Thursday, April 30, 2020

Blueberry Pie Bars

I made these to serve with sandwiches while Don and the neighbor were doing the rough plumbing before the cement pour-for the new bardominium we are building.  They were to DIE for!  Everyone ate at least two! 
Blueberry Pie Bars

Crust & Topping
1 ½ cups all-purpose flour
3/4 cup granulated sugar
pinch salt
3/4 cup cold butter cubed (1½ sticks)

3 cups fresh blueberries
2 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 cup sour cream
pinch salt
1/2 t almond extract

Grease or line with parchment a 9x13 baking dish- set aside.  Preheat oven to 350 degrees.

Add flour, sugar, salt and cubed butter to mixing bowl, cut in with pastry blender until combined and crumbly.

Take 1 cup of mixture and set aside. 

Take remaining mixture and firmly press into  baking dish, covering the bottom. Bake 15 minutes.

While crust is baking- whisk the eggs in a large bowl.  Add sugar, sour cream, flour, almond extract and salt. Whisk well. Gently fold in blueberries. Set aside. 

When the crust is ready - remove from oven and add filling by gently spooning it over the top of the partially baked crust.

Sprinkle with remaining crust mixture you had set aside.  Bake 1 hour or until top is lightly browned.

Cool before serving.

Tuesday, April 28, 2020

Old Fashioned Southern Jam Cake

I took this to Don's mom's Thursday Bible study.  It was SOOOOO good.  I had to give the recipe to someone on the spot!  

Old Fashioned Southern Jam Cake

1 3/4 cups of all- purpose flour
1 1/2 cups granulated white sugar
1 cup canola oil
1 cup of buttermilk
1 cup of raisins
1 cup seedless blackberry jam
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground cloves
1 teaspoon of allspice
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 cup of finely chopped pecans or walnuts
3 eggs

Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans. Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing. Note: If you make this in the bundt pan you will need to cook it longer. I cooked this bundt cake 55 minutes and it turned out perfect.

Caramel Frosting
1 1/8 cups brown sugar
6 T butter
1 tsp. vanilla extract
1 1/2 tbsps. white corn syrup
2 tbsps milk
1 1/8 cups confectioners sugar

Mix all ingredients on the cooktop except the confectioners sugar.  Remove from heat and add the sugar.  Stir and cook until it has a glazed look and is spreading consistency.   Beth added a bit more sugar since I wanted it more of a frosting.

Sunday, April 26, 2020

Caramel Chip Pecan Bars

I doubled this recipe and used one bag of sea salt caramel chips and 1 bag of butterscotch chips.  They were so very tasty.  I took them to the last financial peace class we had.  Everyone loved them.
Caramel Chip Pecan Bars

1/2 cup butter (one stick)
1 1/2 cups brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups caramel chips (like Ghirardelli's)
1/2 cup pecans, roughly chopped

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

In a large bowl microwave safe bowl, melt butter on high for about a minute. Mix in the brown sugar, eggs, and vanilla and stir to combine. Stir in the flour, baking powder, and salt until well combined. 

Fold in the chips and pecans. Pour the mixture into the pan using a rubber spatula to spread. 

Bake for 28-30 minutes, until toothpick inserted in middle comes out clean. (If the edges start to brown, cover the top of the pan with a loose piece of foil.) C

Friday, April 24, 2020

It Won't Last Cake

The name says it all.  It is so very good.  I sent half of this cake off with a meal to a family from church.  I should have sent the whole thing.  I couldn't stop eating it!  

It Won't Last Cake
adapted from

2/3-3/4 cups vegetable oil

1 3/4 - 2  cups white sugar

3 eggs, beaten

1 cup crushed pineapple with juice

2 cups mashed bananas

1 cup chopped pecans

3 cups all-purpose flour

1 ½ teaspoons vanilla extract

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1 10 oz jar maraschino cherries

Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F

Mix together oil, sugar, eggs, pineapples, bananas, cherries, pecans, flour, vanilla, soda, cinnamon, and salt. Pour into prepared bundt pan.

Bake for about 1 1/2 hours at 350 degrees F  Beth baked this 60-70 minutes

Wednesday, April 22, 2020

One Pan Cheesy Jalapeño Chicken

This was a quick and easy weeknight dinner for Don and me. We really liked it!

One Pan Cheesy Jalapeño Chicken

4 small chicken breast
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1/2 cup chopped onion
2 jalapenos, seeded and diced
1 teaspoon minced garlic
1/4 cup heavy cream
1/3 cup chicken broth
2 ounces cream cheese
1 cup shredded cheddar cheese (divided)

Combine the cumin, chili powder, garlic powder, salt and pepper, set aside.

Heat a 12 inch skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.

Sprinkle the chicken breast with the spice mixture on each side.

Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, remove from skillet and set aside.

Add one tablespoon butter in the skillet and add the onion, jalalpenos and garlic and sauté for 3-4 minutes, stirring occasionally.

Add the cream, broth, cream cheese and reduce heat to low.

Stir mixture until cream cheese melts completely and add 1/2 cup of the shredded cheese to the sauce, stir well.

Add the chicken to the skillet and cover with the remaining cheese.

Place a lid on the skillet and let simmer over low for 6-8 minututes.

Monday, April 20, 2020

Southern Pecan Pound Cake

 I made this for our Adult Sunday School class and then sent the leftovers with Don's mom to her Sunday night study.  Everyone liked this!

Southern Pecan Pound Cake

1 cup pecan halves
1 tablespoon all-purpose flour
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1⅓ cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
¼ cup sour cream

¼ cup pecan halves
1 tablespoon granulated sugar

Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.

In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.

In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. 

With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.

Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.

Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.

Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Saturday, April 18, 2020

Loaded Baked Potato Soup

We have made this a few times now.  It is very good and quick to make. 
Loaded Baked Potato Soup

4 large baking potatoes
12 slices bacon
1/2 medium sweet onion , diced fine
1/2 tsp garlic, minced
1/2 cup all-purpose flour
4 cups chicken stock
2 cups half and half
8 ounces sharp Cheddar, grated
Salt and ground black pepper
3 green onions chopped, green part only

Optional garnishes
grated cheese
green onions
sour cream

Preheat the oven to 350 degrees F.
Place the potatoes on a sheet tray or directly onto the oven rack and bake for 45 minutes - or until done, or you can microwave them--5 minute per potatoe.

Meanwhile, cook the bacon in the bottom of a large, heavy-bottomed soup pot over medium heat until crispy. Remove the bacon from the pot and set aside.

Into the remaining bacon fat, add the diced onion and sauté until softened and translucent, about 2-3 minutes. Then add the minced garlic and cook for another minute.

Now, add the flour to the onions and garlic and stir to combine. Continue cooking for another minute or two - but do not brown.

Pour in the chicken stock and milk while you stir well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes.

While the soup is thickening, slice the potatoes in half lengthwise and then scoop the potatoes out away from the skins and then add them to the soup. With a fork or the back of your spoon, break up the potatoes a bit.

Add the 3/4 of the bacon pieces (reserving 1/4 for garnish) and half of the grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings well with salt and pepper. Remove from the heat and ladle into bowls. Garnish with extra bacon, grated cheese and green onions.

Thursday, April 16, 2020

Oreo Marshmallow Brownies

I made this for one of our Financial Peace classes. I doubled the recipe and put it in a jelly roll pan. I used a 7 oz jar of marshmallow fluff. They were very good.

Oreo Marshmallow Brownies

1 - 9x13 brownie mix
16 Oreos, broken into chunks
1 cup marshmallow fluff
1 cup milk chocolate chips
4 Oreos, crushed

1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil and spray with non-stick baking spray.

2. Make the brownie mix according to the package directions. Spread 1/2 the batter in the prepared pan.

3. Drop the marshmallow fluff by spoonfuls over the brownie batter. Use a knife to swirl gently.

4. Sprinkle the Oreo cookie chunks over the top.

5. Spread the remaining brownie batter over the top. Try to cover everything if possible. Sprinkle the chocolate chips and cookie crumbs over the top. Bake for 28-30 minutes. Cool completely. Cut into 24 squares.

Tuesday, April 14, 2020

Crack Brownies

Kathleen made these a while ago.  They are so very rich and good.  You only need a little piece.
Crack Brownies

one box of brownie mix
ingredients for brownies (listed on box)
1/2 can of sweetened condensed milk
1/2 bag of milk chocolate chips

Prepare and bake brownies according to instructions on box.  

Once baked (toothpick should come out clean!) poke holes throughout baked brownies with a knife.  While brownies are hot, pour 1/2 a can of sweetened condensed milk over brownies.  Use a spatula to spread milk evenly.  

Sprinkle 1/2 a bag of milk chocolate chips on top.

Sunday, April 12, 2020


Jenna and Kathleen have been going 'meat-less'   This is a recipe that Jenna has been making quite a bit and she just loves it!

1 cup tri-color, white, or red quinoa
1 cup vegetable broth
3/4 cup water

1/2 cup salsa
1 Tbsp nutritional yeast
2 tsp ground cumin
2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp each sea salt and black pepper
1 Tbsp olive or avocado oil

Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.

Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.

Preheat oven to 375 degrees F (190 C).
Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.

Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!

This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!

Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop

Friday, April 10, 2020

Incredible Butterscotch Cake

I made this in a jelly roll pan for our financial peace class.  Everyone liked it 
Incredible Butterscotch Cake

2 1/2 cups flour
3 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 1/2 cups dark brown sugar packed
3 tbsp canola oil
2 tsp vanilla
4 eggs large
1 1/4 cups milk

Butterscotch Frosting
1 cup butterscotch chips
2 tbsp butter
3 cups powdered sugar
5 tbsp milk

Prepare sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350 degrees.
Combine the flour, baking powder and salt in a medium sized bowl and set aside while you mix wet ingredients.

Add butter, dark brown sugar and canola oil to  mixer bowl and beat together until fluffy and blended, light in color. 

Add eggs and vanilla extract and mix until combined.  Add the milk. Add remaining dry ingredients, slowly until fully combined. You don't want to overmix but it needs to be smooth and well incorporated. 

If you're using a jelly roll pan for a thinner sheet cake, your bake time should be approximately 15 minutes. For a thicker cake (9x13) you'll bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

After removing cake from the oven, place on a wire cooling rack for up to 5 minutes. Make your frosting and smooth onto cake after it has cooled completely.

Butterscotch Frosting
Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don't burn/overcook.
Add melted butterscotch/butter mixture to your mixing bowl.
In alternating increments, add powdered sugar and milk until fully combined.


If baking in a 9x13, check your cake at 25 minutes. Every oven is different!

Wednesday, April 8, 2020

Vegan Breakfast Sausage

Kathleen isn't eating meat and made these a few weeks ago. They are pretty good!

Vegan Breakfast Sausage

For vegan sausage patties:
1 C dried brown lentils
3 C broth (veggie OR "Not-Beef")
1 C rolled oats
1 C ground flaxseed
3 Tbsp maple syrup
2 Tbsp tamari sauce
2 tsp fennel seed
2 tsp smoked paprika
1 tsp ground sage
1 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp pink salt

vegan cheese slices, such as Daiya
12 English muffins, toasted

Rinse and sort lentils. Add to medium pot with broth and bring to a boil; cook on medium high for 15-20 minutes, until liquid is absorbed and lentils are cooked through. Once lentils are finished cooking, transfer to a medium mixing bowl and add the remaining ingredients. Mix until combined well.

Preheat oven to 400°. Using your hands, divide mixture into 12 balls, then shape into patties. Transfer patties to a baking sheet lined with parchment paper. Bake for 15 minutes, or until lightly browned. If melting cheese on top, remove patties from oven after about 14 minutes and add cheese; return to oven for 1-2 minutes. Serve by themselves or with English muffins.

Monday, April 6, 2020

Crock Pot Tuscan Pot Roast

This was very tasty. I happened to have all the ingredients in my pantry to make this.

Crock Pot Tuscan Pot Roast


3 lbs chuck roast
8 oz sun dried tomatoes packed in oil (1 jar)Beth used dehydrated tomatoes
14 oz quartered artichoke hearts (1 can) drained
6 cloves garlic pressed
1 onion roughly chopped
1/4 cup balsamic dressing
1 tsp salt
1 tsp ground black pepper

Place the roast in the bottom of the slow cooker and season with salt and pepper on both sides.

Layer the onions, sun dried tomatoes, artichoke hearts and garlic on the roast. Pour the balsamic dressing over the top and mix to combine.

Cook on low for 6-8 hours.

Once done, the meat can be served in chunks or shredded and mixed with the onions, sun dried tomatoes, and artichokes.

Saturday, April 4, 2020

Keto Bacon Ranch Biscuits

These are beyond delicious!  We all loved them!  Beth used 4 pieces of bacon in place of the bacon bits. Please go here to get the recipe:

Thursday, April 2, 2020

Balsamic Dressing

I was out of Balsamic Dressing and needed it for a roast recipe.  This is very good.
Balsamic Dressing

1/2 cup balsamic vinegar
1 cup olive oil extra virgin
1 Tbsp sugar Beth used splenda
2 cloves garlic pressed
1 tsp oregano
1/2 tsp basil
1/4 tsp onion powder
1/4 tsp salt

Combine all ingredients in a dressing container or mason jar.
Whisk well until the dressing is emulsified (combined well and not separating).
Store in an airtight container in the refrigerator until ready to use. Whisk or shake well before each use