Cinnamon Sugar Pecans

The aroma of these pecans is wonderful while they are baking. It reminds me of the warm nuts sold in paper cones at the fair. They are incredibly tasty and would make an excellent hostess or Christmas gift. Simply place them in a jar and tie with a pretty ribbon. I enjoy eating these in a spinach or mixed spring green salad, with sliced strawberries and drizzled with Brianna's Homestyle Raspberry Poppyseed Dressing.

1 lb. (4 cups) pecan halves (you can also use almonds or a mixture of both)

1/2 tsp salt

1 cup sugar

1 TBS cinnamon

2 tsp vanilla

1 egg white

2 tsp water

Preheat oven to 250F.

Cover a 10x15 baking sheet with foil or parchment paper.  

In a Ziploc gallon bag, combine the salt, sugar and cinnamon. Set aside.

In a bowl, beat the vanilla, egg white and water, using a fork, until the eggs are foamy.

Place the nuts into the egg mixture and mix gently until fully covered.

Transfer the nuts into the sugar Ziploc bag. 

Thoroughly, cover them in the mix by gently shaking and tossing them around.

Arrange the pecan in the pan without stacking them.  They should be in a single layer.

Cook for 1 hour, stirring every 15 minutes, keeping them in a single layer each time.

Makes 4 cups

Source:  sosrecipes.com

Janice

Fruitcake

Fruitcake? Many people cringe at the mere mention of fruitcake. However, I enjoy it, particularly a recipe I discovered in a magazine. I believe most people dislike the citron (candied fruit) commonly found in fruitcake recipes. But this recipe is different; it doesn't include citron, instead, it's packed with a variety of nuts, dried dates and maraschino cherries. I tend to make this fruitcake in the fall or during the Christmas season, and it freezes very well.

3 cups nuts, coarsely chopped (use a mixture of walnuts, pecans, hazelnuts and/or Brazil nuts, whatever you prefer and have on hand)

1 lb pitted dates, coarsely chopped

1 cup maraschino cherries, cut in half

3/4 cup flour

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 tsp vanilla extract

Pre-heat oven to 300F.

In a large bowl, combine the nuts, dates and cherries.  In another bowl, stir together flour, sugar, baking powder and salt; add this to the nut mixture. Using a large spoon, or your hands, toss this all together until the nuts and fruit are well-coated with the flour mixture.

In another small bowl, beat the eggs until foamy.  Stir in the vanilla. Fold the egg mixture into the nut mixture with a rubber spatula.  Mix well.

Line a 9x5x3 loaf pan with parchment paper and lightly grease or spray with cooking spray.  Pour the batter into the pan.

Bake at 300F for 1 hour and 45 minutes.  Cool for 10 minutes in the pan before removing.

Makes 24 servings.

Source:  Taste of Home Magazine

Janice

Slow Cooker Chicken and Gravy

Once the fall weather was upon us in Wisconsin, I was really craving some comfort food.  When I found this recipe, it was perfect.  I had everything on hand and it was so easy to make.  I served this chicken and gravy over homemade mashed potatoes.  It was so good.

Chicken:

1/2 TBS olive oil

2.5 - 3 lbs chicken breasts

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp pepper

Gravy:

3 TBS butter

1/4 c. flour

1 1/2 TBS cornstarch

3 c. chicken broth, divided

1 1/2 tsp chicken bouillon

3/4 tsp garlic powder

3/4 tsp onion powder

3/4 tsp dried parsley

1/4 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

salt to taste

For the chicken, combine the salt, garlic powder, paprika and pepper in a small bowl.  Place chicken breasts on a large plate, drizzle with olive oil and then sprinkle the seasoning on both sides of each chicken breast.  Transfer the chicken breasts to a lightly greased 6 quart slow cooker.

For the gravy, in a small saucepan melt the butter over medium heat.  Whisk the flour into the butter and cook for 2 minutes.  Reduce the heat to low and slowly whisk in 2 cups of the chicken broth.  In a small bowl, whisk the cornstarch with the remaining 1 cup of chicken broth.  Slowly add this mixture into the saucepan while whisking.  Add the chicken bouillon and the remaining seasonings.  Bring to a simmer, whisking constantly and continue to simmer until thickened to the consistency of gravy.  Pour over chicken in the slow cooker.

Cook on low for 4-5 hours, until the chicken is tender enough to shred.*  Shred chicken and cook on low for an additional 20 minutes.  Season with additional salt and pepper to taste.

*If the gravy is too thin at this point, you can remove the chicken and transfer the gravy to a saucepan.  Remove 1 cup of the gravy and whisk in 1 TBS of additional cornstarch.  Slowly pour the 1 cup of gravy with cornstarch back into the saucepan and bring to a boil.  Reduce heat and simmer for approximately 4-5 minutes to thicken. 

I used 5 lbs of chicken and made 1 1/2 recipes of the gravy. 

Source:  amysrecipebook.com

Kimberly

Taco Bell Pintos & Cheese (Copy Cat)

I always loved Taco Bell's pintos and cheese, so when I came across this easy copycat recipe, I knew I had to try it for taco night. It was every bit as delicious as I'd hoped, and it's definitely a recipe I'll be making again.

1 can Old El Paso Refried Beans

1/3 c. Red Enchilada Sauce

1/2 c. Shredded Colby Jack Cheese (or your favorite cheese)

Grease an 8x8 baking dish.  Spread beans in the dish.  Top with sauce (add more sauce if you prefer).  Top with cheese.  Cover with foil and bake at 350 F degrees for 20-25 minutes.

Serves 6-8 (makes 2 cups)

Source:  Kristyslifestyle

Janice

Soft Molasses Cookies

My sister and I were watching Leslie from "The Farming Pastor's Wife" YouTube channel one Saturday morning.  She was making these wonderful molasses cookies.  My sister "twisted my arm" into making them. They are a delicious Fall cookie that I plan on making often. Make sure to follow "The Farming Pastor's Wife" for many more wonderful recipes.

2 cups flour

2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt 

1 egg

1 cup sugar

3/4 cup vegetable oil

1/4 cup molasses*

Mix together all the dry ingredients.  Set aside.

Using a stand mixer, combine the egg, sugar, oil and molasses. Gradually, add the dry ingredients until combined.

Chill dough for 2 hours or overnight.

Preheat oven to 375F.

Scoop dough into balls, roll in sugar, place on a lightly greased or parchment lined cookie sheet and bake for 8-10 minutes.

*I used full-flavor molasses, however, you can use mild molasses if you wish to have a milder flavor.

Source:  Leslie-"The Farming Pastor's Wife"

Janice

Sugar Free Pumpkin Spice Syrup

I was looking for a sugar free syrup recipe that contained pumpkin, not just pumpkin pie spices. This one was exactly what I was looking for.  I put this in my coffee with a little bit of cream for a delicious Fall treat.

1 1/2 cups water

1/4 cup brown sweetener

1/4 cup pure pumpkin puree (not pumpkin pie mix)

1/4 tsp pumpkin pie spice 

1/4 tsp vanilla extract

In a medium saucepan on medium heat, add all of the ingredients.  Stir until everything has dissolved and well combined. 

Allow to simmer over low-medium heat for 5 minutes or until the liquid has slightly thickened.

Let cool and then store in a jar or bottle.  Shake before each use to combine the ingredients.

Store in the refrigerator for up to 1-2 weeks

Source: Ihackeddiabetes.com

Kimberly

Broccoli Casserole

I follow "Farm Cooking with Nan" on FaceBook.  I enjoy her recipes so much that I knew I had to order her cookbook.  She is a sweet Christian lady who has a passion for Christ and cooking. If you are looking for some delicious recipes, I recommend that you purchase her cookbook.  I made her Broccoli Casserole for Easter dinner this year and it was a hit.  I have made it many times since. 

1 cup mayonnaise

1 can cream of chicken soup (or mushroom soup)

3/4 cup chopped onion (or 1 tsp onion powder)

2 eggs, beaten

1/4 cup butter, melted

1/2 tsp salt 

1/2 tsp pepper

2 cups sharp cheddar cheese

2 - 12 oz bags steamed broccoli

Topping:

3/4 cup butter, melted

1 1/2 sleeves (or 5 oz) Ritz crackers, crushed

Steam the broccoli according to package directions.  Set aside.

Mix mayo, soup, onion, eggs, 1/4 cup of melted butter, salt, pepper and cheese.

Add the broccoli and stir just enough to combine.

Pour into a greased 2 1/2 quart baking dish.

In a separate bowl, combine 3/4 cup butter and the crushed crackers.  Sprinkle over the top of the broccoli mixture.

Bake at 350F for 45-50 minutes or until hot in the center.

Makes 8-10 servings

Source: Farm Cooking with Nan

Kimberly

Bacon Cheddar Meatballs

I was watching "Our Tribe of Many" on YouTube and saw Sarah making these delicious keto friendly meatballs.  I had all the ingredients on hand and decided to make these for dinner.  They were  absolutely delicious.  I used pork rinds, which added a delicious flavor.  These freeze well and can even be made ahead by freezing before cooking them.

I highly recommend that you follow "Our Tribe of Many" on YouTube.  They are a wonderful Christian family. 

2 pounds ground beef

1 pound uncooked bacon, cut into small pieces

3/4 cup shredded cheese 

3/4 cup crushed pork rinds or breadcrumbs

2 eggs

1 1/2 tsp garlic powder

1 tsp pepper 

Preheat oven to 400F. 

Combine all ingredients together and form into 1 1/2" - 2" meatballs.

Bake for about 20 minutes or until bacon is crispy and internal temperature is 145F.

Makes about 40 meatballs

Source: Sarah-Our Tribe of Many

Kimberly

CrockPot Chicken Drumsticks

Super easy, super delicious!  This is a quick and easy weekday meal.  

3 lbs chicken drumsticks

1 TBS paprika

1 tsp cumin

1 tsp garlic salt

1 1/2 cups barbeque sauce (divided)

In a small bowl combine paprika, cumin and garlic salt.  Stir to combine.

Sprinkle over the drumsticks and rub all over the chicken skin.

Place chicken drumsticks in the crockpot.

Pour 1 cup of the barbeque sauce over the drumsticks.

Cover and cook on low 4-6 hours until the chicken is tender. 

When finished, place the chicken on a cookie sheet lined with foil and cooking spray.

Brush 1/4 cup of the barbeque sauce on the drumsticks.  Broil for 1-5 minutes until it begins to brown.

Remove from the oven, flip the drumsticks, and brush with the remaining 1/4 cup barbeque sauce.

Broil another 1-5 minutes until brown.

If you wish, you could also use cut up chicken breasts.

Serves 6

Source: Dinner on a Dime

Kimberly

Cheesy Hashbrown Potato Casserole (Funeral Potatoes)

This casserole is sometimes called Funeral Potatoes because whenever you go to a funeral luncheon at church, you will most likely see this side dish. Our family enjoys this at Easter and Thanksgiving, too. So cheesy and so creamy! I usually double this recipe and freeze some for later...see my tips below.

2 lb bag (32 oz) frozen shredded hashbrowns.  I use Wal-Mart brand Southern Style Hash Browns (cubed potatoes-no onions or peppers)

2 - 10.75 oz cans cream of chicken soup 

2 cups sour cream

1/3 cup chopped onions

1/4 tsp salt

1/4 tsp pepper

2 cups (8 oz) shredded cheddar cheese

Topping:

2 cups of crushed Ritz crackers (50 crackers) or crushed corn flakes

1/2 cup melted butter

Pre-heat oven to 350F degrees.

Lightly grease a 9x13 pan with non-stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl, combine the soup, sour cream, onions, salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.

Sprinkle 1 cup of cheese over the soup mixture.

Add the remainder of the hashbrowns on top.  

Spoon over remaining soup mixture and the other half of the cheese.

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.

Bake at 350F degrees for 45 to 55 minutes until casserole is hot in the center.

*Tip: If you wish to freeze this dish, prepare the recipe as directed, except leave off the cracker/butter topping.   Instead of baking it, cover tightly with foil and place in the freezer.  It should be good for up to 30 days. 

Remove it from the freezer 24 hours or more before you want to bake it and place it in the fridge to thaw. Add the cracker/butter topping and bake as directed.

*Tip:  Instead of frozen hashbrowns, I have also made this using 2 lbs. Russet potatoes cut into 1" cubes.  Boil until fork-tender.

*Tip: When I am feeding a large group of people, I will double the recipe and put 3/4 of the recipe in the 9x13 pan.  I then place the remaining 1/4 of the recipe in an 8x8 or 9x9 pan and cover with Saran and foil and place in a Ziploc bag and freeze for later. 

Serves 12

Source: Six Sisters

Janice

Stuffed Bagels (Keto and Low-Carb)

If you're looking for a delicious low-carb alternative to traditional bagels, these are definitely worth trying.  With the creamy, cheesy center tucked inside each bagel, these are hard to resist, whether enjoyed fresh from the oven or toasted.  One batch disappears quickly, so I highly recommend doubling the recipe from the start.  Trust me, you'll be glad to have extras on hand for breakfast, snacks or anytime a bagel craving strikes.

1 1/2 cup shredded mozzarella cheese

2 oz cream cheese

2 tsp baking powder

1 cup almond flour

1 egg

2 - 4 oz cream cheese, cubed into 6 pieces. Place in freezer while preparing dough.

1 egg (for the egg wash topping)

Topping options:  "Everything But the Bagel" seasoning, salt, sesame seeds, poppy seeds, freshly grated Parmesan or Asiago cheese

Preheat oven to 350F.

Microwave the mozzarella and 2 oz cream cheese for 30 seconds, stir and microwave 30 more seconds until completely melted.

Add in baking powder, almond flour and egg.  By hand, mix well until dough forms.  It will take a few minutes.  

Divide dough into 6 equal portions. Roll into a ball and slightly flatten with the palm of your hand.  Add a cube of cold cream cheese to the center of each doughball.  Wrap dough around the cream cheese cube.  Roll into a ball again.

Place doughballs on a parchment lined baking sheet.  Press tops of the dough down slightly. 

Brush tops with egg wash.  Sprinkle with "Everything But the Bagel" seasoning or salt or sesame seeds, etc.

Bake at 350F for 20-25 minutes until they start to brown.

Store leftovers in refrigerator.

Makes 6

Source: Kristi Davis - You Tube

Kimberly

Cauliflower Salad with Peas and Cashews

If you're looking for a change from traditional pea salad, this cauliflower version is a delicious alternative.  The cauliflower and cashews add plenty of flavor along with a satisfying crunch in every bite.  It's a fresh, tasty side dish that's always a welcome addition to any meal.

3 cups frozen peas (defrosted and drained well)

8 cups (2 lbs cut up) cauliflower, cut into bite-sized pieces

3/4 - 1 cup mayonnaise

8 oz sharp cheddar cheese, cut into small cubes

1/2 - 1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 cup salted Cashew halves

Combine all ingredients (except Cashews) in a large bowl.  Stir well until combined.

Chill for at least 2 hours.

Stir in Cashews before serving.

Makes 16 servings

Source:  Modified from https://recipesworthrepeating.com

Kimberly

Pineapple Coconut Bars

These bars were a hit at our last Independence Day picnic.  The pineapple and coconut combination make a great summer dessert.

Crust:

1 cup (2 sticks) butter, very soft or melted

1 cup light brown sugar

2 cups flour

Filling:

4 eggs

2 TBS vanilla

2 TBS fresh lime juice

2/3 cup light brown sugar

1/2 cup flour

1/2 tsp kosher salt

2 cups pineapple tidbits in 100% juice, drained 

2 cups shredded sweetened coconut

Topping:

2 cups shredded sweetened coconut

Crust Instructions:

Preheat oven to 350F. 

Combine the crust ingredients and press the mixture into the bottom of a well-greased, or parchment lined, 9x13 baking dish.

Bake for 15 minutes.  Remove from the oven and let the crust cool for 10 minutes while preparing the filling.

Filling and Topping Instructions:

Place the pineapple and 2 cups of shredded coconut in a bowl.  Sprinkle with flour, brown sugar and salt.  Stir to coat.  Mix together the eggs, vanilla and lime juice and stir into the pineapple mixture.

Pour the filling over the crust and top with the remaining coconut.  

Bake for 25-27 minutes, until the coconut turns golden brown.

Let cool completely before slicing.

Makes 32 bars

Source:  https://barefeetinthekitchen.com

Janice

Creamy Chicken Marsala Pasta (Instant Pot/Pressure Cooker)

This quick and easy dinner is perfect for busy nights.  Pair it with green beans and garlic bread for a comforting and satisfying meal.  Be sure to check the note below if you prefer a saucier dish.

4 TBS (1/2 stick) butter 

1 large (or 2 small) shallot(s), diced (onions are o.k., too)

16 oz Baby Bella mushrooms, sliced 

2 lbs chicken breasts, diced into chunks (uncooked)

1 TBS crushed garlic

2 1/2 cups garlic broth or chicken broth (I used 1 TBS Garlic" "Better-Than-Bouillon" plus 2 1/2 cups of water)

1 1/2 cups Marsala wine 

7 1/2 oz jar of sun-dried tomatoes plus 2 tsp of oil from the jar

1 lb of Farfalle pasta (Bowtie)

1/4 cup heavy cream or half & half

1 cup grated Parmesan cheese, plus more for topping if desired

Add the butter to the Instant Pot. Hit "Saute" and "Adjust" so it is on "More" or "High" setting and wait until the butter has melted and it bubbles.

Add the shallots and mushrooms and cook for 3 to 5 minutes, until the mushrooms have softened and browned a bit.

Then, add the chicken and the 2 tsp of oil from the tomatoes (but NOT the tomatoes themselves) and cook for another 2 to 3 minutes until the chicken is lightly white in color (but not fully cooked).

Toss in the garlic and cook for one more minute and then add in the Marsala wine and let simmer for one more minute.  Deglaze (scrape) the bottom of the pot while doing so. 

Add in the broth and stir together well. 

Pour in the Farfalle pasta so it is laying on top of the broth, gently smoothing and pushing it down with a spatula so it is submerged, but DO NOT stir it with the rest of the broth (it is o.k. if some of the Farfalle is peeking above the broth).

Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 6 minutes.  Quick release when done and give it all a good stir.  

Stir in the sun-dried tomatoes, heavy cream and Parmesan.  Let sit for about 5 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly.

Transfer to a serving bowl, plate it up and sprinkle with Parmesan cheese if desired.

** If you want this saucier, add in another 1/2 cup of the broth before cooking and then another 1/4 cup of heavy cream and another 1/2 cup of Parmesan.  

Serves 6-8

Source:  pressureluckcooking.com

Janice

Blueberry Snack Cake

Our neighbor kindly shared some delicious Michigan blueberries with us, and this recipe seemed like the perfect way to enjoy them.  It turned out absolutely delicious!  It's wonderful as a dessert, but it's just as good served for breakfast alongside a hot cup of coffee.

2 cups flour

1 1/2 cups sugar

1/2 cup cold butter

1 tsp baking powder

1 cup milk

2 eggs, separate the yolks from the whites - keep both

2 tsp vanilla

2 cups fresh or frozen blueberries (if using frozen, do not thaw prior to adding to batter)

Sprinkle berries with cinnamon sugar

In a mixing bowl, combine flour and sugar.  Cut in butter until crumbly. Set aside 3/4 cups to use for the topping.

Add the baking powder, milk, egg yolks to remaining mixture; mix well.  Beat egg whites until soft peaks form; fold into batter.

Pour into a greased 9x13x2 baking dish.  Sprinkle with blueberries and reserved crumb mixture.

Bake at 350F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. 

Serves 15-18

Source: Taste of Home Annual Recipes 2004

Kimberly

Homemade Ranch Seasoning Mix

One of the reasons I love homemade seasoning mixes is that I can control the ingredients while saving money at the same time.  This Ranch Seasoning Mix is great for Ranch Dressing and Ranch Dip, but it's also the secret ingredient in my Ranch Snack Mix and Bacon Ranch Cheese Ball recipes found on this blog.

4 tsp garlic powder

2 tsp onion powder

1 1/2 tsp dried dill

1 1/2 tsp dried parsley

1 1/2 tsp dried chives

1 tsp sea salt

1/4 tsp pepper

1/4 cup buttermilk powder

Mix everything together.  Store in an airtight glass container.

Store up to 6 months in an airtight glass container.

Dry Mix Conversion:

1 ounce = 2 TBS

So, if you are following a recipe that calls for 2 ounces of dry Ranch Seasoning, you would use 4 TBS of this recipe.

To make Homemade Ranch Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 TBS lemon juice

3 tsp homemade Ranch Seasoning Mix

Mix ingredients together.  Store in a glass container.

Makes about 1/2 cup or 8 TBS of dressing.  

One Serving is 2 TBS of dressing

To make Homemade Ranch Dip:

1/2 cup sour cream

2 TBS of Ranch Seasoning Mix

Combine and chill until ready to serve.

Source: drdavinahseats.com

Kimberly

Bacon Ranch Cheese Ball

If you're from Wisconsin, you know that every good party needs a cheeseball!  This one is a winner.  My cousin made it for a family get-together and after one bite, I was hooked.  I just had to have the recipe, and it has become a favorite. 

6 slices bacon, diced

1/4 cup chopped pecans

1/4 cup fresh parsley leaves, divided

2 - 8 oz pkgs cream cheese, room temperature

1 cup shredded sharp cheddar cheese

1/4 cup crumbled goat cheese 

1 - 1 oz pkg Ranch Seasoning and Salad Dressing Mix (or use 2 TBS Homemade Ranch Seasoning recipe that is posted on this blog)

1 tsp Worcestershire Sauce

Heat a large skillet over medium-high heat.  Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate.

In a small bowl, combine half of the bacon, pecans and 2 TBS parsley.  Set aside. This will be used to put onto the outside of the cheese ball.

In a bowl of an electric mixer, beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire and remaining bacon and parsley on medium-high speed until well combined and fluffy, about 1 to 2 minutes.

Cover and place in the refrigerator at least 2 hours or overnight. 

Shape the mixture into a ball and roll into the bacon, pecan, parsley mixture that was previously set aside.

Serve at room temperature with crackers.

Source:  Ryan L.

Kimberly

Ranch Snack Mix

This snack mix is a delicious change from traditional Chex Mix.  The flavorful seasoning gives it a unique twist that keeps you coming back for more.  It was a big hit with my family, and everyone really enjoyed it.  It's the perfect snack for parties, game nights, or anytime you're craving something savory and crunchy. A co-worker of mine made this snack mix for a party at work and he called it Garbage Bag Mix!! 

3 cups Mini Pretzel Twists

3 cups White Cheddar Cheese Crackers 

3 cups Rice Chex

2 cups Goldfish Crackers (or Aldi Turtles) 

2 cups small Oyster Crackers

1/2 cup (1 stick) melted butter

6 TBS Ranch Seasoning Mix (or 2 envelopes of store bought)

Preheat oven to 275F.

Place pretzels, crackers, cereals in a large bowl.

Drizzle the melted butter over the mix and stir to combine.

Add the ranch seasoning and stir well making sure everything is coated.

Spread the mix on a parchment-lined baking sheet and bake on the middle rack of the oven for 30-40 minutes, until the mix is dry and slightly toasted, being sure to stir a few times during baking to ensure even cooking.

Remove from oven, allow to cool completely, then store in an airtight container of Ziploc bag.

Tips:

As all ovens run a bit different, keep an eye on it and watch for over-browning and remove earlier if you notice signs of burning.

I recommend that you use the recipe for Homemade Ranch Seasoning on this blog.  However, if you are using store-bought ranch seasoning, you should buy the low-sodium option as the pretzels and snacks add enough salt on their own.

Other snack options to use are: Bugles, Cheerios or any other bite size crackers or cereals.

Source: Tastesofhomemade.com

Kimberly

White Chocolate Raspberry Cake

White chocolate almonds and raspberries are a perfect combination. This is a show stopping dessert that everyone will love! Great for a birthday cake or small wedding cake. Plan ahead as some of the ingredients need to be at room temperature. You can make this cake a day in advance and store at room temperature until needed.  This cake is absolutely delicious!

Ingredients for the Almond Cake:

2 1/2 cups cake flour, sifted

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup unsalted butter, at room temperature

1 1/2 cups sugar

6 large egg whites, at room temperature, lightly beaten until foamy

1 tsp vanilla extract

1 1/2 tsp almond extract

3/4 cup whole milk, at room temperature

2/3 cup sour cream, at room temperature

Ingredients for the White Chocolate Amaretto Buttercream Frosting:

Tip: For extra thick layers of frosting, double the buttercream frosting!

1 1/2 cups unsalted butter, at room temperature

3 1/4 cups powdered sugar, sifted

1/4 tsp salt

2 TBS heavy cream, at room temperature

1 1/2 TBS amaretto liqueur

1 tsp almond extract

9 ounces quality white chocolate, melted and cooled for 10 minutes (do not use white chocolate chips)

Ingredients for Assembly and Garnish:

1 cup raspberry preserves

1 cup fresh raspberries

1 cup thinly sliced almonds

Instructions for the Almond Cake:

Preheat oven to 350F.  Generously grease the bottom and sides of two 9 inch round cake pans lined with parchment paper rounds on the bottom of the pans.  Set aside until needed.

In a large mixing bowl, sift together the cake flour, baking powder, baking soda and salt.  Set  aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Gradually add in the sugar.  Once all of the sugar has been added, beat on high speed for 2 minutes. 

Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.

In a spouted measuring cup, combine the vanilla extract, almond extract, milk and sour cream.  Mix until evenly combined.

On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25 to 30 minutes, or until brown around the edges and a toothpick inserted in the center of the cake comes out clean.  Cool the cakes in the pans placed on a wire rack for 15 minutes.  Then invert the cake layers onto cooling racks and cool completely.

Instructions for the White Chocolate Amaretto Buttercream Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.  Reduce the speed to low and gradually add in the powdered sugar, beating until all of the sugar is completely combined.

Add in the salt, cream, amaretto and almond extract and beat smooth.

Add in the white chocolate and beat smooth.  Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for one minute.

Instructions for Assembly and Garnish:

Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.

Place one cake layer on a large plate or cake stand.  Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting.

Top with another cake layer and repeat the layering process, ending with the last cake layer on top.  Spread all remaining frosting over the top and sides of the cake.

Using your hands, gently press the sliced almonds all around the sides of the cake.  Then top with fresh raspberries.

Allow the cake to set for 20 minutes before slicing.  Then serve or store in the refrigerator for up to 2 days.  Bring to room temperature before serving.

Source:  bakerbynature.com

Kimberly

Thai Peanut Chicken Ramen Noodles

This was an easy one pot dish with an amazing flavorful Thai peanut sauce.  We served this with an eggroll and Shishito peppers...fresh from the garden. 

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup sweet chili sauce

1TBS fresh lime juice

1 TBS fresh ginger, finely chopped

2 cloves minced garlic

4 tsp Gochujang (Korean Chili Sauce) - this is optional, my addition to the recipe

4 - 3 oz packages ramen noodles, seasoning packets discarded

2 TBS olive oil

1 red bell pepper, deseeded, stem removed and diced

1/2 white onion, diced

1 - 15 oz can full-fat coconut milk

2 cups diced/shredded cooked chicken, approximately 2 medium chicken breasts

Toppings:  chopped cilantro, diced green onions, and chopped peanuts 

In a small food processor, combine peanut butter, soy sauce, sweet chili sauce, lime juice, ginger, garlic and Gochujang.  Pulse to combine until smooth.

Bring a pot of water to boiling to cook the ramen noodles according to package instructions.  They will likely only take a few minutes to cook. Drain noodles when done.

While the water is coming to a boil, continue making the rest of the sauce.  

Meanwhile, in a large skillet, heat the olive oil over medium-high heat.  

Add red bell pepper and onion, and cook for 5 minutes, until they are softened.

Add the sauce from the food processor along with the coconut milk, stirring to combine.

Add the cooked ramen noodles and chicken, stirring well to combine.

Serve topped with cilantro, green onion and chopped peanuts.

Note:  Use rotisserie chicken or pre-cooked diced chicken to make this recipe even easier. Slivered or julienne carrots would also be good in this dish if you have them on hand.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serve 4-6

Source:  greensnchocolate.com

Janice

Crème de Menthe Bars

I always look forward to making these Crème de Menthe Bars for St. Patrick's Day.  The combination of rich chocolate and cool mint makes these a delicious treat.  They have become a family favorite over the years.  If you enjoy mint and chocolate together, these bars are sure to be a hit.

Preheat oven to 350F degrees.

Grease and flour a 9x13 baking pan.

Brownie Layer:

1 cup sugar

1/2 cup butter (1 stick)

4 eggs

1 cup flour

1/2 tsp salt

16 oz Hershey's Chocolate Syrup 

1 tsp vanilla

Crème de Menthe Layer:

2 cups powdered sugar

1/2 cup butter (1 stick), softened

3 TBS Green Crème de Menthe liquor

Frosting:

12 oz bag semi-sweet chocolate chips

1/2 cup butter (1 stick)

Cream together the sugar, butter and eggs.  Mix together flour and salt.  Add to creamed mixture. Then add the chocolate syrup and vanilla.  Stir to combine.

Pour into prepared 9x13 pan.  Bake 30 minutes at 350F.  Let cool.

For the Crème de Menthe layer, mix the powdered sugar, butter and Crème de Menthe liquor.  Spread on top of cooled bars.

For the frosting, melt the chocolate chips and butter together.  Cool slightly.  Spread over the top of the chilled Crème de Menthe layer.

Refrigerate until set.

Marianne

Monster Cookies

While going through some old papers from junior high, I came across this cookie recipe and knew I had to make it again.  I was in seventh grade when our class made these cookies at school for a fundraiser.  We baked them, sold them after school, and had so much fun doing it.  Recreating them all these years later brought back some wonderful memories and reminded me just how long ago that was!

1/2 lb butter (2 sticks)

1 lb brown sugar (2 cups)

2 cups sugar

1 1/2 lb peanut butter (2 1/2 cups)

1 1/2 tsp vanilla

6 eggs

9 cups Old Fashioned Oatmeal 

4 tsp baking soda

1/2 lb chocolate chips (1 heaping cup)

1/2 lb M&M's (1 heaping cup)

Preheat oven to 350F.

Mix dough in a large bowl.

Drop by level 1/3 cupsful onto an ungreased baking sheet.  Six cookies per sheet.

Flatten slightly with the palm of your hand.

Bake for 12 minutes.

Do not overbake!

Makes 36 Monster Cookies

Kimberly

Slow Cooker Cherry Ham

Door County, Wisconsin is famous for its cherries, and this slow cooker cherry ham is a delicious way to enjoy that classic flavor.  The sweet cherry glaze pairs perfectly with savor ham, creating an easy meal that's special enough for holidays and family gatherings.  One important tip: be sure to use jarred cherry pie filling instead of cherry filling in a can for this recipe, as it produces the best results.  With just a few ingredients and your slow cooker doing most of the work, this ham couldn't be easier to make.  Delicious!

Spiral Sliced Ham, Boneless (Approx 3-4 lbs)

1/2 cup brown sugar

1/4 cup red wine vinegar

1 quart jar Seaquist Cherry Pie Filling (or your favorite jarred cherry pie filling)

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

In a medium saucepan, combine all ingredients except the ham. Cook on low 5-7 minutes until warm and blended.

Place ham in slow cooker.  Slightly separate each slice and put glaze in-between each slice and over the top.  Reserve 1/4 of the glaze.

Cook on High for 2 1/2 hours or on Low for 4 1/2 hours.

Baste with remaining glaze and cook on high for 20 minutes longer.

Source:  Seaquist Orchards Cookbook - Door County, Wisconsin

Kaleb

Rhubarb Dessert

Our wonderful neighbors, sisters Cathy and Carolyn, shared this delicious rhubarb dessert with us, and it was love at first bite.  We were thrilled when they also shared the recipe so we could make it at home.  Since then, this dessert has become a favorite, and we've made it several times.  It's the perfect way to enjoy fresh rhubarb and always gets rave reviews.

Crust

2 cups flour

3/4 cup powdered sugar

1 cup butter (2 sticks), softened

Filling

4 eggs

2 cups sugar

1/2 cup flour

1 1/2 tsp salt

4 cups rhubarb, finely chopped

Preheat oven to 350F degrees.

Combine 2 cups flour, powdered sugar and butter. Mix well and press into a greased 9x13 pan.  Bake for 15 minutes.  

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb; mix.

Spoon mixture onto baked crust.  Bake at 350F for 45 minutes more.

Cool and cut into bars.  This is delicious served with ice cream!

Fruit Pizza

If you're looking for a dessert that tastes as good as it looks, Fruit Pizza is the answer.  The combination of a soft crust, creamy layer and fresh fruit creates an impressive and refreshing treat everyone loves.  It's an excellent choice for picnics, cookouts and summer celebrations.

2 rolls of refrigerated sugar cookie dough (enough to cover a pizza pan 1/4 inch thick)

Fruit of choice:  strawberries, bananas, kiwi, blueberries, raspberries etc.

1 can Cream Cheese Frosting - stir to soften

Press the cookie dough onto pizza pan, 1/4 inch thick.  Bake according to package directions.

You may need to bake a couple extra minutes.  Let cool.

Spread softened frosting over the baked cookie.

Arrange fruit into desired design.

You may also make individual sugar cookies, frost and arrange fruit onto each cookie.

Kaitlin

Chocolate Zucchini Bread

This decadent zucchini bread is my go-to bread every summer.  This is the main reason I grow zucchini! You can freeze this bread and enjoy it all winter long.

1 1/4 cup flour

1/2 cup dark cocoa powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup sugar

1 large egg plus 1 egg yolk

1/2 cup butter (1 stick), melted and slightly cooled

1 tsp vanilla

2 cups grated zucchini

2/3 cup chocolate chips

Pre-heat oven to 350.  Lightly spray and line a 9x5 loaf pan with parchment. 

Whisk the dry ingredients together (flour, cocoa powder, baking soda, cinnamon and salt). Set aside.

Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini. 

Blend the dry ingredients into the wet, in three stages.  Blending just until incorporated after each addition, do not over beat.

Fold in the chocolate chips.  Spread into the prepared pan. Bake for about 50 minutes, until toothpick inserted near the center comes out dry.  Melted chocolate is o.k.!

Cool in the pan on a wire rack for 10 minutes before removing.

Source:  theviewfromgreatisland.com

Makes 1 loaf

Kimberly