Wednesday, May 31, 2017

Low Carb Chocolate Peanut Butter Cups {Gluten Free, Keto-Friendly}

Jenna made these in a silicone brownie 'pan'.  She got 24 of them. The are not very sweet but cures the need for chocolate 

Low Carb Chocolate Peanut Butter Cups {Gluten Free, Keto-Friendly}

Serves: 12 Chocolate Peanut Butter Cups

1 cup butter
2 ounces Baker’s Unsweetened Chocolate or 6 T cocoa  powder and 2 T butter, melted
4 packets Truvia We like it with 6 packets
¼ cup heavy cream
¼ cup smooth peanut butter, separated We used almond butter
Himalyan sea salt for the top

Place butter and chocolate in a microwave safe bowl and place in the microwave for 1 minute to melt the chocolate. Stir mixture until butter and chocolate is completely melted.

Stir in Truvia packets, 2 tablespoons of peanut butter and the heavy cream. Continue to stir until ingredients are combined.

Line a muffin tin with cupcake liners. Spoon half of the chocolate mixture evenly into all of the 12 cups. Spoon the remaining 2 tablespoons of peanut butter evenly in the center of each cup.

Spoon the remaining chocolate onto each cup to cover the peanut butter.

Place the muffin tin in the freezer for about 30 minutes, or until firm. Enjoy right from the freezer! Store in the refrigerator.

updated 8/12/17   We have used cocoa and the added butter the last 2 times we have made this since I always have cocoa in the houseWe also have just mixed the almond butter in at the beginning and like it that way, too
Nutrition Information
Serving size: 1 Chocolate Peanut Butter Cup Calories: 214 Fat: 22.2g Carbohydrates: 2.8g Sugar: 0.7g Sodium: 145.5mg Fiber: 1.3g Protein: 2.4g Cholesterol: 46.3mg

Tuesday, May 30, 2017

Crazy Coffee

Kathleen made this and really liked it.  You can add sweetener if you would like.
Crazy Coffee

12 ounces, fluid Strong Coffee, Very Hot
1 Tablespoon Coconut Oil, Unrefined
1 Tablespoon Cold Butter (unsalted Is Recommended)

Place all three ingredients in a blender and blend until emulsified, about 10-15 seconds (it will look like very creamy coffee). Pour into a coffee cup and enjoy immediately! (Warm it for 15 seconds in the microwave after blending if you'd like it to be very hot; blending cools it down slightly.)

Monday, May 29, 2017

Healthy Creamy Avocado Cilantro Lime Dressing

This was good! Start light on the EVOO, as the taste is strong in this dressing.

Healthy Creamy Avocado Cilantro Lime Dressing

1 Avocado
1 clove Garlic, peeled
¼ cup roughly chopped cilantro
¼ cup low-fat sour-cream or greek yogurt
1 tablespoon fresh lime or lemon juice (or white vinegar)
3 tablespoons Olive Oil
¼ teaspoon Kosher Salt
¼ teaspoon Ground Black Pepper

Place all the ingredients In a food processor or blender.

Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency.

Keep in an airtight container for 1-2 weeks.

    Sunday, May 28, 2017

    DoubleTree Chocolate Chip Cookie

    I made these for Don's lunches last week. He really liked them. See my notes in bold. I forgot to add the walnuts, but they weren't missed!

    DoubleTree Chocolate Chip Cookie

    1/2 cup rolled oats
    2 1/4 cups unbleached all-purpose flour
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1/4 teaspoon ground cinnamon
    1 cup unsalted butter (two sticks), softened
    3/4 cup packed light brown sugar
    3/4 cup granulated sugar
    2 teaspoons pure vanilla extract
    1/2 teaspoon freshly squeezed lemon juice
    2 large eggs
    3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
    1 cup chopped walnuts (optional)

    Pulse oats in a food processor until semi-fine or fine.

    In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.

    To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

    Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.

    Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies),Beth used a small scoop and got 52 cookies, scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.

    To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).

    Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

    Tip: Freezing your cookie dough for later, let’s you have fresh baked cookies anytime you want them! He

    Saturday, May 27, 2017

    Crock Pot Sausage Egg Casserole

    Jenna made this in a 9 x 13 crockpot for quick breakfasts.  Very tasty.

    Crock Pot Sausage Egg Casserole

    8 eggs
    1 lb medium breakfast sausage
    8 oz pkg shredded cheddar cheese
    salt and pepper to taste

    Spray your crock pot with cooking spray.

    Brown your sausage in a frying pan on your stove over medium-high heat.  In a bowl, beat your eggs
    Add half of your cheese, salt and pepper and mix well.

    Pour your egg mixture into your crock pot.  Sprinkle your browned sausage evenly over your egg mixture.  Top with remaining cheese.

    Cover and cook on low for 5-6 hours (it is done when the eggs have set up completely)

      Friday, May 26, 2017

      Pb and J Blondie

      I made these for when my sister Jamie was here.  They were good, yet very rich.
      Pb and J Blondie

      Recipe By: Jeff Mauro
      Serving Size: 24
      Yield: 24 blondies

      1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing
      1 1/2 cups all-purpose flour
      1 teaspoon baking powder
      1/2 teaspoon fine salt
      1 1/2 cups packed light brown sugar
      2 large eggs, beaten
      4 teaspoons vanilla extract
      1 cup peanut butter chips
      3/4 cup crushed roasted peanuts
      1/2 cup raspberry, strawberry or grape preserves Beth used 1 c strawberry

      1. Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.  Beth just sprayed the pan with cooking spray.

      2. Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.

      3. Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!

      Thursday, May 25, 2017

      1-Point Brownie Weight Watchers

      I made these for Jenna to take to her WW meeting.   They were comparing these to "normal" brownies.  The verdit:  the Splenda was too much and left an after taste.  Next time, we will try half sugar/ 1/2 Splenda.  It WILL change the point value.

      1-Point Brownie Weight Watchers

      3/4 cup flour
      1/4 cup plus 2 tablespoons cocoa powder
      1/2 cup sugar
      1/2 cup Splenda
      1/4 teaspoon baking soda
      1/4 teaspoon salt
      1/3 cup unsweetened applesauce
      3 egg whites
      1 teaspoon vanilla

      Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.  Stir in applesauce, egg whites, and vanilla.

      Spray an 8″ square baking pan with cooking spray.

      Spread batter evenly in the pan.

      Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.

        Wednesday, May 24, 2017

        Banana Toffee Cake

        I made this to take to a neighborhood party.  Everyone liked this.

        Banana Toffee Cake
        *Recipe inspired from a recipe in the 2001 Quick Cooking Annual Recipes

        1 pkg. cream cheese (8 oz.)
        1/2 c. butter
        3/4 c. brown sugar
        1/2 c. sugar
        2 eggs
        1 c. mashed bananas (3 medium)
        2 tsp. vanilla
        2 1/4 c. flour
        1 1/2 tsp. baking powder
        1 1/2 tsp. baking soda
        1/2 tsp. salt
        1 c. toffee baking bits Beth used milk chocolate toffee bits
        1/2 c. mini chocolate chips
        2 Tbsp. brown sugar
        2 tsp. cinnamon

        Cream the cream cheese, butter, and sugars until light and fluffy. Add the eggs, banana, and vanilla and cream again. Sift together the salt, flour, baking powder, and baking soda. Slowly add the flour mixture to the creamed mixture.

        In a small bowl combine the toffee bits, chocolate chips, brown sugar, and cinnamon. Stir 1/2 c. of this into the batter. Spread the batter in a greased 9x13 pan. Top with the rest of the topping ingredients. Bake at 350 for 30-35 minutes.

        Tuesday, May 23, 2017

        Creamy White Cheddar Baked Corn

        I knew when I saw this recipe that we would like it. It is now a favorite! We made this for our Mother's Day evening meal and everyone loved it.

        Creamy White Cheddar Baked Corn
        1 bell pepper
        1/4 cup shallot
        2 Tbsp salted butter
        2 Tbsp whole wheat white flour
        2 Tbsp white wine can omit(Beth didn't use)
        1 and 1/2 cups milk
        1/4 tsp kosher salt
        dash adobo seasoning
        4-6 ounces cheddar cheese
        1 and 1/2 tsp pure maple syrup or sweetener of choice
        2-3 ounces fontina cheese for topping Beth used Mozzarella
        5 cups sweet corn I used frozen

        1. Defrost corn (if you do not defrost, the corn will make your sauce watery). Dice pepper and shallot. In a sauté pan over medium heat add butter, pepper, and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a roux, cook for a few seconds, then whisk in white wine.

        2. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time before adding more. If you mixture is slow to thicken crank up the heat a bit! When milk is incorporated add seasonings and cheddar cheese.

        3. Pour sauce over corn in an oven safe baking dish or skillet. Mix well. Bake in a pre-heated 350 degree oven until corn is hot and peppers are tender, about 15-20 minutes. Remove dish from oven, top with fontina cheese, and place dish under broiler until cheese is bubbly and beginning to brown. Be sure to watch your dish carefully as this can happen quickly!

        Monday, May 22, 2017

        Scrumptious Potatoes

        Jenna and I made these on Mother's day for our evening meal. This is another recipe from my cousin's church cookbook in VA. The directions were very vague- so this is how we made them and they turned out great! See our changes in bold.
        Scrumptious Potatoes

        1 lb bacon, cut into small pieces
        1 large onion, thinly sliced
        2 cloves garlic, minced

        Brown bacon: drain on paper towels.  Add onions and garlic and cook until clear. (we did this all in a cast iron dutch oven)

        8 potatoes, scrubbed
        1 12 ox can sierra mist(we used sprite zero)
        1 t salt
        1/2 t pepper

        Slice potatoes thinkly.  Mix in with onions and add bacon in.  Pour in sierra mist.  Sprinkle with salt and pepper.  Cover with lid and steam until potatoes are tender.  We cooked this on medium heat on the cooktop for 20-30 minutes. 

        1/4 c chopped parsley
        1/2 pound cheddar cheese, grated

        Add parsley if desired.  Just before serving, top with cheese. 

        Sunday, May 21, 2017

        Butterscotch Coffee Cake

        I made this for treats last Sunday for church.  Don really liked this and we had the leftovers for our Mother's Day dessert!  My mom took a picture of this recipe while in VA for my aunts memorial service.  It came from my cousin's church cookbook.

        Butterscotch Coffee Cake

        1 white or yellow cake mix
        1 small box butterscotch pudding (instant)
        1 c water
        2 eggs
        1/2 c vegetable oil

        Preheat oven to 350 degrees.  Mix these ingredients and put 1/2 batter into a greased 9 x 13 pan. 

        3/4 c brown sugar
        2 t cinnamon
        3/4 c nuts, chopped

        Mix together and sprinkle half over the cake batter in the pan.

        Spread the rest of the cake batter over the sugar mixture and top with the rest of the sugar/nut mixture. 

        Bake for 45-50 minutes.  Cool and drizzle glaze over top.

        1 c powdered sugar
        1 t corn syrup
        water to thin

        Saturday, May 20, 2017

        Easy Chocolate Chip Caramel Brownies

        I made these for treats for church last Sunday.  They were easy and everyone liked them.  I sent the leftovers to work with Don!

        Easy Chocolate Chip Caramel Brownies

        2 (16 1/2 oz) packages of chocolate chip cookie dough
        3/4 c caramel ice cream topping
        1 box(9x13 size) fudge brownie mix
        1 c chopped toasted pecan's

        Preheat oven to 325.  Spray a 9 x 13 pan with cooking spray.

        Press cookie dough into prepared pan.  Bake for 15 minutes.  Drizzle caramel topping evenly over cookie layer

        Prepare the brownie mix according to package directions.  Stir in pecans.  Spoon brownie mixture evenly over caramel.  Bake for 40 to 45 minutes or until center of brownies is set.  Let cool completely  before cutting.

        Friday, May 19, 2017

        Sriracha Three Cheese Grits

        Kathleen made these last weekend and really enjoyed them.  She likes spicy food!

        Sriracha Three Cheese Grits
        The Sriracha Cookbook

        4 c water
        2 c milk
        1 1/2 c grits We used instant
        6 T butter, melted
        2/3 c parmesan cheese, grated
        1/4 c cheddar cheese, shredded
        1/3 c sriracha
        parsley for garnish, optional

        In a pot over medium heat, combine the water and milk and bring to a boil.  Slowly add in the grits while stirring.  Bring back to a boil, cover and lower the heat.  Simmer, stirring often until the grits are smooth and creamy. 

        Remove from heat, add butter and cheese and sriracha, stirring to combine.  Season with salt and pepper.  Thin if needed with milk.  Spoon into bowls and serve.

        Thursday, May 18, 2017

        Very Low Carb Pancakes

        I wanted breakfast for dinner the other night.  Do NOT mix this up until right as you need it.  The psyllium husks thicken up very fast.  These were good for a low carb alternative to real pancakes.
        Very Low Carb Pancakes

        3 egg whites
        1 egg
        2 T psyllium husks
        dash of cinnamon
        dash of nutmeg
        sweetener of choice

        Mix all ingredients in a blender(Beth used a magic bullet) and drop into a non stick skillet.  Cook until done and top with strawberries or sugar free syrup.

        Wednesday, May 17, 2017

        Low Carb 'Hashbrown Radishes'

        I made scrambled eggs the other day and wanted something like hashbrowns.  They do get tender and are a fair trade if you are doing low carb.

        Low Carb 'Hashbrown Radishes'

        red radishes sliced thin
        chopped onion
        coconut oil

        Heat coconut oil in a skillet.  Add radishes and onions and saute until tender. 

        Tuesday, May 16, 2017

        Bread Maker Gluten Free Bread

        I made this bread the other day for Kathleen and Jenna.  They really liked it and Kathleen says it is great toasted with honey.
        Bread Maker Gluten Free Bread 

         adapted from

        1 1/4 or 1 1/2 cups warm (110 degree) water or dairy free alternative
        1/4 cup olive oil
        3 eggs beaten
        1 Tablespoon apple cider vinegar
        3 1/3 cups of room temp Gluten Free Flour Mix-.
        1 Tablespoon psyllium husk
        1 teaspoon salt
        2/3 cup dry milk powder
        2 Tablespoons sugar
        1 Tablespoon SAF instant yeast

        Add all ingredients according to your bread machine.  Set your machine for rapid bake.

        Monday, May 15, 2017

        Crazy Banana Cake with Cream Cheese Icing

        I have had this recipe printed for over a year.  A few weeks ago I spent 3 or 4 hours organizing my printed recipes into categories(yes, I know I have a problem) and decided I needed to make this.  Yes the temperature really is 275 degrees.  Yes, you do immediately put the cake in the freezer after it comes out of the oven.  MAKE this soon.  Don ate two pieces after I made it and took it to work where everyone loved it!

        Crazy Banana Cake with Cream Cheese Icing
        Recipe By: Happy Hooligans via Betsy Burtis TNT Recipes
        Serving Size: 18
        1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
        2 teaspoons lemon juice
        3 cups all-purpose flour
        1.5 teaspoon baking soda
        1/4 teaspoon salt
        3/4 cup soft butter
        2 cups sugar
        3 eggs
        2 teaspoons vanilla
        1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
        1/2 cup softened butter
        8 ounces cream cheese, room temp.
        1 teaspoon vanilla
        3.5 cups powdered sugar(can cut WAY back, like to 1.5 c)

        1. Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan. Mash banana and mix with lemon juice and set aside.

        2. In a med bowl, mix flour, baking soda and salt. Set aside.

        3. If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

        4. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in bananas.

        5. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked. Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

        6. Cream butter and cream cheese. Beat in vanilla and icing sugar on low until combined, then high until smooth. Frost cake and enjoy!

        Sunday, May 14, 2017

        Seasoned Chicken, Potatoes and Green Beans

        I was looking for gluten free recipes since both girls are living that way now.  This fit the bill and everyone raved over it!  See my changes in bold.

        Seasoned Chicken, Potatoes and Green Beans

        1.5- 2lbs Boneless Skinless Chicken Breasts
        ½ lb. fresh green beans, trimmed (about 2.5 cups)Beth used 1 28 oz can
        1.25 lb. diced red potatoes (about 4 cups)Beth used russets
        ⅓ cup FRESH lemon juice
        ¼ cup olive oil
        1 tsp. dried oregano
        1 tsp. salt
        ¼ tsp. pepper
        ¼ tsp. onion powder
        2 garlic cloves, minced

        Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Beth added these for the last 3 hours since I used canned.Then for the potatoes, you will need to mound them high off to the other side.

        In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.

        Pour this mixture evenly over the chicken, green beans and potatoes.

        Cover and cook on HIGH for 4 hours,Beth cooked on low for 8 hours. without opening the lid during the cooking time.
        Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! :)

        Saturday, May 13, 2017

        Brown Butter Butterscotch Oatmeal Cookies

        Jenna told me about this recipe and I am so glad she did!  They are wonderful!

        Brown Butter Butterscotch Oatmeal Cookies

        1 cup unsalted butter
        1 1/2 cups all-purpose flour
        1 teaspoon baking soda
        1 teaspoon salt
        1 teaspoon ground cinnamon
        1 cup brown sugar, packed
        1/2 cup granulated sugar
        2 large eggs
        1 1/2 teaspoons vanilla extract
        3 cups old fashioned rolled oats
        1 3/4 cups butterscotch chips
        Sea salt, for sprinkling on cookies, optional

        1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

        2. Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.

        3. While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.

        4. In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.

        5. Add the eggs and vanilla extract and mix until combined.

        6. Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips.

        7. Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if using. Bake cookies for 8-10 minutes(Beth needed to bake these for 15 minutes to be crunchy) or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

        Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.

        Friday, May 12, 2017

        4 Layer Cookie Bars

         I made this recipe using the sugar cookie dough and then layered with these three.  I started with the one on the right and then the middle and ended up with the butterfinger one.  YUM!  I did have to press the cookies between greased hands to flatten them out.

        4 Layer Cookie Bars

        21 ounce package sugar cookie mix
        17.5 ounce package chocolate chunk cookie mix
        17.5 ounce package chocolate chip cookie mix
        17.5 ounce package peanut butter cookie mix

        1. Preheat oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.

        2. Prepare each cookie dough mix according to package direction in separate bowls. With a cookie scoop, start with the sugar cookie dough as the first layer. Scoop dough into bottom of dish then with greased hands, press down evenly. Scoop chocolate cookie dough over sugar cookie dough, press gently and evenly. Proceed with chocolate chip cookie dough then peanut butter cookie dough pressing gently and evenly. Bake for 60-70 minutes, or until baked through. Remove from oven and let cool completely before cutting into squares.

        3. You many also use your favorite homemade cookie dough for each layer.

        Makes 16 Servings Beth cut these very small since they were dense bars and got 24-36

        Thursday, May 11, 2017

        Mexican Casserole Bake

        I had leftover barbacoa and used that in this recipe that I put together.  YUMMY

        Mexican Casserole Bake

        1 1/2 lbs. lean ground beef or leftover shredded beef or chicken
        14.5 oz. can diced tomatoes with green chilies
        1/2 cup water
        1 cup sour cream
        1 pkg. taco seasoning or Homemade Taco Seasoning
        8-12 oz. pkg. Colby-Monterey Jack cheese shredded
        Corn tortilla chips

        Preheat oven to 350°.

        In a medium skillet over medium heat, brown the ground beef and drain fat( or reheat leftover meat).

        Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix. Let simmer for 5-10 minutes.

        In the bottom of a greased 9x13” baking dish, place a layer of tortilla chips. Cover with a layer of meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.

        Bake for 20 minutes, or until the cheese is bubbly.

        Wednesday, May 10, 2017

        Monster Cookie Bars--No Flour

        These are the perfect bars for anyone gluten free.  They taste great and make a jelly roll pan!

        Monster Cookie Bars-No Flour

        1 cup packed brown sugar
        1 cup granulated sugar
        1/2 cup (1 stick) salted butter, softened
        1 1/2 cups creamy peanut butter
        3 large eggs
        1 tablespoon vanilla extract
        1 1/2 cups quick oats
        3 cups old-fashioned oats
        1 teaspoon baking soda
        1-2 cups mini m and m's (use 1 bag of the baking mini m and m’s)
        1 cup mini chocolate chips

        Heat oven to 350 degrees. Prepare a jellyroll by lining it with parchment paper, silpat liner, or spray with cooking spray.

        In large bowl, or bowl of a stand mixer, combine brown sugar, granulated sugar, peanut butter, and butter. Beat until pale in color and fluffy.

        Add the eggs and vanilla extract. Blend together. Add in the oats and baking soda. With a rubber spatula or wooden spoon, mix by hand until combine
        Add in the m&m's and chocolate chips (reserve some for top of bars if wanted). Stir together well until combined.

        Dump onto your parchment lined cookie sheet and spread out. This will take several minutes, but it can be done. Sprinkle the reserved m&m's and chocolate chips on top (if wanted). Press down slightly into dough.

        Bake for 17-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools. Let cool for at least an hour so the bars can firm up and come together. You do not want to over-bake these!

          Tuesday, May 9, 2017

          Zesty Toasted Pumpkin Seeds

          I saw this on the Chew last week and had all the ingredients to give it a try.  Next time I will leave out the sugar and add a bit more cayenne.

          Zesty Toasted Pumpkin Seeds
          The Chew-- Beth Behrs

          1 cup raw unsalted pumpkin seeds
          1 tablespoon canola oil
          1 teaspoon sugar
          1/2 teaspoon ground cumin
          1/2 teaspoon chipotle powder
          1/4 teaspoon kosher salt
          1/4 teaspoon ground cinnamon
          pinch of cayenne pepper

          Place the pumpkin seeds in a large skillet over medium heat. Cook for 4 minutes, or until toasted, stirring constantly (the seeds will pop slightly as they toast).

          Combine the canola oil, sugar, cumin, chipotle powder, salt, cinnamon and cayenne in a large bowl. Add the seeds, tossing to coat. Arrange the seeds in a single layer on a paper towel-lined baking sheet and let them cool for 10 minutes.

          Tip: Store the seeds in an airtight container for up to 2 months. Perfect to top salads or put in trail mix!

          Monday, May 8, 2017

          Treasure Cookies

          I THOUGHT I had all the ingredients on hand when I started this recipe.  I ALWAYS have sweetened condensed milk in my pantry.  WRONG!  Luckily I had 2 cans of Chocolate Eagle brand and used one of those.  Everyone liked these.  I made an impromptu stop at the school I used to teach at and they all liked these, too.

          Treasure Cookies
          adapted from
          makes about 30 cookies

          ½ cup butter, melted and browned
          1½ cups graham cracker crumbs
          ½ cup flour
          1 tsp baking powder
          ½ tsp salt
          1 (14 oz) can sweetened condensed milk**Beth used Chocolate Eagle Brand
          1¼ cup sweetened flaked coconut
          2 cups chocolate chips

          Preheat oven to 375°

          Line a baking sheet with parchment paper, set aside.

          In a small saucepan melt ½ cup butter oven medium-low heat. Continue cooking once melted until butter begins to brown, swirling the pan constantly so butter doesn't burn. Once butter becomes golden brown remove from heat and allow to cool slightly (about 10 or so minutes)

          In a medium bowl whisk graham cracker crumbs, flour, baking powder, and salt together. Set aside.
          In bowl of stand mixer beat together sweetened condensed milk and slightly cooled browned butter until combined. Add in graham cracker mixture until combined.

          Add in coconut and mix until combined. Finally stir in chocolate chips.

          Using a 2 Tbsp sized cookie scoop, scoop dough onto prepared sheet 2 inches apart and bake for 9-10 minutes until edges are slightly golden.

          Remove from oven and allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

            Sunday, May 7, 2017

            The Best Chewy Gluten-free Chocolate Chip Cookies

            I found this recipe and after reading the reviews knew it would be great. It WAS. Don ate two right off the bat! I used Bob's Mill 1 to 1 Gluten free flour. I did NOT use the xanthan gum. 

            The Best Chewy Gluten-free Chocolate Chip Cookies


            2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
            1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)Beth omitted
            1 tsp. baking soda
            1 tsp. salt
            2 ounces cream cheese, room temp
            3/4 cups unsalted butter, melted
            1 cup packed brown sugar

            1/2 cup sugar
            1 1/2 tsp. vanilla extract
            2 egg yolks (room temp)
            2 cups semi-sweet chocolate chips

            1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.

            2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)

            3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.

            4. Add the flour mixture that you set aside earlier, beating on low until just combined.

            5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.

            6. Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.

            7. When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.

            8. Preheat oven to 375°.

            9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!

            10. Use a#20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.

            11. Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. To ensure you don't overbake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.

            12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

            Saturday, May 6, 2017

            Mini Bagels--Gluten and Grain Free

            I made these after spending almost 4 hours organizing my printed recipes(to try) into categories and getting them in to folders.  Jenna REALLY liked these.  I will check them at 15 minutes next time.
            Mini Bagels – Gluten and Grain Free

            Friday, May 5, 2017

            Honey Brie Spread

            My mom wanted to try this recipe while they were here.  We bought an 8 oz. round of Brie so halved the recipe and used 7 of the 8 crescents from the can.  This was very good.  We served it with crackers.

            Honey Brie Spread

            1 (14 ounce) round Brie cheese
            1 (10 ounce) can refrigerated crescent roll dough
            1 1/2 cups honey
            1 1/2 cups pecan halves
            1. Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
            2. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
            3. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.

            Thursday, May 4, 2017

            Banana Caramel Coffee Cake

            I can't even begin to tell you how delicious this was.  I made this for breakfast one more while my parents and sister were here, but we ate on it all day long!  Try it SOON!
            Banana Caramel Coffee Cake

            For the Cake

            1/2 cup butter, softened

            8 ounces cream cheese, softened

            3/4 cup brown sugar

            1/2 cup sugar

            2 eggs

            1 cup mashed ripe banana

            2 teaspoons vanilla

            2 1/4 cups flour

            1 1/2 teaspoons baking powder

            1 teaspoon baking soda

            1/2 teaspoon salt

            1 teaspoon cinnamon

            For the Caramel Cheesecake

            1 (14 oz.) can dulce de leche found near the sweetened condensed milk

            4 ounces cream cheese, softened

            For the Crumb Topping

            1 cup flour

            1/2 cup brown sugar

            2 teaspoons cinnamon

            6 Tablespoons butter, softened

            For the Glaze

            1 cup powdered sugar

            5 teaspoons milk

            1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
            2. Beat the butter, cream cheese, and sugars until creamy. Add the egg, banana, and vanilla and beat again.
            3. Slowly mix in the flour, baking powder, baking soda, salt, and cinnamon until it is all mixed in. Spread in the prepared pan. Set aside.
            4. Spoon the dulce de leche into a microwave safe bowl. Heat for 15-20 seconds or until slightly warmed. Mix the cream cheese in until it is creamy.
            5. Place big spoonfuls of the caramel mixture on top of the batter. Use a knife to cut the caramel into the batter evenly.
            6. Mix together the crumb ingredients until big crumbs form. Use your hands to clump the mixture together. Sprinkle on top of the cake. Bake for 55 minutes. Remove and let cool.
            7. Whisk together the powdered sugar and milk. Drizzle over the top of the cake. Cut into 24 squares. Serve slightly warm. Refrigerate leftovers. Reheat cold squares in the microwave for 10-15 seconds before serving again.


            Wednesday, May 3, 2017

            Cake Mix Butterfinger Pound Cake with Chocolate Ganache

            I made this while my parents were here Easter week.  It was very easy to put together and tasted great.  Leftovers went with Jenna to work and they enjoyed it, too!

            Cake Mix Butterfinger Pound Cake with Chocolate Ganache

            1 box yellow cake mix
            ¾ ounce package vanilla instant pudding
            3 eggs
            1 cup milk
            ⅓ cup vegetable oil
            1 tablespoon vanilla extract
            1 and ½ cups crushed Butterfingers candy bars, about 4 regular size bars or 1- 11.5-ounce bag
            1. Spray 10-inch bundt pan with non-stick spray.
            2. Preheat oven to 350 degrees F.
            3. Combine cake mix, pudding mix, eggs, milk, oil, and vanilla in the bowl of an electric mixer.
            4. Beat at medium speed 2 minutes.
            5. Fold in crushed Butterfinger candy bars. (Don't forget to reserve some for the top of the cake.)
            6. Pour batter into the prepared pan.
            7. Bake for 50 to 55 minutes at 350 degrees F or until a wooden pick inserted in center comes out clean or with dry crumbs.
            8. Cool on a wire rack for 10 minutes. Invert onto a serving platter to cool completely.
            9. Drizzle chocolate frosting over the top. I used this recipe

            Tuesday, May 2, 2017

              Crack Tatoes

            I made these to go with our smoked ribs.  They were quite tasty.  I cooked the bacon in the oven, on foil, removed the bacon and foil and left the bacon grease in the pan.  I then added the potatoes to the pan.  It made for easy clean up!

            Crack Tatoes

            ½ pound bacon
            6 medium white potatoes
            kosher salt, to taste
            fresh cracked pepper, to taste
            1½ cups shredded cheddar cheese (mozzarella, or a mix of the two, works well too)

            Preheat your oven to 425ºF with a rack in the middle position.

            Cut the bacon into half inch pieces and fry until crisp. Set the pieces aside on paper towels to drain, do not discard the fat.

            Pour 1 to 2 tablespoons of the bacon fat onto a rimmed baking sheet. You want enough to coat the bottom of the sheet, but not so much that it pools.

            Cut the potatoes up into roughly ½" cubes. Put on the baking sheet and toss with a spatula to coat with the bacon fat.

            Roast the potatoes for 20 minutes, then toss with a spatula, roast for an additional 20 minutes. At this point check them. I usually toss them one more time, then let them go for another 15 minutes, but it all depends on how big the pieces are. They are done when all the sides are browned and crisp looking, but none should look burnt.

            Remove the pan from the oven, season with salt and pepper, and top with your shredded cheese and bacon. Set the oven to broil, and place the pan back in just long enough for the cheese to melt and bubble.

            Monday, May 1, 2017

            Smoked Pork Ribs

            I made these in my smoker and they turned out very tender. I think we preferred the ribs that we didn't put in foil at the 3 hour mark. They had more of a 'bark' on them.
            Smoked Pork Ribs

            Baby back ribs
            your favorite dry rub
            BBQ sauce, opt

            Prepare the ribs with the dry rub anywhere from 2-24 hours before smoking.

            Heat the smoker to 225 degrees.

            Add ribs and cook for 3 hours.  At this point, you can wrap the ribs in foil and cook for 1.5 to 2 hours longer.    You can add sauce during the last half hour of smoking.Beth did half the ribs in foil at this point and left the others to continue smoking without the foil.