Saturday, February 28, 2015


I love anything caramel or butterscotch, so knew I would try these.  They are very good.
6 cups Rice Krispies
1/4 cup butter
10 oz. package miniature marshmallows
1 small box Butterscotch Instant Pudding

Lightly spray a 9x13 casserole dish with cooking spray.

In a large pot, melt the butter.  Add the marshmallows and dry pudding mix.
Cook on low heat stirring constantly until the marshmallows have melted and is smooth.  Add the rice krispies.

Pour into the sprayed casserole dish and press down.

Let cool and cut into squares.

Friday, February 27, 2015

Hawaiian Sweet Rolls(Bread Machine)

I made these for some bbq pork sandwiches and they were EXCELLENT.  They tasted just like the store bought ones.
Hawaiian Sweet Rolls (Bread Machine)
By Pale Rose on

1 cup 100% pineapple juice Beth used a 6 oz can
1 large egg
1/3 cup milk
4 tablespoons butter
1 -2 teaspoon  coconut extract Beth used 1 t and was satisfied with the flavor
1/2 teaspoon ground ginger
1 teaspoon salt
1/3 cup sugar
1/2 cup potato flakes
3 1/2 cups flour
2 1/4 teaspoons active dry yeast
butter, for brushing on roll tops

Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.

Add ingredients according to your bread machine. Run your bread machine on the dough cycle to knead the dough.

When complete, let the dough rise until doubled in size - about 1 hour. Grease a 13"x9" pan.

Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).

IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!Beth sprayed her hands with Pam and formed the buns.

Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.

Bake rolls in preheated oven for 25 minutes or until golden on top. Immediately upon removing the rolls from the oven, brush the tops with butter.

Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.

Thursday, February 26, 2015

Chipotle Marinade

I needed a bottle of Chipotle Marinade for a pork recipe, but didn't have it. I found this recipe and it worked great!

Chipotle Marinade
adapted from

4-5 tsp chipotle in adobo puree
3 T olive oil
3 T cider vinegar
1/4 t salt

Mix all together and pour over chicken, pork or beef.

Wednesday, February 25, 2015

Buffalo Ranch Popcorn

I cut this out of the newspaper a few weeks ago and finally tried it.  I really liked it.  You can make it as quite hot, depending on the wing sauce you buy.  I found that the ranch dressing was salty enough, so didn't add any salt.
Buffalo Ranch Popcorn
newspaper clipping---from Party Popcorn:75 Creative Recipes for Everyone's Favorite Snack

8 c popped popcorn
2 T butter, melted
2 T buffalo wing sauce
1 T ranch reasoning mix(dry package)Beth only used about 1/2 T
1 t salt(opt)  Beth didn't use

Pour the popcorn into a large bowl.  In a small bowl, mix together the butter and buffalo sauce.  Drizzle over the popcorn and gently toss to coat.  Sprinkle the ranch dressing mix and salt(opt) over the popcorn and gently toss.  Serve immediately.

Tuesday, February 24, 2015

Wilted Leaf Lettuce

Last year I planted lettuce and it did not do well.  A few weeks ago, Kathleen was home and asked when I planted the lettuce.  It came up from last year and tastes great!  I have had this recipe from my mom since I got married--almost 28 years ago.  Jenna and I love it!
Wilted Leaf Lettuce

2 large bunches of leaf lettuce
2 t sugar
2 T onion, minced
4 slices bacon
1/4 c vinegar
2 T water

Tear up lettuce and put in a bowl.  Fry chopped bacon.  Add onion and sauté.  Add vinegar, water and salt and pepper.  Pour over lettuce and enjoy!

Monday, February 23, 2015

Rosemary Dinner Rolls

I made these rolls with fresh rosemary from my garden. They were good, but a bit dense. Loved the way my house smelled while these were baking.
Rosemary Dinner Rolls

2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
3 Tbsp sugar, divided
3/4 cup milk, warmed to about 80 degrees
1 large egg
3 Tbsp unsalted butter, softened
3 1/2 Tbsp chopped fresh rosemary
1 1/2 tsp salt
1 Tbsp whisked egg, for brushing rolls
3 1/2 cups all-purpose flour, then more as needed
Good quality extra-virgin olive oil and freshly ground black pepper (for dipping, optional)

In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it). Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 - 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).

Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.

Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 - 26 minutes. Serve warm, reheat before serving as necessary.


Sunday, February 22, 2015

Texas Stew

It was cold and dreary last Monday, so I started looking for a crockpot recipe.  I took out the Southern Living slow cooker cookbook and started reading.  I have a list of recipes I will be trying soon!  This was EXCELLENT.  Very easy to make and Jenna LOVED it!
Texas Stew
Southern Living Slow Cooker Cookbook

2 pound beef tips, cut into 1 inch pieces
1 10-14.5 oz can Mexican style stewed tomatoes, undrained
10 oz beef broth(or 10 oz water and 1 bouillon cube)
8 oz picante sauce or salsa
10 oz frozen corn
3 carrots, cut into 1/2 inch pieces
1 onion diced
2 garlic cloves, minced
1/2 t ground cumin
1/2 t salt

1/2 c water
1/4 c flour

Combine all but the 1/2 c water and flour in a 5 qt or larger slow cooker.

Cover and cook on high for 3-4 hours, or low 7-8 hours, until meat is tender.

Stir together the water and flour.  Stir into meat mixture and cook on high for 1 hour until thickened.  Beth did not do this as I felt this was thick enough.

Saturday, February 21, 2015

The Orange Jillius

This was a bit different with the oats in it.  I liked it.  It does make enough for 2 servings and kept me full until lunch(of course, I drank both servings, since I was home alone! )
The Orange Jillius

2/3 cup rolled oats
4 clementine oranges peeled, seeded
2 medium banana
2 cups unsweetened nondairy milk Beth used Almond milk
1 cup ice crushed

In a drink mixer, blend the rolled oats on high until they have the fine texture of flour.

Add clementines, banana, and nondairy milk. Blend on high for 15 seconds until smooth.

Add ice for quick chilling. Serve and slurp away.

Friday, February 20, 2015

Snickerdoodle Banana Bars

I doubled this recipe and put it in a 9 x 13 pan.  It was quite tasty.  Make sure to bake it long enough so that the middle doesn't sink.....ask me how I know this!  35 minutes wasn't quite long enough when doubled.
Snickerdoodle Banana Bars

1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1/3 cup sour cream
1 large egg
1/2 teaspoon vanilla
1 cup mashed banana
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup cinnamon chips

crumb topping

1/3 c. brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon butter

1. Heat the oven to 375. Grease an 8x8 inch baking dish.

2. In a mixing bowl combine the butter, sour cream and sugars, mixing until smooth for 30 seconds. Add the vanilla and egg and mix until smooth. Add the banana and mix for a couple of seconds.

3. In a separate bowl, combine the flour, baking soda, baking powder, cream of tartar and salt. Whisk together and add to the mixing bowl. Mix everything together just until the flour doesn't remain.Toss the chips in about a teaspoon of flour and shake off the excess. Add the cinnamon chips and fold into the batter. Pour the batter into the baking pan.

4. In a small bowl add the butter, flour sugar and cinnamon. Using your hands, smoosh the mixture together. Sprinkle over the cake.

5. Bake for 30-35 minutes or until done.


Thursday, February 19, 2015

Smothered Chicken and Cheesy Potato Casserole

 This was DELICIOUS!  Serve with a salad and you have a great meal.
Smothered Chicken & Cheesy Potato Casserole
recipe adapted from
4-5 medium russet potatoes
1 medium onion, diced
1 10.75-oz. can condensed cheddar cheese soup Beth used home made soup recipe(see 2/18/15)
1 1/4 cups milk
8-10 slices of bacon
1.5 pounds chicken breast, pounded thin(Beth used 2 large breasts and cut into 3 pieces)
1 c cheddar or Monterrey Jack cheese
Salt and pepper
Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and set aside to use later.
Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). Spray the bottom and sides of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Top with a handful of diced onions. Season potatoes with salt and pepper. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes. Beth had to bake for 45 minutes for potatoes to be tender.
Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.
Season chicken tenderloins with salt and pepper, then sauté in bacon drippings over medium-high heat until lightly browned and set aside.
Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.
Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5-10 minutes or until cheese is melted and bubbly.


Wednesday, February 18, 2015

Condensed Cheddar Cheese Soup Substitute

I needed cheddar cheese soup for a recipe and this worked great!

Condensed Cheddar Cheese Soup Substitute
Adapted from

3 T butter
3 T flour
1 cup milk
1 1/2 cup cheese, freshly shredded

Melt butter over medium-low in a saucepan. Add flour and whisk/stir together until smooth. Slowly add milk and continue whisking while bringing mixture to a gentle boil. Once it thickens slightly, add cheese and stir until melted.

This makes about 13 ounces

Tuesday, February 17, 2015

Homemade Beef Enchiladas

Jenna here again! I thought I'd share how I put together those enchiladas I talked about in my last post! I worked off a recipe I found, but also just altered it to what I was hungry for. The end result...? Delicious!

Homemade Beef Enchiladas

Meat Filling:
-1 pound, ground beef
-2 cloves, minced garlic
-1 small onion, diced small
-taco seasoning

-Tortillas, corn or flour

-Homemade Enchilada Sauce

-Cheddar cheese, grated
-green onions
-fresh cilantro, chopped
-corn, black beans, salsa, avocado (optional)

Preheat oven to 350 degrees and prepare a glass 9x13 pan.

For the meat mixture, brown ground beef with chopped onion. Make sure the beef is crumbled really fine. At the end, add the minced garlic. Add taco seasoning (1/4 cup, or more if you like spice) and water and cook until bubbly. I added more water than the taco seasoning package recommended, because I like saucy taco meat.

Create an assembly line where your tortillas, sauce, meat filling and toppings are within reach. Once meat is brown, add mixture to tortilla (amount will depend on size of tortillas used), top with cheddar cheese, green onions, and cilantro. Roll up towards you so the tortilla resembles a burrito. Place seam side down into a 9x13 pan. Repeat until pan is full. Pour homemade enchilada sauce over all the tortillas and allow to seep throughout the pan. Cover enchiladas with cheddar cheese and chopped cilantro. Place into oven for 20-30 minutes or until the top of the enchiladas are brown and bubbly.

Serve with sour cream, salsa, and avocado.

Monday, February 16, 2015

Enchilada Sauce

Hey everyone! This is Jenna sharing a recipe I made the other day that I thought was worth sharing! I have a deep love for Mexican food and I was hungry for enchiladas the other day. Rather than run out somewhere since we were out of enchilada sauce, I decided to make my own. This recipe was a keeper!   We didn't get a picture, but please try this!

Homemade Enchilada Sauce

1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. (I added some minced, fresh garlic here as well). Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened. At the end, garnish with fresh, chopped cilantro.

Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.



Sunday, February 15, 2015

Cheesy Chipotle Cauliflower Casserole

I made this to go along with beef enchiladas that Jenna had made.  WOW!  This is an awesome side dish.  We already had a head of cauliflower that we had put through the food processor, so this was very easy to make.  See my changes in bold.
Cheesy Chipotle Cauliflower Casserole
Yield: 4 servings

For the puree:

1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
1/4 cup sharp cheddar cheese, shredded
1 Tbsp (or more) chopped chipotles in adobo sauce (canned)Beth used 2 tsp and it was plenty
1/4 tsp garlic powder
salt and pepper to taste

For the casserole: 

1/2 cup salsa verdeBeth used plain salsa
1/2 cup sour cream
1/2 cup chopped raw tomatoes optional if using salsa
1/4 cup chopped pickled jalapenos (optional)
1 cup sharp cheddar cheese, shredded

For the puree:

Clean and trim the cauliflower, breaking it into medium sized pieces.Beth put this in the food processor FIRST.  Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six - eight minutes on high (or until cauliflower is tender).Since the cauliflower was already pureed, I only cooked it 10 minutes Remove from the microwave and put into a high speed blender or foodprocessor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste. Beth just stirred in the cheese, chipotle and garlic powder

For the casserole:

Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

Bake in the oven for 30 - 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.

Saturday, February 14, 2015

The Original Morning Glory Muffins

While Don and I were in Florida this past week, we tasted a Maui Morning Muffin at Indian Shores Coffee Company. I couldn't find an exact recipe, but this is VERY close. I got 24 regular sized muffins from this recipe. Delicious! This would make a GREAT Valentine treat for all!

The Original Morning Glory Muffins
Makes 16 muffins (about 340 calories each)Beth got 24 muffins

2 1/4 cups unbleached all-purpose flour
1 1/4 cups sugar Beth used 1/2 c sugar and 1/2 c Splenda
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins (or dried cranberries) Beth used half raisins and crasins
1 large apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil Beth used 1/2 c oil and 1/2 c non fat greek yogurt
1 teaspoon pure vanilla extract

1. Place a rack in the lower third of the oven, and preheat to 350 degrees F.

2. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda and salt.

3. Add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine.

4. In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients, and blend well.

5. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.

6. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.

7. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Friday, February 13, 2015

Baked Parmesan Zucchini Rounds

I had some zucchini in the refrigerator that I needed to use up.  This made a nice lunch for me this week!
Baked Parmesan Zucchini Rounds
2 medium-sized zucchini
1/2 cup freshly grated Parmesan cheese
Garlic salt & freshly ground black pepper, optional
  1. Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
  2. Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.

Thursday, February 12, 2015

Steak and Mushroom Slow Cooker Soup

I put this together one day last week and wondered why I wasn't smelling it cooking.  I knew I had turned the crockpot on to Low......One must PLUG the crockpot IN to get it to work.  Luckily I caught it just an hour after I put the ingredients in.  I cooked the soup on high for about 2 and 1/2 hours and then turned it down to low until 6 .  Perfect and tasted great.
Steak and Mushroom Slow Cooker Soup

2 slices bacon
1-2 pounds round steak, cut in 1-inch cubes
1 cup frozen chopped onions
8 ounces fresh mushrooms, sliced
5 cups water
1 tablespoon beef bouillon concentrate
1 tablespoon Kitchen Bouquet
1 teaspoon soy sauce
1 bay leaf
Freshly ground black pepper
1 cup plain Greek yogurt or sour cream

Fry bacon. Remove from pan, crumble and place in crock pot.

Saute steak in remaining bacon grease over high heat until browned. Do this in small batches so skillet doesn't cool down. Place browned steak in crock pot.

Saute onions and mushrooms in pan. Add to crock pot.

Add water, bouillon, Kitchen Bouquet, soy sauce, bay leaf and black pepper to crock pot and stir.
Cook on LOW for 8-10 hours.

Remove about 1 cup broth from soup and whisk yogurt or sour cream into it unto smooth. Add back to crock pot and stir. Remove bay leaf before serving.
***Beth added 1 T cornstarch to 2 T water mixture to slightly thicken.

Wednesday, February 11, 2015

One Hour Skillet Focaccia Recipe

This WAS super easy and only took 1 hour from start to finish.  We served it with soup.  YUMMY!
One Hour Skillet Focaccia Recipe

for the dough:

3/4 c warm water
1/2 tsp granulated sugar
1 1/2 tsp yeast
2 Tbsp olive or canola oil
2 c all-purpose flour ( divided )
1/2 tsp salt

for the Parmesan butter brush:

3 Tbsp unsalted or salted butter, melted
1 Tbsp grated Parmesan cheese

1/2 tsp Italian seasoning

1. Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.

2. Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).

3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.

4. Add oil and mix well.

5. Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.

6. In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.

7. Grease the skillet.

8. Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.

9. Roll out the dough into a size of your skillet.

10. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.

11. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.

12. Mix melted butter, Parmesan and seasoning in a small bowl. Brush the dough with half the butter.

13. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Tuesday, February 10, 2015

So Nutty Slow cooker Snack Mix

I was looking for a snack mix to take on the plane with me. I had all the ingredients for this--had to make the greek seasoning, though.  This is very good!
So Nutty” Slow Cooker Snack Mix

3 cups cereal Beth used cheerios
2 cups small crackers like oyster, Goldfish, Mini Ritz, or pretzels Beth used cheezits
3 cups mixed nuts (the more types, the better!)
½ cup butter (or oil of choice)
1 tablespoon Worcestershire sauce
1 teaspoon Cavender’s All-Purpose Greek Seasoning (or your favorite)

1. Mix together cereal, crackers and mixed nuts in 4-qt or larger slow cooker.

2. Melt butter in small saucepan over medium heat. Whisk in Worcestershire sauce and seasoning.

3. Pour butter mixture over cereal; stir well to evenly coat.

4. Cook uncovered on high setting for about 60 minutes, stirring frequently. Turn slow cooker to low setting and cook, stirring frequently, for an additional 30 – 45 minutes or until cereal is crisping. Remember to stir!

5. Remove party mix from slow cooker and cool on baking sheet. Store in zip-top bag.

6. Makes 16 one-half cup servings.

Monday, February 9, 2015

Homemade Greek Seasoning

I needed greek seasoning for a recipe I was making.  This worked perfectly!
Homemade Greek Seasoning

Serves: 4 tablespoons

2 teaspoons Kosher salt
1 teaspoon Pepper
2 teaspoons Oregano
1½ teaspoons Onion Powder
1 teaspoon Cornstarch
1 teaspoon Parsley
½ teaspoon Cinnamon
½ teaspoon Nutmeg

1. Mix together all ingredients in a small bowl

2. Store in airtight container

Sunday, February 8, 2015

Grilled Blue Cheese with Apple

I was alone for dinner one night last week, so I looked for a unique grilled cheese recipe.  I found it!  If you are a blue cheese lover, you will like this!  The cheese didn't melt all the way, so I microwaved it for 20 seconds or so.  Loved the flavors together.

Grilled Blue Cheese with Apple


apple, sliced thin

Blue cheese



Butter both the insides and the outsides of the bread with butter.   Place the thinly sliced apples and then the blue cheese on top of the apples.   Drizzle with honey.  Put 2nd piece of bread on and put in the frying pan.

When toasted on one side, flip and grill until done.

Saturday, February 7, 2015

Peanut Butter Cookie Dough Brownies

These went together quickly and tasted great!

Peanut Butter Cookie Dough Brownies
A Little Bit Crunchy A Little Bit Rock and Roll)

Peanut Butter Batter:

1 cup creamy peanut butter
1/4 cup white sugar
1/4 cup packed brown sugar
4 tablespoons butter, melted
2 tablespoons flour
1 teaspoon vanilla extract
1 large egg

Mix all of the ingredients together with a wooden spoon and set aside.

Brownie Batter:

1/2 cup (1 stick) unsalted butter, melted
1 handful of semi sweet or dark chocolate chips (optional)
1 cup sugar
2 eggs
1 teaspoon vanilla
5 tablespoons dark cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup flour

Preheat oven to 350F.

Melt the butter and pour into a large bowl. Add the chocolate chips (optional) and whisk until melted. Whisk in the sugar. Whisk in the eggs, one at a time- then add the vanilla. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients into the wet and stir to combine.

Line a 13X9 inch or 11X8 inch pan with foil and spray with cooking spray. Drop the brownie batter and peanut butter batter in mounds. Drag a knife through to swirl and spread smooth with an off-set spatula.

Bake for about 22-25 minutes.  Allow to cool completely before slicing. 

Friday, February 6, 2015

Rhubarb Blueberry Muffins

I had been out of my kitchen for over a week and desperately needed to bake! :-)   I made a double batch of these and am glad I did!  See my changes in bold.  I got 12 regular and 12 mini muffins.
Rhubarb Blueberry Muffins
adapted from

2 Tablespoons of butter, softened
1/4 cup sugar
1/8 cup egg beaters Beth used 1 egg
2 Tablespoons light sour cream
3/4 cup flour  Beth used 1 cup
1 tsp. baking powder
1/2 tsp. salt
3 Tablespoons milk
1/2 cup fresh blueberries
1/2 cup chopped fresh rhubarb Beth used frozen
1 t almond flavoring

Preheat oven to 400 degrees.
Cream together the butter and the sugar.
Add the egg beaters and sour cream until mixed well.
Combine flour, baking powder and salt. Add this to the mixture along with the milk.
Gently fold in the blueberries and rhubarb.
Divide out evenly into a greased muffin pan. Makes 12 muffins.
Bake for 20-25 minutes

Thursday, February 5, 2015


I made this for us to eat while we watched the super bowl.  Don really liked it. 

1 pound ground beef
 1/2 c onion, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies) Beth used one can rotel and one can diced tomatoes that she pureed
2 14.5-ounce cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through. Makes 8 cups or 6-8 servings

Wednesday, February 4, 2015

Hot Roasted Cauliflower and Cheddar Dip

I put this together to have for the super bowl.  We all liked it.  We served it with ritz crackers.
Hot Roasted Cauliflower and Cheddar Dip

1/2 small head cauliflower, cut into florets(Beth used a large head)
1 tablespoon oil
salt and pepper to taste
4 ounces light cream cheese, room temperature
1/2 cup light sour cream or Greek yogurt
1/2 teaspoon thyme, chopped
1/2 teaspoon garlic powder (or more to taste!)
1 1/4 cup cheddar, shredded 1/4 cup reserved for top
chives to garnish

Roast cauliflower tossed in oil and salted and peppered to taste at 400° for about 20 minutes or until lightly browned. Add all remaining ingredients except 1/4 cup aged white cheddar and chives to a blender or food processor and puree until smooth.

Bake in a small baking dish at 350° for 20-30 minutes. Add 1/4 cup cheddar to the top and set under the broiler for 5-10 minutes until cheese is golden brown and bubbly. Watch carefully so it does not burn! Garnish with chives.

Tuesday, February 3, 2015

Baked Tortellini Casserole

Kathleen came home from college this last weekend and wanted some home cooked food.  She made this and it was very good!
Baked Tortellini Casserole

2 tablespoons of olive oil
1 pound of lean ground beef
Small yellow onion, diced
2 garlic cloves, minced
1 28 oz can of crushed tomatoes, or whole peeled tomatoes crushed by hand
1 8 oz can of tomato sauce
1 teaspoon of kosher salt
Freshly ground black pepper to taste
1 24 oz package of fresh cheese tortellini (We used 3.5 cups of frozen, thawed)
3 cups of freshly grated mozzarella cheese (We also added about 1/2 cup of fresh parmesan)

Sautee onions and garlic in olive oil, until soft.  Add ground beef and season with salt and pepper.

Once beef is cooked through, stir in tomatoes and tomato sauce. Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.

Transfer to casserole dish and sprinkle remaining cheese over the top.

Cover tightly with foil and baked at 350 degrees for about 30 minutes.

Monday, February 2, 2015

Cure All Chip

We made these this past weekend while Kathleen was home!  A yummy treat!
Cure All Chip

Lay's wavy potato chips
1 c of semi sweet chocolate morsels
1 bag of Caramel bits
quarter cup of heavy cream
Pecans a handful
First on a cookie sheet put down a sheet of wax paper.
Layer your wavy chips in single file form.
Melt a bag of caramel bits with the quarter cup of heavy cream
drizzle on top of chips.
Melt your chocolate morsels (30 seconds in microwave, stir, repeat) drizzle on top of chips and caramel.
Sprinkle pecans on top.

Sunday, February 1, 2015

Parmesan-Garlic Monkey Bread

 I made these to go with our Spicy Chipotle Honey Chicken.  See my notes in bold.  I used an 11 in stoneware pan to bake this in.  We didn't think it needed the spaghetti sauce.  This monkey bread was WONDERFUL>
Parmesan-Garlic Monkey Bread
1 can (12 oz.) refrigerated biscuits Beth used a 16 oz can of Grandes biscuits
2 Tbsp. margarine, melted Beth used 3 T
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA Beth used mozzarella
1/2 cup spaghetti sauce

Heat oven to 350ºF.

Separate biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to coat.

Place in 9-inch round pan Beth used an 11 in stoneware pan sprayed with cooking spray; top with shredded cheese.

Bake 20 to 25 min. or until golden brown. Cool 10 min. before transferring from pan to wire rack. Cool slightly. Warm spaghetti sauce; serve with bread.