Saturday, December 31, 2016

Lemon Fudge {Five Minute}

I made this because my parents and sister were coming for Christmas.  My dad LOVES lemon pie and this tastes just like it!

Lemon Fudge {Five Minute}
½ c. butter
½ c. milk
2 small pkgs. lemon cook and serve pudding Beth used 1 large package
1 lb. powdered sugar (3¾ cups)

Line a 9"x9" pan with wax paper.

Melt butter in a saucepan. Add milk and dry pudding. Continue cooking over medium heat for 1 minute, stirring constantly.

Stir in powdered sugar.

Press into prepared pan.

Dust with powdered sugar, if desired.

Refrigerate for a few hours. Cut into 1" pieces.

Friday, December 30, 2016

1-2-3 FUDGE

I saw this recipe and knew I would try it since I had all the ingredients. I used a 9 x 9 pan and put a strip of foil down the middle. I made half plain and half with walnuts and craisins.

1-2-3 FUDGE

1 - 16 ozs. tub milk chocolate ready-to-use frosting
1 - 12 ozs. bag milk chocolate baking chips
(or equal amount of almond bark)
1 Tb. butter (eliminate if using bark)
1/2 - 1 c. nuts or craisins, optional

Grease a 9" X 9" pan. Place frosting, chips and butter in a glass bowl. Heat in the microwave for about 1 minute; stir to melt and blend everything together. Stir in nuts or craisins. Pour into prepared pan. Allow to cool. Cut into squares.

Thursday, December 29, 2016

Confetti Caramel Bars

I copied this recipe from my sister's cookbook while I was in Wisconsin.  I made these to take for Janet's birthday celebration, too. They are quite tasty!

Confetti Caramel Bars

Cookies and Cups Cookbook

1 cup packed brown sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup light corn syrup
2 tablespoons butter or margarine
1 cup butterscotch chips Beth used Pumpkin Spice chips
1 1/2 to 2 cups assorted candies and nuts (such as candy corn, candy-coated chocolate candies and salted peanuts)

1 Heat oven to 350°F. In large bowl, beat brown sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour. Press evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.

2 In 1-quart saucepan, heat corn syrup and 2 tablespoons butter over medium heat, stirring occasionally, until mixture boils. Stir in chips until melted.

3 Immediately spread butterscotch mixture over baked layer. Sprinkle with candies and nuts; gently press into butterscotch mixture. Cool at least 2 hours until butterscotch mixture is firm (do not refrigerate). For bars, cut into 8 rows by 4 rows.

Wednesday, December 28, 2016

Sausage Corn Chowder

I had copied this recipe from church near my mom's in Wisconsin.  I made this last week and Jenna raved over it.  It was super quick to put together and tasted great on a cool day here!
Sausage Corn Chowder
Sue Jarack --North Cape Lutheran Church Cookbook and Taste of Home

1 pound Pork Sausage Beth used bulk Italian sausage                      
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained (Beth didn't drain) 
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper.

2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through. Yield: 10 servings.

Tuesday, December 27, 2016

Turtle Cookie Balls

Jenna helped me put these together.  They were easy to make and tasted so good.  I left pecans off a few of them for the non nut eaters.
Turtle Cookie Balls

Yield: 42 servings

1 (8-ounce) package cream cheese, softened

70 vanilla wafers, finely crushed (about 2-1/3 cups)

3 tablespoons caramel ice cream topping

4 (4-ounce) packages BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

1/4 cup chopped pecans

Mix first 3 ingredients until blended.

Shape into 42 (1-inch) balls. Freeze for 10 minutes.

Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.

Sprinkle with nuts. Refrigerate 1 hour or until firm.

Monday, December 26, 2016

German Chocolate Cake Mix Cookies

I made these for my friend Janet's birthday celebration. They really do taste like German chocolate cake.

German Chocolate Cake Mix Cookies

1 box chocolate cake mix Devil’s Food or German Chocolate
1stick of butter (melted)
2 eggs
1 cup shredded sweetened coconut
1/2 cup diced pecans
1 cup caramel bits
1 cup chocolate chips (or chunks)

Preheat oven to 350. Prepare baking sheet with parchment paper.

In a large mixing bowl melt butter. Pour the cake mix on top of the melted butter and then add the eggs. This keeps the eggs from coming in contact with the hot butter (and turning into scrambled eggs).

The batter will be thick and sticky.

Add: coconut, caramel, chocolate pieces, and chopped pecans.

Stir to mix well.

Drop rounded spoonfuls onto parchment paper and bake for 10-12 minutes at 350.

Sunday, December 25, 2016

Low Carb Crockpot Chicken Curry

We put this together on a Sunday morning before church and cooked it on high.  It was very good,
but Jenna said a true curry doesn't have tomatoes in it.

Low Carb Crockpot Chicken Curry

1.5 lbs of chicken tenderloin Beth used chicken breasts cut into chunks
1 can diced tomatoes (drained) Beth pureed these
1 medium onion, chopped
4 cloves garlic, minced
2 C water
1 tbsp olive oil
1.5 tsp salt
1.5 tsp pepper
5 tsp curry powder (mild)

Toss chicken with olive oil, salt and pepper and let sit for about 5 minutes.

Place chicken in the crock pot.

Add tomatoes, water, onion, garlic and curry powder.

Cook on LOW for 8 hours or HIGH for 3.5 hours.

The last 30 minutes, partially uncover and turn to HIGH to allow the sauce to thicken slightly.

Serve over steamed rice or quinoa.

Saturday, December 24, 2016

Kickin’ Chili – Low Carb, Gluten Free

This had great flavor, but was a bit spicy---depending on your jalapenos, you may want to omit the cayenne.  We cooled this down with sour cream and cheese.

Kickin’ Chili – Low Carb, Gluten Free

2 1/2 lbs ground beef
1 medium onion, chopped and divided
4 tbsp minced garlic
3 large ribs of celery, diced
¼ cup pickled jalapeno slices or less
6 oz can tomato paste
14.5 oz can tomatoes and green chilies Beth used diced tomatoes2 tbsp Worcestershire sauce
4 tbsp chili powder
2 tbsp cumin, mounded
2 tsp sea salt
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 bay leaf

Heat slow cooker on low setting.

In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.

Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.

Stir until all ingredients are well combined. Cook on low 6-8 hours.

Friday, December 23, 2016

Low-Carb Flatbread and Pizza Crust

This was a delicious pizza crust.  Jenna and I both loved it.

Low-Carb Flatbread and Pizza Crust

2 cups almond flour
2 omega-3 enriched eggs
1 cup of low-fat shredded cheese of choice (mozzarella and parm blend is great for pizza; cheddar is good for flatbread.
Dried herbs of choice (basil, oregano, garlic, etc.)
1/8 teaspoon salt
1 tablespoon olive oil

  1. Preheat your oven to 350 degrees.
  2. Mix everything together, then make a big "dough ball" out of it.
  3. Smash onto a pizza pan sprayed with olive oil, or place on a parchment paper-lined pan for easy clean-up. Smash thinner for flatbread; leave thicker for pizza crust.
  4. Bake for around 15 minutes, longer if you prefer it crispier.
    If making into pizza, add toppings and put it back in the oven until everything melts together (5 to 10 minutes). If making flatbread, use a pizza cutter to cut into whatever shapes you want.

Thursday, December 22, 2016

Italian Lemon Pound Cake

I made this to take to a neighborhood Christmas party last week.  It was very good!

Italian Lemon Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
1 tsp. of fresh ginger, minced
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half  the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the rest of the glaze over the cake.

Lemon Glaze

1/4 c butter
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature

Cream the butter and slowly add the powdered sugar and lemon juice together and mix until the glaze is smooth.

Wednesday, December 21, 2016

Mexican Hot Chocolate

During a recent cold spell here in Texas, I was craving hot chocolate. I found this recipe and really enjoyed it.

Mexican Hot Chocolate

1 cup Heavy Cream
1 cup  Water
5 tsp Cocoa Powder (Unsweetened)
1/2 tsp Vanilla Extract
1/2 tsp Pure Almond Extract
1 tsp Sucralose Based Sweetener (Sugar Substitute)
1 tsp Cinnamon  or cinnamon stick

Combine cream, water, cocoa powder, extracts, sugar substitute to taste, and preferably a cinnamon stick (or 1 tsp ground cinnamon) in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk.

Turn off heat; cover and let steep 2 minutes. Stir well, and serve with a cinnamon stick in each coffee mug.

Tuesday, December 20, 2016

Three Cheese Breakfast Puffs

I made these to go with tomato basil soup. They were delicious!

Three Cheese Breakfast Puffs

4 eggs
¼ c cottage cheese (or ricotta)
¼ c parmesean cheese
2 oz sharp cheddar

Lightly beat eggs. Stir in cheeses. Spray mini muffin tins. Fill each cup a little higher than you would with a cake batter

Place in a preheated 350 oven and bake 15-20 minutes. They will puff up and turn golden on top. Let cool 5 minutes before removing from pan.

Monday, December 19, 2016

Candied Pecan Chex Mix

This was the appetizer I took for a church Christmas party.  I liked the subtle kick that the cayenne gave.
Candied Pecan Chex Mix

9 cups Chex cereal
½ cup granulated sugar
½ cup brown sugar
1 Tablespoon ground cinnamon
1 teaspoon salt
¼ teaspoon cayenne
4 cups raw pecan halves
2 cups pretzels
4 egg whites, whisked

Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper.

In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined. Set aside.

In a second large mixing bowl, combine Chex, pecans, and pretzels.

Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.

Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.)

Remove from the oven and place on a cooling rack until the mix reaches room temperature.
Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.

    Sunday, December 18, 2016

    Peppermint Brownie Pizza

    I made this to take to a church Christmas party.  I used a 9 x 13 brownie mix and put it in a 17" pizza pan.  I have added, to the right of the ingredients, what I used.  This was very good.

    Peppermint Brownie Pizza
    adapted from

    1 box Brownie Mix (for an 8x8" pan)  or for a 9 x13 brownie mix
    1 egg                                                                   2 eggs
    1/3 cup vegetable oil                                          1/2 c oil
    2 tbsp water                                                        3 T water

    For the Peppermint Frosting:

    1/2 cup butter, room temperature                       3/4 c butter
    3 cups powdered sugar                                       4 c powdered sugar
    1/2 tsp peppermint extract, more if desired        1 t peppermint extract
    3 tbsp heavy cream                                              4 T whipping cream

    Candy Cane Kisses, chopped
    Chocolate Syrup for drizzle, optional

    Preheat oven to 350 degrees F.

    In a medium bowl whisk together the brownie mix, 1 egg, 1/3 cup vegetable oil, and 2 tbsp water until a soft dough forms. Spread dough onto a lightly greased 12" pizza pan.Beth's was thin like brownie batter and she used a 17 " pizza pan. (Bake for 15-18 minutes or until toothpick just barely comes out clean from center. Don't over bake!


    Whip the butter in your mixer with a whisk attachment until light and fluffy. Add the peppermint extract and heavy cream. Gradually add the powdered sugar, beating in-between additions. Add more cream for a thinner frosting, or more powdered sugar for a thicker frosting.

    Spread frosting on top of FULLY COOLED brownie pizza. Sprinkle with chopped candy cane kisses, then drizzle with chocolate syrup if desired. Cut into slices and enjoy!

    Saturday, December 17, 2016

    Almond Flour Waffles--Gluten Free

    I made these for Jenna and me for a Saturday breakfast.  We really liked them
    Almond Flour Waffles--Gluten Free

    1 cup almond flour, sifted
    ½ Tablespoon baking powder
    ¼ teaspoon salt
    1 cup heavy cream (or heavy cream and a little water)
    2 Tablespoons oil
    3 eggs

    In large bowl, whisk together flour, baking powder and salt.
    Add cream, oil and eggs. Mix until blended.
    Pour into waffle maker to cook.
    Makes 8 waffles

    Friday, December 16, 2016

    Easy No-Bake S'mores Bars

    Jenna made these to take to work.  They were easy and quite tasty.  I took some to lunch with my friends, too.

    Easy No-Bake S'mores Bars
    Serves 32

    8 tablespoons (1 stick) unsalted butter, softened
    1 cup packed light brown sugar
    1 teaspoon pure vanilla extract
    2 cups graham cracker crumbs
    1 cup whole wheat flour (or all-purpose flour)
    1 teaspoon flaky sea salt (such as fleur de sel) or 1/2 teaspoon kosher salt
    1 (14-ounce) can sweetened condensed milk
    1 1/2 cups chocolate chips
    1 1/2 cups mini marshmallows

    Line a 13-x-9-inch baking pan with foil or parchment so it extends up the sides and spray lightly with nonstick spray.

    In a stand mixer (or a large bowl with a handheld mixer) beat the butter, sugar, and vanilla until light and fluffy, about 2 minutes. Beat in the graham cracker crumbs, flour, and salt. Beat in the condensed milk. With a wooden spoon, stir in 1 cup of the chocolate chips and 1 cup of the marshmallows.

    Transfer the mixture to the prepared pan and use a spatula to press into an even layer. Sprinkle the surface with the remaining 1/2 cup chocolate chips and 11/2 cup marshmallows, pressing gently to adhere. Cover with plastic wrap and chill until firm.

    Use the foil to lift the bars out of the pan in one piece. Cut into small, bite-sized squares. Store in an airtight container in the refrigerator for up to five days.

    Thursday, December 15, 2016

    Italian Tomato Basil Soup

    I ordered tomato soup while out for lunch the other day. Janet said she had made some the previous night.  She gave me the recipe.  I loved the tang of the buttermilk.
    Italian Tomato Basil Soup
    adapted from Southern Living by Janet Pruett

    2 can tomato soup
    1 14.5 oz can diced Italian tomatoes(Beth pureed these)
    2 1/2 c buttermilk
    2 T fresh basil--can use dried

    Mix all ingredients together and bring to a simmer, adding basil during the last few minutes.

    Wednesday, December 14, 2016

    Chewy Gingerbread Cookie Bars

    These were easy to make and tasted great.  I used a can of cream cheese frosting since I had one on hand.
    Chewy Gingerbread Cookie Bars

    2/3 cup butter, room temperature
    1 3/4 cups brown sugar
    1/4 cup molasses
    2 eggs
    1 tablespoon pure vanilla extract
    2 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    8 ounces cream cheese, room temperature
    1/4 cup butter, room temperature
    3 cups powdered sugar
    1 teaspoon vanilla

    Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray.

    In a large bowl, cream together the butter, brown sugar, and molasses using an electric mixer.

    Beat in the eggs and vanilla.

    Stir in the flour, ginger, baking powder, baking soda, and salt until just combined.

    Use a rubber spatula to spread the mixture into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

    Cool completely before frosting.

    To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl until smooth and creamy.

    Spread frosting over the cooled bars and serve.

    Store in the fridge for up to 5 days.

    Tuesday, December 13, 2016

    Easy Low Carb Coleslaw

    This was a very easy to make coleslaw that was quite tasty.

    Easy Low Carb Coleslaw

    1(16 ounce) packages coleslaw mix
    1/4 cup thin sliced onion
    1 packet sugar substitute
    1/2 teaspoon salt
    1/8 teaspoon fresh ground black pepper
    1/2 teaspoon celery seed
    1/2 cup mayonnaise
    1/2 cup heavy cream
    2 tablespoons white vinegar
    2 tablespoons lemon juice
    1/2 tsp garlic powder

    In a large bowl, combine the coleslaw and onion.

    In a separate bowl, combine the sugar substitute, garlic powder, salt, pepper, celery seed, mayonnaise, heavy cream, vinegar and lemon juice, using a whisk.

    Pour over the coleslaw mix, stir gently to mix.

    Refrigerate for 1 hour or more.

    Monday, December 12, 2016

    Amazing Oatmeal Raisin Cookies

    Jenna made these to take in to someone on her first day of work at her new job.  This is from a cookie book from Wisconsin.  They are very good!
    Amazing Oatmeal Raisin Cookies
    Jason and Porschla Kidd--We Energies Cookie Book 2016

    1/2 cup, plus 6 tablespoons butter, softened
    3/4 cup firmly packed brown sugar
    1/2 cup granulated sugar
    2 eggs
    1 teaspoon vanilla extract
    11/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt, optional We used this
    3 cups quick-cooking or old fashioned oats
    1 cup raisins

    Preheat oven to 350 degrees F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well.

    In separate bowl, combine flour, baking soda, cinnamon and salt; mix well. Add flour mixture to butter mixture; mix until well combined. Stir in oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 

    Bake at 350 degrees for 8 to 10 minutes, or until light golden brown.  Cool 1 minute on cookie sheets, then transfer to wire cooling racks. Makes about 4 dozen. Jenna got 38 cookies

    Sunday, December 11, 2016

    Chocolate Pecan Pie

    This was a very, very tasty recipe for Pecan pie.  I mean, really.  What is not to like about chocolate and pecan?
    Chocolate Pecan Pie

    1 (9 inch, deep dish) pie crust
    1 C sugar
    2 Tb brown sugar
    1/4 tsp salt
    1 C corn syrup
    1/3 C butter, melted
    3 eggs
    1 tsp vanilla
    1 C pecans
    1 C semi sweet chocolate chips

    1. Preheat your oven to 350 degrees.
    2. Place your pie crust in a pie pan and prick the crust with a fork four or five times.
    3. Into a medium sized bowl whisk together the sugar, brown sugar, salt, corn syrup and melted butter.
    4. In a small bowl whisk the eggs until frothy. Add them to the sugar mixture and stir to combine. Add the vanilla and whisk it in.
    5. Roughly chop the pecans and place them in the bottom of the pie crust. Sprinkle the chocolate chips over the top.
    6. Carefully pour the filling mixture over the top of the pecans and chocolate chips. Make sure not to over fill the pie. You may have 2-3 tablespoons of filling left over.
    7. Carefully wrap foil over the edges of the pie, or use a piecrust shield..
    8. Bake for 30 minutes. Remove the foil or shield from the edges of the pie and bake for an additional 20 minutes.
    9. Allow the pie to cool and set for at least 5-6 hours, or overnight.

    Saturday, December 10, 2016

    Perfect Pumpkin Pie

    I had a friend ask me if I had ever made a pumpkin pie with sweetened condensed milk.  Since I hadn't, and Thanksgiving was coming, it was a perfect time.  I REALLY liked this---maybe the topping added something, too.  Will make this again.
    Perfect Pumpkin Pie
    Mrs. Yoder's Kitchen

    1 15 oz can or 2 c cooked pumpkin
    1 14 oz can sweetened condensed milk
    2 eggs
    1 t cinnamon
    1/2t ginger
    1/2 t nutmeg
    1/2 t salt
    9 " unbaked pie crust

    Streusel Topping
    1/2 c brown sugar
    1/2 c flour
    1/4 c butter

    Preheat oven to 425.  In a large bowl, combine pumpkin, milk, eggs, spices and salt.  Mix well; pour into prepared pie crust.  Bake for 15 minutes.  Reduce heat to 350 and continue baking 35-40 minutes.  Mix streusel topping in medium bowl.  Combine brown sugar and flour.  Cut in 1/4 c cold butter until crumbly.  After pie has baked 30 minutes at 350, spread streusel topping evenly over top.  Bake for 10 more minutes.

    Friday, December 9, 2016

    Creamy Corn Pudding

    This was a new recipe that was a bit different than the regular corn casserole we make.  It was very good, but make A LOT!  Next time we will half the recipe.

    Creamy Corn Pudding

    Ingredients for a 12 portions:

    2 pounds frozen yellow corn (buy premium quality)
    3 tablespoons maple syrup
    6 large eggs
    1/2 cup milk
    3 teaspoons kosher salt (1 1/2 teaspoon fine salt)
    1/4 teaspoon cayenne
    1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/2 cup melted butter, divided (2/3 for batter, 1/3 for baking dish)
    1 1/2 cups heavy cream

    Put all ingredients except the butter and the cream in to a blender or food processor and blend.  Pour into a big bowl and add 2/3 of the butter and the heavy cream, mix well.  Put rest of butter into a baking dish(we used a 9x 13) and pour the ingredients into the pan.

    Place baking dish on a sheet pan and bake at 350 F. for between 60 and 75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.

    ***Original posters notes:  The pan under the baking dish is optional, and if you’re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture.

    Thursday, December 8, 2016

    Broccoli Cornbread

    I saw this recipe on TV the week before Thanksgiving and knew we would try it.  It was delicious!

    Broccoli Cornbread

    Adapted from "Home Cooking with Trisha Yearwood"

    3 tablespoons vegetable oil
    1 1/2 cups self-rising buttermilk cornbread mix Beth used a box of Jiffy Cornbread mix
    1/2 cup chopped sweet onion, such as Vidalia
    10 ounces pepper Jack cheese, grated Beth used Monterrey jack
    8 ounces fresh broccoli florets, chopped (about 2 cups)
    1/2 teaspoon freshly ground black pepper
    1 jalapeno pepper, seeded and chopped
    1 cup sour cream
    3/4 cup buttermilk
    2 tablespoons unsalted butter, melted

    Special equipment: a 9-inch well-seasoned cast-iron skillet

    Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.

    Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.

    Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)

    Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

    Wednesday, December 7, 2016

    Slow Cooker Sweet Potato Casserole

    I found this recipe last year and am really glad I tried it this year.  See my notes in bold.  This was very good.

    Slow Cooker Sweet Potato Casserole

    2 (29 ounces each) canned sweet potatoes Beth baked 4 sweet potatoes for 8 hours in crockpot and mashed them.
    1/4 cup butter, softened
    2 tablespoons white sugar
    Pinch of salt
    2 and 1/2 tablespoons brown sugar
    1 tablespoon orange juice
    2 large eggs
    1-2 teaspoons vanilla extract
    1/2 cup milk
    3/4 cup pecan chips
    2/3 cup brown sugar, lightly packed
    1/4 cup white flour
    1 teaspoon vanilla extract
    1/4 cup butter, melted

    Either line your slow cooker with a disposable liner or spray generously with nonstick spray. I use a 6 quart slow cooker for this recipe.

    Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.

    In a small bowl, lightly beat the eggs with a fork. Pour in the lightly beaten eggs, vanilla extract, and milk into the slow cooker.

    Beat until completely smooth. (Alternatively, you can beat all of these ingredients in a different bowl).

    Smooth the mixture with a spatula.

    In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.

    Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooker cooks.

    Tuesday, December 6, 2016

    Banana Split Fluff Salad

    I decided mid morning, on Thanksgiving day that we needed a cold salad.  I had all the ingredients for this salad and it was quite good.
    Banana Split Fluff Salad

    1 - 3.4 ounce box instant banana pudding Beth used sugar free banana cream pudding
    1 - 20 ounce can crushed pineapple (do not drain)
    1 - 8 ounce container Cool Whip
    1 cup mini marshmallows
    1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
    1/3 cup mini chocolate chips
    2 ripe bananas, sliced
    2 - 10 ounce jars maraschino cherries, halved

    Stir together the pudding mix and pineapple until dissolved and thickened.

    Fold in the Cool Whip with a spatula.

    Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

    Refrigerate at least 1 hour to chill. Makes about 8 cups salad.


    *Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly.

    Monday, December 5, 2016

    Chocolate Pomegranates

    A different sweet treat.  We kept these in the fridge, but I bet the freezer would be great, too!
    Chocolate Pomegranates

    1 Pomegranate, seeded
    1-2 c chocolate--we used semi sweet, dark would be good.

    Melt chocolate.  Put the seeds in the chocolate and stir well.  Drop by spoonfuls onto wax paper and let cool.

    Sunday, December 4, 2016

    Slow Cooker Carne Adobada

    Jenna and I put this in the crockpot one morning before we went out shopping.  This was very tasty and not too spicy.  Next time we will add more spice.  We used the leftovers and made enchiladas a few nights later.  See our changes in bold.

    Slow Cooker Carne Adobada

    1/2 cup packed adobo paste We used 2-3 ground chili in adobos
    3 large tomatillos, husks removed and quartered We used tomatillo salsa, 1/2 c
    4 cloves garlic, chopped
    1/3 cup fresh-squeezed lime juice
    2 teaspoons kosher salt, plus more for seasoning
    2 1/4 cups chicken broth, divided

    4 1/2 pounds beef chuck roast
    1/4 cup olive oil
    2 large onions, sliced
    2 jalapeƱos, sliced
    order ingredients

    Combine adobo paste, tomatillos, garlic, lime juice, salt, and 1/4 cup chicken broth in a blender. Blend on high until smooth.

    Generously season beef on all sides with salt and pepper.

    Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan). Beth did not brown the meat.

    Meanwhile, place onions and jalapeƱos on the bottom of the slow cooker.

    Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.

    Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.

    Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.

    Saturday, December 3, 2016

    Cheesy Spinach Artichoke Dip Sliders

    Jenna and I made 1/2 this recipe for a football game. We baked the other half in a baking dish and used it as dip. We liked this.

    Cheesy Spinach Artichoke Dip Sliders

    1 pkg (12 rolls) Hawaiian sweet rolls
    3 Tablespoons butter
    2 garlic cloves, minced
    1/2 teaspoon Italian seasoning
    4 oz. cream cheese, softened
    2 Tablespoons sour cream
    2 Tablespoons mayo
    ¾ cup artichokes drained and chopped
    1/2 pkg Ranch dressing seasoning mix
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 and ½ cups fresh spinach, chopped
    1 cup shredded mozzarella cheese

    1. Preheat oven to 350 degrees F.

    2. In a medium mixing bowl, mix together cream cheese, sour cream and mayo. Add artichokes, spinach, Ranch dressing mix, salt and pepper and 1/4 cup mozzarella cheese (reserve the rest for topping). Mix until well combined.

    3. Slice buns lengthwise. Place the bottom part in a 13” x 9” casserole dish.

    4. Spread dip filling over the bottom layer. Sprinkle with remaining cheese. Top with top bun part.

    5. Mix melted butter, garlic and Italian seasoning.

    6. Brush buns with melted butter.

    7. Bake 20 minutes.

    8. Let cool before serving.

    Friday, December 2, 2016

    Baked Buffalo Chicken with Melted Blue Cheese 

    I saw this recipe and decided to try it with wings for a football game. Jenna, who normally doesn't like wings, really liked this! Yay! Will make this again.

    Baked Buffalo Chicken with Melted Blue Cheese

    about 10 skin-on-bone-in chicken thighs Beth used 3# chicken wings
    salt and fresh-ground black pepper to season chicken
    1 tsp. dried Poultry Seasoning
    1/3 cup crumbled blue cheese (or a little more)

    Sauce Ingredients:

    1/3 cup Frank's Red Hot Sauce
    1 1/2 T olive oil
    1 1/2 T Worcestershire Sauce
    (Look for gluten-free Worcestershire if needed)
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1-2 tsp. Green Tabasco Sauce(probably optional, but this does add another dimension of flavor)
    2 tsp. yellow mustard
    1 T brown sugar or sweetener of your choice

    Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive oil or non-stick spray.

    Put the chicken thighs wings skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning. Bake chicken 15 minutes while you whisk together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and brown sugar (or other sweetener) to make the sauce.

    After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.

    Remove blue cheese from fridge and crumble apart. When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.

    Thursday, December 1, 2016

    Milky Way Cookies

    Jenna and I made these for Don to take in his lunches.....they did NOT last long at this house.  They are very good!
    Milky Way Cookies

    2 sticks butter, softened
    ¾ Cup sugar
    ¾ Cup brown sugar
    2 eggs
    1 teaspoon vanilla
    2 ¾ Cups flour
    1 teaspoon baking soda
    ½ teaspoon salt
    35 mini milky ways, coarsely chopped 1 10.65 oz fun size bag

    1. Preheat oven to 350 degrees F. In a large bowl cream the butter and sugars with a mixer. Beat in eggs and vanilla until well combined. In a separate bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients along with the chopped milky ways.

    2. Scoop cookies onto a lined baking sheet. Bake for 8-10 minutes. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.