Monday, December 31, 2018

Pronto Pups--Fondue

This is the batter we made this year for our Christmas Eve fondue. I found it didn't stick as well as the other recipe on this blog. This is the recipe I grew up on. It is tasty and easy to make.

Pronto Pups--Fondue

1 c milk
2 beaten eggs
2 T oil
1/2 t mustard

Combine these ingredients.

Add 1 1/2 c bisquick to the batter and mix well.  Dip little smokies into the batter and fry in hot oil.

Sunday, December 30, 2018

Slow Cooker Low Carb Zuppa Toscana Soup

This was so yummy!  I think it tastes just like the real thing.  It does smell like cauliflower while it cooks, so you may want to burn a candle while cooking!
Slow Cooker Low Carb Zuppa Toscana Soup 
adapted from

1 pound mild or hot ground Italian sausage
½ cup finely diced onion
3 garlic cloves, minced
6 c chicken broth
1 large cauliflower head, diced into small florets
4 cups chopped kale
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon pepper 
1 cup heavy cream

Brown the ground sausage in a skillet over medium heat until done. 

Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker.  

Add the onions to the skillet that you browned the sausage in and cook until just browned.  Add the onions, chicken  broth, cauliflower, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined. 

Cook on high for 4 hours or on low for 8 hours. Beth used a potato masher to mash the cauliflower a bit.

Add the heavy cream and mix until combined.
Serve hot.

    Saturday, December 29, 2018

    Peanut Butter Cheesecake Brownie Bars

    I made these for dessert when we had some friends  over and then took them to church.  They were well liked!

    Peanut Butter Cheesecake Brownie Bars 
    adapted slightly from

    1 9x13 inch family size brownie mix , (plus eggs, oil and water called for on the box) ***
    8 oz cream cheese, softened
    1 cup creamy peanut butter
    2 cups powdered sugar
    1/3 cup milk 
    1 t vanilla
    Reese's Peanut Butter Cups

    Mix and bake the brownies according to the directions on the box. Allow the brownies to cool completely.  ***Beth used a boxed Texas sheet cake mix.

    In a large mixing bowl, combine the cream cheese and peanut butter.

    Add in the powdered sugar, vanilla and milk, a little at a time. Mix until smooth and creamy.

    Spread the peanut butter mixture on top of the brownies.

    Use a knife to chop the Reese's Peanut Butter Cups into small chunks. Sprinkle the chunks on top of the peanut butter layer.

    Refrigerate for an hour or more before cutting into bars and serving.

    Friday, December 28, 2018

    Cranberry-Pecan Coffee Cake

    This is delicious! I took this to church for breakfast and everyone liked it. Don had 2 pieces!

    Cranberry-Pecan Coffee Cake

    1/2 c.  butter at room temperature
    3/4 c. sugar
    1 tsp. vanilla
    3 eggs
    2 c. flour
    1 tsp. baking powder
    1 tsp. baking soda
    1 c. sour cream
    1 c. fresh cranberries Beth used frozen, tossed in 1 T flour
    6 Tbsp. salted butter softened
    1 c. packed brown sugar
    2 tsp. pumpkin pie spice
    1 c. coarsely chopped pecans 

    Vanilla Drizzle:
    2 c. powdered sugar
    2 Tbsp. milk
    1/2 tsp. vanilla

    Cream 1/2 c. butter, sugar, and vanilla thoroughly.

    Add eggs one at a time, beating well after each addition.

    Mix flour, baking powder, and baking soda together. Add to creamed mixture alternately with sour cream, blending after each addition.

    Spread half of batter in a tube pan (Beth used a bundt pan) that has been greased and lightly floured.

    Top with 1/2 c. cranberries.

    In a separate bowl, combine remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.

    Sprinkle half of streusel mixture evenly over batter.

    Cover with remaining batter; top with remaining streusel and cranberries.

    Bake at 350 degrees 50-60 minutes, until golden brown.

    Cool completely on a wire rack before removing from pan.

    Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.

    Top cake with drizzle before serving.

    Thursday, December 27, 2018

    Chocolate Marshmallow Peppermint Bars

    I made these and used the marshmallow bits that come in a container that looks like parmesan cheese. Kathleen took them to work and everyone liked them.

    Chocolate Marshmallow Peppermint Bars

    1/2 cup softened butter
    1 1/4 cups light brown sugar packed
    1/3 cup Corn Syrup
    2 large eggs
    1 teaspoon pure vanilla extract
    1 3/4 cups all-purpose flour
    2/3 cup cocoa powder
    1/2 teaspoon salt
    1 teaspoon baking powder
    1 tub prepared chocolate frosting
    1/2 cup marshmallow bits or mini marshmallows
    1/2 cup crushed candy cane pieces

    Preheat oven to 350 degrees F. and line 9 x 13 inch baking dish with parchment paper.

    Place butter, brown sugar and corn syrup in a saucepan on the cooktop.  Stir until melted.  Take off heat and add eggs and vanilla:  stir until well combined.
    Slowly stir in flour, cocoa powder, salt and baking powder until dough forms. Transfer to baking dish, spread evenly and bake for 25 minutes or until baked through. Remove and let cool completely.

    When bars are cooled, spread with frosting and top evenly with marshmallow bits and crushed candy cane pieces. Cut into squares and serve room temperature.

    Wednesday, December 26, 2018

    Easy Microwave Toffee

    A neighbor was making this and posted it on face book. I found it a few other places on the web. I had to try it! It was quick, easy and delicious!


    Easy Microwave Toffee

    1 stick butter
    1 cup sugar--can use white or brown sugar
    1/4 cup of water
    1/2-3/4 c chocolate chips

    Microwave butter, sugar and water until brown  (7-9 minutes) .  Pour this mixture out on parchment paper and spread out.

    Sprinkle the top with chocolate chips and let sit for 3-4 minutes.  Spread chocolate out over toffee.  Let sit until hardened and break into pieces.

    Tuesday, December 25, 2018

    Garlic Parmesan Cheese Bombs

    Simple and delish! I made these to go with the bacon chili from yesterday. They came together very quickly!

    Garlic Parmesan Cheese Bombs

    adapted from

    1 can Grand biscuits(8 large)
    4 mozzarella cheese sticks, cut in half
    4 tablespoons butter
    1 teaspoon garlic powder
    1 teaspoon Italian seasoning
    1 tablespoon parmesan cheese

    Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
    Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

    Monday, December 24, 2018

    Chili With Bacon

    I made this for us for supper.  Bacon and beef???  YUM!
    Chili With Bacon
    adapted from

    5 servings /4.8 carbs

    2 pounds 80% lean ground beef
    1/2  medium onion
    1 small  Bell Pepper
    1 medium roma tomato
    5 slices bacon
    1 tbsp chili powder
    2 tsp Cumin
    1/2 tsp black pepper
    1 tsp Pink Salt
    1 tsp Dried Oregano
    3 cloves garlic
    1  medium jalapeno pepper
    1 tsp worcestershire sauce
    2 cups Beef Stock

    sour cream

    Finely chop bacon and add to a large pot or large dutch oven.

    Allow bacon to cook down until all fat is rendered and bacon is nearly done.

    Add ground beef and allow to cook down and get some color.

    Finely chop garlic and jalapeno peppers. Rough chop tomato, bell pepper and onion.

    Add remaining ingredients, along with 2 cups of chicken or beef stock and allow to simmer for 1-3 hours. The longer it goes the better it tastes! If you don't have stock on hand, water will be fine.

    Serve with toppings of choice!

    Sunday, December 23, 2018

    Silly Toffee Squares

    I have had this recipe in my files to try for 6 years.  Jenna and put this together.  It is very tasty, but also gooey.  Have them 'set up' in the fridge to firm up.
    Silly Toffee Squares
    Ann T taste of home bb

    1/2 cup flour
    3/4 cup rice krispies cereal
    1/4 teaspoon baking soda
    Pinch salt
    1/3 cup packed brown sugar
    1/3 cup butter melted

    Toffee Layer 
    1 can sweetened condensed milk
    1/2 cup butter
    1/2 cup firmly packed brown sugar
    1/2 cup chocolate chips semi sweet
    1-1/4 cups Rice Krispies cereal .
    Combine all the ingredients for the base and press into an 8 inch
    square pan. Bake in a 350F oven for 10 minutes. 
    While base is baking make the toffee layer. 
    In a heavy saucepan combine the condensed milk with the 1/2 cup of
    butter and 1/2 cup of brown sugar. Bring the mixture to a boil and
    simmer for 5 minutes. Keep stirring as this mixture burns easily. 
    Pour toffee over the base. 
    Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies.
    Stir to coat well. Use two forks to spread evenly over the toffee
    layer. Chill and cut into squares.

    Saturday, December 22, 2018

    The Greatest Waffle Recipe Ever

    Jenna made this recipe for lunch after church a few weeks ago.  She added pecans to some of them!  Yum!  These are crispy waffles.
    The Greatest Waffle Recipe Ever
    adapted from Serious Eats

    Serves: 8 medium sized waffles

    1 and ¾ cups all-purpose flour
    1 teaspoon baking powder
    ¼ teaspoon salt
    2 egg yolks
    1¾ cups milk
    ½ cup canola oil
    1 teaspoon vanilla
    2 egg whites
    1/8 c sugar

    In a medium sized bowl, combine dry ingredients: flour, baking powder and salt and sugar. Whisk together and set aside. 

    In a large measuring cup or small bowl, combine wet ingredients: egg YOLKS, milk, canola oil and vanilla. Save egg whites for next step. Whisk to combine and set aside. 

    In a mixing bowl, beat egg whites until stiff peaks form. 

    Heat your waffle iron to desired temperature. We use a medium-high setting. 

    Pour wet ingredient mixture into the dry ingredient mixture and stir/whisk to combine. Mixture will be slightly lumpy. 

    Carefully fold the egg white mixture into the batter. Take care not to deflate the egg whites, but fold them together until the batter is light and fluffy. 

    Spoon batter on to waffle iron.
    Serve and enjoy!

    Friday, December 21, 2018

    Chocolate Caramel Pecan Bars

    I took these to church and everyone liked them!  They were easy to make and can be cut small!
    Chocolate Caramel Pecan Bars
    adapted from

    3 cups pecans, roughly chopped 

    For the crust:
    2 cups flour
    2/3 cup powdered sugar
    3/4 cup cold butter, cut into small bits
    For the filling:
    1 14-oz. can dulce de leche found near the sweetened condensed milk
    2 teaspoons vanilla extract
    1/4 - 1/2 teaspoon salt
    2 Tablespoons butter, melted
    1 cup semi-sweet or dark chocolate chips

    Preheat the oven to 350 F. Spread the pecans out on a baking sheet and set them in the oven for about 8 minutes or until they are fragrant. Remove from oven and set them aside. 

    Spray a13 x 9 x 2 inch pan with cooking spray. 

    In a medium mixing bowl, combine the flour with the powdered sugar, then add the butter and use a pastry cutter or your hands to mix the butter into the mixture until it is all fine crumbs with no large chunks of butter. Press this crumb mixture into the bottom and slightly up the sides of the pan. Bake for 15 minutes or until golden brown then set somewhere cool. 

    Mix the dulce de leche with the vanilla, salt and butter and  heat in the microwave until thinned out a bit.  Add the pecans and stir well.

    Spread the caramel pecan mixture over the crust, then sprinkle with chocolate chips and a few whole pecans if you like. 

    Bake at 350 F. for about 25 minutes. Allow the bars to cool completely, and cut into bars.

    Thursday, December 20, 2018

    Cranberry Cream Cheese Coffee Cake

    I made this to take to our adult SS class. Everyone love it. I baked it 15 minutes, took it out and as it cooled, it fell. It still tasted great!

    Cranberry Cream Cheese Coffee Cake
    adapted slightly from

    Coffee Cake:

    1 cup white granulated sugar
    3/4 cup butter salted, room temperature
    2 eggs room temperature
    1 cup sour cream
    2 tsp vanilla
    1 1/2 cups flour
    1 tsp baking soda
    1 Tbsp baking powder
    1 1/2 tsp cinnamon
    Dash of salt
    1 1/2 cups of fresh cranberries Beth used frozen

    Cream cheese layer:

    8 oz cream cheese softened
    1 egg
    1/4 cup flour
    1/3 cup white granulated sugar


    1/2 cup brown sugar
    1/4 cup white granulated sugar
    1 cup flour
    5 Tbsp butter salted, cold
    1 tsp cinnamon

    Preheat the oven to 350 degrees and grease a 9-inch round deep cake pan or a springform. In a bowl of an electric mixer, beat butter and sugar until light and fluffy.

    Add eggs, one at a time, beating after each addition. Scrape sides and bottom of the bowl.

    Add vanilla and sour cream. Beat until well combined.

    Sift in the flour, baking powder, baking soda, cinnamon, and salt. Beat on low speed until just mixed.

    Scrape sides and bottom of the bowl, and add cranberries. Fold until incorporated throughout.

    Pour batter into prepared pan and spread it evenly.

    Cream cheese layer:

    Beat cream cheese and sugar until smooth. Add egg and beat until incorporated. On low speed, add flour and mix it in. Raise the speed to medium-high and beat for a few more seconds.

    Spoon cream cheese mixture all over the cake batter and even it out.


    In a medium bowl, combine brown sugar, white sugar, cinnamon, and flour. Mix well until all ingredients are incorporated evenly. Add in the cold butter and use a apastry cutter or two knives to cut the butter in.  Crumble should look like large crumbs and not paste.

    Sprinkle crumble topping over the top evenly.

    Bake for 60-63 minutes. (Cool for 15 minutes before trying to open the springform and run a butter knife along the edge to separate it from the pan before opening the form). 
    If using a cake pan, make sure to cool to room temperature before cutting. Run a greased butter knife between the edge of the coffee cake and the pan to separate it before cutting.

    Wednesday, December 19, 2018

    Crockpot Crustless Pizza

    I made this for a quick dinner.  It was quite tasty and I didn't miss the crust!

    Crockpot Crustless Pizza

    adapted from

    2 lbs ground beef, browned
    1 t oregano
    1/2 t fennel
    1 t basil
    2 cups mozzarella cheese
    1-1 1/2 cups pizza sauce or marinara sauce
    5-6 slices provolone cheese or additional mozzarella cheese
    pizza toppings of your choice pepperoni, mushrooms, peppers, etc.

    Spray a 5 qt or larger crockpot with non-stick cooking spray. Beth used a 9 x 13 crockpot.

    Brown the hamburger with oregano, fennel and basil.  Add the 2 cups of mozzarella cheese. Stir to combine and then spread in an even layer across the bottom. 

    Top with the pizza sauce in an even layer. 

    Finally, add the provolone cheese across the top or additional mozzarella. 

    Top with your choice of pizza toppings, cover, and cook on low for 4 hours or high for 2 hours.
    Serve with some parmesan cheese. Enjoy!

    Tuesday, December 18, 2018

    Broccoli Cauliflower Cheese Soup with Sausage

    I had all the ingredients to put this together a week or so ago.  It was quite tasty!

    Broccoli Cauliflower Cheese Soup with Sausage

    adapted from

    1  pound cooked sausage, sliced and quartered
    1/2 pound broccoli cut in florets
    1 1/2 pounds cauliflower cut in florets
    1 cup heavy cream
    1 cup water
    3 cups chicken broth
    2 tablespoon butter
    1 1/2 cup cheddar cheese, grated
    5 slices bacon cooked to crisp and chopped
    1/4 teaspoon ground mustard
    1/4 teaspoon marjoram
    1/4 teaspoon thyme
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    salt and ground black pepper, to taste

    In a saucepan, put chicken broth, cauliflower and broccoli. Season with a dash of salt and ground black pepper. Bring to a boil and then simmer for 4 to 5 minutes.

    Add sausage, onion powder, garlic powder, ground mustard, marjoram and thyme.  Cook for another 5-10 minutes until vegetables are tender.

    In the same saucepan with low heat, pour cream and water. Add butter and stir until butter is melted. Add cheese and stir slowly until melted

    Cover and simmer for 5 to 8 minutes, stirring occasionally.

    Transfer in a serving bowl and top with bacon.

    8. Serve and enjoy immediately.

    Monday, December 17, 2018

    Potato Lefse

    Don's family are Norwegian and some of his aunts make this every year around Christmas.  I have made it a few times with some success.  This recipe is the best tasting one and FINALLY towards the end, I was getting the shape more circular!  Spread with butter and sprinkle with cinnamon and sugar.  We eat it warm or cold.  Store in the fridge, or freezer.


    Potato Lefse

    Makes 36 pieces  Beth got more than this.

    8 Cups Russet Potatoes, riced (about 10-12 potatoes)
    1 Cup Whipping Cream
    4 tsp. Salt
    4 tsp. Sugar
    ½ Cup Butter
    2 Cups Flour

    Boil potatoes and then rice.   Add cream, salt, sugar and butter to hot riced potatoes.
    with a mixer until smooth.   Chill in a covered container overnight. 

    Add flour. Mix well. Roll into ¼ Cup sized balls. Beth used  less

    Place balls on a cookie sheet; cover with a towel. Put in refrigerator. 

    Roll one ball at a time on a thin pastry cloth and fry on a hot lefse grill (about 450°)Beth used a griddle on the cooktop. 2 to 4 minutes on each side.

      Sunday, December 16, 2018

      Funfetti Oreo Bars

      I made these to serve as a dessert when I had some friends over.  Jenna said they were her new birthday cake(I will have to remember that for next November)Very yummy!

      Funfetti Oreo Bars

      1 cup butter, melted
      1 1/4 cup sugar
      1/2 cup light brown sugar tightly packed
      2 eggs + 1 egg yolk room temperature preferred
      2 teaspoon vanilla extract
      2 1/2 cups all purpose flour
      2 teaspoons cornstarch
      1 /2 teaspoon baking powder
      1 teaspoon salt
      1/2 cup mini semisweet chocolate chips Beth used baking m and m's
      16 + 5 Oreo cookies Beth used a few extra for the top
      1/4 cup colored sprinkles

      Preheat oven to 350F and spray a 9x9 pan
      Combine melted butter and sugars in a large bowl, stir well.   Add eggs, and egg yolk one at a time, stirring well after each addition.   Stir in vanilla extract. 

      In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
      Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips or mini m and m's and then sprinkles. 

      Spread half of the batter evenly into prepared pan. Firmly press 16 Oreo cookies in an even layer over the batter.   Drop remaining batter by large spoonfuls over the cookies and use a spatula or knife to evenly spread over the cookies. 

      Gently break 5 or more remaining Oreos into pieces and press firmly into the top of the batter, if desired. 

      Bake on 350F  for 35-40 minutes -- until edges just begin to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs. 

      Allow to cool before cutting and serving.

      Saturday, December 15, 2018

      Crock Pot Pork Chops with Yummy Sauce

      I had some pork chops in the freezer that I wanted to make for dinner. I took a recipe and made it as easy as possible-- an a one pot meal. Don and I both loved this!

      Crock Pot Pork Chops with Yummy Sauce

      adapted greatly from

      1-2 pounds bone-in pork loin chops
      1 tablespoon olive oil
      1 tablespoon butter
      1/2 yellow onion diced
      2-3 cloves garlic minced
      1 teaspoon dried thyme
      1/2 teaspoon salt
      1/2 teaspoon ground mustard powder
      1/8 or up to 1/4 teaspoon pepper, depending on taste
      1 1/2 cup chicken broth
      3/4 cup heavy cream
      3 tablespoon cornstarch 
      1/2 c water
      1 teaspoon dried parsley
      1 teaspoon dried basil

      Place butter and oil in the crockpot and then add onions and garlic.  Top with pork chops.  Season with thyme, salt, pepper and ground mustard.  Gently pour in the chicken broth and cook on low for 7-8 hours. Can cook on high for 3-4 hours.

      Remove pork chops and cover to keep warm.  Add cream to slow cooker and whisk

      Pour sauce from crockpot into small saucepan and bring to a boil.  Add cornstarch and 1/2 c water to a gravy shaker and shake well.   Add to boiling sauce and cook until thickened.

      Add additional salt and pepper to taste

      Pour over pork chops and garnish with freeze dried herbs

      Friday, December 14, 2018

      Better than Potatoes Cheesy Cauliflower Puree

      A really tasty low carb side dish that really mimic's potatoes!  We all really liked these.
      Better than Potatoes Cheesy Cauliflower Puree
      adapted from

      1 head of cauliflower
      3 Tbsp heavy cream
      2 Tbsp butter
      1/2 c cheddar cheese
      salt and pepper to taste

      Clean and trim the cauliflower, breaking it into medium sized pieces.  Place in a microwave safe bowl with cream and butter.

      Microwave, uncovered, on high for six minutes.

      Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.

      Remove from the microwave and use an immersion blender to puree until smooth.

      Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

        Thursday, December 13, 2018

        Cajun Chicken

        This is an easy low carb chicken recipe and it tastes great!

        Cajun Chicken

        adapted greatly from
        1 lb chicken breast
        1 T olive oil
        1-2 t Cajun seasoning 

        For the Cajun Seasoning Blend

        1 tsp sea salt
        1/2 T garlic powder
        1/2 tsp black pepper
        1 tsp onion powder
        1/2 tsp cayenne pepper
        1 tsp dried oregano
        1/2 tsp dried thyme

        Melt butter and add that and the oil to a 9 x 9 pan.   Sprinkle both ides of the chicken with the Cajun seasoning.   Bake in the center of a preheated 400 degree (F) oven for about 25 minutes or until 165 degrees.

        Wednesday, December 12, 2018

        Danish Butter Cookies

        I had saved this recipe 3 years ago and finally thought I would try it.  The batter tasted great, it was just very stiff.  I added milk to the recipe, after taking the batter OUT of the piping bag and it was still too stiff.  I added MORE milk and tried again. I still couldn't pipe it.  I ended up making balls and flattening them.  They tasted great!
        Danish Butter Cookies
        adapted from

        1 Egg - lightly beaten
        14 T butter, softened
        2 ¾ c Plain flour
        1 ¼ c powdered sugar - sifted
        2 tbsp Vanilla extract
        3-4 T Milk

        Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.

        Pipe wreaths onto baking tray using an open star tip. Beth ended up rolling into balls and then flattened them.
        Bake in a preheated oven at 400 for 7-8 minutes (I baked for 12-14 minutes).

        Leave to cool slightly before removing from the baking tray.

        Transfer cookies into airtight container after cookies are at room temperature.

        Tuesday, December 11, 2018

        10 Minute No Chop Keto Chili

        I made this to have as chili.  Don ate it over tortilla chips.  I did serve it with guacamole, sour cream and cheese.  It is very good.  Tastes a lot like regular taco meat, just soupier.
        10 Minute No Chop Keto Chili
        adapted from

        1 lb lean ground beef
        1 1/2 tsp ground cumin
        1 tsp ground coriander
        1/2 tsp ground cayenne
        1/2 tsp garlic powder
        1 cup prepared salsa
        1/2 t salt 
        1/2 t pepper 

        In a medium saucepan, combine the ground beef and all of the spices.  Cook over medium heat for about 5 minutes.

        When the meat is cooked through, add the salsa.  Simmer for 5 minutes.  Enjoy!

        Optional garnishes: red onion, cilantro, avocado, lime, cheese, sour cream, corn, peppers

        Monday, December 10, 2018

        Chocolate Truffles

        I have been skeptical to try any dessert with avocado in it. I decided to bite the bullet and tried this low carb dessert. It is really good. I flash froze these and put them in a freezer bag so I can pull out one at a time.

        Chocolate Truffles

        adapted from

        2 ripe avocados, pitted & skinned
        2 Tbsp coconut oil
        1/2 cup premium cocoa powder
        1 Tbsp granulated sugar substitute I used Splenda
        2 Tbsp SF coffee flavored syrup Beth used peppermint bark. Caramel would be yummy, too.
        2 Tbsp heavy whipping cream
        1/2 cup chopped pecans

        Combine all ingredients except the pecans in a small blender or food processor, or use an immersion blender, until smooth. Chill for at least an hour until firm enough to work with.

        Form into one inch balls(Beth used a cookie scoop and got 12) and then roll in the pecans. Chill until firm and store in the refrigerator. (Or flash freeze  and store in a Ziploc bag in the freezer)Hope you like them!!!!

        Sunday, December 9, 2018

        Classic Baked Wings

        I made these a week ago for dinner. I served them with this dressing and celery sticks.

        Classic Baked Wings

        2-4 # chicken wings
        1/4-1/2 c butter
        1/4 -1/2 c hot sauce to taste

        Preheat oven to 350.

        Line a baking pan with foil.  Place a cooking rack in the pan.   Place chicken wings on rack and bake for 40 minutes.

        Mix melted butter and hot sauce to taste.  Brush on both sides of wings.  Bake another 30 minutes, basting with sauce periodically.

        Saturday, December 8, 2018

        Asiago Bisque Soup

        I made this the week after Thanksgiving when we had a few cold evenings. Everyone in my family loved this!

        Asiago Bisque Soup

        adapted from ASweetLife

        2 tbsp butter
        2 stalks celery, diced
        1/2 cup onion, chopped
        1/2 tsp salt 
        1/2 t pepper
        3 cups chopped cauliflower florets
        3 cups chicken broth
        1 1/4 c grated Asiago cheese
        1 cup whipping cream
        Additional salt and pepper to taste
        4 slices bacon, cooked and crumbled

        In a large saucepan over medium heat, melt butter. Once melted and hot, add celery, onion and salt. Cook until vegetables are tender, about 5 minutes. 

        Add cauliflower and broth. Cover and cook until cauliflower is soft, about 15 minutes. Blend with an immersion blender or transfer to a blender to puree. 

        Stir in the asiago cheese and stir until melted and combined. Stir in whipping cream and season to taste. 

        Sprinkle with crumbled bacon when serving.

        Friday, December 7, 2018

        Easy Homemade Rolls

        My mom and Kathleen made these for Thanksgiving. Mom said she has been making these rolls for a few months. The dough stays well in the fridge until you need it.
        Easy Homemade Rolls 

        1 Tablespoon active dry yeast
        1/2 cup granulated sugar
        3 eggs, beaten
        1 cup lukewarm water
        1/2 cup butter, melted
        1/2 teaspoon salt
        4 cups all-purpose flour

        Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
        Add 4 cups of all-purpose flour.

        Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.Mom has made this and used half and kept the other half for later in the week. Do not knead the dough.

        Turn out dough on a lightly floured surface and divide in half.  Roll each half of dough into a circle about 1/8' thick.  Or roll into balls--this is what we did.

        Brush with additional melted butter and cut into 16 pieces, like a pizza.  Roll up each piece from the large end to the point.

        Place rolls on a baking sheet and let rise 30-60 minutes.
        Bake at 375 degrees F for 8-10 minutes.

        Thursday, December 6, 2018

        Copycat Longhorn Steakhouse Mac and Cheese

        This was very good. We did add more cheese, because we could! :-)

        Copycat Longhorn Steakhouse Mac and Cheese 

        1 pound Cavatappi Pasta( or other mac and cheese style pasta)
        2 tablespoons flour
        2 tablespoons butter
        2 cups half and half
        2 ounces Gruyere cheese, shredded 
        8 ounces White Cheddar, shredded We doubled
        4 ounces Fontina cheese, shredded We doubled
        2 tablespoons Parmesan cheese , shredded
        1 teaspoon Smoked Paprika
        2 teaspoons Garlic Powder
        4 pieces bacon cooked crispy and crumbled
        1/2 cup panko bread crumbs

        Prepare pasta according to the directions on the box.

        Heat together in a large saucepan 2 tablespoons of butter and 2 tablespoons of flour over medium heat.

        Add 1/2 cup of half and half and stir until sauce thickens.

        Add 1/2 cup of half and half when the sauce thickens, and then add final 1 cup of half and half and stir until the sauce becomes thick.

        Add cheeses to sauce slowly stirring until the cheese is blended.Sprinkle in smoked paprika.

        Mix pasta and sauce, and pour into a 13 x 9-inch baking dish that has been sprayed with non-stick spray.

        Mix crumbled bacon, panko bread crumbs and garlic powder together. 

        Top macaroni and cheese with crumbled bacon, panko bread crumbs and garlic powder

        Bake at 350 degrees for 20 minutes or until panko breadcrumbs begin to brown.

        Wednesday, December 5, 2018

        Roasted Turkey Breast with Garlic and Herbs

        My folks smoked a turkey breast and brought that for Thanksgiving.  We put this recipe together and cooked it on Thanksgiving Day. This was very juicy!

        Roasted Turkey Breast with Garlic and Herbs

        6 lb bone in turkey breast I use a half breast
        5 tablespoons butter softened
        1 teaspoon minced garlic
        1 tablespoon sage leaves finely minced
        1 1/2 teaspoons rosemary leaves finely minced
        1 tablespoon thyme leaves finely minced
        2 tablespoons parsley finely minced
        1 teaspoon salt
        1/2 teaspoon pepper
        rosemary sprigs for garnish optional
        cooking spray

        Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray.

        Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.

        Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast.

        Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown.

        Reduce the oven temperature to 350 degrees F. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices.

        Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers at least 160 degrees.

        Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165 degrees F.

        Garnish with rosemary and serve.

        Recipe Notes
        If your turkey breast is larger or smaller than the size indicated in the recipe, you can adjust the cook time accordingly. Turkey breast cooks for approximately 20 minutes per pound.

          Tuesday, December 4, 2018

          Slow Cooker Cinnamon Sugar Glazed Carrots

          These were very tasty. Another side dish from Thanksgiving this year.

          Slow Cooker Cinnamon Sugar Glazed Carrots
          8 Servings

          2 pounds baby carrots
          2 tablespoons butter, melted
          1/2 cup firmly packed brown sugar
          1 1/2 teaspoons Cinnamon, Ground
          1/2 teaspoon Ginger, Ground
          1/2 teaspoon salt

          Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.

          Cook on HIGH 3 to 4 hours or until tender.

          Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.

          Monday, December 3, 2018

          Yummy Green Beans

          I took the ingredients for this to TN for Thanksgiving. They were delicious!

          Yummy Green Beans
          The Farm Stand and Plain Chicken
          5 - 14.5 oz cans of green beans, drained
          12 slices bacon
          2/3 cup brown sugar
          1/4 cup butter, melted
          7 teaspoons soy sauce
          1 1/2 teaspoons garlic powder
          Place the drained green beans in a 9x13 pan. Add the cooked bacon pieces. Mix the remaining ingredients. Pour over the beans and bake 40 minutes at 350. Toss and serve

          Sunday, December 2, 2018

          Jamie’s Fruit Dip

          So simple yet so very yummy! This was another appetizer on Thanksgiving day!

          Jamie’s Fruit Dip

          8 oz cream cheese
          13 oz marshmallow fluff
          Cinnamon to taste 

          Beat all ingredients together.  Serve with fruit.

          Saturday, December 1, 2018


          We made this at my sister's for Thanksgiving appetizers. She had the glaze but I will use pepper jelly since the ingredients are the same! This dip did NOT last long!


          Source: Adapted slightly from Captain Rodney’s.

          1/2 cup sour cream 

          8 oz. cream cheese, room temperature

          2 cups grated sharp cheddar cheese

          2 green onions, chopped

          6 crushed Ritz cracker, plus more for serving 

          8 slices bacon, coked and crumbled

          1/2 cup pepper jelly,warmed( Jamie used Captain Rodney's glaze)

          1. Preheat oven to 350 degrees.
          2. In a medium bowl, mix sour cream, cream cheese, cheddar and onions until blended. Place in a pie pan and spread evenly. (If preparing ahead, stop here and refrigerate.)
          3. Top with crushed crackers and bake for 15 minutes. Immediately top with bacon and pepper jelly(drizzled).
          4. Serve warm with more Ritz crackers.