Thursday, February 28, 2013


I had pinned this recipe on Pinterest before the holidays. I have been going through my 'to try' recipes. I made these last weekend and am so glad I did. They were really easy to put together and a little piece goes a LONG way!


32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts.

Wednesday, February 27, 2013

Satin's Velvet Robe Cake

I wanted to try a dessert recipe from one of my many cookbooks. I had bookmarked this one and am so glad I tried it. It was light and very moist. I only let the cake cool in the pans for 10 minutes and had trouble with one cake breaking in half. I 'glued' it back together with frosting, but I would suggest letting the cakes cool for 20 minutes before turning them out of the pans to cool. We LOVED this cake and will make it again. I had to use a bit more milk--maybe an 1/8 of a cup more to get the frosting to spreading consistency.

Satin's Velvet Robe Cake
The Church Supper Cookbook

1 1/2 teaspoons baking soda
1 2/3 cups cold water
1/2 cup butter
1 3/4 cups sugar
1 teaspoon salt
1 teaspoon vanilla
1/2 cup cocoa
2 1/2 cups sifted all purpose flour
3 egg whites                                                                                                                                            
1/4 cup butter
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup cocoa
1/4 teaspoon salt
1/3 cup milk (Beth needed a bit more to thin out)

Preheat oven to 350 degrees F
Grease 2 - 9 inch layer pans or one 9 X 13 inch pan.

Combine baking soda and 1/3 cup cold water; stir to dissolve and set aside.

Cream butter. Gradually add 1 cup sugar and cream until fluffy.  Blend in salt & vanilla.  Mix cocoa with another 1/3 cup cold water.  Beat into creamed mixture.  Add flour alternately with remaining1 cup water.

Beat egg whites until soft peaks form, then beat in remaining 3/4 cup sugar.  Fold the egg whites into the batter. Add baking soda and water mixture; mix well.

Pour into two 9 inch layer pans or one 9 x 13 inch pan.  Bake at 350 degrees for 30 minutes or until cake starts to pull away from the pan.
Cool on racks at least 20 minutes in the pan. Frost with Cocoa Frosting(see below)
Combine butter, sugar, vanilla, cocoa, salt and milk.  Beat together until well blended.  Spread between layers and then on top.

Tuesday, February 26, 2013

Quesadilla Quiche

I made this one night last week with the intentions of eating it for breakfasts for the rest of the week. Don and I ate it for breakfast and I took some for lunch that day. I will definitely be making this again. It was easy to put together and with a side of guacamole, was a perfect meal!


8 ounces cheddar cheese, shredded
4 ounce can chopped green chiles
1 medium Roma tomato, seeded and diced, about 4 ounces
5 green onions, chopped
6 eggs
1/2 cup heavy cream
1/2 teaspoon salt

Put the cheese, chiles, tomatoes and green onions in a greased 9 1/2-10" pie plate. In a medium bowl, whisk together the eggs, cream and salt. Pour into the pie plate and mix everything just to combine. Bake at 350º 35 minutes or until the center is set. Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen


Monday, February 25, 2013

Sourdough Banana Cake

I had extra sourdough starter after making 2 loaves of bread. I decided to try this recipe. I am so glad I did! It was quite tasty and very easy to put together. I will make this again.

Sourdough Banana Cake

1 cup unfed sourdough starter, at room temperature (if you store your starter in the fridge, just let it sit out for about an hour before starting)

1 1/2 cups all purpose flour

1/2 cup sugar

1/2 cup brown sugar

2 teaspoons baking soda

1/2 teaspoon salt

1 egg

1/4 cup vegetable oil

1/4 cup plain yogurt

1 to 1 1/2 cups mashed ripe banana (I used three large bananas)

1 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger


for the glaze (optional):

2 tablespoons melted butter

1 cup confectioners' sugar

1 - 2 tablespoons milk

Preheat oven to 350 degrees and generously spray a Bundt pan (you can use a 9" x 13" pan if you would prefer).
In a medium sized mixing bowl, combine the sourdough starter, mashed bananas, oil, yogurt, egg and vanilla. Mix together until everything is fully combined.
In a (separate) large mixing bowl, whisk together flour, salt, baking soda, sugar and spices.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. (The recipe offers a cooking time of 35-40 minutes if you are using a 9" x 13" pan.)
Allow the cake to cool in the pan (on a cooling rack) for about 10 minutes, then turn the cake out onto the rack itself and allow it to cool completely.
To prepare the glaze, mix the melted butter and confectioners' sugar in a bowl, then slowly add enough milk to make a smooth, flowing glaze. Stir very well to ensure that you have removed all of the lumps. Once the cake is completely cool, use a spoon to drizzle on the glaze.

Sunday, February 24, 2013

Ice Cream Sundae Brownies

These were easy to put together and they tasted great. Since chocolate chip cookie dough is Don's favorite ice cream, I used that in this recipe. I took them to school and the teachers liked them.

Ice Cream Sundae Brownies

1 box Brownie Mix

2 eggs

1/2 Cup canola or vegetable oil

Heaping 1/2 Cup of your favorite Ice Cream

1 1/2 Cups chocolate chips

1/4 Cup hot fudge topping (chilled)

1.     Preheat oven to 350 degrees F.

2.     In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick. Scoop in ice cream, chocolate chips and hot fudge; mix until combined.

3.     Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray.(Beth used a generous amount of Goop)

4.     Bake for 40-50 minutes or until toothpick comes clean from center.

5.      Let cool completely. Remove foil from baking dish, cut into squares and serve.

12 brownies


Saturday, February 23, 2013

Chocolate Chip Granola Bars

I made these to take to Jenna at college. She loved them. They were quick to put together and I cut them into 36 bars. They freeze quite well.


  • 2 sticks unsalted butter, softened
  • 3 cups granola, without raisins
  • 3 cups old-fashioned oats
  • 1 cup Gold Medal® whole wheat flour
  • 1/4 cup brown sugar
  • 1 cup peanut butter, smooth or crunchy
  • 1-1/2 cups honey
  • 1 cup pecans, chopped
  • 1 cup semi-sweet chocolate chips

Preheat oven to 375°F. Grease a 13x9 inch-baking dish with non-stick cooking spray.

In the bowl of an electric mixer fitted with a paddle, beat together the butter, granola, and oats until well combined. Add the flour and brown sugar until well incorporated and then mix in the peanut butter and honey. The mixture should be very thick and gooey at this point. Gently fold in the pecans and chocolate chips.

Spoon the mixture evenly into the baking dish, but do not spread the bars flat. They should be rugged on top. Bake for 25 minutes or until the top of the bars start to brown.

Servings: 18 bars

Friday, February 22, 2013

Parmesean Garlic Chicken Thighs

I threw this recipe together one night after school so I had lunches for the week. Butter and Parmesan cheese, what could be better?

Parmesan Garlic Chicken Thigh

1 stick butter, melted
6-8 bone in, skin on, chicken thighs
1/2 t garlic or dehydrated garlic
1/4 c Parmesan cheese

Melt butter and put into a 9 x 13 pan.  Add garlic and stir.  Dip and turn the chicken thighs.  Sprinkle with Parmesan cheese.

Bake at 375 for 45 minutes.

Thursday, February 21, 2013

Italian Creme Bundt Cake

I made this for when Carrie and DeWayne Jones and family came for dinner a week or so ago. It was very good and very easy to put together. The frosting was wonderful!


added by Yolanda Stewart on Just a Pinch

2 c white flour

2 c sugar

1 stick butter

1/2 c shredded coconuts

1 c finely chopped walnuts

5 egg whites [beat for stiff peaks]

5 egg yolks

1 c buttermilk

1 1/2 tsp vanilla

1 tsp baking soda

1 Tbsp baking powder [optional]


8 oz cream cheese

1/2 c whipping cream

1/2 c chopped nuts

4 c powdered sugar

1/2 c coconut, shredded


Pre-heat oven to 350 degrees.

Cream butter with sugar and add vanilla.  Separate the eggs. Beat the whites until soft peaks form - and set aside. Cream the egg yolks, butter and sugar. Set them aside.

 In a separate bowl combine dry ingredients: Sifted flour, baking powder and the baking soda. [it doesn't call for baking powder but I like my cakes to stand high]  Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).

Next mix in walnuts and coconut. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern. Spoon the batter into your greased bundt pan making it as even as you can. Bake for about 60 minutes until the cake seems firm

Let it cool for 20 minutes.

For the Icing: With a hand blender cream the cream cheese with the 1/2 cups of whipping cream. Add powder sugar. Blend. Pour generous amount on cake. Sprinkle Coconuts and top off with chopped walnuts. Again drizzle more icing on top on nuts and coconuts. Refrigerate the cake until you are going to slice and serve!


Wednesday, February 20, 2013

Buffalo Chicken Thighs

These were quite tasty. I used a generic Franks Hot Sauce since I thought Tabasco would be too hot. It could have used a bit more heat. Play with it and make it to your liking. I will make these again.

Buffalo Chicken Thighs

8 chicken thighs

3 tablespoons vegetable oil

2 tablespoons TABASCO brand Pepper Sauce *

1/2 teaspoon minced fresh garlic

Blue cheese dressing (optional)

Remove broiler pan from oven, line with foil and spray with nonstick vegetable cooking spray. Set oven to broil.

Place thighs skin-side-up in a single layer on broiler pan rack. Whisk oil, TABASCO® brand Pepper Sauce and garlic together in a small bowl until blended and brush onto chicken.

Broil chicken 4 to 6 inches from heat for 10 to 12 minutes or until golden. Brush chicken with more oil mixture, turn and brush other side. Broil 7 to 9 minutes longer or until chicken is no longer pink and juices run clear when meat is pierced with a fork.(Beth baked these on 375 for 30 minutes, turned them, basted with more sauce and then baked for 20 more minutes) Serve with blue cheese dressing, if desired.

Makes 4 servings.
*Tabasco would be very hot for most.Franks Red Hot Sauce would`nt be so hot and in more keeping with the original Buffalo wing sauce.

Tuesday, February 19, 2013

German Chocolate Bars

I needed a quick and easy dessert to serve to guests one night. This fit the bill and tasted great. Be care to not over bake these. I did cut them before they cooled all the way and am glad I did. I think they would be too hard to cut after sitting in the refrigerator!



1 - 18 oz. box German chocolate cake mix

2/3 c. cold butter

1 c. (6 oz.) semisweet chocolate chips

1 (15 oz.) can coconut-pecan frosting

1/4 c. milk

Preheat oven to 350. Place cake mix in bowl; cut in butter until crumbly. {I like using my pastry blender for this step). Press 2-1/2 c. into greased 9" x 13" x 2" baking dish. Bake for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoons over the chips. Stir milk into the remaining crumb mixture; drop by teaspoons over top.

Bake 25 - 30 minutes longer or until bubbly around the edges and top is cracked. Cool on wire rack. Refrigerate for 4 hours before cutting. Yield: 4 dozen




Monday, February 18, 2013

Fudge Shoppe™ Fudge Stripes™ Layered Bars

I made these to take to a super bowl party. I forgot to put the Pecans in the recipe, but no one complained. Everyone loved these bars. I used the whole package of cookies in the crust--I think there were 32 cookies in a package.

Fudge Shoppe™ Fudge Stripes™ Layered Bars


27 Keebler® Fudge Stripes™ Original cookies (crushed to 2 1/4 cups)
1/4 cup butter or margarine, melted and cooled
1 cup flaked coconut
1 cup white chocolate morsels
1 cup semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts
1 can (14 oz.) sweetened condensed milk

1. In small bowl toss together KEEBLER FUDGE STRIPES cookies and butter.

2. Press onto bottom of 13 x 9 x2-inch baking pan coated with cooking spray. Sprinkle coconut, white chocolate morsels, semi-sweet chocolate morsels and pecans over top. Evenly drizzle sweetened condensed milk over all.

3. Bake at 350°F for 24 to 28 minutes or until golden brown around edges. Cool completely. Cut into 2-inch squares.

Sunday, February 17, 2013

Bananas Foster Cookie Bar

I made these for a get together/fund raiser. I had very ripe bananas. Make sure to bake this until the bars are firm. They need to be stored in the refrigerator. They were quite tasty.

Bananas Foster Cookie Bar

 Crumb Layer:

1 stick of butter, softened

1 cup brown sugar

1 egg, slightly beaten

1 tsp rum extract

½ tsp vanilla extract

1 cup flour

¼ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

1/4 tsp salt


Banana Layer:

3 very ripe bananas

2 tsp  vanilla

1/2 tsp cinnamon

¾ cup brown sugar

4 TBSP butter

In a large bowl mix together the butter and sugar and add the egg and vanilla. In a separate bowl, combine the dry ingredients. Gradually add the dry ingredients to the wet ingredients. Pour all but ¼ of the batter evenly into a greased 9 inch square pan, bake at 350 for 20 minutes. Set aside to cool.

Over low heat, melt butter, sugar and cinnamon stirring until almost dissolved. Add in the bananas and vanilla, sauté for another 3-5 minutes until all the sugar has been dissolved. Mash the bananas with a potato masher and spread evenly over the cooled cookie bars. Top with the remaining dough by crumbling it over the banana filling. Bake at 350 for an additional 10 minutes until the top is nice and slightly golden brown. Cover and refrigerate for at least 1 day before cutting into 2 inch squares.

Saturday, February 16, 2013

Roast Sticky Chicken

I have made this recipe many times in the crockpot. This time I decided to put the chicken on top of 2 small bread pans that I turned upside down so that the chicken didn't sit in the juice while cooking. This made the skin a bit crispier. I put it in the crockpot at 7 am and it was perfect at 5!

Roast Sticky Chicken


Recipe By     : Real Food for Real People

   1      large         chicken -- (roasting)
   1      cup           onion -- chopped
   1/2  teaspoon      black pepper
   1/2  teaspoon      garlic powder
   1      teaspoon      white pepper
   1      teaspoon      thyme
   1      teaspoon      onion powder
   1      teaspoon      cayenne pepper
   2      teaspoons     paprika
   4      teaspoons     salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. (Beth placed in crockpot--on foil or small bread pans and cooked for 8 hours on low) After the first hour, baste chicken occasionally (every half hour or so) with pan juices.  (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.


Friday, February 15, 2013


I have been on a sourdough kick lately and really enjoy trying different recipes with this. Don really liked this. I followed the recipe and pushed the dark setting on the bread machine. Next time I will not, so as not to get such a tough crust. This made excellent toast.


1-1/3 c. sourdough starter
1/2 c. fat-free milk
3-1/2 T. canola oil
1/3 c. molasses
2-1/2 c. bread flour
1-1/2 c. whole wheat flour
2 t. salt
2-1/4 t. bread machine yeast

Place ingredients in pan according to manufacturer. Set crust on dark(Beth did this and will NOT do this next time) and program for the whole wheat cycle; press start. Do not use the delay timer. Check the consistency of the dough during knead 2; add a little more milk or flour as needed.

Thursday, February 14, 2013

King Arthur Sourdough Pretzels

I first made these pretzels to take to school for my class for a treat. They all loved them! I had a few leftover and some teachers tasted it and they have been requested a few times now. I have made these with just butter brushed over them and some with cinnamon and sugar. They are DELICIOUS!

King Arthur Sourdough Pretzels

adapted from King Arthur website

3/4 cup lukewarm water
1 cup unfed sourdough starter, straight from the refrigerator
3 cups or King Arthur Unbleached All-Purpose Flour
1/4 cup or nonfat dry milk
1 tablespoon sugar
1 tablespoon butter or vegetable oil
1 1/2 teaspoons salt
2 teaspoons instant yeast


1 tablespoon sugar
2 tablespoons water
pretzel salt
2 tablespoons melted butter, optional

Mix and knead the dough ingredients in a bread machine
Preheat the oven to 350°F.
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
Roll each piece of dough into an 18" rope. Shape each rope into a pretzel.
Dissolve the sugar in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.

Bake the pretzels for 25 to 30 minutes, until they're a light golden brown. Note: This is correct; there's no need to let the shaped pretzels rise before baking.

Remove the pretzels from the oven, and brush with melted butter, if desired.

Yield: 12-14 pretzels

Wednesday, February 13, 2013

Crock Pot Pepper Steak

I made this for dinner one day. Started it about 8:30 and it was done by 4:40. The meat was falling apart tender! I used 2 green peppers since I had them on hand. We liked this.

Crock Pot Pepper Steak

2 lbs round steak or sirloin tip steak, cut into 2-inch strips (see notes below)
1 tsp. garlic powder
2 tbsp. vegetable oil
1 beef bouillon cube
1/4 cup hot water
1 tbsp. cornstarch
1/2 tsp. red pepper flakes
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 small yellow onion, sliced
1 can stewed tomatoes, with liquid(Beth used crushed)
3 tbsp. teriyaki or soy sauce
1 teaspoon white sugar

Heat up vegetable oil in a large skillet over high heat. You want to get that oil heated up good.
Sprinkle strips of beef with garlic powder.

Brown beef strips on both sides. They should be sizzling when you put them in the pan.
It should only take about a minute per side. Do not cook through, just brown the outside.

Once they are all browned, transfer beef to crock pot.
In a small bowl, crush and mix bouillon cube with hot water until dissolved.  Then stir in cornstarch until dissolved. Pour into the crock pot with meat.

Add stewed tomatoes, red pepper flakes, Teriyaki (or soy) sauce and sugar.  Give it all a quick stir.  Then cover and cook on on low for 6 to 8 hours.

During the last hour of cooking, add in your sliced peppers and onions.  Cover and cook for additional hour.  Serve over rice.

Cook's Notes: Remember when you cut a steak to slice it against the grain for the most tender cut.   You could also use London broil or flank steak.

If you want the sauce in this to be thicker, just add another cornstarch slurry to it.
Mix a tbsp. of water with a tbsp. of cornstarch. Add to the crock pot, stir, then turn on high and cook until thickened.

Tuesday, February 12, 2013

Chicken Ranch Macaroni and Cheese

I made this for dinner one night. What's not to like--cheese, macaroni and bacon--along with chicken for protein! A perfect meal. I did mix the bacon in so as it wouldn't burn when broiling.

Chicken Ranch Macaroni and Cheese

8 ounces uncooked macaroni (or other pasta)
A few slices of bacon Beth used 4 slices
1 lb boneless, skinless chicken breast
2 Tbsp chopped onion
1 Tbsp butter
1 Tbsp flour
1 1/2 cups milk
2 oz (1/2 cup) mozzarella cheese
4 oz (1 cup) cheddar cheese
2 oz (1/2 cup) fresh grated Parmesan cheese (can substitute canned)
1/2 packet of ranch dressing mix
1/2 tsp garlic powder
Salt, to taste
Pepper, to taste
1/2 cup cheddar cheese to sprinkle on top

Boil the macaroni noodles according to package directions.

Fry bacon in non stick skillet. Crumble cooked bacon and set aside. Leave grease in pan.

Trim visible fat from chicken and chop into small cubes. Fry chicken pieces and chopped onion in bacon grease until fully cooked. (This takes about 10 minutes.)

Melt butter in saucepan over medium heat. Add flour and whisk until smooth, cooking for about a minute. Add milk to mixture, whisking constantly. Bring mixture to boil and allow to thicken. (This will take a while – maybe 10 minutes.)

Remove from heat. Add cheeses and stir to melt. Then add ranch mix, garlic powder, salt, and pepper.

Combine the cheese mixture, the cooked pasta, and the chicken, and place in large casserole dish or 13 x 9 pan. Sprinkle with cheddar cheese.

Place in oven on broil for 3-5 minutes until the cheese is melted. Watch carefully as it’s easy to burn things under the broiler.

Top with reserved crumbled bacon.(Beth mixed this is with the rest of the ingredients)