Friday, November 29, 2013

Chocolate Chip Cookies











1 cup softened butter or margerine
3/4 cup firmly packed Brown Sugar
3/4 cup granulated sugar
1 tsp vanilla
2 cups of chocolate chips (semi sweet)
1/2 teaspoon water
2 eggs
2 cups all-purpose flower
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (walnuts, pecans, etc.) optional


Beat Butter, sugars, vanilla, water and eggs until light and fluffy.
Mix flour with soda and salt ;blend into butter mixture
Stir in nuts and chips.
Drop 2 inches apart from teaspoon onto greased baking sheets.
Bake at 375 for 8 to 10 minutes or until golden brown.

Makes about 8 dozen.

Seems too be Toll House.  Toll house has 2 1/4 cup flour

Thursday, November 28, 2013

Crock Pot Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Pumpkin bread


Pumpkin Bread:
1 can (15 oz) pumpkin puree  (not pie mix)
4 eggs
1/2 C. vegetable oil
1/2 C. applesauce
2/3 C. milk
2 tsp. vanilla extract
2 C. sugar
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 C. mini chocolate chips.
Cream Cheese Filling:
16 oz. cream cheese, room temperature
1/4 C. sugar
1 egg, room temperature
1 Tbsp. milk


1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each 
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.

NOTE: sprinkle extra chocolate chips on top of  bread before baking

Broccoli Cheese Soup for the Crock Pot


1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli


1 Sauté onion and in butter. 
2 Combine all ingredients on low in crockpot for 3-4 hours. 

Do not add salt.

Saturday, November 23, 2013



4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon


1. Preheat oven to 400 degrees
2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.
3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Friday, November 22, 2013

Cherry Cheese Coffee Cake Cake & filling






2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

1/2 cup powdered sugar
2-3 teaspoons milk


Preheat oven to 350 degrees F.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern.
Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown.
Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Wednesday, November 6, 2013

Parmesan Meatloaf

(Low Carb)


2 lbs Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram 
1 tbs dried basil 
1 tbs dried parsley 
1 tbs oregano 
1 tbs thyme 
1 teaspoon salt 
2 teaspoon pepper 
1/2 cup mozzarella cheese 
4 cloves garlic, chopped 
1/4 cup green bell pepper 
1 small onion, very finely chopped 
1/2 cup spaghetti sauce of your choice 
1 tbs olive oil 
1 large egg, beaten (optional) 


In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl. 
Put mixed beef, into a sprayed loaf pan. 
Top the meatloaf with pasta sauce and mozzarella cheese. 
Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. 
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. 
Garnish with parsley if desired

Spaghetti Squash!

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs


1 medium spaghetti squash
2 tablespoons butter 
1 small yellow onion, cut in half and very thinly sliced 
¼ teaspoon red pepper flakes, or more if you like it spicy 
1 teaspoon fresh thyme 
½ cup sour cream 
½ cup shredded cheddar cheese 


Cut the spaghetti squash in half and remove the seeds. 
Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. 
In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. 
Salt and pepper to taste. 
Using a fork, scrape the insides of the squash and transfer to a small bowl. 
Combine the squash, onions, sour cream and half the cheese together and mix well. 
Transfer the mixture to a buttered baking dish and top with remaining cheese. 
Place into a 375º for 15 – 20 minutes until golden brown