Sunday, September 30, 2018

Peach Cobbler

This was a quick and easy dessert. We all like it!

Peach Cobbler
Backroad BBQ Texas Back Road Restaurant Recipes

3 c peeled and sliced peaches
1 c water
1 1/2 c sugar, plus more for crust
2 refrigerated pie crusts
1 T butter, plus more for crust

In a medium saucepan, combine peaches, water, sugar and butter.  Bring to a boil.

As peaches are boiling, cut 1 crust in small squares, as for dumplings.   Add to boiling peaches.  Boil until peaches are soft.

Pour into an 8 x 8 baking dish.  Place 2nd crust on top:  brush with melted butter and sprinkle with sugar.

Bake at 350 for 25 minutes or until golden brown.

Saturday, September 29, 2018

Cheese Bread With Bacon and Jalapeno

I made this to go with a quick stir fry I made when we had company. It was very good!

Cheese Bread With Bacon and Jalapeno

5 slices bacon, cooked and chopped
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoon granulated sugar
1 large jalapeno, seeded and diced
2 cups mild cheddar cheese shredded
8 oz cream cheese, softened
1 1/2 c buttermilk
1 tablespoon vegetable oil

Preheat oven 350 degrees

Spray 9x5 inch loaf pan with non-stick spray

In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.

In another bowl, combine flour, baking powder, salt and sugar.   Add cream cheese mixture, 1 tablespoon oil and buttermilk and mix with a mixer until just combined.

Pour mixture into loaf pan.

Bake 50 to 60 minutes. Top should be brown and when tested with a wooden pick the pick comes out clean.

Remove from oven and place on a wire rack, cool 5 minutes before removing from pan

Friday, September 28, 2018

Orange Vanilla Monkey Bread

This was yummy, once it was done.  The sauce was too runny so I made a mess trying to get it out of the pan.  We baked and broiled it for a few minutes and all was well.  See my notes in bold in the recipe.

Orange Vanilla Monkey Bread

Recipe courtesy of Ree Drummond

1 cup granulated sugar
Dash kosher salt
Zest of 2 oranges plus juice of 1 orange
Three 7.5-ounce cans buttermilk biscuits (not the flaky kind), chilled thoroughly
2 sticks (1 cup) salted butter
3/4 cup packed brown sugar
1 tablespoon vanilla extract

 a bundt or tube pan

Preheat the oven to 350 F.

Fill a large ziptop bag with the granulated sugar, salt and orange zest. Seal the bag and shake it around until the zest and sugar are totally combined. Cut the chilled biscuits into quarters. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set aside.

In a medium pan over medium heat, melt the butter. Stir in the brown sugar, vanilla and orange juice until just barely combined.*** Beth will bring this to a boil and boil for 3-4 minutes next time.Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out. Let it settle for a second, then place the pan in the oven.

Bake until the top of the biscuits are golden brown, about 25 minutes. Transfer the pan to a rack and let it sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. Let cool briefly before serving.

Thursday, September 27, 2018

Meat and Potato Scramble

This picture doesn't look very good, but trust me when I say it was delicious! Everyone liked it, even Kathleen who does NOT like eggs!

Meat and Potato Scramble

Recipe courtesy of Ree Drummond

2 tablespoons butter
8 ounces breakfast sausage
4 slices bacon, cut into small pieces
1/2 onion, diced
1 leftover baked small russet potato, diced
Kosher salt and freshly ground black pepper
1/4 cup half-and-half Beth used fat free
6 large eggs
1/2 cup small-cubed Cheddar Beth used shredded
4 green onions, sliced, opt

Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.

Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.

Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

Wednesday, September 26, 2018

Chile Con Queso

We made this for a football snack.  It made a lot and tasted great!
Chile Con Queso

1 tbsp olive oil
1/2 lb ground beef extra lean
1 tsp chili powder
1 small red onion diced
1 clove garlic minced
4 oz green chiles
1 jalapeno fresh, seeded and chopped
14 oz fire roasted tomatoes Beth used regular diced
1 cup evaporated milk Beth used one large can1 cup velveeta cubed
2 1/2 cups monterery jack cheese shredded Beth used cheddar
1 tbsp cilantro fresh, chopped, optional

1. Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.

2. Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.

3. Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low.

4. Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.

5. Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.

6. Garnish with fresh cilantro and serve with tortilla chips.

Tuesday, September 25, 2018

Southwest Chipotle Ranch

We made this and served it with potato chips and veggies.

Southwest Chipotle Ranch

1 cup buttermilk
1 cup non fat greek yogurt
1/4 cup mayo
1 tsp cumin
1 packet ranch dressing seasoning mix
1 tsp adobo sauce and peppers from puree
juice of one lime (about 1 tablespoon)

1. Add all ingredients to a bowl and blend together until smooth with an immersion blender. Refrigerate for at least 20 minutes before serving. Store in air tight container for up to 7 days. Makes 2 1/4 cups.

2. Can use blender or food processor in place of immersion blender. 

Serving size: 1 tablespoon

Monday, September 24, 2018

Sausage and Cream Cheese Biscuit Bites

We made these for another one of our football snacks. We all liked them!

Sausage and Cream Cheese Biscuit Bites

1 lb breakfast sausage
1 (8-oz) package cream cheese, softened
1 Tbsp Worcestershire sauce
¼ c onion, chopped
Salt and pepper to taste
1-1/2 cups shredded cheddar cheese
2 (12-oz) cans Grands Jr flaky biscuits We used buttermilk and cut them in half

Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside. 

Cook sausage in a large skillet over medium-high heat until no longer pink. Ad onions and cook until they are soft. Drain fat if necessary.

Stir together cooked sausage, cream cheese, Worcestershire sauce, salt and pepper and shredded cheddar cheese. 

Remove biscuits from cans and split each biscuit into to two. Place each biscuit round into muffin tin. Scoop sausage mixture into biscuit cups. 

Bake for 12 to 15 minutes, until biscuits are golden brown.

Sunday, September 23, 2018

Mexican Spinach Dip

This was another football snack that was delicious!  We really liked this!


Mexican Spinach Dip

5 oz package fresh baby spinach washed and dried
8 oz cream cheese softened
2 cans tomatoes with chili peppers such as Rotel, drained
1 12- oz package Mexican shredded cheese Beth used regular cheddar
1 small fresh jalapeno seeds removed and minced
1/3 cup sour cream
¼ cup white onions chopped Beth used yellow, sweet onion
¼ teaspoon cumin
½ teaspoon chili powder
 tortilla chips or rye chips

1. Preheat oven to 350°. In a large bowl, combine all ingredients and mix well. The spinach may seem difficult to incorporate but as you stir, it will soften and blend with the other ingredients.

2. Transfer mixture to a 2-quart casserole dish. Bake at 350° for about 30 minutes or until hot and bubbly. Serve warm with chips.

3. Store any leftovers in refrigerator.

Saturday, September 22, 2018

Animal Style Fries In-N-Out Burger Copycat

These are AWESOME! They taste just like the restaurant. We made these for a Packer game--doubled the fries but kept the sauce recipe the same.
Animal Style Fries In-N-Out Burger Copycat

32 oz bag frozen french fries Beth used more than this about 45 oz
2 cups cheddar cheese
1 yellow onion
2 Tablespoons brown sugar
2 Tablespoons vegetable oil (or olive oil)
1 cup mayonnaise
2/3 cup ketchup
3 Tablespoons pickle relish
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

Bake fries according package (usually 20 minutes)

While fries are baking, heat oil and brown sugar in frying pan over medium heat. Add chopped yellow onion and cook onions until caramelized.

Remove fries from oven and sprinkle with cheese. Return to oven and broil on high for three minutes until cheese has melted and fries begin to golden around edges.

In a separate bowl, mix together remaining ingredients.

To serve, top cheese fries with caramelized onions and sauce. Enjoy!

Friday, September 21, 2018

Spicy baked chicken tenders

We made these for football snacks.  We doubled the recipe.  Thus was very good.

Spicy baked chicken tenders

Yield: 4 servings

1 lb boneless, skinless chicken breast tenders Beth used breasts and sliced them into 4 pieces each

The marinade:
5 garlic cloves, coarsely chopped
2 tablespoons Sriracha
One 1-inch piece ginger, peeled, finely grated
4 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons apple cider vinegar
Juice of 1 lime
1 tablespoon sugar
Fresh cilantro (optional)

1. In a large bowl, combine the ingredients for the marinade until smooth and allow to marinate chicken in this mixture for 1 hour minimum in the refrigerator. When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F.

2. Transfer chicken and a bit of sauce to a baking dish or roasting pan lined with parchment paper. Bake at 425°F for 25-30 minutes, basting with marinade from time to time, until cooked through. Meanwhile reduce the remaining marinade a little bit in a saucepan on the stove while chicken is cooking, then drizzle the reduced sauce over cooked chicken and toss before serving. Garnish with cilantro if desired, and serve immediately.

Thursday, September 20, 2018

Pumpkin-Oat Mini Muffins

I had one cup of pumpkin in the fridge to use. These were easy since it was all done in the food processor! Very tasty.

Pumpkin-Oat Mini Muffins

Eating Well September/ October 2018

1½ cups rolled oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup pumpkin puree
¾ cup packed brown sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
⅓ cup mini chocolate chips or chopped dried cranberries

1 Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray. Beth got 36 mini muffins and used cupcake liners.

2 Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full. 

3 Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Wednesday, September 19, 2018

Chocolate Malt Cookies

Don's aunt posted these on Facebook last week, so I made them to have for when my company came. They are easy and tasty.

Chocolate Malt Cookies
Aunt Sandy Lalumondier

1 c butter
1 c brown sugar
1/2 c sugar
2 eggs
2 t vanilla
1/2 c cocoa
3/4 c malted milk powder
2 1/2 c flour
2 t baking soda
1 t salt
1 12 oz bag chocolate chips

Cream butter and sugars together.  Add eggs and vanilla and beat well.  Slowly add the rest of the ingredients except chocolate chips and mix until well combined.  Stir in chocolate chips.

Refrigerate for 1 hour.

Scoop onto cookie sheets lined with parchment paper and bake at 350 for 10-15 minutes.  Let cool on baking sheets for a few minutes and finish on cooling racks.  Yield 4 dozen

Tuesday, September 18, 2018

Fresh Fruit with Honey Lime Dressing

I adapted this to use the fruit I had on hand. I took this to a neighborhood get together and everyone liked it. It was very refreshing.


Fresh Fruit with Honey Lime Dressing

  • 1 lb fresh strawberries, sliced
  • 1 Can pineapple  chunks, drained
  • 6 oz fresh blackberries
  • 12 oz red grapes,  sliced into halves
  • 2-3 large peaches, sliced
  • 1  small can mandarin oranges in juice, drained well 
  • 2 ripe bananas, sliced
  • 1/4 cup honey
  • 2 tsp lime zest (zest of 2 medium limes)
  • 1 large lime, juiced

Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

Monday, September 17, 2018

Creamy Crockpot Alfredo Chicken with Spinach and Mushrooms

I put this together with things from my pantry and fridge. It turned out wonderful!!
Creamy Crockpot Alfredo Chicken with Spinach and Mushrooms

3-4 chicken breasts
1 8 oz cream cheese, cubed
1 jar(15 oz) Alfredo sauce
1 can (14.5 oz) diced tomatoes
1/2 c grated parmesean cheese
1 t garlic powder
1 t onion powder
1 t salt
1 t pepper
1 t Italian seasoning.

8 oz sliced mushrooms
5 oz fresh spinach
spaghetti noodles

Put chicken in the crockpot and add all ingredients except mushrooms, spinach and spaghetti.

Cook on low 6-8 hours.  During the last 30-60 minutes, add mushrooms and spinach.  Serve over spaghetti noodles.

Sunday, September 16, 2018

Loaded Cauliflower Soup

I came home after a busy day and put this together in no time. It was very good and everyone had 2 bowls!

Loaded Cauliflower Soup
adapted from Cooking Light, October 2018

6 bacon slices, chopped
1 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems--1 large head
3 cups chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half or cream  we used fat free half and half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives

Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Blend ingredients with an immersion blender until smooth.  Add half and half or cream and heat until warmed through.

Ladle soup into bowls; top with bacon, cheese, and chives.
Calories 200
Fat 13g
Satfat 6g
Unsatfat 5g
Protein 11g
Carbohydrate 12g
Fiber 3g
Sugars 4g
Added sugars 0g
Sodium 653mg
Calcium 15% DV
Potassium 12% DV

Saturday, September 15, 2018

BBQ Everything Bagel Chicken Wings

These were DELICIOUS! I made them for the Packer/Bears opener. They looked so good, I forgot to put the Everything Bagel seasoning on them! Don loved that they were crispy. I loved the sauce! Perfect Football food!

BBQ Everything Bagel Chicken Wings

adapted from

For the Chicken Wings:
2-4 pounds whole chicken wings 

For the Barbecue Sauce:
1 tablespoon olive oil
2-3 garlic cloves, minced
1 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper 

For Serving:
3 tablespoons Everything Bagel Seasoning Mix
2 tablespoons chopped fresh chives

 Preheat oven to 400 degrees F. Place wire racks inside two rimmed baking pans covered with foil(for easy clean up). Divide wings between prepared racks.  Bake 45 minutes or until wings are golden brown and crispy, rotating racks halfway through cooking time. 

In medium saucepan, while the wings are baking, heat oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Whisk in ketchup, water, vinegar, brown sugar, Worcestershire sauce, ground mustard, chili powder, cayenne and black pepper. Bring to a boil over medium-high heat. Reduce to medium-low and cook 10 to 12 minutes or until thickened, stirring frequently. 

Transfer barbecue sauce to large bowl. In batches, place wings in bowl and toss until fully covered in sauce. Return wings to prepared racks. Transfer to oven and bake 8 to 10 minutes longer or until sauce is caramelized and crispy in parts. 

Sprinkle wings with Everything Bagel Seasoning Mix and chives.Beth forgot to do this! 

Friday, September 14, 2018

Chili with Chocolate

With all the rain we have been having, chili sounded like a great idea. I found this in a slow cooker cookbook. We liked it, but next time will add more chocolate!
Chili with Chocolate
adapted from Shawna Steffen-Home Tested Slow Cooker Recipes

1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced and divide
1 (28 oz) can diced tomatoes--Beth used crushed
1 (15 oz) can chili beans
1 1/2 T chili powder
1 1/2 t cumin
1 T grated semisweet baking chocolate-Beth used 1/2 of a 1 oz square(next time will use 1 oz)
1 t hot pepper sauce
1 t salt
1 t pepper

Brown ground beef with onions and 1 clove garlic over medium meat.  Drain off fat.  Add to slow cooker and add the rest of the ingredients.  Cover and cook on low for 5-6 hours.

Thursday, September 13, 2018

Biscuits with Greek Yogurt

I was looking for something lower carb and less calories to go with chili. These were easy and tasted great!
Biscuits with Greek Yogurt

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup nonfat plain Greek yogurt
½ cup club soda or sparkling water
1 tablespoon butter, melted
Preheat oven to 375 degrees. 
Spray a baking sheet with non-stick spray and set aside. 
In a large bowl, mix together flour, salt, baking powder, Greek yogurt, and club soda. 
On a clean surface, sprinkle a bit of flour to coat the area, then turn out dough onto floured surface. 
Pat or roll out to ½" thickness and using round biscuit or cookie cutter, cut into biscuits. Roll any remaining dough out again to make as many biscuits as possible. Should make 12 medium biscuits.
Place biscuits on the baking mat, touching each other. Brush the tops of the biscuits with melted butter. 
Place in oven and bake for 15-18 minutes or until golden brown on top and cooked through. May brush remaining butter on top if desired.

Makes 12 biscuits 2 SmartPoints per Biscuit on Weight Watchers FreeStyle,

Wednesday, September 12, 2018

Mexican Casserole

I quickly put this together for dinner one night after getting home later than planned. It was good. We served it with guacamole.

Mexican Casserole
adapted greatly from

1 lb 90% lean ground beef
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped or less
1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup sour cream
1/3 cup cheddar cheese , shredded
1/3 bunch fresh cilantro, chopped, to taste optional

Brown ground beef and chopped onions in large skillet.

Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. 

Meanwhile spray 9 x 13 baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly. 

Spoon half of beef mixture evenly over tortillas. Spoon 1/2 of the  sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and repeat, ending with the sour cream.

 Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese and bake 5 more minutes or until cheese is melted.

Makes 6 large Servings at 8 weight watcher smart pts/each.

Tuesday, September 11, 2018

Toffee Chip Cookies

I found this recipe in an Amish cookbook. They are very good cookies but don't flatten out much.
Toffee Chip Cookies
Mrs. Freeman(Mable) Yoder Harvest of Blessings Cookbook

1/2 c butter, softened
1 14 oz can sweetened condensed milk
3/4 c flour
2 c graham cracker crumbs
2 t baking powder
2 c chocolate chips
1 8 oz bag toffee bits
1 c coconut(optional)
1/4 t salt

Combine butter and milk; mix well.  Add flour, cracker crumbs, baking powder and salt.  Mix gently and then add the rest of the ingredients.  Drop by cookie scoops onto a greased cookie sheet.

Bake at 350 for 15-18 minutes.  Beth got 4 dozen.

Monday, September 10, 2018

Grilled Corn on the Cob Wrapped In Foil

Kathleen and Jenna made this for our Labor Day cookout.  It was awesome!
Grilled Corn on the Cob Wrapped In Foil  

Recipe courtesy of Food Network Kitchen

4 tablespoons unsalted butter, melted
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
4 ears yellow corn, shucked
2 tablespoons chopped fresh cilantro
4 wedges fresh lime

1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.

2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.

3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

Sunday, September 9, 2018

Creamy Parmesan Grits

Kathleen made up this recipe and we had it for dinner one night. YUM

Creamy Parmesan Grits

3 cups water
2 tsp chicken base
Everything Bagel Seasoning, to taste
1 cup instant grits
1/2-3/4 cup heavy cream
~1 cup shredded parmesan

Bring the water and chicken base to a boil. Add grits, stir and cover. Cook about 5 minutes, stirring occasionally so they don't stick. Uncover when most of the water is evaporated and add the cream. Keep stirring and cook 2-3 more minutes. Add the parmesan, cover and remove from heat.

Stir well and season with everything bagel seasoning before serving.

Saturday, September 8, 2018

Amish Sour Cream Pumpkin Coffeecake with Browned Butter Frosting

I took this to church and everyone really liked it. Kathleen helped me come up with the delicious frosting recipe.

Amish Sour Cream Pumpkin Coffeecake with Browned Butter Frosting
adapted from

1 package yellow cake mix, divided
1 cup canned pumpkin
1 cup sour cream
4 eggs
¼ cup granulated sugar
¼ cup water
3 teaspoons pumpkin pie spice, divided
2 T. brown sugar
1/4 c butter, browned
2 c powdered sugar
1 t caramel extract, can use vanilla
1-2 T milk

Preheat oven to 350°F. Grease and flour a bundt pan
Reserve 2 tablespoons cake mix. 

Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 2 teaspoons pumpkin pie spice in large bowl. 

Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. 

Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1 teaspoon pie spice. 

Sprinkle on top of batter. Take a knife and swirl the topping in well.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. 

Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up.
Cool completely and frost.


Mix all ingredients together and spread over cooled cake.

Friday, September 7, 2018

Crockpot Chicken for Tacos

I put a few recipes together to get this one. It was tasty. If you are worried about spice, delete the jalapenos or use less.
Crockpot Chicken for Tacos

2 lbs chicken breast. 
1 16oz jars green salsa
1 can green enchilada sauce
1 4 oz can diced jalapeños
1 4 oz can green chiles. 

1/2 c chopped onion 
1/2 c green pepper 
2 cans Great Northern beans

Layer all ingredients except for the beans in a crockpot.

Stir and set on low for 6-8 hours. Take chicken out and shred.  Add 2 cans great northern beans and heat until beans are warmed through.  Serve on tortillas with sour cream and cheese if desired.

Thursday, September 6, 2018

Cream Cheese Danish from a Cake Mix

I made this for our adult Sunday School class last weekend. It was easy and tasty.
Cream Cheese Danish from a Cake Mixadapted from

15.25 ounce box White or Yellow cake mix (reserve ½ cup)
3 eggs
16 ounces sour cream
8 ounces cream cheese, at room temp
2 tablespoons milk or half and half, or cream 
Crumb topping
1 tablespoon cold butter,
½ cup reserved cake mix
2 tablespoons confectioner’s sugar
½ cup slivered almonds
½ cup confectioner’s sugar
1 tablespoon milk or cream 
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 10x15 pan liberally with cooking spray and set aside. 

In large mixing bowl place sour cream, eggs, and cake mix, making sure you reserve ½ cup of dry cake mix for crumb topping. Beat well with electric mixer for 1-2 minutes, until well incorporated. 

Spread batter into prepared pan.
In same mixing bowl, place cream cheese and milk or cream. Beat again until fully combined. Use the back of a spoon to make 12-15 indentations in the cake batter and place a spoonful of cream cheese mixture into each one. 

In a small bowl cut  together butter, reserved cake mix, and two tablespoons confectioner’s sugar until nice and crumbly. Sprinkle sliced almonds over the top of the cake batter and then sprinkle crumb topping evenly over. 

Bake at 350 for 25-30 minutes, or until lightly browned. Remove from oven and allow to cool.
Stir together icing ingredients until smooth. Use a spoon to drizzle over top of cooled cake.

Wednesday, September 5, 2018

Grilled Green Beans

We made these on the grill and they were delicious!

Grilled Green Beans

1 lb green beans, washed and trimmed
1 TBSP olive oil
Salt, pepper, garlic powder
Aluminum foil
Zest of 1 lemon 
Juice of 1/2 a lemon
fresh parmesan

Make a pan out of the aluminum foil, folding up the edges about 2 inches, so no oil leaks out. Add green beans, oil, salt, pepper and garlic power. Place on a hot grill, stir after 2-3 minutes. cook another 3-5 minutes.

Once off the grill, top with lemon zest and lemon juice, toss. Plate and top with freshly grated parmesan.

Tuesday, September 4, 2018

Gluten Free Crunchy Pizza Crust

Kathleen made this pizza crust while I was out of town. If she wouldn't have told me it was gluten free, I NEVER would have known. Excellent!
Gluten Free Crunchy Pizza Crust

1 cup warm water, about 110F
1 tablespoon sugar or honey
1 1/2 teaspoons instant yeast
1 1/4 cups (210 grams) Gluten-Free All Purpose Flour (I used about 1/2 cup more after rising) + 1/4 cup almond flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon psyllium husk powder
2 tablespoons olive oil
1/2 tsp garlic powder
1 tsp italian seasoning or oregano

Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.

While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.

With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.

Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.

Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.

Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings--I left it in the warm oven for another 5-7 minutes after slicing to make sure the inner pieces were completely done.

Monday, September 3, 2018

Maple Bacon Cake

This was Kathleen's birthday cake. She wouldn't tell me what kind of cake she wanted, so I made this and it was a hit!
Maple Bacon Cake

Maple Cake:
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour
2/3 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
3 teaspoons maple extract
4 large eggs
Maple Buttercream:
3 sticks salted butter, softened to room temperature
1/4 cup heavy cream
2 teaspoons maple extract
1 teaspoon vanilla
6 cups powdered sugar
4 Tablespoons maple syrup
12 slices of bacon, cooked, cooled, and blotted of grease
Maple Glaze:
2 cups powdered sugar
2 Tablespoons hot water
1 teaspoon maple extract
2 Tablespoons maple syrup

Preheat oven to 325 degrees. Butter and flour 3 (8 inch) cake pans. Beth used 3  9 " pans 

In the bowl of your mixer, combine the cake mix, flour, sugar, and salt. Pour in the water, sour cream, vegetable oil, maple extract, and eggs, and beat with your electric mixer on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes. 

Pour the batter into the prepared cake pans and bake until tops are light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool completely. 

Prepare buttercream: In the bowl of your mixer, beat butter, cream, and maple extract on medium 
speed until smooth. With the mixer on low, slowly add powdered sugar until combined. Add maple syrup. Increase mixer speed to high and beat for one minute. Using a serrated knife, level cooled cake layers, then stack and fill and frost the outside. 

Cut bacon slices in half and press into the outside of the cake, reserving two halves for the top. Chill cake for one hour. 

Prepare glaze: In a medium bowl, whisk together powdered sugar, water, extract, and syrup until smooth. Pour over the top of the cake, spreading to the edges so that it drips down the cake.

    Sunday, September 2, 2018

    One-Pot Black Pepper Chicken

    This was SO VERY YUMMY! It was easy to put together and we all loved it. We served it over rice.
    One-Pot Black Pepper Chicken 

    adapted from

    1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
    1 red bell pepper, seeded and cut into strips
    1 onion, diced large
    1-1/2 teaspoons freshly ground black pepper
    1-inch fresh ginger root, peeled and finely chopped
    2 cloves garlic, peeled and finely minced
    3 tablespoons lite soy sauce, divided
    3 tablespoons white vinegar, divided
    1 tablespoon coconut palm sugar or honey, Beth used Splenda
    2 tablespoons olive oil

    Put the following ingredients in a medium bowl and mix with whisk: sweetener, half of the vinegar, half of the soy sauce. Add the chicken and toss to coat. Put into the fridge for at least a half hour

    Add oil to a frying pan and heat to medium-low. After adding garlic and ginger, cook for 30 seconds until garlic gets fragrant and golden without being burnt.

    Drain the chicken, but save the marinade.  Cook the chicken for 3 minutes then, add the remaining soy sauce and vinegar along with the marinade, the bell pepper strips, onion and the black pepper and stir. Cook during 10 minutes until chicken is cooked through and peppers get softened. 

    Serve over rice for additional points.
    Nutritional information

    Yields: 6 servings | Serving Size: 1 cup | SmartPoints: 4|
    Calories: 199 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 83 mg | Sodium: 341 mg | Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 27 g |

    Saturday, September 1, 2018

    Chocolate Gravy

    I found this recipe when I had some extra biscuits to bake. It is very tasty and great over ice cream, too.

    Chocolate Gravy
    Trisha Yearwood

    1 cup sugar
    3 1/2 tablespoons cocoa powder
    3 tablespoons self-rising flour
    1 1/2 cups whole milk
    1 tablespoon butter
    Hot buttered biscuits or ice cream, for serving

    Mix the sugar, cocoa powder and flour together until there are no lumps. Add the milk and stir to combine. Melt the butter in large saute pan. Add the flour mixture and cook on medium heat, stirring continually until it thickens. Serve over hot buttered biscuits or even ice cream.