Saturday, April 30, 2016

Broiled Grapefruit

I made this for a snack one afternoon last week.  I had heard of broiling grapefruit, and am glad I finally tried it.  I really liked it.
Broiled Grapefruit

1/2 grapefruit

Cut around the segments of the grapefruit for ease of removing after broiling.  Sprinkle with sweetener of choice and top with a liberal amount of cinnamon.  Broil for 5 minutes and then let cool for a minute.  Enjoy!

Friday, April 29, 2016

Orange Shake

This was a tasty refreshing drink.
Orange Shake

1 orange Beth used 2 halos
crushed ice
1 tsp vanilla
sweetener Beth used 1 packet sweet and low

 Blend in a blender until smooth

Thursday, April 28, 2016

Caesar Dressing Low Carb

This was a quick and easy dressing.  It was tasty, but a bit tart.
Caesar Dressing Low Carb

2 T apple cider vinegar
1-2 T Dijon or spicy brown mustard
1 t lemon juice
1/2 t Italian seasoning
1 clove garlic, minced
1/4 t salt
1/8 t or more black pepper
sweetener Beth used 1/2 packet of sweet and low

Mix well or blend with a hand blender.

Wednesday, April 27, 2016

Herbed Asparagus

I had some asparagus I needed to cook and tried this recipe.  It was very tasty.
Herbed Asparagus
1 bunch of Asparagus
½ cup vegetable, chicken broth, or water
2 tablespoons lemon juice
1 clove of garlic crushed and minced
1 tablespoon minced onion
1 teaspoon Italian seasoning
Water as needed

Lightly sauté chopped onion, garlic and herbs in the chicken broth for about
one minute. Add the asparagus and cook until tender. Top with Italian seasoning.  Garnish
with parsley and lemon wedges if desired.

Tuesday, April 26, 2016

Comeback Sauce

Jenna here again! I tried this dipping sauce the other day and it was delicious! I bet it would be good on anything! The only thing I would change is to make more the first time! I did add more hot sauce because I like spicy!

Comeback Sauce

½ cup mayonnaise
2 tablespoons ketchup
2 tablespoon hot sauce (like Texas Pete)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
Mix all ingredients together until smooth. Cover and store refrigerated until ready to serve.

Monday, April 25, 2016

Strawberry Cheesecake Shake-low carb

I made this the other night as a meal replacement.  I LOVED this and felt like I was really, really having a strawberry shake!
Strawberry Cheesecake Shake-low carb

1/2 cup cottage cheese
1 tablespoon milk
Vanilla or vanilla creme stevia to taste (Beth used sweet and low)
8-12 frozen or fresh strawberries
1 tsp Vanilla

Blend cottage cheese and milk until creamy. Once creamy, add vanilla, sweeteners and strawberries. Blend until smooth. Enjoy! It does taste a lot like strawberry cheesecake shake.


Sunday, April 24, 2016

Good Girl Moonshine

I saw this recipe and it intrigued me. I liked it and it is supposed to be good for you! :-)

Good Girl

SINGLE SERVE: makes 1 quart to be sipped on all day (may be doubled for a 2-quart sipper)

 1 to 2 tablespoons apple cider vinegar
 1 teaspoon ground ginger (see Note)
 2 to 4 doonks Pure Stevia Extract, or 2 to 3 teaspoons Super Sweet Blend, Beth used Splenda
 Extracts of choice (optional; for different flavors)
 Water and ice cubes Beth used blackberry pomegranate green tea

 1. Put the vinegar, ginger, sweetener, and extract of choice (if using) into a quart-size jar. Add a little bit of water so you are able to stir the ingredients.

2. Fill the jar with ice cubes, then add more water (or cooled tea of choice) until the liquid reaches the top of the jar. Stir well, then taste and adjust the flavors to “own it!”

If you’d rather use fresh ginger, blend a good-size nob of the root (about 5 ounces) with ¾ cup water until it is completely broken down. Now add 1¼ cups more water (for a total of 2 cups) and blend well again. Pour into ice-cube trays and place in freezer. When frozen, put the cubes in zippies and store in the freezer. Use 1 or 2 of these ginger cubes in place of the powder in your Good Girl Moonshine.

Saturday, April 23, 2016

Low Carb Cream Cheese Waffle

These were delicious and I learned that you don't HAVE to use flour to make waffles!

Low Carb Cream Cheese waffle

4 oz cream cheese softened
2 tsp splenda
1 tsp baking powder
1 tsp Sugar free vanilla or caramel syrup (Coffee syrup)
1/4 tsp ground cinnamon
1 cup liquid egg product or 4 large eggs

Preheat waffle iron.

Mix all waffle ingredients with a mixer until thoroughly blended.
When waffle iron shows ready add butter to waffle iron or spray with nonstick spray.

Add 1/4 cup of batter to waffle iron and cook until golden brown.

Serve with butter and sugar free syrup. This batter can also be used to make pancakes.

Friday, April 22, 2016

Crock Pot Mississippi Chicken

I have made the Mississippi Roast recipe, so when I saw this one, I KNEW I had to try it.  I used thighs and breasts and LOVED the flavor of this. 

Crock Pot Mississippi Chicken 
3 lbs Boneless, Skinless Chicken Thighs and breasts
1 envelope Ranch Dressing Mix
1 envelope Au Jus Gravy Mix or Brown Gravy Mix
½ Stick of Butter (1/4 Cup)
6 Pepperoncinis plus a few more

1. Lay chicken thighs in the bottom of your slow cooker.
2. Sprinkle mixes on top.
3. Slice butter and place evenly on top.
4. Add peppers.
5. Cook on low for 4-5 hours.



Thursday, April 21, 2016

Reuben Roll Ups

This is Jenna - I just thought I would take over my mom's blog for two new recipes I tried this week! The first one turned out really yummy and was very easy to put together. I haven't really been hungry and I am all about simple, so this recipe caught my attention on Pinterest! They would make a great appetizer or just a quick lunch!

Reuben Roll Ups

1 package crescent rolls
1/2 cup thousand island dressing
4 oz. corned beef (I ended up getting pastrami from the deli)
4 oz. shredded swiss cheese
1 cups sauerkraut, drained and patted dry

Preheat oven to 350 degrees. Separate the crescent rolls and on each roll place 1 tablespoon (or squirt!) dressing, 1/2 ounce pastrami, 1/2 oz of cheese and 2 tablespoons of sauerkraut. Roll each one up and place on a parchment (or sprayed) pan. Bake for 13-15 minutes or until they are brown. Serve with extra dressing for dipping and enjoy!

Wednesday, April 20, 2016

Philly Cheesesteak Sliders

Jenna here again! This was another Pinterest recipe. I saw it on my cousin's Facebook page a few weeks back. Unfortunately I wasn't able to fine the "thinly sliced steak" at the grocery store. I just picked up some shaved roast beef at the deli and it turned out delicious!

Philly Cheesesteak Sliders

1 package of King's Hawaiian Rolls, sweet
1 box Thinly Sliced Steak (found in frozen food section) (I used 1/4 lb. of shaved Roast Beef)
1 Green Pepper, diced
1 Onion, diced
6 slices Provolone cheese
2-3 Tbsp of Mayonnaise
3 Tbsp Butter, melted
Salt & Pepper to taste

Preheat oven to 350°F. Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. (Jenna was able to use a 9x9 pan). Cook the steak meat in a skillet, adding salt and pepper to taste. (Jenna added a few dashes of Worcestershire sauce to mine). Place the steak aside, and saute the pepper and onions until they are tender. Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls (Jenna only added a small amount to the bottom).
When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish. (Jenna used parchment paper under the bottom parts of the rolls. This made it really easy to pull out of the pan to cut!) Place a layer of provolone cheese over the peppers and onions. Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions (Jenna didn't do the diced onions). Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted). Cut, serve, and enjoy.

Tuesday, April 19, 2016

Roasted Brussel Sprout and Quinoa Salad

Kathleen made this last week for her lunches.  She liked it, but the vinegar in the dressing was a bit much, she thought.  Next time she would just use hummus plain, as a dressing, she said.
Roasted Brussel Sprout and Quinoa Salad
adapted from

For the Roasted Brussels Sprouts
1 pound brussels sprouts
1/2 onion, thinly sliced and cut in half.
2 tbsp olive oil
½ tsp salt (go easy on this if you use stock in the quinoa)
¼ tsp pepper
1 tsp garlic powder

For the Quinoa
2 cups dry quinoa
2.5 cups beef or chicken stock

For the Salad
1 head romaine lettuce, chopped
1 avocado, peeled and sliced
¼ cup tahini or hummus (we used roasted red pepper hummus)
Up to ¼ cup apple cider vinegar
¼ tsp salt
¼ tsp pepper

BRUSSELS SPROUTS: Preheat your oven to 400 F. Lightly spray a baking sheet with nonstick spray, or line with foil. Prepare the brussels sprouts by trimming off a bit of the root end and peeling off any damaged leaves. Chop in half making sure to chop through the root, keeping two in-tact halves, and place on the baking sheet. Sprinkle sliced onion on the pan, as well. Drizzle with the olive oil, sprinkle with salt, pepper and garlic powder and roast in the oven for about 20 minutes, stirring halfway through -- until they're browned but not burnt.
QUINOA: While the brussels sprouts are roasting, add your quinoa and beef stock to a small saucepan. Cover and bring to a boil, cooking over medium heat until the water is almost gone. Then turn off the heat and let sit for 5 minutes to finish cooking.
SALAD: Mix the tahini or hummus with the apple cider vinegar, salt and pepper. You can add more or less vinegar to make it the consistency you like best. Fill four bowls with the lettuce (Kathleen opted not to use lettuce). Top each with ¼ of the avocado, quinoa, and roasted brussels sprouts. Drizzle with the dressing and serve.

Monday, April 18, 2016

Butterfinger Krispie Treats

These are AMAZING! Try them soon.

Butterfinger Krispie Treats

3 tablespoons butter (salted or unsalted), melted
10 ounce bag marshmallows
1 teaspoon vanilla extract
6 cups rice krispie cereal (or generic equivalent)
2 cups chopped Butterfinger candy bars Beth used a bag of butterfinger bits found near the chocolate chips

1. Line a 9x13" pan with foil and spray well with cooking spray. The foil is optional, but it makes it easy to remove the bars to slice.

2. Place butter and marshmallows in a large microwave safe bowl. Heat on 50% power in 1 minute increments, stirring after each, until melted and smooth (for about 2-3 minutes in an 1100W microwave). While the mixture is heating, measure the cereal into another bowl.

3. Working quickly once the marshmallows are melted stir the vanilla into the marshmallow mixture. Add the cereal and Butterfinger bars and stir until all are combined with the melted marshmallow. Pour into prepared pan. Spray your hands with cooking spray and carefully press to compact. (The mixture is hot; be careful not to burn yourself!) Cool before cutting into squares. Store in an airtight container for up to 3 days.

Sunday, April 17, 2016

Eggs Benedict Casserole

I had seen this recipe and really wanted to try it since I LOVE eggs benedict. This did NOT disappoint. We really liked it.

Eggs Benedict Casserole

For the casserole

12 oz Canadian bacon or thinly sliced ham, sliced
1 tbsp butter or olive oil
10 large eggs
1/2 cup heavy cream
2 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp black pepper

For the hollandaise sauce

4 egg yolks
2 tbsp lemon juice
1/2 cup butter (1 stick), melted
dash hot sauce
pinch of cayenne pepper
pinch of sea salt

For the casserole 

1. Preheat oven to 350°

2. Set aside 6 slices of Canadian bacon and chop the rest.

3. Heat the butter in a medium skillet over medium high heat. Once the butter is melted and the pan is hot, add the Canadian bacon. Cook until it just starts to brown.

4. Crack the eggs into a large mixing bowl and whisk. Add the heavy cream, Dijon mustard, garlic powder, onion powder, paprika, sea salt and black pepper. Whisk until all ingredients are well combined. Mix in three quarters of the cooked Canadian bacon.

5. Line the remaining 6 slices of Canadian bacon on the bottom of a greased 9x13 baking dish.

6. Pour the egg mixture over top of the sliced Canadian Bacon.

7. Bake for 20 minutes. Remove from oven and sprinkle the remaining Canadian bacon over top.

8. Return to the oven and bake for an additional 10 minutes.

For the hollandaise sauce

9. In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together. The mixture should get thicker and increase in volume.

10. Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Lower the heat to medium low. Place the bowl over top of the saucepan, making sure that the water is not touching the bottom of the bowl or else the eggs will begin to scramble. Continue whisking rapidly.

11. Little by little, whisk in the melted butter until the sauce has thickened and is light and fluffy.

12. Remove from the heat and gently whisk in the hot sauce, cayenne pepper and sea salt. Drizzle over the baked eggs.


For the Casserole - Calories - 280 | Fat - 21g | Protein - 20g | Total Carbs - 2g | Fiber - 0g | Net Carbs - 2g

For the Hollandaise Sauce - (Makes 1 cup) Serving size - 2 tbsp | Calories - 132 | Fat - 14g | Protein: 2g | Total Carbs - trace amounts | Fiber - trace amounts | Net Carbs - trace amount3.1

Saturday, April 16, 2016

Slow Cooker Caramel Peanut Butter Hot Fudge Cake

I put this together for dessert while we had company last week. All crockpots are different, so make sure to check this periodically. See my notes in bold. We liked the flavor of this and served it with ice cream.

Slow Cooker Caramel Peanut Butter Hot Fudge Cake

1 cup all purpose flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla
3/4 cup peanut butter
15-20 Rolos or similar caramel candy, unwrapped Beth used 25 in a 7 qt cooker
3 tablespoons unsweetened cocoa powder
1 cup boiling water

1. Stir the flour, 1/2 cup sugar, and baking powder in a large bowl. Add milk, oil, and vanilla and stir until smooth. Stir in the peanut butter.

2. Spray a 6 or 7-quart slow cooker with cooking spray. Spread the batter in the bottom of the crockpot. Press Rolos evenly across the top of the batter.

3. Whisk 1/2 cup remaining sugar and cocoa powder in a medium bowl. Slowly whisk in the boiling water. Carefully and slowly pour the chocolate water over the top of the cake. Do not stir.

4. Cover and cook on High for about 2 hours, or until a toothpick comes out clean. Cool slightly before serving. Serve with ice cream or whipped cream.

5. Note: all slow cookers cook differently. My crockpot has a “High 6 hour” setting, which is what I used. Be sure to check on your cake after 1 1/2 hours and it may take up to 3 hours, depending on how your machine cooks. Beth used a 7 qt slow cooker and 2 hours was almost too much time.  The edges started to burn.


Friday, April 15, 2016

Crockpot Pork Roast or Pulled Pork Sandwiches

This was a tasty recipe that was easy to put together. I love love love the crockpot--especially when I have company. Fix it and forget it!

Crockpot Pork Roast or Pulled Pork Sandwiches

Pork Roast - 3-6lbs
1/4 Cup Worcestershire sauce
1/4 cup soy sauce
2 tbsp honey or sugar Beth used Splenda
2 tbsp apple cider vinegar
3 tsp lemon juice
1 tsp mustard
black pepper - freshly cracked
Garlic - to taste. 3-4 cloves
BBQ sauce - if desired

1. Mix all the ingredients, except the BBQ sauce and the pork roast, in a ziploc bag or large bowl and mix.

2. Place the Pork in the bag/bowl

3. Refrigerate in the marinade 3-4 hours or overnight Beth did this for 2 hours

4. After marinating it, place the Pork Roast in the to Crockpot.

5. Cook 4-6 hrs on high or 8-10 hrs on low.

6. Slice or shred the roast when done - mine is usually so tender, it just shreds.

7. After shredding, let it sit in the juice and soak it up!

8. Serve with BBQ Sauce if desired

Thursday, April 14, 2016

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

I put these together quickly to have on hand for company and our FPU class. The first two pans, I just sprayed with PAM and the marshmallows stuck to the pans. I THEN used parchment paper for the next two pans and it worked much better! They taste great,

Chocolate, Peanut Butter and Marshmallow Pudding Cookies
Serves: 24-30 cookies Beth got 48 cookies using a small cookie scoop

1 cup butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 eggs
1 tablespoon vanilla
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3.9 oz. box instant chocolate pudding mix
10 ounce bag peanut butter chips
1½ cups mini marshmallows

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Beth suggests this highly since the marshmallows stick to a greased pan.

2. In a large bowl, or the bowl of a stand mixer, cream the butter and both sugars until light and fluffy. Add in both of the eggs, one at a time, scraping down the sides of the bowl in between additions. Beat in the vanilla.

3. In another bowl, combine the flour, baking soda, salt and pudding mix. Add the dry ingredients to the mixing bowl and mix just until combined. Stir in the peanut butter chips and the marshmallows.

4. Using a medium cookie scoop,Beth used a small scoop drop the dough on the cookie sheet at least 2 inches apart. Bake until the cookies are just set, about 10 minutes. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining dough.

Wednesday, April 13, 2016

ABUELA'S AVENA (Mexican or Guatemalan Oatmeal)

We were talking about an entrée at a restaurant(Café Kacao) in Oklahoma City, called Mosh.  I combined a few recipes to make this as we remembered it and we REALLY liked it.  My changes are in bold.
ABUELA'S AVENA (Mexican or Guatemalan Oatmeal)
Adapted from

(Makes 4-6 servings)

1 cup oats
Pinch of salt
2 cups water
2 cups whole milk
2 cups evaporated milk Beth uses 1 1/2 c
1/2 cup of sugar Beth used sweetened condensed milk
1 cinnamon stick Beth used 2 cinnamon sticks

1 tsp vanilla
Dash of nutmeg

Soak the oats in the water and pinch of salt for minimum of 30 minutes, and if you have time, as much as overnight. Next, take the soaked oats and water mixture and blend in a blender for 1 minute(Beth used a hand blender).

Add that mixture to a pot on medium-high heat, then add the rest of the ingredients except the vanilla and sweetened condensed milk. Bring everything to a boil while stirring constantly, then reduce heat to medium. 

Add the vanilla and the sweetened condensed milk. Let simmer for another 3 minutes. Remove the cinnamon stick and discard. Serve immediately


Tuesday, April 12, 2016

Marinated Root Beer Grilled Chicken

We made this recipe when Mark and Cindy were here.  We thought it was very tender and juicy!  Loved it!
Marinated Root Beer Grilled Chicken

(Makes 4-6 servings)

1 (12 ounce) can root beer
2 Tablespoons apple cider vinegar
2 Tablespoons vegetable oil
1/2 cup soy sauce
Salt and pepper, to taste
4-6 boneless, skinless chicken breasts

Combine root beer, apple cider vinegar, vegetable oil, soy sauce and salt and pepper in a large bowl or container to make marinade.  Add chicken to marinade.  Cover and refrigerate for at least 3 hours, or overnight.  Grill over medium-high heat until cooked through.


Monday, April 11, 2016

Gooey Butterfinger Brownie Bars

I made these for company and to take to our Legacy Journey class on Sunday morning.  They are rich and delicious so a small piece is all you need!
Gooey Butterfinger Brownie Bars
Yield: 24 bars

1 brownie mix (for a 9x13 pan)
8 Tablespoons butter, softened
1 egg
1 teaspoon vanilla
1 - 14 ounce can sweetened condensed milk
1/4 cup peanut butter
1 cup crushed Butterfinger candy bars (10 ounce bag bites)
1/4 cup dark chocolate chips
1/4 cup peanut butter chips
1/3 cup mini chocolate chips

Beat together the brownie mix, butter, egg, and vanilla. Press the mixture into the bottom of a greased 9x13 dish.

Sprinkle the crushed Butterfinger bars, chocolate chips, and peanut butter chips over the top of the brownie batter in the pan.

Stir together the sweetened condensed milk and peanut butter until creamy. Drizzle slowly over the top of the mixture in the pan. Sprinkle the top with the mini chocolate chips. Bake at 350 degrees for 28-30 minutes. Do not over bake. Let the brownies cool completely before trying to cut them. Store in a sealed container on the counter.

Sunday, April 10, 2016

Sourdough Berry Coffee Cake

This is another recipe I made after feeding my sourdough starter.  I doubled the recipe and made it in a 9 x 13 pan.  I had to add 15-30 minutes to the baking time.  This was very good.
Sourdough Berry Coffee Cake

1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
pinch salt
1/2 c sugar

1 cup starter
1/3 cup canola oil
1 egg
fresh or frozen berries, or sliced apples, pears or plums


1/4 cup each: brown sugar, flour, butter, sliced almonds (optional)
1/2 t cinnamon

Mix the dry ingredients; add the wet. Stir just until combined. Spread into an 8"x8" pan, top with berries or other fruit. Rub together crumble ingredients and sprinkle overtop. Bake at 350 for 30 minutes.


Saturday, April 9, 2016

Chocolate Banana Coffee Cake

I made this to take to Bible Study and for FPU.  This is a very good coffee cake and a great way to use up those ripe(or frozen) bananas.
Chocolate Banana Coffee Cake
Duncan Hines Cake Mix Magic Cookbook

1 white cake mix
1 pkg(4 servings) vanilla instant pudding
4 eggs
1 1/2 c mashed ripe bananas
1/3 c vegetable oil

1/2 c brown sugar
1 tsp cinnamon
1 1/2 c semi sweet chocolate chips

Preheat oven to 350.

In a large mixing bowl, combine cake mix, pudding, eggs, bananas and oil.  Beat on medium speed for 2 minutes.  Spread half of batter into a greased 9 x 13 pan.

Combine brown sugar and cinnamon.  Sprinkle half over batter in pan.  Top with 3/4 cup chocolate chips.  Spread batter over this and repeat with sugar mixture and end with remaining 3/4 cup chocolate chips. 

Bake for 45-50 minutes until done.

Friday, April 8, 2016

Butter Pecan Granola

I made this for Don for breakfasts this week.  I LOVE the maple syrup in this.  Delicious!  Glad I doubled the recipe.  Doubled, it fits in a large Tupperware cereal keeper.
Butter Pecan Granola

2½ cups old-fashioned rolled oats
1 cup sweetened shredded coconut
½ cup chopped almonds
½ cup chopped pecans
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter
½ cup maple syrup
¼ teaspoon salt
1 teaspoon vanilla extract

1. Preheat oven to 300 degrees F.

2. In a large bowl, combine the oats, coconut, almonds, pecans, brown sugar and cinnamon.

3. In a small pot on a medium heat, melt the butter. Stir in the maple syrup and the salt.

4. Remove from the heat and stir in the vanilla.

5. Pour the butter/syrup mixture over the oats/nuts mixture and stir until well blended.

6. Pour onto 1 large sheet pan.

7. Cook for 30 minutes, stirring every 10 minutes to achieve an even color.

8. Remove from oven, cool and transfer to a large bowl.

Thursday, April 7, 2016

Chocolate Coffee Toffee Crunch Muffins

We had Don's nephew and wife here last week along with my sister, and I made these one night to grab for a quick breakfast or snack.  I am not a coffee drinker, (or eater)but everyone liked these.
Chocolate Coffee Toffee Crunch Muffins
Yield: 12 muffins  Beth got 12 regular muffins and 23 mini muffins
For the muffins:
2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon espresso powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the toffee crunch topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 cup toffee bits (such as Heath)
1 tablespoon butter, at room temperature
Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.

For the muffins:
In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.

In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.

Divide the batter evenly among the muffin cups.

For the toffee crunch topping:
In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.

Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.

Wednesday, April 6, 2016

Sour Cream Muffins

These were great tasting muffins, but the temperature was WAY too hot. My muffin bottoms burned. I also think next time I will not use the paper liners.

Sour Cream Muffins
Jayne Lancour

1/4 pound butter(1 stick)
1-1/2 cups sugar
1/2 teaspoon salt

Mix until light, then add:

4 eggs, well beaten
1-1/2 cups sour cream
1 teaspoon baking soda
2-3/4 cups flour
1/8 teaspoon grated nutmeg
1/2 teaspoon cinnamon(Beth's addition)

Mix thoroughly. Pour into buttered muffin tins and sprinkle with sugar (extra). Bake at 450 degrees for 15 minutes. Beth says this is WAY too hot.  Next time try 350 for 20-22 minutes.

This recipe came from my Helen Corbitt's Cookbook by the director of the Neiman-Marcus Restaurants. This was the popular muffin served at morning coffees at the Houston Country Club.

Tuesday, April 5, 2016

Sausage Pizza Egg Muffins

I made these so I would have quick breakfasts last week.  I LOVED theses.  I used tomatoes I had dehydrated and just broke them up. 
Sausage Pizza Egg Muffins

¾ lb sweet Italian sausage, casings removed, no added sugar Beth used bulk Italian sausage
2 cloves garlic, minced
dash of crushed red pepper
⅔ cup chopped sun dried tomatoes {soften first by soaking if too hard}
2 tsp Italian seasoning blend
1 tsp onion powder
9 eggs
¼ tsp fine grain sea salt
1-2 tsp coconut oil for cooking the sausage, plus extra for greasing muffin cups Beth did not use, and used Pam for the muffin cups.

1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.

2. Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and a dash of crushed red pepper, and break up lumps of sausage with a wooden spoon. If using the garlic, add it to the pan when the sausage is halfway browned

3. Continue to cook and stir. Once the sausage is nearly fully browned, add the chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.

4. In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire sausage mixture into the eggs and combine.

5. Fill muffin cups ¾ of the way to the top (they'll rise over the cups, which is fine) until the mixture is used up (I made 12) and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.

6. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!

Monday, April 4, 2016

Oatmeal S'more Cookies

 I had bookmarked these cookies a LONG time ago and finally got around to making them last week.  They were very good.
Oatmeal S'more Cookies
Carmen Rae--Taste of Home Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, chocolate chips and marshmallows.

2. Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 6 dozen. Beth got just over 4 dozen using a small cookie scoop.

Nutritional Facts

1 serving (2 each) equals 162 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 84 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Sunday, April 3, 2016

No-Bake Brownie Bottom Turtle Cheesecake

I made this for Don's 50th birthday.  I served it at our FPU meeting the night before his birthday.  Everyone liked it.  It was light, but rich!

No-Bake Brownie Bottom Turtle Cheesecake

Brownie Layer

1 box brownie mix + ingredients on the box or homemade

Caramel Sauce

1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
3 tbs unsalted butter
1 tsp vanilla
pinch salt

Caramel Cheesecake

16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce can sub caramels and heavy cream or use premade sauce
1/2 tsp cinnamon
pinch nutmeg
4 oz cool whip can sub whipped cream


chopped pecans
caramel sauce
hot fudge sauce

Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.

While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.

In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.

Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.
This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.

Saturday, April 2, 2016

Lemon Pepper Chicken Thighs

 This was quick and easy to put together and tasted great.  See my changes in bold.
Lemon Pepper Chicken Thighs

⅓ cup lemon juice (about 1 very large lemon)Beth used bottled lemon juice
3 Tbsp. extra virgin olive oil
1 garlic clove, minced
½ tsp. dried oregano
½ tsp. sea salt
¼ tsp. pepper
2.5 lbs. chicken thighs (bone-in, skin left on)- just enough thighs to cover the bottom of the slow cooker.
some lemon slices added on top of chicken if desired (not necessary)

Add the lemon juice, olive oil, garlic, oregano, salt and pepper to a 5-quart or larger slow cooker and stir. Add the chicken thighs into the sauce one at a time skin down and swish around in the sauce, then flip the thigh skin up, do this with all the thighs. (There will be just enough sauce to coat the chicken)

Add some lemon slices if desired on top of the chicken.

Cover and cook on HIGH for 4 hours.Beth cooked on low for 7-8 hours

After cooking time is done, preheat the oven to broil (500 degrees).

Cover a baking sheet with foil. Using tongs remove the chicken thighs from the slow cooker onto the baking sheet.

Place the chicken into the oven on top rack (My top rack was 3 levels down). Broil the chicken thighs for about 10 minutes, or until golden brown.

If you want to use the sauce from the slow cooker (it's fantastic!) Blot the sauce with a paper towel to remove the grease.

Remove from oven. Serve with desired sides.

Friday, April 1, 2016

Rhodes Copycat Dinner Rolls

I made a 1/2 batch of these.  I didn't like the steps the recipe used to proof the yeast.  My first rise didn't do well, but the second rise was great.  Next time, I will mix the yeast with the liquid.  They were good flavor, just a bit dense.
Rhodes Copycat Dinner Rolls

 4 1/4 4 3/4 c. all purpose flour
1 Tbsp. active dry yeast
1 Tbsp. vital wheat gluten Beth did not use
1 cup milk
1/3 cup sugar
1/3 cup butter
3/4 tsp. salt
2 eggs, room temperature (beaten)

1. Put 2 cups flour in mixing bowl. Add yeast, gluten and salt. Mix well.

2. In a microwave safe bowl, combine milk, sugar, butter and melt in microwave for 3 minutes or until butter is almost melted.

3. Stir until butter and sugar is dissolved.

4. Add eggs to milk mixture. Pour into flour mixture and mix well.

5. Allow mixture to sit for 10 minutes.

6. Add the rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers.

7. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap.

8. Allow to rise to double in warm, draft free place (or in oven with pan of hot tap water underneath) for 30 minutes.

9. Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes.
10.Shape as desired and place on greased baking sheet.

11.Cover with plastic wrap, allow to rise for 20-30minutes.

12.Bake in 375 degree oven for 12-14 minutes or until golden brown.

Makes about 24 rolls.