Thursday, January 31, 2019

Trisha Yearwood's Crock Pot Pork Loin

I put this in the crockpot while my sister and husband were here.  It was nice to have supper waiting after being gone all day.  This was very good!


Trisha Yearwood's Crock Pot Pork Loin

adapted from
2 1/2 to 3 lb pork loin Beth used 2 1 .5 # pork tenderloins
1/2 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp dried thyme
1/4 tsp black pepper
1 tbs vegetable oil
2 cups chicken broth
2 tbs lemon juice
3 tsp soy sauce
3 tbs cornstarch Beth used each, 3 T flour and water-, shaken together.
salt and pepper, to taste

Place the pork in the crock pot. Sprinkle with all the seasonings.  Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.

Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5.

After cooking, transfer the roast to a platter and keep warm.

To make the gravy, pour the liquid from the crock pot into a saucepan.  Bring to a boil.
Stir the cornstarch or flour mixture into the liquid in the saucepan.

Heat, stirring frequently, until the gravy is thick. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

Wednesday, January 30, 2019

The Best Bread Machine Recipe

I pulled out my bread machine while my sister and her husband were here---needed to cook/bake and since my kitchen is being remodeled.....  This bread was very tasty.  I just need to figure out why it sunk on top!

The Best Bread Machine Recipe

1 3/4-2 cups warm water
1.5 tsp honey
1 tsp salt
2-3 tbsp olive oil
4 cups all purpose flour
2 tsp  yeast

Put all ingredients into bread maker pan, in that order, being sure to sprinkle the yeast on top.
Set to bake--I used the 3 hour bake since I had the time.  I didn't try it on the quick setting.


* This bread recipe makes a 2 LB loaf. Please double check that your bread machine has a 2 LB capacity before making this recipe!

Tuesday, January 29, 2019

15 Minute Instant Pot Mexican Rice

Jenna and Kathleen put this together for dinner last week.  They couldn't find tomato sauce in my pantry and used enchilada sauce.  This was very good.  It did stick to the pot a bit, but didn't burn.  We are still 'newbies' with the instant pot.  This was tasty!
15 Minute Instant Pot Mexican Rice
2 tbsp Butter
2 c Long Grain Rice
1 ½ c Chicken Stock or Water
8 oz tomato sauce we used enchilada sauce
1 tsp Cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt

Set the Instant Pot to Saute setting.

Saute butter and dry rice together for 4 minutes.

Stir chicken stock, tomato sauce, cumin, chili powder, garlic powder and onion powder into the rice.

Lock the lid in place, set to manual and push the time down to 10 minutes.

Make sure the steam valve is set to sealed.

Once the time is up, push the steam valve open and let all the steam release.

Fluff the rice with a fork and serve.

Monday, January 28, 2019

No Bake Cookie Dough Bars

These were quick and easy to make.  Who doesn't like cookie dough?  I used candy cane melts and added some red ones to them to deepen the color
No Bake Cookie Dough Bars
adapted from

½ cup brown sugar
1 stick of butter, softened
1 cup flour
½ cup sweetened condensed milk
1 tsp vanilla extract
½ cup mini chocolate chips
Sprinkles, optional

1 bag (10 oz)candy melts--the color you desire found in the candy making aisle--or use white chocolate chips
½ cup heavy cream

Combine brown sugar and softened butter in a large bowl with a hand mixer until evenly blended.

Add in flour, condensed milk, and vanilla extract. Blend on med-high until you have a thick dough.
Fold in chocolate chips and sprinkles with a spoon or spatula.

Spray a 9 x 9 pan with cooking spray, then spread dough out evenly in pan. *Make sure to press firmly all around the surface to get one uniformed layer.

Chill in the refrigerator for 30 minutes to 1 hour.

While dough is chilling, place candy melts and cream in a microwave safe bowl.  Microwave for 1 minute.  Stir and cook for 30 more seconds or until all is melted.  

Take the dough from refrigerator and pour the chocolate over the cookie dough.  . Add sprinkles to the top, if desired.

Return to chill for another hour, then cut and serve.

Sunday, January 27, 2019

No Bake Fruity Pebbles Granola Bars

My sister and husband were coming and I needed some desserts.  Since my kitchen is no longer functioning, I looked for no bake desserts.  I had all the ingredients for these.  I really liked these!  They are crunchy like a granola bar.
No Bake Fruity Pebbles Granola Bars

1/4 cup butter
1/4 cup honey
1/3 cup brown sugar
1 1/2 cups quick oats
2 1/2 cups Fruity Pebbles cereal

In a sauce pan combine the butter, honey, and sugar. Cook on low heat until melted and it starts to bubble. Turn the heat down and cook for about 2 minutes, stirring constantly.
Stir together the oats and cereal in a bowl. Pour the hot butter mixture over the top and stir until completely coated. Press the cereal tightly into an 8x8 pan that has been buttered. Let set before cutting into bars. Makes 24 cereal squares.

Saturday, January 26, 2019

Crockpot Low Carb Cabbage Roll Soup

I really liked this soup.....please excuse the foam bowl, but my kitchen is packed up for remodeling and I am doing my best to keep us fed! :-)

Crockpot Low Carb Cabbage Roll Soup

adapted from
Servings 12 servings

1/2 lb  bacon diced
1 large onion diced
3 cloves garlic minced
1 lb lean ground beef Beth used taco meat, leftover
2 14 oz bags coleslaw mix--can use 6-8 c chopped cabbage
2 14.5 oz cans diced tomatoes with garlic
1 10 oz can tomato soup
8 oz tomato sauce
5-6 cups beef broth
2 teaspoons paprika
1 1/2  teaspoons thyme
2 tablespoon Worcestershire sauce
salt and pepper to taste
parsley for garnish

In a skillet, cook bacon until crisp and drain on paper towels.  

Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.

Add all remaining ingredients to the low cooker and stir to combine (it will be very full).

Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.

Spoon into bowls, top with remaining bacon and parsley if desired.

Friday, January 25, 2019

Pesto Bread in Bread Machine

I pulled out my bread machine the other night and found this recipe. The bread was quite delicious!

Pesto Bread in Bread Machine

1 1/4 cups water
3 tbsp. olive oil
1/2 cup fresh parsley or 1/4 c dried parsley
1/2 cup parmesan cheese shredded
1 tbsp. dried basil
1 tbsp. sugar
3 garlic cloves, minced
1 1/4 tsp. salt
4 cups flour
2 tsp. yeast
butter for coating bread

Layer in above order and put on normal bread setting.

Allow bread to rest about 15 minutes before removing from bread canister.

Brush top and sides of bread with butter to prevent the crust from hardening.

Allow bread to rest an additional 15 minutes before slicing down into slices.

Recipe Notes

Homemade bread has no preservatives. So after two days, store homemade bread in refrigerator to prevent mold.

Thursday, January 24, 2019

Crockpot Chex Mix

The girls saw this on pinterest---it was just a picture with ingredients under it.  Since we couldn't make this in the oven, they made it.  It was great and they had snacks for the work week!

Crockpot Chex Mix

5 or 6 cups Chex mix
1-2 c pretzels
1 c nuts
1/4 c butter, melted
4 t worchestershire sauce
1 t salt
1 t garlic powder
1/2 t onion powder
1/4 t sugar

Put the chex mix, pretzels and nuts into a crockpot.  Mix all other ingredients in a separate bowl and pour over the mix.  Stir well.

Cook on low for 2 1/2 hours.  Stir every 30 minutes.

Wednesday, January 23, 2019

Blue Cheese Flank Steak in the Crock-pot

I had flank steak in the freezer and found this recipe that I modified.  The meat was very tender and this was great!

Blue Cheese Flank Steak in the Crock-pot

adapted from

2-3  lb flank steak
1 onion, sliced thin
1/2-1  cup beef broth
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 4 oz container blue cheese--this may have been too much, but will make great leftover sandwiches
kosher salt and pepper to taste

Season flank steak with salt and pepper. Place in bottom of the crockpot so the steak lays flat.

Spread onion slices over the top. Pour beef broth over the meat.

Drizzle with olive oil and balsamic vinegar. Cook on low for 8 hours. Top with blue cheese and serve!

Tuesday, January 22, 2019

Instant Pot Mujadara

Kathleen made this in the instant pot this past weekend. It is very good and the girls had lunch for a week!

Instant Pot Mujadara 

serves 4 as a side dish

1 C brown rice
1/2 C whole lentils
2 C water or stock
1 large onion, sliced thin
3 cloves of garlic
1/3 C plus 1 TB Extra Virgin Olive Oil
Salt and Pepper to taste
fresh parsley for serving

Set the pressure cooker to sauté and add 1/3C EVOO. When oil is hot, add sliced onions and some salt and pepper. Sauté between 10-15 minutes.  When they are well browned, add garlic and sauté for a few more minutes. Remove and keep in a bowl to add back in later.

Rinse the lentils and rice in a fine mesh strainer. Add 1TB of EVOO to the pressure cooker (still on sauté) and stir-fry for a few  minutes. Add water or stock, lock the lid in place, and set to manual for 15 minutes. When timer goes off, allow for 5 minutes of NPR, then quick release.

Add back in  onion and garlic mixture and season with Salt and Pepper to taste. I serve this topped with fresh parsley and sometimes a squeeze of lemon.

Monday, January 21, 2019

Cowboy Queso

We made this in an electric skillet since our kitchen is all but gone---waiting to be remodeled. We still have the cooktop, but it was full of tools. This is so very good. Don had 2nds! It is also great warmed up.

Cowboy Queso
adapted greatly from

1/2 lb. pork sausage Beth used left over taco meat
salt and pepper to taste
1 c beef broth
16 oz. Velveeta cut into 1” cubes
1/2 c. Shredded Pepper Jack cheese
1 can Rotel Tomatoes, drained
1 cup black beans drained and rinsed
1/4 cup chopped fresh cilantro

Start by browning the sausage(or taco meat) in a medium skillet over medium heat. Use a wooden spatula to crumble and turn the sausage as it cooks.

Once the sausage is cooked through, add in the broth  and allow to cook down/reduce for 3-4 minutes, stirring occasionally.

Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in. Once melted, stir in the tomatoes, beans, and cilantro.

Serve immediately chips. Enjoy!

Sunday, January 20, 2019

Crisp ‘n’ Chewy Cookies

These cookies were the last thing I baking in my ovens before Don took them out of the kitchen for our remodel.  I thought they were staying intact, but the cabinet guy needed the cabinet to redo it to fit the microwave in above the ovens.   They are delicious cookies, but I just noticed it says ungreased cookie sheets, and I greased them.  These cookies didn't stick like the last ones I made.  I told Don they had to last until I got my ovens back!  
Crisp ‘n’ Chewy Cookies
Taste of Home Cookie Book — Kristen Snyder, Sugar Land, Texas

1-1/4 cups butter-flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup semisweet chocolate chips
2 Butterfinger candy bars (2.1 ounces each), chopped Beth used 7 fun sized bars

1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips and candy bars. 

2. Roll into 1-in. balls.  Beth used a cookie scoop Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts

2 each: 149 calories, 7g fat (2g saturated fat), 5mg cholesterol, 93mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.

Saturday, January 19, 2019

Saucy Bars

I made these from the same cookbook that gave me the cookie fail from yesterday.  These were quick and easy and turned out very good!  I used my home canned cinnamon applesauce. 
Saucy Bars 
The Church Supper Cookbook

1/2 c. shortening
1 c. sugar
1 c. applesauce
2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. raisins
1/2 c. chopped nuts

Cream shortening and sugar. Add applesauce and mix. Sift dry ingredients together and stir into applesauce mixture. Add raisins and nuts and spread in a greased 9 x 13 pan. Bake at 350 degrees for 35-40 minutes. Frost while warm. Cut into squares.


1/4 c melted butter
1/4 c cream
1 3/4 c powdered sugar
1/2 t vanilla

Mix together until well blended.  Spread over bars while warm.

Friday, January 18, 2019

Potato Chip Cookies--fail!

I made 1/2 of this recipe and the cookies turned out very flat and stuck to the pan. I JUST read where it said ungreased pan(while typing this in) and I used a greased pan. Could that be the problem? They tasted good, but looked awful since they stuck to the pan.

Potato Chip Cookies
The Church Supper Cookbook

1 c sugar
1 c brown sugar
1 c butter
2 eggs
2 c flour
1 t baking soda
2 t vanilla
1 c potato chips, finely crushed
3/4 c chopped nuts, optional

Combine sugars and cream with butter.  Beat in the eggs and slowly add the dry ingredients to the creamed mixture.   Stir in vanilla, potato chips and nuts.  Drop by teaspoonfuls, or use a cookie scoop onto ungreased baking sheet.

Bake at 350 for 10-12 minutes.

Thursday, January 17, 2019

Instant Pot Green Beans

These beans were very easy to make and tasted great!  I did add some parmesan cheese to them when I reheated them!

Instant Pot Green Beans

3 lbs fresh green beans, washed and ends trimmed
5 strips bacon cut into small pieces
1/2 c. onion, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 cup chicken broth

Place the bacon into the bottom of the pressure cooker. Turn the instant pot onto saute and cook the bacon until tender crisp, about 8 minutes.  Add the onions and saute for 2-3 minutes.   Add the rest of the ingredients.  Shut the pot off. 

Place the lid on the Instant Pot and make sure it is locked into place.  Close the steam valve. 

Press the steam button, adjust the heat setting to normal if needed. Set the timer to 2 minutes. 

When the timer goes off ,carefully push the steam valve to the open position and quick release the steam pressure. 

Once the steam is gone releasing carefully open the lid allowing any steam to release away from your face and body. 

Place the cooked green beans in a serving bowl to serve.
Makes about 8-10 servings.

Wednesday, January 16, 2019

Snickerdoodle Bread

I made this in 2 regular loaf pans since my small ones are packed away.  This is delicious!
Snickerdoodle Bread
Jayne Lancour

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup butter, softened

2 cups sugar

4 eggs

2 teaspoons vanilla

1 cup sour cream 
1-1/2 cups cinnamon chips (1 package Hershey's)

2 tablespoons flour

2 tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 350 degrees.  Spray the bottom of five mini loaf pans (5-3/4" x 3-1/4" x 2-1/4") with cooking spray with flour.

In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon.  Set aside.

In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes.  Add eggs one at a time mixing well after each addition.  Add vanilla and sour cream and mix to combine.  Add flour mixture and mix just until combine.  Do not overmix.

Coat the cinnamon chips with 2 tablespoons flour and stir into batter.

Spoon batter into greased pans (don't fill more than 2/3 full).

Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans. 

Bake for 35 to 40 minutes or until a toothpick inserted into a crack in the center of the loaf comes clean.  Remove from oven and let cool 10 minutes before removing from pan.  Remove from pan and let cool completely before serving.

Note:  You can also make this in two 9" x 5" loaf pans.  Bake for 60 to 70 minutes or until a toothpick inserted into a crack in the center of the loaf comes out clean.

Tuesday, January 15, 2019

Neopolitan Gooey Cake Bars

I made these to take to church. They are rich, so cut the bars small!

Neopolitan Gooey Cake Bars

1 box chocolate cake mix
1 box vanilla/white cake mix or yellow cake mix
1 box strawberry cake mix
3 sticks unsalted butter, melted separately
3 large eggs
14 ounce can sweetened condensed milk

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking pan with cooking spray.

2. Melt a stick of butter in a microwaveable bowl   Add chocolate cake mix and an egg and mix until combined. Press into the bottom of prepared baking pan.

3. Melt a stick of butter in a microwaveable bowl(Beth just wipe out the first bowl.)  Add the white or yellow cake mix and an egg and mix until combined. Press over chocolate cake layer.

4. Melt a stick of butter in a microwaveable bowl(I again used the same bowl) Add the strawberry cake mix and an egg and mix until combined. Press over vanilla or yellow cake layer.

5. Drizzle the can of sweetened condensed milk over strawberry layer then bake for 50-60 minutes, until center is cooked through. Let cool completely.  Cut into small squares and serve.

Monday, January 14, 2019

Instant Pot Creamy Brussels Sprouts with Garlic Cream Cheese Parmesan Sauce

This was the BOMB! I made these to go with BBQ ribs. They were easy and so very yummy!

Instant Pot Creamy Brussels Sprouts with Garlic Cream Cheese Parmesan Sauce

1 tablespoons butter
2 pounds Brussel sprouts, washed, trimmed and cut in half
Salt and fresh cracked black pepper
5 cloves garlic, finely chopped
1 1/2 cups chicken broth
3/4 cup cream cheese, at room temperature
1/4 cup fresh shredded or grated parmesan cheese
5 ounces crisp bacon bits

1. Add the Brussels sprouts to the Instant Pot. Add the cream cheese, butter, garlic, and seasonings on top. Pour in 1 1/2 cup of chicken broth or water.

2. Set the Instant Pot to high for 2 minutes (or steam mode). Once the time is up, do a quick release.

3. Add parmesan, and bacon crumbles to the cooked Brussels sprouts and give a quick stir to combine the ingredients together.

4. Place the lid back on the pressure cooker and let melt the cheese and warm the bacon for about 5 minutes. This will allow the sauce to thicken a little bit. Serve the creamy Brussels sprouts warm and enjoy!

Sunday, January 13, 2019

BBQ Ribs for the Instant Pot

I tried this recipe in my instant pot. They turned out really good. I had St Louis style ribs and one end was a bit fatty. I used a low carb sauce on one half and Rudy's sauce on the other.

BBQ Ribs for the Instant Pot

1 rack ribs--mine was 3.5 #

Rib rub--use your favorite
bbq sauce
1 can soda--I used coke zero
1/4 c apple cider vinegar
1/2 t liquid smoke

Sprinkle rib rub on both sides of the rack of ribs and stand the ribs up around the edge of the instant pot liner on the rack.

Carefully pour the soda, liquid smoke and vinegar into the bottom of the pot.

Secure the lid on to the Instant Pot and make sure the vent is sealed.Press "Manual" and adjust the time to 30 minutes on high pressure.

When it beeps, immediately release pressure and remove the rack of ribs from the pot.  Place the cooked ribs, meaty side up, on to a foil lined baking tray.  Spread with your favorite bbq sauce/

Place the ribs under the broiler for 3 to 5 minutes per side.  

Saturday, January 12, 2019

BBQ Sauce (Low Carb & Sugar Free)

I really liked this BBQ sauce  I used this on ribs that I made in the instant pot.

BBQ Sauce (Low Carb & Sugar Free)

adapted from

1 cup canned tomato sauce
1/2 cup apple cider vinegar
1/2 cup splenda
2 tablespoons worcestershire sauce
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground cayenne

1. Add all ingredients to a sauce pot over medium-high heat and stir together as you bring to a simmer.

2. Simmer until the sauce reaches your desired thickness, about 15 minutes, stirring frequently. Gradually reduce the heat as needed to maintain a simmer.

3. Taste the sauce. Add Splenda and cayenne as needed to adjust sweetness and spiciness.

4. Let cool. Cover and refrigerate.

Friday, January 11, 2019

Dry Rub for BBQ Meats--low sugar

I made this rub to put on ribs. It was tasty!
Dry Rub for BBQ Meats--low sugar
Adapted from

1/4 cup splenda
1 tablespoon Pink Himalayan Salt
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon cumin
½-1 teaspoons cayenne
1 teaspoon chili powder
1 teaspoon cinnam

Combine all ingredients.  Sprinkle on both sides of ribs or chicken

Thursday, January 10, 2019

Pecan Oatmeal White Chocolate Chip Cookies

These are very tasty. They are crunchy if you bake them until golden brown.

Pecan Oatmeal White Chocolate Chip Cookies
adapted from

1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar 
1 egg
1 teaspoon vanilla 
1/2 t almond extract
1 cup plus 2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup uncooked oatmeal
1/2 cup chopped pecans
1 cup white chocolate chips

Preheat oven to 375 degrees F.

In a mixer fitted with the paddle attachment, cream the butter until it is light and fluffy.

Add both sugars and beat until light and smooth. Beat in the egg and vanilla.

In a medium mixing bowl. whisk together the flour, salt, baking soda, oatmeal, and pecans.   Gradually add it to the butter mixture, until just blended.   Mix in the white chocolate chips and pecans.

Use a cookie scoop and drop on the cookie sheets about 1 inch apart.   Beth got 28 cookies.

Bake for  12-15 minutes or until slightly golden.  Cool on cookie sheets for 4- 5 minutes and remove to a cooking rack.

Wednesday, January 9, 2019

Bacon Blue Cheese Dip

I took this to a New Years Eve Party and served it with veggies.  I really liked it.  It would be great on a baked potato!
Bacon Blue Cheese Dip

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

In a small mixing bowl, combine cream cheese, sour cream, blue cheese, and ranch dressing.

Blend until smooth.  Stir in bacon and sliced onions.

Serve with crackers, bread, or veggies.

Tuesday, January 8, 2019

Egg Nog Bundt Cake

I made this for a New Years Eve party. Everyone liked it(even Don, who doesn't like eggnog!) I have rum extract, but we are in the middle of a kitchen remodel and I didn't keep that extract out for a MUST HAVE! I have discovered I have WAY too many spices and extracts, but I seem to use all of them!


Egg Nog Bundt Cake

1 box yellow cake mix 
3.4-oz box vanilla instant pudding mix
1/2 cup vegetable oil
1 cup eggnog
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp vanilla
1/2 tsp rum extract(or add extra vanilla)
4 eggs
½ c water

Eggnog Cream Cheese Icing

4 Tbs butter, softened
4 Tbs cream cheese, softened
2 cups powdered sugar
1/4 cup - 1/2 cup eggnog
1/2 tsp vanilla or rum extract
dash of cinnamon
dash of nutmeg

1. Grease bundt pan with cooking spray. Preheat oven to 350F if baking in the oven

2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, dry pudding mix, oil, eggnog, nutmeg, eggs, and water.

3. Mix on low speed for about 30 seconds, then increase speed to medium and mix for about 2 minutes.

4. Pour batter into prepared bundt pan.

5. bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

6. While cake is cooling, prepare icing by mixing butter, cream cheese, powdered sugar, and eggnog together. Start with 1/4 cup of eggnog and add more until desired consistency is achieved

7. Once the cake has cooled for a few minutes, carefully invert it onto a serving dish. Allow it to cool completely, then drizzle or spread, with icing.

Monday, January 7, 2019

Almond Flour Keto Bread

I found this recipe on a lowcarb site. She adapted it from an 90 second mug cake. I toasted it and put low sugar apple butter on it. YUM! I will try to make French toast with it soon! It did taste coconutty to me, so I will use half butter or all butter next time.

Almond Flour Keto Bread

8 eggs
8 T coconut oil melted(Next time use half butter)
1 1/2 c almond flour
4 t baking powder
1/2-1 t cinnamon, optional

Mix all ingredients together and put into a greased loaf pan.  Bake at  350  for 45 minutes.  Let cool in pan for 10 minutes and then cool on a baking rack.

Sunday, January 6, 2019

Low Carb Crock Pot Pizza Soup

This was very tasty and I liked it even better reheated! That is a good thing, since it made a large amount.

Low Carb Crock Pot Pizza Soup 

adapted from

2 lbs ground Italian sausage – Browned
2 c spaghetti or pizza sauce
2 c  beef broth
1 c water
16 oz cream cheese- cubed
4 oz  can mushrooms – drained
1/4-1/3 c black olives – drained and sliced
1 Tablespoon Italian Seasoning
1 c  chopped  pepperoni
Optional-  Mozzarella cheese

Combine all ingredients in a 6 quart slow cooker and cook on high for 2-3 hour or on low for 4-5 hours, stirring occasionally.

Serve in bowls and top with mozzarella cheese if desired.

    Saturday, January 5, 2019

    Taco Lentils in the Instant Pot

    The girls put this together very quickly the other day. They used them as their meat on tortillas. I tasted them and they are very flavorful.

    Taco Lentils in the Instant Pot

    1 tablespoon olive oil
    1/2 yellow onion, chopped
    1 clove garlic, minced
    1 cup green lentils
    1 3/4 cup water
    2 TBSP Taco Seasoning

    Turn the Instant Pot onto Saute, add the onions and oil. Sautee until almost translucent. Add the garlic for the next 30 seconds.

    Add lentils and water and set to Manual for 10 minutes. After the timer goes off, let the pot sit for 10 minutes without touching it. Then, move the Venting knob from the Sealing position to the Venting position and release any remaining pressure.

    Stir in the taco seasoning and serve immediately.

    We like to enjoy in corn tortillas with cheddar cheese, salsa and some cilantro-lime rice!

    Friday, January 4, 2019

    Rocky Road Keto Fat Bombs

    These are great to have around for a low carb sweet treat.  They are super easy to make.
    Rocky Road Keto Fat Bombs
    Servings: 20

    8 oz softened cream cheese
    1/2 cup softened butter
    1/2 cup almond butter
    1- 2 T Sugar Free Coffee Syrup--Beth used Caramel Pecan
    1 tsp vanilla
    1 pinch Pink Sea Salt
    1/2 c sugar free chocolate chips
    1/4 c pecans, chopped into small chunks

    With a hand mixer, cream together the first six ingredients until everything is incorporated well and a little fluffy. Then fold in the chocolate chips and nuts.

    Refrigerate for about 20 minutes or until the mixture firms up a bit. Scoop the dough out into 20 servings with a small cookie scoop and put onto parchment paper, freeze for an hour then store them  in the freezer.

    Thursday, January 3, 2019

    Instant Pot Beef And Broccoli--Low Carb

    We made this after our Christmas Eve fondue.  We had leftover meat that we hadn't cooked so we used that and added the sauce ingredients since we had drained the fondue meat.  This was very easy to make and yummy.
    Instant Pot Beef And Broccoli--Low Carb

    1 1/2 pounds boneless round steak sliced into bite sized pieces We used left over fondue meat, drained
    3-4 c broccoli florets
    4 cloves garlic minced
    1 tablespoon canola oil

    For the sauce:

    1/2 cup beef broth
    1/2 cup low-sodium soy sauce
    1/4 cup  brown sugar or 2 T Splenda brown sugar
    1 tablespoon corn starch

    Select the sauté mode on the pressure cooker for medium heat and add canola oil. When the pot is hot, add garlic and sliced beef. Cook for a few minutes until browned, stirring frequently.

    Add beef broth, soy sauce, and sweetener. Stir together to dissolve the sweetener. Turn off the sauté mode.

    Secure and seal the lid. Cook for 15 minutes at high pressure.

    While waiting for the pressure cooker, cook broccoli by microwaving for 3-4 minutes until tender.

    When the pressure cooker is done, manually release pressure by carefully turning the release knob to its venting position.

    Uncover the pressure cooker and remove about 1/4 cup of liquid. Mix it with corn starch in a small bowl until completely dissolved and smooth, and add it back to the pot.

    Turn on the sauté mode for medium heat. Let the sauce simmer for about 5 minutes to thicken it a bit, stirring frequently. Turn off the sauté mode.

    Add cooked broccoli back to the pot and briefly stir to coat with the sauce. Serve immediately with a side such as cauliflower rice.

    Wednesday, January 2, 2019

    Eggnog Snickerdoodles--soft batch

    My sister Karen made these and she loved them---even though she doesn't like eggnog!  We tried them and they are quite tasty--though too soft for Don.  I think if we would have baked them longer he would have loved them.
    Eggnog Snickerdoodles--soft batch
    Yields 32

    For the Dough
    2 cups all-purpose flour
    1 teaspoon cream of tartar
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1/2 cup unsalted butter, softened
    1/2 cup granulated sugar
    1/3 cup brown sugar
    1 egg
    1/3 cup eggnog
    1/2 teaspoon vanilla
    For Rolling
    1/4 cup granulated sugar
    1 teaspoon cinnamon

    In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Set aside.

    In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.

    Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the eggnog and vanilla and beat on medium-high speed until light and fluffy.

    Add the flour mixture and beat on low just until combined, about 1 minute.

    Cover dough with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.

    Preheat oven to 375F degrees and line a baking sheet with parchment paper or spray with cooking spray.

    In a small bowl, combine the sugar and cinnamon.

    Using a small cookie scoop, form dough into 1-inch balls, roll in the cinnamon sugar, then place on the lined baking sheet, at least 2 inches apart. Bake for 8-9 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

    Cookies will stay fresh in an airtight container at room temperature for up to 1 week

    Tuesday, January 1, 2019

    Corn, Sweet Potato, and Wild Rice Chowder for the Instant Pot

    This was the first real recipe we tried in the instant pot and it turned out great!

    Corn, Sweet Potato, and Wild Rice Chowder for the Instant Pot
    adapted from Instant Pot Miracle, 6 Ingredients or Less

    4 c chicken or vegetable broth
    16 oz bag frozen corn
    1 large sweet potato, peeled and chopped
    1 medium onion, chopped
    2 celery ribs, chopped
    1 box Uncle Ben's wild rice
    1/2 of the seasoning packet from the wild rice
    1/2 c heavy cream

    Combine the broth, corn, sweet potato, onion, celery, wild rice and 1/2 of the seasoning packer in the instant pot.  Lock on the lid, select the Pressure Cook functions and adjust to High pressure for 40 minutes.  Make sure the steam valve is in the 'Sealing' position and the 'Keep Warm' button is off.

    When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick release the remaining pressure.

    Select saute, adjust to less/low heat  add heavy cream, and simmer until bubbly and thickened slightly---about 5 minutes.  Press cancel.  Season with salt and pepper and  serve.