Savor your Sabbath

More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this is your guide to establishing a weekly rhythm and routine of meal planning and prep that allows you to have a true day off.

Do something good for your soul and experience the peace that comes with a full day dedicated to spending time with God, family, and friends. Savor your Sabbath as you proudly proclaim, “Soup’s on!”

Featured Recipe

Taco Soup

Make Taco Soup with Kathi LIVE

Prep Time: 10 minutes

Cook Time: 8 hours

Yield: 4 bowls or 8 cups

Ingredients

1 lb. ground beef

1 onion, chopped

1 15 ounce can kidney beans

3 15 ounce cans stewed tomatoes

1 15 ounce can tomato sauce

2 15 ounce cans ranch style beans (1 with jalapeños)

1 (10 oz.) can Ro*Tel mild diced tomatoes and green chilies

1 packet (1 oz. or 3 T.) taco seasoning mix

1 1 ounce packet ranch dressing mix

8 flour tortillas

Oil for frying

Instructions

Step 1

 In a frying pan, brown the ground beef with the onion. 

Step 2

Put beef and onion mixture into a Crock-Pot or slow cooker. Add all other ingredients, except the flour tortillas. Cook all day, about 8 hours or so.

Step 3

Right before serving, cut flour tortillas into fourths and fry in a thin layer of hot oil. 

Step 4

Serve the fried tortilla “chips” with taco soup.
Add your favorite sour cream or fresh avocado or even a salad.

Featured Recipe

Kathi's Quick Queso

This is a recipe I found on the internet and tweaked until I got it just right. My friend Susy requests this whenever she comes over for dinner. (She lives with people who are all lactose intolerant, so she is very cheese-deprived.)

It is perfect just with chips, or you can pour this golden goodness over a taco, nachos, veggies—anything will be improved by this queso.

The only problem with this dip? It is addictive. About once a year, Roger will request it when we’re not having a party or having anyone over. I have to section it out in different containers so we don’t eat ourselves into a coma.

You will need aluminum foil, a whisk, an Instant Pot, an Instant Pot trivet, and a bowl that is safe to use in the Instant Pot (I’ve always used a plain glass bowl, but Pyrex would be great too).

Make Queso Live with Kathi on Facebook

Ingredients

1 cup water

¾ lb. American cheese
(I just use about ¾ of a package of Kraft American cheese)

1 cup shredded cheese
(I use a Mexican blend)

1 T. butter

8 oz. cream cheese, softened

1 T. minced garlic
(I like to use the frozen squares of garlic by Dorot)

1 cup salsa or 1 small can Rotel diced tomatoes and green chilies
(found in the Hispanic or international food aisle)

1 T. milk

1 T. dried oregano

Instructions

Step 1

Add the water to your Instant Pot.

Step 2

Put the trivet in the bottom of your Instant Pot.

Step 3

Add all ingredients to your Instant Pot–safe bowl and wrap the whole bowl, top and bottom, with foil.

Step 4

Place the lid on the Instant Pot, make sure the valve is sealed, and set the machine for 18 minutes on manual high pressure.

Step 5

After the timer goes off, release the pressure immediately.

Step 6

Remove the lid once all pressure has been released. 

Step 7

Remove the aluminum foil and whisk the dip until smooth.

Featured Recipe

Overnight French Toast

Prep Time: 10 Minutes   

Cook Time: 45-60 Minutes   

Total Time: 9 Hours   

Yield: 8 Servings   

Ingredients

For the French Toast: 

  • 1 loaf crusty bread 
  • 8 large eggs 
  • 2 cups whole milk 
  • ½ cup heavy cream 
  • 1 tsp. cinnamon 
  • ½ tsp. nutmeg 
  • ½ tsp. salt 
  • ¼ cup sugar 
  • ½ cup brown sugar 
  • 2 T. vanilla extract 

 For the Topping: 

  • ½ cup all-purpose flour 
  • ½ cup packed light brown sugar 
  • 1 tsp. ground cinnamon 
  • ¼ tsp. salt 
  • ½ cup cold unsalted butter, diced 
  • Warm maple syrup and butter, for serving 

Instructions

Step 1

Grease a 9 × 13-inch pan with cooking spray. Cut bread into 1-inch chunks and spread evenly in pan.

Step 2

In a medium bowl, mix together eggs, milk, cream, vanilla, cinnamon, nutmeg, salt, and sugars. Pour evenly over bread. Gently squish down the bread (using a food prep glove if you like) so that it’s completely soaked in the mixture.

Step 3

Cover the pan with plastic wrap and place in the fridge overnight (or for at least 4 hours).

Step 4

Combine all the topping ingredients except butter in a medium bowl. Using a pastry blender or a large fork, cut the butter into the mixture until it resembles small pebbles. Cover and refrigerate overnight.

Step 5

The next day, preheat the oven to 350°F. 

Step 6

Uncover the baking dish and place the topping evenly over the bread.

Step 7

Bake for 45 to 60 minutes or until a clean toothpick comes out.

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