Saturday, November 30, 2019

Stuffed Sausages

This was a quick dinner for us.  I 'made' cheese sticks out of a block of mozzeralla.  We loved this.
Stuffed Sausages

5 Italian sausage links about 1.5-2 pounds
5 mozzarella cheese sticks
1/2 cup marinara sauce or pizza sauce
1 large onion
1 green pepper
3 T butter

Preheat oven to 400. 

Melt butter in a skillet.  Slice peppers thin.  Slice onions into half moons and separate.  Saute the peppers and onions in the skillet until soft and slightly browned.  Place in a 9 x 9 pan.  

Use kitchen scissors or knife to cut a sausage down the side. Do not remove the casing. Put a mozzarella stick inside the sausage and press it back into its shape. Put sausage cheese side up in  the pan over the onions and peppers.Repeat with the remaining sausage.

Pour the marinara sauce over the sausage.

Bake for 30-40 minutes until the sausage is 160 when checked with a meat thermometer.

Thursday, November 28, 2019

Crack Rice Krispies

These truly are CRACK!  If you like caramel, you are in for a treat!  

Crack Rice Krispies

10-11 oz  Caramels unwrapped
14 oz sweetened condensed milk
1/2 cup butter
10 cups Rice Krispies
10 cups marshmallows
3/4 cup butter

Place caramels, sweetened condensed milk and 1 stick butter in a microwave safe bowl. Microwave for 3 minutes.

In another bowl, melt 6 TB butter with 4 cups marshmallows for 1 minute. Stir until smooth and pour over 5 cups of Rice Krispies.

Stir until cereal is well coated and pour into a greased 9x13 pan.

Sprinkle 2 cups of miniature marshmallows on top of cereal mixture. Carefully pour caramel mixture over marshmallows. Refrigerate to set up.

Repeat step 2 for second layer of Rice Krispies. Pour over caramel mixture.

Chill until firm. Cut into small pieces.

Tuesday, November 26, 2019

4 Ingredient Crockpot Shredded Beef

I made this when my cousin and her husband came to visit.  This was very tasty!

4 Ingredient Crockpot Shredded Beef

  • 2 to 3- pound chuck roast
  • 2-4 tablespoons Montreal Steak Seasoning
  • 6 to 8 minced garlic cloves
  • 1/2 to 3/4 cup beef broth or stock 
  1. Butter or spray the bottom of your slow cooker insert. Beth uses a crockpot liner
  2. Place the roast in the crockpot, sprinkle with the steak seasoning, toss in the garlic and pour the beef stock around the edges.
  3. Cover and cook on low for 6 to 8 hours.

Sunday, November 24, 2019

Brussel Sprouts AuGratin

I had leftover brussel sprouts to use up so I found an alfredo sauce and put this together.  It was very good.

Brussel Sprouts AuGratin

Roasted or leftover brussel sprouts
2 c cheddar cheese
2 c alfredo sauce(we used Keto alfredo sauce that I poste 11/22)

Mix brussel sprouts with 1 c cheddar cheese and 2 c alfredo sauce.  Put into a casserole dish and top with 1 c cheedar cheese.  

Bake at 375 for 30-40 minutes until cheese is melted and browned.

Friday, November 22, 2019

Easy Keto Alfredo Sauce

I needed a good alfredo sauce to use with leftover brussel sprouts.  I doubled this recipe.  It is so very good!

Easy Keto Alfredo Sauce

Try Keto With Me

2 tablespoons butter
2 cloves garlic, minced
2 ounces cream cheese, softened
1 cup heavy cream
2 ounces fresh parmesan, shredded
1 1/2 ounces mozzarella, shredded
1/2 teaspoon dried parsley
1/2 teaspoon pepper
salt to taste (optional)

1. Melt butter in a saucepan over medium low heat. Add garlic and cook for about 1 minute or until fragrant.

2. Add cream cheese and half and half. Simmer for 3-4 minutes or until smooth, stirring frequently.

3. Add parmesan and about 1/2 of the cream. Simmer for an additional 4-5 minutes, or until cheese is melted and sauce is smooth. Keep stirring

4. Add mozzarella, spices, and remaining cream. Cook for a final 3-4 minutes, or until sauce reaches desired consistency.

5. Best served warm. Store refrigerated in a sealed container. Reheat in the microwave or in a saucepan over medium low heat.

Wednesday, November 20, 2019

Mexican Chocolate Chip Cookies

These are delicious.  The cinnamon and the hint of cayenne makes you want just ONE more cookie!

Mexican Chocolate Chip Cookies

1 cup butter
1 1/2 cups brown sugar, packed
1 large egg
1 egg yolk
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/8-1/4 teaspoon cayenne pepper
4 ounces semisweet baking chocolate chopped

Melt butter in a heavy saucepan. The butter should be just barely melted - not hot and sizzling, not browned. 

Add brown sugar to a large bowl. Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes. 

Add egg and egg yolk; stir to combine. Stir in vanilla extract. Add flour, baking soda, cinnamon, salt, and cayenne pepper. Stir until just combined.

Stir in chopped chocolate. 

Cover, and chill dough for 30 minutes. 

Toward the end of the chilling time, preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat. 

Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet. 

Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should look soft and slightly underdone. 

Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

Monday, November 18, 2019

Homemade Chocolate Frosting

Kathleen needed a tub of chocolate frosting for a recipe she was making.  I didn't have any in the pantry, so we made this.  10 TIMES  better than store bought frosting!
Homemade Chocolate Frosting
1/3 cup butter
2/3 cup cocoa
2 - 2/3 cups powdered sugar
1/3 cup milk
1 Teaspoon vanilla

Melt the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the cocoa mixture into a medium size bowl. Let it cool slightly. 

Add the milk and vanilla alternately with the powdered sugar to the bowl and beat with an electric mixer or whisk until you have the spreading consistency you desire

Saturday, November 16, 2019

Oven Roasted Parmesan Brussel Sprouts

These were quick and easy.
Oven Roasted Parmesan Brussel Sprouts

adapted from

1 1/2 lbs brussel sprouts (trimmed and halved)
3 tablespoons olive oil
1 cup parmesan cheese , plus more for the top
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.

On the jelly roll/cookie sheet pan,combine brussel sprouts with the remaining ingredients. Toss together to coat all the brussel sprouts.

Cook for 16-18 minutes, stirring halfway through.. Sprinkle with more parmesan cheese. Serve immediately.

Thursday, November 14, 2019

Poor Man's Lobster

I used to make this all the time when we were newly married.  We had baked fish while we were in WI in September and I came home and bought some from the fish counter and made this for Don and me!  Very yummy!

Poor Man's Lobster

1 cod filet( or haddock)
2-4 T butter
onion flakes
lemon juice

Preheat oven to 400 degrees.

Lay cod fillet on a piece of foil.  Cover with slices of butter.  Drizzle with lemon juice.  Sprinkle with seasonings.  Wrap up the fish and seal the ends.

Bake for 15 minutes or until fish is flaky.

Serve with melted butter for dipping.

Tuesday, November 12, 2019

Reuben Dip

I LOVE reuben sandwiches.  I craved them with my first pregnacy.  I saw variations of this recipe and decided to try this.  Very good---even eaten on a spoon! :-)
Reuben Dip

16 oz sauerkraut, drained
2 2.5 oz pkgs Budding corned beef, sliced thin and then diced
1/2 c mayonnnaise
1 c shredded swiss cheese
1/4 c sour cream

Mix all ingredients together and place in a small crockpot on low for 2-3 hours, stirring occasionally.
Serve with rye chips or crackers.

Sunday, November 10, 2019

Low Carb Pickle Poppers

If you like the thought of Jalapeno poppers, but are scared of the heat, give this a try. They are different, but addicting after the first bite! Don prefers the jalapeno, but we really enjoyed these.

Low Carb Pickle Poppers

adapted from

8 or 9 Medium Dill Pickles (Halved)
8 Ounces Cream Cheese
1 Cup Cheddar Cheese (Shredded)
1 TBSP Chives
1 t Red Pepper Flakes
1 t minced garlic
1/2 t onion powder

12-16 Slices Bacon
Favorite Dipping Sauces. optional

  1. Pre-Heat the Oven to 400*F.  
  2. Slice Pickles in half, and gut out the seedy section in the middle using a teaspoon.
  3. Pat the Pickles dry in all around with a paper towel to remove excess moisture.
  4. In a Large Mixing Bowl combine the Cream Cheese, Cheddar Cheese, Chives, and Red Pepper Flakes, and blend with a hand mixer for about 1 minute.
  5. Fill the middle of the pickles with the Cream Cheese Mixture, I find this easiest to do by hand, but feel free to use a pastry bag if you want to get fancy.
  6. Cover a  Large Baking Sheet with Aluminum Foil, and a Wire Baking Rack. This will all allow for even cooking and easy cleanup later. Parbake bacon for 10 minutes on this rack before starting to assemble the poppers
  7. Wrap the pickles in bacon in a spiral manner and place onto the Baking Rack.
  8. Bake in the oven at 400*F for about 35-40 minutes, but this will vary depending on how long it takes for your particular bacon to crisp up. 
  9. Remove from the oven and allow to cool on the counter for about 5 minutes before serving.
  10. Pair with your favorite dipping sauces.

Friday, November 8, 2019

Keto Adobo Chicken Wings

These are very yummy and crispy wings. They were super easy to make, too!

Keto Adobo Chicken Wings

1.5 Pound Chicken Wing Segments
2 tbsp Olive oil
3 tsp Adobo Seasoning

Pre heat oven to 400
Line a baking tray with foil and then place a cooling rack inside the baking tray.

In a small bowl combine the olive oil and the seasoning and stir till combined.
Pat the chicken wing segments dry with some paper towel and place them in a large bowl.
Pour the seasoned olive oil over the chicken segments and toss until they are all completely coated. We find this is easiest using our hands. 

Place the wings on the rack over the tray, space them evenly so the air can circulate around them.
Place in the oven for 40 -45 mins until they are golden brown and the skin is crispy. 

Serve with your favorite keto dipping sauce

Wednesday, November 6, 2019

Crispy Pepperoni Chips

We made these to use as 'dippers' in our Packer party food.  They stay crispy if you keep the leftovers in the refrigerator.  

Crispy Pepperoni Chips

 Pre-sliced pepperoni slices

  • Preheat oven to 400 F (375 F for toaster oven) and place rack into middle position. Line a sheet pan with parchment. Place the pepperoni on the parchment, spacing them out if you're just doing 15, or letting them just touch if filling the sheet pan.
  • Bake for 4 minutes, flip pepperoni over and bake for another 3-4 minutes or until your pepperoni is slightly browned. Remove and drain on a paper towel.

Monday, November 4, 2019

New England Hermit Cookie Bars

If you like molasses, these bars are for you.  I guess they are a "thing" in Canada.  Try them for your next big get together!
New England Hermit Cookie Bars

4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups brown sugar packed
1 cup butter 2 sticks softened
2/3 cup dark molasses
2 large eggs
2 cups raisins

Pre-heat oven to 350 degrees. 

Grease and flour one standard jelly roll pan and set aside.
In a large bowl, whisk together dry ingredients: flour, cinnamon, baking power, baking soda, ginger, nutmeg, salt and cloves. 

With mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until combined. 

Reduce speed to low and slowly add in the dry ingredients until just combined.
Use a spoon to stir in raisins. Scrape edges of bowl with a plastic spatula. 

Flour hands then carefully press dough into even layer on the floured cookie sheet. 

Bake 17-19 minutes depending on oven. Remove when toothpick comes out clean.
Let cool completely before slicing into bars.

These cookies age well and can handle a little air exposure. They are very moist and last several days (if they last that long!)

Saturday, November 2, 2019

Banana Bread Bars

I had a lot of ripe bananas to use or freeze, so I used some to make this.  It makes a big pan so I took them to church and then sent them to work with the girls.  They are delicious!
Banana Bread Bars

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Heat oven to 375F.  Grease and flour 15×10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

 Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm)