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.