I love any good cookie recipe. I have never made a Snickerdoodle cookie I love. I am usually making chocolate chip cookies of some sort. Recently, I will flipping through Instagram and saw a friend from church posted a pic of these yummy Snickerdoodles from Two Peas & Their Pod. I follow Two Peas on Instagram too. These cookies are buttery and fabulous. I love the texture. I did make the cookie dough balls and roll in cinnamon/sugar and then I put the balls in the refrigerated while the current batch was cooking. I was worried about the dough balls being too soft and the cookies spreading out. They are amazing!
Monday, September 28, 2020
Thursday, September 10, 2020
I am still here! I have been MIA but wanted to share an easy, quick, low-carb soup with you.... Green Enchilada Chicken Soup from Seeking Good Eats Two of my girls are home this week and it is cold and rainy in Nebraska. My friend Susan shared this recipe with me. We loved it. We put tortilla chips in the bottom of the bowl and we all topped with green onion, cilantro and avocado. Next time, I would love to top with some Cotija cheese. YUM! Thank you Seeking Good Eats! We will be making this again!
Green Enchilada Chicken Soup (adapted from Seeking Good Eats)
2.5 lbs chicken breasts or chicken thighs (I used a mixture I had in my freezer)
28 oz can green enchilada sauce
24 oz can chicken broth
Spray slow cooker with cooking spray. Add in chicken, enchilada sauce and broth. Cook 6 - 8 hours. Shred and add back in to broth. Add:
1 cup half and half
2 cups Monterey Jack Cheese, shredded
4 oz cream cheese, cubed
4 oz salsa verde
salt and pepper to tate
Stir until cheeses are melted. Add any additional salsa or salt and pepper to taste. Serve over tortilla chips or enjoy just as is.
garnish with ... avocado slices, cilantro, green onion, sour cream, shredded cheese
Thursday, June 25, 2020
Gretchen is the big sister of my Baylor roommate. Gretchen is a great cook and brought a homemade artichoke hummus to our weekend. I came home from Texas and wanted to make it. I have made it threes times in the last week to take to different social gatherings.
I took the recipe from Gretchen and one from Feed Me Phoebe. I love it! This hummus has great texture and so much flavor. Serve with veggies and or pita chips.
Artichoke Hummus (adapted from Feed Me Phoebe)
1 14 oz can artichoke hearts, drained
1 15 oz can garbanzo beans, drained
1/2 cup tahini
3 Tbsp lemon juice
2 garlic cloves, minced
1/4 cup water
1 tsp sea salt
3/4 tsp cumin
1/2 tsp red pepper (or more to taste)
Blend everything in a food processor. I don't have one so I used my Vitamix and it worked beautifully. Blend until you reach the desired consistency. Pour into a serving bowl. Top with a drizzle of olive oil, crushed red pepper and fresh or dried parsley. Chill until ready to serve. Enjoy with fresh veggies and pita chips.
Tuesday, June 23, 2020
After Annie and John-Mark got married, COVID 19 happened. Meg and Jenna were here for about five weeks and we had so much fun. I cooked a lot and we played games - just so fun. I also think I gained about 10 lbs.
Life is somewhat getting back to normal. I haven't shared any recipes in a while - just making old recipes and hanging out with family.
I have made some great recipes. If you like to eat good food and mainly low carb, you should visit Peace, Love and Low Carb. I follow Kyndra Holley on Instagram. She has written like six cookbooks and just has so much to share on Instagram. I make her Egg Roll in a Bowl on a weekly basis. If you haven't made Egg Roll in a Bowl, I highly recommend it. I love the flavors and the texture and everything about it.
One of my most recent favorites from Kyndra is her Bacon Jam. Kyndra calls it Keto Bacon Jam. I followed her recipe and made it Keto. You could use regular brown sugar instead of a brown sugar substitute. I thought this recipe was amazing. Chris made little slider burgers. Meg had a friend over and they couldn't get enough of the Bacon Jam. The only thing I would do differently is either cut my onion into thicker slices or even dice it in bigger pieces - my onions got a little stringy. It truly was amazing. We had just a little left and I have been enjoying it on eggs. Please visit Kyndra's site or check out one of her cookbooks - especially if you are enjoying a Keto or low carb lifestyle.
Peace, Love and Low Carb - her picture is much better!
Saturday, May 2, 2020
Make these soon!!
P.S. One thing that Ashley does that I should do more often and why her cookies always look as amazing as they taste... she puts a few chocolate chips and marshmallows in the top of her cookies before baking. I try to but she intentionally does it and her cookies look so amazing.
S'mores Chocolate Chip Cookies (adapted from Baker by Nature)
2 1/3 cups all purpose flour
1/2 cup graham cracker crumbs, very finely crushed (I used purchased crumbs)
1 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs, room temperature
2 cups semi-sweet chocolate chips
1 cup mini marshmallows
2 sheets graham crackers, roughly chopped (about 1/2 cup)
extra graham cracker crumbs for topping before baking
Preheat oven to 375. Line 2 large baking sheets with parchment paper or baking mat. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda and salt. Set aside.
In a bowl of stand mixer or a large mixing bowl, add the butter and both sugars and beat on medium speed for 2-3 minutes, or until light and fluffy. Add in vanilla and beat until smooth. Beat in eggs one at a time, beating well after each addition. Reduce mixer speed and gradually add in the flour mixture. Be sure not to over beat. Turn off mixer and using a sturdy spatula, fold in chocolate chips, marshmallows and roughly chopped graham crackers.
I used a smaller cookie scoop than Ashley. She used 3 Tbsp of dough for her cookies. I like to have more cookies so I used a medium sized cookie scoop. I took the cookie dough ball and pressed the top into a bowl of graham cracker crumbs. Bake cookies for 8 - 12 minutes - depending on the size of the cookie. The edges will be golden but the cookie should still be soft in the middle. I baked mine 8 minutes. Let cookies cool on a baking rack before transferring to a wire rack to cool completely.
Thursday, April 30, 2020
Do y'all make Sheet Pan Meals? Sheet Pan Meals are one of the current trends - especially for easy meals. I follow this young mom on Instagram, Natalie at Tastes Lovely. Natalie has lost around 75 lbs with clean eating - mostly clean keto. She and her husband and their little family are so cute.
She recently posted this sheet pan meal....Sausage and Fennel with Broccoli. I have never purchased fennel. I have used dried fennel in recipes but never actually purchased fennel. I watched Natalie's video on how to chop fennel. When she mentioned it has a anise flavor, I almost bailed. I don't like black licorice at all. She said it gets very mild when roasted so I went for it. I did fennel, broccoli and a smoked sausage I had gotten at Sam's. You could use any vegetable if you don't have broccoli.
I thought it was amazing. I only bought one fennel bulb but I totally wanted more. It was wonderful and so easy with very little prep and very little clean up.
Sheet Pan Sausage and Fennel - Whole 30 and Keto (adapted from Tastes Lovely)
1 lb sausage - I used beef from Sam's but any sausage will work
2 fennel bulbs - chopped off the green end, cut in half, take out core and slice in chunks
1 head of broccoli, cut into florets (or any vegetable you have on hand)
2 Tbsp olive oil
salt and pepper
Preheat oven to 425. Line a rimmed baking sheet with parchment paper (for easy clean up). Toss the sliced fennel in 1 Tbsp olive oil and spread an even layer on one end of the baking sheet. Season with salt and pepper. Place the sausage on top of the fennel. Toss the chopped broccoli in 1 Tbsp olive oil. Spread evenly on the other end of the pan. Season with salt and pepper. Bake for 25 - 35 minutes or until fennel and broccoli are soft with crispy edges. Flip the sausage at about 15 minutes into cooking. Serve warm with favorite mustard - I used a flavorful brown mustard.
Thursday, April 16, 2020
Can I get a Woohoo!! These Rosemary Parmesan Biscuits are totally amazing. Jenna referred to them as "flavor town". They were so easy, no yeast and just so much flavor. I will totally make them again. Thank you Baker By Nature for another fabulous recipe. Truly, Ashley has THE best recipes with so much flavor. There are good recipes and there are amazing recipes and Ashley has amazing recipes.
Tuesday, April 14, 2020
Annie and John-Mark are quarantined in Virginia, just outside of DC. She has been making new recipes almost daily. She made these Snickerdoodle Rice Krispie Treats from Cookies & Cups last week. This is such an easy recipe and definitely gives a unique flair to regular Rice Krispie treats. I have made them three times in the last few days - wrapping up a big chunk in plastic wrap and giving to neighbors and friends.
You totally need to try these. I changed the recipe a little bit. I borrowed my good friend Shelley's Rice Krispie treat recipe and adapted it to this yummy Snickerdoodle recipe from Cookies & Cups. uture. Make these!! Please visit Cookie & Cups for more details and better pictures!
Snickerdoodle Rice Krispie Treats (adapted from Cookies & Cups)
1 stick butter
16 oz bag mini marshmallows (reserving 2 cups to add in at the end)
1 1/2 tsp vanilla
3/4 tsp kosher salt
1 1/2 tsp ground cinnamon
9 cups Rice Krispie cereal
1/4 tsp cinnamon
2 Tbsp granulated sugar
Line a 9 x 13 pan with aluminum foil and lightly butter or lightly spray with cooking spray. In a large saucepan, melt butter over medium heat. Once butter is melted, continue to cook the butter until it boils and begins to brown, stirring constantly. Take two cups of the mini marshmallows and set aside. Once the butter is an amber color, add in the large portion of the marshmallows and stir until completely melted. Remove from heat and stir in the vanilla, salt and cinnamon. Gently fold in the cereal until coated evenly. Fold in the remaining 2 cups of marshmallows. Coat your finger tips in softened butter and pat the mixture into prepared pan, pressing in evenly. Sprinkle with topping. Cool completely and cut into bars.
Monday, April 6, 2020
In the video, Joanna's 9 inch square pan is in use and she uses her 8 inch square pan. The bread just about overflows out of the pan. She recommends using a 9 inch square pan!
Zucchini Bread (adapted from Joanna Gaines)
2 medium zucchini
1 1/4 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 Tbsp vanilla
3 cups all-purpose flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup or more chopped walnuts
Using a food processor or hand grater, grate the zucchini using the large grate. Joanna suggests about 3 cups shredded zucchini on the large grate. Put the grated zucchini on a clean dish towel or cheese cloth, pulling up the sides of the towel and squeezing hard to release most of the liquid through the bottom of the towel. After you squeeze and release most of the liquid, let the zucchini sit while you mix up the rest of the ingredients.
In a bowl, mix flour, cinnamon, baking powder, baking soda ands salt.
In another large bowl, whisk together oil and sugar until smooth. Add in eggs one at a time, mixing after each addition. Add vanilla. Add flour mixture to oil mixture and combine. After combined, fold in chopped walnuts and zucchini.
Spray a 9 x 9 pan with cooking spray. Pour mixture in prepared pan and bake at 350 for 40 - 50 minutes. (mine took about 55 minutes to get the center done). Don't over bake but bake until a toothpick inserted comes out clean. Cool 15 - 20 minutes on a wired baking rack. Serve warm with butter.
Thursday, April 2, 2020
I love following Whole 30 Recipes on Instagram. They have a different Whole 30 foodie on each week sharing recipes daily. They are amazing, clean recipes!
I did Whole 30 a while back with a few teacher friends. Barb's family loved that she did Whole 30 because she was cooking amazing recipes every night. Barb's family loves this Instant Pot Lemon Garlic Chicken. It is amazing. I made it with the Italian Smashed Potatoes. These potatoes are also Whole 30 and one of my very favorite recipes. I keep the Italian Seasoning in a jar and use it when a recipe calls for Italian Seasoning. It is SO much better than the purchased Italian Seasoning. We also roasted brussels sprouts. I think my family would like rice with this chicken because the sauce is so yummy! Go for extra lemon zest/juice and extra Italian seasoning. This dish is fabulous!
Instant Pot Lemon Garlic Chicken (adapted from Life Made Sweeter)
6-8 boneless chicken thighs (I used 4 boneless chicken breasts)
sea salt and pepper to taste
1/2 tsp garlic powder
2 Tbsp olive oil
3 Tbsp butter, divided
1/2 small onion, chopped
4 garlic cloves, sliced or minced
1 1/2 Tbsp Italian Seasoning ( see below for a homemade version)
Juice and zest of 1 to 1 1/2 lemons
1/2 cup homemade or low sodium chicken broth
chopped fresh parsley and lemon slices for garnish
Pat and dry chicken. Season with salt, pepper, garlic powder and sprinkle with Italian Seasoning. Press the Saute button on your pressure cooke. Sear each piece on each side for at least two minutes or until chicken is brown. This helps seal in the juices. You may have to do this in batches, depending on the size of the pieces of chicken. Once browned, removed chicken from Instant Pot and set aside.
Melt butter in pressure cooker and stir in the onions and garlic. Add lemon juice to deglaze the pan. Cook for 1minute and add Italian Seasoning, lemon zest and chicken broth.
Place the chicken back in the pressure cooker and and lock the lid. Be sure to seal the valve. Set the pressure cooker to cook for 7 minutes. It will take about 5-10 minutes to build the pressure.
When done, allow the pressure cooker to naturally release for 2-3 minutes. Then very carefully, use a wooden spoon to push the valve to release the extra steam and unlock the lid. I added lemon slices at the end - just before serving.
Serve with your favorite sides. Sprinkle with chopped parsley
Homemade Italian Seasoning - I quadruple this and store in a glass jar!
1 tsp garlic powder
1 tsp dried oregano flakes
1 tsp dried basil flakes
1/2 tsp onion powder
1/2 tsp crushed red pepper
3/4 tsp salt
1/2 tsp pepper
Wednesday, April 1, 2020
Jenna and Meg came to Omaha to quarantine with us. I LOVE having them home. We are watching movies, going for walks and I have been trying some new recipes. I tend to gain weight easily and I can gain the "Corona15" if I am not careful! But having girls home makes me want to make fun treats. I don't think they are complaining!
As I have mentioned in many posts, I follow lots of food bloggers on Instagram. I found this yummy recipe on Handle the Heat. I love peanut butter and chocolate and thought this would be a great quarantining treat! I have made several peanut butter/chocolate desserts over the years and this one is one of the easiest.
I am going to send you over to Tessa at Handle the Heat for this easy Peanut Butter Pie recipe. I didn't change a thing. You will love it if you love this yummy combination like I do!
Tuesday, March 31, 2020
Our oldest daughter, Annie, got married to John-Mark on March 14th. We have prayed for John-Mark and this relationship since Annie was born. We are so thankful for John-Mark and his family!
Who knew (only God knew) that when these two picked their wedding date back in October... for March 14... that they would just on the edge of the pandemic and quarantining.
We got to Waco on Wednesday, March 10th and started enjoying our wedding bubble. We enjoyed walking through Baylor and just hanging out a few days with Annie and John-Mark.
Annie and John-Mark both went to Baylor. We just thought Waco was the perfect place for the wedding. It is central - with me in Omaha and Annie in DC and John-Mark in DC and his family in San Antonio - Waco is the perfect spot! I am very thankful to a dear friend (sister to my roommate at Baylor) who lives in Waco and was my "go-to" person and and the "save-the-day"person for the wedding and reception. Thank you Gretchen!
I just want to share a few snapshots taken over the few days. Most are from iphones by me or friends (mostly dear friend Kathy) and just a few from our awesome photographer., Catherine Coons. Thanks for letting me share! It is fun to share something so joyful during this crazy time.