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Applesauce Muffins

  • ½ cup butter
  • ½ cup sugar
  • 2 eggs
  • ¾ cups Applesauce
  • 1 ¾ cups flour
  • 1 tbsp baking powder
  • ½ tsp Salt

Bake at 350 for about 15-18 minutes. When done, dip top in melted butter and then cinnamon sugar.


Peanut Butter Filled Chocolate Cupcakes

IMG_0872We needed a last minute dessert and these were amazing.

  • 1 – 1¼ c powdered sugar
  • ¾ c creamy peanut butter
  • 4 Tbsp unsalted butter, at room temperature
  • ½ tsp vanilla extract
  • 1⅔ cups all-purpose flour
  • ¾ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c sour cream
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 8 Tbsp unsalted butter, at room temperature
  • 1½ c sugar
  • 2 large eggs
  1. Preheat oven to 350°. Line 24 cupcake tins with a double layer of paper liners.
For filling
  1. combine powdered sugar, peanut butter, butter and vanilla in bowl. Beat on medium speed until well combined and mixtue is dry yet holds together. Roll into 1-inch balls, place baking sheet and chill in freezer while you make batter (10 minutes).
For Batter
  1. combine flour, cocoa powder, baking soda and salt in a medium bowl with whisk. In a liquid measuring cup, stir together sour cream, milk and vanilla. In large bowl, beat butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. With mixer on low speed, alternately add dry ingredients and sour cream mixture, beginning and ending with dry ingredients. Mix just until incorporated.
  2. Into liners, spoon a tablespoon or two of batter. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 13-22 minutes, or until toothpick comes out clean. Cool in pans for 5-10 minutes, then transfer to wire rack and cool completely before frosting.

Peanut Butter Cream Cheese Frosting:

3-ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Beat cream cheese and peanut butter in an electric mixer until smooth. Add sugar, milk and vanilla, and beat, starting on low speed and gradually increasing to medium-high speed, until smooth.

Julie Allen’s canned spaghetti sauce

One full batch makes about 26 quarts

21 onions
24 cloves garlic
1.5 cups olive oil
1 heaping bushel tomatoes
1 1/3 cup parsley flakes
1/2 cup plus 2 T sugar
3/4 c salt
7 1/2 teaspoons oregano
7 1/2 teaspoons basil
4 bay leaves
2 T celery salt
10 – 12 oz cans tomato paste

Scald, peel and squish tomatoes into a very large (VERY LARGE) pot. Dice onions and garlic. Sautee onions and garlic in olive oil until translucent. Add to tomatoes. Add all other ingredients except tomato paste. Simmer for 2 hours. Add tomato paste to thicken after 2 hours. Ladle into hot quart jars (1/2″ head space). Process for 30 minutes (quarts) or 25 minutes (pints).

no bake peanut butter breakfast bars

We’ve made these a few times; they’re a huge hit and we don’t want to lose the recipe!

5 cups uncooked oatmeal (quick oats)
1 1/3 cups peanut butter
eyeball half a 15ish oz can of coconut cream or milk
3 tbsp honey
1 t salt
2 t vanilla

That’s it. I use a little less coconut milk than the original recipe called for so I can use one can of milk to make this recipe twice, and added the salt and vanilla. Mix it all together, press into a 9×13 pan and refrigerate. Ta-DA!

recipe from

honey bbq sauce in the blender

1 cup honey
1 cup ketchup
3/4 cup brown sugar
1/8 t cinnamon
1/2 t paprika
1 1/2 t salt
1 1/2 t Accent or meat tenderizer
1/8 t black pepper
1/8 t oregano
1/4 t minced garlic
2 T worcestershire sauce
1 T mustard

We threw everything in our vitamix and blended well. It was super thick. Refrigerate until you’re ready to use.

chicken/turkey pot pie

Using up the Thanksgiving turkey, that’s now frozen and diced…but I don’t want to forget about it! This recipe is from It’s super yummy. If you’re making one large pie like I was, you will have extra filling, but I just stuck that in the freezer for later. Her directions are for six individual pot pies.
1 pound Boneless, Skinless Chicken Breasts
1 stick of Butter, divided
2 whole Carrots, peeled and diced small
2 Celery Stalks, diced small
1 cup Diced Cooked Potatoes
1 medium Yellow Onion, peeled and diced small
1 cup Frozen Peas
1/2 cup Frozen Corn
3 cups Chicken Broth, warmed
1-1/2 cups Whole Milk
1/2 cup Flour
2 teaspoons Kosher Salt, more or less to taste
1/2 teaspoons Black Pepper, more or less to taste
1 tablespoon Dried Parsley
1 teaspoon Chopped Fresh Thyme
1 recipe for Homemade Pie Crust {check my blog for the recipe!}
6 (10-ounce) Ramekins

TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease six 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

Melt 3 tablespoons of butter in a large Dutch oven.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.

Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes.

Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste add season further with up to a teaspoon more of salt and a little more black pepper if desired.

Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.

Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.

Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.

Remove and let them cool for 10 minutes before serving.

very best pizza dough

I finally found a pizza dough that isn’t just fine, it’s REALLY GREAT.  The only trick is making the dough the night before.  Sure, you can make it and roll it out and bake it right away.  But it will taste like the “ok, that was fine” pizza crust instead of “wow” pizza crust.  If you make the dough in the morning, let it sit out on your counter in a really big bowl all day (punch it down every few hours when you walk by).  If you make it the night before, stick it in the fridge overnight, and get it out in the morning.

2 1/2 t yeast
1 1/4 c + 1T warm water
3 3/4 c bread flour (can use All Purpose)
5 t sugar
2 1/2 t salt
5 t extra virgin olive oil

I mix all the ingredients in my bread mixer*, then stick the dough in a bowl to either place in the fridge or on the counter. This is enough to make 2 large pizzas, so when we make it I put half in the freezer for the next week (we have family pizza and movie night every Friday). If you do that, put the frozen dough in the fridge the night before you want it, and on the countertop in the morning. Enjoy!

*When using a bread maker, all ingredients should be room temperature (except water or milk which can be warmed). Liquids go on the bottom, flour and then yeast on the top, everything else in the middle.