Thursday, May 31, 2018

Paleo Almond Flour Pizza Crust

We decided we wanted pizza about 2 hours before everyone came home. I found this recipe, added some spices to it and made it. We all liked it. I was able to roll it out thin and fit a 17 in pan. It was very good.

Paleo Almond Flour Pizza Crust

Adapted from

2 cups almond meal/flour
2 eggs
2 Tbsp extra virgin olive oil
1/2 tsp salt
1 t Italian seasoning
¼ t garlic salt
¼ t onion salt

Mix all the ingredients together to form a dough.

Preheat the oven to 425 degrees.

Grease pizza pan and roll crust between two pieces of parchment paper until desired thickness. Pull top parchment off.

Bake for 5-10 minutes – until browned.

Take crust out of the oven and make your favorite pizza. Bake for about 15 minutes – until the veggies are cooked and the cheese is bubbling.  I got a 17 in thin crust pizza out of this dough.

Wednesday, May 30, 2018

Chocolate Chunk Cookies

These were easy to make, but more firm and dry than a toll house cookie. The last few pans, we pressed the cookies flat and baked a shorter amount.
Chocolate Chunk Cookies
Almost Homemade Cake Mix Desserts

1 yellow cake mix
1 c flour
3/4 c butter, melted
2 eggs
1 t vanilla
1 c oats
1 c chopped walnuts
1 c chocolate chips

Combine the cake mix, flour, butter, eggs and vanilla and beat on low speed for 1 minute.  Beat at medium speed for 1 minute.  Stir in oats, nuts, and chocolate chips.  Drop by teaspoonfuls onto a cookie sheet.

Bake at 375 for 12-15 minutes or until golden brown.  Cool on cookie sheet for 1 minute.  Remove to a wire rack to finish cooling.

Tuesday, May 29, 2018

Pistachio Poppy Seed Cake

This recipe comes from another cookbook I took from my mom's stash. I made this and took it to church. Everyone loved it.
Pistachio Poppy Seed Cake
Almost Homemade Cake Mix Desserts

1 pkg yellow cake mix
1/2 c warm water
1/2 c milk
5 eggs
2 3.4 oz pkgs pistachio instant pudding mix
2 T flour
1/2 c poppy seeds

Combine the cake mix, water, milk, eggs, pudding, flour and poopy seeds in a bowl and mix well.  Spoon into a greased bundt pan.

Bake at 375 for 40-45 minutes.  Cool in the pan for 10 minutes.  Invert onto a serving plate and let cool completely.

Monday, May 28, 2018

Chocolate Streusel Bars

My mom was getting rid of cookbooks while I was there after her kitchen remodel. I found this Amish cookbook and have many recipes to try. This was a recipe I made the day after we got home and took to church. Yum!
Chocolate Streusel Bars
Mrs. Joe Gingerich Tastes from the Country

1 3/4 c flour
1 1/2 c powdered sugar
1/2 c cocoa
1 c butter
1 8 oz cream cheese
1 can sweetened condensed milk
1 egg
2 t vanilla
1/2 c nuts(Beth used walnuts)

In a large bowl, combine flour, sugar and .  Cut in butter until crumbly.(Mixture will be dry)  Reserve 2 cups of the crumb mixture.  Press remainder into bottom of a greased 9 x 13 pan.  Bake 15 minutes at 350 degrees.

Beat cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add egg and vanilla.  Mix well.  Pour over crust.  Combine nuts with the reserved crumb mixture.  Sprinkle evenly over cheese mixture.  Bake 25 minutes  or until bubbly.  Cool, chill and cut into bars.

Sunday, May 27, 2018

Samoa Cheesecake Bars

I made these for dessert for our Mother's day celebration with Don's mom. She really liked them!

Samoa Cheesecake Bars

Oreo Crust:

20 Oreos
5 Tablespoons butter, melted

Cheesecake layer:

16 ounces cream cheese, softened to room temperature
1 large egg
¼ cup sugar
2 teaspoons vanilla extract

Coconut Caramel Layer:

11 ounce package caramels Beth used caramel bits
3 Tablespoons heavy cream
1½ cup coconut, toasted

Chocolate drizzle:

1 cup semi sweet chocolate chips

1. Preheat oven to 350 degrees. Prepare a 8x8 baking pan by spraying with cooking spray or by lining it with aluminum foil allowing the sides to overhang for easy removal.

2. In a food processor, pulse the oreos into a fine crumb. In a medium sized mixing bowl, stir the crushed cookies and butter together. Press into the bottom of the pan and bake for 9-10 minutes. Let cool.

3. Beat the cream cheese, egg, sugar and vanilla together until it has a smooth and creamy consistency. Spread over the crust. Bake it for 30-35 minutes or until cheesecake is set.

4. Let cool completely and refrigerate for an hour.

5. To make the coconut caramel layer: Add the caramel and heavy cream to a microwave safe bowl and cook 30 seconds at a time until melted and smooth. Add the toasted coconut. Let cool for about 10 minutes and spread on top of the cheesecake layer. Add back to the fridge and chill for 3 hours.

6. Melt the chocolate chips in a microwave safe bowl cooking 30 seconds at a time until smooth. Drizzle on top of caramel.

From original poster:  I like to let my bars sit for about 30 minutes before cutting to let the caramel soften a bit.

Saturday, May 26, 2018

One Hour Ranch Dinner Rolls

I made these for our mother's day celebration with Don's mom. They are easy and very tasty!

One Hour Ranch Dinner Rolls

1 1/2 cups warm water (about 110 degrees F)
2 tbsp sugar
1 tbsp rapid rise yeast
2 tbsp softened butter
1 tsp salt
3-4 cups all purpose flour
1 (0.9oz) package Hidden Valley® Ranch Dip Mix (about 2 tbsp)
3 tbsp butter, melted

1.      Combine the warm water and sugar in the bowl of your stand mixer until the sugar is dissolved, then sprinkle the top of the water with the yeast. Let this mixture proof (let the yeast activate) for 5 minutes.

2.      Add in the softened butter, 3 cups of flour, salt and Hidden Valley Ranch Dip Mix. Use your dough hook in your stand mixer to combine, adding an additional 1/4 cup of flour at a time, until the dough begins to pull away from the sides of the bowl. Let the mixer knead the dough for 3 to 5 minutes.

3.      Cover the bowl with plastic wrap and let rise in a warm spot for 20 minutes. Punch down dough and shape into 12 equal size balls and place in a lightly greased 9x13 baking pan. Cover and let rise an additional 15 minutes.

4.      Preheat the oven to 375 degrees F and bake for 15 to 17 minutes, until tops are golden brown. Remove from oven and brush with the melted butter. Enjoy!
If you do not have a stand mixer, you can mix the dough with a sturdy wooden spoon, then knead on a lightly floured surface until slightly tacky to the touch but not sticky.

Friday, May 25, 2018

Peanut Butter Caramel No Bake Bars

These are easy and delicious! Try them soon!
Peanut Butter Caramel No Bake Bars
adapted from

6 cups Rice Chex cereal
1-1/4 cups cocktail peanuts,
1 cup brown sugar
1 cup corn syrup
1 cup creamy peanut butter Beth used 1/2 crunchy
1 Tablespoon pure Vanilla extract
1 teaspoon salt
6 oz milk chocolate chips

Spray a 9-inch x 13-inch baking pan with cooking spray, and set it aside. In a large bowl, gently combine the Rice Chex and chopped peanuts. Set aside.

In a microwave safe mixing bowl, stir together the corn syrup and brown sugar. Microwave on high for 2 - 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts, and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

Melt the chocolate chips in a microwave-safe bowl and spread the melted chocolate over the top of the bars. Let the chocolate harden, then cut into bars. Store the bars in an airtight container.

Thursday, May 24, 2018

Meatballs with Cream Sauce Recipe

Jenna made this for dinner a week or so ago. We doubled the cream sauce and Don ate his over mashed potatoes. We all loved this.

Meatballs with Cream Sauce Recipe

Michelle Thompson, Taste of Home 2000 Annual Recipes
1 egg, lightly beaten
1/4 cup 2% milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean) We used 1 #

2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 tablespoons minced fresh parsley

1. In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. 

2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 15-20 minutes.

3. Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley. Yield: 6 servings.

    Wednesday, May 23, 2018

    Sweet Onion Muffins

    Jenna made these for dinner one night. They are DELICIOUS! She got 24 mini muffins and 5 regular sized muffins.

    Sweet Onion Muffins 
    Mildren Spinn, Taste of Home 2000 Annual Recipes
    18 servings(mini muffins)

    1-1/2 cups all-purpose flour
    1/2 cup sugar
    1-1/2 teaspoons baking powder
    1/2 teaspoon salt
    2 eggs
    1 cup finely chopped onion
    1/2 cup butter, melted
    1-1/2 cups chopped walnuts

    1. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts. we added a splash of milk to the batter

    2. Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen mini muffins or 1 dozen regular muffins.

      Tuesday, May 22, 2018

      Rice Krispie Cookies

      This recipe doesn't use flour, so I had to know how the cookies would turn out. They were very good, but fragile. I had some patriotic rice krispies left, so used them. Don't let the cookies sit on the pan too long after baking or you will not get them off nicely!
      Rice Krispie Cookies
      adapted from Amy Engbretson Horse and Buggy Montana

      1 c sugar
      1 c brown sugar
      1 c peanut butter Beth used crunchy
      1 c butter
      2 eggs
      1 t baking soda
      1 t baking powder
      2 t vanilla
      8 c Rice Krispies
      12 oz semi sweet chocolate chips

      Cream butter and brown sugar in a large bowl.  Add peanut butter and beat well.  Add rest of ingredients and mix well.  Use a cookie scoop to drop onto greased cookie sheets

      Bake at 325 for 10-12 minutes or until browned.  Cool on pan for 2-3 minutes before removing from pan.  Beth got 7 1/2 dozen cookies.

      Monday, May 21, 2018

      Chicken with Pineapple Sauce

      This was easy to put together and tasted very good. Next time I will cut the chicken into chunks. I served this over rice.
      Chicken with Pineapple Sauce
      Amy Engbretson Horse and Buggy Montana

      1 T honey
      1 T cornstarch
      1 20 oz can pineapple Beth used tidbits
      1/4 c soy sauce
      1/4 t garlic powder
      1/4 t ground ginger
      1-2 # chicken breasts

      In saucepan, combine all ingredients.  Cook and stir over low heat until thickened.  Pour over chicken and bake at 350 for 1 hour.

      Sunday, May 20, 2018

      Chili's Copycat Ranch Dressing

      Jenna found and made this recipe while I was gone. It is so very yummy! The pickle juice makes the recipe great!
      Chili's Copycat Ranch Dressing

      1/4 cup mayonnaise 
      1/4 cup sour cream (add another dollop for a thicker dressing)
      1 tablespoon  dill pickle juice
      1 tablespoon buttermilk
      1/8 teaspoon salt
      1/4 teaspoon dried parsley
      1/4 teaspoon onion powder
      1/8 teaspoon garlic powder
      1 t pepper

      Combine mayonnaise, sour cream, and dill pickle juice in a medium size bowl.  Add in buttermilk and stir.  Mix in the rest of the ingredients.  Cover and chill for at least 30 minutes.  Give it a stir before serving.

      Saturday, May 19, 2018

      Spicy Chocolate Chip Bars

      I made these to take to our last Ladies Bible study this spring. Everyone liked them.
      Spicy Chocolate Chip Bars
      Faith Ann Yoder Horse and Buggy Montana

      1 1/2 c shortening(Beth used 1 c butter Crisco and 1/2 c butter)
      1 1/2 c sugar
      1 1/2 c brown sugar
      4 eggs
      2 t vanilla
      4 c flour
      2 t baking soda
      2 t salt
      4 t cinnamon
      1 t cloves
      1 t nutmeg
      1 12 oz bag chocolate chips

      Preheat oven to 375 degrees.

      Cream shortening and sugars together.  Add rest of ingredients in order given.  Grease a jelly roll pan and spread batter into pan.  Bake for 20-25 minutes.

      Friday, May 11, 2018

      Balsamic Glazed Steak Tips

      Don and I are off on a road trip.  Will start posting again in a week or so.

      These were easy and delicious. I served them with asparagus, mashed potatoes and creamed cauliflower.

      Balsamic Glazed Steak Tips 

      2 pounds steak tips,  cut into 2-inch pieces
      1/4 cup plus 2 T soy sauce
      3 tablespoons vegetable oil
      3 tablespoons balsamic vinegar
      2 tablespoon granulated sugar or splenda
      3 cloves garlic, minced
      2 teaspoons Dijon mustard
      1 teaspoon kosher salt
      1/2 teaspoon freshly ground black pepper
      For the glaze:
      3 tablespoons olive oil
      3 tablespoons balsamic vinegar
      3 tablespoons unsalted butter
      Coarsely chopped fresh parsley leaves, for garnish (optional)

      Marinate the steak: Place the steak in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Seal the bag, and refrigerate at least 1 hour or up to 4 hours.
      Heat 3 T oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan and cook until desired doneness. 
      Add the vinegar to the pan and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

      Thursday, May 10, 2018

      Roasted Cheesy Ranch Asparagus

      This was easy to make and quite tasty.

      Roasted Cheesy Ranch Asparagus

      Adapted from

      3 Tablespoons of olive oil
      1 Tablespoon of Hidden Valley Ranch dry dressing mix
      2 bunches of asparagus
      3/4 c- 1 c Parmesean cheese
      2 cloves garlic, minced

      1. Preheat oven to 425 degrees.

      2. Cut off the hard ends of the asparagus (1 inch to 2 inches)

      3. Mix dry dressing and oil together.

      4. Spread the asparagus onto a baking sheet and add garlic. Pour the oil mixture over the asparagus and toss. Cook at 425 degrees for 10 minutes. Check the asparagus to see if it is cooked all the way through. If it is thick asparagus you will need to cook it longer.

      5. Sprinkle with cheese and cook for 5 more minutes until melted. Serve and season with salt and pepper if desired.

      Wednesday, May 9, 2018

      Creamy Parmesan Chicken

      We all liked this a LOT! Don had his over spaghetti noodles and Kathleen and I had ours over spaghetti squash.

      Creamy Parmesan Chicken

      Adapted from

      2 large boneless skinless chicken breasts sliced in half
      3 tablespoons finely grated fresh Parmesan cheese
      1 teaspoon salt
      cracked pepper

      For The Sauce:

      1 tablespoon olive oil
      2 tablespoons butter
      6 slices bacon
      1 small onion , chopped
      6 large cloves garlic , minced or finely chopped
      1-1/2 cups half and half, cream or evaporated milk Beth used 1/2 c evaporated and 1 c cream
      1/2 cup finely grated fresh Parmesan cheese

      1. Season the chicken with salt and pepper. Dredge seasoned chicken in parmesan cheese.

      2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.

      3. Add the bacon  to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half or cream. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. Add the chicken back into the pan to serve.

      4. Serve with steamed vegetables, over zucchini noodles, your favorite pasta, or rice.

      Tuesday, May 8, 2018

      Chocolate Malted Cookies

      I bought some new Malted Milk powder a few weeks ago so I could try this recipe. Don is VERY glad I did! They are tasty!

      Chocolate Malted Cookies 

      Taste of Home Cookie Cookbook

      1 cup butter-flavored shortening
      1-1/4 cups packed brown sugar
      1/2 cup malted milk powder
      2 tablespoons chocolate syrup
      1 tablespoon vanilla extract
      1 large egg
      2 cups all-purpose flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      1-1/2 cups semisweet chocolate chunks
      1 cup milk chocolate chips

      1. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.
      2. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.
      3. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

        Beth used a cookie scoop and got 4 dozen

        Monday, May 7, 2018

        Cranberry White Chocolate Cheesecake Bars

        Jenna's friend Betsy and her husband were in town and I had no sweet treats made. Kathleen helped me put this together with what I had on hand! They didn't end up eating dessert here, but Jenna took them to work and they were very good.
        Cranberry White Chocolate Cheesecake Bars

        1 package Oatmeal Cranberry White Chip refrigerator cookies

        1 8 oz cream cheese
        1/3 c sugar
        1 egg
        2 T cream, milk or half and half
        1 T lemon juice
        1 t vanilla

        1/2 c cold butter, chunked
        1/2 c sugar
        2 t cinnamon
        1/3 c craisins
        1/2 c white chocolate chips

        Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.  Spread out the refrigerated cookie dough.  Bake for 15 minutes.

        Mix the filling ingredients together and pour over the warm crust.

        Mix the butter, sugar and cinnamon with a paster blender until crumbly.  Add the craisins and white chocolate chips.  Sprinkle this over the cheesecake filling.

        Bake for 30 minutes.  Cool and refrigerate until cold.

        Sunday, May 6, 2018

        Chocolate Brownie Pizza

        I made this for my friend Carolyn's birthday get together. I had seen similar recipes, but went out on my own. You can use a pizza pan, but this deep dish stone ware pan was easier to transport. This was delicious!

        Chocolate Brownie Pizza

        1 box brownie mix to make 9 x 9 pan
        1 1/3 cup dark or semi sweet chocolate chips
        1/2 cup heavy cream
        1 cup assorted chocolate candy Beth used m and m's, rolos and peanut butter cups

        Put parchment paper on a cookie sheet, or pizza pan. Preheat the oven to 325.

        Mix brownies according to package directions and bake. Beth used a deep dish pampered chef pizza pan. Cool completely. 

        Place the chocolate and cream in a microwave bowl for 20 second bursts, stirring in between, until chocolate has melted. Place in the refrigerator for about 15 minutes to thicken slightly.

        Spread the chocolate over the brownie base, then press candy on top while the chocolate is warm. Leave for 10-15 minutes for the chocolate to set, then cut into slices.

        Saturday, May 5, 2018

        Banana Crème Bundt Cake

        I made this for a Ladies Bible study. Everyone liked it.

        Banana Crème Bundt Cake

        Adapted from

        3 bananas
        1 (3 oz) package of banana instant pudding
        1 c water
        1 yellow cake mix
        1 t vanilla extract
        4 eggs
        ¼ c oil
        ½ c finely chopped pecans

        In large mixing bowl, mash bananas. Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer. Add chopped pecans.
        Pour into greased and floured bundt pan. Bake at 350 degrees for 60 minutes. Cool in pan for 15.  Take out of pan and cool completely .  Sprinkle with powdered sugar if desired

        Friday, May 4, 2018

        Low-Carb and Gluten Free Cheesy Chicken Jalapeno Popper Casserole

        This was a quick and easy recipe to use up left over chicken. We really liked it.

        Low-Carb and Gluten Free Cheesy Chicken Jalapeno Popper Casserole

        adapted from

        2 tablespoons butter
        1 medium onion, chopped
        2 large stalks celery, chopped
        2 large cloves garlic, minced
        1 to 2 jalapeno peppers, minced
        8 oz cream cheese, at room temperature
        ½ cup heavy cream
        1 teaspoon Worcestershire sauce
        1/2 teaspoon salt
        1/2 teaspoon black pepper
        2 cups cooked, chopped chicken
        ¾ c cheddar cheese, shredded, divided
        2 scallions, green and white parts, thinly sliced or chives
        2-3 slices cooked and crumbled bacon

        1. Spray with cooking spray a 9 x 13 pan.

        2. Heat 2 tablespoons butter in a large skillet over medium heat; once melted, add the onion and celery and cook until softened, but not browned, about 8 minutes, stirring occasionally.

        3. Turn the heat down to low, add the garlic and jalapeno, and cook 1 minute more, stirring constantly.

        4. Stir in the cream cheese, heavy cream, Worcestershire, salt, and black pepper, whisking until combined.

        5. Pour the cream cheese mixture into a large bowl and stir in the chicken and ½ c of the cheddar. Transfer to the prepared casserole dish and sprinkle the remaining cheddar on top. Sprinkle cooked bacon on top of the cheese.

        6., Bake it in a preheated 400F oven until warm and bubbling, about 20 to 25 minutes, and then run it under the broiler to let it brown for a few seconds.

        7. Sprinkle the scallion or chives on top and serve.