Sunday, September 29, 2019

Cindy Halle's Cheesecake

Kathleen wanted THIS cheesecake for her birthday.  It was delicious.  We served it with raspberry sauce.
Cindy Halle's Cheesecake

2 8 oz packaged cream cheese
1/2 c sugar
1/2 t vanilla
1/4 c sour cream
2 eggs
1 graham cracker pie crust(Beth used a 10 in)

Mix cream cheese, sugar and vanilla at medium speed with a mixer until well blended.  Add the sour cream and mix well.

Pour into crust.

Bake at 350 for 40 minutes until center is almost set.  Cool.  Refrigerate 3 hours or overnight.

Friday, September 27, 2019

Easy Raspberry Sauce

Kathleen wanted this to go over the cheesecake I made for her birthday.  It is quite easy to make and you will LOVE it!

Easy Raspberry Sauce

12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
3/4 cup granulated sugar
1/2 cup water
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon butter

In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla. 

In a small cup, combine the cornstarch and two tablespoons of water. Mix well. 

Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. 

Remove the pan from the heat. 

Add 1 tablespoon of butter and mix until the butter has completely melted. 

Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
Serve over whatever dessert you'd like! 

Makes 2 1/4 cups sauce. Refrigerate the leftovers.

Wednesday, September 25, 2019

Butterscotch Blondies

I made these to take to a Bible Study at church.  They are rich and delish!  

Butterscotch Blondies

1 cup unsalted butter at room temperature
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups chopped pecans, toasted

2 sticks unsalted butter
2 cups packed brown sugar
4 cups powdered sugar
1/3 cup half-and-half
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line a half-sheet (13 by 18-inch) pan with foil and grease with butter or cooking spray. 

Beat the 1 cup butter and 3 cups brown sugar using an electric mixer with a paddle attachment until fluffy (approximately 2 minutes). 

Add eggs one at a time while beating on medium-low speed and then add vanilla extract. Beat for 1 more minute and scrape down sides of bowl to make sure everything is even in consistency. 

Combine the dry ingredients, flour, baking powder, and salt in a medium bowl.
Beat flour mixture into butter mixture at low-speed. 

Stir in pecans and pour into prepared pan. Use a spatula to spread the batter evenly. 

Bake for 25 to 30 minutes. Bars should be set and slightly puffed. Cool completely. 

For icing, melt 1 cup butter and 2 cups brown sugar in a saucepan over medium heat. Once mixture starts to bubble, decrease heat to medium-low and continue to cook for 2 more minutes, stirring occasionally. 

Place powdered sugar, half-and-half, and vanilla extract in a mixing bowl and using a paddle attachment beat on medium speed until creamy. 

Add melted butter mixture and beat to combine. 

Pool over cooled bars and let icing set for 30 minutes before cutting

Monday, September 23, 2019

Candy Bar Pretzel Cookies

I made these cookies and they are delicious. USE the parchment paper! Even if you use cooking spray, the snickers bars in the batter WILL stick to the pan.

Candy Bar Pretzel Cookies

2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup butter softened
1 cup light brown sugar
1 cup granulated sugar
2/3 cup smooth peanut butter
2 tsp pure vanilla extract
2 large eggs
1 11-oz bag Snickers bars or Baby Ruth bars cubed
1 cup chopped pretzels
1 cup cocktail peanuts roughly chopped
1 cup milk chocolate chips

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.   TRUST ME!

Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
Using an electric stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. 

Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine. 

Add the dry ingredients gradually while beating on low speed continue until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed. 

After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute. 

Use a large non-stick spatula or spoon to mix the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter by hand. The batter will be stiff. Mix until the ingredients are evenly distributed. 

Use a 2 oz ice cream scoop to separate the dough. Beth used a small cookie scoop. Place the dough rounds at least 3-inches apart on the baking sheet to allow room to spread. Press the centers to flatten slightly for even baking. 

Bake for 18 minutes rotating the pans if needed, until golden. 

Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.

Saturday, September 21, 2019

Bacon Wrapped Tater Tot Bombs

The girls made this while they were visiting my parents and sister.  They said they are delicious!

Bacon Wrapped Tater Tot Bombs

2 cups frozen tater tots, at room temperature
1 ounce sharp cheddar cheese, cut into 1/4-inch squares
4 slices bacon, quartered
1/4 cup brown sugar, packed
1 tablespoon chopped fresh parsley leaves

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. 

Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat. 

Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime. 

Serve immediately, garnished with parsley, if desired.

    Thursday, September 19, 2019

    'Awesome' Peanut Butter Buckeye Rice Krispies

    These are the BOMB!  Make them today!
    'Awesome' Peanut Butter Buckeye Rice Krispies

    Peanut Butter Rice Krispies

    1 - 10 oz package mini marshmallows
    4 Tablespoons butter
    1 teaspoon vanilla extract
    1/2 cup peanut butter
    6-7 cups Rice Krispy Cereal

    Peanut Butter Layer

    2 cups confectioner's sugar
    1 cup peanut butter
    1/2 cup butter softened
    1 t vanilla
    2 T milk

    Chocolate Peanut Butter Layer
    1 cup Ghirardelli 60% semi-sweet chocolate chips
    1 cup Reese's peanut butter chocolate chips
    1/4 cup Reese's Peanut Butter

    Grease a 9x13-inch baking dish.

    1. Melt butter in large saucepan, then add marshmallows and stir until melted.

    2. Add peanut butter and vanilla until combined, remove from heat.

    3. Stir in rice krispies and then press into greased 13x9 pan.

    4. Let cool.

    Peanut Butter Layer

    1. Whiles rice krispies are cooling, beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy, then spread over cooled rice krispies.

    Chocolate Peanut Butter Layer

    1. Heat chocolate chips and peanut butter chips together in a microwaveable bowl, until melted, about 1 1/2 to 2 minutes, add peanut butter and whisk together well and spread over peanut butter layer.

    2. Cool and cut into squares.


    Put bars in fridge for 10 - 15 minutes or more for easier cutting.

    Tuesday, September 17, 2019

    Cookies 'n Cream Peanut Butter Cookies

    These are great cookies.  They are crunchy and crispy.

    Cookies 'n Cream Peanut Butter Cookies

    1/2 cup butter — softened
    3/4 cup peanut butter
    3/4 cup packed brown sugar
    1/4 cup granulated sugar
    1 large egg
    1 teaspoon vanilla
    1 tablespoon milk
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1 1/2 cups flour
    1/2 cup white chocolate chips
    1/2 cup chocolate chips
    10-12 Oreos — chopped (about 1 3/4 cups)

    Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.

    Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Stir in both kinds of chocolate chips and chopped Oreos.

    Scoop 2 tablespoon sized balls of dough. Use a fork to make a small criss-cross pattern on the top.

    Bake for 8-10 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.

    Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month

    Sunday, September 15, 2019

    Southern Peach Cobbler

    This was a delicious recipe.  We all liked it! 

    Southern Peach Cobbler

    8 Fresh Peaches Peeled, Pitted and Sliced into Wedges

    1/4 Cup White Sugar

    1/4 Cup Brown Sugar Firmly Packed

    1/2 Teaspoon Cinnamon

    1/2 Teaspoon Nutmeg
    1 t almond extract

    1 Teaspoon Fresh Lemon Juice

    2 Teaspoons Cornstarch

    Cake Topping:

    2 Cups All-Purpose Flour

    1/2 Cup White Sugar

    1/2 Cup Brown Sugar Firmly Packed
    1 t cinnamon
    1/2 t nutmeg

    2 Teaspoons Baking Powder

    1 Teaspoon Salt

    12 Tablespoons Cold Unsalted Butter Cut Into Small Pieces

    1/2 Cup Boiling Water

    Sugar Topping:

    3 Tablespoons White Sugar

    1.               Preheat oven to 400 degrees.

    2.     In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.

    3.     Pour fruit mixture into a 9X13 inch baking dish.

    4.     Place in preheated oven and bake for 10 minutes.

    5.     While peaches are in the oven, mix together all the cake topping ingredients, except the boiling water, to a medium bowl. 

    6.     Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal. 

    7.     Pour in the boiling water and stir just until the mixture comes together and is just mixed through.

    8.     After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. 

    9.     Evenly sprinkle the top of the dough with the 3 tablespoons of sugar. 

    10.  Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.

    Friday, September 13, 2019

    No Soak Instant Pot Pinto Beans

    I made this to go with tacos> They didn't seem done after 48 minutes so I put them back in for 10 more minutes. They are very tasty.

    No Soak Instant Pot Pinto Beans

    2 strips uncooked bacon
    1 small onion, diced
    4 c. low-sodium chicken broth
    1 1/2 c. water
    1 1/4 tsp. garlic powder
    1 1/4 tsp. kosher sea salt
    1 tsp. chili powder
    1/2 tsp. cumin
    1/2 tsp. coriander
    1/2 tsp. paprika
    1/4 tsp. ground black pepper
    1/8 tsp. cayenne pepper
    1 lb. pinto beans, rinsed and picked through

    1. Turn Instant Pot on SAUTE mode. Once hot, add the bacon and cook for 2 minutes, flip and continue cooking. Add the onion and stir, cooking for about 2 minutes. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.

    2. Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**

    3. Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.

    4. Open the Instant Pot and remove the bacon and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge.

    ** If using older beans, you may need to add up to 10 minutes additional time.

    – 2 tbsp. diced green chiles make a great addition to these beans

    Wednesday, September 11, 2019

    Grilled Chicken Antipasto Salad

    I made this one night for a quick dinner. It was very good. I doubled the dressing.

    Grilled Chicken Antipasto Salad

    3 cups lettuce , spinach, kale, iceberg, romaine - your choice of greens
    2 grilled chicken breasts, diced into 1" cubes
    1/2 cup pepperoni slices, cut in half
    1 cup mozzarella cheese, shredded
    1 cup kalamata olives, whole or sliced, your preference
    1/2 cup marinated red pepper , cut into strips
    1/2 cup feta, crumbled
    1/4 cup cherry tomatoes
    1/4 cup pepperoncini peppers
    1/4 cup sliced black olives
    2 tbsp olive oil
    2 tbsp red wine vinegar
    1 tbsp lemon juice
    4-8 bananna peppers

    In a small bowl, combine lemon juice, vinegar, and olive oil to make the light dressing.
    In a large bowl, combine all ingredients but dressing and toss well.
    If making ahead of serving, do not dress salad until it will be eaten. Salad can keep fresh in an airtight container in the refrigerator for 1 day (if you want to prep this salad ahead of time, leave lettuce out of the mixture as it will wilt after 1 day - other ingredients can safely be stored for up to 3 days.)
    Drizzle with dressing and serve immediately.

    Monday, September 9, 2019

    Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef

    This is a yummy marinade!  I did slit the chicken and let the marinade seep in.

    Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef

    1/2 cup olive oil
    1/4 cup white wine vinegar
    3 T full fat mayo (do not use Miracle Whip, it has added sugar)
    1-2 T Worcestershire sauce - 1 T for chicken , 2 T. on pork or beef
    1 T lemon juice
    1 tsp. salt
    1 tsp. fresh ground black pepper
    1 T Poultry Seasoning
    1 T garlic puree or garlic powder
    1 T paprika
    1 tsp. dried thyme

    Make shallow score marks on the surface of the meat to make a little more surface area.

    Mix all ingredients together.

    Put the chicken, pork, or beef in a Ziploc bag. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.

    Grill meat until done.

    Saturday, September 7, 2019

    4-Layer Everything Bars

    These are so very rich and yummy!

    4-Layer Everything Bars

    For the chocolate chip cookie layer: 

    1 (12 oz) package prepared chocolate chip cookie dough

    For the caramel layer:

    35 caramels, unwrapped
    2-3 tablespoon evaporated milk
    1 tablespoon water

    For the nougat filling:

    1/3 cup unsalted butter
    1 1/4 cup white sugar
    1/2 cup evaporated milk
    1 (7 oz.) jar marshmallow cream
    1/4 cup peanut butter

    For the rice krispies chocolate ganache:
    1 cup semisweet chocolate chips
    1/4 cup heavy whipping cream
    3/4 cup rice krispies cereal Beth used cocoa krispies

    For the chocolate chip cookie layer:

    1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and press prepared dough evenly into the bottom of the pan. Bake for 13-15 minutes, until lightly golden on top. Remove from oven and allow to cool completely. As the cookie layer bakes, move on and make your caramel!

    For the caramel layer:

    2. Place all ingredients in a saucepan over medium heat. Melt down the caramel, stirring frequently, until completely creamy and smooth. Pour over cooled cookie crust, then place pan into freezer for 10 minutes (so that it sets up before you pour the next layer on top).

    For the nougat filling:

    3. In the same saucepan, combine butter, sugar, and milk. Bring to a boil, stirring constantly, then reduce heat to low and allow mixture to simmer without stirring for 10 minutes.

    4. In a separate bowl, combine marshmallow cream and peanut butter. Pour boiled mixture over marshmallow mixture and whisk together.

    5. Pour over cooled caramel layer, then return pan to freezer for additional 10 minutes.

    For the rice krispies chocolate ganache:

    6. Place chocolate chips in a bowl. In a small saucepan, heat up cream until it's hot but not yet boiling or scalded. Pour hot cream over chocolate and stir vigorously, until chocolate is completely melted and smooth. Stir in cereal and spread out as evenly as you can over the nougat layer.

    Refrigerate bars for at least 2 hours before cutting into them. Then dig in and enjoy immensely

    Thursday, September 5, 2019

    Sheet Pan Italian Cream Cake

    This is REALLY good! I took it to a get together at Don's moms community Bible study.

    Sheet Pan Italian Cream Cake


    1 cup butter, room temperature
    2 cups granulated sugar
    1 tablespoon vanilla extract
    5 eggs yolks divided from whites
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    1 cup coconut shredded


    8 oz cream cheese softened
    4 tablespoon butter softened
    2 teaspoons vanilla extract
    4 cups powdered sugar sifted
    2 T evaoorated milk(or regular milk)
    1 cup coconut
    1 cup pecans

    Preheat oven to 375 F.

    Line a 12 x 17 (jellyroll) pan with greased parchment paper, or spray with cooking spray. Set aside.

    In a large bowl cream together butter and sugar.

    Mix in egg yolks one at a time. Mix in vanilla extract. Set aside.

    In a medium bowl combine flour, baking soda, and salt.

    Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.

    In a separate bowl, beat the egg white until stiff peaks form.

    Fold egg whites into batter until completely incorporated. Fold in coconut.

    Spread batter evenly into prepared pan.

    Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)

    Remove from oven and let cake cool in the pan.

    Prepare the frosting by creaming together cream cheese and butter. Add in vanilla extract.

    Gradually mix in powdered sugar until creamy. Fold in coconut and pecans.

    Frost the cake once it has completely cooled

    Tuesday, September 3, 2019

    Slow Cooker Sweet and Spicy BBQ Pot Roast

    This was good. I served it with mashed potatoes and corn.

    Slow Cooker Sweet and Spicy BBQ Pot Roast

    3-4 pounds boneless chuck roast
    1 t garlic powder
    1 t salt
    1t pepper
    2 tablespoons vegetable oil
    1 can root beer--Beth used diet
    1 can red chile enchilada sauce
    2 tablespoons Worcestershire sauce
    1 tablespoon hot sauce
    3 tablespoons cornstarch
    ¼ cup of water

    Pat the roast(s) dry with a paper towel; then rub garlic powder, salt and pepper all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.

    Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.

    Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

    Sunday, September 1, 2019

    Keto Bread - No Eggs, Low Carb + Vegan

    I made this bread so I could eat a low carb BLT. It was good. Didn't raise as much as I thought it would but it worked well!

    Keto Bread - No Eggs, Low Carb + Vegan

    2 1/2 cup blanched almond flour
    1/2 cup coconut flour
    1/3 cup flaxmeal
    1/3 cup + 2 tablespoon ground psyllium husk
    1 tablespoon baking powder
    1.5 t salt
    2 tablespoons olive oil
    1 teaspoon apple cider vinegar
    2 cups lukewarm water - thick bath temperature, 40C

    1. Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.

    2. In a large mixing bowl, add all the dry ingredients, whisk to combine.

    3. Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.

    4. Set aside 10 minutes to let the fiber fully absorb the liquid.

    5. Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan, but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.

    6. Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.

    7. Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best.

    8. After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20-30 minutes until cooked in the middle.

    9. Lift the bread out of the pan using the parchment paper.

    10. Fully cool down on a rack before slicing - at least 3 hours for best result.

    11. Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.