Tag: Recipes

Bariatric Surgery - My Story · Christmas · Cookies · Recipes · Uncategorized · WLS

Toffee Crack

jachancellor4 Comments

These are insanely addictive, and incredibly simple (if you don’t burn the butter and sugar like I did).

1 sleeve of saltine crackers
1 cup packed brown sugar (light brown)
2 sticks of unsalted butter
1 package of semi-sweet chocolate morsels

Line a cookie sheet with aluminium foil, place crackers in a single layer.

Bring to boil the butter and brown sugar, and simmer for about five minutes (be careful not to burn).

Pour the sugar mixture over the crackers evenly (my cookie sheet isn’t level, so all of the toffee went towards the middle).

Bake in a preheated oven at 350 degrees for about 5 minutes for the toffee mixture to soak. Remove from the oven, and sprinkle on the chocolate chips. Let melt (place back in the oven if needed, but again, be careful not to burn the crackers). Spread the chocolate evenly.

Let cool. I placed mine in the freezer once they were cool to help set them.

Enjoy!

Bariatric Surgery - My Story · Christmas · Cookies · Mom · Recipes · Uncategorized · WLS

Sandies

jachancellorLeave a comment

I talked about this recipe yesterday.  I loved making them.

Sandies

1 cup unsalted butter (2 sticks)
1/2 cup sugar
2 teaspoon water (cold)
2 teaspoon vanilla or rum extract
2 cups sifted all purpose flour
1 cup chopped pecans (very fine)

Preheat oven to 325 degrees.  Cream soft butter and sugar (about ten minutes).

Add water and extract.  Mix well.  Add flour until thoroughly mixed.  Stir in pecans.  Chill three or four hours in the refrigerator.

Shape into balls or fingers.  Bake on un-greased cookie sheet in slow oven (325 degrees) for about 20 minutes.

Cool slightly, roll in confection sugar.

Bacon · Bariatric Surgery - My Story · quiche · Recipes · Uncategorized · WLS

Bacon Quiche

jachancellorLeave a comment

Original recipe found at Pillsbury.com.

1 Pillsbury™ refrigerated pie crust, softened as directed on box 
1 cup half-and-half or milk
4 eggs, slightly beaten

1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion
1/4 cup chopped cooked broccoli
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.  In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Couple of modifications with the broccoli, but absolutely love this.  David and Stephen enjoyed this as well (probably the bacon!).
Blessings.
Appetizers · Pimento Cheese · Recipes · Uncategorized

Firecracker Saltines

jachancellor1 Comment

I made these years ago when I had them at church potluck and had to have the recipe.  I loved them, and they are highly addictive.  (Not good for a reset week – but we are having a potluck a work today, and made these last night.)  These pair well with my pimento cheese or on their own.

Ingredients:
1 cup canola oil
1 packet Hidden Valley Ranch (dry)
3 teaspoons of red pepper flakes
4 sleeves saltine crackers

Instructions:
Place sleeves of crackers into a large Glad container.  In a bowl, mix oil, ranch dressing mix, and red pepper flakes.  Continue to stir the mixture. You don’t want the red pepper flakes to settle.  Drizzle the mixture over the crackers.  Put lids on the container and turn upside down every 5 min. for 30 min.  Will keep for up to a week.

Blessings!

Bariatric Surgery - My Story · goal · Goals · Uncategorized · WLS

Distance

jachancellorLeave a comment

Don’t compare your progress with that of others. We all need our own time to travel our own distance.

A friend on Facebook posted this today.  A good reminder for me today in many areas of my life.  For me not to get anxious about math, our children and their path, or my weight, or whatever in general I think that needs to be done.  No one measures my distance but me.

Blessings.

Bacon · Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Bacon

jachancellorLeave a comment

The only way to cook bacon is to bake it. No splatter, remains crispy.

Line a sheet pan with aluminum foil, place the bacon in a single layer on the pan.  Bake at 350 degrees for 30 minutes or until the bacon is done to your liking.

This is always perfect! And, we love bacon.

Blessings.

Bariatric Surgery - My Story · cheese · hamburger · pasta · Recipes · Uncategorized · WLS

One-Pot Cheeseburger Pasta

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I am scrolling through Facebook the other day, and came across this Tasty post with four different meals you can do with hamburger.  We are stretched a little tighter this time of year, and we have hamburger in the freezer so I thought I would give it a go.

You can see the preparation and original post here at Tasty One-Pot Cheeseburger Pasta.

Ingredients

for 6 servings

  • 1 lb ground beef
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons ketchup
  • 4 cups beef broth
  • 16 oz fusilli pasta
  • 3 cups shredded cheddar cheese
  • ½ cup milk
  • green onion, sliced, to serve

 Preparation

  1. In a large pot over a medium heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned.
  2. Pour in the beef broth and bring to a simmer.
  3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down.
  4. Pour in the milk and cheese. Stir until the cheese has melted.
  5. Serve garnished with some sliced green onions
  6. Enjoy!

I used chickpea pasta instead of regular pasta – and that was my only substitution.

It was a hit!  Stephen loved it, as did David.  I could eat 3/4’s of a cup.  Not bad really since it is with protein pasta.  I think the flavors needed more a kick, but the boys liked it so that is really all that matters.

Blessings!

Bariatric Surgery - My Story · German · Recipes · Uncategorized · WLS

Pretzels 

jachancellorLeave a comment

Another one of the German box mixes in the GermanFoodbox.com subscription was the German Pretzel Mix.  This one was more complicated but wonderful.

Prepared the mix per the instructions (mix flour and yeast with warm water, mix with a dough hook), and let rise.I kneaded the dough, and shaped.  This was the difficult part.  I was not schooled in making pretzels, and it was apparent! Baked, and this was the result.  The flavor and texture were good.  The appearance was lacking…but again, yummy!

Had two bites with unsalted butter – memories of Germany.  Loved trying this, but not sure that I want to make them again.   It was a fun trying to make them.

Blessings!

blog · bundt · Holiday · Uncategorized

National Bundt Day

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In honor of National Bundt Day…a re-post of my Nutella Marbled Bundt Cake from September, 2010.

Nutella Marbled Bundt Cake

I had this yellow cake mix, and wanted to make some sort of marbled cake with it.  I love my Mom’s bundt pan. So…

I used about 1 cup of Nutella, mixed together with an egg.  
Used 3 eggs, 1 stick butter, and 1/3 cup water per the cake mix instructions.

I used 1 egg and about 1 cup of Nutella, mixed.
I also added about 1 teaspoon of cinnamon to the Nutella mix.
I added 1 teaspoon of almond extract and about 2/3 cups of mayonnaise, yes mayonnaise!
My Mom used to use it–swore that it made the cake moist.  And, I believed her.  I mixed together the cake mix and mayo.  Took about 1/3 of the mix and mixed it with the Nutella and egg mixture.
Sprayed the pan, and coated it with flour.  (I always use too much flour.)
Pour the yellow mix in.  Drop the pan onto the counter several times to
make sure that it is even (and to release any air bubbles).  Spoon over the Nutella mix.
Take a knife and slice into the yellow mix (this should make your swirl).
Add the remaining batter. Drop pan again making sure all bubbles come to the top.
Follow the directions for a bundt pan on the cake mix (38-43 minutes) at 375 degrees
in the middle part of your oven.  Remove when done (use a cake tester).
Cool on a cooling rack for about 10 minutes.
Invert onto a plate.  Once cake is completely cooled, sprinkle some powdered sugar on top.
Not really swirled – all of the chocolate mix went to the bottom (or top) it was too heavy.
I will have to lighten this part up next time (although my family says NO).
It is really moist!  I sound surprised! ha.  It really is though.
You don’t have wait 3 days for this one to be really moist.
My family raved about it so much, David had seconds.  So much for this being for the entire week.  =)
Enjoy!

 

Bariatric Surgery - My Story · Buffalo Chicken Dip · Chicken · football · Recipes · Uncategorized · WLS

Buffalo Chicken Dip

jachancellor1 Comment

My girlfriend Beth shared this recipe with me a couple of years ago on one of our couple trips.  I loved this!! It was game day on Saturday, and we have to have some sort of football food, right?  So I made this.

Ingredients:
1 can of chicken (large)
8 ounces of cream cheese, softened
1/2 cup ranch dressing
1/2 cup BBQ Sauce
1/4 Frank’s Red Hot Wings sauce
1 cup of finely shredded sharp cheddar cheese

Mix all of the ingredients (but not the cheddar cheese) in a bowl until blended and the cream cheese is thoroughly mixed in.Place into a baking dish, and bake at 350 degrees for 20-25 minutes or until the mixture is hot and bubbly.  Place the cheddar cheese on top, and return to the oven until the cheese topping melts.Let set for about 5 minutes, and serve.  You can use tortilla chips or Frito’s – a chip that is sturdy to hold the dip.  Most of the time I use Scoops, but we didn’t have any.

My plate with a 1/4 of a hamburger as well, because I can’t just have buffalo dip.  This mixes up effortlessly, and everyone loves it.


What is your favorite game day food?

Blessings!