. (use a  flavor of choice) My family, prefer the lime flavor.
After each layer of cake has been frosted with white frosting, place Jell-O on the bottom layer. After placing the top layer on, cover it with the remaining Jell-O. Place the cake in a covered cake container, and keep it refrigerated. You should have Jell-O between the two layers, and Jell-O on the top layer.

Scripture:
And it shall come to pass, that before they call, I will answer; and while they are yet speaking, I will hear.
Isaiah 65:24

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Carrot Cake

Recipe by:  Hazel M. Mason

4 cups flour

2 cups sugar

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 cup vegetable oil

3 eggs slightly beaten

1 teaspoon vanilla flavoring

2 cups grated carrots

1 cup chopped walnuts

1 can cream cheese frosting (refer to recipe)

Combine flour, soda, salt, and cinnamon in mixing bowl, (set aside) combine sugar, vegetable oil, eggs, in a mixing bowl, add vanilla flavoring.

Add dry ingredients such as flour, soda, salt,  cinnamon, in bowl with the above ingredients. Mix well. Add grated carrots and grated walnuts. Put cake batter in (3) 9 inch cake pans and bake at 350 degrees in oven until done. Icing cake with cream cheese frosting/walnuts.

                    

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Large Peach Cobbler

Recipe by: Hazel M. Mason

3 pound bag of frozen or fresh peaches

2 and one-half cups of sugar

2 egg yolks

1/2 cup of sweet milk

2 table spoons of flour

1/2 teaspoon of lemon juice

1 teaspoon of cinnamon

1 stick of butter

Preparation:

Mix egg yolks, flour and sweet milk together, making a thickening agent.

. Combine peaches, sugar, lemon juice, cinnamon and butter.

. Arrange peaches in the bottom of pan on top of crust.

  Pour all of the mixed ingredients over the peaches.

 Place strips of dough on top of the ingredients.

Pour melted butter over the strips of dough that is a top crust.

Sprinkle with sugar.

  Bake at 350 degrees for one hour.

 Crust:

3 cups of flour

½ cups of butter Crisco

½ teaspoon of baking powder

1 pinch of salt

Add flour and butter Crisco. Mix well

Add baking powder, and salt. Knead dough into balls. Roll out and cut strips of dough.

Place dough on the bottom of pan and make the top crust.

Scripture:

Hear my prayer, O God; give ear to the words of my mouth. 

Psalm 54:2

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Chocolate Chip Pecan Pie

Recipe by: Lynda Ruben

1 cup KARO syrup (light corn)
3 eggs
1 cup sugar
1 tsp. vanilla flavor
2 cups pecan halves
2 tsp. butter (melted)
1 cup chocolate chip morsels
1 tsp. homogenized milk
1 tsp.  flour
1-9 inch unbaked pie crust

Combine syrup, sugar, vanilla flavor and butter. Mix well in a bowl. Add milk, and flour, mixing well. Pour into unbaked pie crust. Arrange pecan halves in circular motion to form a design. Place chocolate chip morsels over pecans and bake at 350 degrees for one hour.

 

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Hummingbird Cake

Recipe by: Hazel M. Mason

4 cups flour
2 cups white sugar (granulated)
l tsp. baking soda
1/2  tsp. salt
1 tsp. cinnamon
1 cup vegetable oil
1 tsp. vanilla flavor
3 eggs (slightly beaten)
1 cup banana (mashed)
1 cup crushed pineapple
1 cup chopped fine pecans

Mix dry ingredients together, and set aside. Mix: eggs, oil, sugar, and vanilla together in a mixing bowl. Add other dry ingredients: banana, pineapple, pecans (Don't use mixer to mix ingredients) use a wooden spatula or plastic spoon. Pour into (3) 9 inch cake pans. Place a hole in the center to allow the ingredients to set in.
Place the cake batter in a cool oven. (don't preheat) Bake at 350 degrees for 25 minutes. Cool: Spread cream cheese frosting on cake. Place pecans halves on top and sides.

                        

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Pinto Beans & Peas

by Ellen J. Barrier


I will address the importance of dry beans & dry peas in the diet, and then I will note how to prepare them. These products are known as Legumes and Lentils.

Legume: fruit or pod of beans, peas, lentils, etc.
Comp: Nitrogen: almost equal to that in meat. It is called legumin (forming with water a paste resembling gluten, but is easier to digest).



Food Value: 
Protein, Carbohydrates, Calcium, Phosphorous, Sodium, Potassium, Thiamine & Niacin

Vitamins: 
A good source of Vitamin B complex. Vitamin A and Ascorbic Acid are present in small amounts.

Carbohydrates: Present in the form of starch in about the same proportion as the cereal but with more cellulose.

Cellulose- Plant fiber; a fibrous form of carbohydrate constituting the supporting framework of plants. It is composed of  a great number of glucose units. When ingested, it stimulates peristalsis and aids in intestinal elimination. Ordinarily, it is not chemically changed or absorbed in digestion, remaining a polysaccharide.

Preparation:
(cooking beans or peas)

Place the legumes in a large container of water. The water has to cover them, because they will absorb water and enlarge. Leave them in the water for 6 to 8 hours. Then remove them from the water. Discard the soft fibers that are floating on top of the water. Place the legumes in a pot of water filled far above the legumes.  Add seasoning of your choice.  And cook on a low temperature. They should be allowed to cook until they are soft.

Note: There are several kinds of seasoning and meat that can be added to beans & peas. Some people cook them with  ham, bacon, salt pork, onions, green peppers and other products, such as rice and sausage added into the beans.

                         

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German Potato Salad

Recipe: by: Delbra Daniel

1 bag of russet Irish potatoes

1 jar of sandwich spread

1-8 oz. jar of pimentos

1 chopped onion

1 jar of sweet pickled relish

4 to 6 boiled eggs

1-8 oz. jar of mustard

1/2 cup sugar 

Bring potatoes to a boil, cook until soft. (pour water from potatoes, and mash).

Add: sandwich spread, mustard, pimentos, onion, and pickle relish in a large bowl. Mix well. Chop boiled eggs and add them to sugar and other ingredients. 

Refrigerate after completion.

                       

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Corn Bread Dressing

Recipe by: Ellen J. Barrier


1 Box of Stove Top Stuffing
 ( optional: seasoned, chicken, turkey)

Cooked corn bread
(1 medium size pan)
 Broth                      
(dripping from chicken or turkey)
 1- 2 packs of Lipton Cup of Soup
 1 cup  chopped green onions
 (3) chopped celery stalks
 1/2 cup chopped bell pepper
 Black pepper (optional)
 Salt (optional)

Preparation:  Crumble corn bread in a large bowl, add  stove top stuffing (1 pack or less). The amount of corn bread crumbs should be about 3 times the amount of stove top stuffing. Make sure you  have enough broth to saturate your combined ingredients (to prevent the dressing from  being too dry). Add all of your ingredients on the recipe together, and bake in pan or glass dish, at 350 degrees in a heated oven. When the dressing is a light golden color, it should be removed from the oven. It can be served separate or placed in a turkey.

Note: Add the amount of ingredients as desired. It's best to allow your taste buds to make this judgment.

           Be sure to place the amount of dripping you have on hand to use, in a bowl first.
Then gradually add:              

         small amounts of corn bread and stove top stuffing.  If you don't have enough dripping from the meat, mix in some broth. Add broth from theses options: can broth,      

          broth in the box, or you can prepare your own, using Lipton Cup of Soup.  

                  

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Pumpkin Nut Bread

 Shared by: Tammy Barrier

3 cups of sugar

½ tsp. baking powder

1 tsp. soda

1 ½ tsp. salt

4 eggs

1 tsp. each: cloves, cinnamon and nutmeg

1 cup of water

3 ¼ cup of flour

1 cup of nuts

1 cup of oil

2 cups of pumpkin

Combine all ingredients. Mix 1-2 minutes, or only until ingredients are combined (some small lumps will remain).

Bake at 325*F for 1 hour to 1 ½ hours or until a cake tester inserted in center comes out clean.

Scripture:

 “I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

                                

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Italian Herb Bread

Shared by: Tammy Barrier

Water, 80*F                    8 ½ oz (1 cup + 1 Tbsp)

Bread Flour                     2 ¾ cups

Dry Milk                         1 Tbsp

Sugar                              1 Tbsp

Salt                                 1 ½ tsp

Grated Parmesan           4 Tbsp

Italian Season                 1 Tbsp

Butter or Marg.              2 Tbsp

Active Dry Yeast           1 ½ tsp

        -or-

Bread Machine/

Fast Rise Yeast                  1 tsp

1.       Add liquid ingredients to pan.

2.       Add dry ingredients except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.

3.       Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.       Program for French and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turnoff and remove bread form pan.

 Scripture:

“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

          

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Banana Bread

Shared by: Tammy Barrier

1 ¾ c. all purpose flour

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp salt

6 Tbsp unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 cup mashed very ripe bananas (about 3 medium sizes)

¾ cup walnuts or pecans, chopped (optional)

Preheat the oven to 350 degrees F. Position the rack in the center of the oven. Lightly butter an 8.5 x 4.5 x 2.5 inch loaf pan.

In a large bowl sift together the flour, baking powder, baking soda, and salt and set aside for later. In a large mixing bowl, using an electric mixer on low speed beat the butter for 1 minute or until light and creamy. Add the sugar, about 2 Tbsp at a time, and when all of it has been added, continue to beat on medium speed for 2 minutes, scraping down the beaters and the side of the bowl as needed. Add the eggs, 1 at a time beating for 10 seconds between additions or until absorbed by the butter. Scrape down the beaters and the sides of the bowl and continue to beat for 1 minute or until smooth and creamy. With a large rubber spatula, fold the sifted ingredients into the batter, in 3 additions, alternating with the mashed bananas, in 2 additions. Beat the batter with an electric mixer, on low speed, for about 1 minute or until smooth. Fold in the nuts and transfer the batter to the prepared pan. Smooth the top with a rubber spatula.

Bake for 55 minutes to 1 hour or until a tester, inserted in the center, comes out dry. Cool the bread in the pan, on a wire rack for 15 minutes, the ease it out of the pan and cool it on a wire rack to room temperature.

 Scripture:

“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

                

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Banana Nut Bread

Recipe by: Lynda Ruben

1 cup vegetable oil

1 cup sugar

2 eggs (slightly beaten)

1 ½  cups  flour (all purpose)

½ tsp. Baking soda

1 cup bananas (mashed)

½  cup chopped pecans

1 tsp. Vanilla

Mix:  oil, sugar, eggs, vanilla, and bananas, together in mixing bowl.

Add soda, flour, (add buttermilk alternately with flour) Add chopped pecans.

Mix with electric mixer for 2 minutes.  Pour into loaf pan.

Bake at 350 degrees for 1 hour.

Yield: 2 loaf pans.




Scripture: 
Every man also to whom God hath given riches and wealth, and hath given him power to eat thereof, and to take his portion, and to rejoice in his labor, this is the gift of God
Ecclesiastes 5:19

          

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Apple Cake

   

Recipe by Hazel Mason

3 cups  flour
2 cups  sugar
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
1 cup vegetable oil
                                                                                                                 
                                                                       3 whole eggs beaten well
                                                                       1 tsp. vanilla flavor
                                                                       1 cup apples chopped fine
                                                                       1 cup pineapples
                                                                       1 cup chopped pecans

Stir ingredients with a spoon. Pour into a well greased floured pan
or spray with Pam. Bake at 350 degrees for about one hour.

Scripture:
 From the end of the earth will I cry unto thee, when my heart is overwhelmed: lead me to the rock that is higher than I.

Psalm 61:2

           

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Pound Cake

Recipe by: Hazel M. Mason

6 eggs
1 cup of butter soften
1  eight ounce package of cream cheese
2 and ¾ cups of sugar
1 teaspoon of lemon flavor
3 cups of flour
1 pinch of salt

Mix all ingredients together and pour into pan. Bake at 350 degrees.
In tube or bunt pan, bake from 50 minutes to one hour.



Scripture:
 Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord. Psalm 27:14

          

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Glazed Pork Chops

Recipe by: Ellen J. Barrier

Pork Chops
1 cup of French’s 100% Classic Yellow Mustard
½ cup Brown Sugar
2 lemons
¼ cup  beer or cooking wine
Tenderizer
Salt
Black pepper
2 garlic cloves (remove the sections from the bulb)
Flour
Cooking oil


Preparation:  Season pork chops with the salt, pepper, and tenderizer. Place them in the refrigerator.
Mix together the squeezed lemon juice, beer or wine, brown sugar and mustard in a bowl. Set aside. Heat the cooking oil. Flour the chops  thoroughly.  Let the chops cook on  medium- low temperature. They should be light brown on both sides, but practically done, before removing them from the frying pan. Next, place the chops,  in a pan or glass dish. If you like garlic, this would be the time to add chopped garlic, on top of the chops. Pour the sauce over the chops and place them in a heated oven at 350 degrees. The sauce need to absorb slowly into the meat, while becoming a glaze as it heats. Check the meat frequently. 

Note: This amount of sauce is based on 6 medium size pork chops. To get the consistency and the amount of sauce you desire, gradually, add small amounts of liquid, mustard and  brown sugar to the mixture.

Scripture:
Beloved, I wish above all things that thou mayest prosper and be in health, even as thou soul prospereth. 3 John 2


         

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Ground Beef & Sausage Casserole

Recipe by: Ellen J. Barrier

1 pd. Ground Beef
1 pd. Sausage
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 jar Cheese Sauce
1 garlic bulb
1 package Grated Cheese
2 boxes Stove Top Stuffing
      (seasoned) 
   Black pepper
        Salt
    Cauliflower
    Broccoli heads

Prepare the ground meat and sausage separate. Brown the ground meat and sausage in a skillet, drain the meat, and place it in separate bowls. Heat the soups separate. Chop the garlic bulb and set it aside. Steam the broccoli and the cauliflower separate. The cauliflower will need to be flowered and fried. 
Note: The cauliflower should be crunchy for frying.

Place the Ingredients in the following order:
Stove Top Stuffing (1 box)
Cream of Chicken Soup
Ground meat
Stove Top Stuffing
Cream of Mushroom Soup
Sausage
Stove Top Stuffing (1 box)
Cheese sauce (fully cover the stuffing mix)
Garlic (sprinkle the chopped bulb over the sauce)
Broccoli head/cauliflower/broccoli head/cauliflower
(continue arrangement in this order)
 Sprinkle some salt and pepper over the broccoli and cauliflower

Place the casserole in a warm oven until the Stove Top  Stuffing
has become soft and easy to chew. Top with grated cheese and enjoy!

Scripture:
Yea, the Almighty shall be thy defence, and thou shall have plenty of silver.
Job 22:23


            

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