I made the guys a St. Patrick’s Day Pistachio Cake tonight. I actually made two–one for the guys and one to take to a dance tomorrow night. I got the recipe from Just a Pinch and revised it a little. The guys gave it rave reviews! And it was simple!

Happy Saint Patrick’s Day!

St. Patrick’s Day Pistachio Cake

Cake ingredients:

1 box yellow cake mix
3 eggs
1 cup oil
1 box instant pistachio pudding
1 cup milk
1 cup chopped pecans

Icing ingredients:

1 8 oz carton of whipped cream cheese
1 cup powdered sugar
1 small box pistachio pudding
1/4 to 1/2 cup milk
8 oz carton of cool whip

1. Mix cake ingredients and bake cake in 9 x 13 baking dish sprayed with cooking spray for 25 to 30 minutes.
2. Make icing by whipping cream cheese with mixer then adding powdered sugar and pistachio pudding. Finish it by folding in milk and cream cheese with spatula (do not beat cool whip with mixer or it will liquify).
3. Ice cooled cake. Store cake in refrigerator.

The post St. Patrick’s Day Pistachio Cake appeared first on Character Ink.

My Ten Minute Hospitality/Kids Need a Goodie Solution: Candy Cookie Bars

1 package Nestle’s break-apart cookie dough (in refrigerator section; I prefer peanut butter but others will do too)

6 oz chocolate chips

6 oz butterscotch chips (or 1/2 cup peanut butter)

8 to 10 fun-sized candy bars (I like Butterfinger, Kit Kat, Reese’s, any type of M and M, and/or Reese’s Pieces–or any combination thereof)

1. Open cookie dough slab and microwave for ten to twenty seconds until super soft but not hot or cooked. (Do not break cookies apart at the perforation.)

2. Press slab down into a greased 9 x 13 (or smaller but deeper) baking pan.

3. Bake at 350 degrees for ten to fifteen minutes, depending on oven type (convection vs. regular, etc.). Cook until dough is completely baked.

4. While dough is baking, place candies in quart size zip-lock bag and crush with kitchen mallet (or process in mini processor).

5. When bars are nearly done, place both chips (or chocolate only) in a microwave-safe bowl and microwave on 50% for one to two minutes, stirring every thirty seconds. (When chips are glossy, stir them, and they will be melted and done. Do not over-cook.) If using peanut butter, stir peanut butter into melted chocolate chips.

6. Spread melted mixture over bars and sprinkle the “icing” with the crushed candies. Let cool/harden. Cut into bars.

Note: You can make this more festive by using pastel colors in the spring, or holiday colors of M and M’s or Reese’s Pieces in the fall!

The post My Ten Minute Hospitality Solution: Candy Cookie Bars appeared first on Character Ink.

This is our regular chocolate chip cookie recipe. It is Toll House Chocolate Chip Cookies without the coconut. When sugars and butter are thoroughly whipped, these are the best chocolate chip cookies ever.

4 ½ cup flour

1 ½ cup firmly packed brown sugar

2 tsp baking soda

4 eggs

2 t. vanilla

2 tsp salt

2 cups butter and Crisco combined (half of each)

2 (12 oz) pkg holiday M & M’s or chocolate chips

1 ½ cup sugar

Instructions:

1. Preheat oven to 375’.

2. In bowl, combine flour, baking soda, and salt.

3. In mixing bowl, cream butter, Crisco, sugar, brown sugar, and vanilla thoroughly.

4. Beat in eggs.

5. Gradually add flour mixture.

6. Stir in M & M’s or chocolate chips by hand until thoroughly mixed.

7. Bake in convection at 375’ for 6-9 minutes; 9-11 minutes regular.

8. Makes 10 dozen 2 ½ inch cookies.

Pin this post!

The post Christmas Goodies: M&M Holiday Cookies appeared first on Character Ink.

My personal favorite holiday treat—the more walnuts, the better. This is a very simple fudge recipe that truly is no-fail.

Never Fail Chocolate Fudge on the left, Peanut Butter Fudge on the right 🙂

8 cups sugar

½ lb butter (2 sticks)

2 – (7 oz) jars marshmallow cream

2 cups chopped nuts

2 – 12 oz cans evaporated milk

2 – 12 oz packages chocolate chips (4 cups)

Instructions:

1. Melt butter in large heavy sauce pan.

2. Stir in milk and sugar.

3. Bring to full rolling boil, stirring constantly to prevent scorching (on medium to medium high heat). (Bring to softball stage; 235’.)

4. Remove from heat, and stir in chocolate chips until melted.

5. Add marshmallow cream and nuts, stirring until well blended.

6. Pour into two 9 x 13 greased baking dishes.

7. Cool at room temp.

8. Makes approximately 6 lbs.

Pin this post!

The post Christmas Goodies: Never Fail Chocolate Fudge appeared first on Character Ink.

I used to have a couple of different egg casseroles in my freezer meal rotation. They were simple ways to make eggs for many, and it wasn’t uncommon for us to have the for a weekday breakfast simply because it was about as easy to stick four of them in the freezer as it was to make “yolky” eggs for seven kids on a given morning! Efficiency, mama, efficiency! 🙂

Unfortunately, my two favorite egg casserole recipes were loaded with carbs—one had shredded potatoes (or shredded hash browns) in the bottom and the other had toasted bread cubes. So I really haven’t made a lot of them lately.

Enter this amazing recipe. I made it for a ladies’ brunch, and a low carbing friend said, “This is so good. It’s a shame it isn’t low carb.” She thought it had to have potatoes or something else in it. But it doesn’t!

This recipe can also be frozen in 8 x 8 or smaller pans for smaller families, like some of the smaller pans shown here.

I will put the ingredients for one, but if you have read much of what I have written about household efficiency and kitchen/menu planning, you know I don’t like to make one of anything. So the ingredients for four (one for now; one for the freezer!) are in parentheses following each ingredient.

Each pan serves six to eight people well.

Amazing Breakfast Casserole

1 pound sausage, turkey or regular (4 lbs)

1/4 to 1/2 cup onion, chopped (1 to 2 cups)
1/4 to 1/2 cup bell pepper,chopped (1 to 2 cups)
6 eggs (24 eggs)
1 cup half & half or almond milk (4 cups)
1/2 cup water or chicken broth (2 cups)
2 cups cheese (8 cups)

Directions:

1. Brown and drain the sausage.

2. Saute onions and peppers in a little of the sausage grease until tender. (They will finish cooking in the casserole.)

3. Place sausage in bottom of greased 9 x 13 casserole dish. (If making for the freezer too, I use foil pans and just divide the meat evenly among four pans.)

4. Spread onions and peppers over the meat in the pan.

5. Mix eggs, half and half, water/broth, and cheese together.

6. Pour egg mixture over all.

7. Bake at 350 degrees convection for 30 to 40 minutes covered (regular oven 45 to 60); uncover last ten minutes.

8. Cover, label, and freeze remaining ones if you made four.

Amazing Breakfast Casserole

DATE: _____________________

1. Defrost in fridge overnight.

2. Bake at 350 degrees convection for 30 to 40 minutes covered (regular oven 45 to 60); uncover last ten minutes.

Pin this post!

Save

The post Amazing Breakfast Casserole appeared first on Character Ink.

These are better than your average peanut butter cookie. We prefer the milk chocolate taste of stars on them rather than kisses. These go quickly on holiday trays.

Pin this post!

5 ¼ cups flour 1 ½ cups peanut butter

3 tsp soda 3 eggs

1 ½ tsp salt 6 TBSP milk

1 ½ cups sugar 3 tsp vanilla

1 ½ cups brown sugar, packed 3 pkgs Hershey’s kisses or stars

1 ½ cups shortening/butter (we use ½ Crisco and half real butter)

Instructions:

1. Cream butter, shortening, brown sugar, and white sugar.

2. Whisk eggs.

3. Mix milk, eggs, and vanilla in separate bowl.

4. Pour milk mixture into creamed mixture, and mix.

5. Combine remaining ingredients (except kisses) in another mixing bowl.

6. Add to mixing ingredients until well blended.

7. Shape dough into balls, using a rounded teaspoon for each.

8. Roll balls in sugar and place on ungreased cookie sheets.

9. Bake for 8-11 minutes convection; 10-13 regular.

10. Top each cookie immediately with a kiss, pressing down firmly so cookie cracks around the edge.

Make a cookie tray and give it as a gift!

The post Christmas Goodies: Peanut Blossom “Kiss” Cookies appeared first on Character Ink.

This is the yummiest peanut butter fudge I’ve ever had—when I get the texture right. It can be tricky to get it just right, but it is so worth it.

Pin this post!

4 cups brown sugar

4 cups mini marshmallows

4 cups white sugar

4 cups peanut butter

2 cups evaporated milk

4 TBSP vanilla

1 stick butter (1/2 cup)

1. Combine sugars, evaporated milk, and butter in heavy saucepan.

2. Cook until softball stage on medium (235’), stirring often.

3. Remove from stove.

4. Stir in marshmallows, peanut butter, and vanilla.

5. Stir until all is melted and begins to thicken.

6. Pour into 2 13×9 greased baking dishes.

7. Cool, cut, and serve.

8. Makes approximately 5-6 lbs.

The post Christmas Goodies: Peanut Butter Fudge appeared first on Character Ink.

A simple candy (though the dipping process is best done by older kids or adults or you’ll have peanut butter balls floating in your melted chocolate!) that most people love. I’m always amazed how quickly we run out of these in spite of the large amount it seems we make on candy days.

Ingredients:

1 (18 oz.) jar creamy peanut butter

2 sticks (1 cup) butter

5 cups powdered sugar

2 cups chocolate chips

1. Mix peanut butter, powdered sugar, and butter in mixing bowl until well blended.

2. Add more peanut butter or powdered sugar if mixture is too moist or too crumbly.

3. Chill until firm.

4. Roll into small balls and place on wax paper.

5. Melt chocolate chips in large glass measure at 70% power for three minutes, stirring every one minute or so until melted and creamy.

6. Dip each ball with toothpick or candy dipper into chocolate. Leave top part of ball undipped.

7. Makes around 100 balls.

8. Let set up on foil pieces until firm (usually a few hours if doing it at room temperature).

The post Christmas Goodies: Buckeye Recipe appeared first on Character Ink.

Recently on a visit to my sister’s in North Carolina (from Indiana), my sister made her mother-in-law’s old fashioned mac and cheese. I used to make homemade macaroni and cheese a lot, but since I cook primarily low carb (and I am tired of making sauces, etc. that are so time consuming), I was especially interested in her recipe.
First of all, this could be easily made ahead. That is always my first criteria (it seems) in cooking since I have been a freezer and mix cook for twenty-five years. Secondly, it didn’t require a white sauce or a cheese sauce that you cook on top of the stove (really, one pan to boil the noodles and one dish to layer the casserole are the only “pans” needed). Third, it had a few other “lower carb” ingredients (half and half or cream, eggs, butter, and cheese), so I could envision immediately some low carb options that I am anxious to try out and share with you.

This recipe, as it is written, goes under “Holiday Recipes” or “Home Cooking” since two cups of uncooked elbow macaroni contains 140 to 160 carbs (depending on brand). For those desiring a low carb mac and cheese, see the Low Carb notes below about broccoli, cauliflower, and strips of Low Carb Crepes.

Here is a version of this macaroni and cheese made with my homemade, healthy (low carb!) crepes rather than noodles

For those desiring a healthier dish than regular elbow mac and cheese, be sure to see the Family-Friendly and Trim Healthy Mama notes below about using Dreamfields pasta in this recipe. I know most low carbers do not use Dreamfields pasta, and, with the lawsuit they recently suffered (requiring new labeling—I don’t think they can continue to call it five net grams per serving {or whatever it was}), I understand why.
However, my nurse son ran an “independent-small study” test on me (LOL), and here is what we found:

1. Meal one—baked potato, butter, and meat that should have totaled fifty carbs or so—blood sugar before 98; thirty minutes after 140.
2. Meal two—same amount of food—in terms of calories (and same amount of fat—important to make a comparison)—Dreamfields pasta, red sauce, meat (without the carb-resistant factor of Dreamfields considered, this also should have totaled fifty carbs or so—blood sugar before 96; thirty minutes after 108.

Do with that whatever you wish, but with all of the information out there right now about making starches more carb-resistant (through eating at room temp; eating bananas green; etc.), it makes sense that somebody out there would figure out how to make comfort foods (i.e. potatoes, rice, and pasta) with at least some of those carb-resistant properties. While Dreamfields isn’t the same as eating a four carb piece of low carb bread or serving of green beans, I think they are on to something. So in my household of three or four “adult” guys, we use it once a week, and I have a small serving. No problems so far! 🙂
But back to this as a Holiday Recipe or Home Cooked Recipe, this is an old fashioned style of making macaroni—one in which parts are creamy and cheesy and parts are a little chewier and even a tiny bit crispy. I like that aspect of it, and I think it makes a perfect pot luck dish!

Ingredients

• 2 cups dry macaroni
• 12 ounces of shredded cheddar (my sister says you have to shred your own!)
• 1 2/3 cup evaporated milk, half and half, cream, or whole milk
• 4 eggs
• 1 stick butter
• 1 to 2 teaspoons All Purpose Seasoning Mix (or Mrs. Dash or seasonings of choice)

Note: I double this recipe for a deep 9 x 13 (large, white Corelle casseroles)

Directions
1. Preheat oven to 350 degrees.
2. Cook macaroni al dente (especially do not overcook if using Dreamfields pasta).
3. Drain macaroni and stir melted butter and seasonings into it.
4. Layer half of macaroni and half of shredded cheese in a 9 x 13 baking dish or oval deep casserole dish. Repeat.
5. Whisk together eggs and milk/liquid.
6. Pour whisked mixture over all (may have some left; just discard since it has raw eggs in it).
7. Bake uncovered for forty minutes (regular) or 30 minutes (convection) at 350 degrees until cheese is melted and bubbly. (I place mine on a jelly roll pan, which is what I do with all soupy/potentially boiling over dishes like lasagna, enchiladas, etc.).

Recipe Labels and Variations

“Macaroni” and cheese with low carb crepes rather than pasta!

Low Carb (LC): This recipe is not low carb as it is! You can use the basic recipe and concept to create a layered broccoli or cauliflower dish that would be low carb. You could also use this with strips of Low Carb Crepes to make a low carb mac and cheese that tastes real! 🙂  (See family-friendly low carb note below also.) Note: Two cups of uncooked elbows will yield approximately four cups of cooked, so use four cups or so of sliced crepes or four cups of low carb veggies in this recipe.

Family-Friendly Low Carb (FFLC): This is obviously comfort food! There are ways to reduce the carbs, increase the vitamins, etc.: (1) Use the low carb crepes as described in the LC notes above; (2) Use healthy vegetables rather than pasta—even a combination of “kid friendly” veggies like carrot rounds and green beans would make a yummy vegetable side dish; (3) Use half the pasta called for and use the other “two cups” of meat—like crumbed ground sausage or kielbasa rounds or ham chunks (this would make a quick main dish too!); (4) Use a healthier pasta that your family enjoys such as whole grain or “green pasta”—keeping in mind that the carbohydrate count in those is still very high (if you are trying to reduce your family’s consumption of carbs); (5) Use the Dreamfields pasta described below in the THM notes.

Store-Bought-Stella (SBS): While this is definitely not boxed mac and cheese, it really is a simpler homemade macaroni and cheese dish as you simply cook pasta, layer, and bake. No complicated sauces to make, etc.

Homemade Hannah (HH): Comfort food at its best. It is, after all, Grandma Maggie’s recipe! 😉

Freezer Cooking (FC): I am going to be freezing some of these for the holidays, but I haven’t frozen any yet. I can’t wait to try it. If you try it before I update this, please drop me a note. When I first began freezer cooking twenty-five years ago, everything said that potatoes and pasta got grainy, so do not freeze them (other than uncooked lasagna). Then the sources branched out to include pastas and potatoes that were in sauces (as opposed to in broth). I freeze all kinds of potatoes and all kinds of pasta now, so the original thinking was definitely not correct. However, I do prefer to freeze both in sauces (marinara, soups, gravies, Alfredo, cheese and cream, etc.) as opposed to in broth—where they do sometimes become grainy or mushy.

Oldie Goldie Family Recipes (OG): This is an oldie goldie for my sister! It is consistent with my oldie goldie history though—something you can make ahead, stick in the fridge, and bake when needed. (I have already done that twice with this!)

Trim Healthy Mama (THM): With the LC notes above and/or the Dreamfield’s corkscrew pasta (or the penne), this would fall in an S setting. Another thought is to the do the veggie idea with it and have it as a creamy vegetable dish alongside a FP meat, like salmon or chicken breasts. Regardless of what you pair it with, that meal becomes an S meal due to the high fat in this entrée.

Cycle Cooking (CYC): Getting ready to add this in! I’m going to experiment a little more since you are not supposed to cool and reheat the Dreamfields (for maximum carb-protecting value…I really want to use the pasta uncooked. I will keep you posted on that experiment too!

Sugar Free (SF): No sugar added.

Gluten Free (GF): Simple dish to make gluten-free—any of the LC and FFLC options yield a gluten-free side dish. Of course, with the availability of gluten-free products (pasta, breads, chips, etc.), this dish is easily made gluten-free and just as tasty as the original recipe!

Low Carb Mixes (LCM): No mix involved in this—though I did sprinkle my All Purpose Seasoning Mix on each layer. I just love that stuff!

DISCLOSURE: I am an affiliate for these products that I recommend. If you purchase these items through my links, I will earn a commission, but you will not pay more when buying a product through my link. 🙂

Save

The post Grandma Maggie’s Old Fashioned Macaroni and Cheese appeared first on Character Ink.

Hi there! I am in the process of moving my low-carb recipes in my low-carb mixes over to my health and wellness page, plexus to feel great. This brown sugar and powdered sugar post can be found over there. Thanks for joining me!

Save

The post Make Sugar-Free Confectioner’s Sugar (Powdered Sugar) and Brown Sugar appeared first on Character Ink.