Wednesday, November 30, 2011

Cream Cheese, Caramelized Onion and Bacon Quiche

This was absolutely delicious! I made this for company for breakfast and we all loved this. I will cube the cream cheese much smaller next time--like 1 x 1 inch cubes.

Cream Cheese, Caramelized Onion and Bacon Quiche
1 refrigerated 9-inch pie crust
1/2 pound bacon
1 large sliced white onion
8 eggs
1/4 cup milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 ounces softened Philadelphia Cream Cheese
3/4 cup shredded cheddar cheese
2 tablespoons fresh chopped parsley
1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.
2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings. Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
3. Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.
4. Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces. Pour eggs over bacon and top with cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.
Makes 8 servings

Tuesday, November 29, 2011

Left Over Candy Cake

I don't remember where I found this recipe, but it is a KEEPER. I used left over Snickers and Kitkat candy bars to make the 2 cups needed. This was such a moist cake with the egg whites folded in. I will not be waiting for 'left over candy' to make this again. Everyone loved this.
Left Over Candy Cake
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups finely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, separated, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk, at room temperature
 1/4 teaspoon cream of tartar
4 1/2 ounces bittersweet chocolate, chopped(I used chocolate chips)
1/2 cup heavy cream

1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour
2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not over mix.
3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.

Monday, November 28, 2011

Smoky Tomato Soup

Kathleen made this soup a week or so ago. We just used diced tomatoes since that was what we had on hand. Also, we used bacon grease(didn't fry up bacon)that we had in the fridge. We all liked this soup.
Smoky Tomato Soup
Rachel Ray--Big Orange Book

2 tablespoons extra-virgin olive oil (EVOO), plus additional
4 slices smoked bacon, chopped (or just use bacon grease)
3 garlic cloves, chopped
1 onion, chopped
3 stalks of celery, chopped
2 carrots, chopped
Salt and freshly ground black pepper
1 quart chicken stock, divided
1 tablespoon fresh marjoram, finely chopped, or 1/4 teaspoon dry oregano
1 28-ounce can crushed fire-roasted tomatoes (or just diced tomatoes)
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/4 cup heavy cream (optional)

Heat a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped bacon and cook until crisp, stirring every now and then, about 2-3 minutes. Remove the crispy bacon from the pot.

To the soup pot, add the garlic, onion, celery, carrots and some salt and pepper. Cook, stirring every now and then for 4-5 minutes, until they start to get tender.

Remove the tender veggies from the pot to a food processor or blender, throw in a big splash of the chicken stock and the marjoram, and puree until smooth.

Return the veggies to the pot, place back over medium-high heat and add the remaining chicken stock, fire-roasted tomatoes, sugar, red pepper flakes and heavy cream, if you are using it. Bring up to a bubble and simmer.
Serve with bacon on top.

Sunday, November 27, 2011

Slow Cooker Rosemary-Garlic Beef Roast

I made this on a Sunday morning before church. I cooked it on high for 4.5 hours and it was fork tender and shredded easily! We liked this roast. The rosemary added something different to this and I will make it again for sure.

Slow Cooker Rosemary-Garlic Beef Roast

1 tablespoon olive or vegetable oil
1 teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast(Beth used 4# chuck roast)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
½ teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1 cup beef flavored broth
3 tablespoons chili sauce
1/3 cup all-purpose flour

In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
Cover and cook on Low heat setting 8 to 9 hours.(Beth cooked on high from 8 am -12:30pm)

Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.

Saturday, November 26, 2011

Baked Cajun Fries

These were quick to put together when you don't know what potatoes to make for dinner. The seasoning we used was spicy, so next time we will go a bit easier on that. They were very good.
Baked Cajun Fries

4 large white potatoes, peeled and cut into 1/2 inch strips
2 tbs.'s olive oil
1 tbs. Cajun seasoning(We used Tony Chachere's Creole seasoning--it was in the spice cabinet)
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste

In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

Friday, November 25, 2011

All Time Favorite Pie

I found this recipe on the Taste of Home site. I made it with apples--of course! The heavy cream added something to this pie. I will make this again since it was very easy to make--and will try it will peaches, too!

All Time Favorite Pie
Plum Crazy—Alta from Taste of Home BB

1 unbaked pie shell
In a small bowl mix 1/4c. flour, 1/4c. brown sugar and spread into the bottom of the pie shell. Over this put either sliced peaches or apples. Make it quite full.

Mix 3/4c. brown sugar, 1/2c. flour 1/4c. butter and mix to a crumble mixture. If using apples add 1 tsp, cinnamon. Spread over the fruit then pour 1/2c. heavy cream over and bake until golden brown. (350 for 45 minutes)Make sure it is nice and brown so the topping gets crisp.

Thursday, November 24, 2011

Happy Thanksgiving and Soy Sauce Ribs

Happy Thanksgiving to you all!  May your day be filled with good food and good fellowship with people you love.  We are family-less this Thanksgiving and are having friends who are family-less over!  Our day will start out with appetizers while watching the Green Bay Packers play!  Go Packers!  Hopefully after celebrating a win, we will feast on Turkey, Homemade Bread and Sausage Stuffing, Green Bean Dairy Supreme, Homemade Mashed Potatoes and Gravy, Sweet Potato Casserole Homemade Crescent Rolls, Cranberry Orange Relish, Banana Cranberry Fluff and Cauliflower Mashed Potatoes and for Dessert: Pecan Pie Bars, Coconut Cream Pie,and Pumpkin Pie!
There are a few new recipes in the menu that you will soon see! 

Now, for the recipe of the day....I made 2 crockpots full of ribs for Don's moms birthday dinner---one with a rub and BBQ sauce and the other this recipe. I love both kinds of ribs, but this one was a low carb recipe that tasted great!
Soy sauce ribs
low carb
2 lbs country pork ribs (cut into 3-4 pcs each)
1/4 cup soy sauce
1-2 garlic cloves crushed
1/4 inch piece fresh ginger chopped
1/2 tablespoon toasted sesame oil

Place ribs in crockpot, dump everything else in.
3-4 hours on high, 5-6 on low and the meat just fall off the bone. For the rest of my family I serve this with rice and veggies I can eat too.
Also yummy for chicken as well.

Hint: Buy a small piece of fresh ginger in the oriental produce section. Keep it wrapped well in the freezer and peel the brown skin off a little at a time, as you use it. I also use the peeler to peel off little pieces and use it just like that.

Wednesday, November 23, 2011

Chili with no beans for crockpot

Don was working from home and it was one of the first cooler days here in TX. I put this together for lunch. We all LOVED this. It uses my beloved crockpot, so I loved this recipe! :-)
Chili with no beans for crockpot

1 lb of ground beef
1/4 cup chopped celery
1 cup chopped onion
1.5 cans of minced green chilies
2 big cans (24 ounce) crushed tomato
1/2 big can of tomato sauce
1 package of McCormick's taco seasoning **** or make your own
1 package shredded cheddar
1 package oyster crackers
1 container sour cream

Ground beef and sprinkle 1/2 taco seasoning on while cooking. Drain fat. Add beef, celery, tomato products, onion, chilies and rest of seasoning to crock. Cook on low for four hours.

Serve with sour cream, cheese and crackers

Tuesday, November 22, 2011

Crunchy Topped Muffins

I have had this recipe for all my married life---almost 25 years! I made a double batch of these and froze some. An easy recipe to put together and everyone likes it.
Crunchy Topped Muffins

1 1/2 c flour
1/2 c sugar
2 T baking powder
1/2 T salt
1 T cinnamon
1/4 c butter
1 egg, beaten
1/2 c milk
1 c chopped apples

Crunch Topping
1/3 c brown sugar
1/2 T cinnamon
1/3 c chopped nuts

Sift dry ingredients together.  Add rest of ingredients and mix until just blended.  Fill greased muffin pans 2/3 full.  Sprinkle with Crunch Topping.  Bake at 400 for 15-20 minutes.

Monday, November 21, 2011

Baked Apples

Yes, another apple recipe. Kathleen made these one day and really liked them. They were easy to put together.
Baked Apples
Recipe courtesy Rachael Ray

4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans

Preheat oven to 425 degrees F.

Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

Sunday, November 20, 2011

Crock Pot Beef and Peppers

This was a great recipe to put together quickly. The round steak gets very tender in this recipe. It is also a low carb recipe. We liked this.
Crock Pot Beef And Peppers

3 to 4 lb Round steak lean
2 Green peppers sliced thin
1/2 cup onions minced
2 cup Beef broth
3 tbsp soy sauce
1/2 tsp Ground ginger
1 Garlic clove -- minced
1 tsp Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock pot. Place the thinly sliced pepper rings in bottom of crock pot, reserving a few to place on top of meat if desired. Arrange the meat on pepper, careful to not stack one piece directly on top of another.(Beth had to overlap the meat) Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.

Saturday, November 19, 2011

Cinnamon Apple Bundt Cake

Another apple recipe --my folks sent 4 HUGE boxes of apples down with some friends 3 weeks ago. I have been canning and dehydrating and pulling out all my apple recipes to make! This recipe comes from my newest Amish cookbook. I made this for our final Friday morning Bible study. We all liked it. It is a moist cake and doesn't need frosting(although a caramel drizzle would be nice, too)
Cinnamon Apple Bundt Cake
Home Cooked Favorites Cookbook

1/2 c finely chopped pecans or walnuts
1 18 oz pkg. yellow cake mix
1/3 c vegetable oil
1 3.75 pkg. instant vanilla pudding mix
1 c water
4 eggs
2 c fresh pared apples, diced.

3 T plus 1 t sugar
1 t cinnamon

Grease thoroughly a 10 inch bundt pan.  Sprinkle with nuts.  Set aside.  Combine cake mix, oil, pudding mix, water and eggs.  Beat well. 

Pour 1/3 of batter into pan, sprinkle with 2 T of topping and 1 cup of apples.  Top with 1/3 more batter, rest of topping and the rest of the apples.  Top with remaining batter. 

Bake at 350 for 50-60 minutes or until cake tests done.  Cook 25 minutes on a rack and invert and remove from pan.

Friday, November 18, 2011

Dr Pepper Sauced Boneless Wings

We have a restaurant called Pluckers here in the Austin area that have Dr Pepper wings. The girls ALWAYS order the boneless tenders with this sauce on them. I found this recipe and thought I would adapt it to our liking. I did NOT fry these. See my notes. Everyone loved them. Next time we MAY add BBQ sauce to them, but Don really liked them the way they were made. Perfect football game food!

Dr Pepper Sauced Boneless Wings

boneless skinless chicken breasts cut into nugget sized pieces**Beth used Wings
3/4 cup flour
1/2 Tsp salt
1/2 Tsp. pepper
1/4 Tsp. garlic powder
1 can Dr. pepper
1/2 cup brown sugar
1/4 cup ketchup
1/2 Tsp. Tabasco sauce
2 TBSP butter
Oil for frying

Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.

***Beth's changes   Put wings in the oven at 350 for 1/2 hour.  Add sauce and cook for 1 hour more.  Easy and tastes great!!

Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.

A reviewer added ½ bottle BBQ sauce

Thursday, November 17, 2011

Lotion for Very Chapped Hands and Feet

I found this 'recipe' on a forum years ago. All the supplies can be bought very cheaply--even at the Dollar Tree. I save the containers and put the 'new' lotion back in them. This recipe is wonderful for your hands and especially your feet. You will see noticeable difference in just 2-3 days.
Lotion for Very Chapped Hands and Feet

16 oz Vaseline
16 oz Vitamin E lotion
16 oz baby lotion

Mix all with electric mixer.  Slather on your feet at night and put socks on.  Your feet will be smoother in the morning.

Wednesday, November 16, 2011

Cauliflower Pizza Crust

I made pizza for my family and company one night. I was planning to just eat the topping until I came across this recipe. It REALLY is good. I enjoyed it and even Mark, who does NOT like cauliflower said he didn't think it tasted like cauliflower. I doubled the cauliflower in the recipe and left everything else the same. I used Alfredo as my 'sauce' and added chicken, bell pepper and red onion. YUMMY!
Cauliflower Pizza Crust

1 cup cooked, cauliflower
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Pizza or Alfredo sauce
Toppings (make sure meats are cooked)
Mozzarella cheese

Preheat oven to 450 degrees Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower(mashed), egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler at high heat just until cheese is melted

*****Made 10/19/11….doubled the cauliflower.  Baked the crust and then baked the ‘pizza’ for 10-15 minutes.  Topped with Alfredo, buffalo chicken, red onions and green peppers.  YUM

Tuesday, November 15, 2011

Chocolate Mousse

This was my Birthday Cake this year. Doing low carb foods makes eating cake non existent! I like this, but next time will cut down on the cocoa.
Chocolate Mousse
3-4 tablespoons heavy cream,
one tbsp cocoa powder,(Make this 1 tsp next time)
one packet trivia or splenda. (Beth used Sweet and Low)

Whip until super fluffy. Add crushed pecans.

Monday, November 14, 2011

Crockpot Apple Cake

I had been wanting to try making dessert in the crockpot for a long time. This recipe did NOT disappoint. Everyone like it. My cake was done in about 1.5 hours. We had company and everyone enjoyed it.
Crockpot Apple Cake

1 C flour (1/2 C wheat, 1/2 C white)Beth used all white
3/4 C brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3 large apples, chopped
2 eggs, beaten
2 tsp. vanilla

In a medium bowl, mix together flour, sugar, baking powder, cinnamon and salt. Peel and slice your apples (I diced mine fairly small), and then coat with the flour mixture. Mix the eggs and vanilla in a small bowl. Pour the egg mixture over the floured apples. Pour/spoon into a greased crockpot. Yes, the batter is thick. Cover, and cook on high for ~2 hours. Cake is done when a toothpick comes out clean.  Slice and serve warm.

Sunday, November 13, 2011

Bleu Cheese Dressing

This is my new favorite salad dressing. I make this every 4 to 5 days. It is a perfect recipe for a low carb diet. I LOVE this and everyone that likes Bleu Cheese likes this. It couldn't be any easier to make.
Bleu Cheese Dressing
Low Carb
1/2 cup sour cream
1/2 cup milk (or 1/4 cup heavy cream and 1/4 cup water)
1 cup real mayonnaise
4 ounces Bleu cheese, crumbled 
1/8 teaspoon onion powder

Stir together sour cream, milk (cream and water), mayonnaise, and onion powder with a wire whisk until smooth. Fold in crumbled bleu cheese.

Cover and refrigerate for a couple hours (if possible) before serving. Will keep in the fridge for 10 days.

Saturday, November 12, 2011

Addictive Granola

This granola tastes great! I am always looking for just a little different recipe for granola since Don likes it for a quick breakfast. This is a keeper.
Addictive Granola
plan B Mom on

4 cups old-fashioned oats
1 1/2 cups whole almonds
3/4 cup sweetened coconut flakes
1 cup chopped walnuts
2/3 cup brown sugar, packed
2 teaspoons cinnamon
1/2 cup unsalted butter (1 stick)
4 tablespoons honey
1/2 teaspoon salt
1 cup dried sweetened cranberries

Makes approximately 6-8 cups granola
Pre-heat the oven to 300°F.

Mix the first seven ingredients in large bowl. Melt the butter with the honey and salt in a heavy small saucepan over low heat. Pour the butter over the granola mixture and toss well.

Spread out the granola on two baking sheets lined with parchment paper. Bake for 40-45 minutes, stirring occasionally. Make sure to not overcook it – the granola should be light brown and will still feel soft – it will harden as it cools. Add the cranberries and mix.

Store airtight at room temperature for up to two weeks or freeze for up to three months.

Friday, November 11, 2011

Quiche Lorraine

We have now made this twice and love it. It is easy to put together and tastes great. Great also, since it is low carb AND tastes great! I found the recipe while out searching for low carb recipes.
Quiche Lorraine  
Tina MacDonald

Low carb
Serves six

½ pound of bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup minced red onion
4 eggs
2 cups whipping cream
¼ tsp. salt
¼ tsp. equivalent of sweetener
1/8 tsp. cayenne pepper

Heat oven to 425. Sprinkle bacon, cheese and onion in the bottom of a 9-inch pie pan. Beat eggs lightly and beat in remaining ingredients. Pour cream mixture into pie pan. Bake in oven for 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes or longer or until a knife inserted 1 inch from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.

This makes a soft-textured quiche. If a firmer texture is desired, cook an additional 10 minutes.

Thursday, November 10, 2011

Blueberry Cream Cheese Bundt Cake

I took this cake with the pumpkin cake from yesterday to church for treats. Don LOVED this cake as did many others. It is very easy to put together. Thanks to my cousin Kim for the recipe.
Blueberry Cream Cheese Bundt Cake

1-8 oz. package cream cheese, softened
1/2 cup vegetable oil
1 package white cake mix (mine was vanilla)
1- 3 oz. package instant vanilla pudding mix
4 eggs
2 teaspoons vanilla
2 1/4 cups fresh or frozen, thawed blueberries
powdered sugar

Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray.
Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky). Pour into the prepared pan.

Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean. Cool the cake on a wire rack for 20 minutes.

Remove from pan and cool completely. Sprinkle with powdered sugar

Wednesday, November 9, 2011

Pumpkin Pound Cake with Buttermilk Glaze

I took this cake to church for our Sunday School class. It was very well liked, so it WILL be made again! For the buttermilk in the cake and glaze, I used the old lemon juice and regular milk trick.(1 T lemon juice or vinegar to 1 cup milk--adjust for less milk--you DO use math in cooking!)
Pumpkin Pound Cake with Buttermilk Glaze

Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin(drained
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk


1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

Tuesday, November 8, 2011

Ultimate Chocolate Chip Cookie and Oreo Fudge Brownie Bar

Kathleen had this at a Bible study party and after she told me about it, I knew I would NEED to make it! It is very easy. Use this chocolate chip recipe or your favorite one, put oreos on top and use a box brownie mix, or your favorite, like I did. We did omit the hot fudge sauce, but when I served it, I drizzled chocolate syrup over top. A BIG hit!
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar and Julie Anderson
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping(if using fudge brownie, can omit)
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To halve this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Monday, November 7, 2011

Creamy Cheddar Soup

Here is another recipe that Kathleen found and made. I am so glad my girls like to cook and try new recipes. This really IS creamy. It was well liked at our house!

Creamy Cheddar Soup
Recipe courtesy Paula Deen
1 small onion, diced
2 large pimentos, diced(we just used a small jar of diced)
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional

In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.

Sunday, November 6, 2011

Slow Cooker Steak Fajitas

I doubled this recipe, used all green bell pepper and a red onion. This turned out wonderful. I even ate it with eggs the next morning, kind of a Mexican omelet! I used skirt steak since I had that one hand.

Slow Cooker Steak Fajitas

1 Beef Flank steak about one pound
1 medium onion cut into strips.
1/2 cup salsa and some for garnish.

2 tablespoons of fresh cilantro
2 fresh squeezed limes or 2 lbs of lime juice
2 cloves of garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 tsp salt
1 small red bell pepper cut into strips
1 small green bell pepper cut in strips

Flour tortillas warmed

Cut flank steak lengthwise in half, the crosswise into thin strips, place meat in crockpot. Add all the rest of the ingredients except the bell Peppers. Cook on low for 5 hrs.

Add bell peppers: cover and cook for another hour

Serve with tortillas and salsa on top if desired.

Add toppings like sour cream, cheese, Green Goddess salad dressing and whatever else you like on your fajitas !!

Saturday, November 5, 2011

Texas Flour Tortillas

I needed to make tortillas one night(had just been to the grocery store and didn't know I was out!) and saw this recipe that used MILK in it. They turned out great--only downfall is that the recipe only makes 8! It can easily be doubled. Most of my tortillas were not exactly round, but that didn't stop us from eating them!

Texas Flour Tortillas
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.  Slowly add the warm milk.  Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.  Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.  Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Friday, November 4, 2011

Crockpot Macaroni and Cheese

I wanted to try Mac and Cheese in the crockpot but did not want to have to cook the noodles first. This was a great recipe to make. I did make some changes(see recipe)and I think next time I would add more milk--maybe 2 cups more. When the noodles were cooked, this was DONE. I added more milk when I reheated the leftovers on the cooktop and it was still good.
Crockpot Macaroni and Cheese
1/2 pound uncooked macaroni (Beth used a 16 oz bag)
4 cups of milk (Beth used about 1/2 c more)
2 eggs

4 cups shredded cheese (I used all cheddar)
1/2 t kosher salt (Beth used a bit more)
1/2 t black pepper
1 tsp dried mustard

Spray crock well with cooking spray. In a mixing bowl, whip eggs and milk together. Stir in spices.

Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.

It will be very liquidy.

Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. ****Beth stirred this every 1/2 hour and it was done in about 2.5 hours

Thursday, November 3, 2011

Apple Pie Filling Apple Bread

I doubled this recipe because I didn't know what to do with half of a can of pie filling! I used a qt of my home canned pie filling and used cinnamon applesauce(my home canned) I added about 1/4 c more flour, too. This is a very moist bread and the batter will seem too moist. It won't be. It was wonderful!

Apple Pie Filling Apple Bread
Janet Pruett

1 1/4 cups packaged baking mix(Bisquick or Pioneer mix)
1/4 cup flour
1 teaspoons apple or pumpkin pie spice
2 large eggs, beaten
½ of a can of 21 oz can apple pie filling
1/2 cup applesauce
1/4 cup plus 2 tablespoons packed brown sugar (divided)
1/3 cup cooking oil
1/4 cup chopped walnuts (optional)

Preheat oven to 350°F. Spray a loaf pan with flour-added baking spray. In a large bowl combine baking mix, flour, and spice. In another large bowl combine eggs, apple pie filling, apple sauce, 1/4 cup of the brown sugar, and oil. Add to flour mixture. Stir just until moistened. Pour into pan. Top with remaining brown sugar and nuts (if using). Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight for easier slicing. Makes 1 loaf

Wednesday, November 2, 2011

Window Cleaner "Recipe"

I found this 'recipe' on a cleaning forum back in 2001. It was said that a professional window cleaner was seen buying 20 boxes of corn starch and was asked about it. I LOVE this 'recipe'. Once you try it, you will never use Windex again! I like to use micro fiber rags because they seem to leave less lint. If I am doing all my windows and mirrors, I change the rags a few times. Try it!
Window Cleaner "Recipe"

1/3-1/2 c cornstarch mixed into a gallon of warm water. Stir well. Swish a rag in the mixture and wring out. Wipe on windows, leaving it a bit wet and use a dry towel to buff.

Works like a charm. No streaks.
I just put a few Tablespoons of cornstarch in a qt. spray bottle and fill 1/2 full with water. You can't store this solution for any length of time because it will start to smell. Just mix a small amount to use up each time you want to clean windows, mirrors, etc.

Tuesday, November 1, 2011

Honey and Spice Glazed Pork Chops

Don REALLY liked these. They were moist and the sauce was great! As you can see, I used my crockpot after browning the chops. See bold print at the bottom of the recipe, although I did NOT freeze them first! :-)

Honey and Spice Glazed Pork Chops

Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.

While pork is cooking, combine the remaining ingredients in a bowl; set aside.

Reduce heat to medium-low; add honey mixture to the pork. Cook 10 minutes or until done, turning pork once.

Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes. Spoon glaze over the pork before serving.

* To make ahead/freezer meal - Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When reader to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.
Should you decide to cook this in a crockpot, you will want to spoon the sauce from the crockpot into a skillet to reduce and thicken.