Friday, May 31, 2019

Pulled Pork in a Crock Pot

I had a 5# pork loin I had planned on smoking. After researching it, I was afraid it wouldn't be tender enough to shred, so tried this recipe instead. WOW! This was over the top delicious! We all loved it and it is even better reheated!
Pulled Pork in a Crock Pot

3 tablespoons paprika
1 tablespoon kosher salt
2 teaspoons pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon thyme dried
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, diced
3 pounds pork shoulder cut in half Beth used a 5 # pork loin, cut in half

In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.

Pour in the honey, vinegar, and olive oil and stir to form a paste.

Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces.

Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.

Thursday, May 30, 2019

French Dip

This was easy to put together and we all loved it. I served it over Hawaiian rolls.

French Dip 

3 pound chuck roast
2 cans French Onion Soup
12 oz Beef broth
8 hoagie rolls
8 slices provolone

Place roast in crockpot.  Add soups and broth to chuck roast in the crockpot

Slow cook on high for four hours or on low for 8-10 hours

When slow cooker is done, move your roast to a bowl, remove fatty pieces and shred the meat.

Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese

Put sandwiches in the oven on low broil until the cheese is as browned as you like it , optional.  

Dip sandwiches in the juice that remained in the crockpot.

Wednesday, May 29, 2019

Pink Lemonade Cake with Lemon Cream Cheese Frosting

I made this cake last week while our friends were here. We all liked it! The frosting made a lot extra, so you can use that for cinnamon rolls or topping banana bread.

Pink Lemonade Cake

adapted slightly from

·        2 1/2 cups cake flour
·        1 1/2 cups  sugar
·        1/2 teaspoon salt
·        2 1/2 teaspoons baking powder
·        1 1/2 sticks butter
·        4 large eggs
·        3/4 cup  frozen pink lemonade concentrate (thawed) 
·        1/2 cup milk
·        1 Tablespoon lemon extract
·        zest of 1 lemon
·        pink coloring gel, if you want the cake layers to be pink

·        Preheat the oven to 350 degrees 
·        Grease and flour two 8 x 2 inch round pans 
·        In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds. 
·        In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk. 
·        With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl. 
·        Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. 
·        Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. 
·        Let the cakes cool in the pan 10 minutes, then turn out. 
·        Works well for cupcakes 
·        Makes 7 cups batter

Lemon Cream Cheese Frosting 

2 sticks salted butter, softened
2 8oz packages Cream Cheese Soften very slightly
juice from one lemon
1 teaspoon  lemon extract, optional Beth didn't use
Zest from 1 lemon
6 to 6 1/2 cups powdered sugar, adding more if necessary

Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
Cut the cream cheese into pieces and add to the butter, beating until blended.
Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
Gradually add powdered sugar and beat until well blended.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.

Will frost a 3 layer 8 or 9 inch cake.

Tuesday, May 28, 2019

Magic Cookie Bar Cookies

My friend Cindy and I made these while they were here visiting. We could not stay out of them. They are so very yummy!

Magic Cookie Bar Cookies

1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
1/4 cup prepared coffee
2 teaspoons vanilla
14 ounces sweetened condensed milk
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup graham cracker crumbs
1 cup unsweetened coconut flakes Beth used sweetened
1 cup butterscotch chips
1 cup chocolate chips
1 cup pecans chopped

Preheat oven to 375 degrees.

In the bowl of an electric mixer, cream together shortening, brown sugar and sugar.

Add eggs, coffee and vanilla and beat until fluffy.

Mix in sweetened condensed milk.

Add flour, salt, baking soda, graham cracker crumbs and coconut and mix until just combined.

Stir in butterscotch chips, chocolate chips and pecans.

Using a medium cookie scoop, scoop cookies onto parchment or silicone lined baking sheet.

Bake for 10-12 minutes or until just golden and set.

Allow to cool 2-3 minutes on baking sheet before removing to cooling rack to cool completely.

Monday, May 27, 2019

Mississippi Mud Pie No Bake Cheesecake

I had all the ingredients on hand for this recipe. I am so glad I made it. It is wonderful!

Mississippi Mud Pie No Bake Cheesecake

Chocolate Crust

2 packages of chocolate graham crackers, equal to 1 ½ cups ****

6 tablespoons butter, melt 

***Beth's crust
2 pkgs honey graham crackers
6 T butter, melted
1/4 c cocoa powder
1/4 c brown sugar 

9 inch cheesecake pan or 2 9 inch pie pans, you can also buy the pie crust and skip this part. If you need one pie, cut the recipe in half. 

Chocolate Frosting

½ cup butter

1/3 cup milk

6 tablespoons unsweetened cocoa

3 ½ cups powdered sugar

1 teaspoon vanilla extract

Milk Chocolate Cheesecake

2 – 8 ounce cream cheese

½ cup white granulated sugar

2 container Cool Whip

8 ounces Milk chocolate chips

1 ½ teaspoons vanilla extract

¼ cup butter, softened

2 cups miniature marshmallows

1 1/2 cups pecan halves, coarsely chopped

Chocolate Crust

In a food processor add both packages and process until cookies resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of pie pan. Set in the fridge until ready to use. 
Beth's crust:  Crush the graham crackers in food processor.  Mix all ingredients together and press into bottom of springform pan.

Chocolate Frosting
In a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.   Set aside until cheesecake mixture is made.

Milk Chocolate Cheesecake

In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted, you may need to stick it back in the microwave for another 30 seconds. Set aside and cool to room temp, or cool to the touch.

Beat cream cheese, butter, sugar, chocolate, and vanilla extract in large bowl until smooth. Now stir in Cool Whip until they are well combined; spread over prepared crust. Now top with 2 cups of miniature marshmallows and 1 1/2 cups of pecans. Then set in the fridge to chill until filling is slightly firm.

Add frosting to the top of cheesecake, over the marshmallows and pecans, I like to add a few extra marshmallows and pecans on top of the frosting too. Now put in the fridge and chill for an hour.

Sunday, May 26, 2019

No-Bake Kit Kat Squares

These were easy to make and everyone loved them! I made them for our company last week.

No-Bake Kit Kat Squares

8 tablespoons butter, melted

8 ounces cookies (vanilla wafers or other plain wafer cookie)

1 can sweetened condensed milk (14 oz)

12 oz chocolate chips , semi sweet or milk chocolate

3 packages of 1.5 oz kit kat bars (4 kit kat fingers per package) Beth found this to be too much--I weighed out 4.5 oz.  Next time I will just crush up a small amount

1.     Spray a 8 x 8 glass baking dish with cooking spray.

2.     Pulse the cookies in the food processor until crumbs are formed then add the remaining 7 tablespoons melted butter and process until combined. Press the wafer crust firmly into the bottom of the pan.

3.     Pour the sweetened condensed milk and the chocolate chips into a glass bowl. Microwave for one minute, stir, then microwave for 30 seconds more. Stir again. The mixture should be smooth but if not, microwave in additional 15 second increments then stir each time. 

4.     Pour this chocolate layer on top of the wafer crust.

5.     Next, pulse the kit kat bars in the food processor until the size of crumbs. Scatter on top of the chocolate layer then press lightly with a spatula.

6.     Cover with plastic wrap and refrigerate at least an hour or even overnight.

7.     Cut into 16 squares to serve.

Saturday, May 25, 2019

Low Carb Cheeseburger Pie

This is quite good. I made this for a quick dinner for Don and me a few weeks ago. We both had 2 pieces!

Low Carb Cheeseburger Pie

1 cup almond flour
1/8 tsp salt
1 1/2 tsp baking powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 egg
1/4 cup sour cream
2 Tbsp butter, melted
1/4 cup shredded cheddar cheese
1 lb ground beef
1/2 medium onion, diced
1 Tbsp Worcestershire Sauce
1 tsp salt
1 tsp pepper
2 medium tomatoes, sliced Beth used 2 Roma tomatoes
2 eggs, beaten
1 cup shredded cheddar cheese

Preheat oven to 375°F (190°C) and grease a 9″ pie plate.

Make the crust: In a medium bowl, whisk together almond flour, salt, baking powder, and garlic and onion powders. In a separate bowl, mix egg, sour cream, and melted butter. Stir wet ingredients into dry, then fold in cheese.

Spread crust mixture into prepared pie plate evenly.

In a heavy-bottomed skillet, brown ground beef with onions. Once meat is cooked through, add Worcestershireand salt & pepper. Pour into crust and spread evenly.
Top with sliced tomatoes.

Mix beaten eggs with shredded cheese and spread this mixture on top of the tomatoes.
Bake 20-30 minutes or until golden. Allow to rest 10 minutes before slicing for best results.

Friday, May 24, 2019

Chocolate Chip Coffee Cake

I made this for Kathleen to take to work.  It was easy and quite a light breakfast cake.

Chocolate Chip Coffee Cake

1/2 c salted butter softened
1 c  sugar
2 eggs
1 c sour cream
1 t vanilla
2 1/2 c  all-purpose flour
1 1/2 t baking powder
1 t baking soda
1 c semi sweet chocolate chips
1/2 c sugar
1 t  cinnamon

Preheat oven to 350°.

Grease and flour a 9x13 inch pan.
In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla, baking powder and baking soda. Mix well.

Add the flour and stir to combine.Batter will be thick.

In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon.

Set aside.

Spread half of the cake batter in prepared 9x13 inch pan.

Sprinkle half of the chocolate chip mixture over the batter.

Repeat with the remaining batter, and then the remaining chocolate chip mixture.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Thursday, May 23, 2019

Mary's Mango Cake

I saved this recipe since it looked like something we would like.  I made it and took it to a Bible Study a week or so ago.  Everyone liked it.  I made a glaze with oj and powdered sugar for the top.

Mary's Mango Cake 
Southern Living Feb. 2019


4 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup honey
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups diced fresh mango
1 cup chopped walnuts or pecans
1/2 cup golden raisins
1 tablespoon orange zest (from 1 orange)
2 teaspoons lime zest (from 2 limes)

Topping --or Optional Glaze in directions

1/2 cup sifted powdered sugar
1 teaspoon orange zest plus 1⁄4 cup fresh juice (from 1 orange)
1/2 teaspoon lime zest plus 2 tsp. fresh juice (from 1 lime)

Prepare the Cake:
Preheat oven to 325°F. Lightly oil and flour a 14-cup Bundt pan. Beat eggs in bowl of a stand mixer on medium speed until fluffy, 4 to 5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, ½ cup at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Remove to a wire rack, and let stand in pan 10 minutes.

Prepare the Topping:
While the Cake stands in pan, stir together powdered sugar, orange and lime zest, and orange and lime juice until combined. Invert Cake onto a plate. Drizzle Topping evenly over warm inverted Cake. (Or make a glaze, stirring together about 1 cup sifted powdered sugar and 1 tablespoon fresh orange juice; pour over cooled Cake.)  ****Beth used 1/2 half of orange, juiced and about 2 c powdered sugar

Wednesday, May 22, 2019

Spinach Stuffed Chicken Breast

I put this together for dinner last week.  It was simple and was great tasting.  I broiled both sides of the chicken to crisp the bacon at the end.

Spinach Stuffed Chicken Breast

1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Preheat the oven to 375 degrees F
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. 

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks,(opt) and arrange in a shallow baking dish. 

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F, or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Tuesday, May 21, 2019

Creamy Baked Green Beans

Kathleen put this together for dinner the other night. It was quite good!

Creamy Baked Green Beans

1 medium onion, diced
3 cloves garlic, minced
3 tablespoons salted butter
2 pounds green beans, trimmed and snapped in half
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme, crushed)
3/4 cup chicken broth
3/4 cup whipping cream
1/4 teaspoon ground nutmeg
1/2 cup finely shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. Preheat the oven to 350°F. Lightly coat a 1 1/2- quart oval baking dish with nonstick spray.

2. In a 12- inch skillet, cook the onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in the green beans and thyme. Cook for 4 minutes or until the onions begin to brown. Add the broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until the broth is nearly evaporated. Add the whipping cream and nutmeg. Cook for 4 minutes or until the mixture begins to thicken. Transfer to the prepared baking dish. Stir in half of the cheese, all of the salt and pepper, and then sprinkle with the remaining cheese.

3. Bake, uncovered, 15 to 20 minutes or until the beans are tender- crisp.

Monday, May 20, 2019

Low Carb Keto Bagels

I don't know why I waited so long to try these. They are so very good. I only needed to bake these 11 or 12 minutes.
Low Carb Keto Bagels

adapted from

3 cups shredded mozzarella cheese
2 oz cream cheese
2 eggs
1 ¾ cups superfine almond flour
1 tbsp baking powder

1 egg
Topping Ideas
sesame seeds shredded cheese or everything bagel seasoning (optional)

Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Beth used bagel pans

Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted . This should take around 2 ½ minutes total. 

Add cheese, 2 eggs, and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Lightly coat your hands with oil and divide dough into 8 equal parts**Roll each dough into ropes about 1 inch thick.. Form the rope into a circle and pinch the ends shut. Carefully place circle onto lined baking sheet. Repeat with remaining dough. Beth got 12 bagels

Add the final egg to a bowl and whisk. Generously brush surface of bagels with egg wash. If you wish to add bagel toppings, add them at this time.

Bake bagels for about 14-15 minutes in the middle rack of your oven, or until bagels are golden brown.

Sunday, May 19, 2019

Salted Brown Butter Butterscotch Oatmeal Cookies

We love browned butter, so I knew we would like these! Go easy on the sea salt at the end!
Salted Brown Butter Butterscotch Oatmeal Cookies

1 cup unsalted butter (2 sticks)
1 1/2 cups packed  brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
1 cup old-fashioned rolled oats
2 cups cornflakes
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
sea salt, for sprinkling on top

Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. 

Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a minute or two, the butter will begin to brown on the bottom of the saucepan. Set brown butter aside to cool for 5-10 minutes. 

Add  brown butter and brown sugar to the bowl of an electric mixer and mix on medium-high until well combined, about 1 minute. Beat in the eggs and vanilla extract until smooth and creamy, about 1 minute. Add the dry ingredients: flour, oats, cornflakes, baking soda and salt. Beat on medium speed until just combined, about 1 minute. The cornflakes should be well blended into the dough. Lastly add in butterscotch chips and mix on low speed until just combined. 

Use a medium cookie scoop to grab about 1 large heaping tablespoons of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 9-11 minutes or until golden brown on the edges. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely. Sprinkle cookies with a little fancy sea salt and serve. Makes 2 dozen cookies.
Beth got almost 4 dozen using a cookie scoop.

Saturday, May 18, 2019

Majors Sauce

We have a local burger joint with the best 'sauce' for fries and onion rings. Kathleen tried to recreate it. I THINK it needs mayonnaise, but they wouldn't add that! They ate this on the Walnut burgers.

 Majors Sauce

1 tsp vinegar
2 tablespoons honey
2 teaspoons grainy mustard
1/2 tsp dill weed
2 tablespoons BBQ sauce

Mix all together and serve with fries or over burgers.

Friday, May 17, 2019

Walnut Burgers

The girls are trying to eat gluten free again and made this. I thought they were quite good.

Walnut Burgers

1 1/2 cup walnuts
1/4 cup fresh cilantro
1/2 red onion
1/2 green pepper
1/4 jalapeno
3 cloves garlic
3 inches of fresh ginger (1/2 TBSP dry)
3/4 cup garbanzo bean flour
1 fresh lemon, squeezed, 1-1.5 TBP packaged lemon juice
1 tablespoon Worchestershire sauce
1/2 TBSP salt, more to taste
pepper, to taste
1/3 cup water, more if needed
1 cup roughly chopped walnuts

Finely chop the walnuts in a food processor, add the cilantro, onion, jalapeno, garlic and ginger. Process until nearly smooth--may need to add a tablespoon of water or so.

Add garbanzo bean flour, lemon juice, worchestershire, salt and remaining water. process until blended completely. Add remaining walnuts.

Refrigerate for at least 30 minutes. Taste for seasoning

Cook on the stove in a pan with olive or avocado oil

Thursday, May 16, 2019

Salted Chocolate and Caramel Pretzel Bars

I had all the ingredients to make this so I did.  It does need to stay refrigerated so the caramel doesn't melt.  It is very good!

Salted Chocolate and Caramel Pretzel Bars

12 ounce package semi-sweet chocolate chips
8 ounce mini pretzel twists , half of a regular 16-ounce bag
11 ounce bag Kraft Caramel Bits , or homemade caramel
sea salt for sprinkling

1. Line a large, rimmed baking sheet with parchment paper.

2. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.

3. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.

4. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

5. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.

6. Refrigerate until hardened.

7. Cut or tear into pieces, Enjoy!

Wednesday, May 15, 2019

Pecan Crusted Pork Chops

I had 3 thick pork chops in the freezer and made this recipe. We liked it. Next time I would crush the pecans to a fine powder.


Pecan Crusted Pork Chops

5-6 boneless pork chops
1/4 cup dijon mustard (or your favorite kind)
2 cups pecans
1 large egg
2-3 tablespoons olive oil

1. Preheat oven to 350

2. Spread a spoonful of mustard on one side of each pork chop, set aside.

3. Pour the pecans into a food processor and blend until you have a good crumb consistency. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer. Set pecans aside in a shallow bowl.

4. In another shallow bowl beat the egg.

5. Preheat a skillet to medium heat with the olive oil.

6. Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly to ensure a good solid crust.

7. **Optional: Place your breaded pork chops in the fridge for 10 minutes, I think this helps to really seal the crust so the pecans stay on better. However, if you are short on time you can skip this step.

8. Cook pork chops in the skillet, 1-2 minutes on each side. You are just looking for good color here, they will finish baking in the oven.

9. Place pan seared pork chops on a baking sheet and cook 15-20 minutes.

10. Please note your cooking time will vary based on how thick your pork chops are. I rely on my meat thermometer.

Tuesday, May 14, 2019

Lasagna Stuffed Chicken

I found this recipe and made it for me and Don last week. It was very good.

Lasagna Stuffed Chicken

1 Cup Ricotta Beth used cottage cheese
1/2 Cup Parmesan
1 Egg
1 Tablespoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups Marinara
1 Cup Mozzarella
4 Chicken Breasts    
Fresh Basil to serve, optional

1. Preheat oven to 400 degrees.

2. In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”.

3. Generously salt and pepper each side of the chicken breast and gently pat to adhere.

4. Slice chicken breast in half to form a “pocket”.

5. Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.

6. Spoon an even amount of lasagna stuffing in each of the chicken breasts.

7. Cover with the remaining marinara.

8. Sprinkle mozzarella on top.

9. Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.

10. Serve with fresh basil and enjoy!

Monday, May 13, 2019

Instant Pot Garlic Parmesan Cauliflower

This was super easy and quite tasty.

Instant Pot Garlic Parmesan Cauliflower

1 head of cauliflower
1/4 cup butter melted
1 clove garlic minced
1 teaspoon grated lemon zest
2 tablespoons parsley chopped Beth used 1 T dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons parmesan cheese

1. Trim leaves from cauliflower head and wash. Place on trivet in  pot with  1 cup of water.

2. Combine butter, garlic, lemon zest, parsley, salt and pepper. Brush mixture on top of cauliflower.

3. Close the lid, make sure it’s in the sealing position and turn toggle to seal.

4. Press Pressure (it should automatically set to HIGH pressure). Set time to 1 minute. Hit START. When finished do a quick release.

For an extra crispy finish

1. Carefully remove cauliflower and place it on a baking sheet.

2. Sprinkle 2 TBSP of Parmesan cheese over the top and sides.

3. Place in the oven on broil until  cheese is starting to brown

Sunday, May 12, 2019

Spicy Southern Hot Corn

I made this and we ate it with tortilla chips.  It was so good!

Spicy Southern Hot Corn

adapted from

3.5 cups corn (fresh, canned, or frozen) Beth use 2 grilled cobs and 2 c frozen, thawed
1/2 large bell pepper diced
2 fresh jalapeno peppers diced
2-3 T diced pickled jalapeno peppers plus extra to taste Beth used candied jalapenos
3 T butter
1/2 c chopped onion
4 oz cream cheese
1/4 tsp paprika
1 cup freshly grated cheddar cheese
salt and pepper to taste
cilantro or parsley for topping

Pre-heat oven to 350 degrees F.

Thaw corn if using frozen. Chop all veggies and set aside.

In a medium saucepan, combine butter and cream cheese. Stir often until smooth and creamy.

Add corn, bell pepper, jalapeño pepper, and pickled jalapeños and onions.Season with paprika, salt, and pepper to taste.

Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.

Pour into a casserole dish and top with remaining cheddar.

Bake for 15-20 minutes or until hot and bubbly!

Saturday, May 11, 2019


I made this for the girls to take to work. I put pecans in one loaf and left the other plain. This was very tasty.
adapted from The Farm Stand

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided, optional Beth used 1 c and only put in one loaf

1 cup confectioners' sugar
juice from one orange
zest from one orange

Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks.

While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment paper under racks to catch excess. Cool completely.

Friday, May 10, 2019

Quinoa Salad with Ginger Dressing

Kathleen and Jenna made this.  It was so very good.  They took it for lunches,

Quinoa Salad with Ginger Dressing

2 cups cooked Quinoa
1/2 chopped Green Pepper
1/4 finely chopped Red Onion
1/4 finely chopped Jalapeno
1/3 cup Pineapple Tidbits
2 finely chopped Carrots

Ginger Dressing to taste
Toasted Almonds

Mix quinoa, green pepper, red onion, jalapeno, pineapple and carrots together. Just before serving, mix in dressing. Top with toasted almonds.

Thursday, May 9, 2019

Mexican Street Corn Popcorn

Kathleen makes popcorn every Sunday night for our supper. This was one of her recipes she made up. YUM!

Mexican Street Corn Popcorn

1/3 cup white popcorn kernels, unpopped
2 tablespoons EVOO
1 small lime, zested and juiced
3 tablespoons butter, melted
3/4 tablespoon chili powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
1/4 cup grated cotija cheese

Heat a pot over medium heat. Add EVOO and popcorn kernels. Cover with a glass lid.

As it begins to pop, shake vigorously every 30 seconds or so. As popping slows to more than 3 seconds between pop, turn off the heat--some remaining kernels will continue to pop in the residual heat from the pan.

Melt the butter, mix in lime zest and juice, chili powder, paprika, garlic powder and onion powder. Drizzle over popcorn. Toss with salt, pepper and cojita cheese.

Enjoy immediately

Wednesday, May 8, 2019

Ham and Cheese Waffles

My sister Karen was here for Easter and suggested we make this with the leftover ham. One 4 plex of waffles and my iron died! We finished them up as pancakes. They are savory, and great with syrup!


Ham and Cheese Waffles

2 cups  All-Purpose Flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs lightly beaten
1 3/4 cups milk
1/4 cup butter melted (1/2 stick)
1 cup chopped ham
1 cup shredded sharp cheddar cheese

Preheat the waffle iron. In a large bowl, whisk together the flour, baking powder, and salt. Stir in the eggs, milk, and melted butter. Mix until just combined. Stir in the chopped ham and cheese. 

Lightly spray the waffle iron with nonstick cooking spray, if desired. Pour about 3/4 cup of batter in the waffle iron and cook until crisp. Repeat with remaining batter until all has been used. 

You can also keep the cooked waffles on a baking sheet in a warm oven to keep them warm until serving. Serve with syrup or even with a soft cooked egg on top

Tuesday, May 7, 2019

Tres Leches Strawberry Shortcake

This was our Easter dessert. While it was quite tasty, it was swimming in 3 milks. I will use half of the ingredient amounts next time. See changes in bold.

Tres Leches Strawberry Shortcake
adapted greatly from Better Homes and Garden May 2019

1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
½ cup butter, softened
½ cup plus 1 tablespoon granulated sugar
2 large eggs, room temperature
½ cup buttermilk
½ teaspoon almond extract
1 14 ounce can sweetened condensed milk
⅔ cup buttermilk
1 ½ cups heavy cream
2 pounds fresh strawberries, hulled and sliced
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar

Preheat oven to 350°F. Grease a 10-inch cake pan.Beth used a 9 x 13  pan

In a medium bowl whisk together flour, baking powder, and salt.

In the bowl of a mixer fitted with the paddle attachment combine butter and 1/2 cup sugar; beat on high until fluffy. Add eggs; beat until smooth. Scrape down sides of bowl. Add 1/2 cup buttermilk and the almond extract; beat until smooth. Add flour mixture; beat until just combined.

Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or until cake is golden and a toothpick comes out clean. Bake 18-22 minutes for a 9 x 13 pan.

In a medium bowl whisk together sweetened condensed milk, 2/3 cup buttermilk, and 1/2 cup cream. Using a skewer, poke cake all over. Pour milk mixture over warm cake. Chill, covered, at least 3 hours or overnight. Beth used a fork and really poked the cake well.  This was  ALOT of milk.  next time I will only do half the amount of all the milk.  

Meanwhile, in a large bowl combine strawberries, lemon juice, and remaining 1 tablespoon granulated sugar. Let stand at room temperature at least 30 minutes.

In a medium bowl beat remaining 1 cup cream and the powdered sugar with a mixer to stiff peaks. Spread over cake. Top with berries, optional.  Beth added the whipping cream topping the night before I served it. 

Monday, May 6, 2019

Flaky, Fluffy Southern Buttermilk Biscuits

Jenna and Kathleen made these for Easter lunch.  Kathleen grated the frozen butter.  They were very good.

Flaky, Fluffy Southern Buttermilk Biscuits

6 tablespoons unsalted butter, frozen or refrigerated, plus more for greasing baking sheet
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup cold buttermilk

Heat oven to 450 degrees F. Generously grease bottom of a baking sheet with butter.
Use a box grater to grate cold butter into a small bowl — or, cut butter with a knife into very small cubes. Place bowl in freezer. 

In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it’s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).

Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times. 

Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough. 

Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.

Sunday, May 5, 2019

PINEAPPLE JALAPEÑO HAM ...for the slow cooker

I made this for Easter lunch. We all loved it. It wasn't too spicy at all.
PINEAPPLE JALAPEÑO HAM ...for the slow cooker
The Farm Stand
6-8  lb. picnic shoulder ham, fully cooked  Beth used a spiral cut ham
1/4 cup brown sugar
1  onion, diced
20 oz. can pineapple chunks
2 jalapenos, sliced
Add the ham to the slow cooker, add the brown sugar, onion, pineapple chunks with the juices and the jalapenos.

Cover and cook on LOW for 4-5 hours without opening the lid during the cooking time.
Slice and serve with juices and the cooked pineapple and jalapenos.

Saturday, May 4, 2019

No-Knead Cranberry Honey Walnut Artisan Bread

My mom had seen this recipe and wanted to make it while she was here. The recipe looks complicated, but it really isn't---there is a long wait--12-18 hours while you let it slow rise. I read all the reviews on the original recipe. I SHOULD have headed them and cooked it 10 minutes less since my bread got a little too done on the outside. It tasted really yummy though!

No-Knead Cranberry Honey Walnut Artisan Bread

3 cups all purpose flour, plus 3 tablespoons
1/2 teaspoon instant yeast
2 teaspoons sea salt
1/2 cup chopped walnuts
1 cup dried cranberries
1 1/2 cups water at room temperature
1/4 cup liquid honey, plus more for brushing on after baking

Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.

Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.

Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout. 

Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.

Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.

Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.

Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.

After the dough has risen for 12-18 hours, preheat oven to 450 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven.

Place a piece of parchment paper on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of fluid and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don't worry if it still looks a little rough in places. This lends to the rustic look of this loaf.

Once you have it shaped, the dough needs to undergo a second rise (much shorter than the first). The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don't worry if it deflates a bit. This bread dough is pretty forgiving.

Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap to prevent a skin from forming over the dough. The flour also prevents the plastic wrap from sticking to the dough so when you take it off at the end of the rise, it doesn't disturb the dough and wreck the rustic shape you've created. Let the dough rise for about 45 minutes. Your oven will also be preheating during this time (and so will your pot).

Once 45 minutes have passed remove the plastic wrap from the dough and trim the parchment paper into a circle closely around the dough. If it doesn't look like the dough has risen that much, don't worry about it. The loaf will puff up a bit when it hits the heat of the oven.

Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don't open the oven during this time, and certainly don't take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.

After 30 minutes have passed, remove the lid from the pot and continue baking for another 15 minutes. After the 15 minutes have passed, remove the pot with bread from the oven and place it on a wire rack to cool. You'll probably hear it crackling as it cools - this is normal. Brush a little extra honey on the top of the bread now, if desired.

If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.