Saturday, July 30, 2016

Ranch Potato Galette in a Slow Cooker

I saw this on a rerun of The Chew and made it that night for dinner.  I halved the recipe and made it in a 3 qt crockpot.  Very good.
Ranch Potato Galette in a Slow Cooker
Carla Hall—The Chew

4 pounds Yukon Gold potatoes (peeled and thinly sliced)
3 tablespoons all-purpose flour
3 tablespoons butter
1 1/2 cups milk
1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 Teaspoon fresh thyme leaves
1/2 Teaspoon nutmeg (freshly grated)
1 1/2 cups white cheddar cheese (grated) Beth used yellow cheddar
cooking spray (for greasing) Beth used a cooking bag
With cooking spray, grease the bowl of a slow cooker. Stack 1/2 the potatoes in the slow cooker.

In a small saucepan, add the butter and place over medium heat. Add the flour and whisk until combined. Continue to cook for 3 minutes, stirring constantly. Add the milk, while vigorously whisking. Bring to a simmer and cook, stirring constantly, until thick, about 7 minutes. Add the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, thyme, nutmeg, salt, pepper and cheese, and stir to combine and to melt the cheese.
Pour 1/2 the sauce over 1/2 the potatoes, but do not stir. Layer the remaining potatoes on top. Pour remaining sauce on. Place paper towels over the bowl of the slow cooker and place the lid on top.
Cook on low for 3-4 hours.

Thursday, July 28, 2016

Fran's Chicken Marinade

I will be gone for a few days so will be posting every other day for a week or so.  Happy Cooking/baking.

This recipe is from a family friend.  We have made this for years--although it has been a while since I have made it.  I made 1/3 of the recipe and used 6 chicken breasts.  We LOVE this.
Fran's Chicken Marinade
Fran Koerner

18 chicken breasts
1 1/2 c soy sauce
3/4 c water
1 c vegetable oil
3 T onion, chopped
1 1/2 t garlic powder
2 T ginger
3 T sugar

Mix all ingredients together and let marinate for 2 hours to overnight.

Wednesday, July 27, 2016

Garlic and Oregano Pizza Dough

I quick put this pizza crust together on Sunday evening.  Jenna was working in Temple and I wanted to have something for her to eat  before she headed back to her apartment in San Antonio.  We REALLY liked this crust.  We made buffalo pizza and bbq chicken pizza on these crusts.
Garlic and Oregano Pizza Dough
Recipe from Relative Taste

4 cups flour
3 tsp. instant yeast
2 tsp. salt
2 tsp. baking powder
2 Tbsp. oregano
1-2 Tbsp. minced garlic
2 Tbsp. olive oil
1 1/2 cups warm water (anywhere between 90F and 110F should be fine)

Add all the ingredients, in order, to the bowl of a stand mixer. Mix with the hook attachment until all the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry and the ingredients are not coming together, add a little more water.

Continue to knead with the hook attachment for 2-3 more minutes.

Put a little oil in the bottom of the bowl and take the ball of pizza dough and turn it over in the oil so all sides are coated in oil. Put a towel over the bowl and let the dough rise for 30 minutes (or more if your house is on the cool side) until the dough has doubled in size.

Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the ball into two halves and set aside one half. Work with one ball of dough by first flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to roll the dough out into the shape that you would like. Beth just patted it out onto 2  greased pan

Preheat the oven to 425F.

Lightly oil a heavy baking sheet. Put the dough onto the baking sheet, then cover with a towel and let rise for another 20 minutes. Beth likes to par bake the crusts for 5 minutes.

Now top your pizza with everything you want to put on it.

Put it into the preheated oven and set the timer for 13-15 minutes

Tuesday, July 26, 2016

Raspberry White Chocolate Muffins

I wanted to make something quick for breakfasts for Don and Kathleen this week.  I had everything for this recipe.  I have had this recipe forever and don't know where I got it from.  They were yummy!  I got 12 regular muffins and 6 minis.
Raspberry White Chocolate Muffins

1 c milk
1/2 c butter, melted
1 egg, slightly beaten
2 c flour
1/3 c sugar
1 T baking powder
1 t salt
1 c fresh or frozen raspberries(do not thaw)
1/2 c white chocolate chips or 3 oz coarsely chopped white chocolate
1/4 c butter, melted***
1/4 c sugar***

Heave oven to 400.  In a large bowl combine milk, butter and egg.  Stir in all remaining muffin ingredients except raspberries and chips until flour is just moistened.  Gently stir in raspberries and chips.  Spoon into greased muffin tins, or use paper liners.  Bake for 24-28 minutes or until golden brown.  Cool and remove from pans.  Dip top of muffin in melted butter and then in sugar. 

***Beth sprinkled with cinnamon and sugar before baking and skipped the butter.

Monday, July 25, 2016

Low Carb Mock McGriddle Casserole

I LOVE Mc Griddles from Mc Donalds but haven't had one for a long time since going low carb.  This was very good and quenched my need!

Low Carb Mock McGriddle Casserole

1 cup Almond Flour
1/4 cup Flaxseed Meal
1 lb. Breakfast Sausage
10 large Eggs
4 oz. Cheddar Cheese
6 tbsp. Walden Farms Maple Syrup Beth just used sugar free pancake syrup
4 tbsp. Butter
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Sage
Salt and Pepper to Taste

1. Pre-heat oven to 350F. Put a pan on the stove over medium heat, then add the breakfast sausage. As it cooks, break up with a wooden spoon and continue to cook until browned.

2. In a separate bowl, measure out all dry ingredients, then add the wet ingredients. Only add 4 tbsp. of the Walden Farm’s Syrup, as we’ll be using the other 2 tbsp. to top everything off. Mix together well.

3. Add in the cheese to the mixture and continue mixing again.

4. Once the sausage is browned and somewhat crispy, add everything (including excess fat) into the mixture for the casserole. Mix together well again.

5. Line a 9×9 casserole dish with parchment paper Beth just used Pam and then pour the casserole mixture into the dish. Use 2 tbsp. Walden Farm’s Syrup drizzled over the top for extra maple flavor. You can use practically any larger casserole dish you’d like too (as it’s rather thick). Just reduce the cooking time slightly if you are using a larger dish.

6. Place in the oven and bake for 45-55 minutes. You want the inside to be completely cooked through.

7. Once done, remove from the oven and let cool. Remove the casserole by holding on to the edges of the parchment paper and lifting out.

8. Slice and serve. Feel free to drizzle a little bit more syrup over each one

Sunday, July 24, 2016

Cuban Shredded Beef(Slow Cooker)

I put this in the crockpot on a day my cousin Kelly was here.  We ate this in tortillas.  It was very good, and quite easy to put together.  I LOVE fix it and forget it recipes!

Cuban Shredded Beef (Slow Cooker)


6 whole cloves garlic
2-2½ lbs. beef chuck roast or flank steak
1 tablespoon oil

2 (8 ounce) cans tomato sauce
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (4 ounce) can chopped green chilies
2 tablespoons tomato paste Beth used the whole small can
2 teaspoons EACH dried oregano AND salt
1 tablespoon EACH ground cumin AND white vinegar
½ teaspoon red pepper flak
¼ cup chopped cilantro + more for serving


white rice and cuban-style black beans

1.SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

2.FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6 quart slow cooker but a 3 quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

3.TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless

Saturday, July 23, 2016

Milky Way Rice Krispie Treats

I put these together  when my cousin Kelly and her son came.  They are rich and VERY good.
Milky Way Rice Krispie Treats

1 (14-16 oz.) bag mini marshmallows
6 Tbsp. butter
1 tsp. vanilla extract, optional
5-6 C. Rice Krispie Cereal  Beth used the patriotic Rice Krispies
14 oz. caramels (about 45 little caramel squares)
1 (14 oz.) can sweetened condensed milk
6 Tbsp. butter
2 C. Chocolate chips

1. Grease a 9 X13 inch pan and set aside.

2. In a large microwave proof bowl (or in a large pot on the stove) melt marshmallows and butter together and stir until smooth. Add vanilla extract and stir again.

3. Add in Rice Krispie Cereal and gently fold until combined.

4. Dump into prepared pan and use a buttered spatula (or hand) to press the treats down flat.

5. In a small sauce pan, melt caramels, sweetened condensed milk and butter together over medium heat. Stir occasionally and until smooth.

6. Pour over rice krispies and let set, about 10 minutes or you can pop in the fridge to speed up the process.

7. Melt chocolate over the stove or in a microwave (you can add a little butter or oil if you want it the be thinner) and then pour over caramel layer and use a spatula to spread out.

8. Let set and cut with a warm knife.


Friday, July 22, 2016

Vanilla Ice Cream-Paula Deen

I put this together and we made this at our family reunion last weekend. It DID taste like Blue Bell! I made a recipe and a half since I had a 6 qt freezer.  I only used 1 can of sweetened condensed milk.
Vanilla Ice Cream-Paula Deen

4 eggs
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

Thursday, July 21, 2016

Smothered Salisbury Steak Meatballs

I made this one night for a quick meal for Kathleen and me.  I really liked it!  Serve over mashed potatoes or just eat in a bowl!
Smothered Salisbury Steak Meatballs
  • 1.5 pounds ground chuck Beth used 1 pound
  • salt
  • pepper
  • garlic powder
  • Worcestershire sauce, about 5 tablespoons or more to taste
  • 1 large onion, sliced into half rounds
  • 2 tablespoons all purpose flour
  • 1 packet brown gravy mix
  • 1⅓ cups cold water
Heat a skillet over medium high heat. Break the ground chuck into large chunks. Press it together firmly to help it hold it's shape making large meatballs. You can make them round, but I tend to leave mine in rounded rectangles. Season the meat liberally with salt, pepper, & garlic powder.
Place the meat in the center of the hot skillet. Spread the sliced onions around the outside perimeter of the skillet, & season with salt & pepper. Drizzle about 3 tablespoons of Worcestershire sauce over the meat & onions. Sear the meat on each side, only turning to brown another side. Push the meat & onions to one side of the skillet, tilting the skillet so that the pan drippings collect on the opposite side. Whisk in the flour, & cook for 1-2 minutes.
In a small bowl, mix together the brown gravy mix with the water & remaining 2 tablespoons Worcestershire sauce. Pour the mixture into the skillet & stir it into the meat and onion mixture. Cover & cook on low heat for 15 minutes, or until the meat is cooked through.

Wednesday, July 20, 2016

Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

Kathleen made these the other night to go with our dinner.  She didn't make the sauce and used Ranch dressing from the fridge.  We liked them, but liked the deep fried better! :-)
Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

  • 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic
  • 1/2 cup of Panko crumbs
  • 1/4 cup of cornmeal We didn't use
  • 1/4 cup of flour
  • 1/4 tsp of smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 cup dried parsley
  • 1/8th tsp kosher salt
  • 1 large egg
  • 1 large egg white
  • olive oil spray (about 1 tsp)
For the Ranch Dip:
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free Greek yogurt
  • 1 tbsp light mayo
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp chopped fresh chives 1/4 tsp salt
  • freshly ground pepper to taste 
  • 1 tsp white balsamic vinegar 
  • 1/3 cup 1% low fat buttermilk

Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
Place pickles to drain on paper towels.
Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.  
Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs. 
Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.

Tuesday, July 19, 2016

S'mores Popcorn Munch

We headed to Kansas last weekend for a family reunion. I made this for a snack to take with in the car and once we got to the hotel. Very easy and very yummy! The best part was that I had all the ingredients on hand!

S’mores Popcorn Munch

8 cups popped popcorn
2 cups miniature marshmallows
1 1/2 cups chocolate candy bar chunks (about 16 snack size Hershey bars)
2 cups Golden Grahams cereal
12 oz. white melting chocolate
blue gel food coloring
1/4 cups colored sprinkles

In a large bowl, combine the popcorn, marshmallows, candy bar chunks, and cereal. In a microwave safe bowl, place the white melting chocolate. Heat and stir every 30 seconds until melted. Remove 1/4 cup melting chocolate and set aside. Pour 1 1/4 cup melting chocolate over the popcorn. Toss until everything is coated. Pour out onto a wax paper lined baking sheet. Refrigerate about 5 minutes. Break into chunks.

In a bowl, combine the leftover 1/4 cup melted chocolate and tint with the blue food coloring, until it is the color you want. Place the blue chocolate into a plastic baggie and cut off the tip. Drizzle over the popcorn and sprinkle with colored sprinkles. Store in a sealed container.

Monday, July 18, 2016

Cocoa Cinnamon Roasted Almonds

I made these for a snack to hopefully cure my need for chocolate.  They are good, but since I used Splenda, I may add a bit more next time
Cocoa Cinnamon Roasted Almonds

2 cups raw almonds, whole
2 tbsp coconut oil Beth used butter
1 tsp cinnamon
½ tsp sea salt
2 tbsp sweetener of choice, divided Beth used Splenda
1 tbsp cocoa powder

1. Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.

2. Place almonds on sheet and bake for 6 to 8 minutes until just lightly toasted. Remove from oven to cool.

3. In a large frying pan over medium heat, melt 2 tbsp coconut oil or butter. Add to coconut oil: 1 tsp cinnamon, ½ tsp sea salt, and 1 tbsp granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.

4. Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.

5. Once almonds are coated, return them to the lined baking sheet.

6. Sprinkle almonds with the other 1 tbsp sweetener.

7. With sifter or fine mesh strainer, sift cocoa powder over all the almonds.

8. Let almonds cool, then serve.

Sunday, July 17, 2016

Broccoli, Ham and Cheese Egg Muffin Cups

I made these to have on hand for a quick breakfast.  The only downfall to this recipe is they stuck in the muffin tin and I used this goop and things are NOT supposed to stick.  I very much liked these.
Broccoli, Ham and Cheese Egg Muffin Cups

1½ cups chopped cooked broccoli
1 cup diced ham
1 cup shredded cheddar cheese Beth used mozzarella
12 eggs
1 teaspoon dry mustard
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.

2. Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.

3. Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.

4. Divide the egg mixture evenly between the muffin cups. You'll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.

5. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.

Saturday, July 16, 2016

Taco Bell Spicy Chipotle Sauce

Both Jenna and Kathleen have made this in the past week or two and REALLY like it.  Put it on tacos or nachos or as a dip!
Taco Bell Spicy Chipotle Sauce

¼ cup sour cream or plain Greek yogurt
½ tablespoon white vinegar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon paprika
¼ teaspoon cumin
½ teaspoon chili powder

Combine all ingredients in a small bowl and mix together until combined.
Store in an airtight container in the refrigerator.

Friday, July 15, 2016

Jamaican Jerk Pork Tenderloin-Crockpot

 I found this recipe and knew I would have to try it.  It is a bit spicy with the 1 tsp of pepper flakes.  Cut this way down if you don't like overly spicy food.  The other spices give it a great flavor. 

Thursday, July 14, 2016

Avocado Bacon Crustless Quiche

I made this for breakfast this past Saturday.  I liked it, but next time with use an under ripe avocado.

Avocado Bacon Crustless Quiche

6 large eggs
¼ cup 2% milk (or your preferred milk/milk alternative)
¼ tsp. salt
¼ tsp. ground black pepper
½ cup shredded mozzarella cheese
½ cup crumbled cooked bacon (from about 6 slices of bacon)
1 avocado, peeled, seeded, and chopped

Preheat oven to 350 degrees F. Spray a standard pie plate with cooking spray.

In a medium (2.5 qt.) bowl, add the eggs, milk, salt, and pepper. Whisk until well combined.
Add the cheese, bacon, and avocado. Gently stir until well mixed.

Pour the egg mixture into the pie plate. If necessary, use a spoon to push some of the avocado and bacon around to ensure that it is evenly distributed throughout the quiche.

Bake for 30 minutes, rotating once half way through.

Let the quiche cool for 5 minutes before slicing.

Wednesday, July 13, 2016

Rice Krispie Pinwheel Treats

I made these to take to a 4th of July get together.  I loved the Rice Krispies I found and found more on clearance yesterday, so bought 6 boxes
Rice Krispie Pinwheel Treats

10 oz miniature marshmallows
4 cups Rice Krispies cereal Beth used Krispies with Red and Blue in them.
¾ cup graham cracker crumbs
1 can cream cheese frosting
Jar of red, white and blue sprinkle stars Beth used 2 T
Non-stick cooking spray

Line a 10″x15″ pan with waxed paper. Spray the waxed paper with non stick cooking spray and set aside. Beth used a silpat

Combine marshmallows and 1/4 cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.

Stir cereal and graham cracker crumbs into marshmallow bowl.

Very firmly press/squish mixture into prepared pan. Refrigerate for 15-20 minutes to firm up.

Thinly spread cream cheese frosting on top using a spatula.  Sprinkle on red white and blue star sprinkles.

Roll up like a cinnamon roll, starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.

Place seam side down. Sprinkle more sprinkles on outside of the roll for additional color; may need to gently press them in so they stick.

Refrigerate for 20-25 minutes to further firm up.  Slice like a loaf of bread, about thumb width.

Tuesday, July 12, 2016

Butter Parmesan Shrimp

I made this for Don and me for a meal last weekend.  I served Don this over noodles and we both liked this.,
Butter Parmesan Shrimp

1 lb large or extra large shrimp, deveined
1 stick butter
1 T Italian Seasoning
2/3 c grated parmesan cheese
1 lemon juiced
1 T minced garlic

Melt butter and add garlic and saute for a minute.
Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes.
Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese.
Cook for another two minutes or until shrimp turn white.


Sunday, July 10, 2016

Strawberry Cobbler

I had strawberries in the refrigerator that I needed to use up. This was a great, easy recipe. See my changed in bold. I misread the boiling water, and used 1 cup instead of 1/4 of a cup. It still turned out great!

Strawberry Cobbler

4 Cups, Quartered Fresh Strawberries
1/3 Cup Sugar Beth used Splenda
1/2 Teaspoon Fresh Lemon Juice
1/4 Cup Instant Tapioca

1 Cup All-Purpose Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar, Firmly Packed Beth used Spenda Twin
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
1/4 Cup Boiling Water

Sugar Topping:
1 1/2 Tablespoons Sugar

Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick baking spray.

Rinse the strawberries, let whole berries dry, then slice in half or quarters.

In a large mixing bowl, gently fold together cut strawberries, sugar, brown sugar, lemon juice and tapioca. Pour fruit mixture into prepared baking dish.

Meanwhile, in a medium bowl, mix together all the topping ingredients, except the butter and boiling water. Add the butter and cut in with a pastry blender or 2 knives until the mixture looks like coarse meal. Pour the boiling water into the boil and stir just until the mixture comes together.

Drop the topping dough by the large spoonful evenly over the fruit mixture. Evenly sprinkle the top of the dough with 1 1/2 Tablespoons of sugar.

Place the baking pan on a cookie sheet and bake in the preheated oven for about 35 minutes, or until the topping is cooked through and golden and strawberries are tender.


Saturday, July 9, 2016

Slow Cooker Sweet and Sour Island Beef

I had 2 # of skirt steak in the freezer and this recipe was perfect.  We really liked this and will make this again.  The original recipe didn't say when to add the pepper chunks, and since I didn't want them mushy, I added them the last hour.  Excellent!
Slow Cooker Sweet and Sour Island Beef

2 pounds flank steak, sliced into ½ inch strips Beth used skirt steak
1 large onion, cut into strips
1 red pepper, sliced into bite sized chunks
1 green pepper, sliced into bite sized chunks
½ cup low sodium beef broth
20 ounces pineapple chunks in juice, juice reserved
5 TBS red wine vinegar, divided
¾ tsp garlic powder
⅛ tsp salt
¼ tsp paprika
¼ tsp black pepper
3 TBS brown sugar
1 ½ TBS cornstarch
2 TBS low sodium soy sauce
2 cups cooked rice, for serving
3 green onions, diced

In your slow cooker, add beef, onions, beef broth, pineapple juice (set chunks aside for later), 3 TBS red wine vinegar, garlic powder, salt, paprika, and black pepper; use a spatula to stir. Turn slow cooker to LOW and cook for 6 ½ - 7 hours.

Switch slow cooker to HIGH, add brown sugar and pineapple chunks and pepper chunks and stir to combine. In a small bowl combine cornstarch with the soy sauce and remaining 2 TBS red wine vinegar; pour into slow cooker and stir well to incorporate. Cook on high for 45 minutes - 1 hour - the sauce will thicken up.
Serve over rice and garnish with green onions.

Friday, July 8, 2016

Creamy Yogurt Cucumber Salad

 I made this for a side dish.  It was very good.  I did add a little splenda the next day and liked it a bit sweeter.
Creamy Yogurt Cucumber Salad

1 cup non-fat plain Greek yogurt Beth used full fat yogurt
3-4 seedless cucumbers, sliced thinly Beth used 2 large English cucumbers
¼ red onion, thinly sliced and roughly chopped
1 clove garlic, pressed or minced finely
juice from ½ lemon
¼ cup chopped fresh dill, plus more for garnish Beth used 2 T dried dill weed
¼ cup chopped fresh mint, plus more for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

Thursday, July 7, 2016

Vegetarian Roasted Red Potato and Black Bean Tacos

Hello! This is Kathleen, Beth's daughter. I've always loved the Spicy Potato Soft Tacos at Taco Bell, so I decided to make potatoes that were similar to that and change up the taco a bit! I made these at 10 am, so I made a taco up to take a picture for this post and planned to put it in the fridge for later, but I ended up eating the whole thing. Make these this week for lunch (or breakfast, I won't judge!)--you won't regret it!

Vegetarian Roasted Red Potato and Black Bean Tacos

corn tortillas
grated cotija cheese
Refried Black Beans (canned, or see below)
Roasted Red Potatoes (see below)

For the Refried Black Beans:
1 16 oz can of black beans (drained)
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion salt
1/2 tsp paprika
1-2 tbsp candied jalapeno brine (normal pickled jalapeno brine is fine, too)
salt and pepper to taste.

Mash the black beans until more than half of the beans are completely smooth; some chunks are fine, because it gives it texture. I find it is easier to mash the beans after warming them in the microwave for 30 seconds to 1 minute. Add the spices and brine, mix to combine.

While the black beans are delicious as they are (or as a dip with tortilla chips), I made roasted potatoes as well.

For the Roasted Red Potatoes:
1-2 pounds of red potatoes, diced into uniform, bite-sized, pieces
3 tablespoons of butter
1 tsp garlic powder
1/2 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
salt and pepper to taste

1/2 cup onion, diced
1/2 of a red pepper, diced
1/2 of a green pepper, diced

Preheat the oven to 400 degrees. Add the spices and butter to the skillet and place in the oven to let the butter melt as the oven is preheating.

When the butter is melted, add the diced potatoes and toss to coat (use a second pan if you have more potatoes than a single layer across the bottom of the pan). Bake for 30 minutes, stirring occasionally.

Add the onions and peppers, stir to combine, and bake for an additional 15-20 minutes, until the onions and peppers are tender, but still have a bite.

To build the tacos: 

Turn off the oven from roasting the potatoes, and place the corn tortillas over the grates of the oven for 1 minute to soften and crisp slightly. (Microwaving them in a damp towel works, too :-) ).

Spread a heaping spoonful of mashed beans onto the tortilla, top with the potato and onion mixture, grated cotija cheese and chopped fresh cilantro. Pico de gallo or fruit salsa would also be great!

Enjoy and let me know what you think!

Wednesday, July 6, 2016

Inside Out Egg Sandwiches

I made these for breakfast for Don and me  last week.  We both liked them, though they are a bit messy to pick up and eat.  Don ate his with a fork.
Inside Out Egg Sandwiches
George Stella—Low Carbing with Friends

Nonstick cooking spray
1 tablespoon unsalted butter
4 large eggs
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
2 breakfast sausage patties, cooked
1 slice deluxe American cheese, halved Beth used pepper jack, since I had that
For the best looking results, use 3-inch metal ring molds or cookie cutters to prepare the egg patties. Spray ring molds with nonstick cooking spray to prevent sticking. See below for an alternative method using a standard muffin pan.

Place 1 tablespoon of butter in a large nonstick skillet over medium heat.

In a mixing bowl, whisk together eggs, salt, and pepper.

Place 4 metal ring molds over the melted butter in the skillet. Spoon 1⁄4 of the seasoned eggs into each. Beth used wide mouth canning rings that I sprayed with cooking spray

Add a splash of water to the pan and immediately cover to steam the eggs inside the molds. Cook until eggs have set, about 4 minutes.

Remove egg patties from molds. Assemble sandwiches by placing 1 sausage patty atop an egg patty, then topping the sausage with 1⁄2 slice of American cheese.

Place another egg patty over the cheese to finish each sandwich. The heat of the sausage and eggs should melt the cheese, however you can also microwave the finished sandwich for 15 seconds if the ingredients have cooled.

Calories 360 Fat 29.5g Protein 20g Total Carbs 0.5g – Fiber 0g = Net Carbs 0.5g

 Egg Patty Baking Method:

Preheat oven to 350°F. Grease 4 muffin cups with butter or nonstick cooking spray, and then pour an equal amount of the egg mixture into each. Bake for 12–15 minutes, just until eggs have set.

Tuesday, July 5, 2016

Raspberry Oatmeal Cookies

 Kathleen made these into giant cookies and got 5 of them.  Next time she said she would make the 15 cookies.  They were quite good!

Raspberry Oatmeal Cookies

Yields: 15 cookies

1 cup (100g) instant oats
¾ cup (90g) whole wheat or gluten-free flour
1 ½ tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
6 tbsp (53g) fresh raspberries, diced

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.

Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

Monday, July 4, 2016

Buffalo Ranch Dressing

I made this dressing to go on a Cobb Salad.  I REALLY liked it.  I had all the ingredients on hand!
Buffalo Ranch Dressing

½ cup mayo or Avocado Oil Mayo
1 tbsp fresh lemon juice
2 tsp onion powder
1 tsp garlic powder
½ tsp dried dill
½ tsp smoked paprika
½ tsp dried chives
1 tbsp hot sauce

Mix all ingredients together and serve over salad.

Sunday, July 3, 2016

M and M Brownie Cookies

These were very easy to put together and tasted great.  You can't see the mini M and M's---I must have over mixed the batter!
M and M Brownie Cookies

18.25 ounce box brownie mix (JUST the dry mix)
2 eggs
1/4 cup canola or vegetable oil
1/4 cup flour
1/2 cup chocolate chips
1 cup miniature M&Ms

Preheat oven to 375ºF.

Use an electric mixer to beat all the ingredients into a smooth dough. Fold in the chocolate chips and M and M"s.

Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet (see below for a step-by-step photo tutorial on my scooping method), keep dough about 2 inches apart.

Bake for 9 minutes.

Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops).

Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.

Can be stored in an airtight container or in the freezer.

Saturday, July 2, 2016

Slow Cooker Paleo Jerk Chicken

I found this recipe a while ago and since it has been so hot here, I wanted to use my slow cooker. I really liked this. See my changes in bold. The chicken went great on a cobb salad the next day.

Slow Cooker Paleo Jerk Chicken

5 drumsticks and 5 wings (or you can use a whole chicken or 5 chicken breasts)We used 2 bone in thighs and 2 large breasts
4 teaspoons of salt
4 teaspoons of paprika
1 teaspoons of cayenne pepper
2 teaspoons of onion powder
2 teaspoons of thyme
2 teaspoons of white pepper We didn't use this
2 teaspoons of garlic powder
1 teaspoons of black pepper We use 2 t

1. Mix all the spices together in a bowl to make a rub for the chicken. If you don’t want your chicken to be spicy, then leave out the cayenne pepper and instead add in more onion powder, but note that the paprika will still make it slightly spicy.

2. Wash the chicken meat in cold water briefly. Place the washed chicken meat into the bowl with the rub, and rub the spices onto the meat thoroughly – try to get it under the chicken skin if you can. The wings and drumsticks work well here because you can rub the spices under the skin easily.

3. Place each piece of chicken covered with the spices into the slow cooker (no liquid required).

4. Set the slow-cooker on medium or low heat (325F if your slow cooker has a temperature controller), and cook for 5-6 hours or until the chicken meat falls off the bone (slow cooker times can vary dramatically).

5. You can serve the chicken with the bone on or take the bones out since the meat falls off so easily.

Friday, July 1, 2016

Ranch Chicken Salad

I made this recipe using leftover roasted chicken.  I loved the flavor the dry ranch gave to it.
Ranch Chicken Salad

3-3.5 cups chopped or shredded cooked chicken breast
1 cup celery, chopped
1 sweet bell pepper (any color), chopped
¼ sweet yellow onion, chopped
½ cup mayonnaise
1 Tbsp dry ranch seasoning

Mix the chicken, mayonnaise, and seasoning together in a medium bowl until well blended.
Stir in the celery, peppers and onion until mixed evenly.
Chill 1 hour to let flavors meld.