Wednesday, January 31, 2018

Nutella Chocolate Chip Banana Bread

I have had this recipe printed for over 4 years. I made it to take to our FPU class this past week. It is very good!

Nutella Chocolate Chip Banana Bread

3/4 cup sugar
1/2 cup vegetable oil
1/2 cup Nutella
2 overripe bananas
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
2 cups sifted all-purpose flour
2 c chocolate chips

1. Preheat oven to 350°. Prepare two loaf dishes by lining with parchment paper and greasing lightly with a nonstick cooking spray.

2. Mix oil, Nutella, and sugar in a large bowl with a stand mixer.

3. Add the bananas, eggs, buttermilk, and baking soda to the Nutella mixture. Mix well.

4. Slowly add flour and chocolate chips, until just combined. Try not to overmix!

5. Divide the batter evenly between the two loaf pans.

6. Bake for 45 minutes to an hour, until toothpick inserted comes out clean.

Tuesday, January 30, 2018

Heath Bar Chex Mix

Jenna wanted something sweet last Sunday. I had this recipe saved, so we changed it a bit and made it. Beware! It is addicting!

Heath Bar Chex Mix

Adapted from

9 cups Rice Chex™ cereal
3 cups semisweet chocolate chips,we used 2 c semi sweet and 1 cup Nestle S'mores morsel
2 bags (8 oz) Heath™ toffee bits, chocolate or regular
1/2 cup powdered sugar
1 cup salted roasted almonds, chopped

Into large bowl, measure cereal; set aside. Line 18x13-inch rimmed sheet pan with cooking parchment paper.

In medium microwavable bowl, microwave chocolate chips uncovered on High 1 minute; stir. Continue microwaving in 30-second intervals until chocolate is melted and can be stirred smooth. Pour melted chocolate over cereal; add toffee bits and almonds, and stir until evenly coated.   Let sit for 5-10 minutes.  Add powdered sugar and stir until well coated.  

Spread mixture out onto waxed paper to dry.  

Monday, January 29, 2018

Butterfinger Blondies

I put these together while Don's aunt and uncle were here. We all enjoyed them!

Butterfinger Blondies

adapted from

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted and cooled
1 3/4 cups packed light brown sugar
2 lightly beaten large eggs
1 tablespoon vanilla extract
1 cup mixed Semi-Sweet Chocolate Morsels, peanut butter morsels or Butterscotch Morsels
1 cup pecans, chopped
1 package (10 ounces) NESTLÉ® BUTTERFINGER® BITES Candy we used a 10 oz bag of fun sized and chopped them roughly

1. Preheat oven to 350° F. Spray a 13 x 9-inch baking pan with cooking spray.

2. Whisk flour, baking powder and salt together in a medium bowl.

3. In another medium bowl, whisk melted butter and brown sugar together. Add eggs and vanilla and mix well. Mix dry ingredients from step 2 into wet mixture until just combined. Add morsels and nuts and mix.

4. Add the butterfinger candy to the batter and mix until combined.  Pat into the baking pan.

5. Bake until top is shiny, cracked and light golden brown, 30 to 40 minutes. Cool on wire rack to room temperature. Cut into bars.

Sunday, January 28, 2018

Easy Chicken Marsala--minus the Marsala

There is a small Italian restaurant about 5 miles from us. Jenna and I love their Chicken Marsala. We both thought this was MUCH better! Jenna has already asked for this for her birthday in November!
Easy Chicken Marsala--minus the Marsala
adapted from

4 small boneless, skinless chicken breasts
salt and pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup finely chopped onions
mushrooms, sliced, canned or fresh
4 tablespoons butter
1 teaspoon dried thyme
pinch of red pepper flakes
2 teaspoons sugar or sugar substitute
4 teaspoons balsamic vinegar
1 cup chicken broth
1 cup heavy cream

1. Season both sides of the chicken breast with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.

2. Add butter to the skillet along with the onions. Stir the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. Add mushrooms half way through cooking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.

3. Slowly pour in the chicken broth in a steady stream and whisk, this will help deglaze the pan. Turn the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat and add in the cream. Let the sauce come to a gentle simmer and add in the chicken breasts. Spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Saturday, January 27, 2018

Brown Sugar Chewies

I made these while Don's aunt and uncle were here. They are delicious, but a bit gooey.

Brown Sugar Chewies

·        1/4 cup pecans, chopped

·        1 teaspoon vanilla extract

·        1 teaspoon baking powder

·        3/4 cup all-purpose flour

·        1 egg, beaten

·        1 cup light brown sugar, packed

·        1/4 cup butter

·        confectioner's sugar, for dusting

Preheat oven to 350°. Spray an 8- or 9-inch square pan with vegetable oil cooking spray. 

In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Add the vanilla and pecans.

Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

Friday, January 26, 2018

Slow Cooker Broccoli Cheese Soup

I made this recipe on one of our cold days here in Texas. Kathleen and I liked it, while Don thought it was bland tasting. Next time I will add more spices.

Slow Cooker Broccoli Cheese Soup

adapted from

1/3 cup butter , sliced
1 1/2 cups chopped yellow onion
2 cloves garlic , minced
6 Tbsp all-purpose flour we used gluten free flour
1 tsp salt 
1 tsp black pepper
2 (12 oz) cans evaporated milk
5 cups chicken broth
5 cups small diced broccoli florets
1 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese
2 oz parmesan cheese, freshly and finely shredded

1. Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk. Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.

2. Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

Thursday, January 25, 2018

Peanut Butter Rice Krispie Treats

I made these last week for our FPU class that ended up getting cancelled because of cold and ice. I shared them with Don's aunt and uncle who came to visit and also sent some with Kathleen to work. They were delicious!

Peanut Butter Rice Krispie Treats

adapted from

1/4 cup butter
1 cup smooth peanut butter
1 10 oz bag mini marshmallows
6 cups crispy rice cereal
1 cup mini M&Ms


1/4 cup semi-sweet chocolate chips
1 tbsp butter
2 tbsp peanut butter
1/2 tbsp butter

1. In a large saucepan on medium-low, melt the butter and peanut butter.

2. Once they are fully melted stir in the marshmallows.

3. Continue stirring until marshmallows are melted and then remove from heat.

4. Add the crispy rice cereal to the saucepan and stir until evenly coated.

5. Stir in the mini M&Ms.

6. Press the mixture into a greased 9 x 13 inch pan.

7. In a microwave safe bowl microwave the chocolate chips and tbsp of butter on high for 45 seconds. Stir well and then drizzle over the squares.

8. In another microwave safe bowl microwave the peanut butter and 1/2 tbsp of butter on high for 20 seconds. Stir well and drizzle over squares.   Let cool completely before cutting.

Wednesday, January 24, 2018

Pizza Dough With Garlic and Oregano

Kathleen made this a few weekends ago. We got one large, 17 inch pizza and 1 large square pizza stone. She made one pizza into cheesy bread sticks. This dough it delicious! Our changes are in bold.
Pizza Dough With Garlic and Oregano
adapted from

4 cups flour
3 tsp. yeast
2 tsp. salt
2 tsp. baking powder
2 Tbsp. oregano
1-2 Tbsp. garlic, minced
2 Tbsp. olive oil
1 1/2 cups warm water

Add all the ingredients to the bowl of a stand mixer. Mix with the hook attachment until the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry, add a bit more water. We like to add the yeast to the warm water first and let it proof for 5 minutes.

Continue to knead with the hook attachment for 2-3 more minutes.

Put a teaspoon or so of olive oil in the bottom of the bowl and roll the ball of pizza dough in it, coating all sides. Place the ball of dough in the bottom of the bowl, and cover it with a light towel or plastic wrap. Let the dough rise for 30 minutes, or until it has doubled in size. We put it into a warm oven with the light on.

Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the dough into two halves. Work by gently flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to create a round dough, or whatever shape you’d like.

Preheat the oven to 425F.

Lightly oil a heavy baking sheet. Place the rolled out dough onto the baking sheet. Cover with a towel or plastic wrap and let rise another 20 minutes.

While it is rising, prepare your toppings, including sauce, cheese, pepperoni, olives, sausage, peppers, etc.

Once the dough has had its second rise, pre bake for 5-8 minutes before placing all the toppings on it.

Put into the oven and bake for 13-15 minutes.

Tuesday, January 23, 2018

Asian Style Green Beans

We were having an Asian themed dinner so we made these. I only had one pound of green beans, but we doubled the sauce. These were THE best green beans!

Asian Style Green Beans

1 tbs soy sauce
2 garlic cloves minced
1 tsp sesame seeds
1 tsp brown sugar
1 tsp peanut butter
1 tsp rice wine vinegar
2 tsp olive oil
3/4-1 pound of fresh green beans, trimmed on the ends

Combine first 6 ingredients in a small bowl.We doubled this sauce since we love things saucy! Heat 2 olive oil in a large skillet or wok, add green beans, and stir fry until green beans are crisp tender. Remove from heat, add sauce and stir to combine.

Monday, January 22, 2018

Crock Pot Asian Chuck Roast

I found this recipe and knew we would like it. We did! We served it over rice for Don and cauliflower rice for the rest of us.

Crock Pot Asian Chuck Roast

adapted from

For the pot roast:

1 boneless chuck roast (4-5 lbs)
4 cloves garlic, crushed
2 Tbsp fresh ginger, peeled and grated
1 tsp orange extract
1/4 cup soy sauce
2 T lime juice
2 Tbsp granulated sugar substitute we used Splenda
1 tsp crushed red pepper flakes
1/2 cup water

1 Tbsp orange zest
1 Tbsp granulated sugar substitute we used Splenda
1 tsp red wine vinegar

For the Sriracha orange sauce:

1/4 cup mayonnaise
1 tsp Sriracha hot sauce
1 tsp granulated sugar substitute we used Splenda
1/2 tsp fresh orange zest

Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in a crock pot. Cook on Low for 6-8 hours.

Remove from the heat, shred the meat.  Stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar. 

Serve over rice, cauliflower rice or lettuce leaves. You may want to thicken the sauce.

For the Sriracha sauce:

Combine all of the sauce ingredients in a small bowl and whisk together until smooth.

Sunday, January 21, 2018

Cauliflower Rice

I had a large head of cauliflower that needed to be used. I made this and served it with Asian beef. A good low carb alternative to rice.

Cauliflower Rice

2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)
2 tablespoons extra-virgin olive oil
1 T butter
1 bunch scallions, chopped, white and green parts separated
1/4 cup chopped fresh Italian parsley Beth used  dried cilantro
1 t salt
1/2 t pepper

Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice.

Heat the olive oil and butter in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.

Remove the cauliflower from the heat and stir in the scallion greens and parsley or cilantro. Serve.

Saturday, January 20, 2018

Melt in Your Mouth Biscuits

I have had this devotional book for many years and just started it in December. There is a short devotional and a recipe for EVERY day! I made this recipe and cut it in half for dinner last week. They were YUMMO!
Melt in Your Mouth Biscuits
Miriam Miller--The Simple Life Devotional

2 c flour
2 t baking powder
1/2 t cream of tartar
1/2 t salt
1 T sugar
1/2 c shortening--I used butter
2/3 c milk
1 egg

Preheat oven to 450.  In a large bowl, add all dry ingredients.  Cut in the shortening with a pastry blender or two forks until crumbly.  Add the milk and egg.  Blend well.  Roll out dough and cut or drop onto a baking sheet.  Bake for 10-15 minutes.

Friday, January 19, 2018

Chocolate Fudge Brownie Cake

I made this for our first Financial Peace class this month and sent the leftovers with Kathleen to work. Everyone liked it!

Chocolate Fudge Brownie Cake

1 box chocolate cake mix
1 box brownie mix
4 eggs
1 cup oil
1 1/4 cup water

Do not follow the box directions. Mix all the ingredients together.

Preheat oven to 350.

Spray a bundt pan with baker's joy. Put mix in pan. Bake 50-55 minutes.

Let rest in pan 10 min then flip out on a rack and allow to fully cool.

For the glaze, open a can of chocolate fudge frosting, place half in a bowl and heat in microwave for 45 seconds.

Drizzle over the cake.

Thursday, January 18, 2018

Butterscotch Snickerdoodles

I made these last week for Don's lunches and took some to our first Financial Peace class last week. They are crunchy and yummy!

Butterscotch Snickerdoodles

Taste of Home Cookie Cookbook

1 cup butter or margarine, softened
1/3 cup vegetable oil
1-1/4 cups sugar
1/3 cup confectioners' sugar
2 eggs
3 tablespoons plain yogurt we used sour cream
1-1/2 teaspoons almond extract
1/8 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar

1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.

2. Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen. Beth got 7 dozen

    Wednesday, January 17, 2018

    Cook Top Fire Cracker Chicken

    This made a quick and delicious dinner served over rice or cauliflower rice. You can use less sriracha and hot sauce if you don't like super spicy food.
    Cook Top Fire Cracker Chicken

    • 1/4 cup hot sauce
    • 1/4 c Sriracha
    • 1/2 cup brown sugar We used 1/4 c Splenda brown sugar twin
    • 1 tablespoon soy sauce
    • 1 tablespoon cider vinegar
    • 2 cloves garlic, grated
    • 1 pinch red pepper flakes
    • 1 tablespoon oil
    • 1 pound boneless and skinless chicken breasts, cut into bite sized pieces
    • salt and pepper to taste
    1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
    2. Heat the oil in a large skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
    3. Add sauce and cook until chicken is not longer pink inside--8-10 more minutes.

    Tuesday, January 16, 2018

    Salted Caramel Apple Slab Pie

    I put a few recipes together and came up with this one. I had it in my to try pile for a while. I made it last weekend for a funeral dinner. It was easy to make and very good.

    Salted Caramel Apple Slab Pie

    2 packages pie crusts
    2 cans apple pie filling
    1/2 cup caramel apple dip or ice cream topping
    ½ tbs salt
    2 tbs milk
    1/2 cup brown sugar
    1/2 cup butter
    2 tbs lemon juice


    sea salt

    Preheat oven to 375.

    Roll out 2 pie crusts and fit them into greased jellyroll pan. Put the apple pie filling over this.

    Mix together caramel apple dip, salt, and milk. Mix together 1/2 cup flour and brown sugar, cut in 1/4 cup butter to make a crumb like mixture, and combine with caramel mix.

    Dot with 1/4 cup butter (cut into chunks). Drop flour and sugar crumble with caramel over whole pie evenly.

    Roll out top crust. Put top crust on pie. Press the two edges (top and bottom) together. Cut air vents into the top crust, brush with egg whites and sprinkle with sugar.

    Bake at 375 for approximate 1 hour.   Let cool and drizzle with caramel sauce and sprinkle with sea salt if desired.

    Monday, January 15, 2018

    5 Ingredient Easy Broccoli Cheese Soup

    This was a quick and easy soup I put together on one of our cold evenings here in Texas. We all liked it.

    4 cups broccoli, cut into florets
    4 cloves garlic, minced
    3 1/2 cups chicken broth
    1 cup heavy cream
    3 cups cheddar cheese, shredded--add some cornstarch to prevent clumping

    In a large pot over medium heat, saute garlic for one minute, until fragrant.

    Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

    Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup, simmer and stir until it melts fully, then repeat 1/2 cup at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts. Beth used a hand blender to help thicken the soup a bit.

    Sunday, January 14, 2018

    Crockpot Skirt Steak

    This was quick to put together and I had everything I needed. We all liked it.
    Crockpot Skirt Steak

    2 # skirt or flank steak, cut into bite sized piece
    1 lime, juiced
    2 t cumin
    1 t paprika
    7 garlic cloves, minced
    1/4 c cilantro, rough chopped
    2 T oregano
    1 1/2 t salt
    1 1/2 t pepper

    Place the steak pieces in a crock pot.  Mix all other ingredients and mix well with the beef.

    Cook on low for 7-8 hours.  Serve on tacos with all the fixings.

    Saturday, January 13, 2018

    On-the-Road Cowboy Cookies

    I made these the week between Christmas and New Years. They were a bit softer than Don likes, but have great flavor!
    On-the-Road Cowboy Cookies
    Kyle Cherek, We Energies Cookie Book 2017

    1 cup butter, softened
    3/4 cup brown sugar, packed
    1/2 cup granulated sugar
    2 eggs
    3 teaspoons vanilla extract
    1 1/4 cups unbleached all-purpose flour
    3/4 cup whole-wheat flour
    1/4 cup ground flaxseed meal
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    2 cups semi-sweet chocolate chips
    1 cup sweetened flaked coconut
    1 cup walnuts, chopped

    Preheat oven to 375 degrees F.

    In mixing bowl, cream butter and sugars. Add eggs and vanilla; mix well. In separate bowl, combine flours, flaxseed, baking soda, cinnamon and salt; add to creamed mixture. Stir in chocolate chips, coconut and walnuts.

    Drop by heaping tablespoonfuls onto ungreased cookie sheets. Beth used a cookie scoop.Bake at 375 degrees for 8 to 10 minutes. Beth needed to bake these for 15 minutes. Cool on wire cooling racks. Makes about 4 dozen.

    Friday, January 12, 2018

    Gluten Free Biscuits

    Kathleen made these last week and they are super delicious!

    Gluten Free Biscuits 

    adapted from

    2 cups All-Purpose Gluten Free Flour
    1 teaspoon Fine Sea Salt
    2 1/2 teaspoons Baking Powder
    6 tablespoons Butter, Cubed and cold
    3/4 cup Milk

    Preheat the oven to 425°F.

    In a large bowl, whisk together the flour, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.

    Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.

    Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking).

    Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.

    Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking.

    You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.

    After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

    Store leftovers in an air-tight container or bag overnight or freeze.

      Thursday, January 11, 2018

      Low Carb Granola

      I saw this recipe and adapted it to what I had in my pantry. I really liked this over yogurt.
      Low Carb Granola

      2 cups nuts (almonds, pecans, walnuts, hazelnuts,)
      1 cup mixed seeds  Beth used pumpkin seeds and flax
      1 cup almond flour
      1 cup unsweetened flaked coconut
      1/3 cup Swerve Sweetener Beth used Splenda
      1/2 tsp salt
      1/3 cup  butter, melted
      1 egg

      Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.

      In the bowl of a food processor, combine almonds and other nuts or seeds. Pulse until mixture resembles coarse crumbs with some bigger pieces in there too.

      Transfer to a large bowl and add almond flour, flaked coconut, sweetener of choice, and salt. Drizzle with butter and stir to combine.

      Add egg, and toss until mixture begins to clump together.

      Spread mixture evenly on prepared baking sheet and bake 20 to 30 minutes, stirring frequently, until golden brown.

      Remove and let cool.

      Wednesday, January 10, 2018

      Beef and Broccoli Stir Fry

      We had left over round steak from our Fondue night. My friend had given me a few cookbooks to read and I found this recipe. It was perfect and tasted great!
      Beef and Broccoli Stir Fry
      Campbell's Low Fat Cooking

      1 # boneless  beef round steak cut into 3/4 in strips
      2 T corn starch
      1 can beef broth
      1 T brown sugar
      1 T soy sauce
      Cooking Spray
      1/4 t garlic powder or 2 cloves garlic, minced
      1/4 t ground ginger
      4 c fresh broccoli
      cooked rice

      In small bowl mix cornstarch, 1 c broth, brown sugar and soy sauce until smooth.

      Spray a skillet with cooking spray and heat over med high heat.  Add beef and stir fry until browned.
      Set beef aside.

      Add remaining broth, garlic, ginger and broccoli.  Heat to a boil and then reduce to low.  Cover and cook 5 minutes or until broccoli is tender crisp.

      Stir cornstarch mixture and ad.  Cook until mixture boils and thickens and then return beef to pan.  Heat through.  Seve over rice.

      Tuesday, January 9, 2018

      Cheddar and Cream Cheese Skillet Cornbread

      I was taking this Taco Soup to a friend and wanted a different corn bread recipe. We liked this.

      Cheddar and Cream Cheese Skillet Cornbread

      adapted from

      8 tablespoons butter softened and divided
      8 ounces cream cheese softened
      2 cups shredded cheddar cheese divided
      2 cups flour
      2 cups cornmeal
      3 tablespoons baking powder
      1 teaspoon salt
      2 cups milk
      2 eggs beaten

      Preheat oven to 400 degrees. Place 12 cast-iron pan in oven for 15 minutes.

      Melt 7 T butter in a 2 qt microwave safe bowl.   Add all ingredients but 1 c cheese and 1 T butter.

      Remove pan from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers bottom of pan.

      Pour batter into heated pan and sprinkle with remaining cheddar cheese.

      Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

      Monday, January 8, 2018

      Pumpkin Pie Cake

      I made this to take to a few friends. It was very good. The texture was more like a pie than a cake.

      John M Renno from
      Big Valley Amish Cook-Book

      1      cup flour
      1/2   cup oatmeal
      1/2   cup brown sugar
      1/2   cup butter (1 stick)


      1       can (15 oz) canned pumpkin
      1       can (11.25 oz) evaporated milk
      2       eggs, slightly beaten
      3/4    cup brown sugar
      1/2    teaspoon salt
      1/2    teaspoon ginger
      1/2    teaspoon cloves
      1       teaspoon cinnamon


      1/2    cup brown sugar
      1/2    cup nuts (I used walnuts)
      2       tablespoons butter

      Preheat oven to 350 degrees F.

      Prepare crust first:  Blend ingredients with a pastry blender or two forks until crumbly. 
      Spread mixture in the bottom of a 9 x 13 - inch pan. Bake for 15 minutes.


      In a large bowl, combine the pumpkin, milk, and brown sugar.  Add spices.   Pour in baked crust and bake for 20 minutes.


      Combine ingredients with a fork or pastry blender.  Sprinkle over the baked filling. Return to oven and bake for 20 minutes more.

      Sunday, January 7, 2018

      Twix Cookie Bars

      I made these for my friend Janet's birthday. They were quite easy to make and delicious! I sent most of them to work with Kathleen to share! They really DO taste like a Twix!

      Twix Cookie Bars

      1 roll (1 # 14  oz) Pillsbury™ refrigerated sugar cookies
      2 bags (11 oz) caramel bits, 
      2/3 cup heavy whipping cream 
      3 cups milk chocolate chips 
      1 10.83 oz bag Twix™ fun size cookie bars chopped  

      Heat oven to 350°F.  Spray a jelly roll pan with Pam.  Press dough in bottom of pan; bake 20 minutes. Cool 5 minutes on cooling rack.

      In microwave safe pan, heat caramels and whipping cream until caramels are melted. Remove from heat. Spread over warm cookie base.

      Bake 5 minutes; return to cooling rack. Sprinkle chocolate chips evenly over top; let stand 2 to 3 minutes. Spread melted chips evenly over filling. Let cool 5 minutes. Sprinkle with Twix™ bar pieces; pressing in lightly.

      Refrigerate bars until chocolate is firm if in a hurry, about 1 hour. Can just let set up on the counter.  Cut into bars and serve.

      Saturday, January 6, 2018

      Sugar Free Low Carb Egg Nog

      I am the only one in my family(except my dad and he was in WI)that likes egg nog. I didn't want to buy a carton and tried this recipe. I like it, but liked it better chilled.
      Sugar Free Low Carb Egg Nog
      adapted from

      1 c heavy cream
      1 c almond milk unsweetened
      2 eggs
      2 tbsp butter
      2 tbsp Spenda
      1 tsp vanilla
      1 tsp cinnamon
      1/2 tsp ground nutmeg

      Place all the ingredients in a saucepan and mix gently while heating.

      Cook for 3-5 minutes on a gentle heat. Do not allow to boil. The mixture will slowly thicken as the eggs gently cook.

      Remove from the heat, and chill if desired, or pour into glasses and enjoy.

      Friday, January 5, 2018

      Oreo Dusted Marshmallows

      Kathleen made these to dip in chocolate fondue on Christmas Eve. They were great by themselves, too!

      Oreo Dusted Marshmallows

      Oreo cookies
      melted butter

      Process the Oreos in a food processor until you get fine crumbs. Brush the marshmallows very lightly with melted butter and then roll the marshmallows in the crumbs. 

      Eat as they are, or dip in melted chocolate.

      Thursday, January 4, 2018

      Dark Chocolate Fondue with Dulce De Leche

      My parents have a tradition of doing Fondue on Christmas Eve. This year the four of us were in Texas away from family and added this to our fondue recipes. It was a keeper!  We kept it warm in a small crockpot since my second fondue pot wouldn't heat.

      Dark Chocolate Fondue with Dulce De Leche

      3 oz   Dark Chocolate, finely chopped We used dark chocolate chips
      1 oz   Dulce de Leche
      Coarse Sea Salt (to taste) 
      heavy cream
      Melt chocolate in top of a double boiler set over simmering water, stirring constantly; or place chocolate in a microwave safe bowl and microwave until melted, stirring every 30 to 45 seconds. 

      Add heavy cream, gradually, if needed to achieve the consistency of warm honey. Add dulce de leche and stir gently. Sprinkle coarse sea salt on top of chocolate, to taste.

      Keep fondue warm over low heat. Serve with pound cake, brownies, marshmallows, rice  krispie treats and assorted fruits.

      Wednesday, January 3, 2018

      Cheddar Cheese Sauce

      Jenna found this recipe to put over burgers we grilled. It was easy and tasted great!

      Cheddar Cheese Sauce

      1 cup whole milk
      2 tablespoons unsalted butter
      2 tablespoons all-purpose flour
      1 cup grated Cheddar cheese
      3/4 teaspoon ground cayenne
      Sea salt and freshly ground black pepper

      1. Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.

      2. Meanwhile, in another saucepan over medium heat, melt the butter. Sprinkle the flour over the bubbling butter, stirring constantly until a thick paste forms, 1 to 2 minutes.

      3. Whisking constantly, slowly pour the warm milk into the flour and butter mixture in a steady stream. Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable. Add the cheese, whisking constantly until it has melted. Season with the cayenne or hot sauce and salt and pepper to taste. The sauce will thicken even more upon cooling.

      Tuesday, January 2, 2018

      The Best Low Carb Pizza Dough

      I wanted to make home made pizza the other night, so tried this for me. I really liked it. It was crispy!
      The Best Low Carb Pizza Dough

      1 1/2 c shredded mozzarella
      2 oz cream cheese, cubed
      3/4 c almond flour
      1 egg
      1 tsp garlic powder
      1 tsp oregano
      1/2 tsp Italian seasoning
      parchment paper
      pizza pan(Beth used a 17 inch)

      Preheat oven to 425.

      Put the cream cheese and mozzarella cheese in a microwave safe bowl.  Cook for 1 minute.  Stir and cook for 30 seconds more.  Add the almond flour, egg and seasonings.  Stir well--it will be a bit stringy.

      Cut parchment paper to fit the pizza pan.  Roll, or pat out the dough to fit the pan.  Beth used a Pampered Chef roller.  Prick the top of the dough all over with a fork to prevent bubbles from forming.

      Bake for 7-10 minutes until top is browned.  Spread with sauce, cheese and your favorite toppings and bake for 10-15 more minutes.

      Monday, January 1, 2018

      Low-Carb Taco Soup in the Crock Pot

      I saw this recipe, made some changes and we loved it!

      Low-Carb Taco Soup in the Crock Pot
      adapted from

      2 lbs ground pork, beef or sausage Beth used 1 # ground beef and 12 oz Chorizo
      2 8 ounce packages of cream cheese
      1 can Rotel tomatoes
      1 15 oz can pureed tomatoes
      1 small onion chopped
      2 Tablespoons of taco seasonings
      4 cups of chicken broth
      1-2 tablespoons of Cilantro - fresh or dried optional
      1/2 cup shredded cheese for garnish optional

      1. Brown ground meat till fully cooked.

      2. While meat is browning, place cream cheese, Rotel, onions, and taco seasoning into crock pot.

      3. Drain meat and put in the crock pot. Stir to combine with cream cheese and Rotel.

      4. Pour chicken broth over meat and cheese.

      5. Cook on low for 4 hours or high for 2 hours.

      6. Before serving stir in cilantro.

      7. Garnish with shredded cheese.