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

http://bellyfull.net


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

https://www.theblackpeppercorn.com
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

https://www.favfamilyrecipes.com/homem


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
http://www.delish.com

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

http://www.extraordinarybbq.com


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

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

Filling:
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

Meringue:
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
http://www.howsweeteats.com


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 http://www.thecreativebite.com

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 http://www.joyelick.com


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
http://wishesndishes.com

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
http://beautyandthefoodie.com

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

SEASONING FOR TOPPING:

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.


NOTES

* 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
pesto
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.

Thursday, April 13, 2017

Sweet BBQ Chicken Kabobs

We made these last week again.  I first made these years ago when Kraft first came out with their Food and Family magazine--and it was free.  I think it was in their first issue, in fact.  See our changes in bold.  We LOVE these.

Sweet BBQ Chicken Kabobs
http://www.kraftrecipes.com

1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)    Beth used canned                                                                                  
1 each red and green pepper, cut into 1-1/2-inch pieces
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed Beth used fresh squeezed
onion pieces

Heat grill to medium-high heat.

Thread chicken alternately with pineapple, onions and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
                
Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
                
Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

Wednesday, April 12, 2017

Spinach and Artichoke Chicken Casserole

This was quick and easy to make and tasted great.


Spinach and Artichoke Chicken Casserole


4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayo
2 tbsp dried minced onion
1 tbsp garlic powder
1 tsp thyme
1 tsp salt
2 pound cooked chicken breast, cubed
1 cup chopped marinated artichokes, drained
4 oz fresh spinach (2 big handfuls)
10 slices provolone cheese, divided (about 7.5 oz) (or use shredded)


1. Preheat the oven to 400.

2. In a large mixing bowl stir together the cream cheese, sour cream, mayo, and seasonings until smooth. Mix in the chicken, artichokes, and spinach. Cut 4 of the slices of provolone into pieces and stir those in. Spread in the bottom of a large 10 x 13 inch casserole dish. Top with the additional 6 slices of cheese.

3. Bake for 25 - 35 minutes until golden, hot, and bubbly. Serve with green veggies or a salad.

Tuesday, April 11, 2017

Almond Cream Cheese Pancakes

These are delicious pancakes for a low carb breakfast!

Almond Cream Cheese Pancakes

Yields: 8 waffles - 4 portions

1/2 cup plus 1 tbsp. almond flour
1/2 cup full fat cream cheese
4 eggs
½ tsp cinnamon
1 tsp erythritol (optional) Beth used Splenda
butter, for frying

Mix all ingredients in a blender.

Fry pancakes in melted butter in a non-stick pan. Turn over once the center begins to bubble. The pancakes should be smallish,  10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.

Monday, April 10, 2017

Brownie Marshmallow Crunch Bars

I made these for some friends and took most of them to school for the teachers. They are very good. See my notes in bold---I used what I had in my pantry.


Brownie Marshmallow Crunch Bars
http://www.fromvalerieskitchen.com


1 (18.4 ounce) package Brownie Mix
ingredients to make brownies
1/4 cup water
2 eggs
1 (12 ounce) container Pillsbury™ Vanilla Marshmallow Fluffy Frost™Beth used vanilla frosting and blended it with 7 0z marshmallow fluff
2 cups (12 ounces) semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal

1. Follow package directions and combine brownie mix with oil, water, and eggs. Bake in a 13" x 9" pan, as directed. Remove from oven and allow to cool for about an hour.

2. Top brownie layer with the frosting, smoothing out evenly.

3. For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until chocolate chips have completely melted and mixture is well combined. Remove from the heat and quickly stir in crisp rice cereal. Immediately spoon the mixture over the top of the frosting layer and gently spread out evenly. Chill until set.

4. Allow to sit out for 10 minutes before slicing and serving. Bars are delicious served cold or at room temperature.


Sunday, April 9, 2017

Baked Enchilada Chicken

This was a quick and easy recipe to make. I really liked it! Serve it with a salad.

Baked Enchilada Chicken
http://www.eatingonadime.com


2-3 pounds boneless skinless chicken breasts
1 can of green chili enchilada sauce
1/2 teaspoon of chili powder
1/2 teaspoon of garlic salt
1/2 – 1 cup of shredded Monterrey Jack Cheese


1. Spray a 9×13 Pan with non stick spray.

2. Place chicken in the bottom.

3. Season with garlic salt and chili powder.

4. Pour the can of Green chili enchilada sauce over the chicken.

5. Baked at 375 degrees for 25-30 minutes until chicken is cooked through.

6. Top with the shredded cheese and broil for a minute until cheese is melted.

Saturday, April 8, 2017

Orange Cookies

My friend Jayne sent me this recipe last week.  I made them---some with a small cookie scoop and some dropped from a teaspoon.  I took these to the school I used to teach at and they were quite the hit with students and teachers!

Orange Cookies
Jayne Lancour

1-1/2 cups sugar
1 cup shortening
3 eggs
1 cup sour milk (I used 1 tablespoon lemon juice and the rest of the cup was milk)
1 teaspoon baking soda in milk
1 teaspoon baking powder
3-1/2 cups flour
1 orange and rind

Frosting
Powdered sugar
1 orange and rind


Mix sugar and shortening.  Add eggs and milk/baking soda mixture and mix.  Add flour and baking powder.  Grate rind of orange and squeeze juice out of orange and add to mixture.  Bake at 350 degrees for 10 minutes.  

Frost with frosting and again grate the rind of the orange and squeeze the orange for juice--the amount of powdered sugar depends on how bid and juicy your orange is

Friday, April 7, 2017

ARE YOU KIDDING CAKE

I had pinned this recipe and then my mom said she made it and served it with cool whip.  She said whipped cream would be better.  I made it and really liked it.  The possibilities are endless! 

ARE YOU KIDDING CAKE
3 large eggs
1 box cake mix (any flavor) Beth used Butter Pecan
1 can pie filling (any flavor)Beth used Apple


Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees.

Serve with sweetened whipped cream.

Thursday, April 6, 2017

Magic Turtle Bars

If you love turtles, you will LOVE these!  I made them for a small get together and took the extras to a Ladies Bible study.
Magic Turtle Bars
http://chocolatechocolateandmore.com


2 cups crushed vanilla cookies Beth used I whole box, and crushed with food processor
1/2 cup butter melted (1 stick)
2 11 oz bags semi sweet chocolate chips
1 bag Kraft Caramel Bits
2 cups coarsely chopped pecans
1 cans sweetened condensed milk


Preheat oven to 350 degrees.

Lightly spray or grease a 9 x 13 pan.

Combine crushed cookies and butter till combined and cookie crumbs are moist. Spread evenly in bottom of pan, pressing down to form a crust.

Now start layering the rest of the ingredients. 1 bag chocolate chips, caramel bits, pecans (save out about 1/4 cup for the top), second bag of chocolate chips, remaining pecans.

Drizzle sweetened condensed milk over the entire pan, make sure to cover all the nooks and crannies.

Bake for 25-30 minutes, just until milk begins to turn golden. Let cool completely before cutting.

Store in airtight container. If you choose to refrigerate these bars, bring them back to room temperature before eating.


    Wednesday, April 5, 2017

    Sugar Free Barbecue Sauce Recipe

    I made this BBQ sauce and then put it over chicken and pork chops and baked them at 400 degrees for 1 hour.  YUM!  If you are afraid of the tabasco, just add to taste.

    Sugar Free Barbecue Sauce Recipe
    http://www.ladybehindthecurtain.com

    1 tablespoon oil
    1 cup onion, chopped
    2 garlic cloves, minced
    1/2 cup beef broth
    18 ounces tomato paste
    1 cup Splenda
    3/4 cup Worcestershire Sauce
    3/4 cup Dijon mustard
    3 Tablespoons liquid smoke
    1 teaspoon salt
    1/2 cup Cider Vinegar
    1 Tablespoon Tabasco

    Saute onion and garlic in oil.  Add remaining ingredients and simmer 25 to 30 minutes.

    TIP:  I always make 3 time this recipe so I can have 2 recipes in the freezer



    Tuesday, April 4, 2017

    Mini Quinoa Pizza Bites

    Kathleen made these for quick lunches.  They were very good.

    Mini Quinoa Pizza Bites
    http://www.momables.com/


    Cooking spray
    1 cup cooked quinoa
    1 cup shredded mozzarella cheese
    1 cup of your favorite pizza toppings, chopped (pepperoni, olives, peppers, onions, spinach, ham, etc.)
    ¼ cup tomatoes, chopped
    1 egg
    1 teaspoon Italian seasoning
    ½ teaspoon garlic, minced
    ½ teaspoon salt
    ¼ teaspoon black pepper
    Pizza sauce, for dipping


    Preheat oven to 350F. Lightly grease a 24-count mini muffin pan with cooking spray (or make 2 batches in a 12-count pan).

    In a large bowl, add all ingredients except pizza sauce. Stir until all ingredients are mixed well.
    Scoop mixture into each mini muffin cup; fill to the top of each.

    Bake for 20-25 minutes. Let them cool in the pan for 10 minutes before removing.

    Pack pizza sauce in a separate container in a lunch box for dipping.

      Monday, April 3, 2017

      LAREDO BARBECUED POT ROAST


      This was a great low carb recipe that can be shredded and eaten on buns or just eaten by itself.
      LAREDO BARBECUED POT ROAST

      http://www.genaw.com


      3 pound boneless chuck roast
      1 small onion, coarsely chopped, 2 1/2 ounces
      1 clove garlic, chopped
      8 ounce can tomato sauce
      1/4 cup granular Splenda or equivalent liquid Splenda
      2 tablespoons vinegar
      1 teaspoon yellow mustard
      1 tablespoon Worcestershire sauce
      2 teaspoon salt
      1/4 teaspoon pepper
      1 teaspoon liquid smoke, optional



      Brown the roast in hot oil in a large skillet; place in a slow cooker. Sauté the onion and garlic in the pan drippings; add to the slow cooker. In a small bowl, mix the remaining ingredients; pour over the roast. Cook on LOW 6 hours.

      Makes about 8 servings
      Can be frozen



      Per Serving: 371 Calories; 27g Fat; 27g Protein; 3.5g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

      Sunday, April 2, 2017

      Homemade Itch Relief for Dogs

      Our mini Schnauzer has a few 'itchy' spots that she won't stop licking.  We have spent a lot of money on sprays to get her to stop.  This seems to work as well as expensive sprays.

      Homemade Itch Relief for Dogs
      shared.com

      1/2 c apple cider vinegar
      1/2 c green tea cooled
      1 c distilled water
      spray bottle


      Mix all ingredients and put into a spray bottle.  Spray on the spot that bothers your dog.

      Saturday, April 1, 2017

      Skinny Broccoli Salad

      I had a large head of broccoli and half a head of cauliflower in the fridge that I needed to use up.  I 'eyeballed' the amounts of this recipe to fit what I had.  I really liked this.

      Skinny Broccoli Salad
      adapted from http://womanista.com

      2 heads broccoli, cut into small florets
      1 head cauliflower, cut into small florets
      1 red bell pepper, diced
      1 green bell pepper, diced
      ½ small red onion, diced
      ¾ cup reduced-salt green olives
      2 cups grape tomatoes, halved
      1 cup shredded cheddar cheese
      1 cup Bolthouse Farms® Classic Ranch Yogurt DressingBeth used Hidden Valley Ranch

      In a large bowl combine the broccoli, cauliflower, bell peppers, onion, olives, tomatoes, cheddar, and dressing and gently toss.
      Serve chilled.