Sunday, February 25, 2018

Chicken Piccata

I decided to make this for a quick dinner. Half way through cooking, I looked for the capers to discover I must have used them and not replaced them! This chicken was very good with out the capers!
Chicken Piccata
Adapted from The Complete Idiot's Guide to The Mediterranean Diet

1 1/2-2 pounds boneless, skinless chicken breasts, pounded thin
1/4 c flour Beth used gluten free
1/2 t salt
1/2 t pepper
2 T olive oil
1 onion, diced finely
2/3 c chicken broth
1 T lemon juice
1 clove minced garlic
3 T capers

Combine flour, salt and pepper together in a shallow bowl.  Dredge chicken breasts in flour and place in a skillet with 2 T olive oil over medium heat.  Cook for 6-8 minutes on each side.  Turn heat down and cook until 165 degrees.

Transfer chicken to a plate and cover with foil.  Add onion to the pan and cook for 1 minute.  Add garlic, chicken broth, lemon juice and capers and cook for 5-7 minutes until reduced by 1/2.

Pour the sauce  evenly over each chicken breast and serve!

Saturday, February 24, 2018

Curried Cauliflower

This was a great tasting recipe. I loved the addition of the raisins and onions.
Curried Cauliflower
adapted from The Complete Idiot's Guide to The Mediterranean Diet

1 head cauliflower, broken into florets
2 T olive oil
1/2 t salt
1/2 t pepper
2 cloves minced garlic
1 t curry powder
1 medium red onion, sliced thin
1/4 c golden raisins
1/4 c slivered almonds

Preheat oven to 400.

Mix all ingredients except almonds in a large bowl.  Transfer to a 9 x 13 pan or a jelly roll plan.  Bake for 30 minutes or until cauliflower is tender.  Remove from oven and sprinkle with almonds(Beth forgot these)

Friday, February 23, 2018

Rolo Rocky Road Fudge

I adapted this recipe to what I had and it turned out great. Next time I might crush up the graham crackers instead of using the crumbs for more texture.

Rolo Rocky Road Fudge
adapted from

2 cups milk chocolate  Beth used Nestles S'mores chips
1 12 oz bag dark chocolate chips
1/2 cup roasted peanuts, salted or unsalted
1 cup mini marshmallows
1 cup crushed graham crackers Beth used graham cracker crumbs
1 bag Rolo chocolate candies

Grease an 8  or 9inch square baking tin. Place both the chocolates in a large bowl and place in the microwave. Cook for 30 seconds, stir and repeat until melted.

Add the roasted peanuts, marshmallows and crushed graham crackers into the chocolate and stir until well mixed. Add half the Rolos and stir. Pour the chocolate mixture into the prepared pan and spread until smooth. Press the extra Rolo pieces on top.

Refrigerate for at least one hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an air-tight container.

Thursday, February 22, 2018

Balsamic Vinaigrette

I made this for my lunch salad. It was quick and easy. I used grainy mustard and it gave this recipe a 'kick'. I also used my hand blender to mix and it made it creamy. YUM!

Balsamic Vinaigrette
Adapted from

1 tsp honey
1 tablespoon dijon or grainy mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 garlic clove, minced

Combine all ingredients in a jar and shake well or use a hand blender to emulsify.

Keeps indefinitely in refrigerator. Makes approximately one cup of vinaigrette.

Wednesday, February 21, 2018

Caramel Apple Treats

I found this recipe last September and finally made it for our FPU. I love anything that has caramel. This did not disappoint. It was very easy to make.

Caramel Apple Treats

adapted from

1 8 oz. tube crescent dough
1 apple, cored, peeled and chopped into 1/2 inch pieces
1/2 c. brown sugar
1/4 c. cinnamon sugar
Pinch kosher salt
caramel ice cream topping

1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.

2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.

3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.

4. Let cool completely before slicing into pieces and serving.

Tuesday, February 20, 2018

Lemon Sheet Cake from Scratch

It has been cool here in Texas and when I saw this recipe, I thought of Spring time! I made this for a Bible study. It was excellent!

Lemon Sheet Cake from Scratch

adapted from


3/4 cups unsalted butter
1/2 cup lemon juice Beth used bottled
1 3/4 cups granulated sugar
1/2 cup plain Greek yogurt (or sour cream)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 1/4 cups all purpose flour


1/2 cup butter
8 oz softened cream cheese
4 cups powdered sugar
4 tablespoons lemon juice
lemon zest


Preheat oven to 350.

In a large saucepan melt butter over medium heat, stirring often. Turn off heat and whisk in lemon juice and sugar. Stir in yogurt, eggs, vanilla, and salt. Add baking powder, baking soda, cornstarch, and flour, mixing until well combined.

Pour into greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of cake comes out clean. (Or for a thicker cake bake in a 9x13" pan for 25-30 minutes) Cool completely.


In a mixing bowl beat butter and cream cheese until light and fluffy. Mix in powdered sugar, lemon zest and lemon juice.  Beat until fluffy.

Spread over cooled cake.

Monday, February 19, 2018

Sugar Cookie Cake Bars

I took these to a Ladies Bible study at church. I tinted the frosting with red coloring and used Valentine's decorations since it was the week of Valentine's. They are very good.

Sugar Cookie Cake Bars
adapted from

Cookie Bars

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs
5 cups flour
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda


2 sticks unsalted butter, room temperature
4 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
A pinch of salt
Nonpareils for decoration

1.Preheat oven to 375 degrees Fahrenheit.

2.In a large bowl cream together the butter and the sugar.

3.Mix in one egg at a time.

4.Add vanilla extract and mix well.

5.In a separate bowl, mix together the flour, salt and baking soda.

6.Add the dry ingredients to the wet ingredients gradually, a little at a time. Mix well. This will be a very thicj batter.

7.Wet your hands to prevent the dough from sticking and pat out onto prepared jelly roll pan.

8.Bake for 15-20 minutes.

For the Frosting

1.Beat butter until creamy.

2.Mix in the vanilla and salt.

3.Add the powdered sugar gradually, mixing well.

4.Add the milk and mix until it reaches desired consistency.

5.Spread the frosting onto the cooled cake bars. Add sprinkles.