Recent Posts

Dorito Casserole

Dorito Casserole

This is an easy to prep casserole similar to some other taco casseroles I have made in the past. The nacho Doritos add crunch and flavor. Ingredients: 1/2 large bag of Nacho Doritos 1 pound lean ground beef 2 tablespoons tomato paste 3-4 bell peppers 

Pumpkin Cream Pie

Pumpkin Cream Pie

If you like pumpkin pie topped with lots of whipped cream then you should try this pie. This pie has all of the flavors of a traditional pumpkin pie with a cheesecake like texture under a fall flavored whip cream. Ingredients: 1 store bought pie 

Peanut Butter Cookies with Chocolate Candy Toppings

Peanut Butter Cookies with Chocolate Candy Toppings

I always make these cookies after Halloween. The traditional recipe for peanut butter cookies uses Hershey Kisses as the topping. I like to mix things up and use an assortment of chocolate candies such as Reese’s, Snickers, KitKat, Hershey Bars, Milky Ways, etc…

Ingredients:

1 cup all purpose flour

3/4 cup powdered peanut butter

1/2 teaspoon baking soda

1 cup granulated sugar

8 tablespoons unsalted butter at room temperature

2 large eggs

1 cup creamy peanut butter

1 teaspoon vanilla extract

Toppings: bite size Reese’s, Rolos, Snickers, Milky Ways, Kit Kats, etc…

Directions:

  1. Preheat oven to 375 degrees and line 1 or 2 baking sheets with parchment paper.
  2. Remove wrappers from candy toppers.
  3. Cream butter and sugar in a stand mixer.
  4. Spray a measuring cup with nonstick spray. Fill with peanut butter. Add peanut butter to stand mixer.
  5. Whisk flour, powdered peanut butter, and baking soda in a large bowl.
  6. Add eggs and vanilla extract to mixer and mix in.
  7. Gradually add in dry ingredients.
  8. Use a small cookie scooper to form balls. Space cookie dough balls 2 inches a part on the baking sheet.
  9. Bake for 10 minutes until firm.
  10. Immediately press chcolates on the top of the cookies.
  11. Bake cookies for 1 minute to slightly melt the chocolates.
  12. Let cookies cool on the baking sheet. After a few minutes slide the parchment paper off the baking sheet and allow to cool completely before transferring to an air-tight container.
  13. Enjoy!
Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Whoopie pies are a treat I didn’t discover until I was an adult. If you have never had one imagine a pillowy soft cookie with a delicious filling in the middle. These are a perfect fall treat with a pumpkin cookie and cream cheese frosting 

Slow Cooker Sauerbraten with Cabbage and Roasted Potatoes

Slow Cooker Sauerbraten with Cabbage and Roasted Potatoes

One of my son’s has been researching our ancestry and has fallen in love with German culture and history. He found this dish in his reading and asked me to make it for him. The original recipe boiled potatoes, but we prefer roasted potatoes so 

Raspberry and Blueberry Custard Kuchen

Raspberry and Blueberry Custard Kuchen

My son has been reading a lot about German culture and history. In his reading he discovered a few dishes he wanted to try. This is a German dessert I made in his honor.

Ingredients:

Crust-

1 1/2 cups flour divided

1/2 teaspoon salt

1/2 cup cold butter

2 tablespoons heavy whipping cream

1/2 cup sugar

Filling-

3 cups raspberries and blueberries

1 cup sugar

1 tablespoon all purpose flour

1 cup heavy whipping cream

2 large eggs

1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees and spray a 9×13 dish with baking spray.
  2. Add flour, salt, and butter cut into cubes to a food processor. Pulse to mix. Add the heavy cream and pulse.
  3. Press the flour mixture into the 9×13 pan.
  4. Combine the sugar and remaining flour. Sprinkle over the crust.
  5. Arrange the raspberries and blueberries over the crust.
  6. In a large bowl combine the sugar, flour, eggs, cream, and vanilla. Pour over the berries.
  7. Bake 30-40 minutes until lightly browned.
  8. Serve warm or chilled.
  9. Store in the refrigerator.
  10. Enjoy!
Beef and Cheddar Noodle Bake

Beef and Cheddar Noodle Bake

This is another quick and simple dinner casserole that my family enjoys! Ingredients: 1 pound lean ground beef 15 ounces tomato sauce 1 tablespoon Italian seasoning 8 ounces egg noodles 2 bell peppers diced 1/2 cup sliced green onions 1/2 cup plain nonfat Greek yogurt 

Apple Spice Cake

Apple Spice Cake

I love baked apples anytime of year. Baked apples buried in a spice cake under an apple pie spiced cream cheese frosting makes this cake a perfect fall treat. Ingredients: Cake- 1 spice cake mix 3/4 cup water 3 large eggs 1/3 cup unsweetened applesauce 

Brown Sugar Pork Loin

Brown Sugar Pork Loin

This pork loin only takes minutes to prep and then it cooks all day in a crock pot. I often serve this with baked apples and mashed or baked potatoes.

Ingredients:

4 pound boneless pork loin

1 clove garlic

1/2 teaspoon salt

1 cup brown sugar

1 tablespoon honey mustard

1 tablespoon balsamic vinegar

1/2 teaspoon cinnamon

Directions:

  1. Rub the pork loin with garlic and sprinkle with salt.
  2. Prick the pork all over with a fork.
  3. Combine the brown sugar, mustard, and vinegar. Rub all over the pork.
  4. Cook on low 7-9 hours.
  5. Remove from heat and allow to rest for 5 minutes.
  6. Slice and enjoy!
Stuffed Shells with Italian Sausage Pumpkin Cream

Stuffed Shells with Italian Sausage Pumpkin Cream

Stuffed shells are one of my all time favorite meals. This is a different twist using pumpkin for a fall twist. Ingredients: 16 jumbo pasta shells 1 pound ground Italian sausage 1 cup unsalted chicken broth 1 tablespoon Italian seasoning 1 can pumpkin puree divided