Category: Recipes

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Peanut Butterfinger Bars

Sometimes good things come unexpectedly. Around 2:30 on Sunday afternoon I remembered that I needed to make cookies for the connect time after church. (Church starts at 5!)  I almost sent my kids to the store to get something for me to bake with but decided to use the ingredients I had on hand. This is what I created with what I had on hand. I was really surprised that so many people asked for the recipe. So here it is!

Peanut Butterfinger Bars

Ingredients:

1 cup peanut butter crunchy

6 Tablespoons butter softened

3/4 cup packed brown sugar

1/2 cup white sugar

1 teaspoon vanilla extract

3 eggs

1 cup all-purpose flour

6 oz. Butterfinger Baking Bits

Instructions:

Preheat your oven 350° and spray your 13X9 baking pan with cooking spray.

Cream peanut butter, butter, and sugars, then add extract and stir in eggs until well blended. Stir in the flour. ( IT DOES NOT HAVE BAKING SODA OR POWDER)

Spread batter in pan and sprinkle with the Butterfinger bits. Press them lightly into the batter. Bake 350° for 20-25 minutes. Cool and cut into bars.

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A Stain Remover that Works!

Recently I was in the kitchen dishing up plates at Emily’s Mystery Menu Dinner when I got bumped and spilled coffee down the backside of Esther’s WHITE pants. She had also dropped blue jello on her pants. I had also worn my white apron and gotten berry stains on it.  I discovered someone had washed them both.  I am thankful I found them before they went in the dryer. I decided to try a combination I had seen on Facebook recently before throwing her pants away.

Here is the recipe:

Ingredients:

4 Tablespoons of Dawn dish soap

4 Tablespoons of peroxide

2 teaspoons of baking soda

I mixed up these three ingredients in a small jar and rubbed it on the stains and waited for a while before washing them.  I am happy to report the stains came out! I am very excited to have made this new discovery!

Let me know if you try this out!

 

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Taffy Bars

I have been making taffy bars so long that I cannot remember where the recipe came from. Probably more than 30 years. One thing I like about this recipe is how fast it is! It mixes and bakes fast and uses just a few ingredients.

Ingredients:

Crust:

1 cup shortening

1 cup brown sugar

2 cups all-purpose flour

1 egg

Topping:

12 oz. semi-sweet chocolate chips

1/4-1/2 cup of finely chopped nuts

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Directions:

Mix together and pat crust into a jelly roll pan or cookie sheet with an edge.  Bake at 350° for 10-15 minutes until lightly browned. As soon as you remove it from the oven, pour 12 oz. of semi-sweet chocolate chips over the crust. Let it set for a few minutes until soft and spread over crust and sprinkle with nuts. Cut into squares. I get at least 32 squares. These are rich and you may wish to cut them smaller. The chocolate needs to set a bit before serving. You may wish to cool 5 minutes in the fridge or freezer to speed this process up. 

 

Update:  My favorite pan size is actually 17X11. Here is a picture of it with the taffy bars just made.

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Jumbo Semi-Sweet Chocolate Walnut Cookies

Jumbo Semi-sweet Chocolate Walnut Cookies

My local Publix store is having a clearance sale in their baking section. It is common for them to change items frequently so out with the old and in with the new.  I love chocolate so it was very obvious time for me to try new products and stock up instead of sticking with my old favorites! I purchased semi-sweet jumbo chips, Butterfinger crumbles, and mini Hershey’s kisses. So I came up with a new recipe!

My new favorite cookie! (this week)

Ingredients:

1 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
2 eggs
2 ¼ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
1 bag of jumbo semi-sweet chocolate chips

Directions:

I do the one bowl shortcut method of mixing. Cream butter with sugars and then add flavorings and eggs. Mix well. Dump the flour on top and dump the soda and salt on top and slightly stir them into the flour. Mix all together until well blended. Add the chips and walnuts. I use my medium scoop and put about a dozen balls onto my cookie sheets. Bake at 350° for 12 minutes. Depending on your oven it may require 2-3 minutes more or less. I remove them from the oven and let them stay on the cookie sheet a minute or two before removing them to the cooling rack.

Extra notes:

You may shape these as you wish. I have a very hard time timing baked goods. I can tell by smell and sight when they are done.

 

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Annual Fish Fry

 The Smyrna Church of Christ held the Annual Fish Fry yesterday. (and I almost missed it! Thanks to Val for the reminder!) This has been going on for many years. It is a fun time and everyone brings friends and family to this event. The fish and hush puppies are provided and the rest of us bring sides and desserts. I made my GIANT pan of Blueberry Crunch Pie. I received this recipe from a lady at the Adamsville Church of Christ just before I got married almost 37 years ago. If you have eaten at my house chances are good that you have tried this dessert. Earlier this year I tried a lemon version. You can find that one here:   http://www.redaredding.com/lemon-crunch-pie/

 

PHOTOS: The top picture is a part of the group lining up to fill their plates, under the blue tents are the fish cooks! Esther wanted to take a picture of me holding my blueberry crunch pie for some reason, so I humored her this time! The bottom picture is my 1/2 sheet size blueberry crunch pie!

Blueberry Crunch Pie  12 X18 size

Ingredients:

2 ⅔ cup self-rising flour

2 cup nuts (pecans preferred but walnuts are fine too) divided – reserve 1/4-1/2 cup to garnish

2 sticks butter or margarine softened

22 oz cream cheese

1 lb. powdered sugar

2 cans blueberry pie filling (or make your own)

Whip topping 16 oz. – 24 oz. I like a lot!

nuts to garnish

Layer 1  Combine flour, nuts, and margarine

               Press into 18X2 pan, bake until lightly browned

               about 15 minutes at 350°

               cool 

Layer 2  Combine cream cheese and powdered sugar and fold in some

               whipped topping at least 8 oz. or a little more. Sorry I

               don’t measure it 🙂

               Spread gently on the cooled crust

Layer 3    Spread 2 cans blueberry pie filling

                evenly over layer 2

Layer 4    Spread with whipped topping

Layer 5    Sprinkle with nuts.

Refrigerate until you are ready to serve. This will make 54 small servings (2-inch squares). Most of my family will eat a larger serving! So maybe only 30 Redding size servings.

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Tiffany’s Birthday Creations

Tiffany’s Birthday Creations and Pineapple Upside Down Cake

My daughter-in-law Tiffany does make some beautiful creations for special days! She made the Minion cupcake and the pineapple flower cupcakes. Here is the link to how she made the pineapple flowers.

www.kitchn.com/how-to-make-dried-pineapple-flowers-241754

I made the upside down cake tweaked from a recipe Esther sent me for banana upside down cake. She and I discussed it and decided to add some dried coconut, pineapples, and cherries. I was surprised to find out the bananas remained firm. For the cake, I used a recipe from the old Joy of Cooking cookbook I grew up with. I baked the cake in my iron skillet. This cake definitely took me back to my childhood! It tasted just like it did in the 60’s.

Skillet or Upside-Down Cake

Topping:

20 oz. can pineapple slices

Maraschino Cherries (small jar)

1/2 cup coconut ( I used dried unsweetened)

1 firm banana

1 stick butter +

1 cup brown sugar

Cake:

1 cup flour

1 teaspoon baking powder

4 eggs

1 teaspoon vanilla flavoring

1 Tablespoon melted butter

1 cup granulated sugar

Instructions:

In a 9 or 10-inch skillet melt 1/2 cup butter, add 1 cup of packed brown sugar and cook gently until dissolved.

Place the slices of pineapple over the butter mixture. Place a cherry in the middle of each pineapple. Around the edge of the cake put a small slice of banana in between the pineapple and in the middle. Sprinkle it all with the coconut.  Set aside and mix the cake in a separate bowl. Beat the eggs, sugar, melted 1 Tablespoon butter, and the vanilla flavoring. Add the flour on top of that and then gently stir the baking powder into the flour and then mixed it gently until smooth. Pour the cake mixture on top and bake for 30 minutes. Remove from oven and reverse the cake onto the serving plate. Let the skillet remain on top briefly for the brown sugar mixture to coat the cake. Remove the pan and serve.

One of the very positive things about Pineapple Upside Down Cake is that it is very quick to make. I made this because Esther requested it and it was good. However, I prefer the regular cake with the pineapples and cherries!

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Easy Red Chicken Curry with Vegetables

I have really been craving curry. I really wanted to run out to the store and get all my favorites to make it. That is not usually the most economical way for me to cook or shop! My Esther challenged me to make it with what I had at home!  I searched through my cabinet, fridge, and freezer and this is what I came up with. I must say that I have a new found love for coconut milk and I’ve been looking for yummy reasons to use it. My husband is gluten-free so this is something he too can eat. So using what I had on hand this is the recipe I created. It was so easy and yummy that I will definitely do this again. This could easily be a great way to experiment and use up leftovers from your fridge and create something totally new.

Easy Red Chicken Curry with Vegetables

3 cooked and chopped chicken breast

1 bag of frozen cauliflower, broccoli, carrot blend (steam in bag) steamed for 4 minutes

1 red onion chopped

3 cloves of garlic

1/2 cup chopped colorful bell peppers

1  can of coconut milk (13.6 oz.) or more if you like

Red curry paste 2-3 Tablespoons

1 Tablespoon of chopped jalapenos

Cilantro – Chop a few sprigs and sprinkle on top or stir in

In a skillet saute the onions, garlic, and peppers in a bit of olive oil. Add your veggies and chopped chicken. In a small pan heat, your coconut milk with the curry paste added to it. After it is heated pour the coconut milk mixture over the chicken veggie mixture. Heat through. Serve hot in bowls!

Now I’m challenging you to create something from what you have on hand! Share with me what you create!

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Low Carb Gluten-free Birthday Cake

This last week my husband Lawrence celebrated a birthday! (If you are curious, scroll to the bottom to see his AMAZING gift!) He is gluten-free and low-carb. This creates a situation when it comes to birthdays. I’ve gotten pretty good at making gluten-free biscuits, scone, and cornbread. Throw in the low carb thing and it really makes it hard! So I searched online for recipes and after looking through several I found this one on www.wholesomeyum.com.  As usual, I took this recipe and adapted it a bit. I did not change much.  Mainly I added coconut on top of the cream cheese frosting between the layers and on top. I also put the pecans on the side instead of on top.

Gluten-free, sugar-free, low carb, keto cake!

Cake:

1 cup erythritol

1 cup granulated erythritol (Swerve)

3/4 cup butter (softened)

8 large eggs

1/2 cup unsweetened almond milk

1 Tablespoon vanilla extract

3 cups almond flour

1/2 cup coconut flour

1 1/2 Tablespoons of gluten-free baking powder

Cream Cheese Frosting:

32 oz. cream cheese (softened)

1/3 cup butter (softened)

2/3 powdered erythritol (Swerve)

1 teaspoon vanilla extract

*approximately 1 cup of pecan pieces

*1 small bag of unsweetened coconut (used about 4 oz.)

To make the cake: Preheat the oven to 350°F. Line the bottom of a 9″ round pan with parchment paper. (She recommended a springform pan) I used my regular cake pans with the parchment)

Beat together the erythritol and butter until fluffy and beat in one egg at a time. Then add the almond milk and vanilla extract. Beat in the almond flour, coconut flour, and powder. Divide the dough into three parts. Bake each layer for 18-22 minutes until it is lightly golden and springy. Repeat until all layers are cooked.

While your cake is baking make your frosting. Beat together the cream cheese, butter, powdered erythritol and vanilla until smooth.

Cool the layers before stacking. Spread the first layer with the frosting and sprinkle with coconut. Stack the second layer and repeat and then the third layer. Now frost the rest of the cake and press the pecans on the side of the cake.

We are going on a hot air balloon ride for his birthday! Thanks to our crazy children.

http://www.tnballoon.com/

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18 Midwives and Potato Bread

What do 18 midwives and potato bread have in common? Stay with me now.

Through my childbearing years, I had at least 18 midwives. There are many reasons I chose to have my children with midwives. The main one is that I believe childbirth is a natural process and not an illness. I appreciate the respect that midwives bring to their profession as well as to their patients.

There is no way that I could have had any better care. My midwives gave me personal and professional care. I have had Certified Nurse Midwives, Licensed Midwives, and Professional Midwives (some call lay midwives). My husband also delivered 4 of our children.

Three of our children were born in freestanding birth centers, seven at home, and one in the hospital. My children have weighed from 8 lbs. 5oz  to 10 lbs. 4 oz. My children were born in West Virginia, Oregon, Washington, and Oklahoma. So there you have the stats! I have been blessed tremendously to have 11 healthy children. I praise God for the blessing of being called mom!

Seattle Home Maternity

So what do midwifery and food have in common? More than you think! Midwives encourage good nutrition but that is not the connection. In 1986 I had two wonderful midwives in Seattle, Washington, Suzy, and Marge, founders of Seattle Midwifery School and Seattle Home Maternity. They were so warm and welcoming when I came for my appointments.

On at least one occasion, they fixed me a cup of hot tea and gave a slice of onion potato bread. This was such a hospitable and lovely thing that it has long stayed in my memory even though it was 30 years ago. After trying for years to recreate that bread and I finally have something I think resembles that wonderful bread. Below I want to share that recipe with you.

Onion Potato Bread
Onion Potato Bread

Using my Charlie starter found here:  http://www.redaredding.com/making-sourdough-starter/

Potato Onion Herb Bread

Charlie starter 1 cup

1/4 cup sugar

1/2 cup of vegetable oil

1 ½ teaspoon salt

1 ½ cups of warm water

6 cups of flour  2 whole wheat, 4 all-purpose unbleached

1 cup potato flakes

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 thyme powder

1 teaspoon Italian seasoning

1 cup of finely chopped onions

Mix the first 5 ingredients in a large bowl and as you start to add the flour mix in the herbs and seasonings. Add the chopped onions last. On a floured surface knead your dough a bit until it is not sticky and it feels springy.  Shape into two loaves. I like round ones even though they do not rise high. Let them rise on an oiled baking sheet or loaf pan, oil the tops of the dough.

The rising will take several hours. Possibly 3-4+ hours it can vary. Your dough will not completely double. You might want to let it rise in your oven or on your stovetop free from drafts. I leave mine uncovered. Bake 350° for 30-35 minutes and test for doneness. I will be honest I have baked for so long I can smell when most things are about done. I still set the timer and check on it after about 30 minutes. You can also use the thermometer. When your bread is done it will be golden brown and reach 190° in the center. Thumping it will produce a sort of hollow sound. This makes two round loaves.

This bread takes a while but it is so worth waiting for!

Thanks for reading my story!

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Rice Noodle Bowl

I really wanted some type of Asian influenced food tonight. I haven’t cooked a lot of Asian food but I love to eat it! I had several things to create a dish with, on hand. This is what I created.

Rice Noodle Bowl

4 cloves of garlic

2 teaspoons of ginger minced

1 purple onion chopped

1 lime – zested and juiced

2  pounds of cabbage slaw mix

4 chicken breasts (I will add 1-2 more next time) cooked and cubed

1 cup of chopped broccoli (I had frozen so I steamed it a bit and added it when I added the chicken) Raw could be chopped and sauteed with the onions.

gluten free soy sauce

2 teaspoons of sesame oil

Rice noodles  8 oz. box ( I used Annie Chun’s Maifun Rice Noodles) The box says 4 servings but for me, it was easily 6-8 servings of noodles.

Cilantro a small handful

Bake or fry your chicken breasts. Cube the chicken. Start your water to boil. Saute´ the garlic and onions in the sesame oil and then add the cabbage and lime zest and juice and cook this until it is soft. If it is too dry add a couple of Tablespoons of the chicken broth from cooking the chicken.  Add the chicken.  Cook the rice noodles 1-2 minutes. Mix it all together in a large bowl and add the cilantro and soy sauce to taste. 6-8 Servings. Enjoy!