Saturday, December 13, 2014

Spinach Balls

A friend makes these often for events and they're tasty!

Mustard Sauce:
1/2 cup dry mustard

1/2 cup vinegar (plain or apple cider)
1/2 cup sugar
1 egg yolk

Spinach Balls:
2 boxes chopped spinach - drained
2 cups herb stuffing
1 cup pack parmasan cheese
1 stick butter melted
3 eggs
4 green onions
salt and pepper to taste


Mustard sauce: 
Combine dry mustard and vinegar for 2-4 hours.
Add sugar and yolk, cook on stove top til bubbly

Spinach balls:
Combine, let sit for 30 minutes. Roll into balls, roughly the size of walnuts.
Cook on cookie sheet 15 minutes at 350 F.

Sunday, May 18, 2014

Fluffy Peanut Butter Frosting

It's birthday time for my niece again! She's the big 11 this year - how time flies!

Made some King Arthur GF Chocolate Cupcakes, then filled and topped them with this Fluffy Peanut Butter frosting recipe that I found on

1/2 cup butter, softened
1 cup creamy peanut butter
2 cups confectioners sugar
3 tablespoons milk, as needed

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Note: I doubled the recipe and used about 3.5 cups of sugar, and no milk.

Sunday, February 9, 2014

Honey Mustard Chicken

Honey-Mustard Chicken

1/4 cup (1/2 stick) butter, melted
1/4 cup honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon curry powder
3 chicken breast halves (boneless, skinless or bone-in, skin-on)

Preheat oven to 350F.

Arrange chicken breast halves in a baking dish.

Mix together melted butter, honey, mustard, salt, and curry powder. Pour sauce over chicken, coating thoroughly.

Bake at 350F for about 40 minutes, or until internal temp reaches 165-175F, basting during baking time if desired

Thursday, October 24, 2013

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into papered muffin tin.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 

Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Makes 1 dozen full-sized cups.

Sunday, October 20, 2013

2 Cheeses and a Date

One package of cream cheese, 3 tablespoons feta cheese, chives to taste mix all 

together form into ball roll in chopped dates to coat and chill for at least one hour 

before serving.

Saturday, September 7, 2013

Sweet Potato Casserole

My mom's friends, Linda and Phil, come to Thanksgiving every year and Linda isn't allowed in the house unless she has this dish with her!

I have yet to make it myself. According to Linda, you can make this the day before and just reheat it.

3 cups mashed sweet potatoes
2 eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup cream (or milk)
1 1/2 teaspoons vanilla extract

1/2 cup brown sugar
1/3 cup flour (all-purpose or whole wheat)
1/2 cup chopped walnuts
1/2 cup chopped pecans
3 tablespoons melted butter
1 cup mini marshmallows (optional)


  • Mix all of the casserole ingredients together until well blended.
  • Spread into a buttered casserole dish.
  • Mix topping ingredients (except marshmallows) together and sprinkle over the casserole.
  • Bake uncovered in a 350 degree oven for 35 minutes.
  • Remove from oven.
  • If topping with marshmallows, place them on the casserole and bake for an addition 5-7 minutes or until marshmallows have melted.

Wednesday, August 14, 2013

Zucchini Donuts

Yep.... you read that right. Zucchini.....donuts...

If you've got a garden at home, then you know what it's like to have a million zucchini around this time of year and not know what to do with them all. I'm always got an eye out for new recipes using the green veggie. And that's how I came across these gems.

I found them via a Google search. I saw some other recipes for donuts on Pinterest and thought "Hmmm.... I wonder if anyone's ever been crazy enough to make a zucchini donut". Ashley at Simply Designing was just that crazy!

Both Little Ladies liked them a lot, as did I! Farmer Bob will be home in a while, so I'll get his verdict then.

I've got a Sunbeam Donut Maker and I really love it. I got it on clearance at Target a while back. I've made donuts in it twice, and needed no extra fat (butter, spray, etc) to get the donuts out. They really just come right out, nice and easy. If you don't have a donut maker, you could probably make these in a donut pan in the oven. You'll just need to follow the instructions that come with the pan, and play with your time until you find what works for you.

  • 3/4 c whole wheat flour
  • 1/2 c white flour
  • 1/4 c flaxseed (ground)
  • 1/3 c brown sugar (packed)
  • 1 t orange zest
  • 3/4 t ground cinnamon
  • 1/2 t salt
  • 2 t baking powder
  • 1/2 t baking soda
  • 1 1/3 c zucchini and/or yellow squash, grated (this is approximately 1 1/2 average sized zucchinis)
  • 1/2 c plain, vanilla or greek yogurt
  • 2 eggs
  • 2 T honey
Ingredients for Glaze:
  • 1/2 T milk
  • 4 T powdered sugar
  1. Mix all dry ingredients together
  2. Puree the zucchini
  3. In a separate bowl, combine all wet ingredients including the zucchini and mix until fully incorporated
  4. Add the wet ingredients into the dry ingredients and combine until moist
  5. Place a large ziploc bag into a tall glass, fill with batter, cut off tip and fill the preheated Donut Maker donut crevices with batter
  6. Bake 3-5 minutes or until golden browned and fully cooked
  7. Let fully cook on a rack
  8. Mix glaze and dip tops of cooled donuts into glaze if desired