Debbie’s Double Chocolate Brownie Bites

1 stick + 2 Tbsp. (10 Tbsp.) butter

1 cup white sugar

1/4 tsp. Salt

3/4 cup baking cocoa

2 tsp vanilla

1/2 cup flour

2 eggs

1/2 cup Chocolate Chips (I use semi-sweet)

1. Melt butter in a bowl in the microwave.

2. Remive from microwave and add cocoa, sugar & salt. Mix well with a spoon.

3. Add vanilla & eggs & stir until well mixed.

4. Add flour & chocolate chips and stir until all ingredients are combined.

5. Spray a mini muffin pan & add approximately 2 Tbsp of the mix ( I used a small cookie scoop). This makes 24 mini muffins.

6. Bake at 350 for 13-14 minutes.

7. Remove from oven to a wire rack for 3-5 minutes then remove from muffin pan. Note: nuts could be added but are optional.

7. Remove from oven to a wire rack for 3-5 minutes then remove from muffin pan. Note: nuts could be added but are optional.

Baked Butternut Squash Cubes

Our little garden patch of butternut squash produced about 20 squash! So, I’m using old recipes of mine to try to use some of it.

I baked a couple, scooped out the cooked squash, mashed it and froze it in 2 cup portions.

This one I just cut up, seasoned it and baked it! It was delicious! Full video can be seen on Delicious by Debbie on Facebook and YouTube

Baked Butternut Squash Cubes

I Butternut squash

2 Tbsp. Olive oil

2 Tbsp. Brown Sugar (I used Splenda br. Sugar)

1/2 tsp. Ground Cinnamon

1. Preheat oven to 425 degrees

2. Spray a rimmed baking sheet, or line it with parchment paper

3. Peel squash completely

4. Remove seeds

5. Cut into chunks (approximately 1 inch)

6. Place in ziplock bag

7. Add oil, brown sugar & cinnamon

8. Mix thoroughly to coat the squash pieces

9. Spread on baking sheet so pieces aren’t touching

10. Bake for 20-25 minutes

11. Enjoy!

Pumpkin Scones

I have gotten hooked on scones! I never realized how delicious they are and how easy they are to make.

I made my first batch of these Pumpkin Scones and shared them with our office staff. They were so delicious that I made a second batch and they were gone very quickly.

Fall is here, and that calls for some ‘Pumpkin Goodies’. So give these a try and I’m sure you will love them too!🎃🍁🍂

Full video can be found on Delicious by Debbie on Facebook and YouTube!

Pumpkin Scones

2 1/2 cups flour (all purpose)

1/2 cup brown sugar, packed, or brown sugar substitute (I used Splenda br. Sugar)

1 Tbsp Baking Powder

1/2 tsp salt

2 tsp. Pumpkin Pie Spice

2 tsp. Ground Cinnamon

1/2 cup diced or grated butter, chill after cutting or shredding

1/3 cup Buttermilk

3/4 cup pumpkin purée

1 tsp. Vanilla


1/2 cup powdered sugar

2 tsp buttermilk

1/2 tsp vanilla

1. In a large bowl, whisk together the dry ingredients

2. Add the chilled butter and use a pastry blender to cut evenly into the dry ingredients (you don’t want any chunks bigger than a small pea)

3. Add the wet ingredients: pumpkin, buttermilk and vanilla

4. Use a spatula or wooden spoon to quickly and gently stir, until no dry ingredients can be seen. (YOU MAY NEED TO USE A BIT MORE BUTTERMILK )

5. Place the mixture onto a floured surface and fold the dough over onto itself several times, until it holds together

6. Form it into a ball (it will be a bit sticky)and pat it down into about an 8 inch cylinder.

7. Using a flour dusted knife or bench scraper. Cut into 8 pie shaped wedges

8. Transfer the wedges to a parchment lined baking sheet

9. Place in freezer for 15 minutes

10. Preheat oven to 425 degrees

11. Remove scones from freezer & brush with buttermilk

12. Bake for 20-25 minutes or until lightly browned on top and cooked through

13. Transfer to a wire baking rack to cook

14. Whisk glaze ingredients together and drizzle or brush on scones

15. Enjoy!!

Spaghetti Salad

The saying goes: ‘When the cats away, the mice will play’. But my version of it is: ‘when my hubby is away, I fix food I like😂

And I have been hungry for some Spaghetti Salad, so I made t! It is NOT something he would eat, so I’ll eat it myself, and enjoy it!!

Spaghetti Salad

Spaghetti Salad

8 oz (1/2 pound) spaghetti

1/3 cup chopped onion

1/3 cup chopped carrots

1/3 cup chopped celery

1/3 cup chopped green pepper

1/3 cup cut up tomatoes

1/3 cup cut up cucumbers

Pepperoni or meat of your choice

1 Tbsp minced garlic

1/2 tsp salt & pepper

1/2 tsp Italian Seasoning

1/3 cup shredded Parmesan Cheese

3/4-1 cup Italian dressing

1. Cook spaghetti in boiling water to ‘Al dente’. (8-10 minutes)

2. Drain spaghetti and cool Uber cold running water

3. Place spaghetti in bowl large enough to mix all ingredients

4. Add chopped veggies and meat & mix well

5. Add garlic, Italian seasoning, salt & pepper and cheese, and mix well

6. Add Italian dressing until desired amoun

7. Chill salad to allow dressing, spices & veggies to marinade with the spaghetti (at least an hour)

Instant Pot Hamburger Spaghetti

I usually make spaghetti with meatballs, but my mom made it with hamburger. So I got hungry and tried to make homemade t just like she did. But she didn’t have an Instant Pot, which makes it really quick.

Of course, you need a good Italian Bread to go with spaghetti, so I made some to go with this meal. It’s a recipe I’ve already shared.

Instant Pot Hamburger Spaghetti

1 pound of ground beef

2 Tbsp. Olive oil

1 Tbsp. Minced garlic

1 tsp. Onion powder

1 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Italian Seasoning

2 cups water, divided

1 (24 oz) jar of spaghetti sauce (3cups)

8 oz. Dry spaghetti, broken in half

1/3 cup shredded Parmesan cheese

1. Set Instant Pot to Sauté and add 2 Tbsp. Olive oil

2. When heated, add ground beef and break up big pieces as it cooks

3. Add garlic, onion powder, salt, pepper and Italian seasoning and stir well.

4. Turn off Sauté button

5. When hamburger is cooked add 1 cup water

6. Scrap bottom of pot to remove any stuck on pieces of meat

7. Add spaghetti sauce & stir..this is the last time you will stir it.

8. Place broken spaghetti across top of sauce.

9. Pour remaining cup of water over spaghetti and push any pieces sticking up down into the water

10. Apply lid of Instant Pot and set to sealing.

11. Set for 8 minutes (it will take several minutes to get up to pressure)

12. When finished, do a quick release

13. Remove lid & stop r spaghetti. It will seem runny but will be fine when it sits for a bit

14. Optional: stir in 1/3 cup shredded Parmesan Cheese

Ham and Swiss Quiche

I’m always trying new things for my quiche. This one was a hit! I had leftover ham I had cut into small cubes. And I had a 2 pound chunk of Swiss cheese given to me. So that’s where this brainstorm came from!

I love having a breakfast casserole or quiche on hand, that can be quickly warmed up in the microwave. This one will be one I will repeat.

Please don’t think that all quiche is ‘breakfast food’. This one was a supper meal for us! I hope you’ll try it👍

Complete video can be seen at Delicious by Debbie on YouTube or Facebook.

Ham & Swiss Quiche

(Not just for breakfast!)

2 cups diced ham

1/3 cup finely chopped onion

1 cup Swiss Cheese, shredded

2 cups half & half

1 cup Bisquick baking mix

4 large eggs, beaten

1/2 tsp minced garlic

1/2 tsp salt

1/2 tsp pepper

1. Spray a large pie dish or quiche dish

2. Spread cubed ham in sprayed dish

3. Spread finely chopped onion on top of ham

4. Spread shredded Swiss cheese over onions & ham, set aside

5. In mixing bowl, whisk eggs, half & half, bisquick mix, garlic, salt & pepper

6. Pour over ham, onion & Swiss cheese

7. Bake at 400 degrees for 35-40 minutes, or until knife inserted in center comes out clean.

8. Note: depending on the size of your pie dish or quiche dish, you may not be able to fit in the last several Tbsp of egg mixture!

Pressure Canning Pork

It has been my goal to cann several kinds of meat. So far I have done chicken and this pork. I hope to eventually do some beef.

I always worry that if we ever lost power, for an extended period of time, I could stand to lose all of the food I have in my freezer! So I’m trying to can some.

Pressure canning is not a difficult as you may think, and really doesn’t take that long to do. So I hope you’ll give it a try sometime!

Complete step-by-step video can be seen on Facebook or YouTube ‘Delicious by Debbie’.

Pressure Canning Pork

Desired amount of pork you want to can


Herbs or spices (optional)

Jars, lids, rings

Pressure canner

1. Wash jars thoroughly ( I use the dishwasher)

2. Remove what fat you wish to remove

3. Cut pork into chunks (I used pork loins)

4. Add meat to jars and press it in, leaving 1 inch headspace

5. Wipe the rim of the jars

6. Place lids on jars

7. Put rings on jars but don’t put them on real tight

8. Place jars in canner & add 2 quarts of water (follow the directions for your canner)

9. Pressure can at 10 pounds pressure for 75 minutes

10. When pressure has gone down in canner (follow the directions for your canner) open lid carefully (open it away from you to prevent burning yourself)

11. Using a jar lifter, remove jars carefully and put them in a safe place to cool & seal.

Chicken Quesadilla

Making my own Chicken Quesadilla’s is something I’ve wanted to do for a long time. I finally decided to try it and they were amazing!

Letting the chicken strips marinade in my homemade taco seasoning gave them a wonderful flavor. Plus, our own garden green pepper and sweet onion was great.

We like to eat ours with some sour cream and my home canned salsa. I hope you’ll give this recipe a try👍 Note: recipe is below the video.

Chicken Quesadillas

2-3 chicken breasts

1 onion

1 green pepper

2-3 tsp Taco Seasoning (I used my homemade)

5 Tortillas (8 inch)

Mexican Cheese blend, or cheese of your choice.

2-3 Tbsp butter

1. Cut chicken into strips

2. Stir taco seasoning into chicken strips

3. Cover chicken and place in refrigerator to marinade

4. Melt 2 Tbsp butter in skillet over medium heat

5. Lay tortillas on flat surface

6. Put desired amount of cheese on one half of each tortilla

7. Place chicken strips on cheese

8. Add onions & pepper on top of chicken

9. Put cheese on top of meat & veggies

10. Fold tortilla in half

11. Place in heated pan that has melted butter in it

12. Brown on both sides

13. Cut into wedges & serve

14. We eat ours with sour cream & salsa!

Cherry Pie with Tart Cherries

If there is one pie that I could say is my favorite, it would be Tart Cherry Pie. Some stores carry frozen tart pitted cherries. Or, you can pick your own when they are in season.

This year the cherries in our area were not plentiful, but our local fruit market sold them, frozen, in 10 pound tubs, unsweetened. So a ten pound tub will make us enough pies for the year.

If you can’t find the frozen ones, you can buy canned ones. I’ve never used the canned ones in juice, so I’m not sure if the amount of flour I use would thicken them properly.

The complete video can be seen on Facebook or YouTube Delicious by Debbie!

Cherry Pie with Tart Cherries

3 cups tart pitted cherries & their juice

1 1/2 cups sugar

3 heaping Tbsp flour (I use all purpose flour)


2 cups flour

1 tsp salt

2/3 cups shortening

10 Tbsp cold water

1. Cook cherries & juice, flour & sugar over medium heat

2. Stir Frequently to prevent scorching

3. Cook until it thickens, then remove from burner & set aside

4. For crust: using a pastry blender, blend flour, salt & shortening until it resembles fine meal.

5. Stir in 7 Tbsp cold water and then more as needed.

6. Use 1/2 of the dough for the bottom crust and add the filling into the dough in the pie dish

7. Roll out remaining dough and add to top of pie.

8. Seal & crimp the edges

9. Cut slits in top and add sugar (optional)

10. Bake at 350 degrees for 30-35 minutes.

11. Allow it to cool before cutting.

Deb’s Bacon Ranch Potato Salad

I wish I knew how my mother made her potato salad! It was THE best. This is not something I make very often. But today I wanted to make my version of ‘Bacon Ranch Potato Salad’. I hope I can remember all the ingredients and process.

Please note: it turned out perfect & my hubby loved it!

Video demonstration can be seen on YouTube or Facebook ‘Delicious by Debbie’

Deb’s Potato Salad 3

(I made 1/2 of this recipe)

6 cups cubed potatoes (I didn’t peel mine)

3-5 boiled eggs, chopped or cut up

3/4 cup mayonnaise

2 tsp. Mustard

1-1/4 cup sour cream

6-8 slices cooked cut up bacon

1 pkg dry Ranch Salad dressing (or 3 Tbsp homemade Ranch dressing (see earlier post)

1 cup Shredded cheese of your choice (I used Cheddar)

2-3 Tbsp chopped onion

1/4 tsp salt & pepper (taste before adding anymore)

1. In a pan, Cover cubed potatoes with water & 1/2 tsp salt & bring to a boil.

2. Reduce heat & cook for 12-15 minutes, or until cubes are fork tender (adjust time according to size of potato cubes)

3. Drain potatoes well.

4. Boil eggs (however you like to do yours) I used the 5-5-5 method in my Instant Pot

5. Make the dressing: mix all the rest of the ingredients together, but reserve a couple Tbsp of bacon for garnish, if desired.

6. Place drained potatoes in large bowl.

7. Chop or cut up boiled eggs and add to potatoes.

8. Stir dressing into potatoes until we’ll blended.

9. Garnish the top with bacon & shredded cheese. I also added some parsley for color.

10. Chill salad before serving (unless you like your warm)

Easy Peasy Meatloaf

I think most of us like simple recipes we th few ingredients. At least I know I do, unless it for a special occasion and we want to go ‘the extra mile’!

This is the easiest meatloaf I have ever made, and only takes a few ingredients. So, for a quick evening or weekend meal, try my ‘Easy Peasy Meatloaf’.

Easy Peasy Meatloaf

2 pound lean ground beef

1 box stuffing mix

1 cup hot water (don’t add extra or meatloaf will fall apart)

2 eggs


1 cup ketchup

1 tsp. Mustard

2 tsp. Worcestershire sauce

1 tsp onion powder (or 2 Tbsp. minced fresh or dry onion)

1/4 cup brown sugar

1. Mix hot water with dry stuffing mix. Stir & let sit to absorb moisture (5 min)

2. Make sauce & set aside

3. To the ground beef add, 2 eggs, stuffing mix, and 1/2 of the sauce

4. Mix well (I use my stand mixer)

5. Place meat mixture in a greased/sprayed loaf pan

6. Top with 1/2 of the remaining sauce

7. Bake at 350 degrees for 45 minutes

8. Remove from oven and spread remaining sauce on top. Place back in oven and bake for an additional 10-15 minutes. (Thickest part should be 160 degrees on a meat thermometer.)

9. Let it sit, in the pan, for 5-10 minutes.

10. Remove from pan and slice.

11. Note: feel free to add any extra ingredients you like in your meatloaf!