Monday, August 21, 2017

Chicken with Queso in Crock Pot

I found a jar of queso in the pantry and thought I would try this recipe.  I am glad I did.  It was easy to put together and my family really liked it.  We ate it as it was, but could have made tacos with it, too.
Chicken with Queso in Crock Pot

4 Boneless Skinless Chicken Breasts, fresh or thawed Beth put hers in frozen
¾ cup Medium Queso Dip
10 oz. can Mild Rotel, drained
4 oz. can Diced Green Chiles, drained
½ tsp. Garlic Salt

Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.

After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.

Evenly spread Queso over chicken, then sprinkle with Garlic Salt. Top with Rotel and Green Chiles.
Cook on HIGH for ½ hour covered, or until done.

    Sunday, August 20, 2017

    Mexican Style Refried Beans

    I found a recipe I liked and had to greatly adapt it to fit how much time I had before supper!  :-)  These turned out really good.
    Mexican Style Refried Beans

    2 large cans pinto beans Beth used a 19.75 oz and a 15 oz1 tablespoon olive oil
    1/4 lb sliced bacon, finely chopped
    1 cup chopped onion
    1 /2 jalapeno finely chopped
    1 tsp finely chopped garlic
    1 c water
    1/4 teaspoon ground cumin
    1/2 teaspoons salt

    Drain beans.  Heat oil in stock pot or dutch oven over medium-high heat.

    Add bacon, onions and jalapeno; cook until browned.

    Add drained beans, water and cumin seed.

    Bring to a boil; reduce heat to medium-low, cover and simmer 10 minutes, or until most of the water is cooked out.
    Add salt and then puree. 

    Friday, August 18, 2017

    Coconut Chicken

    This was very easy to put together and we all loved it.  I did use tenderloins and added cayenne pepper.  
    Coconut Chicken

    2 chicken breasts Beth used 6 tenderloins
    2 eggs
    1 Cup shredded coconut
    Salt & pepper
    1/4 tsp Cayenne pepper
    Cut breasts into strips or use tenderloins.

    Crack the eggs into a bowl.

    In a different bowl, add the shredded coconut.

    Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.

    Cook for 3-5 minutes on each side, until golden brown.  

    These can be baked for about 10-15 minutes at 200°C/400°F.

    Thursday, August 17, 2017

    Creamed Asparagus

    This was delicious.  Next time I will cut the asparagus in half to make it easier to get out of the pan!
    Creamed Asparagus

    1 lb (1 bunch) asparagus, small/medium thickness
    1 cup heavy whipping cream
    1 Tbsp Italian seasoning
    Salt to taste
    Fresh cracked black pepper to taste
    ½ cup freshly grated Asiago cheese
    1 cup shredded mozzarella cheese

    Preheat the oven to 400 and lightly grease a 1.5-2 quart baking pan. 

    Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.

    In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.

    Pour heavy cream mixture all over the asparagus.

    Spread mozzarella cheese over the top.  Bake for 18-20 minutes.

      Wednesday, August 16, 2017

      Chewy Cherry Oatmeal Cookies

      These are very good.  They do get soft quickly, so I froze them.
      Chewy Cherry Oatmeal Cookies
      Yield: 48 small cookies Beth got 3 1/2 doz using small cookie scoop

      1 1/4 cups all-purpose flour
      1 1/2 teaspoons ground cinnamon
      1 teaspoon baking soda
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon salt
      1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
      1 cup packed light-brown sugar
      1/4 cup honey
      2 large eggs
      1 1/2 teaspoons pure vanilla extract
      3 cups Quaker Old-Fashioned Rolled Oats
      1 cup dried cherries Beth used dried pomegranates

      1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.

      2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.

      3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

      Tuesday, August 15, 2017

      Cauliflower "Potato Like" Casserole

      I had a head of cauliflower to use and adapted this recipe. Next time I will add more seasonings like garlic and onion powder.

      Cauliflower "Potato Like" Casserole
      adapted from

      1 head cauliflower
      1 cup sour creamBeth used 1/2 c sour cream and 1/2 c greek yogurt
      1 cup cheddar cheese
      6 green onions sliced thin
      1/2 teaspoon salt---Beth found out she needed more
      1/4 teaspoon pepper coarse ground

      Cook the cauliflower in a microwave. This took about 10 minutes.

      Slice green onions. Move cauliflower to mixing bowl and mash with potato masher. You could also use a mixer or food processor, but you are NOT trying to cream this.

      Add cheddar cheese, sour cream, scallions, salt, and pepper.

      Mix well and move to baking pan. Add paprika to the top.   May be refrigerated or cooked now.

      Cook in preheated oven 375 convection until top is browned. About 20 minutes. (you may adjust the temp depending on your needs for timing or cooking with other foods)

      Try to let set for 5 minutes before serving.

      Monday, August 14, 2017

      Championship Cookies

      These are thin and crispy, just like Don likes them!

      Championship Cookies

      Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p218                                              

      2/3 cup shortening Beth used 11 T butter
      1-1/4 cups packed brown sugar
      1 egg
      1 teaspoon vanilla extract
      1-1/2 cups all-purpose flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      1/2 teaspoon ground cinnamon
      1/4 teaspoon salt
      2 Snickers candy bars (2.07 ounces each), chopped Beth used 4 oz snickers baking bites
      1/2 cup quick-cooking oats

      In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in chopped candy bars and oats.

      Drop by round tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. Beth used a cookie scoop and got 2 1/2 dozen

      Sunday, August 13, 2017

      Beef Tips With  Peppers And Onion

      We all loved this!  I had a 3 # package of stew meat and next time I will cut the pieces smaller.
      Beef Tips With  Peppers And Onion

      3 lb beef tips, cut into 1-inch pieces
      ¼ cup Teriyaki or Soy sauce
      ¼ cup packed light brown sugar
      3 Tbsp olive oil, plus additional for cooking
      2 Tbsp chopped Italian parsley or cilantro
      3 clove garlic, minced
      1 tsp red pepper flakes
      2 tsp steak seasoning, divided
      1 red bell pepper, seeded and sliced
      1 green bell pepper, seeded and sliced
      1 large sweet onion, cut into thin wedges
      Black pepper to taste

      Whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
      To prepare, remove the sirloin tips from the marinade. Discard the marinade.

      Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.

      Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.

      Add the sirloin beef tips back to the pan. Stir until heated through then serve.

      Saturday, August 12, 2017

      Mint Chocolate Chip Brownie Bars

      I saw this recipe and had these chocolate chips in the freezer.  I used 10 drops of food coloring but it didn't turn out green enough.  They tasted great.

      Mint Chocolate Chip Brownie Bars

      1 box brownie mix (for a 9×13 pan), plus ingredients called for to make brownies

      For the cookies:

      1/2 cup unsalted butter
      3/4 cup granulated sugar
      1 egg
      1 teaspoon vanilla extract
      1/2 teaspoon peppermint extract
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      2 cups all-purpose flour
      8-10 drops green food coloring, optional really need 10-15 drops
      1 1/2 cups mint chocolate chips

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

      Prepare brownies as directed on the box. Set aside.

      Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using, being sure to scrape the sides of the bowl to make sure all the dough gets turned green. Stir in the chocolate chips.

      Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.

      Bake for 30-40 minutes until the tops are starting to get golden. The toothpick test in the center will come out with some crumbs on the toothpick.

      Cool completely before cutting into small bars.

      Friday, August 11, 2017

      Roasted Brussel Sprouts with Balsamic Vinegar

      I made these to go with the crockpot chicken recipe I posted yesterday.  These are easy to make and delicious!
      Roasted Brussels Sprouts with Balsamic Vinegar

      1/4 cup extra virgin olive oil
      1 pound brussels sprouts trimmed and halved
      5 cloves garlic peeled, or more to taste
      Salt and freshly ground black pepper
      1 tablespoon balsamic vinegar

      Preheat the oven to 450ºF. Put the oil in a large oven safe skillet(Beth used a jelly roll pan) and heat on medium-high. When the oil shimmers but before it smokes, arrange the sprouts in one layer, cut side down. Add the garlic and season with salt and pepper.

      Cook, undisturbed, until the sprouts begin to brown, about 5 minutes. Move the pan to the oven and cook, shaking the pan occasionally, until the sprouts are very brown and tender, about 30 minutes.
      Drizzle with the vinegar and adjust seasoning as necessary. Stir and serve.

      Recipe Notes from original poster:

      Note: I recommend removing the garlic cloves before serving. They're left whole and they cook down to a delicious, mellow garlic flavor, but for my family it was too much. You can leave them in or set them aside and spread them on crusty french bread for a tasty side also.

      Thursday, August 10, 2017

      Slow Cooker Garlic Parmesan Chicken

      This was an easy recipe to make.  We all liked it!

      Slow Cooker Garlic Parmesan Chicken

      4 Boneless Skinless Chicken Breasts, thawed(Beth sliced in half since hers were thick)
      2 sticks (1 cup) of Butter, softened
      1 cup real Mayonnaise
      1 cup shredded Parmesan Cheese
      12 Garlic Cloves, finely minced
      ½ tsp Oregano
      ½ tsp Basil
      Optional: 1 tsp fresh squeezed Lemon Juice
      Optional: pinch of Salt

      Add Chicken to Crock Pot.

      Cook on HIGH for 3 hours or LOW for 6 hours {covered}

      After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.

      In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well.

      Pour mixture over chicken.

      Cover, and cook on HIGH for 30 minutes more, or until done. ENJOY!!

      Wednesday, August 9, 2017

      Chocolate Chip Cookies with Rolos and Cashews

      I saved this recipe in January of 2013.  I am not sure why I waited so long to make these! They are delicious!

      Chocolate Chip Cookies with Rolos and Cashews

      1 cup butter (1 cup = 2 sticks)
      1 cup firmly packed brown sugar
      1/2 cup granulated sugar
      2 eggs
      2 teaspoons vanilla extract
      2-1/4 cups all-purpose flour
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      2 pkgs (1.7 oz each) chocolate-covered caramels, quartered(Beth used 1/2 of 7 oz bag of rolos)
      1 cup semisweet chocolate morsels
      1 cup coarsely chopped cashews
      1/2 cup premier white morsels

      1. Preheat your oven to 350°F.

      2. Spray your baking sheets with cooking spray; set aside.

      3. Combine flour, baking powder baking soda and salt in a small bowl; set aside.

      4. In a large bowl, beat Blue Bonnet and sugars with electric mixer until creamy.

      5. Add eggs and vanilla; beat well. Gradually add the combined flour mixture and beat well.

      6. Stir in caramel candies, chocolate morsels, cashews and white morsels.

      7. Drop dough by heaping tablespoonfuls onto the prepared baking sheets, spacing 2 inches apart.

      8. Bake for 12 minutes or until golden brown.

      9. Cool for 2 minutes on cookie sheets, then transfer the cookies to wire racks. Cool completely

      Tuesday, August 8, 2017

      Ranch Dressing with Avocado

      Jenna found this recipe, so I made it last week and doubled it since we are big 'dippers' here at our house.  I did have to add more hot sauce.  This was very good.
      Ranch Dressing with Avocado

      ½ cup low-fat buttermilk
      4 Tbsp sour cream
      3 Tbsp mayonnaise
      ½ large avocado (or 1 smaller avocado)
      1 Tbsp cilantro
      ½ tsp dijon mustard
      ½ tsp Tabasco sauce Beth added more to get a spicier taste
      1 garlic clove, minced or pressed
      ¾ tsp salt, or to taste
      ¼ tsp black pepper

      Combine all ingredients in a food processor, pulse to combine then blend until smooth, scraping down the bowl if needed.

      Season with more salt and pepper to taste if desired (I didn't think it needed any) and serve as a dip or salad dressing. Refrigerate any unused portion in a small airtight container (the less air inside, the better) up to 3 days.

        Monday, August 7, 2017

        Pesto Chicken and Veggies

        I cannot begin to tell you how yummy this was. It was a quick meal to make and was one of the easiest and tastiest I have made in a long time! I used chicken breasts and the last of my garden tomatoes.

        Pesto Chicken and Veggies

        Yield: 4 servings

        2 tablespoons olive oil
        1 pound chicken thighs, or breasts, boneless and skinless, sliced into strips
        1/3 cup sun-dried tomatoes, drained of oil, chopped
        1 pound asparagus, ends trimmed, cut in half, if large
        1/4 cup basil pesto
        1 c cherry tomatoes, halved Beth used romas, cut up

        Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

        Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

        Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.


        Sunday, August 6, 2017

        Garam Masala Roasted Pecans

        Jenna and Kathleen made these and doubled the recipe right away. I am glad they did. This is great!
        Garam Masala Roasted Pecans

        2 cups pecans
        1 tsp cinnamon
        1 tsp garam masala
        ¼ tsp sea salt
        ¼ tsp cayenne pepper (adjust to your liking)
        1 tbsp + 1 tsp coconut oil
        2 tbsp maple syrup (We used Cary's Sugar Free Pancake Syrup)

        Preheat your oven to 365

        Place the nuts into a medium bowl and set aside.

        In a small bowl combine the cinnamon, garam masala, sea salt, and cayanne pepper and combine with a spoon.

        Add the coconut oil and maple syrup into the seasoning and mix well.

        You can place the bowl into the hot oven for a minute if your maple syrup is cold and the coconut oil hardens.

        Pour the mixture over the nuts and stir with a spoon until all the nuts are evenly coated.  Spread the nuts onto a parchment paper on a baking dish and place them into the oven.

        Roast for 10-13 minutes. Taste them after 10 minutes, they should be crunchy and sticky.
        (The coating hardens after they cool down.)

        Cool them completely and store in an airtight container at room temperature or in the refrigerator.

        Saturday, August 5, 2017

        Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free

        I saw this recipe and made sure to put portabellas on my grocery list.  These were good.  I really liked them.
        Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free

        Serves 6 quiches

        2 tbsp extra virgin olive oil
        6 Portabella mushrooms, wiped clean, stems and gills removed (try to choose deep caps to hold the filling better)
        1 container Whole Foods Spinach Artichoke Dip, room temperature
        4 large eggs
        1/2 tsp kosher salt
        1/4 tsp pepper
        1 cup grated Parmesan cheese

        Preheat oven to 350F and brush a large glass or ceramic baking dish with olive oil.Beth had to use 2 pans.

        Place mushrooms cap-side down and bake 15 minutes.

        While mushroom caps are baking, combine Spinach Artichoke Dip and eggs in a large bowl. Whisk until smooth. Season with salt and pepper.

        Remove caps from oven and fill with quiche filling. Sprinkle with Parmesan.

        Bake 20 minutes, or until filling is set and slightly puffed.

        Turn broiler on high and broil 3 to 5 minutes, until cheese is beginning to brown.

        Remove and serve hot.

        Recipe Notes

        Serves 6. Each serving has 11 g of carbs and 5 g of fiber. Total NET CARBS = 6 g.

        221 Calories; 15g Fat; 15g Protein; 11g Carbohydrate; 5g Dietary Fiber; 152mg Cholesterol; 538mg Sodium.

        Friday, August 4, 2017

        Balsamic Oven-Roasted Green Beans

        I must have been in a balsamic mood the day I made these.  I also made balsamic grilled chicken.  These beans are our new favorite.   We love the caramelization they got.
        Balsamic Oven-Roasted Green Beans

        3/4 lb of fresh green beans
        2-3 teaspoons of extra virgin olive oil or avocado oil
        Sea salt, to taste
        Homemade lemon pepper seasoning (or cracked black pepper), to taste
        Granulated garlic, to taste
        Crushed red pepper flakes, to taste
        2-3 teaspoons of good quality, aged balsamic vinegar

        Pre-heat the oven to 425 degrees. Wash, dry and trim off the green bean ends. Snap or cut each bean in half. I did this because I wanted the beans smaller for a leafy salad. If you'd prefer, you can leave the beans whole. Place the green beans in a pile in the middle of a large rimmed baking sheet.

        Pour the cooking oil over the green beans and mix them around so they're evenly coated. Season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic, and crushed red pepper.

        Spread the green beans out on the baking sheet giving as much space between the individual beans as possible. Shake or measure the balsamic vinegar over the green beans.

        Bake for 10 minutes, stir the green beans and then bake for another 5-10 minutes. If you like your green beans more crisp-tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 minutes so there would be a bit more caramelization.

        Thursday, August 3, 2017

        Grilled Chicken with Balsamic Vinegar

        This was easy to put together and grill.  We all loved the flavor!
        Grilled Chicken with Balsamic Vinegar

        (Makes 6-8 servings; recipe can be cut in half if desired but the leftover chicken is good in salads or lettuce wraps.)

        6-8 boneless, skinless chicken breasts Beth used tenderloins

        Marinade Ingredients:
        2/3 cup balsamic vinegar
        1/4 cup Dijon mustard
        1/4 cup olive oil
        1 T dried parsley
        1 T dried shallots or onion (or 2 T minced fresh shallots or onion)
        1 T Spike seasoning (Or use another all-purpose seasoning blend)
        1 tsp. dried thyme
        1 tsp. garlic powder
        1/2 tsp. coarse ground black pepper

        If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper. Then mix the balsamic vinegar, Dijon, olive oil and spices to make the marinade.Beth did not grind these.

        Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I like to make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to.

        Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. (Marinating all day is fine if you're not going to be home.)

        When you're ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade, and let chicken come to room temperature while you heat the grill. Oil the grill (a wadded-up paper towel dipped in oil works well) or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high.  (You can only hold your hand there for a few seconds.)

        When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes. As soon as you see marks, rotate chicken so it's going diagonally in the other direction and cook a few minutes more. 

        When you have desired grill marks, turn chicken over and cook until it's browned on both sides and firm, but not hard to the touch, probably only a few minutes longer on the second side unless your chicken breasts are really thick. (Actual cooking time will vary depending on chicken thickness and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) 

        Wednesday, August 2, 2017

        Stuffed Peppers

        Kathleen made these for lunches last week.  Some of the peppers were a bit spicy!  This was tasty.
        Stuffed Peppers

        3 poblano peppers
        1/2 pound ground beef, browned
        1/2 packet taco seasoning
        2 tablespoons water (for the taco meat)
        4 ounces cream cheese (optional)
        3/4 cup cheddar cheese

        Preheat oven to 350.

        Slice peppers in half length-wise and remove seeds and ribs. Bake for 5-10 minutes until slightly cooked and soft.

        Mix the ground beef, water and taco seasoning together. Add the cream cheese and stir until melted and combined.

        Spoon the ground beef mixture into the peppers and top with cheese.

        Bake for about 5 minutes more, or until cheese is melted.

        Tuesday, August 1, 2017

        Essential Oil Moisturizer

        Jenna and Kathleen made this last week and have been using it daily.  
        Essential Oil Moisturizer

        1/2 cup of coconut oil
        10-15 drops of Frankincense Essential Oil
        10-15 drops of Tea Tree Essential Oil
        10-15 drops of Lavender Essential Oil

        Whip the coconut oil with an electric mixer for 2-3 minutes. Add in the essential oils and stir gently.

        Store in a glass container at room temperature--you only need a little bit (1/4-1/2 teaspoon) for your whole face!

        Monday, July 31, 2017

        White Chocolate Chip Sugar-Doodle Cookies

        I made these last week for treats for Don.  I got 3 dozen YUMMY cookies!
        White Chocolate Chip Sugar-Doodle Cookie

        1/2 cup butter, softened
        1/2 cup sugar
        1/2 cup brown sugar, packed
        1 egg
        2 tablespoons caramel liquid creamer (or heavy cream or milk)
        2 teaspoons vanilla extract
        1 cups all purpose flour
        1 cup cake flour or 1 c all purpose flour, minus 2 T with 2 T cornstarch
        1 teaspoon baking soda
        1 teaspoon cinnamon
        1/4 teaspoon salt
        8 ounces white chocolate chips

        1. Cream butter with electric mixer until smooth. Add sugars and beat on medium high until well combined, scrapping sides of bowl as necessary. Add egg, creamer, and vanilla and continue beating 3-4 minutes until fluffy.

        2. Add flour, baking soda, cinnamon and salt and mix just until combined. Fold in white chocolate chips.

        3. Chill dough for at least one hour.

        4. Heat oven to 350° F. Roll dough into 1-inch balls and place on a parchment lined baking sheet. Bake for 8-10 minutes, until lightly golden and edges have just set. Remove from oven and cool completely before moving to a cooling rack.

        Sunday, July 30, 2017

        Better Than Fat Head Pizza - Low Carb Pizza Crust

        I had a bag of pork rinds, so decided to try this recipe.  I really liked it.  Next time I will add more pork rinds.  Measure them AFTER they have been ground up.  I used a 12 in pizza pan.

        Better Than Fat Head Pizza - Low Carb Pizza Crust

        1 cup pork rind flour (add more if your dough feels too wet, )Measure after grinding
        1.5 cups shredded cheddar
        2 tbsp cream cheese
        1 egg

        Pulse pork rinds in blender or food processor until finely ground

        In microwaveable bowl, heat shredded cheddar and cream cheese until smooth ~45 seconds
        Mix cheeses together, add egg and stir. Work quickly, if cheese becomes stiff microwave for 10 sec
        Add pork rind flour and stir until combined

        Press dough out onto parchment covered baking sheet. ~1/4 inch thick, or desired thickness
        Bake at 350 for 5 minutes

        Remove and top with desired toppings and bake for additional 10-15 minutes or until cheese is melted

        From original poster:  Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
        Nutrition Information

        Serving size: ½ Pizza Calories: 469 Fat: 38.5 Carbohydrates: 1.9 Protein: 28.4

        Saturday, July 29, 2017

        Sausage Ball Puffs {Keto / Low Carb}

        Kathleen tried a new to us sausage ball recipe.  We liked these a lot.
        Sausage Ball Puffs {Keto / Low Carb}
        Serves: 36

        1 lb sausage, browned and drained (can use mild or hot)
        4½ tablespoons of butter, melted and cooled
        ⅓ cup coconut flour
        2 tablespoons full fat sour cream
        4 eggs
        ¼ teaspoon salt
        ¼ teaspoon baking powder
        2 cups sharp shredded cheddar cheese, shredded

        Preheat oven to 375 degrees and grease a cookie sheet.

        Combine melted butter, eggs, salt, and sour cream then whisk together.  Add coconut flour and baking powder to the mixture and stir until combined.

        Add browned sausage.  Stir in cheese.

        Drop batter by spoonfuls on greased cookie sheet. 

        Bake for 15-18 minutes or until tops are slightly brown.

          Friday, July 28, 2017

          Wild Mushroom Soup 

          Kathleen made this last week.  It is very good!
          Wild Mushroom Soup

          1 ½ lb. mixed wild mushrooms, sliced
          2 large shallots, diced We used onion, chopped fine
          1 tbsp. fresh thyme
          7 cups chicken stock
          1 cup. coconut milk
          3 tbsp. ghee  We used butter
          ¼ cup parsley, chopped
          2 tbsp. tapioca starch; (optional)
          Sea salt and freshly ground pepper

          Melt the ghee in a large saucepan placed over medium high.

          Add the shallots and sauté for 3 to 4 minutes.

          Add the mushrooms and thyme and cook for about 8 minutes.

          Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.

          Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.

          Stir in the tapioca starch if you like your soups thicker.

          Mix in the chopped parsley and serve.

            Thursday, July 27, 2017

            Twice-Baked Spaghetti Squash with Pesto and Parmesan

            This was another way to use up some of that 3# bag of chicken that thawed in the freezer last week.  Kathleen and I are the only spaghetti squash lovers and this was a HIT!  My changes/additions are in bold.
            Twice-Baked Spaghetti Squash with Pesto, Bacon, Chicken and Parmesan
            adapted greatly from

            1 large spaghetti squash (6-8 lbs.)
            1-2 T olive oil Beth used more than this
            1-2 tsp. Italian Herb Blend (or use other seasoning of your choice)
            3 T basil pesto (more or less to taste)
            about 1 cup + 1/4 cup coarsely grated Parmesan cheese
            salt and fresh ground black pepper to taste
            chicken, cooked and cubed
            3-4 pieces bacon, cooked and crumbled
            1/2-1 c whipping cream(depending how big your squash is)

            Preheat oven to 400F/200C. Wash outside of spaghetti squash if it's dirty, then cut squash in half lengthwise. Use a sharp pointed spoon to scrape out seeds and stringy gunk that's around the seeds.

            Cut ends off squash if desired, then rub inside surface with a small amount of olive oil and Italian Herb Blend. Put squash on baking sheet that you've sprayed with non-stick spray. Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands. (It took about 50 minutes for the large pieces of squash I had.)Beth cooked this whole in the microwave for 15-20 minutes until soft.  THEN, I cut it in half and discarded the seeds.  I removed the 'noodles" and tossed them with oil and seasonings.

            Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl or baking pan and discard skins. Gently mix in pesto, 1 cup of coarsely grated Parmesan cheese, chicken, bacon and whipping cream.  Season with salt and fresh ground black pepper, then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more Parmesan cheese.

            Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted and starting to brown. Serve hot.

            Wednesday, July 26, 2017

            Green Beans with Walnuts and Balsamic

            I had some fresh green beans to use and this recipe looked great.  We all liked it.  
            Green Beans with Walnuts and Balsamic
            adapted from

            4 teaspoons extra-virgin olive oil
            4 teaspoons minced garlic
            ½ cup chopped walnuts, toasted
            2 teaspoons aged balsamic vinegar
            ½ teaspoon kosher salt
            1 pound green beans, trimmed (about 8 cups)

            Heat oil in a small skillet over medium heat. Add garlic and cook, stirring until the garlic is just barely showing signs of turning brown, 30 to 90 seconds. Immediately pour into a large mixing bowl to stop cooking.

            Meanwhile, add 1 to 2 inches of water cook the green bean until tender and crisp.

            Transfer the green beans to the bowl. Add walnuts, balsamic and salt and toss to coat.

            Tuesday, July 25, 2017

            Leftover Roast Beef Sliders

            I made these with the leftover shredded beef I had from my freezer debacle last week.  Since Don is the only one in the house eating carbs, I only made 1/4 of the recipe and  he had lunches for a few days.  I DID taste and these are very good.
            Leftover Roast Beef Sliders

            Recipe makes 24 sliders  Beth made 1/4 of the recipe

            2 tablespoons of chopped roast beef on each slider, about 1½ to 2 cups chopped roast beef.

            12 slices Swiss cheese, cut each one in half

            ⅓ cup mayonnaise

            ¼ cup butter, melted

            1 tablespoon Dijon Mustard

            1 tablespoon Onion powder

            2 teaspoons Worcestershire sauce

            1 tablespoon poppy seeds

            2 packs - 12 count each King Hawaiian Dinner Rolls

            Leave the rolls together and slice the rolls in half.

            Add the mayonnaise to the top and bottom of the rolls.  Layer the chopped roast beef.  Add the top half of the bread.

            Mix together the melted butter, Dijon mustard, onion powder, Worcestershire sauce, and poppy seeds.  Add this mixture to the top of the sandwiches.

            Cover with foil.  Bake 350 degrees for 15 minutes or until golden.  Remove the foil and bake an additional 10 minutes.

            Monday, July 24, 2017

            Chipotle Cilantro Lime Ranch Dressing

            This was quick and easy to make.  We really liked it.
            Chipotle Cilantro Lime Ranch Dressing

            1/2 cup Greek yogurt or sour cream
            1/3 cup mayo
            1/2 cup (lightly packed) cilantro
            1 chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce (or to taste)
            Juice from 1/2 lime
            1/2 teaspoon Worcestershire sauce
            1/2 teaspoon garlic powder
            1/2 teaspoon onion powder
            1/2 teaspoon smoked paprika
            Salt and pepper, to taste

            Add all ingredients to the bowl of a food processor. Process on high for about 30 seconds.
            Serve immediately or chill for an hour (or longer) prior to serving. Will keep in the fridge for a few days.

            Sunday, July 23, 2017

            Cheesy Bacon Chicken

            I planned to make this recipe the day I discovered the freezer had thawed, so I went ahead with this.  It was very good--just a bit dry.  Think I will cook it a bit less and broil it for a few minutes to crisp the bacon.
            Cheesy Bacon Chicken

            5-6 chicken breasts, cut in half width wise (about 2.5-3 lbs.)

            2 tbsp seasoning rub (I use my smoked paprika rub, but you can use a seasoning salt or bbq rub - basically any rub with salt, garlic powder, onion powder, paprika - not an herb rub)

            1/2 pound bacon, cut strips in half

            4 oz shredded cheddar

            sugar free barbecue use, optional, to serve

            1. Preheat oven to 400. Spray a large rimmed baking sheet with cooking spray.

            2. Rub both sides of chicken breasts with seasoning rub. Top each with a piece of bacon. Bake for 30 min on the top rack until the chicken is 160 degrees and the bacon looks crispy.

            3. Remove tray from the oven and sprinkle the cheese oven the bacon. Put back in the oven for about 10 min until the cheese is bubbly and golden. Serve with barbecue sauce.

            Saturday, July 22, 2017


            I made these for me to eat and reheat! I really liked this recipe. Easy to throw together and the taste was great!


            2 lbs. chicken thighs, skin on Beth used 5 # bone in skin on
            2 tbsp paprika
            1 tbsp garlic powder
            2 tsps cayenne power Beth used 1 tsp
            2 tsp salt
            1 tsp ground pepper
            Zest and juice of one lemon
            ¼ cup organic olive oil

            In a bowl, mix paprika, garlic powder, cayenne powder, salt and pepper. Stir in lemon zest, lemon juice, and olive oil, to create the marinade. Check the taste and adjust the seasoning as necessary (you may want more spiciness here, for instance).

            Add the chicken thighs and toss. If you have the time, let the thighs marinade for a couple of hours –in full-disclosure, I often make this recipe when I don’t have time to marinate the thighs for much longer than 15 minutes, and the chicken still tastes delicious.

            Preheat the oven to 215C (about 419F). Lay out the chicken thighs in a roasting pan and roast for about 30 minutes, until cooked through.

            Turn on the broiler and broil until the skin is lightly crisp, 2 to 3 minutes.Beth did not need to do this. Take the roasting pan out of the oven, transfer the thighs onto a platter and let them rest for about 5 minutes before serving.

            Friday, July 21, 2017

            Delicious and Easy Pot Roast(Crockpot)

            This was very easy to fix and forget!  We shredded it and Don had it on a bun. You could make gravy and serve it over potatoes. We liked it.
            Delicious and Easy Pot Roast(Crockpot)

            3-5# beef roast
            1 packet of Lipton Dry Onion Soup Mix
            1 can of Dr. Pepper (or any soda you prefer to try)Beth used diet Dr Pepper

            1. Place roast in crock pot
            2. Pour packet of onion soup mix and soda over roast
            3. Cook on low for 8-9 hours or High for 2 hrs/Low for 6 hrs

            Thursday, July 20, 2017

            Creamy Garlic Parmesan Mushrooms

            I made this recipe to go with a beef roast. Go light on the salt...I think with the parmesan cheese in this recipe, there really is no need for salt. I added a bit more heavy cream since I thought it was too salty. Jenna and I really liked this.

            Creamy Garlic Parmesan Mushrooms


            2 Tablespoons Butter
            1 Tablespoon olive oil
            8 Ounces white mushrooms, whole or sliced to preference Beth used 12 oz
            2 cloves garlic, minced
            ½ cup heavy cream
            ¼ cup grated parmesan cheese
            2 ounces cream cheese, softened
            1 teaspoon italian seasoning
            ½ teaspoon salt
            ¼ teaspoon pepper
            fresh chopped parsley for garnish

            In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.

            Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.

            Serve immediately and garnish with fresh parsley.

            Wednesday, July 19, 2017

            Texas Almond Crunch Cookies

            I needed to make more cookies for Don's lunch.  I had all the ingredients for these and they are crunchy and taste wonderful.  

            Texas Almond Crunch Cookies

            1 cup granulated white sugar
            1 cup powdered sugar
            1 cup (2 sticks) butter, softened
            1 cup vegetable or canola oil
            1 teaspoon almond extract
            2 large eggs
            3 1/2 cups all-purpose flour
            1 cup whole wheat flour
            1 teaspoon baking soda
            1 teaspoon salt
            1 teaspoon cream of tartar
            2 cups almonds, coarsely chopped Beth used sliced almonds
            One 6-ounce package butter toffee baking bits  Heath bits

            Preheat oven to 350 degrees F.

            In a large bowl, use an electric mixer to combine the sugars, butter and oil until well blended. Add the almond extract and eggs and mix well.

            In separate bowl, whisk together the flours, baking soda, salt and cream of tartar. Add the dry mixture to the sugars and mix at a low speed until well blended.

            Stir in the almonds and toffee bits. Form balls with about 1 tablespoon of dough per ball. Roll in granulated sugar and place 5 inches apart on ungreased cookie sheets.Beth used a small cookie scoop. With a fork dipped in sugar, flatten the ball of dough with criss-cross fork pattern.

            Bake 12 to 18 minutes, until golden brown and crisp.

            Tuesday, July 18, 2017

            Toll House Chocolate Chip Slab Pie

            I had made two pie crusts in the hopes of making a grape pie with grapes from our land.  The grapes were NOT juicy enough, so I came up with a plan B!  I doubled the recipe for the original recipe and put it in a jelly roll pan(the doubled recipe is below).  They are very good.  Jenna took most of them to work where they were enjoyed!
            Toll House Chocolate Chip Slab Pie
            adapted from Toll House

            2 pie crusts(I used this one)
            4 eggs
            1 cup all-purpose flour
            1 cup granulated sugar
            1 cup packed brown sugar
            3 sticks butter, softened to room temperature
            2 cups semi-sweet chocolate chips
            2 cup chopped walnuts optional
            Vanilla ice cream (optional but highly recommended, for serving)

            Preheat the oven to 325 degrees. Line a jelly roll pan with the unbaked pie crust.  

            In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

            Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.

            Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

            Serve warm with vanilla ice.

              Monday, July 17, 2017

              Low Carb Coconut Flour Porridge (Paleo, Grain Free)

              I was tired of eggs for breakfast and found this recipe.  I really liked it.  I did add some cinnamon after I took the picture.

              Low Carb Coconut Flour Porridge (Paleo, Grain Free)


              2 tablespoons coconut flour
              2 tablespoons golden flax meal
              3/4 cup water
              pinch of salt
              1 large egg, beaten
              2 teaspoons butter or ghee
              1 tablespoon heavy cream or coconut milk
              1 tablespoon Sukrin Gold or your favorite sweetener

              Measure the first four ingredients into a small pot over medium high heat. When it begins to simmer, turn it down to medium and whisk until it begins to thicken.

              Remove the coconut flour porridge from heat and add the beaten egg, little by little, while whisking continuously. Place back on the heat and continue to whisk until the porridge thickens.

              Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.

              Garnish with your favorite toppings.

              Sunday, July 16, 2017

              Meat Loaf Burgers

              I found this recipe and thought it sounded good.  Don thought they would have a burger like texture, but it was a MEATLOAF texture because it was a MEATLOAF burger.  The girls and I liked this.
              Meat Loaf Burgers
              Lafaye M. Musser-Fix It and Forget it Recipes for Entertaining

              1 large onion, sliced
              1 celery rib, chopped
              2 pounds lean ground beef (90% lean)
              1-1/2 teaspoons salt, divided
              1/4 teaspoon pepper
              2 cups tomato juice
              4 garlic cloves, minced
              1 tablespoon ketchup
              1 teaspoon Italian seasoning
              6 hamburger buns, split

              1. Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into six patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties.

              2. Cover and cook on low for 7-9 hours or until meat is no longer pink. Separate patties with a spatula if necessary; serve on buns. 

              Saturday, July 15, 2017

              Randy and Katy's Tomato Sauce

              I last made this recipe in 2005.  I had printed the recipe and saved it in my canning files.  The website I got it from is no longer there.   See my additions in bold.   I got 18 8 oz jelly jars

              Randy and Katy's Tomato Sauce

              10#  tomatoes, peeled and cored(Beth puts them through a strainer/food mill first)
              3 medium onions, finely chopped
              3 cloves garlic, mince
              3 T olive oil
              1 1/2 t oregano
              2 bay leaves
              1 T salt
              1 t pepper
              11/2 t crushed red pepper
              1 t supar
              1/2-1 jalapeno
              1 green pepper, chopped finely
              fresh basil

              Cook onion, garlic, green pepper and jalapeno in oil in a large saucepot until tender.  Process tomatoes in a food mill(or roughly chop them, or put in blender to puree).  Add all ingredients to the onion mixture and simmer uncovered 2-3 hours until thick.  Stir frequently to prevent scorching.  

              Prepare canning jars(I have them hot in the dishwasher) and hot lids and rings.  Carefully pour the sauce into jars, leaving a 1/4 in head space.  Wipe rim clean and place lid and ring on jar.  Process in hot water bath for 30 minutes.

              Friday, July 14, 2017

              Easy Grape Juice to Can

              We were able to catch the last of our wild grapes on Sunday.  We picked 17 cups and I made 16 qts of this easy grape juice.  I hadn't made this since before 2007 when we moved to Texas.  Don will enjoy this in a few weeks!

              Easy Grape Juice to Can

              1 -2 c. grapes
              1/2 c. sugar
              Boiling water

              Place washed grapes in a quart jar. Add sugar and boiling water to within 1/2 inch of top of jar. Put on cap and firm down lid. Process 10 minutes in a boiling water bath.  Let the jars sit for 3 weeks before opening, draining the grapes and drinking.

              Thursday, July 13, 2017

              No More Bottled Barbecue Sauce

              I got out my Fix It and Forget it Cookbook the other day.  I tried this and really liked it.
              No More Bottled Barbecue Sauce
              Lauren Eberhard  Fix it and Forget It Recipes for Entertaining

              1 c onions, finely chopped
              1/4 c oil
              6 oz tomato paste
              1/2 c water
              1/4 c brown sugar Beth used 2 T brown sugar blend--Splenda
              1/4 c lemon juice
              3 T worchestershire sauce
              2 T prepared mustard
              2 t salt
              1/4 t pepper

              Combine ingredients in slow cooker.  Cover and cook on low for 3 hours.   Use on hamburgers, sausage, pork, steaks chicken, turkey or fish.

              Wednesday, July 12, 2017

              Cilantro-Jalapeno Adobo Sauce

              My sister, Karen sent me a link to this recipe.  We really liked it, but with our HUGE TX jalapenos, 4 was almost too much heat.  Start with 2 jalapenos and more if you want more heat.  We put this over chicken, but it makes a great dip mixed with cream cheese or sour cream, too.

              Cilantro-Jalapeno Adobo Sauce

              4 large jalapeño chilies
              6 large garlic cloves, unpeeled
              5 cups (about 4 ounces) lightly packed cilantro leaves and tender stems
              6 tablespoons extra-virgin olive oil
              1 tablespoon lime juice, plus more as needed
              ¾ teaspoon kosher salt
              ½ teaspoon sugar

              Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapeños and garlic on a rimmed baking sheet and broil, turning as necessary, until the chilies are evenly blistered and the garlic skins are spotted brown, 8 to 10 minutes.

              Cover with foil and let sit until cool enough to handle, about 10 minutes. Peel, stem and seed the chilies and peel the garlic, trimming away any scorched bits. In a food processor, combine the chilies, garlic and all remaining ingredients. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and adjust salt and lime juice as desired.

              Tuesday, July 11, 2017

              Slow Cooker Garlic Lime Flank Steak

              I made this and it was very good.  I thought the pepper was a little much, but Jenna really liked it!
              Slow Cooker Garlic Lime Flank Steak

              1 (2 lb) flank steak
              4 limes, juiced
              6 large garlic cloves, minced
              1/4 cup balsamic vinegar
              3/4 cup extra virgin olive oil
              2 tbsp freshly ground pepper
              1 tbsp salt

              Place steak in your crock pot.

              Mix all other ingredients together in a bowl. 

              Pour over flank steak. Coat well. Add lid and place heat on low.

              Let cook 7-8 hours or until steak begins to fall apart when prodded.

              Remove from crock pot, shred, and serve with desired sides. The Man particularly loves this dish served over rice with a generous helping of the sauce drizzled on top. Enjoy!

              Monday, July 10, 2017

              Peanut Butter Candy Cookies

              I made these for Don.  He really liked them.
              Peanut Butter Candy Cookies
              Carol Kitchens Taste of Home Cookie Book

              1/2 c butter, softened
              3/4 c sugar
              2/3 c packed brown sugar
              2 egg whites
              1 1/4 c chunky peanut butter
              1 1/2 t vanilla extract
              1 c flour
              1/2 t baking soda
              1/4 t salt
              5 Butterfinger candy bars, chopped(2.1 oz each)Beth used 1 bag butterfinger baking bits

              In a large bowl, cream butter and sugars.  Add egg whites: beat well.  Blend in peanut butter and vanilla.  Combine flour, baking soda and salt;  add to creamed mixture and mix well.  Stir in candy bars.

              Roll in to 1 1/2 in balls(Beth used a cookie scoop) and place on greased cookie sheets.  Bake at 350 for 10-12 minutes or until golden brown.   Remove to wire racks to cool.

              Sunday, July 9, 2017

              Parmesan Lemon Vinaigrette

              Kathleen made this for the 4th of July. See our changes/additions in bold. We really liked this.

              Parmesan Lemon Vinaigrette


              1 cup good olive oil
              2 tablespoons tarragon vinegar We used white vinegar
              1/2 cup parmesan cheese, grated
              1 table or teaspoon Dijon mustard
              2 tablespoons fresh lemon juice
              2 teaspoons fresh lemon zest
              1/2 teaspoon fresh cracked pepper
              1/2 teaspoon kosher sea salt
              1/2 small shallot, peeled and minced (about 1 tablespoon)
              1 tablespoon tarragon
              1 package Truvia
              2-3 drops lemon essential oil

              In a clean mason jar with a fitted lid, add all the ingredients.
              place the lid on tight, and shake for about a minute. We used a hand blender.
              Re-shake jar with lid on to recombine, drizzle over salad.


              You can use a blender, or Vitamix, and blend away.

              But a mason jar is so fast and easy, and stores perfectly in the fridge!