Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Happy Mother’s Day! May 11, 2015

To all the women who read our blog,
We want to wish all of you a Happy Mother’s Day!
If you are a mother like my sister or single like me, today is a day to honor you.
If you are a mother, there is no harder and more rewarding job than rearing children. They make you happy and crazy but through it all you love your children no matter what; always wanting the best for them.
If you are single like me, this is not a day to be sad, but rather look at yourself and be proud of the wonderful woman you see; you are strong and can achieve whatever you set your mind to.
I would like to remind all of us the Lord loves all His children, mothers or not. Ladies, remember to be happy and remember the Lord loves you, even in your most difficult time; the Lord is watching over you.
Special thanks to our amazing mom, we love you.
We hope everyone has a wonderful day!
The Lewissisters


Thank you readers! January 8, 2015

Hi everyone,
The other day, my sister and I were discussing how amazing all of you, our readers are. On separate occasions, we both happened to look at our stats and were absolutely astounded by what we saw.
When we began the blog, two and a half years ago, we had no idea so many of you would read and make our recipes (a lot of which are dear to our hearts, having been in our family for years.)
We would like to thank all of our faithful readers for following our blog. Even though we do not post every week, we appreciate those of you who continue to check back for our posts.
We do not know many of you by name, but we sincerely appreciate you, our amazing followers. We hope to provide you with suggestions to make meals easy and fun.
If you would like to be notified of our posts, sign up and you will receive notifications in your inbox.
Thank you for reading!
The Lewissisters


Blog Update December 4, 2014

Hi friends!
I hope you are having a great holiday season. I would like to let you know about some updates on the blog.
The recipes are now categorized! I apologize if it is confusing.
When we started writing the blog we combined a few of our meals to feature main dishes and desserts, or other combinations. Do to these combinations; some meals may be in the wrong categories.
We now have a “Gluten-free” category! I am very excited about this category; I will be placing gluten-free recipes there. Most of our previous meals were not gluten-free because I was not eating gluten-free a couple years ago. However, in the summer of 2014 I was diagnosed with gluten intolerance and began to eat gluten-free).
Now that I am eating gluten-free; I have gone back and added changes to make the previous recipes gluten-free.
Update 2018: there are lots of gluten-free products in the stores now because gluten intolerance and celiac are so prevalent. However, I have learned that Amazon has a lot of things that you might not find in the stores, so check there for gluten-free products if you can’t find them at the store.
The following are some changes to recipes I have made.
Gluten-Free Bisquick:
The “Chicken Dumpling Casserole” uses Bisquick. Recently, I discovered there is Gluten-free Bisquick, this excites me very much!
Gluten-free Bisquick is amazing; we use it for anything that requires Bisquick and it turns out perfect every time. I love to have homemade waffles and pancakes using the Bisquick. Here is another recipe, try our Streusel Coffee Cake; it is delicious!
All purpose gluten free baking flour:
We have cakes, cookies, and quick breads made from scratch. For everything minus yeast breads like the “Breadsticks for Kids” and “Meg’s Cinnamon Rolls” substitute the amount of flour (listed in the recipes) with all purpose gluten free baking flour.
I buy all purpose gluten free baking flour at my local grocery store. On the package it says the flour is perfect for baking; however, it will not work with yeast breads.
(Stay tuned for an amazing gluten-free cornbread coming next month. I use all purpose baking flour and unsweetened vanilla almond milk.)
Below are some tips I have learned to help us Gluten-Free eaters out. It is not much, but perhaps it will help you, if you are struggling to find gluten-free foods.
Breakfast, I love to eat the following:
Oatmeal, bacon and eggs, omelet’s, and cereal: KIX, Corn Flakes, Crispix, and any of the CHEX brand (I love the cinnamon flavor). I also love gluten-free pancakes and waffles with jam or jelly, nutella or even better, a gluten-free waffle peanut butter and jelly, honey, butter and jam, or Nutella and Raspberry sandwich (breakfast, lunch or dinner).
Snacks and dinner:
I love cookies and thanks to our friend Annette, I have found an amazing mock Oreo cookie that tastes exactly like the real thing! The cookies are called Glutino’s; they are fantastic!
I have also found premade cookies and crackers, and cookie, cake and brownie mixes in my grocer’s gluten-free section.
I like to eat popcorn and potato chips too.
I am lucky because I am able to eat corn (I know some people must be careful about that). I love Tortilla chips and corn tortillas for all my favorite Mexican dishes.
I love to eat rice, gluten-free pasta, baked and sweet potatoes and salads for dinner.
I love making lettuce wraps and using big leaves of ice burg lettuce for hamburger buns.
Breading chicken and topping things that use bread crumbs with crushed corn flakes works like a charm.
Papa Murphy’s Take ‘N’ Bake Pizza has a wonderful gluten-free pizza crust. I love this pizza crust because it tastes exactly like a regular pizza crust. I also love Papa Murphy’s because you can customize pizzas to your liking.
Trader Joe’s is a grocery store that has some wonderful gluten-free foods. They also feature other items from around the world. One item in particular, I have heard people rave about is cookie butter. (I tried cookie butter once and it was really good) Go check out a store if you have never been in. We have found some awesome gluten-free cookies : Gingersnaps (brought to me by aunt Janet) and Joe Joe’s which is a gluten-free orreo cookie., the chocolate chip cookies are great too!
Two and a half years ago, my parents and I switched to Almond Milk and we love it! I have almond milk with my cereal. I also use it when I am baking; however, when savory recipes call for milk, we use regular milk. That may be obvious, but I wanted to clarify.

Eating gluten-free requires reading ingredient labels to ensure you are eating food that is safe. Be sure to read carefully when shopping for gluten-free food.
This is all I can come up with so far. If I think of anything else, I will update this post.
Thanks for coming along on our food journey! We appreciate all our family, friends and the trusty internet for helping us obtain recipes to cook and share.


Aunt Debbie’s Sugar Cookies July 1, 2013

Filed under: Aunt Debbie,Cookies,Dessert — lewissisters @ 3:34 am

imageTonight, I decided to make sugar cookies for a Sunday school class I teach at church. I made the cookies star shape for an Early 4th of July treat. I have a go to recipe for the most amazing sugar cookies. I never use any other recipe because this recipe turns out every time and the cookies are amazing with or without frosting.
This sugar cookie recipe is from our aunt Debbie. Auntie Deb is an amazing cook and baker. When I was younger she would tend me and we would bake and cook. I have several memories making these cookies with her. One time I remember making flower cookies and we put them on wooden skewers and made a vase of cookie flowers for my mom. If you want to put the cookies on skewers, be sure to soak them in water beforehand so they don’t burn.
These cookies would be great unfrosted with some sugar sprinkled on top when they are fresh from the oven.
Let the dough rest in the fridge before you roll the cookies out. When you are rolling the cookies out, divide the dough into portions and keep the dough you are not using in the fridge. The cookies will roll out better if the dough is cold.
Thanks to Aunt Debbie for this amazing recipe and special thanks to my dad for helping me frost and decorate the cookies tonight. Love you guys.

Aunt Debbie’s Sugar Cookies
½ cup butter (1 stick butter)
1 cup sugar
1 egg
1 tsp vanilla
½ cup sour cream
2-1/2 cups flour (gluten free all purpose baking flour)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
Mix butter, sugar and egg until fluffy. Then add vanilla and sour cream.
Mix dry ingredients then add to the butter mixture. I let the dough rest in the refrigerator for about 30 minutes or so.
Roll dough on a floured surface about ¼ inches thick and cut out shapes.
Bake in a 350 degree oven for 8 to 10 minutes.
I just use store bought vanilla frosting. (You don’t need to grease your cookie sheets because the cookies have butter in them).


Classic Banana Bread and Aunt Debbie’s Chicken Enchiladas July 9, 2012

Filed under: Aunt Debbie,Breakfast,Chicken,Dessert,Dinner,Quick Breads — lewissisters @ 3:12 am

This week, we had a bunch of bananas on our counter. As the week finished, there were a few bananas left and they were the perfect state for banana bread. I have always wanted to make banana bread so I thought I would give this recipe a try. I found this recipe on: The recipe calls for yogurt; however, aunt Debbie said I could substitute with sour cream. That is what I did, and the bread was really moist. Plus, the house smelled like fresh bread, there is nothing better than the smell of freshly baked bread. Right?

My sister and I decided to make Aunt Debbie’s Chicken Enchiladas for Sunday dinner. They are so simple to make and they taste so good! We recommend making the enchiladas the day you plan to serve them. If you let the enchiladas sit overnight they could get soggy and nobody wants to eat soggy enchiladas. If you prefer more spice, add hot chilies rather than mild ones.
Sorry about the overlapping categories. To make the banana bread gluten free, use gluten free baking flour. To make the enchiladas gluten free, use corn tortillas.

Classic Banana Bread


2 cups all-purpose flour (gluten free baking flour)

3/4 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/4 cup butter, softened

2 eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low-fat yogurt (or sour cream)

1 tsp. vanilla extract
2-3 Tbsp. brown sugar

Preheat oven to 350°. In a bowl, combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add bananas, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan. Cool completely on wire rack.

Aunt Debbie’s Chicken Enchiladas


2 cups salsa

1 cup sour cream

2 cups diced chicken

1 can diced green chilies (mild)

1 can black beans (drained and rinsed)

1 3 oz package cream cheese

1/3 cup onion

1 package shredded Monterey jack and cheddar cheese

12 flour tortillas (corn tortillas for gluten free)

Mix salsa and sour cream in a bowl and set aside.

On tortillas spread a little cream cheese, add chicken, chillies, beans, onion and shredded cheese. Roll tortillas and place seam side down in a 9 by 13 baking dish.

Once all enchaladas are in place cover with the salsa mixture. Cover pan with foil and bake for 40 minutes in a 350 degree oven. Remove foil and sprinkle with remaining shredded cheese and bake for 15 more minutes. Let sit for 5 minutes before serving.


Confessions May 19, 2012

First off, I would like to welcome you to our new blog. I hope everyone enjoys our adventures as much as we do. Second, I need to explain something. I always swore to myself I would never start a blog. “Why not,” you ask, the answer is plain and simple. I new it would be a distraction and something else to waste time with. A few weeks ago, my sister came to me and suggested we start a blog, recording our many fun adventures we have. I finally agreed to it and the idea kind of formed itself.
I would like to thank our family, friends, and the internet for helping us find the following recipes.
Some recipes are gluten free and some are not. (as of 2014) I have done my best to adapt things, but I urge everyone who eats gluten free to please read closely, in case I have missed something. I do not want anyone getting sick.
Also, check out the categories, they are new as of 2014 and pretty sweet, if I do say so myself.
🙂  So here it is folks! Welcome to our adventures, they will be funny and full of great food. Thanks for reading!