Thursday, April 26, 2018

Bacon Blue Cheese Dip

I am headed to MN with Don's mom for a family wedding and seeing family.  I will start posting again when I return.

I made this dip to go with fresh veggies. I cut the recipe in half, since I didn't have enough blue cheese. I really liked it! I did add whipping cream to thin it out.
DSC_0030

Bacon Blue Cheese Dip

adapted from https://www.lemontreedwelling.com

8 oz. cream cheese softened
1 c. sour cream
1 5 oz. container crumbled blue cheese
2 Tbsp. ranch dressing
1/2 c. cooked crumbled bacon
4 green onions sliced or 2-3 T chives
1 -2 T whipping cream

In a small mixing bowl, combine cream cheese, sour cream, blue cheese, and ranch dressing.  Add   whipping cream to thin this out.   Blend until smooth. Stir in bacon and sliced onions.

Serve with crackers, bread, or veggies.

Wednesday, April 25, 2018

Root Beer Cookies

These were very good. They are better on the 2nd day. My extract was clear,(Watkins) but the original picture showed a root color for the frosting.
DSC_0028

Root Beer Cookies
 
Taste of Home Cookie Cookbook

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

1. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.

2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.Beth used a cookie scoop. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Beth got 4 1/2 dozen



    Tuesday, April 24, 2018

    Au gratin Brussels Sprouts

    These are delicious! Next time I will add a bit more cream to these. I did when reheating and they were perfect!
    DSC_0027

    Au gratin Brussels Sprouts


    Adapted from 12tomatoes.com/bacon-brussels-sprouts-gratin


    2 pounds brussels sprouts, halved
    8 slices bacon, cooked
    1 cup sharp cheddar cheese, grated
    3/4 cup asiago or parmesan cheese, grated
    1 cup heavy cream
    3 tablespoons extra-virgin olive oil
    2 eggs
    2 sprigs rosemary, minced, or 2 tsp dried
    1 1/2 teaspoon garlic powder
    1 1/2 teaspoon onion powder
    1/2 teaspoon red pepper flakes, optional
    kosher salt and freshly ground pepper, to taste

    1. Preheat oven to 400º F. Spray a 9 x 13 baking dish with cooking spray.

    2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.

    3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.

    4. Remove brussel sprouts from oven and place in bowl with the egg mixture. Add 6 slices crumbled bacon and stir everything together. Place this into the 9 x 13 pan and then top with remaining bacon.

    5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.

    6. Remove from oven and let cool 5 minutes before serving

    Monday, April 23, 2018

    Grilled Herb Chicken

    This made a quick and easy dinner that was very tasty.
    DSC_0026


    Grilled Herb Chicken

    Adapted from https://thenourishinghome.com/2012/04/easy-grilled-herb-chicken-gf/

    1 pound boneless, skinless chicken breasts, sliced lengthwise in half
    4 tbsp olive oil
    1/4 tsp dried thyme
    ¼ tsp dried rosemary or 1 fresh sprig, chopped
    ¼ tsp garlic powder
    ¼ t onion powder
    1/2 tsp sea salt
    1/8 tsp freshly ground black pepper


    1. In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade.

    2. Tightly cover bowl. Place in frig and allow to marinate at least one hour or overnight.

    3. When ready to cook, preheat grill to medium high heat and grill 4-5 minutes per side, until cooked through.

    Sunday, April 22, 2018

    BANANA MUFFINS

    I wanted to try this recipe since it had some extras that you don't usually find in banana bread. They were very tasty. I doubled the recipe and got 24 mini muffins and 12 regular sized.
    DSC_0024

    BANANA MUFFINS

    Mrs. Perry Troyer in Heritage County Harvest Cookbook

    1 cup flour
    1 teaspoon baking powder
    1 teaspoon soda
    1/2 teaspoon salt
    3/4 cup sugar
    1-1/2 cups mashed bananas (3 - 4 bananas)
    3/4 cup raisins - optional
    1/2 cup oatmeal
    1 egg
    1/3 cup shortening Beth used vegetable oil

    Preheat oven to 375 degrees F. Spray muffin tin with cooking spray. Beth used cupcake holders

    Combine dry ingredients - flour, baking powder, salt, oatmeal, and baking soda.  Add raisins/craisins. Set aside.

    Combine sugar, bananas, egg, and oil in mixing bowl.

    Make a well in the center of the dry ingredients and pour banana mixture in the center.  Stir just til combined.

    Fill muffin cups 3/4 full. (12-24 muffins)

    Bake for 20 to 23 minutes or until top springs back when lightly touched.

    Saturday, April 21, 2018

    Rocky Road Bread

    I have had this recipe for quite a while. I made it for a birthday lunch. I added the cocoa powder to the bread and upped the sugar. It was dense, but tasty!
    DSC_0021

    Rocky Road Bread

    adapted from Michelle-TNT recipes

    2 cups all purpose flour
    2 teaspoons baking powder
    4 tablespoons sugar
    3 tablespoons cocoa powder
    ½ teaspoon salt
    ¼ cup butter or margarine
    1 cup mini marshmallows
    1/4 cup sliced almonds
    ¾ cup milk
    1 egg, slightly beaten
    1 cup chocolate chips


    Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.

    Mix dry ingredients in a bowl and cut in butter until mixture resembles
    coarse crumbs. Stir in mini marshmallows and toasted almonds; mix well.

    Combine milk and beaten egg; pour into flour mixture and stir just to
    moisten. Fold in chocolate chips. Turn into prepared pan. Bake 40-45
    minutes or until toothpick comes out clean. Let cool in pan 10 minutes and
    turn out onto wire rack to cool.

    Friday, April 20, 2018

    Cinnamon Chip Applesauce Coffee Cake

    I have had this recipe in my to try file over many years. I made it for a Ladies Bible study and everyone liked it. I added the cream cheese frosting.
    DSC_0022

    Cinnamon Chip Applesauce Coffee Cake

    adapted from Tammy Vincent via Betsy Burtis, TNT Recipe group

    1 c. unsalted butter, softened
    1 c. granulated sugar
    2 eggs
    1 tsp vanilla extract
    3/4 c. applesauce
    2 1/2 c. flour
    1 tsp baking soda
    1/2 tsp salt
    10 oz cinnamon chips

    1. Preheat oven to 350º.

    2. Beat together the butter, sugar and eggs until light and fluffy. Add vanilla and applesauce.

    3. Mix together the dry ingredients. Mix into the wet ingredients until well combined. Stir in the cinnamon chips.

    4. Pour into greased 9x13 pan and bake for 30-35 minutes.   Cool completely.  Make the frosting and spread over the top

    Cream Cheese Frosting

    4 oz cream cheese
    2-3 c powdered sugar
    1 t vanilla
    1 T butter
    2-3 T milk

    Beat all ingredients together until smooth and spreadable

    Thursday, April 19, 2018

    Buffalo Chicken Breasts

    Jenna put this together for a quick dinner last week. We liked it!
    DSC_0078
    Buffalo Chicken Breasts


    1 # chicken breast, cubed
    salt 
    pepper
    1/4 c Frank’s Red Hot sauce
    1/2 stick butter

    Cook chicken in a skillet on medium heat until done, adding salt and pepper to taste.  Melt butter and add hot sauce.  Cook until sauce has thickened and coats the chicken.  Enjoy!  Serve with Ranch dressing or Blue Cheese dressing.

      Wednesday, April 18, 2018

      Hot Pepper/ Habanero Chicken and Wings

      I had some Mango Habanero wings while in the Detroit area last month. They were THE best wings I have ever had. I knew I would try to recreate them. I didn't do too bad, but THOUGHT I had habanero pepper jelly in my canning pantry. I didn't, so improvised. We did add about 1/4 of a jalapeno, diced fine.
      DSC_0075
      Hot Pepper/ Habanero Chicken and Wings

      Pepper Jelly or Habanero Jelly
      jalapeno pepper, optional
      1 mango
      1/2 c water
      Chicken breasts
      chicken wings
      Cayenne pepper or Garlic Sriracha seasoning


      Cube the mango and place in a saucepan with 1/2 c water.  Cook until mango is soft and then mash or puree.  Add about 1/2 c pepper jelly and heat until warmed.

      Prepare the chicken by boiling the wings for 8 minutes.  Drain and place on a baking rack.  Place chicken breasts in a baking pan, if using.  Sprinkle the boiled wings and breasts with cayenne or Garlic Sriracha seasoning.  

      Bake at 450 for 30 minutes.  Flip the wings and add pepper jelly sauce to wings and breasts.  Cook for 10 minutes more.  

      Boi


      Tuesday, April 17, 2018

      Peanut Butter Chocolate Chunk Blondies

      I have had this recipe in my files to try since October. They are dense and delicious!
      DSC_0086
      DSC_0088


      Peanut Butter Chocolate Chunk Blondies

      http://www.myrecipes.com/recipe/peanut-butter-chocolate-blondies


      10 tablespoon (1 1/4 sticks) butter, melted and cooled
      3 cups all-purpose flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 cup sugar
      1 cup packed light brown sugar
      1/2 cup smooth natural peanut butter
      1 teaspoon vanilla extract
      2 large eggs
      1/2 cup chocolate chips
      1 cup Reese's Pieces we used mini Reese's pieces
      15 miniature peanut butter cups, cut in half We used full sized, quartered


      Preheat oven to 350°F. Butter bottom and sides of a 9-inch cake pan Beth used a 9 x 9 square pan.

      In a medium bowl, whisk together flour, baking soda and salt.

      In a large bowl, beat butter, both sugars and peanut butter with an electric mixer on medium-high speed until combined. Scrape down sides of bowl and beat in vanilla and eggs until smooth. Reduce mixer speed to low and add flour mixture, mixing just until a thick dough forms. Fold in chocolate chips, Reese's Pieces and peanut butter cups. Press dough into prepared pan.

      Bake until brown on top but still soft in center, 40 to 45 minutes. Let cool in pan for 20 minutes. Run a sharp knife around edges of pan; transfer cake to a cooling rack. Let cool completely before cutting into wedges and serving.


      Monday, April 16, 2018

      Baked Cajun Chicken

      This was quick and easy to put together. We all liked it.
      DSC_0085
      Baked Cajun Chicken

      2 # chicken pieces We used boneless, skinless thighs and breasts
      olive oil to drizzle
      Cajun seasoning **
      Ranch and /or blue cheese dressing 

      Drizzle olive oil over the chicken and rub in.  Put chicken on a cookie sheet or baking pan.  Sprinkle Cajun seasoning over the top.  

      Bake at 400 for 30-40 minutes.  Serve with Ranch or Blue cheese for dipping.

      **
      Cajun Seasoning Spice Mix
      2 tsp kosher salt
      1 T granulated
      2 tsp black pepper
      2 tsp onion powder
      1/2 tsp cayenne pepper
      2 tsp dried oregano
      1 tsp dried thyme

      Sunday, April 15, 2018

      Cajun Seasoning Spice Mix

      I found this recipe and adapted it to what we would like. It made enough for 2 meals for us, so half of it is in the cupboard.
      DSC_0084


      Cajun Seasoning Spice Mix
      2 tsp kosher salt
      1 T granulated
      2 tsp black pepper
      2 tsp onion powder
      1/2 tsp cayenne pepper
      2 tsp dried oregano
      1 tsp dried thyme
      Mix all ingredients together and sprinkle on chicken or other meat.  Bake or grill.

      Saturday, April 14, 2018

      Chewy Peanut Butter Crisps

      I had all the ingredients for this recipe, so changed it a bit and they turned out wonderful!
      DSC_0073

      Chewy Peanut Butter Crisps

      adapted from Taste of Home Cookie Cookbook


      2 cups peanut butter Beth used 1 c crunchy, 1 c creamy
      2 cups sugar
      1 cup evaporated milk
      8 teaspoons cornstarch
      1 cup semisweet chocolate chips


      In a large bowl, cream peanut butter and sugar until light and fluffy. Stir in milk and cornstarch until smooth. Fold in chocolate chips.

      Using a cookie scoop, place the cookies 2 in. apart onto ungreased baking sheets.Beth greased the pans Bake at 350° for 15-18 minutes or until golden brown.   Let the cookies sit on the pans for 4-5 minutes.  Remove from pans to wire racks to cool. Yield: 3-1/2 dozen.


        Friday, April 13, 2018

        Southern Bacon-Fried Cabbage

        My friend, Lori from WI, posted that they make this a lot and loved it. I changed a few things and made it with our Asian steak kabobs. We LOVED this.
        DSC_0072

        Southern Bacon-Fried Cabbage



        6 slices bacon, chopped
        1 large onion, chopped
        3 cloves garlic, minced
        1 large head cabbage, cored and chopped
        2 tsp. seasoned salt
        1/2 tsp. ground black pepper
        1/2 tsp. onion powder
        1/2 tsp. garlic powder
        2 t Splenda
        2 T cider vinegar

        Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Leave 2 tbsp. of the bacon grease in the pan and discard the rest.
        Over medium-high heat, cook the onion in the bacon grease until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook for 4-5 minutes. Add the seasoned salt, pepper, Splenda, vinegar, onion powder and garlic powder. Mix well.

        Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.

        Just before serving, mix the bacon into the cooked cabbage. Serve immediately.


        Thursday, April 12, 2018

        Grilled Asian Garlic Steak Skewers

        This was delicious! We all loved this! Will make this regularly!
        DSC_0071

        Grilled Asian Garlic Steak Skewers

        https://therecipecritic.com/2016/07/grilled-asian-garlic-steak-skewers/

        1½ pounds top sirloin steak
        1 red onion
        ⅔ cup soy sauce
        6 garlic cloves, minced
        ¼ cup sesame oil
        ½ cup vegetable oil
        ½ cup sugar Beth used Splenda
        1 Tablespoon grated ginger
        2 tbsp sesame seeds
        Sliced green onions, for garnish or chives
        skewers Beth used wooden ones that were soaked in water for 1-2 hours

        Cut steak into one inch cubes. 

        In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.

        Cut the red onion into large chunks.

        Preheat the grill to medium high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

        Wednesday, April 11, 2018

        Blueberry Blackberry Iced Green Tea

        This is a refreshing tea. I used Splenda in place of the sugar. I didn't strain the blueberries and blackberries until the tea was almost gone. Next time I think I will use a hand blender on the berries and then strain them before adding the tea.
        DSC_0069
        Blueberry Blackberry Iced Green Tea


        12 oz blueberries
        12 oz blackberries
        2 tbsp lemon juice
        1 cup sugar Beth used Splenda
        2 tsp vanilla extract
        2 quarts boiling water  
        About 1 more quart of water and ice 
        6 green tea bags

        In a medium sauce pot, combine blueberries, blackberries, lemon juice, vanilla extract, and sugar. Set heat to medium, mix and cover the pot with a lid.

        Bring mixture to simmer and lower the heat to medium-low. Let the mixture cook, stirring often, for about 15 minutes. (Be careful so that the mixture doesn't over-run. Leave a little crack in the lid so the heat can escape.)  Take off heat and mash. 

        Bring 2 quarts of water to boil and turn it off.  Beth did this in the microwave.Steep 6 green tea bags until strong tea is reached, about 15 minutes.  After desired strength is reached, take out the tea bags. Pour into a gallon pitcher.

        Stir the blueberry-blackberry mixture into the tea. Let it cool to room temperature.  Add water and ice to make a gallon.

        Transfer the tea to a pitcher with a lid and refrigerate until cold and ready to serve.  Serve it cold or over ice.

        Tuesday, April 10, 2018

        Parmesan Peppercorn Dressing

        This is a delicious dressing for salad or use it for dipping fresh vegetables!
        DSC_0068

        Parmesan Peppercorn Dressing

        Yield: 2 cups
        https://www.rachelcooks.com/2018/04/03/parmesan-peppercorn-dressing/



        1 cup plain Greek yogurt
        1/2 cup buttermilk, more as needed to thin to desired consistency
        1/4 cup grated Parmesan cheese
        2 tablespoons red wine vinegar
        1 tablespoon freshly cracked pepper – SEE NOTE
        1 teaspoon kosher salt
        1 teaspoon dried parsley flakes
        1/2 teaspoon garlic powder
        1/2 teaspoon dried dill

        1. In a large measuring cup, bowl, or jar, mix all ingredients together until blended.

        NOTE
        As written, this recipe has a fair amount of heat from the pepper. If you use finely ground pepper (the pre-ground kind that you buy in the spice section), you’ll want to cut down significantly on the pepper (1/2 to 1 teaspoon total). Freshly coarse ground pepper is larger and therefore adds less spice in a tablespoon than a fine-ground pepper would. If you’re unsure, start with less and add more as desired.

        · If you like it really spicy, add 1/8 to 1/4 teaspoon cayenne pepper.

        Nutrition Information
        Serving Size: 2 tablespoons

        Amount Per Serving:

        Calories: 46 Calories
        Total Fat: 3g
        Saturated Fat: 1g
        Cholesterol: 5mg
        Sodium: 194mg
        Carbohydrates: 1g
        Sugar: 1g
        Protein: 4g


        Monday, April 9, 2018

        Carrot Tres Leches Cake

        I found this recipe after eating something similar at an Ecuadorian Restaurant locally. This was a close copycat and we all liked it when I served it for Easter.
        DSC_0067

        Carrot Tres Leches Cake

        http://sweetlifebake.com/2016/03/06/carrot-tres-leches-cake/


        For Carrot Cake:

        2 cups all-purpose flour
        2 teaspoons baking soda
        1/2 teaspoon salt
        1 teaspoon ground allspice
        ¼ teaspoon ground cinnamon
        1 teaspoon ground nutmeg
        3 large eggs
        2 cups sugar
        3/4 cup vegetable oil
        3/4 cup buttermilk
        2 teaspoons vanilla extract
        2 cups grated carrot
        1 (8-ounce) can crushed pineapple, drained
        ½ cup raisins
        1 cup chopped walnuts
        1 (14 oz) can sweetened condensed milk
        1 (12oz) can evaporated milk
        1 cup milk
        2 teaspoons ground cinnamon 

        Topping:

        2 cups heavy cream
        2 tablespoon sugar
        1 teaspoon vanilla extract


        For Candied Carrots:

        2 medium peeled carrots
        1 cup water
        1 cup sugar


        1. Preheat oven to 350 degrees.

        2. Lightly coat a 9x13 pan with non stick cooking spray and line with parchment paper.

        3. In a bowl whisk together flour, baking soda, salt, allspice, cinnamon and nutmeg.

        4. Beat eggs, sugar, vegetable oil, buttermilk and vanilla extract at medium speed with an electric mixer until smooth. 

        5. Add flour mixture, beating at low speed until blended.

        6. Fold in carrots, drained pineapple, raisins and walnuts.

        7. Pour batter into prepared pan.

        8. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. While cake bakes make tres leches cream.

        9. Whisk together sweetened condensed milk, evaporated milk, milk and ground cinnamon.

        10. Once cake is baked, remove from oven and allow to cool for 10 minutes in pan.

        11. Carefully remove cake from pan, using parchment paper and place in serving platter.

        12. Poke top of cake with fork to create small holes and slowly pour tres leches mixture over entire cake.

        13. Refrigerate cake overnight.

        14. Before serving make whipped topping.

        15. Whisk heavy cream, sugar and vanilla until soft peaks form.

        16. Top cake with freshly whipped cream and garnish with candied carrots.

        17. For Candied Carrots:

        18. Using a large grater, grate carrots strips.

        19. In a medium saucepan combine water and sugar; bring to a boil to dissolve sugar.

        20. Add carrots strips; reduce heat and cook strips for 15 minutes.

        21. Remove carrots strip with a slotted spoon to a baking sheet lined with parchment paper.

        22. With a fork separate carrots strips or they will clump together and break when separated.

        23. Cool completely and use to garnish tres leches cake. 

        Sunday, April 8, 2018

        Copy-Cat Honey Baked Ham

        We made this for one of our main dishes this Easter. I read all the reviews and changed the recipe a little bit. Very tasty!
        DSC_0066

        Copy-Cat Honey Baked Ham



        1 bone-in spiral sliced pre-cooked ham
        1/4 c water
        1 cup white granulated sugar
        1 cup brown sugar
        1 teaspoon onion powder
        1 teaspoon cinnamon
        1 teaspoon nutmeg
        1/2 teaspoon ground ginger
        1/2 teaspoon ground clove
        1/2 teaspoon paprika
        2 to 4 Tablespoons water

        Place 1/4 c water in crockpot. Place ham in crockpot and cook on low for 3-4 hours until warmed through.

        Combine the rest of the ingredients in a sauce pan. Add enough water until you get a thick syrup (about 2 to 4 Tablespoons). Bring the syrup to a boil on the stove top. Boil for 1 minute. Remove from heat.

        Remove ham from crock-pot and place in a foil lined baking pan. Baste ham with syrup. Place ham in oven and broil at 500° for 1 to 3 minutes until syrup starts to bubble. Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly! Remove ham from oven and serve.

        Saturday, April 7, 2018

        Trisha Yearwoood's Angel Biscuits

        I saw this on Tricia's show on Food network a week ago. These are supposed to be similar to the recipe used in Nashville at Biscuit Love. We LOVED these. We made them for Easter lunch. Yield depends on the size of your biscuit cutter.
        DSC_0065
        Trisha Yearwoood's Angel Biscuits
        https://www.foodnetwork.com/recipes/trisha-yearwood


        5 cups all-purpose flour Beth needed 6 cups
        1 1/2 teaspoons baking powder
        1 teaspoon baking soda
        1 teaspoon kosher salt
        5 tablespoons sugar
        1/4 cup warm  water
        2 packages active dry yeast
        1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
        2 cups buttermilk

        Preheat the oven to 425 degrees F.

        In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.

        In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

        Using your hands or a pastry blender, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

        Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.

        Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately. Original recipe says 8-12 biscuits, but Beth got 24!






        Friday, April 6, 2018

        Triple Chip Caramel Brownies

        This was one of our Easter desserts. Very easy to put together and tasted great!
        DSC_0064

        Triple Chip Caramel Brownies



        2 cups (12-oz. pkg.) Semi-Sweet Chocolate chips, divided
        ½ cup butterscotch chips
        ½ cup white chocolate chips
        ½ cup butter
        3 large eggs
        1¼ cups all-purpose flour
        1 cup granulated sugar
        ¼ teaspoon baking soda
        1 teaspoon vanilla extract
        ½ cup chopped walnuts
        caramel sauce

        PREHEAT oven to 350 degrees. Lightly Grease 13 x 9-inch baking pan.

        Melt 1 cup chocolate chips and butter in a microwavable bowl for 1 minute or until melted.  Remove from microwave and stir in eggs, then add flour, sugar, baking soda and vanilla, stir well.

        Spread batter into prepared baking pan, sprinkle with remaining chocolate chips, butterscotch chips, white chocolate chips, and nuts.

        Bake for 20 to 25 minutes. Remove brownies from pan by pulling them out with the parchment paper and set on cooling rack to cool for at least 20 minutes.

        Microwave caramel sauce.  Drizzle over warm brownies. Continue to let cool and then cut into squares.

        Thursday, April 5, 2018

        Mandarin Orange Cake

        This was very refreshing. I made this for our FPU graduation party. Everyone liked it.
        DSC_0060
        Mandarin Orange Cake
        Kandie Schlobohm Zion Lutheran Church Cookbook, Mondovi, WI

        1 yellow cake mix
        1 11 oz can mandarin oranges with juice
        1/2 c oil
        4 eggs

        Mix all ingredients together.(Beth used a hand whisk)
        Pour into a greased 9 x 13 pan.  Bake at 350 for 30-40 minutes.  Cool completely.

        Blend:

        8 oz Coolwhip
        1 small pkg. instant vanilla pudding
        1 20 oz crushed pineapple with juice

        Spread this over cooled cake and refrigerate until eaten.



        Wednesday, April 4, 2018

        Chai Latte--Keto

        Since I don't like coffee, I found a recipe for tea and adapted it to what I would like. This was filling!
        DSC_0059
        Chai Latte--Keto

        2 tea bags of Chai Tea
        1 Tbsp butter
        1 Tbsp MCT Oil
        1 tsp pumpkin pie spice
        1 Tbsp heavy whipping cream

        Brew the tea and let seep for 4-5 minutes.  Remove tea bags and add all ingredients.  Use a frother or hand blender, blend the ingredients.

        Tuesday, April 3, 2018

        Peanut Butter Dream Bars

        I made these for our FPU graduation party. They were quite tasty.
        DSC_0057
        Peanut Butter Dream Bars
        Pat Johnson-Pantry Sampler Taste of First Assembly, Kenosha WI

        2 c quick oats
        1 1/2 c chopped peanuts
        1 c packed brown sugar
        1 1/2 c flour
        1 t baking soda
        3/4 t salt
        1 c butter, melted
        1 can sweetened condensed milk
        1/3 c peanut butter
        1 c M & M's plain chocolate candies

        Combine oats, flour, peanuts, sugar, soda and salt.  Mix well.  Add butter and mix until dry ingredients resembles coarse crumbs.  Reserve 1 1/2 c; press remaining mixture onto bottom of  a greased jelly roll pan.

        Bake at 375 for 12 minutes.  Combine sweetened condensed milk and peanut butter in a small bowl, mixing until well blended.  Spread over partially baked crust, staying 1/4 inch from edges.

        Combine reserved crumb mix and M & M's.  Sprinkle evenly over top of bars, pressing in lightly.

        Bake for 20-22 minutes until brown.

        Monday, April 2, 2018

        Coffee Crusted Ribeyes

        I decided to try this on the Ribeyes I had in the freezer. I do NOT like coffee, but this was very good. Go easy on the chipotle powder!
        DSC_0056

        Coffee Crusted Ribeyes
        adapted from Bacon and Butter Cookbook

        2 Ribeye steaks, 1 lb each
        2 t finely ground coffee
        1-1/2 t chipotle pepper powder
        1 t cocoa powder
        ½ t onion powder
        ½ t garlic powder
        ½ t salt
        ½ t ground pepper
        ¼ t cinnamon

        Mix all ingredients together and rub onto both sides of ribeyes.  Let sit for 1 hour before grilling.  Grill to your desired doneness.

        Sunday, April 1, 2018

        Garlic, Bacon and Asiago Roasted Asparagus

        This was super easy and quite tasty!
        DSC_0053


        Garlic, Bacon and Asiago Roasted Asparagus

        Adapted from https://juliasalbum.com/asiago-bacon-and-garlic-roasted-asparagus/


        2 lb asparagus
        3 tablespoons olive oil
        salt and pepper
        1 T onion, minced
        4 garlic cloves, minced
        1 cup grated Asiago cheese
        4 bacon slices, cooked, drained of fat, chopped


        1. Preheat oven to 425 F. Trim asparagus ends.

        2. Place asparagus in a 2.5 quart casserole dish, drizzle with 3 tablespoons of olive oil, season with salt and pepper, mix everything well. Mix in the minced garlic and onion.

        3. Roast, uncovered, at 425 F for 10 minutes.

        4. Remove from the oven.

        5. Sprinkle half of grated Asiago cheese all over asparagus, then add chopped cooked bacon, then top with the remaining half of grated Asiago cheese. Roast for 10 more minutes, uncovered at 425 F. Asparagus should be crispy and crunchy.