Thursday, July 31, 2014

Grilled Caprese Chicken with Basil Vinaigrette

I know I took a picture of this before diving into it, but can't find it anywhere! I HATE it when that happens. This is SO very good, though(even with out the picture) so PLEASE give it a try. We will make it again, and I will add the picture then.


Grilled Caprese Chicken with Basil Vinaigrette
 Serves 4

1-1/2 cups balsamic vinegar
4 small chicken breasts, pounded to an even thickness
salt and pepper
1 pint cherry tomatoes, halved
8oz mozzarella pearls

For the Fresh Basil Vinaigrette/Marinade:

1/2 cup fresh basil, lightly packed
2 Tablespoons apple cider vinegar
1 Tablespoon honey
1 large clove garlic (or 2 small cloves)
lots of salt and pepper
1/2 cup extra virgin olive oil

Pour vinegar into a saucepan then bring to a boil. Reduce heat to medium then simmer until the consistency is slightly thinner than maple syrup (you should be able to see the bottom of the pan for a moment when scraping a spatula across the bottom,) 15-20 minutes. Set aside to cool slightly.
This took much longer for me--1/2 hour to 45 minutes.

For the Fresh Basil Vinaigrette/Marinade: add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop the basil and garlic. Turn processor on then slowly stream in oil.

Season chicken breasts on both sides with salt and pepper then add to a Ziplock back with half the vinaigrette/marinade. Marinate for 15 minutes or up to a 4 hours in the refrigerator. Meanwhile, combine cherry tomatoes and mozzarella pearls with the remaining vinaigrette in a large bowl.

Preheat grill over medium-high heat then grill chicken for 3-4 minutes a side. Plate then top with cherry tomato and mozzarella topping and reduced balsamic vinegar.

Wednesday, July 30, 2014

Fire And Ice Pickles

Our friend Cindy makes these and Kathleen was in the mood for them the other day.  I have 1/2 gallon canning jars that we put these in .  YUM!

Fire And Ice Pickles
From Cindy Halle who found the recipe in: Sherryl Woods Book

2 (32 oz.) jars non-refrigerated pickle slices (keep the juice)
4 c. granulated sugar
2 T. Tabasco sauce
1 tsp. crushed red pepper flakes
4 minced garlic cloves

Combine all ingredients, and mix well. Cover, and let stand at room temperature 3-4 hours, stirring occasionally.

Divide into 4 (1 pint) canning jars. Seal tightly.

Refrigerate up to 1 month. These are best if made at least 1 week before eating to allow flavors to develop.

Tuesday, July 29, 2014


Kathleen has really gotten into making Risotto. It is SO good! This recipe is a great treat every once in a while!


2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three) We used the green can
3 cloves (to 4 Cloves) Garlic
1/2 whole Large Onion
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 pound Arborio Rice
7 cups (to 8 Cups) Chicken Broth
1 cup (to 1 1/2 Cups) Heavy Cream We used 3/4 cup Fat Free Half-and-Half
1 Tablespoon (to 2 Tablespoons) Chives, Chopped
Salt And Pepper, to taste

Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.

Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent (Season with salt and pepper). 

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth that you've been warming on the stove, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.

Beth's Addition: We decided to fry 6 slices of bacon to put on each individual serving. We then took out the bacon and sautéed some mushrooms, red onions, salt and pepper in the bacon grease. It would be delicious mixed in, but was equally good on top. Make sure to go easy on the salt if you do this addition, as the bacon is salty, as is the chicken broth.

Monday, July 28, 2014

Sauteed Kale

The girls really like Kale and this is just a different way to cook it. It becomes really tender this way!

Sauteed Kale (Bobby Flay)

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Sunday, July 27, 2014

Jamocha Shake

Kathleen really enjoys Jamocha Shakes, so she found this recipe one day. It tastes better than the one from Arby's!
Jamocha Shake

1 cup cold coffee (I generally make double-strength)
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar (I usually just dissolve the sugar in the coffee when it's hot or use simple syrup)
Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour drink into two 16-ounce glasses.

Makes 2 large drinks.

Saturday, July 26, 2014

Fresh Spicy Pickles

Last weekend we went down to the Austin Food Trucks and found one of our favorites- East Side King. We got bread with a Thai Peanut sauce and a pickled salad similar to this. Kathleen made up this recipe.

Fresh Spicy Pickles

3/4-1 whole cucumber, sliced and quartered
1/2 red onion, sliced (We just used diced that we had in the fridge)
1/2 jalapeño, thinly sliced or chopped (The original had the seeds in, we seeded it)
1/4 cup white sugar
1/2 cup white vinegar (Next time we will try a milder vinegar like white wine)
1/2 tsp salt (to taste)

Mix all together and refrigerate for at least 2 hours, stirring occasionally to dissolve the sugar completely.

Friday, July 25, 2014

Blueberry Rhubarb Bars

Kathleen brought home some fresh rhubarb from Wisconsin when she was there a few weeks ago.  I found this recipe and it is a keeper!
Blueberry Rhubarb Bars

by kelleydee on

3 cups rhubarb cut into 1 inch pieces
3 cups blueberries
2 Tablespoons lemon juice
1 cup sugar
4 Tablespoons cornstarch
1-½ cup all-purpose flour
1-½ cup uncooked quick cooking oats (not instant)
1 cup brown sugar
¾ cups butter
½ teaspoons baking soda
¼ teaspoons salt

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.


Thursday, July 24, 2014

Slow Cooker Chile Colorado Smothered Burritos

These burritos were excellent!  I would suggest using the burrito sized tortillas.  We used some of both and the smaller were too hard to wrap.

Slow Cooker Chile Colorado Smothered Burritos

2 pounds stew meat or other beef cubed
1 large (19 oz) can mild red enchilada sauce
2 beef bouillon cubes (I used 3)
1 can refried beans (optional)
5-7 burrito sized tortillas
2 cups shredded cheddar cheese

1. Put the stew meat into the crockpot. Put beef bouillon cubes on top and pour the enchilada sauce over the meat and cubes. Cook on low 6-8 hours or high 3-4. Cook until meat is very tender.

2. Assemble burritos by spooning refried beans and spreading them on the tortilla. With a slotted spoon, put about 1/2 cup of the meat mixture on top. Roll up like a burrito and place seam down in a 9×13 pan.

3. Pour remaining sauce from the crockpot on the top and sprinkle heavily with cheese.

4. Broil in the oven until cheese is melted and bubbly for about 5 minutes. Enjoy!

Wednesday, July 23, 2014

Slow Cooker Rice and Beans

 I pinned this on pinterest and knew it wouldn't be long and I would have to try it.  I am so glad I did.  We thought that Italian seasoning was a weird ingredient, but it works.  These are even better re heated! 
Slow Cooker Rice and Beans

2 cups uncooked long grain white rice
2 cans black beans
1 14.5 oz. can diced tomatoes
1 10 oz. can tomatoes and chiles
2 tbs oil
1 tsp kosher salt
2 tsp Italian seasoning

Put the 2 tbs oil in bottom of your slow cooker(Beth used a 3 qt slow cooker, and it filled it to the rim....) and add the rice. Swirl rice around in the oil until it is coated well.

Drain and rinse beans and add them.  Drain the tomatoes but reserve the liquid in a measuring cup. Add tomatoes.

Add water to the measuring cup with tomato juice. You will need 4 cups of total liquid.  Add seasonings and stir well.

Cook on low for 5 hours or on high for 3 hours. Dish is done when rice is tender.

If necessary, add additional water towards end of cooking if it appears dry.

Serve with tortillas or wraps and toppings.

Cooking times may vary for different slow cookers. You can always add some water at the very end to make sure it's moist enough.

You can use whatever beans you like the best. If you prefer less spicy, use 2 cans of tomatoes (without chiles).

Tuesday, July 22, 2014

Ten Minute Enchilada Sauce

I started to make a burrito recipe and realized I didn't have any enchilada sauce in the house.  This was so easy and sooooooo very good.  I will have this be my 'go to ' sauce now.  It makes a good amount, too.

Ten Minute Enchilada Sauce
adapted from
Submitted By: BRANDI T

1/4 cup vegetable oil
2 tablespoons  flour
1/4 cup  chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Monday, July 21, 2014

Fresh Corn on the Cob(Microwave)

This was such an easy way to cook corn!  The silk REALLY does come off easily when cooked.  Try it and see.


Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moisture.

Place on dampened paper towel. Turn ears over and rearrange after 1/2 cooking time.

Cooking Timetable:

1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes.

When ears are hot to the touch, remove and wrap in kitchen towel or foil.

Let stand at least 5 minutes. Remove husks and silk (which is easier than when cold) and serve.

Serve with melted butter.

Sunday, July 20, 2014

That's Amore Lettuce Wedge

This was a great dressing.  I used fresh tomatoes from my garden!

That's Amore Lettuce Wedge

Taste of Home

6 garlic cloves, minced
1 teaspoon vegetable oil
1-1/2 cups mayonnaise
1/2 cup chopped Italian stewed tomatoes Beth used fresh tomatoes
1/4 cup tomato puree Beth used tomato sauce
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 medium head iceberg lettuce
1 cup chopped walnuts, toasted

In a small skillet, saute garlic in oil until tender. In a bowl, combine the garlic, mayonnaise, tomatoes, tomato puree, vinegar, salt, cayenne and pepper. Cut lettuce into eight wedges; drizzle with desired amount of dressing. Sprinkle with walnuts. Refrigerate leftover dressing.

Yield: 8 servings (2-1/2 cups dressing).

Saturday, July 19, 2014

Peach Iced Tea

I had 2 peaches that I bought that never really ripened.  They worked perfect for this tea.  I really liked it!  See my changes in bold.
Peach Iced Tea
Adapted from

2 peaches
1.5 cups sugar Beth used 1 c splenda
tea bags Beth used 3 green tea bags and 3 Lipton black tea bagswater

Peach Simple Syrup:
In a small pan, combine 1 cup of water, 1.5 cups of sugar, and 2 peaches, pitted and sliced however you choose. Bring to a boil, once boiling wait one minute and remove from heat. Let sit for 25-50 minutes, use a spoon to crush the peaches in the simple syrup(Beth used a stick blender to puree)
Brew tea and let seep Beth uses 2 cups water with the 6 tea bags

Put tea in gallon pitcher, add simple syrup and stir well. Add water to make a gallon.

Friday, July 18, 2014

Blueberry Cobbler Bars

Fresh blueberries have been 2/$3 lately, so we have been eating a LOT of them!  I found this recipe and it is a keeper.  Easy and great tasting!
Blueberry Cobbler Bars

Crust  and Topping
1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 tsp salt
3/4 cup (1 1/2 sticks) butter, chilled

2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
6 tbsp all-purpose flour
pinch of salt
1/4 tsp butter extract
1/2 tsp vanilla extract
8-oz fresh blueberries, rinsed and drained

For crust/topping: Preheat the oven to 350 degrees.
Line a 9x9 inch baking pan with parchment and give a light spritz with cooking spray.

Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs. Remove 3/4 cup of the mixture to use as the topping ; set aside.

Press the remaining mixture into the bottom of prepared pan, and bake for 10-12 minutes.
Cool for 10-15 minutes.

For filling: Whisk the eggs in another medium bowl (or just use the one you used for the crust.
Add the granulated and brown sugar, sour cream, flour, salt, butter and vanilla extracts. Whisk well.
Gently fold in the berries and pour the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling  Bake 35-45 minutes.

Cool for 1 hour before cutting & serving.

Thursday, July 17, 2014

Tres Leches Muddy Buddies

I love anything with caramel in it so when I saw this recipe, I knew I would have to try it.  This was good, but see my notes in bold.
Tres Leches Muddy Buddies

1 ¼ -1 ½c white cake mix Beth had to use the whole package to get them coated
8 heaping cups Chex cereal   Beth used 12.8 oz box about 10.5 cups
1 – 11 ounce bag caramel candies, unwrapped
6 tablespoons evaporated milk

In a large paper bag add white cake mix, set aside.

Add cereal into a large bowl, set aside.

In a small sauce pan, add caramel candies and evaporated milk. Stir continuously until completely melted. Immediately pour over cereal and mix until all pieces are coated with caramel.

Pour coated cereal into a paper bag with the white cake mix, fold top over of paper bag and shake it, “shake-it like a Polaroid picture”.

Once completely covered, pour the Muddy Buddies into a serving bowl, now it is ready to eat.

Wednesday, July 16, 2014

Rosemary Chipotle Raspberry Balsamic Chicken

This was moist and delicious!  I love anything with raspberry and this did not disappoint!
Rosemary Chipotle Raspberry Balsamic Chicken

Glaze ingredients

1 cup Raspberry Preserves, with or without seeds.
1 Tablespoon Balsamic Vinegar
Juice of 1/2 Lemon
1 Tablespoon Chipotle in Adobo, finely Chopped. I started with 1/2 Tablespoon 1 teaspoon Soy Sauce


1 Tablespoon Olive Oil
1 Garlic Clove, finely Chopped
2 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
2 Tablespoons Chopped Fresh Rosemary
1 teaspoon Soy Sauce
1 teaspoon Turmeric

Glaze Prep:

In a small bowl, add all the ingredients, stir to combine.

3 ½ hrs before grilling: In a small microwave safe bowl add the Oil and Garlic. Microwave on High for 15 seconds. This mellows the Garlic. Add the rest of the ingredients, stir to combine. Place chicken in a “Food Storage” bag. Add the marinade and refrigerate for about 3 hours.

Grilling Instruction:

Take the Chicken out of the fridge about 30 minutes before grilling, whether marinated or not. If marinated take out of bag and wipe the excess off.

Heat your outside grill or grill pan to Medium High. Spray with a non-stick spray. Grill Chicken for about 3 minutes a side, then start slathering on the Glaze. Turn/slather, Turn/slather until Chicken is just cooked through. Let the Chicken rest for about 10 minutes. Serve with extra sauce on the side.

Tuesday, July 15, 2014

Rocky Road S'mores Bars

These were quick and easy to make. I made them in a 9 x 13 pan. They would be thicker in a 9 x 9 pan. They are rich and yummy!

Rocky Road S'mores Bars

3/4 cups bittersweet chocolate chips Beth used dark chocolate chips
1 cup unsalted butter
3 Tbls granulated sugar
2 Tbls light corn syrup
1 Tbls unsweetened cocoa powder
12 oz graham crackers, broken into small pieces (not crushed) Beth used 2 sleeves
3/4 cup miniature marshmallows
1/4 cup semi-sweet chocolate chips
1/3 cup chopped almonds (optional)Beth used sliced
1/4 cup white chocolate chips (optional)

Line an 8x8 (or 9x9 or 9x13) baking dish with parchment paper.

Melt butter, bittersweet chocolate chips, sugar, corn syrup and cocoa powder together in a medium saucepan over low heat. Turn heat off.

Stir in graham cracker pieces until fully coated.

Stir in marshmallows, chocolate chips, and nuts coating completely after each addition.

Gently press mixture into prepared baking dish and chill for 2 hours.

Monday, July 14, 2014

BLT Wedge Salad

Don loves wedge salads, so I decided to put one together the other night.  He liked it! :-)
BLT Wedge Salad

Iceberg lettuce
Bacon--cooked and crumbled
Tomatoes, diced
Blue Cheese
Blue Cheese dressing(or Ranch)

Wash and drain iceberg lettuce.  Cut the lettuce into wedge sized pieces.  Sprinkle with bacon, tomatoes and crumbled blue cheese.  Drizzle with dressing and enjoy!

Sunday, July 13, 2014

Pesto Mozzarella Stuffed Pork Chops

While these were very good, I think they needed a bit more seasoning.  Next time I will add some garlic powder and onion powder to the flour.
Pesto Mozzarella Stuffed Pork Chops

1/2 C mozzarella cheese, shredded
2 T pesto (whatever variety you prefer)
2 T + 1/2 C dried breadcrumbs, seasoned
4 boneless pork chops
1/4 C flour
1/2 t salt
1/4 t freshly cracked black pepper
2 eggs, lightly beaten mixed with 1 t water
2 T olive oil

1. Preheat oven to 425.

2. Combine mozzarella, pesto and 2 T breadcrumbs in a bowl. Set aside.

3. Cut a slit in each pork chop, forming a pocket. Be sure NOT to cut all the way through.

4. Stuff each chop with mozzarella mixture.

5. In a shallow bowl combine flour, salt & pepper.

6. Dredge each chop in flour, then in egg and finally in breadcrumbs (coat both sides).

7. Heat oil in a large non stick, oven proof skillet over medium heat.

8. Add chops and cook until brown (about 3-4 min).

9. Carefully flip chops over and transfer oven proof skillet to oven. Bake 12-15 minutes, until pork is cooked through.

10. Serve over pasta, rice or mashed potato.

Saturday, July 12, 2014

Tex Mex Summer Squash Casserole

I am not sure where I found this recipe, but am so glad I did.  This is now up there as one of my favorite zucchini recipes.  My mother in law loved it and she said, 'I don't even LIKE zucchini!'
Tex Mex Summer Squash Casserole

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (5-10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish

Preheat oven to 400 degrees F.

Coat a 9-by-13-inch baking dish with cooking spray.
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Nutrition Information
12 servings - Facts Per Serving:
Calories:101 Fat. Total:5g Carbohydrates, Total:9g. Cholesterol:15mg Sodium: 217mg Protein: 5g Fiber: 3g

Friday, July 11, 2014

BBQ Chicken with Homemade Sauce

My great aunt Margie posted this recipe to Facebook a week or so ago.  I tried it and Don kept saying how great this chicken was!  I DID brine it overnight.  I used boneless breasts and thighs.  The rub was similar to what I use on my ribs.  This is a KEEPER!

BBQ Chicken with Homemade Sauce


3 to 4 pounds chicken (or cut up a whole chicken)
2 tablespoons of salt
1/4 cup of apple cider vinegar

Dry rub:

2 tablespoons paprika
1 teaspoon pepper
1 tablespoon brown sugar, packed
1 teaspoon salt
1/2 teaspoon celery seed
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Homemade sauce (makes about 1 1/2 cups):

1/2 cup ketchup
1/2 cup water
2 tablespoons molasses or honey
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper

(If you want to skip the brining process, go to step 2)

Get a large pot or container that’s big enough to hold all the chicken and fill it with enough water to cover the chicken completely. Whisk the salt into the water until dissolved, then whisk the vinegar into the water. Add the chicken, cover, and refrigerate for several hours or overnight.

To make the sauce ahead of time, whisk all the ingredients together in a saucepan over medium heat. Bring it to a boil, reduce the heat to low, and simmer and stir the mixture for about 10 minutes. Then, take it off the heat and let it cool completely. Once cool, pour into a jar or other container and let it sit in the refrigerator uncovered for about 8 hours so the flavors can blend well.

Take the chicken out of the brine and let it thoroughly drain. Get rid of the brine and pat the chicken pieces dry, and then lay them out on a baking sheet or flat surface that will fit into the fridge. Combine all the dry rub ingredients and rub evenly on the chicken. Cover the sheet loosely and let the chicken refrigerate for another several hours.

When ready to eat, grill breasts for about 10 minutes, thighs for about 12-16 minutes, and legs for about 16-20 minutes on a covered grill – and make sure to turn them at least once during cooking. Use a food thermometer to make sure that the chicken is 165 degrees F on the inside – make sure to check the thickest part of the chicken.

Smother with barbecue sauce during the last few minutes of cooking, reserving some sauce for the dinner table in case you want to add more.


Thursday, July 10, 2014

Dinner Rolls

I have had this recipe for a while and finally got around to making it.  I made 15 rolls and they were very good.
Dinner Rolls
Kansas deb  Taste of Home BB

1 c water
2 T butter
1 egg
3 1/4 c flour
1/4 c sugar
3 t yeast
1 t salt

Put ingredients in breach machine as called for. Use the dough cycle.

When dough is finished, spray a 9 x 13 pan and make 12-15 rolls.  Cover and let rise for 1 hour, or until double. 

Bake at 375 for 12-15 minute(Beth did 350)  Brush tops with butter if desired.

Wednesday, July 9, 2014

Armenian Potatoes

A friend had this posted on Facebook and I thought we would like them.  We DID!  Very easy to make, too.
Armenian Potatoes

1 1/2 lbs large potatoes
2 large onions ( cut in chunks)
1/4 cup oil
3 tablespoons tomato paste ( recipe suggests catsup as a sub)
1/2 cup water
1 teaspoon paprika
1 teaspoon salt ( or to taste)
1/2 cup finely chopped fresh parsley  (optional)

Wash and peel potatoes, cut potatoes and onions in chunks.

 In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes.

Add onions, pepper to taste, parsley and toss to mix.

Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.

Tuesday, July 8, 2014

Bacon Pesto Homemade Mac and Cheese

I made this for lunch when we had Mark and Don's mom here for a work day.  It was good.  Next time, I will cut the pesto in half and only do 1/2 cup.  It makes a LOT!
Bacon Pesto Homemade Mac and Cheese

1 pound dry elbow pasta
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups whole milk plus 1 cup, divided
1 cup mild shredded cheddar cheese
1 cup shredded mozzarella cheese
8 ounces prepared pesto
1 1/2 pounds cooked bacon, crumbled

Cook pasta according to package directions. Drain and set aside.

Place butter into a medium saucepan over medium heat. Swirl pan until butter is melted then whisk in flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick.

Slowly whisk in 3 cups milk until well combined. Continue whisking and stirring until thickened, 2-3 minutes.

Reduce heat to low and stir in cheeses until melted. Place cooked pasta into a large dutch oven or pot over low heat. Pour in cheese sauce, stirring to combine. Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined. Season with additional salt and pepper to taste.

Serve warm. Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.

Makes 8-10 Servings


Monday, July 7, 2014

Peanut Butter Cookie Overnight Oatmeal

This was easy to put together and I got 2 breakfasts out of it.  You can find PB2 regular and chocolate at Walmart and most grocery stores.   I used the chocolate one(see the flecks in the oatmeal) so didn't need to add chocolate chips.  I ate it cold and loved it.

Peanut Butter Cookie Overnight Oatmeal

1 cup unsweetened almond milk (or low fat milk of choice)
1/2 cup plain low fat Greek yogurt (or mashed banana, or applesauce)
1/4 cup peanut flour (aka PB2)
1/4 tsp salt (or to taste)
2 tbs baking stevia or 1/4 cup sweetener that measures like sugar Beth used 2
T splenda

 1 cup old fashioned oats
1/4 cup protein powder (or additional oats) Beth didn't use

In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with peanut butter and/or chocolate chips if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!

Sunday, July 6, 2014

Zucchini Burger

If you want to try a real veggie burger, try this!  I loved it!  It was easy to put together and tasted great.  I made half a batch, and got 2 1/2 burgers.

Zucchini Burger  
Healthy Cooking August/September 2012
(makes 4)

2 cups zucchini, shredded
1 medium onion, shredded
1/2 cup dry bread crumbs
2 eggs, lightly beaten
1/2 teaspoon salt
dash of cayenne pepper
3 hard cooked egg whites, chopped Beth omitted
2 tablespoons oil
4 hamburger buns, split
toppings (lettuce, tomato and onion)

Drain zucchini and onion, squeeze out any excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites. Heat 1 tablespoon oil and a large skillet over medium low heat. Form into 4 patties. Fry until golden brown on both sides, using remaining oil as needed. Serve on buns with toppings.


Saturday, July 5, 2014

White Almond Wedding Cake with White Chocolate Buttercream Frosting

Kathleen made this when her roommates came to visit a few weeks ago.  I cannot tell you how moist and wonderful this is.  Try it and you will like it, too!
White Almond Wedding Cake

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 9x13 inch cake pan, or 2 8 inch round pans

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes or longer for a 9 x 13 pan. Allow to cool before frosting.

White Chocolate Buttercream Frosting

By Kittencalskitchen on

1 cup butter, softened
2 cups confectioners' sugar
6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half

1 In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.

2 Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).

3 Beat on high speed for 3-4 minutes, scraping the bowl with a spatula

Friday, July 4, 2014

Skinny Pancakes

I had seen this recipe a few places on pinterest and combined a few to get this.  These pancakes were wonderful!  I will make them again and again.  I got 3 hamburger bun size pancakes from this recipe.
Skinny Pancakes
2 egg whites
1/2 cup uncooked oatmeal
1/2 banana
1/2 tsp. vanilla extract
Cinnamon to taste

Put all ingredients in a blender. Blend on high for 15-20 seconds.

Spray a griddle or skillet with non-stick spray.  Pour the batter onto pan and cook until you see bubbles.  Turn and cook on the other side. 


Thursday, July 3, 2014

Twix Bar Cookies

If you like Twix bars or caramel, these cookies are for YOU!  They are delicious!
Twix Bar Cookies

2 C. plus 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbsp. unsalted butter, melted and cooled
1 C packed brown sugar
1/2 C sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla
2 C. coarsely chopped Twix Bars(I bag of mini)

Preheat oven to 325 degrees.

Chop your Twix bar into 1/4 inch chunks.

In a bowl combine flour, soda and salt. Set aside. In your mixer blend butter and sugars together until combined. Beat in egg, egg yolk and vanilla. Add in dry ingredients and beat until just combined.

Fold in Twix Bar chunks

Bake for 13-16 minutes until light golden brown and edges start to harden but center is soft. Do not over bake.

Because of the caramel in the Twix they may stick a bit to the cookie sheet so use a spatula to remove

Wednesday, July 2, 2014

Yogurt, Peanut Butter, Cinnamon and Honey Dip

I needed a quick snack one night after dinner.  This fit the bill and was delish!

Yogurt, Peanut Butter, Cinnamon and Honey Dip

1/2 c. plain Greek yogurt
2 tbsp. Peanut butter (I used creamy but am sure chunky would work fine)
Dash of cinnamon
1 tbsp. honey

Combine ingredients

Serve with apples and bananas.

Tuesday, July 1, 2014

Best Hamburger Recipe

I was trying to do too many things at once and forgot the cheese and chopped onions.  I don't think I would add the onions since the onion soup mix was powerful enough.  These were excellent burgers(even without the cheese!)

Best Hamburger Recipe

1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1/2 teaspoon crushed dried rosemary
salt and pepper to taste

Preheat a grill for high heat.

In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.

Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.