Lemon Poppy Seed Pound Cake

Thursday, September 18, 2014

Chicken Enchilada Chili

Posted by Lisa, original recipe

This recipe happened kind of by accident.  As most of mine do!  I was intending to make a chicken salsa type dish to eat with tortilla chips.  Well, as I cooked and added ingredients, it turned more into a type of chili.  We did still use tortilla chips, but you certainly could just use a spoon!  It turned out super tasty.

Since I wasn't planning on blogging it, I didn't take any pictures along the way.  But because it was such a hit, I need to blog it so I can duplicate it again in the future!!

Ingredient List:
1 1/2 quarts tomatoes (I had just canned tomatoes and had this much left over, so that is what started this whole recipe.  You can certainly use canned tomatoes)
1 pkt taco seasoning
1 can black beans, drained
1 can corn, drained
1 can chopped green chilies with the juice
1 can refried beans
1 rotisserie chicken, pick all the meat off and rough chop


*Put tomatoes,black beans, corn and chilies into deep dish frying 
* Cook it down for a while until some of the liquid has evaporated
*While you still have a bit of liquid in it, add the refried beans and chicken, stir thoroughly.
*Cook until it is the thickness you want and serve!

We served in a bowl with sour cream, tortilla chips and shredded cheese.  

Tuesday, August 5, 2014

Pumpkin Chocolate Chip Cookies

source: www.twopeasandtheirpod.com

posted by Lisa
I know this doesn't seem like a summer cookie, more like fall, but it is sooo good!
My husband said it reminds him of the cookies his mother
used to make when he was little.  They are really terrific.  the spice is 
very nice compliment to them and the texture is almost melt in your mouth.
I cooked them for 14 to 15 minutes and they were perfect!


3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips


1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Wednesday, July 30, 2014

Dark Chocolate Oatmeal Lace Cookies

source: gina's skinny recipes  www.skinnytaste.com
posted by Lisa

I just can't say no to sweets.  So, I am always on the look out for something that is low sugar but still satisfying!  I tried this recipe for the first time today and I like it.  I might cook them a little longer next time to see if they crisp up a bit, but the flavor and texture are nice.  I used semi sweet choc because I didn't have dark on hand.  

Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g 
Sodium: 7 mg • Cholesterol: 6 mg 

Ingredient List:

1/2 c all purpose flour
1/2 c granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
pinch of salt
1/2 c old fashioned oats
1/4 c unsalted butter, melted
2 tbsp 1% milk
2 tbsp honey
1 tsp vanilla
2 oz dark choc melted (calculated with 1 oz only)


Preheat oven to 375degrees.  Line two baking sheets with, parchment paper, set aside.

In medium bowl, combine the flour, sugar, cinnamon, baking powder, salt and oats, set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.  Mix until smooth.

Slowly add in the dry ingredients and mix to combine.

Drop 1 level tsp of batter onto prepared baking sheet, leaving space between them.  They spread in the oven.

Bake for 7-9 minutes.  Remove from oven and let cookies cool on baking sheet for 2 minutes.  Carefully transfer cookies to a wire rack and cool completely.

Spread melted chocolate in a thin layer on the bottom of one cookie and sandwich it with another one.  Repeat until all cookies are sandwiched.

Store in air tight container and enjoy!

Tuesday, May 27, 2014

Raspberry Pretzel Jello Salad

Posted by Lisa
source: Pioneer Women

 This may not be a new dessert for the rest of you, but I recently had it for the first time at my sister-in-law Mary's house.  DELISH!  I loved it.  So, of course I had to share it.  I hope you give it a try if you haven't had it before.  Great summer time dessert.  I am sure you could change up the fruit and jello flavor too if you are feeling the need.

Ingredient List:
1 1/2 c crushed pretzels
1/2 c sugar
1 cube butter, melted

Cream center:
1 cube cream cheese softened
1/2 c sugar
1 tub cool whip (8oz)

1 lrg box (6oz) Raspberry Jello
2 c boiling water
1 bag unsweetened raspberries

Crust: mix pretzel, sugar, butter.  Press into 9x13 pan.  Bake 350 for 8 min, let cool.

Center:  Mix together cream cheese, sugar and cool whip.  Spread on top of the cooled crust.  Refrigerate until set.  (****make sure to get the cream center spread all the way to every edge, it will prevent the topping from seeping down into the crust and making it soggy****)

Dissolve jello in water.  Add berries, pour over the cream mixture.  Refrigerate until set.

Sunday, April 13, 2014

Bacon and Egg Muffins

Posted by Lisa
Source: BHG.com

4 slices bacon, cut in thirds
5 eggs
salt and pepper
1 c all purpose flour
1/2 c corn meal
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c oil or melted butter
1/2 c shredded cheesse
Maple syrup (optional)


Preheat oven to 400.  In a large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.

Return 2 tsp drippings to skillet.  In a small bowl, beat 3 of the eggs, 2 tbsp water, and salt/pepper.  Cook eggs in hot skillet over medium heat.  Transfer to bowl, set aside.

Brush twelve muffin cups with some of the bacon drippings.  Set muffin cups aside.

In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt.

In separate bowl, combine milk, oil, and remaining 2 eggs;  stir into flour mixture.  Fold in scrambled eggs and cheese.  Using 1/2 c measuring cup, fill the muffin cups. (cups will be full)

Place one bacon piece on each muffin.  Bake 15-17 minutes, until light brown and toothpick inserted in center comes out clean.

Cool cups on wire rack for 5 minutes.  To loosen
muffins from pan, run a small knife around the edges.  Serve warm with syrup.

Thursday, April 10, 2014

granola bar

Posted by Lisa
Source: Diabetic Living
Ok, I am going to be honest here.  First bite..BLEH!  
But to be fair, I am a sugar addict.
Second bite, tolerable but probably not going to eat any more.....once again, because 
of my sugar addiction.  Solution to MY problem:  
drizzle some melted white chocolate
on top!  That is all I needed.  They are now cut up 
and stored in the freezer
for those moments when I NEED something, 
but shouldn't!  This is a nice
low sugar replacement!  Next time I would add 
more dried fruit and maybe slivered 
almonds for crunch.


  • Nonstick cooking spray
  • 3 tablespoons honey
  • 1/4cup orange juice
  • 2 tablespoons lemon juice
  • 1 8 -ounce package pitted whole dates, snipped
  • 2 1/2cups white whole wheat flour or whole wheat flour
  • 1/2teaspoon baking soda
  • 1/4teaspoon baking powder
  • 1/4cup unsweetened applesauce
  • 3 tablespoons pure maple syrup
  • 2 egg whites
  • 1 tablespoon canola or cooking oil

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Lightly coat foil with cooking spray; set aside. In a small bowl, combine the honey, orange juice and lemon juice. Stir in the dates; set aside.
    Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Lightly coat foil with cooking spray; set aside. In a small bowl, combine the honey, orange juice and lemon juice. Stir in the dates; set aside.

     Combine the flour, soda, and baking powder in a large mixing bowl.

     In a second mixing bowl, combine applesauce, syrup, egg whites, and oil. 

    Add applesauce mixture to the flour mixture. Beat with an electric mixer until just combined (mixture will be crumbly).

     Stir in date mixture. Spoon batter in the prepared baking pan; press evenly into pan with fingers or the back of the spoon.

    Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool bars on a wire rack. Remove bars from pan by lifting the edges of the foil. Cut into 24 bars. Makes 24 bars.

    Sunday, April 6, 2014

    Golden Grams Snack

    Posted by Lisa

    This is probably the most addictive snack I have had in a long time! 
    I must confess, that when I read the ingredient list I wasn't impressed...but a coworker brought it to work, so of course I was forced to try it, and that was the end of the story.  Hooked!

    1 Box Golden Grahams cereal
    1-2 bags RAW coconut
    2 c dry roasted peanuts

    1 c butter
    1 1/3 c sugar
    1 1/2 c corn syrup

    In large bowl combine cereal, coconut and peanuts, mix.

    In saucepan, combine butter, sugar and syrup.  Bring to a rolling boil.  Boil about 4 min or to softball stage.

    Pour sauce over dry ingredients, mix well.  Spread onto cookie sheet and cool.  Store in airtight container.

    Wednesday, April 2, 2014

    Granola Energy bites

    Posted by Lisa

    This is a recipe inspired by a friends recipe. 
     If you are looking for something "snackish", 
    this has no added sugar (except a handful of choc chips 
    which you could leave out) and has great crunch and flavor!

    Ingredient List:
    2 cup quick oatmeal
    1/2 c unsweetened flaked coconut
    1/2 c slivered almonds

    1/2 c honey
    3/4 c peanut butter
    2 tsp vanilla
    1/2 c choc chips
    1/2 chopped dates

    1- I spread the oatmeal, coconut, and almonds on a cookie sheet and cooked until lightly toasted.  (you have to watch the coconut closely)  

    2- warm the honey and pour into large bowl.  Add the peanut butter and stir to combine totally.  Add in the vanilla, dates and choc chips.  Stir together.

    3- Once dry ingredients are toasted, stir into the honey mixture until combined.

    4- Using scoop or spoon, place small mounds onto parchment paper and let set.  

    5- Eat and enjoy!  
    ***you can mix in your favorites...raisins, peanuts, dried fruit, flax seed...***

    Wednesday, February 19, 2014

    Orange Cinnamon Bread

    Posted by Lisa

    I have a co-worker whose husband makes her a loaf of orange cinnamon bread as a gift of love to her.  She brings it in to share with us and toasted up, it is heavenly!  I have not gotten his recipe from him yet, but I found this one online and it is terrific.  I made a double batch this morning and it turned out amazing.  I have enough for the family and some to share! My friend said she also uses it to make french toast...can't wait to try that too.
    **both times I have made this I was unable to get all of the flour kneaded in, almost 1 1/2 to 2 cups less!  So don't be alarmed if you can't either**

    source:Taste of Home


    • 2 packages (1/4 ounce each) active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 1 cup milk
    • 3/4 cup orange juice
    • 1 cup sugar, divided
    • 1 tablespoon grated orange peel
    • 1-1/2 teaspoons salt
    • 1 egg
    • 6-1/2 to 7 cups all-purpose flour
    • Additional water
    • 2 teaspoons ground cinnamon
    • GLAZE:
    • 1 cup confectioners' sugar
    • 2 tablespoons orange juice


    In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

    Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge.

    Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

    Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread. Yield: 2 loaves