Sunday, March 31, 2019

Vegetable Bouillon Powder

Jenna made this to keep on hand for recipes that call for vegetable bouillon. Fast and easy.
veggie broth
Vegetable Bouillon Powder

1 cup nutritional yeast
1 1/2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp thyme
1 Tbsp parsley
1 tsp celery seeds
1/4 tsp turmeric

Mix all ingredients and store in an airtight jar.
Add 1 Tbsp to 1 cup warm water for 1 cup vegetable broth.

Saturday, March 30, 2019

10 Minute Instant Pot Roasted Garlic

This was the easiest way to roast garlic. It was quick and not messy at all!
roasted garlic
10 Minute Instant Pot Roasted Garlic

garlic, full heads
olive oil
3/4 cup water

Place the wire trivet in the Instant Pot and add water.

Using your sharpest knife, remove the top section of the head of garlic and place it on the wire trivet.

Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>8 minutes.

Allow for a natural release for 7 minutes and then perform a quick release if needed to remove additional pressure.

If you want to caramelize the garlic for presentation, carefully remove the garlic from the Instant Pot with tongs and place on a heat-proof baking dish. Drizzle with olive oil and place under the broiler set to high for 3-5 minutes. Check often! Allow to cool considerably before handling.

After the garlic has completely cooled, remove the cloves from the heads of garlic by gently squeezing from the root end. If you have stubborn cloves you can gently remove them with a butter knife or chopstick.

Place all the roasted garlic in a small covered dish (a mason jar works great!) and cover with olive oil. Press the cloves gently to submerge if needed.

Store jar in the fridge for up to 2 weeks. Do not store at room temperature

Friday, March 29, 2019

Homemade Worcestershire Sauce

I made this when I ran out of the bottled kind. I thought it was pretty close to the original!

Homemade Worcestershire Sauce

1⁄2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1⁄4 teaspoon ground ginger
1⁄4 teaspoon mustard powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄8 teaspoon cinnamon
1⁄8 teaspoon black pepper

Mix all together.  Can heat to boiling for 1 minute.  Beth didn't do this since I was using it in a crockpot recipe.

Thursday, March 28, 2019

10-Minute Instant Pot Mashed Potatoes-Twice Baked Style

I made these to got with a roast I did in the crockpot. We didn't have our cooktop hooked up yet, so I couldn't make gravy. I doctored these potatoes up to taste like twice baked.
10-Minute Instant Pot Mashed Potatoes-Twice Baked Style

6-8 cups potatoes peeled and diced into 1-1/2″ cubes
1 1/2 cups water
1-2 teaspoons salt
sour cream
cheddar cheese
Place the potatoes, water and salt in instant pot.

Select MANUAL for 10 minutes.

Once the program is complete, quick release the pressure. Drain if needed.

Add butter and milk to get it to the desired creaminess. Use a potato masher to blend together. Add cheddar cheese, chives and sour cream to the potatoes. to your taste.

Wednesday, March 27, 2019

Keto Slow Cooker Pot Roast

This was easy and tasty. I made my own worchestershire since I was totally out of the bottled kind.

Keto Slow Cooker Pot Roast

3-5 pound chuck roast
1 cup baby carrots -don't use if KETO
2 celery stalks cut in pieces
1 small white onion quartered
3 Tbsp Worcestershire sauce
1/2 tsp minced garlic
1/4 tsp black pepper
1 tsp dried parsley
4 Tbsp butter cut in slices

Place vegetables (carrots, celery and onion) in bottom of the crockpot.

Place roast on top of vegetables.

In a small bowl combine Worcestershire sauce, garlic, pepper and parsley.

Pour the mixture over the roast.

Place butter slices on top.

Place lid on slow cooker and cook on low 8-9 hours.

Remove roast and veggies from slow cooker onto a platter.

Serve and enjoy!

Tuesday, March 26, 2019

Blueberry Heaven on Earth Trifle Cake

I made this to take to a ladies Bible study. It was great!

Blueberry Heaven on Earth Trifle Cake

1-2 store-bought angel food cakes, or homemade
1 (3.4 oz.) instant lemon pudding mix
1 1/2 cups milk
1 cup plain Greek yogurt or sour cream
1 (21 oz.) can blueberry pie filling, divided
1 (8 oz.) container frozen whipped topping, thawed, plus more as needed
1 lemon, zested, garnish, as needed

Cube angel food cake(s) into bite-sized pieces. 

In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth and combined. 

Spread 1/2 cake cubes into an even layer in a 9x13-inch baking dish, then top with 2/3 blueberry pie filling. 

Top with remaining cake cubes, the pour pudding mixture over cake and spread gently into and even layer. 

Use a rubber or offset spatula to spread frozen whipped topping over pudding layer, then drizzle remaining blueberry pie filling on top of the pudding and sprinkle with lemon zest. 

Place baking dish in refrigerator and let set for 3+ hours, or overnight.

Monday, March 25, 2019

Dry Instant Pudding

I was out of lemon pudding and needed it to make a dessert I had started. I found this recipe and added 1 tsp of lemon extract to it to make my dessert. Worked perfectly.

Dry Instant Pudding
adapted from

1/3 cup instant dry milk
1/2 cup sugar
1/3 cup Instant Clear Jel
1/4 tsp salt
1 t flavoring

2 c cold milk

Mix all dry ingredients together.  Add flavoring and milk to make a 3.5  oz package of pudding

Sunday, March 24, 2019

Holiday Snickerdoodles

Don was running short on cookies so I made these. LOVE them! Just a little twist on regular snickerdoodles.

Holiday Snickerdoodles
Taste of Home Cookie Cookbook

1/2 c butter
1/2 c shortening
1 3/4 c sugar, divided
2 eggs
1/2 t nutmeg
1/2 t rum extract
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/4 t salt
2 t ground nutmeg

In a large bowl, cream butter, shortening and 1 1/2 c sugar.  Beat in eggs and rum extract.  Combine the flour, cream of tartar, baking soda, 1/2 t nutmeg and salt.   Gradually add to the creamed mixture.
In a shallow bowl, combine remaining sugar and the 2 t nutmeg.

Roll dough into 1 in balls and roll in sugar mixture.  Place 2 in. apart on ungreased baking sheets.

Bake at 400 for 10-12 minutes or until lightly browned.
Beth got 5.5 dozen.

Saturday, March 23, 2019

Bread Machine Honey Oatmeal Bread--2 #

I put this together to go with the Crack chicken soup and the bacon and cheese cauliflower soup I made this past week. This was delicious!

Bread Machine Honey Oatmeal Bread--2 #

1 1⁄2 cups water
2 tablespoons oil
1⁄3 cup honey
1 teaspoon salt
1 1⁄2 cups oats
3 1⁄2 cups  flour
2 1⁄2 teaspoons yeast

Place ingredients in manufacturer's suggested order.  Select basic bread cycle.  Add more water or flour if necessary.  

Friday, March 22, 2019

Slow Cooker Crack Potato Soup

This was quick and easy to put together.  Comfort food at its best!
Slow Cooker Crack Potato Soup
adapted slightly from

1 (30 to 32-oz) bag frozen shredded hash browns
6 cups chicken broth
1 teaspoon pepper
1 (10.75-oz) can cream of chicken soup
1 (1-oz) package dry Ranch Salad Dressing mix
1 pound bacon, cooked and chopped
2 cups shredded cheddar cheese
1 (8-oz) package cream cheese

Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, pepper and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours.   Add the cream cheese and cheddar cheese and cook on low for 30 -45 minutes or until cheese has melted.

Thursday, March 21, 2019

Crock-Pot Bacon Cheddar Cauliflower Soup

This soup is delicious!  We all loved it!  It was easy to make and low carb, too!

Crock-Pot Bacon Cheddar Cauliflower Soup
adapted from

1 large head of cauliflower, broken into pieces
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
6 cloves garlic minced
6 cups chicken broth
8 oz cream cheese
1 cup cheddar cheese shredded
1/2 pound bacon cooked and chopped
2 green onions, sliced

Place the cauliflower in the crockpot with the onion, salt, pepper, garlic and chicken stock. 

Cook on low for 6 hours. 

Once it's done, add the cream cheese and 3/4 cup of cheddar cheese. Using an immersion blender puree the soup until it is smooth. Stir in half of the bacon. 

Serve with bacon, green onions and cheese.

Wednesday, March 20, 2019

Baked Garlic Parmesan Chicken

edited to add the picture. Don't know how I forgot to put it on the first time!

Baked Garlic Parmesan Chicken

adapted slightly from

2 lbs boneless, skinless, THIN chicken breast Beth used tenders
8 oz cream cheese softened
1/2 cup sour cream or greek yogurt
4 cloves garlic, crushed
1/4 tsp salt
1/4 tsp ground black pepper
1 cup mozzarella cheese
2 cups freshly grated parmesan cheese divided into 2 half cups

To garnish (optional):
Fresh chopped parsley

Combine the softened cream cheese, sour cream, garlic, salt, pepper, and 1/2 cup of the parmesan cheese and mix well. 

Lay the chicken breasts flat in a large baking dish. Spread the cheese mixture over the chicken, then sprinkle the mozzarella cheese, and remaining 1/2 cup of the parmesan cheese over the top. 

Bake at 375˚F for 25-35 minutes or until the chicken reaches an internal temperature of 375˚F.
Garnish with fresh parsley and serve warm with your favorite sides. Enjoy!

Tuesday, March 19, 2019

Self-Rising Crunchy Sugar Cookies

These are the cookies I made the day after the ovens were reinstalled. Don was missing his cookies and liked these. I left some in the oven longer and the tops browned nicely. They are a crunchy cookie.

Self-Rising Crunchy Sugar Cookies

1/2 cup vegetable shortening or 1/2 cup (8 tablespoons) butter
1 cup sugar
1 teaspoon vanilla extract
1 large egg
2 cups King Arthur Unbleached Self-Rising Flour
1/4 cup granulated sugar or coarse white sparkling sugar, to garnish

Beat together the vegetable shortening or butter, sugar, and vanilla until fluffy.
Mix in the egg, then the flour. Scrape the bottom and sides of the bowl, then mix again, until thoroughly combined. 

Chill the dough for 30 minutes or longer, to make it less sticky and easier to work with.
Near the end of the chilling period, preheat the oven to 375°F. 

Grease or line with parchment two baking sheets. 

Place 1/4 cup granulated or coarse white sparkling sugar in a bowl. 

Use a cookie scoop or a spoon to make 1" to 1 1/2" balls. Drop them into the sugar, then place the balls sugar side up onto the baking sheets, leaving about 2" between cookies; they’ll spread as they bake. 

Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. The cookies will puff up and look soft, but they’ll fall and become crisp/crunchy as they cool. 

Remove the cookies from the oven. Let them rest on the pan for 5 minutes before transferring them to a rack to cool completely. Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.

Monday, March 18, 2019

BLT Summer Rolls with Avocado Dipping Sauce

Jenna saw this recipe and wanted to try it one night.   The rice paper is an acquired that Don didn't care for.  Jenna and I thought it was light and tasty.
BLT Summer Rolls with Avocado Dipping Sauce

Avocado Dipping Sauce
½ avocado
¼ cup sour cream
1 tablespoon fresh lemon juice
4 mint leaves
Kosher salt
freshly ground black pepper
BLT Summer Rolls
6 rice paper rounds
12 romaine lettuce leaves
6 slices of cooked bacon
1 large tomato, seeded and diced we used grape tomatoes we cut in half

In the bowl of a food processor - add the avocado, sour cream, lemon juice, and mint. Add 1 tablespoon of water at a time until you reach your desired consistency. Add salt and pepper to taste. 
Refrigerate until ready to use. 

Fill a large bowl with room temperature water. Working with one rice paper wrapper at a time, dip it into the water so the entire round is submerged. As soon as you have wet the entire round, remove it from the water and lay it on your work surface (the rice paper wrapper will be fairly stiff, but it will continue to soften as you work). 

Place a lettuce leaf in the center bottom ⅓ of the wrapper. Then top with the a slice of bacon, some diced tomato, and top with another lettuce leaf. 

Fold each side of the wrapper over the filling. Then roll up from the bottom, while using your fingers to compress the filling into the wrapper - roll tightly. 

Slice in half and serve with the avocado dipping sauce and enjoy!

Sunday, March 17, 2019

Sheet Pan Banana Cake with Cream Cheese-Sour Cream Frosting

Don put my ovens back in after they installed most of the cabinets(before the granite was put in) I baked this cake for Jenna to take in to work. They all liked it!

Sheet Pan Banana Cake with Cream Cheese-Sour Cream Frosting

adapted from

3 cups all-purpose flour
1-1/8 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon table salt
1 1/2 sticks butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla
3 mashed, ripe bananas
3 Tablespoons lemon juice
chopped walnuts and mini chocolate chips for garnish

 Cream Cheese-Sour Cream Frosting:

2 (8 oz) packages cream cheese, softened
3/4 cup sour cream
2cups  confectioners' sugar
1 teaspoon vanilla

Preheat oven to 350 degrees F. Prepare a large rimmed baking sheet (12 x 18 inches) with cooking spray.

In a medium sized bowl, combine flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat butter and granulated sugar until light and fluffy. Add eggs, sour cream, bananas, vanilla and lemon juice until well-combined. Add dry ingredients and mix only until just combined. 

Add the cake batter to prepared baking sheet and smooth the top. Bake in the oven for 25-30 minutes

Remove from oven and let cool completely on a wire rack.

For the frosting, beat cream cheese, sour scream, vanilla and confectioners' sugar until smooth and well blended. Spread the frosting over cooled cake and garnish with walnuts and mini chocolate chips.

Saturday, March 16, 2019

Broccoli Cheese Balls: Low Carb Keto

During the kitchen remodel, we ate out more than normal, but I did get creative.  I made these in our toaster oven.  They turned out great.  See what I did in bold.

Broccoli Cheese Balls: Low Carb Keto

2 cups broccoli florets
1 large egg 
¼ cup almond flour 
1 cup shredded cheese mozzarella, cheddar, or favorite melting cheese
1/4 cup minced onion or shallots optional
2 tbsp cilantro chopped optional or dried parsley
1 clove garlic minced
1 teaspoon Cajun or taco seasoning or favorite seasoning blend!
Pinch of salt and pepper black pepper

Preheat oven to 400 degrees F and line a baking sheet with parchment paper or foil.

Steam broccoli in boiling water or microwave* (see notes) until tender. Chop broccoli using a knife or food processor until finely minced.

In a large mixing bowl, combine the chopped broccoli, egg, almond flour, cheese, parsley, and spices. Mix until well incorporated.

Scoop about 1 tablespoon of mixture and form into a ball. Place on lined baking sheet and spray or drizzle lightly with oil. Bake 25-30 minutes or until lightly golden and cooked through.

Serve on a salad, in a sandwich, with rice, or as an appetizer or snack with your favorite dipping sauce.

To steam broccoli in the microwave: Add the broccoli to a microwave safe bowl and microwave for 2 minutes covered with a wet paper towel.

To steam broccoli in water: Add the broccoli florets to a steamer basket and steam until fully tender, about 5 minutes. Or blanch in boiling water for 1 minute.

To Make Vegan: Replace egg with flax egg and cheese with vegan cheese.

Keto option: add in ¼ cup cooked crumbled bacon to the mixture before baking.

Sauces for serving: we like to serve these broccoli balls with our favorite chipotle sauce, avocado cilantro sauce, or light ranch.

Friday, March 15, 2019

Instant Pot Brown Rice

Jenna made this and then they added cilantro and lime juice to the rice.  Turned out great.  This is the cilantro lime rice recipe they used to add to this brown rice.  
Instant Pot Brown Rice

2 cups brown rice
2¼ cups water
½ tsp salt

Put brown rice, water and salt in the Instant Pot.
Set the valve on the Instant Pot to Seal.
Set the Instant Pot on "Pressure Cook" or "Manual" on High Pressure for 23 minutes.
Let the Instant Pot release pressure naturally for 10 minutes, then quick release the remaining pressure.
Open the lid of the Instant Pot and fluff the brown rice with a fork.

    Thursday, March 14, 2019

    Balsamic Jalapeño Steak Marinade

    I grilled these steaks for Valentine's day. The marinade was good and not too spicy. Add more spice, if you like.
    Balsamic Jalapeño Steak Marinade

    adapted from

    2 lbs steak
    ¼ cup balsamic vinegar
    2 tablespoons olive oil
    1-2 jalapeño, finely diced
    ¼ teaspoon black pepper
    5 cloves of garlic, finely diced
    3 tablespoons soy sauce

    Place meat in a resealable plastic bag.   Add all the ingredients. 

    Turn to coat all sides of the meat with the marinate.  Let sit in the refrigerator for at least 4 hours. Overnight is best. 

    When ready to cook, take the meat out of the refrigerator. 

    Heat the grill to  medium heat.   Cook for 10-15 minutes on each side, depending on the thickness of the meat.

      Wednesday, March 13, 2019

      Bacon, Spinach and Cheese Crock Pot Quiche

      This was delicious. I didn't put the mushrooms in it since Don doesn't like them. I ate most of this for breakfasts.

      Bacon, Spinach and Cheese Crock Pot Quiche
      adapted from

      2 T butter
      10 eggs
      1 cup of heavy cream
      1 cup shredded  cheddar cheese
      1 teaspoon black pepper 
      1 teaspoon salt
      10 pieces of bacon, cooked and crumbled
      2 cups of fresh baby spinach, chopped
      1/2 medium chopped onion
      1 bell pepper,chopped
      1 cup of sliced mushrooms, opt
      1 c mozzarella cheese

      Grease the crock pot with the butter(Beth used a 9 x 13 crockpot, but a 4qt or larger will work.

      Turn the crock pot on low and leave the remaining butter in the bottom. It will melt while you are preparing the other ingredients. 

      Beat the eggs in a large bowl. Whisk in the cream, cheese, pepper, spinach, onions, peppers, and mushrooms. 

      Pour the mixture into the crock pot and top the mixture with bacon. 

      Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours.  Add the mozzarella cheese about 10 minutes before the quiche is done.  The quiche is ready to eat when it is firm to the touch.

        Tuesday, March 12, 2019

        Mock Sourdough Bread Bread Machine

        During the kitchen remodel, I dusted off the bread machine. This bread DID taste like sourdough!

        Mock Sourdough Bread Bread Machine
        Quick Cooking Magazine

        2/3 cup water
        2 tablespoons white vinegar
        1/2 cup sour cream
        1 tablespoon sugar
        1 1/2 teaspoons salt
        3 cups bread flour
        2 1/4 teaspoons active dry yeast

        In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting on machine. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, and add 1 to 2 tablespoons of either flour or water if needed.)

        Note: if your bread machine has a time-delay feature, it's recommended that you don't use it, because the sour cream may spoil if it sits too long unrefrigerated in the machine.

        Yield: 1 loaf (1 1/2 pounds).

        Monday, March 11, 2019

        Slow Cooker Crustless Broccoli Cheese Quiche Picture Heavy

        I am BACK! My kitchen is 98% finished. The gas to my cooktop needs to be hooked up(hopefully tonight when Don gets home with the parts) I am IN LOVE! It is everything I had hoped it would be! Rolled out my first batch of cinnamon rolls on the new island Saturday night to take to church on Sunday! I made this quiche using my 9 x 13 crockpot during the remodel.  It was easy and tasty!
        finished kitchen 1
        finished kitchen 3
        finished kitchen 2
        finished kitchen 4
        Slow Cooker Crustless Broccoli Cheese Quiche 
        adapted from

        4 cups frozen broccoli, thawed
        9 eggs
        ¾ tsp. salt
        ¼ tsp. pepper
        ¼ tsp. onion powder
        1 (8-oz.) pkg. cream cheese, softened
        3 cups  shredded cheddar cheese, divided

        Mix the eggs, salt, pepper, onion powder and cream cheese to a large bowl with a hand held mixer, beat on medium speed until the cream cheese and eggs are combined. 

        Spray the slow cooker with non-stick spray.(Beth used a 9 x 13 crock pot, but a round or oval would work) Put the broccoli in the slow cooker then sprinkle over 1 cup of the cheese. Pour the egg mixture over the top. 

        Cover and cook on HIGH for 2 hours and 15 minutes. Do not open the lid during the cooking time. 

        When the cooking time is done. Sprinkle over the remaining cheese and cover again to let the cheese melt. This will take about 10 minutes.