Thanks for stopping by Recipes From The Heart Of Your Home. Don't forget to check out the Christian resources we have linked to on the left of the page. I am a Christian wife and mother, doing my best to take care of my family and be a good steward of the wonderful blessings God has given us. I enjoy cooking for my family and doing it unto God for His glory. I love to cook from scratch when it's affordable and not too time-consuming and I especially love to bake. Lots of family and friends ask for my recipes so I've decided to put them on a blog so they can get them or anyone else who wants them. I think you can make good quality, good tasting food at a fraction of the ready-made price and it doesn't have to break your budget. Please let me know how these recipes turn out. They're our family's favorites. I'll be updating this blog as often as I can. Enjoy and God bless!


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Wednesday, July 29, 2009

Homemade Tortilla Chips

These are really easy to make and in no way compare to store-bought tortilla chips. They are so much better and so much cheaper and you can season them however you like. One of these days I'll learn how to make the corn tortillas from scratch but for now, store-bought will do.

Tortilla Chips

corn tortillas cut into 4 or 6 pieces (Kitchen shears make this easy and I cut at least 4 tortillas at a time to make this faster)
peanut oil preferably
salt and pepper
or cinnamon sugar
or other spices
(I prefer House Seasoning which I have a recipe for in this blog under "Seasonings")

Heat oil in a deep fryer to approximately 375 degrees. Add several tortilla pieces at a time but make sure there's enough room for them to get cooked. Cook until slightly browned (may take a few minutes), then turn over with tongs. Cook a few more minutes or until browned. I find that if they're not dark enough and are very lightly browned, the chips tend to be chewy instead of crunchy, but just be careful not to burn them. The browner ones taste better.

Dump the chips onto a cooling rack on top of a cookie sheet. I find this makes the least amount of mess and lets the excess oil drip through the cooling rack onto the cookie sheet and away from the chips. I like to let most of the oil drip back into the fryer anyways before I dump them onto the cooling rack so you don't waste as much oil. While the chips are still oily, sprinkle on seasonings. Enjoy with your favorite salsa or nothing at all. These make great nachos melted with cheddar cheese in the microwave, then topped with salsa and sour cream. Yumm!

Coconut Pecan Spice Cake

I found this recipe several years ago in a church cookbook and just finally got around to making it. The name didn't seem that appealing to me, but the ingredients did. So, I finally made it a week ago and it is probably one of my favorite cakes now because it tastes so good and is really easy to make. I changed the name from Oatmeal Cake to Coconut Pecan Spice Cake because I think that is a better way to describe this recipe. You don't exactly eat it and think "oatmeal" unless you're already familiar with the recipe. This cake is very moist and flavorful and would be great to take to a church potluck.

Coconut Pecan Spice Cake (Oatmeal Cake)

1/2 cup butter
1 cup quick oatmeal
1 1/2 cups boiling water

1 cup brown sugar
1 cup white sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt

2 eggs, beaten

Put butter and oatmeal in mixing bowl and pour boiling water over this and let stand for 20 minutes. While waiting, mix remaining ingredients (except eggs) in a large bowl. After 20 minutes is up, add dry ingredients to the oatmeal mixture and mix in the eggs.

Pour into a 13 X 9 inch greased pan and bake at 350 degrees for 30 to 35 minutes. While baking, prepare the topping.

1/2 cup melted butter
1 cup brown sugar
1 beaten egg
1 cup coconut
1 cup chopped pecans
1 tbs. milk

Mix all ingredients in a bowl and when cake is done, pour and spread on top. Broil in oven until golden brown. Keep an eye on it because it browns quickly and you don't want to burn the pecans.


Green Tomato Bread

This recipe is surprisingly delicious and is a great way to use up some of those green tomatoes in your garden. It smells kind of like sugar cookies baking in the oven when you make it. Yummm!! This bread is very moist and sweet and sooo good! I've had it with breakfast, lunch, and with dinner with Country Crock spreaded on top. Did I say yummm??

Green Tomato Bread

3/4 cup butter, softened
2 cups sugar
3 eggs, beaten
2 tsp. vanilla extract

3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

3 cups chopped green tomatoes
1 cup chopped walnuts (or other nuts)

Mix together wet ingredients in a large bowl. Mix together dry ingredients in a smaller bowl. Then add the dry ingredients to the wet and mix well. Add chopped tomatoes and nuts and mix well.

Divide evenly between two greased loaf pans and bake at 350 degrees for 1 hour.

Thursday, January 8, 2009


This recipe is really easy to make and really yummy. It's great for potlucks, birthdays, or anytime.


1 can (20 oz.) chunk pineapple
1 can (11 oz.) mandarin oranges
1 1/2 cups seedless grapes
1 cup miniature marshmallows (the colored, tropical flavored kind are really good)
1 cup flaked coconut
1/2 cup chopped nuts (I prefer pecans)
3/4 cup sour cream
1 tbs. sugar

1) Drain pineapple and mandarin oranges. Add grapes, marshmallows, coconut, and nuts.

2) Mix sour cream and sugar. Stir into fruit mixture. Chill for several hours.

Makes 4 to 6 servings.

Baked Vidalia Onion Dip

This is probably my husband's favorite dip and he's always requesting it! This recipe is super-easy too.

Baked Vidalia Onion Dip

1 cup chopped Vidalia onion
1 cup grated Parmesan cheese
1 cup Mayonnaise (Hellmann's is best)
1 clove garlic, finely chopped

1)Preheat oven to 375°.

2)In 1-quart casserole, combine all ingredients. Bake 25 minutes or until golden brown. Serve with your favorite dippers.

Oatmeal Nut Waffles

Move over Eggo! These waffles are easy to make and are way better than those frozen kinds in the store. These are hearty and would make a great breakfast with some eggs and OJ. I double these and keep them in a ziploc bag in the freezer for a quick breakfast. Just pop them in the toaster as usual.

Oatmeal Nut Waffles

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
2 cups milk
1/4 cup butter, melted
2 tbs. honey
1 cup quick oats
1 cup chopped nuts (I prefer pecans.)

1) Combine flour, baking powder, and salt. In separate bowl beat eggs, milk, butter and honey; mix with dry ingredients. Fold in oats and nuts.

2) Bake in a preheated waffle iron according to manufacturers directions.

Makes 8-10 waffles.

Sweet Potato Casserole - Great for the holidays or potlucks!

This casserole is so yummy and in my opinion, way better than the usual casserole topped with marshmallows at Thanksgiving. This is so good, you just might want to have it for dessert instead!

Sweet Potato Casserole

6 cups cooked, mashed sweet potatoes (approximately 3 large potatoes)
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
1/2 cup butter, softened

1 cup brown sugar
1/3 cup flour
1/3 cup butter, softened (do not melt)
1 cup finely chopped pecans

1) Combine sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter. Beat with electric mixer until smooth. Spoon into greased 13X9 in. pan.

2) Combine brown sugar, flour, 1/3 cup butter, and pecans. Sprinkle over top. Bake at 350 deg. for 30 min.

Makes 8-10 servings.

Classic Potato Salad

This is great for a barbecue, potluck, or anytime.

Classic Potato Salad

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks (This works best to boil potatoes in their jackets so it doesn't get mushy.)
1 cup mayonnaise (Hellmann's is best)
2 Tbsp. vinegar (Can use less, it tends to be strong.)
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

1)In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

2)In large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. (Tastes best chilled on the second day in my opinion.)

Easy Crescent Dogs

This recipe couldn't be easier and it's great for birthday parties or get-togethers. It's an updated version of "pigs in a blanket" and in my opinion, much tastier!

Crescent Dogs

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1) Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

2) Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet (I always grease mine), cheese side up.

3) Bake at 375°F. for 12 to 15 minutes or until golden brown.