Wednesday, October 18, 2017

Cilantro-Mint Chutney

Kathleen made this to go over some Lentil Broccoli patties she made.  Quite tasty.

Cilantro-Mint Chutney

3/4 cup packed cilantro leaves
1/2 cup packed mint leaves
1/4 cup chopped yellow onion
2 tablespoons chopped golden raisins
2 tablespoons water
1 tablespoons apple cider vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon ground coriander
Salt to taste

  1. Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.

Tuesday, October 17, 2017

Lentil Breakfast Cutlets with Broccoli

Lentil Breakfast Cutlets with Broccoli

1 cup red lentil (soaked and drained)
2 cups broccoli florets
1 tsp onion powder
1 tsp dried basil
Pinch of nutmeg powder
½ tsp tajin we used chili powder
½ tsp cayenne pepper powder
1 tsp cumin powder
1 tsp salt
¼ cup bread crumbs we didn't use
We had to add a few tablespoons of water for it to come together

  1. In a food processor combine lentils and broccoli florets and grind smooth.
  2. Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).
  3. Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.
  4. Repeat the same process for the rest of the batter.
  5. Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.
  6. Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.
  7. With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.


Measure the lentils before soaking.

Soak red lentil for at least an hour in warm water preferably overnight. If soaking overnight then feel free to soak in normal cold water.

For gluten free option leave the bread crumbs out. Form the cutlets and directly place them in the greased griddle/frying pan. In this case the cutlet will be soft but will taste as delicious.

This recipe yields 10 cutlets and the serving size is 2 cutlets per person.

Monday, October 16, 2017

Pretzel S'mores

I saw a recipe similar to this and decided to try to make it. They are yummy!

Pretzel S'mores

pretzel snaps or mini twists
large marshmallows, cut in half
graham cracker crumbs
choc chips
chocolate almond bark

Preheat oven to 300 degrees.

Lay pretzels flat on a jelly roll pan.  Place 1/2 of a marshmallow on top and bake for 3-4 minutes.  Immediately place one chocolate chip on each marshmallow.  Next, put another pretzel on top of the chocolate chip and press down(this will be the glue, Beth learned the hard way and didn't do this the first time)

Melt almond bark for 1 minute in the microwave.  Stir and continue to melt at 30 second intervals.  
Dip half of the pretzel sandwich in the chocolate.  Place on waxed paper and sprinkle graham cracker crumbs on the chocolate.  

Sunday, October 15, 2017

Chili Lime Chicken--Grilled

I made this recipe for a quick dinner. The flavor was excellent!

Chili Lime Chicken--Grilled
adapted from

2 tablespoons apple cider vinegar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh lime juice
4 boneless skinless chicken breasts

Pound the chicken breasts thin.  Put in a Ziploc bag and add the rest of the ingredients.  Marinate for 30 minutes to overnight.

Grill for 4-5 minutes per side.

Saturday, October 14, 2017

Crockpot Beef Cabbage Stew

I made this recipe since I had a head of cabbage and stir fry meat.  This was very tender and tasted great.

Crockpot Beef Cabbage Stew

2 pounds beef stew meat, 1-inch cubes Beth used stir fry meat
2 cubes beef bouillon
2 cups water
2 large onions, finely chopped
1 teaspoon Greek seasoning
1/2-1 t steak seasoning
1/4 teaspoon ground black pepper
1 head cabbage, shredded
1 15 oz can crushed tomatoes(can used diced)
salt to taste

Brown beef and onion in a large saucepan for about 5 minutes.  Put this in the crockpot and add the rest of the ingredients.    Stir well.  Adjust seasonings after cooking for a bit.  Cook on low for 6 hours.

Friday, October 13, 2017

Everything But the Kitchen Sink Cookie Bars

I made these to have on hand while we had company. They are very good. I changed the recipe to fit what I had in my pantry.

Everything But the Kitchen Sink Cookie Bars
adapted greatly from

Cookie portion (crust and topping)

1 cup of butter, melted and browned

1 cup of light brown sugar

2 cups all purpose flour

2 cups quick cooking oats

2 eggs
1 teaspoon vanilla

1½ teaspoon baking powder

½ teaspoon baking soda

½ cup mini chocolate chips

3/4 cup M&M minis baking bits

½ cup salted almonds, chopped
1 c pretzels crushed

Chocolate filling

1 cup of milk

1 12 oz. bag chocolate (semi-sweet or dark)

7 oz. sweetened condensed milk(1/2 can)

2 cups mini Reese’s Peanut Butter Cups 

3/4 cup M&M minis baking bits
1 c pretzels, crushed

To make cookie portion

Makes 9×13 pan.  Heat oven to 350 degrees F.

1.      Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and becomes slightly brown and nutty in aroma. Set aside to cool.

2.      Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine. Set aside.

3.      Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs and vanilla and beat until light and fluffy, on medium high.

4.      Turn mixer to low and slow add in flour mixture and mix until combined. Turn mixer off and fold in mini chocolate chips, crushed pretzels, M&M and almonds.

5.      Dough will be slightly wet. Set mixture aside to make filling.

To make chocolate filling

1.      Place milk, chocolate and sweetened condensed milk in a pan over low heat. Gently stir mixture until chocolate is melted. Remove from heat.

To assemble

1.      Place 1/2 of cookie mixture into pan spread cookie mixture flat.

2.      Pour chocolate filling on top of crust and then sprinkle mini Reese’s Peanut Butter Cups, M&M and crushed  pretzels on top.

3.      Crumble remaining cookie mixture over chocolate filling--Beth flattened it between her hands and laid it over the filling.

4.      Bake at 350 degrees for for 25-35 minutes or until golden brown. Remove from oven and let cool before cutting.

Tuesday, October 10, 2017

Butterscotch Crunch Cookies

I was 'reading ' an Amish cookbook the other evening.  I have many recipes marked to try.  This was one of them.  I made half the recipe and got almost 4 dozen crunchy cookies.
Butterscotch Crunch Cookies
Mrs. Henry Yoder from Amish Cookin'

2 c shortening  Beth used 1/2 butter 1/2 crisco
2 c brown sugar
2 c white sugar
2 t vanilla
4 eggs
 3 c flour
2 t salt
2 t baking soda
6 c oatmeal

Mix together shortening , brown sugar and white sugar.  Add vanilla and eggs, one at a time.  Beat well and add flour, salt, soda and oatmeal.  Drop by teaspoons(Beth used cookie scoop) on a cookie sheet.  

Bake at 350 for 12-15 minutes.  

Monday, October 9, 2017

Sourdough Cornbread

I have collected sourdough recipes for years and had recently fed my sourdough.  I made Chili this past weekend and Jenna made this for Don.  Very light and tasty.
Sourdough Cornbread

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 t salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes

Sunday, October 8, 2017

Sourdough Cinnamon Rolls with Pumpkin

I fed my sourdough starter and had some pumpkin in the fridge to use up.  I took a sourdough recipe and greatly adapted it.  These were soft and tender.
Sourdough Cinnamon Rolls with Pumpkin

1 cup sourdough starter, recently fed
1 tsp salt 
1/2 cup sugar
1/3 cup butter, melted and cooled 
2 eggs 
½ c pumpkin
1/4 cup warm milk 
2 tsp yeast 
4 cups flour


8 Tbsp butter, softened 
2 t cinnamon 
2 tsp pumpkin pie spice
1 cup brown sugar 


3 cups powdered sugar 
2 tsp vanilla 
3 Tbsp milk 
1 t pumpkin pie spice
pinch of salt
  1. Add sourdough starter, salt, sugar, butter, pumpkin and eggs to your KitchenAid Mixer bowl. Combine these ingredients with the dough hook.
  2. Add yeast to the warm milk, mix in and allow to sit for 5 minutes or until foamy.
  3. Add the milk/yeast mixture to the starter mix.
  4. Gradually add flour, while mixing on setting 2, until you have a soft ball of dough that is not sticky.
  5. Turn out onto a floured surface and knead until elastic.
  6. Put the dough in an oiled bowl and allow to rise until doubled, about an hour.
  7. Punch down, and roll out into 2 rectangles, 12" x 24, each.
  8. Spread the butter on the dough.  Mix the brown sugar, pumpkin pie spice and cinnamon and sprinkle over the dough.  
  9. Starting on the long side, roll the dough into a tight log.
  10. Pat the ends flat, then slice in one inch rounds.
  11. Place them in greased pans. (12 rounds in each) Let rise for 30-60 minutes.  Preheat the oven to 400°F.  Beth got 1 jelly roll pan and 1 9 x 13 pan.  I also let put them in the fridge over night and took them out about 1-2 hours before baking.  Let them rise in a warm oven for 1 hour.
  12. Bake for 10-15 minutes.
  13. Combine the powdered sugar, milk, pumpkin pie spice and vanilla.
  14. Mix until smooth.
  15. Pour over top and serve!


Saturday, October 7, 2017

Quick Dill Pickles

I cleaned out my refrigerator the other day and had 2 cucumbers that needed to be used soon.  I have made refrigerator SWEET pickles in the past, but wanted to try to make quick DILL pickles.  They taste like the real thing---just let them sit for a few hours first.  Adjust the seasoning to your tastes.
Quick Dill Pickles

1-2 long cucumbers, sliced thin
1 sweet onion, sliced thin
1 1/2 c cider vinegar
1/2-3/4 c water
1/2-1 t dill weed
1/2 t salt
1/4 t pepper

Slice onion and cucumbers and place in a quart jar or other container.  Add about 1 1/2 c cider vinegar and 1/2 c or more of water to the jar.  Add seasonings, cover and shake well.  Let the flavors meld for a few hours and enjoy!

Friday, October 6, 2017

Crock Pot Chicken Fajitas

I started this with semi frozen chicken tenders t 12:30 and dinner was ready by 5 or 5:30.  Very tender meat!   I used this fajita seasoning

Crock Pot Chicken Fajitas

1-2 # chicken tenders
1 lime, juiced
1 14 oz can crushed tomatoes
1 red bell pepper, sliced
1 green or yellow bell pepper, sliced
1 onion sliced
1 package or 2 T fajita seasoning Beth used this
sour cream
tortillas, chips or lettuce

In a crock pot on low, put the chicken tenders, and peppers. Top with the crushed tomatoes and sprinkle the fajita seasoning over top. Squeeze the lime juice over all. Cover and cook on low for 4 to 5 hours.

Take chicken out and cut into chunks. Serve with all the fixings for fajitas.

Thursday, October 5, 2017

Rice Krispie Treats with Salted Caramel

Kathleen and I both saw this recipe and knew we would love this.  I had some patriotic rice krispies and also some red white and blue mini marshmallows.  These are addicting, I am warning you now!
Rice Krispie Treats with Salted Caramel

6 cups Rice Krispie Cereal
1 stick butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 Tbsp light corn syrup
1 tsp kosher salt
1 10 oz bag of mini or regular marshmallows plus 1 cup of additional mini marshmallows

In a large bowl, combine cereal with the 1 additional cup of mini marshmallows. Set aside.

Spray an 8x8 pan with cooking spray and set aside.  For a thinner bar, use a 9 x 13 pan.

In a large pot, melt the butter over medium heat, stirring constantly.

Once butter is melted, add brown sugar, whipping cream, and corn syrup. Cook over medium heat for 4-5 minutes, stirring constantly and scraping the bottom.

Once caramel thickens, add salt and stir until combined.

Remove from heat and add the 10 oz bag of marshmallows. Stir until all marshmallows are melted and mixture is smooth.

Pour mixture over cereal and marshmallows. Mix until combined.

Press mixture into the 8x8 pan. Cover and cool completely before cutting.

Wednesday, October 4, 2017

Parmesan Dressing for Salad

We were looking for a quick salad dressing the other night, and Pinterest came to the rescue! This was really easy and good...definitely better once it sat.

Parmesan Dressing for Salad

3/4 cup mayonnaise
1/2 cup shredded (finely) Parmesan
1/4 cup lemon juice
4 teaspoons Dijon mustard
4 teaspoons Worcestershire
1 teaspoon Tabasco
salt and pepper to taste

Mix mayonnaise, Parmesan, lemon juice, Dijon (Johnson notes: go light on the Dijon mustard, otherwise it'll be extra tangy), Worcestershire and Tabasco in a small bowl, or mason jar until combined. Add salt and pepper to your liking, but the Worcestershire sauce makes it salty. Refrigerate for at least one hour before serving (Johnson notes: we only had 20 minutes, but it was still good!). Makes 1-1/4 cups

    Tuesday, October 3, 2017

    No Sugar Beef Stir Fry

    Jenna and I had found some top sirloin strips and decided we should make a stir fry.  I made up this recipe and it turned out AWESOME!
    No Sugar Beef Stir Fry

    3/4 c beef broth
    3 T soy sauce
    1 t chili garlic sauce(found in Asian aisle), optional
    1/4-1/2 t chili flakes
    1-1/2 pound flank or top sirloin strips, cut thin
    Olive oil spray
    1 bell pepper, sliced thin
    8-10 oz mushrooms, sliced
    1 onion, sliced thin
    1 tsp grated fresh ginger
    1tsp grated or minced garlic
    1 t cornstarch

    1-2 large bunches broccoli, cut into florets

    Mix broth, soy, chili sauce, chili flakes, garlic, ginger and cornstarch together and set aside.

    Spray a large pan or wok with olive oil spray.  Cook meat in batches(if needed) 2-3 minutes per side.  Remove from pan and add the veggies.  Cook and stir and then cover and cook until desired tenderness.

    Add meat to veggies and the broth mixture.  Cook until warmed through and thickened.

    Serve over rice or riced cauliflower.  (We didn't do this)

    Monday, October 2, 2017

    Pumpkin Poke Cake with Hot Fudge

    I made this to take to our Adult Bible Study last week.  It was very tasty and everyone liked it.
    Pumpkin Poke Cake with Hot Fudge

    For the cake:

    15.25 oz yellow or vanilla cake mix
    15 oz canned pumpkin puree
    1/2 cup milk
    1 tsp vanilla
    1/2 tsp pumpkin pie spice

    For the Topping:

    14 oz sweetened condensed milk
    1 jar hot fudge sauce (any amount over 8 oz is ok)
    8 oz Cool Whip or whipped cream

    Preheat oven to 350ºF. Lightly grease a 9x13 baking dish with non-stick cooking spray.

    Mix together dry cake mix, pumpkin puree, milk, vanilla, and pumpkin pie spice until batter forms.  Pour batter into the prepared baking dish.

    Bake for 30 minutes, until toothpick inserted in the center comes out clean.

    Poke holes all over the warm cake, using the bottom of a wooden spoon.  Pour the sweetened condensed milk over the cake, making sure to fill the holes. Cover and chill.

    Heat the hot fudge sauce and pour it over the chilled cake, filling the holes and then spreading over the cake. Spread Cool Whip or whipped cream on top.

    Chill until time to serve (best if chilled overnight).

    Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

    Sunday, October 1, 2017

    Ritz Rolo Marshmallow Treats

    I made these to take to our Adult Sunday School. They are ADDICTING! Just saying! Sweet and Salty! YUM!

    Ritz Rolo Marshmallow Treats

    1/2 cup (1 stick) unsalted butter
    2 (10 oz) bags mini marshmallows, divided
    2 teaspoons vanilla extract
    1 whole box(13.7 oz) (4 sleeves) original Ritz crackers, crushed
    1 (12 oz) bag rolos, unwrapped

    Spray and 8x8 or 9x 9 pan with cooking spray.

    In a large non-stick pan, melt butter over medium-high heat. Once melted add 1 and 1/2 bags of marshmallows, stirring until marshmallows melt completely. Stir in vanilla extract.

    Remove from heat and quickly fold in ritz. Stir in remaining 1/2 bag of marshmallows and then fold in the 3/4 of the rolos quickly. Pour mixture to prepared pan and spread evenly. Decorate the top with remaining rolos.

    Allow to cool completely. You can speed up this process by cooling them in the refrigerator. When cooled, cut into squares and serve immediately or store in an airtight container for up to a week.

    Saturday, September 30, 2017

    Chocolate No Bake Chunky Monkey Granola Balls

    I made these to take to Bible Study.  I took them as bars, but they fell apart.  The leftovers, I rolled into bars and they stayed together and worked much better.  They had great flavor.  I had just dehydrated bananas, so this was a perfect recipe!
    Chocolate No Bake Chunky Monkey Granola Balls

    adapted from

    5 cups granola cereal Beth used this homemade recipe1/2 c cocoa powder
    1 cup crunchy peanut butter
    1 cup mashed banana (about 2 large bananas)
    ½ cup chocolate chips plus extra for top
    ½ cup dried banana chips plus extra for top

    Spray a 9 x 13-inch baking dish with parchment paper. Set aside.

    Add all ingredients to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined.

    Press mixture evenly into prepared dish. Press additional chocolate chips and banana chips into the top of the granola bars, if desired. 

    Cover with plastic wrap and place bars in the refrigerator for at least an hour before cutting into bars.
    Beth found that these did not stay together well, so rolled them into balls.  They were  aperfect bite sized treat!

    Friday, September 29, 2017

    Tastes Like Pecan Pie Bundt Cake

    I made this to take to a Ladies Bible study this past week.  Make sure to REALLY grease the pan.  You can see that I had part of this stick, but the frosting more than covered it and was DELICIOUS!

    Tastes Like Pecan Pie Bundt Cake
    adapted from Bake from Scratch

    For the cake:
    1 cup pecans, chopped
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    3/4 cup corn syrup
    1/2 cup buttermilk, or 1 T lemon juice mixed with 1/2 c milk
    1 cup unsalted butter, softened
    1 3/4 cups granulated sugar
    4 large eggs
    1 tablespoon vanilla extract
    For the frosting:
    1/2 cup firmly packed light brown sugar
    1/4 cup unsalted butter
    2 tablespoons heavy cream, half and half or milk

    pinch of salt

    To make the cake:
    Preheat oven to 325°F. Generously grease a 10-cup Bundt pan.

    Sprinkle the pecans in the bottom of the pan.

    Whisk together the flour, baking powder, and salt. Set aside.

    Stir together the corn syrup and buttermilk. Set aside.

    Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

    Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.

    Transfer the batter to the prepared pan. Bake for 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.

    Cool the cake in the pan for 20 minutes. Then invert the cake onto a wire rack to continue cooling.

    To make the frosting:
    Place the brown sugar, butter, cream and salt in a small saucepan. Bring to a boil, stirring frequently.
    Remove from the heat and allow to cool for a couple of minutes until it has thickened slightly.
    Drizzle the glaze over the warm cake.

    Thursday, September 28, 2017

    Peanut Butter Cup Cookies

    Since Don likes cookies in his lunch, I seem to be working my way through the Taste of Home cookie cookbook!  These are nice and crunchy and I had all the ingredients in the house!
    Peanut Butter Cup Cookies
    Faith Jensen Taste of Home Cookies

    1 cup butter, softened
    2/3 cup peanut butter
    1 cup sugar
    1 cup packed brown sugar
    2 eggs
    2 teaspoons vanilla extract
    2-1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups (12 ounces) semisweet chocolate chips
    2 cups chopped peanut butter cups (about six 1.6-ounce packages)

    1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups.

    2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 7-1/2 dozen. Beth got 5 dozen using a small cookie scoop.

    Editor's Note: Reduced-fat peanut butter is not recommended for this recipe

    Wednesday, September 27, 2017

    Monkey Squares or Bread

    I was baking for 'therapy' the other day.  I made these for Jenna to take to work.  They were quite good and the pan came back empty!

    Monkey Squares or Bread


    Banana Bread Bars:

    1 ½ cups sugar
    1 cup sour cream
    ½ cup butter, softened
    2 eggs
    1 ¾ cups (3 or 4) ripe bananas, mashed
    2 teaspoons vanilla
    2 cups flour
    1 teaspoon baking soda
    ¾ teaspoon salt
    ½ cup chopped walnuts (optional)

    Browned Butter Frosting
    ½ cup butter
    4 cups powdered sugar
    1 ½ teaspoons vanilla
    about 3 tablespoons milk or half and half

    Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan or line with parchment paper (for thicker bars use a 9x13 pan) or 2 loaf pans. Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm but not hot and frost with Browned Butter Frosting.

    For the Browned Butter Frosting: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.

    Tuesday, September 26, 2017

    Grilled Ranch Pork Chops

    The girls were babysitting(they don't like pork) so Don and I grilled these pork chops.  I took a few different recipes and combined them to get this.  They were quite tasty!
    Grilled Ranch Pork Chops

    olive oil spray
    4 boneless pork chops
    1 tablespoon ranch powder
    salt and pepper to taste

    Preheat a grill (or indoor grill ) over medium high heat. Spray the olive oil spray over both sides of the pork chops and sprinkle the ranch powder and salt and pepper over the meat.

    Grill for 6-8 minutes on each side or 6-8 minutes on a George Foreman indoor grill, or until pork is just slightly pink in the middle.

    Monday, September 25, 2017

    Cleaning Sheet Pans

    I was inspired to clean up my pans.  I had 4 covered jelly roll pans and only one that I was willing to take out in public.  I found various "recipes" to clean the pans.  This is what worked for me.  I now have 4 jelly roll pans I can send to work with the girls and take out to church!   This works on pizza pans and cookie sheets, too!

    Cleaning Sheet Pans

    baking soda
    sos pads

    Start with 1/4 c of baking soda and enough peroxide to make a thick paste.  Depending on how large your pan is, you may need more.

    Spread a thin layer of paste on both sides of pan and let sit for an hour or more.  Wipe/scrub with a damp rag or steel wool/sos pad.  I found I needed the sos pad since some of my pans were really bad. 

    This DOES take some elbow grease but is so worth it!

    Sunday, September 24, 2017

    Cream Sauce with Poblano Peppers

    We grilled chicken and Kathleen made this to dress it up.  Our peppers were a bit spicy!
    Cream Sauce with Poblano Peppers

    3 poblano peppers, sliced in half lengthwise and seeds removed
    1 tsp olive oil
    salt and pepper
    1/4 cup plain Greek yogurt
    Juice of 1/2 lime

    Rub the Poblano peppers with the oil. Spread on a baking sheet and season with salt & pepper. Roast at 425 degrees for about 10-15 minutes or until peppers are charred and softened. Allow to cool before handling.

    In a blender or in a bowl using an immersion blender, blend together the Greek yogurt, lime juice and roasted Poblano peppers. Refrigerate until needed.

    Heat the oil in a skillet over medium high heat. Season the chicken breasts on both sides with Ancho chili powder and sea salt. Sear for 4-6 minutes per side, or until chicken is fully cooked through.

    Spoon  sauce over chicken

    Saturday, September 23, 2017

    Coffee Almond Butter Energy Balls

    Kathleen made these for snacks this week.  She and Jenna really like them.
    Coffee Almond Butter Energy Balls

    1 1/2 cups old fashioned oats
    1/4 cup vanilla whey protein powder (or ground flaxseed) Beth used flax seed
    1/4 teaspoon salt
    1 tablespoon instant coffee
    1/2 cup almond butter
    1/2 cup maple syrup (or honey)

    In a medium bowl, mix together the oats, protein powder, salt, and coffee.

    In a microwave-safe bowl, combine the almond butter and maple syrup. Microwave for 30 seconds. Stir and microwave for 20 seconds, or until mixture is easily combined when stirred. Stir until fully incorporated.

    Add almond butter mixture to oat mixture. Stir until mixed.

    Refrigerate for 30 minutes.

    When dough is firm, roll into 20 balls.

    Store in an airtight container.

    Friday, September 22, 2017

    Sheet Cake with Sprinkles

    Jenna was in the baking mood and made this to take to work. Everyone loved it!

    Sheet Cake with Sprinkles

    1 cup unsalted butter, softened
    2 cups sugar
    2 eggs
    2 and 1/2 teaspoons vanilla extract
    1/2 cup greek, non-fat yogurt
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup milk
    1/2 cup rainbow sprinkles, plus more for on top of frosting


    3/4 cup unsalted butter, softened
    3 cups confectioners' sugar
    2-3 Tablespoons milk
    2 teaspoons vanilla extract
    1/8 teaspoon salt

    Preheat oven to 350°F. Generously grease a 12x17 inch half sheet/jelly roll pan.

    In a large bowl, cream the softened butter for about 1 minute on medium speed until smooth. Add sugar on medium speed and beat until fluffy/light in color. Beat in eggs and vanilla, scraping the sides of the bowl until mixed. Add the yogurt, mixing until combined. 

    In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed until combined. Pour in half of the milk. Beat on low speed until combined. Repeat with the rest of the flour and beat in the remainder of the milk until combined. Fold in the sprinkles! 

    Spread the cake batter in a thin layer into the greased pan. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. (Jenna turned the pan a few times in the oven to help keep it level). As the cake is cooling, make the frosting.

    For the frosting: Beat the butter on medium speed until creamy. Add confectioners' sugar, milk, vanilla extract, and salt until combined. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

    Spread frosting all over cooled cake, then top with sprinkles - any design you'd like!

    Thursday, September 21, 2017

    Berry Butter

    Kathleen made this and served it over waffles.  YUM!

    Berry Butter

    2 tablespoons butter
    1/3 cup frozen mixed berries
    1 tablespoon Splenda (or 2 packets of Truvia)

    Melt in the microwave for about 2 minutes, stirring occasionally to smash the berries. Alternatively, you could boil on the stove for about 3-4 minutes.

    Wednesday, September 20, 2017

    Toffee Bit Chocolate Chip Cookies with Sea Salt

    During the Packer game last week, Jenna made these cookies. They were easy and delicious!

    Toffee Bit Chocolate Chip Cookies with Sea Salt

    1/2 cup oats
    2 1/4 cup all-purpose flour
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1/4 teaspoon ground cinnamon
    1 cup butter, unsalted
    3/4 cup light brown sugar
    3/4 cup sugar
    2 teaspoons vanilla extract
    2 eggs
    2 cups (1 bag) mini chocolate chips
    1 1/3 cups (1 bag) toffee pieces
    1/4 cup flaky sea salt

    Place oats in food processor sand pulse until they are fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.

    Cream butter and sugars into a large bowl and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.

    Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix! Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Place dough in fridge for 1 hour to chill before baking.

    Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto greased baking sheets about 2 inches apart. Be careful - these cookies will spread!

    Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy.

    Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.

    Tuesday, September 19, 2017

    Cashew Thai Chicken

    The girls made this for dinner while I was out of town.  They really liked it.
    Cashew Thai Chicken

    1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (We used leftover chicken from another recipe)
    2 tablespoons cornstarch (or substitute arrowroot powder)
    1/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 1/2 tablespoons canola oil
    3 medium red bell peppers, seeded and cut into bite-sized pieces
    1 large head of broccoli, cut into florets (about 4 cups)
    1 bunch green onions (about 6 medium), thinly sliced
    2/3 cup dry roasted, unsalted cashews
    Cooked brown rice or quinoa, for serving

    1/4 cup reduced-sodium soy sauce
    3 tablespoons seasoned rice vinegar
    2 tablespoons honey, plus additional to taste
    1 tablespoon freshly grated ginger
    2 cloves garlic, minced (about 1 teaspoon)
    1/4–1/2 teaspoon red pepper flakes, plus additional to taste

    In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.

    Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.

    While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

    Monday, September 18, 2017

    Beef Stroganoff (Low Carb)

    Jenna and Kathleen made this for dinner one night.  It was quick and easy.
    Beef Stroganoff (Low Carb)

    1 # ground beef
    1/4 cup lower sodium beef broth
    1 Tablespoon Worcestershire sauce
    1 tsp butter
    2/3 cup chopped onion
    6 small mushrooms, sliced
    1 tsp lemon juice
    1/2 tsp paprika
    1/2 cup sour cream
    salt and pepper, as desired
    shaved parmesan cheese

    Cook ground beef in a non-stick skillet over medium heat. Add beef broth and Worcestershire sauce and continue cooking beef until browned and fully cooked. Remove beef from skillet and set aside.

    Melt butter in skillet then add onions and mushrooms and cook for 2 minutes or until tender.
    Add ground beef back to skillet along with lemon juice, paprika and sour cream. Heat mixture (do not allow to boil or simmer).

    Adjust seasoning with salt and pepper if needed and serve.  Add shaved parmesan cheese to the top.

    May be served in bowls or over toasted ultra-thin bread slices.

    Sunday, September 17, 2017

    Jamaican Jerk Chicken Sheet Pan Meal

    The girls made this meal while I was out of the state.  They all liked it.

    Jamaican Jerk Chicken Sheet Pan Meal
    adapted from

    1 pound of chicken
    1 onion, thinly sliced
    1 bell pepper, roughly chopped
    1 recipe Jamaican Jerk Seasoning
    1-2 sweet potatoes, thinly sliced
    2-3 tbsp coconut oil

    Preheat oven to 375.
    Chop the chicken into 1.5" pieces and spread across 1/3 of the pan.
    Place the bell pepper and onion on another 1/3 of the pan
    Place the sweet potatoes on the other 1/3 of the pan.

    Drizzle the coconut oil evenly over the chicken and vegetables and sprinkle liberally with seasoning. Bake for 30 minutes, or until the chicken is cooked through

    *We did the sweet potatoes on another pan to make them more like sweet potato fries (and added 15 minutes to the cooking time for just the sweet potatoes)

    Saturday, September 16, 2017

    Jerk Seasoning

    The girls made this to go over chicken and fries.  Easy and tasty!

    Jerk Seasoning

    1 tablespoon allspice
    1/4 teaspoon ground cinnamon
    1/4 cup light brown sugar (we used the splenda blend)
    1 teaspoon red pepper flakes
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cumin
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    2 tablespoons canola oil (we used coconut oil)

    Mix all ingredients together with the canola oil. Great over chicken or sweet potato fries!

    Friday, September 15, 2017

    Golden Coconut Lentil Soup

    Kathleen wanted to cook with lentils after we had gone to an Indian restaurant downtown Austin.  Perfect for lunches!
    Golden Coconut Lentil Soup
    1 Tbsp olive oil (or coconut oil)
    1 yellow onion
    2 cloves garlic
    1 inch fresh ginger (about 1 Tbsp grated)
    1/2 Tbsp ground turmeric We used ~ 1 and 1/2 Tbsp of curry powder
    Pinch red pepper flakes
    2-3 carrots
    1/2 lb red or yellow lentils (about 1 cup)
    4 cups water
    13.5 oz can coconut milk
    1/2 Tbsp salt (or to taste)
    1/3 cup large, unsweetened coconut flakes
    1/4 bunch cilantro
    2 cups cooked jasmine rice

    Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.
    Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
    Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
    After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth).We didn't blend. Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.
    To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.

    Thursday, September 14, 2017


    My mom sent this recipe saying she used to make this a lot when we all lived at home.....I have been married for 30 years, so she started making this a LONG time ago!  We made it and really liked it.



    1 cup pecan halves (toasted in microwave)
    1 pt. strawberries, cleaned, sliced or quartered
    1 head green leaf lettuce

    Toss these three ingredients together.


    1/3 cup red raspberry wine vinegar or red wine vinegar
    ½ c sugar
    1/2 cup oil
    1 t. salt
    1 t. dry mustard
    1 ½ T. poppy seed

    Blend well. Pour over salad and toss just before serving.

    Wednesday, September 13, 2017

    Grilled Chicken Shish Kabob with Creamy Dill Dip

    We made this for dinner a week or so ago. We really liked it.

    Grilled Chicken Shish Kabob with Creamy Dill Dip

    adapted from

    3 chicken breasts
    olive oil
    2 tbsps Montreal Steak spice
    2 small red onions
    1 Spanish onion
    2 green peppers
    salt, pepper
    12″ bamboo grilling skewers
    bacon grease (optional)

    To make the creamy dill and garlic dipping sauce:

    1 cup of low-fat sour cream
    2 cloves of minced garlic
    2 tbsps of fresh dill

    1. Cut the chicken into 1” cubes. Sprinkle with Montreal steak spice seasoning It’s best to let the chicken sit and marinate for at least 30 minutes.

    2. Just before you’re ready to assemble the shish kabobs, cut the onions and peppers into 1” cubes or squares. Drizzle each with olive oil and a bit of salt and pepper.

    3. Assemble the shish kabobs. Alternate pieces of chicken and vegetables onto each skewer. Leave about 1”-2” of each end of the skewers empty to make them easier to hold (and so that the food won’t fall off of them when cooking).

    4. Drizzle the cookies sheet or tin tray Beth used tin foil with some more olive oil to prevent sticking. Alternatively, use any leftover bacon grease you have for an extra touch of flavor. Arrange the each chicken shish kabob side by side in one layer on the cookie sheet/tray.

    5. Place the sheet/tray of shish kabobs onto your grill, which was preheated to a medium-high temperature (~350F). Grill the shish kabobs for about 15 minutes, turning regularly.

    6. In the meantime, combine the sour cream, garlic and dill to make the dipping sauce.

    Serve the delicious chicken shish kabob while warm, with the dipping sauce on the side.

    Thursday, September 7, 2017

     Double Chocolate Éclair Cake No Bake

    This was the other dessert I made to take to church last Sunday.  It was delicious!

    I will be taking a break from the blog for about a week since I will be in Wisconsin for a reunion with my mother in law.

    Double Chocolate Éclair Cake No Bake
    14.4 ounce box chocolate graham crackers
    3 cups milk
    2 3.8-ounce boxes chocolate instant pudding
    8 ounces whipped topping
    16 ounces chocolate frosting
    chocolate shavings

    Layer bottom of 9x13 pan with single layer of graham crackers.

    In a medium bowl, whisk together milk and pudding until combined. Stir in whipped topping.
    Pour half of pudding mixture over graham cracker layer.  Add some chocolate shavings.

    Place another single layer of graham crackers over pudding mixture.

    Spread remaining pudding mixture over graham crackers and top with an additional graham cracker layer.

    Spoon frosting into microwave safe bowl and microwave for 25 seconds. Spread on top of dessert. Refrigerate for at least four hours prior to serving.

    Garnish with chocolate shavings, if desired. Do this shortly after it is cooled or they won't stick well.