Monday, November 30, 2015

Chocolate Chip Cookie Dough Brownie Bars


I made these for Jenna's 24th birthday "cake"  These were easy to make and tasted great!
Chocolate Chip Cookie Dough Brownie Bars
http://www.sixsistersstuff.com

For the brownie bottom:
1 cup butter (2 sticks)
2 cups sugar
⅓ cup cocoa
4 eggs
1½ cup flour
1 tsp salt
2 tsp vanilla
For the cookie dough:
¾ cup (1½ sticks) butter almost melted
¾ cup granulated white sugar
¾ cup packed brown sugar
¼ teaspoon salt
2 tablespoons of milk
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup of chocolate chips
additional chocolate chips to put on top (if desired)
Hot Fudge (optional)

Soften butter and blend in sugar and cocoa. Beat together and add 4 eggs, one at a time, mixing after each one. Add flour, salt and vanilla and mix well.

Spread in a 9X13 greased pan. Bake 22-25 minutes at 350.(let the brownies cool all the way)

Prepare the cookie dough layer:
In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Put in the flour and mix in until combined.

Carefully stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the cooled brownies and spread onto the brownie layer. If the cookie dough is sticking to your knife, spray your hands with non stick spray, and spreading will work like a charm! Then sprinkle as many chocolate chips on the top as you would like. (optional).

Cover and stick the brownies in the refrigerator for 2 hours before cutting. If you like the brownie and cookie dough layer to be the same thickness, I would suggest doubling the cookie dough recipe. Beth did not double and had plenty Because really, who doesn't love cookie dough? I then drizzled each piece with some hot fudge.
 

Sunday, November 29, 2015

5 Ingredient Easy Chili

I put this together for a dinner for Jenna and Don.  Next time I will use only 1 can of rotel tomatoes and 2 cans of diced.  It was spicy!
5 Ingredient Easy Chili

http://www.gimmesomeoven.com


1 lb. ground beef
3 (15 oz.) cans diced tomatoes with green chiles
2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
1 small white onion, diced
2 Tbsp. chili powder
(optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)


In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently. Drain the excess grease. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.

Serve warm with additional toppings if desired.

Saturday, November 28, 2015

Peanut Butter Banana Bars

I tripled this recipe and sent it to work with Jenna.  I SHOULD have gone with my gut and put the last bit of batter into a muffin tin.....They tasted great!
Peanut Butter Banana Bars


1 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 medium ripe bananas, mashed
1/2 cup peanut butter



Preheat oven to 350°. Grease an 8-inch square baking pan.

Whisk together flour, oats, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well. Mix in bananas and peanut butter, mixing just until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Transfer batter to prepared pan and smooth evenly. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean. Cool in pan before cutting into bars.
 

Friday, November 27, 2015

Chili for 1--No Beans

This is a quick chili with no beans that I make for a quick lunch.  I usually double it, using 1/2 pound of meat and use 1 can of diced tomatoes.
Chili for 1 No Beans

4 oz lean ground beef
1 cup chopped tomatoes
1/2 cup water
2 Tbs. minced onion
2 cloves garlic crushed and minced
Pinch of garlic powder
Pinch of onion powder
1/4 tsp. chili powder
Pinch of oregano
Cayenne pepper to taste (optional)
Salt and pepper to taste

Brown ground beef in a small frying pan, add onions and garlic. Stir in tomatoes and water. Add spices an simmer slowly until liquid is reduced. The longer it cooks, the more tender and flavorful. Add a little water as needed to prevent burning

Thursday, November 26, 2015

Perfect Hard Boiled Eggs


Michelle had posted this tip/recipe on her facebook page back in October.  I was making egg salad this past week and decided to give it a try.  I could NOT believe how easily the eggs peeled.  No tiny shells to pick off! 

Perfect Hard Boiled Eggs
Michelle Shocklee

eggs
boiling water
ice water

Start with boiling water(enough to cover as many eggs as you are using)  Carefully add eggs to the water--with a spoon so as not to crack the eggs.

Boil on medium heat--not a roiling boil for 13 minutes.  

Put the eggs in ice water for 5 minutes.  Shells will come off in 2-3 big pieces!

Wednesday, November 25, 2015

Almond Sheet Cookies


These were the other treats I took to school as my birthday treats.  Don tasted them and said they tasted like a butterscotch cookie.  Everyone liked these, too.
Almond Sheet Cookies
Dawn Baranek (Community Church of the Nazarene cookbook)

1 c butter
1/2 c brown sugar, packed
1 t vanilla
1/2 t almond extract
1 t caramel flavoring
1/4 t salt
2 c flower
1 c butterscotch chips
1 c slivered almonds

Cream butter and sugar.  Beat in vanilla, caramel and almond flavorings.  Gradually add flour and salt.  Press mixture evenly in an ungreased jelly roll pan(Beth had to wet her hands to spread this)

Sprinkle the chips and nuts over top and press lightly.  Bake for 20-25 minutes at 350.  While still slightly warm, cut into 2 in squares.

Tuesday, November 24, 2015

Chunky Chocolate Cheerios


I made these to take as my birthday treats to my former school for the kids.  They loved these!
Chunky Chocolate Cheerios
adapted from www.greedygourmet.com

6 oz white chocolate Beth used almond bark
6 oz plain chocolate Beth used chocolate bark
2½ oz crunchy peanut butter(1/4 c)
2¼ cups Cheerios
 
Line a shallow tin with greased baking parchment.
 
Melt the plain chocolate in a microwave proof bowl for 1 minute, stirring at 30 seconds. Stir until smooth
 
Melt the white chocolate in the same way and remove from the heat. Add the peanut butter to the white chocolate and stir well until smooth.
 
Add 1 cup of Cheerios to the melted dark chocolate and stir thoroughly until all the hoops are covered with chocolate. Add the remaining Cheerios to the melted white chocolate and do the same.

Drop alternate spoonfuls of each chocolate mix into the prepared tin, then tap the tin to level.  Chip the mixture. Chill for 2-3 hours until firm. Beth just put alternated white chocolate and dark chocolate on a jelly roll sheet and broke apart after chilling.

Turn out on to a board and break the chocolate into manageable chunks for people to nibble on. Store in the fridge for up to 1 month.

Monday, November 23, 2015

Chai Spiced Crumb Cake


I made these for a fellowship last week at church.  I liked how tall the cake got and it was quite tasty.
Chai Spiced Crumb Cake

3 cups all-purpose flour
2 cups granulated sugar
2 sticks cold butter cut into Tablespoons
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups buttermilk
  
Preheat oven to 350. Butter and flour a 9x13 pan and set aside.

In a large bowl, combine flour and sugar. Cut in butter until well combined and crumbly -- mixture should stick together when grabbed my the fistful and squeezed, and there should be no chunks of unmixed butter. Set aside 1 1/4 cups of crumbs.

In the bowl with the rest of the butter/sugar/flour mixture, add all of the spices, baking soda, baking powder, and salt. Make a well in the center of the mixture and add the buttermilk. Stir until just combined.

Pour in prepared pan and top with crumbs that you set aside. Bake for about 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Sunday, November 22, 2015

Herbed Oatmeal Pan Bread


 This was the bread we made for the in laws birthday celebration.  Very tasty!
Herbed Oatmeal Pan Bread 
Taste of home.com


1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) Yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 large egg, lightly beaten
4 to 4-3/4 cups all-purpose flour

TOPPING:

1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder

1. In a small bowl, combine boiling water and oats; cool to 110°-115°. In a bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond patter. Cover and let rise in a warm place until doubled, about 1 hour.

4. Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm.

 Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake as directed. Yield: 8-10 servings.




Saturday, November 21, 2015

Perfect Potatoes au Gratin


We made these potatoes for my inlaws birthday.  Very YUMMY!
Perfect Potatoes au Gratinhttp://thepioneerwoman.com


4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated


 Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.(We just sprayed with Pam)
Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful.

Friday, November 20, 2015

Corn Casserole with Cheese and Bacon

This was a side dish we made for in inlaws birthday. We all liked the crunch the bacon gave.


Corn Casserole with Cheese and Bacon
adapted from http://www.southyourmouth.com


4 1/2 c frozen corn, thawed
2 eggs
1/4 cup flour
2 tablespoons sugar
1/4 teaspoon cayenne pepper
2 tablespoons butter, melted
2 c cheddar cheese, shredded
4 pieces bacon cooked and crumbled (about 1/2 cup)
2 tablespoons chopped chives


Mix all ingredients together.  Pour mixture into a greased 2-quart shallow baking dish.  Bake uncovered at 325 for 30-45 minutes(depending on how thawed your corn was) 

Makes approximately 8 servings.





Thursday, November 19, 2015

Meat Loaf


I made this when we celebrated my in laws' birthday last week.  Dad turned 86 and loves meatloaf.  Mom turned 83.  This had great flavor, but DO let it sit for 5 minutes so it will come out without breaking.
Meat Loaf
Jayne Lancour(Community Church of the Nazarene Cookbook)

2 lb ground beef
1 egg
1 t salt
1/2 t basil
1/2 c chopped onion
2 beef bouillon cubes
1/2 t thyme
1/4 c ketcup
2 T prepared mustard
1 1/2 c bread crumbs
1 c boiling water
1 c shredded Cheddar cheese

Add bouillon cubes to the boiling water.  Set aside.  Combine all other ingredients and mix well.  Add bouillon and mix thoroughly.  Pat into a loaf pan.  Bake 1 hour at 375.  Let sit for 5 minutes before taking out of pan to prevent the loaf from breaking apart.

Wednesday, November 18, 2015

John Stockman Dip


We first had this dip at Donna and Eric's house in PA about 27 years ago.  They make it with Venison and add 2 tsp beef bouillon.  Don was hungry for this last week, so Eric sent me the recipe. 
John Stockman Dip
adapted from Donna and Eric Hammond

1# block Velveeta
splash of milk
1-1/2# hamburger
1/3-2/3 jar(16 oz) of hot green salsa
dash of chili powder
Frito scoops or Tortilla chips

Brown hamburger with a dash of chili powder.   Melt Velveeta with a splash of milk--Beth did this in a 2 qt microwave bowl.  Add salsa(to taste).  Add the browned meat to the Velveeta and serve with Frito scoops or tortilla scoops

Tuesday, November 17, 2015

Banana Breakfast Bars


I tripled this recipe and put it in a jelly roll pan.  I took these to my Ladies' Bible study and everyone liked them.

Banana Breakfast Bars
http://www.crazyforcrust.com


2 medium bananas (spotted ones that are a little past their prime)
1/4 cup vegetable or coconut oil
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup whole wheat flour
1 cup old fashioned oats
1/4 cup white chocolate chips, optional
1 tablespoon peanut butter, optional


Preheat oven to 350°F. Spray an 8x8” or 9x9” pan with nonstick cooking spray. (Line it with foil first for easy removal, if desired.)

Place bananas in a large bowl. Mash them with a fork or potato masher until just small chunks remain. Stir in oil and brown sugar with a wooden spoon or silicone spatula. Add egg, vanilla, and salt, and stir until combined. Stir in baking soda. Add flour and oats and stir until mixed, some lumps will remain. Spread in prepared pan.

Bake for 18-22 minutes until browned around the edges and not jiggly in the center. Cool completely. Slice into bars.

Optional drizzle: melt white chocolate chips and peanut butter in a small microwave safe bowl (on 50% power in 30 second increments, stirring between each). Place melted chocolate in a small ziploc bag with the tip cut off and drizzle over bars.

Enjoy within 2 days or freeze for up to one month. I like to freeze them and then reheat as needed, since they don’t last very long on the counter.

Monday, November 16, 2015

Chocolate Banana Cake With Nutella Frosting

I doubled this recipe, put it in a jelly roll pan and had Jenna take it to work. The frosting was a bit messy--I think the pan needed to be deeper since I doubled the recipe.  The flavor was great and everyone liked it. 



Chocolate Banana Cake with Nutella Frosting
http://insidebrucrewlife.com

For the Chocolate Banana Cake
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/4 cup dark cocoa powder
1 1/2 cups smashed ripe banana (3)
For the Nutella Frosting
1/2 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup Nutella
2 cups powdered sugar
4 Tablespoons whipping cream
chocolate curls or sprinkles


Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.

Stir together the salt, baking soda, cinnamon, flour, and cocoa powder. Slowly add to the butter mixture alternately with the smashed bananas. Spread in a greased 9x13 pan. Bake at 350 degrees for 30-32 minutes. Let cool completely.

Beat the butter, vanilla, salt, and Nutella until creamy. Slowly add the powdered sugar and whipping cream. Beat until light and fluffy. Spread over the top of the cooled cake. Top with chocolate curls or sprinkles. Store in a tightly sealed container on the counter. Cut into 24 squares.

Sunday, November 15, 2015

Sausage Hash Brown Breakfast Casserole





Happy 24th birthday to my firstborn---Jenna Rae!  Love her to the moon and back.

Again, sorry for the blurry picture.  Karen and I made this for the brunch before the memorial service for my cousin.  We used half Italian sausage and half fried bacon(she had these cooked and in her freezer!)  Very good.


Sausage Hash Brown Breakfast Casserole

2 lb hot breakfast sausage We used Italian sausage and fried bacon
1 (30-32oz) bag frozen shredded hash browns
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk


Preheat oven to 350 degrees.

In a large skillet, cook sausage until no longer pink. Drain fat.

Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

**Cover and refrigerate at this point if baking later.**

Bake for 35-40 minutes.


Saturday, November 14, 2015

Pepperoni Pizza Loaf

My mom and I put this together quickly one night for dinner.   We only used pepperoni and cheese in this.  Very easy and tasty.


Pepperoni Pizza Loaf
Tasteofhome.com

1 loaf (1 pound) frozen bread dough, thawed
2 eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces sliced pepperoni
2 cups (8 ounces) shredded Galbani® Part Skim Mozzarella Cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives
1 can (15 ounces) pizza sauce


1. Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough.

2. Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
3. Place seam side down; brush with egg whites. Do not let rise. Bake 35-40 minutes or until golden brown. Warm the pizza sauce; serve with sliced loaf.

Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed. Yield: 10-12 slices.

Friday, November 13, 2015

Apple Brownies

This recipe comes from my sister's blog.  She had made them to take to church but substituted 3 cups chopped canned(or frozen) apple pie filling for the apples.  I made these while at my parents house and used less brown sugar.  These are moist bars when made this way

                                                                     

Apple Brownies
http://k2cook.blogspot.com

2/3 c. butter
2 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
2 t. baking powder
1/4 t. salt
3-4 apples, peeled and chopped  Can sub 3 c chopped pie filling
powdered sugar

Cream butter and sugar. Add eggs and vanilla: mix well. Add flour, baking powder, and salt. Stir well. Stir in apples. Bake in a 9 x 13 pan that has been sprayed with nonstick spray. Bake at 350 for 30 minutes. these are light brown when done. When cooled, sprinkle with powdered sugar

Thursday, November 12, 2015

Scalloped Apples

I made these at my parents house a week or so ago.  So good with fresh apples.  We doubled the recipe so it took about 20 minutes to cook.

Scalloped Apples
mom

8 medium apples

1/3 cup sugar
2 Tablespoons cornstarch
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg

2 Tablespoons butter, cubed

Peel and slice apples and place in 2-1/2 quart bowl.  Combine sugar, cornstarch, cinnamon and nutmeg and sprinkle over apples.  Dot with butter.  Cover.  Microwave 5 to 10 minutes stirring occasionally until done.

Wednesday, November 11, 2015

French Onion Tater Tot Casserole

We made this for brunch before my cousins memorial service.  We doubled the recipe and put it in a jelly roll pan.  Everyone liked it and we reheated it for lunch in the crockpot.

French Onion Tater Tot Casserole


1 (30-32oz) package frozen tater tots
1 (10 3/4oz) can Cream of Chicken soup
1 (16oz) container French Onion Dip (Kraft)
8 oz shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.

Bake for 45 - 60 minutes, until bubbly.




Tuesday, November 10, 2015

Apple Pie Bites

We made these while I was at my parents house for a funeral.  Sorry about the blurry picture--it is from my phone.


Apple Pie Bites

refrigerated pie crust
apple pie filling
powdered sugar
milk

Using a large circle cutter, cut out circles in the pie crusts.  Add chopped up apple pie filling and fold over the edges.  Crimp with a fork. 

Mix the powdered sugar and milk so that it is a thin drizzle consistency.  Drizzle over the cooled bites and enjoy

Monday, November 9, 2015

Cheesy Pepperoni Bombs

Again, I was looking for a Packer Party recipe and these were highly reviewed on the website I found them on! My dad approved and I paired them with our favorite homemade pizza sauce. We will definitely be making again!

Cheesy Pepperoni Bombs
 
 
 
1 package refrigerated biscuits (8 pack)
3 mozzarella cheese sticks, each cut into 6 pieces *Jenna used 4 cheese sticks and cut them into 4 pieces)
pepperoni slices (about 36 slices)
2 tablespoons olive oil
½ teaspoon garlic powder
3 teaspoons Italian seasoning
½ cup grated/shredded parmesan cheese
Preheat oven to 400 and lightly grease a baking sheet.
Cut the biscuits in half so you have 16 biscuits, then flatten each biscuit.
Place 2 pepperoni slices and one piece of cheese in the center of a biscuit. Fold and pinch the edges together to seal the pepperoni and cheese inside. Repeat with remaining biscuits, pepperoni slices, and cheese.
Place olive oil in a small bowl. In another bowl stir together garlic powder, Italian seasoning, and parmesan cheese. Dip the top half of each biscuit into the olive oil, then roll in the parmesan mixture.
Place biscuits on prepared baking sheet. Bake 12-15 minutes until golden. Serve warm.
 

Sunday, November 8, 2015

Sausage and Hash Brown Balls

I was looking for some snacks for the Packer game last weekend and I came across these since I had everything on hand! These were super tasty. I ended up having to add a little splash of milk to the kitchen aid to get these to come together. I probably added a 1/4 of a cup of milk and the consistency was similar to meatballs. These are definitely good for a snack and also great for breakfast! - Jenna



Sausage and Hash Brown Balls
 
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/2 cups Bisquick *Jenna used Pioneer Baking Mix and it worked great!
1 1/2 cups cheddar cheese, shredded
1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)

Saturday, November 7, 2015

Malted Pretzel Crunch

The other day, my dad was outside working and requested a snack. I found this recipe on my mom's Pinterest board of "recipes to try" and thought I would give it a shot! It was super easy and delicious. I ended up doubling it and I had to add about 4 additional tablespoons of butter and baked it about 20 minutes longer. Other than that, this recipe was easy and definitely a keeper! - Jenna
 
Malted Pretzel Crunch
 
 
4 cups salted mini pretzels - about ½ of a 16-ounce bag
½ cup tightly packed brown sugar
¼ cup granulated sugar
6 tablespoons milk powder
⅓ cup malted milk powder
½ teaspoon salt
14 tablespoons butter (1 stick, plus 6 tablespoons), melted
 
Preheat oven to 275 F.

Pour the pretzels in a large bowl and crush them with your hands (I threw them in a ziplock bag and hammered them with a mallet - easier, in my opinion) to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt, toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters. (I did not get small clusters, but once baked, it formed a sheet of pretzel crunch that I broke into pieces).
 
Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, until it looks toasted, smells buttery, and crunches gently when you bite into it.
 
Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month. (I think these would be fantastic in cookies with chocolate chunks OR drizzle melted chocolate over the top of the sheet of pretzel crunch, let set, then break into pieces - like you would toffee).

Friday, November 6, 2015

Pan Roast Herbed Chicken

I made this and used 4 large thighs.  This was very good and flavorful. 
Pan Roast Herbed Chicken

6 bone-in, skin-on chicken thighs
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup reduced sodium chicken stock


Trim any excess fat off of the chicken thighs, leaving the skin in tact.

Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.

Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.

Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.

Serve immediately.

Thursday, November 5, 2015

Low Carb Maple Almond Hot Cereal

I saw this recipe and thought NO WAY could this taste like oatmeal.  I mean really, cauliflower???  I know that you can make pizza crusts and breadsticks with cauliflower, but as a breakfast CEREAL?  I thought I could always make eggs if this was awful.  It was GREAT!!!  I thought it was more like a cream of wheat texture.  Picture is before I put the cream in it.
Low Carb Maple Almond Hot Cereal
http://www.lowcarb-ology.com


1/3 cup cauliflower
1/4 cup roast almonds
2/3 cup water
pinch of salt or more if you used unsalted almonds
2 tablespoons xylitol Beth used 1 packet of sweet and low
1/2 teaspoon of cinnamon
1 teaspoon maple flavoring
1/2 teaspoon vanilla
1 tablespoon unsalted butter
1/4 cup heavy cream
 
Grind the almonds and raw cauliflower together in the blender until the mixture is like crumbs. Beth used a magic bullet and added a little water to it.

Add the mixture to a pan and cover with water. Beth microwaved this  for 4 minutes---just use a bigger bowl than a 2 cup measuring cup(ask me how I know this)

Simmer, stirring constantly until the mixture is cooked and soft and the water is absorbed. You may need to add more water 1/4 cup at a time and cook it until it's absorbed to achieve the consistency of cooked oatmeal.

Add Xylitol, cinnamon, maple, vanilla, and butter. Mix well and taste for seasoning. Adjust flavor to make it exactly right for you.

Put the mixure in a bowl, add the cream and enjoy.

Wednesday, November 4, 2015

Texas Chili


I put this together before church one Sunday and let it simmer in the crockpot until lunch time.  I only used 1/4 tsp of cayenne pepper and it still had a little kick.  We liked it and served it with cheese and sour cream
TEXAS CHILI
http://www.genaw.com


2 pounds ground beef, lean
2 ounces onion, chopped, 1 small or 1/2 cup
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon chipotle chile powder *
3 teaspoons cumin
1 teaspoon cayenne Beth used only 1/4 tsp
1 teaspoon paprika
2 teaspoons salt
8 ounce can no-sugar added tomato sauce
4 tomato sauce cans water


Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. Turn down the heat to low; cover and simmer 1- 1 1/2 hours.
Beth 'simmered' this in a crockpot for 3-4 hours.  Perfect!
Makes about 6 servings
Can be frozen


* Or use 2 teaspoons regular chili powder.

Per Serving: 283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

http://www.genaw.com/lowcarb/2_star.gif

This is very hot and spicy. If you like your chili milder, cut back or leave out the cayenne. This won't be thick like traditional chili with beans and a thick tomato base. It's more like a thin chili soup. Be sure to drain the fat really well or you'll end up with a layer of grease floating on top, like I did. I had to skim as much as I could. It might be good with some other veggies added, such as chopped tomatoes, zucchini, green peppers, etc. It will go farther, but will increase the carbs.

Tuesday, November 3, 2015

Pizza Dip

My friends and I had leftover pizza ingredients from the Pioneer Woman's Pizza Pockets and decided to make this dip we had seen going around Facebook. Three of us ate more than half of the pan in one sitting! -Kathleen

Pizza Dip
Buzzfeed Video

6 oz cream cheese
1/2 cup milk
1/2 cup parmesan cheese (more for topping)
1/2 cup mozzarella cheese (more for topping)
1 clove garlic
black pepper to taste
1/2-3/4 cup pizza sauce
pepperoni slices to taste

Melt cream cheese and milk together on the stove or in the microwave. Once smooth, add cheeses, garlic and pepper.

Pour into an 8x8 pan or pie plate, cover with pizza sauce, cheese and pepperoni.

Bake at 450 until bubbly (5-10 minutes)