Sunday, January 31, 2016

No Yeast Pizza Crust (Flatbread) and BBQ Chicken Flatbread

This is another recipe Kathleen made.  See her notes under Our Variation.  It was very good.
No Yeast Pizza Crust (Flatbread)

2.5 C white flour (original recipe used 1 C wheat flour for sub)
1 T baking powder,
1 tsp salt 
1 scant tsp garlic powder. 
3/4 C water 
1 T oil (I use Olive Oil). 

In a large bowl, mix together try ingredients, then add water and oil. I started with 1.5 cups of flour and did not need much more. It should NOT be sticky. If it is, add more flour, but don't overwork!

Then roll it out right onto a cookie sheet. It turns out about as big as a cookie sheet. You can keep spreading thinner than you think.  Then add toppings and cook for about 15 minutes (or until cheese is melty and gooey) at 400 degrees. (I added a few minutes to make it crispy on the bottom)

Our Variation
To make what is shown in the picture, I made this dough, spread it out and then put on:
1/2 cup prepared BBQ sauce (thin layer, I spread it with a pastry brush)
1 small onion 
2 tsp coconut oil
1 tsp garlic powder
1 tsp chili powder
salt and pepper
1/4 cup sundried tomatoes 
1/2 chicken breast (seasoned with 1 tsp garlic powder, 1 tsp chili powder, salt and pepper)
3/4 cup cheddar cheese
1/4 cup romano (optional)
1/4 cup chopped fresh cilantro

I sauteed the onion in coconut oil with the garlic and chili powder. When the onions were almost brown, I added the chopped sundried tomatoes and sauteed until they were soft. 

Butterfly and pound the chicken breast. Then season and sautee the chicken on the stovetop over medium heat for about 5 minutes per side. Chop it into small pieces.

To assemble the pizza, spread a thin layer of BBQ sauce, sprinkle on the chicken and onion mixture, top with cheddar cheese. 

Bake at 400 for about 13 minutes, grate on fresh romano cheese and add chopped cilantro. Bake for 2-3 more minutes.

Saturday, January 30, 2016

Crustless Corn and Bacon Pie

Kathleen made this one night for dinner.  It was easy to put together and tasted great!

Crustless Corn and Bacon Pie

4 pieces bacon, coarsely chopped
1 small onion, chopped finely
1 cup red bell pepper, chopped
2 ears corn, cut off the cob We used frozen
1 cup skim milk
2 large eggs
3 egg whites
1/4 cup chives, minced
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/2 cup Gruyère cheese, shredded (about 2 oz) We used Gouda

Preheat the oven to 400 degrees.

Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest.

Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.

Add the corn and cook until cooked just through, about 3 minutes.

Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.

Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.

Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.

Friday, January 29, 2016

Chocolate Mug Cake(low carb)

This was a nice sweet treat.  Next time I will sweeten the strawberries earlier in the day to let them form some juice. 
Chocolate Mug Cake(low carb)

1 egg
3 egg whites
2 T cocoa powder
2 T sweetener of choice
1/2 t baking soda

Mix all together and put in a mug.  Cook in the microwave for 1-2 minutes until fully cooked.

Top with sweetened strawberries.

Thursday, January 28, 2016

S'mores Hershey's Kiss Cookies

I had A LOT of Hershey kisses that I got 1/2 price after Christmas. These cookies helped me use some of them. Kathleen really liked these warm.

S’mores Hershey’s Kiss Cookies
(Makes approx. 3 dozen cookies)Beth got 28 cookies using a cookie scoop

1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
20 large marshmallows, cut in half Beth used 14
About 40 chocolate kisses Beth used 28

Preheat the oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.

In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.

Drop rounded tablespoons of dough onto a baking sheet, 1-2″ apart. Bake for 6-8 minutes or until edges are just getting golden brown(Beth had 2 pans in the oven and they needed to bake an extra 8-10 minutes). Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely. 

Once all cookies are cooled down, preheat broiler. Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from the broiler and place a chocolate kiss on top of each cookie.

Wednesday, January 27, 2016

Brown Sugar Sriracha Sesame Popcorn

Kathleen made this to eat during a Packer game. Spicy, but oh so good!
Brown Sugar Sriracha Sesame Popcorn

1/3 cup corn kernels
1 tablespoon coconut oil, melted
2 tablespoons brown sugar
2 tablespoons sriracha
1 tablespoon unsalted butter
2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil

Combine the kernels and coconut oil and place them in a brown paper bag. Fold the top down a few times so it's secure, then microwave for 2 minutes to 2.5 minutes, or until the kernels are popped. Open the bag and pour the kernels in a large bowl to cool slightly.

In a bowl, whisk together the sugar, sriracha and butter. Place in the microwave for 20 seconds, then remove and whisk well to combine. Drizzle the mixture over the popcorn in layers - I like to drizzle, then toss well, drizzle, then toss well, until all the sriracha is used and the popcorn is coated. Sprinkle the sesame seeds on and drizzle the toasted sesame oil with one more toss. Serve!

Tuesday, January 26, 2016

Christmas Magic Bars

I made this for an after Christmas Christmas party a few weekends ago.  I had chocolate eagle brand on hand, so used that in this recipe.  Very good and rich.  Took the leftovers to my old school and the PE coach LOVED these.

Christmas Magic Bars

30 Original Oreo Cookies, crushed into fine crumbs
1/2 cup (1 stick) unsalted butter, melted
1 (14 ounce) can sweetened condensed milk Beth used Chocolate
1/2 cup toffee bits
1/3 cup salted and roasted peanuts
1/2 cup pretzels, broken into small pieces
16 Winter Oreo Cookies with Red Vanilla Filling
1 cup red and green M&M's
1 bag Nestle Holiday Semi-Sweet Chocolate Morsels with Red and Green Morsels

Preheat oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with non-stick aluminum foil.
Mix crushed Original Oreo Cookies with melted butter. Press into and even layer in the 9x13 baking pan.

Sprinkle on toffee bits, peanuts, and pretzels.  Pour sweetened condensed milk over to and spread evenly.

Add the pieces of red cream filled Oreos cookies, 1/2 cup of the red and green M&M's and 1/2 of the bag of Holiday morsels.

Bake for 25-27 minutes until the sweetened condensed milk has caramelized.

Remove from oven and sprinkle on the remaining red and green M&M's and Holiday Chocolate Morsels. Return to oven for 3 minutes. Remove and set on a cooling rack. Cool completely.

Monday, January 25, 2016

Chicken, Spinach and Tomato Soup for 1

I made this for a quick lunch one day.  It was very good.  Don't add too much water or you will be drinking soup all day.
Chicken, Spinach and Tomato Soup for 1


8 oz fat free Chicken Broth
2-4 cups Water Beth recommends 1-2 c
15oz can Diced Tomatoes
2 cups fresh Baby Spinach, washed and chopped
1 portion cooked, chopped Chicken (I used 1/2 chicken breast)
1/2 tsp minced Garlic
1/2 tsp Basil
1/2 tsp Oregano
Salt and Pepper to taste

Combine all ingredients into saucepan over med-hi heat, adding spinach last; it only needs to simmer for 2-3 minutes.

The original recipe calls for mini-tortellini, which you can easily cook separately and add to the soup if desired

Sunday, January 24, 2016

Chicken Piccata

I made this one night for dinner.  Jenna called to say she was on her way home and I started cooking this.  It was done when she got home and she gave it 5 stars!
Chicken Piccata

3 tablespoons all purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
4 (4 oz each) thin boneless skinless chicken breast cutlets (1 lb total) – you can also get two 8 oz breasts, cut them and pound them ¼ – 1/2” thin
1 tablespoon olive oil
1 tablespoon light butter
½ cup low sodium fat free chicken broth
3 tablespoon fresh lemon juice
1 clove garlic, minced
¼ cup capers, drained and rinsed
fresh parsley, chopped, for garnish (not pictured)

Combine the flour, salt and pepper into a large Ziploc bag and shake to mix. Add the chicken, seal the bag and shake until the breasts are thoroughly coated.

Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3 minutes or until the bottoms are golden. Flip the chicken breasts over and cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through.

Remove chicken to a separate plate and cover in foil to keep warm.

Pour the chicken broth into the same pan and stir to scrape up any browned bits from the chicken and flour. Add the lemon juice, garlic and capers and cook for another 4-5 minutes while sauce reduces. Pour sauce over chicken and garnish with chopped parsley if desired.

Weight Watchers SmartPoints:
4 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on

Nutrition Information:
188 calories, 6 g carbs, 0 g sugar, 6 g fat, 1 g saturated fat, 27 g protein, 0 g fiber (from



Saturday, January 23, 2016

Crock Pot Parmesan Ranch Chex Mix

I made this and it was a big hit.  Everyone thought it tasted like Gardettos snack mix.
Crock Pot Parmesan Ranch Chex Mix

3 cups Rice Chex
2 cups Melba Roasted Garlic Snacks {or Bagel Chips}, broken into pieces Beth used Rye Chips
2 cups Mini Pretzel Twists
2 cups Italian Four Cheese Cheez-Its Beth used white cheddar
1.5 cups Lightly Salted Whole Cashews
1 stick Butter, melted
1 Hidden Valley Ranch Mix packet
¼ cup grated Parmesan Cheese
1 tsp. Salt
½ tsp. Onion Powder
½ tsp. Garlic Salt

1. Add Chex, Melba Snacks, Pretzels, Cheez-Its, and Cashews to Crock Pot, and stir well to combine.

2. In small bowl, combine Ranch Mix packet, Parmesan Cheese, Salt, Onion Powder, and Garlic Salt. Stir well to combine.

3. Pour seasoning mixture over snacks in Crock Pot, and stir well.

4. Then pour melted butter over snack mixture in Crock Pot, and stir well.

5. Cover Crock Pot with lid, and place a paper towel just under the lid to collect the condensation when cooking. {this will keep your Chex Mix nice and crispy.

6. Cook on LOW for 1.5 - 2 hours, or until done. Make sure to stir well at least every 30 minutes to avoid burning.

7. Once done, spread Chex Mix out on wax paper on the counter to cool. ENJOY!

Notes from original poster I used 7 quart crock pot, but recipe can be cut in half and made in a smaller crock pot.

Leftovers can be stored in an airtight container to munch on during the week.


Friday, January 22, 2016

Spicy Roasted Cashews

I had some raw cashews from a friend in my pantry.  I saw this recipe and knew I wanted to try it.  I made half the recipe.  My changes are in bold.  Very good and addicting!

Spicy Roasted Cashews

2 lbs Raw Cashews (can usually find in the bulk foods section)
¼ cup Extra Virgin Coconut Oil  can use butter
1 Tbl Finely Chopped Fresh Rosemary
1 Tbl Kosher Salt
2 tsp Hot Paprika Beth used regular
2 tsp Cracked Black Pepper

1.Preheat oven to 400 F.

2.Line a baking sheet with aluminum foil.

3.Spread the raw cashews out over the baking sheet one layer thick (not any thicker).

4.Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell you when they’re ready.

5.In a small saucepan, melt the coconut oil.Butter

6.Turn the heat to low and add the seasonings.

7.When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated.

8.Serve warm in a bowl.


Thursday, January 21, 2016

Twice Baked Spaghetti Squash "Mac n Cheese"

Kathleen made this for lunch one day.  It was delicious and quite filling.
Twice Baked Spaghetti Squash "Mac n Cheese"

1 medium spaghetti squash
2 cups of milk
2 cups of cheese We used cheddar
3 tablespoons of butter
¼ cup flour
1 tablespoon of kosher salt
Optional: breadcrumbs

Pre-heat oven to 375 degrees F.
Cut squash in half long ways, place on a baking sheet, and bake for 1 hour.
Once out of the oven, shred out all of the sides of the squash into a large bowl and save the shells for later. Set aside.
In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside.
In a medium pan, over medium heat, melt your butter. Once fully melted, whisk in flour.
Add in the warm milk and whisk that all together for about 5 minutes until it's thickened quite a bit.
Add in the cheese to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.
Combine the cheese with the squash, mix thoroughly, and then fill the 2 empty spaghetti squash shells with the squash cheese mixture.
Optional: Top with some bread crumbs.
Bake for 10 minutes (at 375) or until the bread crumbs just begin to turn a bit golden-y brown.
Let cool and ENJOY!

Wednesday, January 20, 2016

Bacon, Egg and Cheese Biscuit Cups

Jenna put these together one Sunday afternoon for quick breakfasts.  We added vegetables to the recipe.
Bacon, Egg and Cheese Biscuit Cups

Yield: 10 breakfast cups

4 slices center cut bacon
3 large eggs
3 tablespoons skim milk
Salt & black pepper, to taste
1 can Refrigerated Biscuit Dough (10 biscuits, 7.5 oz )
1/3 cup reduced fat 2% shredded cheddar
sliced mushrooms
green peppers

Preheat the oven to 400. Lightly mist a muffin tin with cooking spray

Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside. Saute the other vegetables and set aside.

In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.

Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Divide the vegetables evenly between each cup.

Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.

Weight Watchers SmartPoints:
3 per cup (SP calculated using the recipe builder on

Weight Watchers Points Plus:
4 per cup (P+ calculated using the recipe builder on

Nutrition Information:
99 calories, 11 g carbs, 2 g sugars, 8 g fat, 1 g saturated fat, 5 g protein, 1 g fiber (from

Tuesday, January 19, 2016

Cherry Cream Cheese Bake

Everyone in my Sunday School class really liked these bars.  I was glad I decided to double the recipe.

Cherry Cream Cheese Bake

1 can cherry pie filling
8 oz cream cheese, room temperature
½ cup powdered sugar
1 tube crescent rolls
½ stick of butter
2 tsp vanilla
½ cup granulated sugar

Preheat the oven to 375 degrees. Grease an 8 x 8 baking dish. Beth doubled the recipe and used a 9 x 13 pan.

Take half of the crescent rolls and lay them out on the bottom of the baking dish.

In a medium sized mixing bowl, blend cream cheese until smooth. Once smooth, add powdered sugar and vanilla and blend. Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
Top with can of cherry pie filling.

Top with the last half  of the crescent rolls.

Melt butter and pour on top of crescents.

Top with granulated sugar(Beth did not double the sugar) and bake for 25 minutes or until browned.

Monday, January 18, 2016

Pumpkin Blondies

I made these for breakfast at church.  They were dense, but very good.
Pumpkin Blondies

2½ cups all-purpose flour
1 heaping tbsp. of pumpkin pie spice
½ tsp. salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 egg
1 tbsp. vanilla extract
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1 cup butterscotch chips  I used pumpkin spice chips
1 cup white chocolate chips I used pumpkin spice chips
1 cup hazelnuts, roughly chopped I used walnuts

1. Preheat oven to 350 degrees Fahrenheit. Grease and line a 8x8-inch (or 9x9-inch or 9x13-inch - depending on how thick you want your bars) with parchment paper with an overhang on both sides. Set aside.

2. In a medium bowl, whisk together, flour, pumpkin pie spice, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugars until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix until well-incorporated.

4. Slowly add in the flour mixture and mix until everything is fully incorporated.

5. Fold in the butterscotch chips, white chocolate chips, and chopped hazelnuts with a spatula.

6. Pour the batter into the prepared baking pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Set the pan on a wire rack and let cool completely. To remove, lift the bars out by the parchment paper handles and cut into squares.

8. Store in an airtight container for up to 5 days. 

Sunday, January 17, 2016

Blueberry Muffin Bundt Cake

I made this cake with frozen, thawed blueberries.  It tasted great, but was WAY too dense and didn't come out of the pan.  We served it like a cobbler.  I think the culprit was the THAWED blueberries.  Next time I will add flour to them or use fresh.
Blueberry Muffin Bundt Cake

For the Blueberry Cake:

1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
Zest of 2 lemons
1 pound fresh blueberries

 For the Buttermilk Glaze:

3 tablespoons buttermilk
1 cup powdered sugar

For the Oat Crumble Topping:

2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons oats
2 tablespoons sliced almonds

1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

3. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

7-12-2014 NOTE: A couple people have mentioned the top sticking in the bundt cake in this recipe. I have made this cake quite a few times and have never had this happen. The main thing to focus on, for a cake that flips out perfectly, is to spray (or grease) the bundt pan thoroughly (meaning every nook and cranny) then flour it well. After it comes out of the oven DO NOT flip the cake any earlier than 20 minutes after baking. If your cake still feels hot after 20 minutes, that means your bundt pan is very well insulated. In this case, I would wait 35-45 minutes before flipping to make sure the cake has cooled to close to room temperature. You could even place the cake in the fridge to speed up the cooling time. I have 3 fruity bundt cakes I make in the same fashion and they all flip out perfectly... with a little patience. Happy Baking and use good judgment! ;)

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!



Saturday, January 16, 2016

Peppermint Bark Sugar Cookies

I got a great deal on cookie dough after Christmas so I wanted to try these cookies.  Jenna took them to work with her and they were well received.
Peppermint Bark Sugar Cookies
adapted from

1 roll refrigerated sugar cookie dough (or make your own)
melting chocolate (We used Chocolate Almond Bark)
Candy Canes or peppermint candies, crushed

Bake cookies according to package directions. 

Once the cookies have cooled, melt your favorite chocolate and spoon it on the cookies.  Top with peppermint candy chips.

Friday, January 15, 2016

Slow Cooker Korean Beef

This was quick and easy to put together. We served it with pineapple fried rice and everyone liked it.
Slow Cooker Korean Beef

1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes We used stew meat.
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Thursday, January 14, 2016

Bacon Wrapped Guacamole Stuffed Chicken

We needed a quick dinner recipe and this fit the bill.  I had 2 large ripe avocados that we added cumin, salsa, lime juice and salt and pepper to to make the guacamole.  See our changes/additions in bold.  Very good.

Bacon Wrapped Guacamole Stuffed Chicken

4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste**I used 1 tsp of each Mc Cormick Grill Mates--Montreal Chicken, Roasted Garlic and Herb and Fiery Pepper
1/2 cup guacamole We made our own, but you can use store bought
8 slices bacon

Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon

Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Option: Replace the salt and pepper with your favorite seasoning blend.
Option: Add flavours to the guacamole like sundried tomatoes or blue cheese, etc.

Wednesday, January 13, 2016

Taco Potatoes

Kathleen made these one night to go with the chicken we made.  Very good and easy.

Taco Potatoes

4 large potatoes
1/2 onion, coarsely chopped
1/2 green pepper, coarsley chopped
4 tablespoons of butter (melted)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

Combine seasonings with butter. Pour over the potatoes, onion and green pepper. Toss and place on a baking sheet.

Bake at 400 for 30-40 minutes. Broil until crispy if desired

Tuesday, January 12, 2016

Sweet Potato Fritters with Sriracha Mayo

Kathleen made these with some fresh sweet potatoes we had in the pantry.  See the changes we made in bold.  Very good and reheats well.
Sweet Potato Fritters with Sriracha Mayo

2 large sweet potatoes (1 lb.), coarsely grated and dried with a paper towel
2 eggs, scrambled
½ cup flour
½ cup Panko breadcrumbs We used regular breadcrumbs
½ tsp. ground cinnamon
½ tsp. kosher salt
Olive Oil for frying
3 Tbsp. mayonnaise We used Sour Cream instead
1 Tbsp. Sriracha sauce

In a large bowl combine sweet potato, eggs, flour, bread crumbs, cinnamon and salt.
Mix well.

Let mixture rest for about 10 minutes.

In the meantime prepare the Sriracha Mayo. Combine the mayo and hot sauce, stirring completely. Set aside.

In a medium skillet, heat 2 - 3 Tbsp. olive oil over medium heat.

Scoop enough potato mixture to fit in the palm of your hand, about ⅛ cup.

Roll like a meatball then flatten and form into a small pancake shape.
Gently deliver pancake to the oil.

Sauté for about 5 minutes until cooked through and golden brown, turning once.
Remove to a paper towel lined plate.

Keep warm in a low oven.

Add more oil to the pan as needed.

When all the batter is cooked, place fritters on a serving platter and serve with Sriracha Mayo.

Monday, January 11, 2016

Crock Pot Pepper Steak

This was quick to put together and tasted great.  The whole family liked it.

Crock Pot Pepper Steak

1 pound beef round steak, cut into bite-size pieces
¼ cup all-purpose flour
¼ teaspoon ground pepper
¼ teaspoon salt
1 large onion, sliced thinly into half-moons
1 red or green bell pepper, seeded and sliced
1 can (14 to 15 ounces) diced tomatoes with juices
1 can (4 ounces) sliced, mushrooms, drained
3 tablespoons soy sauce
Cooked rice, if desired, for serving

Place the pieces of beef in your slow cooker. Sprinkle with the flour, salt and pepper. Stir to coat the meat with the flour. (For extra flavor I used a couple of teaspoons of Montreal Steak Seasoning, instead of salt and pepper.)

Add the onion, pepper, tomatoes, mushrooms and soy sauce.

Cover and cook on LOW for 7 to 8 hours, until the beef and vegetables are tender.
Serve over cooked rice, if desired.

Nutritional Estimates Per Serving (1/4th or about 1 cup w/o rice): 267 calories, 8 g fat, 2.1 g sat fat, 75 mg cholesterol, 948 mg sodium, 17 g carbs, 3.1 g sugars, 3.3 g fiber, 30.9 g protein, 6* Points Plus and 6* SmartPoints

Sunday, January 10, 2016

Sloppy Joe for 1

I needed a quick dinner one night and this fit the bill.  I ate it without bread!
Sloppy Joe for 1

3.5 ounces Ground Beef
1/4 - 1/2 cup Onion, chopped
1-2 cloves Garlic, minced
1/2 cup Tomato Sauce
1/2 tsp Mustard
1/2 tsp Oregano
1/2 tsp Basil

Brown ground beef with onion and garlic until almost done. Add tomato sauce, mustard and spices, and simmer until warmed through.  Serve on a bun, or over lettuce if doing low carb.

Saturday, January 9, 2016

White Chocolate Churro Crunch

My sister Karen made this. WARNING: Seriously addicting!

White Chocolate Churro Crunch

4 cups Honeycomb Cereal
4 tablespoons melted butter
1/4 cup granulated sugar
2 tablespoons ground cinnamon
1/2 cup melted white chocolate

Preheat oven to 350 degrees F. and line large baking sheet with parchment paper.

Place Honeycomb cereal into large mixing bowl. Drizzle melted butter over top and stir to combine. Stir in cinnamon and sugar until well coated. Bake for 15 minutes and remove from oven. Drizzle melted white chocolate over top and let set up. When chocolate is hardened place snack crunch into a bowl and serve.

Makes 8 Servings

Friday, January 8, 2016

Cranberry Relish

My mom had these at her house when we got there. Very good!
Cranberry Relish
Shelly Halter

12 oz bag cranberries
1/2 c orange juice
2/3 c sugar
1/4 t cinnamon

Boil cranberries in water until they pop.  Pour water off.  Mix all ingredients together and bring to a simmer for 15 minutes.  Serve warm or cold.

Thursday, January 7, 2016

Cheddar Green Bean Casserole

This was one of the vegetable dishes we made for Christmas. Very good.

Cheddar Green Bean Casserole

4 cups cooked French-cut green beans, about 1 1/2 pounds frozen or 3 cans (15 oz), drained We used canned
3 tablespoons butter
8 ounces sliced mushrooms We omitted
1/4 cup finely chopped onion
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
1 1/2 to 2 cups shredded Cheddar cheese (6 to 8 ounces)
2 tablespoons sour cream
1 cup soft bread crumbs
1 tablespoon melted butter
Parmesan cheese, optional

Heat oven to 350°. Grease a 2-quart baking dish.

In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; saute, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese, sour cream, and drained green beans.

Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole.

Bake for 25 to 30 minutes, until bubbly and browned.
Serves 8.

Wednesday, January 6, 2016

Everybody's Favorite Crunch Salad

This was the salad we made for Christmas dinner. Very good!
Everybody's Favorite Crunch Salad
Miss Kay's Duck Commander Kitchen

3/4 c brown sugar
2 t salt
6 T rice vinegar
1/2 c vegetable oil
4 drops Tabasco sauce--can add more Mom didn't have this, so we used a very tiny amount of Siracha


1 1/2 c chow mein noodles
3/4 c sunflower seeds
1/2 c slivered almonds, toasted
1 head romaine or other leave lettuce
4 green onions, thinly slices

Add all ingredients for the dressing to a jar and shake well.

Mix all the salad ingredients together and add dressing just before serving.

Tuesday, January 5, 2016

Buttery Cornmeal Crescent Rolls

This was the other roll recipe we made for Christmas. We froze these before the second rise and took them out 4-5 hours before baking. YUMMY

Buttery Cornmeal Crescent Rolls

2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ – 6 cups flour

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil .

Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

makes 2 dozen

Monday, January 4, 2016

Fluffy Buttermilk Potato Rolls

This was one of 2 roll recipes we made for Christmas dinner. They are HUGE rolls, so you could easily get 48 rolls. We made them ahead of time, froze them and then took them out 5 hours before we wanted to bake them. Yummy!

Fluffy Buttermilk Potato Rolls

1 1/2 cups mashed or riced cooked potatoes
1/2 cup (8 tablespoons) butter, room temperature
2 cups buttermilk, room temperature or slightly warmed
1 1/2 tablespoons instant or active dry yeast
2 large eggs
2 tablespoons sugar
2 1/2 teaspoons salt
4 cups whole wheat flour
3 - 4 cups bread flour (see note above)

In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl if mixing by hand), combine the warm potatoes and butter and mix until the butter is completely melted.

Add the buttermilk, yeast, eggs, sugar, salt and 2 cups of flour. Mix well.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers. Add more flour if needed, taking care not to over flour the dough. It should give easily when pressed with your fingers.

Knead the dough for 5-7 minutes.

Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled, about 1 - 1 1/2 hours.

Lightly punch down the dough and roll it into 24 equal balls (about 3.25 ounces per ball; exact size will depend on how much flour was added). Place the dough balls evenly on a parchment- or silpat-lined large, rimmed baking sheet - 4 across, 6 down. Or use two 9X13-inch dishes with 12 rolls in each pan.

Cover the rolls with greased plastic wrap and let them rise until doubled, about an hour.
Bake at 375 degrees F for 18 minutes until golden on top and baked through. Brush the tops with butter after removing from the oven, if desired.

Sunday, January 3, 2016

Chicken Enchilada Soup III

We made this soup to go with the Taquitos. Very good and tastes just like what you get at Chili's restaurant.

Chicken Enchilada Soup III 

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

Add baked tortilla strips to the top.

Saturday, January 2, 2016

Cream Cheese Chicken Taquitos

Kathleen put these together at my parents house over Christmas week.  They were very good.

Cream Cheese Chicken Taquitos

2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
salt + pepper
8 ounces cream cheese
⅓ cup water
1 to 1 ½ cups shredded colby or Mexican blend cheese
12 6 inch corn or flour tortillas
optional: cilantro, salsa, sour cream, or other toppings as desired

Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.

Cover and cook on low 8 hours or high for 4 hours.

Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer. We used already cooked chicken to speed this up.

Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.

Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.

Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.

Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

Friday, January 1, 2016

Fruitcake Cookies

My friend Jayne sent this recipe and I decided to try it since my in laws like fruitcake.  I think they turned out BETTER than any fruitcake I have tasted.

Fruitcake Cookies

Jayne Lancour

1/4 cup butter
1/2 cup brown sugar
1/4 cup jelly  any flavor2 eggs
2 teaspoons baking soda
1-1/2 tablespoons milk
1-1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pound broken pecans Beth used a 10 oz bag
1 pound seedless raisins Beth used a 12 oz bag
1/2 pound candied cherries, chopped **
1/2 pound candied pineapple, chopped**
1/2 pound citron, chopped**

**Beth used 3 c fruitcake mix
Cream butter, sugar, jelly, and eggs. Dissolve soda in milk, and add to creamed mixture. Gradually add half the flour, sifted with the spices. Dredge nuts and fruits with remaining flour and stir into batter. Mix well. Drop from spoon onto buttered and floured cookie sheet and decorate tops with sliced candied cherries, if desired. Bake at 300 degrees for about 20 minutes. These cookies ripen just as fruitcake does. Makes 10 dozen!!!Beth got 78 cookies using a small cookie scoop.  Don't worry, it won't be enough!!! Expensive to make but so very worth it!!!!

From the Helen Corbitt's Cookbook by the director of the Neiman-Marcus Restaurants