Monday, April 30, 2012

Mexican Mac and Cheese

This was easy to put together on a busy day. Everyone liked it.  Will make this again.
Mexican Mac and Cheese

6 cups hot cooked macaroni, drained,
2 Tbsp. butter or margarine,
1 can-12 ozs. evaporated milk,
1 can Fiesta nacho cheese soup,( I used left over queso and milk to =1 can of soup)
 2 cups shredded Mexican cheddar cheese,
1 can-4 ozs. chopped green chile,
1 can-4 ozs. sliced black olives(optional),
3/4 cup thick medium salsa,
Salt and pepper, to taste

1. Lightly grease crockpot.
2. Toss the macaroni with butter.
3. Put all of ingredients in crockpot.
4. Cover, and cook on low for 3-4 hrs.

Sunday, April 29, 2012

Chicken Fajitas in the Crockpot

Excuse the poor picture. The fajitas just don't photograph well, but they taste GREAT!

Chicken Fajitas in the Crockpot
Makes 4-6 servings

2 lbs boneless skinless chicken breasts (about 4-5 chicken breasts)
1 onion, thinly sliced (I use red onion)
1 red bell pepper, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth (I used homemade chicken stock)
2 tablespoons fresh lime juice (or more, I use about 3 T)

For Serving:
flour tortillas
grated cheese
sour cream


Trim all visible fat and tendons from chicken breasts, and cut chicken into 1 inch crosswise slices. Place chicken in crockpot.

Cut both ends from onion, then peel, cut in half top to bottom, and cut into half-circle slices. Add onion to crockpot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. Add bell peppers to crockpot.

Squeeze lime juice over chicken, onions, and peppers in crockpot. In a small bowl stir chili powder, cumin and salt into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender.

Spoon chicken and vegetables into warmed tortillas and serve with toppings. This is also delicious just served on a plate, with cheese melted over and other toppings added.

Saturday, April 28, 2012

Monster Pecan Shortbread Bars

This was Don's birthday cake this year. When we asked him what he wanted for a dessert, he said "Apple, snicker and cool whip salad". We told him he needed something else for a dessert, and gave him 3 options. He chose the right one! We made 1/2 of the recipe and baked it in a 9 x 13 pan for about 10 minutes longer than recipe called for. Delicious!
Monster Pecan Shortbread Bars and

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped Can add m and m’s—just keep it all at 2 #

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Friday, April 27, 2012

Broccoli and Italian Sausage Egg Muffins

I love having things that are easy for a quick breakfast in the mornings. This recipe turned out great! I easily got 12 'muffins' and really liked them.

Broccoli and Italian Sausage Egg Muffins

1 pound Italian Sausage (Beth used breakfast sausage)
1 cup broccoli florets
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

Thursday, April 26, 2012

Crockpot Philly Steak and Cheese

I don't remember where I found this recipe, but it is a keeper!

Crockpot Philly Steak and Cheese

3 lbs beef stew meat
2 medium onions, cut into thin rings
2 medium green peppers, cut into strips( I used Multi colored)
4 cloves garlic, crushed
10 1/2 ounces cream of mushroom soup
4 tablespoons Worcestershire sauce
1 teaspoon pepper
1/2 cup Parmesan cheese, grated
8-12 hamburger buns or hoagie rolls
provolone cheese

Place the first 7 ingredients into your crock pot, turn to low heat, and cook for 8 hours.

Toast the buns and top with your choice of toppings and then add the Philly mix.

Wednesday, April 25, 2012

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce and Roasted Tomatoes with Basil and Balsamic Drizzle

These burgers were very 'YUMMO' and we all loved the white sauce! We didn't have basil or lettuce and we didn't miss them!
Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce and Roasted Tomatoes with Basil and Balsamic Drizzle
Look and Cook by Rachael Ray

2 vine-ripened tomatoes (for four burgers), sliced about 1/4-inch thick
4 tablespoons extra virgin olive oil (EVOO), divided
Salt and ground black pepper
2 pounds coarsely ground sirloin
3 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons flour
1 cup milk
1/2 cup grated Parmigiano Reggiano cheese
4 Kaiser rolls, toasted
1 head red leaf romaine lettuce, shredded
8 to 10 leaves basil, thinly sliced, for garnish
1/4 cup balsamic drizzle

Pre-heat oven to 325ºF.
Arrange tomato slices on a screen set over a sheet pan and drizzle with about 2 tablespoons EVOO, some salt and pepper. Roast the tomatoes until tender and caramelized, about an hour. Reserve.
When the tomatoes are ready, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the pan is heating up, combine the sirloin with some salt and pepper, and form into 4 patties. Cook the patties in the hot skillet until seared and cooked through, about 6 minutes per side.
While the patties are cooking, place a small pot over medium-high heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for about 1 minute. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Season with salt, lots of pepper (about 1 teaspoon) and stir in the cheese. Reserve the sauce warm.
When the burgers are ready, assemble them by placing some lettuce on the bun bottoms and topping it with a burger patty, some Parmigiano sauce, a couple of roasted tomatoes, some basil and balsamic drizzle.

Tuesday, April 24, 2012

Amish Baked Oatmeal

I made this for breakfast with Larry and Florence Glodoski. It was wonderful and even my non loving oatmeal girls liked it! Will make again and serve with Maple syrup, too.
Amish Baked Oatmeal
By Aurora on

13 cup butter
2 large eggs
¾ cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla
1 teaspoon nutmeg or 1 teaspoon cinnamon (Beth did 1/2 tsp of each)
¼ teaspoon salt
1 cup milk
2 tablespoons milk
3 cups oatmeal (regular or quick)

Melt butter.  Grease 1 1/2 quart baking dish and drop in eggs and beat well.   Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
Whisk in butter and both measures of milk, then add oats. Stir well, and refrigerate overnight.
Bake, uncovered, at 350 for 35-45 min, or until set in the middle.   Serve hot with warm milk poured over.

Monday, April 23, 2012

Sweet and Spicy Popcorn

Kathleen found this recipe and makes it on a regular basis! It is very good and if you like sweet and salty, this recipe is for you!
Sweet and Spicy Popcorn

1/3 cup brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 cup butter, melted
2 bags microwave popcorn, Natural or Light

Mix together first five ingredients. Wait on the salt as the popcorn may be salted already. The seasoning can be prepared in advance. One bag of popcorn can be made at a time as needed.

To serve, drizzle popcorn with butter and toss with some of the spice mixture to coat. Season to taste with salt.  Kathleen uses less than 1/2 the spice mixture when she makes this and only uses one bag of popcorn.

Sunday, April 22, 2012

Pistachio Marble Cake

This was a tasty dessert. I thought it would be more of a green color and made it close to Saint Patrick's day. You would need to add green food coloring to it, if you wanted it to be more green.
Pistachio Marble Cake
nickolina1940  taste of home bb
Yellow cake mix
Small box Pistachio instant pudding
4 eggs
1 c water
½ c oil
½ t almond extract
¼ c chocolate syrup

Combine yellow cake mix, Pistachio Instant Pudding, eggs, water, oil and almond extract in large bowl and blend. Beat at medium speed for 2 minutes.

Pour 1/3 of batter into a greased and floured tube pan. Stir 1/4 cup chocolate syrup in remainder of the batter and spoon in alternately in batter in pan. Zig zag spatula through batter to marble.
Bake at 350 degrees for 50 minutes. Cool 15 minutes before removing from pan.
May sprinkle powdered sugar over top or frost

Saturday, April 21, 2012

Chinese Pork Tenderloin

This was a great recipe that we served when our friends Larry and Florence came to visit. It was an easy marinade and tasted great. Will make this again!
Chinese Pork Tenderloin
Posted by Gaudrey_GA

4 tablespoons soy sauce
3 tablespoons orange juice
3 tablespoons Hoisin sauce
2 tablespoons oil (I use olive oil)
4 tablespoons honey
1 clove garlic, minced
1/2 teaspoon salt
2 pork tenderloins (1 1/2 to 2 pounds each)

Mix all ingredients except pork tenderloins in a bowl. Mix well. Put tenderloins in a Ziploc bag. Pour marinade over all. Marinate 3 hours, turning every 30 minutes or marinate overnight. Remove meat from the marinade. Put on a rack in a roasting pan. * Bake at 400° for 20 minutes. Brush on all sides with the marinade. Turn meat over and bake 20 minutes more. Let stand at least 10 to 20 minutes before slicing. Cut into slices and serve with Plum Sauce and Chinese hot mustard.

*I cooked the tenderloins without a rack and with the marinade. I used the cooked juice/marinade for a sauce over the pork when serving.

Friday, April 20, 2012

Raspberry Honey Butter

Oh my goodness is this delicious! I have had this recipe printed to try for a long time. I was going through and organizing my recipes and found this again. I don't know why we waited so long to try this. We made half the recipe and plated it using a mini ice cream scoop. We used our freezer jam. Loved this!

Raspberry Honey Butter

2 sticks butter
4 oz. honey(1/2 c)
4 oz. raspberry preserves(1/2 c)
1/2 tsp. vanilla

Whip the butter and honey so it's good and fluffy.  Add raspberry preserves and vanilla.  ENJOY!

Thursday, April 19, 2012

Cracked Pepper Salad Dressing

This is a very yummy salad dressing from my friend, Cindy. We love cracked pepper and this recipe is great!
Cracked Pepper Salad Dressing
Cindy Halle

2 c Mayonnaise
1/4 c water
1/4 c milk
1/4 c buttermilk(Beth put 1 t lemon juice in with the milk)
2 T Parmesan cheese
1T coarsely ground pepper
2 t finely chopped green onion
1 t lemon juice
1/2 t garlic salt
1/2 t garlic powder

In a small bowl, whisk all ingredient until blended.  Cover and chill for at least 1 hour.  Keeps in refrigerator for up to 2 weeks.  Makes 2 1/2 cups.

Wednesday, April 18, 2012

My Garden--Picture Heavy!

My Garden

Moving from 10 acres in Wisconsin to a subdivision in Central TX meant I had to give up my 1/2 acre garden.  Well, after almost 6 years without a garden, that all has changed this year.  We moved to 5 acres and my sweet husband went OVER THE TOP and made an elaborate garden for me!  We had to have a fence since we have lots of deer come and visit us.  Here are pictures of the "Taj-Maj Garden"

We had someone come in to do the stone work, had rocks and dirt brought in, too!  This is Jenna helping to spread the dirt before we planted.

We planted the day before Easter--tomatoes, peppers, cukes and herbs.  Yesterday we 'harvested' basil !
We had enough to make a double batch of Pesto that we will take when we go and see Jenna this weekend.  As you can tell, I am just a tad bit excited about my garden!  In a few months, look for more 'garden recipes' on this blog!

Tuesday, April 17, 2012

Crispy Bacon Wrapped Asparagus

This was so very yummy and makes a pretty presentation. We all loved this recipe and will make it again, for sure!
Crispy Bacon Wrapped Asparagus
Adapted from

1 pound asparagus, tough ends trimmed and discarded
8 ounces bacon
1 tablespoon olive oil
4 oz cream cheese

2 tablespoons water
Italian seasoning

1. Preheat the oven to 400F. Wrap 2-3 asparagus spears with a slice of bacon. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the bacon). Roast for 8-10 minutes, until the asparagus is cooked through and the bacon becomes crispy.
2. In a small bowl, whisk together the cream cheese with the water and Italian seasoning. Microwave on medium setting for 45 seconds.

3. Plate the asparagus and drizzle the Cream cheese over the asparagus. Serve immediately.

Monday, April 16, 2012

Melt in Your Mouth Rolls

These really were light and fluffy rolls. I made them in the breadmaker and let it go through the whole cycle. I then let them raise about 20 minutes before baking. Very easy and tasty recipe.

Melt in Your Mouth Rolls taste of home bb

1 cup milk
1/8 cup shortening- I use Butter flavor Crisco
1/8 cup sugar
1 tsp salt
2+1/2 tsp active dry yeast

1/4 cup water, 110-115 degrees
3 1/2 cups flour
1 egg

Put the milk, egg, shortening, water in the bread machine pan, add your bread flour, sugar, salt and yeast. I set the machine for dough cycle only, ****Beth let it do the second rise in the bread machine and formed into 12 buns. After it kneads and lets the dough do the first rising I take the dough out and make into rolls, or crescent rolls, or whatever shapes, sometimes making filled bread. The crescent rolls I usually separate the dough into just two bundles and roll out into a circle, smear with softened margarine and cut into pie shapes and roll up starting with wide end first, putting the rolled ones, tip side down on greased baking sheets. But for your second rising I let mine rise about 45-60 mins. Bake in a 400 oven for 12-25 mins. When you make a stuffed bread, heat the oven to about 325 and let them bake for about 20-25 mins to get done in the center.

For stuffed bread variations(original posters' notes)

I have used deli smoked turkey, chopped up, with Swiss cheese, and fresh broccoli which I barely steam in the microwave with NO water. The less moisture in the bread, the better.
I have used this for pizza versions as well, as Mexican, and this same recipe can be used for cinnamon rolls.

Sunday, April 15, 2012

No Bake Berry Oreo Cheesecake

I knew when I saw the title of this recipe I wanted to try it. I was meandering through Target a few days after reading this recipe and saw the Berry Ice Cream Oreos, so I bought them. I am SO glad I did. This is a wonderful dessert--run out soon to find the Oreos and make this!

No Bake Berry Oreo Cheesecake

2/3 pack crushed up Berry Oreos (2 sleeves)
1/2 cup melted butter

1 sleeve of crushed Berry Oreos
1/4 cup melted butter
1 8 oz. package of cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 8 oz. tub cool whip
Red Food coloring (optional)
Strawberry Whoppers(optional)

* Note: I crush my Oreos with my food processor. It is very easy and results in all the crumbs being a uniform size. You can also crush them with a rolling pin with the Oreos in a Ziploc bag. Totally up to you.

1. Prepare crust by adding melted butter to crushed oreos, mixing until well combined. Spread mixture on the bottom of you pan, pressing down evenly or putting an equal amount in cupcake liners in your cupcake pan (mine was about 2 tsp in each cupcake liner). Set aside.

2. Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Fold in cool whip and remaining chopped cookies. You can also add food coloring to make it a little more pink. Spread over crust.

3. Refrigerate 3-4 hours until firm before serving. If wanted, top with more cool whip and a whopper(or a blackberry)Enjoy!

Makes about 16 cupcake size cheesecakes.

Saturday, April 14, 2012

Blue Cheese Dressing

This is another good Blue Cheese dressing. It had a bit of a vinegary taste to it--because it has vinegar in it!  My other recipe, Bleu Cheese dressing, doesn't.  I like both recipes.

2 cups (1 pint) sour cream
2 tablespoons white vinegar
2-3 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
4 to 8 ounces crumbled bleu cheese

Combine all ingredients except cheese. Make sure well combined. Gently fold in Bleu cheese. Refrigerate for at least 2 hours before serving for best flavor.

Friday, April 13, 2012

No Bake Fudgy Nut Squares

This is a recipe I copied from the jelly roll pan cookbook my mom brought down at Christmas time. I made it for our FPU class and everyone liked it. Since it is warm here in TX already, this started to get soft, just on a 1/2 drive to the church. Keep these bars in the refrigerator until just a few minutes before you need them.
No Bake Fudgy Nut Squares
Jelly Roll Pan cookbook

1 c butter, divided
1 c semi sweet chocolate chips, divided
1 3/4 c graham cracker crumbs
1 c sweetened flaked coconut
1/2 c chopped pecans
1 8 oz pkg cream cheese, softened
1/2 c sugar
1 t vanilla

In a medium saucepan over low heat, melt 3/4 c butter and 1/2 c chocolate chip.  Stir until smooth.  Add cracker crumbs, coconut and pecans, stirring until blended.  Press mixture into bottom of an ungreased 10 x 15 jelly roll pan.  Refrigerate crust for 30 minutes or until firm.

In a small mixing bowl, beat cream cheese on medium speed until smooth.  Add sugar and vanilla; beat until well blended.  Spread mixture over crust.  Refrigerate for 30 minutes or until firm.

In a small microwave safe bowl, combine remaining 1/4 c butter and 1/2 c chocolate chips.  Microwave until melted an smooth, stirring every 30 seconds.  Spread mixture over cream cheese layer.  Refrigerate until firm.  Cut into squares to serve.  (Keep in cool place)

Thursday, April 12, 2012

Cran-Apple Chicken Breast Bake

I made this for just Don and me so I only made half of the recipe.  I put the chicken in a 2 qt crockpot and it worked perfectly!  We both loved this moist chicken.

Cran-Apple Chicken Breast Bake

4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter

Place chicken breasts in a 2-quart (or larger) crockpot. Add remaining
ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours.
Serve over rice.
Serves 4 to 6.

Wednesday, April 11, 2012

Great Harvest Honey Whole Wheat Bread Copycat

This is a TRUE copycat recipe. I think it tastes JUST like the real thing. If you do not have whole wheat flour in your house, go get it NOW and try this recipe. This bread is so easy to put together--I used my kitchen aid mixer and did have to use at least 4 cups of whole wheat flour. I added in 1/2 c oats. We all LOVED this bread.

Great Harvest Honey Whole Wheat Bread Copycat

1 1/2 Tb. instant yeast
2 c. warm water
1/3 c. honey
3 - 4 c. whole wheat flour
1 1/2 tsp. salt
1/8 - 1/2 c. any add-ins (oats, sunflower seeds,
ground flax seeds, etc.)

Combine yeast, water and honey; let sit for 5 minutes or until frothy and bubbly. Add salt, add-ins and 1 1/2 cups of flour. Add remaining flour, 1/2 cup at a time, until you get a soft dough. The dough should barely pull away from the sides of the bowl and it will still be a little sticky. Knead for 4 minutes on low, cover and let rise until doubled. Punch down and shape into a large loaf (spray hands with cooking spray). Put in a greased loaf pan and let rise again until doubled. Bake at 350 degrees for 30 minutes.

*If you use freshly ground wheat flour, you might need to add more like 5- 5 1/2 cups of flour.

Jenn's Notes: This bread is delicious. I think it tastes best when made in my mixer, but I have also tried it in the bread machine and it will work, but it will be a little more chewy. I usually add 1/2 cup oats and sometimes I will add a few tablespoons of sunflower seeds. This makes one large loaf.

Tuesday, April 10, 2012

Strawberry Rhubarb Coffee Cake

This was so very moist and delicious. Even our friend Mark, a non rhubarb lover, LOVED this! Rhubarb and strawberry season starts soon in the Midwest, so those of you TRY this soon. I used frozen rhubarb (and frozen strawberries) that my folks brought me last year. Will make this many times!

Strawberry Rhubarb Coffee Cake
Marie K McConnell taste of home bb

3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
2 pints fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch


3 cups all-purpose flour
1 cup sugar
1 t baking powder
1 t baking soda
1/2 t salt
1 cup butter or margarine, cut in small pieces
1 1/2 cups buttermilk
2 eggs
1 t vanilla extract


1/4 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a spoon.

Directions for Topping
In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.

Monday, April 9, 2012

Baked Kale Chips

Kathleen has made this 3 or 4 times now. They are very good, but different. The 'chips' almost melt in your mouth. Kale is a great source of iron, so give these a try!
Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.               
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.               
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Sunday, April 8, 2012

Bacon and Cola Crock Pot Roast Beef

Here is another great recipe using one of my favorite appliances, the CROCKPOT. This recipe did not disappoint--how could one go wrong with bacon AND beef? This makes a great roast beef sandwich for day 2!
Bacon and Cola Crock Pot Roast Beef

1 (3-4 lb) bottom round beef roast
1 (12 ounce) can cream of celery or mushroom soup (whatever your preference)
 ½ lb bacon , cooked and crumbled (reserve drippings)
 3 -5 tablespoons bacon drippings
 1 (1 ½ ounce) package dry onion soup mix
 1 (12 ounce) can Cola***Beth used Cherry Coke Zero
 1 tbsp corn starch and 1 tbsp water mixed

Pour 1 can of Cola into your crock pot and set temperature to low. Place your Beef Roast in the crock pot and sprinkle the Dry Onion Soup mix over roast and the cola.

While cooking the roast on low, fry the bacon to a crisp, crumble it and set aside. Pour the bacon drippings from cooking the bacon and drizzle them over your roast. Spread the bacon crumbles over your roast and dry onion soup mix.

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

One hour before roast is to be served make your gravy. Lift roast out of crock pot and set aside. Add one can of Cream of Celery soup and hand whisk until blended.

Add corn starch and water mix and whisk in to thicken. Place your roast back into the crock pot and finish out your cooking time.

Serve your roast with gravy over mashed potatoes.

Saturday, April 7, 2012

Cinnamon Roll Pumpkin Vanilla Sheet Cake

This was DELICIOUS!  The best part was that is was very easy to make.  I took this as treats to our Financial Peace class and everyone enjoyed it.  The lighting was terrible, so sorry for the bad picture.  Make this soon for your next get together--you won't be disappointed!
Cinnamon Roll Pumpkin Vanilla Sheet Cake

1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!

Makes 16 to 20 squares(or more if you cut them small)

Friday, April 6, 2012

Creamy Broccoli Apple Slaw

I was looking for a low carb salad that was a bit different and found it! This was very good. You can make it tart by using Granny Smith apples or a bit sweeter by using Gala or Golden Delicious.

Creamy Broccoli Apple Slaw

3 cups thawed, finely chopped Broccoli Florets
3 individual packets Dried Fruit Medley (I used 2T of each craisins and raisins)
2 Tbsp. chopped walnuts
1 medium apple, chunky sliced
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
1 Tbsp. cider vinegar
1 small shallot, chopped
to taste salt & pepper

In large bowl, mix together yogurt, mayonnaise, cider vinegar and shallot. Add salt and pepper to taste.
Add broccoli, apple, Dried Fruit Medley and chopped walnuts.  Toss to combine.

Makes 4 Servings

Thursday, April 5, 2012

Pecan Cinnamon Pudding Cake

I made this recipe when two sets of Aunts and Uncles were visiting. We all enjoyed this. I did cook this for almost 2 hours and next time will NOT try to invert this onto a plate. It does NOT come out in one pretty piece(ask me how I know this) so next time I will just scoop it out. Very good flavor and easy to make.

Pecan Cinnamon Pudding Cake

1-1/3 cups all purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
2/3 cup milk
5 tablespoons melted butter or margerine, divided
1 cup chopped pecans
1-1/2 cups water
3/4 cup packed light brown sugar
whipped cream or vanilla ice cream (optional)

1. Coat Crock Pot with butter or nonstick cooking spray (seriously... don't forget this step!!)

2. In a medium bowl combine flour, granulated sugar, baking powder and cinnamon. Add milk and 3 tablespoons melted butter or margarine and mix until just blended (it will be pretty thick!) Stir in pecans and spread mixture into the bottom of your Crock Pot.

3. In a small saucepan combine water, brown sugar and 2 tablespoons melted butter or margerine. Bring to a boil and carefully pour over batter in Crock Pot. Do not stir once added.

4. Cover and cook on HIGH for 1-1/4 hours to 1-1/2 hours, or until toothpick inserted into center of cake comes out clean. Let stand, uncovered, 30 minutes, then invert onto serving plate.(Beth's notes:  Do NOT invert) Serve warm with whipped cream or vanilla ice cream, if desired. ENJOY!

Wednesday, April 4, 2012

Sourdough Bread for breadmaker

This is a great tasting bread. Since it uses the bread maker, it is very easy to make and it DOES taste like sourdough.

Sourdough Bread
Taste of home bb

2/3 cup water
2 Tables. white vinegar
1/2 c. sour cream
1 Tables. white sugar
1 1/2 teas. salt
3 c. bread flour
2 1/4 teas. active dry yeast

Place all ingredients in bread machine pan in order recommended by the manufacturer. Select basic bread setting ... 1/1/2 lb. loaf.....and choose crust color.

Tuesday, April 3, 2012

Mini Broccoli Cheddar Quiche Bites

I made these to have on hand for quick breakfasts. These are really, really, really good! I roasted my peppers in the oven and they turned out great. Just cook for 30 minutes at 450, turning once. Take out and put in a paper bag until cool. Peel skin off and then chop.

·        Mini Broccoli Cheddar Quiche Bites
·        Nancy taste of home bb

2 large eggs
1/2 cup heavy cream
2 T grated Parmesan cheese
1 t each grated onions and flour ****Beth did not use flour
1/2 tsp dry mustard
1 cup shredded sharp Cheddar cheese, divided
1 cup chopped frozen broccoli, thawed and drained
1/2 cup diced roasted peppers

Heat oven to 350*. Grease and flour 12 well mini-muffin pan. In bowl, whisk together eggs, heavy cream, Parmesan cheese, onions, flour and dry mustard until smooth.

Stir in 1/2 Cheddar cheese and chopped broccoli. Season with salt and black pepper, if desired. Divide cream mixture evenly among wells of prepared pan. Top with remaining cheddar cheese.

Bake quiches 20 min or until centers are set. Let sit 5 min before removing from pan. top with diced roasted peppers.



Replace the cheese and veggie for an equal amount of Gruyere cheese and sauteed wild mushrooms.

CHICKEN-PEPPER JACK: Instead of cheddar and broccoli, use rotisserie chicken and pepper-Jack cheese.

Monday, April 2, 2012

On the Border Salsa Recipe--Copycat

Since I am pretty much out of my home canned salsa, I have been looking for recipes to make fresh. This is a great recipe and makes quite a bit. I used it in my crockpot fajita recipe and just to eat on chips or in guacamole. Jenna thought it was better than the restaurant!
On the Border Salsa Recipe--Copycat
2 large Roma tomatoes, coarsely chopped                                                 
2 14.5 ounce cans diced tomatoes (Mexican style)                                                 
2 jalapenos, seeded and coarsely chopped                                                 
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste                                                 
4 cloves garlic, minced                                                 
1 large vidalia onion, coarsely chopped                                                 
1/4 teaspoon salt, to taste                                                 
1/3 cup cilantro, coarsely chopped                                                 
1/2 teaspoon cayenne, to taste     

Combine all ingredients in a food processor or blender. Pulse until blended.                                         

Sunday, April 1, 2012

Pina Colada Bread Pudding

So sorry for not having a picture today.  I totally forgot to take one!  I saw this recipe and went and bought rum extract to make this. I had a can of coconut milk in my pantry and bread in the freezer!  This was well liked and had a light refreshing flavor. 

Pina Colada Bread Pudding

12 slices day-old French bread, cubed
4 eggs
1/2 cup sugar
1 (15 oz.) can unsweetened crushed pineapple in juice
1 (13oz) can coconut milk
3/4 cup 2% milk
1 teaspoon rum extract
caramel sauce for garnish/serving

Preheat oven to 350 degrees. Place the bread in a large bowl and set aside.

In another bowl, beat eggs with sugar in bowl. Add undrained pineapple, coconut milk, and milk. Blend well. Add rum extract. Pour over bread cubes and allow to soak 15 minutes.

Transfer mixture to a greased baking dish and bake in the preheated oven for 45 minutes. Remove pudding from oven and allow to cool. Serve with caramel sauce.