Faith, Love & Miracles

Bemus Point Couple Makes A?Pretty Good Team

Jen and Mike Quimby are a team at home, at church and in life.

Jen and Mike Quimby are a team at home, at church and in life.

The story of Mike and Jen Quimby is one of faith, love and miracles. Along with the usual highs and lows expected in life, they have weathered turbulent storms, coming out stronger and knowing they didn’t go it alone.

“We make a pretty good team,” says Mike Quimby. “When we first got married we were consultants for Pampered Chef because we wanted a lot of cool kitchen stuff.”

Mike became interested in cooking in home and career skills class during junior high school. At this time he started baking bran muffins and cooking omelets and applesauce for his family.

“I started cooking with my dad when I was a teenager,” says Jen. Her father, the late Brad Green Sr., was on Continental Flight 3407 on Feb. 12, 2009, when it went down in Clarence Center, New York. It was this loss that prompted Jen to write “The Good Things,” a children’s book about grief, which is available on amazon.com and barnesandnoble.com.

“I’m excited we’re doing Christmas, because that’s when my dad and I would do most of the cooking,” she says.

Jen and Mike Quimby prepared some of their family’s favorite recipes. Left-Right-Butterscotch Bundt Cake, Stuffed Pepper, Mac n’ Cheese and Sausage Potato Kale Soup.

Jen and Mike Quimby prepared some of their family’s favorite recipes. Left-Right-Butterscotch Bundt Cake, Stuffed Pepper, Mac n’ Cheese and Sausage Potato Kale Soup.

She shares some of her father’s favorite recipes, such as her Grandma Green’s 24 Hour Salad, a dish they always have on Thanksgiving and Christmas and Favorite Soft Molasses Cookies, which is one of their favorite Christmas Cookies.

“As a family we pack shoeboxes for Operation Christmas Child,” Mike says. “That was what my parents enjoyed doing, too.

His wife tells about taking their children shopping for items for the boxes, while giving them direction, but letting them make the choices. After returning home, they spread their purchases out on the floor and decide what items should be packed in which boxes.

“Christmas is a natural time to teach our kids about what it means to give,” Jen says. “We teach them what God gave to us and we in turn, give to others.”

The family sponsors children through Compassion International and each of the Quimby children have their own child to pray for and talk about. They also make crafts and share some of those with clients at a senior center.

“I really think they need to be taught how to give,” Jen says. “They really enjoy taking food to our neighbor.”

Seven-year-old twins Landon and Jack and their 5-year-old sister, Reagan, have a special story to tell their children one day.

“Our kids are miracles. We battled infertility,” says their mother. “Our children are not genetically related to us. We adopted a group of embryos, so all three (children) are related. The embryos were cryopreserved for 14 years and they know that God saved them for us.”

“My theme verse is Romans 8:28, ‘And we know that in all things God works for the good of those who love Him, who have been called according to His purpose,'” Jen continued. “We fasted and prayed and God led us to embryo adoption.”

The mom-to-be started contracting at 20 weeks when carrying the twins and delivered at 26 weeks.

“They were in the NICU for three months,” says their father. “We drove back and forth a lot and God provided the gas cards and finances.”

“They were born with a few issues, but were healed,” adds Mrs. Quimby.

Her husband openly talks about his chemical dependence on alcohol which began between 2013 and 2014.

“When my drinking was exposed, I stopped immediately and ended up in a chemical dependency center,” he shares. “I don’t want any emphasis on ‘poor us.’ So many have trials way worse. We’re walking around in the victory and the light. We want people to know Luke 1:37, ‘For nothing is impossible with God.'”

“We wouldn’t want to relive it, but I wouldn’t understand the immensity of God’s love without having gone through these things. In II Corinthians 12:9 the Bible says ‘My power is made perfect in weakness’ and I knew that, but I really didn’t understand that.”

He talks about how Psalm 119:71 had a great impact on him while he was in rehabilitation and that now he and his wife have a much greater awareness of God’s goodness and love in their lives. They want to share that with others so they can see it as well.

“We are broken people and God came in the flesh to a broken and hurting world. He came as a light in the darkness to bring hope and peace. He came as a light to provide a way where there was no way, as light for wholeness.”

“We firmly believe in our ministry at Church on the Rock,” Mike says of the church where he serves as worship pastor. “We want to provide hope to hurting people. Jen and I want to do that, too. As much as Christmas is a joyful time, it’s a painful time for some. We will be looking for ways to encourage people through our website, www.jenandmikeq.com and on social media. Jen and I want to be a resource.”

The pastor makes individual visits and just finished a faith-based 12-step program at Chautauqua County jail and UPMC Chautauqua WCA Hospital.

The Quimby Family enjoys all of the recipes shared today. They eat the rich, hearty Sausage Potato Kale Soup served with crusty bread.

“Our children love the Bacon Wrapped Sausages,” Jen says.

The twins and their sister refer to Butterscotch Bundt Cake as “butt” cake.

“I found this amazing recipe on a blog and have been making it and tweaking it,” Jen says. “My children absolutely love this cake. This is my ‘go to’ cake for entertaining. It’s a rich moist cake.”

The youngsters like to help with baking and would sit on the counter when they were younger. At one time they had a special platform they could stand on to put them at counter level, but have since outgrown it.

Mylie, an 11-year-old, six-pound female Chihuahua, has the affection of her family members, especially the man of the house, who is wrapped around her paw.

Church on the Rock, which holds its services at Dipson’s Cinema 8 Theater, 6 Fairmont Avenue, Lakewood. Jen is in her twelfth year teaching Kindergarten in the Southwestern Central School District.

The services at Church on the Rock, located at Dipson’s Cinema 8 Theater at 6 Fairmont Avenue, Lakewood, are held Sundays at 8:30 and 10 a.m.

If you have a unique or interesting love story to tell or like to prepare Cupid-themed meals, please consider sharing on this page. Send an email to bkehe25@gmail.com and your story may appear on this page in February.

Bacon Wrapped Meatloaf

2 lbs ground meat

1 c milk

2 eggs

1 pkg onion soup

3/4 c bread crumbs

1/2 c parmesan cheese

1/2 c diced onion

1 tsp salt

1 tsp pepper

1 T Worcestershire sauce

3-4 slices bacon for top

Mix the ingredients until well combined. Place mixture in a loaf pan. Cut bacon slices in half and lay on top of meatloaf.

Sauce:

1 c ketchup

1 tsp ground mustard

1/2 c brown sugar

2 dashes Worcestershire sauce

Mix all ingredients. Pour half of the sauce over the bacon covered meatloaf. Save remaining sauce to use for serving.

Bake for 55 minutes in a preheated 350 degree oven.

Sausage Potato Kale Soup

1 lb Italian sausage

1 small onion, diced

3 slices bacon, browned and diced

4 large potatoes, sliced

1/4 tsp pepper flakes

1/4 tsp oregano

2 cloves garlic, crushed

1/2 tsp ground pepper

2 c chicken stock

4 c half and half

2 c fresh kale

Brown Italian sausage and onion in frying pan. Boil potatoes in separate pan until tender. Drain in colander and set aside.

Place sausage and onion mixture in a large pot. Add crushed red pepper, oregano, garlic, ground black pepper and chicken stock. Add half and half. Simmer 30 minutes.

Add diced bacon to pot or place in each individual bowl before serving. Stir in potatoes and kale. Simmer for another 10 minutes.

Stuffed Peppers

1 c instant white rice

1/4 lb Italian sausage

1 lb ground beef

6 green bell peppers

1 can diced tomatoes

1 T Worcestershire sauce

2 cloves garlic, crushed

1/2 c beef stock

1 can tomato sauce

salt and pepper to taste

Preheat oven to 350 degrees. Place rice and water in sauce pan and bring to a boil. Reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage and beef until evenly browned. Remove and throw away the tops, seeds and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. In a bowl mix the browned beef, cooked rice, diced tomatoes, Worcestershire sauce, crushed garlic and beef stock. Spoon mixture into each pepper. Pour tomato sauce over peppers. Top with shredded cheese, if desired. Bake one hour until peppers are tender.

Bacon Wrapped Sausages

16 oz precooked smoked sausage cocktail links

10 slices bacon sliced into thirds

1/2 c brown sugar

1 c barbecue sauce

Preheat oven to 350 degrees, Line a baking sheet with foil to ensure easy clean-up. Lightly coat foil with cooking spray. Wrap each link with a piece of bacon. Press the end of the bacon to seal or secure it with a wooden toothpick. Arrange on the pan. In a small bowl, combine brown sugar with barbecue sauce. Spoon mixture over the sausages. Bake in oven for 15 minutes or until bacon is crispy.

Blue Cheese Bites

1 can refrigerated biscuit dough (separate and cut each biscuit into quarters)

1 c butter

2 T ranch salad dressing mix

1 c blue cheese or gorgonzola crumbles

Preheat oven to 400 degrees. Melt butter and mix in dressing mix. Fold in cheese crumbles. Roll biscuit pieces in mixture until evenly coated. Place on baking pan, covering the bottom of the pan. Bake 10-13 minutes until biscuits are cooked through and cheese is melted.

My Daddy’s Favorite Soft Molasses Cookies

3/4 c shortening

1 c sugar

1 egg

1/4 c molasses

2 c sifted flour

2 tsp soda

11/2 tsp cinnamon

11/2 tsp ginger

1/2 tsp cloves

1/4 freshly grated nutmeg

1/2 salt

additional sugar, for rolling cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Using an electric mixer at low speed, cream the shortening and sugar. Add the egg and molasses and beat until completely incorporated. Sift together flour, soda, cinnamon, ginger, cloves, nutmeg and salt. Combine with wet ingredients. Form dough into balls that are one-inch diameter and roll in sugar. Place 11/2 inches apart on prepared cookie sheets. Flatten a little with fingertips. Bake 12 minutes. Cool on wire racks. Store in sealable plastic bags. Makes three dozen cookies.

Butterscotch Bundt Cake

1 yellow cake mix

1 instant vanilla pudding

1 instant chocolate pudding

1/2 c canola oil

11/4 c water

2 tsp vanilla extract

11/4 c butterscotch chip (or chocolate chip or peanut butter chips)

powdered sugar

In a large bowl, combine cake mix, puddings, vanilla, water and eggs. Fold in butterscotch chips. Bake in greased Bundt pan in 350 degree oven for 40-50 minutes or until tests done. Let cool in pan for at least 10 minutes. (May cool longer, if using a stoneware pan.) Invert cake on a cake plate and continue cooling. Sift powdered sugar over cake or frost.

24-Hour Salad

2 eggs, beaten light

4 T butter

4 T lemon juice

1/2 pint whipping cream, whipped

2 c halved white or canned red cherries

1 c malaga or seedless grapes

2 c pineapple chunks

2 c miniature marshmallows

Beat eggs in double boiler. Add butter, lemon juice and sugar. Cook in double boiler and stir constantly until thick and smooth. Remove from heat and cool. Fold in whipped cream, cherries, grapes, pineapple and marshmallows. Cover. Chill for 24 hours.

Mac ‘n Cheese

1 lb macaroni, cooked and drained

1 stick butter, melted

1 can cheddar cheese soup

2 eggs

1 tsp salt

1/2 tsp (or more) ground mustard

1/4 tsp ground nutmeg

1 c plus garnish cheddar cheese, shredded

1 c any shredded cheese (Swiss, gruyere, colby jack, etc.)

8 oz cream cheese, room temperature

Combine all ingredients, except macaroni, in a large mixing bowl. Fold in macaroni. Transfer to a 9” x 13″ baking dish that has been sprayed with cooking spray. Sprinkle extra cheese on top and bake at 350 degrees for 30 minutes. Serve when heated through.

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