Friday, September 30, 2016

Pumpkin Banana Quick Bread

I made this for a Bible Study I went to on the first day of fall last week.  Everyone liked it.  I made one with nuts and one without.  I will be gone for a week, so the next recipe will be October 9th.


Pumpkin Banana Quick Bread
http://www.cookingonthefrontburners.com

4 cups flour
4 teaspoons baking powder
1 tablespoon cinnamon
2 teaspoons ginger
2 teaspoons baking soda
1/2 teaspoon salt
15 oz pumpkin puree
4 eggs
1 cup white sugar
1 cup packed light brown sugar
1 cup mashed very ripe bananas (2 medium)
3/4 cup vegetable oil
1 cup chopped walnuts
1/4 cup pure maple syrup
2 tablespoons butter
1/2 cup powdered sugar

Preheat oven to 325.  Grease 6 mini loaf pans or 2 9x5" loaf pans

In a medium bowl combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Mix well
In a large bowl beat together until smooth the pumpkin, eggs, white sugar, brown sugar, bananas and vegetable oil
Gradually mix in the flour mixture then stir in the nuts.
Spoon into prepared pans
Bake for 30 minutes then check with a toothpick - if it comes out clean they are done. If you are doing large loaves (which I did not try); check after 50 minutes and still wait until toothpick comes out clean.
Cool on wire rack 10 minutes then remove.
In a small saucepan combine the butter and maple syrup; stir until butter melts then remove from stove; Whisk in powdered sugar.  Pour over loafs.

Thursday, September 29, 2016

Slow Cooker Chicken Marsala

I had been wanting to try this recipe for a long time.  It was so easy to make and tasted great.  I used 2 breasts and 2 thighs.  See what I did in bold in the recipe.


Slow Cooker Chicken Marsala
http://www.lecremedelacrumb.com


4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped

Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker

Top chicken with garlic, mushrooms, and marsala wine(chicken broth). Cover and cook for 5-6 hours on low.

Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir. Beth found it worked better to thicken the broth on the cooktop and then add it back in.

Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

    Wednesday, September 28, 2016

    Spaghetti Squash Carbonara

    I had some leftover spaghetti squash, so I made up this recipe for dinner one night.  Loved it!

    Spaghetti Squash Carbonara

    3 c cooked spaghetti squash
    2 T butter
    2 T onion
    2 slices cooked bacon
    2 sausage links, cooked
    2 eggs slightly beaten

    Cook onions in butter.  Add spaghetti squash, bacon and sausage.  Cook until slightly crisp.  Add beaten eggs and cook until eggs are done.

    Tuesday, September 27, 2016

    Sour Cream Onion Dill Dip

    This was good, but even better after a day or two. I loved the subtle onion flavor.

    Sour Cream Onion Dill Dip

    http://startlowcarb.com


    Yield: 1 pint | Net Carbs: 2.4, Protein: 1.6

    1 pint sour cream
    ¼ small onion
    1 heaping tablespoon dry dill weed
    ½ teaspoon salt

    Put the sour cream, onion, dill weed, and salt in a food processor and process until the onion disappears.


    If you don’t have a food processor, mince the onion very fine and just stir everything together. You can serve this right away, but it tastes even better after chilling a few hours.

    Monday, September 26, 2016

    Sausage Stuffed Jalapenos


    I had 10 large jalapenos, so I halved this recipe.  These were GREAT!

    Sausage Stuffed Jalapenos
    http://lilluna.com


    1 pound ground pork sausage
    1 - 8 ounce package cream cheese, softened
    1 cup shredded Parmesan cheese
    1 lb large fresh jalapeno peppers, halved lengthwise and seeded
    1 - 8 ounce bottle Ranch dressing (optional for dipping)

    1. Cook sausage in a skillet over medium heat until evenly browned. Drain grease.

    2. In a bowl, mix the sausage, cream cheese, and Parmesan cheese.

    3. Spoon about 1 TB sausage mixture into each jalapeno half.

    4. Arrange stuffed halves into a baking dish. Bake at 425 for 20 minutes, until bubbly and lightly browned. Serve with Ranch dressing.

    Sunday, September 25, 2016

    Slow Cooker Cheesy Bacon Dip

    I made this to eat while watching football last weekend. Very good. I halved the recipe since there were just 3 of us!


    Slow Cooker Cheesy Bacon Dip

    http://www.highheelsandgrills.com

    Makes about 3 cups


    1 lb. bacon, cooked and chopped
    2 {8 oz} blocks cream cheese, softened
    3 cups cheddar cheese
    1/2 cup mayonnaise
    3 Tbsp. yellow mustard
    1 tsp. garlic powder


    Mix all ingredients in slow cooker and let sit on low heat, stirring occasionally, until well combined. Keep dip on the warm or low setting while serving. Serve with crackers.

    Friday, September 23, 2016

    The Best Coffee Cake. Ever.

    Jenna made this on Sunday.  She used two cake pans and left out the pecans since she didn't have any on hand and it turned out great, she said.  She took one in to work on Monday.
    The Best Coffee Cake. Ever.
    http://thepioneerwoman.com


    FOR THE CAKE:
    1-1/2 stick Butter, Softened
    2 cups (scant) Sugar
    3 cups Flour, Sifted
    4 teaspoons Baking Powder
    1 teaspoon Salt
    1-1/4 cup Whole Milk
    3 whole Egg Whites, Beaten Until Stiff
    2 t vanilla Jenna's addition
    FOR THE TOPPING:
    1-1/2 stick Butter, Softened
    3/4 cups Flour
    1-1/2 cup Brown Sugar
    2 Tablespoons Cinnamon
    1-1/2 cup Pecans, Chopped



    Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

    Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best. Jenna used 2-9 in cake pans and baked the same amount of time.

    In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

    Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

    Thursday, September 22, 2016

    Crock Pot Asian Porkchops - Low Carb

    I put these in the crockpot at 8:30 on a Sunday morning on high.  They were perfect to eat at 1:00!  Don really liked these.
    Crock Pot Asian Porkchops - Low Carb
    http://gluesticksgumdrops.com

    4 thick-cut boneless pork chops
    1 small onion, chopped
    ½ c. low-sodium soy sauce
    2 tbsp. Splenda
    ¼ tsp. ginger



    Add pork chops and onions to the crock pot.

    In a small bowl, mix soy sauce, Splenda and ginger. Pour over pork chops in the crock pot.
    Cook on low for 6 hours or high for 3-4 hours. May need to cook a little longer if your chops are frozen.

    Serve with rice or vegetables.

    Wednesday, September 21, 2016

    Oven Fried Garlic Parmesan Green Beans


    I made these for lunch after church last Sunday.  I really liked them.  I cooked them 15 minutes and they still had a crunch to them.
    Oven Fried Garlic Parmesan Green Beans
    http://www.sugarfreemom.com


    2 tablespoons extra virgin olive oil
    2 teaspoons minced garlic
    1 egg, beaten
    1/2 teaspoon garlic salt
    12 ounces fresh green beans
    1/3 cup grated Parmesan cheese


    Preheat oven to 425 degrees.

    In a large bowl whisk the oil, garlic, egg and salt together. Toss in the green beans and coat well.
    Sprinkle in Parmesan on the green beans and toss gently.

    Place evenly on a greased baking sheet. Bake for 12-15 minutes or until golden.
    To crisp, heat for a minute or two under broiler.


    Weight Watchers Points Plus: 3*
    Nutrition Information
    Serving size: 3 ounces Calories: 120 Fat: 9.9g Saturated fat: 2.4g Carbohydrates: 4.3g Sugar: 2.5g Sodium: 699mg Fiber: 1.5g Protein: 4.8g Cholesterol: 51mg

    Tuesday, September 20, 2016

    Pumpkin Spice Molasses Cookies

    I knew we would love these cookies and wanted something that would make my house smell like fall, even if it was in the 90's here in Texas!  These are great.  I rolled the cookies in cinnamon and sugar.

    Pumpkin Spice Molasses Cookies

    https://www.verybestbaking.com


    2 1/3 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1 1/3 cups granulated sugar, divided
    1/2 cup (1 stick) butter, softened
    1/2 cup 100% Pure Pumpkin
    1/4 cup molasses
    1 large egg
    1 teaspoon vanilla extract
    1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels
    cinnamon Beth's addition


    COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.

    PREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.

    SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Beth added cinnamon to the sugar.  Place 2 inches apart on prepared baking sheets.

    BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.

    Monday, September 19, 2016

    Crockpot Chicken and Gravy

    I put this in the crockpot before church last week.  Don really liked it!
    Crockpot Chicken and Gravy

    2-3 chicken breasts
    1 can chicken broth(soup can size)
    1 can cream of chicken soup
    Montreal Chicken seasoning or other seasoning
    water
    3 T flour


    Put seasoning on chicken and place all ingredients in a crockpot.  I used my 3 qt for this small amount.  Cook on high for 3-4 hours. 

    Take chicken out and shred,  Pour liquid into pan on stove and bring to a boil.  Thicken as for gravy with water and the 3 T of flour.  Add chicken and stir until warm and combined. 

    Serve over noodles or mashed potatoes

    Sunday, September 18, 2016

    Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

    I have had this recipe in my to try file for a while.  I made this to take to church.  I came home with ONE piece.  It is quite tasty!
    Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake
    http://www.carlsbadcravings.com

    Cinnamon Walnut Streusel

    1/2 cup walnuts
    1/2 cup flour
    1/2 cup brown sugar
    1/2 tablespoon cinnamon
    4 tablespoons cold butter, cubed

    Banana Cake

    2 1/4 cups all purpose flour
    1 1/4 teaspoons baking powder
    1 1/4 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon cinnamon
    1/2 cup butter, softened
    1 1/2 cups sugar
    2 large eggs
    1 cup mashed bananas (about 2 large ripe bananas)
    1 tablespoon vanilla extract
    1 1/4 cups sour ream (not nonfat)
    1/2 cup semi-sweet chocolate chips (optional)
    1/2 cup walnuts, chopped (optional)

    Cream Cheese Filling

    8 ounces cream cheese, softened
    1/4 cup Reserved Batter (see instructions)
    1/4 cup sugar
    1 teaspoon vanilla

    Vanilla Glaze


    1 cup powdered sugar
    1 teaspoon vanilla extract
    2 tablespoons milk

    Garnish (optional)

    Mini chocolate chips



    1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*A bundt cake pan will NOT work in this recipe because it does not have enough volume.

    2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

    3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

    4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

    5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.

    6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

    7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).

    8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.

    9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.

    10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)


    11. Store in the refrigerator for up to 7 days.

    Notes

    *A bundt cake pan will NOT work in this recipe because it does not have enough volume.

    Saturday, September 17, 2016

    Apple Peanut Butter S’mores Pizza

    I made this for treats to take to church.  I used what I had on hand, so thawed a frozen bread loaf and rolled/patted it out to fit my 17 in pizza pan.  Everyone liked this!

    Apple Peanut Butter S’mores Pizza

    http://picky-palate.com


    1 roll Pillsbury Classic Pizza Crust Beth used a frozen bread loaf, thawed and rolled out
    1 cup creamy peanut butter, warmed so has a thin consistency
    1/2 cup finely crushed graham crackers
    3 large apples, thinly sliced
    1/2 cup mini chocolate chips
    2 cups mini marshmallows
    1/4 cup creamy peanut butter, warmed so has a thin consistency


    Preheat oven to 350 degrees F. and line a pizza pan with parchment paper if desired.

    Unroll pizza dough from package and form into a round. Spread evenly with warmed peanut butter, leaving a 1 inch border around edges. Sprinkle with graham cracker crumbs then layer with apple slices. Top with chocolate chips and marshmallows.

    Bake for 18-20 minutes or until baked through and marshmallows turn slightly golden. Remove and let cool for 10 minutes.

    Drizzle warm peanut butter over top of pizza and serve warm.



    Makes 8 Servings

    Friday, September 16, 2016

    Mom's Famous Hot Wing Dip

    I made this as a dip while watching football.  I changed the recipe since Kathleen doesn't like blue cheese and also halved this and it was plenty for us.

    Mom's Famous Hot Wing Dip
     adapted from http://breadboozebacon.com/moms-famous-hot-wing-dip/


    16 ounces blue cheese dressing Beth used Ranch
    16 ounces cream cheese
    Four 10 ounce cans chicken breast, drained  Beth cooked her own and diced it.
    4 to 6 ounces Frank's hot sauce (or your favorite buffalo sauce)
    2 cups shredded Monterrey jack cheese

    1. Preheat oven to 375 degrees F.

    2. In a medium saucepan, over medium heat, melt together blue cheese dressing and cream cheese. Stir often to prevent burning. Once smooth, remove from the heat and set aside.

    3. In a medium mixing bowl, combine the chicken and hot sauce until evenly coated.

    4. Spread the chicken mixture evenly in the bottom of a 9-inch by 13-inch baking dish. Spread the cream cheese mixture evenly over the chicken. Sprinkle the jack cheese over the cream cheese evenly.

    5. Bake for 40 minutes until the top is golden and dip is bubbling. Remove from the oven and serve warm or at room temperature. We like our dip with Wheat Thins.

    Thursday, September 15, 2016

    Cheeseburger Casserole

    I made these to eat while watching a football game.  They were yummy!

    Cheeseburger Casserole

    http://12tomatoes.com


    1 pound ground beef
    12 dinner rolls Beth used Hawaiian Rolls
    12 slices sharp cheddar cheese
    1 (10 oz.) can diced tomatoes with green chiles, drained
    3 cloves garlic
    1 white onion, chopped
    2 teaspoons Worcestershire sauce
    1 teaspoon cumin
    1 teaspoon mustard powder
    1 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon paprika
    Glaze:
    1/2 cup (1 stick) unsalted butter
    1 tablespoon brown sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon mustard
    sesame seeds, garnish


    Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.

    Heat a large skillet over medium-high heat and add ground beef. Let beef brown without moving it for 3 minutes, then flip and continue to brown.

    Add onion and garlic, and season with Worcestershire sauce, cumin, mustard powder, salt, pepper, and paprika, stirring to combine. Cook until onions are tender and beef is cooked through.
    Drain fat, then stir in tomatoes until combined.

    Cut dinner rolls in half horizontally and place bottoms of rolls inside greased baking dish.
    Spread beef and onion mixture evenly over the rolls, then top with cheese slices.
    Place tops of buns over the cheese.

    In a small saucepan over medium heat, melt butter with sugar, Worcestershire sauce and mustard until smooth.

    Brush mixture over the tops of rolls and sprinkle sesame seeds over the top.

    Place baking dish in oven and bake for 25-30 minutes, or until buns are golden brown and cheese is bubbly

    Wednesday, September 14, 2016

    Kit Kat Crunch Dip

    I made this for a snack while watching football.  It is yummy. I did sprinkle with some crushed kit kats before serving.

    Kit Kat Crunch Dip


    http://thriftyshopaholic.com/kit-kat-crunch-dip/


    1 container Betty Crocker whipped vanilla frosting
    8 ounce cream cheese, softened
    4 graham cracker sheets, crushed into small pieces
    3 handfuls mini Kit Kat, crushed  Beth used an 11 oz bag of miniatures
    Extra graham crackers for dipping (or cookies, wafers...)
    1 tsp vanilla extract Beth's addition

    Whip cream cheese until slightly fluffy in a large bowl.

    Add in entire container of Betty Crocker whipped vanilla frosting to the whipped cream cheese.

    In a food processor, process the Kit Kat's into small pieces.

    Pour the processed Kit Kat into the cream cheese mixture.  Stir until well combined.

    Process the graham crackers into fine crumbs. Pour crackers into Kit Kat cream cheese mixture and stir until mixed.

    Store leftovers in fridge.
    Tip: Dip will harden in the fridge. Let it sit at room temperature for 10 minutes before serving.

    Tuesday, September 13, 2016

    SEA SALT BUTTERSCOTCH PRETZEL COOKIES

    Kathleen made these last weekend to take to her friends in OKC.  They are DELICIOUS!
    SEA SALT BUTTERSCOTCH PRETZEL COOKIES


    1 cup butter
    2½ cups flour
    1 teaspoon baking soda
    1 teaspoon coarse sea salt
    1½ cups light brown sugar
    2 eggs
    2 teaspoons vanilla
    ¾ cup butterscotch chips
    ¾ cup semi-sweet chocolate chips
    1 cup coarsely chopped pretzels
    optional - flaked sea salt


    In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.

    While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

    In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
    Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.

    Stir in the butterscotch chips, chocolate chips and pretzels.

    Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.

    Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

    If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.

    Monday, September 12, 2016

    Steak Fingers and Gravy

    Jenna made this last weekend when she was home. They were yummy!

    Steak Fingers and Gravy
    http://thepioneerwoman.com


    2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
    1 cup Flour
    1 teaspoon Seasoned Salt
    1/2 teaspoon Black Pepper
    1/4 teaspoon Cayenne
    3 whole Eggs
    1 cup Milk
    Canola Oil And Butter For Frying
    2 cups Milk (additional)
    Salt And Pepper, to taste



    Combine flour, seasoned salt, pepper, and cayenne in a dish.

    Whisk together milk and eggs in a separate dish.

    To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.

    Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.

    To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.

    Season gravy with salt and pepper.

    Serve steak fingers with gravy and a salad. Yum!

    Sunday, September 11, 2016

    Faux Low Carb Pina Colada

    This was yummy and refreshing on a hot muggy day.  I forgot to use the milk and really liked it!

    Faux Low Carb Pina Colada

    1 can La Croix coconut
    ice
    1 peeled orange
    2 T Milk
    sweetener of choice

    Put all in a blender and blend until smoothie like consistency.  Adjust sweetener to taste.

    Saturday, September 10, 2016

    Apple Squares

    I doubled this recipe and made it in a 9 x 13 pan. I did not alter the cooking time. These were very good and tasted like fall.


    Apple Squares

    http://numstheword.com/apple-blondies/


    1/4 cup butter, melted
    1/2 cup packed brown sugar
    1/2 cup white sugar
    1 egg
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 teaspoon baking powder
    1 cup sifted all-purpose flour
    1/2 cup apples, diced
    1/2 cup chopped walnuts (optional)
    2 Tablespoons white sugar
    2 Tablespoons cinnamon


    Preheat oven to 350 degrees F.
    Spray a 9x9 square dish with cooking spray.

    In a bowl, cream together butter, brown sugar and 1/2 cup white sugar.  Add egg, vanilla, cinnamon, salt & baking powder, mix well.  Add flour and mix again. Batter will be thick, don't worry!
    Add apples and walnuts if desired and mix well. Batter should begin to thin to more brownie like consistency.

    Spread mixture evenly into prepared pan.

    In a small dish, mix 2 Tablespoons sugar and 2 Tablespoons of cinnamon. Sprinkle on top of apple mixture.

    Bake for 45 minutes or until brownie consistency then remove from oven.
    Allow to cool. Once cooled, cut into bars and devour immediately by itself or with a large scoop of ice cream!
    3.1


    Friday, September 9, 2016

    Chicken "Pizza"

    Here is a quick, low carb way to get a pizza fix.  It sure wasn't the yummy crust we all know and love, but it satisfied my craving!
    Chicken "Pizza"

    1 chicken breast, pounded thin
    2 T cottage cheese
    1/2 tomato, chopped
    salt and pepper
    pizza seasoning

    Cook seasoned chicken in a not stick skillet until no longer pink.  Top with cottage cheese and tomato.  Put in a 400 degree oven for 5-10 minutes or until cottage cheese is melted.  Enjoy

    Thursday, September 8, 2016

    Pizza Sliders

    The last of the 3 recipes I tried for our Packer game.  Kathleen LOVED these.

    Pizza Sliders
    http://sugarspiceandglitter.com


    1 package dinner rolls Beth used Hawaiian rolls cut to fit pan
    2 cups mozzarella cheese
    Small package pepperoni slices
    1/4 cup pizza sauce
    1/4 cup butter, melted
    2 teaspoons oregano


    Slice the sheet of rolls across the middle, resulting in a top layer and bottom layer of 12 connected rolls.

    Apply a generous spread of pizza sauce to the bottom half of the bread.
    Top with a generous handful of cheese to encourage the pepperoni (or other toppings) to stay in place.

    Cover with a layer of pepperoni.

    Place the remaining mozzarella cheese in an even layer over top of the pepperoni and top with the top of the sandwich rolls.

    Melt the butter in the microwave, heating for 20 seconds and then stirring to dissolve any milk solids. Pour or brush it on the top of the bread.

    Sprinkle the oregano overtop of the butter and then bake the pizza sliders for 20 minutes until the cheese is melted and butter has been fully absorbed, leaving golden sandwich tops.

    Cut and serve.

    Wednesday, September 7, 2016

    Cheesy Bacon Jalapeno Corn Dip

    Another excellent appetizer we made for the most recent Packer game.  Jenna said it is her new favorite!
    Cheesy Bacon Jalapeno Corn Dip
    http://hostthetoast.com


    8 strips bacon
    2 (11 oz) cans whole kernel sweet corn, drained
    1 jalapeno, seeded and minced
    8 oz cream cheese, softened
    1 cup mozzarella cheese, shredded
    ½ teaspoon salt
    Dash of cayenne pepper
    ¼ cup fresh basil, chopped
    Parmesan cheese, to taste


    Preheat oven to 400 degrees F.
    In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.
    Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
    Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

    Tuesday, September 6, 2016

    Buffalo Wing Pretzel Sticks

    This is the first of 3 new recipes I tried for the most recent Packer game.  We all liked them.
    Buffalo Wing Pretzel Sticks

    ½ cup buffalo wing sauce
    ½ cup butter
    1Tbs Worcestershire sauce
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp seasoned salt
    16 oz bag pretzel sticks
    blue cheese dressing for dipping or ranch dressing
    celery and carrots (optional)

    1. Preheat oven to 300°F.
    2. Line a jelly roll pan or two baking sheets with parchment paper
    3. Melt wing sauce, butter and Worcestershire sauce in a small saucepan over low heat.
    4. Stir in onion powder, garlic powder, and seasoned salt and continue cooking for 5 minutes.
    5. Empty bag of pretzels into in a large bowl.
    6. Drizzle pretzels with wing sauce mixture and toss with tongs until evenly coated.
    7. Bake for 30 minutes, stirring every 10 minutes. Serve with celery sticks and blue cheese dressing for dipping, if you like.


    Monday, September 5, 2016

    No Bake Chocolate Granola Bar Bites

    I wanted to make a quick and easy treat for after supper.  This fit the bill.  Quite tasty.  I used dark cocoa powder and instead of chocolate wafers, 3 chunks of almond bark(candy coating)
    No Bake Chocolate Granola Bar Bites

    ¼ cup Butter
    ¼ cup honey
    ⅓ cup brown sugar
    ¼ cup cocoa powder
    1 ½ cups quick oats
    2 cups chocolate rice cereal
    ¼ cup colored sprinkles, plus extra for decoration
    ½ cup chocolate melting wafers

    Melt the butter, honey, and sugar in a large saucepan. Whisk in the cocoa powder.

    Stir in the oats until completely coated. Then stir in the cereal and ¼ cup sprinkles until coated again.

    Press the mixture firmly into a buttered foil-lined 8x8 pan. Let cool.

    Melt the chocolate wafers according to the package directions. Spread on the top of the cooled granola bars. Top with extra sprinkles. Let set. Cut into 12 or 24 bars or bites. Store in a sealed bag or container.
    Yield: 12 or 24 granola bars, depending on how you cut them

    Sunday, September 4, 2016

    Taco Bake


    This was quick and easy for a weeknight dinner.  Don thought it was a bit spicy--I think it was the corn chips.  Very good.

    Taco Bake
    http://www.goodenessgracious.com/

    1 lb Ground Beef
    1 pkg Taco Seasoning
    ⅔ Cup Water
    Chili Cheese Corn Chips- to taste
    1 Can Cheddar Cheese Soup
    ½ Cup Milk
    8 to 12 oz Shredded Mozzarella
    Toppings as desired


    Brown ground beef and prepare as taco meat according to the seasoning package (using water).

    Pour enough fritos into a 9 x9 pan to cover the bottom. Top with taco meat.

    Combine soup and milk in a sauce pan and heat through until smooth. Top taco meat with cheese sauce.

    Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

    Bake at 350 degrees for 10-15 minutes until bubbly.

    Serve over lettuce and with desired topics.

    Saturday, September 3, 2016

    Spicy Kale And Quinoa Black Bean Salad


    Kathleen made this to take in her lunches this week.
    Spicy Kale And Quinoa Black Bean Salad
    theglowingfridge.com

    1 cup quinoa, uncooked
    6 cups chopped kale, de-stemmed
    1/2 red onion, chopped
    1 can black beans, drained and rinsed
    1 cup corn


    Spicy Dressing
    1/4 cup fresh cilantro, chopped
    1 clove garlic, minced
    1/4 cup fresh lime juice (about 2 limes)
    1/4 cup hot sauce of your choice (I used a chili pepper sauce)
    1/4 cup water
    1 teaspoon maple syrup
    1/2 teaspoon cumin
    sea salt and pepper, to taste

    In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
    In a large salad bowl, add the kale and the onion.

    Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.
    Prepare the dressing. Pour the dressing over the salad, mix and enjoy!

    Eat within 2 days or it starts to taste funky.

    Friday, September 2, 2016

    Cheesy Vegetables

    Kathleen put these together for dinner one night.  Who WOULDN'T like these veggies?

    Cheesy Vegetables

    1 bag of frozen Italian vegetables (cauliflower, broccoli, squash, pea pods)
    Salt, pepper, italian seasoning garlic powder
    1/2 cup swiss or mozzarella cheese
    1/2 cup cheddar cheese
    4 thin slices Velveeta
    1/4 cup heavy cream
    1/2 cup breadcrumbs
    3 tbsp butter
    1/4 cup parmesan cheese.

    Mix the spices with the Italian vegetables and layer in the pan. Top with cheeses, pour heavy cream on top. Lightly cover the cheese with breadcrumbs, dot with butter and top with freshly grated parmesan.

    Bake uncovered at 375 for 40 minutes or until bubbly.

    Thursday, September 1, 2016

    Creamy Slow Cooked Macaroni and Cheese

    I made this spur of the minute last Saturday.  Don was working outside and ended up not hungry. Kathleen ate some and said it was ok.  Reheated it for Don and he didn't care for it.  He prefers his mac and cheese made with Velveeta. So, if you are going to try this, don't over cook it---should have turned it off at 2 hours for my crockpot, and serve it immediately!
    Creamy Slow Cooked Macaroni and Cheese
    One Pot Chef

    16 oz macaroni noodles, uncooked
    3 c shredded cheddar cheese
    8 oz cream cheese, chunked.
    2 1/2 c milk
    12 oz can evaporated milk
    salt and pepper to taste

    Put noodles into a crockpot and add the rest of the ingredients in order.

    Cook for 2 1/2 hours on low. Stir at 2 hours to make sure everything has melted.