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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.

Sourdough Cinnamon Rolls

(These are made with ‘discard’ or ‘under starter’.

My first attempt at making sourdough starter was not successful. So I got some from my neighbor to use. But, I was determined to try again and was successful with making my own starter.

These cinnamon rolls are delicious and not difficult to make. Just the smell of cinnamon rolls in my house is enough to make me hungry!

I gave 1/2 of these away and we ate the rest. They are delicious warmed up along with a cup of coffee☕️

Sourdough Cinnamon Rolls

(Uses discard….unfed starter)

Dough:

3/4 cup sourdough starter discard

2 Tbsp honey

4 Tbsp butter, room temperature

1 tsp salt

1 tsp yeast

3 cups flour, I used all- purpose

1 large egg

2/3 cup warm milk (not hot)

Filling:

1/2 cup brown sugar

2 Tbsp butter, melted

2 Tbsp honey

1/2 tsp vanilla

1 tsp cinnamon (more if you like yours to have a strong cinnamon flavor)

Frosting: (optional)

1 Tbsp butter, softened

3-4 Tbsp powdered sugar

1 tsp vanilla

1 Tbsp milk

4 oz Cream cheese, softened

NOTE: I used ready made Cream Cheese Frosting

1. In the bowl of a stand mixer mix all the dough ingredients.

2. Let the dough hook knead the dough for several minutes

3. Cover the bowl & let dough rise for 2-3 hours at room temperature.

4. Turn the dough out onto a floured surface

5. Roll into a rectangle about 1/4 inch thick

6. Mix the filling ingredients in a bowl

7. Spread unto the dough using the back of a spoon

8. Leave about an inch bare on one long edge

9. Roll the dough, tightly, into a log starting with the long edge that has the filling all the way to the edge

10. Pinch the end of the dough onto the log to seal it (watch the video)

11. Cut into 12 equal parts (in 1/2 then each section in half. Cut all four sections into 3)

12. Place rolls in a greased 9×13 pan

13. Cover & let rise for 2 hours

14. Preheat oven to 380 and bake for 20-25 minutes

15. While warm, spread with cream cheese frosting.

16. Now, go get a cup of coffee and enjoy one❤️

Homemade Granola

When I started making yogurt in my Instant Pot, I knew I wanted granola to go well th I t! But have you priced granola or looked at all the additives in it? It’s scary.

So I decided I could make my own. I used ingredients I had on hand, and the t is delicious! Give it a try.

Homemade Granola

3 cups Rolled Oats (not quick oats)

1 cup walnuts or pecans (or w mixture of both)

1/2 cup sliced almonds

1/3 cup dried cranberries (or dried fruit of your choice)

1/4 cup honey

2 Tbsp Olive Oil

1 tsp Vanilla

1/4 tsp salt

NOTE: add any nuts or other ingredients you like

1. In a large bowl combine the oats, nuts & dried fruit

2. In a small bowl stir together the honey, olive oil, vanilla & salt

3. Pour over the dry ingredients until well blended

4. Pour into a parchment lined rimmed baking pan. Bake at 300 degrees for 45-50 minutes.

5. Remove from oven & stir during baking.

6. Remove from oven when golden brown and allow to cool

7. Place in an airtight container and enjoy!

Instant Pot Yogurt

(When you don’t have a ‘yogurt’ button)

If you’re a yogurt lover, and I am, this isn’t s a great way to make some. And a very inexpensive way for sure. Just the price of the milk and 3-4 Tbsp of plain yogurt!

The yogurt is in the ‘making’, mostly on its own, And once the milk is heated, as per directions, it does the rest while you sleep (if you do it like I did!)

Instant Pot Yogurt

(When you don’t have a ‘yogurt’ button)

1/2 gallon whole milk ( not ‘Ultra Pasteurized’) just regular whole milk

3-4 Tbsp plain yogurt

1. Place 1/2 gallon milk in Instant Pot insert and set to ‘Keep Warm’.

2. Set to ‘sealing’

3. Leave it in Instant Pot for 45 minutes

4. Whisk the warm milk

5. Turn ‘keep warm’ off

6. Turn on ‘sauté’ and bring to 185 degrees

7. Remove insert pan from instant pot and cool to 110 degrees. I put mine in a sink with ice cubes

8. Remove a cup or two of the 110 degrees milk into a small container

9. Whisk 3-4 Tbsp plain yogurt into those couple cups of milk and then pour it all back into the Instant pot pan.

10. Place pan back in instant pot, turn to ‘sealing’. INSTANT POT SHOULD BE OFF!

11. Wrap entire Instant Pot with a towel and let it sit for 8-10 hours.

12. Open Instant pot and place yogurt in a straining bag and let it chill & drain for several hours. Empty whey at least once so the yogurt straining bag is not sitting in the whey.

13. Remove from bag and store in refrigerator.

Breakfast Quiche

This recipe comes from a follower. It’s one that I would make, so I’m posting it.

Breakfast Quiche

2 deep dish pie shells (I use a fork to gently make holes across the shell in pie shapes, then bake them slightly for 10 minutes on 350)

1 pound of sausage cooked and scrambled in skillet (I used mild)

About 10 grape tomatoes (cut in half)

I can of sliced mushrooms

1 can of quartered artichoke hearts

6 eggs (I use grade A large)

1 can pet milk

I bag sharp cheddar cheese (about 2 cups) (you can use mild)

About half stick of butter (I use unsalted)

Directions to assemble:

Pre-cook pie shells on cookie sheet for about 10 minutes

Put cooked sausage in bottom of each pie shell. (A pound will easily cover the bottom of both shells)

Place grape tomatoes (cut lengthwise, skin side down) in a pattern on top of sausage.

Place artichoke hearts in between each tomato slice.

Place sliced mushrooms around (I try to put a big slice in the middle)

In a bowl crack 6 eggs, salt and pepper, whisk egg mixture; pour in Pet milk, whisk, then add about half cup of shredded cheese to mixture and stir.

Pour egg mixture onto sausage and veggies

Top with rest of shredded cheese.

Place about 4 or 5 pats of butter on top of each quiche.

Place in 350 degree oven on cookie sheet for about 35-45 minutes (depending on your oven)

I usually put a piece of aluminum foil across the top of each quiche to keep crust from burning).

Lasagna Rolls

I’ve never made my lasagna into rolls, but I decided to try it. When I make regular lasagna I always worry it will either be too dry or it will be soupy. So making it into rolls is the perfect solution for me.

A good Italian Sausage would be really good for this dish. Since there are just the 2 of us, I divided the 12 lasagna rolls into 2 pans & froze one for later.

This is a ‘make-ahead’ dish if you want it to be. Give it a try!🇮🇹🍝

Lasagna Rolls

1 pound ground beef

2 Tbsp minced garlic

1/3 cup chopped onion

1 tsp salt

1/2 tsp pepper

1/2 tsp Oregano

12 Lasagna Noodles, cooked to Al dente and drained

3 cups marinara sauce (your choice)

1 large egg

15 oz Ricotta Cheese

1/4 cup shredded Parmesan Cheese

1-1/2 cups Mozzarella Cheese

1 Tbsp Parsley

1. Cook lasagna noodles in salted for 10-12 minutes

2. Drain noodles

3. Brown ground beef in large skillet

4. Add onion, garlic, oregano, salt & pepper and cook until spices are cooked into the meat

5. Add marinara sauce to meat mixture & stir well. Turn off heat and set aside

6. In a separate bowl mix egg, ricotta, Parmesan, mozzarella & parsley

7. Spread a couple spoonfuls if marinara/meat sale in sprayed 9×13 pan

8. Lay noodles on a baking sheet

9. Spread cheese mixture down the middle of each noodle

10. Spread meat mixture on top of cheese layer

11. Roll up each noodle and place in prepared pan

12. Spoon remaining marinara mixture over the lasagna rolls

13. Sprinkle mozzarella cheese over top of rolls.

14. Cover with foil, making sure foil does not touch cheese, and bake at 375 degrees for 40 minutes

15. Remove foil and broil for 2-3 minutes or until cheese is golden.

Easy Cornmeal Muffins

Looking for a quick easy muffin recipe? This is the one! Mix it all in one bowl, fill the muffin tins and bake them! Couldn’t be easier.

I’m not a lover of anything cornmeal, but these are my favorite. We eat them warm, with butter & honey on them. They pair nicely with a bowl of homemade soup🥣

Easy Cornmeal Muffins

(This yields 6 muffins so double it if you want more)

If you’re from the South, leave out the sugar!)

1/2 cup cornmeal (not cornmeal mix)

2/3 cup all purpose flour

1/4 cup sugar

1/4 tsp salt

2 tsp Baking Powder

1 egg, beaten

1/3 cup vegetable oil

1/2 cup milk

1. Preheat oven to 400 degrees and spray or grease muffin pan

2. In a bowl, mix the cornmeal, flour, sugar, salt and baking powder

3. Stop r dry ingredients until well mixed

4. To the dry ingredients add egg, milk & oil

5. Stir just until lumps are gone. Don’t over-stir

6. Fill muffin tins at least 3/4 full

7. Bake at 400 degrees for 15-20 minutes

8. Serve with butter & honey

Split Pea & Ham Soup

If you’ve never had this soup, you may tend to think you wouldn’t like it. But it is delicious and I challenge you to try it!

Put everything in one pot & let it cook. It’s really that simple. I made Cornmeal Muffins to serve with mine.

Split Pea & Ham Soup

1 package dried green split peas (20 oz)

10 cups water

1 cup chopped onion

1 cup chopped carrots

3 Tbsp butter

1 pound diced ham or bacon.

1. Wash split peas in a strainer

2. In large pan, or stock pot place the 10 cups water

3. To the water, add the washed split peas, onion, carrot, butter & ham

4. Cover & Bring to a boil & boil for 30 minutes, stirring occasionally.

5. Remove cover and add salt, pepper, minced garlic and herbs (optional)

6. Cover and simmer fr 20-25 minutes

7. Remove the lid and simmer for 20 minutes or until desired consistency. If too thick, add some chicken broth: if too thin, cook longer.

8. After cooking, remove from heat & let soup stand, uncovered, for 10 minutes

9. Serve hot with a garnish of croutons (the croutons I posted a recipe for are perfect with this soup)

Home Canned Roast Beef

I started helping my mother with canning when I was just a young girl. She canned everything she could get her hands on! Her goal was to have 1000 jars 🫙 of canned goods on the basement shelves, and she accomplished her goal.

I don’t can nearly as mch as she did, but I enjoy doing some. There is such a feeling of satisfaction to open a jar of food that you canned yourself.

Home Canned Roast Beef

Desired amount of beef you wish to can

Salt

Pressure Canner

Jar lids

Jar rings

1. Prepare pressure canner with putting 2 quarts of water in the bottom. (Follow the guide for your pressure canner)

2. Cut beef into cubes, removing any large pieces of fat.

3. Pack meat into jars

4. Put 1/2 tsp salt into each jar of meat

5. Clean off the top & rim of each jar

6. Place jar lids & then rings on each jar.

7. Place jars in canner & put lid & weight on

8. Can at 10 pounds for pressure for 75 minutes

9. NOTE: the meat will make its own juice as it cooks!

Debbie’s Breakfast Casserole

I’m big on casseroles, especially for breakfast! It’s easy to have it made up, cut yourself a piece & pop it in the microwave.

We love to eat this for supper also, or as a snack. Just ‘eat it when you want it!’

Debbie’s Breakfast Casserole

1 tube Crescent Rolls (8 count) or 1 crescent dough sheet

6-8 slices Swiss Cheese

2 cups Ham, cooked & cubed

12 eggs

1/2 cup Half & Half

1 Tbsp do. Salt

1/2 tsp. Pepper

1 tsp. Minced garlic, dried or fresh

2 tsp. Minced onion, dried or fresh

1. Preheat oven to 350 degrees and spray a 9×13 inch baking pan

2. Press crescent roll dough into the prepared baking pan

3. place cheese slices on dough

4. Sprinkle ham pieces over the cheese

5. In a mixing bowl mix the eggs with the half & half & spices and mix well

6. Pour egg mixture over the ingredients in the pan

7. Bake at 350 degrees for 25-30 minutes

Baked Bacon Cheddar Burgers

These are the BEST burgers, hands down! I love to make them, bake them & freeze them. A quick defrost in the microwave and you have a delicious burger!

If you cook for small children, you can make these smaller. They are great done on a grill too.

Baked Bacon Cheese Burgers

3 pounds lean ground beef

2 cups Shredded Cheddar Cheese

1-1/2 cup Bacon Bits

2 Tbsp Worcestershire Sauce

2 Tbsp Minced Onion

1 Tbsp Minced Garlic

2 tsp. Salt

1 Tsp Pepper

1. Preheat oven to 375 degrees and spray a baking sheet (with sides). I use my jelly roll pans.

2. Place burger in large mixing bowl

3. Add all the remaining ingredients and mix well

4. Form into burgers and place on prepared baking pan (I usually get 4 large burgers from 1 pound burger)

5. Bake at 375 for

6. Place on paper towel lined platter until cool

7. Can be frozen and then thawed to eat.