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.


Kara’s Macaroni and Cheese February 16, 2013

Filed under: Dinner,Kara,Pastas — lewissisters @ 6:43 pm

Last Sunday I made macaroni and cheese for dinner. I love macaroni and cheese; it is one of my favorite comfort foods. This recipe comes from my dear friend Kara. Like me, Kara is blind, but that has not stood in her way. Kara is a wife and a mom to six awesome kids. Some of her hobbies include: biking, hiking, gardening, cooking and baking, and talking on the phone with me for hours (I made that last one up). 🙂
Kara and I love to recipe swap. Kara is an amazing cook and baker; she is always willing to experiment with new things. She makes me laugh and is an amazing friend; always there to cheer me up,
(to make this gluten free, use a gluten free pasta, all purpose gluten free flour and crushed Corn Flakes for the topping) This recipe is fantastic when it is made with gluten free changes!
You guys have got to try this macaroni and cheese, it is amazing! Thanks for the recipe Kara!
Macaroni and cheese
1 lb pasta (we love to use the shells, but you can use elbow macaroni, or gluten free pasta)
6 Tbsps butter
1/4 cup flour (gluten free all purpose flour)
4 cups milk
2 tsps salt
1/2 tsp pepper (or more)
1/8 tsp nutmeg
3 cups shredded cheddar cheese (sharp is really good, but you can use medium)
1 cup finely grated Parmesan cheese
3 cups very coarse bread crumbs (Corn Flakes, I only use 1 cup, I find three is too much)
1. Cook pasta al dente according to package instructions.
2. In a saucepan, melt butter. Whisk in the flour and cook together for 1 minute. Add salt, pepper, nutmeg, and milk. Simmer till thick. Whisk in cheeses.
3. Mix sauce with pasta. Put into baking dish. Toss bread crumbs with 2 Tbsps melted butter. Put atop the pasta mixture. Garnish with a little chopped parsley.
4. Bake at 375 for 20-25 minutes.
(Add ham if you want. You don’t’ need the bread crumbs as topping).



Spaghetti with Meat Sauce October 29, 2012

Filed under: Dinner,Pastas — lewissisters @ 2:58 am

My sister made this amazing spaghetti and meat sauce for tonight’s dinner. We all loved it; however, I was not a big fan of the mushrooms.) This is a great dish and it is filling. If you want less spice, reduce the red pepper flakes. I thought tomato sauce was hard to make, but this sauce is easy.
(To make this dish gluten free, use gluten free pasta)

Spaghetti with Tomato-Meat Sauce
2 tsps olive oil
1 large uncooked onion, chopped, (or onion flakes)
1 medium uncooked carrot, finely chopped
1 cup mushrooms
3 cloves garlic, minced
1 pound uncooked 93% lean ground beef
1, 28 oz canned crushed tomatoes, in tomato puree
1/4 tsp salt
1/4 tsp red pepper flakes, crushed (you can put less in for less spice)
1/4 tsp dried basil
3 cups cooked whole-wheat spaghetti, kept hot (gluten free pasta)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes.
2. Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
3. Stir in tomatoes and tomato puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.

Add a delicious Parmesan-infused crumb topping to spaghetti recipes:
Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned.
Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving.



Baked Ziti October 7, 2012

Filed under: Dinner,Pastas — lewissisters @ 10:33 pm


We love Italian food in our family. I have always wanted to make some of the dishes you find at Italian restaurants, however, the recipe for baked ziti always sounded really intimidating. That changed when my sister found this simple recipe for baked ziti. She made it for tonight’s dinner. Best of all, this recipe is a healthy version and it tastes great. If you want to make a great pasta dish, try this one, it’s not scary.
(To make it gluten free, use gluten free pasta. Add cooked chicken, or, buy a rotisserie chicken from the grocery store. Take the skin off the chicken and shred before adding into the ziti.)


Baked Ziti

1 pound uncooked pasta (rigatoni, penne, or gluten free pasta)

¾ pound part skim ricotta cheese (one small container)

¼ tsp crushed red pepper flakes

¼ cup grated parmesan cheese, divided

4 cups store bought marinara sauce, divided

½ cup shredded part skim mozzarella cheese (half a bag)

1/4 cup basil
Cooked chicken, optional

Preheat oven to 350 degrees.

Coat the bottom and sides of lasagna pan with cooking spray. Cook pasta according to package directions. Rinse with cool water and drain.

While pasta cooks; in a medium bowl, combine ricotta cheese, red pepper flakes, 3 Tbsps parmesan cheese, and 1/3 cup marinara sauce.

To assemble ziti:

Spoon ½ cup of the sauce on bottom of prepared pan.

Top with half of pasta in an even layer.

Evenly spread pasta with ricotta mixture and cover with half of the remaining sauce.

Top with remaining pasta and spoon remaining sauce over the top.

Sprinkle with mozzarella cheese and remaining Tbsp of parmesan.

Bake until cheese is melted and is browned. About 20 to 30 minutes. 

Allow Ziti to sit for 10 to 15 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!