Saturday, December 31, 2016

Lemon Fudge {Five Minute}

I made this because my parents and sister were coming for Christmas.  My dad LOVES lemon pie and this tastes just like it!

Lemon Fudge {Five Minute}
½ c. butter
½ c. milk
2 small pkgs. lemon cook and serve pudding Beth used 1 large package
1 lb. powdered sugar (3¾ cups)

Line a 9"x9" pan with wax paper.

Melt butter in a saucepan. Add milk and dry pudding. Continue cooking over medium heat for 1 minute, stirring constantly.

Stir in powdered sugar.

Press into prepared pan.

Dust with powdered sugar, if desired.

Refrigerate for a few hours. Cut into 1" pieces.

Friday, December 30, 2016

1-2-3 FUDGE

I saw this recipe and knew I would try it since I had all the ingredients. I used a 9 x 9 pan and put a strip of foil down the middle. I made half plain and half with walnuts and craisins.

1-2-3 FUDGE

1 - 16 ozs. tub milk chocolate ready-to-use frosting
1 - 12 ozs. bag milk chocolate baking chips
(or equal amount of almond bark)
1 Tb. butter (eliminate if using bark)
1/2 - 1 c. nuts or craisins, optional

Grease a 9" X 9" pan. Place frosting, chips and butter in a glass bowl. Heat in the microwave for about 1 minute; stir to melt and blend everything together. Stir in nuts or craisins. Pour into prepared pan. Allow to cool. Cut into squares.

Thursday, December 29, 2016

Confetti Caramel Bars

I copied this recipe from my sister's cookbook while I was in Wisconsin.  I made these to take for Janet's birthday celebration, too. They are quite tasty!

Confetti Caramel Bars

Cookies and Cups Cookbook

1 cup packed brown sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup light corn syrup
2 tablespoons butter or margarine
1 cup butterscotch chips Beth used Pumpkin Spice chips
1 1/2 to 2 cups assorted candies and nuts (such as candy corn, candy-coated chocolate candies and salted peanuts)

1 Heat oven to 350°F. In large bowl, beat brown sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour. Press evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.

2 In 1-quart saucepan, heat corn syrup and 2 tablespoons butter over medium heat, stirring occasionally, until mixture boils. Stir in chips until melted.

3 Immediately spread butterscotch mixture over baked layer. Sprinkle with candies and nuts; gently press into butterscotch mixture. Cool at least 2 hours until butterscotch mixture is firm (do not refrigerate). For bars, cut into 8 rows by 4 rows.

Wednesday, December 28, 2016

Sausage Corn Chowder

I had copied this recipe from church near my mom's in Wisconsin.  I made this last week and Jenna raved over it.  It was super quick to put together and tasted great on a cool day here!
Sausage Corn Chowder
Sue Jarack --North Cape Lutheran Church Cookbook and Taste of Home

1 pound Pork Sausage Beth used bulk Italian sausage                      
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained (Beth didn't drain) 
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper.

2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through. Yield: 10 servings.

Tuesday, December 27, 2016

Turtle Cookie Balls

Jenna helped me put these together.  They were easy to make and tasted so good.  I left pecans off a few of them for the non nut eaters.
Turtle Cookie Balls

Yield: 42 servings

1 (8-ounce) package cream cheese, softened

70 vanilla wafers, finely crushed (about 2-1/3 cups)

3 tablespoons caramel ice cream topping

4 (4-ounce) packages BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

1/4 cup chopped pecans

Mix first 3 ingredients until blended.

Shape into 42 (1-inch) balls. Freeze for 10 minutes.

Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.

Sprinkle with nuts. Refrigerate 1 hour or until firm.

Monday, December 26, 2016

German Chocolate Cake Mix Cookies

I made these for my friend Janet's birthday celebration. They really do taste like German chocolate cake.

German Chocolate Cake Mix Cookies

1 box chocolate cake mix Devil’s Food or German Chocolate
1stick of butter (melted)
2 eggs
1 cup shredded sweetened coconut
1/2 cup diced pecans
1 cup caramel bits
1 cup chocolate chips (or chunks)

Preheat oven to 350. Prepare baking sheet with parchment paper.

In a large mixing bowl melt butter. Pour the cake mix on top of the melted butter and then add the eggs. This keeps the eggs from coming in contact with the hot butter (and turning into scrambled eggs).

The batter will be thick and sticky.

Add: coconut, caramel, chocolate pieces, and chopped pecans.

Stir to mix well.

Drop rounded spoonfuls onto parchment paper and bake for 10-12 minutes at 350.

Sunday, December 25, 2016

Low Carb Crockpot Chicken Curry

We put this together on a Sunday morning before church and cooked it on high.  It was very good,
but Jenna said a true curry doesn't have tomatoes in it.

Low Carb Crockpot Chicken Curry

1.5 lbs of chicken tenderloin Beth used chicken breasts cut into chunks
1 can diced tomatoes (drained) Beth pureed these
1 medium onion, chopped
4 cloves garlic, minced
2 C water
1 tbsp olive oil
1.5 tsp salt
1.5 tsp pepper
5 tsp curry powder (mild)

Toss chicken with olive oil, salt and pepper and let sit for about 5 minutes.

Place chicken in the crock pot.

Add tomatoes, water, onion, garlic and curry powder.

Cook on LOW for 8 hours or HIGH for 3.5 hours.

The last 30 minutes, partially uncover and turn to HIGH to allow the sauce to thicken slightly.

Serve over steamed rice or quinoa.

Saturday, December 24, 2016

Kickin’ Chili – Low Carb, Gluten Free

This had great flavor, but was a bit spicy---depending on your jalapenos, you may want to omit the cayenne.  We cooled this down with sour cream and cheese.

Kickin’ Chili – Low Carb, Gluten Free

2 1/2 lbs ground beef
1 medium onion, chopped and divided
4 tbsp minced garlic
3 large ribs of celery, diced
¼ cup pickled jalapeno slices or less
6 oz can tomato paste
14.5 oz can tomatoes and green chilies Beth used diced tomatoes2 tbsp Worcestershire sauce
4 tbsp chili powder
2 tbsp cumin, mounded
2 tsp sea salt
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 bay leaf

Heat slow cooker on low setting.

In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.

Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.

Stir until all ingredients are well combined. Cook on low 6-8 hours.

Friday, December 23, 2016

Low-Carb Flatbread and Pizza Crust

This was a delicious pizza crust.  Jenna and I both loved it.

Low-Carb Flatbread and Pizza Crust

2 cups almond flour
2 omega-3 enriched eggs
1 cup of low-fat shredded cheese of choice (mozzarella and parm blend is great for pizza; cheddar is good for flatbread.
Dried herbs of choice (basil, oregano, garlic, etc.)
1/8 teaspoon salt
1 tablespoon olive oil

  1. Preheat your oven to 350 degrees.
  2. Mix everything together, then make a big "dough ball" out of it.
  3. Smash onto a pizza pan sprayed with olive oil, or place on a parchment paper-lined pan for easy clean-up. Smash thinner for flatbread; leave thicker for pizza crust.
  4. Bake for around 15 minutes, longer if you prefer it crispier.
    If making into pizza, add toppings and put it back in the oven until everything melts together (5 to 10 minutes). If making flatbread, use a pizza cutter to cut into whatever shapes you want.

Thursday, December 22, 2016

Italian Lemon Pound Cake

I made this to take to a neighborhood Christmas party last week.  It was very good!

Italian Lemon Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
1 tsp. of fresh ginger, minced
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half  the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the rest of the glaze over the cake.

Lemon Glaze

1/4 c butter
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature

Cream the butter and slowly add the powdered sugar and lemon juice together and mix until the glaze is smooth.

Wednesday, December 21, 2016

Mexican Hot Chocolate

During a recent cold spell here in Texas, I was craving hot chocolate. I found this recipe and really enjoyed it.

Mexican Hot Chocolate

1 cup Heavy Cream
1 cup  Water
5 tsp Cocoa Powder (Unsweetened)
1/2 tsp Vanilla Extract
1/2 tsp Pure Almond Extract
1 tsp Sucralose Based Sweetener (Sugar Substitute)
1 tsp Cinnamon  or cinnamon stick

Combine cream, water, cocoa powder, extracts, sugar substitute to taste, and preferably a cinnamon stick (or 1 tsp ground cinnamon) in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk.

Turn off heat; cover and let steep 2 minutes. Stir well, and serve with a cinnamon stick in each coffee mug.

Tuesday, December 20, 2016

Three Cheese Breakfast Puffs

I made these to go with tomato basil soup. They were delicious!

Three Cheese Breakfast Puffs

4 eggs
¼ c cottage cheese (or ricotta)
¼ c parmesean cheese
2 oz sharp cheddar

Lightly beat eggs. Stir in cheeses. Spray mini muffin tins. Fill each cup a little higher than you would with a cake batter

Place in a preheated 350 oven and bake 15-20 minutes. They will puff up and turn golden on top. Let cool 5 minutes before removing from pan.

Monday, December 19, 2016

Candied Pecan Chex Mix

This was the appetizer I took for a church Christmas party.  I liked the subtle kick that the cayenne gave.
Candied Pecan Chex Mix

9 cups Chex cereal
½ cup granulated sugar
½ cup brown sugar
1 Tablespoon ground cinnamon
1 teaspoon salt
¼ teaspoon cayenne
4 cups raw pecan halves
2 cups pretzels
4 egg whites, whisked

Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper.

In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined. Set aside.

In a second large mixing bowl, combine Chex, pecans, and pretzels.

Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.

Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.)

Remove from the oven and place on a cooling rack until the mix reaches room temperature.
Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.

    Sunday, December 18, 2016

    Peppermint Brownie Pizza

    I made this to take to a church Christmas party.  I used a 9 x 13 brownie mix and put it in a 17" pizza pan.  I have added, to the right of the ingredients, what I used.  This was very good.

    Peppermint Brownie Pizza
    adapted from

    1 box Brownie Mix (for an 8x8" pan)  or for a 9 x13 brownie mix
    1 egg                                                                   2 eggs
    1/3 cup vegetable oil                                          1/2 c oil
    2 tbsp water                                                        3 T water

    For the Peppermint Frosting:

    1/2 cup butter, room temperature                       3/4 c butter
    3 cups powdered sugar                                       4 c powdered sugar
    1/2 tsp peppermint extract, more if desired        1 t peppermint extract
    3 tbsp heavy cream                                              4 T whipping cream

    Candy Cane Kisses, chopped
    Chocolate Syrup for drizzle, optional

    Preheat oven to 350 degrees F.

    In a medium bowl whisk together the brownie mix, 1 egg, 1/3 cup vegetable oil, and 2 tbsp water until a soft dough forms. Spread dough onto a lightly greased 12" pizza pan.Beth's was thin like brownie batter and she used a 17 " pizza pan. (Bake for 15-18 minutes or until toothpick just barely comes out clean from center. Don't over bake!


    Whip the butter in your mixer with a whisk attachment until light and fluffy. Add the peppermint extract and heavy cream. Gradually add the powdered sugar, beating in-between additions. Add more cream for a thinner frosting, or more powdered sugar for a thicker frosting.

    Spread frosting on top of FULLY COOLED brownie pizza. Sprinkle with chopped candy cane kisses, then drizzle with chocolate syrup if desired. Cut into slices and enjoy!

    Saturday, December 17, 2016

    Almond Flour Waffles--Gluten Free

    I made these for Jenna and me for a Saturday breakfast.  We really liked them
    Almond Flour Waffles--Gluten Free

    1 cup almond flour, sifted
    ½ Tablespoon baking powder
    ¼ teaspoon salt
    1 cup heavy cream (or heavy cream and a little water)
    2 Tablespoons oil
    3 eggs

    In large bowl, whisk together flour, baking powder and salt.
    Add cream, oil and eggs. Mix until blended.
    Pour into waffle maker to cook.
    Makes 8 waffles

    Friday, December 16, 2016

    Easy No-Bake S'mores Bars

    Jenna made these to take to work.  They were easy and quite tasty.  I took some to lunch with my friends, too.

    Easy No-Bake S'mores Bars
    Serves 32

    8 tablespoons (1 stick) unsalted butter, softened
    1 cup packed light brown sugar
    1 teaspoon pure vanilla extract
    2 cups graham cracker crumbs
    1 cup whole wheat flour (or all-purpose flour)
    1 teaspoon flaky sea salt (such as fleur de sel) or 1/2 teaspoon kosher salt
    1 (14-ounce) can sweetened condensed milk
    1 1/2 cups chocolate chips
    1 1/2 cups mini marshmallows

    Line a 13-x-9-inch baking pan with foil or parchment so it extends up the sides and spray lightly with nonstick spray.

    In a stand mixer (or a large bowl with a handheld mixer) beat the butter, sugar, and vanilla until light and fluffy, about 2 minutes. Beat in the graham cracker crumbs, flour, and salt. Beat in the condensed milk. With a wooden spoon, stir in 1 cup of the chocolate chips and 1 cup of the marshmallows.

    Transfer the mixture to the prepared pan and use a spatula to press into an even layer. Sprinkle the surface with the remaining 1/2 cup chocolate chips and 11/2 cup marshmallows, pressing gently to adhere. Cover with plastic wrap and chill until firm.

    Use the foil to lift the bars out of the pan in one piece. Cut into small, bite-sized squares. Store in an airtight container in the refrigerator for up to five days.

    Thursday, December 15, 2016

    Italian Tomato Basil Soup

    I ordered tomato soup while out for lunch the other day. Janet said she had made some the previous night.  She gave me the recipe.  I loved the tang of the buttermilk.
    Italian Tomato Basil Soup
    adapted from Southern Living by Janet Pruett

    2 can tomato soup
    1 14.5 oz can diced Italian tomatoes(Beth pureed these)
    2 1/2 c buttermilk
    2 T fresh basil--can use dried

    Mix all ingredients together and bring to a simmer, adding basil during the last few minutes.

    Wednesday, December 14, 2016

    Chewy Gingerbread Cookie Bars

    These were easy to make and tasted great.  I used a can of cream cheese frosting since I had one on hand.
    Chewy Gingerbread Cookie Bars

    2/3 cup butter, room temperature
    1 3/4 cups brown sugar
    1/4 cup molasses
    2 eggs
    1 tablespoon pure vanilla extract
    2 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    8 ounces cream cheese, room temperature
    1/4 cup butter, room temperature
    3 cups powdered sugar
    1 teaspoon vanilla

    Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray.

    In a large bowl, cream together the butter, brown sugar, and molasses using an electric mixer.

    Beat in the eggs and vanilla.

    Stir in the flour, ginger, baking powder, baking soda, and salt until just combined.

    Use a rubber spatula to spread the mixture into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

    Cool completely before frosting.

    To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl until smooth and creamy.

    Spread frosting over the cooled bars and serve.

    Store in the fridge for up to 5 days.

    Tuesday, December 13, 2016

    Easy Low Carb Coleslaw

    This was a very easy to make coleslaw that was quite tasty.

    Easy Low Carb Coleslaw

    1(16 ounce) packages coleslaw mix
    1/4 cup thin sliced onion
    1 packet sugar substitute
    1/2 teaspoon salt
    1/8 teaspoon fresh ground black pepper
    1/2 teaspoon celery seed
    1/2 cup mayonnaise
    1/2 cup heavy cream
    2 tablespoons white vinegar
    2 tablespoons lemon juice
    1/2 tsp garlic powder

    In a large bowl, combine the coleslaw and onion.

    In a separate bowl, combine the sugar substitute, garlic powder, salt, pepper, celery seed, mayonnaise, heavy cream, vinegar and lemon juice, using a whisk.

    Pour over the coleslaw mix, stir gently to mix.

    Refrigerate for 1 hour or more.

    Monday, December 12, 2016

    Amazing Oatmeal Raisin Cookies

    Jenna made these to take in to someone on her first day of work at her new job.  This is from a cookie book from Wisconsin.  They are very good!
    Amazing Oatmeal Raisin Cookies
    Jason and Porschla Kidd--We Energies Cookie Book 2016

    1/2 cup, plus 6 tablespoons butter, softened
    3/4 cup firmly packed brown sugar
    1/2 cup granulated sugar
    2 eggs
    1 teaspoon vanilla extract
    11/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt, optional We used this
    3 cups quick-cooking or old fashioned oats
    1 cup raisins

    Preheat oven to 350 degrees F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well.

    In separate bowl, combine flour, baking soda, cinnamon and salt; mix well. Add flour mixture to butter mixture; mix until well combined. Stir in oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 

    Bake at 350 degrees for 8 to 10 minutes, or until light golden brown.  Cool 1 minute on cookie sheets, then transfer to wire cooling racks. Makes about 4 dozen. Jenna got 38 cookies

    Sunday, December 11, 2016

    Chocolate Pecan Pie

    This was a very, very tasty recipe for Pecan pie.  I mean, really.  What is not to like about chocolate and pecan?
    Chocolate Pecan Pie

    1 (9 inch, deep dish) pie crust
    1 C sugar
    2 Tb brown sugar
    1/4 tsp salt
    1 C corn syrup
    1/3 C butter, melted
    3 eggs
    1 tsp vanilla
    1 C pecans
    1 C semi sweet chocolate chips

    1. Preheat your oven to 350 degrees.
    2. Place your pie crust in a pie pan and prick the crust with a fork four or five times.
    3. Into a medium sized bowl whisk together the sugar, brown sugar, salt, corn syrup and melted butter.
    4. In a small bowl whisk the eggs until frothy. Add them to the sugar mixture and stir to combine. Add the vanilla and whisk it in.
    5. Roughly chop the pecans and place them in the bottom of the pie crust. Sprinkle the chocolate chips over the top.
    6. Carefully pour the filling mixture over the top of the pecans and chocolate chips. Make sure not to over fill the pie. You may have 2-3 tablespoons of filling left over.
    7. Carefully wrap foil over the edges of the pie, or use a piecrust shield..
    8. Bake for 30 minutes. Remove the foil or shield from the edges of the pie and bake for an additional 20 minutes.
    9. Allow the pie to cool and set for at least 5-6 hours, or overnight.

    Saturday, December 10, 2016

    Perfect Pumpkin Pie

    I had a friend ask me if I had ever made a pumpkin pie with sweetened condensed milk.  Since I hadn't, and Thanksgiving was coming, it was a perfect time.  I REALLY liked this---maybe the topping added something, too.  Will make this again.
    Perfect Pumpkin Pie
    Mrs. Yoder's Kitchen

    1 15 oz can or 2 c cooked pumpkin
    1 14 oz can sweetened condensed milk
    2 eggs
    1 t cinnamon
    1/2t ginger
    1/2 t nutmeg
    1/2 t salt
    9 " unbaked pie crust

    Streusel Topping
    1/2 c brown sugar
    1/2 c flour
    1/4 c butter

    Preheat oven to 425.  In a large bowl, combine pumpkin, milk, eggs, spices and salt.  Mix well; pour into prepared pie crust.  Bake for 15 minutes.  Reduce heat to 350 and continue baking 35-40 minutes.  Mix streusel topping in medium bowl.  Combine brown sugar and flour.  Cut in 1/4 c cold butter until crumbly.  After pie has baked 30 minutes at 350, spread streusel topping evenly over top.  Bake for 10 more minutes.

    Friday, December 9, 2016

    Creamy Corn Pudding

    This was a new recipe that was a bit different than the regular corn casserole we make.  It was very good, but make A LOT!  Next time we will half the recipe.

    Creamy Corn Pudding

    Ingredients for a 12 portions:

    2 pounds frozen yellow corn (buy premium quality)
    3 tablespoons maple syrup
    6 large eggs
    1/2 cup milk
    3 teaspoons kosher salt (1 1/2 teaspoon fine salt)
    1/4 teaspoon cayenne
    1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/2 cup melted butter, divided (2/3 for batter, 1/3 for baking dish)
    1 1/2 cups heavy cream

    Put all ingredients except the butter and the cream in to a blender or food processor and blend.  Pour into a big bowl and add 2/3 of the butter and the heavy cream, mix well.  Put rest of butter into a baking dish(we used a 9x 13) and pour the ingredients into the pan.

    Place baking dish on a sheet pan and bake at 350 F. for between 60 and 75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.

    ***Original posters notes:  The pan under the baking dish is optional, and if you’re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture.

    Thursday, December 8, 2016

    Broccoli Cornbread

    I saw this recipe on TV the week before Thanksgiving and knew we would try it.  It was delicious!

    Broccoli Cornbread

    Adapted from "Home Cooking with Trisha Yearwood"

    3 tablespoons vegetable oil
    1 1/2 cups self-rising buttermilk cornbread mix Beth used a box of Jiffy Cornbread mix
    1/2 cup chopped sweet onion, such as Vidalia
    10 ounces pepper Jack cheese, grated Beth used Monterrey jack
    8 ounces fresh broccoli florets, chopped (about 2 cups)
    1/2 teaspoon freshly ground black pepper
    1 jalapeno pepper, seeded and chopped
    1 cup sour cream
    3/4 cup buttermilk
    2 tablespoons unsalted butter, melted

    Special equipment: a 9-inch well-seasoned cast-iron skillet

    Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.

    Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.

    Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)

    Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

    Wednesday, December 7, 2016

    Slow Cooker Sweet Potato Casserole

    I found this recipe last year and am really glad I tried it this year.  See my notes in bold.  This was very good.

    Slow Cooker Sweet Potato Casserole

    2 (29 ounces each) canned sweet potatoes Beth baked 4 sweet potatoes for 8 hours in crockpot and mashed them.
    1/4 cup butter, softened
    2 tablespoons white sugar
    Pinch of salt
    2 and 1/2 tablespoons brown sugar
    1 tablespoon orange juice
    2 large eggs
    1-2 teaspoons vanilla extract
    1/2 cup milk
    3/4 cup pecan chips
    2/3 cup brown sugar, lightly packed
    1/4 cup white flour
    1 teaspoon vanilla extract
    1/4 cup butter, melted

    Either line your slow cooker with a disposable liner or spray generously with nonstick spray. I use a 6 quart slow cooker for this recipe.

    Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.

    In a small bowl, lightly beat the eggs with a fork. Pour in the lightly beaten eggs, vanilla extract, and milk into the slow cooker.

    Beat until completely smooth. (Alternatively, you can beat all of these ingredients in a different bowl).

    Smooth the mixture with a spatula.

    In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.

    Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooker cooks.

    Tuesday, December 6, 2016

    Banana Split Fluff Salad

    I decided mid morning, on Thanksgiving day that we needed a cold salad.  I had all the ingredients for this salad and it was quite good.
    Banana Split Fluff Salad

    1 - 3.4 ounce box instant banana pudding Beth used sugar free banana cream pudding
    1 - 20 ounce can crushed pineapple (do not drain)
    1 - 8 ounce container Cool Whip
    1 cup mini marshmallows
    1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
    1/3 cup mini chocolate chips
    2 ripe bananas, sliced
    2 - 10 ounce jars maraschino cherries, halved

    Stir together the pudding mix and pineapple until dissolved and thickened.

    Fold in the Cool Whip with a spatula.

    Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

    Refrigerate at least 1 hour to chill. Makes about 8 cups salad.


    *Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly.

    Monday, December 5, 2016

    Chocolate Pomegranates

    A different sweet treat.  We kept these in the fridge, but I bet the freezer would be great, too!
    Chocolate Pomegranates

    1 Pomegranate, seeded
    1-2 c chocolate--we used semi sweet, dark would be good.

    Melt chocolate.  Put the seeds in the chocolate and stir well.  Drop by spoonfuls onto wax paper and let cool.

    Sunday, December 4, 2016

    Slow Cooker Carne Adobada

    Jenna and I put this in the crockpot one morning before we went out shopping.  This was very tasty and not too spicy.  Next time we will add more spice.  We used the leftovers and made enchiladas a few nights later.  See our changes in bold.

    Slow Cooker Carne Adobada

    1/2 cup packed adobo paste We used 2-3 ground chili in adobos
    3 large tomatillos, husks removed and quartered We used tomatillo salsa, 1/2 c
    4 cloves garlic, chopped
    1/3 cup fresh-squeezed lime juice
    2 teaspoons kosher salt, plus more for seasoning
    2 1/4 cups chicken broth, divided

    4 1/2 pounds beef chuck roast
    1/4 cup olive oil
    2 large onions, sliced
    2 jalapeños, sliced
    order ingredients

    Combine adobo paste, tomatillos, garlic, lime juice, salt, and 1/4 cup chicken broth in a blender. Blend on high until smooth.

    Generously season beef on all sides with salt and pepper.

    Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan). Beth did not brown the meat.

    Meanwhile, place onions and jalapeños on the bottom of the slow cooker.

    Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.

    Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.

    Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.

    Saturday, December 3, 2016

    Cheesy Spinach Artichoke Dip Sliders

    Jenna and I made 1/2 this recipe for a football game. We baked the other half in a baking dish and used it as dip. We liked this.

    Cheesy Spinach Artichoke Dip Sliders

    1 pkg (12 rolls) Hawaiian sweet rolls
    3 Tablespoons butter
    2 garlic cloves, minced
    1/2 teaspoon Italian seasoning
    4 oz. cream cheese, softened
    2 Tablespoons sour cream
    2 Tablespoons mayo
    ¾ cup artichokes drained and chopped
    1/2 pkg Ranch dressing seasoning mix
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 and ½ cups fresh spinach, chopped
    1 cup shredded mozzarella cheese

    1. Preheat oven to 350 degrees F.

    2. In a medium mixing bowl, mix together cream cheese, sour cream and mayo. Add artichokes, spinach, Ranch dressing mix, salt and pepper and 1/4 cup mozzarella cheese (reserve the rest for topping). Mix until well combined.

    3. Slice buns lengthwise. Place the bottom part in a 13” x 9” casserole dish.

    4. Spread dip filling over the bottom layer. Sprinkle with remaining cheese. Top with top bun part.

    5. Mix melted butter, garlic and Italian seasoning.

    6. Brush buns with melted butter.

    7. Bake 20 minutes.

    8. Let cool before serving.

    Friday, December 2, 2016

    Baked Buffalo Chicken with Melted Blue Cheese 

    I saw this recipe and decided to try it with wings for a football game. Jenna, who normally doesn't like wings, really liked this! Yay! Will make this again.

    Baked Buffalo Chicken with Melted Blue Cheese

    about 10 skin-on-bone-in chicken thighs Beth used 3# chicken wings
    salt and fresh-ground black pepper to season chicken
    1 tsp. dried Poultry Seasoning
    1/3 cup crumbled blue cheese (or a little more)

    Sauce Ingredients:

    1/3 cup Frank's Red Hot Sauce
    1 1/2 T olive oil
    1 1/2 T Worcestershire Sauce
    (Look for gluten-free Worcestershire if needed)
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1-2 tsp. Green Tabasco Sauce(probably optional, but this does add another dimension of flavor)
    2 tsp. yellow mustard
    1 T brown sugar or sweetener of your choice

    Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive oil or non-stick spray.

    Put the chicken thighs wings skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning. Bake chicken 15 minutes while you whisk together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and brown sugar (or other sweetener) to make the sauce.

    After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.

    Remove blue cheese from fridge and crumble apart. When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.

    Thursday, December 1, 2016

    Milky Way Cookies

    Jenna and I made these for Don to take in his lunches.....they did NOT last long at this house.  They are very good!
    Milky Way Cookies

    2 sticks butter, softened
    ¾ Cup sugar
    ¾ Cup brown sugar
    2 eggs
    1 teaspoon vanilla
    2 ¾ Cups flour
    1 teaspoon baking soda
    ½ teaspoon salt
    35 mini milky ways, coarsely chopped 1 10.65 oz fun size bag

    1. Preheat oven to 350 degrees F. In a large bowl cream the butter and sugars with a mixer. Beat in eggs and vanilla until well combined. In a separate bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients along with the chopped milky ways.

    2. Scoop cookies onto a lined baking sheet. Bake for 8-10 minutes. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.

    Wednesday, November 30, 2016

    Soft Pretzel Rolls

    This is another recipe that Kathleen made while in San Antonio.  Very good--especially toasted!

    Soft Pretzel Rolls


    1 cup warm water (105°F to 115°F)
    1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
    Vegetable oil
    2 3/4 cups bread flour, plus more for dusting the work surface
    1 tablespoon granulated sugar
    1 teaspoon kosher salt, plus more for sprinkling
    6 cups water
    1/4 cup baking soda

    Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
    Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes.
    Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.
    Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide the dough into 8 pieces and form into oblong rolls. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.
    Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls.
    Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.

    Tuesday, November 29, 2016

    Sriracha Beef Lettuce Wraps

    Kathleen made this recipe while she was working in San Antonio and brought some home so we could taste. VERY yummy!
    Sriracha Beef Lettuce Wraps
    adapted from

    2 tsp. neutral-flavored oil like grapeseed or peanut oil
    1 lb. lean ground beef (use ground beef with less than 10% fat for South Beach Diet)
    1 T fish sauce (I like Three Crabs Fish sauce by far the best)--I just used soy sauce
    1 T brown sugar
    1/2 tsp ground ginger
    1-2 T Sriracha Sauce (depending on how much heat you want)
    1 T water
    zest from one large lime
    juice from one large lime (about 1 1/2 T juice)
    1/4 cup thinly sliced green onion (or double that amount if you're not using the cilantro) I used regular onions
    1/2 cup chopped cilantro
    1-2 heads iceberg lettuce

    Heat the oil in a heavy frying pan, then saute the beef until it's cooked through and starting to brown, breaking apart with a turner as it cooks.

    While beef cooks, mix together the fish sauce, Sriracha Sauce, and water in a small bowl. Zest the skin of the lime and squeeze the juice. (You may need two limes to get enough juice, but only use the zest from one lime.) Thinly slice the green onions and chop the cilantro. (Most iceberg lettuce doesn't need washing, but if yours does break the heads apart gently and wash and dry the lettuce.)

    When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn off the heat and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.

    Serve meat mixture with iceberg lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.

    Monday, November 28, 2016

    Spice Pumpkin Coffee Cake

    I made this recipe to take to our last Ladies Bible study of this year.  Watch that the topping doesn't burn(ask me how I know this)  This was easy and tasty.

    Spiced Pumpkin Coffee Cake

    4 eggs
    1/4 cup water
    1 package yellow cake mix
    1 package instant Pumpkin Spice pudding from Jello 
    1/4 cup oil
    1 cup sour cream

    1/2 cup brown sugar
    2 teaspoons cinnamon
    1/2 cup sugar
    1 cup chopped walnuts

    1 cup powdered sugar
    1 teaspoon pumpkin pie spice
    2 to 3 Tablespoons whole milk

    Begin by mixing the eggs, water and cake mix together in a bowl until smooth.  Add in the pudding, oil, and sour cream and mix until combined.

    In a separate bowl mix the topping ingredients well.

    Grease a 9x13 inch pan.  (Because I wanted to be able to remove my coffee cake from the pan when it was done baking, I also added a piece of parchment paper to the inside of the pan.)

    Put half of the batter in the pan and then add half of the topping.  Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.  

    Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center.  Cool it on a wire rack.

    When the cake is no longer warm, mix up your glaze.  Whisk together the powdered sugar and pumpkin pie spice.  Add two tablespoons of milk.  If the glaze seems too thick, add more milk a teaspoon at a time.  Pour the glaze into a piping bag (or you can do as I did and pour it into a ziploc bag and cut the tip just as well.)  Drizzle the glaze over the top of the entire cake.

    Sunday, November 27, 2016

    Margaret's Chocolate Cake

    This is a cake that is served as part of a fundraiser at the annual Craft Fair at Hillcrest Baptist church.  We LOVE this cake!

    Margaret's Chocolate Cake
    Margaret Miller--Hillcrest Baptist Church, Austin, Texas

    2 sticks butter
    4 T cocoa
    1 c water

    In a saucepan or microwave, melt these ingredients together.

    2 c flour
    2 c sugar
    2 t baking soda

    Mix these ingredients together and mix in the cocoa mixture

    1/2 c buttermilk
    2 eggs
    2 t vanilla

    Pour into a greased 9 x 13 pan.  Bake at 350 for 35 minutes or until toothpick comes out clean


    In a saucepan or microwave, melt together:

    1 stick butter
    4 T cocoa
    1/3 c milk

    3-5 c powdered sugar
    2 t vanilla

    Mix well and pour over hot cake

    Cake freezes well 

    Friday, November 25, 2016

    Blueberry Broccoli Spinach Salad

    This was delicious!  I did think the dressing needed some type of sweetener.

    Blueberry Broccoli Spinach Salad


    4 oz fresh baby spinach
    1/2 cup chopped broccoli
    1/2 a ripe avocado
    1/4 cup blueberries
    1/4 cup crumbled feta cheese
    2-4 TBSP dried cranberries
    2-4 TBSP roasted sunflower seeds (I used unsalted)
    black pepper, to taste (optional)


    1/2 cup of plain greek yogurt or sour cream
    1/4 cup of buttermilk (extra if desired)
    1/4 cup good quality mayonnaise (homemade or store bought)
    1 clove garlic
    1/2 tsp lemon juice or white vinegar
    1 tsp poppy seeds
    1/2 tsp dried parsley
    1/2 tsp dried dill
    1/4 tsp onion powder
    1/4 tsp paprika
    1/8-1/4 tsp garlic powder, to taste
    1/8 tsp sea salt
    1/8 tsp black pepper

    1. Start with the dressing (skip if using premade)

    2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.

    3. Peel 1 clove of garlic, then smash and mince it into a paste.

    4. Season with salt.

    5. Combine salted garlic paste with remaining dressing ingredients and whisk well.

    6. Pop in the fridge to chill for a few hours for flavors to set.

    7. Wash + dry spinach.

    8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.

    9. Toss with dressing and serve.

    10. Season with black pepper, to taste.

    Thursday, November 24, 2016

    Chicken Cauliflower Casserole

    This was a quick dinner.  I used cooked chicken I had in the fridge.  We both liked this.

    Chicken Cauliflower Casserole

    2 cups cooked chicken, cubed
    2 cups fresh spinach
    1 large head cauliflower, stems removed, cut into florets
    1 1/2 cups sharp cheddar cheese, grated
    2 eggs, lightly beaten
    2 cloves garlic, minced
    2 tablespoons extra-virgin olive oil
    kosher salt and freshly ground pepper, to taste

    Preheat oven to 350º and lightly grease a 9-13-inch baking dish with butter or non-stick spray.
    Place cauliflower in a large saucepan with 1 inch of water over medium heat. Cover and steam until just tender.

    Drain cauliflower and place in a large bowl.

    Add chicken and cheese to bowl and toss together.

    Heat olive oil in a medium pan over medium-high heat. Add spinach and garlic and cook until wilted. Season with salt and pepper.

    Add spinach to chicken and pour in beaten eggs. Season again with salt and pepper.

    Pour mixture into baking dish and place in oven. Bake for 25-30 minutes, or until set and edges begin to brown and pull away from the side of the dish.

    Remove from oven and let cool 5 minutes before serving.

      Wednesday, November 23, 2016

      Pumpkin Spice Breakfast Porridge

      I made this recipe two days in a row last week.  I LOVED it.  The first time I used a sugar free coffee syrup for the sweetener.  I used Splenda the 2nd time and preferred it.  Try this for a low carb breakfast that will keep you full all morning.

      Pumpkin Spice Breakfast Porridge

      Cook Together
      2 tablespoons Almond Flour
      1 tablespoon Golden Flax Meal
      ¾ cups water
      ½ teaspoon pumpkin pie spice
      1 pinch of salt
      1 large egg, beaten

      Top With:
      2-3 drops of vanilla extract
      2 tablespoons canned pumpkin
      1 tablespoon your favorite sweetener
      1 tablespoon heavy cream
      1 tablespoon butter

      Measure the first 5 ingredients into a small pot and place over medium high heat.

      When the mixture begins to simmer, turn the heat down to medium and whisk until it thickens and becomes hot.

      Remove from the heat and add the egg, little by little, whisking all the while. Place back over medium heat and whisk quickly until the porridge gets thick. Remove from the heat and whisk for 30 seconds more.

      Whisk in the rest of the ingredients. Taste and adjust seasoning.

      Garnish this low carb almond porridge with your favorite ingredients and enjoy!

      Tuesday, November 22, 2016

      One Pan Chicken Garlic Mushroom Saute

      I made this for a quick and easy dinner last week.  I really liked it.  See my changes in bold.

      One Pan Chicken Garlic Mushroom Saute

      1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces)
      1 cup sliced mushrooms
      ½ tbsp avocado oil or olive oil
      ⅛ tsp sea salt
      ⅛ tsp black pepper
      2 tbsp butter, divided in half
      3 garlic cloves, minced
      ⅓ cup white cooking wine Beth used chicken broth
      1/2 tsp arrowroot powder Beth used cornstarch

      1. Sprinkle chicken with salt and pepper. In a large skillet over medium high heat sear chicken in ½ tbsp oil for 5 to 7 minutes on each side until browned.

      2. Remove chicken from skillet and place on a plate and set aside (will return to the pan later).

      3. In the same pan used for the chicken, melt 1 tbsp butter over medium heat. Add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.

      4. Add wine(broth) to the pan and stir.

      5. In a small bowl mix; 1 tbsp butter and ½ tsp arrowroot powder, smashing arrowroot powder into the butter with a fork until butter has absorbed the arrowroot

      6. Add the arrowroot butter to the mushroom wine mixture in the pan. Stir and melt arrowroot butter into the saute over medium to medium high heat until the sauce starts to thicken.

      7. Place chicken on top of mushroom saute, cover and turn heat down to low. Simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushrooms and sauce over chicken.

      Monday, November 21, 2016

      Perfect Turkey in an Electric Roaster REPOST

      I posted this in Dec of 2011  Thought this may come in handy for someone this year. 
      This is year 2 to make our turkey this way. Last year I only had one oven, so really NEEDED to make the turkey in the roaster. We LOVED how moist it was, so even though I now have a double oven, I decided to do my 20.5# turkey this way again. It was quite moist and tender.

      Perfect Turkey in an Electric Roaster Oven
      By Squirrel Gone Wild on

      1 whole turkey, thawed up to 20 lbs
      1/4 cup olive oil or 1/4 cup butter
      1 teaspoon seasoning salt

      Take the insert pan out of the roaster and pre-heat the roaster to its highest setting

      Prep the turkey by rinsing and patting dry. Sprinkle salt in the cavities Place the bird in the roasting pan on top of the wire rack that comes with your roaster. Make sure the handles are up, not tucked below.

      Rub the entire bird with olive oil or butter.  Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning.

      Finish with a good sprinkle of seasoning salt and black pepper. The olive oil and seasoning salt will help the skin brown nicely Put the insert pan with the bird into the roaster oven and cover. I never add water or other liquid to the pan, but some people do.

      Roast at highest setting for 30 minutes. The oil, seasoning salt and the searing time will make the skin beautifully browned and perfect!

      After 30 minutes, turn the oven temperature down to 325.

      The bird will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens

      Check your Bird - Figure your total cooking time from the time you first put the bird in the roaster. FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.

      Your turkey will almost certainly be done at the earliest of the suggested times on the chart. Lift lid only slightly and quickly to check the pop-up thermometer or use your meat thermometer. If necessary, check after another 30 minutes, but I doubt you'll have to do that. If the pop-up thermometer isn't popped, double check with your regular meat thermometer because those little plastic things stick sometimes. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.

      Figure your total cooking time from the time you first put the bird in the roaster. Check your bird at the EARLIEST of these times:.

      8 to 12 pounds 2¾ to 3 hours.
      12 to 14 pounds 3 to 3¾ hours.
      14 to 18 pounds 3¾ to 4¼ hours.
      18 to 20 pounds 4¼ to 4½ hours.

      When done, remove the bird from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.

      Sunday, November 20, 2016

      Mustard-Crusted Potatoes

      I made these potatoes to go with dinner one night.  They are delicious and could be a breakfast potato, too!

      Mustard-Crusted Potatoes

      1/3 cup olive oil
      1/3 cup Dijon mustard
      1/3 cup whole-grain mustard Beth used jalapeno mustard
      Grated zest and juice of 2 lemons
      4 garlic cloves, minced
      6 Yukon Gold potatoes, peeled and quartered (about 6 cups) Beth used russet
      Kosher salt
      1/2 fresh lemon, cut into wedges
      Minced fresh flat-leaf parsley, for garnish

      Preheat oven to 400 degrees F.

      In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic. Add the potatoes and toss to coat with the mixture.

      Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt.

      Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15 minutes, or until the potatoes are a deep golden brown and fork-tender.

      Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.

        Saturday, November 19, 2016

        Favorite Bread Machine Sourdough Loaf

        I fed my sourdough starter the other day and made this recipe with it.  This is a light and airy bread and makes wonderful toast.

        Favorite Bread Machine Sourdough Loaf

        Yield: 2-lb. loaf

        3 1/2 cups all-purpose flour
        2 tablespoons sugar
        2 teaspoons salt
        2 1/4 teaspoons active dry yeast
        3/4 cup milk, warmed
        1 1/2 tablespoons butter, softened
        1 cup sourdough starter

        Bread Machine Directions
        Add 1 cup flour, sugar, salt, and yeast to your bread pan. If your bread machine has a warming cycle, turn it off and start a basic bread cycle to stir these ingredients together. I use the dark crust setting for this recipe

        Slowly add warm milk and softened butter to dry mixture while the bread machine is still stirring. Then do the same with the sourdough starter.

        Add the remaining 2-1/2 cups of flour slowly to the wet mixture. It may seem like too much flour, as the dough will get very crumbly, but it will all get kneaded into the bread. I've found that it helps to press down on the dough as the machine is still kneading to get it to pick up all of the bits of dough.
        Close the top of the bread machine and let it finish out its cycle. When the bread is done baking, remove it from the pan immediately and let it cool on a rack to prevent it from getting soggy.

        Oven Directions
        Add 1 cup flour, sugar, salt, and yeast to a mixing bowl.
        Slowly stir in warm milk and softened butter to dry mixture. Then do the same with the sourdough starter.

        Mix remaining 2-1/2 cups of flour slowly into the wet mixture. Then turn the dough out onto a lightly floured surface and knead for 8-10 minutes.

        Place dough in an oiled bowl, turning to make sure it's coated, and let rise for one hour.
        Punch down and let rest for 15 minutes. Then shape into a loaf and place in a greased 2-lb. loaf pan. Allow to rise for another hour.

        Bake at 375 degrees for 30 minutes or until done.