Friday, July 31, 2020

Cowboy Butter Dipping Sauce

The girls made this to go on the steaks we grilled for Father's day. It was very good.
Cowboy Butter Dipping Sauce

6 tablespoons butter, melted
Juice and zest of half a lemon
4 cloves garlic, minced
1 tablespoon Dijon mustard
Pinch of cayenne pepper
1/4 teaspoon paprika
2 tablespoon fresh chopped parsley
1 tablespoon freshly chopped chives
2 teaspoons minced thyme
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper

In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine.

Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.

Serve the cowboy butter sauce with grilled meats, like steak or chicken bites, for dipping. 

Wednesday, July 29, 2020

Oven Baked Macaroni and Cheese

Jenna made this for Father's day. It was very good.

Oven Baked Macaroni and Cheese

adapted from

8 oz macaroni
1 tbsp butter

1 1/3 cup breadcrumbs
4 tbsp butter
1/2 tsp salt

4 tbsp butter
1/3 cup flour
3 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
3/4 tsp salt

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Bring a large pot of water to a boil. Add macaroni and cook per packet directions MINUS 1 minute.
Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.

Mix together topping and set aside.

Preheat oven to 350°F.

In a large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.

Add about 1 cup of the milk and mix to dissolve the flour into the milk. Then add remaining milk and mix until lump free.  Mix in salt and seasonings.

Cook, stirring regularly, for 5 - 8 minutes until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

Remove from stove, add cheese and stir - cheese doesn't need to melt. Adjust salt to taste.

Pour the sauce into pot with macaroni. Stir quickly, then pour back into the baking dish. Sprinkle with breadcrumb topping.

Bake for 25 minutes or until top is light golden. 

Monday, July 27, 2020

Fancy Potatoes

Don's mom LOVED these!  She couldn't stop eating them.  They WERE good!
Fancy Potatoes
adapted from Easy all Everyday Favorites
5 large potatoes, peeled and cubed
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar cheese
1 t minced onion
1 t parsley
1/4 t garlic powder
1 t salt
1 t pepper

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.

When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and seasonings.. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.

Bake for 20 minutes. Serve hot.

Saturday, July 25, 2020

Easy Baked Queso Chicken

I made this recipe on a night Don's mom came over.  I didn't want it to be too spicy, so used plain diced tomatoes.  We liked this!

Easy Baked Queso Chicken 

adapted from

1 cup Buttermilk Beth used 1 T lemon juice and added the milk to that
4 boneless chicken breast Beth used 2 LARGE,2 cut in half
2 teaspoons taco seasoning
salt and pepper
10 ounces Ro-Tel tomatoes and chilies Beth used plain diced tomatoes
1 cup queso 12 ounces
1 cup pepper jack and cheddar cheese shredded

Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.

Preheat oven to 375º.

Sprinkle chicken with taco seasoning and salt and pepper. Place in a glass baking dish.
Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.

Thursday, July 23, 2020

Virgin Layered Strawberry-Mango Margaritas

Kathleen found this recipe and made it on a day we were all swimming in our little pool.  This tasted JUST like a virgin Mango Tango we had while in Mexico a few years ago.  YUM and so refreshing!
Virgin Layered Strawberry-Mango Margaritas

3 cups frozen strawberries
3 cups ice, divided
1 cup water, divided
⅔ cup lime juice, divided
½ cup orange juice, divided
¼ cup simple syrup (see Tip), divided
3 cups frozen mango chunks

Place strawberries, 1 1/2 cups ice, 1/2 cup water, 1/3 cup lime juice, 1/4 cup orange juice and 2 tablespoons simple syrup in a blender. Puree until smooth. Transfer to a pitcher or bowl.

Rinse out the blender jar. Place mango and the remaining 1 1/2 cups ice, 1/2 cup water, 1/3 cup lime juice, 1/4 cup orange juice and 2 tablespoons simple syrup in the blender. Puree until smooth.

Decoratively layer the two margaritas in 6 glasses. Leave the layers distinct or partially stir together for a swirled design.

Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1 1/2 cups.

Tuesday, July 21, 2020

Vegan Mayonnaise

Kathleen made this.  She is trying to eat healthy and wanted to try this.  You can't tell a difference from regular mayo.
Vegan Mayonnaise

1 cup avocado oil
3 tbsp aquafaba liquid from canned chickpeas
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/4 tsp salt
pinch cayenne pepper optional

An immersion blender
A tall narrow glass jar that’s barely wide enough to accommodate the head of your immersion blender. A 500ml (one pint) wide mouth Mason type jar works wonders for this.

Add the aquafaba, Dijon mustard, vinegar, salt and pepper to your glass jar and then pour in the oil. Let the ingredients sit for a few seconds, just long enough for the oil and liquid to fully separate.

Insert your immersion blender and push it all the way down until it makes full contact with the bottom of the jar.

Set the speed to high if applicable, push the power button and let the blender do its job without moving it for about 20 seconds. Almost instantly, the transformation will start to happen: the oil will start to emulsify and turn into this thick and creamy white concoction, slowly climbing all the way to the top of the jar.

After about 20 seconds, the transformation should be pretty much complete, so you can start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.

Your vegan mayonnaise is now ready to use; put the lid on and keep it in the refrigerator for up to a few weeks.


- About the oil: Be sure to use only neutral tasting oil such as avocado oil. Do not use olive oil, not even the light tasting kind: its texture changes once refrigerated and renders the cold mayonnaise kind of unpalatable.- Aquafaba from canned chickpeas appears to be giving the best results, although the liquid from most any canned beans would work

Sunday, July 19, 2020

Banana Nut Bread

I was going through my Amish cookbooks while we were in quarantine and found this.  This was a tasty banana bread.
Banana Nut Bread
Mrs. Paul Mast-Harvest of Blessings Cookbook

2 c sugar(Beth used 1 c brown and 1 c white)
1 c shortening(butter)
6 ripe bananas, mashed
4 eggs
1 t salt
1 t vanilla
2 t baking so
2 1/2 c flour
1 c pecans, crushed
1 c chocolate chips-Beth's addition

Cream together sugar and shortening.  Add bananas and stir.  Add well beaten eggs and stir.  Add the rest of the ingredients.  Bake at  350 in 3(Beth did 2 )greased loaf pans for 1 hour or until done.  I needed about 15 minute more for the bread to be done.

Friday, July 17, 2020

Honey Buttermilk Bread

I made this recipe twice in one day. I always let my dough rise in a warm oven......well, this time I must have had it too warm and the first batch didn't work. I had to throw it away. I was so MAD that I did this that I made it again later that evening and was successful! The bread is wonderful!

Honey Buttermilk Bread

1 tablespoon yeast
1 pinch powdered ginger
1 teaspoon sugar
1/4 cup warm water
2 cups warm buttermilk Beth added 2 T vinegar to just about 2 c milk
1/3 cup honey
1 teaspoon kosher salt
3/4 teaspoon baking soda
6 cups white bread flour divided use
1/4 cup butter melted and cooled so that it is warm to the touch but not hot.

In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.
Set aside for 5 minutes or until foamy.

Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.

Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
Pour in the butter until it is totally mixed into the batter.

Add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.

You can also knead in your mixer according to manufacturer's directions.

Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
Allow the dough to rise for 1 1/2 hours, or until double.***Make sure to not have it in too warm of a place to rise.....
Punch down and form into two loaves. Place in greased loaf pans and grease tops.

Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.

Preheat oven to 375F.
Bake for 30 minutes. You can cover the tops with foil if they brown too fast.Remove loaves from oven and brush with melted butter.

Allow to cool in pans for 10 minutes.Gently run a knife around the edge between the bread and the pan to loosen it.Turn out and cool completely on a rack.
Cover the loaves if you want soft crusts.

Wednesday, July 15, 2020

Pasta with Spinach, Mushrooms and Caramelized onions

Jenna got this recipe from her friend, Elizabeth.  It is so very good! The recipe seems detailed, but it is very easy.
Pasta with Spinach, Mushrooms and Caramelized onions

Caramelized onions
1 tablespoon olive oil
3 yellow onions , large, sliced
1/4 teaspoon salt
1 tablespoon balsamic vinegar
Creamy pasta sauce
1 tablespoon olive oil
10 oz mushrooms, sliced
6 oz spinach
1 cup half-and-half can use 1/2 c cream and 1/2 c milk
1 cup Parmesan cheese , shredded
1/4 teaspoon salt
8 oz farfalle pasta or other pasta we used shells

How to caramelize onions:

Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.

The onions should start to brown, but without burning.

Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.

Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.  In total, you should have cooked onions for 30 minutes.

Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.  Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:
Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.

Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.  Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:
Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.  Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:
Cook pasta according to package instructions. Drain.
Add cooked and drained pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.

If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.

Serve with more shredded parmesan cheese sprinkled on top.

Monday, July 13, 2020

Teriyaki Sauce

Jenna made this and it is so very tasty!  Quick and easy to make.
Teriyaki Sauce

1¼ cups soy sauce
1/2 cup brown sugar
2 tbsp honey
3 tbsp apple cider vinegar
1 tbsp fresh grated ginger
2 tbsp sesame oil
4 cloves garlic minced
1/2 cup water
3 tbsp cornstarch mixed with 4 tbsp cold water

In a medium saucepan, whisk together the soy sauce, brown sugar, honey, apple cider vinegar, grated ginger, sesame oil, garlic, and water over medium heat. Bring it just to a simmer.

Immediately reduce heat to low. Allow mixture to simmer for 3-4 minutes, stirring often.

Meanwhile, whisk together 3 tablespoons of cornstarch with 4 tablespoons cold water. Add to the soy sauce mixture, whisking continuously until the sauce starts to thicken.

Remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired. Use immediately or allow the sauce to cool to room temperature before storing it in the refrigerator for later use.


If you prefer not to thicken your sauce, simply omit the cornstarch.
Keep leftover teriyaki sauce stored in a sealed container in the refrigerator for up to 2 weeks.

Saturday, July 11, 2020

Tortilla Chips

Since tortillas are so cheap here, we many time make these when we have extra tortillas that need to be used.  Kathleen makes them and they are so good!
Tortilla Chips

Corn Tortillas, cut into 8 pieces
Avocado Oil
Sea Salt or Eva's Salt

Preheat oven to a low broil

Place Corn Tortilla pieces on a baking rack over a pan. Broil on low for 3 minutes, flip over, brush lightly with avocado oil on the side that is now facing up. sprinkle with salt. Bake an additional 4 minutes.

Thursday, July 9, 2020

"Fried" Ice Cream Dessert

The girls made this for my mother's day dessert. It was delicious! Thanks to my mom for finding the recipe!

"Fried" Ice Cream Dessert

3 cups crushed Corn Flakes cereal
3/4 cup sugar
1/2 cup 1 stick butter
1- 1.75 quart container Vanilla ice cream
1 8 ounce container Cool Whip
1/2 teaspoon ground cinnamon
1/4 cup honey
Chocolate syrup
Caramel sauce

Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.

Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*

Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. 

Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. 

Tuesday, July 7, 2020

Restaurant Style Whipped Butter

You are probably reading this recipe saying, "Really, Beth?" I thought the same thing when my mom sent me the recipe. Do NOT skip this one. Our store brand(HEB) whipped butter is now $3 for 8 oz---that is $3 for TWO sticks of butter, whipped.  The first time I made this, I didn't whip the butter long enough or it wasn't soft enough.  The 2nd time, I let the butter sit out all night and doubled the recipe.  LOVE this!

Restaurant Style Whipped Butter

1/2 cup butter, room temperature
2 tbsp milk

Place the butter in a mixing bowl and add the milk. Beat with an electric mixer (or the whisk attachment on a stand mixer) for 2 minutes on low to medium speed.

Scrape the sides of the bowl and beat on high for 2-3 additional minutes, until the butter is light and creamy. This is really important to beat this long.

Transfer to an airtight container and store in the refrigerator for up to a week. Return to room temperature before serving.  Beth does not refrigerate hers.

Sunday, July 5, 2020

Tres Leches Cupcakes

I made these for Cinco De Mayo.  They were so very good.  The milk mixture goes on AFTER the cupcakes are baked and is a bit tedious and messy, but so worth it!  Try them next time you need a dessert for a Mexican themed dinner, or just for tomorrow night!

Tres Leches Cupcakes
slightly adapted from

For the Cupcakes:
1 c flour
1 1/2 t baking powder
1/4 t salt
1/2 t cinnamon
5 whole eggs; separated
1 cup sugar; divided
1/3 c coconut milk--from the can
1 t vanilla Extract
1 t coconut extract

For the Tres Leches:
1/2 cup heavy whipping cream
1 14 oz can sweetened condensed milk
1 c evaporated milk

For the Topping:
2 cups heavy whipping cream
3 to 4 tbsp powdered sugar
dash of coconut extract
cinnamon sugar
fresh sliced strawberries

Set oven to 350 degrees F and line a muffin pan with cupcake liners.

For the Cupcakes:
In a large bowl combine flour, baking powder, salt and cinnamon.

In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk, vanilla and coconut extracts. Mix until combined. Slowly, and gently incorporate yolk mixture into flour mixture.

Beat egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until stiff but not dry. Gently fold egg whites into batter until incorporated being careful not to over mix.

Scoop batter into cupcake liners and bake for 15 minutes or until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely (about 10 minutes).

For the Tres Leches:(this is MESSY)
In a bowl combine 1/2 cup heavy whipping cream, one can of sweetened condensed milk, and evaporated milk. Whisk until smooth and combined.

Score the tops of each cupcake with a sharp knife so liquid can easily be absorbed. Beth used kitchen shears and cut and X in the tops.
Pour one tablespoon at a time into each cupcake, let it absorb and continue until you have put 3 tablespoons into each cupcake. Let them stand and absorb for about 20 minutes.  Be is messy, but worth it!

For the Topping:
Beat the heavy whipping cream in a large bowl until soft peaks form, add the powdered sugar and splash of coconut extract and continue to beat until stiff. Pipe the whipped cream onto each cupcake and sprinkle with cinnamon and sugar and top with fresh sliced strawberries.

Friday, July 3, 2020

Kettle Corn

My whole family has been making this for years!  We hadn't made it in a long time and now we are addicted!   You will want to make a 2nd batch right away---trust me!
Kettle Corn

1/4 c vegetable oil
1/2 c popcorn
1/3 c sugar

Heat the oil in a large kettle, or if using a Stir Crazy like my dad does, heat the oil in that.  When hot(test it with one kernal of corn) add popcorn and sugar and let pop.  We shake our pan every so often to keep the corn from burning. 

When the corn has popped, empty it into a large bowl and salt well, to taste. 

Wednesday, July 1, 2020

Zucchini with Sun Dried Tomatoes, Bacon, and Crispy Onions

This was SOOOOO good. For those of you in the midwest that have an abundance of zucchini, please try this. You will NOT be sorry!

Zucchini with Bacon, French Fried Onions and Sun Dried Tomatoes

2 or 3 medium sized zucchini sliced into 1/2 inch pieces and then quartered
4-6 slices of bacon sliced into pieces
1/2 cup sun dried tomatoes chopped Beth used dehydrated
1/2 cup crispy fried onions
1/2 cup freshly shaved parmesan cheese
salt and pepper to taste

Add the bacon pieces to a pan and cook until crisp. Remove and set aside. 

Over medium heat, add zucchini to the bacon drippings and cook for 5-8 minutes, or until soft. Add the sun dried tomatoes and cook another 5 minutes. 

Add half the parmesan and the bacon and then stir well. Add salt and pepper to taste. Once seasoned, add the rest of the cheese to the top and the crispy onions. 

Serve immediately.