Joy in the Kitchen (third edition) ~ A delightful collection of family recipes

Number of Recipes: 350
Binding Style: Hardcover

Description: A delightful collection of family recipes. Beautiful hardcover, color photos on the back and inside the book. The scripture included throughout the book are ones I wrote down during Valerie's first surgery.  Many scriptures were sent to us from family, friends and caring strangers, these too are included. You will also find many helpful hints through out the book including a section on measurement conversions and substitutions for ingredients you may not have on hand. 

Recipes: Huge variety of recipes included. Whether you are are a new cook or a budding pastry chef, there is something for everyone in this book.  New to this edition is an amazing Broccoli Cheese Soup recipe and Soft Pretzel Recipe along with many other 'sure to be' favorites. In addition to food recipes, you will find recipes for crafts, natural cleaning products, pest control solutions and more. Are you always short on ingredients for a recipe or are you looking to lessen the processed foods in your diet?  Homemade alternatives for things such as Taco Seasoning, Cream of Soup, and Pie Crust can be found throughout the book.  

Reviews of a previous edition of our cookbook can be read here and here. 

Where does the money for our cookbooks go?: Our youngest daughter, Valerie Grace, was diagnosed with a rare brain tumor in February 2005. We originally published our cookbook to include in gift packages that went out to many newly diagnosed families. Funds from this edition will continue to go towards sharing Christ's love with those experiencing challenging circumstances in the US as well as helping those with critical needs in Ecuador.  
 

 Half off Special for this week!  $10

If you would like to pick one up from the Gainesville area, just email me and let me know.

Sample Recipe:

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Burritos for the Freezer
By: Celeste Welch


1 lb cooked chicken or beef
1 (16oz) jar salsa
1 (16oz) can refried beans
1 (16oz) can black beans
1 (4 1/2oz) can diced green chili peppers
1-2T taco seasoning mix (see recipe under this and that)
3-4T cooking oil
16 (8inch) flour tortillas
1 lb Monterey jack cheese cut into 16 - 5x1/2" sticks

Using two forks, shred cooked meat. In a large skillet combine shredded meat, salsa, beans, undrained chili peppers, and seasoning mix. Stir over medium heat until heated through. In another skillet, heat 1 T. of the cooking oil over medium-low heat. Heat tortillas one at a time in the hot oil about 30 seconds per side, adding more oil as necessary. Set aside to cool. To assemble, place 1/3 cup of the meat mixture on each tortilla, near one edge. Top each with a cheese stick. Fold in the sides; roll up, starting from edge with the cheese. Secure with wooden toothpicks if needed. Wrap burritos individually in foil. Place burritos in the freezer and mark - "Bake 350° 50 minutes - remove foil and bake 10 more minutes". If baking thawed burritos - bake 350° for 25-30 minutes, then remove foil and bake 10 more minutes. Serve with sour cream and salsa.

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