Tuesday, June 27, 2017

Chunky Monkey Peanut Butter Cup Banana Bars

I needed a dessert to take to a neighborhood party so I doubled this.  They are YUMMY!  I did have to bake them almost double the time since I put them in a 9 x 13 pan. 
Chunky Monkey Peanut Butter Cup Banana Bars

3/4 cup unsalted butter melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 ripe bananas mashed
1/3 cup peanut butter creamy or chunky
1/2 cup semi-sweet chocolate chips or chunks
10 -16 small Reese's peanut butter cups Beth used white choc pnut butter cups, chopped
1/4 teaspoon salt
1/2 teaspoon baking soda
1  1/2 cups all-purpose flour or GF flour

Preheat oven to 350 degrees and line a 9x9 baking dish with parchment paper or aluminum foil and lightly spray with non-stick cooking spray. Set aside

In a large bowl, combine the melted butter and light brown sugar and whisk to blend.
Add in the egg, vanilla, peanut butter and banana and make sure all of the wet ingredients are thoroughly mixed in.

Using a wooden spoon, add in the salt and flour and mix until just combined.  Fold in chocolate chips or chocolate chunks and mix in.

Transfer the batter to the prepared pan, spreading evenly to the edges of the pan.  Lightly press the peanut butter cups into the batter.Beth added these to the batter with the chocolate chips.

Sprinkle some extra chocolate chunks or chips to the top if you wish.

Bake for 25-35 minutes, or until the top is golden and the edges are slightly browned.

Do not overbake.  Allow to cool in the pan.

Recipe Notes Keep in airtight container at room temp or fridge.

Monday, June 26, 2017

Butterscotch Toffee Cookies

I made these for Don for lunches.  They are quick and easy since they use a cake mix and they taste great!

Butterscotch Toffee Cookies

http://www.chef-in-training.com via Taste of Home

2 eggs
½ cup oil
1 butter pecan cake mix
1½ cup butterscotch chips
2 cups milk chocolate English toffee bits

Preheat oven to 350 degrees F.

In a large mixing bowl, beat cake mix, oil, and eggs. Stir in chips and toffee bits. Drop by tablespoonfuls onto a greased cookie sheet.

Bake at 350 degrees F for 10 to 12 minutes.

Sunday, June 25, 2017

Old Fashioned Rhubarb Pudding Cake

My friend Cindy Halle made this while we were visiting them.  She served it warm and it was WONDERFUL!
Old Fashioned Rhubarb Pudding Cake
http://commonsensehome.com via Cindy Halle

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

Saturday, June 24, 2017

Butterfinger Crack Corn

My sister Karen sent me this recipe.  When I got to her house before our family reunion, she had made this.  It is like CRACK!  Seriously, this is so very tasty.  Make it and you will love it.
Butterfinger Crack Corn

2 bags (3.5 oz each), butter flavored Chester's Puffcorn
24 ounces chocolate almond bark, melted
1 cup peanut butter baking chips
11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely

Open bags of Puffcorn and empty into a large pan.

In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth.

Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered.

Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.


**keep uneaten crack corn in an airtight container

Friday, June 23, 2017

Lemon Ritz Treats

I saw this recipe and knew I would make them and take them on the plane to Wisconsin for a family reunion.  My dad loves anything lemon.  They are very good

Lemon Ritz Treats


Lemon Frosting
Ritz crackers
white chocolate melts

Spread lemon frosting on a Ritz, top with another Ritz, and dip in melted white chocolate. Shake on sprinkles and let harden. Store in airtight container in the frig.Beth left these on the counter and they were fine.

Thursday, June 22, 2017

Creamy Garlic Parmesan Zoodles

We finally figured out how to use the spiralizer attachment to go on the kitchen aid.  Kathleen made these for a quick lunch.  DELICIOUS!

Creamy Garlic Parmesan Zoodles

1 TBSP butter *for added flavor, we used leftover garlic butter (butter, fresh microplaned garlic, dried rosemary, dried oregano, black pepper, and red pepper flakes)
2 cloves garlic, minced
4 oz cream cheese
2-3 TBSP milk
¼ C Parmesan cheese
4-5 medium zucchini, spiralized (Salt the zucchini and let drain over a colander for 20 minutes or so to get rid of excess moisture)
salt & pepper to taste
*optional - sliced cherry tomatoes for garnish

In a large pan, melt butter over medium low heat. Then add minced garlic.
Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
Allow the cream cheese to melt and start forming a simple sauce.
Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
Serve immediately and enjoy!

Wednesday, June 21, 2017

Savory Breakfast Cookies

Jenna made these over the weekend for quick breakfasts.  They are VERY good and heat up well.
Savory Breakfast Cookies

4 oz pork sausage
½ cup onion, chopped
½ cup green peppers, chopped
¾ cups almond flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
3 eggs
1 cup cheddar cheese, shredded
1/2 tsp Penzy's roasted garlic powder
1/8 teaspoon cayenne pepper

**We did 1 pound of sausage, 5 eggs, 1 1/2 cups of almond flour, 2 teaspoons of baking powder, 2 cups of cheese

Preheat oven to 375.

Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.

In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well.
Add cooled sausage mixture and mix to combine.

Place a piece of parchment paper or a silicone mat on a large cookie sheet.

Place a big spoonful of mixture as you would to make cookies. Dough is sticky so try to use the spoon as well you can.

Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
Store in the refrigerator or freezer.

Only 2.9g net carbs per cookie and 4 points for Weight Watchers Smart Points.

Tuesday, June 20, 2017

Chipotle Broccoli Slaw

Kathleen and Jenna made this to go with our brats and hamburgers last Sunday.  This was very good!
Chipotle Broccoli Slaw

3/4 cup greek yogurt/mayo/sour cream (or combination of the 3) We used 1/2 cup sour cream and 1/4 cup mayo
2 limes, juice
1 Tablespoon apple cider vinegar
1 Tablespoon honey We used 3 packets of Truvia
1 chipotle pepper in adobo, diced (remove or leave seeds depending on how spicy you want it)
1 teaspoon adobo sauce from chipotle can
1 (large) clove garlic, minced
1 bag of pre-julienned broccoli slaw or 1 small bunch broccoli and 2 large carrots julienned
1 small red onion, diced
1 small bunch green onions, chopped (about 6-7)
Kosher salt, to taste

Prepare the dressing: In a large bowl, stir together yogurt/mayo/sour cream, lime juice, vinegar, honey, chipotle, adobo sauce, garlic and salt to taste.

Toss in the broccoli, carrots, red onion, and green onions. Toss to coat.

Cover and place in refrigerator for at least 30 minutes.

Monday, June 19, 2017

Banana Pudding Lush Cake

This was the other dessert I made for our Sunday School class last week.  I had 2 boxes of vanilla pudding, one cook and serve, one instant.  When I mixed up the pudding, it wouldn't firm up, so I added a sugar free instant pudding.  Everyone loved the flavor!  Next time I will do one vanilla and one cheesecake.

Banana Pudding Lush Cake


1 box yellow cake mix, plus ingredients called for on box
2 boxes vanilla pudding mix
3 cups milk
2 cups heavy cream
2 teaspoon sugar
1 teaspoon pure vanilla extract
3 large bananas, thinly sliced
20 Nilla Wafers, 5 crushed

Preheat oven to 350F

Grease & flour a 9 x 13 inch baking dish.  Prepare the cake per boxed directions.

Pour the batter into greased/floured baking dish.  Bake until a toothpick inserted in the center comes out clean, with is roughly about 23 minutes.  Let cool.

While the cake is cooling, prepare the pudding:  In a medium bowl, whisk together pudding packs and the milk until thick. Set aside.

In large bowl, beat the heavy cream, sugar, and pure vanilla until stiff peaks form. (this is your whipped cream) Set aside.

Using the bottom of a spoon, poke holes all over the cake.   Spread the pudding mixture over top of the cake, then top with a layer of banana slices, reserving a few for the top

Spread whipped cream on top and sprinkle all over with lightly crushed Nilla Wafers and bananas.

Sunday, June 18, 2017

The ULTIMATE One Bowl Reese's Brownie 

I made these for treats for our Sunday School Class last weekend.  I had all the ingredients, but had to sub Heath pieces for the Reese's pieces on the very top.  They are very fudgey brownies.  Everyone liked them.

The ULTIMATE One Bowl Reese's Brownie

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon salt
5 large eggs
1 cup vegetable oil
1 cup peanut butter chips
24 miniature Reese’s Peanut Butter Cups, unwrapped
1 cup Reese’s Pieces

1. Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.

2. Whisk flour, cocoa, sugar, and salt in a large bowl. Stir in eggs and oil until completely mixed. Stir in the peanut butter chips.

3. Spread half the batter in the prepared pan. Top with peanut butter cups (whole, or you can chop them if you prefer). Then top with the remaining batter and sprinkle the Reese’s Pieces over the top.

4. Bake for 20-26 minutes or until they just stop jiggling a little. These are better under done than over done! Cool before slicing.

5. Store in an airtight container for up to 3 days or freeze for up to one month.

If you looooove brownies as much as I do be sure to check out all my brownie recipes, my peanut butter recipes, and my Reese’s recipes! And check out these recipes from my friends: Reese’s Peanut Butter Cup Bark by Wine & Glue, Reese’s Peanut Butter Cup Bread Pudding by The Little Kitchen, or Reese’s Monster Cookies by Oh Sweet Basil.

Saturday, June 17, 2017

Butterfinger Pretzel Bark

I needed an easy recipe to make to take for VBS treats.  I had all the ingredients and it was quick to make.  This is great tasting---sweet and salty!

Butterfinger Pretzel Bark


Vanilla Almond Bark
Butterfinger Bits

Place pretzels into a zippie bag and seal. Using a rolling pin or mallet, break into pieces. Set aside.

Break vanilla almond bark into pieces along the scores. Place all pieces into a microwave safe measuring cup. Microwave the almond bark for 90 seconds and stir. Microwave additional 15 seconds at a time until melted smooth.

Spread the melted almond bark onto your parchment. Sprinkle the Butterfinger Baking Bits liberally over the melted almond bark, followed by your pretzel bits. Use the back of a spoon or a spatula (aka bowl scraper) to press the Butterfinger Bits and the pretzel bits into the melted almond bark.

Refrigerate for 30 minutes to set.

Remove from refrigerator. Either cut or break apart by hand. You may want to store it in an air tight container, though chances are, it won’t last very long.

Friday, June 16, 2017

Zesty Refried Bean Cheese Dip

Kathleen made this one afternoon.  It was very easy to make and it was ZESTY!  depending on the size of the jalapeno, you may want to start with 1/2 of one.
Zesty Refried Bean Cheese Dip

1 15 ounce can refried black beans (pinto would work, too!)
1 8 ounce block cream cheese
1 packet taco seasoning (start with half a packet and taste it)
1 15.5 ounce jar salsa We only used about 1/2 cup--a thin layer
2 cups shredded cheese We only used about a cup
1 jalapeño, sliced
1 bag tortilla chips

Preheat oven to 350 degrees.
Add refried beans and cream cheese to a microwave safe bowl The dish you're baking in is fine.

Heat for 45 seconds or until warm enough to stir together.  Add taco seasoning to the bowl and mix.

Spread bean mixture into an 8x8 or 9x9 baking dish then top with salsa, shredded cheese and jalapeño slices.

Bake for 25 minutes, broil at the end for about 2 minutes to get a nice crust on top. Let cool slightly, and serve with tortilla chips.

We also topped with sliced avocado...guacamole would be great!

Thursday, June 15, 2017

Strawberry Cheesecake Fat Bombs

This is a great low carb dessert to keep in the freezer for when you just need something.

Strawberry Cheesecake Fat Bombs


1/2 cup 70 g strawberries, fresh or frozen
3/4 cup = 5.3 oz cream cheese, softened
1/4 cup butter or coconut oil, softened
2 tablespoons powdered erythritol -+*-Beth used Splenda OR 10–15 drops liquid stevia
1 vanilla bean OR 1/2–1 tablespoon vanilla extract

Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

Meanwhile, wash the strawberries. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.

Add the powdered erythritol (or stevia)Splenda, vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

Add to the bowl with softened butter and cream cheese.   Use a hand whisk or food processor and mix until well combined.

Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Wednesday, June 14, 2017

Chocolate Banana Bread

This was another recipe I made to use up some ripe bananas.  I sent this to work with Jenna and Kathleen.  It, too, was very good. 
Chocolate Banana Bread

1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas (1 1/2 cups mashed)
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, divided

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.

4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.

5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.

6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Tuesday, June 13, 2017

Cinnamon Crumb Banana Bread

I had some ripe bananas to use, so made this recipe for the girls to take to work with them. I really liked this.

Cinnamon Crumb Banana Bread


1 egg
1 cup sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk
2 overripe bananas, mashed
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Crumb Topping:

1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
pinch of salt

1.  In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

2.  In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.

3.  Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.

Monday, June 12, 2017

Mashed Cauliflower With Parmesan and Chives

I made this for a side for dinner one night.  I really liked it.  The picture shows that I did NOT drain this well.....

Mashed Cauliflower With Parmesan and Chives


2 small heads cauliflower, cored and leaves removed and cut into small florets
2 cups chicken broth
¼ cup grated Parmesan cheese
¼ cup chopped fresh chives
Kosher salt and freshly ground black pepper

1. In a medium saucepan, combine the cauliflower and chicken broth and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 15 to 20 minutes or until the cauliflower is tender, but not completely falling apart.

2. Use a slotted spoon to transfer the cauliflower to a food processor and puree until silky smooth. Transfer to a bowl and stir in the Parmesan and chopped chives and season with kosher salt and freshly ground black pepper. Serve warm.

Sunday, June 11, 2017

Rolo Chocolate Chip Blondies

I had all the ingredients to make these, so I decided I may as well double it and put it in a 9 x 13 pan.  I sent some with Jenna to work and took some to a birthday lunch for some ladies.  Everyone loved them.  I needed to bake this for 35 minutes.

Rolo Chocolate Chip Blondies

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips
about 36 Rolo candies, unwrapped (buy the 12-ounce bag, you'll use about 3/4 of it. Note - If

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined, don't overmix.  Add the chocolate chips and stir to combine.

Turn slightly more than half the batter out into prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set remaining batter aside.
Evenly place the Rolos in the pan so that each Rolo is sitting on it's 'base' rather than laying on its side. I made 6 rows of 6 Rolos each.

Drop remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the 'blobs' of batter together. You won't have complete coverage and that's okay because batter expands a bit while baking and some of the balder patches 'grow together'.

Bake for about 20 to 22 minutes, (when doubling this, it took 35 minutes)or until top is set in center and done; don't overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter.

Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Saturday, June 10, 2017

Slow Cooker Basil Chicken in Coconut Curry Sauce

The girls made this for lunch last Sunday.  It is very good.  We served it over rice and cauliflower rice. 

Slow Cooker Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed*We used chicken breasts, boneless
salt and pepper
1 teaspoon oil
2 (13.5 ounce) cans coconut milk
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 and 1/2 tablespoons yellow curry powder
1/2 or 3/4 teaspoon chili powder
1 large red onion, chopped
8 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 tablespoon cornstarch
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped

Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
We cubed the chicken breasts
Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).

When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming. We just browned all the cubed chicken.

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.

Remove the chicken to a plate.

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.

Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.   Add the chopped red onions, garlic, and jalapenos.   Add the browned chicken and stir to combine.

Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.

Shred the chicken, removing the bones and any tough bits. (We didn't need to do this as we cubed the breasts in the beginning)It should just be falling apart.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.

Season with salt and pepper to taste. Stir in the cilantro.

Serve with rice, cauliflower rice, or naan.


Friday, June 9, 2017

Chipotle Ranch Chicken Wings

I made these for dinner last Friday night.  They were crunchy and yummy!

Chipotle Ranch Chicken Wings


1 pkg chicken wings, split and tips discarded (approx 20 wings)
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chipotle spice Beth used chipotle chili powder and only 1/2 T
2 tsp dried dill
Kosher salt and pepper, to taste

Preheat oven to 400F.

To a bowl, mix spices together. Toss chicken wings in spice mixture to evenly coat.   Line wings on a foil-covered baking sheet, or broiler pan.

Bake for 30 minutes. Flip wings on pan, and cook an additional 20-30 minutes, until wings are crispy. Enjoy!

    Thursday, June 8, 2017

    Rice with Onions and Garlic

    Jenna here; I had something similar to this when I was in Wisconsin with my friend Betsy. We had rice with a lunch and it was so good. I asked her what was in it - she said onions! It changed the flavor in a really good way. This was my variation of it!

    Rice with Onions and Garlic

    1 cup rice
    2 cups water
    2 cloves garlic, minced
    1/4 - 1/2 onion, chopped
    olive oil
    salt and pepper

    Add a small amount of olive oil to a Dutch oven (or pan with a lid) over medium head. Add rice and cook slowly until rice begins to brown. Add chopped onion and minced garlic, stirring constantly.

    Add 2 cups water to pan and cook until the water boils out. You can stir so this doesn't stick. Add lid and set timer for 10 minutes. Depending on your stove top, we have had to turn the burner on low - you just have to make sure that it doesn't stick.

    Stir after 10 minutes, cover for another 10. The rice should not be chewy at that time and will be ready to serve!

    Wednesday, June 7, 2017

    Chicken Tikka Masala

    Jenna and Kathleen made this for dinner one night last week.  The house smelled wonderful and the chicken tasted great.  See our modifications in bold.
    Chicken Tikka Masala

    1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
    1 cup plain yogurt
    2 tablespoons lemon juice
    2 teaspoons ground cumin
    2 teaspoons ground red pepper
    2 teaspoons black pepper
    1 teaspoon cinnamon
    1 teaspoon salt
    1 piece minced ginger ( 1-inch long)
    6 bamboo skewers ( 6-inch) (We didn't do this)
    1 tablespoon unsalted butter
    2 garlic cloves, minced
    1 jalapeno chile, minced
    2 teaspoons ground coriander
    1 teaspoon ground cumin
    1 teaspoon paprika
    1 teaspoon garam masala ( buy in Indian market)
    1/2 teaspoon salt
    1 (8 ounce) cans tomato sauce
    1 cup whipping cream
    1/4 cup chopped fresh cilantro

    Soak bamboo skewers in water.  Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.  Discard marinade. *We did not use this method: the Johnson's cut up the chicken in bite sized pieces. We marinated in the fridge for a bit.

    For sauce, melt butter on medium heat.  Add garlic and jalapeno; cook 1 minute.  Stir in coriander, cumin, paprika, garam masala and salt.  Stir in tomato sauce.  Simmer 15 minutes.

    Stir in cream; simmer to thicken- about 5 minutes.

    Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.  Remove chicken from skewers; add to sauce. *When it came time to cook the chicken, we warmed olive oil in a pan, shook off majority of marinade and then cooked through. We did this in batches and then added to the sauce below.

    Simmer 5 minutes.

    Garnish with cilantro Serve with basmati rice, naan or pita bread.

    Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

    Tuesday, June 6, 2017

    Caribbean Delight

    I made this last week for dinner. I used Splenda instead of sugar and we LOVED it!

    Caribbean Delight
    Leigh Ann Grady--Taste of Home

    2 tablespoons finely chopped onion
    1/4 cup butter, cubed
    2 garlic cloves, minced
    1/3 cup white vinegar
    1/3 cup lime juice
    1/4 cup sugar Beth used splenda
    2 tablespoons curry powder
    1 teaspoon salt
    1/4 to 1/2 teaspoon cayenne pepper
    6 boneless skinless chicken breast halves (4 ounces each)

    1. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the vinegar, lime juice, sugar, curry, salt and cayenne. Place chicken in a large resealable plastic bag; add onion mixture. Seal bag and turn to coat. Refrigerate for at least 2 hours.

    2. Drain and discard marinade. Grill chicken, uncovered, over medium heat, for 5-7 minutes on each side or until a meat thermometer reads 170°. Yield: 6 servings.

    Monday, June 5, 2017

    Bananas N Cream Bundt Cake

    I made this for Jenna to take to work and everyone loved it!

    Bananas N Cream Bundt Cake

    Jayne Lancour

    1/3 cup shortening Beth used butter

    1-1/4 cups sugar

    2 eggs

    1 teaspoon vanilla extract

    1-1/4 cups mashed ripe bananas Beth used 4 bananas

    2 cups all-purpose flour

    1-1/4 teaspoons baking powder

    1/2 teaspoon salt

    1 cup sour cream

    3/4 cup chopped walnuts

    Confectioners' sugar

    In a mixing bowl, cream the shortening and sugar.  Add the eggs, one at a time, beating well after each addition.  Blend in vanilla.  Add bananas and mix well. 

    Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined.  Stir in walnuts.  Pour into a greased and floured 10-inch fluted tube pan. 

    Bake at 350 degrees for 50 minutes or until cake tests done.  Cool 10 minutes in pan before removing to a wire rack to cool completely.  Dust with confectioners' sugar before serving.


    Sunday, June 4, 2017

    3 Ingredient Paleo Naan (Indian bread)

    The girls made this last weekend.  They were easy to make and tasted great!

    3 Ingredient Paleo Naan (Indian bread)

    ½ cup Almond Flour
    ½ cup Tapioca Flour or Arrowroot flour
    1 cup Organic Coconut Milk, canned and full fat
    Grassfed Organic Ghee (slather that bread!)

    Mix all the ingredients together.

    Heat a 9.5 inch crepe pan OR Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).

    Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).

    Enjoy this and make it often.
    Options for Size:
    - You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans.
    - You can pour ¼ cup of the batter onto your pan to make 6 small naans. These will cook faster than the large naans.
    - If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.

    - If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking.

    Saturday, June 3, 2017

    Low Carb Cheese Crackers

    Jenna put these together quite quickly.  They really do taste like cheese its!

    Low Carb Cheese Crackers

    2 Cups Cheese of your choice (I used 1/2 c Parmesan along with 1 1/2 cheddar)
    1 cup Almond Flour
    2 oz Cream Cheese
    1 egg
    1/2 teaspoon sea salt
    1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili, thyme, oregano etc…)

    Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.  You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)

    Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted.

    Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.

    Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.

    Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.

    Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.

    You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet. We just rolled out on the pan; added roasted garlic powder (penzys) and fresh rosemary. I added pepper too :)

    Next, use a pizza cutter to cut the crackers into small squares.

    Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!We did NOT turn these over.

    Allow the crackers to cool for about 5 minutes and they are ready to eat!

      Friday, June 2, 2017

      2 Minute Paleo English Muffins: 2 ways

      These were quick and easy to make. The top picture is toasted with butter. Jenna really liked this.

      2 Minute Paleo English Muffins: 2 ways

      1/4 cup almond or cashew flour
      1 tablespoon coconut flour
      1/4 teaspoon baking soda
      1/8 teaspoon kosher salt
      1 egg
      1/2 tablespoon melted coconut oil
      2 tablespoons water

      To make Cinnamon Raisin English muffins, add this to the rest of the ingredients
      1/4 teaspoon cinnamon
      1/2 tablespoon maple syrup
      1 1/2 tablespoons golden raisins

      Whisk together the dry ingredients in a small bowl.  Add the remaining wet ingredients and whisk again until fully incorporated.

      Transfer the mixture into a greased microwave safe ramekin.  Microwave for 2 minutes.

      Remove from the ramekin, slice the muffin in half and toast for 2-3 minutes in a toaster oven.
      Serve with softened butter.

        Thursday, June 1, 2017

        Curry Roasted Broccoli

        Kathleen made this and the whole house smelled wonderful!  This tasted great too!

        Curry Roasted Broccoli

        1 large bunch of broccoli, washed and separated
        1-2 teaspoons of curry powder
        1/4 teaspoon garlic powder
        salt and pepper
        1 tablespoon olive oil

        Preheat oven to 425. Chop broccoli into small pieces; the smaller it's chopped, the crispier it will get.
        Drizzle with olive oil and spices. Bake for 15-20 minutes, stirring every 5 minutes.

        This only serves about 2, so you will probably want to double it! We've tried this with brussel spouts and mushrooms and it is just as good! I can only imagine Curry Roasted Cauliflower....

        Wednesday, May 31, 2017

        Low Carb Chocolate Peanut Butter Cups {Gluten Free, Keto-Friendly}

        Jenna made these in a silicone brownie 'pan'.  She got 24 of them. The are not very sweet but cures the need for chocolate 

        Low Carb Chocolate Peanut Butter Cups {Gluten Free, Keto-Friendly}

        Serves: 12 Chocolate Peanut Butter Cups

        1 cup butter
        2 ounces Baker’s Unsweetened Chocolate
        4 packets Truvia
        ¼ cup heavy cream
        ¼ cup smooth peanut butter, separated We used almond butter
        Himalyan sea salt for the top

        Place butter and chocolate in a microwave safe bowl and place in the microwave for 1 minute to melt the chocolate. Stir mixture until butter and chocolate is completely melted.

        Stir in Truvia packets, 2 tablespoons of peanut butter and the heavy cream. Continue to stir until ingredients are combined.

        Line a muffin tin with cupcake liners. Spoon half of the chocolate mixture evenly into all of the 12 cups. Spoon the remaining 2 tablespoons of peanut butter evenly in the center of each cup.

        Spoon the remaining chocolate onto each cup to cover the peanut butter.

        Place the muffin tin in the freezer for about 30 minutes, or until firm. Enjoy right from the freezer! Store in the refrigerator.

        Nutrition Information
        Serving size: 1 Chocolate Peanut Butter Cup Calories: 214 Fat: 22.2g Carbohydrates: 2.8g Sugar: 0.7g Sodium: 145.5mg Fiber: 1.3g Protein: 2.4g Cholesterol: 46.3mg

        Tuesday, May 30, 2017

        Crazy Coffee

        Kathleen made this and really liked it.  You can add sweetener if you would like.
        Crazy Coffee

        12 ounces, fluid Strong Coffee, Very Hot
        1 Tablespoon Coconut Oil, Unrefined
        1 Tablespoon Cold Butter (unsalted Is Recommended)

        Place all three ingredients in a blender and blend until emulsified, about 10-15 seconds (it will look like very creamy coffee). Pour into a coffee cup and enjoy immediately! (Warm it for 15 seconds in the microwave after blending if you'd like it to be very hot; blending cools it down slightly.)

        Monday, May 29, 2017

        Healthy Creamy Avocado Cilantro Lime Dressing

        This was good! Start light on the EVOO, as the taste is strong in this dressing.

        Healthy Creamy Avocado Cilantro Lime Dressing

        1 Avocado
        1 clove Garlic, peeled
        ¼ cup roughly chopped cilantro
        ¼ cup low-fat sour-cream or greek yogurt
        1 tablespoon fresh lime or lemon juice (or white vinegar)
        3 tablespoons Olive Oil
        ¼ teaspoon Kosher Salt
        ¼ teaspoon Ground Black Pepper

        Place all the ingredients In a food processor or blender.

        Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency.

        Keep in an airtight container for 1-2 weeks.

          Sunday, May 28, 2017

          DoubleTree Chocolate Chip Cookie

          I made these for Don's lunches last week. He really liked them. See my notes in bold. I forgot to add the walnuts, but they weren't missed!

          DoubleTree Chocolate Chip Cookie


          1/2 cup rolled oats
          2 1/4 cups unbleached all-purpose flour
          1 1/2 teaspoons baking soda
          1 teaspoon salt
          1/4 teaspoon ground cinnamon
          1 cup unsalted butter (two sticks), softened
          3/4 cup packed light brown sugar
          3/4 cup granulated sugar
          2 teaspoons pure vanilla extract
          1/2 teaspoon freshly squeezed lemon juice
          2 large eggs
          3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
          1 cup chopped walnuts (optional)

          Pulse oats in a food processor until semi-fine or fine.

          In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.

          To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

          Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.

          Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies),Beth used a small scoop and got 52 cookies, scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.

          To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).

          Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

          Tip: Freezing your cookie dough for later, let’s you have fresh baked cookies anytime you want them! He

          Saturday, May 27, 2017

          Crock Pot Sausage Egg Casserole

          Jenna made this in a 9 x 13 crockpot for quick breakfasts.  Very tasty.

          Crock Pot Sausage Egg Casserole

          8 eggs
          1 lb medium breakfast sausage
          8 oz pkg shredded cheddar cheese
          salt and pepper to taste

          Spray your crock pot with cooking spray.

          Brown your sausage in a frying pan on your stove over medium-high heat.  In a bowl, beat your eggs
          Add half of your cheese, salt and pepper and mix well.

          Pour your egg mixture into your crock pot.  Sprinkle your browned sausage evenly over your egg mixture.  Top with remaining cheese.

          Cover and cook on low for 5-6 hours (it is done when the eggs have set up completely)

            Friday, May 26, 2017

            Pb and J Blondie

            I made these for when my sister Jamie was here.  They were good, yet very rich.
            Pb and J Blondie

            Recipe By: Jeff Mauro
            Serving Size: 24
            Yield: 24 blondies

            1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing
            1 1/2 cups all-purpose flour
            1 teaspoon baking powder
            1/2 teaspoon fine salt
            1 1/2 cups packed light brown sugar
            2 large eggs, beaten
            4 teaspoons vanilla extract
            1 cup peanut butter chips
            3/4 cup crushed roasted peanuts
            1/2 cup raspberry, strawberry or grape preserves Beth used 1 c strawberry

            1. Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.  Beth just sprayed the pan with cooking spray.

            2. Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.

            3. Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!

            Thursday, May 25, 2017

            1-Point Brownie Weight Watchers

            I made these for Jenna to take to her WW meeting.   They were comparing these to "normal" brownies.  The verdit:  the Splenda was too much and left an after taste.  Next time, we will try half sugar/ 1/2 Splenda.  It WILL change the point value.

            1-Point Brownie Weight Watchers


            3/4 cup flour
            1/4 cup plus 2 tablespoons cocoa powder
            1/2 cup sugar
            1/2 cup Splenda
            1/4 teaspoon baking soda
            1/4 teaspoon salt
            1/3 cup unsweetened applesauce
            3 egg whites
            1 teaspoon vanilla

            Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.  Stir in applesauce, egg whites, and vanilla.

            Spray an 8″ square baking pan with cooking spray.

            Spread batter evenly in the pan.

            Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.

              Wednesday, May 24, 2017

              Banana Toffee Cake

              I made this to take to a neighborhood party.  Everyone liked this.

              Banana Toffee Cake
              *Recipe inspired from a recipe in the 2001 Quick Cooking Annual Recipes

              1 pkg. cream cheese (8 oz.)
              1/2 c. butter
              3/4 c. brown sugar
              1/2 c. sugar
              2 eggs
              1 c. mashed bananas (3 medium)
              2 tsp. vanilla
              2 1/4 c. flour
              1 1/2 tsp. baking powder
              1 1/2 tsp. baking soda
              1/2 tsp. salt
              1 c. toffee baking bits Beth used milk chocolate toffee bits
              1/2 c. mini chocolate chips
              2 Tbsp. brown sugar
              2 tsp. cinnamon

              Cream the cream cheese, butter, and sugars until light and fluffy. Add the eggs, banana, and vanilla and cream again. Sift together the salt, flour, baking powder, and baking soda. Slowly add the flour mixture to the creamed mixture.

              In a small bowl combine the toffee bits, chocolate chips, brown sugar, and cinnamon. Stir 1/2 c. of this into the batter. Spread the batter in a greased 9x13 pan. Top with the rest of the topping ingredients. Bake at 350 for 30-35 minutes.

              Tuesday, May 23, 2017

              Creamy White Cheddar Baked Corn

              I knew when I saw this recipe that we would like it. It is now a favorite! We made this for our Mother's Day evening meal and everyone loved it.

              Creamy White Cheddar Baked Corn

              1 bell pepper
              1/4 cup shallot
              2 Tbsp salted butter
              2 Tbsp whole wheat white flour
              2 Tbsp white wine can omit(Beth didn't use)
              1 and 1/2 cups milk
              1/4 tsp kosher salt
              dash adobo seasoning
              4-6 ounces cheddar cheese
              1 and 1/2 tsp pure maple syrup or sweetener of choice
              2-3 ounces fontina cheese for topping Beth used Mozzarella
              5 cups sweet corn I used frozen

              1. Defrost corn (if you do not defrost, the corn will make your sauce watery). Dice pepper and shallot. In a sauté pan over medium heat add butter, pepper, and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a roux, cook for a few seconds, then whisk in white wine.

              2. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time before adding more. If you mixture is slow to thicken crank up the heat a bit! When milk is incorporated add seasonings and cheddar cheese.

              3. Pour sauce over corn in an oven safe baking dish or skillet. Mix well. Bake in a pre-heated 350 degree oven until corn is hot and peppers are tender, about 15-20 minutes. Remove dish from oven, top with fontina cheese, and place dish under broiler until cheese is bubbly and beginning to brown. Be sure to watch your dish carefully as this can happen quickly!

              Monday, May 22, 2017

              Scrumptious Potatoes

              Jenna and I made these on Mother's day for our evening meal. This is another recipe from my cousin's church cookbook in VA. The directions were very vague- so this is how we made them and they turned out great! See our changes in bold.
              Scrumptious Potatoes

              1 lb bacon, cut into small pieces
              1 large onion, thinly sliced
              2 cloves garlic, minced

              Brown bacon: drain on paper towels.  Add onions and garlic and cook until clear. (we did this all in a cast iron dutch oven)

              8 potatoes, scrubbed
              1 12 ox can sierra mist(we used sprite zero)
              1 t salt
              1/2 t pepper

              Slice potatoes thinkly.  Mix in with onions and add bacon in.  Pour in sierra mist.  Sprinkle with salt and pepper.  Cover with lid and steam until potatoes are tender.  We cooked this on medium heat on the cooktop for 20-30 minutes. 

              1/4 c chopped parsley
              1/2 pound cheddar cheese, grated

              Add parsley if desired.  Just before serving, top with cheese. 

              Sunday, May 21, 2017

              Butterscotch Coffee Cake

              I made this for treats last Sunday for church.  Don really liked this and we had the leftovers for our Mother's Day dessert!  My mom took a picture of this recipe while in VA for my aunts memorial service.  It came from my cousin's church cookbook.

              Butterscotch Coffee Cake

              1 white or yellow cake mix
              1 small box butterscotch pudding (instant)
              1 c water
              2 eggs
              1/2 c vegetable oil

              Preheat oven to 350 degrees.  Mix these ingredients and put 1/2 batter into a greased 9 x 13 pan. 

              3/4 c brown sugar
              2 t cinnamon
              3/4 c nuts, chopped

              Mix together and sprinkle half over the cake batter in the pan.

              Spread the rest of the cake batter over the sugar mixture and top with the rest of the sugar/nut mixture. 

              Bake for 45-50 minutes.  Cool and drizzle glaze over top.

              1 c powdered sugar
              1 t corn syrup
              water to thin

              Saturday, May 20, 2017

              Easy Chocolate Chip Caramel Brownies

              I made these for treats for church last Sunday.  They were easy and everyone liked them.  I sent the leftovers to work with Don!

              Easy Chocolate Chip Caramel Brownies

              2 (16 1/2 oz) packages of chocolate chip cookie dough
              3/4 c caramel ice cream topping
              1 box(9x13 size) fudge brownie mix
              1 c chopped toasted pecan's

              Preheat oven to 325.  Spray a 9 x 13 pan with cooking spray.

              Press cookie dough into prepared pan.  Bake for 15 minutes.  Drizzle caramel topping evenly over cookie layer

              Prepare the brownie mix according to package directions.  Stir in pecans.  Spoon brownie mixture evenly over caramel.  Bake for 40 to 45 minutes or until center of brownies is set.  Let cool completely  before cutting.

              Friday, May 19, 2017

              Sriracha Three Cheese Grits

              Kathleen made these last weekend and really enjoyed them.  She likes spicy food!

              Sriracha Three Cheese Grits
              The Sriracha Cookbook

              4 c water
              2 c milk
              1 1/2 c grits We used instant
              6 T butter, melted
              2/3 c parmesan cheese, grated
              1/4 c cheddar cheese, shredded
              1/3 c sriracha
              parsley for garnish, optional

              In a pot over medium heat, combine the water and milk and bring to a boil.  Slowly add in the grits while stirring.  Bring back to a boil, cover and lower the heat.  Simmer, stirring often until the grits are smooth and creamy. 

              Remove from heat, add butter and cheese and sriracha, stirring to combine.  Season with salt and pepper.  Thin if needed with milk.  Spoon into bowls and serve.

              Thursday, May 18, 2017

              Very Low Carb Pancakes

              I wanted breakfast for dinner the other night.  Do NOT mix this up until right as you need it.  The psyllium husks thicken up very fast.  These were good for a low carb alternative to real pancakes.
              Very Low Carb Pancakes

              3 egg whites
              1 egg
              2 T psyllium husks
              dash of cinnamon
              dash of nutmeg
              sweetener of choice

              Mix all ingredients in a blender(Beth used a magic bullet) and drop into a non stick skillet.  Cook until done and top with strawberries or sugar free syrup.

              Wednesday, May 17, 2017

              Low Carb 'Hashbrown Radishes'

              I made scrambled eggs the other day and wanted something like hashbrowns.  They do get tender and are a fair trade if you are doing low carb.

              Low Carb 'Hashbrown Radishes'

              red radishes sliced thin
              chopped onion
              coconut oil

              Heat coconut oil in a skillet.  Add radishes and onions and saute until tender. 

              Tuesday, May 16, 2017

              Spectacular Gluten Free Bread in the Bread Machine

              I made this bread the other day for Kathleen and Jenna.  They really liked it and Kathleen says it is great toasted with honey.
              Spectacular Gluten Free Bread in the Bread Machine

               adapted from http://www.skinnygfchef.com

              1 1/4 or 1 1/2 cups warm (110 degree) water or dairy free alternative (I start with 1 cup and add more if needed after 5 minutes of mixing in the bread machine)
              1/4 cup olive oil
              3 eggs beaten (or you can try egg substitute if needed)
              1 Tablespoon apple cider vinegar
              3 1/3 cups of room temp Gluten Free Flour Mix-.
              1 Tablespoon psyllium husk
              1 teaspoon salt
              2/3 cup dry milk powder
              2 Tablespoons sugar 
              1 Tablespoon SAF instant yeast (make sure your yeast is fresh)

              Add all ingredients according to your bread machine.  Set your machine for rapid bake.

              Monday, May 15, 2017

              Crazy Banana Cake with Cream Cheese Icing

              I have had this recipe printed for over a year.  A few weeks ago I spent 3 or 4 hours organizing my printed recipes into categories(yes, I know I have a problem) and decided I needed to make this.  Yes the temperature really is 275 degrees.  Yes, you do immediately put the cake in the freezer after it comes out of the oven.  MAKE this soon.  Don ate two pieces after I made it and took it to work where everyone loved it!

              Crazy Banana Cake with Cream Cheese Icing
              Recipe By: Happy Hooligans via Betsy Burtis TNT Recipes
              Serving Size: 18
              1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
              2 teaspoons lemon juice
              3 cups all-purpose flour
              1.5 teaspoon baking soda
              1/4 teaspoon salt
              3/4 cup soft butter
              2 cups sugar
              3 eggs
              2 teaspoons vanilla
              1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
              1/2 cup softened butter
              8 ounces cream cheese, room temp.
              1 teaspoon vanilla
              3.5 cups powdered sugar(can cut WAY back, like to 1.5 c)

              1. Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan. Mash banana and mix with lemon juice and set aside.

              2. In a med bowl, mix flour, baking soda and salt. Set aside.

              3. If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

              4. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in bananas.

              5. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked. Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

              6. Cream butter and cream cheese. Beat in vanilla and icing sugar on low until combined, then high until smooth. Frost cake and enjoy!

              Sunday, May 14, 2017

              Seasoned Chicken, Potatoes and Green Beans

              I was looking for gluten free recipes since both girls are living that way now.  This fit the bill and everyone raved over it!  See my changes in bold.

              Seasoned Chicken, Potatoes and Green Beans

              1.5- 2lbs Boneless Skinless Chicken Breasts
              ½ lb. fresh green beans, trimmed (about 2.5 cups)Beth used 1 28 oz can
              1.25 lb. diced red potatoes (about 4 cups)Beth used russets
              ⅓ cup FRESH lemon juice
              ¼ cup olive oil
              1 tsp. dried oregano
              1 tsp. salt
              ¼ tsp. pepper
              ¼ tsp. onion powder
              2 garlic cloves, minced

              Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Beth added these for the last 3 hours since I used canned.Then for the potatoes, you will need to mound them high off to the other side.

              In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.

              Pour this mixture evenly over the chicken, green beans and potatoes.

              Cover and cook on HIGH for 4 hours,Beth cooked on low for 8 hours. without opening the lid during the cooking time.
              Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! :)

              Saturday, May 13, 2017

              Brown Butter Butterscotch Oatmeal Cookies

              Jenna told me about this recipe and I am so glad she did!  They are wonderful!

              Brown Butter Butterscotch Oatmeal Cookies


              1 cup unsalted butter
              1 1/2 cups all-purpose flour
              1 teaspoon baking soda
              1 teaspoon salt
              1 teaspoon ground cinnamon
              1 cup brown sugar, packed
              1/2 cup granulated sugar
              2 large eggs
              1 1/2 teaspoons vanilla extract
              3 cups old fashioned rolled oats
              1 3/4 cups butterscotch chips
              Sea salt, for sprinkling on cookies, optional

              1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

              2. Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.

              3. While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.

              4. In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.

              5. Add the eggs and vanilla extract and mix until combined.

              6. Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips.

              7. Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if using. Bake cookies for 8-10 minutes(Beth needed to bake these for 15 minutes to be crunchy) or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

              Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.