Buttermilk Syrup

Note:  Christmas Eve is a breakfast kind of night for us.    Pancakes, eggs, cheesy grits, bacon and a roaring fire (if the weather cooperates).     When you are enjoying all your favorites, you really need homemade syrup too!

 

Buttermilk Syrup

Ingredients
2 T. butter, softened

3/4 cup sugar

1 t. light corn syrup

1/2 cup buttermilk

1/2 t. baking soda

1 t. vanilla extract

Directions
In a saucepan over medium-high heat, boil all ingredients except vanilla for one minute.  Remove from heat and stir in vanilla.  Cover and store in refrigerator.  Makes about one cup.

Crockpot Candy

Note:   Hubs asked me to make treats for the guys who work for him.    Crockpot candy makes a lot plus it is a crowd pleaser.   Most of all it is EASY!

Crockpot Candy

Ingredients
2 lbs salted dry-roasted peanuts
4 oz German's sweet chocolated
12 oz semi-sweet chocolate chips
2 1/2 lb white almond bark

Directions
Layer ingredients in the crockpot starting with the peanuts and ending with the almond bark.   Do not stir.   Put the lid on.   Turn the crockpot on low and leave for 3 hours.    Stir really well with wooden spoon.  Drop into cupcake liners.    I prefer the mini-cupcake liners.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:

For the Cinnamon Filling...In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.

For the Icing...
2 cups powdered sugar
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:

Let's make this easy!! Use any pancake mix you desire.

Preparation:

In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake.

Chocolate Chip Pancakes

Note:  Breakfast is delicious any meal of the day!    We are going to have the college kids over from our church for a pancake supper soon.   I think we will make it extra special with a few wonderful pancake recipes.

Chocolate Chip Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 cup mini semi sweet chocolate chips

Preparation:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Southern Praline Cake

Note:   The holidays call for something decadent and this Southern Praline Cake definitely fits the bill.

Southern Praline Cake

For the cake:

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
For praline icing:
3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

Directions
Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.  Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.  Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.  Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing. 

For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).  In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.   Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

Fudge Pound Cake

Note:  Pound cakes are delicious, but this fudge pound cake is so good you might not want to share with your family.  

Fudge Pound Cake

Ingredients
1/2 lb. butter
1/2 cup Crisco shortening
3 cups sugar
5 eggs
3 cups flour
1/2 tsp. baking powder
1 tsp. salt
1/2 cup cocoa
1 cup milk
1 T. vanilla

Fudge Icing:
1/4 cup butter
2 squares unsweetened chocolate
1 lb. powdered sugar
1 T. vanilla
Pet milk

Directions
Cream butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add alternately with milk. Add vanilla. Bake in a greased and floured tube pan at 275 degrees for 1 hour then at 300 degrees for 1 hour. Ice with Fudge Icing (recipe below).

Fudge Icing: Melt butter and chocolate. Add to sugar and vanilla. Add milk to desired consistency. Beat well.    Pour over cake.

Make Ahead Green Bean Bundles

Note:   When Thanksgiving and Christmas day arrives, I don't want to be in the kitchen the entire morning.    I would rather be with my family.   I try to prep things ahead of time so that I can enjoy the day with my sweet boys.

Make Ahead Green Bean Bundles

Ingredients
fresh green beans
bacon

Directions
Boil green beans for 3 minutes; let cool. Use string to tie beans in serving-size bundles, place in a zipper bag and freeze. When ready to cook, remove string and wrap each bundle with a strip of bacon, securing with a toothpick. Bake at 350 degrees for 30 to 40 minutes, or until done.

Pecan Bars

Ingredients:  I forgot I had this recipe, but it is so easy.   I am going to bake these up and see what the guys think.   If they like them I think I will make them when we go to Gatlinburg to spend time with hubs' family for Thanksgiving.

Pecan Bars

Ingredients
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Directions
Heat oven to 350°F.  Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan.  Firmly press perforations to seal.  Bake 8 minutes.  Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.  Bake 18 to 22 minutes longer or until golden brown.  Cool completely, about 1 hour, and cut into bars.

Bacon Stuffed Tomatoes

Note:  My boys live by the motto that everything is better with bacon.    Tomatoes are not their favorite thing so we will be testing out that motto with this recipe! 

Bacon Stuffed Tomatoes

Ingredients 2 pints cherry tomatoes 1/2 cup mayonnaise 1 (16-oz.) pkg. bacon, cooked crisp and crumbled (can use real bacon bits) 1/2 bunch green onions, finely chopped 1/2 cup freshly grated Parmesan cheese

Directions Cut the top off each cherry tomato. Using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on a paper towel to drain. Combine remaining ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in the refrigerator for at least 2 hours to blend flavors. (Stuffing mixture, without the bacon, can be prepared the night before and refrigerated.

Sugar Cookie Truffles

Note:  These sugar cookie truffles are extremely versatile.   You can tint the white chocolate if you like or simply put an appropriate themed sprinkle on top to give it the look you want.  

Sugar Cookie Truffles

Ingredients
1 16 oz. package of sugar cookie dough

1.5 oz cream cheese (room temperature)

4 oz white melting chocolate OR 1 cup white chips

1 T. shortening

sprinkles for garnish

Directions
Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned.

Cool cookies completely on wire rack before moving on to the next step. Line baking sheet with wax paper. 

Crumble the cookies into the food processor.  Process until the cookies are a fine crumb. Add the cream cheese and process until the mixture starts to hold together. Don't worry it won't be too sticky. 

Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour.   You can leave them in the freezer at this point until closer for the holidays or take them out and dip them now.
(I would not advise freezing them after dipping them in chocolate.)  

Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval.   Dip each ball into white chocolate with a fork tapping off the excess.  Return to baking sheet to set.  Sprinkle with sprinkles while white chocolate is still wet.

Enjoy!

White Chocolate PB Krispies

Note:   Maybe I shouldn't have bought so many boxes of Rice Krispies???   Yea, that is what I thought too!  *smile*


White Chocolate Peanut Butter Krispies

Ingredients
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)

Directions
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Chocolate Chip Coffee Cake

Note:    Go ahead and plan on baking a couple of these.     Whether you serve them as a sweet breakfast treat or as a snack with coffee to drop in guests, you will be glad you have a couple in the freezer!   

Chocolate Chip Coffee Cake

Ingredients
1 cup sugar
½ cup butter
2 s eggs
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
1 cup mini semi-sweet chocolate chips

Topping
½ cup brown sugar
½ cup chopped walnuts
¼ cup flour
2 tbsp. cocoa
¼ cup butter
½ cup chocolate chips

Directions
Preheat oven at 350 F.

Beat sugar and butter until light and fluffy. Add eggs and beat well. Add vanilla. Combine flour, salt, baking soda, and baking powder. Add dry ingredients to egg mixture alternately with sour cream, mix on low speed only to combine. Add chocolate chips and mix until combined. Do not over mix as this toughens the cake.

Combine topping ingredients to form a crumbly mixture and sprinkle over batter.

Bake for 60 to 65 minutes.

Christmas Drink

Note:   Technically, mixing all the ingredients for this tummy warming drink doesn't qualify as "baking", but I am always glad to know that I have batches of this ready in my freezer for the holiday season.    We plan to spend some time this fall in Gatlinburg and I am thinking of making a batch to take with us up there to enjoy on the front porch of our cabin.   Mmmm... toasty!


Christmas Drink

Ingredients
64 ounce cranberry juice
64 ounce apple juice
1/2 cup orange juice
1 T cinnamon
1 T whole cloves
2/3 cup sugar

Directions
Combine ingredients in a large stockpot.    Warm over medium heat until sugar is melted.     Remove the cloves from the mixture.    When ready to serve, garnish with orange slices and cinnamon sticks.

Homemade Butterfingers

Note:   Butterfingers are my son's favorite candy.    I did not know if he would eat these instead of his store bought version, but I was so wrong.   These are very delicious!

Homemade Butterfingers
Ingredients
1 lb. candy corn
16oz jar peanut butter (about 2 cups)
16oz pkg. chocolate candy coating or milk chocolate chips

Directions
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. I refrigerated mine to speed up the process. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Chewy Gingerbread Cookies

Note:    Baking these chewy gingerbread cookies will definitely get you in the mood for the upcoming holidays.    The problem will be resisting eating all of their warm chewy goodness as they come out  of the oven.    Maybe you should double the batch so that you can eat some and put some into the freezer.  After all, isn't that what we are supposed to be doing?   Baking so we can enjoy the holidays?

Chewy Gingerbread Cookies

Ingredients
3 cups all purpose flour
3 Tbsp unsweetened cocoa
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
3/4 tsp salt
1 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1/2 cup unsulphured molasses
2 Tbsp baking soda dissolved in 1 Tbsp of boiling water
1/3 cup sugar

Directions
Sift flour, cocoa and spices into large bowl.  In bowl of electric mixer (with whisk attachment), add butter and brown sugar. Beat until fluffy.  Slowly add in molasses, and continue to beat until incorporated.  In batches, beat in flour, alternating with baking soda/water mix.  Shape dough into large disk, wrap in plastic and refrigerate for a minimum of 2 hours.  Preheat oven to 325°F.  Shape dough into small balls (1/2″ to 1″). Place 2 inches apart on baking sheet lined in parchment paper.   Refrigerate 10-15 minutes.  Roll balls in 1/4 cup sugar, flatten with palms slightly and bake for 12-15 minutes.  Let cool for a few minutes on cookie sheet, then transfer to cooling rack. Cool completely before eating.

Hot Chocolate Mix

Note:   We drink a lot of hot chocolate during the holidays and it seems to be a favorite of all of our guests as we sit around the table playing games and talking.    Having big batches of hot chocolate mix always helps.  

Hot Chocolate Mix

Ingredients
1 Box Instant powdered milk (The size that makes 8 quarts)
1 – 6 ounce jar powdered coffee creamer (either plain or flavored)
1 – 2 pound box Nestle’s Quik
1 pound powdered sugar

Directions
Mix all ingredients together in large container. Store in sealed container until ready to use. To make hot cocoa, fill mug 1/3 full with mix and add hot water, stir.

Freezer Cinnamon Rolls

Note:    Is there anything more fun than having friends come and visit for the holidays?  
We LOVE it.   If we have friends visiting I don't want to have to spend too much time in the kitchen.   Having these cinnamon rolls in the freezer makes breakfast easy and delicious.

Freezer Cinnamon Rolls

Ingredients
1/2 c. very warm water
1 T. sugar
2 T. yeast
1/2 c. melted butter
2 eggs
2 t. salt
1/2 c. sugar
1 1/2 c. warm milk
5 1/2 c. flour
butter
brown sugar
sugar
cinnamon
 butter
vanilla
milk
powdered sugar

Directions
Combine water, 1 T. sugar and yeast.  Set aside for 5 minutes to activate. Mix 1/2 c. sugar, melted butter, eggs, and salt.  Add yeast mixture.  Stir in warm milk. Add 5 cups flour, 1-2 cups at a time. Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky. Let rise until double in a clean, oiled bowl.  Punch down risen dough.  Separate into two pieces. Roll out dough in a large rectangle.  Spread with softened butter.  Sprinkle liberally with brown sugar, white sugar, and cinnamon. Roll dough. Cut your dough into about 12 (1-inch) rolls.  (Tip: the best way I have found to cut is with dental floss). 
Lay them in a pan and let them freeze.

When ready to bake.   Place in a greased pan.  Set out on the counter overnight to let rise.  Bake at 350° for 20-22 minutes.  Spread icing while hot.


For icing, melt butter (about 2 T.).  Add 1 tsp. vanilla and 2 T. milk.  Sift powdered sugar into mixture and stir well until icing consistency.

Snickerdoodle Bundt Cake

Note:   Snickerdoodles are one of my favorite cookies.    Putting that delicious flavor into this bundt cake is the best of both worlds to me.   I hope to make several of these over the weekend and get them into the freezer to have for the holiday season!   YUMMY!

Snickerdoodle Bundt Cake

Ingredients
2 t ground cinnamon
1 C white sugar
2 1/2 C flour
1 t baking powder

1/2 t baking soda

1/2 t salt

1 C butter, softened

1 C sugar

1 C brown sugar

3 eggs at room temperature

2 t vanilla

1 C full-fat sour cream at room temperature 

Directions
In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well. Generously grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour.  Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.

In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the good little mixture aside for later.  In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute. Add the white sugar and mix for 3 minutes. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.  Add the eggs one at a time, mixing for a full minute after each one.

Stir in the vanilla.  Grab your good little dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.  Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.

Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.  Cool for 10 minutes, then invert onto a wire rack to cool completely.

Doughnut Muffins

Note:   It is my turn to provide breakfast for the students of our youth ministry at church.     It always helps our students to wake up and get started with the morning when they can grab a cup of something warm to drink and a light breakfast.      These doughnut muffins always seem to be a big hit.
Doughnut Muffins

Batter Ingredients
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze Ingredients
3 Tbsp butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions
Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.  Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.  Spoon the batter evenly into the prepared pan, filling the cups nearly full.   Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.  In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.  Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Pecan Shortbread Cookies

Note:   It is time to start baking and putting things in the freezer so that when the holidays roll around you won't get stressed trying to provide things for all the parties you will be attending.

Pecan Shortbread Cookies

Ingredients
2 cups (4 sticks) butter, softened

1-3/4 cups  powdered sugar, divided

3-1/2 cups flour

1/2 cup  cornstarch

1-1/2 cups chopped pecans, toasted

Directions

Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts. Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.   Place pans in freezer and allow to freeze.    Put cookie dough balls into zip loc bags and label well before putting into freezer.

To bake:    Heat oven to 350 degrees.  Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

Little Guy's White Bean Chili

Note:   We are joining family for Thanksgiving in Gatlinburg.    We are going to take turns preparing the evening meal.    Because I hate the thought of being stuck in the kitchen, I am preparing my son's white bean chicken chili and putting it in the freezer.   It will be the perfect thing to throw in the crockpot right after breakfast as we are leaving to go hiking for the day.     When we arrive home I can bake some cornbread and we will can relax with the family in front of a nice fire.
Little Guy's White Bean Chicken Chili

Ingredients
5 boneless, skinless chicken breasts
3 T. butter
2 cloves garlic, minced
16 ounces salsa
4 cans Great Northern Beans (15 Oz), loosely drained
2 cups Mexican Blend Shredded Cheese
4 ounces green chilies
8 ounces frozen corn
3/4 c. sour cream
1 teaspoon Cayenne Pepper
2 teaspoons cajun seasoning
12 ounces chicken stock
salt And pepper

Directions
Melt butter in large skillet. Add garlic. Brown chicken breasts in butter and garlic. Remove chicken and cut into bite size pieces. Add pieces of chicken to the crock pot. Add salsa, green chilies, chicken stock and spices to the crock pot. Stir to mix. Add beans, corn, and cheese and stir again. Cook on low for 6-8 hours. About 1 hour before serving add sour cream and stir.

Serve over rice or Fritos and top with more sour cream and cheese. Yummy!

Baking for the Holidays

Today I am trying to get a head start on the holidays by doing a little baking or cooking each day.   I love Thanksgiving and Christmas.    What steals the joy out of it for me is all the busy stuff that comes along.    I find if I can work a little bit ahead of time then when the holidays arrive, I can truly enjoy them.     I guess that all boils down to planning.     However, there are some things in life for which you just can't plan.    

Cake Batter Rice Krispie Treats

Note:   The boys are going away camping this weekend so I am making them treats.    Nothing says camping like s'mores and rice krispie treats.

Cake Batter Rice Krispie Treats

Ingredients
3 Tbsp. butter
1 (10 oz) bag marshmallows
1 tsp. vanilla extract
1/4 cup yellow cake mix
6 cups rice krispies cereal
assorted sprinkles (optional)

Directions
Melt butter in a large saucepan over low heat and add marshmallows. Stir until the begin to melt and mix in vanilla. Add in cake mix one spoonful at a time and stir until combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish sprayed with non-stick spray (I like an 8x8 or 9x9 to make them thicker) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.

Candida Friendly Baked Egg in a Tomato

Note:    I only wish that it weren't the end of summer.   Garden fresh tomatoes are almost gone which means my days of enjoying this are too!


Candida Friendly Baked Egg in a Tomato

Ingredients
1 tomato
2 eggs
white cheddar cheese, freshly shredded*
sea salt and pepper

Directions
Wash the tomato and slice in half.     Take a spoon and scoop out the seeds to form a bowl.    Sprinkle inside lightly with sea salt and pepper.    Sprinkle with light layer white cheddar cheese.    Break egg each into tomato halves.    Bake for about 10 minutes.    Take out and sprinkle with a little more cheese.   Bake for about 7 more minutes or until the eggs are set to your desired consistency.    Take out of the oven and let rest for two minutes before eating.

*A small amount of cheese is allowed on the Candida diet as long as it is melted.

Yeast Free Taco Seasoning Mix Ingredients

Note:   I found this yeast free taco seasoning mix at this website.    So excited to find this so that I can still somewhat have taco night with the boys.

Yeast Free Taco Seasoning Mix Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Yeast Free Taco Seasoning Mix Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, paprika, cumin, salt and pepper
Use immediately or store in an airtight container for later use.  I often quadruple this recipe and store in a spice jar for quick use.  

Candida Egg Salad

Note:    One thing I am discovering is that there is no such thing as breakfast/lunch/dinner food on this eating plan.     If it is on the plan and it sounds good, go for it.    Which that means this egg salad will work for any meal of the day.

Candida Diet Egg Salad

Ingredients

2 tablespoons Greek yogurt (I used 2%)
paprika
Sea salt and ground pepper, to taste
1 tablespoon fresh chives, chopped
rice cakes

1 clove of garlic, peeled
4 large eggs, hard boiled, cooled, and peeled

Directions
In a small bowl, combine the Greek yogurt, paprika, salt and pepper, and chives.  Mix well, and set aside.
Gently rub the clove of garlic onto the rice cakes.  In a medium bowl, combine the eggs and lightly mash with a fork.  Add the yogurt mixture to the bowl and mix to gently combine.  Place some of the salad onto each rice cake.  Enjoy.

Early Menus

So far finding things to eat has been a challenge, but I have found a few things to add to my daily menus.   Don't get too excited while you are reading.

Breakfast Options
steel cut oatmeal with 1 pat of butter and pecans
well cooked eggs, grits with butter and two strips crisp bacon
grapefruit and almond milk
apple with cashew butter

Lunch Options
rice cake with cashew butter
wrap made of romaine lettuce leaf with tuna or turkey with veggies
hamburger patty with lettuce and tomato
hard boiled eggs and carrot sticks
tuna with hard boiled eggs
veggie soup with rice cakes
some type of salad with lots of veggies and nuts

Supper Options
meat and veggie

Water. Water. Water. Water. Water. Water. Water.

This is why I am on the HUNT for more recipes!!

Switching to Almond Milk

After this candida diagnosis, I realized immediately that I was going to have to give up my morning coffee which really didn't make me happy.    Drinking a glass of water in the morning did not sound exciting to me.   What was I going to drink?    Hot tea is just not my thing.   I couldn't have fruit juice.      Milk was crossed off my list.  

GRRRRRR!!! 

I had two options that I read about:  Kefir and Almond Milk.

I decided to give them both a try.

Try #1:  Kefir

If you have never had Kefir (and I know I never had), it is a fermented milk product.   Sounds yummy already doesn't it?    It is similar to a THICK drinkable yogurt, but with a lot more probiotic in it.   

The other thing about Kefir?   It is SOUR!!!    That was just not going to be a breakfast option for me.

Try #2:  Almond Milk

I was a little nervous about trying this.   Something about putting the words almond and milk together just kind of grossed me out.   However, Little Guy said my sister drank it so that gave me a little measure of comfort.     

I tasted it and it wasn't too bad.   It was actually a taste I could get used to and enjoy.     Even the boys said they liked it.   

After days and days of guzzling water -- which I know is good for me -- it is really nice to be able to have a glass of something different.   Even if it is just almond milk.

A Whole New Culinary World

What's a Southern girl raised on fried chicken, mashed potatoes and biscuits to do when she is told that she has developed a condition called candida albicans.     Yes, it is as weird as it sounds.     Basically my body has once again decided to revolt and my fibromyalgia has caused a yeast overgrowth in my body.     Like fibromyalgia, candida albicans can cause fatigue, headaches, and digestive problems.    However, unlike fibromyalgia, candida albicans can cause death.   

So, I have been been on the candida diet now for a little while.     I can sum up the candida diet pretty easily for you.     If it tastes good... don't eat it.   

What is off my food list....

No yeast. 

No wheat. 

No sugar. 

No dairy.

No vinegar or pickled items.   (This includes condiments.)

What I can eat...

Meat (as long as it is not processed)

Lots of Vegetables


Gluten free grains and pastas

Lots of water and green tea

Nuts (but NO peanuts or pistachios)

Low-glycemic fruit – grapefruit, green apples, avocados, tomatoes, grapes, pears, lemons, limes, strawberries, blueberries   (only a couple of times a week)

The first couple of days of this diet I cried... a lot.    I just wasn't sure I was going to manage this diet.   Discipline is NOT my strong suit.    Plus it is hard to feel positive when you are so hungry.     Fortunately, I asked a couple of people to pray for me that I would stick with it.

My sweet boys and husband have been amazing.   

So my next recipes will be my discovery of how to eat on this diet.   Craziness!

Welcome to my whole new world!

Caramel Apple Cider (Crockpot)

Note:   This fills the house with a wonderful smell while it is brewing.  

Caramel Apple Cider

Instructions
1/2 gal. apple cider
1/2 c. brown sugar, packed
1-1/2 t. cider vinegar
1 t. vanilla extract
1 4-inch cinnamon stick
6 whole cloves
1 orange, sliced
1/3 c. caramel ice cream topping

Directions

Combine all ingredients except topping in a slow cooker. Cover; cook on low setting for 5 to 6 hours. Strain; discard spices and orange. Serve in mugs, drizzling a teaspoonful of topping into each mug. Serves 16.

Steak Butter

 Note:  My first experience with steak butter was on my first date with my now wonderful husband.   It was an amazing compliment to an equally well cooked steak.   


 Steak Butter

Ingredients
1/2 c. butter, softened
2 T. steak sauce
1 T. Worcestershire sauce
1 t. smoke-flavored cooking sauce
1/8 t. hot pepper sauce
1 clove garlic, crushed
1/2 t. seasoned salt

Directions

In a small bowl, beat together butter and remaining ingredients until well blended. Shape into a log; wrap in plastic wrap and refrigerate. At serving time, slice to serve on grilled steaks or chops. If desired, plastic-wrapped log may be wrapped in aluminum foil and frozen for up to 6 months; no need to thaw before using. Makes about 1/2 cup.

Granola Bars

Note:  We eat a ton of granola bars.   Making them can be dangerous because they are even more delicious!

Granola Bars

Ingredients
1/2 c. margarine, softened
1 c. brown sugar, packed
1/4 c. sugar
2 T. honey
1 egg
1/2 c. all-purpose flour
1/2 c. whole-wheat flour
1-1/2 c. long-cooking oats, uncooked
1-1/4 c. crispy rice cereal
1 t. cinnamon
1/4 t. salt

Directions

Combine all ingredients together; mix well. Press into a lightly buttered 13"x9" baking pan; bake at 350 degrees for 20 to 25 minutes. Cool; cut into bars to serve. Makes 3 dozen.

Butternut Fries

Butternut Fries

Ingredients
2-lb. butternut squash, halved lengthwise, seeded and peeled
2 t. olive oil
salt to taste
1/2 t. ground cumin
1/2 t. chili powder
1/2 c. sour cream
2 T. maple syrup

Directions

Cut squash halves to resemble French fries; slice about 1/2-inch wide and 3 inches long. Add oil to a large bowl; add squash, tossing to coat. Line a baking sheet with aluminum foil; spray with non-stick vegetable spray. Arrange slices in a single layer on top. Bake at 425 degrees for 35 minutes, or until tender. Combine salt, cumin and chili powder; sprinkle desired amount over fries. Blend together sour cream and syrup as a dipping sauce. Serves 4.

Brown Yummy Cake

Brown Yummy Cake

Ingredients
18-1/2 oz. pkg. white cake mix
3.4-oz. pkg. instant vanilla pudding mix
2 eggs, beaten
2 c. milk
3/4 c. brown sugar, packed
3/4 c. semi-sweet chocolate chips

Directions

In a large bowl, stir together dry cake and pudding mixes, eggs and milk. Pour batter into a greased 13"x9" baking pan. Sprinkle brown sugar and chocolate chips over batter. Bake at 375 degrees for 30 to 35 minutes, until cake tests done. Makes 12 servings.

Apple Fritters

Note:  Another favorite fair food of my hubs' is the apple fritters.    He likes the ones that are fried crispy.

Apple Fritters

Ingredients
oil for deep frying
1 egg, beaten
1/2 c. milk
1 T. shortening, melted
1 c. apples, peeled, cored and diced
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/4 t. salt
1 c. powdered sugar
1 t. cinnamon

Directions

Add enough oil to a deep fryer or Dutch oven to equal a depth of 3 inches. In a large mixing bowl, combine egg and milk; stir in shortening and apples. In a separate bowl sift together flour, sugar, baking powder and salt; add to egg mixture. Mix well and drop by tablespoonfuls into 365-degree hot oil. Fry about 4 minutes or until golden, turning to brown all sides evenly. Remove from oil with a slotted spoon; drain on several layers of paper towels. Toss powdered sugar and cinnamon together; roll fritters in the sugar mixture. Serve warm. Makes 6 to 8.

Funnel Cakes

Note:  It is almost time for the MS State Fair.  That means everyone's favorite:  the food.  

Funnel Cakes

Ingredients
1-1/3 c. all-purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 egg
3/4 c. milk
oil for deep-frying
Garnish: powdered sugar

Directions

Sift flour, sugar, baking soda, baking powder and salt together; set aside. Mix egg and milk together; add to flour mixture. Stir until batter is smooth. Pour oil into a deep skillet to a depth of one inch; heat oil over medium heat to 375 degrees on a candy thermometer. Holding a finger over the spout of a funnel, pour 1/4 cup batter into the funnel. Release your finger and allow batter to flow into the hot oil, spiraling batter to form cake. Fry for 2 minutes on each side or until golden brown; drain and sprinkle with powdered sugar. Makes 6 funnel cakes.

Caramel Apple Pie

Note:    Pie is not one of my favorite desserts, but this caramel apple pie with walnuts was one I just enjoyed.   It just screams fall to me.

Caramel Apple Pie

Instructions
24 caramels
2 T. water
4 c. apples, peeled, cored and sliced
9-inch pie crust, unbaked
3/4 c. all-purpose flour
1/3 c. sugar
1/2 t. cinnamon
1/3 c. margarine
1/2 c. chopped walnuts

Directions

Melt caramels in water in heavy saucepan over low heat, stirring frequently until smooth. Spoon apples into pie crust; top with caramel sauce. Mix flour, sugar and cinnamon together; cut in margarine until mixture resembles coarse crumbs. Stir in walnuts; sprinkle over apples. Bake at 375 degrees for 40 to 45 minutes or until apples are tender. Makes 6 to 8 servings.

Copycat Chik-Fil-A Chicken Nuggets

Note:   We love Chik-Fil-A!      We could eat there at least once a week.   Whether hot or cold it is oh so delicious.   It is "my pleasure" to make these for my boys.

Copycat Chik-Fil-A Chicken Nuggets

Ingredients:
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
oil for frying

Directions:
In a medium bowl whisk together egg and milk. Trim fat from chicken and dice into large cubes. Place chicken in egg mixture, cover and allow to marinate in the fridge 2-4 hours.

In a large bowl combine flour, powdered sugar, salt and pepper. Dredge chicken until thoroughly coated. Meanwhile, over medium high heat, heat oil in a large, high sided skillet until hot or 375°. There should be 1/4 inch to 1/2 inch or so in the pan. Drop 10-12 nuggets into the oil and fry until golden brown and the chicken is completely cooked through, turning several times. Repeat until all the chicken is cooked. Drain on a paper towel. Serve warm.

Bacon and Egg Waffles

Note:  This is the all in one breakfast!   Eggs, bacon and cheese all in a waffle.    These are a definite hit at our breakfast table.

Bacon and Egg Waffles

Ingredients
1 egg, beaten
1 c. milk
1 c. sour cream
1 T. butter, melted
2 c. biscuit baking mix
6 to 8 slices bacon, crisply cooked and crumbled
1 c. Cheddar cheese, shredded

Directions

In a medium bowl, blend together egg, milk, sour cream and butter. Stir in biscuit baking mix; blend well. Mix in bacon and cheese. Pour in enough batter to fill a preheated waffle iron and bake until steaming stops and waffles are crisp and golden. Makes 12 waffles.

Snickerdoodle Coffee Mix

Note:  Flavored coffees are one of my favorite things in life.    I don't like spending the money to buy them from coffee shops, but when you make them at home they are very reasonable and delicious.

Snickerdoodle Coffee Mix

Ingredients
1 c. sugar
1 c. powdered milk
1/2 c. vanilla-flavored powdered non-dairy creamer
1/2 c. baking cocoa
3 T. instant coffee granules
1/2 t. allspice
1/4 t. cinnamon

Directions

Combine ingredients; store in an airtight container. Attach instructions. Makes about 3 cups. Instructions: Add 3 tablespoons mix to 3/4 cup boiling water; stir well. Makes one serving.

Sweet Potato Waffles

Note:  Waffles and sweet potatoes combined?   How amazing!   They do not need syrup.  Just sprinkle them with powdered sugar.   Yummy!


Sweet Potato Waffles

Ingredients
1 c sweet potatoes, peeled, cooked and mashed
1-1/4 c. buttermilk
1 egg, beaten
1 T. oil
2 c. biscuit baking mix
1/4 c. sugar
1/2 t. cinnamon
 powdered sugar

Directions

In a large bowl, combine mashed sweet potatoes, buttermilk, egg and oil. In a separate bowl, whisk together baking mix, sugar and cinnamon. Stir sweet potato mixture into dry ingredients to make a fairly thick batter. Spoon 1/2 to 3/4 cup batter into a preheated waffle iron that has been sprayed with non-stick vegetable spray. Bake as manufacturer directs. Sprinkle with powdered sugar. Serves 6.

Taco Rice

Note:   This recipe makes a LOT which means it gives you two options.   You can either make it when having a large crowd or you can make it and then freeze portions of it for meals later.     I love being able to cook this taco rice and have enough for two meals later.

Taco Rice

Ingredients
3 lbs. ground beef
3 c. onion, diced
3 1-1/4 oz. pkgs. taco seasoning mix
6 c. cooked white or brown rice
3 16-oz. cans diced tomatoes
2 12-oz. pkgs. shredded Mexican-blend cheese

Directions

Brown meat in a large saucepan over medium heat; drain. Add onion, taco seasoning, rice and tomatoes; simmer until thickened, about 30 minutes. Cool completely. Package in 3 freezer-safe containers; freeze. Makes 3 containers; each container serves 4 to 6. I take the container out the night before I want to use it and let it thaw in the refrigerator.    Just heat and serve!

Hot Chocolate (Crockpot)

Note:   Don't make fun of me.   I can drink hot chocolate year round!   

Hot Chocolate (Crockpot)

Ingredients
14-oz. can sweetened condensed milk
1/2 c. baking cocoa
2 t. vanilla extract
6-1/2 c. hot water
Garnish: marshmallows
Directions

Combine condensed milk, cocoa and vanilla in a slow cooker, mixing well with a whisk. Gradually stir in hot water, mixing well. Cover and cook on low setting for 3 to 4 hours, stirring occasionally. Top individual servings with marshmallows. Makes about 8 servings.

Roasted Cauliflower

Note:   Seriously... you have to try it!!

Roasted Cauliflower

Ingredients
3 T. olive oil
2 T. garlic, minced
1 head cauliflower, cut into flowerets
salt and pepper to taste
1/3 c. grated Parmesan cheese



Directions

Combine oil and garlic in a large plastic zipping bag. Add cauliflower; seal bag and shake to mix. Pour into a greased 2-quart casserole dish. Sprinkle with salt and pepper. Bake, uncovered, at 450 degrees for 25 minutes, stirring halfway through. Top with cheese. Broil for 3 to 5 minutes, until golden. Serves 6.

Walking Tacos

Note:  While visiting the Creation Museum, we grabbed some lunch.   The boys ordered walking tacos.   They thought it was quite funny that it was just basically chili over the top of corn chips.    I told them that they could have saved the bowl and just poured the chili straight into the corn chip bag.    They said.... "Let's do it."   So here you have it.

Walking Tacos

Ingredients
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
4 2-1/2 oz. pkgs. corn chips
2 c. lettuce, shredded
1 c. tomato, chopped
1 c. shredded Cheddar cheese
1/3 c. salsa
1/2 c. sour cream

Directions

Cook ground beef in a skillet over medium heat until browned; drain. Add taco seasoning and prepare according to package directions. Gently crush corn chips in unopened packages. Cut each bag open along one side edge. Spoon equal amounts of beef mixture and remaining ingredients into each bag. Serve in corn chip packages with a fork.

Bacon Breakfast Casserole

Note:    I love breakfast in the morning and at night too.     I like to bake this in the regular casserole pan, but I have also baked this in individual ramekins for ladies brunches as well.   Both worked well!


Bacon Breakfast Casserole

Ingredients
1 lb. bacon, diced
1/2 sweet onion, chopped
1/2 green pepper, diced
10 eggs, beaten
1-1/2 c. cream-style cottage cheese
4 c. frozen shredded hashbrowns, thawed
2 c. shredded Cheddar cheese
1-1/2 c. shredded Monterey Jack cheese, divided

Directions

In a large skillet over medium heat, cook bacon, onion and green pepper until bacon is crisp; drain and set aside. In a large bowl, combine remaining ingredients, reserving 1/4 cup of the Monterey Jack cheese. Stir bacon mixture into egg mixture. Transfer to a greased 13"x9" baking pan; sprinkle with reserved cheese. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until set and bubbly. Let stand 10 minutes before cutting. Makes 8 to 10 servings

Upside Down Pecan Cake

Note:   We have so many friends who have had babies, surgeries and loss.  This is a good quick recipe that allows you to take something over to people who are needing help with food.   It works well as a breakfast cake or dessert.

Upside Down Pecan Cake.

Ingredients
3/4 c. butter, melted
1 c. brown sugar, packed
2 c. pecan pieces
1/4 c. corn syrup
18-1/4 oz. pkg. yellow cake mix

Directions

Combine first 4 ingredients; divide and spread equally into 2 greased and floured 9"x5" loaf pans. Set aside. Prepare cake mix according to package directions using 2 tablespoons less water; divide and pour equally into loaf pans. Bake at 275 degrees for 60 minutes or until a toothpick inserted in center tests clean. Carefully invert pans immediately onto rimmed serving plates. Let stand for 2 minutes; remove pans. Slice and serve warm. Makes 16 servings.

Even S'more Yummy Fondue

Note:   It is football Saturday.  It is one of my favorite times of the year.    This fondue is like a delicous s'more.    It is so good when you dip graham crackers, apples, and don't forget potato chips!

Even S'more Yummy Fondue

Ingredients
14-oz. can sweetened condensed milk
6-oz. pkg. butterscotch chips
4 1-oz. sqs. unsweetened baking chocolate
7-oz. jar marshmallow creme
1/2 c. milk
1 t. vanilla extract

Directions

Combine ingredients in a double boiler; heat over low heat until melted and smooth, stirring often. Pour into a fondue pot; keep warm over low heat. Makes 3-1/2 cups.

Baked Potato Dip

Note:    Football season... it is my favorite and I can't wait to get up and make our tailgating foods.   I am thinking of trying this baked potato dip for tomorrow's big games.

Baked Potato Dip

Ingredients
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
cooked, crumbled bacon
freshly cracked pepper
waffle fries

Directions 

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

OR

I didn't want to store the leftovers so I defrosted a bag of hashbrown potatoes and added a half stick of melted butter, the rest of the baked potato dip, 1/2 tsp garlic salt, 1 cup of sharp cheddar cheese and 1 can of cream of chicken soup.     I baked it at 350 until bubbly and served with leftover sliders which I had made for lunch.

Honey Bread

Note:    Is there anything better than the smell of fresh baked bread on a fall day?   

Honey Bread

Ingredients
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1/4 t. cinnamon
1/2 c. oil
1-1/2 c. buttermilk
1/2 c. honey

Directions

Mix all ingredients together; spoon into a greased and floured 9"x5" loaf pan. Let stand for 20 minutes; bake at 375 degrees for 50 to 60 minutes. Makes one loaf.

BLT Salad

Note:   I am trying to enjoy every tomato I can before summer is over.   Nothing is better than a homegrown tomato.   Those hot house varieties just don't do it for me.


BLT Salad

Ingredients
1/4 c. buttermilk
1/4 c. mayonnaise
1/4 c. sour cream
1 T. fresh parsley, chopped
1/4 t. dried basil
1/4 t. dried oregano
1/8 t. garlic powder
8 c. lettuce, torn
1 lg. tomato, sliced
8 bacon slices, crisply cooked and crumbled

Directions

Blend together buttermilk, mayonnaise, sour cream, parsley, basil, oregano and garlic powder; refrigerate one to 2 hours or until chilled. Combine lettuce, tomato and bacon; toss with dressing.