Saturday, February 18, 2012

'words' part 2 // "Cooking with Style" {guest post by Nela}

I think I've always had a love for cooking. When I was younger (like the same age as the girl above), I remember making some Macaroni and Cheese (from a box of course) and thinking that I should become a chef someday. But that thought faded away, but the love for cooking hasn't.

Cooking can be used as a way to glorify God, and perhaps our future families as well. Of course, there are other things that will help prepare for our future lives, but cooking is definitely one of them. After all, "the way through a man's heart, is through his stomach." ;) But that's not so important as to focusing our thoughts on other more important spiritual needs.
There are people out there who don't fully appreciate the art of cooking, but I'm here to change that.
Once you've mastered the basics (pounds, ounces, cups, etc.) the rest is just a walk in the park. In fact, cooking or baking can be a fun experience, because the possibilities are endless.

  So today, I'll be sharing with you a few of my favorite go-to recipes, that are easy, delicious, and fun to make. I guarantee that you won't be disappointed with the results.

"So whether you eat or drink or whatever you do, do it all for the glory of God."~ 1 Corinthians 10:31

Fruity Baked Oatmeal
recipe from Taste of Home
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional milk, optional


First combine the oats, brown sugar, baking powder, salt and cinnamon in a large bowl. Then combine the eggs, milk and butter; and add that to the dry ingredients. Stir in the apple, peaches, and blueberries. Next, pour the mixture into an 8x8-inch or 9x9-inch pan, coated with cooking spray. Bake, uncovered, at 350 degrees for 35-40 minutes. Cut into squares, drizzle in some milk if desired, and serve to 9 people.

Mexican Stuffed Shells:
recipe adapted from The Way To His Heart

1 lb. ground pork
1 package fajita seasoning
 3 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cups  salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese

Toppings (optional):
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground pork; add fajita seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While the ground pork is cooking, cook the pasta shells according to pkg. directions; drain.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Microwave Mug Cheesecake recipe adapted from 2 Stews: A Flight of Fancy
3 ounces cream cheese, softened to room temperature
1/2 cup sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
1 egg, 
slightly beaten
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents liquid from forming)

Graham Cracker Topping: 
1 tablespoon crushed graham crackers
1/2 teaspoon melted unsalted butter

For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light.  Now's the time to add in the chocolate chips, or your favorite jam.Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Mix the graham ingredients together and sprinkle on top of cheesecake.

*I also had success with 1 minute 50 seconds on high.
All of these recipes will take you from a kitchen zero to a kitchen hero (that is, if you weren't that good of a cook in the first place).  But it's always nice to try something new for an advanced cook as well. Hope you all enjoy the recipes! :)

"She gets up while it is still dark; she provides food for her family and portions for her servant girls."
~ Proverbs 31:15

Thank-you Michaela for allowing me to guest post on your blog! It was a fun experience, and I'm pretty sure everyone will go away from this post with rumbling stomachs. ;)

I'm an 18 year-old country girl from the cornfields of Iowa. I love to bake, cook, take photos, do martial arts, read, write, and above all spend time with my beloved Savior Jesus Christ. If you want to learn a bit more about me, then follow my blogs at Nel's Home Cookin"Beloved Star." Hope you all have a nice day! :)


  1. The mexican stuffed shells look great.

    Microwave mug cheesecake! Be still my beating heart. I think I'll be needing to go to the gym tonight. :)

  2. Oh,that Microwave mug cheescake looks SO good. I'm going to have to try that one of these days.
    Awesome post Nela.

  3. oooh, loved this! thank you for sharing :D I think I will try the cheesecake in a mug,since we have been making mug cakes as of late! thanks for sharing!



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