You may know Erin Davis as one of the hosts of the Grounded podcast, one of the multiple outreaches of Revive Our Hearts. But (shhhh!) Erin tells us she’s actually more at home in the kitchen than behind the microphone.

So, we’re delighted she’d let us share a recipe she says she spent ten years (yes, ten years!) perfecting—who can resist a chocolate chip cookie, especially hers!

In fact, we suggest you whip up a batch and invite some neighbors over to watch Erin’s latest Revive Our Hearts video series, You’re Welcome Here—a wonderful six-episode event that encourages women to embrace the heart of hospitality. It’s terrific!

1 and 1/2 cup butter (room temperature)
1 and 1/4 cup white sugar
1 and 1/4 cup brown sugar
Vanilla (I never measure. You can never have too much!)
2 eggs (room temperature)
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
4 cups chocolate chips or chocolate chunks

1. Heat oven to 350°F.
2. Place parchment paper on cookie sheets. (Do not skip this step!)
3. Beat butter and sugar until very fluffy and light in color (5–10 minutes).
4. Slowly add vanilla and eggs.
5. Mix dry ingredients in a separate bowl and add to the sugar/butter mixture 1/4 cup at a time.
6. Once well mixed, add the chocolate chips by stirring in with a wooden spoon
7. Drop cookies a tablespoon at a time onto a lined cookie sheet.
8. Bake 9 minutes, or until they just start to brown. (Trust me.)
9. Leave them on the cookie sheet to cool.

This Recipe was featured in the July 2024 edition of Update.

Many people say that you don’t just marry a person, you marry a family. Well in my case, I also married the family recipes! When I married my husband 20 years ago (this September), I quickly learned that The Newquist Family Ginger Cookies would be something I’d need to learn to make right away! These soft, cake-like, dark brown cookies with white frosting are filled with warm spices that usher in the holidays. Of course they can be made anytime of the year, but for us, they are a Christmas tradition. In fact, my husband would say it’s not Christmas until the first batch of Ginger Cookies comes out!

My father-in-law had three aunts — Halloween, Boots and Kitty. Yes, those were their real names! Kitty was the one who made the Ginger Cookies and sometimes my father-in-law actually refers to them as “Kitty Cookies.” As much as I could eat them year-round, there is something special about waiting for Christmas to make these delicious cookies. For what they lack in appearance, they more than make up for in flavor and comfort.

Recently Raeanne Newquist stepped into the speaker’s role for The Mercy Minute, a production from Mercy Ships. Her ability to share the passion for showing mercy in every aspect of life is evident with each day’s 1:00 feature. (She writes the scripts as well as voices each feature!) If you didn’t read the introduction to Raeanne in the October ’23 edition of Update, check it out online at our website. With a degree from Pepperdine and further studies at Fuller Seminary, Raeanne has a rich ministry background … and, apparently, is a great cook too!

¼ c Crisco
½ c sugar
1 egg ½ c “Green Label” molasses (This is what the family recipe says! But any dark molasses will work)

Mix the above 4 ingredients and beat well

Add all following ingredients and beat well:

2 c sifted all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 tsp. ginger
½ tsp. nutmeg
½ tsp. ground cloves
½ tsp. cinnamon

*Here’s a little tip: When measuring out the spices, measure a second batch into a small zip lock bag. Then when you want to make your second batch the next week (or next day!) you’ll already have the spices measured out!

1. After the dry ingredients are combined with the wet, slowly add ½ cup of hot water, a tablespoon at a time, until a smoother consistency is reached. You will not add the whole ½ cup! The dough should be like chocolate chip cookie dough consistency.
2. Drop by the tablespoon on a lightly greased cookie sheet about 2 inches apart.
3. Bake 6-8 minutes in a 400 degree oven. (Baking time will vary according to your oven and the size of your dough drops.) Cookies should be slightly soft to the touch when they come out of the oven. Let cool on the cookie sheet for about 5 minutes.
4. Aunt Kitty’s Homemade Frosting:
However, once I came into this recipe, the family was using canned frosting! Pillsbury white frosting is preferred. not vanilla frosting – there is a difference!
1 c powdered sugar
½ to 2 Tablespoons cream or milk
½ tsp. vanilla
5. Frost warm cookies and enjoy!

This Recipe was featured in the May 2024 edition of Update.

Friendships that are cultivated at NRB often get to be “lived out” beyond Convention time with Facebook and other social streams keeping us current with industry relationships. Example?

Frequently posting on tradition at the Jackson home of Monday Night Family Dinner, when broadcaster Clive Welsh (Lighthouse Caribbean Christian Radio Ministry) was in the area he wondered about joining Lee Ann’s family for the meal. Voila! It was Tamale Pie Dinner for seven that night. We just love these connections that develop into great friendships.

BTW—since we haven’t posted out of the Ambassador Family Cookbook for some time, we’re taking the space to share this good recipe which is “cobbled together” from several sources. If you grew up eating Tamale Pie as some of us did, we think you’ll like this!

1 box corn muffin mix (such as JIFFY)
1 large egg
1/2 c. sour cream
1/2 can of creamed corn
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 c. red enchilada sauce
1 c. shredded cheddar cheese
1 c. shredded Monterey jack cheese
1 can sliced black olives
½ c. golden raisins

1. Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
3. Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
4. Cover with foil and bake until cheese is melted, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.

This Recipe was featured in the July 2023 edition of Update.

While Lisa Anderson is one of the “funnest” people we know, she’s also one of deep passion particularly for single young adults as evidenced in the Boundless ministry which she directs. She’s the author of The Dating Manifesto: A Drama-Free Plan for Pursuing Marriage with Purpose (David C. Cook). And when she has any free time, she enjoys traveling, running, hiking and quoting her mother, who was known to say outrageous things. She loves Jesus, people, ideas and guacamole — in that order.

Puff:
1 cup water
½ cup butter
Shake of salt
1 cup flour
4 eggs

Filling:
1 cup milk
2 small packages instant vanilla pudding
1 pint heavy cream
2 teaspoons vanilla

Glaze:
½ cup semi-sweet chocolate chips
1½ tablespoons milk
1½ tablespoons light Karo corn syrup
1 tablespoon butter

This cake (which I obviously renamed) was served at my friend Rachel’s wedding. Her aunts made 36 of these to serve to the 250+ guests. Think a cake version of a huge cream puff. Yeah, exactly.

After eating a piece, I basically cornered the aunts at the serving table and rhapsodized about the cake for a good 15 minutes. They politely asked if I wanted another piece. I declined, then furtively grabbed the piece one of them was holding in my direction. Later, they met me by the back door of the church kitchen and sent me home with an almost complete cake that I probably finished off for breakfast the next morning.

Serves 12-16 normal people … or just me.

The puff pastry is tricky to do at a high altitude (mine tends to fall here in Colorado), but should work for the rest of you.

1. Bring water, butter and salt to a boil. Remove from heat and add flour. Stir until batter leaves side of bowl and forms a ball. Rest 5 minutes. Add eggs; beat after each one. Grease and flour a Bundt pan. Pour in batter and bake at 400° for 35 minutes. Dump and cool.

2. For the filling: Whisk milk, instant vanilla pudding, heavy cream and vanilla together until stiff. (I also add ½ teaspoon almond extract because I’m Scandinavian and that’s how we roll.)

3. Slice puff horizontally and fill with filling. Replace lid.

4. For the glaze: Cook chocolate chips, milk, Karo syrup and butter on low heat. Stir constantly. Cool 20 minutes, then drizzle over top of cake. Drizzle will be thick. Slice and serve. May change your life too!

This Recipe was featured in the November 2022 edition of Update.

Dannah Gresh is the host of the weekend edition of “Revive Our Hearts” and helps to anchor the ministry’s “Grounded” podcast. She’s authored more than 30 books and Bible studies as well. Dannah and husband, Bob, make their home on a hobby farm in central Pennsylvania.

5-6 lb chuck roast w/beef bone (or roast and a stew bone)
Minced onion
Garlic salt
2 potatoes
10-12 cups of flour
1 teaspoon of salt
8-9 eggs
2 large cans of beef broth

Nana handed me a hand-written recipe card at my bridal shower over three decades ago. It contained no instructions because she’d shown me how to do it so many times. She just wanted me to have this treasure. I’m so glad!

1. Preheat oven to 400°

2. Generously cover chuck roast with minced onion to taste and a generous layer of garlic salt. Fill the roasting pan with water up to almost the top of the meat, but don’t fill over the top. Roast at 400° for about 30 minutes until the roast is crisp to seal juices. Turn oven down to 250° and roast about 2-3 hours until the meat is tender and you’ve got dark brown juices. (Add water if needed to keep the liquid plentiful.)

3. Pour the broth you’ve made into a large soup or stew pot. Add one can of beef broth. Turn it on high to boil it.

4. Peel and ever-so-thinly slice the potatoes and add to the boiling broth.

5. Mix 10 cups of flour with salt and eggs. Mix by hand until everything is moist. Add a bit of cold water if you don’t think your dough is wet enough. You’re looking for dough the consistency of pie crust.

6. Pat it into a ball. Cut off a bit at a time and roll out into a thin layer. Cut into squares using a pizza cutter. Drop square by square into the boiling broth. Add the second can of broth as needed, just a bit at a time. Repeat until the dough has all been added to the boiling broth, stirring each time you add another batch of pot pie squares.

7. Then, turn the pot down to medium-low heat and let it thicken and cook for about 30 minutes. Moisten with more broth or water as needed. Salt and pepper to taste.

Best served with buttered corn and homemade coleslaw with sweet tea. And don’t forget the side of laughter and love!

This Recipe was featured in the October 2022 edition of Update.

While he has stepped away from ministry leadership at FamilyLife (and his hosting FamilyLife Today), Dennis Rainey has not retired. Just visit their website (www.theraineys.org) to learn more about what both Dennis and Barbara are doing to continue their impactful ministry to couples and families—“empowering men and women to live in courageous faith.”

Fresh farm-raised thick-cut salmon
A nice olive oil
Chef Paul Prudhomme’s Redfish Magic Cajun Seasoning
Lemon juice

This is what I want to cook for the Ambassador team if ever I am out to Southern California again! It was a proud moment for me when Chuck Colson begrudgingly admitted my salmon was as good as his Chilean sea bass. I never got to savor his dish as we’d planned. He had a more important appointment on the calendar … heaven!

1. Purchase 6-8 ounces per person of fresh farm-raised salmon (not wild caught—the farm-raised product is more consistent). You’ll know it’s fresh when you eat it and it has a little “sticky” feel to it when you chew it.

Ask for the thickest filets they have (1 to 1 1/2 thickness is the best, a good salmon steak). You do not want to over-cook the meat which is why thick is best). Plus you can season the daylights out of a thick slice and it’s not too much seasoning. (I actually like to go for a pound and a quarter with two filets for two people. Leftovers are great!)

2. On an outside grill, begin heating a cast iron skillet that has been seasoned (go on line and look this up if you have to buy a new one that needs to be seasoned). I actually keep one cast iron skillet just to cook fish—it will pick up the oils of the fish over time. You can heat a skillet inside, but you’ll need a good vent to pull the smoke out because you want the skillet to be really hot when you put the salmon on it. It does generate smoke!

3. Remove skin with a filet knife, or have the butcher do it at the store. Wash the filet in cold water, then blot completely dry with paper towels.

4. Use a nice olive oil to coat both sides. I use a generous portion and coat both sides with my fingers. It works best if the filet hasn’t been left out and lost the chill of the refrigerator. The oil sticks to the filet if it’s cold. (Because it doesn’t take long to cook this, I will sometimes put the olive oil covered filets in the refrigerator, while I prepare the veggies that go with it. This insures the oil will be coating the fish when you powder it with the blackening seasoning.)

5. Now coat one side thoroughly (completely cover the filet on one side) with Chef Paul Prudhomme’s Redfish Magic Cajun Seasoning. You’ll coat the other side after you put it on the HOT cast iron skillet.

6. Watch the clock; put the blackened side down on the cast iron skillet and while it is cooking, coat the other side thoroughly with the seasoning. You’ll need to work this out on your grill, but if you have a hot grill and skillet, about 3 minutes on each side for a 1 1/2 inch salmon steak will do the trick. DO NOT OVER COOK. A little pink center actually insures the salmon will be moist. Salmon is better if it’s between medium rare and medium. It’s quick—6 to 7 minutes total time cooking and you are good to go.

7. Squeeze LOTS of lemon juice over it and serve it over a salad, or with cottage cheese and sweet potato fries dipped in maple syrup. If you want to approach a truly heavenly experience, top with Dennis Rainey’s World Famous Béarnaise Sauce. If so desired, recipe is available for a modest sum of monthly payments.

8. Enjoy! (Leftovers are great, but need to be eaten within 3-4 days.)

This Recipe was featured in the September 2022 edition of Update.

While most know John Fuller as co-host for “Focus on the Family,” anyone who knows John knows him as a friend who unfailingly asks questions, listens, and prays. His engagement in Christian radio includes not only leadership with the NRB, serving on both Board and Executive Committee for many years, but also service on the board of the University of Northwestern-St. Paul which stewards 23 facilities in 10 different states. John and wife, Dena, are parents of six adult kids—which means authoring a book titled First-Time Dad: The Stuff You Really Need to Know makes complete sense!

Dry Ingredients:
100g shredded coconut
75g walnuts
75g pecans
125g sliced almonds
65g macadamia nut pieces
35g chia seeds
50g hemp hearts
60g flaxseeds
75g sunflower seeds
75g pumpkin seeds

Melt/Mix:
35g coconut oil, melted
1 tablespoon cinnamon
2 teaspoons vanilla
Pinch of salt
2 teaspoons maple syrup

My scale does both metric and English but in the coffee snob world, it is all metric. My challenge to fellow cooks: Become snobs about coffee and also about granola!

1. Preheat oven to 350°.

2. Stir dry ingredients together in large bowl.

3. Melt coconut oil, then mix in cinnamon, vanilla, salt, and maple syrup. Pour oil/spice mixture over nuts/seeds, stirring thoroughly and evenly.

4. Spread mixture across an oiled cookie sheet and bake for 25 minutes, stirring every 3-4 minutes to ensure even browning. Do not over-bake.

5. Cool thoroughly then store in airtight bags container. Serving size is approximately ½ cup, with approximately 300 calories and 10 carbs per serving.

This Recipe was featured in the August 2022 edition of Update.

Serving as Director of Ministry Development for “Joni and Friends,” Ken Tada began his career as a much-loved high school teacher and football coach. Marriage to Joni Eareckson (July 1982) eventually shifted his life course as he ultimately retired from teaching to serve in the ministry. An avid fly fisherman, Ken also uses that activity as a conduit for ministry with men.

2 cups rice
3 strips Nueske’s Applewood- Smoked bacon, diced
4 hefty squirts of Heinz ketchup
3 green onions, sliced
1 egg
Salt & Pepper

Fried rice is a staple in any Asian family, but when you’re a bachelor, working your first job, getting home late from coaching football, and making-do with a tiny stove in an apartment, your father’s fried rice recipe tends to evolve. However, some things about that recipe never change. Takeo Tada’s fried rice always starts with Botan Brand U.S. No. 1 Extra Fancy Calrose Rice. My dad was unyielding in his choice of rice. Certain things Asian you don’t compromise. So, here goes …

1. Wash and rinse 12 times and let sit for 15 minutes in 2 cups water.

2. Bring rice and water to a soft boil, then reduce heat to low. Cover and simmer for 20 minutes, or until moisture is absorbed. Remove from heat and let stand covered for 10 minutes. Fluff and let sit in fridge overnight.

3. Get your favorite frying pan, put the heat on medium and toss in all the diced bacon. In my bachelor days, it was Oscar Meyer or something cheap. But there’s nothing like Nueske’s for smoked flavor. Fry bacon until it sizzles like a campfire. Lower the heat. Break the rice up with a spatula and toss it in the pan with the bacon. Add the ketchup and a beaten egg. Stir in the onions, and keep everything moving so the egg, onion and ketchup become friends. Add salt and pepper to taste. You know you’re done when it’s crusty, brown, greasy and tastes great!

This Recipe was featured in the July 2022 edition of Update.

Now “Sharing Hope” (4:00) each day, Joni Eareckson Tada’s broadcast history extends over four decades. Listeners are also treated daily to “A Moment with Joni” (1:00). Impacting thousands over the air and through her prolific writing and speaking schedule, Joni remains beloved by all who know her—and those who feel they do as she warmly communicates in every medium.

1 pound Jumbo lump crab meat (special order from your fish monger)
1 egg, lightly beaten
4 slices white bread, crusts removed
Panko breadcrumbs
1 tablespoon mayonnaise
¾ cup sautéed celery
¾ cup sautéed onion
1 teaspoon minced parsley
1 teaspoon Worcestershire sauce
¼ teaspoon salt
2 teaspoons dry mustard
2 teaspoons Old Bay seasoning

There’s nothing like summertime on the Chesapeake Bay, and when June arrived in Maryland, my mother Lindy Eareckson would always celebrate it with her famous crab cakes. Not Florida crab cakes flavored with pimientos, or ones from Texas with jalapenos, or heavily fried crab cakes from Louisiana. Mother made classic Maryland crab cakes and allowed the sweetness of jumbo lump Chesapeake Bay blue crab to provide all the flavor. No one knows where Lindy got her recipe, but we guess she discovered it as a young woman, working at the Broadway Street Fish Market near the Baltimore Harbor. Over the years, she obviously perfected it.

No crab cake dinner would be complete without sliced garden tomatoes, chilled applesauce and hot buttered corn on the cob. Whether indoors or outdoors, Mother would set the table summer-style with gingham and fresh flowers. For those of us who liked it spicy, she’d serve up her hot crab cakes with a small ramekin of Old Bay Seasoning and vinegar for taste. Lindy had only one rule when it came to this dish: “Eat up every bit–crab is too expensive to waste!”

This dinner is a Maryland tradition which I always serve when Ken and I entertain guests – or my sisters – visiting us from the East Coast. My mother was right–cans of jumbo lump crab ordered from Crisfield, Maryland, are pricey …but it’s worth it!

1. Break bread into small pieces. Soak in beaten egg. Mix in mayonnaise and seasonings. Lightly stir in crab meat.

2. Shape mixture into 4-6 patties (if too wet, add Panko breadcrumbs to form better patties). Broil 10 minutes on each side or face-up in the oven at 350° until brown on top.

This Recipe was featured in the June 2022 edition of Update.

He’s such a veteran of Christian radio that most station personnel count Ron Hutchcraft a personal friend. His 4:00 daily feature (“A Word With You”—now customized for stations) is delivered with such warmth and creative inspiration, it’d be hard for listeners not to also count him a friend. We’re glad we do too!

3 Cups flour
1 Tbsp. baking powder
1 Cup warm water
Optional ½ tsp. salt
Vegetable oil

My Navajo daughter-in-law (pictured here with my son), often makes frybread for special family occasions. Part of our ministry is among Native American young people from numerous tribes across the continent, so frybread is a special family favorite. Frybread varies from tribe to tribe — thickness, diameter, but it’s always tasty. Our family unanimously chose to share this frybread recipe — we hope it will be a yummy and encouraging reminder to pray for the first people of North America.

1. Combine all the ingredients together, except vegetable oil.

2. Knead the dough. Once it is doughy, set it aside for 15 minutes.

3. Put about 1 cup of vegetable oil in a frying pan.

4. Once that is heated up, take a small piece of dough, and test it in the oil, to see how it cooks.

5. Once it is warmed up, tear off a piece of dough about the size of your fist, and roll or pound it out till it is ¼ inch thick.

6. Put it in the frying pan. Make sure the frybread is not totally in oil, but halfway covered.

7. When it is golden brown, turn it over with a fork, and let it cook on the other side, also until golden brown.

8. When done, remove from oil, and enjoy with toppings like honey, powdered sugar, or taco toppings!

This Recipe was featured in the May 2022 edition of Update.

For more than two decades, Charles Morris has uniquely reminded listeners each day that “it’s all about Jesus.” As a former journalist, his perspective is always timely; as a theologian, it’s also always biblical. In addition to the half-hour daily, Charles’ voice is also heard on two companion 1:00 features—“Haven Now” and “Anchor Today,” an outgrowth of the popular Haven devotional. Residents of Point Roberts WA, Charles and wife, Janet, are also writers—and cooks as evidenced below! And, by the way, celebrate a wedding anniversary this month on March 17!

Beef broth (I use a box and then add some bouillon cubes and water)
2 pounds of stew meat (cut the pieces so they aren’t too big)
2 bay leaves
1/2 cup flour
Salt
Olive oil
1/2 cup red wine
7 small red potatoes, chopped
20-30 baby carrots
2-3 stalks of celery, chopped
1 large onion, chopped
3 cloves garlic, diced
1 package of sliced mushrooms
1-2 cans of diced tomatoes
1/4 cup ketchup
3-4 tablespoons Worcestershire sauce
A few drops of hot sauce
2 tablespoons brown sugar
Salt
Ground pepper
1/2 teaspoon thyme (more if you have fresh)

This stew is an ever-evolving concoction which started when we lived up in the Rockies above Colorado Springs.

1. Fill a Dutch oven a little over half-full with broth and bay leaves, bring to a boil and reduce to a simmer.

2. Toss the meat in flour and salt, brown in olive oil and add to broth. Deglaze skillet with a little wine and add to Dutch oven. Let simmer covered for 1-2 hours.

3. Add chopped carrots, celery and potatoes.

4. Sauté onions in olive oil until lightly browned and add (deglaze and add).

5. Sauté garlic in olive oil until fragrant and add (deglaze again and add).

6. Sauté mushrooms in olive oil until light brown and add (deglaze again and add).

7. Add all other ingredients and simmer covered another couple of hours, uncover and cook until not too watery (1/2 hour or so).

NOTE: The reason it comes out different every time is that I keep tasting towards the end and if it isn’t flavorful I add another dash of this and that. If the broth gets too thick, add a little water. You can add some fresh parsley to it at the end for color and it’s good with some grated parmesan on top.

This Recipe was featured in the March 2022 edition of Update.

This mom to three grown children (and grandmother to three) knows all about the value of family, having come from a high-profile one herself. But the daughter of Billy & Ruth Graham, Anne Graham Lotz, whose passion for revival in the hearts of God’s people is a clear and consistent message, is in her own right a gifted communicator. A best-selling author, Anne’s voice is also heard every day on “Daily Light for Daily Living” (1:00) as well as on a weekend long-form program featuring her teaching (“Living in the Light”).

3 packages (8 ounces each) cream cheese
1/3 cup apple jelly
1 can (10 ounces) diced tomatoes and green chilies (like Ro-Tel)
(Bottled Mexican salsa can be substituted for this)
2 to 4 jalapeño peppers, seeded and minced
(or more, depending on how spicy you want the dip)
1 teaspoon salt

Jalapeño dip is a favorite must-have whenever our family gathers in large numbers, whether for a birthday party, July 4th cookout, or Labor Day blow-out. Insider tip: Try putting it on your hamburger instead of American cheese!

1. Blend all ingredients together.

2. Serve with tortilla chips and enjoy!

This Recipe was featured in the February 2022 edition of Update.

It’s been 20 years since the launch of “Revive Our Hearts” featuring speaker Nancy DeMoss Wolgemuth. Originally filling a 15-minute slot, the broadcast quickly moved to a full half hour, and added a 1:00 short feature, “Seeking Him.” In the last year, the ministry’s audio outreach expanded to a weekend edition. International versions also impact women globally. And that’s not all—conferences, podcasts, video material and other resources are a robust part of the organization’s impact today.

1 pound hamburger
½ cup onion, diced
1 package taco seasoning
1 can (16 ounces) diced tomatoes
1 can corn
1 can kidney beans (don’t drain liquid)

My normal schedule doesn’t allow for lots of prep time in the kitchen, so I stay on the lookout for quick, simple, tasty meals. This is the one I’ve made more than any other over the years. It was first shared with me by a young woman who served at Revive Our Hearts years ago. I invited her and her husband to come live with me when they were newlyweds. The plan was for them to stay for several months. Three and a half years and two kids later, they moved into their own home nearby. They (and their now six kids, and their taco soup recipe) continue to be a special part of my life.

This meal works well for company (kids love it, too) especially in cold Michigan winters. I usually double or triple the recipe to serve more people, or to keep in the fridge or freezer for leftovers—it’s just as yummy reheated.

1. Brown hamburger with onion; add taco seasoning, mixing well. Add diced tomatoes, corn and kidney beans. Bring to a boil; simmer for 15 minutes or longer.

2. Serve with options for toppings such as tortilla chips, grated cheese, avocado and sour cream. Cornbread makes a nice side.

3. Be sure to serve with a large helping of love and joy!

This Recipe was featured in the January 2022 edition of Update.

Throughout his pastoral ministry, Carter Conlon’s clarion call has been the call to pray. As pastor at Times Square Church (NYC), the power of prayer was evidenced in dramatic ways, over and over and remains his consistent message in a daily 1:00 feature (“It’s Time to Pray”) and the half-hour weekly “A Call to the Nation.” Married to Teresa (who serves as President of Summit International School of Ministry), the Conlons have three married children and enjoy holiday time with eight grandchildren!

Makes 5 or 6 pies
5 or 6 pounds ground pork
4 cups onion, finely chopped
3 cups water
4 teaspoons salt
2½ teaspoons thyme
2¼ teaspoons cloves
2 teaspoons pepper

Pie crust:
5 cups flour
2 teaspoons salt
1 pound lard
Water
1 egg, beaten

When I was a child, one of the absolute delights of Christmastime was when my mother and grandmother began baking their meat pies. It was a French- Canadian tradition that most every family I knew followed. In French, the pies are called Tourtiere. Having no freezers in those days, the pies were stored in big galvanized tubs with lids on the front porch. In Northern Canada, it literally froze in November and stayed cold until April. It became such a pleasant memory that I wrote a song about it called (obviously) “Meat Pie” on the Christmas CD “Where Christmas Never Ends.” Mom is in heaven now, but her original recipe still decorates our Christmas tree every year! By the way … I now am the official meat pie maker of our family.

1. In a large pot, combine ingredients. Bring to a boil and cook, stirring constantly until meat loses red color. Cover, reduce heat and simmer for 45 minutes or until tender. (I make the meat the day before and next day make the pies.)

2. For the pie crust: In a large bowl, combine flour with the salt. Cut in lard until mixture is a roughly even crumbly texture. Add water and blend just until dough comes together. Shape into a rough disc, wrap and chill in the refrigerator.

3. Divide dough into five or six portions. On a lightly floured surface, divide one portion of dough in half and flatten one ball of dough with your hands. Roll dough to about 12 inches in diameter to fit a 9-inch pie pan.

4. Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.

5. Heat oven to 425° and bake pies for 15 minutes or until golden. Reduce heat to 350° and bake an additional 15 minutes. Freeze and reheat to serve with tomato catsup or cranberry sauce.

This Recipe was featured in the December 2021 edition of Update.

Long a leading voice in the pro-life movement, Brad Mattes serves as President of Life Issues Institute and delivers a timely 1:00 daily commentary (“Life Issues”) to hundreds of stations nationwide. Husband to Ellen and dad to four grown boys, Brad is also a proud grandfather of five (see our September issue of Update for a great photo!). Since 2019, Brad and Ellen have made New Port Richie FL their home and base of ministry.

1 can (4½ ounces) Underwood Ham Spread or a similar brand available in your area
1 package (3 ounces) cream cheese, softened
¼ cup crushed pineapple, well drained
1 tablespoon chopped green onion
1 teaspoon honey
4 (8-inch) flour tortillas

Ellen: I found this appetizer recipe in a magazine many years ago. I usually make a double recipe of the tortillas to go with the single recipe of the dipping sauce.

1. With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion and honey.

2. Spread ¼ cup ham mixture on each flour tortilla to within ½ inch of edges. Roll up each tortilla starting from one edge; wrap in plastic wrap and refrigerate 2 to 8 hours before serving.

3. To serve, cut each tortilla roll into ½ inch slices and arrange on platter. Makes 8 servings.

4. For delicious dipping sauce, mix 6 tablespoons mayonnaise, ¼ cup mustard and 2 tablespoons honey in a small bowl.

This Recipe was featured in the November 2021 edition of Update.

John Sorensen (“Share Life Today”) has authored several books including “Your Story Counts: Sharing the Most Important Story of Your Life”—and his is no exception! As a successful young businessman, John came to Christ himself when someone took him through the Evangelism Explosion presentation. Both he and wife, Ann, who became a Christian then too, have spent their lifetime in Gospel service since that transformation. Four grown children (and grandchildren) help fill their lives, based in Mills River NC.

3 large carrots, sliced
3 large celery stalks with leaves, sliced
1 medium/large yellow onion, diced but not too small
1 (3-5 pounds) whole chicken
2 teaspoons salt
½ teaspoon coarse black pepper
1 teaspoon dried sweet basil
3 cups water
1 can Niblets corn, drained

Unfortunately, I am not (have never been) a very good cook. John does all the fancy cooking here. However, I have finally gotten to where I make a pretty delicious chicken vegetable soup that is easy to make (good news for those other people who don’t like to cook, too!). This is also a great meal to take to someone who’s under the weather!

1. Put carrots, celery, and onion into the bottom of a large crockpot. Add whole chicken. Top with salt, pepper, and basil. Pour water over the top of the chicken. Cover and cook on high for 4 hours or until chicken is cooked.

2. Remove chicken with large spatula(s) onto large plate or cutting board. Cut and place bite-size chicken pieces back into crockpot.

3. Add corn, stir, and heat up to serve.

This Recipe was featured in the October 2021 edition of Update.

They’ve just celebrated their 35th anniversary—and recipes like this just might be part of why! Actually, the commitment to marriage is always clear as Jim Daly, president of Focus on the Family, is heard daily on the iconic broadcast. His partner in life, Jean, shares that passion and is also a strong advocate for children in foster care, volunteering her time in such work as well as serving in the local church. The family (which includes two young-adult sons) enjoys hiking and “glamping”—and, apparently, eating very tasty food!

Makes 6 servings
3 whole boneless/skinless chicken breasts, split (1/2 breast for each bundle)
3 chicken bouillon cubes dissolved in 2½ cups hot water (or use chicken stock)
6 tablespoons prepared mustard
¾ teaspoon garlic salt
¾ teaspoon fines herbes (or ¼ teaspoon each sage leaves, dry basil and thyme)
6 large slices (4×6-inch) jack cheese
6 large slices (4×6-inch) cooked ham
1 package (10 ounces) frozen pastry sheets
1 egg white, beaten
Poppy or sesame seeds (optional)

I knew exactly the recipe that fits “family favorite” for the Daly tribe. In fact, Jean still has the page out of Sunset magazine that her mom first used to begin a great tradition of enjoying this meal. The publication may now be defunct, but the recipe lives on!

1. Place chicken breasts in a 3-quart saucepan; pour the bouillon broth or chicken stock on top. Use enough water to cover the chicken. Bring to boiling, reduce heat; cover and simmer for 20 minutes or until tender. Let cool in broth 30 minutes; remove from broth and refrigerate chicken to cool completely.

2. Mix together the mustard, garlic salt and fines herbes until blended. Spread 1 tablespoon of the mixture over each piece of chicken, coating thoroughly. Wrap a slice of the cheese, then a slice of ham around each piece.

3. Let pastry sheets stand at room temperature 30 minutes. Cut the pastry sheet into 6 triangles. On a lightly floured board, roll each sheet into an 8-inch circle. Set a piece of the wrapped chicken, seam side down, in center of pastry circle. Bring up sides of pastry to overlap in center; moisten with drops of warm water and pinch to seal. Lightly spray a baking sheet with cooking spray. Place bundles seam side down, on the baking sheet at least 2 inches apart. Brush with egg white; sprinkle with seeds if desired. Chill 30 minutes before baking, for best results.

4. Place in a 425° oven and bake for 20 minutes or until lightly browned. Cool 15 minutes on rack. Serve warm or refrigerate to cool completely and serve cold.

This Recipe was featured in the September 2021 edition of Update.

Following graduation from Abilene Christian University (where he sold books door-to-door to meet college expenses), Max Lucado moved to Miami to serve in a local church—where he began writing about Jesus for the first time for the church’s monthly newsletter. The stint in Florida was especially significant as its where Max met Denalyn—this month they mark their 40th wedding anniversary. Since 1988, Max has served in pastoral leadership at Oak Hills Church (San Antonio). And along the way, his messages have become not only highly popular books but also the fodder for a widely-placed short feature called UpWords (which they certainly are!).

Cake:
1 white cake mix
1 package strawberry Jello
½ package frozen strawberries
1 cup Crisco oil
3 tablespoons flour
½ cup water
4 large eggs

Icing:
1 box powdered sugar
1 stick margarine, melted
½ package frozen strawberries

Max says: “Strawberry cake was the birthday treat of choice for the Lucado family. I’m unsure how the tradition began, but I’m certainly glad it did.”

Denalyn says: “I remember Max’s first birthday after we married. We were with his parents in Andrews, TX. Thelma (Max’s mom) had made a two layer strawberry cake. It was impressive and delicious! So I decided that would be the Lucado birthday cake and it has been for all these years. Thirty nine to be exact. It’s fun to have a tradition and knowing it came from a place of love makes it even better!”

1. For the cake: Mix ingredients in order given and bake in greased and floured bundt pan or 9×13 pan for 30-40 minutes at 350°. Cool before icing.

2. For the icing: Mix together sugar and margarine; drain thawed berries, adding strawberries first then adding liquid gradually to ensure proper consistency; ice cake.

This Recipe was featured in the August 2021 edition of Update.

While Jim Garlow’s roots (see below) may have been the middle of Kansas, the years since have taken him across the country—both directions. After a long pastorate in San Diego, Jim moved into leadership of Well Versed, a ministry dedicated to bringing biblical principles of governance to government leaders—and the people who elect them. With wife, Rosemary, Jim is also a frequent traveler to Israel where the couple’s work together has had significant impact as well. His insights are heard daily on The Garlow Perspective (1:00).

For Filling:
2 cups milk
3 egg yolks (save whites for meringue)
½ cup milk
1 ½ cups sugar
4 heaping tablespoons cocoa
6 heaping tablespoons flour
Pinch of salt
1 teaspoon vanilla

For meringue:
¼ cup sugar
3 egg whites (reserved from filling)

When I considered asking my 99 year old mother for recipes, I could not limit it to just one. At the old rural Kansas “potlucks,” my mom’s food would disappear fast. Her chocolate pie was, and still is, the best in the world. I know. I am a connoisseur of anything chocolate. I’ve got a waistline to prove it. If you taste this recipe, you will never settle for Marie Callender’s pie again.

1. Heat 2 cups milk to boil

2. Mix egg yolks, ½ cup milk, sugar, cocoa, flour and salt in a mixer

3. Pour mixture in hot milk and stir constantly, boiling for about two minutes until thickened.

4. Add vanilla. Pour into baked crust (you may use a graham cracker crust if preferred).

5. For meringue: add sugar to egg whites and beat until stiff. Bake in 400° oven until meringue is brown.

This Recipe was featured in the July 2021 edition of Update.

While Thrive with Purpose isn’t about cooking, Callie Briese (who is the voice for that feature on behalf of Thrivent) daily delivers nourishment for the mind and heart relative to financial clarity. It’s 1:00 that’s all about encouraging people to make the most of all God has given them. For Callie and husband, Ryan, that includes four little ones—which certainly makes a recipe for lasagna an excellent choice!

Sauce:
1½ pounds ground beef, browned slowly
1 tablespoon parsley flakes
1 tablespoon basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pound (2 cups) tomatoes
1 can (12 ounces) tomato paste

Filling:
3 cups cottage cheese, drained
2 eggs, beaten
1 teaspoon salt
½ teaspoon pepper
2 tablespoons parsley flakes or chives
½ cup grated parmesan cheese (optional)

Other:
1 pound mozzarella cheese, grated
10 ounces lasagna noodles

This recipe is my favorite from my Grandma Bonnie. She would make it for special family dinners and we were always lucky if we got to bring home some leftovers. I am blessed with the memories of sitting around the table at my Papa and Grandma’s house enjoying this meal together.

1. Add the sauce ingredients to the browned beef and simmer until sauce is thick (about 1 hour). Add water if necessary.

2. Mix together filling ingredients. Boil lasagna noodles until tender; drain and rinse in cold water.

3. In a large baking pan, layer meat mixture, noodles, mozzarella cheese, and cottage cheese mixture; repeat ending with one more layer of meat. Top with remaining mozzarella cheese. Bake at 375° for 30 minutes.

This Recipe was featured in the June 2021 edition of Update.

On-air, Adriel Sanchez is adeptly answering Bible questions from listeners every day—most of whom now begin their query with “I just love your program!” For good reason … Adriel speaks as a pastor (North Park Presbyterian Church in San Diego) who has a real world outlook—that makes for powerful content on Core Christianity (live at 2:30PM ET M-F). He and his wife, Ysabel, have three kids—just check out his Facebook page for more “real life” in the Sanchez family!

Jalapeños (25 halved makes 50 boats)
2 packages (8 ounces each) regular cream cheese
1 bunch green onions, chopped
¾ to 1 cup feta cheese
Bacon (whichever kind you prefer is fine, we just use the Kirkland bacon)
Brown sugar

We spotted this fun appetizer on Adriel’s Instagram account and couldn’t resist asking for details even though he’d already contributed a couple other recipes. According to Chef Adriel, these are quite tasty and always a crowd favorite—and the pastor of a thriving church ought to know!

1. First, cut the Jalapeños in half the long way and remove seeds. (I’ve kept the seeds in before, and it’s only something you should do if you don’t really like the people at the party where these are going to be served!)

2. Set them aside and get working on the cheese stuffing. Mix the cream cheese with chopped green onion and feta cheese. Fill each hollowed out jalapeno generously and place them on a tray with parchment paper.

3. Cut the bacon in thirds and place a third slice on each boat until the arks have been loaded. Once this is all done, throw them in the oven at 400° checking the bacon to make sure it’s finished. When they look done (usually about 20 minutes), take the sheet out and sprinkle brown sugar on the top of each boat, then put them under the broiler for 2-4 minutes to crisp the bacon and caramelize the sugar. Be careful, though – it’s easy to burn the bacon at this stage. These are really a crowd favorite!

This Recipe was featured in the May 2021 edition of Update.

They met at church—John’s dad’s church, in fact. Now married fifty-seven years, John & Patricia MacArthur have served the people of Grace Community Church (and the larger Grace to You audience) for a lifetime. The MacArthur clan now includes four married children, fifteen grandchildren, and two great-grandchildren.

1 cup butter, melted
2 cups sugar
2 eggs
2¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 cups apples, peeled and chopped (Honeycrisp is a good recommendation but use whichever apple you like best!)
1 teaspoon vanilla

Icing:
½ cup (1 stick) butter
1 cup brown sugar
¼ cup evaporated milk

The MacArthur family has always cherished spending the holidays together. Without exception, that means a traditional dinner prepared by all the women in the family—and the best part is dessert. Every MacArthur has a sweet tooth, so without fail, the highlight of every family meal shared together is the coffee and dessert. By far, one of our very favorite desserts is a fresh apple cake served with vanilla ice cream.

1. Combine butter and sugar. Add eggs and beat well. Stir in dry ingredients and mix well. Stir in apples and vanilla, blend well.

2. Bake in a greased and floured tube pan at 350° for 1 hour, then check doneness. Makes a large cake that freezes well.

3. Blend icing ingredients in saucepan. Boil for two minutes. Pour over cake while hot. Let icing soak into cake while pouring on plate.

This Recipe was featured in the April 2021 edition of Update.

For more than 40 years, Don & Deyon Stephens have shared a commitment to serving “the least of these” globally through the work of Mercy Ships which they founded in 1978. Within the next 12 months, the brand new, fullyfunded Global Mercy will set sail for its first assignment in Liberia. (Volunteers for serving are most welcome!) Don’s voice is heard daily on The Mercy Minute.

Serves 4
400ml can coconut milk
2 tablespoons green Thai curry paste
1 large red pepper, deseeded and thinly sliced
1 onion, thinly sliced
450g chicken breast, cut into 3cm chunks
1 tablespoon soft brown sugar
1 tablespoon nam pla (fish sauce)
250g tomatoes, chopped
Handful of fresh basil, thinly sliced
Juice of 1 lime
Salt and freshly ground pepper
Fresh cilantro leaves
Steamed rice, to serve

This recipe is a favorite! It’s easy to make—we usually double or even triple the quantities to have later in the week and for lunch. Remember to simmer the curry paste in a little bit of the coconut milk before adding the rest of the ingredients in order to release its fragrance. It’s especially tasty served over jasmine rice.

1. Pour 100ml of the coconut milk into a large frying pan over a medium heat. Stir in the curry paste and bring to a boil, stirring continuously.

2. Add the red pepper and onion and cook for 5 minutes, or until tender. Add the chicken with remaining coconut milk, and add the sugar and fish sauce. Simmer for about 10 minutes or until the chicken is completely cooked and there is no pink meat.

3. Add the tomatoes, basil leaves and lime juice, and simmer 10 minutes or until piping hot. Season, scatter over the cilantro leaves, and serve over steamed rice.

This Recipe was featured in the May 2021 edition of Update.

After nearly 20 years in leadership, Steve Douglass stepped down from his role as president of Cru last year. However, his passion for motivating believers to share their faith continues to be heard in the daily 1:00 “Making Your Life Count.” Wife, Judy, is an author as well— her book, When You Love a Prodigal, is a moving and transparent account of walking that road.

Sift together in large bowl:
1½ cups flour
3 tablespoons sugar
½ teaspoon salt

Beat in a separate bowl until thick and piled softly:
3 eggs

Beat into eggs until blended:
2 cups milk (almond milk also works)
2 tablespoons melted butter
Add this to dry ingredients and beat until smooth.

Steve is from a Swedish background. He puts up with a vast amount of Texas decor and food all the time. But every Christmas morning, I give a nod to his heritage (I’ve done this since we were dating) and I serve Swedish pancakes. Oh, so good! My children and their children love them, too.

The traditional accompaniment for Swedish pancakes is lingonberries with sour cream. Steve and my grandkids prefer whipped cream (who wouldn’t!). Lingonberries are increasingly available at grocery stores outside of Swedish enclaves, or at IKEA or via Amazon. Cranberries are similar enough to be acceptable. I serve sausage links or bacon with the pancakes.

1. Heat medium or large frying pan over medium heat. Lightly grease with butter for each pancake. (You can spray instead, but it is not as good.)

2. Using a 1/3 cup measuring cup of batter for each pancake, pour into pan and swirl to spread over bottom of pan. When lightly brown on bottom (won’t take long), turn over and lightly brown other side. (I usually have two frying pans going.) Typically, they will then slide out of the pan and on to the plate. (I put waxed paper or parchment between each pancake so they don’t stick together if I am serving later. When ready to serve, remove the waxed paper, fold each pancake in quarters, arrange in a circle on a plate and warm in the microwave.)

3. Serve with lingonberries and sour cream or whipped cream.

This Recipe was featured in the January 2021 edition of Update.