Friday, November 17, 2017

Brownie Monster Cookies

Jenna made these for a quick dessert. Make SURE to use the parchment paper. We found out the hard way by not using it for the first 2 pans and they stuck! They tasted very good.
Brownie Monster Cookies

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup quick-cooking oats
1/2 cup butter, melted
1 tablespoon water
1 egg
3/4 cup M&M's™ chocolate candies
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in candies and chips.

Shape dough into 2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten.

Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cool 5 minutes; remove from cookie sheets to cooking rack

Thursday, November 16, 2017

Easy Chocolate Fudge

I made this to take to a Bible study. It was delicious. I took a few recipes and changed a few things.

Easy Chocolate Fudge

2 cups dark chocolate chips or semi sweet or 1 c of each
14 ounces sweetened condensed milk Beth used chocolate Eagle Brand
¼ cup butter
1 teaspoon vanilla extract
½ teaspoon cinnamon
sea salt for top
1 cup chopped pecans, plus about 2 tablespoons for topping

Combine the chocolate, milk, cinnamon and the butter in a medium size glass bowl and heat in the microwave for 90 seconds or over a double boiler on the cooktop. Stir to combine and heat another 15 seconds if needed.

Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan, or 8 x 8 pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve, at least 3 hours. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week

add ½ c Nutella

Add ½ c peanut butter—crunchy /delete the pecans and add chopped peanuts

Wednesday, November 15, 2017

Pumpkin Pie Bites with Cinnamon Roll Crust

These were easy to make and tasted like mini pumpkin pies! Yum!

Pumpkin Pie Bites with Cinnamon Roll Crust
Adapted from

1 (12.4-ounce/8-count) tube canned cinnamon rolls
1 cup canned plain pumpkin
1 egg
¼ c sugar
¼ c brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla
whipped cream, optional

1.    Preheat the oven to 350°F and lightly spray the wells of 2- 12-count muffin pan with nonstick cooking spray.  You will need 16 muffin cups.

2.    Open the cinnamon rolls and slice each one in half, separating it into 2 biscuits. Press each piece in the bottom of each well in the muffin tin and about of the way up the sides.

3.    In a medium bowl, combine the pumpkin, egg, sugars, pumpkin pie spice, and vanilla. Scoop a heaping tablespoonful of the pumpkin mixture into the center of each cinnamon roll.

4.    Bake for 18 to 20 minute or until the cinnamon roll crust is a deep golden brown and the pie filling is set. Cool on a wire rack. Repeat with the remaining cinnamon rolls and filling. Once cool, top with whipped cream or the cinnamon roll icing, if desired.

Tuesday, November 14, 2017

Pumpkin Pie Truffles

I made these after seeing a few recipes on line. They are very good.

Pumpkin Pie Truffles

1/4 cup (2 ounces )cream cheese, room temperature
2 Tablespoons confectioners' sugar
1/3 cup pumpkin pureƩ
1 and 3/4 cups graham cracker crumbs 
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 t vanilla


10 ounces white almond bark
Sprinkles or graham cracker crumbs

In the bowl of a stand mixer, mix together cream cheese and confectioners' sugar until creamy. Add pumpkin pureƩ and vanilla and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated. Refrigerate dough for at least 3 hours (or up to 24 hours).

Line two large baking sheets with parchment paper. Set aside.Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes
Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave for20 second intervals. Let the chocolate sit for a minute or two to cool slightly.

Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. Allow excess chocolate to drip off.

Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs or sprinkles. Allow chocolate to completely set in the refrigerator before serving. Truffles are okay at room temperature for a few hours for serving.

These stay for up to 1 week in the refrigerator or in the freezer for up to 2 months. Thaw overnight in the refrigerator.



Monday, November 13, 2017

Frijoles Tejanos

We put this together to cook all night but forgot to turn the crockpot on before bed.......I cooked them all day and they were delicious! We halved the recipe since that made more than enough for us!
Frijoles Tejanos
Texas Backroad Restaurant Recipes  Williams Creek Trading Company BBQ

4 c dry pinto beans
3 cloves garlic, chopped
1/2 T black pepper
1/2 t cumin
1/2 t paprika
pinch of oregano
1/2 bay leaf
1 t red wine vinegar
1 14.5 oz can diced tomatoes with green chiles
1 poblano pepper, chopped we used a jalapeno
3 small ornamental peppers, chopped we used 1 large dried chili d'arbol
32 oz chicken stock
12 oz salt pork we used bacon, chopped
1 large onion, chopped

In an 8 qt slow cooker, add all ingredients.  Add water as necessary.  Cook on warm or low all night.  Do not add salt until the end, if needed.

Sunday, November 12, 2017

Chicken Fajitas on a Jelly Roll Pan

I put this together for dinner a week or so ago. It was so easy and so flavorful! Everyone enjoyed it!

Chicken Fajitas on a Jelly Roll Pan

adapted from

1 tsp chili powder
1 tsp ancho chili powder
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper
2-3 # boneless skinless chicken breasts, sliced into 1/2-inch thick strips
1 red, green and yellow bell peppers, cored and sliced into strips
1 medium yellow onion, sliced
2 cloves garlic , minced
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro optional
Olive oil spray
flour tortillas
sour cream, avocado slices or guacamole, diced tomatoes, cheese

1. Preheat oven to 400 degrees. Spray a jelly roll pan with non-stick cooking spray.

2. Mix together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

3. Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Spray with olive oil spray and then toss to evenly coat. Spread into an even layer and roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes 

4. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

Saturday, November 11, 2017

Red Lentil Masoor Dal

Kathleen made this for her for lunches this week. It is quite tasty and the house smelled wonderful while this was cooking!
Red Lentil Masoor Dal

1 lb  red lentils
1 cup onions, chopped
3 cloves of garlic
6 tbsp tomato puree
1 tbsp fresh cilantro (we were out of cilantro, so ommitted)
1 tbsp fresh ginger, grated (we used dried powder)
4 tbsp ghee or butter
1 tbsp red chili peppers flakes
1 tbsp whole fennel seeds
1 tsp whole cumin seeds
1 tsp whole black mustard seeds (we used normal mustard seeds)
1 tbsp garam masala powder
1 tsp turmeric powder
1 dash nutmeg powder
1 clove
to taste table salt

Mince the garlic and combine with the seeds of fennel, cumin and black mustard, and the peppers flakes, and 1 clove. Now, chop the onions , and peel and grate the fresh ginger. Finally, mix all the powered spices.

Pour 4 tbsp of  butter into a bottom-thickened heavy pot, and place over medium heat. When the butter is totally melted and hot, pour the garlic and seeds mixture, and stir-fry for 30-60 seconds.

Keep an eye on the garlic pieces: they have to become golden but not burned. When the garlic is ready, pour the onions and stir well. Cook,stirring occasionally until the onion are smooth and translucent. Meanwhile,while the onions and seeds are cooking, wash and rise the lentils. When the onions are ready, pour the lentils into the pot, and stir fry for a couple of minute.

Now, add 5 cups of hot water, the mixture of powered spices, the fresh ginger, and the tomato puree to the pot. Stir well, and set the heat to cook gently simmering. Cook 25-30 minute adding more water only if the dal is becoming too thick. When the lentils are starting to be mushy, they are ready. Finally add salt as needed, cook another 2-3 minutes, and add fresh cilantro before serving.

Serve the red lentils dal with steamed white rice, naan, chapati bread, and all the Indian dishes you prefer.