Favorite Local Eateries
Longhorn Steakhouse/Hobart – The Renegade Steak and The Chocolate Stampede
Grand Park Café/Merrillville – Order whatever but make sure you get the Custard dessert!
Gelsasamos Pizza/Crown Point – Chicken Barbecue Pizza
Houlihans/Schererville – Lunch Rosemary Chicken
Aurelios Stuffed Pizza/all locations
Heavenly Ham/Hobart – Box lunch ham on croissant special best kept lunch secret around.
Meyer’s Castle/Dyer – A bit pricey but worth it for a special occasion.
Strong Bow/Valparaiso – For lunch, try the Turkey Schneitzel!
Broadway Café/Valparaiso – GREAT breakfast; make sure you go to the Valpo location.
Albanese Candy Factory/Hobart – Not really a restaurant but if you eat enough candy, it’s like a meal!
Miller Bakery Café/Miller – A great place to eat before or after Bethel’s Lake Michigan baptisms.
Brewsters Deli & Café/New Buffalo, MI – LOVE this place. After dinner it’s a short walk to the beach to catch a Lake MI sunset.
Red Arrow Roadhouse/Union Pier, MI – We discovered this place on a pastors’ retreat. The best ribs I have ever eaten! Monday night they are half off J
Local “Beauty” Spots
Tall Tree Arboreteum – Valpo
Indiana Dunes National Lakeshore
Bethel Church Prayer Walk – Crown Point
Sandy Pines Golf Course – Demotte
County Line Orchard in Fall – Hobart
Warren Dunes State Park – Sawyer, MI
Bethel Church Lake MI Summer Baptisms at sunset
Deep River Park – Hobart
Mt. Baldy Dune – Michigan City
Silver Hawk Holes 2-7 – White Hawk Country Club/Crown Point
NWI Symphony Orchestra – Summer outdoor concert series
Valparaiso University Campus
Favorite Golf Holes in NWI
Aberdeen Country Club #5
Aberdeen Country Club #12
Lost Marsh Country Club #1
Pheasant Valley Country Club #9
White Hawk Country Club – Silver #4
White Hawk Country Club – Black #2
White Hawk Country Club – Black #6
Youche Country Club #9
Some Favorite Recipes
While I don’t cook, here are some favorite recipes I have enjoyed in the homes and gatherings of Bethel Church (certainly NOT an exhaustive list)
Cheesy Ham Chowder
7-8 slices bacon, diced
1 large onion, chopped
1 cup diced carrots
3 Tbsp. flour
3 cups milk
1.5 cups chicken broth
2.5 cups cubed potatoes
1 can whole kernel corn, 15 oz. drained
2 tsp. chicken bouillon granules
2-3 cups shredded cheddar cheese
2 cups cooked ham, cubed
In Dutch oven or soup kettle, cook bacon until crisp – drain on paper towel, set aside. Pour out 1/2 of bacon grease. Sauté onion & carrots. Stir in flour and gradually add milk & broth. Bring to a boil. Add potatoes, corn, bouillon & pepper to taste. Simmer for 20 min until potatoes are done. Add ham & cheese. Stir in bacon before serving.
Thank you to Wilma Gullickson for this recipe
Key Lime Pie
1 Graham cracker pie shell, 9-inch
1 can sweetened condensed milk, 14 oz.
3 egg yolks
½ cup Nellie and Joe’s lime juice
Combine the milk, egg yolks and lime juice, blend until smooth and pour into pie shell. Bake at 350° for 15 minutes. After baked let sit for 10 minutes, then refrigerate. Once cool, top with fresh, whipped cream.
Thank you to Lenora Zanellato for this recipe
Pampered Chef ® Fresh Pineapple Salsa
2 plum tomatoes
1/2 small red onion
1, 4-in. piece seedless cucumber
½ cup lightly packed cilantro leaves
1 jalapeño pepper
1 medium pineapple
½ tsp salt (more to taste if desired)
Lime Tortilla Chips
Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl. Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice a lime using Juicer to measure about 2 tbsp of juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired. Or you can place all ingredients in bowl and chop with Salad Choppers!
Yield: 16 servings (3 cups)
Thank you to Ruthie Hankins for this recipe
Chocolate Éclair Cake
1 box graham crackers
3 cups milk
2 boxes instant French vanilla pudding
12 oz. container of Cool Whip
1 container milk chocolate frosting
For the filling, mix the two boxes of pudding with 3 cups of milk, then add Cool Whip. Set aside.
Place one layer of graham crackers on the bottom of a 10 x 14 pan (9 x 13 pan is too small), then layer half of the filling mixture, add another layer of graham crackers and then the rest of filling, then another layer of graham crackers. Microwave the frosting for 40 seconds to melt, then pour over the top. Refrigerate for 24 hours before enjoying.
Thank you to Susan Pierson for this recipe
1-1/2 C. Flour
1/2 t. Salt
Mix and press crust mixture into a 9″ pie pan. Bake crust @ 400° for 10 minutes. Set aside and let cool.
2T Karo Syrup
3T. Corn Starch
Cook, on medium heat until the milky appearance disappears and it turns clear (approx. 3 min). Remove from heat and stir in 3T of strawberry Jello. Set aside and let cool.
1 to 1-1/2 qrts. Fresh strawberries
4 oz. Softened Cream Cheese
After crust has cooled, gently spread the softened cream cheese into the crust. (The less you mess with it, the better). When filling has cooled, stir in the cut strawberries, pour into crust and refrigerate.
*Don’t make too far in advance (i.e., a day ahead) – it tends to get watery.
Thank you to Julie Kovacic for this recipe
Banana Chocolate Chip Muffins
1 stick of softened butter
1 cup of sugar
2 cups of flour
1 tsp of baking soda
1/2 tsp of salt
2 mashed bananas
1 (12 oz) pkg of chocolate chips
Preheat oven to 350 degrees. Cream together butter, sugar and eggs. In a separate bowl, combine flour, soda and salt. Combine both mixtures. Add mashed bananas. Add chocolate chips. Line muffin tin with paper baking cups. Fill each muffin cup about 2/3 full. Bake for 25-30 minutes at 350 degrees. Let cool in pan 10 minutes, then move to cooling rack to finish cooling. Makes 18-24 muffins, depending on size.
Thank you to Charlotte Helton for this recipe
1 pkg. of Lime Jell-O (0.6 oz.)
1 8 oz. container Cool Whip
1 8 oz. pkg. of Cream Cheese
1 lg. Can of Pears
Prepare Jell-O according to pkg. directions. Put in refrigerator to slightly congeal. Drain pears and mash then and set aside. Mix softened cream cheese and add cool whip and mix. Add congealed Jell-O and mix. Add mashed pears and fold in. Put in refrigerator to set. At least four hours.
Thank you to Mom for this recipe
Strawberry Pretzel Jello
1 8oz.bag of pretzels…crushed
1 stick of butter
2 tlbs. of sugar
1 8oz. soft cream cheese
1 cup of sugar
1 8 oz. cool whip
1 8oz. strawberry jello
2 cups of water
16 oz. frozen strawberries with juice
Melt stick of butter and mix with the crushed pretzels. Form this into the bottom of a 9×13 pan to make the crust. Sprinkle the sugar on the top of the pretzel crust. Bake at 325° for 7 minutes. Cool completely.
Bring 2 cups of water to a boil. Then add strawberry jello and stir until dissolved. Remove from heat. Add partially thawed frozen strawberries with juice. Stir until all the strawberries are separated. Place this pan in the freezer for approximately 15 minutes.
Mix together cream cheese and sugar until well blended. Fold in cool whip until blended. Spread this on top of the cooled pretzel crust.
Pour the strawberry liquid on top of the cool whip mixture.
Place the jello in the refrigerator for at least 8 hours or over night. Then it is ready to serve.
Thank you to Melissa Anderson for this recipe
- (2) 8-oz packages of cream cheese, room temp, cut into pieces (can use mascarpone instead which is more authentic, but I actually like to work with the cream cheese better and people seem to like the texture more with the cream cheese)
- 2 C granulated sugar
- 4 T milk
- 4 t vanilla
- 4 T brandy (optional – you can decide for yourself what to do with this ingredient! I generally don’t include it unless I’m sure it’s okay)
- 3 ½ C whipping cream (not Cool Whip or canned)
- 2 ½ C strong coffee (espresso is best, the stronger the better, but anything will do)
- 1 pckg lady fingers (I prefer the crispier brands rather than the soft ones. These are available at a few grocers, e.g., Amelias sometimes, and most import stores such as Ted’s in Merrillville next to the post office. These can be purchased whenever it’s convenient and frozen)
- ½ C cocoa powder
- Beat cream cheese, sugar and milk until the mixture is very light and fluffy. Blend in vanilla and brandy. Transfer to another bowl.
- Whip cream until stiff (if you’ve never done this before, whip at full speed with a wire whip, but keep a keen eye on it as it will change from whipped cream to whipped butter quickly) and carefully fold into the cream cheese mixture. (The idea behind folding is to retain as much of the air that has been whipped into the mixtures. So use a wide rubber spatula and bring up mixture from bottom and gently cut it into the whipped cream on top with as little disturbance as possible until the mixture is fairly even.)
- Cover mixture and refrigerate for at least an hour or two. This can actually be done a few days in advance if it’s more convenient.
- Pour coffee into shallow dish. Dip lady fingers quickly to dampen both sides but DO NOT SOAK. Arrange on bottom of 9X12 serving dish or whatever shape dish you prefer. Pour half of mixture evenly over layer. Add another layer of lady fingers and another layer of mixture.
- Using a screened sugar shaker (or you can use a screened tea sieve), dust the top evenly with cocoa.
- Refrigerate overnight for best texture.
Thank you to Natalie Mantel for this recipe
Lattice Top Chicken
2 to 3 cups cooked chicken
1 c. milk
1 16 oz. California Blend Vegtables, thawed and drained. (Or if I have time I like to use fresh broccoli, cauliflower and carrots that have been slightly steamed. It can be more than 16 oz. worth if you want the casserole to go further.)
1 cup shredded Cheddar cheese
1 can cream of potato soup
1 can cream of chicken soup
½ tsp. seasoned salt and pepper to taste
1 pkg. refrigerator crescent rolls
1 c. Durkee fried onions
In a 9 x 12 inch dish, combine chicken, vegetables, ½ cup cheese, and ½ can onions. Combine soup, milk and seasoned salt. Pour over casserole.
Press perforated edges of crescent rolls together. Cut into strips. Place on casserole to form a lattice top. Bake, uncovered, 35 minutes. Or until crescent rolls are golden brown. Top lattice with remaining cheese and onions. Bake 3 to 5 minutes more.
If you don’t want to take the time to do the Lattice Top, I have omitted it and just added more onions and cheese on the top.
I have even added a little left over rice to it.
Thank you to Marcia Vandegutche for this recipe