Saturday, June 30, 2018

Low Carb Cheese Pizza Crust

We made this for dinner last weekend. YUM!
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Low Carb Cheese Pizza Crust

1 egg
1 c mozzarella cheese
1/2 c Parmesan cheese
Italian seasoning
garlic powder

Mix all ingredients together and pat out onto a 14 inch pizza pan that has been covered with parchment paper.

Bake at 350 for 15-20 minutes.  Add your favorite pizza toppings and bake for another 10-15 minutes

Friday, June 29, 2018

Triple Chip Caramel Brownies

I made these and took them to a neighborhood Bible Study. Everyone liked them.
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Triple Chip Caramel Brownies
adapted from https://thefoodcafe.com/triple-chip-caramel-brownies/



2 cups Semi-Sweet Chocolate chips, divided
½ cup butterscotch chips
½ cup white chocolate chips
½ cup unsalted butter cut into pieces
3 large eggs
1¼ cups all-purpose flour
1 cup granulated sugar
¼ teaspoon baking soda
1 teaspoon vanilla extract
½ cup chopped walnuts optional
caramel ice cream topping
sea salt


Preheat oven to 350 degrees. Lightly Grease 13 x 9-inch baking pan. 

Melt 1 cup chocolate chips and butter in large, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat and stir in eggs, then add flour, sugar, baking soda and vanilla, stir well.
Spread batter into prepared baking pan, sprinkle with remaining chocolate chips, butterscotch chips, white chocolate chips, and nuts. 

Bake for 20 to 25 minutes. Remove brownies from pan by pulling them out with the parchment paper and set on cooling rack to cool for at least 20 minutes.
Warm caramel topping and drizzle over bars, and sprinkle with sea salt.  Cut and serve.

    Thursday, June 28, 2018

    Zucchini "Zoodle" Pasta

    I had spiralized zucchini and the Kathleen and I made up this recipe for supper one night while Don was out of town. We liked it. Kathleen added some hot pepper flakes to hers to spice it up.
    DSC_0022

    Zucchini "Zoodle" Pasta

    3 T butter
    1 clove garlic, minces
    salt and pepper
    4 c zucchini, made into zoodles
    1/2 c pesto, this is the recipe we use
    1/2 c heavy cream
    1 T butter

    Melt 3 T butter.  Add the garlic and sauté for 1 minute.  Add the zucchini and sauté for about 4 -5 minutes.  Season with salt and pepper.

    While the zucchini is cooking, heat the pesto, cream and butter until warm.

    To serve, either top the zoodles with pesto sauce, or mix all together. Top with shredded parmesan cheese.

    Wednesday, June 27, 2018

    Orange Buttercream Frosting

    I made a double batch of mini muffins from a mix for the girls to take to work. I didn't want to use the glaze that came with it so made up this recipe to top them. It was very tasty!
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    Orange Buttercream Frosting

    2 oz cream cheese, softened
    3/4 c butter, softened
    2-3 T orange juice
    1/2 t orange peel
    2-3 c powdered sugar
    1/2 t orange extract

    Beat cream cheese and butter until well mixed.  Add the other ingredients and slowly whip until the powdered sugar is incorporated.  Mix well until desired consistency.

    Tuesday, June 26, 2018

    Zoodle Pasta Salad

    I had 6 small zucchini to use up so got out my spiralizer attachment for my Kitchen Aid and had fun! I came up with this salad for lunch that day! It was good.
    DSC_0016
    Zoodle Pasta Salad
    for 1

    1 small zucchini, raw, cut with a spiralizer
    1/4 c kalamati olives
    1/4 c tomatoes, diced, or grape tomatoes
    1/8 c feta or Parmesan cheese
    1-2 T Italian salad dressing

    Mix all together and season with salt and pepper.  Can adjust amounts for more people

    Monday, June 25, 2018

    Mulligatawny Soup

    The girls made this last weekend to take for lunches this week. It is very good. See our changes in bold
    DSC_0019

    Mulligatawny Soup

    adapted from thepioneerwoman.com/cooking/easy-mulligatawny/


    1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
    Salt And Black Pepper To Taste
    4 Tablespoons Butter
    1 whole Medium Onion
    3 cloves Garlic, Minced Finely
    1/4 cup All-purpose Flour
    1 Tablespoon Curry Powder
    32 ounces, fluid Chicken Broth
    1 can coconut milk or 2 c half and half
    1 whole Granny Smith Apple, Peeled And Diced
    1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
    2 teaspoons Salt, More To Taste
    Freshly Ground Black Pepper
    1/2 T garam masala
    cayenne pepper (optional, For Spice)


    Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

    In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

    Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

    Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.

    Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

    Sunday, June 24, 2018

    Cauliflower "Mac" and Cheese

    This was a delicious side dish that we actually liked better the 2nd day!
    DSC_0014
    Cauliflower "Mac " and Cheese
    adapted from https://thefatcoach.com/2018/02/24/cauliflower-cheese/

    1 head cauliflower, cut into bitesize pieces
    4 pieces crispy bacon, chopped
    1/3 cup parmesan cheese

    Cheese Sauce:
    1/4 c butter
    1/2 c heavy whipping cream
    1/2 c cream cheese (4 oz)
    3/4 c grated cheddar cheese
    3/4 c pepper jack cheese


    Pre-heat oven to 450. Grease a casserole dish--Beth used an 11x 7 pan.
    Steam the cauliflower in the microwave for 5-7 minutes with 2-3 T water. Drain and cool for 5 minutes or more.

    Place the butter and cream in a small saucepan and heat gently. When hot, add the cream cheese. Stir until melted and bring to a simmer. Once you see bubbles remove from heat. Add 1/2 cup of the cheddar cheese and 1/2 c of the pepper jack.  Mix until smooth and creamy.  Add the bacon and prepared cheese sauce. Mix with a spoon until the cauliflower is completely coated. 

    Pour into the baking dish and top with the grated Parmesan and remaining shredded cheese.

    Bake for 10-12 minutes until the top is crispy and golden brown.


    Saturday, June 23, 2018

    Fiesta Steak Tips

    This made a quick and tasty main dish.
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    Fiesta Steak Tips

    https://www.mantitlement.com


    2 # beef tips, cut into 1 inch pieces
    1 teaspoon cumin
    1 1/2 teaspoons kosher or sea salt
    1/2 teaspoon black pepper
    1/4 cup olive oil
    Juice from 1 lime
    6 cloves of garlic, minced
    1/3 cup cilantro, chopped

    Place all ingredients in a gallon Ziploc bag. Knead the ingredients into the meat.

    Marinate in the refrigerator for at least an hour or up to 3 hours, but no longer than 3 hours total.

    Preheat the oven to 425 degrees.

    Line a baking sheet with foil then place a rack on top. Spray the rack with cooking spray.

    Drain the marinade from the beef tips then add the beef tips to the baking rack, leaving some space in between so they roast evenly.

    Roast for 15 minutes, then place under the broiler for 3-4 minutes to crisp up the edges.

    Remove the beef to a serving bowl then pour any juices from the bottom of the baking sheet over the beef tips.

    Serve immediately.

    Friday, June 22, 2018

    Cinnamon Cream Filled Muffin

    I made these the other day for a quick breakfast or snack. They are very good!
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    • Cinnamon Cream Filled Muffin
    • adapted from https://divaliciousrecipes.com/creamy-cinnamon-swirl-muffins/

    • 2 cups almond flour
      2 teaspoon baking powder
      1/4 teaspoon salt
      1/2 cup butter, melted
      4 eggs
      1/4 cup water
      1/4 cup Splenda
      2 teaspoons vanilla extract
    • Filling
      2 oz.  cream cheese, softened
      1 tablespoon Splenda
      1 tablespoon ground cinnamon

      Preheat oven to 350F degrees.  Put 12 paper muffin liners in a regular sized muffin pan.

      Mix all the ingredients, by hand, except the filling ingredients together until mixed well.  
    • In a separate bowl, stir the filling ingredients together until well mixed. 
    • Place a tablespoon of the batter into each muffin tin.  Divide the filling into 12 teaspoon sized balls.  Place one 'ball' on top of the batter and then cover with addition 1 heaping T of batter to each muffin tin.
    • Bake for 18 to 20 minutes until firm and slightly golden.

    Thursday, June 21, 2018

    Low Carb Blueberry Muffins

    I was afraid that these wouldn't taste as good as muffins made with all purpose flour. I was wrong! They are delicious! I couldn't tell they were low carb. I love the subtle almond flavor, too.
    DSC_0012

    Low Carb Blueberry Muffins

    Adapted from https://www.wholesomeyum.com

    Servings: 12 muffins 3 net carbs each

    2 1/2 cup almond flour
    1/2 cup Splenda
    2 tsp baking powder
    1/3 cup butter, melted
    1/3 cup unsweetened almond milk
    3 large eggs
    1 tsp vanilla extract
    1/2 tsp almond extract
    3/4 cup blueberries


    1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.

    2. In a large bowl stir together the almond flour, Splenda, and baking powder.

    3. Mix in the butter, almond milk, eggs, and vanilla extract. Fold in the blueberries.

    4. Place the batter in the muffin pan. Bake for about 20 minutes or until a toothpick comes out clean.

    Wednesday, June 20, 2018

    Tuna Salad with Egg and Avocado

    This is a low carb, good fat way to eat tuna fish.
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    Tuna Salad with Egg and Avocado

    1 5 oz can of solid tuna in water
    celery to taste or dried chives
    1 t mustard
    1/2 t lemon juice
    2 T mayonnaise
    salt
    pepper
    1 hard boiled egg, peeled and chopped
    1/2 avocado, cut into chunks

    Mix all ingredients except the egg and avocado.  Mix well.  Add the egg and avocado and gently combine.

    Tuesday, June 19, 2018

    Strawberry Banana Bread

    I had ripe bananas to use and strawberries in the fridge. This was delicious! I sent this to work with Kathleen and everyone liked it.
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    Strawberry Banana Bread

    ½ cup butter, softened
    1 cup granulated sugar
    2 large eggs, beaten 
    1 t almond extract
    3 ripe bananas, mashed
    2 cups flour
    1 t baking soda
    ½ t salt
    1½ cups fresh strawberries chopped and tossed in 1 T flour 
    1 c chopped pecans


    Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
    In a large bowl, cream butter and sugar together until light and fluffy.
    Add eggs to sugar mixture and beat until combined. Add mashed bananas and almond extract and mix until combined. 

    Slowly add dry ingredients to banana mixture and mix until flour is just combined. Fold in floured covered strawberries and pecans. 

    Pour batter into prepared loaf pans and bake at 375 F for 15 minutes. Reduce heat to 350 F and bake for an additional 30 minutes until toothpick inserted into center comes out clean. Let cool in pans for 10 minutes.  Finish cooling on a cooling rack.








    Monday, June 18, 2018

    Low Carb Savory Bread

    I made this recipe with high hopes that it wouldn't taste eggy. It DID NOT taste eggy! Jenna toasted some and took it to work for a BLT. The best low carb/Keto bread we have made!
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    Low Carb Savory Bread

    adapted from https://www.isavea2z.com

    2.5 cups almond flour
    1/4 cup coconut flour
    1/2 cup butter
    8 oz cream cheese
    8 eggs
    1 tsp rosemary
    1 tsp sage
    1 T dried onion flakes
    2 cloves garlic, minced
    2 tbs parsley
    2 tsp baking powder


    In a medium-size bowl, cream together butter and cream cheese until it’s a smooth consistency.
    Add the rosemary, sage, onions, garlic and parsley and whip it until combined.  Add the eggs and mix until smooth.  Finally, add the flours, and the baking powder. 

    Grease 3 mini loaf pans, or one large pan and one mini pan, fill 1/2 way with batter.
    Bake it at 350 degrees for about 35 minutes for the small loaf, 55 minutes for the large loaf. Cool in pan for 5-10 minutes and finish cooling on a cooling rack. 

    Cut into thin slices. This is yummy plain, or toasted!




    Sunday, June 17, 2018

    Grilled Flank Steak with Sriracha and Lime

    This was SUPER simple and tasted great! Best thing was it was cooked on the grill and in the TX heat, that is a bonus!
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    Grilled Flank Steak with Sriracha and Lime

    1-2 # flank or skirt steak
    1 lime, juiced
    2 T sriracha
    1 t vinegar
    salt
    pepper
    2 T olive oil

    Season steak on both sides with salt and pepper.   Grill for 5-6 minutes on each side.

    While the steaks are grilling, put lime juice, sriracha and vinegar in a small bowl.  Wisk in the olive oil until well mixed.

    Slice the meat and drizzle over the meat and serve.



    Saturday, June 16, 2018

    Pizza Omelet

    This was a simple and tasty breakfast that was quite filling
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    Pizza Omelet 

    3 eggs
    1 T heavy cream
    6-8 slices small sliced pepperoni
    1/4 c mozzarella cheese, shredded
    salt
    pepper
    1 T butter


    Heat butter in a small pan or omelet pan.  Beat eggs and add cream and salt and pepper.    Pour into pan and cook, without stirring, over medium heat until almost cooked through.  Add pepperoni and cheese to 1/2 of the omelet.  Fold the half without the toppings over the toppings and cook for 1-2 minutes until cheese is melted.

    Friday, June 15, 2018

    Chicken, Spinach and Mushrooms

    I made this for a quick dinner one night. It was very good.
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    Chicken, Spinach and Mushrooms

    12 oz cooked, diced chicken breasts, seasoned
    16 oz white mushrooms, sliced
    4 T butter
    1/2 c water
    1/2 c heavy cream
    2 t lemon juice
    1/2 t salt
    1/2 t pepper
    2 c torn spinach

    Cook mushrooms in butter until they are brown and starting to crisp.  Add the water, lemon juice and heavy cream.  Cook until sauce starts to thicken a bit.  Add salt and pepper. Add the chicken back and cook until chicken is warmed.  Add spinach and cook 3-4 minutes until wilted.

    Thursday, June 14, 2018

    Chocolate Peanut Butter Muffins

    I doubled this recipe and got 20 muffins of the mix. Jenna and I really liked them. We have been eating 2 of them for breakfast and they are filling.
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    Chocolate Peanut Butter Muffins

    1 cup almond flour
    1/2 cup splenda
    1 tsp baking powder
    1 pinch salt
    1/3 cup natural peanut butter
    1/3 cup almond milk
    2 large eggs
    1/2 cup sugar-free chocolate chips


    Preheat the oven to 350°F and combine all dry ingredients except chocolate chips,  in a large mixing bowl and stir.

    Add the peanut butter and almond milk and stir to combine.   Add in 1 egg at a time, stirring until each is fully combined.  Add in the sugar-free chocolate chips.

    Spray a muffin tin with cooking oil spray and even distribute the batter to make 6 large muffins.

    Bake for 20-30 minutes and let them cool completely. Enjoy with some butter or a drizzle of sugar-free maple syrup.   Makes 6 muffins

    Wednesday, June 13, 2018

    Stuffed Cream Cheese Snickerdoodles

    I made these after not being able to use my kitchen for a long weekend. Our septic was being repaired. I was itching to get back to baking!! Don LOVED them. They are my mom's recipe, with cream cheese and the Rolos added.
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    Stuffed Cream Cheese Snickerdoodles


    1 cup soft shortening—half Crisco half butter
    1 ½ c sugar
    2 eggs
    4 oz softened cream cheese

    Mix thoroughly with a mixer and add all except the Rolos and mix well:

    2 ¾ c flour
    2 t cream of tartar
    1 t baking soda
    ¼ t salt

    1 bag Rolos, unwrapped

    Roll into balls and push one rolo candy into the center. Roll dough around the candy. Roll into mixture cinnamon and sugar. Place 2 inches apart on ungreased baking sheet. Bake at 400 for 12-14 minutes. Let cool on cookie sheets 2-3 minutes and move to cooling racks.

    Monday, June 11, 2018

    Cheddar Chicken and Broccoli Casserole

    This was easy to make and tasted great!
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    Cheddar Chicken and Broccoli Casserole
    tasteaholics.com


    20 oz. chicken breast, cooked and chopped
    2 tbsp olive oil
    2 cups frozen broccoli
    1/2 cup sour cream
    1/2 cup heavy cream
    1 cup cheddar cheese
    1 oz. pork rinds
    salt, pepper
    1 tsp oregano

    Preheat oven to 450°F.

    In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream. Mix to combine thoroughly.


    Place chicken and broccoli into a greased 8×11 inch baking dish. Spread into an even layer, pressing firmly.

    Drizzle heavy cream over the entire layer. Add  seasonings.

    Add a cup of shredded cheddar cheese to the top and then sprinkle with crushed pork rinds.

    Bake for about 20-25 minutes.  1/4 of casserole= 1 serving.

    Sunday, June 10, 2018

    Mini Crustless Quiches

    I made these for easy to grab breakfasts. They are very good, but I found them hard to get out of the muffin tin, so the next time made them in the jelly roll pan and cut into 20 pieces.
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    Mini Crustless Quiches
    adapted from Tasteaholics.com
    3 or 4 muffins= 1 serving

    14 eggs
    1/2 c chopped tomatoes
    2/3 cup mozzarella cheese, shredded
    1/3 cup pepper jack cheese, shredded
    1/3 cup onion, chopped fine
    1/3 cup sliced pickled jalapenos or 1 half large jalapeno
    2/3 cup salami, chopped fine
    1/3 cup heavy cream
    1 tsp salt
    1 tsp pepper


    Preheat oven to 325 degrees. Spray a jelly roll pan or 20 count muffin tin.

    Combine all the ingredients and mix well. Place into a jelly roll pan or use a 1/3 c measuring cup to divide into the muffin pan.

    Bake for 25-30 minutes or until lightly brown.

    Store in the refrigerator and reheat when needed. Makes 20 muffins or a jelly roll pan.

    Saturday, June 9, 2018

    Chocolate Party Cake with Mocha Rum Icing

    I made this for a ladies' birthday lunch. It was light and not too sweet. Everyone liked it.
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    Chocolate Party Cake with Mocha Rum Icing 

    Gloria Warczak, Taste of Home 2009 Annual Recipes

    1 package devil's food cake mix (regular size)
    1 package (3.4 ounces) cook-and-serve chocolate pudding mix Beth used instant
    1 envelope whipped topping mix (Dream Whip)
    1 cup water
    1/4 cup canola oil
    4 large eggs

    MOCHA RUM ICING:
    2 tablespoons butter, softened
    2 cups confectioners' sugar
    1/3 cup baking cocoa
    2 tablespoons refrigerated nondairy creamer Beth used whipping cream
    1/2 teaspoon rum extract
    2 to 3 tablespoons brewed coffee Beth used 4-5 T
    Chopped pecans, optional


    1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan.
    2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
    3. For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired. Yield: 12 servings.



      Friday, June 8, 2018

      Crock Pot Pepper Steak

      This was easy to put together and was nice to have it all ready for supper. I really liked it, but Don didn't care for this in a tortilla. He would prefer it as a main dish with sides.
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      Crock Pot Pepper Steak


      2 # flank or skirt steak, cut into serving sizes(Beth cut a 2 # piece into 4 pieces)
      2 sliced bell peppers
      1 yellow onion, sliced
      1 cup tomato sauce
      ½ cup worchestershire Sauce
      ¼ cup water
      1 Tbsp Italian Seasoning
      ¼ tsp black pepper

      Put a liner in a crock pot, or spray well with cooking spray.  Place meat in and cover with the  vegetables.

      Pour in tomato sauce, worchestershire, and water.

      Add Italian Seasoning and black pepper. 

      Cover and cook on low for 6-8 hours on low, or on high for 4-6 hours.

        Thursday, June 7, 2018

        Brown Sugar Cookies

        I made these for Don's lunches. My sister, Karen had made some and they were crispy. These are SOFT cookies.
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        Brown Sugar Cookies
        Grandma Mary Bontrager, Family Treasures, Recipes from the Heart

        2 c brown sugar
        3/4 c butter
        2 eggs
        1 c milk
        2 t baking soda
        2 t baking powder
        1 t vanilla
        4 c flour

        Cream butter and sugar thoroughly.  Add eggs, add milk alternately with dry ingredients.   Bake at 350 for 15 minutes.

        Wednesday, June 6, 2018

        Smoked Sirloin Steak

        We smoked these sirloin steaks when my cousin and family were here. Mark and Cindy had done this and told us about it. Our favorite BBQ place, Coopers, smokes sirloins and this was very close to how theirs tastes!
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        Smoked Sirloin Steak
        Mark and Cindy Halle

        Sirloin steaks
        Eva's salt
        garlic salt or powder
        pepper

        Mix equal parts of all seasoning and sprinkle on both sides of the steak.  Let sit for a few hours in the fridge(this helps form a crust on the steaks while they are smoking)

        Heat smoker to 275 degrees.  Add wood chips and smoke for 2 1/2 hours.

        Tuesday, June 5, 2018

        Caramel Rice Krispie Bars

        I made these for dessert when my cousin and family were here. They are delicious---the caramel was a bit runny, though. I kept them in the fridge. Next time I will cook the caramel longer.
        DSC_0070
        Caramel Rice Krispie Bars
        Tastes from the Country

        1/2 c butter, divided in half
        8 c mini marshmallows, divided in half
        8 c rice krispies, divided in half
        14 oz caramels, or caramel bits
        10 T butter
        1 can sweetened condensed milk

        1st layer:  Melt 1/4 c butter and 4 c marshmallows over low heat.  Add 4 c rice Krispies.  Press into a greased 9 x 13 pan.


        2nd layer:  Melt caramels, 10 T butter, and sweetened milk together until smooth.  Pour over 1st layer.

        3rd layer:  Repeat 1st layer and put over caramel layer.  Cool and cut into bars.

        Monday, June 4, 2018

        Pineapple Lemonade

        We made this at my mom's on Mother's day. It was quite tasty. We measured out 24 oz of sprite from a 2 liter.
        IMG_6020 (1)
        Pineapple Lemonade

        1 large can Pineapple juice
        1 c country time lemonade, dry
        3 c cold water
        2 12 oz cans Sprite

        Mix all together and enjoy!

        Sunday, June 3, 2018

        Cheese Seasoned Pretzels

        My mom had these at her house. They are ADDICTING!
        IMG_6011
        Cheese Seasoned Pretzels

        1 c oil
        3 T cheddar cheese powder
        3 T sour cream and onion powder--or dry ranch mix
        1 # pretzels

        Mix oil and seasonings together.  Pour over pretzels and mix well.  Bake at 250 for 30 minutes.  Stir every 5-10 minutes

        Saturday, June 2, 2018

        Cheddar Broccoli Bake

        We made this on Mother's Day at my mom's house. We did NOT cook the broccoli, first and just cooked it a bit longer before adding the fried onions to the top. It was yummy!
        IMG_6017
        Cheddar Broccoli Bake
        Jayne Lancour

        1 can cheddar cheese soup
        1/2 c milk
        salt and pepper to taste
        16 oz frozen broccoli, cooked
        1 can French fried onions

        In a 2 qt dish, mix soup, milk, salt and pepper, and broccoli.  Bake at 350 for 25 minutes.

        Stir, sprinkle with onions and bake 5 more minutes.

        Friday, June 1, 2018

        Caramel Pecan Dream Bars

        I made these for when we had company this past weekend. They were easy to put together and tasted yummy!
        DSC_0069
        Caramel Pecan Dream Bars
        Almost Homemade Cake Mix Desserts

        1 yellow cake mix
        1/3 c butter, softened
        1 egg
        1 can sweetened condensed milk
        1 egg
        1 t vanilla 
        1 c chopped pecans
        1/2 c toffee bits--Beth used milk chocolate toffee bits
        Combine the cake mix, butter and 1 egg in a large mixing bowl.  Beat at high speed until crumbly.  Press into a greased 9 x 13 pan.  Combine the condensed milk, 1 egg and vanilla in a mixing bowl and beat until blended.  Stir in the pecans and toffee bits.  Pour over the batter.

        Bake at 350 for 25-35 minute or until the center is light golden brown.  Cool completely and cut into bars.