Friday, September 30, 2016

Easy Pineapple Cake & Weekend Potluck #242

WELCOME TO WEEKEND POTLUCK! 

So glad you're here...hope you'll sit a spell and check out the luscious-ness going on right here...right now...
We've got a lineup of sweets this week...yummy!
And Brandie's stew to help round out your meal. =) 


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Easy Pineapple Cake by Mirlandra’s Kitchen

Recipes that caught our attention ~


Farmer’s Daughter Cake by Cooking with Carlee


Apple Pie Mug Cake by Kleinworth & Co.

Featured Hostess Recipe ~



Your Hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun.
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Wednesday, September 28, 2016

3 Fabulous Fall Beverages {Blast from the Past}

A mighty tasty treat that can be 'lightened' if you want...and it makes your house smell SO good! 






This is a simple drink that is topped off with spiced ice cream 
(that you season yourself)...such a special no-guilt treat! 




This is so simple - can be heated from 1-1/2 to 3 hours.
A great crowd pleaser!




Sunday, September 25, 2016

Easy Baked Chicken Strips (with Healthy Honey Mustard Sauce)

I'm always in love with the recipes that I find at The Southern Lady Cooks .  I do believe Judy and I share taste buds!  I changed this recipe up just a tad by cutting the breasts in half, so they'd cook quicker, and substituting pork rinds for the flour, just to cut the carbs a bit.  Use either or...

Since my hubby doesn't care for chicken any more, I like having some 'just for me' and this recipe was great.

I have this recipe for Healthy Honey Mustard Sauce in my second cookbook, but don't think I've ever shared it here, so decided to make it to go alongside this tasty chicken.

This simple 3-basic ingredient sauce is so tasty...great on fish or in omelets too.

 It was a wondermous meal!!!
Do hope you'll try it soon. You'll be so glad you did! 





EASY BAKED CHICKEN STRIPS (& Healthy Honey Mustard Sauce)

3 - 4 boneless skinless chicken breasts, cut in half 
1/3 c. flour
(I used crushed flavored pork rinds  - salt & vinegar, and omitted salt)
1/3 c. cornmeal
1/2 tsp. salt (omit if using pork rinds)
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. dried basil
1/4 c. milk
4 Tb. butter, melted

Preheat oven to 375. Line baking dish with non-stick foil, or use regular foil and spray with non-sticking cooking spray; set aside.

In low bowl, combine flour, cornmeal, salt, pepper, chili powder and basil. Place milk in another low bowl.  Dip chicken pieces in milk, then in cornmeal mixture. Place in a baking dish; drizzle butter over top of chicken.

Bake for about 40 minutes, turning about 15 minutes before they have finished baking.

HEALTHY HONEY MUSTARD SAUCE

1/2 c. nonfat plain Greek yogurt (or lite sour cream)
1/4 c. honey
1/4 c. yellow or spicy brown mustard
a sprinkle or two garlic powder
salt & pepper to taste

In small bowl, combine all ingredients.  Refrigerate until ready to serve. 

Linked to Weekend Potluck 
            Meal Plan Monday 
 

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Friday, September 23, 2016

Fresh Apple Cake w/Honey Glaze & Weekend Potluck #241

WELCOME TO WEEKEND POTLUCK!

Hope you've had a great week.  We were in TN visiting friends over the weekend and stopped to see the ARK in KY on the way home.  It's AH.MA.ZING!  I encourage everyone to go see it. 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Fresh Apple Cake with Honey Glaze by Big Rigs N Lil Cookies

Recipes that caught our attention ~


Waffled Brownies by Cooking with Curls


Featured Hostess Recipe ~


Pumpkin Pie Cake by Mommy’s Kitchen

Your Hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Wednesday, September 21, 2016

3 Amazing ways to enjoy Chocolate for Breakfast! {Blast from the Past}

An easy start to your day, full of protein to keep you full til lunch...






Almost like having dessert for breakfast!! MMM!




Delicious to the very last bite! Such a flavorful way to dress up zucchini bread!


Sunday, September 18, 2016

Simple No Bake Peanut Butter Pecan Treats (Low Carb)

(hover over photo to pin) 

So tickled to find this simple, quick and tasty treat at
Low Carb Diet Tips for Busy People

I made it up in minutes and it was ready to enjoy not long after. Simple enough for teens to make.  A super good low carb treat.
Feel free to use any nuts you want. 




SIMPLE PEANUT BUTTER PECAN TREATS (LOW CARB)

1 - 2 c. pecans, toasted (optional)
1/2 c. peanut butter (creamy or crunchy)
(I prefer it with 1 heaping TB. more)
1/2 c. extra virgin coconut oil 
1 tsp. pure vanilla extract
1 Tb. Torani Sugar Free Vanilla Syrup

Divide pecans evenly into 4 separate dishes. (I used small plastic storage containers) Or...as my sis-in-love made it after tasting my batch, she used cupcake liners, which is an excellent idea!

Combine peanut butter and coconut oil. (I used a 2-cup glass measuring cup with a spout)

Warm in microwave for about 20 seconds; stir well, then microwave for another 20 seconds, then stir until it's smooth. Stir in vanilla and sugar free syrup. Mix until blended.

Divide mixture evenly into the 4 containers. Place covers on containers; refrigerate until set. (It won't take long to set up). 

Mixture will pop out when chilled; break into pieces or enjoy one
whole treat. *-* 


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Friday, September 16, 2016

Chicken & Dumplings & Weekend Potluck #240

WELCOME TO WEEKEND POTLUCK!!
So happy you're here....hope you'll bring your coffee and sit a spell. 
We are so blessed to have so many awesome linkups week after week....


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...





Aunt Max’s Old Fashioned Homemade Chicken and Dumplings by Cooking with K


Recipes that caught our attention ~





Pumpkin Pie Pecan Cobbler by Together as Family




Great Great Grandma Langhorst’s Dutch Apple Cake by Cooking with Carlee


Featured Hostess Recipe ~





Crock Pot Shredded Beef Tacos by Served Up With Love


Your Hostesses ~




Remember that when you link up, it shows on all
FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.


Linky Guidelines:


If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun.

    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!













Sunday, September 11, 2016

Easy Chocolate Mousse (Low Carb)

We've followed a low carb eating plan a number of times over the years. 
We try to keep carbs to a minimum, but it isn't easy...especially during the summer when I have a baked goods stand at the farmer market. 

EEKKK!!

I love having recipes to follow so we're not just eating 'plain' meat and veggies. 
I've made this one for years.  I know there are lots of different ideas all over the net as to the amounts of these simple ingredients, but this is what I use. 

If you need it sweeter, or more chocolate-y - just adjust to your liking.  I was excited to add a pop of flavor by adding a bit of coffee extract - MMM!

*TIP* - I froze the bowl and beaters for about 15 minutes so the cream whipped up faster. 

And of course, if you want to make this with REAL sugar, go for it! You'll just want to beat it long enough the sugar is no longer grainy.

Enjoy soon! 




(hover over photo to pin)


EASY CHOCOLATE MOUSSE 

1 c. heavy cream
3 pkts. sweetener
(we like Truvia)
2 - 3 Tb. unsweetened baking cocoa
1/2 tsp. coffee or caramel extract, to taste, optional

Add all the ingredients to a (preferably)
chilled bowl and mixer beaters (see TIP above). Begin beating on low speed, until everything is incorporated, then whip it on high until it reaches stiff peaks.  Top with a little bit of whipped topping...a sprinkle of baking cocoa and ENJOY! 









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Saturday, September 10, 2016

Leader Enterprise - Sept. 7, 2016 - Veggie Up!


Goodbye August - Hello September!

As farmer's markets begin to wind down, I want to encourage you to veggie up! Fresh fruits and vegetables are popular now at local farmer's markets, so eat more of them while they are readily available. They are flat out the healthiest foods you can eat. Naturally high in vitamins, minerals, fiber, antioxidants and low in calories, the only way you can go wrong is by NOT eating them. 

Keep a bowl of fruit on the counter instead of hidden in a drawer. If you and your family see it more often, you'll get into the habit of reaching for it. 

Put some soup on! It's an inexpensive way to get veggies into your family. Plus you can make a big batch and have leftovers or freeze some for another time. Soups are always tastier when reheated. 

Roast vegetables for an unbelievably rich flavor. Winter veggies tend to have a lot of sugar, so they caramelize when baked. Cut into chunks, coat with olive oil so they don't dry out, sprinkle on some salt or pepper and bake until tender. Be sure not to crowd pieces as they bake so they don't steam, but caramelize. 

Think beyond fresh fruit in the winter. Cook dried fruits are great for warmups. They can be a sweet treat at the end of the meal; stir into yogurt or oatmeal. Toss raisins into muffins or salads.

CREAMY ZUCCHINI & CARROT SOUP

1 medium onion, chopped
3 Tb. butter
3 c. grated zucchini 
(about 2 medium) 
1 medium carrot, grated
1 c. water
1 (10.75 ozs) can cream of chicken soup
1 c. milk
1 c. 1/2 & 1/2 creamer
1 tsp. dried basil
salt & pepper to taste 

In a large saucepan, saute onion in butter for several minutes. Add zucchini, carrot and water. Simmer about 10 minutes, or until veggies are tender. Mash with potato masher in pan. In medium bowl, combine soup, milk, creamer and basil, and spices.  Stir into soup in saucepan; heat to simmering.  Serve with cheese if desired. Yield: 4 - 5 serving 

When a friend recommended this soup to me, I wasn't so sure I would like it.  I was pleasantly surprised. 

TORTELLINI VEGETABLE SOUP 

2 Tb. olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 small zucchini, diced
1 medium carrot, peeled and diced
5-1/2 c. chicken stock
1 tsp. dried basil (more if fresh)
1 bay leaf
1 c. (canned or fresh) crushed tomatoes
1/2 tsp. salt
8 - 9 ozs. fresh or frozen tortellini
(cheese or meat filled)
Parsley and black pepper, to taste

Heat the olive oil in medium soup pot or large saucepan.  Add onion, garlic, zucchini and carrot.  Saute over medium heat for 8 - 10 minutes, stirring often, until onion is soft and translucent. Add the stock, basil, bay leaf, tomatoes and salt to the pot.  Increase heat and bring to low boil. Add tortellini and bring the soup back to a low boil. Cook for 2 minutes, then reduce heat and let simmer for 5 - 6 minutes longer. Gently stir in parsley and pepper during last minute or so. Yield: about 5 - 6 servings 

I love hiding veggies in desserts. 

MOIST LOWFAT ZUCCHINI COOKIES 

1 c. sugar
(I use 3/4 c.)
1/4 c. butter, softened
1/4 c. applesauce
(or coconut oil)
1 egg
2 c. flour
1 c. quick oats
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
1 c. zucchini, peeled or unpeeled, grated fine
1 c. mini chocolate chips

Cream together sugar, butter, applesauce and egg. Next add flour, oats, baking soda, salt, ground cloves and cinnamon until combined. Add in zucchini and chocolate chips.
With cookie scoop lay on greased cookie sheet. Bake at 375 degrees for exactly 10 minutes. Cool on wire racks and ENJOY! Makes about 2.5 dozen

I have so enjoyed the show of support at my own baked goods farmer's market stand here in Pioneer.  My last day will be the last Friday in September.  Would love to see you there!

"While we try to teach our children all about life, our children teach us what life is all about" - Angela Schwindt

Friday, September 9, 2016

Copycat Texas Roadhouse Rolls & Weekend Potluck #239

WELCOME TO WEEKEND POTLUCK!
and to September too! 
So glad you're here! 

Guess you all like rolls & biscuits!  This is the third week in a row that one of those has received most clicks!
COMFORT FOOD!  *-* 


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Copycat Texas Roadhouse Dinner Rolls by Mirlandra’s Kitchen

Recipes that caught our attention ~


Pumpkin Whoopie Pies by The Hard Times Kitchen


Crunchy No-Bake Chocolate Peanut Butter Bars by Melissa’s Southern Style Kitchen

Featured Hostess Recipe ~


Old Fashioned Tuna Noodle Casserole by Sweet Little Bluebird

Your Hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Wednesday, September 7, 2016

Homemade Copycat Nesquick (to make chocolate milk or hot cocoa)


This is a simple 2-ingredient recipe I saw just before granddaughter, Kaity, came to visit us for a few days. We made a few things in the kitchen and she took home samples of everything...except she took all of this home with her to share with her siblings. 

After mixing it in milk the first time, I decided to run it through the blender to make it easier to dissolve, because it was too 'clumpy'.  I also read a hint somewhere else on the net suggesting dissolving the mix in a teaspoon of 
hot water before adding the cold milk to it.

That really seemed to work better. 

(Isn't she a beaut??=)

I know this recipe is all over the net, but I used the recipe found at 

I used half sugar and half xylitol to reduce the sugar content. I think it's always good to know what's in a mix too. And one thing that's good to reduce in a kid's diet is sugar!

I love knowing what's in a recipe!!

Go ahead...make your kids happy.  This is very frugal and they can get plenty of calcium enjoying this easy mix....mixing it with milk. The recipe is simple enough you can double, triple or quadruple it according to need. 

Makes a great after-school snack with some graham crackers. 


HOMEMADE COPYCAT NESQUICK 

2/3 c. sugar
1/3 c. baking cocoa
pinch of salt

Place all the ingredients in a quart jar (made it more fun for Kaity to mix) or bowl; mix well. Store in sealed container. (I ran through the blender for a smoother texture).

Use about 1 TB. per 1 cup milk, dissolving in a little hot water before adding the cold milk.  Or use it to make hot cocoa...winter is coming!

It may take a few times to figure out the 'just right' amount for you and your family, but won't you all have a good time doing that??

Enjoy!!!

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