Saturday, January 30, 2021

Ham and Cheese Quiche

I had left over ham and made this recipe while my parents were here. We all thought this was very good. I made a homemade crust.

Ham and Cheese Quiche
adapted from

1 (9-inch) frozen ready-to-bake pie crust Beth made this crust
1 tablespoon butter
1/2 medium yellow onion, diced
1 teaspoon minced garlic
4 large eggs
1 cup half-and-half Beth used 1/2 c cream and 1/2 c milk
1/2 teaspoon Italian seasoning
Fine sea salt and freshly cracked pepper
1 and 1/2 cups diced/cubed cooked ham
1 cup swiss cheese, freshly grated
1 cup cheddar cheese, freshly grated
Optional garnish: chopped chives, cooked and chopped bacon

Preheat oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly.

Add the butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.

In a large bowl, whisk the eggs until lightly beaten. Then whisk in the half-and-half, Italian seasoning, and salt and pepper to taste.

Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 

Pour filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.

Serve warm with optional garnishes as desired.

Thursday, January 28, 2021

Chocolate Chip Cheese Cake Ball

We made this over the holidays. We loved the toffee bits in here!

Chocolate Chip Cheese Cake Ball

8 ounces cream cheese, softened
1/2 cup butter softened
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons brown sugar
3/4 cup mini chocolate chips
1 cup toffee bits or 1 cup chopped pecans
chocolate cookies for dipping We used teddy grahams

Beat cream cheese, butter and vanilla until fluffy. Add sugars and beat until just combined. Stir in chips. Cover and refrigerate for 2 hours.
Shape into a ball on Saran wrap and chill for 1 hour.
Roll in toffee bits or chopped pecans just before serving.

Tuesday, January 26, 2021

Caramel Chocolate Turtle Dump Cake

This was easy to make and everyone liked it!

Caramel Chocolate Turtle Dump Cake

1 box (3.4 oz) chocolate instant pudding
1½ cups  milk
1 box (15.25 oz) chocolate cake mix 
1/2 cup caramel sauce or syrup
1 bag (10 oz) dark chocolate chips divided
1/2 cup chopped pecans

Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
In a large mixing bowl, add the instant chocolate pudding mix (the dry powder from the box) and the  milk. Stir with a whisk until pudding dissolved and it's thicker. About 1-2 minutes.

Add the dry cake mix (DO NOT prepare the cake mix before, just add the dry cake mix), caramel sauce, and 1 cup of the dark chocolate chips. Stir together until combined.

Evenly spread into the prepared baking dish. Sprinkle the chopped pecans on top and then the remaining dark chocolate chips.

Bake for 30-35 minutes.

* Use a toothpick to check for doneness. A toothpick inserted in the middle should come out with some moist crumbs. The sides of the cake will be puffy and slightly pulled away from the sides of the pan.
Serve the cake warm with a scoop of vanilla ice cream and caramel syrup drizzle.

Sunday, January 24, 2021

Cream Cheese Cranberry Loaf

  I was so excited about this recipe and made it with all my Christmas company.  I baked it for 75 minutes and the toothpick came out clean.  When I flipped it out of the pan, this first picture is what it looked like.   I scooped out the raw dough and baked it in a 7 x 11 pan and it tasted great.  Next time use TWO loaf pans or a 9 x 13.  

Cream Cheese Cranberry Loaf

2 cups flour
2 cups cranberries, fresh or frozen
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
4 eggs, room temperature
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.*** Use two loaf pans or a 9 x 13. 

Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.

In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.

Gently fold in cranberries, then pour mixture into greased baking dish. (***Could also use 2 loaf pans, if desired.)
Place in oven and bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool at least 15 minutes before serving. Enjoy!

Friday, January 22, 2021

Copycat Primanti's Coleslaw

My sister made this when I smoked a brisket over Christmas.  We doubled the recipe and used a bagged coleslaw mix.  

Copycat Primanti's Coleslaw
adapted from

1 small green Napa cabbage, very finely shredded We used coleslaw mix
1/2 cup + 1 teaspoon granulated sugar, divided
1 cup white wine vinegar
1/2 teaspoon kosher salt
1 teaspoon celery seed
1 teaspoon Dijon mustard
1/2 cup canola oil

In a large bowl, combine the shredded cabbage and 1/2 cup sugar.

Massage the sugar into the cabbage, squeezing and pressing the mix between the tips of your fingers to release the excess liquid in the cabbage.

After about 3-5 minutes, the cabbage should be very tender and almost translucent, and there should be a fair amount of liquid in the bottom of the bowl.

Drain the excess liquid and reserve the cabbage.

Whisk the remaining 1 teaspoon sugar with the white wine vinegar, kosher salt, celery seed, and Dijon mustard in a high-sided saucepan and bring to a boil over medium heat.

Carefully whisk in the canola oil until the dressing is cloudy and emulsified. Continue to simmer for 5 minutes, whisking occasionally to maintain the emulsion.

Allow to cool completely.

Toss the cabbage and the dressing together in a large bowl and refrigerate overnight before serving.

Wednesday, January 20, 2021


 These biscuits are a yummy addition to any meal!

adapted slightly from

yield: 16 SERVINGS

6 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
1/4 cup chopped fresh parsley leaves we used 1 T dried
4 teaspoons baking powder
2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
3/4 cup butter,
1 3/4 cups buttermilk we used regular milk and added 1 1/2 T vinegar

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder.

Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter.
Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown.
Serve warm.

Monday, January 18, 2021

Triple Chocolate Peppermint Bundt Cake

I made this dessert while we had company for Christmas. It was delicious!  It was a tender cake.

Triple Chocolate Peppermint Bundt Cake

1-15.25 oz. Devil’s Food Cake Mix 
1-3.4 oz. pkg chocolate instant pudding
1 c. sour cream
4 eggs
1/2 c. warm water
1/3 c. vegetable oil
1/4 c. chocolate syrup (like Hershey’s Syrup )
1 tsp. vanilla
1/4 – 1/2 tsp. Peppermint Extract Beth used more than this
1 1/2 c. Andes Peppermint Baking Chips

1 container Cream Cheese frosting 
More Andes Peppermint Baking Chips for garnish

Pre-heat oven to 325. Mix all ingredients, except peppermint chips, together in a stand mixer, hand mixer or by hand until well mixed. Add in chips and mix just until evenly dispersed. Pour into well greased bundt cake pan. 

Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool to touch before frosting .

Frosting:  Slightly heat frosting to pour over top.  Sprinkle with Andes baking chips.

Saturday, January 16, 2021

Copycat Dot's Pretzels

 Jenna found this recipe and we all loved it1

Copycat Dot's Pretzels

1 pound butter braid pretzels or butter snaps
4 tablespoons butter melted, preferably unsalted
3 tablespoons ranch dressing mix

Preheat oven to 250°F.
In a bowl, toss the pretzels gently with the melted butter to coat evenly.
Sprinkle the ranch dressing mix over the pretzels and again toss to coat evenly.

Arrange the pretzels in a single layer on a half sheet pan and bake for 30 to 45 minutes, stirring every 15 minutes, or until the pretzels are dry to the touch and the seasoning is set on them.

Eat warm, or let cool completely to room temperature before transferring to an airtight container or bag for storage.

These are good for about a week at room temperature.

Thursday, January 14, 2021

M5 Spice Rub

My sister sent the girls this cookbook.  We made the rub for our Ribeyes we grilled for Christmas day.  YUMMY!

M5 Spice Rub

Five Mary's Ranch Raised Cookbook

3 tbsp. kosher salt
2 tbsp. crushed red pepper
1 tbsp. dried rosemary
1 tbsp. dried thyme
2 tsp. flaky sea salt (such as Maldon) We used regular sea salt or Kosher
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder

Stir together salt, crushed red pepper, dried rosemary, dried thyme, flaky sea salt, freshly ground black pepper, and garlic powder in a bowl. Store in an airtight container up to six months.

Tuesday, January 12, 2021

Lemon Cream Cheese Dump Cake

Kathleen made this for the first night my parents were here for Christmas.  My dad loves anything lemon. This was good.

Lemon Cream Cheese Dump Cake

Serves 8-10

1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix, dry
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced

Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.

Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.

Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.

Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.

Remove from oven and let cool 15-20 minutes before serving.