Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Happy Father’s Day June 22, 2015

To all the men who read our blog, we would like to wish you a happy Father’s Day!
If you are a man reading our blog I would like to commend you. I would also like to remind you how valuable you are to your family, even if you are not a father.
Coming from a family of two girls we had a wonderful example in our father; he was always there for us and showed us what a man should be.
I understand society is trying to make men feel like they do not mean anything to a family; let me assure the men out there, you are a huge influence in a family, especially for your daughters and the young people of the world.
Men, I hope you never forget you can change someone’s life, just by being a good example. If you are a father, you are wonderful, being there for your children; you should be proud of the family you have. If you are not a father, be proud of the man you are. Think about the young people who watch you in your daily life and try to help them better themselves.
The Lord is proud of his sons, the men who dutifully step up and help others, even if they are not biological fathers.
I hope we all stop and thank our fathers, brothers, cousins, uncles, grandfathers and anyone else who has been a father figure in our lives.
Once again, happy Father’s Day guys, especially to our wonderful father. Thank you for being here for us.
The Lewissisters


Reflections May 19, 2015

Happy Third anniversary to the blog!
We would like to thank you for reading our blog and making our recipes. We are delighted to post such yummy food for you all.
A lot has happened since we started the blog.
My sister got married and had a baby.
I graduated from college and began serving a Church Service Mission for the Church of Jesus Christ of Latter-day Saints.
May 19th is important to me, not just because of our blog’s birthday but this year marks the one year anniversary of my mission.
I thought I would explain what a mission is, for those who don’t know. A mission for our church is usually 18 months (for girls) or two years (for boys). Girls serve at 19 and boys at 18; you can also serve in your mid 20’s like me.
A regular mission is when you are called to give service to the Lord and those around you; the goal being that you become selfless like Jesus Christ. Missionaries live away from their families while they serve (out of state is usually thee occurrence), they abide by a schedule that includes prayer and scripture study, along with service to the people they live amongst.
A Church Service Mission is a little different. A CSM (Church Service Missionary) has the opportunity to live at home (if they choose). The mission can last for a few months or as long as the CSM wishes. The CSM gives service to the Lord but it can be on a Monday through Friday basis; depending on where they are serving.
From my own experience, serving as a CSM has been a life changing opportunity. I am able to serve the Lord and strengthen my Spirituality every day. I serve with some incredible people who have become dear friends. I have met some incredible blind people internationally; working on a project collecting oral Histories and records from blind Latter-Day Saints.
I know all missionaries feel the same. Serving the Lord is a great honor; this service provides us with life-changing experiences; helping us become better people and members of the Church of Jesus Christ of Latter-day Saints.
I hope you do not mind my reflections above, but I felt they needed to be shared.
We thank our family for the support as we chart our life courses.
Come back in a few days… Our recipe for May is going to knock your socks off! It is loaded with chocolate and Gluten Free as always.
See you then!
The Lewissisters


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


Lunch or Dinner Steak Quesadillas, Side salads and Create Your Own Lettuce Wraps March 16, 2015

Filed under: Dinner,Gluten Free,Make Ahead Meals,Side Dishes — lewissisters @ 1:28 am

Hi guys!
I must tell you about an amazing dinner my dad and I ate tonight, along with my latest lunch craze of making my own lettuce wraps. The quesadilla and lettuce wrap can be served for lunch or dinner; how cool is that? The following meal suggestions are gluten free and they do not take a long time to prepare!
I did not take any pictures. (I am not big on presentation as you have seen from my previous photos. That’s probably because I am blind and honestly, the only thing I really care about is how a meal tastes, not what it looks like on the plate).
Anyways, the other night my parents and I went to a wonderful restaurant and my dad ordered a steak. The steak was big enough some of it came home as leftovers.
We decided to have quesadillas for dinner with side salads. My dad suggested we put the leftover steak in the quesadillas; the quesadillas were wonderful.
Here is how we made the quesadillas. We used our George Foreman Grill and corn tortillas:
Put one corn tortilla on the hot grill
Add a layer of grated cheese (we used a Mexican cheese blend)
Cut the steak in thin strips and lay a few strips on top of the layer of cheese
Put a little more cheese on top of the steak
Top with another tortilla
Cook until the cheese is melted and everything is heated through (be sure to check on the quesadilla so it does not burn).
Cut the quesadilla up and enjoy!
Our side salad is simple:
We use the bagged salad and top it with fruit (mandarin oranges and pineapple). Use any dressing you want, (I prefer ranch dressing on my salad).
Some other toppings I like to put on my side salads include:
Hard boiled eggs (search hard boiled eggs in the search box to find a simple recipe to make hard boiled eggs)
Grated cheddar cheese
Fruit: Black olives, strawberries, mangoes, mandarin oranges, and pineapple
Vegetables: cucumber, carrots, peas, etc.
Meats such as: ham, turkey, bacon, and chicken.
Lettuce Wraps (Make ahead and keep in the fridge)
I have no idea why it has taken me so long to figure out that making lettuce wraps is so easy; I should have been eating lettuce wraps months ago! The following is what I like to put in my lettuce wraps, but you can put anything you want in your lettuce wraps.
Take a lettuce leaf from a head of ice berg lettuce (they can break apart, it happens to me all the time)
Put a little mustard on the leaf (I like regular yellow mustard)
Add some meat (I use ham, turkey and bacon)
Top with cheese (I use any kind we have on hand)
Roll the wrap up and enjoy!
I hope these suggestions give you some inspiration for future lunches and dinners.



Grape Salad Gluten Free! March 7, 2015

Filed under: Amy,Gluten Free,Make Ahead Meals,Side Dishes — lewissisters @ 7:36 pm

Hey guys!
Do you like grapes as much as I do? If you answered yes to this question, you will love this new recipe that turns ordinary grapes into a wonderfully sweet and crunchy mixture of happiness. Better yet, it is gluten free!
This recipe is for grape salad. The recipe comes from our cousin Amy. My sister and I did a test run of this recipe last month and it was fantastic! I love eating grapes on their own, but this recipe takes them to a whole new level of tasty.
Here are some things we learned:
First, it would be better to mix the sour cream and cream cheese with a hand mixer or stand mixer. You can mix it by hand, but it will be easier with a mixer. (I learned I have little hand and arm strength when I mix by hand, I am spoiled with my stand mixer).
Second, we could only find red grapes in the store. This was not a problem because the salad was delicious; however, we think it would be better to have green grapes for a beautiful mix of color and a slight variation of taste.
Third, if you do not use nuts (like we did) do not worry, the recipe will be marvelous without the nuts.
Fourth, make sure you top the entire bowl with lots of brown sugar. You can never have too much brown sugar, in my opinion.
Finally, let the dish sit in the fridge overnight to blend. I had some salad the first night and it was ok. Believe me when I say, the longer this recipe sits the better.
I hope you guys try this recipe, it is so easy and it will blow your mind. Amy says everyone asks for the recipe whenever she brings it to a gathering. Now, all of you can wow a crowd with this wonderful dish.
Thanks for sharing Amy!


Grape salad…………

2 lbs. green grapes
2 lbs. red grapes
4 oz. cream cheese
4 oz. sour cream
½ TBSP vanilla (1 and 1/2 tsps)

1 C. pecans
¼ C. brown sugar (or much more)

Wash & pluck grapes. In another bowl mix sour cream, cream cheese & vanilla. Stir into grapes. For topping, mix brown sugar and pecans and sprinkle over the grape salad mix.


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


Gluten Free Cornbread! January 5, 2015

Filed under: Dinner,Gluten Free,Kara,Quick Breads,Side Dishes — lewissisters @ 2:33 am

Hi all!
I hope you are ready for another year of amazing recipes! My sister and I are very excited to add more yummy recipes to enrich your lives with tasty goodness. We have some killer recipes for this year, so you better stay tuned.
This recipe is the one I promised in the last post. Here comes the gluten free cornbread.
This is one of Kara’s recipes. I have made this many times because it is so easy to make, even with the gluten free changes.
To make this recipe gluten free, I use all purpose gluten free baking flour and unsweetened vanilla almond milk. I have tried the recipe with the sweetened vanilla almond milk and it is a little too sweet; however, the unsweetened vanilla almond milk works perfectly. You can also use regular milk with the gluten free flour and it will work just fine.
I have yet to try blueberry muffins, but that is on my list for the future. I am sure gluten free cornbread blueberry muffins will be amazing! I will update this post when I try them.
For now, I hope you enjoy this cornbread; gluten free or regular. It turns out every time.
Thanks for the recipe Kara!


1 stick butter
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 and ½ cups flour (all purpose gluten free baking flour)
1 and ½ cups milk (unsweetened vanilla almond milk, or any kind such as 1%, 2%, etc.)
2 tsps baking powder

Preheat oven to 375 degrees.
Cream butter and sugar; add cornmeal and eggs. Beat in baking powder. Add milk and flour alternately. Mix till blended, but don’t over mix.
Grease an 8 by 8 inch pan. Pour in batter. Bake at 375 for 35 to 40 minutes. It’s done when a toothpick comes out clean.
You can add blueberries if you like. Also, you can cut down on the sugar, and the recipe will work just fine.


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.


A New Way to Shuck Corn On the Cob July 6, 2014

Filed under: Dinner,Side Dishes — lewissisters @ 11:42 pm

Hey guys!
This month’s post is not a recipe; it is a new way to shuck corn on the cob. In the past, we had to shuck, clean, and boil corn on the cob. The corn was good, but it took a bit of preparation. Tonight, we tried this trick for shucking corn on the cob and it was brilliant!
If you love corn on the cob, but hate the hassle of shucking and cleaning the corn, you must try this trick. My dad saw this video and decided to try it this evening to cook our corn on the cob.
Microwaving corn on the cob is fast and easy. It takes less time and hassle when you shuck the corn. We were so impressed, I think this will be the way we cook our corn from now on.
The corn was perfect! I recommend this new way to shuck corn.

Here is the link to the YouTube video: “Shuck Corn like a Boss”

Enjoy and happy corn shucking!


Kara’s Homemade Biscuits March 24, 2013

Filed under: Kara,Quick Breads,Side Dishes — lewissisters @ 3:27 pm

It’s been awhile since I have posted. Life has gotten crazy with school. I am so glad there are only a few weeks left of this semester. I am ready for another break; writing papers is driving me crazy.
The other thing besides exercising and playing my drums that makes me happy is cooking. This week; however, that has not happened. I have had tons of work and I am not feeling well. Luckily, I have a solution; I have been saving this recipe for just this type of occasion.
Kara is back with another fantastic recipe. Have you ever wanted to make homemade biscuits? I did, and Kara had the most amazing recipe for the job. She said out of all the biscuit recipes she has tried, this recipe is the best and turns out every time. I am not an expert at making and kneading homemade dough, but the biscuits turned out great! I was able to make a dozen biscuits. I used a glass because I don’t have a biscuit cutter. If I can succeed, so can you. Give this recipe a try. You will love it!
(If you do not have cream of tartar, don’t worry. The recipe works fine without it.)
As always, Kara, you totally rock! Thanks for the recipe!
Southern Gal Biscuits
(This comes from “Favorite Recipes from Quilters)
Makes 6 large biscuits
2 cups flour (gluten free all purpose baking flour)
4 tsps baking powder
½ tsp salt
2 Tbsps sugar
½ tsp cream of tartar (the recipe works without it)
½ cup shortening (You can use 1 stick butter,. It works great, just be sure to soften it in the microwave.)
¾ cup milk
1 egg, beaten
1. Preheat oven to 450. In a large bowl, whisk dry ingredients together.
2. Cut in shortening or butter until pieces are small and mixed in well.
3. Add milk and egg. Stir till everything is just incorporated. The dough will be stiff. Don’t overmix. Knead the dough 3 or 4 times to get it all consistent.
4. Roll out on a floured surface to a 1 inch thickness. Cut with a biscuit or cookie cutter. Place on a sprayed cookie sheet.
5. Bake at 450 for 10-15 minutes. (Check at 10 minutes.)
6. Serve them with butter and jam or honey. Or better yet, honey butter.