Easy Pfefferpotthast ~ German Pepper Beef Stew

This simple stew is very tender and flavorful!

Ingredients:

2 yellow onions, chopped

4 tablespoons butter

4 or 5 cloves of garlic, pressed or minced

2 pounds stew meat, cut in bite sized pieces*

2 cups beef broth**

1 cup white wine

2 teaspoons black pepper

4 russet potatoes, peeled and cubed

1 teaspoon salt

Method:

Melt the butter in a large cooking pot or Dutch oven over low heat.

Add the onions and garlic and saute until golden.

Move the onions and garlic to one side of the pan and add one third of the meat. Stir and brown on all sides. Move to the side and add another third of the meat. Cook ans stir until browned. Repeat with the remaining third of meat.

Stir in the broth, wine and pepper. Simmer, uncovered, over low heat for 1 hour.

Add the potatoes and salt. Stir and continue to simmer just until the potatoes are tender. Makes 6 servings.

*I purchased chuck roast on sale, trimmed the fat and cut into pieces.

**Add a 1/2 cup more broth or water, as needed, as the stew simmers.

Notes: This simple stew has a very delicious flavor that is not spicy. It is a stew that everyone, both kids and adults, really enjoy.

Nine year old Alaia chose
this stew for dinner. 💜

Cracker Barrel Restaurant Copycat Meatloaf Recipe

This delicious copycat recipe is a family 
pleaser for dinner and in sandwiches!

Ingredients:

heavy duty aluminum foil

2 pounds ground beef

3/4 to 1 cup diced onion (about half an onion)

1 to 1 1/4 cups diced yellow or orange bell pepper (about 1 small pepper)

2 cups crushed Ritz crackers (about 1 1/2 regular sized sleeves)

3/4 cup grated cheddar cheese  (3 ounces)

3 eggs lightly beaten

1/2 cup milk or half & half

1 teaspoon salt

1/4 teaspoon black pepper

3/4 cup ketchup

2 1/2 tablespoons brown sugar

1 1/2 teaspoons regular yellow mustard

Method:

Preheat oven to 350*. Line a rimmed baking sheet with heavy duty foil and set aside.

Add the ground beef, onion, diced pepper, eggs, crushed crackers, cheese, milk, salt and pepper to a large bowl. With plastic gloves or bags on your hands, use your hands to mix the ingredients until they are completely combined.

Form into a loaf on the prepared pan.

Bake for 30 minutes.

In a small bowl, stir togehter the ketchup, brown sugar and mustard.

Remove the meatloaf from the oven. Spread the ketchup mixture evenly over the top of the loaf.

Return to the oven and bake for 40 minutes .

Set aside to rest for 10 minutes before slicing. Makes 8 servings.

Notes: My family likes some of the comfort food meals served at Cracker Barrel Restaurants ~ Since the nearest Cracker Barrel is an hour away from our town, it is nice to be able to recreate their favorite dishes at home. 😊

Peanut Butter Apples On A Stick (For Kids Of All Ages)

Peanut Butter Apples are a tasty treat!

Ingredients: 

8 small/medium apples (about 3 inches diameter)**

8 wooden skewers

2 cups (12 ounces) peanut butter chips

2 tablespoons avocado oil

Optional Garnishes:

1 cup chopped peanuts 

1/2 cup chocolate chips + 1/2 teaspoon avocado oil

Method:

Line a rimmed baking sheet or pan with waxed paper or parchment paper. Set aside.

Twist the stems to remove them from the apples. Thoroughly wash and dry the apples.

Insert the pointy end of the wooden skewers into the stem end of each apple.

Melt the peanut butter chips and oil in the top of a double boiler, or in a saucepan over very low heat, stirring constantly until the mixture is smooth.

Working QUICKLY, dip the apples and twirl to remove excess melted peanut butter. 

If desired, roll or dip the apples in a small bowl of chopped peanuts. Place on the prepared baking pan.

If desired, heat the chocolate chips and 1/2 teaspoon of oil for 30 seconds in a microwave oven. Place the melted chocolate in a piping bag or ziploc bag with a tiny snip on one corner. Use to decorate the the apples.

Refrigerate. Wrap individually in plastic treat bags or store in an airtight container. Makes 8 servings. (Eat on the stick or cut into 4 wedges and cut away the core.)

**I used Honeycrisp apples. Fuji also work well.

Notes: Here is a quick and easy way to make delicious apple treats! These peanut butter candy coated apples are easier on the teeth than traditional candied apples and just as tasty as a caramel apple. 😀 A delicious Autumn treat and welcome gift ~ Family members and friends of all ages like these.

Wrapped for gift giving

Chocolate Chip Nutella Cookies

These delicious cookies are very chocolaty!

Ingredients:

1/2 cup (1 stick) salted butter 

1/2 cup + 2 tablespoons packed brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup Nutella

1 teaspoon pure vanilla extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup semi swet chocolate chips

Optional Garnish:

additional Nutella

Method:

In a medium/large bowl, beat totegether the butter and sugars, with an electric mixer, for 2 to 3 minutes.

Add the egg and beat until mixed in. Mix in the Nutella and vanilla.

Sift together the flour, baking powder and salt. add to the bowl and mix in until blended.

Stir in the chocolate chips. Refrigerate the dough for 30 minutes.

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Scoop the dough into 1 1/2 inch to 2 inch balls. Place the balls of dough 2 inches apart on the prepared baking sheets.

Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet brfore transfering to a wire rack to finish cooling.

If desired, add a small amount of Nutella to a piping bag. Drizzle over the top of the cookies.

Refrigerate for 30 minutes before transferring in an airtight storage container.) Place a piece of waxed paper between layers of cookies.  Store in the refrigerator. Makes 3 dozen cookies.

Notes: If you like Nutella, you will love these cookies! They are very special, but so simple to make. 😃

Outback Steakhouse "Alice Springs" Chicken (Copycat Recipe)

This easy and delicious honey mustard chicken recipe mimics the Alice Springs Chicken served at the Outback Steakhouse restaurants.

Ingredients:

6 slices bacon

4 boneless, skinless chicken breats

1 tablespoon seasoned salt or Old Bay Seasoning

1/4 cup yellow mustard

1/3 cup honey

2 tablespoons mayonnaise

2 teaspoons dried onion

1 cup sliced fresh mushrooms**

2 cups grated Colby Jack cheese

Method:

Cook the bacon until crispy. Chop. Save the grease and set aside.

Place the chicken breasts in a plastic bag or between to sheets of plastic. Pound with a rolling pin to a 1/2 inch thick thickness. Sprinkle both sides of the chicken breasts with the seasoning and rub in. Refrigerate for 30 minutes.

Preheat oven to 350*.

Saute the chicken in 2 tablespoons of bacon grease until lightly browned. (3 to 5 minutes on each side) Transfer to a lightly greased 13 x 9 inch baking pan.

In a small bowl, stir together the mustard, honey, mayonnaise and dried onion, Spread the mixture on top of each chicken breast.

Top each piece of chicken with 1/4 cup mushrooms.**  Sprinkle with the bacon and the cheese.

Bake for 40 minutes, or until the cheese is melted and the chicken is fully cooked.

Serve with your choice of side dishes. Makes 4 to 8 servings.

**The original recipe includes mushrooms, but if you are serving to family or guests who do not like mushrooms, they may be omitted.

Notes: This baked chicken was a big hit when I served it to family! My 25 year old nephew ate a whole piece of chicken, but my husband and I were satisfied with just half of a chicken breast.

I served this chicken with a side salad of tomatoes,
red bell pepper and sliced red onion sprinkled with
lime juice, salt and pepper. Garlic Baked Potato
 Wedges also paired nicely with the chicken.
Here is the link to the potato recipe:
 (I omitted the parmesan cheese.)
https://carriekitchencreations.blogspot.com/2016/02/garlic-baked-potato-wedges.html

Simple Fudgy Nutella Brownies

These Nutella Brownies are delicious,
fudgy and very simple to make!

Ingredients:

parchment paper

1 cup Nutella

2 eggs

1/2 teaspoon pure vanilla extract

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup sugar (optional)**

1/4 cup choclate chips

Method:

Preheat oven to 350*. Line a 9 inch square pan with parchment paper. (Leave some overhang to make it easier to lift the brownies from the pan.)

In a medium/large bowl, use a large fork to beat together the Nutella, eggs and vanilla until the ingredients are fully mixed ans smooth.

Add the flour, cocoa powder, sugar** and chocolate chips. 

Spread the batter evenly in the lined pan. 

Bake for 20 to 25 minutes, just until a toothpick inserted into the center comes out mostly clean. (moist crumbs or okay, but not wet batter)

Remove the pan from the oven and place on a wire rack to cool. Cool completely in the pan before lifting the baked brownies out with the parchment paper.

Cut into 16 squares. Store in an airtight container in the refrigerator. Makes 16 servings.

**I made these without adding sugar, because I like the brownies to be less sweet. If you prefer a sweeter brownie, the sugar may be added.

Notes: These taste good warm, especially topped with a small scoop of ice cream. I prefer them chilled without any topping. 

The BEST Apple Syrup (Recipe From The Park Avenue Mansion Bed & Breakfast Inn) 🍎

This delicious syrup is quick and simple to make!

Ingredients:

1/2 cup sugar

4 teaspoons cornstarch

1/2 - 1 teaspoon ground cinnamon

1 cup apple juice or cider

1 tablespoon lemon juice

2 tablespoons butter

Optional Additions:

1 medium granny smith, honeycrisp or fuji apple (peeled, cored & grated)

2 tablespoons apple schnops

Optional Garnish:

whipped cream

Method:

In a small saucepan, stir together the sugar, cornstarch and cinnamon.

Stir in the apple and lemon juices.

Cook and stir, over medium heat, until the mixture is thickened and bubbly.

Cook and stir for an additional 2 minutes.

Remove the saucepan from the heat. Stir in the butter until it is melted and blended in.

If desired, stir in the grated apple and/or the apple schnops. Good with or without a dollop of whipped cream.

Serve warm over pancakes, waffles, French toast, a Dutch baby, biscuits or pound cake. 

French toast topped with apple syrup

Notes: This simple and delicious recipe was given to me by Kathy Petetit, former co-owner of the Park Avenue Mansion B & B located in St Louis Missouri. Kathy and her husband closed the business and retired to Arizona, where she still makes delicoius food and treats for her family and friends. 💜

Ruth"s Cris New Orleans Style Shrimp (Copycat Recipe)

This is a very simple and flavorful way to
prepare delicious shrimp.

Ingredients: 

1 tablespoon avocado or olive oil

28 large shrimp, peeled & deveined (tail on or off)

2 tablespoons + 1 teaspoon chopped green onions

2 tablespoons dry white wine

1 teaspoon fresh pressed or minced garlic

1/4 cup Worcestershire sauce

1 teaspoon tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

10 tablespoons salted butter, cut into tablespoons

Method:

Add the oil to a large cast iron skillet** on a burner over medium high heat. Add the shrimp to the skillet. Cook and stir just until the shrimp turn pink. Remove the shrimp and transfer to a platter.

Reduce the heat to medium and add the onions to the skillet (with additional oil, if the skillet is dry). Cook for 1 minute. Add the wine and simmer for 2 minutes.

Add the garlic, Worcestershire, tabasco, cayenne and paprika. Cook  for 1 minute. Reduce the heat to low.

Slowly add the butter to the pan and stir until all of the butter is melted and mixed in.

Return the shrimp to the skillet and stir to coat and reheat. Return to the platter or divide evenly between 4 serving plates.

**If you do not have a cast iron skillet, any skillet will do. If you do not have a large skillet, work in smaller batches to cook all of the shrimp.

Notes: Ruth's Chris is a high end steak house ~ It is a treat to be able to prepare this delicious shrimp at home. Serve alone over rice or vegetables, or serve as an accompaniment to chicken or steak.

Shrimp served over rice with barbecue 
chicken and cornbread muffins.

Low Carb Instant Pot Mexicali Chicken & Vegetable Soup

This quick & healthy soup is full of flavor and has
 a spicy kick. 🌶 (It tastes similar to chicken & rice.)

Ingredients: 

2 pounds chicken breasts, chopped in small bite sized pieces

1/4 cup diced red or yellow onion

1/2 cup salsa (mild, medium or hot depending on what you prefer)

1 cup chopped zucchini

1 tablespoon homemade taco seasoning**

1 (4.5 ounce) can diced green chiles

1/4 cup chicken or vegetable broth***

1 (10 - 12 ounce) package frozen riced cauliflower

1 cup shredded colby jack or pepper jack cheese

salt and pepper to taste

Optional Garnishes:

Chopped green onions

lime wedges

diced avocado

Method:

Add the chicken, onion, salsa, zucchini, seasoning, diced chiles, broth and cauliflower to an instant pot. Stir to combine.

Pressure cook on high for 9 minutes.

Aloow the pressure to vent. Remove the lid and stir in the cheese. Season with salt and pepper or place salt and pepper shakers on the table for everyone to season their own meal. 

If desired, garnish with green onions, a lime wedge and/or diced avocado. Makes 6 cups ~ 4 (1 & 1/2 cup) servings.

**Homemade seasoning is easy to make and healthier because it is chemical free. Here is a link to the recipe: 

https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html

***When I make vegetable or chicken broth (or purchase broth) I make frozen ice cubes with the leftovers. I keep broth cubes in the freezer to have on hand as needed. 

Nutritional Info per serving, approximately: 506 calories ~ 22 grams fat  ~ 8.8 grams carbs ~ 2 grams fiber ~ 6.8 grams net carbs ~ 70.5 grams protein

Notes: 

I use pepper jack cheese, but the colby jack would be a little less spicy.

I used a medium salsa. The flavor was good with just the right amount of heat. 

This is a quick, healthy & satisfying meal that would also be good to treat a cold and to enjoy during the cooler fall and winter months. 

Smoke House Restaurant Famous Garlic Bread (Copycat Recipe) 🧄

🧄 This garlic bread is famous and my
husband's favorite ~ We no longer live
near the Smoke House, so I am happy
that is simple to make at home. 😊

Ingredients:

1 oval loaf of French or sourdogh bread*

1/2 cup (1 stick) butter

2 teaspoons fresh minced or pressed garlic (about 4 to 6 cloves depending on size)

1 package (1/4 cup) cheese powder packet from a box of mac & cheese**

1/4 cup finely grated or powdered parmesan cheese***

Method:

Melt the butter over low to medium-low heat. Add the garlic and saute. Allow to set overnight at room temperature. (This step is important to allow the flavor of the garlic to develop and permeate the butter.)

Slice the loaf of bread lengthwise. Reheat the butter and garlic. Brush onto the cut sides of the bread halves. 

In a small bowl, stir together the cheese powder and parmesan. Sprinkle and spread evenly over the buttered bread. 

Bake at 350 for 10 minutes and then put under a broiler for 30 seconds or until the top just begins to lightly brown. Slice and serve. 

*I used an artisan sourdough loaf of bread, but the restaurant version is made on French bread.

**Any brand of mac & cheese may be used, but I used Annie's Shells & Real Aged Cheddar mac & cheese because it is organic and the cheese powder doesn't contain a long list of chemical ingredients that are difficult to pronounce.

***I don't use powdered (canned) parmesan cheese. I always have parmesan or asiago cheese in the freezer and finely grate as needed

Here is the official history of the restaurant and garlic bread:

"The Smoke House was founded in 1946 in Burbank California by Lockheed employees Jack Monroe & Jim Stockton and silent partner Bill Storey. The original restaurant seated 46 people, and was enjoyed by local luminaries Bob Hope and Bing Crosby (among others) on its opening night. With Jim as the promoter & front man, and Jack as the cook, the restauranteurs enjoyed much success and were soon looking for a larger building with more seating capacity. In 1948, The Smoke House moved to it's current location and the restaurant’s success continued to grow under its slogan “Fine Food at a Fair Price”. 

"By 1952, Chef John L. Sullivan’s unique recipe for garlic bread made the Smoke House the largest purveyor of French bread west of the Mississippi." The garlic bread has famously been a favrite ever since.

Notes:

The Smoke House is an iconic popular restaurant and the garlic bread really is good!

Caramel Apple Smoothie 🍎

🍎Delicious & Decadent ~ A special
smoothie for Autumn or any season!

Smoothie Ingredients:

1 cup unsweetened regular or vanilla almond milk 

1/4 cup vanilla Greek yogurt

1 Honeycrisp apple with peel, cored & diced

2 tablespoons caramel sauce

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 teaspoon honey

1 1/2 cups ice cubes

Optional Garnishes:

whipped cream

caramel syrup

small chunk of apple

nutmeg

cinnamon

Method:

Add all of the smoothie ingredients to a blender and process until blended and smooth.

If desired, drizzle caramel inside of a tall serving glass. Pour the blended smoothie into the prepared glass.

If desired, top with whipped cream, a sprinkle of nutmeg or cinnamon, a drizzle of caramel and a chunk of apple. Serve and enjoy. Makes 1 serving.

Notes: 

This is a delicious treat that can also be enjoyed for breakfast or lunch. 

For a sugar free option, use plain Greek yogurt and a sugar free caramel syrup. Instead of the honey, add 2 tablespoons maple or agave syrup or use stevia or monkfruit sweetener to taste.

Fun and tasty ~ This is  a treat dogs love.

Ingredients:

1/4 cup natural creamy peanut butter*

1/4 cup mashed banana (about 1/2 banana)

2 cups (16 ounces) low fat unflavored Greek yogurt**

28 Milkbone or Blue Buffalo dog biscuits***

Method:

Place the peanut butter, banana and yogurt in a bowl and stir to mix well. 

Divide the mixture evenly between 2 ice cube trays, filling each section 3/4 full.

Freeze until partially frozen. (about 35 to 45 minutes) Add a dog treat to each popsicle cube. Return to the freezer for 75 to 85 minutes longer. (For a total freezer time of 2 hours.)

Remove from the ice cube trays and transfer to a plastic freezer bag or airtight container. Store in the freezer for up to 3 months. Makes 28 treats.

*Make sure to use a natural peanut butter or almond butter that does not contain xylitol, because xylitol is toxic to dogs.

**For dairy free treats, substitute unsweetened coconut milk for the yogurt.

***Milkbone brand treats may be used, but the Blue Buffalo brand treats are healthier because they do not contain preservatives.

Nutritional info:

The peanut butter adds a creamy texture and popular flavor, plus it contains healthy fats and protein.

Bananas provide potassium, fiber, magnesium, vitamins C and B6, copper and biotin. These nutrients are benficial for heart and muscle function, digestion, bone health, healthy immune and nervous systems, skin and energy.

The yogurt contains protein and probiotics with digestive benefits.

Notes:

While your dog may want to gobble a bunch of these treats, check the dog biscuit package for the recommended daily serving amount.

Also, whenever adding something new to your dog's diet, try one and make certain it agrees with their system. 

Perfect Fresh Strawberry Scones 🍓

These simple scones are perfectly moist,
lightly sweet and delicious! 🍓

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1/2 teaspoon almond extract

1 cup finely chopped strawberries

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line two baking sheets with parchment paper and set aside.

In a large bowl, sift together the flour, sugar and salt.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and almond extract. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the strawberries. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 12 triangles. Transfer the dough triangles to the prepared baking sheets and space a 1/2 in apart. 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 12 scones.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍓

Perfect Peaches & Cream Scones 🍑

These fresh fruit scones are perfectly
moist and delicious!

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1 teaspoon pure vanilla extract

1 cup finely chopped peeled fresh peaches*

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line a large baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, sugar, salt, cinnamon and nutmeg.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and vanilla. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the peaches. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. 

Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 8 triangles.** Transfer the dough triangles to the prepared baking sheet and space a 1/2 in apart. (Depending on the size of your baking sheet, you may need 2 pans.) 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 8 large scones.

*Before peeling the peaches, soak them in hot tap water. Cut in half. Twist to separate the halves. Cut into quarters and use a knife to remove the skin. (It will peel off easily.)

**If you like, the dough can also be cut into 12 triangles. Reduce the baking time to 15 minutes.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍑

Copycat Chocolate Chip Pizookie (Skillet Cookie)

 BJ's Restaurant and Brewhouse is famous
for their Pizookie cookie desserts ~ Other
popular restaurants also offer skillet cookies
~ Now you can make them at home. 😍

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

2 cups semisweet chocolate chips

mini 5 inch skillet(s)

vanilla ice cream

chocolate or caramel syrup (optional)

Method:

Preheat oven to 400*. Lightly grease 1 to 6 mini 5 inch cast iron skillets.*

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, beat together the sugars, butter and vanilla until well blended and creamy. Add the eggs, one at a time, beating after each addition to mix in.

Gradually mix in the flour until blended. Stir in the chocolate chips. Divide the dough evenly into 6 large balls. (a little more than 7 ounces each)

Pat the dough into the prepared skillets.** Bake for 20 to 25 minutes. Lightly cover with foil after 12 minutes to prevent over browning.

Serve warm with a scoop of ice cream. If desired, garnish with a drizzle chocolate or caramel sauce. (I use Torani syrup.)

*If you do not have a mini cast iron skillet, a mini non-stick skillet may be used instead. Lightly grease with butter and/or place a circle of parchment paper in the bottom. After the pizookie is baked, tranfer to a serving dish. If you are using a plastic spoon, you can serve the pizookie in the non-stick skillet. 

**If you do not need 6 cookies, bake how many you need and wrap the remaining dough balls in plastic wrap or ziploc freezer bags. Store the unused dough in the refrigerator or freezer.

Notes: I haven't met anyone who doesn't like a pizookie ~ One person can eat their own, but they are rich, so two people may decide to share one. 😍

Low Carb Spicy Grilled Chicken Skewers

These low carb grilled chicken skewers are
so flavorful, moist and quick to make.

Ingredients:

2 pounds boneless chicken breasts or thighs

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon turmeric

1/2 - 1 teaspoon crushed red chili peppers**

4 tablespoons lemon juice

1/4 cup + 2 tablespoons avocado oil

8 wooden skewers

Method:

Remove any excess fat from the chicken. Cut the meat against the grain into inch  wide strips. Set aside.

In a small bowl, stir or whisk togetherall of the spices. Stir in the juice and oil.

Add the chicken and marinade to a shallow dish or large zipper seal bag. Mix well to coat all of the chicken pieces. Allow to marinate for 30 minutes or overnight.

Soak the skewers in water for 30 minutes.

Heat charcoal or a gas grill to 400*.

Divide the chicken into 8 portions and thread onto the skewers.

Grill the skewers over indirect heat ~ If using a charcoal grill, move all of the coals to one side and cook the chicken on the side without the coals. Close the lid and cook for 8 to 9 minutes. Turn the skewers and cook for an additional 8 to 9 minutes. 

If using a gas grill, turn off the burners on one side of the grill and place the skewers on the side that is turned off. Close the lid and cook for 8 to 9 minutes. Turn the chicken and cook for an additional 8 to 9 minutes. 

Allow the chicken to rest for 5 minutes before serving. Makes 8 servings.

If following a low carb meal plan, serve on top of cauliflower rice, vegetables or a salad.

**Adjust the red pepper according to taste ~ 1/2 teaspoon adds a nice kick and 1 teaspoon is spicier. 🌶

Nutritional info per serving (with chicken thighs), approximately: 285.4 calories ~ 19.75 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 27.8 grams protein

Nutritional info per serving (with chicken breasts), approximately: 286.4 calories ~ 14.5 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 35.5 grams protein

Note: This simple recipe makes a perfectly flavored chicken. If the chicken is placed in the marinade the night before grilling, the flavor is enhanced and the meal prep is very quick!

Copycat Crumbl Honey Cornbread Cookies 🌽

If you like cornbread and corn muffins, you will
enjoy this giant cornbread cookie with a honey
frosting and honey drizzle. 🌽🐝

Cookie Ingredients:

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs 

1 tablespoon honey

1 teaspoon pure vanilla extract

1 3/4 cups flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

Frosting Ingredients:

1/2 cup salted butter, at room temperature

2 cups powdered sugar

2 tablespoons honey

1 teaspoon pure vanilla extract

additional honey for drizzle

Method:

In a large bowl, beat together the butter and sugars until well blended and fluffy. Add eggs one at a time, mixing to combine after each addition. Mix in the honey and vanilla.

In a separate bowl, whisk together the flour, corn meal and baking powder.  Gradually add to the butter mixture. Mix just until combined, being careful not to overmix.

Refrigerate for 15 minutes or longer.

Preheat oven to 350*. Line two baking sheets with parchment paper.

Scoop 1/4 of a cup of dough and roll into balls. Place six balls on each of the prepared baking sheets.

Slightly flatten each ball with the palm of your hand. 

Bake for 14 minutes. Cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

For the frosting, beat the butter until fluffy. Slowly mix in the powdered sugar. Mix in the honey and vanilla.

Divide the frosting evenly between the 12 cookies. (Pipe or spread on top.) Drizzle the tops with a tiny amount of additional honey. Makes 1 dozen giant cookies.

Notes These cookies are delicious ~ not overly sweet and impressive.