Archive for the 'Recipes' Category

American Craving of the Week: Cheez-Its

I don’t know why, but I could NOT satisfy my appetite for Cheez-Its  this past Summer while we were in the US on furlough.  I didn’t even eat them all that often growing up, but I think they just tasted so familiar and 100% American that I could hardly stop eating them.

This week I have had the biggest Cheez-Its craving ever… totally insatiable.  So, I decided that I must make Cheez-Its. And I did. And they are amazing (and easy!). You should try it if you find yourself in need of a little taste of home!

I followed this recipe from at, although I used a white cheese that wasn’t low-fat instead of the recommended low-fat cheddar since we don’t have that here. They turned out great.

What is the most American craving that you’ve had recently? Have you stumbled upon any great and truly American recipes lately? Feel free to share a link or two!

(Post by: Ashley)



New Recipe Page!

The new recipe page is up (see tab above)! It is still very much under construction as we add more recipes and as I try to get the formatting to cooperate with me, but go have a visit and email me if you have any great recipes that you’d like to see shared around the world!

New! Missionary Moms’ Recipes


I have a upcoming feature of Missionary Moms to share with you today! Some of you may remember that awhile back I asked for your suggestions for things that would allow this site to serve you better. Several of you requested to see some posts about overseas-friendly recipes.

I am in the process of adding a new page to this site where we can compile some helpful recipes to bring the taste of “home” to our homes overseas! Do you know how to make yogurt? Grind your own peanut butter? Make brown sugar out of white sugar? Make awesome American soul foods? Granola bars? Doughnuts that taste like the real thing? How about Chinese food? Mexican food? And dare I forget brownies?…

If you have a recipe either for a comfort food from home, for meals that are easy to make with foreign ingredients,  or for a staple ingredient that is often difficult to find overseas, please share it with us! Please email it to me at: I will be collecting recipes to add to our new page that will show up here in the next few weeks. You can continue to send recipes after the page appears as well. Hopefully it will be a useful resource that we can build up together! Thank you in advance for sharing your treasured recipes with us!

Also, don’t worry if you don’t know if the ingredients for your recipe are available everywhere. I am sure it will be applicable to the people in your corner of the globe at the very least!

(Post by: Ashley)

Pumpkin Spice Lattes for Missionary Moms

spice latte

This post is devoted to all of those Starbucks holiday drink lovers out there who are sacrificing Pumpkin Spice Lattes for the glory of God. Whether this sacrifice be due to lack of availability in a foreign land, or simply the fact that it costs about as much for one season of lattes as it does to put a kid trough college, God is certainly pleased with your willing sacrifice. But He is also loving and merciful and thanks to the internet and genious people who are willing to share their recipes, He has decided to bless us with the ability to bring this delicious beverage into our very own homes for a fraction of the cost.

I was searching online today to find out a good recipe for vanilla coffee syrup and I found a number of awesome pumpkin spice lattes recipes as well! I am enjoying my first of many such lattes this season as I write this post. It is SO good! Here’s the recipe in my cup:

1 C boiling water

1 C sugar

2 Tbsp. Pumpkin Pie Spices (there are easy recipes online that tell the proportions of cinnamon, nutmeg, ginger, and cloves if you don’t have a ready made mix)

1 tsp. vanilla extract

-The above ingredients are for the syrup. Put the spices into a disposable tea filter if you have one, or into a coffee filter and tie it shut at the top. Mix the boiling water and sugar until dissolved and steep spice packet in syrup for about 5 minutes, stirring often to infuse the syrup with the spices.  Lastly, mix in the vanilla. Store the extra syrup in the fridge after you make your latte.

-Next, heat up about 1/2  cup of milk (the creamier the better in my opinion) and mix with about 1/3 cup strong coffee (more or less to taste). Obviously espresso would be ideal, but assuming that most of us don’t likely have an espresso machine, strong coffee will have to do.  Mix in about 2 tablespoons of your syrup and adjust from there if you’d like it sweeter. Top with whipped cream and sprinkle with cinnamon and nutmeg if you really want to go gourmet. Oh, and if you happened to have real pumpkin puree, toss a tablespoon of that it and it would be wonderful!

The above recipe is my own adaptation of the recipe that I found here. I simplified the process slightly and made it a bit more missionary friendly by removing the espresso element, but the ingredients are pretty much the same. Like I said, I tested out my method before posting it, so I promise you that it works!

Do you love holiday beverages too? Which one is your favorite? Have you been longing for a pumpkin spice latte and slice of pumpkin bread as much I have? It is my goal this season to experiment with a number of Starbucks-ish recipes, so I’ll be sure to share the successful ones. My longevity on the field will be sealed forever if I can just perfect the at-home eggnog latte… without the raw eggs…. big hitch, but we’ll see.

Poncho Cake


For my birthday last week I made my favorite Russian cake. It is called a
“Poncho Cake” and is wonderfully moist and delicious! If you are looking for a fun, easy, unique, and delicious dessert, give this a try.


  • -1 9×9 chocolate cake (either use a cake mix or whatever standard recipe you use)
  • -2 Cups sour cream
  • -1 Cup whipped cream
  • -1/4 Cup sweetened condensed milk
  • ~1/2 Cup sugar (more or less as desired)


  • -pineapple pieces
  • -Hot fudge for drizzling
  • -chopped walnuts

Once your chocolate cake has cooled, break it up into square-ish pieces of about 2 inches.

Cream the rest of the main ingredients together on medium for about 2 minutes (or mix by hand until smooth).

In a large bowl, add a layer of cake pieces followed by a layer of cream (no need to be ultra even). Repeat this until the bowl is full, ending with cake. Press the cake firmly into the bowl to help it hold together. If you want, press pineapple pieces and/or walnuts into the bottom layer.

Flip the cake onto a plate and then cover with some of the remaining cream. Drizzle with hot fudge if you’d like. It is now ready to serve and enjoy!

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