Saturday, May 27, 2017

Crock Pot Sausage Egg Casserole

Jenna made this in a 9 x 13 crockpot for quick breakfasts.  Very tasty.

Crock Pot Sausage Egg Casserole

8 eggs
1 lb medium breakfast sausage
8 oz pkg shredded cheddar cheese
salt and pepper to taste

Spray your crock pot with cooking spray.

Brown your sausage in a frying pan on your stove over medium-high heat.  In a bowl, beat your eggs
Add half of your cheese, salt and pepper and mix well.

Pour your egg mixture into your crock pot.  Sprinkle your browned sausage evenly over your egg mixture.  Top with remaining cheese.

Cover and cook on low for 5-6 hours (it is done when the eggs have set up completely)

    Friday, May 26, 2017

    Pb and J Blondie

    I made these for when my sister Jamie was here.  They were good, yet very rich.
    Pb and J Blondie

    Recipe By: Jeff Mauro
    Serving Size: 24
    Yield: 24 blondies

    1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing
    1 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon fine salt
    1 1/2 cups packed light brown sugar
    2 large eggs, beaten
    4 teaspoons vanilla extract
    1 cup peanut butter chips
    3/4 cup crushed roasted peanuts
    1/2 cup raspberry, strawberry or grape preserves Beth used 1 c strawberry

    1. Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.  Beth just sprayed the pan with cooking spray.

    2. Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.

    3. Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!

    Thursday, May 25, 2017

    1-Point Brownie Weight Watchers

    I made these for Jenna to take to her WW meeting.   They were comparing these to "normal" brownies.  The verdit:  the Splenda was too much and left an after taste.  Next time, we will try half sugar/ 1/2 Splenda.  It WILL change the point value.

    1-Point Brownie Weight Watchers

    3/4 cup flour
    1/4 cup plus 2 tablespoons cocoa powder
    1/2 cup sugar
    1/2 cup Splenda
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup unsweetened applesauce
    3 egg whites
    1 teaspoon vanilla

    Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.  Stir in applesauce, egg whites, and vanilla.

    Spray an 8″ square baking pan with cooking spray.

    Spread batter evenly in the pan.

    Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.

      Wednesday, May 24, 2017

      Banana Toffee Cake

      I made this to take to a neighborhood party.  Everyone liked this.

      Banana Toffee Cake
      *Recipe inspired from a recipe in the 2001 Quick Cooking Annual Recipes

      1 pkg. cream cheese (8 oz.)
      1/2 c. butter
      3/4 c. brown sugar
      1/2 c. sugar
      2 eggs
      1 c. mashed bananas (3 medium)
      2 tsp. vanilla
      2 1/4 c. flour
      1 1/2 tsp. baking powder
      1 1/2 tsp. baking soda
      1/2 tsp. salt
      1 c. toffee baking bits Beth used milk chocolate toffee bits
      1/2 c. mini chocolate chips
      2 Tbsp. brown sugar
      2 tsp. cinnamon

      Cream the cream cheese, butter, and sugars until light and fluffy. Add the eggs, banana, and vanilla and cream again. Sift together the salt, flour, baking powder, and baking soda. Slowly add the flour mixture to the creamed mixture.

      In a small bowl combine the toffee bits, chocolate chips, brown sugar, and cinnamon. Stir 1/2 c. of this into the batter. Spread the batter in a greased 9x13 pan. Top with the rest of the topping ingredients. Bake at 350 for 30-35 minutes.

      Tuesday, May 23, 2017

      Creamy White Cheddar Baked Corn

      I knew when I saw this recipe that we would like it. It is now a favorite! We made this for our Mother's Day evening meal and everyone loved it.

      Creamy White Cheddar Baked Corn
      1 bell pepper
      1/4 cup shallot
      2 Tbsp salted butter
      2 Tbsp whole wheat white flour
      2 Tbsp white wine can omit(Beth didn't use)
      1 and 1/2 cups milk
      1/4 tsp kosher salt
      dash adobo seasoning
      4-6 ounces cheddar cheese
      1 and 1/2 tsp pure maple syrup or sweetener of choice
      2-3 ounces fontina cheese for topping Beth used Mozzarella
      5 cups sweet corn I used frozen

      1. Defrost corn (if you do not defrost, the corn will make your sauce watery). Dice pepper and shallot. In a sauté pan over medium heat add butter, pepper, and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a roux, cook for a few seconds, then whisk in white wine.

      2. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time before adding more. If you mixture is slow to thicken crank up the heat a bit! When milk is incorporated add seasonings and cheddar cheese.

      3. Pour sauce over corn in an oven safe baking dish or skillet. Mix well. Bake in a pre-heated 350 degree oven until corn is hot and peppers are tender, about 15-20 minutes. Remove dish from oven, top with fontina cheese, and place dish under broiler until cheese is bubbly and beginning to brown. Be sure to watch your dish carefully as this can happen quickly!

      Monday, May 22, 2017

      Scrumptious Potatoes

      Jenna and I made these on Mother's day for our evening meal. This is another recipe from my cousin's church cookbook in VA. The directions were very vague- so this is how we made them and they turned out great! See our changes in bold.
      Scrumptious Potatoes

      1 lb bacon, cut into small pieces
      1 large onion, thinly sliced
      2 cloves garlic, minced

      Brown bacon: drain on paper towels.  Add onions and garlic and cook until clear. (we did this all in a cast iron dutch oven)

      8 potatoes, scrubbed
      1 12 ox can sierra mist(we used sprite zero)
      1 t salt
      1/2 t pepper

      Slice potatoes thinkly.  Mix in with onions and add bacon in.  Pour in sierra mist.  Sprinkle with salt and pepper.  Cover with lid and steam until potatoes are tender.  We cooked this on medium heat on the cooktop for 20-30 minutes. 

      1/4 c chopped parsley
      1/2 pound cheddar cheese, grated

      Add parsley if desired.  Just before serving, top with cheese. 

      Sunday, May 21, 2017

      Butterscotch Coffee Cake

      I made this for treats last Sunday for church.  Don really liked this and we had the leftovers for our Mother's Day dessert!  My mom took a picture of this recipe while in VA for my aunts memorial service.  It came from my cousin's church cookbook.

      Butterscotch Coffee Cake

      1 white or yellow cake mix
      1 small box butterscotch pudding (instant)
      1 c water
      2 eggs
      1/2 c vegetable oil

      Preheat oven to 350 degrees.  Mix these ingredients and put 1/2 batter into a greased 9 x 13 pan. 

      3/4 c brown sugar
      2 t cinnamon
      3/4 c nuts, chopped

      Mix together and sprinkle half over the cake batter in the pan.

      Spread the rest of the cake batter over the sugar mixture and top with the rest of the sugar/nut mixture. 

      Bake for 45-50 minutes.  Cool and drizzle glaze over top.

      1 c powdered sugar
      1 t corn syrup
      water to thin

      Saturday, May 20, 2017

      Easy Chocolate Chip Caramel Brownies

      I made these for treats for church last Sunday.  They were easy and everyone liked them.  I sent the leftovers to work with Don!

      Easy Chocolate Chip Caramel Brownies

      2 (16 1/2 oz) packages of chocolate chip cookie dough
      3/4 c caramel ice cream topping
      1 box(9x13 size) fudge brownie mix
      1 c chopped toasted pecan's

      Preheat oven to 325.  Spray a 9 x 13 pan with cooking spray.

      Press cookie dough into prepared pan.  Bake for 15 minutes.  Drizzle caramel topping evenly over cookie layer

      Prepare the brownie mix according to package directions.  Stir in pecans.  Spoon brownie mixture evenly over caramel.  Bake for 40 to 45 minutes or until center of brownies is set.  Let cool completely  before cutting.

      Friday, May 19, 2017

      Sriracha Three Cheese Grits

      Kathleen made these last weekend and really enjoyed them.  She likes spicy food!

      Sriracha Three Cheese Grits
      The Sriracha Cookbook

      4 c water
      2 c milk
      1 1/2 c grits We used instant
      6 T butter, melted
      2/3 c parmesan cheese, grated
      1/4 c cheddar cheese, shredded
      1/3 c sriracha
      parsley for garnish, optional

      In a pot over medium heat, combine the water and milk and bring to a boil.  Slowly add in the grits while stirring.  Bring back to a boil, cover and lower the heat.  Simmer, stirring often until the grits are smooth and creamy. 

      Remove from heat, add butter and cheese and sriracha, stirring to combine.  Season with salt and pepper.  Thin if needed with milk.  Spoon into bowls and serve.

      Thursday, May 18, 2017

      Very Low Carb Pancakes

      I wanted breakfast for dinner the other night.  Do NOT mix this up until right as you need it.  The psyllium husks thicken up very fast.  These were good for a low carb alternative to real pancakes.
      Very Low Carb Pancakes

      3 egg whites
      1 egg
      2 T psyllium husks
      dash of cinnamon
      dash of nutmeg
      sweetener of choice

      Mix all ingredients in a blender(Beth used a magic bullet) and drop into a non stick skillet.  Cook until done and top with strawberries or sugar free syrup.

      Wednesday, May 17, 2017

      Low Carb 'Hashbrown Radishes'

      I made scrambled eggs the other day and wanted something like hashbrowns.  They do get tender and are a fair trade if you are doing low carb.

      Low Carb 'Hashbrown Radishes'

      red radishes sliced thin
      chopped onion
      coconut oil

      Heat coconut oil in a skillet.  Add radishes and onions and saute until tender. 

      Tuesday, May 16, 2017

      Spectacular Gluten Free Bread in the Bread Machine

      I made this bread the other day for Kathleen and Jenna.  They really liked it and Kathleen says it is great toasted with honey.
      Spectacular Gluten Free Bread in the Bread Machine

       adapted from

      1 1/4 or 1 1/2 cups warm (110 degree) water or dairy free alternative (I start with 1 cup and add more if needed after 5 minutes of mixing in the bread machine)
      1/4 cup olive oil
      3 eggs beaten (or you can try egg substitute if needed)
      1 Tablespoon apple cider vinegar
      3 1/3 cups of room temp Gluten Free Flour Mix-.
      1 Tablespoon psyllium husk
      1 teaspoon salt
      2/3 cup dry milk powder
      2 Tablespoons sugar 
      1 Tablespoon SAF instant yeast (make sure your yeast is fresh)

      Add all ingredients according to your bread machine.  Set your machine for rapid bake.

      Monday, May 15, 2017

      Crazy Banana Cake with Cream Cheese Icing

      I have had this recipe printed for over a year.  A few weeks ago I spent 3 or 4 hours organizing my printed recipes into categories(yes, I know I have a problem) and decided I needed to make this.  Yes the temperature really is 275 degrees.  Yes, you do immediately put the cake in the freezer after it comes out of the oven.  MAKE this soon.  Don ate two pieces after I made it and took it to work where everyone loved it!

      Crazy Banana Cake with Cream Cheese Icing
      Recipe By: Happy Hooligans via Betsy Burtis TNT Recipes
      Serving Size: 18
      1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
      2 teaspoons lemon juice
      3 cups all-purpose flour
      1.5 teaspoon baking soda
      1/4 teaspoon salt
      3/4 cup soft butter
      2 cups sugar
      3 eggs
      2 teaspoons vanilla
      1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
      1/2 cup softened butter
      8 ounces cream cheese, room temp.
      1 teaspoon vanilla
      3.5 cups powdered sugar(can cut WAY back, like to 1.5 c)

      1. Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan. Mash banana and mix with lemon juice and set aside.

      2. In a med bowl, mix flour, baking soda and salt. Set aside.

      3. If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

      4. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in bananas.

      5. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked. Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

      6. Cream butter and cream cheese. Beat in vanilla and icing sugar on low until combined, then high until smooth. Frost cake and enjoy!

      Sunday, May 14, 2017

      Seasoned Chicken, Potatoes and Green Beans

      I was looking for gluten free recipes since both girls are living that way now.  This fit the bill and everyone raved over it!  See my changes in bold.

      Seasoned Chicken, Potatoes and Green Beans

      1.5- 2lbs Boneless Skinless Chicken Breasts
      ½ lb. fresh green beans, trimmed (about 2.5 cups)Beth used 1 28 oz can
      1.25 lb. diced red potatoes (about 4 cups)Beth used russets
      ⅓ cup FRESH lemon juice
      ¼ cup olive oil
      1 tsp. dried oregano
      1 tsp. salt
      ¼ tsp. pepper
      ¼ tsp. onion powder
      2 garlic cloves, minced

      Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Beth added these for the last 3 hours since I used canned.Then for the potatoes, you will need to mound them high off to the other side.

      In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.

      Pour this mixture evenly over the chicken, green beans and potatoes.

      Cover and cook on HIGH for 4 hours,Beth cooked on low for 8 hours. without opening the lid during the cooking time.
      Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! :)

      Saturday, May 13, 2017

      Brown Butter Butterscotch Oatmeal Cookies

      Jenna told me about this recipe and I am so glad she did!  They are wonderful!

      Brown Butter Butterscotch Oatmeal Cookies

      1 cup unsalted butter
      1 1/2 cups all-purpose flour
      1 teaspoon baking soda
      1 teaspoon salt
      1 teaspoon ground cinnamon
      1 cup brown sugar, packed
      1/2 cup granulated sugar
      2 large eggs
      1 1/2 teaspoons vanilla extract
      3 cups old fashioned rolled oats
      1 3/4 cups butterscotch chips
      Sea salt, for sprinkling on cookies, optional

      1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

      2. Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.

      3. While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.

      4. In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.

      5. Add the eggs and vanilla extract and mix until combined.

      6. Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips.

      7. Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if using. Bake cookies for 8-10 minutes(Beth needed to bake these for 15 minutes to be crunchy) or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

      Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.

      Friday, May 12, 2017

      4 Layer Cookie Bars

       I made this recipe using the sugar cookie dough and then layered with these three.  I started with the one on the right and then the middle and ended up with the butterfinger one.  YUM!  I did have to press the cookies between greased hands to flatten them out.

      4 Layer Cookie Bars

      21 ounce package sugar cookie mix
      17.5 ounce package chocolate chunk cookie mix
      17.5 ounce package chocolate chip cookie mix
      17.5 ounce package peanut butter cookie mix

      1. Preheat oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.

      2. Prepare each cookie dough mix according to package direction in separate bowls. With a cookie scoop, start with the sugar cookie dough as the first layer. Scoop dough into bottom of dish then with greased hands, press down evenly. Scoop chocolate cookie dough over sugar cookie dough, press gently and evenly. Proceed with chocolate chip cookie dough then peanut butter cookie dough pressing gently and evenly. Bake for 60-70 minutes, or until baked through. Remove from oven and let cool completely before cutting into squares.

      3. You many also use your favorite homemade cookie dough for each layer.

      Makes 16 Servings Beth cut these very small since they were dense bars and got 24-36

      Thursday, May 11, 2017

      Mexican Casserole Bake

      I had leftover barbacoa and used that in this recipe that I put together.  YUMMY

      Mexican Casserole Bake

      1 1/2 lbs. lean ground beef or leftover shredded beef or chicken
      14.5 oz. can diced tomatoes with green chilies
      1/2 cup water
      1 cup sour cream
      1 pkg. taco seasoning or Homemade Taco Seasoning
      8-12 oz. pkg. Colby-Monterey Jack cheese shredded
      Corn tortilla chips

      Preheat oven to 350°.

      In a medium skillet over medium heat, brown the ground beef and drain fat( or reheat leftover meat).

      Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix. Let simmer for 5-10 minutes.

      In the bottom of a greased 9x13” baking dish, place a layer of tortilla chips. Cover with a layer of meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.

      Bake for 20 minutes, or until the cheese is bubbly.

      Wednesday, May 10, 2017

      Monster Cookie Bars--No Flour

      These are the perfect bars for anyone gluten free.  They taste great and make a jelly roll pan!

      Monster Cookie Bars-No Flour

      1 cup packed brown sugar
      1 cup granulated sugar
      1/2 cup (1 stick) salted butter, softened
      1 1/2 cups creamy peanut butter
      3 large eggs
      1 tablespoon vanilla extract
      1 1/2 cups quick oats
      3 cups old-fashioned oats
      1 teaspoon baking soda
      1-2 cups mini m and m's (use 1 bag of the baking mini m and m’s)
      1 cup mini chocolate chips

      Heat oven to 350 degrees. Prepare a jellyroll by lining it with parchment paper, silpat liner, or spray with cooking spray.

      In large bowl, or bowl of a stand mixer, combine brown sugar, granulated sugar, peanut butter, and butter. Beat until pale in color and fluffy.

      Add the eggs and vanilla extract. Blend together. Add in the oats and baking soda. With a rubber spatula or wooden spoon, mix by hand until combine
      Add in the m&m's and chocolate chips (reserve some for top of bars if wanted). Stir together well until combined.

      Dump onto your parchment lined cookie sheet and spread out. This will take several minutes, but it can be done. Sprinkle the reserved m&m's and chocolate chips on top (if wanted). Press down slightly into dough.

      Bake for 17-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools. Let cool for at least an hour so the bars can firm up and come together. You do not want to over-bake these!

        Tuesday, May 9, 2017

        Zesty Toasted Pumpkin Seeds

        I saw this on the Chew last week and had all the ingredients to give it a try.  Next time I will leave out the sugar and add a bit more cayenne.

        Zesty Toasted Pumpkin Seeds
        The Chew-- Beth Behrs

        1 cup raw unsalted pumpkin seeds
        1 tablespoon canola oil
        1 teaspoon sugar
        1/2 teaspoon ground cumin
        1/2 teaspoon chipotle powder
        1/4 teaspoon kosher salt
        1/4 teaspoon ground cinnamon
        pinch of cayenne pepper

        Place the pumpkin seeds in a large skillet over medium heat. Cook for 4 minutes, or until toasted, stirring constantly (the seeds will pop slightly as they toast).

        Combine the canola oil, sugar, cumin, chipotle powder, salt, cinnamon and cayenne in a large bowl. Add the seeds, tossing to coat. Arrange the seeds in a single layer on a paper towel-lined baking sheet and let them cool for 10 minutes.

        Tip: Store the seeds in an airtight container for up to 2 months. Perfect to top salads or put in trail mix!

        Monday, May 8, 2017

        Treasure Cookies

        I THOUGHT I had all the ingredients on hand when I started this recipe.  I ALWAYS have sweetened condensed milk in my pantry.  WRONG!  Luckily I had 2 cans of Chocolate Eagle brand and used one of those.  Everyone liked these.  I made an impromptu stop at the school I used to teach at and they all liked these, too.

        Treasure Cookies
        adapted from
        makes about 30 cookies

        ½ cup butter, melted and browned
        1½ cups graham cracker crumbs
        ½ cup flour
        1 tsp baking powder
        ½ tsp salt
        1 (14 oz) can sweetened condensed milk**Beth used Chocolate Eagle Brand
        1¼ cup sweetened flaked coconut
        2 cups chocolate chips

        Preheat oven to 375°

        Line a baking sheet with parchment paper, set aside.

        In a small saucepan melt ½ cup butter oven medium-low heat. Continue cooking once melted until butter begins to brown, swirling the pan constantly so butter doesn't burn. Once butter becomes golden brown remove from heat and allow to cool slightly (about 10 or so minutes)

        In a medium bowl whisk graham cracker crumbs, flour, baking powder, and salt together. Set aside.
        In bowl of stand mixer beat together sweetened condensed milk and slightly cooled browned butter until combined. Add in graham cracker mixture until combined.

        Add in coconut and mix until combined. Finally stir in chocolate chips.

        Using a 2 Tbsp sized cookie scoop, scoop dough onto prepared sheet 2 inches apart and bake for 9-10 minutes until edges are slightly golden.

        Remove from oven and allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

          Sunday, May 7, 2017

          The Best Chewy Gluten-free Chocolate Chip Cookies

          I found this recipe and after reading the reviews knew it would be great. It WAS. Don ate two right off the bat! I used Bob's Mill 1 to 1 Gluten free flour. I did NOT use the xanthan gum. 

          The Best Chewy Gluten-free Chocolate Chip Cookies

          2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
          1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)Beth omitted
          1 tsp. baking soda
          1 tsp. salt
          2 ounces cream cheese, room temp
          3/4 cups unsalted butter, melted
          1 cup packed brown sugar

          1/2 cup sugar
          1 1/2 tsp. vanilla extract
          2 egg yolks (room temp)
          2 cups semi-sweet chocolate chips

          1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.

          2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)

          3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.

          4. Add the flour mixture that you set aside earlier, beating on low until just combined.

          5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.

          6. Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.

          7. When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.

          8. Preheat oven to 375°.

          9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!

          10. Use a#20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.

          11. Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. To ensure you don't overbake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.

          12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

          Saturday, May 6, 2017

          Mini Bagels--Gluten and Grain Free

          I made these after spending almost 4 hours organizing my printed recipes(to try) into categories and getting them in to folders.  Jenna REALLY liked these.  I will check them at 15 minutes next time.
          Mini Bagels – Gluten and Grain Free

          Friday, May 5, 2017

          Honey Brie Spread

          My mom wanted to try this recipe while they were here.  We bought an 8 oz. round of Brie so halved the recipe and used 7 of the 8 crescents from the can.  This was very good.  We served it with crackers.

          Honey Brie Spread

          1 (14 ounce) round Brie cheese
          1 (10 ounce) can refrigerated crescent roll dough
          1 1/2 cups honey
          1 1/2 cups pecan halves
          1. Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
          2. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
          3. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.

          Thursday, May 4, 2017

          Banana Caramel Coffee Cake

          I can't even begin to tell you how delicious this was.  I made this for breakfast one more while my parents and sister were here, but we ate on it all day long!  Try it SOON!
          Banana Caramel Coffee Cake

          For the Cake

          1/2 cup butter, softened

          8 ounces cream cheese, softened

          3/4 cup brown sugar

          1/2 cup sugar

          2 eggs

          1 cup mashed ripe banana

          2 teaspoons vanilla

          2 1/4 cups flour

          1 1/2 teaspoons baking powder

          1 teaspoon baking soda

          1/2 teaspoon salt

          1 teaspoon cinnamon

          For the Caramel Cheesecake

          1 (14 oz.) can dulce de leche found near the sweetened condensed milk

          4 ounces cream cheese, softened

          For the Crumb Topping

          1 cup flour

          1/2 cup brown sugar

          2 teaspoons cinnamon

          6 Tablespoons butter, softened

          For the Glaze

          1 cup powdered sugar

          5 teaspoons milk

          1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
          2. Beat the butter, cream cheese, and sugars until creamy. Add the egg, banana, and vanilla and beat again.
          3. Slowly mix in the flour, baking powder, baking soda, salt, and cinnamon until it is all mixed in. Spread in the prepared pan. Set aside.
          4. Spoon the dulce de leche into a microwave safe bowl. Heat for 15-20 seconds or until slightly warmed. Mix the cream cheese in until it is creamy.
          5. Place big spoonfuls of the caramel mixture on top of the batter. Use a knife to cut the caramel into the batter evenly.
          6. Mix together the crumb ingredients until big crumbs form. Use your hands to clump the mixture together. Sprinkle on top of the cake. Bake for 55 minutes. Remove and let cool.
          7. Whisk together the powdered sugar and milk. Drizzle over the top of the cake. Cut into 24 squares. Serve slightly warm. Refrigerate leftovers. Reheat cold squares in the microwave for 10-15 seconds before serving again.


          Wednesday, May 3, 2017

          Cake Mix Butterfinger Pound Cake with Chocolate Ganache

          I made this while my parents were here Easter week.  It was very easy to put together and tasted great.  Leftovers went with Jenna to work and they enjoyed it, too!

          Cake Mix Butterfinger Pound Cake with Chocolate Ganache

          1 box yellow cake mix
          ¾ ounce package vanilla instant pudding
          3 eggs
          1 cup milk
          ⅓ cup vegetable oil
          1 tablespoon vanilla extract
          1 and ½ cups crushed Butterfingers candy bars, about 4 regular size bars or 1- 11.5-ounce bag
          1. Spray 10-inch bundt pan with non-stick spray.
          2. Preheat oven to 350 degrees F.
          3. Combine cake mix, pudding mix, eggs, milk, oil, and vanilla in the bowl of an electric mixer.
          4. Beat at medium speed 2 minutes.
          5. Fold in crushed Butterfinger candy bars. (Don't forget to reserve some for the top of the cake.)
          6. Pour batter into the prepared pan.
          7. Bake for 50 to 55 minutes at 350 degrees F or until a wooden pick inserted in center comes out clean or with dry crumbs.
          8. Cool on a wire rack for 10 minutes. Invert onto a serving platter to cool completely.
          9. Drizzle chocolate frosting over the top. I used this recipe

          Tuesday, May 2, 2017

            Crack Tatoes

          I made these to go with our smoked ribs.  They were quite tasty.  I cooked the bacon in the oven, on foil, removed the bacon and foil and left the bacon grease in the pan.  I then added the potatoes to the pan.  It made for easy clean up!

          Crack Tatoes

          ½ pound bacon
          6 medium white potatoes
          kosher salt, to taste
          fresh cracked pepper, to taste
          1½ cups shredded cheddar cheese (mozzarella, or a mix of the two, works well too)

          Preheat your oven to 425ºF with a rack in the middle position.

          Cut the bacon into half inch pieces and fry until crisp. Set the pieces aside on paper towels to drain, do not discard the fat.

          Pour 1 to 2 tablespoons of the bacon fat onto a rimmed baking sheet. You want enough to coat the bottom of the sheet, but not so much that it pools.

          Cut the potatoes up into roughly ½" cubes. Put on the baking sheet and toss with a spatula to coat with the bacon fat.

          Roast the potatoes for 20 minutes, then toss with a spatula, roast for an additional 20 minutes. At this point check them. I usually toss them one more time, then let them go for another 15 minutes, but it all depends on how big the pieces are. They are done when all the sides are browned and crisp looking, but none should look burnt.

          Remove the pan from the oven, season with salt and pepper, and top with your shredded cheese and bacon. Set the oven to broil, and place the pan back in just long enough for the cheese to melt and bubble.

          Monday, May 1, 2017

          Smoked Pork Ribs

          I made these in my smoker and they turned out very tender. I think we preferred the ribs that we didn't put in foil at the 3 hour mark. They had more of a 'bark' on them.
          Smoked Pork Ribs

          Baby back ribs
          your favorite dry rub
          BBQ sauce, opt

          Prepare the ribs with the dry rub anywhere from 2-24 hours before smoking.

          Heat the smoker to 225 degrees.

          Add ribs and cook for 3 hours.  At this point, you can wrap the ribs in foil and cook for 1.5 to 2 hours longer.    You can add sauce during the last half hour of smoking.Beth did half the ribs in foil at this point and left the others to continue smoking without the foil.

          Sunday, April 30, 2017

          Chocolate Frosting with Cocoa Powder and Powdered Sugar

          I made this to go over a butterfinger pound cake I made.  It is delicious.

          Chocolate Frosting with Cocoa Powder and Powdered Sugar
          ¼ cup butter
          ⅓ cup unsweetened cocoa powder
          ⅓ cup milk
          1 teaspoon vanilla extract
          3 and ½ cup confectioners sugar, sifted

          1. Sift sugar.
          2. Heat butter in a small pan on medium heat, do not let butter get brown.
          3. When butter is melted, whisk in cocoa, milk, and vanilla. Add sugar ½ cup at a time, whisking after each addition.
          4. Remove from heat, after all the sugar has been added.
          5. Whisk until smooth.
          6. Immediately pour over cake.
          7. If icing is too thin, add additional sifted sugar ¼ cup at a time until desired thickness or sit it in the refrigerator a few minutes. Take it out and whisk it until creamy again.
          8. Frosting will thicken as it cools, but it'll be harder to spread.

          Saturday, April 29, 2017

          Roasted Parmesan Creamed Onions

          I made these to go with BBQ ribs. We really liked these.

          Roasted Parmesan Creamed Onions

          4 medium to large sweet onions, peeled, sliced 1/4-inch thick
          3 tablespoons olive oil
          Salt and pepper
          1 cup heavy cream
          1/4 cup of white wine Beth used chicken broth
          1/4 cup grated Parmesan cheese

          1. Preheat oven to 375.

          2. Carefully place onions onto parchment lined baking sheets, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.

          3. While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

          4. Once onions are removed from oven, raise the temperature to 450.

          5. Carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. Sprinkle each onion with the Parmesan cheese.

          6. Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and cook for another 5 minutes, letting the onions get brown and caramelized.

          Friday, April 28, 2017

          Southwest Egg Bake

          I made this when my folks were here.  This was very good.

          Southwest Egg Bake

          24 oz sausage, crumbled
          8 slices
          15 eggs
          ¾ cup milk
          1 cup sour cream
          2 cup cheddar cheese, shredded
          ½ cup diced green chilies
          ¼ cup green onions, sliced
          1 tsp garlic powder
          1 tsp salt
          1 tsp pepper

          1. Preheat oven to 325°F.
          2. In a large skillet, crumble sausage and cook until done. Drain grease and set aside.
          3. In another skillet, cook bacon until crispy, place on paper towel, pat off excess grease. Crumble after bacon has cooled.
          4. In a large mixing bowl, add eggs, milk, sour cream and seasonings. Whisk until well blended.
          5. Add cheddar cheese, diced green chilies, green onions until well combined.
          6. Add sausage and bacon to egg mixture.Beth  put this down in the 9 x13 pan and then poured the egg mixture overtop.
          7. Pour into a greased 9 X 13 baking dish.
          8. Bake uncovered for approximately 55-60 minutes, or until eggs are done.
          9. Serve with hash browns, or country style potatoes.

          Thursday, April 27, 2017

          Pork Tenderloin in a Smoker

          This was quite tasty and easy to make.

          Pork Tenderloin in a Smoker

          1 or more pork tenderloin
          3 tbsp rub of choice per pork tenderloin
          1/4 cup BBQ sauce per pork tenderloin Beth did not use

          1. Start smoker, using wood of choice (I usually use hickory or maple) setting the temperature of the smoker for 225F.
          2. Trim pork tenderloin of any fat or silver skin.
          3. Generously rub the spice mix all over the meat.
          4. Place meat in the smoker and smoke till the internal temperature is 145F, about 2 1/2 to 3 hours.
          5. Brush the meat with BBQ sauce when there is about 30 minutes left to go in the smoker.

          Wednesday, April 26, 2017

          Homemade Crescent Rolls

          I made this but cut the recipe in half.  I made 12 rolls, but think I could have easily gotten 18 from the half batch.  These are LARGE rolls.   They tasted great.
          Homemade Crescent Rolls

          3 tsp. yeast
          2 cups of warm water
          1/2 cup butter, softened
          2/3 cup nonfat dry milk powder
          1/2 cup of sugar
          1/2 cup mashed potato flakes
          2 eggs
          1 1/2 tsp salt
          6-6 1/2 cups of flour

          In large bowl, dissolve yeast in warm water. Add the butter, dry milk powder, sugar, potato flakes, eggs, salt, and some flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

          Turn onto a heavily floured surface; knead 8-10 times. Roll into two 12in. circles and cut each circle into 12 wedges. Roll up wedges, starting at widest end first, to form a crescent shape.

          Let rise in a warm place for 1 hour or until doubled. Bake @ 350 degrees for 15-17 minutes or until golden brown.

          Tuesday, April 25, 2017

          Green Beans with Sweet Mustard Sauce

          These were good. They are a bit tart, so adjust the sugar to your liking.
          Green Beans with Sweet Mustard Sauce
          Gustavus Inn, Gustavus, Alaska from The American Country Inn and Bed and Breakfast Cookbook

          2 T prepared mustard
          2 T sugar
          1/4 c butter
          1/2 t salt
          3 T cider Vinegar
          2 T lemon juice
          2 1 pound cans green beans, drained

          Combine all ingredients in a pan and heat well until warmed.

          Monday, April 24, 2017

          Ranch Cauliflower Bites

          I was a bit worried about getting these out of the muffin tins.  Some came out nice, others, not so nice.  While this tasted good, I would make it in a 2 qt baking dish next time.

          Ranch Cauliflower Bites

          1 head of cauliflower
          2 large eggs 
          1 packet ranch seasoning mix
          1 1/4 shredded sharp cheddar cheese, divided into 1 c and 1/4 c
          6 strips bacon, cooked and crumbled
          1 tsp. chives, plus more for topping

          1. Preheat oven to 375 degrees F.

          2. Pulse cauliflower in a food processor until it forms large crumbs.

          3. Place cauliflower in paper towels or cheesecloth and wring out any excess water. Pour cauliflower crumbles into a large bowl.

          4. Add eggs, 1 c cheese, ranch seasoning, about 3/4s of the bacon, and chives.

          5. Spritz a muffin tin with cooking spray, then fill each one about 2/3s full. Top with a sprinkle of cheese and crumbled bacon. Bake for about 20-22 minutes, or until lightly golden. Garnish with additional chives before serving.

          Sunday, April 23, 2017

          Smoked Pork Chops

          I made these for my folks and Don's mom.  The girls don't care for pork chops and were still at the beach.  They turned out great----even if I forgot to ad woodchips to the smoker!

          Smoked Pork Chops

          Package of Pork Chops
          All Purpose Rub
          Dark Brown Sugar Beth did not do this since I had brown sugar in my rub
          Pork Brine or Italian Dressing

          Use a Pork Brine, or some cheap Italian Dressing. Let the chops marinate for at least 30 minutes, or several hours.

          Remove from Brine/Marinade and place on a tray. Pat dry
          Dust both sides with All Purpose Rub. Sprinkle a bit of dark brown sugar on the exposed side for sugary glaze if you like.

          Set up your grill for indirect cooking and throw on some fruit wood. Beth used an electric smoker at 225 for 2. 5 hours.

          Place the pork chops far away from the heat. You'll want to smoke these at 225-250 for 1.5 - 2 hours.  Add woodchips to the smoker, if using. 

          If you want to achieve a good smoke ring, make sure smoke is billowing the entire time.

          You'll need to add coals after probably an hour or so to keep your temp above 225.

          When they are somewhat firm (internal temp of at least 160), they are done. Your pork chops should NOT be hard. I stop smoking them a little early and sear them above direct heat for a couple minutes. Seals the juices and I like grill marks.

          Saturday, April 22, 2017

          Lemon Meringue Bars

          My parents came for Easter and my dad loves anything lemon.  These were AWESOME!  We took them to the beach(4 hour drive) and they transported well!

          Lemon Meringue Bars

          2 cups all-purpose flour
          1/2 cup sugar
          1 tbsp lemon zest
          3/4 cup butter, chilled and cut into chunks

          1 1/2 cups sugar
          1/3 cup fresh lemon juice
          1/4 cup all-purpose flour
          1/4 tsp salt
          4 large eggs
          1 tbsp lemon zest
          1/2 tsp baking powder

          4 large egg whites
          1/2 cup sugar
          pinch salt

          Preheat oven to 350F.
          To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch baking dish and spread evenly. Press down to create a firm, even layer.
          Bake for 20 minutes or until edges are lightly browned.

          While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth (can also be done in a food processor). When crust is done, pour filling into hot pan and return to oven.
          Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

          While filling is baking and getting close to finished, prepare the meringue. Beat egg whites to soft peaks in a large, clean mixing bowl, adding the sugar and salt in gradually while beating, beginning when the egg whites are foamy. Spread evenly onto hot, cooked filling and return pan to oven. Bake for 8-10 minutes, until lightly browned at the peaks.

          Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.

          Makes 24 bars.

          Friday, April 21, 2017

          Milky Way Brownies

          I made these to have while my parents and sister were here at Easter.  We tasted them before they came......YUMMY!

          Milky Way Brownies

          Brownie layer adapted from Hershey's

          ½ teaspoon baking powder
          ½ teaspoon salt
          2 eggs
          ½ cup cream
          1 cup flour Beth used gluten free flour
          ⅔ cup cocoa, sifted
          1 cup (2 sticks) butter, melted
          2 cups sugar Beth used splenda
          2 teaspoons vanilla

          Chocolate Fluff Layer

          2 cups (12 ounces) semisweet chocolate chips
          2 cups Marshmallow Creme (I used a 7 ounce jar)
          3 tablespoons cream

          Caramel Layer

          1 pound caramels, unwrapped I used a 13 oz bag
          3 tablespoons cream

          Chocolate Topping

          2 cups (12 ounces) semisweet chocolate chips
          2 teaspoons vegetable oil

          Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.

          Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and vanilla in large bowl; beat till all combined. Spread batter in prepared pan.

          Bake 40 minutes or until brownies begin to pull away from sides of pan. Cool completely.

          Make fluff layer by melting chocolate chips in microwave with cream. Zap for about a minute, stir, then continue microwaving and stirring at 15-30 second increments till chips are melted and mixture is smooth. Stir in marshmallow creme till well combined. Spread over cooled brownies.

          Make caramel layer by melting caramels with cream in the same manner as for chocolate chips. It will take a little longer to melt the caramels. Drizzle over fluff layer, then spread into an even layer.

          Make chocolate topping by melting chocolate chips with oil in microwave till smooth. Pour over caramel and spread with an offset spatula. Chill at least 2 hours before cutting (use a knife dipped in very hot water, then dried to cut). Chill until ready to serve.

          Yield: approximately 60 depending on size

          Total time: 4 hours

          Thursday, April 20, 2017

          Rosemary Chicken, Bacon and Avocado Salad

          I needed a quick salad for dinner just before Easter.  I had all the ingredients.  This was simple, yet tasted great!
          Rosemary Chicken, Bacon and Avocado Salad

          Yield: serves 2

          4 slices thick-cut bacon
          1/2 pound boneless, skinless chicken breasts
          salt and pepper
          1 tablespoon olive oil
          2 tablespoons minced fresh rosemary
          6 cups spring greens and/or butter lettuce
          1 bunch watercress Beth didn't use
          1 cup cherry tomatoes, halved
          1 large avocado, thinly sliced

          Rosemary Vinaigrette 

          2 teaspoons dijon mustard
          1/4 cup olive oil
          1/4 cup red wine vinegar
          1 teaspoon minced fresh rosemary
          salt and pepper

          Heat a large skillet over medium-low heat and add the bacon. Cook until it's crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

          Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

          Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

          rosemary vinaigrette

          Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

          Wednesday, April 19, 2017

          Cheesy Snack Mix

          Ii had made a sweet mix for the beach trip, so wanted a savory mix.  This fit the bill.  I adapted the recipe to what I had on hand.  It is very good.

          Cheesy Snack Mix
          adapted greatly from

          11 c Chex cereal
          2 c peanuts
          2 c pretzels
          12 oz box cheezits
          1 c butter, melted
          1 packet dry ranch dressing mix
          2/3 c parmesan cheese
          2 T Worcestershire sauce

          Preheat oven to 300 degrees. 

          Mix Chex, peanuts, pretzels and cheezits in a roaster.

          Mix melted butter, ranch, parmesan cheese and worchestershire together.  Pour over the cereal mixture. 

          Bake for 45 minute, stirring every 15 minutes.  Cool on  wax paper.

          Tuesday, April 18, 2017

          Homemade Beef Jerky

          Don loves beef jerky.  I made this for the week after Easter when he would be off work.  We all liked it.

          Homemade Beef Jerky
          adapted from

          2 pounds lean ground sirloin
          1/4 cup soy sauce
          1 teaspoon liquid smoke
          1/2 teaspoon onion powder
          1/2 teaspoon garlic powder
          1 tablespoon brown sugar, packed firm
          1/4 teaspoon ground black pepper
          1/4 teaspoon rubbed sage
          1/4 teaspoon dried thyme
          1 teaspoon smoked paprika

          garlic salt to sprinkle before drying

          Mix all the seasonings together and pour over the beef.  Mix well and put on trays. Sprinkle with garlic salt.

           I have a jerky gun and it goes together quickly. 

          Set your dehydrator for the meat setting and the meat should be dry in 4-5 hours.  Yum!

          Monday, April 17, 2017

          Easter Bunny Tail Chex

          I made this to take to the beach for our Easter trip.  Very good!

          Easter Bunny Tail Chex Mix

          7 cups Rice Chex
          1 cup Cheerios
          1 cup crushed pretzels
          1 12-ounce bag Reese's Pieces Peanut Butter Pastel Eggs Candy OR pastel peanut M&M's Beth used Cadbury malted eggs
          1 12-ounce bag vanilla flavored candy melts/wafers, pink preferred
          1 cup mini marshmallows
          Spring-colored sprinkles

          In a large bowl combine Rice Chex, Cheerios, crushed pretzels, marshmallows and candy.

          In a heat-safe bowl, melt the chocolate chips in the microwave for 30 seconds on 50% power according to directions on package. Stir and repeat until the chips are completely melted.
          Pour the melted white chocolate over the cereal mixture.

          Stir carefully to combine, as to not crush the Rice Chex.  Stir until the mixture is completely coated with the white chocolate.

          Pour mixture onto wax paper or parchment paper to dry and spread it out.

          Allow to set/cool until white chocolate has hardened (about 30 minutes) and then break up into pieces.

          Store in an air-tight container or devour right away

          Sunday, April 16, 2017

          Paleo Dipping Chips

          I wanted a low carb chip for guacamole.  These were easy to make and remind me of wheat things.  I really liked them.  Next time I will double the recipe.
          Paleo Dipping Chips

          Dipping Chips:

          3/4 Cup Almond flour
          2 tbsp Flax Meal * can omit if needed
          1 Egg white
          1 Tsp Lime Juice
          1/2 Tsp Chili Powder
          1/2 Tsp Cumin
          1/4 Tsp Sea Salt
          2 Tsp to 3 Olive Oil for baking


          1/4 Tsp Chili Powder
          1/4 Tsp Cumin
          1/4 Tsp Salt

          Preheat oven to 350 F.

          Add : Almond Flour, Flax Meal, Egg White, 1/4 tsp salt, 1/2 Tsp Chili powder, 1/2 tsp Cumin, and Lime Juice to a large Mixing bowl.

          Mix until sticky dough forms.

          Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.

          Use a rolling pin to spread dough out very thin, then peel off top paper.

          Use a knife or pizza cutter to score dough on paper into triangle or square shapes.

          Mix all the seasoning toppings in a small bowl.

          Place parchment paper, with dough on it, on a baking sheet.

          Use a mister to spritz Olive Oil over tops of chips, or can brush oil over chips with a brush (a pastry brush would work).

          Take seasoning mixture and sprinkle over chips.

          Put in oven and bake for 10 minutes, then check to see if edges of chips are slightly browned.

          If not slightly browned, continue to bake and watch.

          May take a few more minutes, but watch carefully, they burn fast.

          Remove from oven, cool & serve.

          Saturday, April 15, 2017

          Brownie Cookies

          Kathleen made these quick the other night.  They were a very tasty soft cookie.

          Brownie Cookies

          PRIN8 oz dark chocolate, chopped*
          3 Tbsp unsalted butter
          1/4 cup all-purpose flour We used gluten free flour
          1/4 tsp baking powder
          2 large eggs
          1/2 cup light brown sugar lightly packed

          Melt chocolate and butter in a bowl over a pot with simmering water or in the microwave. Cool to room temperature (approx 15 mins).

          In a small bowl, whisk together sugar and eggs. Add to chocolate and mix until well combined. Add flour and baking powder and mix until combined.

          Chill in the fridge for approx. 20-30mins, until batter is slightly thickened.

          Preheat oven to 350F and line 2 baking sheets with parchment or silicone mats.

          Using a medium cookie scoop (1 1/2 Tbsp), scoop batter onto cookie sheet and place 6 to a sheet. Batter will be fairly thin.

          Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets.


          * Any good quality dark chocolate will do. Do NOT use Baker's Chocolate.

          Friday, April 14, 2017

          Chicken Pesto Pizza

          We had a bunch of fresh basil in the garden so Kathleen made this pesto.  We made this regular pizza crust and also this almond crust.
          Chicken Pesto Pizza

          cooked chicken
          mozzarella cheese
          asiago cheese
          sundried tomatoes
          Pizza crust

          Cook or grill chicken.  Dice.  Prepare a pizza crust and spread with pesto.  Add mozzarella cheese and then chicken.  Top with sun dried tomatoes.  Sprinkle with asiago cheese.

          Bake at 425 for 10-15 minutes.