Thursday, February 22, 2018

Balsamic Vinaigrette

I made this for my lunch salad. It was quick and easy. I used grainy mustard and it gave this recipe a 'kick'. I also used my hand blender to mix and it made it creamy. YUM!

Balsamic Vinaigrette
Adapted from

1 tsp honey
1 tablespoon dijon or grainy mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 garlic clove, minced

Combine all ingredients in a jar and shake well or use a hand blender to emulsify.

Keeps indefinitely in refrigerator. Makes approximately one cup of vinaigrette.

Wednesday, February 21, 2018

Caramel Apple Treats

I found this recipe last September and finally made it for our FPU. I love anything that has caramel. This did not disappoint. It was very easy to make.

Caramel Apple Treats

adapted from

1 8 oz. tube crescent dough
1 apple, cored, peeled and chopped into 1/2 inch pieces
1/2 c. brown sugar
1/4 c. cinnamon sugar
Pinch kosher salt
caramel ice cream topping

1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.

2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.

3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.

4. Let cool completely before slicing into pieces and serving.

Tuesday, February 20, 2018

Lemon Sheet Cake from Scratch

It has been cool here in Texas and when I saw this recipe, I thought of Spring time! I made this for a Bible study. It was excellent!

Lemon Sheet Cake from Scratch

adapted from


3/4 cups unsalted butter
1/2 cup lemon juice Beth used bottled
1 3/4 cups granulated sugar
1/2 cup plain Greek yogurt (or sour cream)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 1/4 cups all purpose flour


1/2 cup butter
8 oz softened cream cheese
4 cups powdered sugar
4 tablespoons lemon juice
lemon zest


Preheat oven to 350.

In a large saucepan melt butter over medium heat, stirring often. Turn off heat and whisk in lemon juice and sugar. Stir in yogurt, eggs, vanilla, and salt. Add baking powder, baking soda, cornstarch, and flour, mixing until well combined.

Pour into greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of cake comes out clean. (Or for a thicker cake bake in a 9x13" pan for 25-30 minutes) Cool completely.


In a mixing bowl beat butter and cream cheese until light and fluffy. Mix in powdered sugar, lemon zest and lemon juice.  Beat until fluffy.

Spread over cooled cake.

Monday, February 19, 2018

Sugar Cookie Cake Bars

I took these to a Ladies Bible study at church. I tinted the frosting with red coloring and used Valentine's decorations since it was the week of Valentine's. They are very good.

Sugar Cookie Cake Bars
adapted from

Cookie Bars

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs
5 cups flour
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda


2 sticks unsalted butter, room temperature
4 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
A pinch of salt
Nonpareils for decoration

1.Preheat oven to 375 degrees Fahrenheit.

2.In a large bowl cream together the butter and the sugar.

3.Mix in one egg at a time.

4.Add vanilla extract and mix well.

5.In a separate bowl, mix together the flour, salt and baking soda.

6.Add the dry ingredients to the wet ingredients gradually, a little at a time. Mix well. This will be a very thicj batter.

7.Wet your hands to prevent the dough from sticking and pat out onto prepared jelly roll pan.

8.Bake for 15-20 minutes.

For the Frosting

1.Beat butter until creamy.

2.Mix in the vanilla and salt.

3.Add the powdered sugar gradually, mixing well.

4.Add the milk and mix until it reaches desired consistency.

5.Spread the frosting onto the cooled cake bars. Add sprinkles.

Sunday, February 18, 2018

Tuscan Chicken Skillet

This was a quick and easy dish. It was very good.

Tuscan Chicken Skillet

1 pound chicken breast tenderloins

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

12 ounces brown mushrooms, sliced

1/2 cup diced yellow onion

3 cloves garlic, minced

2/3 c. sun-dried tomatoes, chopped

1 teaspoon oregano

1/2 teaspoon thyme

1/2(14.5 oz) can Cannelini Beans, drained and rinsed

2 (14.5 oz) cans fire roasted diced tomatoes

1 tablespoon sugar

Salt and pepper, to taste

Parsley for garnish

1.     Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.

2.     Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.

3.     Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the oregano, thyme, beans, diced tomatoes, and sugar.

4.     Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Saturday, February 17, 2018

Mediterranean Baked Zucchini Sticks

I made this as a side dish last week. Next time it will be a main dish. Kathleen and I loved this!
 Mediterranean Baked Zucchini Sticks

4 zucchini, medium
1 cup red bell pepper, finely chopped
1/2 cup tomatoes, finely chopped
1/2 cup Kalamata olives, finely chopped
3 large garlic cloves, minced
1 tbsp oregano, dried
1/4 tsp ground black pepper
1/4 cup feta cheese, crumbled
1/4 cup parsley, finely chopped

1. Preheat oven to 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller. Discard or eat the flesh. Set aside.

2. In a medium bowl, mix to combine bell pepper, tomato, olives, garlic, oregano and black pepper. Fill each zucchini with a mixture distributing evenly. Place in a large baking dish or rimmed baking sheet and bake for 15 minutes. Top with feta cheese and broil on high for 3 more minutes or until cheese has browned. Remove from the oven, sprinkle with parsley and serve hot or cold.

Storage Instructions: Refrigerate covered for up to 2-3 days.

Friday, February 16, 2018

Apple Coffee Cake

I made this for our FPU class and then took some to the teachers at the school I used to teach at. It is quite tasty. I forgot to add the pecans!

Apple Coffee Cake
Adapted from


1 1/4 cups light brown sugar packed
3/4 cup all-purpose flour
1/2 cup butter cold, cut into small pieces
1 Tablespoon cinnamon
1 cup chopped pecans, optional

Cake Batter

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter room temperature
1 1/4 cups granulated sugar
3 eggs
2 teaspoons vanilla
2 cups sour cream
2 or 3 large apples, peeled, cored, and diced

Grease a 13x9 inch baking pan. Preheat oven to 350 degrees.

In a medium size bowl combine 1 1/4 cups light brown sugar, 3/4 cup flour, 1/2 cup butter pieces and cinnamon. Mix with a fork or pastry blender,  until topping is crumbly and butter is blended in, add chopped pecans, if desired. Set aside.

In the bowl of an electric mixer, cream the 3/4 cup butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract and sour cream, and then, baking powder and baking soda.

Place half of the batter into the bottom of the prepared  and smooth with a spatula to level it out.

Sprinkle with 1/4 cup of the streusel mixture and the apples, then 1/2 cup of the streusel mixture.

Spoon remaining batter over streusel apple layer. Top with remaining streusel. Press the streusel down into the batter lightly with your hand.

Bake cake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.