Oh my

 Can't believe it's been this long since I posted, like ten days. Didn't think it was that long. Hubby was on vacation last week from work so my days were a little off with him wandering around LOL. The weather last weekend was horrible here hot and humid which is not something I like at all. But then it cooled down the rest of last week.
I had a great mother's day and then on Monday was my husband's birthday. And we had his parents over for dinner.
One of Phil's favorite dishes is spaghetti with Parmesan crusted chicken.  Kraft has new cheeses out one of them is Parmesan with Italian herbs, it's really good and was awesome on the chicken. Great dinner. Then I made him his favorite cake, yellow cake with chocolate frosting. This is the one I made.

THe recipe is from Vintage Mixer

I changed it a bit, added a box of vanilla pudding to the cake mix only half the sugar.  The chocolate frosting I didn't heat up, just melted the butter and mixed that with the cocoa powder then added the rest of the ingredients. 

the cake came out really good from what I hear cause I don't like cake and it's not part of my lifestyle anymore. But Phil loved it and so did his parents.  5 Stars

The rest of the week is kind of like a blur I can't really remember what I made so that must mean they where all that great or remember-able. LOL 

I do know I made this for lunch and it was awesome. 

recipe is from Cooking Classy

I made it the way the recipe is written except from the asparagus cause I didn't have any so I used green beans, it was so good.  4 Stars

Can't remember what I made Tuesday night for dinner LOL but I know on Wednesday we had Chicken and Mushroom Fricassee and it was really good. My husband loved it so much he ate all of it.  5 Stars

Recipe from Taste Lovely

I made the recipe as it was. Great recipe. My husband took the leftover sauce the next day and added some roasted Turkey breast we had. 

Thursday night is another blank on what we had for dinner. Too funny 

Friday night I made fish, haddock to be exact. And this is the recipe I used 

HEALTHY PARMESAN GARLIC CRUMBED FISH

by RecipeTin Eats 

I made the recipe as written. It was very good.  4 Stars

Then on Sunday cause Saturday is the one day a week that I let myself have carbs and it's usually when my daughter want's to order out. I try anyways. 

Sunday we had my husband's parents over for dinner cause his dad fixed up a wagon for me and did a gorgeous job of it too. And he wanted Goulash. So that is what I made. 

Bobby's Goulash 

By Paula Deen, Food network. 

This was really good. The only thing I did different was I didn't let it sit for 30 minutes after it was done cooking. Wonderful flavor this dish has. Loved it. 

And for desert I made this  5 Stars

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

Recipe is by Recipe Food and Cooking

I made it the way the recipe was written. Personally it's way too sweet for my tastes but hubby liked it. It was kind of hard to eat too when cold. 3 Stars

Sorry been kind of busy lately, had some crochet projects to finish. But I have been still plugging along with my low carb/high fat lifestyle.
I have tried some interesting recipes to say the very least the last couple weeks.
You know sometimes I wonder if the reviews people leave are real? For things you buy and the ones people leave on the blogs. Cause let me tell you, I tried a recipe that everyone on the blog loved and I found it to be not the most pleasant thing to eat. LOL
Then I wonder if it's just my palette or that maybe they have been doing this lifestyle so long that this stuff tastes good. But I don't see how.  Need someone else who this happens too.
These are the recipes I have tried in the last two weeks.

Peanut Butter Bread

https://www.pinterest.com/pin/248401735674166316/
now don't get me wrong I am a peanut butter freak and could eat it every day, but this bread wasn't good for me. I think it was over baked to begin with. Cause it was dry and didn't nearly rise as much as theirs did.  2 Stars

Zucchini and Corn - NOW this was delicious. I loved it.  5 Stars

Peanut Butter Breakfast Bars  - By Low Carb Diet 

These I loved too, they are really good. I enjoyed them at night for my snack. Kept me filled up  5 Stars  I am addicted to these LOL 

Paleo and Gluten Free Tortillas from Paleo Newbie 

now these I didn't like at all. the texture was very different and not sure how to explain it. When you pull pieces of it off it reminded me of silly puddy, the way it pulled apart.  1 Star

3 Ingredient Paleo Naan Bread by My Heart Beets

this was an utter failure for me too. It was the same as the tortillas, they stretchy texture and it was gritted too from the almond flour and that is one texture that I am having a very hard time getting use too. 1 Star

Orange Hazelnut Chocolate Mousse by DJ Foodie

Now this was good, I enjoyed it very much, The only thing I didn't care for is the cocoa powder taste but that I can work on.  3 Stars

Magic Peanut Butter Pudding - by Low-Carbing Among Friends - Volume 3

Now this is to die for, I absolutely loved it and could eat it everyday LOL  5 Stars

Sunday I made Enchiladas for me for dinner, hubby not a fan the way I made mine but made him two with just taco meat and cheese LOL BORING, 

Chili Gravy Enchiladas by Macheesmo 

this was really good, me I didn't care for all the chili powder but that is fixable. It really made some great enchiladas. I add corn and black beans to my taco meat with lots of cheese. they were yummy  4 Stars

Bacon BBQ Sauce - this I made on Sunday too cause my plum tomatoes where going bad.  This is by the Kitchen Whisperer 

I haven't used it yet on meat but I did taste it, it's a bit sweet for me which I can fix the next time but it was really really good. Can't wait to bbq with it. 

Update - Aug 13 th - This stuff is to die for. When you BBQ with it, it's not too sweet on the meat. This I could use over and over again. 5 Stars 

Lemon Brownies

These are so good, very addicting 

Here's the recipe for the Lemon Brownies. YUM!

Source: Marilyn (DanaIN, Cooking Forum)

1 1/2 cup all-purpose flour

1 1/2 cup sugar

1 teaspoon salt

1 cup (2 sticks) butter; room temperature

4 eggs

Juice from 1/2 lemon

Zest from 1 lemon

1 cup powdered sugar

2 tablespoons fresh lemon juice

Additional lemon zest for garnish

Preheat oven to 350°F.

Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Makes 10-inch bundt cake, serving 12 to 14

Cake

Ingredients

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 vanilla bean, split, seeds

1 cup sour cream

1 ½ cups diced fresh peaches

Syrup

Ingredients

⅓ cup fresh peach puree, strained

⅔ cup granulated sugar

1 tablespoon orange juice

Method

Place rack in center of oven, and preheat oven to 350.  Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl.  Set aside.

Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.  Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.  Beat in eggs one at a time, beating for 30 to 40 seconds after each addition.  Scrape down sides of bowl as necessary.  Beat in vanilla bean.  At low speed, add flour mixture in three additions, alternating with sour cream.  (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour. Scoop half of batter into pan and spread with spatula.  Sprinkle with peaches.  Scoop remaining half of batter on top of peaches.  Smooth with spatula.

Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack.  Place the cake, on the rack, over a baking sheet.

While cake is baking, make syrup.  Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes.  Remove pan from heat.  Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying.  Let the cake cool completely.

Snicker Bar Fudge

Recipe Take from Six Siters Stuff Site

Snickers Fudge

Ingredients:

FIRST LAYER- 
1 cup milk chocolate chips
¼ cup creamy peanut butter
SECOND LAYER- 
4 tablespoons butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped

THIRD LAYER- 
14-oz. bag caramels, unwrapped
¼ cup evaporated milk
FOURTH LAYER- 
1 cup milk chocolate chips
¼ cup creamy peanut butter

Directions:

Spray a 9x13" glass pan with cooking spray and set aside.

FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the
microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer.

SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the
sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.
Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla.
Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the
freezer and spread evenly. Place back in freezer.

THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over
medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer.

FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.

Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them small! I cut about 24 pieces and they were a good size!). Keep refrigerated.

Makes about 24 servings (but it really depends on how big/small you cut your pieces).

Recipe source: Pip and Ebby

Snicker Candy Bar Pie

Snicker Candy Bar Pie

Crust
1 Pillsbury Refrigerated Pie Crust

Filling
5 Snickers Candy Bars
1/2 cu sugar
4 (3 oz) pkg cream cheese, softened
2 eggs
1/3 c sour cream
1/3 cup creamy peanut butter

Topping
3 tbsp whipping cream
2/3 cup milk chocolate chips

Heat over to 450 F. Place pie crust in 9 inch glass pie pan as directed on pkg for 1 crust filled pie.  Bake for 5 to 7 minutes or until very light golden brown. Remove from oven; cool. Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Arrange candy bar pieces over bottom of partially baked crust.   In small bow, combine sugar and cream cheese; beat until smooth. Add eggs 1 at a time, beating well after each addition.  Add sour cream and peanut butter, beating until mixture is smooth. Spoon over candy bar pieces.

Bake at 325 F for 30 to 40 minutes or until center is set. Cool 2 hours or until completely cooled.

Heat whipping cream in small sauce pan until very warm. Remove from heat.  Add chocolate chips; stir until melted and mixture is smooth.  Spread over top of pie. Refrigerate for 2 to 3 hours

Phillsbury.com

Fudgy Walnut Pie

Fudgy Walnut Pie 

www.kraft.com

what you need

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup (1/2 stick) butter, softened
3/4 cup firmly packed brown sugar
3 eggs
1 tsp. vanilla
1/4 cup flour
1 cup chopped PLANTERS Walnuts
1/2 cup PLANTERS Walnut Halves

make it
POSITION oven rack in lower third of oven. Preheat oven to 375°F. Prepare pie crust as directed on package, using 9-inch pie plate; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; set aside.

BEAT butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour; mix well. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over filling.

BAKE 25 min. or until center of filling is set. Cool completely. Refrigerate at least 1 hour before serving.

Fudgy Brownie Pie with Caramel Sauce

Fudgy Brownie Pie with Caramel Sauce

www.bettycrocker.com

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1

cup butter or margarine

2

cups sugar

2

teaspoons vanilla

4

eggs, slightly beaten

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup unsweetened baking cocoa

1/4

teaspoon salt

1

cup semisweet chocolate chunks (from 11.5- or 12-oz bag)

1

cup chopped pecans

Sauce

1

bag (14 oz) caramels, unwrapped

2/3

cup half-and-half

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt until smooth. Stir in chocolate chunks and pecans. Spread evenly in pie crust.
3. Bake 45 to 50 minutes or until set. Cool 1 hour.
4. Meanwhile, in 2-quart saucepan, heat caramels and half-and-half over low heat, stirring constantly, until caramels are melted and mixture is smooth. Serve hot caramel sauce over each serving.

Makes 16 servings

Toffee Pecan Bars

Toffee Pecan Bars

www.bettycrocker.com

Crust

3/4

cup butter or margarine, softened

1/3

cup packed brown sugar

1

egg

2

cups Gold Medal® all-purpose flour

Filling

1

cup butter or margarine

3/4

cup packed brown sugar

1/4

cup light corn syrup

2

cups coarsely chopped pecans

1

cup swirled milk chocolate and caramel chips (from 10-oz bag)

1. Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
2. In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
3. Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
4. Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
5. Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.

Makes 48 bars

Swedish Baked Rice Pudding

Swedish Baked Rice Pudding
www.pillsbury.com

Ingredients

Rice Mixture

1/2

cup uncooked regular long-grain white rice

2

tablespoons sugar

2

cups milk

1

tablespoon butter or margarine

Pudding

6

eggs

1

cup sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1/4

teaspoon ground nutmeg

1/2

cup raisins

2

cups milk

Whipped cream, if desired

1In 2-quart saucepan, mix rice mixture ingredients. Heat to boiling. Reduce heat to low; cook uncovered 20 to 25 minutes, stirring occasionally, until creamy. Remove from heat; cool 10 minutes.

2Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. In large bowl, beat eggs with wire whisk until blended. Stir in remaining pudding ingredients and the rice mixture. Pour into baking dish.

3Bake 55 to 60 minutes or until set. Serve warm or cold. If desired, serve with whipped cream. Store in refrigerator.

Chocolate Glazed Fudge Cake

Chocolate Glazed Fudge Cake 

www.pillsbury.com

Ingredients

Cake

1

cup butter

16

oz. semisweet chocolate, chopped

2

teaspoons vanilla

6

eggs, lightly beaten

Glaze

1/4

cup whipping cream

1

tablespoon light corn syrup

1

teaspoon vanilla

3

oz. semisweet chocolate, chopped

Garnish

2

tablespoons chopped toasted hazelnuts (filberts)

1Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

2Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

3Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

4Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.

5Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

Saucy Center Chocolate Cakes

Saucy Center Chocolate Cakes
www.pillsbury.com

Ingredients

1/2

cup butter

8

oz. semisweet chocolate, chopped

4

eggs

2

tablespoons hazelnut coffee drink syrup

1/2

cup sugar

2

tablespoons all-purpose flour

Powdered sugar

1Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.

2In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.

3Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.

Chocolate Pecan Pie

Chocolate Pecan Pie 

www.pillsbury.com

Ingredients

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

cup light corn syrup

1/2

cup sugar

1/4

cup butter or margarine, melted

1

teaspoon vanilla

3

eggs

1

cup semisweet chocolate chips (6 oz)

1 1/2

cups pecan halves

10

pecan halves

1/2

cup whipping cream, whipped

Steps

Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.

In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.

Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Candy Bar Pie

Candy Bar Pie

 www.pillsbury.com

Ingredients

2

cups finely crushed pretzel sticks

1/4

cup packed brown sugar

3/4

cup butter, melted

12

oz cream cheese, softened

1/2

cup granulated sugar

1/3

cup sour cream

1/3

cup creamy peanut butter

2

eggs

4

bars (2.07 oz each) milk chocolate-covered peanut, caramel and nougat candy, cut into 1/4-inch pieces

2/3

cup semisweet chocolate chips

2

tablespoons whipping cream

1/4

cup coarsely chopped lightly salted peanuts

Steps

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix pretzels, brown sugar and butter; firmly press mixture on bottom, up side and onto rim of pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely on cooling rack. Reduce oven temperature to 325°F. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until blended. Add sour cream and peanut butter, beating on low speed until well blended. Add eggs, one at a time, beating just until blended. Arrange 1 cup candy pieces in bottom of crust. Spoon cream cheese mixture over candy. Bake 35 to 40 minutes or until set. Cool completely. Cover; refrigerate 2 hours.

Microwave chocolate chips and whipping cream on High 30 seconds or until melted and smooth. Drizzle chocolate sauce over pie; sprinkle with peanuts and remaining candy pieces.

This pie is to die for YUMMY