Friday, August 30, 2019

Maple Snickerdoodles

These were awesome cookies.  That hint of maple sugar puts this over the edge!
Maple Snickerdoodles 

3/4 cup butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup pure maple syrup
2 tsp vanilla extract
1 egg
2 tsp baking soda
2 1/4 cups all purpose flour
1 1/2 tsp ground cinnamon
1 tsp cream of tartar
1/2 tsp salt

Cinnamon Sugar Coating
1/4 cup sugar
1 Tbsp ground cinnamon

Cream butter, granulated sugar, and brown sugar together, until light and fluffy.

Add in maple syrup, vanilla extract, and egg; beat until well combined.

Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.

Chill dough for at least 1 hour.

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Mix cinnamon and sugar together in a small bowl.

Roll dough into about 1 1/2" balls, and the roll in cinnamon sugar. Place 2" apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.

Wednesday, August 28, 2019

Fresh Pear Pie Bars

I made this for a July craft get together with a bunch of ladies.  We all liked this

Fresh Pear Pie Bars

For the Pear Filling

  • 2-3 pears, peeled, sliced 1/4" thick (can use 2 cans of pears when not in season)
  • 1 cup sour cream
  • 1 Tbsp flour
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 Pillsbury® pie crust

For the Topping

  • 2/3 cup flour
  • 1/3 cup sugar
  • 1/4 cup butter
  • 1/2 tsp cinnamon

For the Pear Filling

  1. Preheat oven to 350° and place pie crust onto small baking pan 8 x 8 or 7 x 11. Poke bottom 4 or 5 times with a fork.
  2. In a medium mixing bowl, mix all ingredients except pears.
  3. Pour into prepared baking dish.
  4. Peel, seed, slice pears and arrange slices evenly on top of filling.
  5. Bake for 15 minutes, then remove from oven.

For the Topping

  1. In a small mixing bowl, mix all ingredients with a fork until crumbly.
  2. Sprinkle evenly on top of pears and bake for 30-40 minutes or until set.
  3. Remove from oven and cool completely. Cover and refrigerate. Best serve cold.

Monday, August 26, 2019

Garden Fresh Crockpot Spaghetti Sauce

I made this using fresh tomatoes.  It was good, but next time I will up the spices.
Garden Fresh Crockpot Spaghetti Sauce

10 cups tomatoes roughly chopped
2 tbsp basil, fresh 2 tsp dried
1 tbsp oregano, fresh 1 tsp dried
1 tbsp parsley, fresh 1 tsp dried
6 cloves garlic roughly chopped
1 cup onion chopped
6 oz canned tomato paste optional
1/8 tsp baking soda
salt and pepper to taste

Rinse your tomatoes and drop them in a pot of boiling water for one minute.

Scoop them out with a slotted spoon and put them in a bowl of ice water. Now the skins will slip off easily.

Cut in half (quarters for larger tomatoes) and push out the seeds out with your thumb.

Add the tomatoes and all the ingredients (except baking soda) to your slow cooker. Cook on low for 10 hours or high for 7 hours. The sauce should be reduced by about half.

If you want a less chunky sauce, pulse it a few times with an immersion blender or mash it a bit with a potato masher or large spoon. Add the canned tomato paste at this point if you'd like a thicker sauce.

Add the baking soda (it will foam a bit) and salt and pepper to taste.  Beth added meatballs to this and served it over spaghetti noodles and spaghetti squash.

Saturday, August 24, 2019

Guacamole Chicken Melt

This made for a tasty easy dinner for us.

Guacamole Chicken Melt

2 large chicken breasts
1 tablespoon avocado oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic salt
guacamole--use your favorite

For assembling:
4 slices bacon, fried crisp
½ cup grated Pepper jack cheese

Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.
Season the chicken with cumin, paprika, and garlic salt on all sides.

Add the chicken to the pan and cook for 6 minutes per side or until the chicken is cooked through. Turn off the heat, but leave the chicken in the pan.

Spoon the guacamole evenly over each chicken breast.

Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.
Cover the pan with a lid and let set for 2 minutes to melt the cheese.
Serve hot.

Thursday, August 22, 2019

Zyng Bomb(A Young Living Drink)

This is a drink that the girls put together.  It is refreshing and gives energy.

Zyng Bomb(A Young Living Drink)

2 oz Ningxia from Young Living
1 tube Nitro from Young Living
1/2 can coconut LaCroix

Tuesday, August 20, 2019

Oatmeal Raisin Cookies

These were easy and taste great.  My cookies didn't flatten much.  I think I would flatten them next time.
Oatmeal Raisin Cookies
Taste of Home Cookie Book

1 c shortening--I used 1/2 butter
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla
3 c oats
1 1/2 c flour
1 t baking soda
1 t salt
1/2 c walnuts
1/2 c golden raisins

In a large bowl, cream shortening and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the oats, flour, baking soda and salt.  Gradually add the dry mix to the creamed mixture.  Mix well.  Add in the walnuts and raisins.

Use a cookie scoop and place 2 in apart on ungreased cookie sheets(Beth greased hers)

Bake at 375 for 10-12 minutes  or until golden brown..

Sunday, August 18, 2019

Keto Steak Marinade

This was THE best steak I have made in a long time.  Don even said it was very good.  I really liked the flavor of the rosemary.
Keto Steak Marinade

1/2 cup avocado oil--or olive oil
1/3 cup coconut aminos or soy sauce
1/4 cup fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper flakes

In a medium bowl or jar, combine avocado oil, coconut aminos, lemon juice, garlic, rosemary, oregano, salt, black pepper, and red pepper flakes.

If using a bowl, whisk to combine. If using a jar, tightly seal the jar and shake well. 

Pour over steak. 

Marinade for 2 to 4 hours. Grill to your desired doneness.

Calories: 134kcal | Carbohydrates: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 518mg | Potassium: 7mg | Vitamin A: 35IU | Vitamin C: 3.1mg | Calcium: 4mg | Iron: 0.1mg

Friday, August 16, 2019

Homemade Flower Food

My friend Kim grows beautiful flowers in her garden.  I made this flower food to prolong the life of the flowers.  It WORKED!   I used about 1/4 of the jar and added warm water to the rest.  I replace the water every 3 days.

Homemade Flower Food

1 teaspoon sugar
1 teaspoon bleach
2 teaspoons lemon or lime juice
1 quart lukewarm water 

Mix all together and put cut flowers in the water.  

For a mini science lesson, carbs like sugar feed the plant, bleach fights bacteria, and the acidic citrus adjusts the pH. As for the water temperature, experts recommend always using lukewarm water to help the stems drink faster.

Wednesday, August 14, 2019

Cookie Dough Truffles

Kathleen made these in July.  She was on a "Christmas in July" kick and wanted to make Christmas things.  We hadn't made these in a long time.  They are SWEET, so a little goes a long way.  I got the recipe from friends when we lived in Wisconsin.
Cookie Dough Truffles
Debbie Nier

1/2 cup soft butter
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup thawed egg substitute (opt)
1 t-1 T almond or vanilla extract
1 1/4 cup flour
1 cup mini chocolate chips
3/4 cup chopped nuts

12 oz package chocolate chips
1 1/2 T shortening

Beat butter until creamy. Gradually add sugars, then egg substitute and extract. Add flour and beat well. Stir in chips and nuts. Cover and chill 30 mins

Shape dough into 1" balls .cover and freeze until very firm.

Melt chocolate chips and shortening (can also use brick of chocolate). Using 2 forks, quickly dip balls into chocolate. Coat completely. Place onto wax paper, harden and store in the fridge.

Makes ~ 4 1/2 dozen

Monday, August 12, 2019

Jalapeno Artichoke Dip

We love this dip that we can get at Costco, but it does COST a lot. I found a few copycat recipes and adapted them to our taste. Adjust the jalapeno's to your liking. We liked this.

Jalapeno Artichoke Dip

adapted greatly from

1 can artichoke hearts, drained
1/2 cup parmigiano reggiano cheese grated
4 oz. cream cheese 
1/4 c sour cream
1/4 cup mayonnaise
salt and pepper to taste 
1 T worchestershire sauce
1-2 tablespoons finely chopped jalapenos

Place artichokes into the bowl of a food processor. Pulse until coarsely chopped.

Add  in the rest of the ingredients.  Pulse in short bursts or until everything starts to blend. 

Serve with pita, crackers, tortilla chips, veggies, or anything else lying around

Saturday, August 10, 2019

Butterscotch Cookies

These were quite tasty and are crunchy.  Do not overbake them. 
Butterscotch Cookies

12 tablespoons unsalted butter, cut into tablespoon sized slices
1 3/4 cups packed dark brown sugar
1/2 teaspoon salt
1 large egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar dredging mixture:

1/4 cup packed dark brown sugar
2 tablespoons white granulated sugar

Sprinkling salt:
Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling

 Preheat oven to 375°F and line baking sheets with parchment paper.

Whisk the dry ingredients: Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the brown sugar white sugar dredging mixture in another bowl and set aside.

Brown the butter: Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.

Make the cookie dough: Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once.

Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

Shape the cookies: Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes.

Dredge them in the sugar dredging mixture until well-coated.

Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

Bake the cookies: Bake at 375°F for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake.

Cool and serve: Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely.

Thursday, August 8, 2019

JoJo's Biscuits

Kathleen made these a few weeks ago when she was in a baking mood.  These are very good and make a lot!

JoJo's Biscuits
Magnolia Table by Joanna Gaines

4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder
1 teaspoon baking soda
3 sticks salted butter (¾ pound), cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
Strawberry jam or gravy, for serving (

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.

Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching. 

In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

NOTE: For longer storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Chocolate Mousse

I came up with this recipe when I was making the Chocolate Tres Leche cake and had too much milk mixture. It turned out quite tasty!

Chocolate Mousse

1/2 can sweetened condensed milk
1/2 of a 12 oz can evaporated milk
1/2 c milk
1 large box chocolate pudding

1 -2 c whipped whip cream

Mix milks and pudding together and chill until set.  Fold in the whipped cream and serve.

Tuesday, August 6, 2019

Crustless Sugar Free Key Lime Pie

I made this for a dessert on a very warm day here in Texas.  It was refreshing and very tasty.

Crustless Sugar Free Key Lime Pie

1 package of sugar-free lime Jello
1/2 cup boiling water
1 8oz package of cream cheese softened (can used low or fat free)
1 tablespoon lime juice
1  lime --grate the peel only
2 cups of cool whip or any whipped topping thawed(can use lite or fat free)

1. In a small bowl, pour the boiling water over the Jello and stir until all the powered has dissolved.

2. In a large bowl, beat cream cheese until smooth then slowly add the dissolved Jello a little at a time.

3. Beat in lime juice and lime peel. Fold in Cool Whip until evenly combined.

4. Spray a 9 inch pie pan with cooking spray. Pour in pie filling and spread evenly. Cover and refrigerate for 3-4 hours.

Sunday, August 4, 2019

Chocolate Tres Leches Cake

I made this for dessert when we had fajitas. The original recipe called for too much milk mixture. I only used half, so have adjusted the recipe to reflect that. This was very good.

Chocolate Tres Leches Cake

1 box devil’s food cake mix (plus ingredients needed to prepare)
1/2 can (14 oz) sweetened condensed milk
1/2 can (12 oz) evaporated milk
1/2 cup  milk
1/8 cup cocoa powder
2 cups (1 pint) heavy whipping cream
3 tablespoons sugar
Chocolate shavings, for garnish (optional)

Prepare the cake for a 13x9 pan according to the package instructions. After baking, let cool on a wire rack for 15 minutes, then pierce with a fork all over the cake.

Meanwhile, in a large bowl, whisk together the sweetened condensed milk, evaporated milk, milk and cocoa powder until well combined.

Slowly pour over cake, taking care to fill all the holes created by the fork. If the cake stops absorbing the milk, let it soak in for a few minutes then continue pouring.

In a clean, large bowl beat the whipping cream and sugar until medium peaks form. Spread over top of cake, cover and refrigerate for at least 1 hour or longer before serving.

Garnish with chocolate shavings, if desired.

Friday, August 2, 2019

Vegetable Fajitas

I made these when we were having steak fajitas so we had a meat alternative.  This was delicious!
Vegetable Fajitas

1 t oregano
1 t paprika
1 t salt
1 t pepper
1 t cumin
1 t chili powder
2 cloves minced garlic
1-2 T olive oil
2 zucchinis, diced
1/2 large onion, sliced thin
1-2 bell peppers, sliced
mushrooms, diced
jalapeno pepper, to taste

Place oil in a large pan.  Add vegetables and seasonings and saute until crisp tender. Serve with tortillas and all the fajita fixings.