Wednesday, December 6, 2017

Skor Cookies

½ cup butter (softened)
¾ cup white sugar
¾ brown sugar
2 eggs
2 ¼ cup flour
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 package skor bits

Scoop onto baking sheet - don't squish. Bake at 350 for 9-11 minutes - the key is not to bake them too long. From Kathy

Tuesday, August 1, 2017

Shepherds Pie

1 lb ground beef
1/4 cup flour + salt and pepper
1 onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/2 tsp each salt and pepper
500ml can of Guinness or other dark beer
1 cups beef broth
1 tsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried parsley
1 tsp dried thyme
1 bay leaf
2 tbsp butter
8 oz package brown or white mushrooms
Garlic mashed potatoes

Cook ground beef. Drain. Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour. Cook for a few minutes and gradually add beer and broth. Bring to boil and add Worcestershire sauce, parsley, thyme and bay leaf. Cover and cook until thickened. Fry mushrooms and butter until browned and add to beef mixture. Spread in casserole dish and top with garlic mashed potatoes. Bake at 350F for 30-45 minutes until top is lightly browned.
Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢

Garlic Mashed Potatoes
5-6 medium potatoes cooked with 3 bulbs garlic
1/4 cup milk
2 egg yolks
2 tbsp parmesan
salt and pepper 

Thursday, July 27, 2017

Lemon Drop Cookies

2 cups all-purpose flour (sifted)
⅛ teaspoon salt
1 cup butter, softened
3/4 cups icing sugar
2 teaspoons lemon juice
zest of one large lemon

Beat butter, icing sugar and salt until fluffy. Beat in lemon juice and lemon zest until blended. Add the flour in ½ cup intervals beating until blended. Roll into 1" balls. Bake for 15-20 minutes at 325F until cookies are lightly browned on the bottom.

Immediately toss in icing sugar. Repeat for a second dredging. Alternatively, mix icing sugar with lemon juice to make a light icing and top each cookie.

Sunday, July 9, 2017

Blueberry Cake

2 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla
3/4 cup milk
2 cups blueberries
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter. 
Cream sugar, butter, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Spread rest of batter over blueberries. Mix topping and put on top of batter. Bake at 375 degrees for 45 minutes.

Monday, June 26, 2017

Granola - aka Jo's Nuts

4 c quick cook oats
3/4 c sunflower seeds
2 cup nuts (pecans, almonds) chopped small (use a small blender on pulse)
1/2 c maple syrup
1/2 c vegetable oil
1 tsp vanilla
1/2 tsp salt
Mix together in roasting pan and bake for about 30-45 minutes at 325 - stirring when you think of it! When done, drizzle another 1/2 cup maple syrup over the hot granola.

Nutrition Facts
Servings: 24
Per Serving% Daily Value*
Calories 151
Total Fat 10.1g13%
Saturated Fat 1.4g7%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 53mg2%
Potassium 90mg2%
Total Carb 14.1g5%
Dietary Fiber 1.3g5%
Sugars 8.2g
Protein 2.7g

Tuesday, May 30, 2017

Chicken with Maple Dijon Sauce

2 tbsp Dijon mustard
4 tbsp maple syrup
1 tsp garlic olive oil
1/2 tsp crushed rosemary
Salt and pepper
4 chicken breasts
Mix first 4 ingredients. Salt and pepper both sides of chicken breast. Line a 9x11 casserole dish with parchment or foil. Arrange breasts. Coat all over with sauce. Bake at 375 for 20-30 minutes til cooked through. Slice in strips and spoon any remaining sauce over chicken.

Thursday, May 25, 2017

Burrito Bowls

Layer the following:
Black beans
Shredded cheese
Tomatoes (diced)
Lettuce (shredded)
Onions (diced or sliced green onions)
Peppers (diced)
Hot peppers
Protein: Chicken, Fish, Beef...

Wrap all in a tortilla or serve with Nacho chips.

Wednesday, May 24, 2017

Steak Marinade

2 tbsp oil
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp brown sugar
2 cloves garlic, minced
Beef steak

Combine all in a ziplock back and marinate for a few hours or overnight. Grill. Slice into thin slices. Serve with roasted potatoes and vegetables (peppers, onions, garlic, zucchini, mushrooms)

Thursday, March 16, 2017

Lemon Lush

1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Filling:
1 x 8 ounce package cream cheese, softened
1/2 - 1 cup powdered sugar
1 tsp lemon zest
2 tbsps lemon juice

1 pkg Sherriff lemon pie filling prepared as directed (cooled)
1½ cups Cool Whip
Finely grated lemon zest

Crust: Mix the flour, butter, sugar and pecans together. Press into a 9x13 baking dish. Bake at 350F for 20-25 minutes or until lightly golden brown. Let crust cool.

Cream Cheese Layer: Beat cream cheese, icing sugar zest and lemon juice together until smooth. Spread over cooled crust.

Gently spread the lemon filling over cream cheese layer, then cover with Cool Whip. Dust with icing sugar and finely grated lemon zest. Chill.

Tuesday, March 14, 2017

Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander

Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper

Tuesday, March 7, 2017

Greek Garlic Lemon Chicken

4 chicken breasts
1/2 cup Farmboy lemon garlic dressing
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy

Monday, January 9, 2017


3 c white sugar
4 c cider vinegar
2 tsp salt

Boil the above in a large stock pot then add:
  • 3/4 c chopped onions
  • 4 cloves garlic finely chopped

Peel, core and chop 10 apples and add to hot vinegar mixture. Mash with potato masher. When well boiled, add:
  • 8 large peeled tomatoes cut in pieces
  • 1 lb raisins (about 2 1/2 c)
  • 2 tsp ginger
  • 2 1/2 tsp mustard seed
  • 1/4 - 1/2 tsp cayenne pepper
Stir well and boil over moderate heat until fruit is well cooked and mixture is fairly thick (about 1 1/4 hours). Bottle in sterilized jars and cover with wax or can in hot water bath

From Beth's great grandfather