Monthly Archives: November 2013

Chocolate Hazelnut Swirls



Chocolate Hazelnut Swirls

Two ingredient cookie!!  How easy is that?  I didn’t measure my Nutella and I think I got it a little thick in spots, but all I can say is “Yum”.

  • 16.5-oz. pkg. Refrigerated Sugar Cookie Dough
  • 1/3 cup Nutella

Roll sugar cookie dough into a 11 by 8-inch rectangle between 2 sheets of parchment paper.  Remove top parchment and spread with Nutella, leaving 1/4-inch border at edges.

Working from short side, roll dough tightly into a log and pinch seam; wrap in plastic wrap and freeze for 20 minutes.  Slice into 1/2-inch-thick cookies.

Place cookies 1 inch apart on parchment-lined baking sheets.  Bake in 350 degree oven until lightly golden, about 12 minutes.

Makes 16 cookies.

“God’s arms of welcome are always open.”


My Cookbook Collection


One of the things that I read as often as the Bible are cookbooks.  Here is a sampling of a few of them.  (I also have a collection of Bibles.)  I have many more cookbooks that won’t fit on these shelves so I need to go to the basement for them.


I seem to add to my collection quite often.  I’m such a sucker for a new cookbook, or a vintage cookbook, or a cookbook that tells a story.  I love them all and try to cook something out of each one of them.


The latest one is The Pioneer Woman’s new cookbook.  Last wednesday night my daughter and I went to her book signing in Naperville.


We had numbers 220 and 221 out of 650.  We happened to get out of Anderson’s Bookstore at 9:00 P.M. with a signed book, but I feel so sorry for the people that had the higher numbers.  I heard they were still there at midnight.

But as you can see, Ree Drummond is a very popular and loved TV chef on the Food Network.  She is just as nice in person as she seems on her show.

My husband and I had such a fun day with our daughter.  We did some shopping and had dinner before going to the book signing.  And spent a lot of time in Starbuck’s waiting for our number to be called.  The waiting wasn’t boring though, we met so many nice people and talked to them the whole time.

Red Velvet White Chocolate Chip Brownies



Red Velvet White Chocolate Chip Brownies

Very quick and easy!  Yum!

  • 18 1/2-oz. pkg. red velvet cake mix
  • 2 tablespoons packed brown sugar
  • 1 teaspoon cocoa
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon water
  • 1 cup white chocolate chips
  • 1 small container whipped topping, optional

In a large bowl, combine dry cake mix, brown sugar and cocoa.  Stir in eggs, oil, vanilla and water.  Mix in chocolate chips.  Spray a 9″ x 13″ baking pan with non-stick cooking spray; spread in batter.

Bake at 350 degrees for 20 to 25 minutes.  Cool completely and spread with whipped topping, if desired.

Makes 16 to 20 bars.

“We disarm the power of money by giving it away.”

Chicken Tortilla Soup



Chicken Tortilla Soup

This is a very quick and easy slow cooker recipe.

  • 1 lb. shredded, cooked chicken
  • 1 (15-oz.) can crushed tomatoes
  • 1 (10-oz.) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4-oz.) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5-oz.) can low-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-oz.) package frozen corn
  • 1 tablespoon chopped cilantro

Place all ingredients in a slow cooker.  Give it a stir and cover.  Cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve with tortilla chips or corn chips.

Makes 8 servings.

“We disarm the power of money by giving it away.”