Tuesday, January 31, 2017

Chipotle Barbacoa Copycat Recipe in a Slow Cooker (Low Carb, Paleo)

The girls put this together for an easy dinner.  Very tasty!
Chipotle Barbacoa Copycat Recipe in a Slow Cooker (Low Carb, Paleo)

3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
1/2 cup Beef broth (or chicken broth)
2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
5 cloves Garlic (minced)
2 tbsp Apple cider vinegar
2 tbsp Lime juice
1 tbsp Dried oregano
2 tsp Cumin
2 tsp Sea salt
1 tsp Black pepper
1/2 tsp Ground cloves
2 whole Bay leaves

Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.

Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.

Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.

Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

Monday, January 30, 2017

Garlic Parmesan Chicken Wings

This was easy to put together, got crispy and tasted great!

Garlic Parmesan Chicken Wings


1 lb. chicken wings
1-2 tbsp. vegetable oil
kosher salt
Freshly ground black pepper
1 stick melted butter
4 cloves garlic, minced 
2 tbsp. Freshly Chopped Parsley
3/4 c. shredded Parmesan, plus more for garnish
1 tsp. red pepper flakes
Caesar dressing, for dipping we used ranch

1. Preheat oven to 400 degrees F. Toss chicken wings with oil and season with salt and pepper.

2. Place a wire rack on top of a baking sheet. Place wings on top of wire rack and bake until golden and crispy, 50 to 55 minutes.

3. Make sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and crushed red pepper flakes. Add wings and toss until completely coated.

4. Place on a serving platter, sprinkle with more Parmesan, and serve with caesar dressing.

Sunday, January 29, 2017

Keto Sausage Balls

We are back to cooking in the kitchen!  Jenna made these for quick and easy breakfasts.  They were very good.

Keto Sausage Balls

1 lb. Breakfast Sausage
1 Large Egg
1 Cup Almond Flour
8 Oz Cheddar Cheese
1/4 Cup Grated Parmesan
1 Tbsp Butter (or Coconut Oil)
2 tsp Baking Powder
1/4 tsp Salt

Preheat oven to 350

Add all ingredients in a large mixing bowl and mix until well combined.

Using a cookie scoop and your hands roll sausage mixture into 20-25 sausage balls (I made 23)
Place sausage balls on a cookie sheet

Bake for 16-20 minutes

Store in a sandwich bag or covered bowl in the fridge.

Saturday, January 28, 2017

Best Keto Bread

Kathleen made this and thought it was too "eggy". I liked it toasted the best.

Best Keto Bread


1 1/2 Cup Almond Flour
6 Large eggs Separated
4 tbsp Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar
1 pinch salt

Preheat oven to 375.

Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.

In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added. Combine in two parts to ensure thorough mixing.

Add 1/3 of the beaten egg whites to the almond flour mixture and process until mixed.

Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!

Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Friday, January 27, 2017

Cheddar Jalapeno Bacon Biscuits – Low Carb, Gluten Free

These biscuits really tasted like 'real' bread.  I ate them with eggs for breakfast and also at dinner.

Cheddar Jalapeno Bacon Biscuits – Low Carb, Gluten Free

Yield: 12 Biscuits (6 servings)

4 oz cream cheese, softened
1 large egg
1 1/2 cups sharp cheddar cheese, shredded
3 cloves garlic, minced
1/4 tsp Italian seasoning
1/4 tsp onion salt
1/4 tsp garlic powder
1 1/4 cups almond flour
1/4 cup heavy cream
1/4 cup water
6 strips thick cut bacon, cooked crisp and crumbled
10 pickled jalapeno slices, chopped

Preheat oven to 350°

Beat cream cheese and egg together with a hand mixer until well combined.

Add cheese, garlic, Italian seasoning, onion salt, and garlic powder and mix in using a rubber spatula.
Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.

Drop heaping mounds of the dough onto a buttered muffin top pan.

Bake for 20 minutes.

Allow to cool on a cooling rack for 30 minutes before serving.

Per Serving - (2 biscuits) Calories: 321 | Fat: 28g | Protein: 13g | Net Carbs: 3.5g

Thursday, January 26, 2017

Honey Mustard Roasted Cashews

Jenna and Kathleen made these for a snack.  Extra good!

Honey Mustard Roasted Cashews


1/4 cup honey
1 tablespoon ground dried mustard
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
2 cups raw whole cashews we used 3 cups

Place a rack in the center of oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the honey, oil, mustard, salt, and paprika. Add cashews and fold gently until all of the cashews are evenly coated. Spread the nuts into a single layer on the prepared baking sheet. Bake for 13-18 minutes, tossing the nuts at the 5 minute intervals to ensure they cooked evenly. Check frequently starting at the 10-minute mark to ensure the nuts do not burn. Remove from oven and cool.

Even after they are cooled, the cashews will stick together a bit but are easy to separate. Break them apart as needed (or just eat two cashews stuck together instead of one!) Once they are cooled, Honey Mustard Roasted Cashews will keep in an airtight container at room temperature for up to 1 week.

Wednesday, January 25, 2017

Chocolate Chip Banana Bars

I am back!  It has been quite the start to 2017.  After hoping to get my father in law into a rehab facility to strengthen his legs after new years, he had a brain bleed and passed away on the 14th. 

I made two batches of these for Jenna to take to work.  Everyone liked them.

Chocolate Chip Banana Bars

5 very ripe bananas
3/4 cup brown sugar
1/4 cup oil
1/4 cup milk
2 eggs
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup mini chocolate chips, divided

Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Yields 24 bars.

Thursday, January 12, 2017

Taking a Break

I will be taking a break to spend with family due to a medical emergency.  I will be back as soon as I can.  I hope you will look for my posts in a week or two.  Thank you for your loyalty!

Beth(and Jenna and Kathleen)

Wednesday, January 11, 2017

Banana Blondies

I made these for Jenna to take to work.  I tripled the recipe and put it in a jelly roll pan.  I used 4 bananas when I tripled it.  I made 2 tripled batches.  Everyone liked these.  See my notes in bold.

Banana Blondies



½ cup butter, melted and if desired browned
1 cup light brown sugar
1 egg
1½ tsp vanilla
¼ tsp salt
1 cup flour
½ cup mashed banana (1 medium banana)

Brown Sugar Frosting

¼ cup butter, browned
½ cup light brown sugar
2 Tbsp milk
1 cup powdered sugar


1. Preheat oven to 350°. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside
Beth tripled the recipe and made it in a jelly roll pan.

2. In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

3. Bake for 25-30 minutes until center is set.

4. Transfer pan to wire rack to cool.

5. Frost the blondies when they are mostly cooled.

Brown Sugar Frosting

1. In a medium saucepan melt butter and cook until browned. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

2. Stir in powdered sugar with a whisk.

3. Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.


If you choose to brown the butter, melt butter in saucepan and continue cooking, once it's melted by swirling the butter in the pan until butter reaches a deep golden brown color.

Tuesday, January 10, 2017

Easy Egg Bake

I made this for breakfast while my parents and sister were here over Christmas.  It was very good.

Easy Egg Bake
Beverly Lee North Cape Lutheran Cookbook

18 large eggs
1 cup sour cream
1/2 pound cheddar cheese
1 stick butter, melted
1/2 c milk
1 pound ham or other breakfast meat-Beth used 1 # bacon, cooked and crumbled

In a blender or food processor, mix the eggs, sour cream, butter and milk together.  (We just beat it all by hand)  Add the cheese and meat and refrigerate over night in a bowl. 

In the morning, grease a 9 x 13 pan and pour the mixture in.  Bake at 350 for 1 hour.

It will puff up while it bakes.

Monday, January 9, 2017

Texas Brisket

We made this in my new smoker for Christmas dinner.  It does involve some prep the day before hand.  I followed the instructions on how to get authentic bark( at the end of the recipe and it WORKED)   We cooked it all night---ah hour per pound and I had a 13 pound brisket.    See what we did in BOLD.  My sister, Karen said that this was better than Rudy's brisket!  It was so very good. 

exas Brisket

1 beef brisket, about 10 pounds fat trimmed
1/2 cup kosher salt
1/2 cup coarsely ground pepper
1 tablespoon granulated garlic
Barbecue sauce for serving

1. Remove the brisket from the refrigerator at least 1 hour before cooking. Season generously all over with salt and pepper, packing the coating on well. Sprinkle with garlic, if using, then gently rub over seasoning.

2. Prepare a smoker or a charcoal or gas grill for smoking over low heat. The grill temperature should be 225 to 250˚F (107 to 120˚C). If using charcoal, bank lit coals on either side of grill bed, leaving a strip in the center without heat. Place a drip pan in the center strip and fill with water. Add 1 to 2 cups soaked wood chips to the fire just before grilling. (Keep remaining chips in water until ready to use.) If using gas, fill smoker box with about 1/2 cup chips, then preheat grill. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones. Turn off one or more of the burners to create an indirect-heat zone. Brush and oil grill grate.

3. Place the brisket on the grill, fatty side up, as far away from the fire as possible. Cover and cook 4 to 6 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 to 170˚F (66 to 77˚C). Check the wood chips every 30 to 45 minutes, adding more chips by the 1/2 cup to keep smoke levels constant. If using charcoal, add lit coals every few hours to maintain heat level. We put this on at 10:30 p.m. and I added more wood chips at 3:30 am  We wrapped the brisket at 7:00 in foil.

4. Remove the brisket from the heat and wrap it in aluminum foil. Return to the smoker or grill or place in a 250˚F (120˚C) oven an additional 4 to 6 hours. The brisket is ready when fork tender and an instant-read thermometer registers 195 to 205˚F (91 to 96˚C), 8 to 12 hours total.  Beth did this on 1/2 of the brisket and we decided next time we WILL do this.  Made for tender, juicy brisket.

5. Transfer the brisket to a cutting board and remove the foil. Let rest at least 30 minutes. Thinly slice across the grain, arrange slices on a platter, and serve at once. Serve with BBQ sauce, whether warm or at room temperature.   We let the brisket rest, wrapped in foil and a towel in a cooler from 10am until noon. 

How to Get Authentic Texas Brisket Bark

If you like a nice crusty “bark” on a finished brisket, here’s how to get it: After seasoning the brisket with salt and pepper, don’t pop it on the grill just yet. Place it on a wire rack situated on a rimmed baking sheet, cover loosely, and refrigerate for at least 8 hours (or up to 36 hours). The seasoned coating will dry slightly, leaving a nice crisp exterior on the brisket.

Sunday, January 8, 2017

Cauliflower Bacon Gratin

We made this for Christmas dinner.  We halved the recipe and put it in a 7x11 pan.  Very good.
Cauliflower Bacon Gratin

10 slices of bacon, cooked and chopped
8 cups of cauliflower, cut into bite-sized pieces
6 Tbsp. flour
3 Tbsp. butter
4 cups 1 % milk (thicker sauce, use light whipping cream)
3 cups sharp cheddar cheese plus a little more for topping
1 tsp. nutmeg
Salt and pepper
3/4 cup breadcrumbs
Fresh parsley, chopped

In a large skillet over medium-high heat, cook the bacon until crispy and browned. Set aside on paper towel.

Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for 3 minutes. Drain and set aside.

In the same pot, melt the butter. Whisk in the flour, stirring constantly. Stir in the milk, and stir constantly until thick and creamy. Stir in the cheese, nutmeg, and salt & pepper to taste.

Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 9x13 baking dish and top with bread crumbs and a sprinkle of cheese.

Bake at 375F for 30 minutes or until bubbly and golden.

Sprinkle with fresh parsley before serving.

Saturday, January 7, 2017

Sicilian Roasted Brussels Sprouts

This was another new recipe for Christmas day.  They are great reheated, too.

Sicilian Roasted Brussels Sprouts

1 1/2 pounds Brussels Sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice, separated
2 cloves garlic, finely chopped or grated
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, grated
2 tablespoons balsamic vinegar

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.

Cut off the ends of the brussels sprouts and slice them in half, vertically. Toss them in a large bowl with the olive oil, crushed red pepper flakes, lemon juice, garlic, salt and pepper. Pour them out onto the prepared

Shake the pan every 10 minutes or so to ensure they brown evenly. Once removed from the oven, transfer sprouts to a large serving bowl, stir in balsamic vinegar and cheese, mixing well to coat.

Taste and adjust seasonings as needed (I typically add a little extra salt and lemon juice). Serve warm.

    Friday, January 6, 2017

    Raspberry Torte

    We made this for our Christmas dessert.  The recipe only called for 2 T butter in the crust and it just didn't hold together.  I will add more butter next time.  This was a tasty dessert.

    Raspberry Torte
    Mary Rusch North Cape Lutheran Cookbook

    2 1/2 c vanilla wafer crumbs
    2 T melted butter Beth suggests using 1/4 c
    1 1/2 sticks butter(3/4 c) room temperature
    3 c powdered sugar
    2 T powdered sugar
    2 eggs
    2 pints fresh raspberries
    1 pint heavy cream

    Crush the vanilla wafers and mix with the 1/4 c butter.  Pat into a greased 9 x 13 pan. 

    Cream the 3/4 c butter well.  Add the 3 cups of powdered sugar and beat until light and fluffy.  Add 2 eggs and beat well.  Drop by tablespoons and spread over the crust. 

    Lay the raspberries over the powdered sugar layer.  Beat the whipping cream with the 2 T powdered sugar until stiff peaks. Spread on top of the raspberries.  Keep refrigerated.

    Thursday, January 5, 2017

    Holiday Dinner Rolls (Bread Machine)

    We made these for Christmas dinner. They were easy and light and airy!

    Holiday Dinner Rolls (Bread Machine)

    Serves: 24, Yield: 24 rolls

    1/2 cup water
    1 tablespoon water
    1 teaspoon water
    3 large eggs
    1/4 cup butter, cut up
    1 teaspoon salt
    3 1/2 cups bread flour (Beth used all-purpose)
    3 tablespoons sugar
    2 teaspoons yeast
    1 large egg, lightly beaten
    1 tablespoon sugar

    Add water, 3 eggs, butter, salt, flour, 2 Tablespoons sugar and yeast to bread machine pan in the order suggested by manufacturer.

    Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface.

    If necessary, knead in enough flour to make dough easy to handle.

    Shape into rolls as desired.

    Cover and let rise in a warm, draft-free place until almost doubled in size, 20-30 minutes.

    Combine lightly beaten egg and 1 tablespoon sugar, brush onto tops.

    Bake at 375°F for 12-14 minutes or until done.

    Wednesday, January 4, 2017

    Smoked Sweet and Spicy Chicken Wings

    I received an electric smoker for a Christmas gift so for Christmas Eve we smoked chicken wings for our Packer Party!  They turned out great!

    Smoked Sweet and Spicy Chicken Wings

    5 pounds of chicken wings
    2 aluminum baking pans
    An electric smoker
    Mesquite wood chips

    Dry Rub:
    2 1/2 tablespoons ground black pepper
    1 tablespoon onion powder
    1 tablespoon chili powder
    1 tablespoon garlic powder
    1 tablespoon seasoned salt (I used Lawry's)

    1 cup honey
    1/2 cup spicy barbecue sauce (I used Stub's)
    3 tablespoons apple juice Beth didn't use

    How To Do It: 
    • Preheat the smoker to 225°F.
    • Rinse and pat dry 5 pounds of chicken wings.
    • Mix together the dry rub. Divide wings into two resealable plastic bags.  Divide seasoning between the two bags. Seal each bag and shake well until wings are evenly coated with the dry rub.  Marinate several hours or at the minimum, 2 hours.
    • Remove wings and place each portion in its own disposable aluminum baking pan.
    • Place the pans in smoker. Turn wings over after 2 hours and cook for 1 more hour.
    • Heat sauce on stove top.  Cover wings evenly with sauce. Return to smoker for 30 more minutes.

    Tuesday, January 3, 2017

    Candied Pigs in a Crescent

    We made this for the Christmas Eve Packer game.  Don called this 'crack'  It was delicious and we were so glad we doubled the recipe.  Try this for your next get together!  You will not be sorry!

    Candied Pigs in a Crescent
    Beverly Lee  North Cape Lutheran Cookbook

    1 tube crescent rolls
    24 little smokies
    1/2 c butter, melted
    1/2 c pecans, chopped
    3 T honey
    3 T brown sugar

    Open and unroll the tube of crescent rolls.  Separate the crescent rolls and cut each triangle into 3 triangles.  Roll the smokies up into each piece.   Set aside.

    Combine the butter, pecans, honey and brown sugar in a small bowl and mix well.  Place the mixture in the bottom of a 11x7 pan.  Put smokies on top, seam side down. 

    Bake uncovered at 400 for 15-20 minutes or until lightly browned.

    Original poster suggest to double the recipe and place in a 9x13 pan.  Beth HIGHLY recommends that you do this. 

    Monday, January 2, 2017

    Tijuana Tidbits

    We made this over Christmas weekend to munch on while we had company.  It was quite tasty!
    Tijuana Tidbits
    Sue Madsen-North Cape Lutheran Cookbook

    12 cups popped popcorn or 1 bag microwave pop corn, popped
    4 cups bite-size tortilla chips
    3 cups Crispix
    1 can (11-1/2 ounces) mixed nuts
    1/2 cup butter, cubed
    1/2 cup light corn syrup
    1 cup packed brown sugar
    1 T chili powder
    1/4 teaspoon salt
    1/4 teaspoon cayenne pepper
    1/4 teaspoon ground cinnamon

    In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.

    In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.

    Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container

    Sunday, January 1, 2017

    Caramel/Rolo Pretzel Bites

    I have seen many recipes for these this year.  We have made a version in the past where we did not dip them in chocolate.  They are EXCELLENT!  We used mini rolos and also cut Kraft caramels in half.  I used mini pretzels for these.

    Caramel/Rolo Pretzel Bites
    adapted from many recipes on the web

    Mini rolos
    mini pretzels
    caramels(cut in half)

    Preheat oven to 375 degrees F.

    Line a baking sheet with parchment paper or silicone baking mat.

    Layer all pretzels on the sheet.  Beth used the mini pretzels and mini rolos.

    Place half of caramel squares or rolos on each pretzel.

    Bake in the oven for 5 to 7 minutes. The caramel will be melty but not completely filing the holes of pretzels. It will spread as it cools.

    Cool pretzels completely before dipping in chocolate.

    When cool, dip pretzels in chocolate (cover whole pretzels or dip halves)