Wednesday, August 31, 2016

Garden Fresh Basil Chicken

I thought this was good and easy to make.  I didn't have enough fresh basil, so used dried in the liquid mixture.

Garden Fresh Basil Chicken
Pampered Chef

4 boneless skinless chicken breast halves
16 fresh whole basil leaves
1.2 c chicken broth
1/4 c chopped fresh basil leaves
1 T lemon juice
1/4 t black pepper
1 garlic clove minced
1 T olive oil(opt)

With knife parallel to cutting board, cut slit along one side of each chicken breast to form a pocket.  Place 4 whole basil leaves in each pocket and press closed.  In a small bowl, combine broth, basil, lemon juice, pepper and garlic.  Set aside

In medium skillet, heat oil(Beth used non stick pan, so no oil) and add chicken.  Brown on both sides.  Pour broth mixture over chicken and bring to a boil.  Reduce heat to low.  Cover and cook for 7-8 minutes until chicken in no longer pink in center. 

Tuesday, August 30, 2016

Cookies and Cream Chocolate Chip Cookies

I wanted to make cookies for Don's lunches.  I had everything I needed for this recipe.  They are VERY good.

Cookies and Cream Chocolate Chip Cookies
Yield: Makes about 2-4 dozen cookies, depending on size

1 cup (16 tablespoons, 8 ounces) butter, softened
8 ounces cream cheese, softened
2 cups (15 ounces) light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 1/2 cups (17.5 ounces) all-purpose flour
1 cup (5 ounces) malted milk powder or whole milk powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
36 to 40 Oreo or other chocolate sandwich cookies, coarsely chopped Beth used a whole package
2 cups (12 ounces) milk or semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line baking sheet(s) with parchment paper or silicone liners.
In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and brown sugar until well combined.
Add the vanilla and eggs and mix until the color lightens and the batter is fluffy, 2-3 minutes.
In a separate bowl, whisk together the flour, malted milk powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until just combined.
Stir in the Oreos and chocolate chips.
Roll the dough into 2-3 tablespoon size cookie dough balls (I use my large, #20 cookie scoop). Place them several inches apart on baking sheets and bake for 11-13 minutes until the edges are golden but the centers are still soft.

Monday, August 29, 2016

Raspberry Almond Mini-Muffins

My friend, Janet gave me a Pampered Chef cookbook last week.  I had to try this one and there are many more I want to try after 'reading' it.  These were very good.

Raspberry Almond Mini-Muffins

Pampered Chef Recipes

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) melted butter or margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)

1. Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in mixing bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2. Spray  Mini-Muffin Pan with nonstick cooking spray. Beth used mini muffin liners. Fill prepared muffin cups 1/3 full. Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves. Beth filled the muffin tins with more batter over top of the jelly.

3. Bake 12-14 minutes or until light golden brown or toothpick inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.

Yield: 24 muffins

Sunday, August 28, 2016

Brownie Strawberry Shortcake

Kathleen made cupcakes for her birthday and I made this since I had like 10 brownie mixes in my pantry.  I really liked this and it was easy to make.  I made the brownie part the day before and assembled it just before we ate dinner. 

Brownie Strawberry Shortcake

2 boxes pre made brownie mix
4 large eggs
⅔ cup canola oil
¼ cup water
1 cup heavy whipping cream
2 tablespoons vanilla instant pudding mix
3 cups strawberries, sliced

Preheat the oven according to the brownie packaging.

Grease 2 8 -inch cake pans with butter or cooking spray.Beth used 9 inch pans.
In a stand mixer with the whisk attachment combine brownie mix, eggs, oil and water.

Divide the batter between the prepared pans and bake according to the box instructions.
Let cool on wire racks, then turn out of the pans.

Meanwhile add the heavy cream to a stand mixer with the whisk attachment. Whip cream on high speed until peaks form.

Reduce the speed to medium, add the pudding mix, then increase the speed again to high and whip until stiff peaks form. Store in the fridge until ready to assemble cake.

To assemble place 1 layer of the brownie cake on a cake serving plate.Top with half of the whipped cream.

Layer half of the strawberries on top of the cream.

Place the second cake layer on top of the strawberries and repeat.

Slice and serve immediately.

Saturday, August 27, 2016

Oven Baked Mashed Potato Cakes

We made these for Kathleen's birthday lunch.  We doubled the recipe and had LOTS left over.  They were very good.  We just formed them into 'cakes' since we didn't have a mold.

Oven Baked Mashed Potato Cakes

1 3/4 lbs (800g) potatoes, peeled and rinsed
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon, cooked and crumbled…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs or Panko

1.Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.

2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.

3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.

4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.

5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.

Notes: You can add grated parmesan cheese on top of the potato cakes.

Friday, August 26, 2016

Devil Chocolate Chex Mix

Jenna put this together for Kathleen's birthday weekend.  It did NOT last long!  We left out the nuts, since Kathleen has an allergy to them.  YUM
Devil Chocolate Chex Mix

5 cups Chex corn cereal
1 cup powder from a box of Devils Food Cake Mix
2 cups chocolate chips
½ cup powdered sugar
½ cup caramel bits
1 cup salted cashews

Pour your Chex cereal into a big bowl. Melt your chocolate chips in the microwave. Stir every 30 seconds until melted (should take only about 3 times in the microwave). Pour the melted chocolate onto the chex mix and gently stir.

Mix together the powdered sugar and the 1 cup of powder boxed cake mix. Pour onto the Chex mix and gently mix.

Mix in the cashews and caramel bits and enjoy!

Thursday, August 25, 2016

Italian Sausage with Peppers and Onions

We have a local Italian restaurant that serves this dish.  It is Don's favorite.  Last week I was taking inventory of the freezer and found a few packages of Italian sausage.  This is a quick meal to put together.  It tasted great!

Italian Sausage with Peppers and Onions

1 pkg Italian sausage links
1 large onion, sliced
1 large bell pepper, sliced
favorite Spaghetti sauce
olive oil
red pepper flakes, optional

Boil the sausage links for 20 minutes.  When cool enough, slice into pieces.  Set aside

Put about 2 T olive oil in a saute pan and add onions and peppers.  Cook until just starting to brown.  Add the sausage and continue cooking.  Add the spaghetti sauce and cook until heated through.  Add pepper flakes, if desired.

Serve over spaghetti noodles.

Tuesday, August 23, 2016

Crock Pot Low Carb BBQ Baby Back Ribs

I had some boneless ribs in the freezer and wanted to try this recipe.  I made some changes(see bold) and really liked how these turned out.
Crock Pot Low Carb BBQ Baby Back Ribs

4-1/2 pounds pork loin ribs Beth used boneless
1 1/2 teaspoons salt
1 teaspoon smoked paprika** Beth used regular paprika  and 1 t liquid smoke(add this with sweetener)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1/2 cup water
1/4 cup balsamic vinegar
1 cup no sugar added ketchup Beth used this low carb Ketchup
1 tablespoon organic Worcestershire sauce
1 teaspoon maple extract
1/4 teaspoon cumin
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 T teaspoon sweetener Beth used Splenda

Lay the baby back ribs on baking sheets. Set aside.

Stir together the salt, paprika, onion powder, garlic powder, cumin and pepper in a small bowl.

Spread this dry rub onto both sides of the ribs. Set aside.

Add the water, vinegar, ketchup, Worcestershire sauce, and maple extract into the crock pot and stir until combined.

In a small bowl stir together the salt, cumin, cocoa powder, liquid smoke and sweetener.

Whisk this into the crock pot then add the ribs on top of the sauce.

Cover and cook on low 10-12 hours or until meat is falling off the bones. During the last 2 hours of cooking coat the ribs with some of the sauce from bottom of the crockpot

Coat the ribs with the rest of the barbecue sauce before serving.

Monday, August 22, 2016

Better Than Fries

These are similar to another recipe I have made---Hassleback potatoes.  They were easy to put together and bake and Don really liked them.
Better Than Fries

Olive oil
Butter, melted
Salt and pepper

Slice potatoes thinly, almost all the way through.  Drizzle with olive oil and melted butter.  Sprinkle with sea salt and pepper.

Bake at 425 for 40 minutes.  Can serve with sour cream.

Sunday, August 21, 2016

Lemon Gooey Butter Cookies

These were very good and VERY soft cookies.  Next time I will press them down after rolling them in to a ball. 
Lemon Gooey Butter Cookies

1 stick of butter room temperature
1 eight ounce box of cream cheese room temperature
1 egg
1 tablespoon lemon juice
1 box lemon cake mix (I use Duncan Hines lemon supreme)
1 cup powdered sugar

Preheat oven to 350 degrees.

Cream butter and cream cheese with mixer. Add egg and lemon juice and mix until combined on low. Add the lemon cake mix in three parts mixing until combined after each part.
Refrigerate dough for 2 hours.

Roll into 1 inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper.

Bake 10-12 minutes. Cool for two minutes and remove to cookie cooling racks. When fully cool dust with more powdered sugar.

Saturday, August 20, 2016

Grilled Balsamic Flank Steak

I made this while my sister, Karen, was here.  We all agreed that it was delicious and the best marinade EVER!  I used skirt steak since I had it in the freezer.

Grilled Balsamic Flank Steak

¼ c. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. dark brown sugar
1 garlic clove, minced
1 lb. flank steak
salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature.
Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

Friday, August 19, 2016

Broccoli Cauliflower Rice Chicken Casserole

I had some riced cauliflower in the refrigerator that I needed to use up before headed to the beach.  This recipe fit the bill.  I really liked it.  It was easy to put together.  I added the eggs after reading the reviews.
Broccoli Cauliflower Rice Chicken Casserole

2 lbs skinless, boneless chicken breasts
1 tbsp olive oil
1 large cauliflower
16 oz bag frozen broccoli cuts
2 eggs beaten(Beth’s addition)
2 tsp coarse sea salt
1 tsp onion powder
1 tsp garlic powder
1 tbsp butter, melted
1 cup mozzarella cheese, shredded  Beth used all mozzarella
1½ cup Italian five cheese blend, shredded

1. Preheat oven to 400 degrees.

2. Slice chicken breasts in half horizontally, lightly coat in olive oil and place on baking sheet. Liberally season with salt and pepper. Bake for 20 minutes.

3. While chicken is baking, grate cauliflower in a large bowl. Add frozen broccoli cuts, chopping some of the larger pieces in half.

4. Remove chicken from oven and let cool for 5 minutes.

5. While chicken is cooling, add sea salt, melted butter, onion powder, garlic powder, shredded mozzarella cheese and 1 cup of the shredded Italian five cheese blend to the large bowl.

6. Mix everything together.

7. Carefully cut baked chicken into cubes. Toss with broccoli/cauliflower mixture and transfer to 9 x 13 inch (3 quart) baking dish or larger.

8. Top with ½ cup shredded Italian mix cheese.
9. Bake in oven for 50 minutes.
10. Let cool for 10 minutes before serving.

11. Top with some diced chives, a dollop of ranch dressing and enjoy!



Thursday, August 18, 2016

Crock Pot Chex Mix Recipe-Parmesan Ranch

This is the last snack recipe I made to take to the beach.  I left the cashews out so Kathleen could eat this.  Quite tasty!
Crock Pot Chex Mix Recipe-Parmesan Ranch
3 cups Rice Chex
2 cups Melba Roasted Garlic Snacks {or Bagel Chips}, broken into pieces
2 cups Mini Pretzel Twists
2 cups Italian Four Cheese Cheez-Its
1.5 cups Lightly Salted Whole Cashews Beth omitted
1 stick Butter, melted
1 Hidden Valley Ranch Mix packet (1 oz.) or 3 Tbsp Buttermilk Ranch Dressing Mix
¼ cup grated Parmesan Cheese
1 tsp. Salt
½ tsp. Onion Powder
½ tsp. Garlic Salt
  1. Add Chex, Melba Snacks, Pretzels, Cheez-Its, and Cashews to Crock Pot, and stir well to combine.
  2. In small bowl, combine Ranch Mix packet, Parmesan Cheese, Salt, Onion Powder, and Garlic Salt. Stir well to combine.
  3. Pour seasoning mixture over snacks in Crock Pot, and stir well.
  4. Then pour melted butter over snack mixture in Crock Pot, and stir well.
  5. Cover Crock Pot with lid, and place a paper towel just under the lid to collect the condensation when cooking. {this will keep your Chex Mix nice and crispy.
  6. Cook on LOW for 1.5 - 2 hours, or until done. Make sure to stir well at least every 30 minutes to avoid burning.
  7. Once done, spread Chex Mix out on wax paper on the counter to cool. ENJOY!
I used 7 quart crock pot, but recipe can be cut in half and made in a smaller crock pot.
Leftovers can be stored in an airtight container to munch on during the week.

Wednesday, August 17, 2016

Chocolate “Trash”

I made this to take to the beach last week.  I didn't have quite 6 chips of Chex, so added vanilla Chex and a Cheerio cereal.  This was delicious!  I omitted the nuts since Kathleen is allergic.
Chocolate “Trash”

1 20 oz Block Almond Bark (white or milk chocolate)
6 cups rice cereal (like Chex)
3 cups mini pretzel twists
2 cups peanuts Beth omitted
**Extra cereal

Melt chocolate in a large, microwave safe bowl. Chocolate can burn quick in the microwave, so be sure to check it and stir it around every 20-30 seconds until melted and smooth.

When the chocolate is melted, add remaining ingredients and stir until thoroughly coated.

Spread onto a large cookie sheet and put in the refrigerator.

Once firm (about 15-20 minutes), break into bite size piece and serve.

Tuesday, August 16, 2016

Pumpkin Spice Almonds

This was one of 3 snacks I made to take to the beach last week.  Very good. 
Pumpkin Spice Almonds

Pumpkin Spice

3 tablespoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
2 teaspoons cloves

Pumpkin Spice Almonds

¼ cup water
½ cup sugar
1 tablespoon pumpkin pie spice (recipe included)
1 cup whole almonds

Pumpkin Spice

1. Combine ingredients in a small bowl.

Pumpkin Spice Almonds
1. Line a baking sheet with wax paper or parchment paper.

2. In a heavy saucepan, combine water, sugar and pumpkin pie spice.

3. Over medium heat bring to a full boil.

4. Add the almonds.

5. Stir until the liquid turns into a syrup coating on the almonds (this happens pretty fast).

6. Pour the almonds onto the baking sheet.

7. Separate the almonds with a fork.

8. Allow to cool.



Monday, August 15, 2016

Baked Crispy Chicken Wings


These were easy, VERY crispy and DELICIOUS!  I didn't feel they needed wing sauce, so we dipped them in blue cheese dressing.
Baked Crispy Chicken Wings

3 pounds chicken wings
1 Tablespoon thyme
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon chicken bouillon powder (you may replace with salt)
1 T vegetable oil

Wash chicken wings and place them on a cookie sheet in a single layer , then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them, let the air dry them out.

When ready to bake , preheat oven to 425°.

Place the chicken in a large bowl, with all the spices , then drizzle with vegetable oil .

Line a baking pan with foil; top with a wire rack. Arrange chicken wings out in a single layer . While the chicken wings are baking oil will slowly drip to the bottom of the baking pan.

Bake wings until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes .

Remove and serve with your favorite chicken wing sauce.  Beth dipped in blue cheese dressing

Sunday, August 14, 2016

Strawberry Mango Salsa

This was another appetizer that Kathleen threw together for the Packer game that wasn't played(the Hall of Fame scrimmage).  Very tasty!
Strawberry Mango Salsa

2 mangos, peeled and diced
1/2 -3/4 c strawberries, diced
1/4 c onion, finely diced
1/2 jalapeno, finely diced
1/2-3/4 t chili powder
1 T freshly chopped cilantro
salt and pepper to taste

Mix all ingredients together and let meld for 1 hour or more.  Serve with tortilla chips.

Saturday, August 13, 2016

BLT Cheeseball

Kathleen made this recipe up for the first Packer Scrimmage game--that didn't happen!  We still enjoyed eating this!
BLT Cheeseball

8 oz soft cream cheese
2 medium seeded diced tomatoes
1/4 c cheddar cheese, grated
1/2 t onion powder
1/2 t garlic powder
1/2 t dill weed
1/2 t salt
1/2 t pepper
4 strips bacon, cooked and crumbled

Mix all ingredients except bacon.  Roll into a ball and then roll in the bacon.  Chill for 2-3 hours.  Serve with crackers

Friday, August 12, 2016

Chocolate Chip Paleo Zucchini Bread

I had some zucchini to use up and tried this recipe.  I really liked it! 
Chocolate Chip Paleo Zucchini Bread

1 cup shredded zucchini
6 large eggs at room temperature
1 large ripe banana, mashed
3 tablespoons pure maple syrup
2 tablespoons coconut oil, melted and cooled Beth used melted butter
1 teaspoon pure vanilla extract
3/4 cup coconut flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
4 ounces dark chocolate, chopped into chunks or dark chocolate chips (to keep the bread completely paleo, use a dairy-free chocolate such as Enjoy Life)Beth used sugar free chocolate chips

1. Place a rack in the center of your oven and preheat the oven 350F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.

2. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place it over a sieve and press a paper towel on the top to dry it. Set aside.

3. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded, dried zucchini, then fold in 2/3 of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.

4. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes, then using the parchment overhang as “handles,” remove the bread from the pan to cool completely.

This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.

Store leftovers at room temperature for up to 5 days.

Coconut flour has very particular baking qualities and cannot be substituted.


Thursday, August 11, 2016

Beef and Chicken Fajitas

This was a quick marinade to put together and quite tasty!
Beef and Chicken Fajitas

1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning Beth used chipotle chili powder
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak Beth didn't use

Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours.
Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.
Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.


Wednesday, August 10, 2016

Orange Creamsicle Cookies

I made these for lunches for Don and Kathleen. They were quick to put together and tasted great!

Orange Creamsicle Cookies

2½ cups flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup Shortening
½ cup sugar
½ cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoon orange zest
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

1. Preheat oven to 375 degrees.

2. In a bowl, combine flour, baking soda, and salt; set aside.

3. In a large bowl, cream together the butter, shortening and sugars until light. Beat in the egg and vanilla until smooth. Slowly add flour mixture until combined. Stir in the orange zest and white or vanilla chips.
4. Drop rounded spoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry.

5. Bake 8-9 minutes or until golden brown around edges. Do not overcook!

6. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely.


Tuesday, August 9, 2016

Crunchy Pecan Granola

Don finished the last of the granola the day I came home from his family reunion.  I decided to try this one--it has flour in it to help make it crunchy.  It is very good.  I did add craisins after it cooled, since Don loves them in granola.
Crunchy Pecan Granola

6 cups rolled oats (not instant)
1 cup pecans, halved (almonds or walnuts work well for a substitution)
1 cup flour
⅓ cup sugar
1 tsp. salt
1 tsp. cinnamon
1 cup oil
½ cup honey

Preheat oven to 320 degrees.

Mix first 6 ingredients together. Whisk the oil and the honey together and add to oats mixture.

Spread on a baking sheet (it’s helpful if it has raised edges) and bake for 35 minutes, stirring all the way down to the bottom of the pan a few times during baking. Bake longer for more crunch, but don’t let it burn! Allow granola to cool completely after baking (this is when it clumps together).

Serve with milk, yogurt, fruit, ice cream, or just plain snacking!

Monday, August 8, 2016

Outback Steakhouse Sweet Molasses Brown Bread

I love the bread from Outback.  I made half a batch of this and really liked it.  Don thought it was too there such a thing??  He said he would like it better with a cup of coffee!
Outback Steakhouse Sweet Molasses Brown Bread

4 t active dry yeast
1 c warm water
1 egg
2 T butter, soft
1/4 c honey
3 T molasses
2 T baking cocoa
1 t salt
1/4 c brown sugar
2 c flour
2 c whole wheat flour

Combine water and yeast in the bowl of a stand mixer.  Allow to proof for 10 minutes.  Add everything except wheat flour.  Using paddle attachment, mix for about 1 minute until combined.  Scrape down the bowl and switch to the dough hook.  Add 1 cup wheat flour and mix on low until combined.   Add the other cup of wheat flour until dough starts to leave the sides of bowl, adding more flour if needed.  Continue kneading for 7-10 minutes. 

Place in a warm place and let rise for 60-90 minutes until doubled, covered.  Punch down and shape into 16 rolls.  Place in a greased 9 x 13 pan.  Let rise for another hour until nicely puffed. 

Bake at 350 for 22 minutes.

Sunday, August 7, 2016

Easy Chocolate Lava Cakes

This is another recipe Kathleen made for her and Don while I was in Wisconsin.  They both really liked this.

Easy Chocolate Lava Cakes

 4 ounces semisweet baking chocolate, chopped
2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups
2 tablespoons sugar, plus more for the custard cups
2 large eggs
2 tablespoons all-purpose flour
1/8 teaspoon kosher salt

 1. Preheat oven to 425°F, and grease two 6 to 8-ounce custard cups or ramekins generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking sheet or oven safe dish.
2. Put the chopped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.
3. In a medium mixing bowl, cream the room temperature butter and the sugar with an electric mixer or a rubber spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
4. Add the two eggs to the creamed butter and sugar, and beat it with the electric mixer or a whisk until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it’s thoroughly mixed.
5. Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, then use a rubber spatula to gently fold it in. Add the rest of the chocolate mixture, and fold together until you have a uniform batter with no streaks.
6. Divide the batter evenly between the two greased custard cups, then bake the cakes in the preheated oven until the tops are just set but the cakes still jiggle slightly when you shake them, about 11 minutes.
7. Let the finished cakes sit in cups for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.
8. Serve immediately. If you want, you can garnish them with powdered sugar, whipped cream, and berries.

Saturday, August 6, 2016

Lasagna (Not For A Crowd)

Kathleen made this small batch lasagna for her and Don while I was with my in laws in Wisconsin.  They really enjoyed this.

Lasagna (Not For A Crowd)

1 tablespoon olive oil
1/4 cup onion
1/2 pound ground beef
1 teaspoon minced garlic
8 oven-ready lasagna noodles
1 recipe of Tomato-Cream Sauce for Pasta or one large jar of sauce
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan

Start the olive oil in a medium sized pan over low heat. Add the onion and saute until tender. Add the ground beef. Break the beef up as it browns. Just before it's done, add the garlic. Remove from heat.

Spread a thin layer of sauce in an 8x8 pan. Lay 4 noodles across the sauce (I had to bread the ends off so they would fit). Add half of the meat mixture, half the mozzarella and parmesan. cover with sauce. Repeat noodles, meat and cheese, ending with sauce.

Bake at 350, covered, for 40 minutes. Uncovered for 10 additional minutes.

Friday, August 5, 2016

Tomato-Cream Sauce For Pasta

Kathleen made this sauce for when she made lasagna.  It is quite tasty.
Tomato-Cream Sauce For Pasta
adapted from

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained (I used regular)
1 can tomato paste
1 can tomato sauce
1 tablespoon dried basil leaves
1/2 tablespoon dried oregano
3/4 teaspoon white sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
1/2 cup grated parmesan cheese

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat, stir in parmesan and simmer 5 more minutes (I simmered for 15-20 minutes so the flavors came together).

Wednesday, August 3, 2016

Low-Carb Cauliflower Creamed Spinach

I doubled this recipe and am SO glad I did!  I LOVED this recipe.
Low-Carb Cauliflower Creamed Spinach
5 oz baby spinach
1  small cauliflower head [cut into florets] Beth grated fine in food processor
1 small onion [diced]
1/2 cup shredded mozzarella [plus a little more for on top]
2 tbsp. cream
1 tbsp. butter [plus a little more for sauteing the onion]
1/2 tsp nutmeg
pinch of ground cloves
salt and pepper
  1. Turn on broiler.
  2. Bring a medium pot of water to the boil. Once it boils rapidly, add the cauliflower florets and boil for 10 minutes.
  3. When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food processor. Blitz the cauliflower until smooth with the cream and butter. Season with salt and pepper. Beth cooked the cauliflower with the onion and butter since I grated it.
  4. While the cauliflower boils, saute the onion in a little bit of butter until soft and and then add the spinach, nutmeg and cloves and cook until wilted.
  5. Now mix the cauliflower, spinach/onion, cream(Beth added a bit more and cooked this a bit more to cook the cauliflower) and cheese together, adjust seasoning if needed, and scoop into a cast iron pan or small baking dish.
  6. Slide under the broiler until the cheese is golden brown.

Monday, August 1, 2016

Garlic Parmesan Knots--low carb

    I found this recipe and was a bit skeptical.  I shouldn't have worried.  They are DELICIOUS!  Easy to make and tasted wonderful!
    Garlic Parmesan Knots--low carb

    1/2 cup almond flour
    1/4 cup coconut flour
    2 tsp baking powder
    1/2 tsp garlic powder
    1/4 tsp salt
    1 1/2 cups shredded part skim mozzarella cheese
    5 tbsp butter, melted
    1 large egg
    Garlic Parmesan Butter
    3 tbsp butter, melted
    2 tbsp freshly grated parmesan
    2 tsp minced garlic
    3/4 tsp kosher salt
    1/2 tsp dried parsley

    Preheat oven to 350F and line a large baking mat with parchment paper or a silicone liner.

    In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together.

    Add butter, egg, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed until uniform (this only takes a little kneading).

    Divide dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot.Beth just rolled between my hands. Place on prepared baking sheet a few inches apart (they will spread a bit).

    Garlic Parmesan Butter:
    In a small bowl, whisk together butter, parmesan, garlic, salt, and parsley. Brush about half of the butter over knots before baking. Bake 15 to 20 minutes, until firm to the touch and golden brown.

    Remove and brush with remaining garlic butter. Serve warm.


    Serves 8 (2 rolls each). Each serving has 2.66 g NET CARBS.