Wednesday, March 31, 2021

Gingerbread Brownies

 I needed a quick dessert and this recipe turned out delicious!

Gingerbread Brownies

adapted from

1 pouch Gingerbread cookie mix

1/3 Cup of Evaporated Milk

1/2 Cup Melted Butter

Preheat oven to 350.  Spray a 9 x 9 pan with cooking spray.

Mix all ingredients together.  Pour into the baking dish. Bake for approx. 25 minutes, or until a toothpick comes out clean.  Dust with powdered sugar or serve with ice cream.

Monday, March 29, 2021

Green Chile Cauliflower Casserole


I made this for me for dinner one night while the others had potatoes.  I really liked this!

Green Chile Cauliflower Casserole
2 tbsp butter
3/4 cup chopped onion
3/4 cup chopped celery
2 cups cauliflower rice
1 cup shredded Monterrey Jack cheese
1 cup shredded sharp cheddar
4 oz canned green chiles 
1/2 cup sour cream full fat
1/2 cup heavy cream
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic

Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside.
Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, onion mixtures and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

Saturday, March 27, 2021

Keto Cream Cheese Almond Flour Bread

I doubled this recipe and made two loaves. My loaves weren't very tall, but it DOES make great toast!

Keto Cream Cheese Almond Flour Bread

1 ¼ cups finely milled almond flour, measured and sifted
1 tablespoon splenda
2 tsp baking powder
1/2 tsp of sea salt
4 eggs
4 oz full-fat cream cheese room temperature
4 tablespoons butter room temperature

1. Preheat oven to 350 degrees

2. Measure and sift the almond flour.

3. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside.

4. In a large bowl using an electric mixer blend on high the butter with the tablespoon of sugar substitute until the mixture is light and fluffy and well incorporated.

5. Next, add the room temperature cream cheese and mix well with the electric mixer.

6. Add the eggs one at a time making sure to mix well after each addition with the electric mixer set to medium-low.

7. Lastly, add the dry ingredients: the almond flour, baking powder, salt and mixing well until batter is fully combined with the electric mixer setting at low.

8. In a well-greased 8 inch, loaf pan bake 30 to 40 minutes until golden brown on top. Bread will be done once an inserted toothpick comes out clean.

9. If making rolls bake in a 12 capacity muffin tin for 20-25 minutes. This makes 12 rolls

10. Allow bread to cool in the pan for about 10 minutes and then remove the bread and allow to fully cool on a baking rack before slicing.

11. Store in the refrigerator for up to 7 days or frozen for 30 days.

Thursday, March 25, 2021


 Jenna made these for their lunches.  She used green lentils.  They love these!


1 ½ cups brown black or green lentils
3 cups chicken stock or bone broth
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
Salt and pepper to taste

Rinse lentils under cold running water and check for rocks. Add the rinsed lentils, stock, spices and salt to the Instant Pot.

Lock the lid and set the steam valve to its “sealing” position.

Select the “MANUAL” button and cook for 10 minutes on high pressure. It will take about 15 minutes for the pressure to build, then the countdown timer will start.

When the cook time is up, turn to quick release pressure.  Season with more salt and pepper, to taste.

Tuesday, March 23, 2021

Oatmeal Apple Butter Bars

I made this for when my mother in law's former neighbors came to visit. I had all the ingredients. It was easy and tasty.

Oatmeal Apple Butter Bars
Mrs. Floyd Yoder, Family Treasures Cookbook Vol. II

2 cups old fashioned oats
1 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter, cold
1 cup apple butter

Pre-heat oven to 350 degrees.  Grease 9-inch square baking pan with nonstick cooking spray.

In large mixing bowl, combine oats, flour, sugars, salt and cinnamon.  Add butter and cut in as for pie crust.  

Pat half of the mixture into baking pan.  Spread apple butter evenly over crumb layer.
Sprinkle remaining crumbs over apple butter and press down gently.

Bake 30-35 minutes or until golden.

Sunday, March 21, 2021


This is a tasty low carb soup.  If you don't have the ancho chili powder, use regular.


2 lbs. ground beef 
3 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons homemade taco seasoning
1 /2 teaspoon ancho chile powder
2 - 10 oz. cans Rotel with green chiles
8oz. block cream cheese
1/2 cup fresh cilantro, chopped
4 cups beef broth Beth uses dry bouillion and water
optional toppings (shredded cheese, jalapeno, and avocado)

In a skillet on the stove, crumble and cook ground beef, diced onion, and garlic.

Transfer ground beef to Crockpot slow cooker. Add seasonings and remaining ingredients.

Close lid and cook on low for 4 hours, or 2 hours on high.

Serve with your choice of toppings

Friday, March 19, 2021

Honey Bear Chicken

I got this recipe in the late 80's or early 90's from a show called the Home Show. It is easy to put together and we love the flavor.

Honey Bear Chicken
Home Show

1 c. tomato sauce
1/4. cider vinegar
1/4 c. oil
2 tbsp. honey
2 tsp. Chili powder
1/2 tsp. salt
Dash of cayenne pepper

Bring to a boil, reduce hear and simmer until thickened. Marinate chicken in refrigerator for 24 hours or 2 to 3 hours at room temperature.

Place on hot grill 10 to 15 minutes. Brush both sides with sauce while cooking.

Wednesday, March 17, 2021

Gluten Free Breakfast Casserole

 I made this recipe for a family in our neighborhood who was down with Covid a few weeks ago.  I divided it into two 9 x 9 pans and used a throw away one for them.  This was very good.

Gluten Free Breakfast Casserole

adapted from

1 lb. ground breakfast sausage
32 oz. bag frozen hash browns  thawed
2 cups shredded cheddar cheese
¼ cup diced green onion
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside. Beth used 2 9 x 9 pans.  We kept one and gave one to a neighbor.

In a medium frying pan over medium heat, cook breakfast sausage. Use your spoon or spatula to break the sausage into pieces as it cooks. 

Add the thawed hash browns, cheese, crumbled cooked breakfast sausage, and diced green onions to a large mixing bowl. Stir to combine. 

Pour the sausage and hashbrown mixture into your prepared baking dish(dishes) and spread it until its evenly distributed.

In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.

Pour the egg mixture over the sausage and hashbrown mixture. (Beth did 2 separate batches of the egg mixture--6 eggs and 1/2 c milk and salt and pepper)

Bake for one hour, uncovered or until the center is set and the edges are brown.

Monday, March 15, 2021

Heath Cake

I needed a quick dessert and had just 'read'  this cookbook an old neighbor gave Jenna.  This was delicious!

Heath Cake

June Maas Freedom Moravian Recipes Vol. 3

1 c brown sugar

1/2 c butter

1/2 c sugar

2 c flour

Mix this like for pie crust--using a pastry blender.  Take out 1/2 c to use later

To this mixture, add 1 egg and 1 c buttermilk with 1 t baking soda.  Mix well and  place into a greased 9 x 13 pan.  

Take the 1/2 c reserve mix and add 1/2 health bits and 1/2 c chopped nuts or coconut.   Mix and cover top of batter. 

Bake at 350 for 30 minutes.  Serve with cool whip.

Saturday, March 13, 2021

Creamed Peas

I hadn't made creamed peas in a long time and was hungry for them.  They are easy to make.  

Creamed Peas

1 16 oz bag frozen peas

1/4 c butter

1/4 c flour

1/2 t salt

1/2 t pepper

1-2 c milk

Cook peas in boiling water for 3-4 minutes, drain.

Melt butter and add flour.  Cook until smooth and nutty looking.  Add salt and pepper.  Add milk and stir until slightly thick.  Add peas and heat through

Thursday, March 11, 2021

Browned Butter Granola Clusters

We doubled this recipe and and so glad we did.  We used what we had so see our changes in bold!

Browned Butter Granola Clusters

adapted from The Pioneer Woman Cooks The New Frontier

Brown Butter:

1 stick (8 tablespoons) butter
Toasted Oats:

6 cups rolled oats (not quick oats)
1/4 cup vegetable or canola oil
4 tablespoons butter, melted
1 teaspoon kosher salt

1 cup packed brown sugar
1/2 cup honey
1/4 cup molasses
1 tablespoon vanilla extract
1 cup crispy rice cereal, such as Rice Krispies
1 cup wheat germ we used ground flax seeds
1/2 cup dried cranberries
1/2 cup finely chopped pecans
1/2 cup shelled pumpkin seeds we used chopped pistachios
1/4 cup roughly chopped almonds
1/4 cup flax seeds we used ground

cooking spray, for spraying the foil

For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.

For the toasted oats: Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.

For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.

Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!

Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

Tuesday, March 9, 2021

Pork and Rice

I had 3 thick pork chops and had all the ingredients to make this during our winter storm here in Texas.  I tried to make it in a 9 x 9 pan and it wasn't getting done.  Use a 9x 13 pan!  The recipe comes from my college roommate.

Pork and Rice

Donna Hammond

1 large package Uncle Ben's wild rice

1 can French Onion Soup

1 soup can water

1 can mushrooms with juice

6 pork chops

Brown pork chops.  Melt butter(according to the wild rice box)  Add everything esle and stir.  Place in a 9 x 13 pan and put the pork chops on top.  

Bake at 350 covered for 1 hour.

Sunday, March 7, 2021

Chocolate Peanut Butter Banana Muffins

 I recently bought new muffin pans(food network brand) and threw my old ones away.  These muffins tasted great and didn't stick AT ALL!

Chocolate Peanut Butter Banana Muffins
adapted slightly from

2½ cups flour
½ cup cocoa powder
2 tsp baking powder
¼ tsp salt
2 large eggs
¾ cup white sugar
1 cup buttermilk Beth used 1 T lemon juice in 1 c milk
½ cup vegetable oil
2 tsp vanilla extract
2-3 medium ripe bananas, well mashed
1/2 cup + 4 tbsp creamy peanut butter, divided
1/2 c mini chocolate chips, divided

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.

Sift the flour, cocoa powder, baking powder and salt together in a bowl.

Whisk together the eggs and sugar until creamy and lighter in color, about 1 minute. Add the buttermilk, oil, vanilla, mashed banana and 1/2 cup of peanut butter until creamy and thoroughly combined, about 2 minutes.

Slowly add the flour mixture to the liquid batter in thirds until just combined. Add 1/4 cup of chocolate chips and mix.

Spoon the batter equally into the muffin pan filling them to the top.

Heat the remaining 2 tablespoons of peanut butter in the microwave for 15-20 seconds, until warmed. Stir well.

For peanut butter swirl, spoon a little bit of warmed peanut butter on top of each muffin then use a toothpick to create swirls.

Divide the remaining 1/4 cup of chocolate chips to the top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.

Serve plain or slathered with butter

Friday, March 5, 2021

Crusty No-Knead Gruyere and Chive Bread

My cousin Deron Matson made this and posted it on facebook.  We have made this as is and also done black pepper/ parmesan and Jack cheese with jalapeno.  We LOVE this bread!

rusty No-Knead Gruyere and Chive Bread 

adapted from

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups grated Gruyere cheese
2 - 3 tablespoons chopped chives
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Stir in cheese and chives. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside at room temperature for 12 - 18 hours (overnight is perfect).

Heat oven to 450 degrees. When the oven has reached 450 degrees, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let sit while the pot is heating.

After 30 minutes, remove hot pot from the oven and drop in the dough. Cover with lid and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes, or until the bread has turned a gorgeous, golden color. Remove bread from oven and place on a rack to cool.

Wednesday, March 3, 2021

Chocolate Toffee Bark with Oreos

I had all the ingredients for this and am so glad we made it. It is delicious!

Chocolate Toffee Bark with Oreos

1 box chocolate graham crackers
1 cup butter
1 cup brown sugar
1 cup dark chocolate chips
1 cup white chips
3/4 cups Oreo cookie chunks or crumbs

Preheat the oven to 400 degrees. Line a 10x15 baking sheet with foil. Place graham crackers over the entire pan.

Put the butter and brown sugar in a saucepan over medium heat. Stir until everything is melted together.
Increase the heat and bring the mixture to a boil. Boil for 2 minutes.

Pour the melted butter over the crackers in the pan. Spread the mixture over  the crackers.

Bake for 5 minutes, and then remove from the oven. Sprinkle the white and chocolate chips over the top of the hot toffee. Bake for another 2 minutes.

Use an angled spatula to gently spread the chocolate out swirling the two colors together.

Sprinkle with the cookie chunks/crumbs and let set completely. 

Break into chunks and store in a sealed container.

Monday, March 1, 2021

No Bake Snickers Cheesecake Pie and Graham Cracker Crust

We were to have a friend visit from Wisconsin a few weeks ago. She was visiting relatives in Dallas and we had and ice and snow storm. I had made this for our dessert. Easy to make and tastes great. I made the crust, but to make it easier, use a boughten one!

No Bake Snickers Cheesecake Pie
adapted from

1 graham cracker crust(See Below for homemade crust)
1 cup heavy whipping cream
8 oz cream cheese softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 package fun sized Snickers, chopped

1/2 cup heavy whipping cream
2 tablespoons powdered sugar
additional chopped Snickers

In medium mixing bowl beat cream cheese until fluffy 

Add in vanilla extract and granulated sugar. Beat until combined.

In separate bowl, beat the heavy whipping cream until stiff peaks form. This will take several minutes.
Add the whipped cream into the cream cheese mixture and gently mix together. Fold in the chopped Snickers and combine.

Spread into the pie crust and smooth the top. Refrigerate for 8 hours, or overnight, before serving. Can be made up to 2-3 days in advance and kept in fridge until ready.

Optional garnishes: Beat 1/2 cup heavy whipping cream + powdered sugar and beat until stiff peaks form. Pipe or spread onto pie and garnish with additional chopped Snickers.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs. (Beth used 2 packs and crushed in food processor)
1/3 cup granulated sugar
6 tablespoons butter - melted

Preheat oven to 350°F.
In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined.
Pour the graham cracker mixture into a 9” inch pie plate and using a glass, press the crumbs down firmly on the bottom of the pan and up the sides, starting from the center of the pan and working out..
Bake for 9-10 minutes. Remove from oven and let cool completely.