Written by the COGBF Women's Ministry Staff

For some people, cooking is a fine art filled with secret techniques that families have guarded for decades. For others, preparing good meals is a daily grind that only exists to stay alive.  This blog is particularly unique because of our concerted efforts to get the “master cooks” of ByFaith to give-up some of their long cherished secret recipes!

However, we’re also seeking fast meals, low calories dishes and special desserts to round the contributions off.  We’re also looking for low carb and low sodium meals for diabetics and fancy smoothie recipes as well.  So don’t be bashful, email your favorite recipes to us on the "contact us" tab on the right! 

Pan-seared Salmon with Roasted Asparagus

Submitted by Sarah Lundy (Jacksonville District) Posted April 3, 2015

Ingredients:

• Salmon Filets (Allow fish to sit at room temperature)
• Seasoning Herbs
• Old Bay Blackening Seasoning
• Garlic Powder
• Pepper
• Pinch of Sea Salt
• Parchment Paper
• Salmon Directions

Directions

In a skillet, heat a very small amount of EVO (Extra Virgin Olive Oil).  Cook on both sides, 3 minutes on medium low.  If filets are thick, allow them to cook slowly for no more than a total of 10 minutes.  Or forget everything I’ve said and cook until flaky. Salmon Filets will dry out if cooked too long.

Wash Asparagus spears, snap ends off, pat dry, place on cooking sheet lined with parchment paper (helps with the easy cleanup), toss them in a small amount of EVO, season lightly with herbs and garlic seasoning. No salt is needed.   Bake for 5 minutes or less.

Please watch the video below to learn how to pan-sear salmon.

 

Cornbread or Muffins

Submitted by Myra Wright (Ocala District)

Prep

Preheat oven to 375 degrees.

Ingredients

• 2 Eggs
• 1/2 tsp. salt
• 1/2 cup cooking oil
• small can cream corn
• 8 oz. sour cream
• 1 pkg. corn muffin mix (Flako, Jiffy, any kind)

 Mix together, adding sour cream and muffin mix last. Bake at 375 degrees for 30-45 minutes. Different and sooo good.

Strawberry Icebox Cake

Submitted by Brittany Rudolph (Alabama District)

Prep

• Prep Time: 10 minutes
• 4 hours, 10 minutes
• Serving Size: 16-20

Ingredients:

• 3 lbs strawberries, sliced
• 1 14.4 oz box Honey Graham Crackers
• 3 8 oz tubs Cool Whip

Instructions:

Each Cool Whip layer uses one whole tub (besides the first thin layer.) Each strawberry layer uses about 1 lb of sliced strawberries.

Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip (just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

K's Salmon Croquet Surprise

From the COGBF Cookbook:

Submitted by Dorothy McGriff (Ocala District)

Ingredients

• 1 can of salmon 14 3/4 ounce
• 1 small onion (chopped)
• 1 egg
• 3/4 cup of self rising flour
• Dash of pepper
• Your favorite cooking oil

Mix all ingredients except oil. Form small balls with spoon. Drop into hot oil, turning as needed once they riise to the top. When brown on both sides, place on paper towel to drain excess oil.

• Serve at breakfast with grits
• Serve at lunch with baked beans
• Serve as snack it ketchup or seafood sauces

Chicken Pot Pie

From the COGBF Cookbook:

Submitted by Tina Davis (South Georgia District)

 

Ingredients

• 1 stick butter
• 3/4 cups flower
• 3 cups chicken broth
• 2 cups cooked chicken
• 1 small can corn
• 1 can of peas and carrots
• 1 medium onion
• 1 teaspoon garlic
• 1 cup egg noodles
• 2 pie shells
• 1 can condensed milk

Directions

Preheat oven to 350^o. Melt the butter. Add flour and mix well together.  Add the condensed milk and the broth. Add the chicken and all other ingredients. Pour mixture in pie crust. Fasten second pie crust on top.  Bake at 350^o  for 1 hour.

Brunswick Stew

From the COGBF Cookbook:

Submitted by Angela Small (South Georgia District)

Ingredients

• 1 Pork Roast
• 2 cans of whole kernel corn
• 2 cans cream style corn
• 2 cans sweet peas
• 2 cans mixed vegetables
• 1 can whole tomatoes
• 1 can tomato paste
• 1/2 cup BBQ sauce
• Pinch of black pepper

Directions

Roast pot roast in oven til done according to instructions. Let cool and cut into small pieces. Add all of the other ingredients in a large pot and let simmer for 1 hour.  Stir frequently.

Stewed Salmon and Brown Rice

Submitted by Sarah Lundy (Jacksonville District)

Ingredients

• 1-2 Cans of Salmon
• Onions
• Bell pepper
• Herb garlic
• Black pepper
• Crush red pepper or cayenne pepper
• Your favorite vegetables

Directions

Empty can of Salmon in medium size bowl, de-bone (save liquid in a separate bowl or cup). In a medium size skillet, sauté chopped onions and bell pepper.  Don’t allow the onions and bell pepper to cook until limp. Pour Salmon in the pan and season with herb garlic seasoning, black pepper, crushed red pepper or cayenne pepper (if you really like it spicy).  Use preserved liquid (you choose the amount) to moisten Salmon. Continue to cook over low heat until Salmon is warmed throughout. 

Serve Salmon over brown rice with the following sides:  mixed vegetables, spinach or brussel sprouts.

Condensed Milk Pound Cake

From the COGBF Cookbook:

Submitted by Mabel Roberts McGriff (Jacksonville District)

Ingredients

• 3 cups of all purpose flour
• 2 cups of sugar
• 6 eggs (slightly beaten)
• 1 14oz can Eagle Condensed Milk
• 4 sticks of butter
• 1 teaspoon lemon or vanilla flavor
• Pinch of salt

Directions

Preheat oven at 325⁰.  Use bunt pan. Mix cream butter and sugar, beat.  Add eggs, beat. Add, flour and salt in a container. Add one cup of flour with 1/3 of the milk; beat. Repeat twice more until all the ingredients are gone. Bake at 325⁰ for 15 minutes then reduce to 300⁰; bake for an hour til done. Test with toothpick.

Southern Macaroni and Cheese

From the COGBF Cookbook:

Submitted by Cathleen Green (South Florida District)

Ingredients

• 1 8 ounce box of macaroni
• 1 small container of sour cream
• 1 small container of cottage cheese (small curd)
• 1 can of cream of mushroom soup
• 1 can of Carnation
• 2 tablespoons of mustard
• 1 egg
• salt and pepper to taste
• 1 bag of shredded cheese

Instructions

Preheat oven to 325^o. Boil macaroni according to instructions on the box. Drain, slightly beat egg and mix all ingredients.  Save a little cheese to sprinkle on top. Bake in oven for 35 - 40 minutes.

Jessie's One Pot Chicken Dinner

Submitted by Jessie McKnight (Gainesville District)

Ingredients

• 1 package of chicken (may use wings, legs or breasts)
• 1 pound fresh carrots
• 1 stalk celery
• 1/2 medium onion
• 6 large red potatoes or several small
• Season salt lightly to taste
• 1/2 Packet Goya seasoning
• 1 tablespoon corn starch
• 1/4 Cup of Braggs (for marinade)
• Water

Directions

Marinade chicken over night in water, Braggs All Purpose Seasoning and salt.  It's important to note that Braggs also has salt so if you use more salt, use less Braggs. It is better to "under-season" in the marinade because you can add salt later.

Place all ingredients in a large pot. Fill with enough water to cover the ingredients. Bring temperature to a boil for 10 minutes; then, lower temperature to simmer.  Cook for 35 - 45 minutes (depending on cut of meat.) Season to taste with salt if necessary.

Serve over a bed of rice or in a soup bowl.

Chicken and Cheese Stuffed Bread (Calzones)

From the COGBF Cookbook:

Submitted by Michelle McBride (South Carolina District)

• 3/4 pounds of boneless, skinless chicken breasts or thighs
• 4 tablespoons of olive oil
• 1 tablespoons of dried basil
• 1/2 tablespoons of dried oregano
• 1/4 tablespoons salf
• 1 medium onion chopped
• 2 cloves of garlic
• 1-10 package of refrigerated pizza crust dough
• 10 ounces of mozzarella cheese

Directions

Preheat oven to 350 degrees. Grind chicken in blender or food processor or have butcher grind at supermarket. Heat 2 tablespoons of olive oil in a skillet and cook until done; stirring to break apart. Add basil, oregano, salt , and pepper. Remove, drain and set aside. Heat remaining oil in skillet. Cook onions until transparent; add garlic and cook about 1 minute more. Combine with chicken mixture and set aside.

Roll pizza dough to about 8 x 11 inches. Layer chicken, then cheese. Roll dough from the narrow end. Place seam side down on a greased cookie sheet. Pinch ends of roll together to seal. Bake at 350 degrees for apprx 20-30 minutes until golden brown. To serve, cut into slices. 

Snoozer Smoothie

Submitted by Sarah Lundy (Jacksonville District)

• Ingredients
• 1-4 Cherries
• 1/2-1 Kiwi
• 1/2 Bananas
• 1/2 Cup Soy milk
• Nutmeg several dashes
• 1/2 teaspoon Vanilla

Directions:

Having trouble falling asleep? Try my calming smoothie.  One 4-6 oz glass, shortly before bedtime will do the trick.  In a blender, mix the following items using the smoothie settles.  Yummy and it works!

Squash Casserole

From the COGBF Cookbook:

Submitted by Monica George (South Carolina District)

Ingredients

• 2 cups of drained, cooked squash
• 1 teaspoon salt
• 1 stick butter
• Dash of salt
• 1/2 cup milk
• 2 cups cheese, diced
• 1 medium onion
• 1 1/2 cup cracker crumbs (save part for topping)
• 2 eggs

Directions

Combine all ingredients and pour into a buttered casserole dish. Top with reserved crumbs and bake 30 to 40 minutes at 325. Serve with joy.

Southern Baked Chicken

From the COGBF Cookbook:

Submitted by Harriett McKee (South Carolina District)

Ingredients:

• 2 tablespoons salad oil
• 1 teaspoon Worcestershire Sauce
• 1 cup of ketchup
• 2 cups of pineapple juice
• 1 tablespoon Paprika
• 1 cup of chopped onion
• 1 teaspoon mustard
• 1 frying chicken (cut-up)
• 1 tablespoon brown sugar

Suate' onion in oil until medium brown. In a separate bowl, blend the rest of ingredients except chicken. Add to saute' and simmer for 10-minutes. Lay chicken pieces in casserole dish and sprinkle with salt to taste. spoon sauce over chicken. Cover and bake on 350 for 90 minutes.

Shrimp Fried Rice

From the COGBF Cookbook:

Submitted by Vashti McBride (South Carolina District)

Ingredients:

• 2 oz. cooking oil
• 4 cups cooked rice
• 1 cup chopped, fresh or frozen shrimp
• 1/4 cup chopped green onions 
• 1/2 cup fried eggs well done
• 2 ounces been sprouts
• 2/3 teaspoon salt
• 1/4 teaspoon Accent
• 1 ounce soy sauce

DIRECTIONS

Heat large hot pan with two ounces of cooking oil. Saute shrimp for 2-minutes. Add cooked rice and stir fry for 3-minutes. Combine other ingredients; stir fry til done.

Sweet Potato Pie

From the COGBF Cookbook:

Submitted by Geraldine Gibbs (South Carolina District)

Ingredients:

• 4 medium sweet potatoes/yams
• 2 sticks of butter/margarine
• 4 eggs
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 tablespoon of vanilla flavor or 1 teaspoon of ground vanilla bean
• 1 1/2 -2 cups of sugar
• 1 can of evaporated milk
• 1 tablespoon of cornstarch or self rising flour

DIRECTIONS:

Boil potatoes til softened. Some peel before or after boiling, your preference. Drain water then combine all other ingredients except milk. Mix well, removing beaters often to remove stingy material. After mixing, add can of milk for desired texture. Add cornstarch or flour. Mix well, then pour in pie shells.

Should make 2-3 8 inch pies. 

Hush Puppies

From the COGBF Cookbook:

Submitted by Ruby Powell (South Alabama District)

• 2 Cups Cormeal
• 1 cup self-rising flour
• 1 large can cream corn
• 1 onion chopped
• 1/2 to 1/3 cups of sugar
• 1 1/2 tsp. baking powder
• Add buttermilk to moisten

Mix all ingredients together, knead into balls and deep fry in vegetable oil. 

Crockpot Pepper Steak

From the COGBF Cookbook:

Submitted by Anita Weems (South Alabama District)

Ingredients

• 1 1/2 lbs steak, thinly slice strips
• 1tsp butter
•  clove garlic, crushed
• 2 slices fresh ginger or 1/2 tsp ground ginger
• 3 onions, thinly slice
• 2 tsp. soy sauce
• 1tsp. pepper
• 1 cup beef bouillon
• 3 green peppers, slice in rings

INSTRUCTIONS

Brown steak in fry pan with butter, garlic and ginger.  Remove from pan and add all ingredients to crock pot except green peppers. Cover; cook for 6-8 hours on medium.  Add green pepper rings and cook for another hour. 

Serve over rice. 

Whipping Cream Biscuits

From the COGBF Cookbook:

Submitted by Myra Wright (Ocala District)

Only Two Ingredients

• 1 heaping cup of self rising flour
• 1 cup of whipping cream (not whipped cream)

These are the only two ingredients.  For larger servings, double the amounts.

Mix ingredients together and knead a few times.  Roll the same as regular biscuits. No need to spray metal pans but lightly spray glass pans with cooking spray. Bake approximately 12-15 minutes until brown @ 450 degrees.

Sooo good!!  

Sausage and Shrimp Jambalaya

From the COGBF Cookbook:

Submitted by the Late Alma Johnson (Jacksonville District) 

Ingredients:

• 1 Pound of mild sausage
• 1/2 Pound of hot sausage
• 1 onion
• 1/3 bell pepper
• 1 stick of celery
• 2 cans of tomato sauce
• 1 pound of cleaned and deveined shrimp

INSTRUCTIONS

Slice sausage thinly or dice. Place in a large skillet with diced onion, bell pepper and celery. Add 1/3 cup of water and allow to simmer. When sausage is done, drain and add tomato sauce and season with salt or favorite seasoning to taste. Raise heat slightly until mixture comes to a slow boil.  Add shrimp and let the mixture cook another 7-10 minutes until shrimp are done. Do not overcook shrimp.

Serve over rice.  

Corn Casserole

From the COGBF Cookbook:

Submitted by Carolyn Reynolds (Gainesville District) 

Ingredients:

• 2 Pounds of Ground Beef or Chuck
• 2-3 Cans 15oz. Corn
• 1 1/2 Cans Cream of Mushroom Soup
• 8 ounces of Philadelphia Cream Cheese
• 1 Can Hungry Jack Rolls (8-10) rolls

INSTRUCTIONS

Pre-heat oven to 400 Degrees. Brown and season ground beef in large pot, drain. Return beef to pot. Set temperature to medium heat, add cream cheese. Mix well with ground beef until melted. Add cream of mushroom soup, stir well. Drain corn then add to beef mixture. Reduce heat and simmer for 5 minutes.

SLICE ROLLS IN HALF

Pour corn casserole mix in a 13 x 9" or larger pan. Line the roll halves around the sides of the pan on top of the casserole. Extra rolls may be placed in the middle and on top of the casserole. Bake at 400-degrees until rolls are brown (10-15 minutes).  Let stand for 15 minutes before serving.

 

Strawberry Punch Bowl Cake

Submitted by Evelyn Langston (Gainesville District)

• 1 Large Punch Bowl
• 1 Box of Strawberry Cake Mix
• 1 Large Sara Lee Pound Cake
• 1 Pkg. (6 oz.) strawberry jello mix
• 1 Large can crush pineapple, drained
• 1 Pkg. (10 oz.) frozen strawberries
• 2 Pints of fresh strawberries
• 1 Can of condensed milk
• 2 (12 oz.) Cool Whip

INSTRUCTIONS:

Add strawberry jello to cake mix and bake according to directions on box.  Cool cake when done.  In separate bowl, mix 1 container of Cool Whip, condensed milk, drained pineapples and frozen strawberries w/juice (thaw).  Slice 1 pint of fresh strawberries (wash and set aside other pint of whole berries for topping).  Cut cakes in slices and alternate strawberry cake, milk mixture, then Sara Lee cake in punch bowl.  Place slice strawberries between cakes and mixture. Continue to alternate cakes, milk mixture and fresh strawberries slices until all are used.  Top with Cool Whip and garnish with fresh whole strawberries.

Seal with Saran wrap and refrigerate.