Saturday, March 31, 2018

Bacon Ranch Cheesy Chicken Breasts

This was quick and easy and REALLY good!
DSC_0051

Bacon Ranch Cheesy Chicken Breasts

adapted from Bacon and Butter Cookbook

Cooking spray for the baking dish
3 tablespoon olive oil
4 boneless chicken breasts
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
8 bacon slices Beth says this was too much....maybe start with 4 pieces
4 tablespoons butter
4 tablespoons Ranch Dressing
½ cup shredded Cheddar cheese, divided
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon dried parsley


Preheat the oven to 350°F and prepare a baking dish with cooking spray.

In a large skillet over medium-high heat, heat the olive for about 1 minute. Season the chicken breasts with the salt, pepper, and garlic powder. Add them to the skillet. Sear each breast for 5 minutes per side.

Slice the bacon into small pieces, about 12 cuts per slice.

Place the chicken into the prepared dish. Spread 1 tablespoon of butter and 1 tablespoon of ranch dressing over each breast.

Top the chicken with the bacon, covering each breast completely.

Place the dish in the preheated oven. Bake for 30 minutes. Remove from the oven. Broil until bacon is crispy.

Sprinkle equal amounts of the Cheddar, mozzarella, and Parmesan cheeses over the bacon-topped breasts. Season with the dried parsley. Return the dish to the oven.

Bake for another 10 to 12 minutes, or until the cheese melts.

Remove the dish from the oven. Allow to rest for about 2 minutes before serving.

Friday, March 30, 2018

Heavenly Hash Cake

I made this dessert for our last FPU class and then sent the leftovers with Kathleen to work. This is very rich, so make the pieces small.
DSC_0050
Heavenly Hash Cake
adapted from Dianna Prust-Home Cookin' Recipes from the Heart, First Assembly of God, Kenosha WI

3 eggs
2 c sugar
2 sticks butter, melted

Mix together well and add:
1 t vanilla
2 1/2 c self rising flour
3 T cocoa
1 c pecans, chopped

Grease a 9 x 13 pan.  Preheat oven to 325.

Put this mixture into the pan and bake for 35-40 minutes.

Spread : 1 7 oz jar marshmallow cream on cake as soon as cake comes out of oven.

Mix:
3 3/4 c powdered sugar
1-2 T milk
1/2 t vanilla
3 T cocoa
1 stick butter, melted

Pour this over the marshmallow cream and spread.  Let sit for at least 1 hour before eating.

Thursday, March 29, 2018

Oat-Free Granola Bars

Kathleen and Jenna made these to take to work for snacks. They really liked them.
DSC_0048
Oat-Free Granola Bars
mouthwateringmotivation.com


1/4 cup almond flour
1/4 cup unsweetened coconut flakes
2 tbsp chia seeds
2 tbsp ground flax
1/4 cup pecans chopped
1/4 cup(60g) #vitafiber syrup (IMO syrup) We used SF Pancake Syrup
1 tbsp butter softened
1 tsp vanilla extract
2 tbsp Splenda(or another sweetener that measures like sugar)
Optional: 1 tbsp(15g)Sugar-free chocolate chips


Preheat oven to 300*F
In a medium bowl, combine all dry ingredients.

Mix in the butter, syrup and vanilla until a sticky mixture is formed.

Line a cookie sheet with parchment and spread the mixture out, pressing it into a thin rectangular shape. (You can spray your fingers with Pam if it is sticking)

Bake for 11-15min or until the edges are lightly browned and the center is cooked through.

Remove from oven and cool completely before slicing into 4 or 8 bars. (Put it in the freezer for faster cooling, the bars will also harden-up as time goes on!)

Eat immediately or store in an air-tight container once completely cooled. Enjoy

Tuesday, March 20, 2018

Tumeric Lentil Stew

I will be out of town for a little over a week.  I will start posting again when I return.

Kathleen has been on a 'no meat' eating plan lately. She found this and made it for lunches.
DSC_0049
Tumeric Lentil Stew

Cashew Cream
1/2 cup 125 mL raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
2 cups 500 mL water
We subbed about 1/2 cup half-and-half because we didn't have raw cashews in the house

Stew
2 tablespoons 30 mL extra-virgin olive oil
1 large yellow or sweet onion diced, or 2 leeks, cleaned and thinly sliced
4 large cloves garlic minced
1 to 1 1/2 teaspoons fine sea salt, to taste, plus a couple pinches
2 medium carrots diced
2 stalks celery diced
2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon ground turmeric
1 14-ouncecan of diced tomatoes, with juices
3/4 cup uncooked French green lentils, picked over and rinsed
4 cupslow-sodium vegetable broth
3 cups  stemmed and chopped kale leaves
Freshly ground black pepper
1 to 2 teaspoons 5 to 10 mL white wine vinegar, to taste We ommitted

Instructions

Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse.
Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
In a large Dutch oven, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.)
Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve.
This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.

Monday, March 19, 2018

Savory Buddha Bowl Dressing

Don't let tahini or nutritional yeast scare you if you haven't tried them! They add a nice flavor.
DSC_0043

Savory Buddha Bowl Dressing
1 cup EVOO
1/4 cup water
1/4 cup apple cider vinegar
2 tablespoons tahini
1-2 cloves of garlic
Juice of 1/2 a lemon
dash of cayenne
1/2-3/4 cup Nutritional Yeast

Shake in a mason jar and pour over a Buddha bowl or simply a fresh salad.

Sunday, March 18, 2018

Breakfast Spinach Quinoa Muffins

Kathleen made a few batches of these to have for quick breakfasts or snacks at work this past week. They are easy and taste great.
DSC_0040
Breakfast Spinach Quinoa Muffins
adapted from https://www.beachbodyondemand.com


1 cup fresh spinach, chopped a little thicker than a chiffonade
1 Tbsp. green onions
1 egg
2 slices cooked bacon, chopped
½ cup cooked quinoa
1-2 teaspoons Everything Bagel Seasoning

Heat oven to 375° F. 

Cook the bacon until crisp, then add the onions and spinach and cook until just wilted. Transfer mixture to a bowl, add all of the remaining ingredients (slowly incorporating the warm mixture into the eggs so they don't scramble), and stir to combine. Then spoon the mixture into a muffin pan lined with muffin cups or coated with nonstick spray. Bake for 20 minutes. 

This amount of ingredients makes three muffins (one serving), and can be easily multiplied to make more.

Saturday, March 17, 2018

Healthy Red Lobster Biscuit

Kathleen made this last weekend. She said it was very good.
DSC_0036
Healthy Red Lobster Biscuit
Ketoconnect.com

1 tbsp Butter
2 tbsp Coconut flour
1 large Egg
1 tbsp Heavy Whipping Cream
2 tbsp Water
1/4c up Cheddar Cheese
1/8 tsp garlic powder
1/8 tsp Onion powder
1/8 tsp Dried Parsley
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp Baking powder

Melt butter in a coffee mug by microwaving for 20 seconds.
Add coconut flour, baking powder, and seasonings. Mix to incorporate with a fork.
Add egg, water, cheese and heavy whipping cream. Mix until combined.
Microwave for 3 minutes. Immediately remove from mug and allow to cool for 2 minutes.
Slice and enjoy.

Friday, March 16, 2018

Cinnamon Roll Bundt Cake

I made this to take to our adult Sunday School class this past Sunday. It was quite tasty!
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Cinnamon Roll Bundt Cake
https://www.positivelysplendid.com/



For the cake

1 package yellow cake mix 
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups finely chopped pecans, divided
1 cup full fat sour cream
1/3 cup vegetable oil
1/4 cup water
3 tablespoons honey
4 large eggs
1 teaspoon vanilla extract

For the glaze

4 ounces softened cream cheese
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.

For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.

While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

Thursday, March 15, 2018

Cherry Angel Dream Cake

I made this dessert for our Dinner for 8. We all liked it!
DSC_0044
Cherry Angel Dream Cake
https://holidayspage.net/cherry-angel-cream-cake/

1 package Pillsbury® Angel Food Premium Cake Mix, prepared according to package directions
or 1 (10 or 12 oz.) prepared round angel food cake, frozen for easy slicing
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) package instant vanilla pudding mix
2 cups (1 pt.) heavy cream, whipped
2 (21 oz.) cans cherry or peach pie filling

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.

Combine sweetened condensed milk, water and almond extract in large bowl; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.

Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.

Chill 4 hours or until set. Cut into squares to serve.

    Wednesday, March 14, 2018

    Spinach Artichoke Pizza

    We had a "Dinner for 8" here last week and I made homemade pizza. This was one of the four pizzas I made. It was very good.
    DSC_0028

    Spinach Artichoke Pizza
    Adapted from https://www.cookingclassy.com/spinach-artichoke-pizza/

    Dough for one pizza Beth used this recipe
    12 oz fresh spinach, divided
    4 Tbsp butter
    4 Tbsp all-purpose flour
    1 cup milk
    1/2 tsp onion powder
    Salt and freshly ground black pepper
    2-3 cloves garlic, minced
    3 Tbsp extra virgin olive oil, divided
    1 c provolone cheese Beth used 8 oz deli sliced, chopped
    2 c shredded mozzarella cheese  
    ½ c finely shredded parmesan cheese
    1 15 oz can artichoke hearts, drained well and quartered
    Red pepper flakes, for serving (optional)

    Preheat oven to 450 degrees. Shape pizza dough to fit the pan you are using.(Beth used a 17 in pan) Brush with olive oil and season crust lightly with salt and freshly ground black pepper.  Par bake the crust for 5 minutes.
    In a large saucepan, heat remaining 2 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.

    In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
    To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes.

    Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

    Tuesday, March 13, 2018

    German Chocolate Sheet Cake from 1950

    I took this to a ladies' Bible study last week. It was delicious. Everyone who likes German Chocolate cake, LOVED it.
    DSC_0026
    German Chocolate Sheet Cake from 1950

    recipe-me.com


    1 pkg baker’s German sweet chocolate (4 ounce)
    1/2 c water
    2 c purpose flour, 
    1 tsp baking soda
    1/4 tsp salt
    1 c butter, softened
    2 c sugar
    4 large egg yolks, room temperature (reserve whites)
    1 tsp vanilla extract
    1 c buttermilk
    4 large egg whites, beaten to form stiff peaks

    COCONUT PECAN FILLING AND FROSTING

    1 12 oz can evaporated milk  
    1 1/2 c sugar
    3/4 c melted butter (1 1/2 sticks)
    4 large egg yolks, slightly beaten
    1 1/2 tsp vanilla extract
    7 oz baker’s angel flake coconut
    1 1/2 c broken pecans


    Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a jelly roll pan, or 2 round cake pans.

    Measure two cups flour. Stir in baking soda and salt and set aside. Microwave chocolate and the water until chocolate is melted, about 1 minute and 30 seconds. Remove from microwave and stir well, set aside.

    Separate eggs. Beat egg whites until stiff peaks form and set aside.
    Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
    Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
    Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
    Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.  If baking a 9 x 13 pan, increase baking time to 45-55 min.
    FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake. If making a layer cake, cool frosting before putting together.


    Monday, March 12, 2018

    Creamy Garlic Parmesan Vegetables

    I had 1 pound of Brussel sprouts and 1 pound of broccoli so I made this recipe. We really liked it and will make it again.
    DSC_0024

    Creamy Garlic Parmesan Vegetables



    8 strips bacon diced 
    2 tablespoons butter
    2 pounds brussel sprouts, cauliflower or broccoli (can use all of them)
    Salt and pepper to season
    5 cloves garlic finely chopped
    1 1/2 cups cream or milk Beth used 3/4 c milk and 3/4 c cream
    1 1/2 teaspoons cornstarch mixed with 1 tablespoon water if needed, Beth did NOT use
    1/3 cup fresh shredded or grated mozzarella
    1/4 cup fresh shredded or grated parmesan cheese
    1 T grainy mustard, optional


    1.    Preheat oven to 375°F.

    2.    Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

    3.    Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons. In the same pan, melt the butter, then add the vegetables and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. 

    4.    Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream and mustard, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).

    5.    If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.

    6.    Add the bacon in and give everything a good mix to combine all of the flavors together. Top the vegetables with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

    7.    Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.


    Sunday, March 11, 2018

    Smore's Brownies

    This was my second attempt at these brownies. The first of the day, I walked away with the broiler on and came back to flames in my oven! Thankfully, I had a gallon of water at hand to put out the flames! When you make this, put the golden grahams on the bottom and THEN the marshmallows. The likelihood of the topping starting on fire will go way down! They are really quite tasty.
    DSC_0022
    Smore's Brownies

    Your favorite brownie recipe or box mix Beth used this recipe
    golden grahams cereal
    mini marshmallows
    1 c chocolate chips or chunk chocolate

    Make your favorite brownie recipe and bake.

    Right after taking out of the oven, cover the brownies with a layer of golden grahams and marshmallows.  Broil until marshmallows are just browned. Do NOT walk away while doing this....see above notes! Add the chocolate and cover with foil for 5 minutes.  Cut into pieces and enjoy!

    Saturday, March 10, 2018

    Butterfinger Toffee Crunch Cookies

    These were very easy and tasty. I did bake them a bit longer to make sure they crisped up!
    DSC_0021

    Butterfinger Toffee Crunch Cookies


    adapted from www.BakingInATornado.com

    1 c butter, softened
    ¾ cup sugar
    ¾ cup brown sugar
    1 egg
    2 tsp vanilla
    2 cups flour
    ¾ cup baking cocoa
    1 tsp baking soda
    ¼ tsp salt
    ½ cup chocolate toffee baking chips
    ½ cup butterfingers baking bits or 6 fun sized butterfingers bars, crushed


    Cream butter, both sugars, egg and vanilla until smooth. Beat in the flour, baking cocoa, baking soda and salt.

    Mix in the toffee chips and butterfingers pieces.

    Preheat oven to 350 degrees. Cover baking sheets with parchment paper. Use a cookie scoop and place on cookie sheets.

    Bake for approximately 12-15 minutes. Allow to cool on cookie sheets for 2 minutes before removing to finish cooling.


    Friday, March 9, 2018

    Super Easy Bagels

    Super easy and delicious! Jenna made these and doubled the recipe. They are so very good!
    DSC_0019
    Super Easy Bagels
    https://www.furilia.com

    1 cup unbleached all purpose flour, whole wheat or gluten-free
    1 1/2 teaspoons baking powder
    3/4 teaspoon kosher salt
    1 cup non-fat Greek yogurt
    1 egg white, beaten
    optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

    Preheat oven to 350F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

    In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

    Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

    Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
    Top with egg wash and sprinkle both sides with seasoning of your choice. Bake for 22 minutes in 350F degree oven then increase to 550F degrees for 4 minutes.


      Thursday, March 8, 2018

      Everything Bagel Seasoning

      Jenna made this to put over homemade bagels. YUM!
      DSC_0017

      Everything Bagel Seasoning 

      https://www.taketwotapas.com/everything-bagel-seasoning/


      1/2 tablespoon dried minced onion
      1 tablespoon poppy seeds
      1 tablespoon kosher salt
      1 tablespoon dried minced garlic
      2 tablespoons sesame seeds (toasted)
      1 teaspoon crushed black pepper
      Lightly toast the sesame seeds over low heat on the cooktop.  Mix all ingredients together and store in an air tight container until needed.

      Wednesday, March 7, 2018

      Orange Poppyseed Dressing

      Kathleen made up this dressing. It is delicious. She serves it over Kale salad--recipe at the end of this recipe.
      DSC_0016
      Orange Poppyseed Dressing
      1/4-1/3 cup Splenda (to taste)
      1/2 tablespoon dry mustard powder
      2 teaspoons balsamic vinegar
      2/3 cup vegetable oil
      1/2 a small onion, roughly chopped
      1/2 tablespoon poppyseeds
      2 tablespoons orange juice
      salt (to taste)

      Mix all ingredients together in a blender. Blend until smooth.

      It keeps for about a week in the fridge...just shake well before using.


      Our favorite way to use this dressing is on a Kale salad.
      -Chop 2-4 cups of kale (remove all stems) into small pieces (thinly sliced brussel sprouts would be a great addition!)
      -Chop a green apple into similarly sized pieces
      -Sprinkle ~1/3 cup of golden raisins over

      This salad is best made up and stored in the fridge overnight (dressing stored separately), so the raisins plump up. It makes a great to-go lunch. Just pour ~2tbsp of dressing over the salad when you're ready to eat!

      Tuesday, March 6, 2018

      Paleo Blueberry Pancakes

      We had breakfast for dinner the other night. I made these and they are wonderful!
      DSC_0014

      Paleo Blueberry Pancakes

      adapted from https://www.seasonalcravings.com/paleo-blueberry-pancakes/

      4 eggs
      2 tbsp maple syrup
      1 cup coconut milk--from a can
      1/2 cup coconut flour
      1 tsp baking soda
      dash of salt
      1-2 cups blueberries, frozen are ok

      Preheat a griddle or skillet. Spray with cooking spray.

      Mix all ingredients together except the blueberries.

      Pour into hot pan, top with blueberries and cook for about five minutes or until bubbles form, then flip and cook for a minute or two or until done.

      Monday, March 5, 2018

      Amish Chocolate Sheet Cake

      I needed a big batch dessert and saw this one. I liked the addition of sweetened condensed milk. This was very good.
      DSC_0013
      Amish Chocolate Sheet Cake
      Mrs. Jonas Borntrager--From Amish Cookin'

      1 1/4 c butter, divided
      1/2 c cocoa, divided
      1 c water
      2 c flour
      1 1/2 c brown sugar
      1 t baking soda
      1 t cinnamon
      1/2 t salt
      1 14 oz can Eagle Brand sweetened condensed milk
      2 eggs
      1 t vanilla
      1 c powdered sugar
      1 c walnuts, chopped

      Preheat oven to 350.  In a small saucepan, melt 1 c butter; stir in 1/4 c cocoa and water.  Bring to a boil; remove from heat.  In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.  Add coca mixture and mix well.  Stir in 1/3 c Eagle brand, eggs and vanilla.

      Pour into a greased jelly roll pan.  Bake for 15 minutes until cake springs back when lightly touched.

      In a small saucepan, melt remaining 1/4 c butter; stir in remaining 1/4 c coco and the rest of the Eagle brand milk.  Stir in powdered sugar and nuts.  Spread on warm cake.

      Sunday, March 4, 2018

      Broccoli Cheese Stuffed Chicken Breast

      I have had this recipe printed for a few months. I added onion to the recipe. We really liked it!
      DSC_0011

      Broccoli Cheese Stuffed Chicken Breast


      2 or 3 large chicken breasts

      salt and pepper

      1 1/2 tsp garlic powder, divided

      1/4 tsp paprika

      1 cup finely chopped broccoli florets

      1/2 cup bell pepper, diced fine
      1/2 cup onion diced, fine

      1 cup mild cheddar cheese

      1 tbsp mayonnaise

      3 tbsp olive oil


      1.      Preheat oven to 425 degrees F.

      2.      Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, creating a pocket for the filling.

      3.      For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 2-3 minutes. Drain any excess water. To the dish add the pepper, onion, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.

      4.      Heat a large, oven safe skillet, over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. 

      *Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.


      Saturday, March 3, 2018

      Cherry Coffee Cake with Crumb Topping

      I made this for a dessert for our FPU class. I like almond with cherries, so I added that and the glaze to this recipe. It is a bit sweet, so next time I will cut down on the sugar.
      DSC_0009

      Cherry Coffee Cake with Crumb Topping

      adapted from https://bunnyswarmoven.net/


      2 cups all purpose flour
      2 teaspoons baking powder
      1/2 cup butter melted
      1/2 cup milk
      3/4 cup sugar --can use less
      1/2 tsp salt
      2 eggs slightly beaten
      1 t almond extract
      1 can cherry pie filling or flavor of your choice


      1. Preheat oven to 325 degrees. Grease a 9x13 baking pan with shortening.

      2. Place the flour, sugar, baking powder, salt and melted butter in a large mixing bowl, stir together with a fork until crumbly. 

      3. Take 1/2 cup of the crumbs out of the bowl and set a side.

      4. In a small bowl whisk the slightly beaten eggs, almond extract and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.

      5. Pour the batter into prepared 9x13 inch baking pan. Spread the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40 to 45 minutes. Start checking cake at 35 minutes. Remove from oven, place on a cooling rack.

      Glaze

      2 c powdered sugar
      1 T milk
      1/2 t almond extract

      Mix all together and drizzle over cooled coffee cake.





      Friday, March 2, 2018

      Easy Tahini Garlic Kale Chips

      Kathleen bought some Tahini so she made these. She did some in the oven and some in the dehydrator. They are very good for a snack.
      DSC_0008
      Easy Tahini Garlic Kale Chips
      https://www.foodtofeelgood.com

      2 big bunches curly kale, washed and dried really well
      1 1/4 cups tahini
      juice of 3 lemons
      3/4 cup water
      1 teaspoon fine sea salt
      1/2 teaspoon black pepper
      1 1/4 teaspoons garlic powder

      If using the oven, preheat oven to 250 degrees F.

      Tear washed/dried kale into large pieces.

      In a small bowl, combine tahini, lemon juice, water, sea salt, pepper, and garlic powder until thoroughly mixed into a thick sauce.

      Use 1 cup of sauce on kale chips if baking in the oven, use 2 cups if using the dehydrator.
      In two batches, coat kale in tahini sauce, then lay each kale leaf on a lined baking sheet or a dehydrator tray

      If baking in the oven, bake for 30 to 35 minutes until the thickest spots of sauce are pretty dry and the kale is obviously crisp. If dehydrating, place trays in the dehydrator and set at 110 degrees F. Allow to dry for 6 to 7 hours until crispy.

      Thursday, March 1, 2018

      Veggie Breakfast Casserole

      I made this last weekend for company. We all liked it! I made it the night before and put it in the fridge until the morning I baked it.
      DSC_0006

      Veggie Breakfast Casserole

      adapted from littlespicejar.com/veggie-loaded-breakfast-casserole

      2 tablespoons oil
      8 oz mushrooms, sliced
      2 garlic cloves, minced
      ½ red onion, diced
      2 bell peppers, diced
      3 cups packed spinach, roughly chopped
      20 ounces shredded potatoes, thawed
      10 eggs
      ⅓ cup milk
      ¼ cup hot sauce
      salt and pepper
      2 cups shredded cheese

      In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with onions and garlic and let cook for 2 minutes. Remove to a plate.

      Add the second tablespoon of oil, and sauté the peppers for 2-3 minutes. Add in the spinach and cook for 3-4 more minutes, remove from heat, set aside.

      Generously spray a 9×13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.

      Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.

      In a large bowl, whisk together the eggs, milk, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.

      Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

      Notes:
      TO MAKE AHEAD – prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.