Another easy and few ingredient recipe! The other day I wanted to share a treat with my little Great Grand daughter, but her Mother is gluten free so its always a challenge! I was looking through my Methodist church cook book and I found a three ingredient cookie recipe submitted by Kathy Kloeckner not using flour, I had noticed that recipe before but just didn’t think it could possibly work but it did. It makes about 24 cookies so not so many which I also liked I am thinking I may try adding milk chocolate chips next time, then they would taste like Reeces peanut butter cups. If you like peanut butter you will like these!!
Peanut butter cookies
1 cup granulated sugar
1 cup peanut butter
1 tsp. vanilla
Blend sugar and peanut butter, add egg and vanilla. Roll into balls and roll in sugar. Bake 9 minutes at 350 degrees.
Trust me these will be a hit! Have a great day and keep safe!!
A fast breakfast!
We had some left over ham after Easter so that following week I decided to make omelets for lunch. I remembered this easy recipe I used to fix when my six oldest Grandchildren came to visit for a week during the summer. The children liked it because they could help make them adding the ingredients they liked. The recipe came from our Methodist cook book, submitted by Renee Poppe. A fast and easy recipe with little clean up! We enjoyed it just much now as we did those summers years ago!
Omelet in a bag
2 slices ham, cubed
1/2 cup shredded cheese
1 Tablespoon onion, chopped
1 Tablespoon chopped green pepper
Salt and pepper to taste
Crack eggs ( only 2 per bag) into a good quality resealable small freezer baggie. Press air and seal. Shake or squeeze to beat the eggs. Open the bag and add other ingredients of your choice. Remove air and reseal baggie: squeeze to mix ingredients. Bring a large pot of water to a boil, drop the bag into the boiling water and cook for exactly 13 minutes. Open the bag and roll out on the plate. Use a tongs to remove the bag from the water, Pa Lloyd wanted 3 eggs so I cooked his an extra minute. You may cook up to 8 bags at a time.
I have eaten this dessert/salad many times but I have never made it myself. Since Pa Lloyd is now supposed to be on a low carb/sugar diet and he loves sweets I tried to come up with a dessert that I could make that he could eat. After a little thought and browsing through my many cookbooks, I came up with this strawberry pretzel dessert. I used sugar free Jello, a sugar substitute and gluten free pretzels so it was gluten free too. It was a hit, I will be making it again before too long!
2 1/2 cups crushed pretzels
3 Tablespoons sugar
3/4 cup melted butter
Mix together, press in a buttered 9x13 inch
baking dish, bake at 400 degrees for 8 minutes, cool
8 oz. cream cheese, room temperature
1 cup sugar
1 small can drained, crushed pineapple,
save the juice
1 small container cool whip
1 large ( 6 oz. ) strawberry jello
2 cups boiling water
Drained pineapple juice with water added to make one cup
2 10 oz. pkg. frozen strawberries ( I used no sugar added, sliced strawberries)
Blend ingredients for second layer until smooth, spread on cooled crust. Dissolve Jello in boiling water, stir in frozen strawberries until thawed, then add cool water/pineapple juice. Gently pour over cream cheese layer. Chill until the Jello is set.
Stay safe and have a great week!
When we were looking into my genealogy we discovered that I had two great aunts ( my Grandfather Taylor’s sisters) and one uncle who passed away in 1917 and 1918 as young adults. My uncle was in France serving in the first world war. I think it was referred to as the Spanish flu then. According to the records it turned into a respiratory /pneumonia complication, and back then they didn’t have antibiotics and we didn’t have the access to media where we could be given instructions on how to best protect us and our loved ones.
I am guessing many homes didn’t even have running water and certainly not hand sanitizer! I hope everyone heeds the warnings and does their best to follow the instructions of our health professionals! Most people my age have underlying conditions and we always worry about my sweet little great grand daughter, Nora. Soon it will be spring and at least we can go out to our yards to get out of our homes. We are going to be very careful and stay close to home for awhile!
We eat a lot of carrots at our house. I am sharing a different way to prepare them with you!
Honey Garlic Butter Roasted Carrots
2 # carrots, washed and peeled
1/3 cup butter
1/3 cup honey
4 garlic cloves, minced
1/2 tsp. salt
dash of black pepper
2 Tablespoons of fresh chopped parsley or dill
Preheat oven to 425 degrees, lightly grease a large baking sheet with cooking oil spray.
Trim ends of carrots and cut in thirds.
Melt butter in a skillet, pour in honey over medium heat, cook while stirring until completely melted through the butter. Add garlic and cook for 30 seconds until fragrant while stirring. Add carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce, season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly, toss to coat. Roast for 20 minutes, or until carrots are fork tender. Broil on high for 2-3 minutes to crisp the edges. Garnish with parsley or dill. Stay safe and have a great week!
Every fall we take 8 potted geranium plants down to a cool storage room in our basement and put them to bed for the winter! Then on March 1st or thereabouts Pa Lloyd brings them upstairs where he lines them up in front of a window, I trim them way back, believe it or not without water or sun all winter they do start sprouting some weak colored sprouts and leaves, then I mix up some vitamins ( Miracle grow) and start caring for them. Most of them are starting to sprout tiny green leaves and by May they will be ready to flower and put out on our front steps! I used to take them out of the flower pots and put them in paper bags and put them away for the winter, sometimes they survived, sometimes not. Now we just put the plant, pot and all to bed, works much better and so much easier! Best of all it saves money. The way it felt today spring has to be just around the corner!
Easter too will soon be here. Today I am sharing a easy breakfast dish to try.
Impossible Ham and Swiss Pie:
2 cups diced ham
1 cup Swiss chees, grated
1/2 cup yellow onion, finely chopped
4 large eggs beaten
2 cups whole milk
1 cup dry biscuit mix
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
Preheat oven to 400 degrees, lightly grease a 10 inch pie plate with butter or non-stick spray.
Spread ham out on the bottom of the pie dish, top with onions and Swiss cheese.
In a large bowl, whisk together eggs, milk and biscuit mix, then add seasonings. Pour egg mixture over ham, onions and cheese, then place pie dish in oven.
Bake for 35-40 minutes or until top is golden brown and bubbly and toothpick inserted in the center comes out clean. Serve hot. Have a great week!
I do try to eat a fairly healthy diet most of the time, I have decided I probably need to concentrate on portion control! With just the two of us to cook for there is always plenty for second helpings, I’m going to try to stop that!
It was our 56th wedding anniversary this weekend, where does the time go? Cherry pie is Pa Lloyd’s favorite pie and my least favorite so I usually make him one for either Valentine’s day or our anniversary. This year I made it for him on our anniversary. He will eat the whole thing and it won’t bother me a bit!
Today I am sharing a healthy recipe with you, it comes from a Paula Deen’s magazine and I liked it, so did my partner!
1/3 cup mayonnaise
2 Tablespoons fresh orange juice
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
1 Tablespoon fresh parsley,chopped
1/4 tsp. kosher salt
1/2 tsp. black pepper
1(12 oz.) bag broccoli slaw
1 cup broccoli florets
1 cup dried cranberries
1/2 cup chopped toasted pecans
In a large bowl, whisk together mayonnaise, orange juice, wvinegar, sugar, parsley, salt and pepper until well combined. Stir in broccoli slaw, broccoli florets, cranberries and pecans until coated. Cover and refrigerate up to 1 hour before serving.
Have a great week!
I must be getting bored with this winter weather, I tried a new recipe for lunch yesterday! Pa Lloyd suggested I share this one with you and even said he would eat the leftovers! That is rare for him, he generally doesn’t like leftovers and he’s a little leary of new recipes! I used regular bacon because that is what I had, and it worked just fine. I hope that you will enjoy it too!
Baked Chicken with bacon bottom and wild rice:
One 12-oz. package thick-cut peppered bacon
1 medium white onion, sliced thin
6 Tablespoons butter
3 - 6.2 oz. boxes Uncle Ben’s long grain & wild rice, cook according to directions on box
One 10 oz. can condensed cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 tsp. garlic powder
salt and pepper to taste
2 # chicken tenders
1/2 cup fresh chives or parsley to sprinkle on top
Preheat oven to 375 degrees
Lay bacon side by side to cover bottom of a deep 9x13 inch baking pan, use remaining slices along the sides of the pan. Place the onion slices on top of the bacon, overlapping if necessary to cover the bottom. Cut 4 tablespoons of the butter into cubes and sprinkle them evenly over the onion. In a large bowl combine the cooked wild rice blend with the soup, sour cream, broth, garlic powder, salt and pepper. Smooth the rice mixture over the butter. Then melt the remaining butter and brush over the chicken strips, nestle the chicken tenders into the rice, pressing them down slightly. Cover pan tightly with foil and bake for 55 minutes, uncover and bake until the chicken is cooked through, about 20 minutes. Sprinkle the chives or parsley over the top and serve. Makes 10-12 servings. Have a great week!
Just think, on Valentine’s day this month will be half over and spring will be that much closer! I remember getting ready for Valentine’s day when I was a child, always decorating a shoe box in school that were our Mail boxes to receive those cards. Then working in the evening writing out the valentines for my class mates trying to pick just the right one for each of my classmates and being careful not to pick a too mushy one for the boys. Then the years I helped my four children make out their cards around the table and then helping my granddaughter Samantha with hers. I would usually bake a heart shaped cake for dessert for our Valentine’s day supper! Fond memories for sure.
I’m sharing a red velvet cake recipe that I received from my friend Faye Miller, that I think is appropriate for the holiday. Its also easy, I actually used to make a red velvet cake from really scratch when I was a newlywed but I have gotten smarter with age!
Red Velvet Cake:
1 yellow cake mix ( a gluten free cake mix works too)
1- 3 oz. pkg. vanilla instant pudding mix
2 Tablespoons unsweetened cocoa
1 cup water
1 stick softened butter
3 large eggs
1 Tablespoon vanilla
3 1/4 tsp. red food coloring
Mix all together, beat 2 minutes, pour into a greased 9x13 inch cake pan or make into cupcakes. Bake in a 350 degree preheated oven for 20-25 minutes, for cupcakes 18-20 minutes, until a tooth pick comes out clean when inserted into the center. Cool and frost with the following frosting:
8 oz. cream cheese, softened
1/2 stick softened butter
3 cups powdered sugar
1 tsp. vanilla
Beat together the cheese and butter until smooth and fluffy, then add sugar and vanilla.
Have a great week!
I don’t know about you, but I need sun to have some get up and go! These cloudy days find me curled up with a book or knitting in my easy chair.
Last evening I was pondering what recipe I should share with you this week, when Pa Lloyd said how about what we had for lunch today? He doesn’t often request a certain dish for me to fix but he does ask me to prepare shrimp Alfredo once in awhile, it does come ready made these days, but it is so quick and easy to prepare and so much better than the ready made. I usually use raw, frozen shrimp, you do have to peel the shells off but it turns out better than the already cooked. The thing about shrimp is that its very easy to overcook then it gets tough and rubbery so for me it turns out better to use the uncooked kind you can also use cooked chicken which is good too.
1/2 stick butter
2 cloves minced garlic
1 cup heavy whipping cream
1 cup grated parmesan cheese
chopped fresh or dried parsley
Dash of pepper
1# raw thawed, peeled fresh shrimp
Melt butter in large skillet, add garlic, saute’ for about 1-2 minutes or until fragrant, add whipping cream, whisk in cheese, stir until melted and smooth simmer on low 6 minutes until thickens then add shrimp, cook until shrimp turns pink ( doesn’t take very long). Add pepper and parsley, taste and add salt if needed. Serve over cooked pasta. Serves 2-3 people
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.