It seems everyone in our household loves to smather peanut butter over an array of crispy crackers, breads, crunchy veggies, and salty pretzels. We also love the scrumptious honey our bees produce yearly. This recipe combines the best of both to make an utterly delicious spread that’s buttery, nutty, and sweet. It’s actually quite addictive and we can usually plow through a jar in no time. We keep a hefty supply of nuts, honey, (and our own tapped maple syrup) on hand to make a fresh batch whenever needed.
Honey Sweetened Peanut Butter
2 cups (16 ounces) raw, shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons canola oil 2 tablespoons honey or maple syrup
Preheat oven to 350°. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown, about 10 minutes.
Transfer the warm peanuts to a food processor. Pulse a few times just until chopped then run the food processor continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. The peanut butter will look gritty and dry.
Continue to blend and scrape for several minutes until the peanut butter is smooth and creamy as desired. For crunchy peanut butter, add 1/2 cup additional nuts and pulse to chop nuts into smaller pieces, as desired. Add salt to taste.
Transfer to an airtight container and store in the refrigerator.
In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13×9” baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in thawed whipped topping. Spread evenly over cooled cake. Refrigerate.
Everyone seems to enjoy this recipe. Keep these common convenience ingredients items on hand for a quick and tasty meal.
Easy Taco Pie
• 1 9 ¼ ounce bag Fritos corn chips, crushed • 2 lbs. ground beef, browned and drained • 1 packet taco seasoning • 1 small can green chilies, drained • 1 can roasted corn, drained • 2 cups sharp shredded cheese • Taco pie toppings of your choice such as lettuce, tomato, avocado, jalapeños, olives, salsa, etc. Instructions
Preheat oven to 350 degrees. Spray 2 deep pie pans with non-stick baking spray.
In a large pan, brown and chop ground beef. Drain grease, and then mix in taco seasoning, green chilies, and corn; set aside.
Divide chips in half and sprinkle each half as a layer of corn chips into the bottom of each pie dish.
Layer on your seasoned ground beef, and then top each dish with 1 cup of cheese.
Bake for 25 minutes or until bubbly. Cool slightly.
Top with anything you’d like – salsa, guacamole, lettuce, sour cream, olives, peppers, or jalapeños .
While recently visiting family in Ohio, I purchased a few pounds of Spaetzle at a local specialty store. The price was quite expensive so I thought I might try to make them myself. After reviewing a few recipes on-line, I came up with this simple basic recipe. I now freeze batches of this dumpling-like egg noodle for soups, stews, and casserole dishes so we can inexpensively enjoy them year-round.
4 cups all-purpose flour
2 tsp salt
8 large eggs
3/4 cup evaporated skim milk
In a large bowl, whisk together the flour and salt. Mix in eggs and milk. Stir until the batter is well combined and develops bubbles. Let the loose batter sit for 5-10 min. Stir again.
Bring a large pot of water over high heat to a boil, add 1 tablespoon of salt to the water; reduce temperature to a simmer. Next, place a colander into a bowl to drain the cooked speatzle.
Press the batter through a spaetzle maker into the simmering water.
Working in batches, after using about 1/3 of the batter, let spaetzle cook until they float to the top. Stir occasionally to prevent sticking to the bottom of the post. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
Serve the spaetzle immediately or saute them in butter to crisp. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.If desired, freeze in quart-sized freezer bags for later use.
Whenever I make traditional cabbage rolls, I feel that they are too bland. I changed up my original recipe by adding zesty bulk sausage and red pepper flakes. I especially like this deconstructed version as it’s so easy to pull together for a comforting meal.
Spicy Cabbage Roll Casserole with Rice
1 head cabbage, cut, cooked & drained 1 pound zesty bulk sausage, browned & drained 32 oz. crushed tomatoes 1 medium onion, chopped 1 teaspoons salt 1 teaspoons black pepper 2 teaspoons sugar (or, sweetener) 1/2 crushed red pepper flakes 1/2 teaspoon garlic powder 2 cups sharp cheddar cheese, divided
Preheat oven to 350 degrees. Mix all ingredients together, except 1 cup of the cheese. Pour into a greased 13″x9″ baking dish. Top with the remaining cup of cheese and bake for 20-25 minutes. Serve over plain white or beef flavored rice.
While the blistering summer temperatures have risen to well above 90 degrees, I’m itching for cooler weather. I couldn’t resist making this delicious fall coffee cake while the kids were home this weekend. K whipped up the recipe and we sliced into the warm cake during Sunday breakfast. So good!
Cake 4 eggs 1/4 cup water 1 package yellow cake mix 1 package instant Pumpkin Spice Pudding 1 teaspoon pumpkin pie spice 1/4 cup vegetable oil 1 teaspoon vanilla 1 cup sour cream
Crumble 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup sugar 1 cup chopped walnuts or pecans
Glaze 1 cup confectioner’s sugar 1 teaspoon pumpkin pie spice 2 to 3Tablespoons milk
Grease a 9×13” pan and preheat oven to 350 degrees.
To make the topping: In a small bowl, toss together the topping ingredients until mixed well; set aside. To make the cake: In another larger bowl, mix the eggs, water and cake mix together until blended and smooth. Add the dry pudding mix, pumpkin pie spice, vanilla, oil, and sour cream; mix until combined. Put half of the batter into the pan and then add half of the mixed topping. Carefully spread the rest of the batter on top and finish the cake off with the rest of the topping. Bake the cake in a preheated 350 degree oven for 40-45 minutes or until the cake tests done with a toothpick inserted in the center. Allow the cake to cool on a wire rack. When the cake is no longer warm, mix up your glaze. Whisk together the confectioner’s sugar and pumpkin pie spice. Add two tablespoons of milk. Drizzle the glaze over cake.
We had a very snowy 2021 Valentine’s Day. The light and fluffy flakes had been coming down for days and my yardstick inserted in the snow was clocking in at a whopping 17”. We had intended to go out for dinner but decided to settle in at home. I made a batch of these Hazelnut Dump Brownies to have with a scoop of ice cream for dessert. Everything is basically dumped into a bowl, mixed together and tossed in a greased baking pan. Then, the mini chocolate chips are sprinkled over the top… easy enough! This is a super simple recipe with extraordinary results. PS. It’s still snowing! ❄️❄️❄️
Hazelnut Dump Brownies
2 cups sugar 1-3/4 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon salt 5 large eggs, room temperature 1 cup canola oil 1 teaspoon vanilla extract 1 cup hazelnuts, chopped 1 cup semisweet mini chocolate chips
In a large bowl, mix in the first 8 ingredients. Pour into a greased 13×9” baking pan. Sprinkle with mini chocolate chips.
Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
This one our most flavorful breakfast casseroles. The mixture of apples and breakfast sausage, teamed up with a light batter and homemade maple syrup make this a winner in our household.
Sausage and Apple Breakfast Bake
1 or 2 pounds bulk pork sausage 2 cups biscuit/baking mix 1-1/3 cups skim milk 1 teaspoon vanilla extract 1 teaspoon butter extract 2 large eggs 1/4 cup canola oil 2 medium apples, peeled and thinly sliced 2 tablespoons sugar 1 teaspoon cinnamon Maple syrup
Preheat oven to 350 degrees. Grease a 13×9” baking pan; set aside. In a large skillet, cook and crumble breakfast sausage until no longer pink; drain. In a medium mixing bowl, combine biscuit mix, milk, extracts, eggs and oil until blended; stir in cooked sausage. In a small bowl, mix together cinnamon and sugar. Transfer biscuit mixture to a greased 13×9” baking dish. Evenly top with apples; sprinkle with cinnamon and sugar. Bake until set, 30-40 minutes. Serve with syrup.
While looking through one of my older cookbooks last week, I stumbled across a recipe for a breakfast sausage ball that would make for a welcome addition to my brunch menu. I had the few required ingredients on hand and I was in the mood to try something new. Talk about an easy recipe… 3 ingredients are combined with an optional dash of water to moisten the mix. Adding a side of scrambled eggs, coffee, orange juice and fresh fruit rounded out the meal. This is a plentiful recipe. If you make the full recipe, you’ll have extras to warm up for weekday quick fixes. I throw them in the microwave for 10-20 seconds and they are ready to eat. They freeze well too. A win-win for my busy family!
I’ve include the original recipe link below… along with the adjusted recipe that I am using instead.