Monday, September 30, 2013

Butterfingers Dip

I made this for a sweet snack for the Packer game.  I LOVE butterfingers!  We served this with apples and 'Nilla Wafers.
Butterfingers Dip

10 Fun Size Butterfingers
8 oz. Cream Cheese
10 oz. Marshmallow Cream Beth used a 7 oz container
1. Mix well soft cream cheese and marshmallow creme together.

2. Chop 10 butterfingers in chunky pieces and add it to the mixture. Chop the 2 butterfingers and sprinkle on top of your dip as a topping.

You can make it early and refrigerate. If you do this wait to add the extra butterfingers topping until serving.

Sunday, September 29, 2013

Soft Glazed Pumpkin Sugar Cookies

I saw these on Pinterest and knew I needed to make them.  The first pan I didn't smash down too much.  The rest of them I did, since Don likes crunchier cookies.  He really liked these.
Soft Glazed Pumpkin Sugar Cookies

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
While cookies bake, stir all ingredients together for glaze until smooth.

Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :)

Saturday, September 28, 2013

Peanut Butter Pie Sheet Cake

I made this to take to our first two Dave Ramsey FPU classes.  It is WELL worth the steps to make this!  I liked that it makes a jelly roll pan and could feed many!
Peanut Butter Pie Sheet Cake

1 (15.25 ounce) package devil’s food cake mix
1 (3.4 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water(can use water only)

1. Preheat oven to 350 degrees F. Grease a half sheet pan well.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined. Spread into greased half sheet pan. Bake at 350 degrees for 15-20 minutes or until toothpick comes out with a few moist crumbs when inserted. Cool to room temperature.
Peanut Butter Filling

1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Beat cream until stiff and fluffy. Set aside. Using a stand mixer or hand mixer, cream the cream cheese until fluffy. Beat in the peanut butter, and then slowly add in powdered sugar until incorporated. Mix in sweetened condensed milk, vanilla and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining. Pour the peanut butter filling over the cooled cake and refrigerate.

2 cups whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
chocolate syrup {optional garnish}
chopped peanuts {optional garnish}

Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over top peanut butter pie filling. Top with chocolate syrup and chopped peanuts. Refrigerate 1-2 hours or until filling is set. Cut into squares and serve.

Friday, September 27, 2013

Bread Machine Pretzel Buns

I have always thought making these would be too much work.  I was WRONG!  The extra step of putting these in the water bath is well worth it!  I made these to go with Italian Beef sandwiches I made for a family from church.  I made 10 smaller buns.
Bread Machine Pretzel Buns



1-1/8 cup (9 ounces) warm water
1 tablespoon unsalted butter, cut into small pieces
½ teaspoon salt
3 cups (13 ounces) unbleached all-purpose flour
3 tablespoons nonfat dry milk
1-1/4 teaspoon instant or bread machine yeast
Coarse salt

Water Bath
2 quarts water
¼ cup baking soda
1 tablespoon salt

1. Add all ingredients except coarse salt to bread machine in order given. Select dough cycle. Open lid and check dough after a few minutes. It should be a slightly sticky ball.

2. When dough cycle completes (bread dough will rise inside machine during this cycle), remove dough from pan to a floured surface.

3. Preheat conventional oven to 400 degrees F.

4. Divide dough into 8 portions and make into balls. Allow to rest for 15 minutes.

5. Meanwhile, prepare water bath. Add soda and salt to water and bring to a boil.

6. Gently smash each ball into a flat bun-like shape. Drop each bun into your boiling water bath. Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin. Remove each bun to a cookie sheet covered with a silicone mat or well greased. These buns are prone to major stickage.

7. Use a serrated knife or new single-edge razor blade to slice an X into each bun about ½ inch deep. Sprinkle with coarse salt.

8. Bake 20-24 minutes. Beth's were done at 18 minutes, so WATCH!
9. Remove buns ASAP to a cooling rack. Otherwise, they will stick. When cool, slice horizontally if using for sandwiches.


Thursday, September 26, 2013

Crispix Mix Cheesy Pizza

I made this for a snack for the football game.  I didn't have pretzel nuggets, so just used what I had.  We liked the flavor!
Crispix Mix Cheesy Pizza

8 cups Crispix cereal
4 cups pretzel nuggets
3 tablespoons vegetable oil
1/4 cup Parmesan cheese
1 tablespoon dry spaghetti sauce mix
2 teaspoons garlic powder

1. In 2-gallon zipper-type storage bag, combine CRISPIX cereal and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss until evenly coated.

2. Combine Parmesan cheese, spaghetti sauce mix and garlic powder. Add mixture to cereal mixture and close bag. Gently toss until evenly coated. Store in airtight container.

Wednesday, September 25, 2013

Butterfinger Brownies

What's not to love? Peanut butter, chocolate and butterfingers! These make a winning combination!

Butterfinger Brownies

1 pkg dark chocolate cake mix (15.25 oz)
1 cup all purpose flour
1( 3.9 oz) package instant chocolate pudding mix
1 Tablespoon baking cocoa
1/2 cup 2% milk
1/3 cup canola oil
1/3 cup butter, melted
2 eggs
6 Butterfinger candy bars (2.1 oz size)
1 1/2 cups chunky peanut butter
1 tsp vanilla extract
1 1/2 cups semi sweet chocolate chips, divided

1. Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl whisk together milk, oil, butter and eggs. Add to the dry ingredients and stir until moistened.

2. Line a 9x13 with aluminum foil. Press half of the dough mixture into the bottom. Bake for 10 minutes.

3. While baking chop 2 Butterfinger candy bars. Stir peanut butter, and vanilla into the other half of the uncooked cake mixture. Fold in chopped bars and 1 cup chocolate chips.

4. Chop 3 additional candy bars and sprinkle over the top of the warm crust and press down gently. Drop the other half of the mixed cake mixture evenly on top. Press down with a metal spatula. Crush the last remaining candy bar on top and sprinkle with remaining chips all over the top.

5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars.


Tuesday, September 24, 2013

Homemade Chai Tea Concentrate

I have been on a Chai Tea kick for a few years--meaning at least 2 large mugs a day!  I saw this and knew I would love it.  I tripled the recipe and used my 7 quart crockpot.  I omitted the honey, since I use a sugar free vanilla syrup to sweeten my tea.  The picture is 1 quart and 1 half gallon.
Homemade Chai Tea Concentrate

Makes approximately 4 cups.

- 8 slices of peeled ginger*Beth used very thin slices
- 2 cinnamon sticks
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 2 teaspoons vanilla
- ½ cup honey Beth omitted this
- 4 cups water
- 6 black tea bags

*When I buy ginger, I peel the entire thing and place it in a ziplock bag in the freezer to keep it fresh. Then, it’s easy to grate or slice up for recipes.

Place all ingredients except for the tea bags in a slow cooker and cook on high for 3 hours. Add the tea bags and steep for 10 minutes.

Strain out the solids with a fine mesh sieve or colander lined with cheese cloth.

Store in an airtight container in the fridge for 7 to 10 days.

To make hot tea, mix equal parts concentrate with hot water. For an Iced Tea Latte, mix one part concentrate to two parts milk (hot or cold) of your choice. You can adjust the ratio to your tastes.

Monday, September 23, 2013

Spanish Rice II

I have been trying to make at least one recipe a week from one of my cookbooks. This went perfectly with our fajitas! Everyone loved this.

Spanish Rice II
Church Supper Cookbook

3 slices bacon add to shopping list
1 cup uncooked long-grain rice
2 cups water
1 teaspoon salt
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped green pepper
1 can (16 ounces) tomatoes
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/2 cup grated cheddar cheese

Cook bacon until crisp and crumble. Reserve bacon fat. Set aside. Combine rice, water, and salt. Bring to boil. Stir briefly and reduce heat. Cover tightly and simmer until all liquid is absorbed- about 14 minutes. Saute onion, celery, and green pepper in reserved bacon fat until tender. Add cooked rice, tomatoes (with juice), sugar, chili powder, Worcestershire sauce, and bacon bits. Transfer to greased casserole. Top with grated cheese. Bake at 350°F for about 20 minutes, or until bubbly.

Sunday, September 22, 2013

Slow Cooker Chicken Fajitas

I wanted a super easy slow cooker chicken recipe to go along with my crock pot beef fajita recipe.  This was a winner!  I forgot to take an after picture, so this will have to do.  We loved this.
Slow Cooker Chicken Fajitas

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 (15 oz) can diced tomatoes, drained
1 (4 oz) can diced green chilis
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.

Serve with tortillas, shredded cheese, pico de gallo, and guacamole.


Saturday, September 21, 2013

Baked Mac and Cheese

I wanted to try a new mac and cheese recipe and this turned out great!  Don ate some for dinner one night and then I warmed it up after a Packer win and it was still yummy!
Baked Mac and Cheese

16 oz pasta cooked and drained
1 Cup butter
1/2 cup chopped onion
6 TBL flour
1 tsp salt
1/4 tsp pepper
3 1/2 Cups milk
2 Cups Cheddar cheese
Parmesan and bread crumbs for sprinkling

Melt butter and cook onions until tender. Add flour and whisk until combined, then add salt, pepper, and milk, cook until bubbly. Add cheese cook until melted. Combine cheese mixture with pasta, and put into a greased 9x13 pan. Sprinkle with bread crumbs and parm. Bake at 350 for 30-40 minutes.


Friday, September 20, 2013

Pumpkin Caramel Blondies

I made these for a Packer party we had and took the leftovers to school.  Loved the caramel bits in the middle!
Pumpkin Caramel Blondies

3 eggs
1/2 cup of Greek yogurt
1 1/2 cups of pumpkin puree
3/4 cup of brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 cup of caramel bits
Caramel for topping

1. Preheat the oven to 350. Lightly grease a 9×13 baking dish.

2. Whisk the eggs, Greek yogurt and sugar, in a large mixing bowl, for a couple of minutes.

3. Add pumpkin puree and vanilla, whisk until combined.

4. Add flour, baking soda, baking powder, cinnamon and salt. Mix well, until all smooth.

5. Fold in the caramel bits.

6. Pour the batter into the baking dish and bake for 40 minutes. Do a toothpick test to make sure that it's cooked through. (Bake for an additional 5 minutes if necessary.)


Thursday, September 19, 2013

Bear Lake Trail Mix

I am teaching a cooking class at our little school and have 8 students in it. We went over kitchen gadgets and safety and then had time to put this together. Don had some of the leftovers and liked it, too!

Bear Lake Trail Mix

1 (18.75 oz.) bag Chex Mix Traditional Snack Mix
2 1/2 cups Bugles
2 1/2 cups Chocolate Chip Teddy Grahams
1 1/2 cups Pretzel M&Ms
1 cup licorice bits
1 1/2 cups Swedish Fish
1 1/2 cups Gold Fish Crackers

 Combine all ingredients together into a large bowl and stir to evenly distribute ingredients


Wednesday, September 18, 2013

Spicy Pretzels aka "Crack Pretzels"

These are yummy AND addicting.  They are not too spicy, even with the 1 tsp. cayenne pepper.
Spicy Pretzels aka "Crack Pretzels"

Amber Franks

1 regular size bag of pretzel sticks or any other pretzels
1 tsp cayenne pepper
1 tsp lemon pepper
1 1/2 tsp garlic powder
1 pkg hidden valley ranch dry mix
3/4 c canola oil Beth used vegetable oil
gallon zip lock baggie
1. Put pretzels in a gallon zip lock bag. Mix cayenne pepper, lemon pepper, garlic powder, ranch & canola oil together...pour over pretzels in zip lock baggie. It's best if you can leave over night but a couple hours will work, too. I always bag them the night before & cook them the next morning.
2. Spread out on large baking sheet. Bake at 200 for 40 min.


Tuesday, September 17, 2013

Blizzard Bars

These were great!  What's not to love--chocolate, caramel and peanut butter.  They will cut much nicer if you wait until their are cooled.
Blizzard Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1/2 tsp salt
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips
1 cup caramel bits
1 1/2 cups mini peanut butter cups

you can totally add ANY mix in you want, just like the DQ Blizzards: M&Ms, Oreo chunks, Twix

Preheat oven to 350°
Melt butter and mix with graham cracker crumbs and salt. Press this into the bottom of a 9x13 pan.

Pour the entire can of sweetened condensed milk on top.   Sprinkle with caramel bits and chocolate chips
Bake for 25 minutes or until top gets lightly browned.

Remove from oven and sprinkle peanut butter cups on top.  Allow to cool completely before cutting into bars.

store in an airtight container for 2 days.

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Monday, September 16, 2013

Mock Shake 'n Bake

I made this for a quick dinner last week. I used 4 chicken breasts and only used half the mix. Don and I both liked it.

Mock Shake 'n Bake

1/2 c minced dehydrated onions
1/4 t coriander
1/4 t thyme
1/4 t red pepper flakes
1/8 t oregano
1/8 t paprika
1/8 t black pepper
1/8 t salt

1. Place all ingredients in food processor or coffee grinder.
2. Grind to a powder.
3. Store in air-tight container.

Beth coated the meat and cooked the chicken at 350 for 45 minutes.
TIP: Use this as coating on your meat before you cook it. Dampen meat, then coat. This is great on chicken, fish, shrimp, even steakburgers.

Sunday, September 15, 2013

Sweet and Salty Crunch

I made this to take to school for a treat for my 7 boys.  They all liked it.  Here in Texas, I have a hard time finding plain Corn Puffs.  This was one of those times, so I used Cheese flavored corn puffs.
Sweet and Salty Crunch

1 bag of Bugles
1/2 a bag of popped corn puffs Beth used 4.5 oz bag of cheese corn puffs
1/2 box (maybe a little more), corn chex Beth used Crispix
1 stick butter
1 cup sugar
1 cup corn syrup

1. Combine your cereal, corn puffs and bugles in a large bowl.
2. In a medium sauce pan, melt your butter, sugar and corn syrup. Let the mixture come to a boil. Boil for about 4 minutes.
3. Pour the syrup over the cereal mix. Toss to coat everything.
4. Spread out the mix on wax paper and let cool. 

Saturday, September 14, 2013

Rockin' Guac

I had a sample of this while out grocery shopping and new we would like it. If you have smaller avocados, you may need to add an extra one or two so it isn't soupy.  We all liked this.

Rockin’ Guac

3 ripe avocados, pitted, peeled, mashed (may need more if avocados are small)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes and Green Chilies, drained
1/2 cup chopped onion
1 tablespoon lime juice
1/2 teaspoon salt
Ground black pepper
Tortilla chips, optional

1. Mix avocados, drained tomatoes, onion, lime juice and salt in medium bowl until blended. Season with pepper to taste.

2. Serve with tortilla chips, if desired.

Friday, September 13, 2013

General Tso's Chicken Wings

These were delicious! I am so glad I tried these. Don and I both really liked them and they were easy to make. See my changes in bold

General Tso’s Chicken Wings

 Yield: 4 servings about 8 pieces

3 lbs chicken wings Beth used 2 pounds

For the Sauce
1/2 t sesame oil
3 T rice vinegar
2 t white vinegar
3 T  soy sauce
1/4 cup water
3 T granulated sugar substitute
1/2 t xanthan gum Beth used 2 tsp cornstarch in 2 T water
1/4 cup scallions, chopped
4 – 5 small dried chillies, chopped Beth used  dried chili d' arbol

Cut your wings through the joint if whole, to separate the wing from the drumette. Spread on a sheet pan and bake at 375 degrees (F) for about 45 minutes or until crunchy and golden brown.

Meanwhile, combine all of the sauce ingredients into a small saucepan and whisk together until smooth. Bring to a boil, then simmer for about 2 minutes until thickened. Remove from the heat. When the wings are fully cooked, toss in the sauce to coat. Put the wings back on the baking sheet and broil (carefully!) for about two minutes Beth turned the wings and broiled on both sides. or until the sauce is bubbling. Serve with lots of napkins!

Approximate nutrition info per serving: 417 calories, 27g fat, 1.75g net carbs, 37g protein

Thursday, September 12, 2013

Butterscotch Peanut Bars

I made these to take to my open house at school. Very easy, makes a large batch and tastes great!

Butterscotch Peanut Bars

1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
1 package (10 to 11 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water

Line a 15-in. x 10-in. x 1-in. baking pan with aluminum foil. Coat
the foil with cooking spray; set aside.

In a small bowl, cream butter and brown sugar until light and fluffy.
Combine flour and salt; gradually add to creamed mixture and mix

Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle
with peanuts.

In a large saucepan, combine topping ingredients. Cook and stir over
medium heat until chips and butter are melted. Spread over hot
crust. Bake for 12-15 minutes longer or until topping is bubbly.
Cool on a wire rack. Cut into bars. Yield: 4 dozen.

Wednesday, September 11, 2013

Italian Cream Soda

Don loves the Italian Sodas from Carino's. I found this recipe and we tried it while the girls were home over Labor Day. We used Raspberry and Vanilla syrup for a few and tried Pomegranate and really liked that, too!

Italian Cream Soda

1/2 cup Club Soda
1/2 c Sprite (Beth's addition)
3 TBSP Torani Syrup
1 TBSP heavy cream
3 ice cubes
whipped cream and a cherry for the top

Add ice cubes to glasses. Measure out about Club Soda and Sprite and pour into each glass.

Add the syrup to the soda. Just before serving add the 1 TBSP of whipping cream to the soda/ syrup mixture. Serve with whipped cream and a cherry on top, as well as something to stir with prior to drinking.

Tuesday, September 10, 2013

Onion Cheese Bread

This was great tasting bread.  It really doesn't need more than 15 minutes to rise(ask me, since I let them rise too long--thus the deflated bread)

6 to 6 1/2 cups King Arthur All Purpose Flour
2 1/4 cups skim milk, warm to 110 degrees
2 Tablespoons dry active yeast
2  Tablespoons plus 1 teaspoon wheat gluten, optional Beth did NOT use
3 Tablespoons sugar
1 teaspoon salt
4 Tablespoons unsalted butter, cold and grated
1/3 cup finely grated onion with juice
1 to 1 1/2 cups Colby jack cheese, grated Beth used part Monterrey Jack and cheddar
1 teaspoon olive oil to coat dough

Heat milk to 110 degrees F.  Put yeast, sugar and wheat gluten, if using, in stand mixer bowl or large mixing bowl.  Pour warm milk over yeast mixture and stir.  Let sit until foamy, 5 to 10 minutes.  Grate butter, cheese and onion.  Add to yeast mixture once foamy.  Add 2 cups flour, mix with dough hook.  Add additional flour, one cup at a time.  Scraping sides of bowl if needed. Turn out of mixer bowl when dough has formed and knead on a floured surface until smooth and elastic, 5 to 8 minutes.  Put in a bowl, coat with olive oil, turn over to ensure all the dough is coated.  Put a kitchen towel over the top and let sit until double in size, about 15 minutes.  Divide in two equal pieces and put in two greased loaf pans.  Let rise while oven is preheating to 350 degrees F.  Cook 20 minutes or until top sounds hollow when tapped.  Cool in pans on a rack.  

Monday, September 9, 2013

Paula Deen Frito and Corn Salad

I knew we would like this and we did! I loved the crunch that the Frito's gave the salad.

Paula Deen's Frito and Corn Salad
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped (any color works)
1/2 cup red onion, chopped (white or yellow works)
1 (10 1/2 ounce) bag coarsely crushed Frito's chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

 ***can use regular Frito's and mix 2 T taco seasoning in with the mayo


Sunday, September 8, 2013

A to Z Everything But the Kitchen Sink Chocolate Chip Cookies

I made these for Open house at school.  They are delicious!  My only change was I needed to add time to the baking time.  I did put two pans in at a time and changed them half way through.
Carol from Taste of home BB

1 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 c. unsalted butter
1 c. light brown sugar
1 c. granulated sugar
2 large eggs
1 Tbsp. milk
1 1/2 tsp. pure vanilla extract
1 c. crushed corn flakes
3 c. old fashioned rolled oats
1/2 c. flaked coconut
1 (12 oz.) pkg. semisweet chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 degrees. Grease, spray with nonstick cooking spray, or line cookie sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together butter and sugars until light. Add eggs, one at a time, mixing well after each addition. Add the milk and vanilla; mix until combined.

Gradually add the flour mixture, mixing just until blended. With a wooden spoon, stir in the cornflakes, oatmeal, coconut, chocolate chips and walnuts.

Roll dough into walnut sized balls. Place 2" apart on the prepared pans; flatten slightly. Beth used a small cookie scoop.

Bake @ 350 degrees for 8-10 minutes in preheated oven (8 minutes for smaller cookies, 10 for larger)Beth needed 12-15 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool. Makes about  5 dozen.

Saturday, September 7, 2013

Hoagie Dip or Salad

This really IS better on day 2 or 3(if it lasts that long!)I used about 1/2 c of mayonnaise when making this.
Hoagie Dip - or - Hoagie Salad

Use 3 of the following meats - any combination
1/4 lb. bologna
1/4 lb. salami
1/4 lb. turkey breast
1/4 lb. ham
1/4 lb. roast beef
1/4 lb. slicing pepperoni

1/4 lb. provolone cheese
1/4 lb. Munster cheese (or American)
2 tomatoes
shredded lettuce
heavy mayo

Dice up all the meats, cheeses and tomatoes.

Non-low carb: Mix everything together (including lettuce) with heavy mayo and eat with Italian bread cubes as a hoagie dip.

Low Carb: Mix everything but the shredded lettuce together with heavy mayo and pour on shredded lettuce for a hoagie salad.

It's recommended (if you can wait that long) to make the dip (without lettuce) the night before and let the flavors meld together. Then add the lettuce right before serving if using as a dip.

Friday, September 6, 2013

Lemon Dream Yogurt Cake

Today is my dad's birthday.  He LOVES lemon pie.  I am sure he would love this cake, too!  This was a very moist, tender cake. I loved the marshmallow crème in the frosting. Try this and you will love it!

Lemon Dream Yogurt Cake

1 white cake mix
1 (3.4 oz.) box lemon instant pudding mix
3/4 c. water
3/4 c. vegetable oil
1 c. non-fat plain Greek yogurt
4 large eggs
1 1/2 tsp. lemon extract

Lemon Marshmallow Buttercream

1 c. (2 sticks) unsalted butter, room temp.
1 (7 oz.) carton Marshmallow cream
pinch of salt
1 - 2 tsp. lemon extract, to taste
grated zest of one lemon
2 1/2 c. powdered sugar

Preheat oven to 350 degrees. For the Cake: Combine dry cake mix, dry pudding mix, water, oil, yogurt, eggs and lemon extract. Beat until smooth and well combined. Pour into a greased 9x13-inch cake pan and bake for 30-35 minutes or until top springs back when lightly touched. Cool completely and frost.(can make a two layered cake)

For the Buttercream: Beat butter and marshmallow cream until fluffy. Add salt, 1 teaspoon lemon extract and lemon zest and beat until combined. Add powdered sugar, one cup at a time and beat until very light and fluffy. Taste and add more lemon extract, if needed. Spread over cooled cake.

Thursday, September 5, 2013

Low Carb Root beer Float

This is a great low carb drink that makes you feel like you are drinking a float. I have tried it with diet Sunkist Orange and it is great, too! I decided that using a Magic Bullet doesn't work too well(think carbonation in that small thing) so I used a hand blender to make my 2nd drink and it worked great!

Low Carb Root beer Float



  1. Combine half of the root beer can with 7 ice cubes and cream in a blender. Puree until smooth.
  2. Add the remaining root beer; pulse to incorporate. Enjoy!

Wednesday, September 4, 2013

Toffee Almond Sandies

I wanted to have cookies for my open house at school this year--right now I only have 7 boys on my roster, but they love cookies. These turned out great. I used toffee bits that had milk chocolate on them since I had 3 packages in my pantry.


Toffee Almond Sandies

Taste of Home Cookie cookbook
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 cup canola oil
  • 1 teaspoon almond extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups sliced almonds
  • 1 package (8 ounces) toffee bits Beth used milk chocolate bits
Preheat oven to 350°. In a large bowl, cream butter and sugars
until blended. Add eggs, one at a time, beating well after each
addition. Gradually beat in oil and extract. Combine the flour,
baking soda, cream of tartar and salt; gradually add to the creamed
mixture and mix well. Stir in almonds and toffee bits.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake
10-12 minutes or until golden brown. Remove to wire racks to cool.
  • Yield: 9 dozen.   Beth used a cookie scoop and got 1/2 this amount.

Tuesday, September 3, 2013

Cheesy Chicken

I made half this recipe for Don and me.  I spread the mayo on and then 'dredged' the chicken in the Parmesan mixture.

Cheesy Chicken

4 boneless chicken breasts
1 cup parm cheese
1 cup Mayo
red onion and garlic(Beth used minced onions and garlic powder)

Preheat oven to 350. Mix mayo and cheese together. Dredge chicken in mix and place in 9x13 pan. Pour remaining mix on top of chicken. Bake for about 30 minutes or until tops bubble up and brown

Try with Pork Chops

Monday, September 2, 2013

Herbed Baked Eggs

These eggs were very elegant and didn't take any longer to make than just fried eggs.

Herbed Baked Eggs

In a frying pan, melt 1 T butter. Add:

Eggs (as many as you want to cook) (salt and pepper them)
1 T Cream poured over each egg
Parmesan and parsley sprinkled on top

Place lid on pan and let cook about 4-5 minutes.

Sunday, September 1, 2013

Joanna's Super Skillet Breakfast

I had heard that if you shredded zucchini and sautéed it until crisp, they 'acted' like hash browns.  It is TRUE!  I even used frozen zucchini that I thawed and drained(and had to cook a bit longer)  This was a nice change from just scrambled eggs.

Joanna's Super Skillet Breakfast
low carb bulletin board

1 small zucchini, grated and drained _thoroughly_
1/2 small onion, chopped
3 strips of bacon
2 eggs
2 T. Parmesan cheese

1. Cut bacon into small pieces and fry in skillet until 3/4 cooked. Do not
remove from heat.
2. Add onion to pan and continue to cook.
3. When onions begin to soften, add zucchini. Let the mixture cook until
zucchini is soft and some shreds are beginning to brown.
4. Scramble eggs and add to skillet. Stir everything like you're making
scrambled eggs.
5. Move to plate and sprinkle cheese over mixture.
To cut time off this recipe, shred and drain zucchini ahead of time.