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Monday, June 26, 2017

Blueberry Muffin bread

This bread is very tasty.  Ok not sure why my PC wants to type in all caps.  Geesh.  The bread goes together very quickly too and is always a bit hit.  Give it a try.


1 cup granulated sugar

1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen


  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla and milk beating well.
  5. Add the dry ingredients and beat until well combined
  6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Monday, June 19, 2017

baked egg rolls

Been trying to loose weight and always looking for recipes that are low in calories and yet you can eat more than a teaspoon.  :)  I love egg rolls but found out that bean threads are high on the ww list so searching I went for an alternative.  I made these with cole slaw mix, shredded carrots, ground beef and a few other things.

Egg roll wrappers
1 1/2 cup cole slaw mix
2 shredded carrots
2 TBL soy sauce
1 - 1 1/2 TBL sesame oil.
*** you could add celery, onion and whatever other veggie you might like*** the idea is to keep it low in calories.

These were ok, not sure I'd do them this way them fried so much better.

Thanks for stopping by, have a great week and always Remember to Find the time to Do ALL the things You L♥ve.

Monday, June 12, 2017

Banana Crumb cake

adapted from here
Banana Crumb Cake Ingredients For the cake: 
2 cups flour
 3 teaspoons baking powder
 1 teaspoon salt
 4 very ripe bananas
 ½ cup butter, room temperature 
2 cups granulated sugar
 2 eggs 
1 teaspoon vanilla 
1 cup milk 

For the crumbs:
 ½ cup (1 stick) cold butter, cubed
 1 cup light brown sugar
 1 cup flour 
1 teaspoon cinnamon
 ½ teaspoon nutmeg 
For the glaze: 1 cup powdered sugar 
1­2 Tbsp milk 
1 teaspoon vanilla

 1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
 2. Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
 3. In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
 4. Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs.

 Bake in the preheated oven for 45­-55 minutes or until a toothpick inserted in the center comes out clean.
 5. Remove from oven and allow to cool for 10 minutes. 
Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. 

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Monday, June 5, 2017

Savory Ham/Cheese/green onion scones

I made these back in February for a good friend of mine.  I usually make him sweets but he said he was watching his weight so I told him I'd make him a nice treat he could eat for breakfast for his lunch break.  I also made another batch of these for the folks I work with, can't leave anyone out, ya know!  :)  I think these would be great if you were doing a brunch of make them during the holidays.  These were absolutely delicious and will make them again and again.

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, at room temperature, beaten
  • 1/2 cup plain full-fat yogurt
  • 2 tablespoons whole Milk
  • 4 ounces cheddar cheese, shredded
  • 4 ounces ham, diced
  • 1/3 cup scallions, chopped
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
  3. Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
  4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  5. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  6. Cool for 5 minutes on the tray, then serve warm.
*Add a little extra ham, cheese, and scallions on top of each scone before baking if you'd like yours to look like mine do in the photos. *These scones are best eaten the day they are baked. *You can flash freeze the baked scones for up to 2 months.

Thanks for stopping by, have a great and week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Monday, May 29, 2017

Greek Yogurt Banana Chocolate Muffins

These are very moist and tasty, great for breakfast if you like having chocolate that early.  I took these to work and they were a big hit.  I will make them again for sure.
adapted from here
1 cup white whole wheat flour or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar lightly packed
1 cup extremely ripe bananas (2-3 bananas)
  1. Preheat the oven to 350 degrees F.
  2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
  3. Remove 1 tablespoon of the 1 cup of flour.
  4. In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
  5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
  6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
  7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
  8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
  9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
  11. Store in an airtight container in the fridge up to 3 days.
  12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

Thanks for taking time to stop by, have a great week and always Remember to Find the Time to Do ALL the things you L♥ve.

Monday, May 22, 2017

Fresh Apple Bundt cake

1-1/4 cups vegetable oil
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups Gold Medal® all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chopped pecans
1 cup shredded sweetened coconut
3 cups peeled  chopped apple (use your favorite baking apples, I used pink lady

1 overripe banana

Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.

Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the time to do ALL the things YOU L♥ve.

Apple bundt cake

This is a great cake.  I didn't do the glaze on this cake I just used powdered sugar.  Was delicious.  Give it a try.  Would be great for a brunch or just for coffee and cake time.

2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/2 cup orange juice (regular or fresh)
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
2 1/2 cups peeled, cored, and finely diced sweet apples (about 4 medium apples)

6 tablespoons (3/4 stick) butter
3/4 cup sugar
1/2 teaspoon baking soda
¹⁄3 cup buttermilk

Preheat the oven to 325 degrees F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.

With an electric mixer, beat the 2 cups sugar, eggs, and oil until smooth. Add the orange juice and mix well. 

Sift together the flour, salt, 1 teaspoon baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla. 

Stir in the walnuts and apples, until blended. Pour the batter into the prepared pan. 

Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.

Combine the 6 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat. 

Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. 

Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things you L♥ve.

Monday, May 15, 2017

Banana Carrot Oreo Muffins with crumb topping

This is such a quick easy recipe and it's made in one bowl, how great is that!  It's always best to use banana's that are really ripe, but if you only have fresh you can pop them in the microwave for about 30 seconds and they'll mush right up.  I always keep banana's in the freezer just in case I have to make something quick.

350° makes 11 regular size muffins or one loaf pan.

1 1/2 cup flour
1 large egg
1/3 cup oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 allspice
1/2 cup sugar
pinch of salt
2 over ripe bananas
1 carrot shredded
5 or 6 oreo cookies smashed or ground up
** optional nuts and raisins**

crumb topping
1/2 cup powdered sugar
1./2 al flour
4 TBL melted butter
1 tsp cinnamon
extra powdered sugar if you want to sprinkle on top when cooled.

Preheat oven 360° and line muffin tin or spray really well.  Same if you're using a loaf pan
cooking time for muffins 16-202 minutes   loaf   55-65 minutes  both done when toothpick inserted comes out clean.

In large bowl mash banana's then add oil and carrots.  Mix .. Add egg, vanilla, and sugar, mix with a spatula.  Stir in dry ingredients and oreos.  Add the nuts and raisins now if you're going to put them in.  Make the crumb topping.  Use a large ice cream scoop and fill muffin tins, they will rise nicely.  Put the crumb topping on before you bake.  Bake at 350° for about 16-20 minutes cool and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the Time to do ALL the things You Love.

Monday, May 8, 2017

spiced mini bundt carrot cakes

I made these for a friend who just loves carrot cake.  I stumbled upon this recipe on Pinterest and low and behold it was a WW recipe.  I changed it a bit and I must say they really are yummy.  Just the right size for a little snack and also good to not overdo.

Ingredients:  my changes in red

1 cup AP flour *can use white whole wheat*
1/2 cup oats
1/2 cup sugar
1 apple diced and made into applesauce with magic bullet and little water
2 large eggs *room temp*
  • 1/2 tsp Allspice
  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 3/4 tsp Nutmeg, freshly ground
  • 1/2 tsp Sea salt
1/3 cup light sour cream
2 TBL coconut oil
2 cups shredded carrots
1/3 cup golden raisins **optional**
***2 tsp vanilla*** I forgot this and they are still great

Preheat oven 350°, spray mini bundt pans with cooking spray, or you could use muffin tins if you don't have these.  *makes 12*

Combine dry ingredients and set aside
Shred carrots
In a large bowl, whisk eggs, sugar. applesauce,  sour cream, coconut oil and the vanilla if you use it. .  Stir flour mixture into egg mixture until just coated - do not over-mix. Finally, fold in grated carrots and raisins.

Fill Bundt pan with batter ( flat to the top of each). Bake for 30 minutes or until testing stick comes out clean and Bundts spring back

Let stand in Bundt pan for 5 to 10 minutes on a wire cooling rack.
Gently twist each Bundt and remove to cool on the wire rack.  Sprinkle with powdered sugar or if you not watching your weight put cream cheese frosting on them!  :)

These freeze well, just wrap individually, when you want a treat just defrost and enjoy.  They will stay fresh up to 2 months in freezer.

Monday, May 1, 2017

Lemon Honey Mini Muffins

Was trying to think of something quick and easy to make for work and came up with these.  They go together very quickly and are really tasty.  Next time I will maybe try them with poppy seeds and then again with blueberries and also cranberries.

I made these in my mini rectangle muffin tin, they are so cute.  I sprayed it very well and they just popped right out.

Serves 12 and one regular size muffin..

Honey Lemon Muffins 

1 1/2 c. all purpose flour

1 tsp baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 c. honey

1/4 c. lemon juice

1/4 c. light stick butter, melted

1/2 tsp. grated lemon peel


1/2 c. powdered sugar

lemon juice
drizzle of honey

additional grated lemon peel

In a large bowl, combine flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients until moistened.

Coat muffin cups with cooking spray. Fill half full. Bake at 375 for 15-18 minutes. Cool for 5 minutes before removing from pan.

In a small bowl, combine powdered sugar, lemon juice and lemon peel until drizzling consistency. Drizzle over muffins.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, April 24, 2017

Boneless Pork Roast with potatoes and carrots

Made this for dinner one Sunday night.  I have so much food in the freezer I could eat for a year and never go to the store.  I believe I got this habit from my MOM, she did the same thing and I can remember as a kids I would always ask her ..."gee Mom why do you have so much food??  Her reply was always the same, ya never know when you won't be able to go food shopping and what if company dropped in, you'd always have food to make".  I would say now, pure logic.

This meal goes together quickly and not much fuss.  Make the marinate.
put meat (that has salt and pepper both sides) in a plastic bag, pour the marinate over pork and refrigerate about an hour or you could do over night if you have the time and have planned ahead.  Cook your potatoes and carrots for about 12 minutes, drain and set aside.

put dry spices, garlic, lemon juice , zest, olive oil s & P in a blender or magic bullet and blend til you get a nice smooth texture.

3 lbs boness pork loin
5-6 russet potatoes
4 large carrots
6-7 cloves garlic
zest of 1 lemon
juice from lemon
2 heaping TBL oregano
1/4 tsp thyme
1/3 cup olive oil
salt and pepper.

Remove meat from bag, put in roasting pan and bake at 350°  for about an hour.  Add the potatoes and carrots after that hour and cook for another 45 minutes or so, until veggies are tender and meat is 145° internal temp.  Use a meat thermometer to always make sure you meats are cook properly.  I use the one with the probe and little counter thing that goes off when the meat is ready.  Let it rest at least 20 minutes, carve and serve.  You could make a pan gravy if you wanted from the drippings.  I put the information for that below.

**Pan gravy**  Use the dripping from roast and add a little water, stir then add some chicken stock or more water .  Make a slurry of corn starch or flour using water and dry mix.  Add to pan dripping and cook until it thickens.  Add salt and pepper to taste.  Serve over meat is desire.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.


Monday, April 17, 2017

Chocolate Banana bread

2 medium bananas (about 1 cup), over-ripe
6 oz (3/4 cup) plain 2% Greek yogurt OR Applesauce OR Sour Cream
1 large egg
1/4 cup canola oil
1/4 cup whole milk
1 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp (packed) light brown sugar
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1-1/4 tsp baking soda
1-2/3 cups all-purpose flour
optional: 1/4 cup semisweet or bittersweet chocolate, chopped and chopped walnuts

  1. Preheat the oven to 375° ­. Lightly grease a 9x5 loaf pan. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Fill loaf pan *these could be made as muffins too**.
  5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature

Monday, April 10, 2017

Potato Wedges- Super Easy

These are super easy to make and are a great side dish with any meal.  Give them a try.

  • 3 large russet potatoes
  • 2 tbsp olive oil
  • 1 cup shredded cheddar cheese
  • ½ cup bacon bits (or cooked & roughly chopped bacon)
  • ¼ cup chives
  • salt/pepper to taste

  1. Wash potatoes & cut each into 4 wedges
  2. Cut out most of the inner part of the potato
  3. Place potatoes in a shallow microwave safe dish & microwave uncovered 10 minutes (or until tender)
  4. Remove & brush both sides of each wedge with olive oil & place on a baking sheet
  5. Sprinkle with salt & pepper & top with cheese, bacon & chives
  6. Broil in oven approx 5 minutes or until cheese is melted

Tuesday, April 4, 2017

Pecan coconut banana bread

This bread is really yummy.  The coconut and pecans are a great addition to the slight banana taste.  Give it a try.  Goes together fairly quickly and makes a nice loaf.  Bet they would be great as muffins also.  Maybe next time. 


1/2 cup half n half with 1 tsp cider vinegar or ½ cup vanilla yogurt (I used the 1/2 n1/2)
1 egg
3 medium bananas, mashed (about 1⅓ cups)
3 tablespoons vegetable oil
1⅓ cup flour
½ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup shredded coconut
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons coconut
2 tablespoons pecans

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not over mix. Pour into prepared pan.
Combine topping ingredients until crumbly and sprinkle over batter.
Bake 55-65 minutes or until a toothpick comes out clean.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the thngs You L♥ve.

Monday, April 3, 2017

Pecan Pie Cookies

A co worker posted these on FB back in October and I asked if this was a hint that she wanted me to make them for work.  Her reply "hell yes".  I am not a fan of pecan pie because I think it's way to sweet but there were good.  Maybe because it's just a bite or two.  I doubled the recipe because it said it only made 12 cookies, well that would never be enough for the crew at work, they've been know to eat 4 dozen.  :)

1 prepared single pie crust (homemade or purchased, I used Pillsbury) 
2 tablespoons butter, melted 
½ cup pecans, chopped 
⅓ cup packed brown sugar 
¼ cup corn syrup 
2 eggs 
⅛ teaspoon salt 
Optional ¼ cup semi sweet or milk chocolate chip for decorating 

Instructions 1. Preheat oven to 400 degrees. 2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium­low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. 3. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛­1/4" up on the edges. 4. Spoon 1 tablespoon of the pecan mixture into each circle. 5. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. 6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, March 27, 2017

Crockpot Asian Short Ribs

  • I made this a while back on a snowy Kansas Day.  I made fried rice to go along with it and some plain white rice.  It's a quick tasty meal.  The ribs literally fall off the bone.  I'm not a big fan of short ribs because there isn't much to eat on them but this is a good way to make them without much effort.  Hope you give them a try.

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes, optional
  • 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds


  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
  2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with green onion and sesame seeds, if desired.

Thanks for stopping by, have a wonderful week and Always Remember to find the Time to Do ALL the things YOU L♥ve.
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