Tuesday, September 30, 2014

Chai Tea Spice Blend

I made this to try since I love chai tea.  I ground everything up in the magic bullet and then put 1 regular tea bag and a teaspoon of this spice in an infuser.  Tasted great!
Chai Tea Spice Blend
¼” slice of fresh ginger root (about 1 tsp.)
6 black peppercorns
10 whole cloves
2 tsp. cinnamon (or 1 3″ stick broken up)
1 tsp. cardamom seeds
3/4 tsp. fennel seeds

Place all ingredients in a blender or spice grinder and grind until all is pretty fine. Store in a lidded jar in a dark cabinet or your refrigerator if you’re worried about the ginger. To make tea from this spice blend, boil your water in a proper teakettle and add your teabag(s) or loose tea in an infuser.

Add 1 tsp. Chai Spice Blend to the infuser along with your tea for every 2 cups of water/tea you want to serve. Steep for 5 minutes with the lid on and serve in cups with milk or cream and sweetener of your choice. 

Makes about 5 tsp. of spice blend

Monday, September 29, 2014

Payday Chex Mix

We made this for a snack when we went to visit Kathleen in OKC.  We had to add powdered sugar to a bag/bowl and shake to make it less sticky.  Very yummy.  We doubled this and needed 1 more T milk.

Payday Chex Mix

6 cups Rice Chex cereal
14 oz caramels
1 tablespoon milk
1 1/2 cup salted peanuts
**powdered sugar

In a large bowl melt the caramels and milk in the microwave. Stir after 1 minute and again every 30 seconds until melted and smooth. Add chex and peanuts to the caramel and quickly yet carefully stir until well coated. Pour onto a cookie sheet lined with wax paper or silicon baking mat and let it set up. ***Beth put this mix in a large Ziploc with some powdered sugar and shook to get rid of the 'stickyness'.  Store in a closed container at room temperature for up to 2 days.


Sunday, September 28, 2014

Caramel Apple Crisp Bars

Since it is fall now, I have been wanting to cook with apples and cinnamon!  I made this for FPU this past week.  YUM!
Caramel Apple Crisp Bars

2 cups old-fashioned or quick-cooking oats
1-1/4 cups flour, divided
1 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 cup butter, softened
¾ cup packed brown sugar
1 pkg. (11 oz.) KRAFT Caramels
2 Tbsp. milk
2 large apples, chopped (about 2 cups)
Heat oven to 350ºF.

Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix oats, 1 cup flour, baking soda and spices until blended.

Beat butter and sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture until blended. Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Stir in remaining flour.

Sprinkle apples over crust; drizzle with caramel sauce. Crumble remaining oat mixture over caramel sauce.

Bake 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Saturday, September 27, 2014

Cinnamon Roll Brownies

We needed a quick dessert for this past Sunday's Packer game.  I found this recipe and thought we would try it.  We ALL loved it and think it is better than a Cinnabon Cinnamon Roll!

Cinnamon Roll Brownies


1 box of white cake mix…or any flavor you’d like(We used a yellow mix)
2/3 cup cream
1/2 cup melted butter
1 tsp. vanilla

The Swirl:

1 cup brown sugar
1/2 cup chopped pecans
1 tbsp. ground cinnamon
1 tsp. vanilla
1 tbsp. or so of water just for consistency


Cream Cheese Frosting to top the Brownies

First prepare the swirl, and set aside.  In a medium bowl combine all of the swirl ingredients until it’s thick and blended.

Prepare a 9″ round cake pan with cooking spray for that Cinnamon Roll look,or any cake pan will work, too.

Mix together the cake batter with the cream, butter and vanilla, and pour it 3/4 of the way into the cake pan.

Add dollops of the swirl into the cake batter and use a knife to swirl it around in pretty Cinnamon Roll-ish designs.(We saved about 1/2 cup to put on top after it came out of the oven)

Place the pan onto a Sheet pan to protect your oven in the event of a slight spill- over. Put in the oven at 350 for approx. 35-40 minutes, or until it’s cooked through.

Let it cool completely before flipping it out of the pan. Flip out onto a plate. We topped with the SWIRL mix that was left over and then  with the cream cheese frosting in a swirl like pattern.

Cut it up into brownie sized pieces.

Friday, September 26, 2014

Chocolate Praline Cake

Jenna made this recipe from the Cakemix Doctor cookbook.  It was a moist and delicious cake and had everyone talking about how great it was!
Chocolate Praline Cake

For the praline:
1 stick (8 tablespoons) butter
¼ cup heavy (whipping) cream
1 cup packed light brown sugar
¾ cup chopped pecans

For the cake:

1 package (18.25 to 26.2 ounces) chocolate cake mix with pudding
3 large eggs
1 to 1 1/3 cups water (see note above)
½ cup vegetable oil

1 cup heavy (whipping) cream
1/4 c confectioners’ sugar
1/2 t vanilla
1 tablespoon or 1 oz sq semi sweet grated chocolate or miniature chocolate chips, if desired

Place a rack in the center of the oven and preheat the oven to 325 degrees. Cut 2 rounds of parchment paper to fit in the bottom of two 9-inch round layer pans. Spray the bottom of the pans with vegetable oil, place the parchment rounds in the pans, then spray the parchment with oil.

For the praline, place the butter, cream, and brown sugar in a small saucepan. Cook over low heat, stirring, until the butter has melted, 3 minutes. Divide the mixture between the two pans. Sprinkle the pecans over the top, dividing them between the two pans. Set the pans aside.

For the cake, place the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, then increase the mixer speed to medium and blend for 1½ minutes, or until the batter is smooth. Divide the batter between the two pans, pouring it over the pecans. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, according to your cake mix directions. Run a dinner knife around the edge of each layer and invert each onto a rack with wax paper on it to cool praline-side up. Remove the parchment rounds.

Meanwhile, prepare the whipped cream. Place the cream in a chilled large mixing bowl and beat on high speed until cream has thickened, 1 minute. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

To assemble the cake, place on cooled layer on a cake stand, praline-side up. Spread with half of the whipped cream. Place the second layer on top of the first, and spread the top with the rest of the whipped cream. Garnish the top with grated chocolate or mini chips. **we needed to make 1 1/2 times the whipped topping to cover the cake

Thursday, September 25, 2014

Gingerbread Pumpkin Bars

I made these for our first Financial Peace University class last week.  Everyone liked them.  I suggest keeping them refrigerated to keep the crust from getting soggy.  They were still firm after 4 days.
Gingerbread Pumpkin Bars

1 1/2 cups sugar
1 cup Butter, softened
1/4 cup mild flavor molasses
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice*
1/3 cup uncooked quick-cooking oats

1 (15-ounce) can pumpkin
1/2 cup sugar
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon pumpkin pie spice*
2 Eggs

1 cup powdered sugar
1 tablespoon  Butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons  Fat Free Half & Half

Heat oven to 350°F.

Combine 1 1/2 cups sugar, 1 cup butter and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda and 1 teaspoon pumpkin pie spice; beat at low speed until well mixed. Place 3/4 cup mixture into bowl. Add oats to 3/4 cup molasses mixture; mix well. Set aside.

Press remaining mixture into ungreased 15x10x1-inch baking pan.

Combine pumpkin, 1/2 cup sugar, cream cheese, 1 teaspoon vanilla and 1 teaspoon pumpkin pie spice in bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust to within 1/4 inch of edge. Crumble reserved oat mixture over filling. Bake 25-30 minutes or until topping is light golden brown. Cool completely.

Combine powdered sugar, 1 tablespoon butter and 1/4 teaspoon vanilla in bowl. Beat at medium speed, gradually adding enough half & half for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in refrigerator.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Beth cut this recipe in half.  I made it in a 9 x 13 glass pan.  It did take an extra 15 minutes to bake because it was a thicker bar.

Wednesday, September 24, 2014

Crockpot Pineapple Pork

Crock Pot Pineapple Pork

adapted from Betsy Burtis on TNT recipe list
Serving Size: 8

2 pork tenderloins (about 2 pounds)
20 ounces pineapple tidbits, packed in juice, undrained
4 tablespoons dijon mustard
4 tablespoons instant tapioca, for thickening
2 tablespoon honey
2 tablespoon soy sauce
1/2teaspoon paprika

1 medium onion, chunked
1 bell pepper, chopped large
Salt and pepper

1. Ideal Slow cooker Size: 4-Quart

2. Grease the insert of your slow cooker or use a slow cooker liner

3. Season the tenderloins well with salt and pepper, then place them in the slow cooker.

4. In a small bowl stir together the pineapple and it’s juice, mustard, tapioca, honey, soy sauce, onion, and paprika.

5. Pour mixture over the pork. Cover and cook on LOW for 6 to 8 hours, or until the pork is very tender.  Add bell pepper during the last 1-2 hours of cooking.

Tuesday, September 23, 2014

Crock Pot Cream cheese Chicken Chili

I made this for the Packers/Jets game.  Some ate it as a dip, some as chili.  I put it together before church.  I pulled the chicken out after church and diced it up and let it continue to cook until 3 pm.  We all liked it.
Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot.  Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.

Stir to combine and then top with the cream cheese.

Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces(Beth cut the chicken into chunks)

Serve in tortillas or taco shells, with chips(as a dip) or over rice.

Monday, September 22, 2014

Whopper Chex Mix

I saw this recipe and knew I would have to make it for a Packer party.  I had some Springtime chocolate chips in the freezer, so that was what I used!  Don really likes this.
Whopper Chex Mix


1 box Chocolate Chex
1 box Vanilla Chex
2 bags chocolate chips, divided
1  10 oz bag mini marshmallows
1 large container of Whoppers
1 stick butter
1 cup malted milk powder (Beth used chocolate)

1. Melt the stick of butter and 1 bag of chocolate chips together on the stove. Quickly whisk in the malted milk powder.

2. Moving quickly, mix the melted chocolate mixture together with the Chex cereal. Use a large closeable container

3. Mix in marshmallows.

4. Let it cool a bit and mix in Whoppers and 2nd bag of chocolate chips. Store in an air-tight container (soggy Whoppers are not good!)

Sunday, September 21, 2014

Old-Fashioned Potato Soup

Last Saturday was cold and dreary here in Texas.  No complaining here, but since we had extra milk in the fridge, it was the perfect day for soup.  I found this recipe and it was perfect!  We all liked it.
Old-Fashioned Potato Soup
1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme

1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.

3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Saturday, September 20, 2014

Easy Crock Pot Gyros(Chicken)

I am so glad I found this recipe.   I put the chicken in the crockpot at 2 pm and dinner was ready about 5:30!  Jenna and I really liked this.
Easy Crock Pot Gyros(Chicken)


2 Tbsp. butter
1 onion, diced
1 1/2 lb. chicken, cut into 1" pieces
lemon zest from 1 (small to medium-sized) lemon
juice from 1 (small to medium-sized) lemon
1/2 c. chicken broth
2 tsp. dried oregano
salt & pepper to taste
4-6 slices of flatbread
diced (or sliced) tomatoes, to taste

For the Tzatziki Sauce (Yogurt Sauce):
3/4 c. Greek Yogurt
1 tsp. dill (dried or fresh)
1/2 c. cucumber (peeled, seeded, and diced small)
salt & pepper to taste

Add butter and onions to crock pot. When butter is melted, stir onions around to coat in butter.

Add chicken to the bottom of the crock pot, placing the pieces evenly over the onions.

Add lemon zest, lemon juice, chicken broth, oregano, and salt and pepper.
Cover and cook on high for appx. 2 hours or on low for 3-4 hours.

Combine Tzatziki sauce ingredients.

Serve by placing a little chicken mixture on each flatbread and topping with Tzatziki sauce and diced tomatoes.

Friday, September 19, 2014

Peanut Butter Trail Mix Bars

These were super easy to put together.  I had all the ingredients in my pantry to make these.  They are a dense bar and do freeze well.
Peanut Butter Trail Mix Bars

2/3 cup whole almonds
2/3 cup whole cashews
1 and 1/2 cup old-fashioned rolled oats
1/3 cup ground flax * can sub ¼ rolled oats  Beth did this....
1/2 cup mini chocolate chips
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup honey (or light corn syrup, or maple syrup)
1 cup creamy peanut butter,

Line an 8×8 baking pan with parchment paper. Leave extra on the sides to use as handles for removing the bars when they are finished. Set aside.

In a food processor (or blender), pulverize the almonds and cashews for about 10 seconds into small pieces, leaving some large chunks in tact. In a large bowl, combine the oats, ground flax, crushed nuts, chocolate chips, dried cranberries, and raisins. Mix thoroughly. Set aside.
Heat honey and add to peanut butter, stirring well.  Pour over the dry ingredients. Mix until each bit is fully coated. Scoop the mixture into prepared baking dish and press firmly until the tops are completely even. You'll want to pack it down nice and tight.

Place bars into the refrigerator to set up for at least one hour. Cut into 16 squares. Bars may be stored at room temperature for up to 10 days and in the refrigerator for 2 weeks.

Thursday, September 18, 2014

Creamy Tuscan Pasta Sauce

Jenna made this recipe last week.  It was GREAT!  She used our dehydrated tomatoes and rehydrated them in hot water to soften.  YUM!
Creamy Tuscan Pasta Sauce

4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil ***
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
Diced fresh tomatoes, fresh basil for topping (optional)

****If you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor).

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles

Wednesday, September 17, 2014

Sourdough Pumpkin Swirl Muffins

These were easy to make and tasted great.  I must have stirred the pumpkin in too much since I didn't see a swirl. 

Sourdough Pumpkin Swirl Muffins

1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 well beaten egg
1 cup sourdough starter (100% hydration)
1/4 cup oil
1/4 cup pumpkin puree

Preheat oven to 400 degrees and spray a 12-well muffin tin with non-stick cooking spray.

Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a bowl and mix to combine. Make a well in the center. Combine egg, starter and oil. Add all at once to the dry ingredients. Stir quickly just till dry ingredients are moistened. If your starter is thicker you may need to add a little milk.  Once the ingredients are just combined, spoon in the pumpkin puree and stir just a few times, only to swirl the pumpkin evenly through the batter. Make sure not to fully incorporate the pumpkin or you will lose the swirl.

Fill greased muffin pans 3/4 full.

Bake at 400 F about 17-20 minutes. Makes 9-12 depending on the size of your muffin tins
Allow the muffins to cool for a few minutes, then transfer them to a wire rack to cool completely.

Tuesday, September 16, 2014

Cheddar and Onion Quiche

This was quick and easy to put together.  Tastes great---even with out the onions sautéed in butter---I forgot to do that and added the onion raw.


1 medium onion, chopped, 4 ounces
1-2 tablespoons butter
6 eggs
1 cup heavy cream
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
Dash pepper
Dash garlic powder

Sauté the onion in butter until tender. Grease a 9-10" pie plate. Arrange the cheese evenly in the plate; top with the onions. Beat the eggs, cream and seasonings. Pour evenly over the onions. Bake at 350º 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 404 Calories; 36g Fat; 17g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 303 Calories; 27g Fat; 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Monday, September 15, 2014

Cumin Roasted Carrots

It's Jenna again! I was in the mood for some roasted carrots (I know, it was a weird craving!). I found this recipe on Pinterest, but I adapted it a little since I didn't have all the ingredients. It was delicious and I will be making more soon. I added a few notes in bold below! 

Cumin Roasted Carrots


serves 2-4
prep time: 10 minutes
cooking time: 30 minutes

1 pound carrots (try to choose ones that are roughly the same size)
1 tablespoon melted coconut oil *Jenna used Olive Oil
1 tablespoon coconut palm nectar (omit for Gut Cleanse) *Jenna left this out
2 teaspoons freshly ground cumin (powder)
1 teaspoon freshly ground coriander seeds 
¼ teaspoon chipotle powder 
2 teaspoons sea salt *Jenna used Eva's Salt
1 teaspoon pepper
mint leaves *Jenna Left this out!
juice and zest of 1/2 lime

Preheat the oven to 375°F
Slice carrots and grind spices.
Toss the the carrots with the coconut or olive oil, lime juice and zest (Jenna used the lime and zest before baking, as well as a little lime juice as they came out of the oven), nectar (if using) and spices.
Transfer to a baking dish and roast for about 30 minutes, or until tender and lightly browned.
Sprinkle with the mint leaves, lime juice and zest, and serve.

Sunday, September 14, 2014

Homemade Soft Pretzel Bites

Hi everyone! This is Beth's daughter, Jenna! While my mom was away, I decided to try a few new recipes! I came across this recipe on Pinterest, of course! These were really simple to make and they are super delicious. Since I was by myself, I put most of them in the freezer. They are tasty defrosted, too!
Homemade Soft Pretzel Bites
Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
1/2 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk (Might need a little more!)
8 ounces Cheddar cheese, grated
For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*
Recipe makes a lot of bites-perfect for sharing! They freeze well too. Just take out a few and defrost them for a snack! 

Saturday, September 13, 2014

Crock Pot Beef Tips

Jenna had this cooking in the crockpot the night I came back from WI.  Easy to make and tasted great.  Can serve over mashed potatoes or noodles.
Crock Pot Beef Tips

2 lb. stew meat
1 can cream of mushroom
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1 small can mushrooms
1 cup water

Mix all ingredients and pour over the meat, set to low for the day,

Friday, September 12, 2014

Lemon Party Pie

This was my dad's birthday 'cake' on Sept. 6th.  He LOVES lemon pie.  It was quite tasty! 
My dad prefers cool whip or whipped topping on top..  Mom first made this in 1979 for Dad's birthday.
Lemon Party Pie
Joan Tripp

1 4 oz pkg. jello ready to cook lemon pudding mix
1 c sugar
1/2 c water plus 2 1/2 c
4 egg yolks
3T. Lemon juice
3T. Butter
10 inch cooked and cooled pie shell

Blend eggs yolks in 2 1/2 c water.  Cook and stir over medium heat until mixture comes to a fill bubbling boil.  Cool 5 minutes, stirring twice.

Blend in 3 T. lemon juice and 3 T. butter.  Pour into a baked and cooled pie shell.  Can make meringue with the egg whites.

Thursday, September 11, 2014

Double Pistachio Zucchini Muffins

Another winner from Carol at Taste of Home. We really liked these muffins. Try them and see! I got 24 regular muffins and 12 mini muffins.

Carol from Taste of Home bulletin board
3 large eggs
1 1/4 c. granulated sugar
1 c. vegetable or canola oil
2 tsp. pure vanilla extract
1 tsp. pure almond extract
1/8 tsp. pistachio oil (optional)
6 drops green food coloring
2 c. shredded, unpeeled zucchini
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 (4 serving size) pkg. pistachio instant pudding mix
1 c. coarsely chopped roasted salted pistachios
Raw sugar for sprinkling over tops of muffins
Preheat the oven to 350 degrees.  Grease 12 jumbo OR 24 regular size muffin cups or spray them with nonstick cooking spray or line the cups with paper liners. Set the pan aside.

Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil, vanilla, almond extract and pistachio oil (if using) until well blended.

Squeeze any excess moisture out of the shredded zucchini, then stir it into the egg mixture.

In a medium bowl. whisk together the flour, salt, baking powder, baking soda and pudding mix. Stir in the chopped pistachios.
Add the flour mixture to the egg/zucchini mixture and stir just until combined.

Divide the batter between the prepared muffin cups-a medium cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.  Bake @ 350 degrees for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.

Let cool in the pans on a wire rack for 10 minutes; then remove the muffins from the pan to a wire rack to cool completely.  Makes 12 jumbo muffins or 24 regular muffins.

Wednesday, September 10, 2014

Cake Batter Zucchini Bread

 Another great recipe from Carol on the bulletin board over at Taste of Home.  My mom and I made this one afternoon.  DELISH!

Carol from Taste of Home bulletin board
3 large eggs
3/4 c. granulated sugar
1 c. canola OR vegetable oil
2 1/2 tsp. butter extract
1 tsp. pure vanilla extract
2 c. shredded, unpeeled zucchini
2 c. all-purpose flour
1 c. plain yellow cake mix (one without pudding added to the mix-I use Duncan Hines)
1 (4 serving size) pkg. instant vanilla pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. plus 1 Tbsp. sprinkles
Raw sugar for sprinkling over the tops
Preheat the oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans. Set the pans aside.

Place the shredded zucchini in a mesh strainer to drain. Set it aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil, butter extract and vanilla extract until well mixed. 

If needed, squeeze the excess moisture out of shredded zucchini, then stir it into the egg mixture
In a medium bowl. combine the flour, cake mix, vanilla pudding mix, baking soda, baking powder and salt.  Add the dry mixture to the egg mixture and stir just until the flour is incorporated.  Gently fold in the sprinkles.

Divide the batter evenly between the prepared pans. Sprinkle the top of each loaf generously with raw sugar. Bake @ 350 degrees for 40-45 minutes for the large loaves and 30-35 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.

Let the breads cool in the pans on a wire rack for 10 minutes, then run a knife around the edge of each loaf and remove them from the pans to a wire rack to cool completely.  Makes 2 large or 5 small loaves.

Read more: http://community.tasteofhome.com/community_forums/f/30/t/655890.aspx#ixzz3CSQZ2nzn

Tuesday, September 9, 2014

Tomato Mushroom Oven Omelette

I made this for a breakfast at my mom and dad's house this past week.  We all liked it.  I put mushrooms on one half since Don doesn't care for them(this was his piece)
Tomato Mushroom Oven Omelette

1/2 c milk
6-8 eggs(Beth used 6)
1 tomato diced
6 oz. can mushroom
1 c. cheese
Salt and pepper to taste

Heat oven to 400.  Grease a 9x9 pan.   Beat eggs, milk, salt and pepper.  Add tomatoes and cheese and pour into pan.  Top with mushrooms and bake for 20 minutes or until center is set.

Can double and use a 9 x 13 pan.

Monday, September 8, 2014

Million Dollar Pickles

I helped my mom can these pickles while at her house this past week.  She got the recipe from someone at a retreat she went to.  My parents bought a jar of these pickles at an auction for $30 and said they were some of the best they had tasted!

Million Dollar Pickles

Put an onion slice on the bottom of a quart jar.  Add 1 T.  pickling salt.

Pack lengthwise cut pickles in jar, add some dill.  Cover with brine.  Put in canner, bring water to a boil.  Remove jars.

2 1/2 c sugar
2 c water

Bring to a boil and add to jars.  (Enough for 2 1/2 qts). Can add a grape leaf for crunch.

Sunday, September 7, 2014

Rhubarb Cream Cheese Muffins

Mom and I made these for a treat for the Packer season opener.  Don really liked them and he isn't normally a rhubarb eater!
Rhubarb Cream Cheese Muffins
Makes about 12 muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 vegetable oil
1 egg
1 1/2 cups fresh or frozen rhubarb, diced

Streusel Topping
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

4 ounces cream cheese, softened
1/3 cup sugar
1/2 egg (about 2 tablsepoons beaten)
1/4 teaspoon vanilla

Preheat oven to 400 degrees. Line muffin pan with baking cups or grease thoroughly. 

Whisk together flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, use the same whisk to combine milk, oil, and egg. Pour the liquid ingredients into the dry ingredients, and combine with a wooden spoon only until moistened. The mixture should be lumpy. 

In a small mixing bowl combine flour, sugar, and cinnamon. Cut in butter using 2 forks or pastry cutter. Keep going until the mixture looks like coarse crumbs. Set streusel topping aside. 

To prepare filling, use an electric or stand mixer to beat together cream cheese, sugar, half an egg, and vanilla. Beat until smooth. Set filling aside. 

Spoon one tablespoon of muffin mixture into each cup. Top with half of the rhubarb, and then a tablespoon of the cream cheese mixture. Spoon remaining muffin mixture into each cup, top with remaining rhubarb. Use a teaspoon to distribute the streusel topping on each muffin. 

Bake for 17-20 minutes. Let cool in pan for 5 minutes and serve warm.

Saturday, September 6, 2014

White Trash Bars

My mom made these bars for a us.  I liked them.  She thought that the toffee bits tasted 'old' to her.  They were easy to make.
White Trash Bars

makes 16 bars

2 sleeves Ritz crackers, 60 crackers total
1 1/2 cups toffee bits
1 (14 oz) can sweetened condensed milk
1 1/2 cups frosting

Preheat oven to 350°. Spray a 8x8 pan with cooking spray.

Crush the Ritz crackers in a large zip-top bag. Pour toffee bits into zip-top bag and combine with cracker crumbs. Pour cracker/toffee mix into prepared pan.

Pour entire can of sweetened condensed bars into cracker mixture. Stir until evenly incorporated, press gently into pan.

Bake for 15-20 minutes until edges start to become golden.  Remove and allow to completely cool.

When cooled, frost with homemade buttercream or canned frosting.
Cut into squares.

Friday, September 5, 2014

General Tso's Meatballs

We love General Tso's when we go out for Chinese.  This is a bit healthier!  I adapted the original recipe and used hamburger.  Jenna and I LOVED these!   She had hers over rice, while I just ate the meatballs!  We did double the sauce and it was perfect!
General Tso’s Meatballs (Low Carb & Gluten Free)
adapted from http://www.ibreatheimhungry.com
Yield: 4 servings Serving Size: 4 meatballs

For the Meatballs
1 lb ground ground beef
2 Tbl minced ginger
1/4 cup onions, chopped
1 tsp garlic powder
1 egg
light flavored oil for frying (olive, grapeseed, etc)

For the Sauce (you will want to double this!)

1/2 tsp sesame oil
3 Tbl rice wine vinegar
3 Tbl soy sauce 1/4 cup water
3 Tbl sugar substitute
1/2 tsp xanthan gum (or arrowroot powder) Beth used cornstarch
1/4 cup scallions, chopped
4 – 5 small dried chilies, seeded and chopped**Beth used 4 chile de Arbol for a double batch

To make the meatballs:

Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy. Alternatively you could bake for 20 minutes at 400 degrees

To make the sauce:
Combine the sesame oil, vinegar, GF soy sauce, water, sugar substitute, and cornstarch in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

To serve:

Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.

Approx nutrition info per serving: 322 calories, 25g fat, 3.75g net carbs, 23g protein

To lower the fat and calories, use extra lean ground turkey, and bake rather than fry them.

Thursday, September 4, 2014

Cauliflower Garlic Breadsticks

I had some cauliflower left over from the Savory Waffles I made the other day.  I decided to make these.  Very good.  Mine were done in 20 minutes, so watch the time as they bake.

Cauliflower Garlic Breadsticks

Adapted from http://www.damyhealth.com

2 Cups Grated Cauliflower (using a hand-held cheese grater or your food processor. Cauliflower should be ‘rice-like’ texture)
2 eggs
1 Cup Low Fat Cheese Mozzarella
1 Tsp Oregano
2 Tsp Parsley
1-2 Tbsp Frank’s Red Hot Sauce (Optional and to taste)
2 tsp garlic powder

Preheat oven to 450 F.
Slightly grease a cookie sheet or even better simply use parchment paper (or use my favorite – the baking stone).

Place  grated cauliflower in a frying pan over medium heat and cook until translucent (If you are in a hurry you can cook the cauliflower rice in a bowl in the microwave for 8 minutes – do not cover and do not add any water).

Place all other ingredients in a food processor and blend until smooth.

In a bowl combine cooked cauliflower rice and blended ingredients.

Spread dough out evenly and fairly thinly over parchment paper (or cookie sheet). Beth spread this out onto a jelly roll pan and then scored to make breadsticks—about ½ apart.
Bake for 25-35 minutes. Check at 20 minutes.
Remove the crust from the oven.

Wednesday, September 3, 2014

Mini Chocolate Thumbprint Cookies

I saw this recipe and Jenna put them together. She is taking treats to a wedding in a week, so we flash froze these. I had heart shaped sprinkles---perfect for a wedding! They are great tasting, too!

Mini Chocolate Thumbprint Cookies

2 sticks + 2 tablespoons of butter, softened
¾ cup sugar
⅓ cup cocoa powder
1 egg
2 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
3 tablespoons cocoa powder
1 heaping cup powdered sugar
2-3 tablespoons hot water
1 teaspoon vanilla
holiday sprinkles

Preheat the oven to 350. Spray cookie sheet with cooking spray. Cream the butter and the sugar, and egg until smooth. Add the ⅓ cup cocoa powder and mix until incorporated.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft.

When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.

Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.

Store at room temperature or in the freezer after the frosting has set. The recipe makes about 3 dozen cookies.

Tuesday, September 2, 2014

Green Tea Tazo Frappuccino

I am not a coffee drinker, so when I saw this recipe, I knew I would try it.   I brewed the tea and after removing the teabag, added a sweet and low packet.   I then followed the rest of the recipe.  I liked this a LOT!
Green Tea Tazo Frappuccino

1/2 cup warm water
1 green tea bag
1/4 cup heavy cream
1 packet sweetener
1 Tbsp Davincis sugar free vanilla syrup, or 2 drops Stevia Sweetleaf vanilla liquid drops
1-1/2 cups crushed ice

Combine powdered sweetener, tea and water. Let steep for 5 minutes. Squeeze excess tea bag into water after removing to get the most of the green tea kick and color.

Crush ice in blender (or, better yet, use the crush setting on the ice maker). Combine all ingredients in blender and mix until frothy. If the color isn’t as green as you’d like (think Starbucks), add 1 drop green food coloring and mix.

Top with whipping cream and chocolate syrup if desired (recipes follow).

Makes 1, approx 12 ounce frozen frappuccino.


Monday, September 1, 2014

Savory Cheese Chive Waffles

This recipe intrigued me, so I bought some cauliflower to try it. It was WONDERFUL! These didn't need butter or anything on them. I used them as my 'bread' at supper. Want to try a BLT on this. After making the first batch, I ended up making a double batch to freeze!

Savory Cheese Chive Waffles


1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional

Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.

Makes 6 waffles.

Nutritional Information per waffle: Calories: 135, Carbohydrates: 3g, Fiber: .8g, Net Carbohydrates: 2.2g, Protein: 11.7g, Fat: 8.5g