Triple Size Cinnamon Rolls

 Ingredients for Rolls:

• 1 can 8 regular size Pillsbury Cinnamon Rolls
• heavy cream (enough to cover bottom of small casserole dish)
• 6 TBSP butter
• 2/3 cup brown sugar
• 2 tsp ground cinnamon

Ingredients for Icing:

• icing that comes with cinnamon rolls
• 1 TBSP softened butter
• 1 cup powdered sugar
• splash of vanilla extract
• splash of milk

Directions for Rolls:

1. Set oven to 350°.
2. Melt 6 TBSP butter. Add the brown sugar and ground cinnamon. Set aside.
3. Spray small casserole dish with Pam and lay cinnamon rolls in casserole dish (giving each roll a little space).
4. Pour heavy cream in casserole dish to cover entire bottom. (It's okay if you get a little cream on top of the rolls.)
5. Evenly pour brown sugar mixture on top of rolls.
6. Cover casserole with foil and bake in 350° oven for 35 minutes.

Directions for Icing:

1. With 10 minutes remaining for cinnamon rolls, begin making the icing.
2. Dump icing that comes with cinnamon rolls in small mixing bowl.
3. Add softened butter, powdered sugar, vanilla & milk.
4. Mix until smooth and ready to put on cinnamon rolls right out of the oven.

WW Frosty

 This Banana Frosty is only 1 point.

Ingredients:

• 3/4 cup almond milk
• 15 ice cubes
• 1/2 tsp. vanilla extract
• 1-2 TBSP. unsweetened cocoa powder
• 1/3 banana

Directions:

1. Blend all ingredients.
2. ENJOY!

Meltaways

 These cookies are absolutely delicious, and they really do "melt away" when you put them in your mouth. This recipe is from "Aunt" Betty Taylor. She was Beth and Aaron's babysitter, and she is a great cook and baker!!!

Ingredients:

• 1 cup butter or margarine
• 1 1/2 cups sifted powdered sugar
• 1 1/2 cups sifted all purpose flour
• 1 tsp. vanilla
• 3/4 cup chopped pecans
• 1 can creamy-type frosting
• food coloring of your choice

Directions:

1. Preheat oven to 350 °.
2. Beat butter (or margarine) with 1/2 cup sugar in a large bowl until light.
3. Stir in flour, vanilla & nuts ~ blending well to make a stiff dough.
4. Use a small cookie scoop and roll dough into a ball.
5. Place 1 - inch apart on lightly greased cookie sheet.
6. Bake for 15 minutes or until firm.
7. Remove carefully while still hot and roll in sugar.
8. Cool on wire racks; roll again in sugar to make a generous white coating.
9. Color the frosting.
10. Spread colored frosting on cookie halves and press 2 cookies together.

Aaron's Nachos

 Our son makes the best oven baked nachos, and I'm always calling to ask him for the recipe. I decided it's time for me to just put this delicious recipe on my blog.

First, season the ground beef ~ use 93% ground beef; brown with olive oil, salt, pepper, garlic powder, onion powder, cayenne pepper (to taste) and crushed red pepper (to taste)

Layer on cookie sheet:

1. tortilla chips
2. seasoned ground beef
3. shredded Mexican cheese

Bake at 400° until cheese is melted.

Top with:

• salsa
• sour cream
• black olives
• diced tomatoes
• diced onions
• sliced jalapenos 
• shredded lettuce

Mama Sherri's Keto Brownies

This recipe has been revised to be ketogenic. I like it A LOT!!!

Ingredients for Brownies:

• 2 sticks Kerrygold Pure Irish Butter
• 8 TBSP cocoa powder
• 2 cups Truvia Sweet Complete (granulated all purpose sweetener)
• 1 cup superfine almond flour
• 1 tsp vanilla
• 4 well-beaten eggs

Directions for Brownies:

1. Preheat oven to 300°.
2. Spray 9"x13" pan with Pam.
3. Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.
4. Add the following to the melted butter/cocoa mixture: 2 cups Truvia Sweet Complete, 1 cup superfine almond flour, 1 teaspoon vanilla & 4 well-beaten eggs.
5. Pour mix into 9"x13" pan.
6. Bake for 35-45 minutes.

Ingredients for Peanut Butter Frosting (optional):

1 stick Kerrygold Pure Irish Butter

1/2 cup Jif No Sugar Peanut Butter

2 cups Swerve Confectioner Sugar Replacement

heavy cream to make frosting smooth (1-2 TBSP; adjust as needed 

 Directions for Frosting:

1. Mix butters together until well blended.
2. Add confectioner sugar replacement until well blended.
3. Add heavy cream until frosting is smooth.

Frost cooled brownies and sprinkle Lily's milk chocolate chips on top if desired. 

Cauli Faux-tato Salad

Bridget, my new friend in our village, shared this absolutely delicious recipe with me. I didn't want to lose it, AND I wanted to share it with my friends, so here it is! I hope you enjoy it as much as we do!

Ingredients:

• 1 large head cauliflower (sometimes I cheat and use frozen)
• 6 large eggs ~ hard boiled, peeled, and separated into yolks and whites
• 2 TBSP roughly chopped fresh parsley
• 2 TBSP roughly chopped fresh dill
• 1 TBSP finely chopped shallot
• 1/3 cup dill pickle relish (or finely chopped dill pickle)
• 3 whole green onions, chopped (white, light and dark green parts ~ may save some dark green for garnish

Dressing:

• hard boiled egg yolks (from above)
• 1/4 cup good mayo
• 1/4 cup full fat sour cream (or be like me and use all mayo)
• 1/4 TBSP dill pickle juice
• 1 TBSP yellow mustard
• 1 TBSP dijon mustard (or be like and use all yellow)
• 1 tsp salt
• 1/4 tsp fresh ground pepper (black or blend)

Directions:

1. Cut cauli head into bit-sized piece (florets and soft stems only), and steam until tender but not mushy.
2. Drain, dry and cool.
3. Chop the hard-boiled egg whites and add them to a bowl with cooled cauli, parsley, dilll, pickle relish, onions and shallot.
4. Using an immersion blender or regular blender, separately blend ingredients for dressing.  
5. Toss cauli/onion mix with blended dressing and mix well.
6. Adjust for salt, pepper & pickle juice.
7. May garnish with extra herbs, chopped dark green tops of onions, and/or a shake of paprika.

White Cheddar Stuffed Mushrooms (Keto Style)

 Ingredients:

• 24 white button (or baby portobello)
• 1 1/2 cups President brand Garlic & Herbs Pub Cheese
• 1/2 cup finely grated parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 tablespoons Half & Half
• 1/2 cup crushed pork rinds

Directions:

1. Preheat oven to 375 °.
2. Wipe the mushrooms with a damp paper towel to remove any dirt.
3. Use a paring knife to trace around the stem; then gently pull it out.
4. Stuff each mushroom with the herb pub cheese until it is almost to the top.
5. Combine the grated parmesan, roughly chopped provolone and Half & Half. Microwave for 25 seconds. Let it cool.
6. The cheese mixture will harden, but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture. Be careful NOT to over stuff them. The filling can bubble up slightly as it bakes, and you don't want the filling to overflow onto the cookie sheet.
7. Place the mushrooms on a foil or parchment lined cookie sheet.
8. Bake for 15 minutes or so until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle may need to be rotated for even browning.
9. Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and also to cool slightly, as they get very hot on the inside.