Wednesday, October 31, 2012

Apple Cinnamon Chip Muffins

These were wonderful! Don really like them. I ended up taking them to school and they got rave reviews. I got 12 regular and 12 mini muffins from this recipe.

Apple Cinnamon Chip Muffins

Makes 12 muffins

For the muffins:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup packed light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup whole milk
- ½ teaspoon vanilla extract
- 1 large apple, peeled and finely chopped (about 1 cup)
- ¾ cup cinnamon chips

For the streusel:
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ teaspoon cinnamon
- 2 ½ tablespoons unsalted butter, cold and cut into small pieces

Preheat the oven to 375 degrees. Line a muffin tin with baking cups or grease with butter or non-stick cooking spray. Set aside.

To make the muffins – In a large bowl, add the flour, granulated sugar, baking powder, cinnamon and salt. Whisk to combine. Add in the brown sugar and whisk, making sure there are no large chunks. In a small bowl, add the butter, eggs, milk and vanilla extract. Whisk until well combined. Pour the liquid ingredients into the dry ingredients. Mix until just combined – do not over mix. Gently fold in the apples and cinnamon chips. Evenly distribute the batter in the prepared muffin tins.

To make the streusel – In a small bowl, add the flour, brown sugar and cinnamon. Whisk to combine. Add the butter chunks to the bowl. Using your fingers or a pastry blender, cut the butter into the mixture. Continue until the mixture resembles even-sized crumbs. Sprinkle some of the streusel over each muffin and gently press the crumbs into the batter.

Bake for about 20 minutes, until the muffins are golden brown and a toothpick inserted into the middle comes out clean. Let the muffins cool for a few minutes before removing from the pan.

Tuesday, October 30, 2012

Slow Cooked Sweet Barbacoa Pork

This had great flavor! I cooked a pork roast on high for 4 hours and it would NOT shred! I had to slice it very thin with an electric knife. I seem to have better luck getting a roast to shred by cooking it slow and long. I think with shredded meat it would soak up the juices much better, but we all loved this.

Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Adapted from Favorite Family Recipes

For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water
Step 2
8 oz Coke zero
6 oz can sliced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Servings: about 10 • Serving Size: 3 oz • Old
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g

Monday, October 29, 2012

Apple Peanut Butter Cookies

I made these last week and Don really liked them. This was a bit unusual since they are not crispy cookies--more of a soft cookie.

Apple Peanut Butter Cookies
"School Lunch Recipes Online"

3 1/2 C. flour
1 t. baking soda
1 t. salt
1/2 t. nutmeg
1 C. margarine
1 C. peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
1 C. apples, peeled, cored and grated

Combine dry ingredients. Cream together margarine, sugars, and peanut butter. Add egg, vanilla and grated apple.

Stir in dry ingredients until thoroughly blended. Chill dough 1/2 hour.

Shape in rounded teaspoonfuls and place on greased cookie sheet. Flatten with fork.
Bake at 375° F for 12 to 15 minutes.

Sunday, October 28, 2012

Slow Cooker Cilantro Lime Chicken

I made 1/2 of this recipe. I used my 2 qt crockpot and put the thawed chicken in at 7:45 in the morning. It was done perfectly when we got home from church about 12:45. We both really liked it. I used a whole jalapeno and removed the seeds.

Slow Cooker Cilantro Lime Chicken

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.
Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollop of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad.


Saturday, October 27, 2012

Chocolate Peanut Butter Surprise Cookies

These were a bit tedious to make, but they sure tasted great! I could NOT stop eating them!

Chocolate Peanut Butter Surprise Cookies
Sweet Pea's Kitchen

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Friday, October 26, 2012

Glazed Pumpkin Spice Bread

My friend, Doug Olsen, posted this recipe on Facebook a few weeks back. I knew I would be trying it! It was excellent. I made 3 large loaves. After pouring some in one loaf pan, I put a healthy handful of chocolate chips into the batter and added them to the last 2 loaves.

Glazed Pumpkin Spice Bread
8 mini loaves, 3 regular loaves, or 24 muffins

 2 cups sugar
 1/2 cup oil
 3 eggs
 1 1/2 cups canned pumpkin puree  Beth used one 15 oz can
 1/2 cup freshly-squeezed orange juice
 Zest of 1 orange
 3 cups all-purpose flour
 1 1/2 teaspoons baking powder
 1 teaspoon baking soda
 1/2 teaspoon ground cloves*
 1 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg*
 1 teaspoon salt
 chocolate chips--Beth's addition

 Glaze ingredients:

 3/4 cup powdered sugar
 1 1/2 teaspoons ground cinnamon
 1 teaspoon water

 1. In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside.

 2. In a large mixing bowl, whisk together the remaining dry ingredients. Pour pumpkin mixture into bowl with dry ingredients, and stir until no lumps remain.

 3. Lightly grease and flour loaf pans or muffin pans. (This recipe will fill about 8 mini loaf pans, OR 3 regular loaf pans, OR 24 muffins.) Fill pans or muffin cups 3/4 full.

 4. Bake in a pre-heated oven at 400 degrees for about 15 minutes (muffins), 20 minutes (mini loaves), or 25-30 minutes (regular loaves). Check with a toothpick or fork (should come out clean).

 5. Remove bread from pans and place on a wire rack to cool, covered with a clean towel. While cooling, mix powdered sugar and cinnamon in a small bowl. Add just enough water to make a glaze. Poke tops of bread with a fork or toothpick, and drizzle the glaze over the warm bread.

Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.

Thursday, October 25, 2012

Cinnamon Roll Cookie Bars

These were super easy to make and tasted just like a cinnamon roll. Don thought they were a bit sweet, but when I took them to school, everyone loved them!

Cinnamon Roll Cookie Bars
1 box yellow cake mix (butter pecan would also be delicious I'm sure)
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

2 tablespoons milk
2 cups powdered sugar

Mix all ingredients and pour into a greased 9"x13" baking dish. Bake at 350 degrees for 25-30 minutes.
When perfectly baked remove from the oven and pour icing over the top.

Wednesday, October 24, 2012

Kielbasa, Cabbage and Onion

I put this together before school one morning. I thought it was excellent, but I love cooked cabbage. Don did not care for it.

Kielbasa, Cabbage, and Onions (Low-Carb Slow Cooker Crock Pot)

By NELady on

cooking spray
1 small heads of cabbage, cored and cut into wedges ( about 2 1/2 lbs)
1 medium onions, halved and thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chicken broth
1 tablespoon brown mustard
1 lb kielbasa, cut into 3-inch pieces

  1. Coat the slow cooker crock with cooking spray. Add all the ingredients except the kielbasa to the crock, tossing so that the cabbage is well-coated with the broth and seasonings. Top mixture with kielbasa.
  2. Cover and cook on LOW for 7 hours; give mixture a good stir, then cook 1 hour more.


Tuesday, October 23, 2012

Spicy Ranch Chicken Wings

I put these together the night before I was going to cook these, so they marinated all night. They were very easy to make and tasted great!

Spicy Ranch Chicken Wings

3 pounds cut chicken wings
3/4 cup hot pepper sauce
1/4 cup butter, melted
3 tablespoons cider vinegar
1 envelope ranch salad dressing mix
1/2 teaspoon paprika

In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. Place chicken on racks in two greased 15-in. x 10-in. x 1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear. Yield: about 4 dozen.


Monday, October 22, 2012

Pumpkin Heath Caramel Bars

I love anything with caramel in it. When I saw this recipe, I knew we would like it. These were very easy to make and tasted great!
Pumpkin Heath Caramel Bars

4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 c. Heath Bits
1 c. unwrapped caramels + 1 tbsp. water, melted

  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
  3. Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
  4. Pour flour mixture into pumpkin mixture and mix until incorporated and smooth. Mix in the Heath bits.
  5. Pour the batter into the baking dish and level out the batter. Pour the caramel over top and use a knife to swirl the caramel.
  6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool. Top with ice cream and caramel sundae sauce.


Sunday, October 21, 2012

Bacon Egg Cups

I made half of the recipe since it is just the 2 of us here now. I figured with the bacon in the cups I wouldn't have to spray the muffin tins with Pam. I was WRONG. They were hard to get out. They tasted great, but next time I WILL spray with Pam first!

Bacon Egg Cups
Makes 12 cups

12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees.
Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.  Bake for 5-10 minutes.

Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately.

Each cup is about 100 calories.

Saturday, October 20, 2012

Cinnamon Toast Pretzels

I have had this recipe for about 8 years and never tried it. It is SO good! Everyone liked this snack.

Cinnamon Toast Pretzels

1 bag (15-18oz) pretzel nubs or twists
2/3 cup oil
1/3 cup  sugar
1-2 tsp cinnamon
1/4 cup Hershey Cinnamon chips

In microwave safe bowl, pour in pretzals. Mix together oil, sugar and cinnamon in small bowl. When mixed well, pour over pretzels, making sure to fold over pretzels and they are coated. Place in microwave for 2 minutes on high. Check after 1st min though as they might burn. Keep stirring the mixture over the pretzals. Microwave for 1 minute more.

When out of microwave, stir again to make sure they are all coated. While the pretzels are still hot, toss in the chips, or the homemade chips, and fold into pretzels. Put in tupperware container while they are still hot and with lid on, shake the container, this coats the pretzels more.

Let cool.


Friday, October 19, 2012

Pizza Dough

I have had this recipe for well over 25 years. I made it a few weeks ago, when my normal pizza crust failed me and would NOT roll out. I must have killed the yeast on that batch. This recipe can be made and rolled out in just minutes. I had company for this pizza and they all liked the crust. I WILL be making this recipe again many times.
Pizza Dough
Mom/ Ruth Barber

3/4 c warm water
1 package yeast(2 1/4 tsp)
Mix these two ingredients together and stir well.

1/2 t salk
1 T butter, softened
2 C flour

Mix thoroughly.  Let stand in a warm place for a few minutes.  Roll out onto pizza pan(This DID fit a 17 in pan for a thin pizza)

Cover with pizza fixings.  Bake at 475 for 12-15 minutes.

Thursday, October 18, 2012

Microwave Poached Eggs

I LOVE poached eggs, but never make them at home since I don't have a special pan. I was telling my Mother in Law this and she told me how to make them in the microwave! I LOVE this! Now I can have poached eggs in under 2 minutes! I poached these two eggs for 2 minutes and they were poached HARD. I like them a little softer so will try 1 minute and 45 seconds next time.

Microwave Poached Eggs

Crack one or two eggs into a microwave safe bowl.  Add water to cover eggs.  Cook for 1 minute per egg. 


Wednesday, October 17, 2012

Candy Shoppe Pizza

I got this recipe from an old neighbor when we lived in Seymour, WI. I made it a few weeks ago for a Sunday School pizza party. I signed up to take a dessert pizza and this one was very well received. I used mini butterfingers, mini crunch pieces, mini Reese's peanut butter cups and then needed some color. Since the calendar says it is fall(but the temps in TX don't) I figured candy corn was in order! Everyone loved it!

Candy Shoppe Pizza
Jan Gustman

1 1/2 c flour
1/2 t baking soda
1/2 t salt
1 stick plus 2 T butter, softened
1/2 c sugar
1/2 c brown sugar
1/2 t vanilla
1 egg

1/2 c peanut butter
12 oz plus 6 oz chocolate chips
6-7 chopped candy bars

Preheat oven to 375.  In a small bowl, combine flour, soda and salt.  In a large bowl, beat butter, sugar and brown sugar until creamy.  Beat in egg and vanilla.  Gradually bean in flour mix. 

Stir in 6 oz(1 cup) of the chocolate chips.  Spread batter into a greased pizza pan.  Beth used a 17 in pan and kept it an inch from the edge because it will spread!  Bake for 20 minutes until lightly brown.  Immediately sprinkle 12 oz of chocolate chips over warm crust.  Drop peanut butter by spoonfuls over the chips.  Let stand for a few minutes until morsels are soft and shiny.  Gently spread over crust.  Decorate with candy bars.

Tuesday, October 16, 2012

Creamy Beef Enchiladas

These were tasty enchiladas, but the amounts of the ingredients were WAY off. I knew for 12 tortillas, that 2 # of meat would be too much, so used 1.5 # and should have used 1. I had half the meat mixture left over, so I froze it for another time. 3 cans of enchilada sauce is WAY too much. 2 cans was still to much! I will use just one can when I make the second batch with the meat mixture.

Creamy Beef Enchiladas
Recipe By : Laura Brooks TNT recipe list

2 pounds lean ground beef (90% lean)Beth says to use 1 pound
1 cup chopped onion
1 can condensed cream of mushroom soup -- (10-3/4 ounces)
1 cup sour cream -- (8 ounces)
1 can chopped green chilies -- (4 ounces)
3 cups shredded cheddar cheese -- (12 ounces) divided
3 cans enchilada sauce -- (10 ounces each)dividedWAY too much--cut back to 1 can.
12 flour tortillas (8 inches) -- warmed

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.

Spread 1/4 cup enchilada sauce into each of two ungreased 13-in. x 9-in.baking dishes. (Beth was able to squeeze all 12 into 1 pan)Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish.

Pour remaining enchilada sauce over top; sprinkle with remaining cheese.  Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield:  12 servings.

Monday, October 15, 2012

Caramel Apple Milky Way Cheesecake Bars

These were the BOMB!  I made them when I knew we were having company!  :-)  I love Milky Ways so knew this recipe would be well received!  I was right.  I like that it makes a smaller pan, too.

Caramel Apple Milky Way Cheesecake Bars
For the Cookie Layer

1/2 c. butter
1/2 c. shortening
2 Tbsp. sour cream
1/2 sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1/2 c. graham cracker crumbs
2 c. chopped Milky Way candy bars (I used the Caramel Apple--the fun size bag worked!)

For the Cheesecake Layer

1 pkg. cream cheese (8 oz.)
1/2 c. sugar
1 egg
1/4 c. caramel ice cream topping
2 Tbsp. flour

For the Topping

4 oz. caramel candies (about 14 squares)
4 Tbsp. heavy cream (Beth thinks I will start with 2 T next time)
1/4 c. chocolate chips
1/2 tsp. shortening

For the Cookie Layer

Cream the butter, shortening, sour cream, and sugars until creamy. Add the eggs and vanilla. Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture. Stir in the candies by hand. Press half the mixture into a greased 8 inch pan. Pour the cheesecake mixture on top. Drop the rest of the dough by spoonfuls gently on top of the cheesecake. Bake at 350* for 40-45 minutes. Let cool completely. Drizzle with caramel and chocolate. Refrigerate.

For the Cheesecake Layer
Beat the cream cheese and sugar together until creamy. Add the egg and caramel and beat again. Stir in the flour. Pour on cookie dough in pan.

For the Topping

Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. In a small microwave safe bowl, place the chocolate chips and shortening. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off.


Sunday, October 14, 2012

Crusty Bread

I was intrigued by this recipe since you bake the bread in a dutch oven. I made sure to take the handle off the lid so it didn't melt and make a smelly mess in my oven. I tried the original recipe, but look at all the variations at the bottom of the recipe! Woo Hoo! I can be bread baking for a month on this one recipe! Turned out great!

Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.


Cranberry, orange and almond.. In my large bowl I have 3 cups flour, 1 3/4 teaspoon of salt and 1/2 teaspoon yeast. Add about 3/4 cup cranberries, orange zest from one orange and about 1/2 cups sliced almonds. Mix it together well and add 1 1/2 cups water. Stir to form and shaggy dough.

Other bread flavors: Pepper jack cheese, Jalapeno cheddar, Raisin walnut cinnamon, Pumpkin sunflower poppy seed, Sharp cheddar, Rosemary lemon Gruyere, Lemon thyme Asiago, Asiago, Mixed herb with rosemary, chives and thyme and plain. Now I have to tell you that I have experimented using wheat flour. Whole wheat was WAY too heavy

Rye bread. It was delicious. I tried two different recipes. One was 1/2 rye flour and 1/2 white flour then added 1/2 teaspoon caraway seeds. For the first time it didn't rise much. The loaf was about 2-inches high. Made great focaccia, however. The second loaf was 1 cup Rye flour and 2 cups white flour, 1/2 teaspoons caraway seeds. I sprinkled caraway seeds on top. It turned out wonderful

Saturday, October 13, 2012

Firehouse Spaghetti

My friend Janet from church gave me this recipe. I found out later it is from another friend at church. I don't care whose recipe this is, Don could not stop raving about it! He loved it! Janet said it is better the second day and Don thought so too! I made half the recipe and he ate it for 3 meals. Old English cheese comes in 5 oz jars, so I just used all of it. Will be making this again for sure!

Firehouse Spaghetti

1 lb. lean ground meat
1 large onion, minced
1 tablespoon minced garlic
2 10 1/2 oz. cans of cream of mushroom soup

2 10 oz. cans Rotel

1 8 oz. Old English cheese ***

1 8 oz. package spaghetti

Brown ground beef, onion and garlic. Drain off liquid. Add undiluted soup and Rotel, mix well. Add cheese. Stir over very low heat until blended. Remove from heat.
Bring 2 quarts water to a boil in a large pot. Add spaghetti, cook 7 minutes. Remove from heat, drain. Add sauce mixture. This spaghetti tastes even better the second day. It also freezes well.

Yield: 8 Servings
***Can use queso or Velveeta


Friday, October 12, 2012

Cherry Crumb Bars

With both girls in college, I found a job to help pay the tuition! I started working at a small private school at the beginning of September teaching 7th and 8th grade boys! My friend Jayne sent this recipe to me earlier this year, so I made them and took them to our first staff meeting. They got RAVE reviews. I think next time I will par bake the crust a bit as I thought it was too soft.

Cherry Crumb Bars

Jayne Lancour

1 pkg. white (or yellow) cake mix
1-1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 (21 oz) can cherry pie filling or two cans of pitted sweet or dark cherries in juice, thickened (see below*)
1/4 cup brown sugar
1/2 cup chopped pecans

Heat oven to 350 degrees. Grease and flour a 13 x 9 inch pan. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.

To remaining mixture, add egg; mix well. Press into pan.***Next time Beth will bake this for 10 minutes or so first. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30 - 40 minutes.

*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine 3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir into cherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-high and bring to a boil; reduce heat and simmer until thickened. If needed, thicken more with a little more cornstarch dissolved in a small amount of water.

Thursday, October 11, 2012

Mrs Fields Chocolate Chip Cookies

I got this recipe from a friend in Racine, WI, shortly after we were married 25 years ago. Mary Frances and I worked together at a Card store in the mall. We love these cookies and I hadn't made them in a LONG time. They freeze well.

Mrs Fields Chocolate Chip Cookies
Mary Frances Klimek

Cream together
1 cup butter
1 cup sugar
1 cup brown sugar

2 eggs
1 tsp. real vanilla extract

Mix together
2 cups all-purpose flour
2½ cups oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Mix all ingredients well, then add one 24-ounce bag of milk chocolate chips and 1½ cups chopped walnuts (or pecans). Drop 1" balls on ungreased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes. Makes approximately 60 cookies.


Wednesday, October 10, 2012

BBQ Ranch Chicken Dip

I made this dip for a football game. It has everything we love in it. It never thickened up and was greasy on top. I drained the grease--from the cheeses? and think next time I won't add the cream or cut way back on the ranch dressing. It had great flavor and we liked it--it just wasn't appealing to the eyes!

BBQ Ranch Chicken Dip


1 1/2 cups mozzarella cheese, shredded
1 1/2 cups monterey jack cheese, shredded
1 1/2 cups cheddar, shredded
1/4 cup heavy cream
1 cup ranch dressing
1 cup cooked chicken, cut up or shredded
3/4 cup BBQ sauce

Mix together shredded cheeses in large bowl. Add in heavy cream and ranch dressing. Stir to combine. Spread cheese mixture into a greased 8x8 baking dish. Bake at 400 degrees for 10 minutes.

Remove from oven. Top cheese with chicken and then drizzle BBQ sauce over chicken.

Bake for an additional 10 minutes. Serve with tortilla chips or crusty bread.

Tuesday, October 9, 2012

Black Forest Cherry Cookies

Don't you hate it when a recipe doesn't turn out right? I used the sugar cookie mix I made and posted yesterday to make this recipe. I added too much butter since I used what the mix recipe said AND this recipe. I think next time(and I will try these again)I will use the mix just use it dry. The flavor was great, but I ended up with 2 LARGE cookies that we broke into pieces and ate.

Black Forest Cherry Cookies

l (l7.5 oz.) sugar cookie mix
l/2 c.  butter
l egg
l/2 c. mini semi-sweet choc. chips
l/2 c. maraschino cherries, quartered

Preheat oven to 375.  In medium bowl, combine cookie mix, butter and egg.  Mix well.

Stir in choc. chips and maraschino cherries

Drop by rounded teaspoonful onto ungreased cookie sheets.  Bake 9 to l0 minutes or until edges are slightly brown.  Cool cookies on cookie sheets for l minute before removing from pan.

Monday, October 8, 2012

Pin it Button and Sugar Cookie Mix

Thanks to my sweet daughter, Kathleen, I now I have a 'Pin it' button at the end of my posts for those of you that would like to Pin the recipe to Pinterest.  I am not technology minded so I texted her at college and asked her to help me out.

I made this recipe when I needed a pouch of sugar cookie mix for another recipe. I like having something like this on hand for spur of the minute company. I haven't made the cookies yet and will update when I do.

Sugar Cookie Mix
1 cup butter softened
1/2 cup shortening
6 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon salt

In a small mixing bowl combine butter and shortening. In a large bowl combine remaining cookie ingredients. Using a pastry blender, two knives or a food processor cut shortening mixture into flour mixture until like fine meal. Store in air tight container in fridge until time to use.

Sugar cookies

combine 2 cups of mix with 2/3 cups sugar
1 teaspoon of vanilla
2 Tablespoons of milk
1 egg.

Roll on floured surface with floured pin to 1/8" thickness. Cut shapes and bake at 400 degrees on a lightly greased cookie sheet for 5-8 minutes, or until lightly browned on edges. Sprinkle with colored sugar before baking if desired or frost and decorate when cooled. 3 1/2 dozen cookies.

Sunday, October 7, 2012


Don loves Cajun food and this recipe did not disappoint! I started this recipe after school one night and it really didn't take long to put together and cook. I had all the ingredients on hand. He loved it!


6 slices bacon
4 links spicy chorizo
1/2 onion, diced
1 green bell pepper, diced
1 Tbsp chili powder
1 tsp salt
1 tsp garlic powder
1 1/4 tsp paprika
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp red pepper flakes
2 small tomatoes, diced
1/2 cup plain tomato sauce
1 cup chicken broth or stock
1/2 lb shrimp (I used pre-cooked)
2 cups brown rice, cooked(Beth used white)

Chop the bacon into 1″ pieces and the chorizo into 1/2″ pieces. I like spicy chicken chorizo, but you can use pork as well
In a large sauce pan, add the bacon and sauté until just beginning to crisp. Add in the chorizo, onion, and pepper. Cook just a few minutes until the vegetables have softened.
Add in all of the spices, as well as the tomatoes, tomato sauce, and chicken broth
Bring to a boil, and then reduce the heat to a simmer. Cook until thickened (about 45 minutes to an hour), stirring occasionally. Stir in the shrimp and rice and then cook for a few minutes longer before serving.

Saturday, October 6, 2012

Caramel Apple Cheesecake Bars

These were quick and easy to make. I like that they were made in a 9 x 9 pan. Since both girls are away at school, I need to learn to scale down my recipes! I served this to friends and everyone loved it!

Caramel Apple Cheesecake Bars

1 cup all purpose flour
1/4 cup light brown sugar
1/2 cup butter, room temperature

Cream Cheese Filling

1 (8 oz) block cream cheese, room temperature
1 tsp vanilla
1/4 cup granulated sugar + 1 Tbsp, divided
1 egg
2 small Granny Smith apple, peeled and small diced
1/4 tsp pumpkin pie spice

Streusel Topping

1/2 cup packed light brown sugar
1/2 cup flour
1/4 cup old fashioned oats
1/4 cup butter, room temperature
1/4 cup caramel sauce

1.      Preheat oven to 350°
2.      Line a 9x9 baking pan with foil.
3.      In a medium sized bowl combine crust ingredients, flour, brown sugar and butter. Using a pastry cutter, or fork combine the ingredients until they make a coarse crumb.
4.      Press mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned.
5.      Meanwhile, in a mixing bow, combine cream cheese, vanilla, egg and 1/4 cup granulated sugar. Beat until combined and smooth. Set aside.
6.      Dice apples and sprinkle with remaining 1 Tbsp sugar and 1/4 tsp pumpkin pie spice. Stir until coated evenly. Set aside.
7.      Make streusel by combining all ingredients, light brown sugar, flour, oats and butter and stir with your pastry cutter or fork until evenly mixed. Set aside.
8.      When crust is done baking, spread the cream cheese mixture on top of warm crust, top with diced apples and finally with streusel.
9.      But back in oven and bake for 25-30 minutes, until center is set.
10.    When done drizzle caramel sauce all over the top.
11.    Let the pan cool on a wire rack for at least 30 minutes and then place in refrigerator to chill for approximately 2 hours, or overnight.
12.    Cut into squares when ready to serve.
store in an airtight container for up to 3 days recipe adapted from Paula Deen

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