Recipes

Here you will find a collection of some of our favorite recipes. As those who are closest to us can attest, we love people through our food. We hope these recipes will help spread love through your kitchen and to your family and friends.

Peach Pie

Ingredients:

2 1/2 Tablespoons Corn Starch
1 cup sugar
1 cup water
1/2 package peach jello (3 oz)
6 to 7 peaches peeled & sliced
1 baked pie shell cooled (see recipe below)

Instructions:

Add corn starch, sugar, and water to a saucepan over medium heat. Stir constantly until thick and bubbly - should look like clear pudding. Once at full boil, cook for 1 min. Remove from heat and stir in jello. Set to the side to cool to approx. room temperature.
Place sliced peaches into cooled pie shell. Pour jello mixture over peaches once cooled. Refrigerate until set. Top with homemade whipped cream and serve.

Pie Shell:

Ingredients:

1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3-4 Tablespoons cold water

Instructions:

Mix flour, salt, and shortening in medium bowl. Smash together with fork until incorporated - this should look crumby. Sprinkle cold water over crumbs and gather together forming a dough ball. Sprinkle flour on counter and roll into circle to fit a 9 inch pie pan. Bake at 375 until light brown.

Kid Chili

This recipe was a staple in the Coleman household, sneaking in vegetables where we could without the kids complaining. We hope your kiddos love this as much as ours do!

Ingredients:

1 medium cooking onion
1 pound ground hamburger
2 cloves garlic
2-3 potatoes peeled and chopped
2 ears of corn cut off the cob
2 carrots peeled and chopped
1/2 green bell pepper chopped
8 ripe tomatoes cored and chopped
1 package taco seasoning
1 can Busch's original bakes beans

Instructions:

Add onions, garlic, and hamburger to soup pot, cook until onions are translucent and hamburger is cooked through. Drain any excess oil.
Add all remaining ingredients, except beans. Cook until carrots are tender. Add beans and heat through. Serve with sour cream and cheese if desired.

Spaghetti Sauce

This recipe freezes well - make a large batch and freeze to pull out later for an easy dinner. Can also be used as a lasagna sauce.

Ingredients

1 pound ground hamburger
1 large cooking onion chopped
3 stalks celery chopped
1 green bell pepper chopped
2 cloves garlic minced
1 teaspoon each oregano, basil, ground thyme, parsley, salt, & pepper
3 Tablespoons Worcestershire sauce
8 ripe tomatoes cored and chopped
1 can tomato paste

Instructions:

Add hamburger, onion, celery, green pepper, and garlic to a soup pot, cook over medium heat. Cook until all vegetables are tender and hamburger is cooked through. Drain any excess oil.
Add all spices and Worcestershire to pot and stir.
Add chopped tomatoes and tomato paste to pot. Cook on low/simmer until sauce is thick (approximately 2 hours), stirring occasionally.

Instead of noodles, opt for a healthier and naturally gluten free option with zucchini (spiralized or cubed) or spaghetti squash!

Cooking a spaghetti squash:

Cut top/stem off with a sharp knife. Cut squash in half lengthwise. Scoop out seeds with spoon. Rub olive oil into flesh of squash and sprinkle with salt & pepper. Lay face down in a 9x13 baking pan. Cook on 375 for 45min-1 hour (will vary depending on size of squash). You will know it is done when you can easily poke a fork through the skin of the squash. Rake fork through squash to remove from shell - this should look like spaghetti noodles!

We love using this with traditional spaghetti sauce or pesto!