Thursday, March 31, 2016

Chocolate Toffee Graham Clusters

I made this recipe and let me tell you, it is addicting.  I doubled it right away, as the original poster suggested, and ended up giving much of it away.  It is simply DELICIOUS!
Chocolate Toffee Graham Clusters
4 cups Golden Grahams cereal
2 cups dry roasted peanuts
1 cup Heath toffee bits
12 ounces chocolate CandiQuik or similar Beth used chocolate bark
Stir together the cereal, peanuts, and toffee bits in a large bowl.
Melt the CandiQuik according to the package directions. Pour over the mixture in the bowl. Stir until everything is completely covered.
Press the mixture into a parchment paper lined 9x13 pan. Let cool completely. Break into chunks.
Store in a tightly sealed container. Makes 6 cups snack mix.

Wednesday, March 30, 2016

Pumpkin Butterscotch Cookie Bars

I made these to take to our Legacy Journey class at church and then took the leftovers to school.  They are quite tasty.  I was out of butterscotch chips, so used Pumpkin Spice chips.
Pumpkin Butterscotch Cookie Bars

    2 cups all purpose flour
    1/2 tsp baking soda
    1/4 tsp salt
    1 1/2 tsp pumpkin pie spice
    1/8 teaspoon ground cinnamon
    2/3 cup granulated sugar
    2/3 cup brown sugar, unpacked
    1/4 cup melted unsalted butter
    2 large egg whites
    1/4 cup pumpkin puree
    2 tsp pure vanilla extract
    2/3 cup butterscotch chocolate chips Beth used pumpkin spice chips

For the Frosting:

    8 oz 1/3 less fat cream cheese, softened
    1/2 cup powdered sugar
    1/2 tsp vanilla extract
    2 ounces melted semi-sweet chocolate(1/4 c chocolate chips)

Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in butterscotch chips. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and drizzle with the melted chocolate. Beth put the melted chocolate in a baggie and snipped the end off to drizzle.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

Tuesday, March 29, 2016

Yummy Soft Crescent Rolls(Low Sodium)

I have been on a quest for good tasting low sodium recipes since my Father in Love is now on a low sodium diet.  I made these at home to take to them to freeze.  Kathleen and I were the taste testers and we really liked them.  This recipe used salted butter, but NO added salt in the recipe.  They rose perfectly!
Yummy Soft Crescent Rolls (Low sodium)
adapted from

Serves 15

2 cups all-purpose flour
6 tablespoons butter, softened
1/4 cup and 2 tablespoons warm water
1/4 cup white sugar
1 egg
2 t. active dry yeast

Put all ingredients into your bread machine and set on "dough" cycle.

When the dough cycle is done, dump onto a greased/floured surface, and roll it to about 1/4 - 1/2 inch thick. Cut into triangles with a pizza cutter and roll into crescent shapes. Place on a baking sheet, cover with a towel and put back into warm oven for about 20 minutes or until they start to look puffed up.

Remove the towel, and crank the oven up to 350. Bake for approx 13-15 minutes or until they start to have a golden color on top.

Best served right out of the oven. Will keep for a couple days in a ziploc. Freezes well!


Calories - 97

Sodium - 5mg

Monday, March 28, 2016

Chili Cheese Crescent Dogs

 We made these in my class at school.  It was a quick and easy recipe that kids can make on their own.  They all ate them!
Chili Cheese Crescent Dogs

1 8 count can refrigerated crescent rolls
1 15 oz. can hot dog chili (no beans)
8 hot dogs
1 cup shredded cheese (Colby Jack or Cheddar)
Optional toppings: diced onions, jalapenos

Preheat oven to 375.

Unroll crescent dough triangles. Place a hot dog on the wide end of the crescent dough. Sprinkle a little shredded cheese on top of hot dog and roll up. Place in an 8 x 8 casserole dish. Repeat with remaining hot dogs while arranging them to fit in casserole dish.

Bake for about 18 to 22 minutes or until crescents turn golden and are finished cooking. Check crescents in the middle to make sure they are cooked through.

Remove and top with chili and cheese. Place back in oven a few minutes to melt cheese.
Top with diced onions and/or jalapenos, if desired.

Sunday, March 27, 2016

Whole Food’s California Quinoa Salad

I realized while making this that we were out of a lot of the was still delicious, so it's a versatile salad, you can add what you have! --Kathleen
Whole Food’s California Quinoa Salad

1 cup quinoa
1/4 cup balsamic vinegar
Zest of 2 limes
1 mango, peeled and diced (Kathleen used a frozen papaya, strawberry and mango mix)
1 red bell pepper, diced (Kathleen used flash frozen)
1/2 cup shelled edamame (Kathleen used lima beans)
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds (Kathleen didn't add these)
1/4 cup raisins
2 tablespoons chopped fresh cilantro leaves
Kathleen added 1/2 c rough chopped Kale

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

In a small bowl, whisk together balsamic vinegar and lime zest; set aside.

In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.

Serve immediately or stick in the fridge for lunch tomorrow!

Saturday, March 26, 2016

Bacon Cheeseburger Bake

I saw a recipe similar to this on the internet and decided to make it my own.  I mixed up all the ingredients except the cheese.  I split the meat mixture in half and added blue cheese to one half and cheddar to the other.  This was very good.  See my notes in bold in the recipe.

Bacon Cheeseburger Bake

1 -1 1/2 # ground beef
12 slices bacon
steak seasoning
1/2-1 c cheese(Beth used blue cheese in 1/2 and cheddar in the other)
1/2 bell pepper, chopped
1/4 c chopped onion
Cast iron skillet or other oven proof skillet

Preheat oven to 375.

Lay bacon down in a pinwheel type style(After making this, we decided next time we will partially cook the bacon first)

Mix all other ingredients together and pat down over the bacon.  Fold the bacon over top and bake for 45 minutes.  Beth ended up broiling for a bit to crisp up the bacon.I s

Friday, March 25, 2016

Cracked Out Quiche

This is the 2nd quiche that I made on the last morning when Kathleen's friends were here.  They all LOVED this one.

Cracked Out Quiche

1 9-inch deep dish pie crust Beth used a refrigerated crust and patted out into a pie plate
3 oz cooked bacon pieces
1 cup shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 cup heavy cream
1/2 cup light Ranch dressing Beth used regular ranch

Preheat oven to 375.

Place bacon in bottom of pie crust. Top with cheese. Whisk together eggs, milk, cream and Ranch dressing. Pour over bacon and cheese. Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.

Beth needed to cover the edges with foil during the last 15 minutes.

Thursday, March 24, 2016

Cheesy Sausage Quiche

This was one of two quiches I made on the last morning that Kathleen's friends were here. Very good and totally low carb.

Cheesy Sausage Quiche

3 large eggs
3 large egg whites
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2/3 cup shredded cheese
two 3-ounce cooked sausage links Beth used spinach asiago chicken sausage(from Sam's)
1/4 cup yellow onion, diced
1 large green pepper, diced Beth used a red bell pepper
1 clove garlic, chopped
2 Tablespoons grated parmesan cheese

1. Preheat oven to 350F degrees.

2. In a large bowl, whisk the eggs, egg whites, milk, salt, pepper, and shredded cheese together until thoroughly combined. Set aside.

3. Heat a 10 inch oven-safe skillet4 over medium-high heat. Beth used a cast iron skillet. A skillet larger in size will yield a thinner quiche. Spray the skillet with nonstick spray or lightly grease with olive oil or butter. Add sausage, onion, and garlic. Stirring frequently, cook for 5 minutes or until the sausage is a little browned. Add the green pepper and cook for 3 minutes, stirring occasionally. Stir in the prepared egg mixture, then sprinkle with grated parmesan cheese.

4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers. Store tightly covered in the refrigerator for up to 4 days.

5. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

Additional Notes(original poster):
1. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.

2. I use mozzarella cheese. Use your favorite kind of cheese. Cheddar is great too. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup. My husband likes it with a little more cheese.

3. I use Trader Joe's chicken apple sausage links, which are 120 calories each. I also love their smoked andouille chicken sausage. If using another kind, the calorie count in the quiche may change.

4. Don't have the appropriate oven-proof skillet? No problem. Prepare the recipe through step 3 in any frying pan or large pot. Then pour the mixture into a lightly greased 9-inch pie or cake pan. Bake as directed in step 4.

Wednesday, March 23, 2016

Mini Crumb Cake Bites

I made these after my stale saltine incident with the Cookie Butter saltine bars.  Kathleen's college friends loved these and ate them up for a late night snack.

Mini Crumb Cake Bites

Yield: 33-36 muffins Beth used a cookie scoop and got 24 mini muffins

3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt, plus a pinch
1 1/2 cups + 2 tablespoons all purpose flour
2 tablespoons butter, melted
2 teaspoons cinnamon
1/2 cup brown sugar, packed

Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray

Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.

In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).

Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.

Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It’s easiest to use a knife to help remove these from the pan.

Tuesday, March 22, 2016

Biscoff(Cookie Butter) and White Chocolate Saltine Toffee

These are very tasty.  My first attempt at making these, my unopen box of saltines was stale.  It gave the whole recipe a weird flavor so I had to throw them away.  Moral of the story:  CHECK the expiration dates!  Try these for something sweet and salty!

Biscoff(Cookie Butter) and White Chocolate Saltine Toffee

1 sleeve saltine crackers (about 40 crackers)
1 cup light brown sugar
1 cup (2 sticks) butter
6 tablespoons Biscoff Cookie Butter
2 cups white chocolate chips
sprinkles, optional

1. Preheat oven to 400 degrees and arrange rack in the center position.

2. Line a baking sheet with parchment paper or a Silpat. Arrange crackers evenly on your baking sheet, leaving a bit of space in between each cracker. I was able to fit 5 rows of 8 crackers on my sheet.

3. Combine butter and brown sugar in a saucepan over medium-high heat, stirring constantly until melted. Allow mixture to come to a boil for 3 minutes without stirring. Pour the hot mixture over your crackers and bake for 5 minutes.

4. While your crackers are in the oven, melt the Biscoff in a small saucepan or in a microwave safe bowl. Remove the toffee from the oven and spread the melted Biscoff over the top. Quickly sprinkle with chocolate chips, and return to the oven for 1 more minute.

5. Remove from oven and use a spatula to gently smooth out the Biscoff and white chocolate mixture. Place in the freezer for one hour to set. Break into pieces to gift or enjoy yourself.

6. Keep airtight in refrigerator or at room temperature for 10 to 14 days.


recipe adapted from Sally's Baking Addiction

Recipe by Kitchen Meets Girl at

Monday, March 21, 2016

Snickers Rice Krispies Treats

I made these and Jenna took them for her last day at Boon Chapman.  Everyone liked them.
Snickers Rice Krispies Treats

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top
8 ("Fun-Size") Snickers bars, chopped Beth used 1 bag of snickers bites(found in the baking aisle)
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

1. Grease a 9x13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars)

Sunday, March 20, 2016

Marshmallow Reeses Brownies

I put these together for our FPU class and also the Ladies' Bible study.  They are delicious.

Marshmallow Reeses Brownies

1 brownie mix (for a 9x13 pan)
1 bag Reese's Peanut Butter Eggs (or PB cups)
1 cup marshmallow cream

Spray a 9×13 pan with baking spray and set aside. Preheat the oven to 350 degrees. Prepare the brownie mix according to the package directions for fudge like brownies. Beat until just combined.

Spread half the brownie batter in the bottom of the prepared pan. Lay the peanut butter eggs on top of the batter. Drop spoonfuls of marshmallow cream around each egg. Top with the rest of the brownie batter. Spread the batter completely over all the marshmallow cream. You want all the marshmallow to be covered, so it doesn't burn as it bakes.

Bake for 25 - 30 minutes. Cool completely before cutting into the brownies. Store in a sealed container . Makes 24 brownies.


You can also use a bag of Reese's peanut butter cups the rest of the year.

Saturday, March 19, 2016

Cinnamon Chip Oatmeal Cookies

I made these before Kathleen's friends came for part of Spring Break.  I took some to Ladies' Bible Study and sent some to the beach with them.  They are very good.  I do think you need to add 2-3 minutes to the baking time to get a firmer/crispier cookie.
Cinnamon Chip Oatmeal Cookies

Jayne Lancour

3 eggs
1 cup raisins
1 teaspoon vanilla extract
1 cup butter at room temperature
1 cup granulated sugar
1 cup brown sugar
2-1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
2 cups oatmeal
1 cup chopped pecans Beth left these out
1 cup cinnamon chips Beth doubled this

At least 1 hour before making cookies, beat the eggs, and vanilla.  Stir in the raisins.  Cover and refrigerate.
Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add egg mixture to this.

In a smaller separate bowl, mix flour, baking soda and 1 teaspoons cinnamon. 

Mix the flour mixture with the creamed mixture.

Mix in oatmeal, pecans and cinnamon chips.

Drop dough by rounded tablespoon on ungreased cookie sheet .Beth used a cookie scoop.

Bake in preheated oven for 10 - 12 minutes. 

Cool for 2 minutes on cookie sheet, then transfer to rack to cool completely.

This recipes makes about 7 dozen cookies, and they freeze nicely.

Friday, March 18, 2016

Cinnamon Crunch Cereal--Low Carb

I made this for a snack one night after dinner.  I REALLY liked this over yogurt.  I used Splenda for the sweetener.
Cinnamon Crunch Cereal-Low Carb


1 cup almond flour
1/2 cup golden flax seed meal
1/3 cup Swerve Sweetener (Beth used Splenda)
2 tsp ground cinnamon
8 tbsp butter, chilled and cut into small pieces

Cinnamon Sugar Topping:

2 tbsp Swerve Sweetener (Beth used Splenda)
1 tsp ground cinnamon

Preheat oven to 300F and line a baking sheet with parchment paper.

In the bowl of a food processor, combine almond flour, flax seed meal, sweetener and cinnamon. Pulse a few times to combine.

Scatter butter pieces over mixture and pulse until it resembles coarse crumbs.

Spread on prepared pan and bake 20 to 25 minutes or until golden brown. While baking, combine sweetener and cinnamon in a small bowl. Sprinkle over mixture immediately after removing from oven.

Let cool completely on pan (it will crisp up as it cools) and then break into small pieces.

Thursday, March 17, 2016

Chili Cheese Crescent Dogs

This was a recipe I made with my class at school.  Easy to put together and they ALL liked it.  We did leave a few without chili for the non chili lovers.
Chili Cheese Crescent Dogs

1 8 count can refrigerated crescent rolls
1 15 oz. can hot dog chili (no beans)
8 hot dogs
1 cup shredded cheese (Colby Jack or Cheddar)
Optional toppings: diced onions, jalapenos

1. Preheat oven to 375.

2. Unroll crescent dough triangles. Place a hot dog on the wide end of the crescent dough. Sprinkle a little shredded cheese on top of hot dog and roll up. Place in an 8 x 8 casserole dish. Repeat with remaining hot dogs while arranging them to fit in casserole dish.

3. Bake for about 18 to 22 minutes or until crescents turn golden and are finished cooking. Check crescents in the middle to make sure they are cooked through.

4. Remove and top with chili and cheese. Place back in oven a few minutes to melt cheese.

5. Top with diced onions and/or jalapenos, if desired.

Wednesday, March 16, 2016

Caramel-Pecan Sheet Cake

I made this for Jenna to take to work during her last week at Boon Chapman.  The pan came back empty, so I take it they liked it!
Caramel-Pecan Sheet Cake
Taste of the South, May/June 2013

1 cup butter (2 sticks)
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted

Preheat oven to 325° F. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour or butter pan well. Set aside.

In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture, beat at low speed with an electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.

Baked until cake is lightly browned and a wooden pick inserted at the center of cake comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes.

Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cool completely on wire rack.

Caramel Frosting

1/2 cup butter (1 stick)
1 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 cup sour cream
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat, stirring constantly. Remove from heat; slowly stir in sour cream.

Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.

Sift confectioners' sugar. Gradually add confectioners' sugar and vanilla, beating at medium speed with a mixer until smooth. Use immediately.

Tuesday, March 15, 2016

Slow-Cooked Brisket and Onions

I doubled this recipe--everything except the broth, and cooked it all night long.  I then cooled it and put it in the refrigerator.  Before serving, we took off the excess fat, sliced and reheated on low in the crockpot.  This was delicious!
Slow-Cooked Brisket and Onions

serves 6

1 tablespoon olive oil
1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half moons
3 1/2 pounds beef brisket
Coarse kosher salt and freshly ground black pepper
6 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (or tamari, if gluten-free)

Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.

Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker insert.

Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of foil. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Recipe Notes

  • Cooking Time: Personally I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.
  • Oven Instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with foil or in a Dutch oven, covered with a lid. Cook at 325°F for 3 to 4 hours or until very tender.

Monday, March 14, 2016

Butterscotch Brownies

WARNING:  These are VERY addicting.  Have a party or a group of people over when you make these.  I made them for our Dave Ramsey class.  YUM !
Butterscotch Brownies

2 cups all-purpose flour
1 tsp. sea salt
1 tsp. baking powder
1/4 tsp. baking soda
2 cups packed dark brown sugar
12 Tbsp. unsalted butter, melted (1 + 1/2 sticks)
2 eggs
2 tsp. vanilla extract
1 cup pecans
1 cup premium chocolate chips
Grinder sea salt (for light dusting at the end)

Preheat oven to 325. Spray a 9x13 pan. Set aside.

Combine the flour, 1 tsp. salt, baking powder, and baking soda. Add in the brown sugar. Mix in a stand mixer with whisk attachment.

Add in the butter, eggs, and extract.

Spread the batter into the prepared baking dish, spreading evenly. Sprinkle with pecans and chocolate chips. Dust with grinder sea salt.

Bake for 30-35 minutes, until the edges begin to brown (the edges will puff up)--the batter will be gooey.

Let the brownies cool for 1 hour. Cut the brownies, microwave before serving, adding a scoop of vanilla ice cream.

Sunday, March 13, 2016

Homemade Slider Buns

I made these to go with a new brisket recipe I was making.  They were very good.  I got 26 buns.
Homemade Slider Buns

3½ cups all purpose flour
pinch of salt
¾ cup water
1 tbsp rapid rise yeast
¼ cup sugar
1 egg
2 tbsp margarine or melted butter
2 tbsp butter (for brushing)

1. Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing)Beth dissolved the yeast in the warm water first and then added the rest of the ingredients. Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it's too sticky add more flour.

2. Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size.

3. Drop the dough onto a lightly floured surface and roll it out so that it's about ⅓ inch in thickness. Using a 2 inch cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and rerolling it to a ⅓ inch in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise.

4. Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size.

5. Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.

6. Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown.

To speed up the time required for the dough to rise, preheat your oven to 200 for a couple minutes, just until it's warm in the oven. Turn oven off and place your bowl with the dough, covered with the towel. Close the oven door and let it rest until the dough has doubled in size. If the yeast is fresh it should be ready in half hour to an hour.

Nutrition Information

Serving size: 1 slider Calories: 91 Fat: 2.2g Carbohydrates: 15.6g Sugar: 2.1g Sodium: 14mg Fiber: 0.6g Protein: 2.2g Cholesterol: 7mg



Saturday, March 12, 2016

Watergate Cookies

Since it is close to St Patrick's day, I wanted to make something green.  These are a very soft cookie.  I had to cook them almost 15 minutes.  I used what I bolded in the recipe.
Watergate Cookies

1 box white or yellow cake mix
1 3 1/2 oz. box instant pistachio pudding mix
1/2 c vegetable oil
3 T 7 up or water
2 eggs
1/2 c coconut
1/2 c walnuts, chopped
a few drops green food coloring, opt.

Add ingredients in the above order and mix with a mixer on low.  Using a teaspoon or a cookie scoop, drop the dough 2 inches apart on a lightly greased pan.  Bake at 350 degrees for 10-15 minutes.

Friday, March 11, 2016

Baked Western Omelet

I had some ham in the freezer, so I thought I would make this for quick breakfasts.  It was very good.

Baked Western Omelet

8 eggs
1 cup milk
½ teaspoon seasoned salt
8 ounces diced cooked ham
½ cup shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
Fresh chives, for garnish (optional)

1. Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.

2. Pour egg mixture into a greased 8-inch-square baking dish.

3. Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.

4. Cut into squares and garnish with chives, if desired.


Thursday, March 10, 2016

Skinny Crock Pot Apple Butter

A few weeks ago, I used up all the apples I brought back from my parents orchard at Christmas time.  I filled up two crockpots with apples and doubled this recipe.  I canned over 21 half pints.  I used Splenda brown sugar blend--about 1/2 cup total.  It really is to your taste. My changes to the original recipe are in bold. YUM!
Skinny Crock Pot Apple Butter
greatly adapted from

Apples - peeled and rough chopped, enough to fill your crockpot
3 cinnamon sticks
1 t freshly grated nutmeg
1 t ground cloves Beth added more
2 T cinnamon(added after removing cinnamon sticks 1 hour before canning)
1 - 2 cups apple cider or water
sugar to taste (optional) Beth used Splenda Brown Sugar Blend
Put all ingredients into the crock pot and turn on low for about 8-10 hours hours.
Remove the cinnamon sticks - if you used a more tart apple, add sugar (1/4 cup at a time) to taste.
For the last 2 hours or so: prop the lid of the crock pot and let the extra moisture continues to evaporate until you get the desired texture.

Place into jars. Can in hot water bath--1/2 pints for 10 minutes.  Can freeze or refrigerate, too. 

Wednesday, March 9, 2016

Sheet Pan Hash Browns

 Jenna and Kathleen made these last weekend to go along with pancakes and bacon for breakfast.  They were quite tasty.

Sheet Pan Hash Browns

4 cups peeled and grated potatoes
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 cup grated Parmesan

Line a sheet pan with parchment paper and preheat oven to 400 degrees F.
Peel and grate potatoes until you have 4 cups (about 2 potatoes). Add the grated potatoes to a large bowl and rinse the potatoes well with cold water. Drain and rinse a second time. Drain off as much water as you can.
Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl.

In a microwave safe bowl, combine butter, oil, and spices. Microwave on high for 30 seconds to melt butter. Stir spice mixture into potatoes along with grated parmesan cheese. Stir well.

Spread potatoes out on sheet pan in a single,even layer. Some overlap is inevitable, but try to make it as even as possible.

Place sheet in a preheated oven on the bottom rack for 15-20 minutes. When edges of hash browns are browning nicely, move sheet pan to the very top rack. Bake for another 10-15 minutes so top can crisp up. Don't stir the potatoes!

Remove potatoes and serve immediately with other breakfast goodies!

Tuesday, March 8, 2016

Mississippi Mud Cake

I made these for our Bible Study group.  I had forgotten how good they are!  YUM!
Mississippi Mud Cake

Ingredients for the cake:
1 cup of melted butter
2 cups sugar
1/2 cup unsweetened cocoa powder
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted (Beth didn't use)
1 (10.5-ounce) bag miniature marshmallows

Ingredients for the chocolate frosting:
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa

Pre-heat oven to 350° degrees

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans.
Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes.

Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
Drizzle Chocolate Frosting over warm cake. This did NOT drizzle for me.  It was too thick.  I suggest adding more milk next time.

Let the cake cool completely before cutting into squares!

Monday, March 7, 2016

Baked Crispy Chicken Thighs

I baked these last week for quick meals for me.  I really liked the flavor. 
Baked Crispy Chicken Thighs

2 1/2 - 3 pound chicken thighs(about 5-6)
2 teaspoon creole or cajun spice           
2 teaspoon onion powder
½ teaspoon dried thyme or oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon white pepper Beth used black
½ teaspoon cayenne pepper
½ teaspoon bouillon powder (you may replace with salt)Beth used chicken bouillon

1. Wash chicken thighs, wipe with a paper towel. Combine spices and mix well.

2. Sprinkle both sides with generous amount of the spice blend place them on a cookie sheet in a single layer, you can let them sit in the fridge overnight. Do not cover them; let the air-dry them or proceed with baking.

3. When ready to bake, preheat oven to 475°.

4. Bake chicken thighs in the preheated oven starting at 475 degrees for the first 20 minutes then drop to 400 degrees. Bake until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Sunday, March 6, 2016

Chocolate Raspberry Bars

I made these to take to a ladies Bible Study and then for our Dave Ramsey class. Everyone liked them.

Chocolate Raspberry Bars

Recipe By: <>
Serving Size: 24

2 cups flour
1 cup sugar
1 cup butter or margarine
1 large egg, slightly beaten
1 teaspoon almond extract
3/4 cup raspberry jam
6 ounce semisweet chocolate chips
1 cup chopped almonds, blanched (I used sliced)
1 cup sifted powdered sugar
1 tablespoon milk

1. Combine flour and 1 cup sugar in a bowl; cut in butter with pastry blender until mixture is crumbly. Add egg and almond extract; stir well.

2. Set aside 1 cup of flour mixture for the topping. Press remaining flour mixture into a lightly greased 13"x 9" pan.

3. Spread raspberry jam evenly over dough.

4. Combine reserved flour mixture, chocolate morsels and almonds; stir well. Sprinkle topping over raspberry jam; gently press topping into jam with a fork. Bake at 350 degrees for 40 minutes or until lightly browned. Cool on wire rack.

5. Combine powdered sugar and milk in small bowl; stirring until mixture is smooth. Drizzle glaze over the toppings. Cut into bars.

Saturday, March 5, 2016

Iced Tea-Arnold Palmer

This recipe is from my friend Jayne.  I really liked this.  See how I changed it up a bit.  Next time I will add a bit more splenda.
Iced Tea- Arnold Palmer

3 family size Lipton decaf tea bags OR 9 regular size decaf tea bags Beth used 6 regular tea bags

 Put the tea bags in boiling water.  Seep for 15 minutes.  As long as it is decaf, you can let it sit as long as you want and it won't become bitter.  Remove tea bags. 

Add 1/3 cup sweeter (sugar or Splenda) and 1 Crystal Lite package of Lemonade Beth used Wylers light.

 Add enough water to make a full gallon.  Keeps at least a week

Friday, March 4, 2016

Vanilla Cloud Frosting

Kathleen made this frosting to go over cupcakes.  Everyone liked it and commented on how great it tasted.
Vanilla Cloud Frosting

1 (8 oz) package cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract
2 cups heavy whipping cream

In large bowl, beat cream cheese, powdered sugar, and vanilla until thoroughly combined.

In a separate large bowl, beat heavy whipping cream until stiff.

Gently fold whipped cream into cream cheese mixture until well combined. Serve.

Cook's Note

This is a soft frosting meant for covering cakes and cupcakes. It is not stiff enough for piping flowers or intricate decorations. Generously frosts 30 cupcakes.

Store tightly covered in refrigerator for up to two days.

Makes about 5 cups.

Thursday, March 3, 2016

Cowboy Butter

I made this to go over ribeyes.  I halved the recipe since there were only 2 of us.  Very good.

Cowboy Butter

2 sticks salted butter, softened
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A pinch of coarsely ground black pepper, plus more if needed
1 clove garlic, finely minced
1 lemon, zested and halved
Salt, optional

Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.

Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.

Wednesday, March 2, 2016

Rolo Cookie Bars

I made these without the pecans so that Kathleen could eat these.  Have a big group of people over, or you WILL eat all of the pan!
Rolo Cookie Bars

1 cup butter, softened
1 1/4 cup packed brown sugar
2 eggs
2 tbsp milk
2 tsp vanilla
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 1/2 cups old fashioned oats
1 cup semi-sweet chocolate chips
1 cup Rolo Bites candy (already unwrapped)
Optional: 1 cup chopped pecans

Preheat oven to 375ºF. Prepare a 9×13 baking dish by lining it with parchment paper. If necessary, foil can be used, but it must be sprayed with cooking spray.

Mix together (using a stand mixer or by hand) the butter, brown sugar, and eggs. Mix in the milk, vanilla, flour, baking soda, salt, and oats.

Stir in the chocolate chips, Rolos, and pecans.

Spread the dough in the prepared baking dish. Bake for approximately 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”

Allow to cool for at least 10 minutes before cutting.

Tuesday, March 1, 2016

Banana Sheet Cake

I made these for Jenna to take to work the day after Valentine's day.  Everyone liked them.

Banana Sheet Cake

1 2/3 cups sugar
1/3 cup butter, softened and at room temperature
2 eggs (extra-large preferred)
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mashed banana (about 3 1/2 large)
2/3 cup buttermilk
2/3 cup chopped walnuts
Cream Cheese Frosting
Preheat oven to 350 degrees. Grease and flour jelly roll pan, 10 1/2 by 15 inches or 12 x 18 inches. Set aside.
Beat sugar and butter in a large bowl. (Will look “crumbly.”) Add in eggs and vanilla.
In another bowl, mix flour, baking soda and salt with a whisk until well blended. Add to butter mixture, making sure to use a spatula to mix in flour from bottom. It’s ok if it’s not completely smooth.
Beat in mashed bananas and low speed. Stir in walnuts by hand.
Bake for 25 to 30 minutes until the corners are just pulling away from the sides of the pan and the top, when gently pressed in the center, springs back. Turn half way through baking.
Cream Cheese Frosting for Topping Cupcakes or Cakes
  • 8 ounces cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar (3/4 pound)
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.