Monday, February 29, 2016

Spaghetti Squash Hash Browns

I made these one night when I was making breakfast for supper.  Very good.  I did not put the cheddar cheese on top.
Spaghetti Squash Hash Browns

½ of a medium, pre-cooked spaghetti squash
¼ cup of chives
¼ teaspoon of garlic powder
1 egg
Salt & Pepper to taste
cheddar cheese (~1/2 cup)optional

Remove the spaghetti squash from the skin.

Taking large handfuls of the squash in your hands, squeeze the squash a few good times over the sink to release excess water. Place in a large bowl.

Add to the squash the chives, garlic powder, salt & pepper, and egg. Stir thoroughly.
In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes.

The squash is done when it is golden brown.

Immediately top with the cheddar cheese and ENJOY!!

Sunday, February 28, 2016

Red Hots Crinkle Cookies

I made these the week of Valentine's day.  They are quite tasty.

Red Hots Crinkle Cookies

3 tablespoons Red Hots Candy, crushed
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.

Place Red Hots into a plastic food storage bag and crush using a rolling pin or meat mallet. Set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Stir in crushed candy. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes

Saturday, February 27, 2016

Crock Pot Granola

Don was almost out of granola, so I decided to make this recipe.  I added dried blueberries and craisins to the finished product.

Crock Pot Granola

5 cups old-fashioned rolled oats (You can use Gluten Free)
½ cup ground flaxseed (optional)Beth used ground flaxseed
¾ cup coconut oil or butter
¾ cup honey
2 Tablespoons vanilla extract
2 Tablespoons cinnamon
1½ cups unsweetened, shredded coconut
1 cup chopped nuts of your choice Beth used pecans
1 to 2 cups dried fruit, chocolate chips, or other mix-in of your choice

In a small saucepan, melt the coconut oil (or butter). Once it has turned into a liquid, mix in the honey to form your sauce.

Mix Oats, Flaxseed, nuts and cinnamon in your crockpot. Add the honey mixture as well as the vanilla and cinnamon. Stir thoroughly.

Allow the granola to cook on low for 2-4 hours. You may want to stir every hour to avoid burning. You are also going to leave the lid cracked a little to allow the moisture to escape.

Cooking times will greatly vary depending on your crock pot as they all cook at slightly different temps.

Allow to cool, then mix in the dried fruit and/or chocolate chips. Store in the refrigerator in an air-tight container for several weeks.

Friday, February 26, 2016

Chocolate Chip Pumpkin Coffee Cake

I made this for a treat for our adult Sunday School class. It was very good. I took the leftovers to school the next day.

Chocolate Chip Pumpkin Coffee Cake

For The Cake:

15 oz. can pumpkin
2 c. sugar
1/2 c. vegetable oil
1/2 c. sour cream
2 tsp. baking soda
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
3 eggs
2 c. flour
1 bag mini chocolate chips

For the Cream Cheese Layer:

1 8 oz. package cream cheese
1/2 c. sugar
1/2 tsp. vanilla

For the Crumb Topping: 
1/2 c. flour
1/4 c. sugar
1/4 c. butter
cinnamon, to taste

Preheat oven to 350 degrees. In a large bowl blend together all the cake ingredients except for the eggs, flour, and chocolate chips. Thoroughly blend the eggs in one at a time, then blend in the flour until it's completely incorporated into the batter. Then gently stir in about 3/4 of the bag of mini chocolate chips. Pour the batter into a 9x13 inch pan that has been lined with cooking spray.

In a medium size bowl, blend together the cream cheese, sugar, and vanilla. Spoon the mix into a sandwich bag and cut a small hole in one corner. Pipe the cream cheese mix all over the top of the cake batter, it doesn't need to be pretty. Also, don't try to spread it out, it will even out while it bakes.

Combine the crumb topping ingredients in a medium size bowl with a pastry blender until all the ingredients are thoroughly blended together. Do not soften the butter first! This takes a little work but is well worth it! Distribute the crumb topping all over the top, but don't pat it down.

Bake for about 40 minutes then check the cake, if the center hasn't set up or if a toothpick comes out with wet cake batter you need to give it some more time. Mine ended up taking between 45 and 50 minutes. This can vary depending on your elevation.

Optional: serve with whipped topping and extra chocolate chips.

Thursday, February 25, 2016

Cherry Preserve Bundt Cake

I have had this recipe from Janet for over 3 years.  I finally made it a few weeks ago and took it to church.  It was delicious!  I used sugar free cherry preserves.
Cherry Preserve Bundt Cake
Janet Pruett

1 tsp. baking soda
1 cup buttermilk
2 cups sugar
1/2 cup oil
3 eggs
3 cups flour
1 tsp. vanilla
1 jar cherry preserves, can uses peach and pineapple preserves, but cherry is the best!
1 cup pecans

Stir soda into buttermilk. Combine remaining ingredients. Coat bundt pan with Baker's Joy. Bake at 350 degrees for 1 hour. Let cool before placing on cake plate.

Wednesday, February 24, 2016

The BEST EVER Enchiladas

Kathleen made these with the left over Cuban Pot Roast we made last week.  This was an EXCELLENT recipe and we will make it again.
The BEST EVER Enchiladas

For the enchiladas:

1 recipe Mexican Style Meat We used this recipe Cuban Pot Roast
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas, burrito size

For the enchilada sauce:

1 tablespoon olive oil
½ cup minced onions
3 cloves garlic, minced
3 (8oz) cans tomato sauce
2 (4oz) cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)

Preheat your oven to 350 degrees.
For the enchilada sauce:
Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.

For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

Tuesday, February 23, 2016

Low Carb Breakfast Balls

I made these to have in the freezer for quick breakfasts. After reading reviews, I decided to change up the recipe a bit.(see bolded)
Low Carb Breakfast Balls

2 lbs bulk pork sausage Beth used 1 #
1 lb ground beef Beth used 2 #
3 eggs
2 tablespoons dried onion flakes
12 teaspoon black pepper
12 lb sharp cheddar cheese, shredded
Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375°F for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes

Monday, February 22, 2016

Bacon Jalapeno Casserole

I made this as a side dish.  It is great with any protein, but I really like it with eggs at breakfast.
Bacon Jalapeno Casserole

2 8 oz packages of softened cream cheese
5-6 jalapeno peppers, seeded and finely chopped Beth used 4 Texas sized
1 small onion, finely diced
5 slices of thick cut bacon, cooked and chopped
1  1/2 cups mexican blend or shredded cheddar cheese
1/2 tsp. garlic powder (optional)

Preheat oven to 350 degrees. Spray a 2 qt casserole dish with non-stick spray. Reserve 1/2 cup of cheese. Combine all remaining ingredients and spread in casserole dish. Top with reserved cheese. Bake for 33-35 minutes.

Serves 9: NET carbs about 3.5 per serving


Sunday, February 21, 2016

Pizza Quesadilla

I made these with my students at school a week or so ago.  They all liked them.  Some used pepperoni, most just had cheese and the sauce.
Pizza Quesadilla

2 Flour Tortillas
1 Tablespoon Butter
1/8 Cup Pizza Sauce, Spaghetti Sauce or Tomato Sauce
1/4 Cup Mozzarella Cheese
1/4 Cup Cheddar Cheese
Favorite Toppings

Heat griddle or skillet to medium low heat.
Butter one side of each tortilla.
Place one tortilla, buttered side down, onto hot griddle or skillet.
Sprinkle a light layer of cheese.
Spoon sauce on to cheese, leaving 1/4" edge sauce free around tortilla.
Place a thin layer of favorite ingredients (ours is pepperoni!).
Top with remaining cheese.
Place second tortilla butter side up onto cheese.
Allow to cook until bottom tortilla is golden and crispy.
Flip and cook second side until golden and crispy and cheese has melted.
Remove from heat, slice and devour!

Saturday, February 20, 2016

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon

I made this one night for Jenna and me when Don wasn't home.  We really liked it

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon

Makes about 6-8 side dish servings;

 4 slices thick-sliced bacon, cut into thin strips
2 tsp. olive oil or bacon fat (more or less, depending on your pan)
1/4 yellow onion, finely minced
1large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. sweet paprika
salt and fresh-ground black pepper to taste
1 cup sour cream
3/4 cup grated Mozzarella cheese
Preheat oven to 375F/190C. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.

Heat a small frying pan over medium high heat, add the strips of bacon, and cook until the bacon is browned and very crisp. Drain bacon on paper towels.

Heat 2 teaspoons of olive oil (or a little bacon fat if you prefer) in the largest frying pan you have, add the minced onion, and cook over medium-high heat until it's barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.

Spray a glass baking dish with olive oil or non-stick spray.  Put the sauteed cabbage in a 9 x 13 casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.

Bake about 30 minutes, or until it's bubbling hot and the top is nicely browned. Serve hot.

Friday, February 19, 2016

Homemade Buttermilk Ranch Dressing

This is an easy dressing that is REALLY good.  It does get even thicker and tastier as it sits!
Homemade Buttermilk Ranch Dressing

Servings: Makes about 1-1/3 cups

1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
2 garlic cloves, minced (see note)
1 scant teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons dried dill
1/4 cup finely chopped fresh chives
2 teaspoons fresh lemon juice
Few dashes Tabasco sauce, optional

Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.

Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you're planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.

Thursday, February 18, 2016

Chocolate Chip Banana Bread Bites

I decided to use up some bananas I had in the freezer and DOUBLED this recipe.  I did get 96 mini muffins.  I sent some with Jenna to work, had some to take to a Bible Study, too!
Chocolate Chip Banana Bread Bites
Serves: approx. 48

1 cup sugar
½ cup butter (melted)
2 eggs
3 very ripe bananas
1 tablespoon lemon juice
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
mini chocolate chips

Mix together melted butter and sugar.  Add eggs. Mash bananas and stir them in with the other ingredients.

Stir in lemon juice.  Add flour, baking powder and salt.  Stir in mini chocolate chips.
Spoon into well greased mini muffin pan. Beth used wrappers.Fill about ¾ full and sprinkle some mini chocolate chips on top of the muffins. Beth did not do this.

Bake at 350 for 15-18 minutes (sides should get golden brown and top should not look moist)
Let cool and then pop out!

Wednesday, February 17, 2016

Honey Brown Butter Popcorn

Kathleen found this recipe on Pinterest the other day, but couldn't find the actual recipe when she was making she improvised what she thought it was, and it turned out delicious!

Honey Brown Butter Popcorn
1 bag microwave popcorn, popped (you could use homemade, fresh popped)
1/2 stick butter
1/2 tsp coarse sea salt
1/4 cup honey

Melt the butter over medium heat until it has a thick layer of foam on the top. Stir constantly as you start to see brown bits form at the bottom of the pan. The butter will turn a light caramel brown color. Take it off the heat at this stage, so you don't burn it. Stir in the honey and salt.

Pour the popcorn in a bowl, top with the brown butter mixture. Serve immediately.

Tuesday, February 16, 2016

Copycat Smashburger Sweet Potato Smash Fries and Sriracha Sour Cream

We love sweet potato fries and Smashburger makes great one.  Kathleen made this recipe up and it is SPOT ON!  They tasted great!
Copycat Smashburger Sweet Potato Smash Fries
Kathleen Johnson

2 medium sweet potatoes
1/4 cup olive oil (may need more)
1 tsp coarse sea salt
1/2 tsp ground pepper
1/2 tbsp fresh rosemary, chopped

Preheat oven to 400 degrees.

Slice sweet potatoes into matchsticks. Cut in half vertically, then horizontally, the slice into 1/2 inch slices, flip the slices on their side and slice into 1/2-1 inch sticks (generally 1-2 cuts).

Place the sweet potato sticks onto a baking sheet. Lightly cover with olive oil and sprinkle with rosemary, salt and pepper.

Bake for 20 minutes, flipping halfway through, or until tender. Broil on high for 4 minutes- watch carefully and stir!

They are delicious with Sriracha Sour Cream, that has been a favorite at our house recently!

Sriracha Sour Cream
3 TBSP sour cream
1 TBSP Sriracha

Mix together and serve with whatever you like! It's great with Sweet Potato Smash Fries, burgers, and raw vegetables.

Monday, February 15, 2016

Sourdough Apple Bread

I hadn't made anything new with sourdough lately and found this great recipe.  It makes great toast!

Sourdough Apple Bread

2/3 c fed sourdough starter
3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather
1 T olive oil
2 tsp sugar
1 1/4 tsp salt
2 ¼ c unbleached all purpose flour
¼ c potato flour or ½ c potato flakes
1/3 c rolled oats
2 tsp instant yeast
1 apple, cut into pieces about the size of raisins
1 c golden raisins We used regular raisins
1 c dried cranberries
In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky.
Add the fruit to the mixer and knead for about 6 or 7 minutes. 
Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size. 
Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap. 
Preheat the oven to 350 degrees F and allow the loaf to rise for 60 to 90 minutes, until the middle is 1 inch above the rim of the bread pan. 
Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown. 
Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely. 

Sunday, February 14, 2016

Mexican Corn Cake

If you have ever been to a Chi Chi restaurant and liked their corncakes, this is THE recipe for you!  This tastes exactly like we remember.  Try it today!
Mexican Corn Cake

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1-1/2 cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

In a medium bowl beat butter until it is creamy.

Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.

Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.

Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree F oven for 50 to 60 minutes.

Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Saturday, February 13, 2016

Cuban Pot Roast

 I love having a well stocked pantry and freezer.  I had all the ingredients to make this one day.  We served it on tortillas.  When I use my crockpot I just want to put all the ingredients in without extra steps.  That is just what I did with this recipe.  It is DELICIOUS!
Cuban Pot Roast

2.5 - 3 lb boneless chuck roast
½ cup salsa verde
½ cup canned chopped green chilis
1 cup diced tomatoes
2 Tbsp dried onion flakes
1 tsp garlic powder
½ cup red and yellow peppers cut into strips Beth used green
1 tsp salt
2 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp dried oregano
1 Tbsp chili powder
½ tsp black pepper
2 Tbsp apple cider vinegar

Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Beth did NOT do this. Place the meat in the bottom of a 5qt crock pot (slow cooker). Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Beth just mixed all together and poured over the roast. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.

Cook for 4 hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.

Approximate nutrition info per serving: 271 calories, 19g fat, 2g net carbs, 20g protein
Serving size: approximately 1 cup

Friday, February 12, 2016

Beef Stroganoff with Buttered Noodles

We saw this on the show The Chew and Kathleen decided to make it for dinner one night.  Very good and tender. 
Beef Stroganoff with Buttered Noodles
The Chew, Michael Symon

3 tablespoons olive oil
2 pounds beef chuck roast (cut into thin strips, against the grain) We used 2 pounds of sirloin steak
flour to dredge the meat
6 tablespoons unsalted butter (divided)
1 pound cremini mushrooms (quartered)
1 medium onion (finely diced)
2 cloves garlic (minced)
1 tablespoon thyme (chopped)
1/3 cup flour
3 cup low sodium beef stock
2 tablespoons Worcestershire sauce
1/4 cup sour cream
egg noodles (to serve)
parsley (chopped to garnish)
chives (chopped, to garnish)

Place a large dutch oven over high heat and add olive oil. Season the beef with salt and pepper and dredge in the flour. Add 1/3 of the beef and cook on both sides until browned, about 4-5 minutes.

Using a slotted spoon, remove to a place and repeat with the remaining meat in two additional batches.

Reduce the heat to medium-high and add mushrooms and cook until caramelized about 5 minutes. Add 3 tablespoons of butter, onion, garlic, thyme and season with Kosher salt and freshly ground black pepper. Cook, stirring occasionally until the onions begin to soften, about 3-5 minutes. Add the flour and stir to coat all of the vegetables.

Slowly pour the beef stock while stirring constantly. Add the meat and any juices back to the pan, reduce the heat and simmer for 1 1/2-2 hours, until the meat is tender. Add Worcestershire, sour cream, stir to combine and keep warm.

In a large pot of boiling, salted water add the noodles and cook until tender. Drain the noodles and back to the pot. Add the remaining 3 tablespoons of butter, Kosher salt and black pepper, parsley and chives. Serve the stroganoff over the noodles and garnish with remaining herbs.

Thursday, February 11, 2016

Triple Layer Chocolate Cake

Kathleen made this cake last week.  This was nice and tender and didn't dry out even after almost a week.  YUM!

Triple Layer Chocolate Cake 

2 Cups Sugar
1 3/4 Cups All-Purpose Flour
3/4 Cups Cocoa Powder
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Eggs
1 Cup Whole Milk
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 Teaspoon Instant Espresso Powder
1 Cup Boiling Water

1 Cup Unsalted Butter
1 1/3 Cup Cocoa Powder
6 Cups Powdered Sugar, Sifted
2/3 Cup Whole Milk -
2 Teaspoons Vanilla Extract

Make the Cake:
Preheat the oven to 350 degrees. Line the bottom of 3- 8 inch, high sided, round cake pans with parchment paper and spray well with nonstick cooking spray.

In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and using a hand held electric mixer, beat on medium speed, for about 2 minutes. Add espresso powder to boiling water and stir to dissolve.  Add boiling water to cake batter and stir until well combined. Batter will be thin-this is how it's supposed to look!

Pour batter evenly into prepared baking pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool in pans set on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.

Make the Frosting: In a large microwave safe bowl, melt butter completely. Stir in cocoa. Add powdered sugar and milk, alternately, using an electric hand held mixer and beating until smooth and a spreadable consistency is reached. Stir in vanilla. If needed, add a little extra milk.

Light Chipotle Ranch Dressing

Jenna made this to take on her Cobb Salads for lunch. Very tasty and easy.

Light Chipotle Ranch Dressing

1 cup low-fat buttermilk
½ cup non-fat, plain Greek yogurt
⅓ cup light mayonnaise Jenna used sour cream
2 Tbsp parsley
1 Tbsp fresh dill
1 Tbsp white vinegar
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp dried chives
2-3 (or to taste) chipotle peppers in adobo sauce, chopped
  1. Place all ingredients in a food processor and pulse until smooth -- makes about 2 cups of dressing.
  2. Store in air-tight container in fridge for up to 1-2 weeks.
Nutrition Information
Per Serving: (3 Tbsp)Calories: 50 Calories from fat: 20 Fat: 2g Saturated Fat: 0g Cholesterol: 3mg Sodium: 162mg Carbohydrates: 4g Fiber: 0g Sugar 2g Protein: 3g Calcium: 5% Iron: 1%WWP+: 1

Wednesday, February 10, 2016

Cookie Butter Baked Oatmeal

Jenna made this for breakfast last week.  She got 2 meals out of it and loved it! 
Cookie Butter Baked Oatmeal

1/3 cup old-fashioned rolled oats
1/4 tsp baking powder
pinch of salt
2 Tbsp Trader Joe’s Speculoos Cookie Butter or any cookie butter
1/3 cup milk
1 egg white
1/4 tsp pure vanilla extract

Preheat oven to 350°F. Lightly grease a small ovenproof bowl.

In a small mixing bowl, whisk together oats, baking powder, and salt.

In a medium bowl, whisk together cookie butter and egg white until smooth; whisk in milk and vanilla extract.

Pour dry ingredients into wet and stir with a rubber spatula until combined (be sure to fully mix the sticky cookie butter-milk mixture into the dry mixture). Spoon mixture into prepared bowl.

Bake for 20 minutes, or until oatmeal is puffed and set.

Serve with maple syrup or Banana Sauce, recipe follows.

Banana Sauce:

In a mini food processor (or small bowl) puree (or mash) together 1/2 medium-sized ripe banana with about 2 Tbsp plain Greek yogurt (I used 0%) until smooth. Puree (or mash) in a few drops of pure vanilla extract and a few dashes of ground cinnamon.

Tuesday, February 9, 2016

Cinnamon Roll Waffles

This was a fun recipe to make in the waffle iron for my class at school.  Easy and well loved!
Cinnamon Roll Waffles

1 can of grands cinnamon rolls(I used the junior size with 8 in a package)
Waffle iron

Heat the waffle iron.
Coat waffle iron with a light coat of non stick spray.
Break out the cinnamon rolls.
Place cinnamon rolls in the waffle iron.
Press the lid down until closed and cook for 2 1/2 to 3 minutes.
Remove from the waffle iron, frost and serve. We melted the frosting for 15 seconds in the microwave.

Monday, February 8, 2016

Potato, Egg and Cheese Waffles

I am teaching a class at my old school one morning a week--on life skills.  We talked about easy breakfasts and had fun using the waffle iron.  Everyone loved these.  We did double the recipe.

Potato, Egg and Cheese Waffles

Makes 2 waffles

1 1/3 cup of Simply Potatoes  Southwest Style Hash Browns
1 egg
3 pieces of pre cooked bacon, diced
1/8 cup of shredded cheese (or more if desired)
Salt and pepper to taste

  1. Preheat waffle iron.
  2. In mixing bowl, combine potatoes, egg, bacon, cheese and salt and pepper.
  3. Spray waffle iron with non-stick cooking oil.  Split potato mixture between two waffle wells.  
  4. Let waffles cook about 5 minutes or until they're golden brown and cooked through.

Serve warm and enjoy!

Sunday, February 7, 2016

Sourdough Pumpkin Chocolate Chip Bread

I had some fed sourdough I needed to use and thought this recipe would be good.  I took it to school for the teachers and sent a loaf to work with Jenna.  Very good.
Sourdough Pumpkin Chocolate Chip Bread

Yields: 2 loaves

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 3/4 cups (15-ounce can) pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
3 cups granulated sugar
4 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup Sourdough Starter(recently fed)
1 1/2 cups (12-ounce bag) semisweet chocolate chips

Generously grease two (2) 9x5-inch loaf pans.

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

In a large bowl of your mixer, combine pumpkin puree and vegetable oil. Add sugar and eggs to combine. Then add vanilla extract until blended. Using a rubber spatula, stir in the sourdough starter and chocolate chips. Add the flour mixture and stir until just blended. Do not over mix.

Pour batter into prepared loaf pans; set the filled loaf pan aside for 15 to 20 minutes. This is not your usual sourdough bread recipe where you let the dough rise until doubled. You only let it rest for approximately 20 minutes.

Preheat oven to 350 degrees F. Adjust oven rack to middle position.

Bake approximately 60 to 70 minutes (rotating the pans halfway through the baking time) or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Makes 2 loaves.

Saturday, February 6, 2016

Slow Cooker Beef Enchilada Soup

I made this on a Saturday that was quite cold here.  I served it with tortilla chips and didn't make the strips this time.  Don had 2 bowls!
Slow Cooker Beef Enchilada Soup

1 pound ground beef
12 oz enchilada sauce
2 cups beef broth
14 oz can diced tomatoes, drained
1 cup frozen corn
2 oz cream cheese
1 teaspoon chili powder
½ teaspoon salt
For tortilla strips:
4-6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder

Brown ground beef and drain any excess fat.  Add to crockpot.  Add remaining soup ingredients to crockpot.

Cook on low for 6-8 hours or high for 3-4 hours.
For tortilla strips:

Heat oven to 450 degrees.

Cut tortillas into small strips and then cut the strips in half.  Toss with olive oil and garlic powder.

Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown.

Serve soup with a few tortilla strips and cheese or sour cream as desired

Friday, February 5, 2016

Snickers Snack Cups

I made these for a quick snack.  It is always good to read the recipe carefully before starting......I ended up using the whole bag of caramel bits, so had to use another bag of milk chocolate chips.  I also used a mini muffin pan and got 24 'bites'.  Very good.
Snickers Snack Cups

12 oz. Milk Chocolate Chips
1 Cup Caramel Bits
1 Tbsp. Water
1⁄2 Cup Roasted Salted Peanuts, chopped
12 Muffin liners

Place muffin liners into a muffin tin. Beth used mini muffin tin and got 24.

In a microwave safe bowl melt the Chocolate chips on high in 30 second increments stirring after each until smooth.

Spoon about 2 teaspoons of melted chocolate into the bottom of each muffin liner.
In a separate microwave safe bowl melt the Caramel bits and Water in 30 second increments stirring after each until smooth. Stir in the chopped peanuts.

Spoon about a tablespoon of the Caramel mixture into each cup.

If needed reheat the Chocolate to melt and spoon enough to cover the caramel and peanuts, about 2 teaspoons to a tablespoon.

Let cool and set. If they don’t firm up place in the refrigerator for 10‐15 minutes.

***Beth doubled everything but the peanuts.

Thursday, February 4, 2016

Homemade Biscoff Cookies

These are my father in laws favorite cookie. I decided to make them and take him some. Everyone who tried them thought they tasted like the real thing.

Homemade Biscoff Cookies

2 cups all- purpose flour
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
1 cup butter (2 sticks) room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla extract

Preheat oven to 350 degrees
In mixer bowl cream butter, sugar and brown sugar together on low.  Add vanilla extract.

Slowly add flour, spices, salt, baking soda; beat until well combined.  Roll out dough to 1/4 inch thickness.

Use cookie cutters to cut your cookies into your desired shapes

Use a thin spatula to transfer to baking sheet placing 1" apart (they will puff and spread slightly)
(if you have trouble rolling the dough - chill it for about 30-60 minutes and try again)

Bake in preheated oven for 13-16 minutes.

Transfer to wire rack to cool before serving - this is important as they will crisp and set as they cool.

Wednesday, February 3, 2016

Bite-Sized Brown Butter Chocolate Chip Cookies

Kathleen made these one afternoon while I was gone.  They are delicious!
Bite-Sized Brown Butter Chocolate Chip Cookies
Yield: 4 dozen mini chocolate chip cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon flaky sea salt
2 sticks (16 tablespoons; 8 ounces) unsalted butter
1 cup + 2 tablespoons dark brown sugar
1/2 cup granulated sugar
3 teaspoons vanilla
2 large eggs, at room temperature
2 1/2 cups mini chocolate chips (Beth used 3/4 cup of mini chocolate chips and 3/4 cup of toffee bits)

Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper; set aside.

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

Place one stick of butter in a small sauce pan over medium-high heat and cook for about 3 minutes – stirring almost constantly – or until the butter has browned. Remove from heat and stir in remaining stick of butter; whisk until completely smooth. Pour the hot butter into a heat proof bowl, then place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.

Once the butter is at room temperature…
Add the sugars and the vanilla to the browned butter and beat on medium-speed until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined; scrape down the sides of the bowl with a rubber spatula. Let the mixture rest for 5 minutes, then beat the eggs for another 30-45 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the mini chocolate chips.

Roll scant tablespoon sized balls of dough between your palms to form a ball, then place on prepared sheet (make sure to leave a little bit of room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets, one at a time, in preheated oven and bake for 7-8 minutes, or until golden at the edges but still soft in the middle.

Let cookies cool for 15 minutes on the sheet before transferring to a wire wrack to cool completely.

Tuesday, February 2, 2016

1 point Weight Watchers Cornbread

These were made to go with the Vegetarian Chili from yesterday's post.  Easy and yummy!
1 Point Weight Watchers Cornbread

1 can creamed corn
2 egg whites
1 cup self-rising flour

Preheat oven to 400 degrees. Combine all ingredients until moist. Pour into muffin cups sprayed with nonstick Pam (spray the liners if you're using them). Fill about 3/4 full. Bake 15 minutes.

Makes 12 muffins.

Monday, February 1, 2016

Slow Cooker 3-Bean Vegetarian Chili

Easy to put together and smelled good all day!
Slow Cooker 3-Bean Vegetarian Chili

1 medium onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 ½ tsp ground cumin
1 tsp ground oregano
1 tsp salt
1 chipotle pepper, seeded & minced
2 tsp adobo sauce (from chipotle can)
1 can (28 oz.) petite diced tomatoes
2 cans (14 oz. each) black beans, drained & rinsed
1 can (14 oz.) red kidney beans, drained & rinsed
1 can (14 oz.) pinto beans, drained & rinsed
1 ¾ cups vegetable broth
1 ½ cup frozen corn kernels
2 tsp fresh lime juice
Minced cilantro, for serving
Grated cheddar cheese, for serving (omit for vegan)

Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.

Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
Serve with cilantro and grated cheddar cheese.

Weight Watchers Points: 6 (Points+), 4 (Old Points)

Nutrition Information
Serving size: 1 cup | Calories: 256.2 cal | Fat: 1.7g | Saturated fat: 0.3g | Carbohydrates: 49.9g | Sugar: 5.3g | Sodium: 1014.1mg | Fiber: 16.2g | Protein: 14.9g | Cholesterol: 0mg