Monday, October 5, 2015


This was the last thing I made for Kathleen's care package.  They were easy to put together and everyone liked them.  She thought there were caramel bits in them--it must have been the brown sugar!
1 c. (2 sticks) butter, softened
1 c. light brown sugar, packed
1 pkg (3.9 oz.) chocolate instant pudding and pie filling (dry, unprepared)
2 large eggs
1 tsp. vanilla
2 1/2 c. flour
1/4 c. baking cocoa
1 tsp. soda
1/4 tsp. salt
3/4 c. white chocolate chips + 1/2 c. for topping
3/4 c. semi-sweet chocolate chunks + 1/2 c. for topping

Preheat oven to 350 degrees Fahrenheit.  Prepare a 9x13 pan by lining with parchment paper or lightly spraying with cooking spray.  Cream together butter, brown sugar, pudding packet, eggs, and vanilla until mixture turns light in color. 
In a separate bowl, stir together flour, baking cocoa, soda, and salt.  Add flour mixture to wet mixture and mix until combined.  Stir in 3/4 c. white chocolate chips and 3/4 c. chocolate chunks by hand.  Press dough mixture onto the bottom of prepared pan, lightly press remaining white chocolate chips and chocolate chunks onto the top and bake for approximately 15 minutes.  Don't over bake or they will not be soft and chewy!

Sunday, October 4, 2015

Skinny Hash Browns, Bacon and Eggs Breakfast Casserole

Jenna put this together last weekend for her breakfasts this week. She LOVES this and will make it again very soon. She said it was very filling.

Skinny Hash Browns, Bacon and Eggs Breakfast Casserole
6 WW points plus

Olive oil cooking spray or your favorite
12 slices bacon or turkey bacon,
1½ cups onions, chopped
½ cup fat-free sour cream
½ cup fat-free cottage cheese We used greek yogurt
½ cup fat-free milk
2 eggs beaten,
2 egg whites
¾ teaspoon Lawry’s seasoning salt or salt
Fresh ground pepper, to taste
4 cups frozen hash browns, not defrosted

1. Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray.

2. To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon strips. Add all cooked strips to clean paper towels and blot. Set aside.

3. Cook onions in microwave for 3 minutes.

4. In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.

5. Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.

6. Cover casserole with foil and bake in oven for 30 minutes.
Remove cover and bake an additional 30 minutes. To crisp the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.

7. Remove from oven and let set for 10 minutes to set. Cut into 6 slices.

8. This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9 inch baking dish.

Makes 6 serving (each serving, 1 slice)

Saturday, October 3, 2015

Honey Sriracha Chex mix

When I was making things for a care package for Kathleen, I decided to send this to her.  She LOVES sriracha and eats it on everything.  She got the package and LOVED this mix.  It is spicy, so go easy on the sriracha at first.
Honey Sriracha Chex mix

3 cups Corn Chex
3 cups Rice Chex
1 cup salted peanuts
1 cup pretzels
2 tbsp butter
3 tbsp sriracha
2 tbsp honey

In a large microwave safe bowl, combine the cereal, nuts, and pretzels. Set aside.

In a measuring cup, melt the butter in the microwave for 20 seconds. Stir in the honey and sriracha.
Pour the mixture over the cereal mix, toss gently to combine and coat evenly.

Microwave the mix for 5-6 minutes being sure to stir thoroughly every 2 minutes. (Our microwave started to really toast things up in the 5th minute, watch so it doesn't burn!)

Spread evenly on wax paper to cool.

Store in an airtight container. If it lasts long enough for storing.

Friday, October 2, 2015

Cinnamon Churro Chex Mix

I made this last weekend to put in a care package for Kathleen at college.  We all liked it.
Cinnamon Churro Chex Mix

9 cups Chex cereal
2 cups cinnamon chips Beth used one bag
6 tablespoons butter
¾ cup powdered sugar
½ cup white sugar
2 teaspoons cinnamon

Dump cereal into a large bowl (the bigger, the better - this makes a ton!).

Place the cinnamon chips and butter together in a medium sized bowl and microwave on high heat for 45 seconds. Remove from microwave and stir, then heat again for 20 seconds. Stir until chips are completely melted and smooth. If you need to microwave them again, just do it for 15-20 second intervals, stirring in between. You want the melted chips to be thin and runny, not thick and clumpy (which is how they will be if you overcook them).

Pour melted cinnamon chips over the cereal and mix until all the cereal pieces are evenly coated.
In another separate bowl, mix together powdered sugar, white sugar, and cinnamon. Pour cinnamon/sugar mixture over the cereal, stirring the entire time, so that all pieces of cereal are evenly coated.

Spread cereal on a cookie sheet lined with wax paper and let cool (or you can eat them warm because that is delicious too!).

Thursday, October 1, 2015

Caramel Pumpkin Sheet Cake

I took this to a ladies Bible Study at church last week. I liked that it made a jelly roll pan and everyone really enjoyed it.

Caramel Pumpkin Sheet Cake

1 (15 ounce) can pumpkin, not pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt

6 Tablespoons butter
½ cup heavy cream
1 cup brown sugar
2 cups powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.

In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

Wednesday, September 30, 2015

Pineapple Fried Rice

This is a VERY good recipe.  Try it and you will like it.  I used white rice in place of brown and omitted the ham.  We served this with General T'sos Chicken.
Pineapple Fried Rice

3 tablespoons soy sauce
1 tablespoons sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
3 cups cooked brown rice--or white
2 cups diced pineapple, canned or fresh Beth used a 20 oz can and cut the pineapple small
1/2 cup diced ham
2 green onions, sliced

In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Serve immediately.

Tuesday, September 29, 2015

Crock Pot General Tso's Chicken

I made this recipe to go with the crockpot rosemary bread.  It was very good, but may have been a bit spicy.  I may put less cayenne in the next time.

Crock Pot General Tso's Chicken

2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
¾ cup plus 2 tablespoons cornstarch, divided
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
½ cup sugar
½ cup low sodium soy sauce
½ cup unsweetened pineapple juice
cup vinegar (white distilled or apple cider)
4 cloves garlic, minced
½ teaspoon cayenne pepper**can use less
¼ teaspoon dried ginger
Green onions, chopped, to top
Rice and broccoli, to serve

1.   Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.

2.   Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.

3.   In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.

4.   Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining 2 tablespoons of cornstarch and mix it with 2 tablespoons cold water until a slurry forms. Then, gently mix a bit into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. If it's very thin, you'll need more, if it's not too thin, use is sparingly. It thickens significantly as it cooks, so you may not need the whole ¼ cup. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.

If you cannot use pineapple juice in the sauce, orange juice will work fine for a slightly different (but still delicious) flavor!