Tuscan Chicken & Angel Hair Pasta

This is a light, fresh and tasty meal!

Ingredients:

16 ounce package angel hair pasta (or linguini)

1 1/2 tablespoons extra virgin olive oil

1 1/4 pounds boneless, skinless chicken breasts

pink Himalayan or sea salt

freshly ground black pepper

6 slices bacon

3 cloves garlic, minced

2 cups cherry or grape tomatoes, cut in half

1/4 teasppon pink Himalayan or sea salt

1/4 teaspoon black pepper

1/2 cup heavy cream

1/3 cup freshly grated parmesan, romano or asiago cheese

1/4 - 1/2 teaspoon crushed red pepper

3 packed cups baby spinach

1 lemon, quartered

Optional Garnishes:

coarsely chopped fresh basil leaves

freshly ground black pepper

Method:

Place oven rack in middle position. Preheat oven to 350*.

Cook pasta, according to package dirrections, to al dente. Save 1 cup of the pasta water and drain the rest.

While the pasta is cooking, heat the olive oil in a Dutch oven over medium high heat. Season the chicken with salt and pepper. Cook for 5 minutes per side or until the chicken is golden. PLace in a baking dish or pie pan and transfer to the preheated oven and roast for 10 minures or until the chicken is fully cooked. Allow to rest for 10 minutes and then slice into thin pieces.

Fry the bacon, in the same pot, over medium heat for 8 minutes, or until crispy. Drain on a paper towel before chopping.

Add the garlic and tomatoes to the Dutch oven. Cook and stir over medium heat for 2 minutes or until they are fragrant and slightly wilted. Sprinkle with salt and pepper. Stir in the cream, cheese, red pepper and 1/2 cup of the pasta water. Simmer over medium low heat for 3 minutes. Stir in the spinach and cook for 1 minute or just until wilted.

Add the cooked pasta and toss until the pasta is coated with the sauce. (For a thinner sauce, add more of the saved pasta water.) Add the chicken and bacon. Toss until well combined. Squeeze fresh lemon juice through a sieve over the combined ingredients. 

Separate into serving dishes. If desired, garnish with fresh torn basil leaves and freshly ground black pepper. Makes 4 to 6 servings.

Note: My husband was skeptical when I told him what I was making for dinner, but he liked this chicken, vegetable and pasta meal. ❤

Simple & Quick Gourmet ~ Creamy Roasted Red Bell Pepper & Tomato Soup (Vegan)

This quick vegan soup is satisfying,
healthy and delicious! 🫑

Ingredients:

2 medium (or 1 very large) red bell peppers (optional garnish)

chopped chives (optional garnish)

2 tablespoons olive oil

2 cups chopped onion (about 1 large onion)

3 tablespoons tomato paste

3 cloves garlic, minced or pressed

1 (28 ounce) can whole Marzano or Romano tomatoes (undrained)

1 (16 ounce) jar roasted red bell peppers, drained

1 (12 ounce) soft SILKEN tofu, drained

2/3 cup vegetable broth (optional)

1/2 teaspoon fine sea or pink Himalayan salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

These are the tomatoes and peppers that I used.

Garnish Prep: If you do not wish to garnish your soup with roasted red pepper rings, you can skip this step and go to the "Soup Method".

Preheat oven to 350*. Use aluminum foil to line a baking sheet with sides.

Remove the stems and seeds from the bell peppers. Rinse and gently pat dry with paper towels. 

Slice the peppers into thin rings about 1/4 of an inch thick. Place on the prepared baking sheet and spray lightly with the oil spray. Bake for 15 minutes. Set aside to use as a garnish for individual servings of soup.

Note: Roasted pepper rings or slices are a colorful and nice garnish for soups, salads, pasta dishes and more.

Soup Method:

Heat the olive oil in a Dutch oven over medium heat. Add the onion. Cook and stir for 5 minutes or until the onions are softened. Add the tomato paste and garlic. Cook and stir for 1 minute.

Add the tomatoes and roasted peppers. Use a wooden spoon to crush the tomatoes. Add the tofu. Carefully use an immersion blender to puree the ingredients until they are very smooth.** 

If desired, add 2/3 cup of broth, 1/3 cup at a time, to create the consistency you wish to achieve. Bring to a simmer over medium heat. Simmer uncovered for 5 minutes. 

Season salt, pepper and smoked paprika. Ladle into serving bowls. If desired, top with 2 or 3 roasted red pepper rings and chopped chives. Makes 4 to 6 servings.

**For an even creamier soup, transfer in 3 portions to a blender and process until the soup is very smooth. Return to the pot and simmer for 5 minutes.

Note: This soup has wonderful gourmet flavors, but it is so quick and simple to make! ~ Great as a main dish, appetizer or side dish.

Cracker Barrel Hashbrown Casserole Copycat Recipe

This simple & delicious casserole tastes like
scalloped potatoes ~ It's no longer is on the
Cracker Barrel menu, but you can make it at home! 

Ingredients:

3/4 cup yellow or white onion, chopped

1 can cream of chicken soup (preferably low sodium)

1 teaspoon black pepper

4 cups (1 pound) grated colby cheddar cheese

1 cup sour cream

1/3 cup unsalted butter, melted

3 3/4 cups (30 ounces) frozen shredded hashbrown potatoes

Optional Garnishes:

Chopped cooked bacon

chopped or snipped chives

Method:

Preheat oven to 350*. Lightly grease a 9 x 13 inch baking dish. In a very large bowl, mix together the onion, soup, pepper and 3 cups of the cheese.

Stir in the sour cream. Pour in the butter and stir to mix. Add the potatoes and stir until all of the potatoes are coated.

Spread evenly into the prepared pan. Bake for 45 minutes. Remove from the oven and sprinkle the remaining cheese over the top. Return to the oven for 10 minutes.

Allow to rest for 5 minutes before serving. If desired, garnish with bacon and/or chives. Serves 8 to 10.

Store covered in the refrigerator for up to 5 days. Reheat covered with foil in a 350* oven. Individual portions may also be reheated in a microwave oven for 1 to 2 minutes.

Notes: This casserole is a tasty side dish that would pair well with many meals. It also is a great dish to bring to a potluck gathering.

Kim Schob's Quick & Easy Asian Crockpot Sesame Meatballs

This simple recipe is rich & flavorful!

Ingredients:

32 to 36 ounces (2 1/4 pounds) frozen meatballs**

1/2 cup honey

1/4 cup soy sauce

1/4 cup water

3 tablespoons packed brown sugar

1 tablespoon sesame oil

1 tablespoon rice wine or rice vinegar

1 1/2 teaspoons garlic powder

1 teaspoon ground ginger

1 1/2 tablespoons cornstarch

Optional Garnishes:

sesame seeds

chopped green onions (white & green parts)

Method:

Place the frozen meatballs in an even layer in the bottom of a crockpot.

Add the honey, soy sauce, water, brown sugar, sesame oil, rice wine (or vinegar), garlic powder and ginger to a medium bowl. Whisk until well blended. Add the cornstarch and whisk until it is completely dissolved and no lumps remain.

Pour the sauce over the meatballs and stir gently stir to coat. Cover and cook on LOW for two hours. Stir again to evenly cover the meatballs. Continue to cook for another 1 hour and 40 minutes.

Remove the lid and turn heat to high. Cook for another 20 minutes. Serve over rice or vegetables. If desired, garnish with sesame seeds and chopped green onions. Makes 6 servings.

**Even though I used paleo chicken & pineapple meatballs, but any plain beef, chicken, turkey or pork frozen meatball will work. If you would like to make your own meatballs and then freeze them, here is a quick and easy recipe:

Meatballs:
2 pounds lean ground beef, turkey, pork or a mixture of meats
1/2 cup fine dry bread crumbs (or gluten free cracker crumbs)
1/2 cup milk
2 eggs

Preheat oven to 500*. Combine the meat, crumbs, milk, eggs and spices. Mix and shape into 36 balls. Arrange on lightly greased foil lined shallow baking pans. Bake for 7 minutes or until lightly browned and cooked through. Remove from pan and add to sauce. Makes 36. Cool completely and then freeze

Notes: This is a very delicious family pleasing meal that is very simple to prepare. ❤

For more of Kim's recipes, go to www.kimschob.com 😃

Easy Slow Cooker Asian Style Bourbon Chicken

This simple meal is colorful, fragrant & delicious!

Ingredients:

1/2 cup LOW SODIUM soy sauce

1/3 cup honey

1/4 cup ketchup

1/4 cup bourbon

2 tablespoons olive oil

1 tablespoon fresh minced ginger

4 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes

2 pounds boneless, skinless chicken breasts

2 tablespoons cornstarch

2 tablespoons water

2 green onions sliced (white & green parts), optional garnish

Method:

Whisk together the soy sauce, honey, ketchup, bourbon, olive oil, ginger, garlic and red pepper to the pot of a slow cooker.

Add the chicken breasts and turn to coat both sides in the sauce. Cover and cook on LOW for 3 to 3 1/2 hours depending on the thickness of the chicken. (Turn the breasts over after 1 1/2 hours.) 

Remove the chicken to a bowl. Mix the cornstarch and water. Add to the liquid in the pot. Cover and increase the heat to high. Simmer for 30 minutes. Use two forks to shred the chicken. Reduce the heat to low and return the chicken to the pot. Simmer for 5 minutes.

Serve over rice and if desired, garnish with sliced  green onions. Makes 6 servings.

Note: This tasty dinner is so simple to make! It has a wonderful sweet and smokey flavor. ❤

Easy Cheesy Beef Marinara Bread Bowls

This is a hearty & delicious meal!

Ingredients:

4 small individual (4 to 5 inch diameter) sourdough bread boules

2 tablespoons olive oil

1 pound lean ground beef

1 medium onion, diced

3 cloves garlic, minced

2 1/2 cups marinara sauce

1 teaspoon Italian seasoning

salt & pepper to taste

6 tablespoons grated parmesan, asiago or romano cheese

1 1/3 cups grated mozzarella cheese

fresh chopped chives (optional garnish)

Method:

Preheat oven to 350*. Line a large baking sheet with foil and set aside. Cut the tops off of each of the bread rounds. Cut a circle inside of the loaf leaving 3/4 to 1 inch sides. Hollow out the centers and place the prepared baking sheet.**

Add the olive oil to a large skillet and heat over medium heat. Add the beef, onion and garlic. Cook and stir until the meat is browned. Tranfer to a sieve to allow any excess fat to drain. 

Return to the skillet. Stir in the marinara, seasoning, salt and peper. Simmer on low for 5 minutes. Divide the meat mixture evenly between the 4 bread bowls. (about 1 1/4 cups of filling per bowl)

Sprinkle  1 1/2 tablespoons of parmesan cheese over the filling in each bowl. Top with 1/3 cup of mozzarella cheese. Bake for 15 minutes. If desired, garnish with chopped chives. Makes 4 servings.

**The bread tops can be served on the side or taosted in the oven to serve with a future meal. The bread removed from the center of the bowl can be saved for stuffing, made into croutons or fed to birds. 🐦

Note: Clam chowder and chili are often served in individual bread bowls ~ this beef marinara and cheese filling is good served this way too!

Browned Butter Bourbon Pecan & Chocolate Cookies (Simple Gourmet)

These delicious cookies are crunchy on the
outside and chewy on the inside. 

Ingredients:

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

1/4 cup (1/2 stick) butter

3 cups chopped pecans or pecan pieces 

1/4 cup sugar

1 cup sugar

2/3 cup packed brown sugar

2 eggs

2 egg yolks

4 teaspoons bourbon

3 cups flour

1 teaspoon baking soda

1 teaspoon fine sea salt or pink Himalayan salt

1 1/2 cups semi sweet chocolate chips**

1 1/2 cups dark chocolate chips**

Method:

Place 1 cup of butter in a saucepan over medium-low heat. Stir as the butter melts. Reduce the heat to low. The butter will sizzle and foam. Keep stirring for 5 to 8 minutes, just until the butter turns golden brown. Immediately remove from the heat and transfer to a bowl to cool. Set aside.

Melt the 1/4 cup butter in a large skillet over low heat. Add the pecans and stir well to coat with the butter. cook and stir for 5 minutes or until the pecans become toasted and fragrant. Sprinkle the 1/4 cup of sugar over the nuts. Stir until well combined. Remove from the heat, set aside and cool to room temperature.

In  a large bowl combine the browned butter, sugara nd brown sugar. Beat with an electric mixer on medium speed for 2 minutes or until the mixture is light and fluffy.  Ad the eggs, yolks and bourbon. Mix just until the egg yolks are no longer visible.

Sift together the flour, baking soda and salt. Add to the creamed mixture at low speed, mixing until combined. Stir in the pecans and chocolate chips. Refrigerate the dough for 30 minutes or longer.

Preheat oven to 375*. Line baking pans with parchment paper. Form 1/4 cup of dough into balls and place 2 inches apart onto the prepared baking sheets.

Bake for 10 to 11 minutes or until the edges of the cookies begin to turn golden brown. Remove from the oven and allow to cool on the pan for at least 5 minutes before transfering to a wire rack to finish cooling.

Place in an airtight container with sheets of waxed paper between layers of cookies. Store at room temperature for one week or in the refrigerator for longer. Makes about 3 dozen deluxe cookies. 

**Chocolate chunks may be substituted for the chocolate chips. For variation, milk chocolate may be substituted for the semi sweet or dark chocolate.

Note: These decadent gourmrt cookies are impressive and simple to make! 

Easy Overnight Breakfast Casserole

 

This simple & tasty casserole can be 
put in the oven after it is assembled or
refrigerated and baked in the morning.

Ingredients:

2 small russet potatoes

1/2 a medium onion

1/2 large red bell pepper

3/4 cup cooked chopped ham, sausage or bacon

avocado olive oil cooking spray 

4 eggs

1/4 cup milk

1 1/2 teaspoons Frank's Red Hot Sauce (or other favorite sauce)

salt and pepper to taste  

1 1/2 tablespoons olive oil

1 1/4 cup grated cheddar cheese

Optional Garnishes:

sour cream

chopped chives

Method:

Peel the potatoes and chop into 1/2 inch chunks. Set aside. Dice the onion and set aside. Remove the stem, seeds and any excess membrane for the pepper and dice. Set aside.

Preheat oven to 350*. (Skip this step if  you plan to refrigerate the casserole overnight.) Use the cooking oil spray to lightly grease a 9 inch square pan and set aside.

In a medium bowl, whisk together the eggs, milk, hot sauce, salt and pepper. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes to the skillet. Cook and stir occasionally for 8 to 10 minutes or until the potatoes are tender and can be pierced with a fork.

Add the chopped onions, pepper and meat to the skillet. Heat and stir for 3 to 4 minutes. Remove from the heat and stir in 1/2 cup of the cheese just until mixed in. Spread evenly in the prepared pan.

Pour the egg mixture over all and sprinkle the remaing 3/4 cup of cheese evenly over the top.

Overnight Instructions:

Cool the mixture in the pan campletely, cover with plastic wrap and refrigerate overnight. In the morning,  preheat the oven to 350*. Remove from the refrigerator and let it sit at room temperature for 20 minutes. Bake for 35 to 40 minutes, or until the eggs are set and an knife inserted near the center comes out clean.

Same Day baking instructions:

Preheat oven to 350*. After assembling the casserole, bake for 35 to 40 minutes, or until the eggs are set and an knife inserted near the center comes out clean.

Cut into 6 portions. If desired, garnish with a small spoon of sour cream and chopped chives. Makes 6 servings.

Note: This simple & delicious casserole is great for breakfast lunch or dinner. Serve with toast, muffins or a salad. 

Special Guinness Brownies (A Saint Patrick's Day Treat) 🍀

 

The Guinness in these brownies elevates
them to gourmet status! They are great
for Saint Patrick's Day and any day. 🍀

Brownie Ingredients:

12 ounces Guinness stout or extra stout beer

butter for greasing pan

parchment paper

3/4 cup (1 1/2 sticks) unsalted butter

1 1/3 cups special dark chocolate chips

1 1/4 cups sugar

3 eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup flour

1/2 teaspoon Himalayan or fine sea salt

Frosting Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

2 cups powdered sugar

2 to 3 tablespoons reduced Guinness beer

1/2 teaspoon pure vanilla extract

1/4 teaspoon Himalayan or fine sea salt

Method:

Add the Guinness to a small saucepan and bring to a boil over over medium-high heat. Reduce heat to medium and simmer for 20 to 25 minutes, until the liquid is reduced to about 2/3 cup. Set aside to cool.

Preheat oven to 350*. Use butter to grease the sides and bottom of a 9 inch suare pan. Line the bottom of the pan with parchment paper, leaving overhang on two sides. Set aside.

Add the chocolate chips and 3/4 cup butter to a large microwave safe mixing bowl. Heat in microwave oven for 30 seconds. Stir with a silicone bowl scraper. Return to the microwave and heat for an additional 30 seconds. Repeat just until the mixture is smooth when stirred.  

Whisk in the sugar and 1/2 cup of the reduced Guinness until all is well mixed. Add the eggs and vanilla. Whisk in just until they are combined with the chocolate mixture. Sift the flour and salt into the bowl. Whisk to completely mix in.

Pour the batter into the prepared pan and spread evenly. Place the pan on a baking sheet and bake for 40 to 45 minutes or until the top is set and a toothpick inserted in the center comes out clean.

Remove from the oven and place the brownie pan on a wire rack to cool completely.

After the brownies are completely cooled and no longer warm, prepare the frosting. Add the butter to a large bowl and beat with an electric mixer for 3 minutes or until the butter is smooth and creamy. Mix in the powdered sugar at low speed, then increase the speed to completely mix in. Add the 2 tablespoons of the reduced Guinness, vanilla and salt. Mix in. Add up to 1 tablespoon more of the Guinness to create a smooth spreadable consistency. 

Spread evenly over the top of the cooled brownies. Place in the refigerator for 30 minutes before cutting into 16 portions. Store in an airtight container in the refrigerator, or at room temperature, for one week. Makes 16 servings.

Note: These brownies are delicious! Everyone who tasted them was impressed. 🍀

Quick & Easy Lemon Cheesecake Mousse🍋

 

🍋 This light & creamy mousse is
simple to make and very delicious!
Nice enough to serve to guests. 💛

 Ingredients:

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup powdered sugar 

pinch of fine sea salt or pink Himalayan salt

1/4 cup fresh lemon juice

2 tablespoons lemon zest (about 2 lemons)

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

1 round lemon slice, cut into quarters (optional garnish)

fresh blueberries, sliced strawberries, raspberries or blackberries (optional garnishes) 

Method:

Place a 4 cup capacity bowl in the freezer or refrigerator to chill.

Add the cream cheese and powdered sugar to a large bowl. Blend on low to mix and then increase the speed to medium. Mix until smooth. Add the salt, lemon juice, zest and vanilla to the creamed mixture. Mix well.

Add the heavy cream to the chilled bowl. Beat on high until stiff peaks form. (about 2 minutes.)  Gently fold the whipped cream into the cream cheese mixture until all is well combined. Refrigerate to set and chill for 30 minutes or overnight.

To serve, use an ice cream scoop to divide the mousse into 4 serving bowls.** If desired, garnish each serving with a piece of lemon and/or fresh berries. Makes 4 servings.

**Any dessert bowl or cup will work, but martini or margarita glass makes this dessert look special.

Note: This is an easy dessert to serve at Sprintime and Easter gatherings.🌷

Quick & Easy Low Carb Lemon Cheesecake Mousse (Keto Friendly)🍋

🍋 This light & creamy mousse is
simple to make and very delicious!
Nice enough to serve to guests. 💛

Ingredients:

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup Lakanto powdered sweetener (powdered sugar substitute) 

pinch of fine sea salt or pink Himalayan salt

1/4 cup fresh lemon juice

2 tablespoons lemon zest (about 2 lemons)

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

2 round lemon slices, cut into quarters (optional)

Method:

Place a 4 cup capacity bowl in the freezer or refrigerator to chill.

Add the cream cheese and powdered sweetener to a large bowl. Blend on low to mix and then increase the speed to medium. Mix until smooth. Add the salt, lemon juice, zest and vanilla to the creamed mixture. Mix well.

Add the heavy cream to the chilled bowl. Beat on high until stiff peaks form. (about 2 minutes.)  Gently fold the whipped cream into the cream cheese mixture until all is well combined. Refrigerate to set and chill for 30 minutes or overnight.

To serve, use an ice cream scoop to divide the mousse into 5 serving bowls.** If desired, garnish each serving with a piece of lemon. Makes 5 servings.

**Any dessert bowl or cup will work, but martini or margarita glass makes this dessert look special.

Note: This is an easy dessert to serve at Sprintime and Easter gatherings.🌷

Nutritional info per serving, approximately: 246 calories ~ 25 grams fat ~ 3.5 grams carbs ~ .04 grams fiber ~ 3.46 grams net carbs ~ 2.76 grams protein

Easy Pasta & Spinach Salad With Teriyaki Dressing (My Favorite!)

This restaurant quality salad tastes even
better than it looks! A great meal or side
dish to serve family and friends.

Dressing ingredients:

1/3 cup teriyaki sauce (I use Kikkoman)

1/3 cup rice wine (may substitute rice wine vinegar or apple cider vinegar)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon fine sea salt or pink Himalayan salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup avocado or olive oil

Salad Ingredients:

8 ounces uncooked bowtie pasta noodles

4 cups baby soinach leaves (stems removed)

1/2 cup dried cranberries

2/3 cup cashew nuts

1/4 cup roughly chopped cilantro leaves

2 cuties (fresh mandarin oranges)**

Method:

Add all of the dressing ingredients to a jar or cruet with a lid. Shake to combine and refrigerate until ready to use.

Cook the pasta according to the package dirrections. Drain and rinse with cold water. Gently pat dry and set aside.

Peel and separate the oranges into segments. (Remove any extra threads from the segments.

Add the spinach, pasta, cranberries, nuts, cilantro and orange segments to a large bowl. Toss to combine. If you are serving the salad in one large bowl, just before serving, pour the dressing over all and toss again. Otherwise, place individual portions in bowls or on plates. Drizzle the desired amount of dressing over the top of each salad. (Or let each person add their own dressing.) Makes 4 main dish servings or 6 side servings.

**If you don't have fresh mandarin oranges, one (11 ounce) drained can mandarin oranges may be substituted for the fresh ones.

Note: My husband never has liked pasta salad, so he wasn't too excited to hear what I was making for dinner, but he said he would have an open mind. He loved it and so did I! The flavor combination with the teriyaki dressing is outstanding. ❤️❤️

Easy Caramel Apple & Spice Cookies 🍏

These simple & delicious chewy cookies
have a wonderful flavor ❤❤

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons pure vanilla extract (or 1 teaspoon vanilla extract & 1/2 teaspoon caramel extract)

2 1/2 cups flour

1 teapoon baking soda

1/4 teaspoon fine sea salt or pink Himalayan salt

1 teaspoon apple pie spice*

4 tablespoons caramel sauce**

1 1/4 cups diced tart apple (1 small/medium granny smith or fugi apple peeled and cored), optional***

Method:

In a large mixing bowl, use an electric mixer, at medium speed. to blend together the butter and sugar until the mixture is light and fluffy. (about 3 to 5 minutes) Add the eggs and extract(s). Mix on low until combined.

In a separate bowl, sift together the flour, soda, salt and spice. Gradually, in 4 portions, add the sifted ingredients to the butter mixture. Scrape down the sides of the bowl after each addition. Mix just until combined.

Add the chopped apple (if using) and drizzle the caramel sauce over the dough. Gently stir into the dough. Cover and refrigerate foe 30 to 60 minutes.

Preheat oven to 350*. Line baking sheets with parchment paper. Scoop 2 tablespoons of dough, 2 inches apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are lightly golden. Allow to cool for 10 minutes on the baking sheet and then carefully transfer to a wire rack to finish cooling. Store cooled cookies in an airtight container in the refrigerator, with sheets of waxed or parchment paper in between layers of cookies. Makes about 4 1/2 dozens.

*To make your own apple spice mixture, stir together 4 teaspoons cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon allspice. Store in an airtight container or jar.

**If you would like to make your own caramel sauce, here is a link to a simple recipe:

https://carriekitchencreations.blogspot.com/2025/02/super-simple-homemade-salted-caramel.html

***The apples are entirely optional, some people prefer them and some do not. 😃

Note: My husband wanted flatter cookies, so I didn't refrigerate the dough. (I prefer the dough refrigerated, or even frozen, which produces a thicker cookie.)

 

Quick & Easy Irish Potato Pancakes (Irish Boxty) 🍀

🍀 These potato pancakes are crispy,
tasty & very simple to make! 🍀

Ingredients:

4 cups frozen shredded hash brown potatoes

1/2 cup diced onion (about 1/2 an onion)

1/4 cup finely chopped fresh parsley

2 tablespoons milk

2 eggs, beaten

1/4 cup flour

3/4 teaspoon pink Himalayan or sea salt

1/2 teaspoon black pepper

avocado oil

Optional Garnishes:

sour cream

apple sauce

fresh snipped or chopped chives

Method:

Preheat oven to 200*. Line a baking sheet with parchment paper and set aside.

Place the hash browns in a strainer or colander. Rinse with cold water to thaw and drain thoroughly. Tranfer to a large mixing bowl.

Add the onion, parsley, milk, eggs, flour, salt and pepper. Stir to mix well.

Add oil to a large skillet until it is 1/4 inch deep. Heat over medium heat. Carefully drop 1/4 cup of the potato mixture into the hot oil. Use the bottom of the measuring cup to flatten the potato mounds into pancakes.

Fry for 2 to 3 minutes on each side or until both sides are golden brown. Use a slotted pancake turner to transfer the pancakes to paper towels to absorb excess oil. After the pancakes have rested on the towels, place on the prepared baking sheet and keep warm in the preheated oven.

If desired, garnish with sour cream and fresh chives, or serve with a side of unsweetened apple sauce. Makes 11 potato pancakes.

Note: These tasty Irish Boxty Potato Pancakes can be served by themselves for breakfast, with eggs, or a side dish with dinner. 🍀

Easy Lemon Cake Mix Crinkle Cookies 🍋

🍋 These cookies are pretty, tasty & chewy ~
Perfect for Springtime & Easter. 🌷

Ingredients:

6 tablespoons butter

1 box lemon cake mix

2 eggs

2 tablespoons fresh lemon juice

1/2 cup powdered sugar

Method:

Melt the butter and set aside to cool. Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Add the cake mix, butter, eggs, and lemon juice to a medium bowl. Blend the ingredients together with an electric mixer, on low speed, just until all are mixed and smooth.

Form 2 tablespoons of dough into balls. Roll the balls in the powdered sugar to completely cover. Place 2 inches apart on the lined baking sheets. 

Bake for 11 minutes. Allow to cool on the pan for 7 minutes and then transfer to a wire rack to finish cooling. 

Place in an airtight container with sheets of waxed, or parchment paper, between layers. Store at room temperature for 3 to 4 days or in the refrigerator for a week.

Note: These impressive cookies only require a few ingredients and they are so simple to make!

Tex Mex Cowboy Casserole (John Wayne Casserole)

This beefy casserole gets a sweetness from the
veggies, heartiness from the beef, a little bit of
heat from the spices and comfort from the biscuits.

.

Ingredients:

2 medium tomatoes

1 medium onion

1 medium red or orange bell pepperavocado or olive oil cooking spray

1 (16 ounces) can jumbo biscuits 

2 pounds ground beef

1 packet taco seasoning**

1/2 cup water

1 (7 ounces) can diced mild green chilis

1/2 cup sour cream

1/2 cup mayonnaise

2 cups (8 ounces) grated cheddar cheese

Method: to drain the to

Preheat oven to 350*. 

Slice the tomatoes (in circles) and set aside. Slice the onion in half. Cut one half into thin slices and set aside. Coarsely chop the other half and place in a bowl. Remove the stem from the bell pepper, cut in half and remove the seeds. Slice the bell pepper halves into thin slices and add to the sliced onions (not chopped onions).

Lightly spray a 9 x 13 inch with the cooking oil spray. Place the biscuits in the bottom of the pan and press down to make a crust on the bottom and up the sides of the pan. 

Bake for 15 minutes. Remove from the oven and set aside. (Don't turn the oven off.)

Add the ground beef to a large skillet and cook over medium high heat until the meat is browned. Transfer to a colander to drain off the fat and then return to the skillet. Stir in the taco seasoning and water. Cook and stir for 5 to ten minutes or until all of the water is absorbed. Spoon the cooked beef over the top of the baked crust. Layer the tomato slices evenly over the beef.

Lighty wipe the skillet, leaving a little bit of grease in the pan. Add the onion and pepper slices to the skillet and cook over medium heat just until the vegetables are slightly tender. 

Spoon the sauteed vegetables over the tomatoes. Spoon the chopped green peppers over the onion and pepper layer.

Add the sour cream, mayo and 1 cup of the cheddar cheese to the bowl of chopped onions. Stir well to mix. Spread evenly over the top of the layers. Sprinkle the remaining cheese on top of the sour cream layer.

Bake uncovered for 40 minutes or until the edges of the dough are light brown and the cheese is melted. Cut into 10 portions. Serves 10. (Pairs nicely with a salad.)

**You can purchase taco seasoning, but it is very simple to make your own that doesn't contain any chemical additives. Here is the link for my taco seasoning recipe:  

https://carriekitchencreations.blogspot.com/2016/03/homemade-taco-seasoning.html

Note: What casseroles lack in appearance, they often make up for in flavor. 😄 This one did not disappoint ~ my husband loved it!

Reduced Sugar Candied Lemon Drop Mocktail 🍋🍍

This is a simple & refreshing beverage
that adults and kids can enjoy. 🍹

Ingredients:

2 cups ice cubes

1/4 cup sugar free french vanilla syrup

1 cup sugar free ginger ale**

1/2 cup pineapple juice

1/4 cup fresh lemon juice

Optional Garnishes:

2 lemon slices

2 sprigs mint

2 straws

Method:

Place one cup of ice in each of the glasses. Gently stir together the syrup, ginger ale and juices in a two cup (or larger) measuring cup. Pour one cup of the juice mixture over the ice in each cup. If desired, garnish with a lemon slice, mint sprigsor straw.

**Club soda may be substituted for the ginger ale.

Note: This is a great alcohol free option to offer kids and guests at Easter or any gathering. It's very delicious and refreshing!