Stovetop Savory Beet & Potato Soup (Dairy Free)

This delicious soup is a mixture of wonderful
flavors ~ sweet beets, smokey bacon and
 smokey chipotle chilis with a touch of spice.

Ingredients:

8 ounces hickory smoked bacon slices, chopped**

1 cup chopped onion (about 1 medium onion)

1 cup chopped celery (avout 2 or 3 stalks)

2 garlic cloves, minced

6 cups russet potaotoes, peeled and chopped (about 2 pounds) 

1 1/2 cups fresh beets, peeled and chopped (about 1/2 pound)

4 cups low sodium vegetable broth

1 - 3 teaspoons finely chopped chipotle peppers in adobo sauce

1 teaspoon salt (I use pink Himalayan salt)

3 tablespoons lemon juice

Optional Garnishes:

1/2 cup sour cream or unsweetened plain Greek yogurt

2 tablespoons chopped fresh chives

1/3 - 1/2 cup finely chopped cooked bacon

Method:

Cook the bacon, stirring occasionally, in a Dutch oven until browned and crisp. Transfer the bacon to rest on paper toweling. Drain all but 2 tablespoons of the bacon grease from the pot.

Add the onion, celery and garlic to the 2 tablespoons of grease in the pot. Cook and stir for 8 to 10 minutes or until the vegetables are caramelized.

Add the potatoes, beets, broth and salt to the pot. Depending on the level of spice that you desire, add 1 to 3 teaspoons of chipotle peppers. Stir to mix. Bring to a boil and then reduce the heat to low/simmer. Cover and simmer for 45 to 60 minutes or until the potatoes and beets are very tender.

Carefully use an immersion blender to puree the soup until smooth.*** Stir in the lemon juice. Divide between 8 serving bowls. If desired, garnish with a swirl of 1 tablespoon of sour cream or a Greek yogurt. Sprinkle with chopped chives and/ or chopped bacon. Makes 6 to 8 sevings.

**Placing The bacon in the freezer for 30 to 60 minutes will make it easier to chop. If the bacon is nit hickory smoked, 1/8 of a teaspoon of liquid smoke may be added to the soup along with the broth.

***If you do not have an immersion blender, you can carefully transfer portions of the soup to a blender to puree.

Notes: 

This is a pretty soup ~ the bright red color would be a perfect addition to an Autumn, Christmas, Valentine  or any meal. I served this to a few people who do not like beets and they liked it!

After a stay in the hospital, my husband needed to replenish the red blood cells in his body. As a result, I have been creating iron rich meals with with beef, spinach and beets. I have also added canned beets and fresh spinach to berry smoothies with Greek yogurt.  Thankfully, he can take powdered liver capsules, since he won't eat liver. (I don't blame him.) 😀 This soup was a delicious way to add healthy nutrients and variety to his meal plan. ❤

Simple Savory Quiche Muffins

These tasty mini quiche muffins are perfect
for breakfast, brunch or even dinner!

Ingredients:

butter for greasing

2 medium potatoes**

6 slices of bacon, cooked and chopped

4 ounces cheddar cheese, 1 cup grated

1 ounce parmesan, gruyere, asiago or romano cheese, 1/4 cup finely grated

2 eggs, lightly beaten

1/4 cup all purpose flour

1/2 cup milk or half & half

2 tablespoons butter, melted

1/2 teaspoon baking powder

1/2 teaspoon pepper

1/4 teaspoon smoked paprika

Optional Garnishes:

chopped green onions 

sour cream 

hot sauce

Method:

Preheat oven to 375*. Use butter to grease a large 6 cup muffin pan or regular 12 cup muffin pan.

Peel and grate the potatoes. Place in a dish towel and squeeze out liquid.**

Thoroughly mix together all of the ingredients, except for the onions, in an 8 cup measuring cup or bowl. Ladle into the prepared miffin pan.

Depending on the size of the muffin cups, bake for 20 to 25 minutes or until the tops are golden brown. (A knife inserted in the center of one quiche should come out clean.)

Cool for 5 minutes before removing from the pan. If desired, garnish with chopped green onions, sour cream and/or your favorite hot sauce. Makes 6 to 10..

**1 cup of frozen uncooked hash browns may be substituted for the 2 potatoes. 

Note: These can be prepped ahead of time and reheated during the week. (Wrap in foil and and reheat at 350* for 10 minutes or for 45 seconds in a microwave oven.)

Strawberry Bundt Cake (Moist & Delicious!)🍓

This is a pretty & pink moist strawberry cake! 

Cake Ingredients:

butter or shortening for greasing cake pan

flour for dusting cake pan

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

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon strawberry extract (optional)*

2 drops red food color (optional)

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup pureed strawberries**(Make ahead of time)**

Icing Ingredients:

1 1/2 cups powdered sugar

2 tablespoons pureed strawberries**

1 tablespoon milk, cream or half & half

Method:

Preheat oven to 325*. Grease the inside of a bundt cake pan. Add a couple of tablespoons of flour. Tap and rotate the pan to lightly dust the entire inside of the pan.

In a large bowl, use an electric mixer, at medium speed, to cream together the butter in sugar. Beat for 3 to 5 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Mix in the extracts and food coloring.

In a separate bowl, sift together the flur, baking soda and salt. In a measuring cup or bowl, whisk together the buttermilk and 1/2 cup of pureed strawberries. Add 1/3 of the flour to the butter mixture. Mix at low speed just until combined. Add 1/2 of the buttermilk mixture and mix on low just until combined. Repeat, beginning and ending with the flour. 

Place the cake pan on a baking sheet with sides. Pour the batter evenlyminto the prepared pan. Bake for 60 to 70 minutes or until a toothpick incerted in the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes. Carefully slide a butter knife around the inner and outer edges of the pan. Invert onto a wire rack and allow to cool completely.

Whisk together the powdered sugar, 2 tablespoons pureed strawberries and milk until the mixture is smooth. Spoon over the cooled cake to cover. Makes 12 servings.

*Strawberry extract is easily available at Walmart and other grocery stores. If added to the batter, it does enhance the flavor of the cake.

**The strawberry puree needs to cool before being used in this recipe, so make ahead of time or a day or two before using.

Rinse and remove the stems from 1 pound of fresh strawberries. Place in a blender of food processor and puree until the berries sre smooth. Transfer the puree to a saucepan or skillet. Cook and stir over medium heat for 5 to 10 minutes or until the puree begins to bubble and thicken. Reduce the heat to medium low and simmer for 15 to 20 minutes or until the berries are reduced to about 3/4 a cup. Set aside to cool completely. May be stored in the fregerator for up to 5 days.

This sugar free strawberry puree can 
also be a topping for yogurt, ice cream,
pancakes,waffles oatmeal and more.

 
Notes: This cake tastes best chilled. Like banana bread, the flavor is best the day after it is baked. 

Serve alone or with fresh berries, whipped cream or ice cream.

Cracker Barrell Restaurant Mushroom Braised Pot Roast (Copycat Recipe)

This copycat recipe makes a tender and
delicious pot roast with gravy.

Ingredients:

4 pound chuck roast

1/2 teaspoon salt (I use pink Himalayan salt)

1/4 teaspoon black pepper

2 tablespoons avocado oil

1 cup chopped onion (about 1 medium onion)

2 cups beef broth

2 tablespoons Homemeade Browning Sauce**

1 pound cremini or white button mushrooms

2 tablespoons butter

1/2 teaspoon salt

2 tablespoons cornstarch

freshly ground black pepper

Instant Pot Method:

Season the roast with the salt and pepper.  Add the oil to the pot. Use the saute setting, at high heat, to brown the all sides of the roast. Add the onions, the broth and browning sauce to the pot on top of the roast. Switch to the meat button and set for 90 minutes. Do not quick release, allow the pot to naturally release the steam/pressure.

While the pot is naturally releasing the pressure, saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking.

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Switch to high heat saute mode. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Season to taste with freshly ground black pepper. Stir into the pot and allow to cook for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Slow Cooker Method:

Season the roast with salt and pepper. Add the oil to a large skillet or Dutch oven.

Brown the roast on all sides over medium high heat. 

Transfer the roast to the pot of a slow cooker. Reserve the drippings in the pan. Top the roast with the onions, broth and browning sauce. Cook for six hours on low heat. After 5 hours and 45 minutes, saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking. 

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Skim fat off of the top of the liquid in the slow cooker add transfer the remaining liquid to a large saucepan. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Stir into the saucepan and season to taste with freshly ground black pepper. Cook over medium heat for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Oven Method:

Preheat oven to 350*.

Season the roast with salt and pepper. Add the oil to a Dutch oven. Brown the roast on all sides over medium high heat. Add the onions,  1 3/4 cups of the broth and browning sauce to the pot. After 1 hour, mix the cornstarch with the remaining 1/4 cup of broth and add to the pot. Roast for 2 hours (30 minutes per pound).  Saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking. 

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Skim fat off of the top of the liquid in the slow cooker add transfer the remaining liquid to a large saucepan. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Stir into the saucepan and season to taste with freshly ground black pepper. Cook over medium heat for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Makes 8 to 10 servings. 

Serving suggestion: This roast pairs nicely
with mashed potatoes and vegetables. I
served the roast and gravy with
Caramelized Onion Topped Mashed
Potatoes. Here is the link to that recipe:
https://carriekitchencreations.blogspot.com/2025/02/
carmelized-onion-topped-mashed-potatoes.html

**Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.)

allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed.

Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet.

Note: I used a grease separating measuring cup to skim the fat off of the liquid in the pot before pouring into the saucepan to make the gravy.

Simple Sugar Free Strawberry Puree ~ Topping For Desserts & More 🍓

This simple strawberry puree is
a bright and flavorful topping
for ice cream, yogurt, pancakes, 
waffles, crepes, oatmeal and more.

Ingredients: 

1 pound fesh or frozen strawberries

Method:

If using fresh strawberries, rinse and remove the stems. Place the fresh or frozen berries in a blender or food processor and puree until the berries sre smooth. Transfer the puree to a saucepan or skillet. Cook and stir over medium heat for 5 to 10 minutes or until the puree begins to bubble and thicken. Reduce the heat to medium low and simmer for 20 to 25 minutes or until the berries are reduced to about 3/4 a cup. Set aside to cool completely. May be stored in the fregerator for up to 5 days.

Note: This sugar free puree may be used in recipes and as a topping. Add to smoothies and milk shakes or in this recipe (not sugar free) for Strawberry Bundt Cake:

https://carriekitchencreations.blogspot.com/2025/02/strawberry-bundt-cake-moist-delicious.html

 

Simple & Quick Cinnamon Crispies ~ A Crunchy Garnish For Ice Cream, Desserts & More

These crunchy & flavorful cinnamon crisps 
are a simple and special topping for ice
cream, yogurt, puddings, frosted
cupcakes or cakes and more.

Ingredients:

1/4 cup sugar

1/4 cup Special K cereal*

2 tablespoons packed brown sugar

2 tablespoons shredded or flaked unsweetened coconut

1 tablespoon coconut oil**

2 teaspoons honey

1 teaspoon cinnamon

Method:

Preheat oven to 350*. Line a baking sheet with parchment paper.

Add all of the ingredients to a food processor and pulse until the mixture is finely chopped and has a texture similar to sand.

Pour the mixture onto the lined baking sheet. Gently pat into an even thin layer.

Bake for 7 to 9 minutes. Carefully slide the parchment paper onto a wire rack to cool for at least 10 minutes. Break into pieces of the size you desire. Makes 1 1/2 cups. Store in an airtight container at room temperature for up to a week or in the refrigerator for longer. 

*I used the Special K with cinnamon.

**Regular coconut oil is fine, but try using butter flavored coconut oil in your recipes.

Notes: These crunchy crisps can be used whole or crushed to garnish yugurt and desserts such as puddings, ice cream, frosted cupcakes and cakes.

Crush and sprinkle onto pancakes just before flipping them or sprinkle on top of banana and whipped cream topped waffles.

Finely crushed crispies can be used to rim a cocktail or milkshake glass.
 

SUPER SIMPLE Homemade Salted Caramel Sauce

This simple sauce is delicious!
It can be used as a dipping sauce for
apple slices, topping for pies, crisps
ice cream and banana topped 
pancakes and waffles. ❤

Ingredients:

1 cup sugar

1/2 cup heavy whipping cream

1/2 cup unsalted butter

1/2 to 1 teaspoon sea salt (I used 3/4 teaspoon ~ adjust to suit your own taste.)

Method:

Add the sugar to a medium saucepan. Stir and cook over medium heat, stirring with a wooden spoon or silicone spatula, until the sugar melts and turns an amber color.

Carefully add the cream while stirring constantly. The mixture will bubble up.

Once the cream is thoroughly mixed in, stir in the butter until it melts and the mixture appears smooth and glossy.

Remove the pot from the heat and stir in the salt. Allow the caramel to cool for 15 to 20 minutes before transfering to a glass jar or airtight container. Makes approximately 1 1/4 cups. Store in the refrigerator for 2 to 3 weeks.

Notes:

Since Caramel sauce contains dairy ingredients, it should be stored in the refrigerator. This keeps it fresh and prevents spoilage. (It can sit out at room temperature for short periods.) 

The sauce will thicken when chilled, but can be easily reheated in a microwave oven. Heat for 30 second intervals until the caramel is pourable, but not completly melted. Depending on your microwave, this will take 1 to 2 minutes. (This is best done in a glass container.)

The jar of caramel sauce can also be placed in a container of hot water to soften.

 

 

Stovetop Irish Style Pork Stew

This flavorful stew served over mashed
potatoes is delicious and filled the entire
home with a wonderful aroma!

Ingredients:

2 1/2 pounds bineless pork shoulder cut into 1 inch cubes

3/4 teaspoon salt

3/4 teaspoon pepper

1 - 2 tablespoons avocado oil

1 tablespoon butter

2 cups chopped onion (about 1 medium/large onion)

2 teaspoons minced garlic (about 2 cloves)

1 tablespoon flour

1 bay leaf

3/4 teaspoon caraway seeds

12 ounce bottle of dark beer (I used Guinness)

2 cups chicken or vegetable broth

2 tablespoons homemade browning sauce*

3 carrots, peeled and cut into 1 inch chunks

2 stalks celery, cut into 1/2 inch pieces

1/4 cup chopped Italian (flat leaf) parsley

2 tablespoons balsamic vinegar

1 bunch baby bok chop**

3 cups or more mashed potatoes***

6 teaspoons chopped parsley (optional garnish)

Method:

Season the pork pieces with the salt and pepper. Heat the oil in a Dutch oven or large pot over high heat. Cook in stir the pork, in the heated oil, for 5 minutes or until all of the sides are browned. (If necessary, brown the meat in a couple of batches.) Transfer the browned pork pieces to a bowl.

In the same pot, melt the butter over medium heat. Add the onion and cook for 5 minutes or until the onion is softened and clear looking. Add the garlic and cook until fragrant. (1 minute or less)

Sprinkle and stir the flour into the onions for 1 to 2 minutes or until the flour is completely mixed in. Add the bay leaf and caraway seeds and cook for another 2 minutes. Add the beer. Cook and stir for 1 to 3 minutes or until the mixture is thickened.

Add the pork, broth, browning sauce, carrots and celery into the pot and bring to a simmer. Stir in the 1/4 cup of parsley and vinegar. Reduce the heat to low and continue to simmer for 2 hours. 

Bring a large saucepan of water to boil. Cut the top and base off  of the baby bok choy. Rinse, pat dry and cut into half inch sections. Cook in the boiling water for 4 minutes. Drain and add to the stew pot. Stir and simmer for another 5 minutes. 

Divide the mashed potatoes between 6 serving bowls. Ladle stew over the potatoes and if desired, garnish each serving with 1 teaspoon of parsley.

*Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

**The recipe that inspired this stew called for halved brussel sprouts, but my husband won't eat those. Baby Bok Choy is a good/similar substitution. 😀

***Regular mashed potatoes pair nicely with this stew, but I used carmelized mashed potatoes. Here is the link to the recipe:

https://carriekitchencreations.blogspot.com/2025/02/carmelized-onion-topped-mashed-potatoes.html

German Black Pepper Beef Stew (Pfefferpotthast) Simple & Delicious❣

The flavor of this stew and the very tender
bites of beef and potatoes is fantastic ~
so delicious!  

Ingredients:

1 pound beef stew meat, cut into bite sized pieces

2 cups chopped onion (about 1 onion)

2 - 3 teaspoons minced garlic (2 - 3 cloves)

2 tablespoons butter

2 cups beef broth

2 tablespoons Homemade Browning Sauce*

3/4 cup white wine

1 teaspoon black pepper**

1 1/2 to 2 cups cubed potatoes (about 2 to 3 potatoes, depending on size)***

1/2 teaspoon salt

Method:

In a large pot or Dutch oven, saute the onion and garlic in the butter, over medium heat, until the onions are golden in color.

Add the beef and brown on all sides.

Add the broth, browning sauce, wine and pepper to the pot. Stir to mix and simmer at low to medium-low heat, uncovered, for one hour.

Add the salt and potatoes. Stir to cover the potatoes in the broth. Cover and continue to cook until the potatoes become tender, about 25 to 30 minutes. Makes 4 servings.

*Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

Notes:

If there are hardened pices of brown sugar in the sugar and water mixture, place the saucepan over a low heat and stir continously until the hardened pieces disolve.

Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet.

**This stew is warming, but not spicy. If you prefer, the pepper may be reduced to a 1/2 of a teaspoon.

***I used Yukon Gold potatoes. Two cups equaled a little less than 3/4 of a pound of potatoes.

Note: This stew is so outstanding, that my husband asked me to please double the recipe the next time that I make it. 😃

Homemade Browning Sauce (Substitute For Kitchen Bouquet & Gravy Master)

This simple sauce adds a nice color
and flavor to sauces, gravies,
soups, stews and more.

Ingredients:

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar 

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir.** (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

I save some of my empty
jars to use as I need them.

**If there are hardened pices of brown sugar in the sugar and water mixture, place the saucepan over a low heat and stir continously until the hardened pieces disolve.

Note: Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet. 

Caramelized Onion Topped Mashed Potatoes 🧅

These "loaded" mashed potatoes pair very
nicely with beef, pork, venison and lamb.
If you like the flavor of caramelized onions,
you will definitely like these potatoes!

Ingredients:

2 pounds Yukon Gold potatoes

about 3 medium yellow onions (% cups sliced)

2 tablespoons olive or avocado oil

4 tablespoons (1/2 stick) butter

1/2 teaspoon pink Himalayan or sea salt

1 cup half & half

1 cup fresg grated parmesan, asiago or romano cheese

1/2 cup chopped cooked bacon (optional)

1 (1/2 ounce) bunch chives, chopped

Method:

Thinly slice the onions and set aside. 

Peel and cube the potatoes. Set aside.

Bring a large pot of water to boil.

While the water is warming, heat the oil in a large skillet over medium heat. Add the onions and saute. 

Stir and cook until the onions are browned and caramelized. This takes about 25 to 35 minutes. Remove from the heat and cover to keep warm.

After the water comes to a boil, add the potatoes and cook for 20 minutes, or until the potatoes are tender when poked with a fork. Carefully drain off the water in a collander. Return the potatoes to the pot and stir in the butter, salt and half & half. Mash with a potato masher until smooth.

Add half of the caramelized onions and the parmesan cheese to the potatoes and stir to mix. Transfer to a serving dish. Top with the remaining onions, bacon and chives. Makes 8 to 10 servings.

Note: My husband only likes raw onions and never wants cooked onions. He was a good sport and tried these potatoes ~ He actually liked them! 😃

Secret Ingredient Jumbo Bakery Style Cranberry White Chocolate Chip Cookies

These delicious Jumbo cookies are both chewy and crunchy. ❤  My husband doesn't like white chocolate, so he wasn't
enthusiastic about trying these cookies, but after he
tasted one bite, he quickly changed his mind! 😃

Ingredients:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

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

1 cup brown sugar, packed

2/3 cup sugar

1 tablespoon orange zest (skin from one medium orange)

2 teaspoons pure vanilla extract

2 eggs, at room temperature

1 1/2 cups dried cranberries*

6 ounces high quality white chocolate trips

3 cups Special K cereal**

Method:

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

Add the butter, sugars and orange zest to a large bowl. Beat with an electric mixer until the ingredients are light and fluffy.

Scrape down the sides of the bowl. Add the eggs, one at a time, mixing after each one. Scrape down the sides of the bowl again. Add the vanilla and beat just until mixed in.

Gradually add the flour mixture to the butter mixture and mix at low speed until all of the ingredients are well combined. Fold in the cranberries, white chocolate and cereal just until distributed evenly in the dough.

Line a baking sheet with waxed paper. Use a 1/4 cup cookie scoop to measure portions of dough and roll into balls.

Place the balls on the prepared baking sheet, making certain that they do not touch each other. Place in the freezer for 2 hours.

Once the dough balls are completely frozen, place a zippered frezzer bag, or airtight container, and continue to freeze until you are ready to bake them. (up to 6 months)

When ready to bake, preheat oven to 375*. Line a baking sheet with parchment paper and place the dough balls 2 to 3 inches apart on the sheet.

Bake for 14 to 16 minutes or until the cookies are golden brown and not completely cooked in the center. Allow to cool on the baking sheet for 5 minutes and then transfer to finish cooling completely on a rack. Store in an airtight container, at room temperature for up to a week. (They may be stored longer in the refrigerator, but these cookies lose their chewiness the longer that they are stored after baking.) Wrapping pairs of completely cooled cookies in plastic wrap, with the flat sides together, will keep the cookies chewy longer. Makes about 22 to 24 cookies.

*Raisins, dried cherries, dried blueberries or currants may be substituted for the cranberries.

**I prefer the crunch and texture of the Special K cereal, but Rice Crispies or broken potato chips can be used instead. 

Notes: 

Freezing the dough before baking is an important step because it gives time for the flavors to develop and keeps the cookies from spreading too thin while baking.

To give as gifts or party favors, wrap two cookies, flat sides together, in plastic wrap and then place in a cellophane gift bag. Add a bow, sticker and/or gift tag.

To ship cookies, place plastic wrapped pairs of cookies in an airtight container and place in a a box with plenty of padding around the container. (Popcorn is a great papcking material.) If the package will be traveling more than 5 days, vacuum sealing is recommended, since it will prolong the cookies' shelf life to 2 to 3 weeks.

 

 

Delicious Easy Slow Cooker Orange Chicken

This is a very simple, aromatic, moist
and delicious meal!

Ingredients:

3 pounds boneless, skinless chicken breasts (about 4 chicken breasts)

1 cup orange marmalade

2 tablespoons low sodium soy sauce or coconut aminos

1 tablespoon minced garlic, or 1/2 teaspoon garlic powder

1 tablespoon minced ginger, or 1/2 teaspoon ground ginger

1/3 cup fresh cilantro leaves (optional)

1 cup Sweet Baby Ray's Hawaiian Barbecue Sauce (or barbecue sauce you prefer)

1 tablespoon cornstarch

2 tablespoons water

Method:

Rinse the chicken breasts and pat dry with paper towels. Trim any fat from the chicken and arrange in the bottom of the slow cooker pot.

Place the marmalade and soy sauce in a small microwavable bowl and heat for one minute. (Or, heat in a small saucepan on top of the stove.) Add the garlic, ginger and cilantro. Stir to mix. Spread on top of the chicken.

Top with the barbecue sauce. Cook on high for 3 hours. Mix the corn starch and the water. Add some of the sauce to the cornstarch mixture and mix well. Add the mixture to the slow cooker and stir to mix in. Continue cooking on high for another hour.

Carefully remove each piece of chicken to a plate or dish. Shred or cut into pieces and then return to the slow cooker pot. Stir to coat all of the chicken with the sauce. Serve over rice. Makes 8 servings.

Notes:

This slow cook Regular riceer recipe is very simple and filled the home with a wonderful aroma!

I served this Orange Chicken on top of Toasted Coconut Rice. It was a very nice pairing. Here is the link to the recipe:

https://carriekitchencreations.blogspot.com/2025/02/toasted-coconut-rice.html

Jumbo Bakery Style Crunch Top Banana Bread Muffins

These Bakery Style Muffins are very
moist with a delicious crunch on top.❤ 

Ingredients:

1 cup regular or butter flavored shortening

2 1/2 cups sugar

3 eggs

3 very ripe bananas, mashed (1 1/2 cups)

1 1/4 cups buttermilk **see below for buttermilk substitutes**

1 teaspoon vanilla

1/2 teaspoon banana extract (optional)

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon nutmeg
parchment paper

Topping

1/2 cup lightly packed brown sugar

1/2 granulated sugar

1/2 cup all purpose flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 cup cold butter, cut into small cubes

Method:

Preheat oven to 400*. Line jumbo muffin pans with squares of parchment paper or paer liners. (If you are not using liners, lightly grease muffin pans with butter or cooking spray. 

Add all of the topping ingredients to a bowl. Use a pastry blender or two knives to cut in the butter. After the butter has been cut in, use your fingers (preferably with food safe gloves on) to completely mix the ingredients together. Set aside.

In a large bowl cream together shortening and sugar. Add eggs one at a time, beating well  after each addition. Mix in bananas, buttermilk, vanilla and banana extract. Sift together flour, baking soda, baking powder and nutmeg. Add to bowl and stir just until the dry ingredients are moistened. Fill muffin cups to 2/3 full. Spoon the sugar mixture on top of each muffin batter.

Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Check after 15 to 20 minutes; if needed, cover lightly with a sheet of foil to keep the tops from burning.

Place the muffin pans on a wire rack to cool. After cooled, remove the muffins from the pans. Serve warm with butter, or after completely cooled, place in airtight containers and store in refrigerator. Makes about 15 jumbo muffins.

These muffins are wonderful served warm
with butter, but the flavor of banana bread
muffins is even better the following day at
room temperature or chilled. 

**Buttermilk substitutes: 

1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.

2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

Notes:

This recipes makes about 15 jumbo muffins or about 24 regular sized muffins.

When you have very ripe bananas, put them in the freezer. When you are ready to make bread, remove bananas from the freezer. When defrosted, the bananas will be very soft. Place bananas in a bowl and use a hand mixer to "mash."