Monday, July 25, 2016

Low Carb Mock McGriddle Casserole

I LOVE Mc Griddles from Mc Donalds but haven't had one for a long time since going low carb.  This was very good and quenched my need!

Low Carb Mock McGriddle Casserole

1 cup Almond Flour
1/4 cup Flaxseed Meal
1 lb. Breakfast Sausage
10 large Eggs
4 oz. Cheddar Cheese
6 tbsp. Walden Farms Maple Syrup Beth just used sugar free pancake syrup
4 tbsp. Butter
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Sage
Salt and Pepper to Taste

1. Pre-heat oven to 350F. Put a pan on the stove over medium heat, then add the breakfast sausage. As it cooks, break up with a wooden spoon and continue to cook until browned.

2. In a separate bowl, measure out all dry ingredients, then add the wet ingredients. Only add 4 tbsp. of the Walden Farm’s Syrup, as we’ll be using the other 2 tbsp. to top everything off. Mix together well.

3. Add in the cheese to the mixture and continue mixing again.

4. Once the sausage is browned and somewhat crispy, add everything (including excess fat) into the mixture for the casserole. Mix together well again.

5. Line a 9×9 casserole dish with parchment paper Beth just used Pam and then pour the casserole mixture into the dish. Use 2 tbsp. Walden Farm’s Syrup drizzled over the top for extra maple flavor. You can use practically any larger casserole dish you’d like too (as it’s rather thick). Just reduce the cooking time slightly if you are using a larger dish.

6. Place in the oven and bake for 45-55 minutes. You want the inside to be completely cooked through.

7. Once done, remove from the oven and let cool. Remove the casserole by holding on to the edges of the parchment paper and lifting out.

8. Slice and serve. Feel free to drizzle a little bit more syrup over each one

Sunday, July 24, 2016

Cuban Shredded Beef(Slow Cooker)

I put this in the crockpot on a day my cousin Kelly was here.  We ate this in tortillas.  It was very good, and quite easy to put together.  I LOVE fix it and forget it recipes!

Cuban Shredded Beef (Slow Cooker)


6 whole cloves garlic
2-2½ lbs. beef chuck roast or flank steak
1 tablespoon oil

2 (8 ounce) cans tomato sauce
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (4 ounce) can chopped green chilies
2 tablespoons tomato paste Beth used the whole small can
2 teaspoons EACH dried oregano AND salt
1 tablespoon EACH ground cumin AND white vinegar
½ teaspoon red pepper flak
¼ cup chopped cilantro + more for serving


white rice and cuban-style black beans

1.SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

2.FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6 quart slow cooker but a 3 quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

3.TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless

Saturday, July 23, 2016

Milky Way Rice Krispie Treats

I put these together  when my cousin Kelly and her son came.  They are rich and VERY good.
Milky Way Rice Krispie Treats

1 (14-16 oz.) bag mini marshmallows
6 Tbsp. butter
1 tsp. vanilla extract, optional
5-6 C. Rice Krispie Cereal  Beth used the patriotic Rice Krispies
14 oz. caramels (about 45 little caramel squares)
1 (14 oz.) can sweetened condensed milk
6 Tbsp. butter
2 C. Chocolate chips

1. Grease a 9 X13 inch pan and set aside.

2. In a large microwave proof bowl (or in a large pot on the stove) melt marshmallows and butter together and stir until smooth. Add vanilla extract and stir again.

3. Add in Rice Krispie Cereal and gently fold until combined.

4. Dump into prepared pan and use a buttered spatula (or hand) to press the treats down flat.

5. In a small sauce pan, melt caramels, sweetened condensed milk and butter together over medium heat. Stir occasionally and until smooth.

6. Pour over rice krispies and let set, about 10 minutes or you can pop in the fridge to speed up the process.

7. Melt chocolate over the stove or in a microwave (you can add a little butter or oil if you want it the be thinner) and then pour over caramel layer and use a spatula to spread out.

8. Let set and cut with a warm knife.


Friday, July 22, 2016

Vanilla Ice Cream-Paula Deen

I put this together and we made this at our family reunion last weekend. It DID taste like Blue Bell! I made a recipe and a half since I had a 6 qt freezer.  I only used 1 can of sweetened condensed milk.
Vanilla Ice Cream-Paula Deen

4 eggs
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

Thursday, July 21, 2016

Smothered Salisbury Steak Meatballs

I made this one night for a quick meal for Kathleen and me.  I really liked it!  Serve over mashed potatoes or just eat in a bowl!
Smothered Salisbury Steak Meatballs
  • 1.5 pounds ground chuck Beth used 1 pound
  • salt
  • pepper
  • garlic powder
  • Worcestershire sauce, about 5 tablespoons or more to taste
  • 1 large onion, sliced into half rounds
  • 2 tablespoons all purpose flour
  • 1 packet brown gravy mix
  • 1⅓ cups cold water
Heat a skillet over medium high heat. Break the ground chuck into large chunks. Press it together firmly to help it hold it's shape making large meatballs. You can make them round, but I tend to leave mine in rounded rectangles. Season the meat liberally with salt, pepper, & garlic powder.
Place the meat in the center of the hot skillet. Spread the sliced onions around the outside perimeter of the skillet, & season with salt & pepper. Drizzle about 3 tablespoons of Worcestershire sauce over the meat & onions. Sear the meat on each side, only turning to brown another side. Push the meat & onions to one side of the skillet, tilting the skillet so that the pan drippings collect on the opposite side. Whisk in the flour, & cook for 1-2 minutes.
In a small bowl, mix together the brown gravy mix with the water & remaining 2 tablespoons Worcestershire sauce. Pour the mixture into the skillet & stir it into the meat and onion mixture. Cover & cook on low heat for 15 minutes, or until the meat is cooked through.

Wednesday, July 20, 2016

Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

Kathleen made these the other night to go with our dinner.  She didn't make the sauce and used Ranch dressing from the fridge.  We liked them, but liked the deep fried better! :-)
Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

  • 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic
  • 1/2 cup of Panko crumbs
  • 1/4 cup of cornmeal We didn't use
  • 1/4 cup of flour
  • 1/4 tsp of smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 cup dried parsley
  • 1/8th tsp kosher salt
  • 1 large egg
  • 1 large egg white
  • olive oil spray (about 1 tsp)
For the Ranch Dip:
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free Greek yogurt
  • 1 tbsp light mayo
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp chopped fresh chives 1/4 tsp salt
  • freshly ground pepper to taste 
  • 1 tsp white balsamic vinegar 
  • 1/3 cup 1% low fat buttermilk

Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
Place pickles to drain on paper towels.
Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.  
Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs. 
Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.

Tuesday, July 19, 2016

S'mores Popcorn Munch

We headed to Kansas last weekend for a family reunion. I made this for a snack to take with in the car and once we got to the hotel. Very easy and very yummy! The best part was that I had all the ingredients on hand!

S’mores Popcorn Munch

8 cups popped popcorn
2 cups miniature marshmallows
1 1/2 cups chocolate candy bar chunks (about 16 snack size Hershey bars)
2 cups Golden Grahams cereal
12 oz. white melting chocolate
blue gel food coloring
1/4 cups colored sprinkles

In a large bowl, combine the popcorn, marshmallows, candy bar chunks, and cereal. In a microwave safe bowl, place the white melting chocolate. Heat and stir every 30 seconds until melted. Remove 1/4 cup melting chocolate and set aside. Pour 1 1/4 cup melting chocolate over the popcorn. Toss until everything is coated. Pour out onto a wax paper lined baking sheet. Refrigerate about 5 minutes. Break into chunks.

In a bowl, combine the leftover 1/4 cup melted chocolate and tint with the blue food coloring, until it is the color you want. Place the blue chocolate into a plastic baggie and cut off the tip. Drizzle over the popcorn and sprinkle with colored sprinkles. Store in a sealed container.