Tuesday, February 28, 2017

Italian Roasted Garlic & Parmesan Potatoes

We really liked these potatoes.  Loved how crunchy they got on the outside.

Italian Roasted Garlic & Parmesan Potatoes

butter, for greasing the pan
2 pounds russet potatoes
¼ cup olive oil, divided
1 teaspoon Italian seasoning, crushed between fingertips
4 minced cloves garlic
salt and pepper
¼ cup grated Parmesan cheese, divided
red pepper flakes, optional
fresh chopped parsley, for garnish

Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.

Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.

Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.

Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).

Pour into the casserole dish and scoop out any spices or garlic left in the bowl.

Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.

Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.

Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.

Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

Monday, February 27, 2017

Slow Cooker Pepper Jack Cauliflower

I made this one night when I had 3 crockpots going at once.  I totally forgot the bacon, but we LOVED this recipe the way it was!  Will make this one many more times!

Slow Cooker Pepper Jack Cauliflower

1 head cauliflower, cut into 1 inch florets
4 ounces cream cheese
1/4 cup whipping cream
2 tbsp butter
1 tsp salt
1/2 tsp pepper
4 ounces Pepper Jack, shredded Beth used Monterrey jack
6 slices bacon, cooked crisp and crumbled

  1. Grease the inside of a 4 to 6 quart slow cooker.
  2. Add the cauliflower, cream cheese, whipping cream, butter, salt, and pepper. Cook on low for 3 hours.
  3. Add the Pepper Jack and stir to combine. Continue to cook another 30 minutes to an hour, until cauliflower is fork tender.
  4. Add bacon crumbles and serve.

Sunday, February 26, 2017

The Worlds Best Barbeque Sauce

I was looking for a sugar free bbq sauce to make and tried this one. I am so glad I did. We all liked this. I used it over ribs in the crockpot.

The Worlds Best Barbeque Sauce

makes 2 cups
1i  Tbsp  butter or coconut oil
1 cup sweet onion, diced small
1 Tbsp soy sauce
3-4 cloves of garlic, minced
1 tsp cumin
1 tsp dry mustard powder
1 tsp oregano
1 tsp basil
1 tsp chipotle chili powder
1 Tbsp chili powder
1 can (6 oz) tomato paste
1 1/2 cups homemade chicken stock (or beef or vegetable)
2 Tbsp apple cider vinegar
1/2-1 tsp stevia powder (or sweetener of choice)Beth used Splenda

Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent. Add all remaining ingredients and bring to a boil. You can serve it just like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out even more delicious.

Saturday, February 25, 2017

Valentine’s Swirl Cake   

This is the dessert I made to take to our Financial Peace class on Valentine's Day.  It was very tender and yummy!

Valentine’s Swirl Cake                   

1 box white cake mix + Ingredients to prepare cake
1 Tbsp strawberry jello
1 container white frosting
Pink/red Food Coloring

Preheat oven to temperature on cake mix. Generously grease a fluted tube cake pan. Make cake batter according to directions on box.

Pour 1/2 of the batter into a small bowl; stir 1 Tbsp strawberry jello into cake mix until well mixed.

Pour 1/2 of the red cake batter into bottom of pan. Carefully pour remaining white batter over red batter. Top with the rest of the red batter. The red batter will not completely cover the white batter.

Bake as directed on box. Cool cake 5 minutes. Flip out of pan onto cooling rack and cool cake completely.

When cake is cooled, divide the frosting evenly into 2 microwaveable bowls. Microwave 1 bowl of frosting on high a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting over the cake. Repeat microwaving second bowl. Stir in the pink gel food coloring. Drizzle over cake.

*Note you do not need to use all the frosting!  Let the cake stand until frosting is set. Enjoy!

Friday, February 24, 2017

Cheese Stuffed Chicken

This recipe comes from an old church friend--she cooked for teen camps and then we went to church with her later.  She was an awesome cook!  These are easy to make and taste great.  I used chicken tenderloins since I found some in the freezer.  I just made smaller portions.

Cheese Stuffed Chicken
Dawn Baranek

4 chicken breasts
1 container cream cheese with chives Beth made her own
4 T butter
4 pieces bacon

Pound out chicken breasts.  Spread cream cheese over one side and add 1 T butter.  Roll up and wrap with bacon. 

Bake at 400 for 40 minutes.  Broil for 5 minutes to crisp up bacon

Thursday, February 23, 2017

Black Forest Texas Sheet Cake

I made this for a Bible study.  I took Spray whipped cream to top it, but didn't take the extra can of cherry pie filling.  This was a tender cake and very tasty.

Black Forest Texas Sheet Cake


For the Cake:

2 eggs

1 tsp almond extract

1 box Devil's Food cake mix

2 (21oz) can cherry pie filling, divided Beth only used 1 can

For the Frosting:

1/3 cup milk

1 cup sugar

5 tbsp butter

1 cup semi-sweet chocolate chips

For the Topping:

1 1/2 cups cold whipping cream

3 tbsp powdered sugar

1 chocolate bar for shaving

Preheat oven to 350 degrees F. Spray a half sheet baking sheet (15"x10"x1") with baking spray (the kind with flour in it) and set aside.

For the Cake:

Whisk together the eggs and almond extract in a large bowl. Add the cake mix and 1 (21oz) can cherry pie filling. Whisk until combined and then spread the mixture evenly into the prepared baking sheet.

Bake for 23 to 27 minutes, until toothpick inserted in center comes out clean.

For the Frosting:

Meanwhile, while the cake is baking, prepare the frosting. Combine the milk, sugar and butter in a small saucepan on medium high heat, stirring often, until melted. Bring mixture to a boil for just 1 minute then remove from heat and add the chocolate chips. Stir until mixture is smooth.

Pour the hot frosting over the warm cake and spread out to edges. Let cake and frosting cool completely (or serve warm with vanilla ice cream).

For the Topping:

Use a hand mixer or mixing bowl to beat the whipping cream in a medium bowl until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Decorate the top of the cake with the whipped cream and extra cherry pie filling.Beth didn't use the extra can of pie filling. Use a vegetable peeler to shave off bits of chocolate from the chocolate bar to garnish the top of the cake.


Wednesday, February 22, 2017

The Best Buttercream Frosting

I made this frosting to go with the Valentine's sugar cookie bars.  This is a delicious frosting.  I added red food coloring to make pink and sprinkled with Valentine's sprinkles.
The Best Buttercream Frosting


4 cups of powdered sugar (or 1 box)
1 Cup (2 sticks) of softened butter
2-3 teaspoons of vanilla
1-2 tablespoons of milk
food coloring(Beth used red to make pink)

1. Add powdered sugar to mixing bowl.

2. Add softened sticks of butter

3. Add vanilla.

4. Add 1 tbsp of milk and food coloring
5. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.

6. Add more milk, a little bit at a time until frosting is the proper consistency.

Tuesday, February 21, 2017

Valentine's Day Frosted Sugar Cookie Bars

I made these to take to a Ladies Bible Study the Friday before Valentine's day.  The are delicious and very addicting!

Valentine's Day Frosted Sugar Cookie Bars


1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
5 cups flour
½ teaspoon baking soda

1.  Grease a jelly roll pan.   Cream butter and sugar.

2. Add eggs and vanilla and mix.

3. Add dry ingredients and sprinkles, mix well.

4. Spread on cookie sheet covered with parchment paper.

5. Bake at 375 degrees for 10-15 min or until a toothpick comes out clean. Do not overbake!

6. Cool.

7. Frost with Buttercream Frosting.

Monday, February 20, 2017

Almond Flour Pancakes

Kathleen and Jenna made these.  Kathleen thought they were too 'eggy' but Jenna and I really like them. 

Almond Flour Pancakes

2 cups almond flour
4 eggs
1/2 cup water (for puffier pancakes you can use sparkling water)
1/4 cup oil (We used 1/4 cup butter)
1 teaspoons baking soda
1/2 teaspoon salt
3-4 packets stevia (We used 2 TBSP sugar)

Mix ingredients together in a blender.

Let batter sit for about 15 minutes.

Pour onto hot griddle or pan over medium high heat (about 325-350 degree F).

Flip them when the edges start to dry.

Sunday, February 19, 2017

Chickpea, Spinach & Sweet Potato Brown Rice Bowl

Kathleen made this a few weeks ago.  Her comments:  I didn't make the sauce. It was very good! Make sure to take the husks off of the chickpeas, it makes a difference!

Chickpea, Spinach & Sweet Potato Brown Rice Bowl

1 can of chickpeas
1 sweet potato
⅔ cups of brown rice
5 cups of tightly packed fresh spinach
1 tbsp garlic powder
1 tsp turmeric
½ tsp cayenne pepper
½ tsp cinnamon
2 cloves of garlic
2 tsp olive oil
2 tbsp tahini
lime, juice
1 tsp maple syrup
chili, salt, pepper

Start by cooking brown rice. Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft.

Preheat oven to 180°C/350°F. Line a baking tray with parchment paper.

Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix chickpeas with 1 teaspoon of oil, garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas on one side of the baking tray in a single layer.

Cut sweet potatoes into bite sized pieces and place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas and sweet potato for 25-30 minutes.

Heat up 1 teaspoon of olive oil in a large pan, add crushed garlic and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes.

For the tahini dressing mix together tahini, lime juice, maple syrup with a little water.
Add rice, sweet potatoes, chickpeas and spinach to a big bowl and top with the tahini dressing. Enjoy!

Saturday, February 18, 2017

Crockpot Buffalo Chicken Wings

I made these for the Superbowl.  While they tasted great, we have decided that we prefer crunchy, baked wings.

Crockpot Buffalo Chicken Wings

12 Chicken Wings, thawed Beth used about 3 #
1 bottle Frank’s Buffalo Red Hot Wings Sauce {12 oz.}
1 Hidden Valley Ranch Seasoning Mix packet (1 oz.)

Place Chicken Wings in Crockpot.  Cover with lid and cook on High for 2.5 hours.

After 2.5 hours, remove juices from crockpot.

In small mixing bowl, combine Ranch Packet and Buffalo Sauce and stir well. Pour mixture over chicken.

Cover, and cook for 30 minutes more, or until done.

Optional: Garnish with chopped Green Onions.

Friday, February 17, 2017

Jalapeno Cheddar Burgers

We made these for lunch on Superbowl Sunday this yaer.  They were delicious! 

Jalapeno Cheddar Burgers

adapted from http://www.spendwithpennies.com

1 pound beef (not extra lean)
2 tablespoons finely minced onion
salt and pepper to taste
4 tablespoons cream cheese
2 oz. shredded cheddar cheese
¼ teaspoon garlic powder
1 fresh jalapeno pepper, diced
Rolls and Toppings as desired

Preheat grill to medium or oven to broil on high.

In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.

Combine meat, salt & pepper and minced onion. Divide meat into 8 even pieces . Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Place the mixture on 4 patties.  Place the other 4 patties over top and seal closed.

To Grill
Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked.

To Broil
Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked.

Thursday, February 16, 2017

Strawberry Pizza

Don's aunt Lil and cousin Julie told me(while they were here for the funeral) that they make MY Strawberry Pizza recipe for every big event.  I soon realized I had never put it on the blog.  I made this for Sunday School last week.  I had almost forgotten how much we love this!
Strawberry Pizza
Mom--Brenda Myers

1 1/2 c. flour
l c. butter
1/4 c. brown sugar
1/2 c. chopped pecans

Mix and spread on a round pizza pan. Bake at 400 for 15 minutes. Remove from oven and cool

1 8-oz package cream cheese
3/4 c. powdered sugar
1 8-oz. carton cool whip

Mix together cream cheese and sugar. Fold in cool whip. Spread on cooled crust and set aside

1 3-oz. package strawberry gelatin
1/2 c. sugar
4 cups sliced strawberries
1 cup water
4 tablespoons cornstarch
dash of salt

Combine gelatin, sugar, salt and 1/2 c. water. Dissolve corn starch in remaining 1/2 c. water, Stir into gelatin mixture. Cook over medium heat until thickened. Stir in strawberries to coat alt sides. Cool. Spread on top of cream cheese layer. Chill

Wednesday, February 15, 2017

Butterscotch Crunch Candy

I LOVE to read---almost as much as I love to cook and bake!   Joanne Fluke is a light hearted mystery writer that always includes recipes in her book.  I just read her latest book and tried these to take to our Adult Sunday School class last Sunday.  Loved them!

Butterscotch Crunch Candy
adapted From Joanne Fluke’s book Christmas Caramel Murder

½ of a 15 oz bag pretzels, broken
1 can sweetened condensed milk
¼ t salt
2 c butterscotch chips

Put pretzels in to a bowl.  Line and 8 x8 pan with foil and then spray or butter the foil.

Pour eagle brand milk into a microwave safe bowl.  Add the salt and then the butterscotch chips and stir.  Microwave on high for two minutes.   Let sit to slightly cool and stir to see if the chips are melted.  If they aren’t continue to microwave for 20 second intervals until melted.

Add the pretzel pieces to the other mix and stir well.  Pour into prepared pan and smooth out.  Refrigerate, uncovered for 2 hours.  Cut into small pieces and serve. 

Tuesday, February 14, 2017

Cherry Pie Filling Bread/Bundt Cake

Happy Valentine's Day!  I made this cherry pie filling bundt cake for a Bible study group.  It was a tender cake and everyone loved it!

Cherry Pie Filling Bread/Bundt Cake

3/4 c. oil
3 eggs
1 tsp vanilla or almond flavoring
3 cups flour
2 cups sugar (may use Splenda) Beth used 1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 (20 oz) can cherry pie filling
1 1/2 cups chopped pecans

Beat together eggs oil and vanilla.

Sift dry ingredients together and add to egg mixture.

Stir in cherry pie filling and nuts by hand.

Pour into 2 greased loaf pans. Bake at 350ºF for 1 hour. Beth did a bundt cake pan.

Can do 7 mini loaves and baked for 50 minutes

    Monday, February 13, 2017

    Saucy Slow Cooker Beef Tips

    I had some beef in the freezer that I needed to use.  This recipe fit the bill.  The tomato gave this dish a different taste that we liked. 

    Saucy Slow Cooker Beef Tips

    1½-2 lbs stew beef - cut in small pieces
    1 (14.5 oz) can diced or stewed tomatoes broken up Beth used 28 oz pureed
    5 tablespoons dry onion soup mix (equals 1 package of Lipton)
    1 cup beef broth
    2 tablespoons cornstarch
    ¼ cup water
    Hot cooked rice

    Combine meat, tomatoes, onion soup mix and beef broth in slow cooker.

    Cover and cook on low 6-8 hours

    Combine cornstarch with water.  Add to slow cooker with meat, turn to high and continue cooking about 30 more minutes until thickened.

    Serve over rice.

    Sunday, February 12, 2017

    Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

    I have had this recipe printed for almost a year.  I finally made it for a Bible study.  Everyone loved it.  There are a few steps to this recipe, but it is WELL worth it!

    Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake


    Cinnamon Walnut Streusel

    1/2 cup walnuts
    1/2 cup flour
    1/2 cup brown sugar
    1/2 tablespoon cinnamon
    4 tablespoons cold butter, cubed

    Banana Cake

    2 1/4 cups all purpose flour
    1 1/4 teaspoons baking powder
    1 1/4 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon cinnamon
    1/2 cup butter, softened
    1 1/2 cups sugar
    2 large eggs
    1 cup mashed bananas Beth used 3 large
    1 tablespoon vanilla extract
    1 1/4 cups sour cream
    1/2 cup semi-sweet chocolate chips (optional)
    1/2 cup walnuts, chopped (optional)

    Cream Cheese Filling

    8 ounces cream cheese, softened
    1/4 cup Reserved Batter (see instructions)
    1/4 cup sugar
    1 teaspoon vanilla

    Vanilla Glaze

    1 cup powdered sugar
    1 teaspoon vanilla extract
    2 tablespoons milk

    Garnish (optional)
    Mini chocolate chips

    1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.**A bundt cake pan will NOT work in this recipe because it does not have enough volume

    2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

    3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

    4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

    5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.

    6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

    7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling.

    8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.

    9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.

    10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional

    11. Store in the refrigerator for up to 7 days.


    *A bundt cake pan will NOT work in this recipe because it does not have enough volume.

    Saturday, February 11, 2017

    Smoked Pulled Pork Shoulder or Butt

    We smoked this pork shoulder all day long.  I had read on some recipes that it would take 1 hour per pound.  Other sites said 2 hours per pound.  This one took the 2 hours per pound.  I guess using a smoker has a learning curve.  It tasted great when it finally got done!

    Smoked Pulled Pork Shoulder or Butt

    7-8 pound pork shoulder or butt
    2 T of your favorite mustard
    ¼ C paprika
    ½ C chili powder
    ½ C brown sugar
    2 t ground black pepper
    2 t cayenne pepper
    2 t dry brown or yellow mustard
    1 T garlic powder
    1 T onion powder
    1 T ground cumin
    1 t salt

    Mix the ingredients for the rub and set aside.

    Dry the pork shoulder with paper towels then spread the 2 tablespoons of mustard over the meat.
    Coat the meat thoroughly with the rub and wrap tightly in plastic wrap. Refrigerate overnight.Beth did not do this

    Set the smoker to 225 and once preheated add chips per your manufacturers directions. Add the meat and the meat probe thermometer if you have one. Add wood chips only for the first 3 hours. After that, you can add more if you really like that extra smoky flavor… I stop at 2 and a half to three hours.

    For an 8 pound shoulder/butt, it takes about 10-12 hours. The meat is at its maximum tenderness and juiciness when it hits 195 to 203°F. So, watch the temperature. If you don’t have a probe, then don’t check more often than every 30 minutes, extra time won’t kill it and it can take an hour or more for it to go from 195-203, so, you are good with time. Always allow more time than you think you need.  Beth started this WAY too late and took the pork out at 10 pm,(after 9 hours of smoking) wrapped it in foil and put in the fridge until the next day.  I then smoked it for 6--7 hours wrapped in foil.

    Pull the shoulder/butt from the smoker at 195-203 and let it rest for at least a half hour wrapped tightly in foil.

    Then you are ready to pull.

      Friday, February 10, 2017

      Cheesy Ranch Chicken

      We made this for a quick dinner just before Christmas.  Very quick to put together and tasted great.

      Cheesy Ranch Chicken

      1.25 lbs boneless chicken breast
      1/4-1/2 cup ranch dressing
      1/2 cup shredded cheddar cheese
      1/2 cup grated Parmesan cheese
      get ingredients

      Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Spray baking sheet with non stick cooking spray.

      Coat chicken with ranch dressing.

      In a small bowl, mix cheeses together. Top chicken with mixed cheeses.

      Bake uncovered for 30 minutes or until cooked through.

      To crisp up your cheese, put chicken under broiler for just a few minutes before serving.

      Thursday, February 9, 2017

      The BEST Banana Muffins EVER

      I made these for our Financial Peace University class.  I used mini muffins and got 48 muffins.  Very tasty!

      The BEST Banana Muffins EVER

      4 large very ripe bananas mashed
      1 egg (beaten)
      ½ cup sugar
      ⅓ cup butter, melted
      1½ cups plain all-purpose flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      ½ teaspoon salt

      Streusel Topping
      ½ cup plain flour
      ¼ cup brown sugar
      ½ stick cold butter
      ¼ teaspoon cinnamon

      Preheat oven to 180C/350F

      Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside.
      In another bowl add the flour, baking soda, baking powder and salt and whisk well. Add nuts or chocolate or whatever add-ins you want to the dry ingredients.

      Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. Overmixed muffins are tough.

      Pour into greased cupcake pans (add streusel if you wish)Beth used mini muffin pans with liners and bake for about 20 minutes. Touch the tops and if they spring back, they're done.

      Streusel Topping
      Place all ingredients into a food processor and pulse until it's streuselly. (or crumbly) If you don't have a processor, a fork works just fine - or your fingers.

        Wednesday, February 8, 2017

        Smoked Whole Chicken

        This is a recipe I put together after reading many recipes on line.  I forgot to take a picture of the whole bird.  I used the drippings from the bird from when it was in the oven the last 30 minutes, to make gravy for mashed potatoes.  This was a delicious bird!  Great the next day, cold, over a green salad.

        Smoked Whole Chicken

        1 2-3 pound whole chicken
        3 T of your favorite dry rub

        Heat the smoker to 225 degrees.  Smoke the chicken for 3-5 hours until internal temperature reaches 150-155 degrees. 

        Put in a 375 degree oven for 30 minutes to crisp skin and have chicken reach an internal temp of 165.
        Let rest 15 minutes before carving.

        Tuesday, February 7, 2017

        Double Chocolate Oatmeal Chocolate Chip Cookies

        I made these for Sunday afternoon baking therapy! :-)  They turned out very good.  I used all quick oats since that is what I had in the house.
        Double Chocolate Oatmeal Chocolate Chip Cookies
        Yield: Makes about 3 dozen cookies

        1 cup (2 sticks, 8 ounces) butter, softened to room temperature
        1 cup (7 ounces) packed light brown sugar
        1/2 cup (3.5 ounces) granulated sugar
        1 teaspoon vanilla extract
        2 large eggs
        1 1/4 cups (6.25 ounces) all-purpose flour
        1/2 cup (2 ounces) natural unsweetened cocoa powder
        1 teaspoon baking powder
        1 teaspoon baking soda
        1/2 teaspoon salt
        1 cup (3.5 ounces) old-fashioned oats *
        1 cup (3.5 ounces) quick oats *
        2 cups (12 ounces) semisweet chocolate chips

        Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.

        In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
        In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.

        Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.

        Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.

        Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

        Monday, February 6, 2017

        Cajun Pretzels

        I made these for a snack to have on hand here at home.  They are quite tasty.  If you like them spicier, add more cayenne.

        Cajun Pretzels

        1 (18 oz.) bag mini pretzel twists
        1 (1 oz.) envelope Ranch dip mix
        2 T. Old Bay seasoning We used garlic and herb flavor
        1/8 tsp. ground cayenne pepper
        1/2 c. canola oil

        Place pretzels in a large mixing bowl. In a small bowl, whisk together dry Ranch dip mix, Old Bay seasoning, cayenne pepper, and canola oil. Pour oil mixture over pretzels and toss gently to coat.

        Spread pretzels on a baking sheet. Bake at 250 degrees for 30 to 35 minutes, stirring every 10 minutes. Cool.

        Store in an airtight container.

        Sunday, February 5, 2017

        Stuffed Pizza Rolls

        Jenna and I made these for the last Packer football game.  We used frozen bread dough for the pizza crust.  They turned out great!
        Stuffed Pizza Rolls

        1 package (13.5 oz) of Pillsbury™ classic refrigerated pizza crust We use frozen bread dough
        1/2 teaspoon Italian seasonings
        1/2 teaspoon garlic powder
        1 tablespoon butter, melted
        3 tablespoons grated Parmesan cheese
        12 ounces mozzarella cheese, shredded or diced (diced is less messy)
        6 ounces sliced pepperoni, coarsely chopped
        Pizza sauce for dipping Additional pizza toppings of your choice (optional)

        Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.

        Unroll pizza onto a lightly floured surface and press into a 12x8-inch rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.

        In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

        Bake for 15-18 minutes or until rolls are golden brown.

        Serve with warm pizza sauce for dipping.

          Saturday, February 4, 2017

          Crisp Graham Cookies

          I made these for lunches for Don last week.  They are very good.
          Crisp Graham Cookies
          Lori Daniels, Beverly, West Virginia--Taste of Home Cookie Cookbook

          1/2 cup butter-flavored shortening
          1/2 cup packed brown sugar
          1 egg
          1-1/2 teaspoons vanilla extract
          1 can (14 ounces) sweetened condensed milk
          3 tablespoons creamy peanut butter
          1-1/2 cup all-purpose flour
          1 cup graham cracker crumbs
          1 teaspoon baking soda
          1 teaspoon salt
          1/2 cup chopped pecans
          1 package (12.6 ounces) milk chocolate M&M's Beth use 1 bag mini baking bits

          1. In a bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&M's and nuts.

          2. Drop by teaspoonfuls 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 7 dozen (2-inch cookies). Beth got 4 1/2 dozen using a cookie scoop.

          Friday, February 3, 2017

          Sausage Egg Roll In A Bowl

          Jenna made this for dinner one night last week.  It was delicious and even better warmed up!

          Sausage Egg Roll In A Bowl

          1 pound ground pork sausage
          6 cups coleslaw mix or shredded cabbage
          4 cloves garlic, minced
          1 tablespoon ginger, minced
          1 tablespoon soy sauce
          1/4 cup chopped green onions
          1 tablespoon sesame oil

          Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.

          Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.

          Remove from the heat and top with the green onions and drizzle with sesame oil.
          Serve immediately.

          Thursday, February 2, 2017

          Banana Bread Crumb Cake

          I made this to take to our Financial Peace class.  It is delicious!

          Banana Bread Crumb Cake

          2 cups flour
          3 tsp baking powder
          1 tsp salt
          3 ripe bananas
          ½ cup butter, room temperature
          2 cups granulated sugar
          2 eggs
          1 tsp vanilla
          1 cup milk

          Crumb Filling and topping
          1 cup cold butter, cubed
          2 cups light brown sugar
          2 cups flour

          *optional glaze
          1 cup powdered sugar
          1-2 Tbsp milk

          Preheat oven to 350°
          Spray a 9x13 baking dish with cooking spray, set aside

          In a large bowl mash bananas until they become liquified.

          Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
          Stir in milk and flour until combined.

          Crumb Filling/Topping

          Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.

          Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.

          Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
          Cool for 10 minutes.

          *If desired mix powdered sugar and milk together and drizzle on top.

          Can be served warm or at room temperature.
          Can be served room temperature or warm.
          Store airtight for up to 2 days.

          Wednesday, February 1, 2017


          I have had this recipe printed for almost a year. I finally tried it and LOVE it! See my changes in bold. ="separator" style="clear: both; text-align: center;">


          adapted slightly from http://thebetterbaker.blogspot.com

          2 (8 oz packages) refrigerated crescent rolls (8 count each)
          2/3 c. butter
          1/2 - 2/3 c. firmly packed brown sugar
          1 c. chopped nuts
          3/4 c. nutella, warmed
          **see note below( or use 1 c. semi sweet chips instead...

          Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations.  Beth used 2 cans to fill up her jelly roll pan

          In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts.

          Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork.Beth spread this on. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.)

          Cool completely; cut into bars.