Time for a New Tea Kettle

With fall and winter on the way it’s time to add a new tea kettle to the household. I used to have an electric one but it stopped working. That was ok because I was hoping to find one that looked nice on the stove anyway. I would love to have a collection of antique tea kettles to match my antique tea cups, unfortunately I don’t have the space where we live to accommodate that.

It came down to what type and what color tea kettle to get…after talking with my husband (yeah, I do have him help sometimes) this is the tea kettle we decided on, an AIDEA Ceramic Tea Kettle with a Wooden Handle. I thought the color was fabulous and I have never had a tea kettle with a wooden handle before, so that is also exciting.

banana spice Cake

This was one of my Nana’s favorite recipes using leftover bananas. Unfortunately there is no way to make this one ‘healthy’ so I won’t list the points. If you want to see her other recipe it is Chocolate Banana Cake – not sure I could pick a favorite!

Banana Spice Cake

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Banana Spice Cake
Yield: 12
Author: Tracee Gleichner
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 2 or 3 bananas =1 cup
  • 1 tsp. lemon
  • 2 1/4 cups sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 cup shortening
  • 2/3 cup sour (1 tsp. vinegar to regular milk)
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup nuts

Instructions

  1. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. Cream together the shortening and sugar. Add eggs one at a time beating well after each. Add lemon juice, sour milk, and vanilla and beat well. Alternate between adding the bananas and dry ingredients until well blended. Grease and flour a 13×9″ pan. Add the banana mixture and bake at 350 degrees for 25-30 minutes or until done.
  2. *Feel free to either dust the top with powdered sugar or frost with cream cheese frosting
Did you make this recipe?
Tag @c_estlat on instagram and hashtag it #bananaspicecake

Cheeseburger Broccoli Chowder

Another great dish and only 5 bites per serving! Feel free to add more veggies but you may have to add some extra broth or water.

Cheeseburger Broccoli Chowder

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Cheeseburger Broccoli Chowder
Yield: 6
Author: Tracee Gleichner
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (11 ozs) condensed cheddar cheese soup
  • 1 soup can of water
  • 1 tsp. Worcestershire sauce
  • 1 cup chopped broccoli
  • 2 potatoes, peeled and diced

Instructions

  1. In a large saucepan, cook beef, onion, and green pepper until done; drain. Stir in soup, water, and Worcestershire sauce. Add broccoli and potatoes. Bring to a boil Reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.
Did you make this recipe?
Tag @c_estlat on instagram and hashtag it #cheeseburgerbroccolichowder

Chocolate Banana Cake

This was a cake that my Nana was known for (one of many things she was known for). I haven’t made it since she passed, but maybe it’s time to try…and maybe revamp it for a lighter version. 

Chocolate Banana Cake

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Chocolate Banana Cake
Yield: 12
Author: Tracee Gleichner
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

  • 2/3 cups shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 Tbsp. cocoa
  • 1 tsp. vanilla
  • 2 or 3 mashed bananas
  • 1/2 cup sour milk -1 tsp. vinegar
  • 2 1/4 cups sifted flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 tsp. salt

Instructions

  1. Sift dry ingredients and set aside. Cream shortening. Add sugar and cream well. Add eggs one at a time and beat after each. Add vanilla and cocoa and beat until blended. Alternate adding the dry ingredients, banana, and milk until well blended. Grease and flour a 13×9″ pan. Add mixture and bake at 350 degrees for 35-40 minutes or until done. This cake (along with the Banana Spice Cake) are delicious alone. But a good chocolate frosting on this is delicious. Or cream cheese. Whatever you prefer. Enjoy!
Did you make this recipe?
Tag @c_estlat on instagram and hashtag it #chocolatebananacake

Overnight Caramel French Toast

This is one of my family’s favorite recipes. We make it every few months not only because it’s easy but delicious as well. You have to try this one – no need for syrup as the caramel glaze is perfect on the top (once you invert the pieces after baking). Enjoy!

 

Overnight Caramel French Toast

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Overnight Caramel French Toast
Yield: 12
Author: Tracee Gleichner
Prep time: 8 H & 15 MCook time: 35 MinTotal time: 8 H & 50 M

Ingredients

Instructions

  1. In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
  2. In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.

BBQ Cheese Stuffed Meatloaf

This has been a favorite meal in our house for many years. It was originally made by my Nana. Hope you enjoy it.

BBQ Cheese Stuffed Meatloaf

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BBQ Cheese Stuffed Meatloaf
Yield: 6
Author: Tracee Gleichner
Prep time: 10 MinCook time: 1 H & 45 MTotal time: 1 H & 55 M

Ingredients

  • 3 lbs. lean ground beef
  • 4 cups binder (I use equal parts cornmeal and crushed crackers, but feel free to use what you like)
  • 2 packages Lipton Onion Soup
  • 1 small onion, diced
  • 8 ozs. shredded cheddar cheese (I prefer sharp)
  • 1 small bottle of bbq sauce (your favorite)
  • 3 lbs baby red potatoes
  • 1 small bag baby carrots

Instructions

  1. Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
  2. Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.
  3. Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.
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20 Garlic Crockpot Chicken

Bites/Points per piece if made with boneless/skinless chicken on iTrackBites Better Balance/WW Blue

This has been one of my family’s favorite recipes for quite some time. Let me say that I don’t eat the skin on the chicken and the meat has a nice mild flavor and stays very moist. Depending on how you place the garlic the skin can have a mild to moderate garlic flavor (according to my husband) but it is still delicious!

Here is the recipe (picture above is the before):

20 Garlic Crockpot Chicken

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20 Garlic Crockpot Chicken
Yield: 6
Author: Tracee Gleichner
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M

Ingredients

  • 3-4 pounds cut up chicken
  • 1 large onion, sliced
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. paprika
  • 1 tsp. pepper
  • 20-40 garlic cloves, peeled but intact

Instructions

  1. Place the onion slices in the bottom of your crockpot (I use a 6 quart). In a large bowl blend the olive oil, kosher salt, paprika and pepper. When well blended, rub it onto each piece of chicken and place on top of the onions, trying to cover each one the best you can (I usually double the amount of oil, salt, paprika, and pepper to make sure I have enough). Place the garlic cloves around the chicken and cover. Cook on low 6-8 hours. Makes 6 servings.

Notes:

You will need a fork for this one:) Hubby tried to eat a drumstick and as he picked it up the meat literally fell off of the bone, lol! The garlic (a few pieces of which you can see here) can also be spread on some nice dinner rolls, they are very soft and have a nice mild flavor. We have made this before and it is a keeper in our house!

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Chicken Spaghetti

Bites/Points per 2 Tbsp on iTrackBites Better Balance/WW Blue

This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think.

Yield: 8
Author: Tracee Gleichner
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Chicken Spaghetti

Chicken Spaghetti

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • 2 cups cubed cooked chicken
  • 1 cans (10-3/4 ounces each) Healthy Request condensed cream of mushroom soup undiluted 
  • 1/4 cups chicken broth 
  • 1 medium green pepper, chopped 
  • 1 medium onion, chopped 
  • 1 celery ribs, chopped 
  • 1 Tbsp dried parsley flakes 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 1 cups Velveeta, cubed 
  • 1 package (8 ounces) whole wheat spaghetti, cooked and drained 
  • 1 can (2-1/4 ounces) sliced ripe olives, optional 

Instructions

  1. In a soup kettle or Dutch Oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

Notes:

This freezes very well

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Pickle Dip

Ok, I know what you might be thinking. What the heck is pickle dip and why would I eat it? Well, if you are a fan of pickles (any kind) this is one to try. Trust me. My entire family (immediate and extended) go crazy for it. I hope you enjoy it too!

Author: Tracee Gleichner
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Pickle Dip

Pickle Dip

Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 1 jar pickles (whatever you prefer, one of our favorites if Famous Dave’s Devil’s Spit) – 0 Bites/Points
  • 2 blocks of fat free cream cheese – 12 Bites/Point

Instructions

  1. Drain the pickles but reserve the juice (or some of it). Start with 1 block of cream cheese and 1/2 the pickles and put it in a food processor or blender and turn it on. Let it combine until the pickles are tiny. If you like your dips a little chunkier, you can either cut some pickles and fold them in by hand or just pulse a little less. Once blended, add the other block (or two) and the rest of the pickles with 1/4-1/2 cup of juice, or more as needed. Mix until combined.

Notes:

Our favorite thing to serve this with is Ruffles plain chips but it would be good with cracker, veggies or even on sandwiches.


***I can’t really calculate how much this is per serving. It does make a lot but even with light cream cheese it isn’t the healthiest recipe. But, it sure is delicious.


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Shredded Beef and Baked Onion Dip

This recipe has become a staple in our house and is frequently requested.  It actually started out as two separate recipes, but my hubby had the genius idea of combining the two which is absolutely delicious.  And, it is easy to make.

Shredded Beef and Baked Onion Dip

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Shredded Beef and Baked Onion Dip
Yield: 10
Author: Tracee Gleichner
Prep time: 15 MinCook time: 8 HourTotal time: 8 H & 15 M
This can either be eaten separately or together, on a bun together with a little creamy horseradish is delicious

Ingredients

Shredded Beef
  • 3 lbs. chuck roast
  • 1 can golden mushroom soup
  • 1 can french onion soup
Baked Onion Dip
  • 1 cup chopped Vidalia onion
  • 1 cup shredded Parmesan cheese
  • 1 cup mayonnaise

Instructions

Shredded Beef
  1. Put the chuck roast in a crock pot. Put both cans of soup over the top and cook on low for at least 8 hours. At this point it should shred easily.
Baked Onion Dip
  1. Mix all ingredients together and put into a small casserole dish. Bake at 350 degrees for 30-40 minutes.
  2. We love to serve these on a nice fresh hard roll – put a scoop of beef, a scoop of onion dip, and eat. Yum!
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