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.