Sunday, May 29, 2016

Brownie and Fruit Kebabs

We made this at the end of the year party at school.  The kids got to put what they liked on the Kebab, as long as they had at least one piece of fruit.  One girl had ONE blueberry and 2 brownie and 2 marshmallows!  :-)  Any fruit can be used.
Brownie and Fruit Kebabs

9X13-inch pan of Brownies (chilled and cut into 1-inch cubes)
1 pint blueberries, washed
1 pint strawberries, washed and hulled
Large marshmallows
Hot Fudge Sauce for drizzling, if desired
Bamboo/wooden skewers

Alternate threading brownies, fruit and marshmallows onto wooden skewers. Drizzle with hot fudge sauce, if desired. Refrigerate until ready to serve.

Saturday, May 28, 2016

Homemade Cookie Butter

My friend Janet gave me this recipe last year.  We made this last weekend and really liked it.  We used 1 package of cookies and then added oil, water and powdered sugar until we got the consistency we liked.

Homemade Cookie Butter

Biscoff cookies or ANY cookies
vegetable oil-about 1/2 c
water--a few T
powdered sugar --a few T
To start pour cookies into a blender and mix in ½ cup of vegetable oil and a little water before blending, adding additional water and blending again, if necessary.
Then, mix in powdered sugar, a couple of tablespoons at a time, before giving the entire mixture a final blend.
By now, the cookie butter should be smooth enough to pour into a glass jar. Cap it and refrigerate for at least 30 minutes.

Friday, May 27, 2016

Strawberry Green Tea

I saw this recipe and since we drink a LOT of tea here--unsweetened as of late---I knew we would try the strawberry 'sauce'.  I adapted the recipe greatly, and we really liked it.
Strawberry Green Tea
adapted from

1 gallon brewed green tea
1 pint strawberries
1 c sugar or alternate sweetener.  Beth used Splenda

Blend strawberries in a blender or mash with a potato masher.  Add sugar and heat until boiling.  Cool.

Pour tea into a glass with ice.  Add strawberry mixture by tablespoons to taste and enjoy!

Thursday, May 26, 2016


We made these last Sunday after church when Jenna was home.  I had slider buns, so we made these much smaller.  We liked them!

1-1/2 pound ground beef
1 (4 oz.) can green chilies
1/3 cup finely chopped onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
Monterey cheese Slices
7 hamburger buns, toasted

 Mix all together except buns and cheese; blend well. Form into 7 patties. Grill until
done. Place cheese on top and hold grill open to just above burgers until the cheese
melts. Serve in buns.

Wednesday, May 25, 2016

Smothered Chicken with Creamed Spinach, Bacon and Mushrooms

I had all the ingredients to make this last week and I am SO glad I did.  We loved this!
Smothered Chicken with Creamed Spinach, Bacon and Mushrooms


1 tablespoon butter
4 small chicken breasts or 2 large chicken breasts, halved
lemon pepper seasoning

Creamed spinach:

1 tablespoon vegetable oil
10 oz fresh spinach Beth used a 6 oz bag
4 garlic cloves, minced
2/3 cup half and half
2/3 cup mozzarella cheese, shredded

Other Ingredients: 

1 tablespoon vegetable oil
4 oz mushrooms, sliced
4 slices bacon, cooked, chopped
4 slices of Pepper Jack cheese (Monterey Jack Cheese with Jalapenos)

1.Preheat the oven to 375 F.

2.Butter the bottom of the baking dish

3.Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

4.In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.

5.In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

6.Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

Tuesday, May 24, 2016

Cheesy Ranch Tater Tots

This was a fun potato dish to make and eat. We all liked it!

Cheesy Ranch Tater Tots

1 bag frozen tater tots (or french fries)
Sour Cream Ranch Sauce
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Salt and pepper to taste

1. Cook frozen tater tots according to package directions.
2. Spread 3/4 of the sour cream ranch sauce onto an oven safe serving platter. (I used a cookie sheet)
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.
Serve immediately

Monday, May 23, 2016

Cake Batter Bars-Gluten Free

I made these to take to school for our last day of class.  I had never tried the Vanilla Chex and they are great!
Cake Batter Bars-Gluten Free

5 cups Vanilla Chex
5 cups of marshmallows
4 tablespoons butter
1.5 teaspoons vanilla extract
1-2 teaspoons sprinkles

Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.

When the butter and marshmallows are totally melted add the vanilla extract.

Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.

Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
Place in the fridge and let the bars firm up.

When you are ready to cut turn them out onto a cutting board, removing the wax paper and cut into squares.

Store in an airtight container in the fridge.