Tuesday, June 29, 2021

Broccoli Cheddar Chicken (Cracker Barrel Copycat)

Met some friends at Cracker Barrel a few weeks ago and one ordered this.  It looked so good, I made this recipe the next night!  It was so good!

Broccoli Cheddar Chicken (Cracker Barrel Copycat)

adapted greatly from https://spicysouthernkitchen.com/ and Delish.com

4 boneless skinless chicken breast-sliced in half horizontally to make thinner if the chicken is large
1/2 teaspoon salt
1/2 teaspoon pepper
1 soup can milk
1 can cheddar cheese soup
1/2 teaspoon paprika
1/2 t garlic salt
1 1/2 c cheddar cheese, shredded
10 oz bag frozen chopped broccoli, defrosted
2 cups crushed Ritz crackers
3 T butter, melted

Preheat oven to 350 degrees and lightly grease a casserole dish.
Season chicken with salt, pepper, paprika and garlic salt and place in prepared dish.

In a small bowl, melt butter and add cracker crumbs.  

In a medium bowl, mix together milk, soup, and cheddar cheese.  Fold in broccoli and 1 c cracker crumbs.
Pour over chicken.  Top with the rest of the  cracker pieces.  

Place in oven and bake for 45 minutes. 

Sunday, June 27, 2021


I have only made bread pudding a few times--my mom didn't make it growing up.  This was very good.  The sauce recipe is really a caramel like topping!  YUM!


The Farm Stand

8 slices of white bread - toasted Beth used honey whole wheat
1 1/2 cups milk
1/4 cup butter
5 whole eggs
3 cups chopped Rhubarb
1 1/2 cups sugar
3/4 t. Ground Cinnamon
1/2 t salt
1/2 cup light or dark brown sugar

Cut bread in 1/2 inch cubes and place on a baking sheet. Toast at 375 for 3 minutes, or until very lightly toasted. Don’t brown.
Remove from oven. Spray a 1 1/2 quart baking dish(Beth used an 11 x 7 pan) with non stick spray, add the bread cubes.
In a sauce pan, add the milk, heat on medium heat until bubbles appear around the edges, remove from heat and add the 1/4 butter, stir to melt and pour over bread cubes, let set 10 minutes.
In a bowl, lightly beat the eggs with a whisk, add rhubarb, 1 1/2 cups of sugar, salt and cinnamon. Mix to combine. Pour over bread cubes and stir to combine all. Sprinkle with 1/2 cup of brown sugar. Bake at 350 for 45-50 minutes. Remove and slightly cook on a rack. Serve warm with sauce.
In a small sauce pan add the following and heat until the sugar dissolves. Remove from heat and serve over bread pudding.
1/4 cup butter
1/2 cup whipping cream
1/2 cup brown sugar
1 1/2 t. Pure vanilla
Store left over sauce in the fridge in a covered container. Reheat in the microwave for 30-40 seconds.

Friday, June 25, 2021

Low Sugar Freezer Rhubarb Jam

One thing I miss here in Texas is being able to grow rhubarb.  I did try to grow it one year, knowing that it would only last that one season and it just got too hot here.  I brought back a 2 gal. bag of rhubarb from WI a few weeks ago.  I decided to try to make jam with splenda.  I think it turned out great! In got 7.5 jelly jars.

 Low Sugar Freezer Rhubarb Jam

10 c chopped rhubarb

3 c splenda

3/4 c strawberry jello

Mix the rhubarb and splenda together and let sit in the fridge for 24 hours.  

 Add strawberry jello and bring to a boil for 10-12 minutes.  Put in jars and freeze.

Wednesday, June 23, 2021

Grilled Whole Beef Tenderloin

My mom had a whole beef tenderloin that we were going to cook  We used my cousin's marinade and it turned out so very good!

Grilled Whole Beef Tenderloin

Kelly Sprague

5 # beef tenderloin

2-4 cloves garlic, minced

4-6 T coarse ground pepper

1 c Worcestershire sauce

2 c soy sauce

2 c beef bouillon or broth

Pat the tenderloin dry.  Rub with minced garlic and then rub the pepper into it.  

Poke the tenderloin all over with a meat fork.  Mix the Worcestershire, soy and beef broth together and pour over the tenderloin.  Let marinate while grill heats up, or as long as overnight.  

Sear tenderloin on all sides and then cook using the indirect method---My dad's grill had four burners.  I placed the meat in the center and turned off those two burners leaving the outside two on.  

Grill for 45 minutes or until desired doneness.  YUM

Monday, June 21, 2021

Grandma's Raspberry Bars

Kathleen made these while we were gone to Wisconsin.  There was enough to taste when we got home for a yummy taste!

Grandma's Raspberry Bars


¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raspberry jam
1 ½ cups rolled oats
½ cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.

Spread jam over mixture.

Combine remaining mixture with oats and walnuts; sprinkle over jam layer.

Bake in preheated oven for 30 minutes.

Saturday, June 19, 2021

Buttery Dinner Rolls in the Bread Maker

 I just love making bread, and the bread maker makes it so easy!  These were tasty!

Buttery Dinner Rolls in the Bread Maker
makes 18 rolls

1 cup milk
1/2 cup butter
1/4 cup sugar
2 eggs
1 1/2 tsp salt
4 cups flour
2 1/4 tsp active dry yeast

Add ingredients to bread machine according to manufacturer directions.

Set on dough cycle. 

Divide dough into 3 pieces and then divide each into 6 smaller pieces.  Shape into 
small balls and put into a greased 9 x 13 pan.  

Let rise for 1 hours, until doubled.  

Bake at 350 for 13-15 minutes.

Rub tops with butter while still warm.

Thursday, June 17, 2021

Easy Baked French Toast

This is another recipe we made while at my folks house.  She had it written on an old envelope, so not sure where it came from.  It was very good.

Easy Baked French Toast


1 c brown sugar
1/2 c butter
2 c milk
6 eggs
2 t vanilla
pinch of cinnamon(next time use more)
1 T brown sugar
1 loaf of french bread, cubed

Preheat oven to 450.  Spray a 9 x 13 pan with cooking spray.  Melt 1/2 c butter and mix in the 1 c brown sugar.   Put this in the bottom of the pan.  Place the cubed bread over the brown sugar mixture.  

Beat milk, eggs and vanilla and pour over the bread--ensure all bread is absorbing the liquid.  

Mix the 1 T brown sugar and cinnamon together and sprinkle over the bread cubes.  

Bake for 30 minutes. 

Tuesday, June 15, 2021

Easy Baked Beans

This is a recipe my mom has had forever.  My dad doesn't really care for beans(had them too much growing up) so I didn't grow up eating the.  We made these an took them to my aunt and uncles while we were visiting---transporting beans isn't too smart.....thus the messy container.  BUT, the beans WERE tasty!

Easy Baked Beans


3 16-18 oz cans pork and beans

3/4 c brown sugar

1 tsp dry mustard

3 slices bacon, cut into pieces

1/ 2 c  ketchup

Empty 1 and 1/2 can of beans into bottom of greased casserole.  Combine sugar and dry mustard; sprinkle half over the beans.  Top with remaining beans and sprinkle the rest of the sugar mixture over the top.  Top with bacon pieces and spread ketchup over the bacon.  

Bake uncovered at 325 for 2-2 1/2 hours.

Sunday, June 13, 2021

Strawberry Delight

 This is similar to a jello salad we make but the condensed is chilled and beaten.  It was quite tasty.

Strawberry Delight

1950s vintage recipe

14 ounces sweetened condensed milk, chilled
21 ounces canned strawberry pie filling
20 ounces crushed pineapple, drained well
16 ounces Cool Whip
1/2 cup chopped pecans

Beat chilled sweetened condensed milk until fluffy.

Add strawberry pie filling and drained crushed pineapple and mix until combined.

Stir in Cool Whip and chopped nuts by hand.

Spread into a 13 x 9 inch baking dish. Chill until set.

Friday, June 11, 2021

Baked Denver Omelet

My mom and I made this for breakfast while we were visiting them.  This was very easy and delicious.

Baked Denver Omelet


2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.

Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.

Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Wednesday, June 9, 2021

Southern Style Creamed Corn

 Kathleen first made this for her boyfriend.  She made it for our Mother's day lunch.  YUM!

Southern Style Creamed Corn

adapted from https://www.melissassouthernstylekitchen.com/

4- 5 c frozen corn
4 Tbsp butter
1 cup heavy cream
1-2 Tbsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup cold water
2 Tbsp all purpose flour

In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.  Simmer over medium-low for 15-20 minutes until the corn is tender.

Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.  Cook until desired thickness. 

Monday, June 7, 2021

Four Layer Chocolate Cake

 I copied this recipe from my friend Naomi Colon's cookbook at least 15 years ago.  I FINALLY tried it for our Mother's Day dessert this year.  My mother in law had THREE pieces, it was THAT good!  

Four Layer Chocolate Cake

Cooking with the Horse and Buggy People II

1 chocolate cake mix and ingredients on package


8 oz cream cheese, softened

2/3 c brown sugar

1 tsp vanilla

1/8 tsp salt

2 c whipping cream, whipped

chocolate candy bar, grated

Mix and bake cake mix according to the package, using 2 well greased  9 inch round  or square pans.  

Cool in pans for 15 minutes.  Remove and cool completely on wire racks.  

 Mix together cream cheese, sugar. salt and vanilla.  Beat until smooth.  Fold in whipped cream.  

Split each cake into two layers.  Place one layer on a serving plate.  Spread with 1/4 of the filling.  Sprinkle with grated chocolate.  Top with the next layer and more filling and chocolate. and then with third layer.  End with the 4th layer and spread on top and on the sides if you have enough left!  Sprinkle the finished cake with more grated chocolate.

Saturday, June 5, 2021

Low Carb Chicken Pot Pie Soup


This was very good.  My suggestion is to use enough water to really puree the cauliflower.  I didn't and it was a bit 'grainy'.  We all liked it.  

Low Carb Chicken Pot Pie Soup

adapted from https://mylifecookbook.com/

3 cups cauliflower florets
1 teaspoon dried onion flakes
1 cup frozen vegetables Beth used 1/2 c frozen peas and 1/2 c fresh carrots, diced and sauted in 1 T butter
8 oz cooked chopped chicken
2 teaspoons  Bouillon dissolved in 1 cup of hot water 
2 tablespoons nutritional yeast (can sub with parmesan cheese)
1 teaspoon crushed garlic
2 Tablespoons olive oil
1/4 teaspoon sage
1/4 teaspoon thyme

Creamy Cauliflower Sauce:

In a pot add cauliflower and enough water to almost cover florets.  Cover and cook until cauliflower is tender.  Once the cauliflower is tender drain but retain the water.

Add the cauliflower to a high speed blender or food processor. To that add the olive oil, yeast, sage, thyme, garlic, dehydrated onions, a pinch of salt & pepper and 1/4 (Beth used 3/4 c water)cup of cooking liquid.
Puree until smooth.  Beth used a hand blender and did it all in the pot she cooked the cauliflower in.

For The Soup:

Add frozen vegetables to the pan and saute a minute or two until warmed through.  Add the chicken and stir. Then mix the bouillon with 1 cup of hot water and stir in.

Add pureed cauliflower mixture to the cooked chicken and veggies.
Cook until flavors meld, about 5 minutes. If it's too thick add more water or chicken broth until you get the consistency you like.Beth added at least another coup of the cooking liquid.

Thursday, June 3, 2021

Cheddar "Red Lobster" Biscuits-Keto

I made these to go with chicken pot pie soup.  They tasted JUST like Red Lobster biscuits, but much lower in carbs.

Cheddar "Red Lobster" Biscuits-Keto

adapted slightly from https://www.savorytooth.com/

2 cups almond flour 
1 1/2cups shredded cheddar cheese 
5 slices bacon, cooked and crumbled
2 large eggs
1/2 cup heavy whipping cream
2 tablespoons butter, diced
1 teaspoon salt

Position oven rack in lower half of oven, and preheat to 375 F. Set aside baking  sheet lined with parchment paper or baking mat.

Stir almond flour and salt in large mixing bowl until well-mixed. Add cheese, eggs, cream, and butter to bowl, stirring for a minute until well-mixed. Stir in crumbled bacon.

Evenly divide dough into  mounds on lined baking sheet, spaced 1 to 2 inches apart. Beth used an icew cream scoop and got 14 biscuits. 

Bake at 375 F until biscuits are browned and crispy, 25 to 30 minutes.

Tuesday, June 1, 2021

Sweet and Spicy Pickles

 I needed pickle juice for a beef roast recipe a few weeks ago.  I saw various forms of this recipe.  I changed up the sugars and used less than most of the recipes called for.  These start out sweet and then the heat hits you.  We really like them!

Sweet and Spicy Pickles

1 32-oz jar sliced, hamburger dill pickles
1 large Vidalia onion, sliced thin
1/2-2/3 cup granulated sugar
1/2-2/3 cup light brown sugar
1/4 cup apple cider vinegar
5 garlic cloves peeled and minced
1 teaspoon crushed red pepper flakes
1 teaspoon mustard seeds
1/2 teaspoon turmeric, optional

Drain pickles and discard the liquid. Place the pickles in a medium size bowl.

Add the onion s to the pickles in the bowl. Add sugars, vinegar, garlic, pepper flakes, mustard seeds, and turmeric to the bowl; stir well.

Cover and refrigerate overnight The sugars will dissolve overnight and the onions will shrink and you will have new juice.

Spoon pickles and juice back into the same pickle jar.  You may have some that don't fit---just snack on them!  Keep refrigerated.