Saturday, December 26, 2020

Easy Drop Biscuits

I will be taking a bit of a break from blogging to enjoy my family from out of town.  Will see you next year-look for new posts the 2nd week of January!

I saw this recipe in the book Little Heathens by Mildred Kalish and took a picture of it.  We made soup  a few weeks ago and they went well with it!  The book was excellent, too!

Easy Drop Biscuits

Mildred Armstrong Kalish

2 c flour

1 t salt

4 t baking powder

scant T sugar

1/2-1 c heavy cream

Place dry ingredients in a bowl and stir.  Pour as much heavy cream into the bowl as needed to make a very thick consistency.  

Drop by heaping tablespoons onto a greased pan and bake at350 for 12 minutes(Beth's needed 20 minutes)

Thursday, December 24, 2020

Pecan Pie Balls

This was the first Christmas recipe I made this year.  YUMMO!  We love them!  They were quite easy to make.

Pecan Pie Balls

adapted from

2 1/2 c pecans, toasted and chopped
1 c graham crackers, crushed Beth used one sleeve
1 c brown sugar, firmly packed
1/2 tsp salt
2 Tbsp maple syrup
1/4 c bourbon, brandy or spiced rum. non alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount. Beth used 3 t almond extract and added water to make 1/4 c
1 tsp vanilla
7 oz  chocolate bark. Be ready to use more of this....
1 tsp coarse sea salt (optional)

1. Combine first four ingredients in large bowl. Beth put the pecan in a food processor to chop after toasting, also put the graham crackers in there. 

2. Add maple syrup, bourbon, (almond extract)and vanilla.

3. Use your hands to make sure all the ingredients are mixed thoroughly

4. Form balls by scooping a tablespoon size amount of mixture.

5. Roll in wet hands to form balls.

6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. 

7. Melt chocolate bark in a double boiler or microwave per directions on package.

8. Dip frozen balls into chocolate.

9. Then place on the parchment paper lined cookie sheet.

10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.

11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!

Tuesday, December 22, 2020

Cauliflower Soup

I first made this soup in February, but didn't take a picture.  I made it again a week ago and changed the recipe to our liking.  We liked it and had enough to share with my Mother in Law!

Cauliflower Soup
adapted greatly from Taste of Home

1 large head cauliflower, broken into florets
1 small onion chopped
3 stalks  chopped celery
6 cups water
4 teaspoons chicken bouillon or 4 vegetable bouillon cube
6 tablespoons butter
6 tablespoons all-purpose flour or 2 t xanthum gum for Keto
1 1/2 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1 teaspoon hot pepper sauce, optional

In a Dutch oven, combine the cauliflower, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Blend with a hand blender for a smooth soup.

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.  Adjust seasonings to your liking and enjoy!

Sunday, December 20, 2020

Beef Brisket Chili

 I had some leftover brisket and made this.  It is very similar to this taco soup we make, yet has a smoky taste.  We loved it!

Beef Brisket Chili

adapted from

3 slices of bacon, diced
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, finely diced
2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
3 tablespoons chili powder*
1 tablespoon cumin
½ tablespoon dry chipotle seasoning** (or the equivalent in canned chipotle in adobo sauce, adjust amount to your heat preference. A little goes a long way)
½ tablespoon smoked paprika
1 1/2 c beef broth
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can corn, drained and rinsed
1 4 oz can diced green chili

In a large pot over medium heat, sauté bacon until crispy. Remove bacon with a slotted spoon and reserve for later.

Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.

Add the meat and all dry seasonings, and cook one minute.

Add broth nd allow it to deglaze the pan (about 1-2 minutes). Then add tomatoes, beans, corn, green chili, and the reserved bacon. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more concentrated the flavors get. 

Optional Toppings:
Sour cream 
Shredded cheddar cheese
Chopped cilantro

Friday, December 18, 2020

Crustless Cranberry Pie

My mother in law was having an old neighbor over for lunch and we needed a quick dessert. THIS was amazing! It went together quickly and we all loved it. Makes a great breakfast, too!

Crustless Cranberry Pie

adapted from

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
1 12 oz bag cranberries
½ cup chopped walnuts
½ cup butter, melted
2 eggs
2 teaspoons almond extract

Preheat oven to 350 degrees F. Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Wednesday, December 16, 2020

Yummy Filling for Pumpkin Pie

I am NOT the best pie crust maker but have found a pie crust that is easy to make and turns out every time(see link in directions) This was a great pumpkin pie filling!

Yummy Filling for Pumpkin Pie 

adapted from

3 large eggs
1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
1 cup heavy cream 
1 tsp vanilla extract
¾ cup light brown sugar
½ tsp sea salt
2 tsp ground cinnamon
2 tsp pumpkin pie spice

Preheat oven to 425 degrees F.

Lightly grease a pie plate and set aside

Roll out  pie dough on a well-floured surface to fit the size of your pie plate. This is the crust I use
Carefully transfer the dough to the pie plate and shape the crust how you want it to look.

Pour the filling into the unbaked pie crust and cover the crust with a pastry shield

Bake for 15 minutes at 425 degrees F. 

Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

Monday, December 14, 2020

Pioneer Pecan Pie

This is THE best pecan pie I have had! Don gave his approval!

Pioneer Pecan Pie

1 pie crust, homemade or store-bought Beth used this
1 1/2 cups brown sugar
1/2 cup white sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and browned (optional)
3 large eggs
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 tablespoons heavy cream
2 teaspoons vanilla extract
2 cups pecans, plus extra for garnish

Preheat oven to 375º F and roll out pie crust to a 12 or 13-inch circle, big enough to fit a springform pan or tart or pie dish.

Gently place dough in pan, pressing into the bottom and sides of pan and trimming excess.

In a large bowl, beat eggs until foamy and fluffy, then beat in browned butter.  Once combined, beat in brown and white sugar until sugar granules are dissolved.

Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract.  Once fully incorporated, fold in pecans, then pour mixture into pie crust.

Decorate pie crust with  pecans.

Place pie pan in oven and bake for 40-50 minutes, or until center is just set and no longer jiggly.
Remove from oven and let cool completely before serving.

Saturday, December 12, 2020

Ultimate Slow Cooker Pulled Pork

 This was easy to put together and ttasted great.  I shredded it and put it back in the sauce to serve.

Ultimate Slow Cooker Pulled Pork

    1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

    2 teaspoons salt, plus more as needed

    1 teaspoon fresh ground black pepper

    2 tablespoons neutral flavored oil

    1 medium onion, peeled and chopped small

    4 cloves garlic, peeled and minced

    2 tablespoons tomato paste

    1 tablespoon ancho or mild chili powder

    2 teaspoons ground cumin

    1 cup water

    3 tablespoons apple cider vinegar

    1 tablespoon Worcestershire sauce

  • Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).

    Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.

    Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.

    Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.

    Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.

    If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you’re not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

Thursday, December 10, 2020

Bagel Breakfast Sliders

I made these for breakfast during Thanksgiving week. They were delicious! I went too heavy on the topping--we used everything bagel seasoning. Next time I will just sprinkle LIGHTLY!

Bagel Breakfast Sliders

8 slices bacon
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
10 mini bagels, halved
4 tbsp. cream cheese, softened
1 1/2 c. shredded Cheddar cheese
3 tbsp. butter, melted
2 tsp. dried onion
2 tsp. granulated garlic
2 tsp. sesame seeds
2 tsp. poppy seeds

Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.

In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of bacon fat but leave about 1 tablespoon in the skillet.

Pour egg mixture in skillet then immediately turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper and stir in chives. Remove from heat.

Spread cream cheese onto the bottom halves of the bagels then place in greased baking dish, side by side. Spread egg mixture over bagels then crumble cooked bacon on top. Sprinkle with cheddar then add the bagel tops. Brush with bagel tops with melted butter and sprinkle with dried onion, granulated garlic, sesame seeds, and poppy seeds.

Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm.

Tuesday, December 8, 2020

Chocolate Chip Dessert Pizza

 We had an extra pizza crust--the recipe we use makes 4 17 inch pizzas- so we made this.  It was very good. 

Chocolate Chip Dessert Pizza

adapted from

We used this crust

8 oz cream cheese 
¼ cup sugar 
1 teaspoon vanilla extract
1 cup mini chocolate chips 

3 Tablespoons butter melted
¼ teaspoon vanilla extract
⅓ cup + 1 Tablespoon all-purpose flour 
⅓ cup sugar 
2 Tablespoons brown sugar tightly packed

Pat out crust and par bake for 5 minutes at 425 degrees.

Prepare your cream cheese “sauce” by cutting your cream cheese into 8 pieces and place in a microwave-safe bowl. Heat for 10 second intervals, stirring between each, until cream cheese is easy to stir.  Add sugar and vanilla extract, stir well.

Spread cream cheese “sauce” evenly over pizza dough.
Sprinkle chocolate chips evenly overtop and press/spread into the “sauce”. 

Prepare streusel.

Add vanilla extract to melted butter, stir, and set aside.
In a separate bowl, use a fork to mix together flour and sugars.
Add butter mixture and use a fork to combine until mixture resembles coarse crumbles.
Sprinkle evenly over pizza

Bake pizza in 500F (260C) oven for 7 minutes or until streusel turns a golden brown.
Remove from oven, allow to cool for several minutes, then slice and serve.

Sunday, December 6, 2020

Chive Potatoes

This is a great side dish.  Easy to put together and tastes great!

Chive Potatoes

LuAnn Hassey

1 pkg(2#) frozen hash browns
2 (8 oz) cream cheese
1 stick butter
1/4 c milk
1 T chives

Preheat oven to 350. Place potatoes in a greased 9 x 13 pan.

Heat cream cheese, butter and milk. Add chives. Pour over potatoes and bake for 1 hour.

Friday, December 4, 2020

Maple Walnut Banana Coffee Cake

I made this while we had company for the week of Thanksgiving. We all liked it!

Maple Walnut Banana Coffee Cake

For the crumb topping and walnuts:
6 tablespoons butter very soft
½ cup all-purpose flour
1/3 cup brown sugar
2/3 cup granulated sugar
1 teaspoons cinnamon
For the walnuts:
1 cup chopped walnuts
1 teaspoon  vegetable oil 
2 teaspoons honey
For the cake batter:
2 cups mashed ripe bananas about
1 ¾ cups sugar
4 eggs
1 cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
For the maple drizzle:
2 tablespoons butter
2 tablespoons milk
2 tablespoons dark brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 ½ cups powdered sugar

Preheat oven to 375ºF. Spray a tube pan or a coffee cake pan with baking spray. Wrap pan in heavy duty foil or two thicknesses of regular foil. This will prevent the crust from getting too brown.

Make the cinnamon crumb topping: combine flour, sugar and cinnamon in a medium-size bowl. Place butter in a small microwave-safe bowl and cook for 30 seconds on high power until partially melted. Add butter to flour mixture and stir with a fork until large clumps form. Refrigerate crumb topping till ready to use.

For the walnuts, combine walnuts, oil and honey and stir well until walnuts are well coated. Set aside.

Whisk together bananas, sugar and eggs in a large bowl. Add oil and vanilla. Stir until well combined. The oil will seem separated at first, just keep stirring till it's all incorporated.

Sprinkle flour, baking soda, baking powder and salt over the top of the banana mixture. Stir just until all flour disappears. Scrape the bowl to make sure no flour remains.

Transfer batter to prepared pan. Do not add crumb mixture yet. Bake for 30 minutes. Remove from oven to add the crumb mixture.

Remove crumb mixture from refrigerator and stir with a fork, breaking up any large clumps With your hand, gently sprinkle crumb mixture evenly over top of the coffee cake, breaking up any remaining large clumps. Sprinkle prepared walnuts over the top of the crumb mixture, gently tucking some of them into the empty spots. Use a light touch for this step as you don't want to compress the cake itself.

Return to oven and bake for another 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cover top of pan lightly with a piece foil during last 10 minutes, if browning too much.

Allow the coffee cake to cool in pan for 30 minutes. Invert onto a dinner plate, then invert again onto a cooling rack so that crumbs and walnuts are on top. Cool completely. Serve unadorned or drizzle in random ribbons with maple icing .

To make the maple drizzle, combine butter, brown sugar, milk and maple syrup in a medium-size microwave-safe bowl. Cook on high power for 1 minute. Remove from microwave and stir well then cook for another 30 seconds on high.

Add powdered sugar and vanilla and stir until smooth. Drizzle over cake in random ribbons.

Wednesday, December 2, 2020

Chicken Lazone

 This was a quick dinner to make.  We really liked it.  Don had it over spaghetti noodles and I had it over spaghetti squash.

Chicken Lazone

Adapted from

2 large chicken breasts cut in half lengthwise  and in half again
1/2 teaspoon garlic powder
Salt & pepper to taste
2 tablespoons butter
1 tablespoon olive oil
1 cup heavy whipping cream 
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 dash Italian seasoning
Fresh parsley chopped, to taste (optional)

1. Prep the chicken (cut it in half lengthwise so you have 4 thinner cutlets). Sprinkle both sides of each piece of chicken with the garlic powder and salt & pepper. 

2. Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 minutes/side until it's nice and golden. Take the chicken out of the pan and set it aside.

3. Stir in the cream and scrape up the brown bits from the bottom of the pan so they're incorporated into the sauce.

4. Add the remaining spices and whisk them in until you've got a smooth sauce.

5. Add the chicken back into the pan and cook it for 5 minutes or so until the chicken is cooked through and the sauce has thickened up a bit. Season with more salt & pepper if necessary (I do find the sauce needs a little more salt). Serve with parsley sprinkled over top if desired.

Monday, November 30, 2020

Low Carb Biscuits

 I made this to eat with soup.  They were quick, easy and tasty.

Low Carb Biscuits 
makes 12

1 1/2 Cups Almond Flour
1/4 Teaspoons Salt
1 Tablespoon Baking Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
2 Eggs
1/2 Cup Sour Cream
4 Tablespoons Butter melted
1/2 Cup Shredded Cheese

Preheat the oven to 450 degrees.
Mix all the dry ingredient together first.
Combine all the wet ingredients next.
Mix well.
Spray pan with non stick cooking spray. I used a muffin tin but you can use any pan you choose.

Take a drop and drop a dollop of biscuit batter on your pan. I also spray my spoon with non stick cooking spray because the dough will slide right off into the pan.
Cook for about 10 to 13 minutes.

Saturday, November 28, 2020

Cheddar Beer Brat Soup with out the Beer

Since we are not drinkers, I adapted this recipe.  We really liked it 

Cheddar Beer Brat Soup with out the Beer

adapted from

1 package (19 ounces) JOHNSONVILLE® Tailgate Cheddar & Beer Brats, Beer Brats or Original Brats
2 celery ribs, diced
1 medium onion, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
2 tablespoons canola oil
2 bottles (12 ounces each) lager or pilsner beer   We used one can sprite zero and 1 can rootbeer
2 cups chicken stock
1/4 cup butter
1/4 cup flour
1 cup heavy cream
3 cups (12 ounces) shredded sharp Cheddar cheese
Salt and pepper, to taste
Chopped green onions, to garnish

Cook brats according to package directions. Cool slightly; cut into bias-sized pieces. Next time I would cut each bite size piece in half or fourths

In a skillet, cook and stir the celery, onion, jalapeno and garlic in oil over medium heat until tender; about 7-8 minutes.

Add 1 bottle of beer,(12 oz sprite zero) simmer until reduced by half; about 5 minutes.

Add chicken stock and bring back to simmer.

In a small saucepan, melt butter and add flour, cook and stir until lightly browned; about 3-4 minutes--it should taste nutty and be like a roux.

Whisk butter and flour roux into soup until combined; simmer 8-10 minutes.

Add heavy cream, 1 bottle of beer (12 oz root beer)and cheese; cook and stir until melted.

Add brats; season to taste with salt and pepper.

Garnish with green onions.



Thursday, November 26, 2020

Jalapeño Popper Monkey Bread

 This was so yummy!  Make sure you have enough to make another batch, since you will want more!

Jalapeño Popper Monkey Bread

adapted from

1 loaf frozen bread dough, thawed an1left to rise at least one hour on the counter
8 oz. cream cheese, softened
1 cup cheddar cheese, plus 1/3 cup
1/2 tsp. garlic powder
1 jalapeño, seeded and diced, plus extra for topping***  We used candied jalapenos
Splash of your favorite hot sauce
Salt and pepper, to taste
4 tbsp. unsalted butter, melted
1 tbsp. fresh parsley, chopped
Optional: Ranch dressing

Preheat oven to 450º. Generously grease a bundt pan making sure to cover all sides.

On a lightly floured surface, cut the pizza dough into approximately 16 pieces. Set aside.

In a mixing bowl, add the cream cheese, 1 cup cheddar, 2 diced jalapeños, hot sauce, and a little salt and pepper. Mix on medium speed until combined well.

With your hands, flatten each piece of dough into a round disc. Then, spoon a little of the cream cheese mixture into the center of the disc and fold the dough over to make a nice, rough dough ball.

Once all the dough is filled, begin layering the dough balls in a bundt pan.

Mix the melted butter and the fresh parsley together. When the bottom layer of the bundt pan is filled, spoon a little of the butter on top.

Then, sprinkle cheddar cheese on top and add jalapeño slices. **** We used candied jalapenos Continue with layers until all of the dough balls have been placed in the bundt pan.

Bake for about 25 minutes, or until the monkey bread is golden brown.

Remove from the oven and allow to cool.

To remove the monkey bread from the bundt pan, use a butter knife to loosen the edges. Place a plate on top of the pan and carefully flip it over. If necessary, tap the bottom of the bundt pan until the bread falls onto the plate.

Serve with a side of Ranch for dipping, if desired.

Tuesday, November 24, 2020


Kathleen made these and they were delicious!


Makes about 2 dozen 2-inch doughnuts


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
Zest of 1 lemon
1 stick (4 ounces) unsalted butter, softened
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1/3 cup apple cider (See headnote)
1/4 cup buttermilk
1 teaspoon vanilla extract


4 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Spray doughnut pans with nonstick baking spray. Note: If you don't have doughnut pans, you can use a muffin tin.

In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and lemon zest.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and sugar. Mix on high until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition.

Add the cider, buttermilk, and vanilla. Mix on low speed, then add the flour mixture until well combined

Transfer the batter to a piping bag or large zipper bag with a corner snipped off, and pipe into the prepared doughnut pans, about 2/3 full.

Bake until the doughnuts spring back, about 10 to 14 minutes. Turn onto a wire rack. Brush with melted butter, then dip in cinnamon sugar. Serve warm.

_ Adapted from "The Barefoot Contessa" by Ina Garten


 Whisk 1 cup confectioner's sugar with 1 teaspoon apple cider and 1/2 teaspoon vanilla extract until well combined.

Sunday, November 22, 2020

Praline Crunch Apple Cake

This was a very tasty cake.  We all liked it.  Tastes just like fall!

Praline Crunch Apple Cake

adapted from


4 eggs
2 cups granulated sugar
1 cup vegetable oil
3 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
4 teaspoons baking powder
2 cups all-purpose flour
2 cups apples, peeled and diced

Praline Crunch
1/2 cup butter, melted
1/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
8 ounces chopped pecans
6 ounces coarsely chopped Nilla Wafer cookies (about a cup and a half)

1/2 cup butter
1 cup light brown sugar
1/4 cup milk
2 cups powdered sugar


Preheat oven to 350°F/175°C. Coat a 9×13 inch pan with baking spray and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the eggs and sugar on high speed for 5 minutes. Turn mixer to medium and add in the oil, vanilla, salt, cinnamon and baking powder and mix for another minute. Turn mixer to low and add in the flour until just mixed in and finally add stir in the apples.

Pour the batter into your prepared pan and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.   Cool completely.

Praline Crunch

While the cake is cooling line a large, rimmed baking sheet with parchment paper.
In a medium bowl combine the butter, brown sugar, cinnamon and salt.
Stir in the pecans and cookies and coat with the butter mixture.
Spread evenly onto the prepared pan and bake at 350, for 10-12  minutes until golden brown.
All the praline crunch to cool on the pan and then break into smaller pieces.

In a medium saucepan over medium heat melt the butter and brown sugar together. Allow the mixture to come to a boil and then reduce the heat to low, boil and stir for 2 minutes. Add in the milk, return to a boil and then remove from the heat immediately. Allow this to cool for 15 minutes. Next whisk in the powdered sugar and pour/spread onto the cooled cake.

Top the frosting with the praline crunch.

Friday, November 20, 2020

Caramel Apple Dump Cake

This was tasty and I had all the ingredients on hand. I will say that cutting the caramels in half, after trying to unwrap them was a pain. Next time it will be caramel bits for me!

Caramel Apple Dump Cake 
adapted from and a few other sources

2 (20 oz) cans apple pie filling
2 t ground cinnamon
1 t ground nutmeg, optional
1 bag caramel squares, sliced in half*** or use 1 bag of caramel bits
1 box yellow cake mix
3/4 cup (1 1/2 sticks) melted butter
1 t apple pie spice

Caramel Sauce
Vanilla Ice Cream
spray whipped cream

Preheat oven to 350°F. Grease a 13×9 casserole dish and set aside.

In a medium sized bowl, mix together apple pie filling, cinnamon and nutmeg. Pour into the casserole dish and smooth with a spatula.

Arrange carmael squares on top of apple filling layer and then top with yellow cake mix. Smooth cake mix into an even layer.

Pour melted butter evenly on top of the cake mix.   Top with the apple pie spice.

Bake for 45 minutes or until the top is lightly browned and the edges are bubbling.Beth had to cook this for 60 minutes.

Scoop into serving bowls and top with ice cream, caramel sauce,  or whipping cream,.

Wednesday, November 18, 2020

Crustless Ham and Cheese Quiche

This was a quick and easy brunch for me and Don one day. We liked it and it used up some leftover ham.

Crustless Ham and Cheese Quiche
adapted from

1 tablespoon vegetable oil
1/2 cup diced onion
1-1/2 cups chopped ham
1 teaspoon minced garlic
8 large eggs
3/4 cup  milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup shredded cheddar cheese
1 tablespoon chives

Preheat oven to 375 degrees F. Coat a 9" pie plate with non-stick cooking spray.

Add vegetable oil to a 12" skillet and place over MEDIUM heat. Add diced onion. Saute, stirring occasionally for about 3 minutes or until softened. Add ham and garlic to the skillet with the onions and cook, stirring, for just another minute or two or until ham is warmed through and garlic is fragrant. 

Spoon mixture into the prepared pie dish and spread out evenly.

In a large mixing bowl, whisk together eggs, milk (or cream), 1/2 teaspoon salt and 1/2 teaspoon pepper, Pour egg mixture over the ham and onions in the pie plate. Sprinkle with cheddar and chives.

Bake 30 to 40 minutes, until golden brown and completely set in the center. Cool slightly before cutting into wedges.

Monday, November 16, 2020

Cherry Cheesecake Chocolate Bundt Cake

This was a delicious cake. It just didn't come out of the bundt pan very nicely, so we added a chocolate ganache to the top. I even used my fool proof goop to grease the pan. We all liked it and my company didn't complain about how it looked!

Cherry Cheesecake Chocolate Bundt Cake
adapted from tiphero

2 cups all-purpose flour
1-½ cups granulated sugar
1 tsp. kosher salt
1 tsp. baking soda
1 cup water
12 T  butter
⅓ cup cocoa powder
1 heaping Tbsp. espresso powder
3/4 c bittersweet (Beth used dark)chocolate chips
½ cup sour cream, room temperature
2 eggs, lightly beaten
1 tsp. pure vanilla extract
1-½ Tbsp. unsalted butter, melted
2 Tbsp. brown sugar
16 jumbo maraschino cherries, drained
1 can cherry pie filling

2 – 8 oz. packages cream cheese
½ cup + 2 Tbsp. granulated sugar
1 tsp. pure vanilla extract
3 Tbsp. all-purpose flour
1 egg


1 cup confectioners’ sugar, sifted
1-2 Tbsp. milk

Preheat oven to 350℉ / 175℃. Spray a 10-12 cup Bundt pan generously with baking spray with flour. Set aside.

In a large bowl combine the flour, granulated sugar, salt and baking soda. Whisk until fully blended.
In a small saucepan, combine the water and 6 oz. butter. Place over medium heat and cook until the butter has melted. Add cocoa and espresso powders and whisk until no lumps remain. Add the chocolate chips and continue stirring until completely melted and the sauce is smooth. Remove from heat.

Add chocolate sauce to the dry ingredients, then whisk until just combined. Blend in sour cream. Add eggs and vanilla, then mix until fully combined, making sure not to over-mix the batter.

In a medium bowl with a hand mixer, beat cream cheese, granulated sugar and vanilla until light and fluffy. Add flour and egg and beat until smooth.

Evenly, pour 1-½ Tbsp. melted butter into the bottom of the prepared Bundt pan. Evenly, sprinkle 2 Tbsp. brown sugar on top of the melted butter. Place 2 maraschino cherries each into the larger grooves of the Bundt pan.

Pour ¾ of the prepared cake batter on top of the cherries. With a large spoon, evenly spoon the cheesecake filling into the center of the batter, not allowing it to touch the sides of the pan. Spoon cherry pie filling on top of the cheesecake filling, again not allowing it to touch the sides of the pan. Pour remaining cake batter over the filling.

Bake 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake on a rack for 10 minutes, then flip cake out of pan and cool completely.


​Once cake has cooled, prepare the glaze. In a large bowl, combine confectioners’ sugar and milk, whisk until smooth. Drizzle cake with glaze. Allow glaze to set and serve.

****Our cake didn't come out of the pan nicely, so we made a chocolate ganache and poured over top
1/2 c heavy cream
1 c semi sweet chocolate chips

Heat cream to almost boiling in microwave.  Add chocolate chips and let sit for 5 minutes.  Stir until well incorporated.  Drizzle or spread over cake.

Saturday, November 14, 2020

Crockpot Ham with Brown Sugar and Maple Syrup

I made this for dinner one night when Jenna's college friend and her husband were here. Very tasty!

Crockpot Ham with Brown Sugar and Maple Syrup

adapted from

1 8-10 lb spiral-cut ham (Don't use the packet that comes with )
3/4 cup brown sugar
2/3 cup maple syrup
1 1/2 cups canned pineapple juice Beth used 2 6oz cans

Place ham in a crockpot.  Rub brown sugar over ham. Pour maple syrup and pineapple juice over the ham.

Cook for 2-3 hours on low heat. 

Baste ham  with juices and cook on low for an additional 30 minutes.

Remove ham from crockpot and serve.

Thursday, November 12, 2020

Garlic Butter and Parmesan Biscuits

Jenna made this when we had Don's mom here for dinner one night.   We all loved these and they were simple to make!

Garlic Butter and 
Parmesan Biscuits
adapted from

1 can Pillsbury Grands biscuits
1/4 cup butter, melted(half a stick)
2 cloves garlic, minced
1/4 cup grated parmesan

Preheat oven to 350.

Remove biscuits from package. Pull each biscuit in half vertically then roll each half into a ball. Finish with remaining biscuits and set them aside.

Combine melted butter and garlic.

Spray an 8x8 baking dish or pie plate with cooking spray. Pour half of garlic butter mixture into bottom of baking dish.

Place biscuit dough over garlic butter in baking dish so they are close together but not touching. Sprinkle biscuits with parmesan cheese.

Bake for 15 minutes then spoon remaining butter mixture over each biscuit. Bake for 5 more minutes or until browned on top and cooked through. Serve immediately.

Tuesday, November 10, 2020

Dalgona or Whipped Coffee

We have seen this all over the internet, so Kathleen made it!  She liked it.  Don doesn't care for cold milk, so she frothed the milk in her frother.  

Dalgona or Whipped Coffee

2 T instant coffee
2 T sugar or sweetener of your choice
2 T boiling water
8 oz iced milk or milk substitute

Combine instant coffee, sugar and hot water in a bowl and use a hand mixer on high till stiff peaks occur. (about 4-5 minutes )

Serve over iced milk or any other milk substitute. 

Sunday, November 8, 2020

Copycat Starbuck’s Coffee Cake

Jenna made this and it is very good!

Copycat Starbuck’s Coffee Cake 
adapted slightly from

1 box Yellow Cake Mix
2/3 cup canola or vegetable oil
3 large eggs
1 cup water

Crumb Topping
1/2 c cold butter, cut into small pieces
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 cup packed light brown sugar
2 teaspoons pure vanilla extract

Powdered sugar 

Preheat oven to 350 degrees and spray a 9 x 13 inch pan with cooking spray.

Prepare cake mix according to package directions. Bake for 15 minutes.

While cake is baking, prepare crumb topping. Place butter, flour, cinnamon, and sugar into a mixing bowl, beat with mixer or use a pastry blender until slightly crumbly, slowly adding vanilla.

Add crumb topping over partially baked cake and continue baking for another 10-13 minutes until center of cake is baked. 

Remove from oven and let cool completely. Before serving dust top with powdered sugar and cut into squares.

Friday, November 6, 2020


 We needed a quick dessert to take to Don's mom and I had everything to make this.....and then we left home without the dessert!   This was very tasty.


1 pouch 1 lb 1.5 oz sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine melted
3 cups semi sweet chocolate chips 18 oz
4 1/2 cups miniature marshmallows

Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)

Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Wednesday, November 4, 2020

Cookie Butter Bars

 Jenna found this recipe so I decided to make it last week.  I discovered I had no white chips in the pantry but always have almond bark,  Each section is 2 oz so I put 6 pieces in a ziplock and pounded with my meat mallet until I got chunks!  These were so very tasty!

Cookie Butter Bars

Adapted from

2 sticks (1 c) butter
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
3.4 ounce box instant Vanilla pudding mix
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups white chocolate chips Beth used 12 oz almond bark broken into chunks
1 14 oz jar cookie butter

Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.

Place butter and sugars into a large mixing bowl or stand mixer. Beat until well combined, a good minute or two. Stir in eggs and vanilla, mixing until creamy and smooth. Add flour, pudding mix, salt and baking soda. Slowly mix until dough forms them stir in white chocolate chips/chunks to combine. 

Transfer half of the cookie dough to the baking dish, pressing until even on bottom. Spread evenly with Cookie Butter. Flatten the rest of the batter between your hands and place pieces on top of the cookie butter.  

Bake for 30-35 minutes, or until baked through in the center. Remove and let cool for 1 hour before cutting into squares.

Monday, November 2, 2020

Green Goddess Cheese Ball

I made this for the Monday night Packer game.  I made it and didn't have fresh herbs so see my substitutions.  Kathleen ended up running to get more jalapenos to make another appetizer, so she got fresh parsley and I used that to roll the cheeseball in.  This was very good.

Green Goddess Cheese Ball

adapted from

2 (8-ounce) blocks cream cheese, softened
2 cups grated cheddar cheese
2 tablespoons finely grated parmesan cheese
1/2 cup chopped fresh parsley**  Beth used 3 t dried
1/4 cup chopped fresh basil**Beth used 3 t dried
2 tablespoons chopped fresh oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped pecans
1 whole pecan, for topping
3 tablespoons chopped chives

Place the cream cheese in the bowl of your food processor and blend until creamy. Pulse in the cheddar and parmesan.

Toss the chopped herbs and chives together. Beth used 2 t of dried parsley and 2 t dried basil Add most of them to the food processor, leaving about 2 tablespoons out to coat the outside of the cheese ball. Add in the garlic powder, salt and pepper. Blend until combined.

Scoop the mixture out with a spatula. I like to scoop it into a piece of plastic wrap. Wrap it up and refrigerate it for 30 minutes. After 30 minutes, you can form it into a ball. Roll it in the herbs and chopped pecans. You can either wrap it back up (depending on how long you will keep it in the fridge) or place it on a plate. You want to refrigerate it for 30 more minutes before serving.

Serve with crackers, pretzels, pita chips - or any veggies of your choice!
You can make this up to two days in advance, without the herbs on the outside, keeping it tightly wrapped in the fridge. You will have to chop fresh herbs to roll it in.

Saturday, October 31, 2020

Jalapeno Popper Pigs in a Blanket

 Kathleen found this recipe and adapted it to what we would like.  She made this for the Monday night Packer game.  We tasted them and she ran and got more jalapenos to make more!  The 2nd batch she omitted the smokies since she doesn't care for them.  They are delicious!

Jalapeno Popper Pigs in a Blanket

adapted from

8 -10 jalapenos

4 oz cream cheese, softened

3/4 tsp garlic powder

salt and pepper

1/3 cup cheddar cheese

1 package crescent rolls

20 little smokies

2 T melted butter

Kosher salt, for sprinkling

Mix cream cheese, garlic powder, salt and pepper and cheddar cheese together until combined. 

Slice jalapenos in half length-wise and seed. 

Fill jalapeno halves with cream cheese mixture. Top with a little smokie and half of a crescent roll. Repeat until all jalapenos are rolled. 

Brush with melted butter and sprinkle with kosher salt.

Bake at 400 for 20-30 minutes. We found we only needed to bake these for 14 minutes. 

Thursday, October 29, 2020

No Rise Pizza Crust

The girls had first made this crust while Don and I were gone.  I needed a quick crust last week and we made this again.  So EASY and SO good.  I always par bake my crusts.  I do NOT like soggy pizza crusts!

No Rise Pizza Crust

adapted from

1(1/4 ounce) package(2 1/4 t) dry yeast
1 cup warm water
2 1⁄2cups flour
 2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Preheat oven to 425.

Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
Beat vigorously 20 strokes and let rest 10 minutes.
Press dough onto greased 11x17" baking sheet or a pizza pan.  Par bake for 5-8 minutes.   Add sauce and  topping ingredients of your choice.

Bake at 425° for 15 to 20 minutes or until done.

Tuesday, October 27, 2020

Bob Evans Banana Bread

I went with Don to Missouri on a work trip a month ago.  I ate at Bob Evan's one night while he was working and brought banana bread home for him.  He loved it.  This tasted pretty close.  I found I had to bake it longer.

Bob Evans Banana Bread

4 Bananas, very ripe
3/4 cup Sugar
1/4 cup Oil
1 Egg
1 1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 1/2 cup Flour
1/4 teaspoon Cinnamon
1/4 cup Walnuts Optional

Place 4 bananas in the mixer and run on low until bananas are mashed.  Add egg, sugar, and oil to mixture. Mix for about two minutes until sugar is dissolved.   Mix in baking soda, baking powder, and flour.  

Once completely mixed in add cinnamon and walnuts.

Mix for about 1-2 minutes stopping once to scrape sides of bowl.

Pour dough into a 9 x 5 pan and bake at 350 degrees for about 50 minutes. Beth needed to bake this another 10-15 minutes.

Remove from the oven and allow to cool for about 2-3 minutes. 

Place the banana bread in a large zip-lock bag in fridge to lock in moisture.

Serve when cooled. Enjoy!

Sunday, October 25, 2020

Blueberry Cobbler

I made this with the full cup of butter and after baking, it was SWIMMING in butter.  I contacted the maker of the recipe and she said it was correct.  I added more flour and sugar to the top(like 1/2 c flour and 1/4 c sugar--to absorb the butter I couldn't spoon off.  Next time I would use 1 stick or 1/2 c butter.
I also added the vanilla and almond to the recipe. 

Blueberry Cobbler

adapted greatly from The Farm Stand

5 cups fresh blueberries, washed and drained
1/3 cup light brown sugar
5 Tablespoons corn starch
Juice of 1/2 lemon
1/2 t almond extract

1 cup melted salted butter, slightly cooled **This was too much. Use only 1/2 c or 1 stick.
1 1/2 cup granulated sugar
1 1/2 cup all purpose flour
lemon zest from 1 lemon
1 t vanilla extract
1/2 t almond extract

Vanilla ice cream

Preheat oven to 350. In a bowl, add all the ingredients for the BERRIES. Stir with a spoon to combine. Set aside.

In a small bowl, combine all the ingredients for the DOUGH with a spoon, just till combined.

Add the berry mixture to a 10 inch iron skillet, or other baking dish. (square, round or oval is fine). Using your hands, take a 1/4 cupful and pat it in your palm to make a rough circle. Lay each “pat” in an overlapping fashion on top of the berries. Bake for 45 minutes, or until the berries are bubbling and the top is light golden brown. Cool slightly and serve with ice cream. Enjoy!

Friday, October 23, 2020

Parmesan Garlic Roasted Baby Potatoes

Jenna made these and served them with Bang Bang Sauce!  YUM

Parmesan Garlic Roasted Baby Potatoes
adapted slightly from

1/2 cup Parmesan cheese (from the can)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 lbs baby potatoes, halved We used peeled russets and cut them into small pieces

FOR DIPPING (optional)
sour cream 

Preheat oven to 400 degrees F.

In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.

Pour olive oil evenly into 9x13 glass baking dish. 

Sprinkle cheese mixture over bottom of pan.  Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.

Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and let rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. 

Arrange on serving platter cheese side up. Serve with sour cream, sprinkled with chopped scallions or chives, if desired.

Wednesday, October 21, 2020

Golden Grahams S'Mores Bars

Jenna made these and they turned out great!

Golden Grahams S'Mores Bars

5 cups mini marshmallows
1 1/2 cups chocolate chips
5 tablespoons butter 
1/4 cup corn syrup
7 cups Golden Grahams
1 cup mini marshmallows

Grease a 9x13 inch baking pan.
Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.  Melt the mixture together over low heat while gently stirring with a rubber spatula.

Once melted remove from the heat and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.

Spoon the batter into the prepared pan and flatten down using the back of your spatula or wet your hands and pat down.

Allow to harden at room temperature for 60 minutes before cutting into squares

Monday, October 19, 2020

Bang Bang Sauce

Kathleen made this to go with waffle fries( or anything you use ketchup for)Delicious!

Bang Bang Sauce

1 cup vegan mayo(clicke her to go to the reicipe)
3 Tbs Sriracha
1/4 cup  Chili Sauce
2 Tbs Maple syrup
2 tsp Garlic powder
1 tsp paprika

Combine vegan mayo, sriracha, sweet chili sauce, maple syrup in a small bowl. Add garlic powder and paprika. Season with a pinch of salt and pepper. Mix everything well until combined.

Saturday, October 17, 2020

Chocolate Chip Pan Chewies

I needed a quick and easy dessert last weekend and this one fit the bill!  They were delicious!

Chocolate Chip Pan Chewies
Recipe adapted from Lil Luna.

1/2 cup unsalted butter, melted
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chocolate chips

Preheat oven to 350°F and grease a 9x9-inch baking pan with nonstick spray.
In a medium bowl, stir together melted butter, brown sugar, vanilla, and egg until well combined.
Add flour, baking powder, salt, and baking soda and stir to combine.
Stir in chocolate chips and pour into prepared pan. Bake 20-25 minutes. Enjoy!

Thursday, October 15, 2020

One Bowl German Chocolate Cookie Bars

 These were easy to make and oh so yummy!

One Bowl German Chocolate Cookie Bars
adapted from

1 box devil's food cake mix
1/2 cup unsalted butter, cold
1 large egg

1 14 oz can sweetened condensed milk 
1 1/2 tsp vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1 cup milk or semi sweet chocolate chips

Preheat the oven to 350 degrees.
Grease a 9x13 inch baking pan.

In a medium bowl, mix together the cake mix and egg.  Cut in butter as for pastry.  Press into the bottom of the prepared pan.  The crust should not come up the sides.

Bake for 7 minutes and remove from the oven. The crust will not look done.

While the crust is baking, using the same bowl, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut.  Pour evenly over the warm crust.  Sprinkle evenly with the chocolate chips.

Bake for 24-30 minutes, until the top is a light golden brown.

Remove from the oven and cool completely before cutting into squares.

Tuesday, October 13, 2020

Roasted Cabbage Wedges with Onion Dijon Sauce

These were delicious as a side dish or even for a meal!

Roasted Cabbage "Steaks" with Onion Dijon Sauce
adapted slightly from

1/2 medium green cabbage about 1½ pounds
1 tablespoon olive oil
salt & pepper


3 tablespoons butter
2 tablespoons fresh onion, diced small
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/8 teaspoon each salt and pepper

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.

Cut cabbage half into 1 inch slices(like steak size) and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Flip the "steaks" over and season the other side.
Place the baking sheet in the oven and cook for 10-12 minutes. Flip the "steaks" and roast until nicely browned, 8-10 minutes more.

Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm.

To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges.