Monday, December 30, 2019

Crock Pot Spare Ribs

These were falling apart tender and delicious!  No BBQ sauce needed!
Crock Pot Spare Ribs

4 lbs spare ribs
1½ TBSP brown sugar Beth used 1 T Splenda brown sugar
1 TBSP smoked paprika (regular is fine if that’s what you have)
1 TBSP garlic powder
1½ tsp ground cumin
1½ tsp ground black pepper
1 tsp coarse salt
1 tsp chili powder
barbecue sauce (optional)

Pat ribs dry, and cut them into sections so they’ll fit in the slow cooker.
Combine seasonings in a bowl, and rub mixture all over ribs.
Place ribs in the slow cooker, meat-side down.
Cook for 8-10 hours on low, or for 4-5 hours on high.
Before serving, brush with barbecue sauce if desired.

    Saturday, December 28, 2019

    Hamentaschen Cookies/ Purim Cookies

    Our Friday Bible study just finished a study on Esther.  I was asked to make Haman's cookies.  I used strawberry jelly and Nutella for the filling.   They are tasty--although they took a bit of time to make.

    Hamentaschen Cookies/ Purim Cookies

    For the shortbread cookie dough

    1 1/2 sticks butter
    1 c White sugar
    3 1/2 c All-purpose flour
    4 T Cornstarch
    1 tsp Baking powder
    1/4 tsp Salt
    1 Egg large
    1 Egg yolk
    2 tsp Vanilla or orange extract
    4 tbsp Orange juice

    Making the Dough

    Sift and combine together flour, cornstarch, baking powder, and salt.
    Cream butter, sugar until light and fluffy.
    Add vanilla or orange extract.
    Next, add egg and egg yolk one at a time.
    Add flour and orange juice.
    This is a soft dough.
    Divide the dough into two.
    Form each into a flat disc.
    Wrap in cling/plastic wrap.

    Chill Dough /Roll Cookies

    Place in the fridge for at least 30 minutes or until firm enough to roll.
    Roll the dough using as little flour as possible.
    Using a 3 inch round cookie cutter cut as many discs as you can.
    Place the circles on a baking tray.
    If the dough has softened place in the fridge to chill again.

    Add Filling and Fold 

    Place a small teaspoon of filling in the center of the disc.
    Do not add too much filling. The cookie dough is delicious on its own too.
    Too much filling will cause an overflow and open up.
    Dampen the disc edges very lightly with water or egg white ( very lightly - just to secure them).
    Overlap or pinch the three sides of the circle to make a triangle.

    Chill cookies and Bake

    Preheat the oven at 180 C / 350 F.
    Chill the cookies for at least 20 minutes while the oven is preheating. (Chilling helps the cookies hold their shape better).
    Bake in a preheated oven for about 12 to 14 minutes.
    Cool on a wire rack completely before you store in a cookie jar.


    These cookies will stay fresh for up to 2 weeks but they taste best in the first week of baking.
    The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze.
    Fruit fillings will last for a week in the fridge.

    These cookies will stay fresh for up to 2 weeks but they taste best in the first week of baking.
    The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze.
    Fruit fillings will last for a week in the fridge.

      Thursday, December 26, 2019

      Easy Pizza Dip

      This was quite the tasty dip!  The original poster said to eat with green peppers as the 'dippers'.  It was very good that way!
      Easy Pizza Dip

      8 oz Cream Cheese
      1/2 cup sour cream
      1/2 tsp Onion powder
      1 tsp Oregano
      1/4 tsp Red Pepper Flakes
      1/4 tsp garlic powder
      1/2 cup tomato sauce
      2 oz pepperoni
      2 oz mozzarella cheese
      1/4 tsp  Salt
      1/8 tsp black pepper

      Preheat oven to 350 degrees. 

      Combine first six ingredients in a bowl and spread onto the bottom of a 9 inch baking pan. Top with pizza sauce and season with salt and pepper. 

      Layer pepperoni on top of sauce whole or chopped up in pieces. Both work great! 

      Bake for 15 minutes. Pull out of the oven and layer on the mozzarella cheese and bake for another 10 minutes or until cheese is fully melted. 

      Serve warm and enjoy

      Tuesday, December 24, 2019

      Reeses Rice Krispie Treats

      These are so very yummy!  They were easy to make.
      Reeses Rice Krispie Treats

      6 c. Cocoa Rice Krispie's
      16-18 regular sized Reeses Peanut Butter Cups, roughly chopped Beth used 1 pkg mini peanut butter cups
      5 Tbsp. Butter
      3 Tbsp. Karo Syrup
      10 oz bag + 2 c. of mini marshmallows Beth used 16 oz bag
      1/3 c. peanut butter
      1/2 c. milk chocolate chips

      In a big bowl add  cereal and roughly chopped peanut butter cups. Don't chop them up to fine, or you won't get a big chunk of yummy goodness.

      Grease a 9x13 dish.

      In a big pan melt butter. Then add karo syrup and marshmallows. Stir on medium low heat until everything is smooth. Remove from heat and add cereal to the pan. Stir until well combined, but don't over stir, because you don't want to break apart those peanut butter cup pieces. Press it into the pan with a buttered hand or wax paper. Let cool.

      In a small microwave bowl add peanut butter and microwave for 30 seconds. Stir. If it needs to be a little more runny then microwave for 15 seconds longer. Pour into a ziploc bag and snip off the end and drizzle your treats. Do the same with your chocolate chips, microwaving in 30 second increments until good and melty. Don't over cook it!! Drizzle.

      Sunday, December 22, 2019

      Cranberry-Orange Coffee Cake

      This was so very yummy!  I used a homemade cranberry sauce recipe(from 12/20/19)  Try this for your holiday party!

      Cranberry-Orange Coffee Cake

      3 cups all-purpose flour
      1-1/2 teaspoons baking powder
      1 teaspoon baking soda
      1/2 teaspoon table salt
      1-1/2 cups sour cream, room temperature
      2 teaspoons vanilla extract
      12 Tablespoons unsalted butter, softened
      1 cup granulated sugar
      1/2 cup packed dark brown sugar
      zest of one orange
      3 large eggs, room temperature
      3/4 cup chopped pecans, toasted
      1 (14 oz) can whole berry cranberry sauce Beth used homemade sauce

      1 cup confectioners' sugar
      1-1/2 Tablespoons orange juice

      Preheat oven to 350 degrees F. Grease and flour (really well) a 12 cup tube or Bundt pan. In a bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream and vanilla.
      In a large bowl using an electric mixer on medium speed, cream butter, both sugars and orange zest until fluffy and light, about 2 minutes. Beat in eggs, one at a time. Scrape down bowl. Beat in half the flour mixture, then all of the sour cream, then remaining flour, beating until just combined. Fold in pecans. 

      In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened. Spread 1/3 of the batter in the pan. Spread 1/2 of cranberry sauce over. Repeat layers, ending with last 1/3 of cake batter. 

      Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern. Bake cake until skewer inserted in center comes out clean, 55 to 65 minutes. Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely. 

      When cake is cool, whisk together confectioners' sugar and juice until glaze is smooth and has desired consistency (add more juice or sugar if too thick or thin). Drizzle glaze over cake. Let stand until glaze sets, about 10 minutes.

        Friday, December 20, 2019

        Cranberry Orange Sauce

        I  needed a can of cranberries for a cake I was making and didn't have one.  This was a quick way to get what I needed since I had frozen cranberries!

        Cranberry Orange Sauce

        1/2 cup fresh orange juice, from one orange
        1/2 cup water
        3/4 cup plus 2 tablespoons sugar
        1 (12 oz) bag fresh or frozen cranberries (do not use dried)
        Zest of one orange, about 2 teaspoons
        Pinch salt

        Bring orange juice, water and sugar to a boil in a medium sauce pan. Add cranberries, orange zest and salt and bring back to a boil. Reduce heat to medium and boil gently for about 10 minutes, until most of cranberries have burst open.

        Transfer sauce to a serving bowl. Cover and chill until ready to serve.

        Wednesday, December 18, 2019

        Best Ever Pumpkin Bread

        This IS a tasty pumpkin bread!
        Best Ever Pumpkin Bread

        1 cup  pumpkin puree
        1 1/2 cups sugar
        1/2 cup vegetable oil
        1/3 cup  milk
        2 eggs
        1 3/4 cups all-purpose flour
        1 teaspoon baking soda
        1 1/2 teaspoons salt
        1 teaspoon ground cinnamon
        1/2 teaspoon ground nutmeg
        For the Glaze:
        1/2 cup butter Beth used 4 T
        1 cup powdered sugar (start with one cup and add more if glaze is too runny)
        2 tablespoons maple syrup

        To make the Pumpkin Bread

        Mix pumpkin puree, sugar, oil, milk, and eggs in large mixing bowl until well combined.

        In medium mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.

        Butter and line a 9×5 Non-stick Loaf Pan with parchment paper. Pour mixture evenly into loaf pan.

        Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in center comes out clean.

        To make the Maple Glaze

        As the bread cools, make your glaze. In a small saucepan or in the microwave gently melt the butter. 

        Remove the butter from the heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.

        Spread the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes to set. (I like to pour the glaze on while the bread is still warm in the pan).

        Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days.

        Monday, December 16, 2019

        Apple Cider Doughnut Cake

        This was delicious!  I subbed apple juice and added allspice and vanilla to the recipe.  YUM!

        Apple Cider Doughnut Cake


        1 box  yellow cake mix
        3/4 cup apple cider  Beth used apple juice
        1/2 cup butter, melted
        4 eggs 
        1 t vanilla
        1/2 t allspice
        2 teaspoons ground cinnamon
        1 teaspoon ground nutmeg
        1 cup coarsely shredded peeled tart apples (2 medium)


        3 tablespoons butter, melted
        1/4 cup sugar
        1 teaspoon ground cinnamon

        Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

        In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.

        Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.

        Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.

        Store loosely covered at room temperature.

        Saturday, December 14, 2019

        Nanaimo Bars

        These tasted great, the crust just was very crumbly.I did not add the coconut and almonds.

        Nanaimo Bars

        Combine 1/2 cup butter, white sugar and cocoa powder in the top of a double boiler. Stir occasionally, until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove mixture from heat and add the graham cracker crumbs, coconut and almonds. Press mixture into the bottom of an ungreased 8×8 inch pan.

        To make the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the powdered sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

        While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

        Thursday, December 12, 2019

        Parmesan Cheese Crisps

        Since we have been eating more low carb, we decided to make these. We had this silpat 'pan' that worked just perfect!

        Parmesan Cheese Crisps

        1 cup grated Parmesan cheese
        2 tablespoons Everything bagel seasoning  opt
        1 scant tablespoon all-purpose flour

        Preheat oven to 375°F. Line a sheet pan with parchment paper or a silpat-or use a divided pan.

        Toss together the cheese, seasoning, and flour in a bowl. Portion by generous tablespoons onto the prepared pan, leaving 4 inches between each pile of cheese. The cheese will spread a great deal as it bakes

        Bake for 5 to 8 minutes, or until the cheese is completely melted and golden brown and slightly darker at the edges. Let the crisps rest on the pan for 2 minutes before carefully transferring to a cooling rack. Let them cool completely.

        Tuesday, December 10, 2019

        Keto Gumbo

        This was quick and easy and delicious!   Don and I loved it.  Leave out the cayenne if you don't like it too spicy.  Also, sub cornstarch for the Xanthan gum as a thickener.  I did go buy it and it worked great.
        Keto Gumbo

        3 lbs Chicken Thighs, boneless and skinless Beth used chicken breasts 
        1 lb frozen Shrimp, deveined, no tails
        1 lb Sausage, cut into rounds
        1 Bell Pepper, diced
        1 Onion, Diced 
        2 Celery Stalks, diced
        4 T Garlic in Olive Oil Beth used 4 garlic cloves and 4 T olive oil
        6 ounces Tomato Paste
        15 ounces Diced Tomatoes
        1 T Cajun Seasoning
        1/2 tsp each: Cayenne, Thyme, Oregano, Pepper
        1/2 tsp Xanthan Gum
        1-2 cup Chicken Bone Broth

        Add all the ingredients except the shrimp in your slow cooker. Stir and mix well.
        Cook on high for 3-4 hours or low for 7-8 hours.
        Add the shrimp 20 minutes before serving.
        Keep warm and enjoy!

        Sunday, December 8, 2019

        Keto Almond Roca

        This was a nice low carb treat! Keeps a long time in the freezer.

        Keto Almond Roca
        adapted from

        ½ C. Swerve confectioners sugar substitute Beth used Splenda that I put in food processor
        ½ C. Butter salted
        ¼ C. Heavy whipping cream
        1 tsp. Vanilla extract
        ¼ tsp. Almond extract
        ¼ C. sugar free chocolate chips
        1 Tbsp. Coconut oil
        ⅓ C. slivered almonds

        Combine the ½ C. butter, ½ C.  sugar substitute and ¼ cup heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined. 

        Continue to cook down the mixture until it has thickened and become golden brown. Remove the mixture from the heat and stir in the vanilla and almond extracts. 

        Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin. 

        Place the baking sheet into the freezer to set until the toffee layer has hardened. 

        In a microwave safe bowl, combine the sugar free baking chips and the coconut oil. Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred. 

        Let the chocolate mixture cool a bit. 

        Pour the cooled chocolate mixture into the toffee layer on the baking sheet, and spread it into an even layer on top. 

        Sprinkle the chopped almonds on top of the melted chocolate layer, and place the baking sheet back into the freezer to set. 

        Once the chocolate layer has set, break the almond roca into pieces, and serve. Store uneaten almond roca in an airtight container in the freezer.

          Friday, December 6, 2019

          Keto Biscuits/Muffins

          I had seen this recipe floating around for a while, and decided to try them.  We loved them so much, I made a double batch the next day!

          Keto Biscuits/ Muffins

          1 egg
          3/4 c almond flour
          1/2 t baking powder
          1/2 t salt
          2 T melted butter
          1/4 c cheddar cheese
          1/4 c sour cream

          Mix all together and bake at 375 for 15-17 minutes

          Wednesday, December 4, 2019

          Pumpkin and Sausage Soup

          I wasn't sure about making this soup, but after reading all the comments, I am SO glad I did! Don and I loved, loved, loved this!

          Pumpkin and Sausage Soup

          1 lb Italian sausage
          1/3 c minced onion
          1/3 c diced bell pepper
          1 minced garlic clove
          1 pinch salt
          1/2 t dried sage
          1/2 t dried thyme
          1/2 t pepper flakes
          1/2 c pumpkin puree
          2 c chicken broth
          1/2 c heavy whipping cream
          12 T butter

          Heat a large skillet to medium high heat.  Brown the sausage, onion and pepper.  Add seasonings and mix well.

          Stir in the pumpkin, chicken broth and cream.  Simmer without a lid for 15 minutes.  Add the butter, stir well and serve!

          Monday, December 2, 2019

          Crock Pot French Onion Pork Chops

          I had seen a recipe for these chops that had a lot of steps to it.  I put this together before church on a Sunday.  They were so very tender and tasty!
          Crock Pot French Onion Pork Chops

          2 cans French onion soup
          3-4 thick cut pork chops
          Dijon(or other ) mustard
          1 T olive oil
          Mozzarella cheese

          Put oil in a skillet.  Season pork chops with salt and pepper. Place chops in skillet and brown on both sides.

          Place the chops in a slow cooker. Spread mustard over each pork chop.  Pour soup over the chops.  Cook on low for 4-5 hours.  At the last 15 minutes, sprinkle cheese over the pork chops and cook until the cheese just melts.