Sunday, September 25, 2016

Slow Cooker Cheesy Bacon Dip

I made this to eat while watching football last weekend. Very good. I halved the recipe since there were just 3 of us!

Slow Cooker Cheesy Bacon Dip

Makes about 3 cups

1 lb. bacon, cooked and chopped
2 {8 oz} blocks cream cheese, softened
3 cups cheddar cheese
1/2 cup mayonnaise
3 Tbsp. yellow mustard
1 tsp. garlic powder

Mix all ingredients in slow cooker and let sit on low heat, stirring occasionally, until well combined. Keep dip on the warm or low setting while serving. Serve with crackers.

Friday, September 23, 2016

The Best Coffee Cake. Ever.

Jenna made this on Sunday.  She used two cake pans and left out the pecans since she didn't have any on hand and it turned out great, she said.  She took one in to work on Monday.
The Best Coffee Cake. Ever.

1-1/2 stick Butter, Softened
2 cups (scant) Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
2 t vanilla Jenna's addition
1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best. Jenna used 2-9 in cake pans and baked the same amount of time.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Thursday, September 22, 2016

Crock Pot Asian Porkchops - Low Carb

I put these in the crockpot at 8:30 on a Sunday morning on high.  They were perfect to eat at 1:00!  Don really liked these.
Crock Pot Asian Porkchops - Low Carb

4 thick-cut boneless pork chops
1 small onion, chopped
½ c. low-sodium soy sauce
2 tbsp. Splenda
¼ tsp. ginger

Add pork chops and onions to the crock pot.

In a small bowl, mix soy sauce, Splenda and ginger. Pour over pork chops in the crock pot.
Cook on low for 6 hours or high for 3-4 hours. May need to cook a little longer if your chops are frozen.

Serve with rice or vegetables.

Wednesday, September 21, 2016

Oven Fried Garlic Parmesan Green Beans

I made these for lunch after church last Sunday.  I really liked them.  I cooked them 15 minutes and they still had a crunch to them.
Oven Fried Garlic Parmesan Green Beans

2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1 egg, beaten
1/2 teaspoon garlic salt
12 ounces fresh green beans
1/3 cup grated Parmesan cheese

Preheat oven to 425 degrees.

In a large bowl whisk the oil, garlic, egg and salt together. Toss in the green beans and coat well.
Sprinkle in Parmesan on the green beans and toss gently.

Place evenly on a greased baking sheet. Bake for 12-15 minutes or until golden.
To crisp, heat for a minute or two under broiler.

Weight Watchers Points Plus: 3*
Nutrition Information
Serving size: 3 ounces Calories: 120 Fat: 9.9g Saturated fat: 2.4g Carbohydrates: 4.3g Sugar: 2.5g Sodium: 699mg Fiber: 1.5g Protein: 4.8g Cholesterol: 51mg

Tuesday, September 20, 2016

Pumpkin Spice Molasses Cookies

I knew we would love these cookies and wanted something that would make my house smell like fall, even if it was in the 90's here in Texas!  These are great.  I rolled the cookies in cinnamon and sugar.

Pumpkin Spice Molasses Cookies

2 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/3 cups granulated sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup 100% Pure Pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels
cinnamon Beth's addition

COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.

PREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.

SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Beth added cinnamon to the sugar.  Place 2 inches apart on prepared baking sheets.

BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.

Monday, September 19, 2016

Crockpot Chicken and Gravy

I put this in the crockpot before church last week.  Don really liked it!
Crockpot Chicken and Gravy

2-3 chicken breasts
1 can chicken broth(soup can size)
1 can cream of chicken soup
Montreal Chicken seasoning or other seasoning
3 T flour

Put seasoning on chicken and place all ingredients in a crockpot.  I used my 3 qt for this small amount.  Cook on high for 3-4 hours. 

Take chicken out and shred,  Pour liquid into pan on stove and bring to a boil.  Thicken as for gravy with water and the 3 T of flour.  Add chicken and stir until warm and combined. 

Serve over noodles or mashed potatoes

Sunday, September 18, 2016

Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

I have had this recipe in my to try file for a while.  I made this to take to church.  I came home with ONE piece.  It is quite tasty!
Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

Cinnamon Walnut Streusel

1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed

Banana Cake

2 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup mashed bananas (about 2 large ripe bananas)
1 tablespoon vanilla extract
1 1/4 cups sour ream (not nonfat)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup walnuts, chopped (optional)

Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup Reserved Batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla

Vanilla Glaze

1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Garnish (optional)

Mini chocolate chips

1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*A bundt cake pan will NOT work in this recipe because it does not have enough volume.

2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.

6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).

8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.

9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.

10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)

11. Store in the refrigerator for up to 7 days.


*A bundt cake pan will NOT work in this recipe because it does not have enough volume.