Cheddar Cheese Bread


1 ¾ cups all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
¾ teaspoon of salt
1 cup grated cheddar cheese
1 egg, beaten
¾ cup of milk
⅓ cup vegetable oil


 Step 1: Preheat oven 400 degrees F. Lightly grease a 9 × 5" loaf pan.

Step 2: In a large bowl, combine flour, sugar, baking powder, salt and cheese. In another large bowl, beat together the egg, milk and oil. Add the flour/cheese mixture to the egg mixture, stirring until just moistened. Pour the batter into the prepared pan.

Step 3: Bake in preheated oven for 35 minutes, until a toothpick inserted in the center of the bread comes out clean.


Apple Butter Pie

Move over, pumpkin pie. There’s a new kid in town.

Apple Butter Pie. This recipe is a game changer, friends.

The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.


1/2cup apple butter
2 large
1/2 cup
white sugar
2 tablespoons
1 teaspoon
2 cups
whole milk
Pastry for 1 9" pie crust


  • Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well.
  • Add milk and whisk together.
  • Press the pastry into a 9" pie plate that has been sprayed with cooking spray.
  • Pour the filling into the unbaked pie crust. Use a spoon to mix the filling once it is in the crust to be sure all of the ingredients are equally distributed.
  • Bake at 375 for 60-65 minutes, or until the center is set. It will still seem slightly "jiggly" in the very center, but a knife put in the center should come out nearly clean.
  • Cool in the pie plate on a wire rack. Do not slice into the pie right away, as it will continue to set as it sits.
  • Store the pie in the refrigerator once it is cooled.


*It's best to use a high fat milk for this recipe. You can even use evaporated milk or half and half.

*I would start checking to see if the pie is done after 55 minutes of baking. 

*If the edge of the crust is getting too brown, cover it with foil.

Yummy Summer Pea Salad



2 (6 ounce) packages frozen peas, thawed
1 pound cooked bacon, chopped
1 cup golden raisins
1 (8 ounce) package shredded Cheddar cheese
1 sweet onion, chopped
1/2 cup sunflower seeds


1 cup mayonnaise
2 tablespoons wine vinegar
1/4 teaspoon white sugar, or to taste


    Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.

    Cover bowl with plastic wrap and refrigerate for 1 hour.

Rhubarb-Blueberry Jam
(best jam ever!!)

6 cups rhubarb chopped
4 cups sugar
1 can blueberry pie filling
2  boxes raspberry jello

Cook rhubarb and sugar until like sauce and then add 1 can blueberry pie filling.
Mix well and cook 5 minutes more.

Remove from heat and add 2 (3oz) boxes of raspberry Jello.
Stir until dissolved.

Put in sterilized jars and seal. Don't fill all the way to the top.
Cool and freeze.

Upside Down Apple Dumpling Pie

A classic apple pie turned upside down tastes like gooey apple dumplings!


2 refrigerated pie crusts for 9 inch pies or your favorite homemade pie dough


6 tablespoons butter melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups peeled and thinly sliced apples
1 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon


1/2 cup powdered sugar
2 to 3 teaspoons milk or water


  1.    Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge         of the pan. Coat the foil with cooking spray. Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.

  1. In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.
  2. Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.
  3. Place the remaining pie dough over the filling. Cut off the excess dough to 1/4 an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.
  4. Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.
  5. Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie

Chocolate Dipped Strawberries


2 16-oz. containers of strawberries with the stems on
1 10-oz. bag of dark chocolate chips
1 10-oz. bag of milk chocolate chips


1.    Wash the two containers of strawberries, then air-dry.

2. Use a double-boiler method to heat the chocolate.

3. Remove from heat.

4. Gently stir the chocolate to a smooth consistency.

5. Quickly dip strawberries in melted chocolate. Dry on sheet pan.

6. Set in fridge for 5 to 10 minutes.


Ultimate Low Carb Cheese Crust Pizza


1 1/2 C shredded mozzarella cheese
2 T grated parmesan cheese
1/4 tsp. garlic powder
1/2 tsp. dried basil
Dash of salt (1/8 tsp.)
2 eggs

Desired toppings (more shredded mozzarella, tomato sauce, vegetables, meats, etc.)


  1. Preheat oven to 350 degrees and place a nonstick liner on a cookie sheet or pizza pan (or grease very well).
  2. In a medium bowl, combine together mozzarella cheese, parmesan cheese, garlic powder, basil, salt and eggs. Stir very well with a sturdy spoon for at least a full minute until everything is mixed well and the eggs are broken down and evenly distributed.
  3. Use a sheet of plastic wrap to press the dough down evenly into your pan (I used a freehand style right in the center of a large cookie sheet). Place into the oven on the center rack and allow to bake for about 20 minutes or until the edges are deep golden brown and the center is a light golden brown. The center should be firm and should not jiggle at all but shouldn’t be too brown.
  4. Turn the oven temperature up to 400 degrees. Allow the crust to cool slightly before attempting to move it (about 10 minutes). Remove the crust and place it onto a metal rack and set it back on the pan (this is optional, as you can set it right back on the pan– but I feel this makes the crust crispier).

  5. Top the pizza crust as you desire and place back into the oven for approximately 10 minutes or until the cheese is bubbly and melted. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy!


Entire crust has just 8g net carbs. Crust should feed 2-4 people depending on their appetites.

Keto Soup

1 lb Hamburger
1 green pepper chopped
1 small onion chopped
1 can Rotel tomatoes
1 box beef broth
1 block cream cheese

Brown hamburger, green pepper and onion.
Add remaining ingredients and simmer until the onions and pepper are soft.
Add cut-up cream cheese and stir until melted.

Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

1/2 cup coconut oil
1/2 cup cocoa powder
3 Tbsp honey
1/2 tsp vanilla extract

Gently melt coconut oil in a saucepan over medium-low heat.
Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
Pour mixture into a candy mold or pliable tray.

Refrigerate until chilled, about 1 hour.



Creamy Chocolate Fudge


1 (7 ounce) jar marshmallow crème
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
3 cups chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
1/4 teaspoon salt

Line an 8 x 8 inch pan with aluminum foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

3.  Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.



Hot Fudge Ice Cream Bar Dessert


1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts


Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9 x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.



Warm Flourless Chocolate Cake with Caramel Sauce


1 cup butter, cubed

8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10" springform pan and line with parchment paper.

  2. Melt the butter in a large saucepan over low heat. Stir in chocolate and continue to stir until almost melted. Remove from heat and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.

  3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan and invert onto a serving plate. Remove the parchment paper.

  4. In a heavy saucepan, stir together 1 1/2 cups of sugar, water and lemon juice. Bring to a boil over medium heat and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

  5. Cut the cake into wedges while warm and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.



Hot Fudge Sauce


1 (6 oz) pkg semi-sweet chocolate chips or 4 (1 oz) squares semi-sweet chocolate
(Ghirardelli is the best brand of chocolate chips for this!)
2 Tablespoons butter
1 - 14 oz can sweetened condensed milk
2 Tablespoons water

1 tsp vanilla extract

Combine butter, chips, condensed milk and water in a saucepan over medium heat. Bring to a low boil.
Remove from heat; stir in vanilla. Serve immediately. Store in refrigerator.



Banana Cocoa Refrigerator Oatmeal


This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.


  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup regular milk or almond milk
  • 1/4 cup Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon cocoa powder
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions: In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cocoa powder and honey. Put lid on jar and shake until well combined. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Check additional flavors here -


Slow Cooker Banana Walnut Oatmeal
Too good for words!!



Irish Pub Sliders

Layer sliced ham, tomato and Kerrygold Blarney Castle Cheese on small slices of rustic brown or whole grain bread. Bake in a 400-degree oven for 5 minutes to lightly melt cheese. Toss baby greens with Dijon mustard vinaigrette dressing and pile onto warm sandwich. Eat open-faced.

Chocolate Chip Cookie Mix In A Jar


1 3/4  cups all-purpose flour
3/4  teaspoon baking soda
3/4  teaspoon salt
1 1/2  cups  (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar


flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 2 dozen cookies.


Peanut Butter Brownies in a Jar Recipe   Brownies in a Jar Recipe     Classic Cocoa Recipe


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