It Is More Blessed To Give (Hospitality-Easy, No Fail Recipes)

Welcome back to the second post in my series on hospitality. I’ve had unexpected company for three days, and I pulled out some of my “go to” recipes. They’re nothing fancy, just simple to prepare. If you stay at my house often, you probably have eaten them! I hope these help you out as you show hospitality. I’ll give credit if I know where a recipe came from, but most of them have just been given to me over the years.

  • Breakfast Casserole

This is a simple recipe that ends up different each time I make it. I’ll give you the basic recipe and show you how I adapt it. I often clean out my fridge using this recipe!
Crack 12 eggs in a large bowl. Add 1-2 cups of milk. Stir well. Add shredded cheese (1-2 cups). If you have breakfast meat, add that. I have used ham, sausage or bacon. Add any chopped veggies that would add to the taste. I have used mushrooms, onions, peppers, olives and tomatoes. I have also added salsa. Cut up bread into inch cubes. This could be sandwich bread, hamburger buns, hot dog buns, etc. This is a good use for bread that looks like it suffered in the freezer. Just thaw it and cut it up. Add this and mix everything very well. Pour into a greased 9×13 dish and cook at 350 for about 30 minutes. I have also refrigerated this overnight and baked it in the morning. I have also cooked this overnight in a slow cooker. As I said, it’s different every time I make it, but it is so nice to have an easy breakfast especially on Sunday mornings!


  • FGBC Oatmeal Bake

This recipe came from Forest Glen Bible Camp’s recipe box almost 15 years ago. I don’t know who put it there, but if anyone knows, please let me know. This is a recipe that even most oatmeal haters like.
2 eggs
½ cup of oil
1 cup brown sugar or honey
2 cups milk
3 ½ cups oatmeal (quick)
3 tsp baking powder
1 tsp cinnamon
½ tsp of nutmeg
Mix and pour into a 9×13 greased pan. Bake at 350 for 30 minutes. (Sometimes I add fruit such as blueberries or raspberries. No specific amount, just what looks good.)


  • Blasted Chicken

This recipe came from my mother-in-law, who is one of the best cooks I know. This makes an easy meal. Rub a little chicken (around 3 pounds) with seasoning. Place breast down in a baking pan or casserole dish that has been greased. Cook for 1 hour and 15 minutes at 425. Let sit for 10 minutes before cutting. I usually cover the top loosely with a piece of foil to keep the oven from becoming a mess while baking, but don’t cover it too tightly. You want it to brown up.

Blasted Chicken

  • Easy Chili

This recipe came from my mother and has no amounts, just ingredients. Make it how you like it!
Ground beef
Chili powder
Kidney Beans
Spaghetti Sauce (I find the large club pack no name brand
is great to have on hand in case of emergency!)

Throw everything in the crock pot! Corn bread makes a nice side to this meal!


  •  Campbell’s Salsa Mac & Beef

This is another favourite. Instead of using picante sauce, I just use salsa. I also use whatever kind of noodles I have on hand.

  • Goulash

This is another quick recipe I learned from my mother-in-law. Fry ground beef. Boil noodles. Drain noodles and ground beef. Combine. Add one large undrained can of diced tomatoes. Add some brown sugar to sweeten. Add some cheese. I have used slices, shredded or parmesan cheese. Mix well. Let it simmer for a few minutes to allow noodles to absorb some of the juice.

Well I hope some of the recipes are a help to you! If you ever come to stay with us, you can expect to eat some of these recipes. Please share an easy recipe that you turn to when you have company. I’m hoping that I will get some new ideas as a result of writing this post!!! Thanks for reading.

I hope you come back next Thursday as I’ll be sharing ideas for taking meals to people who are sick, shut in, or need cheering up! I have been on the receiving end of many meals, so I will share with you some of the things that others have done for me!

How to make Homemade Marshmallows!!!!

Yes…for real.  It is sooooo easy to make your own marshmallows.  I have made three pans in the past two weeks (yes, three), hehe.  I might just be in love with homemade marshmallows.  They seriously took about 20 minutes to make, then they set overnight, and probably about another 20 minutes cutting them up (depending on how small you decide to cut them, the smaller they are the longer it will take).    Yes, I am in love…AND, they’re flavoured!!!!  I mean, eeek!   Where can you go for flavoured marshmallows????


I’m in love.

With marshmallows.

So I was pinteresting one day and came upon this recipe for some gourmet marshmallows and I decided to try it out.  Now, a lot of people don’t like corn syrup.  I don’t care.  I eat it.  I’ll die happy.

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin |

Click on the picture to go the website and the recipe.  I’m not going to post the recipe here because I think they deserve the traffic to their blog.

Now, the only problem I have with this recipe is that I have a hand mixer not a stand one.  So, yeah, 12 minutes of standing there holding the mixer, not fun.  But hey, a girl does what she’s gotta do for what she wants.  (smile)

You really do have to try this.  And I think they’d make really cool Christmas gifts for family and friends.  Something unique, right?   And there are really a lot of flavours and colours you could use.  For my get-together on Saturday (for a hot chocolate bar) I made some with vanilla, another batch with peppermint, and one is plain because I simply forgot to add the flavour until after I already had the plastic wrap on it and everything, hehe.  But the plain ones still taste amazing.  Wayyyy better than store-bought marshmallows.  Can I even tell you how much better they taste?  Seriously, you have to try it out yourself.  You KNOW you want to!

Raspberry Valentines Mousse

Raspberry mousse

This was an amazing recipe to find and sooo yummy!    I changed a few things (’cause when did I ever follow a recipe exactly?).   I used a graham cracker crust on the bottom (like you would use for a cheesecake) instead of the nut mixture.  Nuts are so expensive and I figured this would be a way to cut down on costs.  I also made it strawberry and raspberry as I didn’t have 2 1/2 cups of frozen raspberries.  You really don’t even notice the strawberry flavour.

The only thing I didn’t like was how long it took me to make these.  Granted, I had to cut up the strawberries (they were fresh), but it took me about an hour total (way too long to be in the kitchen unless you’re cooking a meal, in my opinion).   Hubs and Little Man both enjoyed it immensely, though (oh, and so did I!).   I only made half the recipe since we didn’t want 8 or more cups of this stuff hanging around but I still got 5 good-sized dishes out of it.   I hope you enjoy as much as my family did!


Raspberry Mousse
Recipe Type: Dessert
Prep time:
Total time:
Serves: 8-12
  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 stick butter, melted
  • 4 Tbs honey + 1 tsp
  • 16 oz cream cheese
  • 2 1/2 cups of frozen raspberries, thawed and blended smooth
  • 2 tsp vanilla
  • 1/2 tsp lemon juice
  • 1 c heavy whipping cream
  1. Grind the nuts until they make a fine meal. Add the melted butter and bake on cookie sheet for about 30 minutes at 350, stirring every 5 minutes.
  2. Drizzle 1 tsp honey over, combine, and cool.
  3. Beat cream cheese until light and creamy, add raspberries and combine
  4. Add 1 tsp of vanilla, the lemon juice, and 3 Tbs of the honey. Combine and refrigerate.
  5. Whip the cream until stiff peaks form. Add 1 tsp vanilla and 1 Tbs honey – beat until firm.
  6. Add 1/2 the cream to the raspberry mix, stir until no white remains.
  7. Layer in glasses: nut mixture, raspberry mix, and whipped cream on top.