Friday, November 30, 2018

Lemon Bundt Cake

My mom made this delicious cake after having it as mini bundt cakes somewhere. She took it to our thanksgiving get together. YUM!
IMG_7156

Lemon Bundt Cake
Mom

1 lemon cake mix
1 3.4 oz lemon pudding mix(dry)
1 c sour cream
1/4 c lemon juice
4 large eggs
1/2 c oil
1/4 c water
1 1/2 c white chocolate chips, optional

Preheat oven to 350.

Beat cake mix, pudding mix, sour cream, eggs, oil, water and lemon juice until well mixed, about 2 minutes.  If using chocolate chips, chop fine and add to batter.

Pour batter into a greased bundt pan(mom used an angel food cake pan)  Bake 45-50 minutes.   Let cool for 20 minutes before inverting onto a serving plate.

Wrap cake with plastic wrap and let sit in refrigerator overnight before serving.  Can serve with frosting if desired.

Thursday, November 29, 2018

Sweet and Spicy Cranberry Jalapeno Jam

My great aunt Margie and cousin Vickie posted a recipe similar to this on facebook and I adapted it to what I had on hand and used sure jell.  It is not too spicy(can leave the pepper seeds in to make it spicier)  We really liked it   I got 9 jelly jars from this one batch.  Serve this over cream cheese with crackers.
DSC_0356
Sweet and Spicy Cranberry Jalapeno Jam

12 oz bag fresh or frozen cranberries roughly chopped
1 1/2 red  bell peppers finely chopped
2 large jalapeno peppers finely minced, seeds removed
2 serrano peppers finely minced, seeds removed
2 cups plain white vinegar
5 cups sugar 
1 box sure jell or 3 T bulk pectin


Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. 

When the mixture on the stove is boiling, pectin. Stir and bring to a rolling boil again and add 1 t butter to reduce foaming.  Add the sugar and bring back to a full boil.  Boil hard for 1-2 minutes.

Remove from the heat and pour into sterile jars. Process in a hot water bath for 10 minutes and then store in a cool dark place for up to a year.

Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!


Wednesday, November 28, 2018

Churro Toffee Snack Mix

This is an awesome snack mix!  It is easy to make and tastes just like a churro.
DSC_0355
Churro Toffee Snack Mix
adapted from https://cookiesandcups.com

3 bags Oyster Crackers
1 cup butter
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1-2 teaspoon vanilla
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon kosher salt


Preheat the oven to 350°F

Line a baking sheet with foil. Spread the crackers evenly on the baking sheet and set aside.

In a medium saucepan combine the butter and brown sugar. Stirring consistently bring the mixture to a boil and boil for 2 minutes. Remove the mixture from the heat and stir in 1 1/2 teaspoons of cinnamon and vanilla. Pour this immediately on top of the crackers. Use a rubber spatula, stir and coat the crackers evenly with the mixture.

Bake the crackers for 10-15 minutes until it’s bubbly all over.

While the crackers are in the oven combine the granulated sugar, cinnamon and salt. Set this aside.

When the crackers are done remove the pan from the oven and sprinkle immediately with the salty cinnamon sugar mixture evenly.

Let the crackers cool and then break into pieces.

Serve immediately or store airtight for up to a week--but trust me, it won't last that long!

Tuesday, November 27, 2018

Garlic Bread Chex Mix

This was another snack we took for our road trip at Thanksgiving. If you love garlic you will like this. It is not overwhelming at all.
DSC_0353


Garlic Bread Chex Mix
https://www.yellowblissroad.com

1 teaspoon basil
1 teaspoon parsley
1 teaspoon granulated garlic
2/3 cup parmesan
3 cups rice Chex
3 cups corn Chex
2 cups pretzels
1/4 cup butter melted
2 tablespoons olive oil
1/2 teaspoon salt


Preheat oven to 350 degrees F.
In a large bowl, combine cereal and pretzels. Set aside. 

Stir basil, parsley and garlic together with the melted butter and olive oil. Pour over the cereal mix and stir with a spatula until evenly coated. Stir in Parmesan Cheese. 

Spread mix on an un-greased cookie sheet with sides. Bake for 10-12 minutes. Allow to cool on the cookie sheet before serving. Store in a tightly sealed container for up to 2 weeks.(if it lasts that long!)

Monday, November 26, 2018

Cheesy Ranch Ritz

We knew we would love these so doubled them right away. We all loved this and took it on our 'road trip' to Nashville for Thanksgiving!
DSC_0352


Cheesy Ranch Ritz
https://www.plainchicken.com

2 (8.8-oz) boxes Ritz Bits Cheese Cracker Sandwiches
1/3 cup vegetable oil
1 (1-oz) packet ranch salad dressing and seasoning mix
1/4 tsp garlic powder


Preheat oven to 250ºF.

Whisk together oil, ranch dressing mix and garlic powder.

Put Ritz Bits Cheese Cracker Sandwiches into a large bowl. Pour oil mixture over crackers and toss to coat thoroughly.

Arrange crackers on a 15x10-inch rimmed baking sheet.

Bake for 15 to 20 minutes.  Cool and enjoy!

    Sunday, November 25, 2018

    Fudgy S'More Bars

    This was quick and easy dessert I made when I had company.  Make sure to use a hot wet knife to cut through the marshmallows.
    DSC_0340

    Fudgy S'More Bars

    Crust

    1/2 cup all-purpose flour
    1 cup graham cracker crumbs (12 squares)
    3/4 cup packed brown sugar
    1/2 teaspoon baking soda
    1/2 cup butter or margarine, softened

    Topping

    4 cups miniature marshmallows Beth used a 10 oz bag
    3/4 cup candy-coated chocolate pieces
    1/4 cup hot fudge ice cream topping, heated

    Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all crust ingredients with electric mixer on low speed until coarse crumbs form. Press mixture in bottom of pan. Bake 10 to 12 minutes or until golden brown.


    Remove partially baked crust from oven. Sprinkle marshmallows over crust. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.


    Remove pan from oven. Sprinkle chocolate pieces evenly over marshmallows. Drizzle warm ice cream topping over top. Cool completely, about 1 hour. Cut into bars.

    Saturday, November 24, 2018

    Crispy Baked Lemon Pepper Chicken Wings

    I made these for last week's Packer game.  We all loved these.  They were very crispy.  My oven did smoke a bit, so about 30 minute in I turned the temperature down to 350 for the last 30-40 minutes.
    DSC_0339

    Crispy Baked Lemon Pepper Chicken Wings

    https://www.thewickednoodle.com

    4 pounds chicken wings, thawed and dried
    1/4 cup vegetable or canola oil
    1/4 cup butter, melted
    2 tablespoons lemon-pepper seasoning


    Preheat oven to 400F.

    Toss chicken wings in the oil. Place wings on a wire rack set on a baking sheet,(cover the baking sheet with foil for ease of cleaning) taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy. 

    Remove wings from oven. Mix melted butter and lemon-pepper seasoning and brush or toss liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing).
    Place on platter and serve immediately.

    Be sure your sheet pan has sides to catch the grease! If you use a flat pan that has no sides, the grease will drip onto the bottom of your oven and cause it to smoke.

    Friday, November 23, 2018

    Blueberry Cream Cheese Coffee Cake


    This makes a wonderful breakfast coffeecake! Try it soon!

    DSC_0335


    Blueberry Cream Cheese Coffee Cake
    All Recipes

    1/2 cup butter, room temperature
    1 1/2 cup sugar
    2 eggs
    2 1/4 cups all-purpose flour, divided
    1 tsp baking powder
    1/2 tsp salt
    1 cup milk
    2 cups blueberries (fresh or frozen)
    6 oz cream cheese, cubed

    For the crumb topping:

    1/4 cup all-purpose flour
    1/4 cup brown sugar
    2 Tbsp butter, cold

    Preheat oven to 375. Line a 13×9 inch baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.

    In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine 2 cups flour, baking powder and salt; gradually add flour mixture to butter mixture alternately with milk.

    Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to prepared baking dish.

    For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter.

    Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

    Thursday, November 22, 2018

    One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

    I took this to church for treats and sent the leftovers with Jenna to work.  It was very good and tasted like fall!
    DSC_0334
    DSC_0336
    One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache
    adapted from https://www.bettycrocker.com


    Cake


    1 box spice cake mix
    1 cup canned pumpkin
    1/2 cup water
    1/3 cup vegetable oil
    4 eggs
    1 teaspoon pumpkin pie spice
    1/3 cup chopped semisweet baking chocolate
    2 tablespoons unsweetened baking cocoa

    Chocolate Ganache


    1/4 cup heavy whipping cream
    1/2 cup semisweet chocolate chips

    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

    In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.

    Pour 1 cup of the batter into a bowl. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.

    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.

    In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.



    Wednesday, November 21, 2018

    Spice Cake Mix Copycat


    I found myself needing a Spice cake mix for a recipe I was making.  I found this copy cat and it worked great!
    DSC_0331
    DSC_0333
    Spice Cake Mix Copycat
    https://dianarambles.com


    1 yellow cake mix
    1 teaspoon ground cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1/4 teaspoon ground ginger


    Mix all of the ingredients in a large bowl until well combined.

    Bake the cake according to directions on the cake box or recipe.

    Tuesday, November 20, 2018

    Archway Dutch Cocoa Cookies Copycat

    These cookies are delicious.  I don't think I have tasted the 'real' Archway cookies, but these are great!
    DSC_0330
    Archway Dutch Cocoa Cookies Copycat
    https://gatherforbread.com

    2 cups of all purpose flour
    ¾ cup cocoa or Hershey's Special Dark cocoa Beth used almost 1 c
    1 teaspoon baking soda
    ½ teaspoon salt
    1 cup of unsalted butter softened
    2 cups of sugar plus a little for sugar coating
    2 eggs
    2 teaspoons vanilla


    Heat oven to 350 degrees.

    Combine flour, cocoa, baking soda, and salt. Stir and set aside.

    Using a mixer combine the butter and sugar until creamed. Add eggs. Mix together. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.

    Wrap the dough in plastic wrap and chill until firm, 1-2 hours. Beth used dough right away.

    Roll the dough into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl or rimmed dish.

    Roll each ball in sugar to completely coat.

    Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes. Beth bake for almost 15 minutes





    Monday, November 19, 2018

    Apple Pie Bread

     I made this to take to a ladies' Bible Study.  Everyone enjoyed it!
    DSC_0329

    Apple Pie Bread

    1 can apple pie filling, mashed Beth use 1 qt home canned pie filling
    1 yellow cake mix, dry
    4 eggs, slightly beaten
    1 cup self rising flour
    1 Tbsp cinnamon
    2 medium chopped apples


    Whisk all dry ingredients, add wet ingredients. Fold in apples. 

    Pour in 2 loaf pans, greased. Generously sprinkle sugar and cinnamon on top. 

    Bake in 325 oven for 35 to 45 minutes. Cool and enjoy

    Sunday, November 18, 2018

    Easy Black Bean Soup


    This was quick and easy to make.  See in bold what I did.  My family loved this.
    DSC_0328


    Easy Black Bean Soup

    Adapted from https://www.veggieinspired.com

    1 medium onion (diced)
    2 cloves garlic (minced)
    1 tsp cumin
    1/2 tsp dried oregano
    1/2 t dried parsley
    1/2 tsp smoked paprika
    1/2 tsp salt
    1 bell pepper (diced)
    4 cups cooked black beans (or 3 cans, rinsed and drained)14.5 oz can diced tomatoes, or tomato sauce
    3-4 cups vegetable broth

    Garnish/Toppings, use what you like:

    Diced avocado
    Sliced green onion
    Chopped tomato
    Fresh lime juice
    Hot sauce
    Crushed tortilla chips
    sour cream


    1. In a soup pot over medium heat, sauté the onion, garlic and red bell pepper in 1/4 cup water until softened, about 5-6 minutes. Add water as necessary to prevent sticking.

    2. Add the cumin, oregano, smoked paprika, and salt and sauté another minute or two until the spices are fragrant.

    3. Add black beans, tomatoes and vegetable broth. Bring to a boil. Reduce heat to medium-low and simmer 15-20 minutes.

    4. Using an immersion blender, puree as much as the soup as you like. Add the other cup of broth if you like a thinner soup. Beth did not do this.

    5. Serve hot with the toppings of your choice.





    Saturday, November 17, 2018

    Garlic Butter Keto Bread


    This is THE best keto bread I have made.  It was so very yummy!  I forgot to add the bacon to the batter, so just added them to the top.  This will be our go to bread!
    DSC_0326


    Garlic Butter Keto Bread

    https://www.eatwell101.com

    2 1/2 cups Mozzarella, shredded
    2 oz cream cheese
    3 eggs
    1 1/2 cups almond flour
    1 teaspoon baking powder
    4 strips cooked bacon, crumbled
    1/2 cup grated Parmesan
    1 teaspoon Italian seasoning

    Garlic Butter sauce

    1/4 cup browned butter
    4 garlic cloves, finely minced
    2 T dried parsley flakes

    Grease a medium cast iron skillet with oil, butter or cooking spray and set aside. In a shallow plate, combine parmesan and Italian seasoning.

    Melt Mozzarella and cream cheese in a large bowl for one minute in the microwave. Mix well with a spatula until smooth.

    Combine the melted cheese, eggs, baking powder, almond flour and bacon. Mix until smooth. Beth forgot to add the bacon, so topped the rolls with them.

    Using a large cookie scoop, scoop dough and roll into the parmesan and Italian seasoning mix. Place each ball into the prepared cast iron skillet. Sprinkle with more parmesan cheese  and in Beth's case, the bacon pieces. Place skillet in refrigerator for 10 minutes. In the meantime, preheat your oven to 400ºF (200ºC).

    Remove the cast iron skillet from the refrigerator. Bake the garlic butter bread for 20 to 25 minutes, until golden brown.

    Garlic Butter:
    Brown the butter, add the garlic and parsley flakes.  

    Brush generously the baked garlic butter keto bread with the garlic butter sauce and serve. Enjoy!





    Friday, November 16, 2018

    Crock Pot Keto Gumbo

    Don loves Gumbo and when I saw this and knew I had everything to make it, I did! We really liked it. I used jalapeno sausage, so this was a bit spicy! Next time I will use plain sausage
    DSC_0313

    Crock Pot Keto Gumbo
    adapted from http://fitmomjourney.com


    2 lbs chicken thighs, or breasts boneless and skinless, chopped into bite sized pieces
    1/2 lb frozen shrimp, deveined,
    1 lb sausage, cut into rounds (already cooked)
    1 bell pepper, diced
    1 onion, diced
    2 T olive oil 
    2 celery stalks, diced
    4 cloves garlic
    6 ounces tomato paste
    15 ounces diced tomatoes, with juice
    1 T Cajun or creole seasoning
    ½ tsp cayenne
    1 t thyme
    1 t oregano
    1 t pepper 
    1 t salt
    2 cups chicken broth

    Add all the ingredients except the shrimp in your crock pot. Stir and mix well. 

    Cook on high for 3-4 hours or low for 7-8 hours. 

    Add the shrimp 20 minutes before serving. 

    Keep warm and enjoy!




    Thursday, November 15, 2018

    Roasted Corn and Avocado Dip

    We made this for football food.  We loved it!
    DSC_0325

    Roasted Corn and Avocado Dip
    Southern Living Ultimate Book of Appetizers

    1 cup frozen whole kernel corn, thawed
    2 teaspoons olive oil
    1 ripe avocado, peeled and mashed
    1 ripe avocado, peeled and coarsely chopped
    3⁄4 cup seeded diced tomato
    3 tablespoons fresh lime juice
    3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
    2 tablespoons minced onions
    2 jalapeno peppers, seeded and finely diced or 2 (6 ounce) cans jalapeno peppers
    2 garlic cloves, peeled and finely minced
    1⁄2 teaspoon kosher sea salt 
    1⁄4 teaspoon ground cumin



    Combine corn and oil in a shallow pan. 

    Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
    Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
    Cover and chill at least 8 hours before serving. We chilled for 2 hours and it was tasty!
    Serve with tortilla chips.

    Wednesday, November 14, 2018

    Mexi Spiced Nuts

    The girls like to take nuts to work for a snack. We tried this recipe and it is a keeper!
    DSC_0312


    Mexi Spiced Nuts
    Southern Living Ultimate Book of Appetizers

    2 cups pecan halves
    2 cups dry roasted salted peanuts We used cashews
    1 egg white, lightly beaten
    1⁄4 cup butter, melted
    1 tablespoon chili powder
    1 teaspoon ground red pepper (cayenne)
    1⁄2 teaspoon garlic powder
    1 tablespoon Worcestershire sauce
    1 teaspoon hot sauce


    Combine pecans and peanuts in an ungreased 13 x 9-inch pan. 

    Combine egg white and remaining 6 ingredients in a small bowl, stirring well. Pour over nuts, stirring to coat. 

    Bake uncovered in a 350 degree F oven for 30 minutes or until toasted. 

    Cool completely in pan on wire rack. 

    Store in an airtight container. Yield: 4 cups.

    Tuesday, November 13, 2018

    Butterscotch Peanut Bars

    I made these to take to the adult SS class at church last week. They were quick, easy and tasty!
    DSC_0311

    Butterscotch Peanut Bars


    Margery Richmond Taste of Home Cookies Cookbook

    1/2 cup butter, softened
    3/4 cup packed brown sugar
    1-1/2 cups all-purpose flour
    1/2 teaspoon salt
    3 cups salted peanuts
    TOPPING:
    1 package (10 to 11 ounces) butterscotch chips
    1/2 cup light corn syrup
    2 tablespoons butter
    1 tablespoon water


    Spray a 15x10x1-in. baking pan with with cooking spray; set aside. 

    In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. 

    Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. 

    In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Drizzle over hot crust, making sure to cover the whole pan.. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

      Monday, November 12, 2018

      Keto Cornbread

      I made this to go with the Queso Chicken Soup I posted yesterday.  Everyone loved it!
      DSC_0308
      Keto Cornbread


      2 T butter

      1/2 cup almond flour

      1/4 cup coconut flour

      1 teaspoon salt

      1/2 teaspoon baking soda

      3 large eggs

      1/2 cup heavy cream

      1/4 cup butter, melted


      Optional Fillings or Toppings:


      2 jalapeños, thinly sliced

      4 slices bacon, cooked and crumbled

      1/2 cup shredded cheddar cheese


      Preheat the oven to 325° F. Heat  2 T butter in a 10.5 “ cast iron skillet .

      In a medium bowl mix together all of the ingredients except the jalapeños (if not using toppings/fillings simply omit them). 

      Pour the batter into a 10.5" cast iron skillet and top with jalapeños and cheese, bake for 25-30 minutes. Cool 5 minutes before cutting and serving. 


      Sunday, November 11, 2018

      Keto Queso Chicken Soup

      Soup weather is upon us!  I made this the other night.  It was quick and easy.  See my notes in bold in the recipe.
      DSC_0307

      Keto Queso Chicken Soup



      1 lb chicken breast, diced

      4 cups chicken broth 

      1 tablespoon avocado or olive oil Beth omitted this

      2 (10 oz) cans Rotel with diced green chiles Beth used 1 can hot rotel and 1 14.5 oz can diced tomatoes that I pureed.

      1 tablespoon taco seasoning

      8 ounces cream cheese, softened

      1/2 cup heavy cream or whole milk

      Salt, to taste (optional)


      Toppings:

      Sliced jalapeño

      Minced cilantro


      1. In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices. 

      2. Add in the chicken and broth, cover and simmer for 25 minutes. Remove 1 c of broth and add it to a bowl with the cream cheese to help soften and melt it. 

      3. Stir the cream cheese/broth mix and heavy cream into the soup. Heat until cheese is melted. Season with salt to your taste and serve with desired toppings. 

      Saturday, November 10, 2018

      Apple Pecan Layer Cake

      I made this cake for my Mother in Laws' birthday. It was delicious! I used my home canned cinnamon applesauce(no sugar just red hot candies) to give it the pink color.
      IMG_7078

      DSC_0309

      Apple Pecan Layer Cake
      Home Baking Classic Pillsbury Cookbooks #117

      Cake

      2 1/2 cups all-purpose flour 
      2 cups granulated sugar 
      1 teaspoon baking powder 
      1 teaspoon baking soda 
      1 teaspoon salt
      1 teaspoon ground cinnamon 
      1 1/2 cups applesauce
      3/4 cup vegetable oil 
      2 eggs
      1/2 cup chopped pecans ***
      1 t vanilla

      Brown Butter Frosting


      1/2 cup butter
      4 1/2 cups powdered sugar
      6 to 8 tablespoons apple juice 

      • Heat oven to 350°F. Grease two 9-inch round cake pans with shortening; lightly flour. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add applesauce, oil and eggs; beat with electric mixer on low speed until moistened. Beat on high speed 2 minutes. Stir in pecans. Pour batter into pans.

      • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

      • In small heavy saucepan, brown butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons of the apple juice with electric mixer on low speed until moistened. Continue beating until well blended, adding additional apple juice until desired spreading consistency. Fill and frost cake. 

        ***Beth forgot to add the pecans to the cake, so added them to the frosting.  I added about 1 c more of powdered sugar and another T of apple juice to make more frosting.




      Friday, November 9, 2018

      Pumpkin Seeds with Thieves Essential Oil

      This is the recipe the girls made after we carved pumpkins. They are very tasty!
      DSC_0292

      Pumpkin Seeds with Thieves Essential Oil

      3 drops Thieves Vitality Oil
      2 c raw pumpkin seeds
      3 t olive or vegetable oil
      1 t cinnamon
      2 t salt
      1 T sugar

      Mix all ingredients together EXCEPT the sugar.  Bake at 350 for 30 minutes, stirring every 10 minutes.

      After taking from the oven, sprinkle with 1 T sugar and mix well.

      Thursday, November 8, 2018

      Lemon Butter Cookies

      These are so easy to make and are delicious! I ended up having a change in my schedule and had time to put these together.  Plus Don's cookie supply was dwindling!  They are yummy!
      DSC_0303

      Lemon Butter Cookies
      coleensrecipes.blogspot.com/

      ¾ cup butter (room temperature)
      1 cup white sugar
      1 egg
      2 tablespoons corn syrup
      2 teaspoons lemon extract
      1 teaspoon vanilla extract
      2 cups all purpose flour
      1 teaspoon baking soda
      1 teaspoon baking powder
      a little extra sugar to roll cookies in


      In a medium bowl, cream together the butter and sugar until it is very light and fluffy (this takes a few minutes at high speed). Beat in egg, corn syrup and extracts. Add the flour, baking soda & baking powder and mix well.

      Roll dough into 1" balls then roll the balls in granulated sugar. Place them on a parchment lined cookie sheet about 2 or 3 inches a part. Bake in preheated 325 degree oven for 12 minutes or until they are just golden around the edges.Beth cooked them for 18 minutes and got 43 cookies.

      Wednesday, November 7, 2018

      Choco-Banana Coffee Cake

      I always have bananas in the freezer, so I pulled some out and made this for a ladies' Bible Study.   I doubled the recipe.  Don taste tested it and gave a thumbs up!
      DSC_0299


      Choco-Banana Coffee Cake
      The Best of the Best Betty Crocker Contest Winners #66

      3/4 c sugar
      1/2 c butter, softened
      2 medium ripe bananas, mashed
      1/2 c sour cream
      2 eggs
      2 c flour
      1 t baking soda
      1/2 t salt

      Filling
      1 c chopped walnuts
      1/4 c brown sugar
      2 T butter, melted
      1 t cinnamon
      1 c semi sweet chocolate chips

      Heat oven to 375.  Grease a 9 inch square baking pan. Beth doubled the recipe and baked it in a 9 x 13 pan.  

      Mix sugar and butter in a large bowl until fluffy.  Add bananas, sour cream and eggs.  Mix in dry ingredient.

      In another bowl, mix ingredients for the filling.

      Spoon half of the batter into baking dish.  Sprinkle with half of the filling and repeat.

      Bake for 40-45 minutes or until light brown.  

      Tuesday, November 6, 2018

      Gingerbread-Apple Streusel Coffee Cake

      This is another recipe I found in a cookbook that uses mixes. I just happened to have this cookie mix. It is very tasty.
      DSC_0298

      DSC_0301

      Gingerbread-Apple Streusel Coffee Cake

      https://www.bettycrocker.com

      1 box Betty Crocker™ gingerbread cake and cookie mix Beth used a bag of cookie mix
      1 1/4 c. lukewarm water
      1  egg
      2 -3 apples, peeled, diced
      2 tablespoons butter, softened
      1/2 cup packed brown sugar
      1/3 cup all-purpose flour
      1 teaspoon ground cinnamon
      Dash salt


      Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray. 

      In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.

      In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork or pastry blender until crumbly. Sprinkle evenly over gingerbread batter.

      Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

      Monday, November 5, 2018

      Keto Crock Pot Broccoli Cheese Soup

      Jenna put this together last weekend and it is so yummy!
      DSC_0296


      Keto Crock Pot Broccoli Cheese Soup 

      adapted from https://www.fittoservegroup.com

      2 cups water
      2 cups of chicken broth
      4 cups fresh broccoli flowerets cut into small pieces
      6 oz softened cream cheese
      1 cup whipping cream
      1/2 cup Parmesan cheese
      2 ½ cups shredded Cheddar cheese
      2 tbsp of softened unsalted butter
      Dash of thyme
      Salt and pepper to taste

      Chop up the broccoli into small flowerets and set aside. 

      In the crock pot add the butter, softened cream cheese, whipping cream, chicken broth, water and mix well.  Add the parmesan cheese,  chopped broccoli crowns, thyme and s alt and pepper.

      Cover and cook on low for 3 hours.

      Add the 2 1/2 cups of shredded cheddar cheese.  Stir a few times allowing the cheddar cheese to melt completely.

      Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.

      Notes


      If you prefer a thicker soup you can reduce the water by a one cup and add more if needed. Alternatively, you can increase the cheddar cheese to 3 cups.

      You can opt to use frozen broccoli rather than fresh. If you do so adjust the cook time by half since the soup will cook a lot quicker.

      Sunday, November 4, 2018

      Chocolate Orange Blossom Cookies

      My friend Janet gave me a bunch of Betty Crocker cookbooks that you see at the check out counter. I found LOTS of recipes to try...this being the first one. Jenna and I really liked these. They are a fragile cookie, so store them so they don't break.
      DSC_0291

      Chocolate Orange Blossom Cookies
      Home Baking --Classic Pillsbury Cookbook #117

      1/2 cup sugar
      1/2 cup brown sugar
      1/4 cup unsweetened cocoa
      1/2 cup shortening (Crisco)
      1/2 cup butter, softened
      1 Tablespoon orange peel, grated
      1 teaspoon vanilla
      1 egg
      1 3/4 cups flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      sugar
      35-48 Milk Chocolate Kisses, unwrapped

      In a large bowl, cream together 1/2 cup sugar, brown sugar, cocoa, shortening, and butter.
      Add orange peel, vanilla and the egg.  Add flour, baking soda, and salt.
        
      Cover and refrigerate one hour for easier handling.
      Preheat oven to 375.

      Shape dough into 1" balls  --We  used a cookie scoop . Roll in sugar. Place 2" apart on ungreased cookie sheets or parchment paper.

      Bake 10-12 minutes or until set.

      Immediately top each baked cookie with one "kiss." Press down so the cookie cracks a bit around the edges.

      Remove from cookie sheets to a cooling rack until fully cooled.  We got 33 cookies





      Saturday, November 3, 2018

      Yellow Curry

      This is such a versatile recipe--you can add what you like..chicken, potatoes or any other vegetable. Kathleen made this and it was so very yummy.  She did add more coconut milk since I thought it was a bit spicy.
      DSC_0289
      DSC_0290
      Yellow Curry
      2 tablespoons of olive oil
      1/2 of a sweet onion
      2 carrots, thinly sliced
      2-4 tablespoons of Yellow Curry Paste
      1 can of coconut milk
      1 can of garbanzo beans


      Sautee the onion and olive oil until just translucent. Add the carrots and sautee 3-4 minute more, until tender-crisp.

      Add the curry paste and stir until the vegetables are coated. Add the coconut milk and stir until combined. Stir in the garbanzo beans and cook until warmed.

      Friday, November 2, 2018

      GERMAN APPLE CAKE

      This was very good. See my additions in bold.  We all liked it!
      DSC_0286

      GERMAN APPLE CAKE 

      The Farm Stand via Facebook

      3 large eggs
      2 cups sugar
      1 cup vegetable oil
      1 teaspoon vanilla extract
      2 cups all-purpose flour
      2 teaspoons ground cinnamon
      1 teaspoon baking soda
      1/2 teaspoon salt
      4 cups chopped peeled tart apples Beth used Gala
      3/4 cup chopped pecans

      FROSTING:
      1 package (8 ounces) cream cheese, softened
      2 teaspoons butter, softened
      2 cups confectioners' sugar
      1 t vanilla
      1 T milk

      In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Mix in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

      In a small bowl, beat cream cheese, vanilla, milk and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

      Thursday, November 1, 2018

      Blistered Green Beans

      I had a large bag of fresh green beans that I needed to use. This was so very easy and so tasty. I had to do three batches of beans so as not to overload the pan so they all got 'blistered'. I keep the beans warm in the oven while I was cooking the other batches. I then added the soy at the end. We loved them!
      DSC_0269


      Blistered Green Beans
      Ree Drummond


      2 tablespoons butter
      8 ounces green beans, trimmed
      1 tablespoon soy sauce


      Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.