Saturday, November 18, 2017

French Bread Rolls

I made these for Don to have shredded beef on. They were easy to make. I cut the recipe in half and made in the bread maker.

French Bread Rolls 
Adapted from

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour
1 beaten egg white
1 T water

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Beth put all ingredients, except the egg white and 1 T water, into a bread machine and set for dough setting. I also cut the recipe in half.

3. Deflate the dough, and turn it out onto a lightly floured surface. Beth took dough from bread machine and then followed the rest of the directions. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Brush rolls with egg white mixed with 1 T water.

5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Friday, November 17, 2017

Brownie Monster Cookies

Jenna made these for a quick dessert. Make SURE to use the parchment paper. We found out the hard way by not using it for the first 2 pans and they stuck! They tasted very good.
Brownie Monster Cookies

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup quick-cooking oats
1/2 cup butter, melted
1 tablespoon water
1 egg
3/4 cup M&M's™ chocolate candies
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in candies and chips.

Shape dough into 2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten.

Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cool 5 minutes; remove from cookie sheets to cooking rack

Thursday, November 16, 2017

Easy Chocolate Fudge

I made this to take to a Bible study. It was delicious. I took a few recipes and changed a few things.

Easy Chocolate Fudge

2 cups dark chocolate chips or semi sweet or 1 c of each
14 ounces sweetened condensed milk Beth used chocolate Eagle Brand
¼ cup butter
1 teaspoon vanilla extract
½ teaspoon cinnamon
sea salt for top
1 cup chopped pecans, plus about 2 tablespoons for topping

Combine the chocolate, milk, cinnamon and the butter in a medium size glass bowl and heat in the microwave for 90 seconds or over a double boiler on the cooktop. Stir to combine and heat another 15 seconds if needed.

Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan, or 8 x 8 pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve, at least 3 hours. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week

add ½ c Nutella

Add ½ c peanut butter—crunchy /delete the pecans and add chopped peanuts

Wednesday, November 15, 2017

Pumpkin Pie Bites with Cinnamon Roll Crust

These were easy to make and tasted like mini pumpkin pies! Yum!

Pumpkin Pie Bites with Cinnamon Roll Crust
Adapted from

1 (12.4-ounce/8-count) tube canned cinnamon rolls
1 cup canned plain pumpkin
1 egg
¼ c sugar
¼ c brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla
whipped cream, optional

1.    Preheat the oven to 350°F and lightly spray the wells of 2- 12-count muffin pan with nonstick cooking spray.  You will need 16 muffin cups.

2.    Open the cinnamon rolls and slice each one in half, separating it into 2 biscuits. Press each piece in the bottom of each well in the muffin tin and about of the way up the sides.

3.    In a medium bowl, combine the pumpkin, egg, sugars, pumpkin pie spice, and vanilla. Scoop a heaping tablespoonful of the pumpkin mixture into the center of each cinnamon roll.

4.    Bake for 18 to 20 minute or until the cinnamon roll crust is a deep golden brown and the pie filling is set. Cool on a wire rack. Repeat with the remaining cinnamon rolls and filling. Once cool, top with whipped cream or the cinnamon roll icing, if desired.

Tuesday, November 14, 2017

Pumpkin Pie Truffles

I made these after seeing a few recipes on line. They are very good.

Pumpkin Pie Truffles

1/4 cup (2 ounces )cream cheese, room temperature
2 Tablespoons confectioners' sugar
1/3 cup pumpkin pureé
1 and 3/4 cups graham cracker crumbs 
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 t vanilla


10 ounces white almond bark
Sprinkles or graham cracker crumbs

In the bowl of a stand mixer, mix together cream cheese and confectioners' sugar until creamy. Add pumpkin pureé and vanilla and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated. Refrigerate dough for at least 3 hours (or up to 24 hours).

Line two large baking sheets with parchment paper. Set aside.Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes
Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave for20 second intervals. Let the chocolate sit for a minute or two to cool slightly.

Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. Allow excess chocolate to drip off.

Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs or sprinkles. Allow chocolate to completely set in the refrigerator before serving. Truffles are okay at room temperature for a few hours for serving.

These stay for up to 1 week in the refrigerator or in the freezer for up to 2 months. Thaw overnight in the refrigerator.



Monday, November 13, 2017

Frijoles Tejanos

We put this together to cook all night but forgot to turn the crockpot on before bed.......I cooked them all day and they were delicious! We halved the recipe since that made more than enough for us!
Frijoles Tejanos
Texas Backroad Restaurant Recipes  Williams Creek Trading Company BBQ

4 c dry pinto beans
3 cloves garlic, chopped
1/2 T black pepper
1/2 t cumin
1/2 t paprika
pinch of oregano
1/2 bay leaf
1 t red wine vinegar
1 14.5 oz can diced tomatoes with green chiles
1 poblano pepper, chopped we used a jalapeno
3 small ornamental peppers, chopped we used 1 large dried chili d'arbol
32 oz chicken stock
12 oz salt pork we used bacon, chopped
1 large onion, chopped

In an 8 qt slow cooker, add all ingredients.  Add water as necessary.  Cook on warm or low all night.  Do not add salt until the end, if needed.

Sunday, November 12, 2017

Chicken Fajitas on a Jelly Roll Pan

I put this together for dinner a week or so ago. It was so easy and so flavorful! Everyone enjoyed it!

Chicken Fajitas on a Jelly Roll Pan

adapted from

1 tsp chili powder
1 tsp ancho chili powder
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper
2-3 # boneless skinless chicken breasts, sliced into 1/2-inch thick strips
1 red, green and yellow bell peppers, cored and sliced into strips
1 medium yellow onion, sliced
2 cloves garlic , minced
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro optional
Olive oil spray
flour tortillas
sour cream, avocado slices or guacamole, diced tomatoes, cheese

1. Preheat oven to 400 degrees. Spray a jelly roll pan with non-stick cooking spray.

2. Mix together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

3. Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Spray with olive oil spray and then toss to evenly coat. Spread into an even layer and roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes 

4. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

Saturday, November 11, 2017

Red Lentil Masoor Dal

Kathleen made this for her for lunches this week. It is quite tasty and the house smelled wonderful while this was cooking!
Red Lentil Masoor Dal

1 lb  red lentils
1 cup onions, chopped
3 cloves of garlic
6 tbsp tomato puree
1 tbsp fresh cilantro (we were out of cilantro, so ommitted)
1 tbsp fresh ginger, grated (we used dried powder)
4 tbsp ghee or butter
1 tbsp red chili peppers flakes
1 tbsp whole fennel seeds
1 tsp whole cumin seeds
1 tsp whole black mustard seeds (we used normal mustard seeds)
1 tbsp garam masala powder
1 tsp turmeric powder
1 dash nutmeg powder
1 clove
to taste table salt

Mince the garlic and combine with the seeds of fennel, cumin and black mustard, and the peppers flakes, and 1 clove. Now, chop the onions , and peel and grate the fresh ginger. Finally, mix all the powered spices.

Pour 4 tbsp of  butter into a bottom-thickened heavy pot, and place over medium heat. When the butter is totally melted and hot, pour the garlic and seeds mixture, and stir-fry for 30-60 seconds.

Keep an eye on the garlic pieces: they have to become golden but not burned. When the garlic is ready, pour the onions and stir well. Cook,stirring occasionally until the onion are smooth and translucent. Meanwhile,while the onions and seeds are cooking, wash and rise the lentils. When the onions are ready, pour the lentils into the pot, and stir fry for a couple of minute.

Now, add 5 cups of hot water, the mixture of powered spices, the fresh ginger, and the tomato puree to the pot. Stir well, and set the heat to cook gently simmering. Cook 25-30 minute adding more water only if the dal is becoming too thick. When the lentils are starting to be mushy, they are ready. Finally add salt as needed, cook another 2-3 minutes, and add fresh cilantro before serving.

Serve the red lentils dal with steamed white rice, naan, chapati bread, and all the Indian dishes you prefer. 

Friday, November 10, 2017

Angel Biscuits

My girls got me a new cookbook for my birthday. I tried this recipe and they turned out great. I love that you can make as many or as few as are needed.

Angel Biscuits
Tx Backroad Restaurant Recipes  Ted's Restaurant

1 package dry yeast
2 T warm water
5 c all purpose flour
1/4 c sugar
3 t baking powder
1 t baking soda
2 t salt
1 c shortening(Beth used 1/2 Crisco and 1/2 butter)
2 c buttermilk

Dissolve yeast in water.  in a large bowl, combine dry ingredients and cut in shortening.  Add the yeast and the buttermilk.  Mix well.  Store in airtight container in the refrigerator until ready to use.

Roll in balls, place on baking sheet and flatten.  Place in a warm spot and let rise for 30 minutes.  Bake at 425 until brown, about 15 minutes.

Thursday, November 9, 2017

Smoked Pork Loin

I smoked this on a Sunday afternoon. It turned out AWESOME! The meat was tender and oh, so good!
Smoked Pork Loin

1 2.5-3# pork loin
1 t ground cumin
1 t ground coriander
1 t onion powder
1 t garlic powder
1 t smoked paprika
1 t pepper
1 t salt

Mix all the spices together and sprinkle on meat.  Smoke at 225 for 2-3 hours with apple chips,  until internal temperature is 140.  Take out and wrap in foil for 15 minutes.  Slice and serve

Wednesday, November 8, 2017

Zucchini Chips Baked in the Oven

Jenna made these for a snack. They turned our crisp and quite tasty.

Zucchini Chips Baked in the Oven

1 zucchini, cut into 1/8" - 1/4" slices
1/3 cup breadcrumbs
1/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons milk

Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. 

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

 Zucchini Chips will continue to get crispier while cooling.

Tuesday, November 7, 2017

Cranberry Chip Cookies

These are a nice crisp cookie that was easy to put together.

Cranberry Chip Cookies
Jo Ann McCarthy, Taste of Home Cookies

4 dozen

1/2 cup butter, softened
1/2 cup shortening
3/4 sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup vanilla chips
1 cup dried cranberries
1 cup chopped pecans

1. In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chips, cranberries and pecans.

2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Beth used a cookie scoop.Bake at 375° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Monday, November 6, 2017

Mini Veggie Frittatas with Chickpea Flour

Kathleen made these to have for quick and easy breakfasts on the go. They were tasty.

Mini Veggie Frittatas with Chickpea Flour

3 cups assorted chopped veggies - broccoli, corn, bell pepper, zucchini, spinach, etcetera*
1/2 cup green onion, thinly sliced
2 tablespoons extra virgin olive oil, plus additional oil for brushing muffin tins
2 cups chickpea (garbanzo bean) flour
1/4 cup nutritional yeast
1 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2 1/2 cups water. Whisk to combine and set aside while preparing the veggies.

Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggies cook down and begin to brown, about 7 minutes. Add green onions to skillet and cook 2 minutes more. Season with salt and pepper to taste and remove from heat.

Brush a standard sized muffin tin and another one for the 2 extra. Divide veggie mixture between muffin cups by the heaping tablespoon. Divide any remaining veggies between cups. Using a 1/4 cup measure, fill cups with chickpea batter. Use a spoon to gently stir each cup to ensure the batter gets under the veggies.

Bake for 30 - 35 minutes, until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top. Remove from oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack. Depending on your muffin tin, you may have to use a knife or offset spatula to gently loosen sides of frittatas before removing from tin.

Serve warm or allow to cool completely before storing in the refrigerator for up to 5 days. Frittatas can be reheated in the microwave but are best when warmed in the oven or toaster oven at 400 F for 10 minutes.

Sunday, November 5, 2017

Caramel Apple Bars

I made these to take to a Bible Study. They were tasty. I think next time I will bake them on 375 since it started to get over brown on top.

Caramel Apple Bars

adapted from Betty Crocker's Best Recipes for Cookies

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons all-purpose flour
1 bag (14 ounces) caramel bits
1 tsp apple pie spice

Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.

Toss apples with 3 tablespoons flour and apple pie spice; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted(next time I will add some cream to thin this out); pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.Beth cooked it for 20 minutes and top was very brown.

Saturday, November 4, 2017

Apple Fritter Bread

After Kathleen successfully made two loaves of pumpkin bread, I decided to make this.  It is a great tasting bread, but it stuck to my pan.  Next time I will use this goop.  I used an older pan--since this was loaf #3 and that pan doesn't get used much!

Apple Fritter Bread

1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped, mixed with 2 tablespoons sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

1/2 cup of powdered sugar
1-3 tablespoons of milk or cream

Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine and whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make glaze, mix powdered sugar and milk or cream together until well mixed.

Let cool for about 15 minutes before drizzling with glaze.

Friday, November 3, 2017

Chocolate Chip Pumpkin Bread

This is a tasty bread! The girls took this to work as treats.


Chocolate Chip Pumpkin Bread

Thursday, November 2, 2017

Chocolate Pumpkin Bread

Kathleen was in the baking mood and made two different pumpkin bread for her and Jenna to take to work. They were both delicious.


Chocolate Pumpkin Bread

1 1/3 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter
1/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup canned pumpkin
1/2 cup milk chocolate chips
1/4 cup milk
1 t vanilla

2 tablespoons cream
1/2 tablespoon butter
3 tablespoons milk chocolate chips

Preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray.

Cream butter and sugars together until fluffy. Stir in eggs, pumpkin, vanilla and milk. Add dry ingredients and stir just until combined. Spread into prepared pan.

Bake 40-50 minutes, or until a toothpick comes out clean. Let cool completely.


Heat cream and butter in the microwave for about 20-25 seconds or until it just comes to a boil on a cooktop. Remove and add chocolate chips. Let sit for 2-3 minutes without stirring.
Mix together and drizzle over completely cooled bread.

Wednesday, November 1, 2017

Apple Peel Jelly

I first made this jelly back in 2006 when we still lived in Wisconsin. I was canning apple pie filling (thanks Mom and Dad for the apples)and threw peels out for the deer when I thought about this recipe. I filled a 12 qt kettle with peels and cores and TRIPLED this recipe. I ended up with 30 1/2 pints of jelly! See my notes in bold in the recipe.

Apple Peel Jelly

Peels and cores from apples
5 c water
7 c sugar
1 box pectin

Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water.

Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight.Beth let this stand for about 3 hours with cinnamon stick (Optional, add a cinnamon stick when you let it sit overnight.)

Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.

Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.

Tuesday, October 31, 2017

Protein Balls with Lemon and Poppyseeds

Kathleen made these for quick snacks.  They are very good.
Protein Balls with Lemon and Poppyseeds

3 scoops vanilla protein powder
1/2 cup dry oatmeal
zest from 1 lemon
juice from 1 lemon
8 T. water
1 T. poppy seeds
Optional: natural sweetener (I used about 5 drop of liquid stevia)

Mix all ingredients together in a small mixing bowl. It will appear like it is not sticking together at first. Use your hands to form small balls.

Refrigerate until firm and store in the refrigerator.

Monday, October 30, 2017

Cream Cheese Spice Cake with Chocolate Chips

I made these for a dessert when we had company. These are tender and yummy!

Cream Cheese Spice Cake with Chocolate Chips

1 box spice cake mix and ingredients needed to make cake mix
1 8 oz block cream cheese softened to room temperature
1/2 cup sugar
1 egg white
1/2 cup mini chocolate chips
1 14 oz can sweetened condensed milk

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick flour cooking spray.

Combine spice cake mix with ingredients called for on back of box. Pour cake spice cake mix into bottom of baking pan.

In a medium bowl, beat together the cream cheese, sugar and egg white (will be thick). Spoon mixture over spice cake mix. Using a butter knife, make swirl patterns.

Sprinkle chocolate chips over batter.

Bake for about 35-40 minutes until an inserted toothpick comes out clean. Allow to cool for a few minutes.

Open the can of sweetened condensed milk and then drizzle it on top of the slightly warm cake.

Sunday, October 29, 2017

Donut Bread Pudding

We had some left over Round Rock donuts so I bought a few more to make this. This was EXCELLENT!

Donut Bread Pudding

1 dozen glazed Donuts
1 can sweetened condensed milk
1 tsp cinnamon
1/2 tsp salt
2 eggs

Butter Rum Icing

1 tsp rum flavoring, to taste
1/4 cup butter 
2 cups powdered sugar
1-2 T milk

Preheat oven to 350F  Prepare a 9 x 13 pan.

Cube donuts and place in large bowl.

In a smaller bowl, combine condensed milk and eggs.

Pour milk and egg mixture over donut pieces, stir and let sit for 15 minutes to absorb the liquid.

Place the mixture in a shallow pan, squish down a bit and bake for 30-40 minutes. 

When the  bread pudding is almost baking, prepare the sauce by melting the butter.  Stir in powdered sugar and rum flavoring and milk. 

When bread pudding is cooked through and a bit crispy on top, remove from oven and pour sauce on top.

Saturday, October 28, 2017

Cinnamon Banana Cake

I had ripe bananas to use up so made this for breakfast for company a week or so ago. This was very tender and delicious!

Cinnamon Banana Cake
adapted from

1 cup butter
1/2 cup sugar
1/2 c brown sugar
3ripe bananas
2 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 dash salt
3 cups flour
1 pint sour cream (2 cups) or vanilla yogurt

1/3 cup brown sugar
1 Tbs. cinnamon
1 cup chopped walnuts or pecans
1 cup chocolate chips or peanut butter chips or cinnamon chips

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  

Mix all the batter ingredients with a mixer.  Place half of the batter in the baking pan.  

Mix all the ingredients for the filling together.  Place half of this over top of the batter.  Add the rest of the batter and then finish with the filling ingredients on top.  

Bake fro 45 minutes or until a toothpick comes out clean.  

If using a bundt pan, cook for 60 minutes.

Bake 350 degrees F for 45 minutes.

Friday, October 27, 2017

Cheesy Egg Crescent Roll Casserole

This was breakfast one day a week or so ago when we had company. This was easy and everyone liked it. We decided we could add other veggies and breakfast meat to change this up.

Cheesy Egg Crescent Roll Casserole

8 slices cooked bacon, chopped
2 tubes Crescent Rolls
5 large eggs
1 cup milk
½ cup heavy cream
kosher salt
Freshly ground black pepper
2 cup shredded Cheddar

1. Preheat oven to 375°. Grease a 9"-x-13" baking dish with cooking spray or butter.

2. Roll crescent rolls according to package instructions and place side-by-side in the baking dish.

3. Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes.

4. Serve warm.

Recipe by Family Fresh Meals at

Thursday, October 26, 2017

Fit-Tabulous Ranch Dressing

Jenna found this recipe and made it to go over a salad we made. This is easy and tasty.

Fit-Tabulous Ranch Dressing

1 c greek yogurt
1 package dry ranch dressing
1/4 c skim milk

Mix well and serve as a dip or salad dressing.

Wednesday, October 25, 2017

Caramel Pecan Cheesecake Dip

This was another appetizer we made for the Packer/Cowboy game. We served this with Vanilla Wafers and sliced apples.

Caramel Pecan Cheesecake Dip

8 ounces Cream Cheese - softened
1 7 oz container Marshmallow Creme
1/2 Cup Powdered Sugar
2 Tablespoons Dulche de Leche


1/2 Cup Chopped Pecans
2 Tablespoons Dulche de Leche
1/2-1 teaspoon Milk*
Salt Flakes


Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.


Top dip with chopped pecans.  In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.

Sprinkle with salt flakes.
Serve with apples and cookies.
*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

Makes approximately 2 cups

Tuesday, October 24, 2017

Sausage Bites with Cranberries and Cheddar Cheese

We made these for the Packer/ Cowboy game. We kept them warm in a crockpot. They were delicious! See what we added in bold.

Sausage Bites with Cranberries and Cheddar Cheese

1 pound sweet Italian sausage or breakfast sausage
1/3 cup fresh cranberries, chopped
1 cup grated sharp white cheddar
2 tablespoons minced shallots
1 tablespoon dijon mustard
1 teaspoon baking powder
1/2 cup whole wheat white flour
salt & pepper to taste
whole berry cranberry sauce  We used 1/2 a can
chili sauce to taste(we used 2 T)

Preheat the oven to 350 degree and line a baking sheet with foil.

Combine all the ingredients in a large bowl and mix together with a spatula or your hands until the ingredients fully incorporated.

Roll the mixture into balls and place on the baking sheet.   Bake for 25 minutes. 

Serve with cranberry sauce for dipping. Make the sauce by adding 2 T chili sauce to 1/2 can of whole berry cranberry sauce

Monday, October 23, 2017


I made this for last weeks Packer/Cowboy game. We served it with crackers. It was very good.


7-8 oz frozen chopped spinach, thawed and drained
8-10 slices bacon, cooked, crispy & crumbled
½ lb Velveeta cheese, cut in ½ inch cubes
8 oz cream cheese, softened
10 oz can diced tomatoes and green chiles, drained
4.5  oz can chopped green chies

Put all ingredients in a crockpot that has been sprayed or has a crockpot liner.  Set Crock Pot on low heat, for 2-3 hours, stirring occasionally.

Sunday, October 22, 2017

 Chocolate Banana Monkey  Bread

I had some ripe bananas to use up so adapted the recipe to use biscuits that I had on hand. This was very tasty.

Chocolate Banana Monkey Bread
adapted from

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons (1 stick) butter
2 can biscuits(regular size)
6 tablespoons sweetened condensed milk
1 banana, sliced 1/4-inch thick
4 oz (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat the oven to 350°. Spray a Bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon in a small bowl and set aside.

In a small saucepan, melt the brown sugar with the butter over low heat.  Open the biscuits and  brush each  with sweetened condensed milk. Top with a banana slice and 1 teaspoon chocolate chips(Beth used 4 chocolate chips per biscuit); fold the edges together and seal. Repeat with remaining dough and filling. 

Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.

Saturday, October 21, 2017

Sour Dough Pancakes

I made these for a breakfast when my cousin and her husband were here. Everyone liked them.

Sour Dough Pancakes

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
1 cup all-purpose flour, unsifted
2 Tablespoons granulated sugar
1/2 cup sourdough starter batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
Melted butter or margarine
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.

Beat together the eggs, milk, and oil. Add this to the flour mixture and stir in.

(NOTE: For waffles, increase the salad oil to 1/3 cup).

Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.

Get your pancake griddle or waffle iron ready to go. Coat lightly with melted butter or margarine.

Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter.

Friday, October 20, 2017

Oatmeal Sourdough rolls---breadmaker

I made these rolls since I had some sourdough starter that I had fed a few days earlier. We served shredded beef on these. They were very good.

Oatmeal Sourdough rolls---breadmaker

1 cup sourdough starter
1/2 cup warm water
3 tablespoons honey
1 tablespoon molasses
1 egg, lightly beaten
1/2 cup margarine
1/2 cup quick cooking oats
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons yeast

Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.

When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls and put into a greased jelly roll pan. Cover with a towel and let rolls rise until doubled, about 1 hour.

Preheat oven to 400 degrees F.  Bake 10 to 12 minutes in the preheated oven, until lightly browned.

Thursday, October 19, 2017

Cold Brew Coffee Shake

My girls like to make these for quick breakfasts. I found a deal on cold brew coffee at Sam's and they really like this.

Cold Brew Coffee Shake

1 scoop Mocha Vega Sport Protein
1 c cold brew concentrate
1 c non dairy milk
1/2 c ice

Shake all in a shaker cup or blend for a smoother consistency.

Wednesday, October 18, 2017

Cilantro-Mint Chutney

Kathleen made this to go over some Lentil Broccoli patties she made.  Quite tasty.

Cilantro-Mint Chutney

3/4 cup packed cilantro leaves
1/2 cup packed mint leaves
1/4 cup chopped yellow onion
2 tablespoons chopped golden raisins
2 tablespoons water
1 tablespoons apple cider vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon ground coriander
Salt to taste

  1. Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.

Tuesday, October 17, 2017

Lentil Breakfast Cutlets with Broccoli

Lentil Breakfast Cutlets with Broccoli

1 cup red lentil (soaked and drained)
2 cups broccoli florets
1 tsp onion powder
1 tsp dried basil
Pinch of nutmeg powder
½ tsp tajin we used chili powder
½ tsp cayenne pepper powder
1 tsp cumin powder
1 tsp salt
¼ cup bread crumbs we didn't use
We had to add a few tablespoons of water for it to come together

  1. In a food processor combine lentils and broccoli florets and grind smooth.
  2. Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).
  3. Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.
  4. Repeat the same process for the rest of the batter.
  5. Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.
  6. Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.
  7. With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.


Measure the lentils before soaking.

Soak red lentil for at least an hour in warm water preferably overnight. If soaking overnight then feel free to soak in normal cold water.

For gluten free option leave the bread crumbs out. Form the cutlets and directly place them in the greased griddle/frying pan. In this case the cutlet will be soft but will taste as delicious.

This recipe yields 10 cutlets and the serving size is 2 cutlets per person.

Monday, October 16, 2017

Pretzel S'mores

I saw a recipe similar to this and decided to try to make it. They are yummy!

Pretzel S'mores

pretzel snaps or mini twists
large marshmallows, cut in half
graham cracker crumbs
choc chips
chocolate almond bark

Preheat oven to 300 degrees.

Lay pretzels flat on a jelly roll pan.  Place 1/2 of a marshmallow on top and bake for 3-4 minutes.  Immediately place one chocolate chip on each marshmallow.  Next, put another pretzel on top of the chocolate chip and press down(this will be the glue, Beth learned the hard way and didn't do this the first time)

Melt almond bark for 1 minute in the microwave.  Stir and continue to melt at 30 second intervals.  
Dip half of the pretzel sandwich in the chocolate.  Place on waxed paper and sprinkle graham cracker crumbs on the chocolate.  

Sunday, October 15, 2017

Chili Lime Chicken--Grilled

I made this recipe for a quick dinner. The flavor was excellent!

Chili Lime Chicken--Grilled
adapted from

2 tablespoons apple cider vinegar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh lime juice
4 boneless skinless chicken breasts

Pound the chicken breasts thin.  Put in a Ziploc bag and add the rest of the ingredients.  Marinate for 30 minutes to overnight.

Grill for 4-5 minutes per side.

Saturday, October 14, 2017

Crockpot Beef Cabbage Stew

I made this recipe since I had a head of cabbage and stir fry meat.  This was very tender and tasted great.

Crockpot Beef Cabbage Stew

2 pounds beef stew meat, 1-inch cubes Beth used stir fry meat
2 cubes beef bouillon
2 cups water
2 large onions, finely chopped
1 teaspoon Greek seasoning
1/2-1 t steak seasoning
1/4 teaspoon ground black pepper
1 head cabbage, shredded
1 15 oz can crushed tomatoes(can used diced)
salt to taste

Brown beef and onion in a large saucepan for about 5 minutes.  Put this in the crockpot and add the rest of the ingredients.    Stir well.  Adjust seasonings after cooking for a bit.  Cook on low for 6 hours.

Friday, October 13, 2017

Everything But the Kitchen Sink Cookie Bars

I made these to have on hand while we had company. They are very good. I changed the recipe to fit what I had in my pantry.

Everything But the Kitchen Sink Cookie Bars
adapted greatly from

Cookie portion (crust and topping)

1 cup of butter, melted and browned

1 cup of light brown sugar

2 cups all purpose flour

2 cups quick cooking oats

2 eggs
1 teaspoon vanilla

1½ teaspoon baking powder

½ teaspoon baking soda

½ cup mini chocolate chips

3/4 cup M&M minis baking bits

½ cup salted almonds, chopped
1 c pretzels crushed

Chocolate filling

1 cup of milk

1 12 oz. bag chocolate (semi-sweet or dark)

7 oz. sweetened condensed milk(1/2 can)

2 cups mini Reese’s Peanut Butter Cups 

3/4 cup M&M minis baking bits
1 c pretzels, crushed

To make cookie portion

Makes 9×13 pan.  Heat oven to 350 degrees F.

1.      Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and becomes slightly brown and nutty in aroma. Set aside to cool.

2.      Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine. Set aside.

3.      Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs and vanilla and beat until light and fluffy, on medium high.

4.      Turn mixer to low and slow add in flour mixture and mix until combined. Turn mixer off and fold in mini chocolate chips, crushed pretzels, M&M and almonds.

5.      Dough will be slightly wet. Set mixture aside to make filling.

To make chocolate filling

1.      Place milk, chocolate and sweetened condensed milk in a pan over low heat. Gently stir mixture until chocolate is melted. Remove from heat.

To assemble

1.      Place 1/2 of cookie mixture into pan spread cookie mixture flat.

2.      Pour chocolate filling on top of crust and then sprinkle mini Reese’s Peanut Butter Cups, M&M and crushed  pretzels on top.

3.      Crumble remaining cookie mixture over chocolate filling--Beth flattened it between her hands and laid it over the filling.

4.      Bake at 350 degrees for for 25-35 minutes or until golden brown. Remove from oven and let cool before cutting.

Tuesday, October 10, 2017

Butterscotch Crunch Cookies

I was 'reading ' an Amish cookbook the other evening.  I have many recipes marked to try.  This was one of them.  I made half the recipe and got almost 4 dozen crunchy cookies.
Butterscotch Crunch Cookies
Mrs. Henry Yoder from Amish Cookin'

2 c shortening  Beth used 1/2 butter 1/2 crisco
2 c brown sugar
2 c white sugar
2 t vanilla
4 eggs
 3 c flour
2 t salt
2 t baking soda
6 c oatmeal

Mix together shortening , brown sugar and white sugar.  Add vanilla and eggs, one at a time.  Beat well and add flour, salt, soda and oatmeal.  Drop by teaspoons(Beth used cookie scoop) on a cookie sheet.  

Bake at 350 for 12-15 minutes.  

Monday, October 9, 2017

Sourdough Cornbread

I have collected sourdough recipes for years and had recently fed my sourdough.  I made Chili this past weekend and Jenna made this for Don.  Very light and tasty.
Sourdough Cornbread

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 t salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes