Betty Crocker Coffee Cake Circa 1973

Pan Coffee Cake

Being a child of the ’70’s, I can clearly see my mom’s red and black Betty Crocker cookbook. I’m fairly certain it was the staple in every kitchen during that time. In fact, I received my own updated version when I got married nearly 20 years ago. A couple of weekends back, seemingly out of nowhere, I remembered this coffee cake and instantly had to make it. When Leah woke and made her way up the stairs, she asked what I’d made and when I told her coffee cake, she looked over to the stove and declared, “That’s not coffee cake!” I had to assure her it is, it’s just different than the yellow coffee cake she is accustomed to.


for the cake:

  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 3/4 cups sugar
  • 2 tsps. baking powder
  • 1/2 tsp. salt

for the topping:

  • 3/4 cup brown sugar
  • 2 tsps. cinnamon
  • 3 tbsps. butter, melted


Preheat oven to 350 degrees. Spray a 9×9 pan with non-stick spray; set aside. In a medium sized bowl, combine the oil, eggs, and milk.  In another bowl, whisk together the dry ingredients and add wet ingredients into flour mixture, stirring until combined.

In a small bowl, melt the butter and stir in the brown sugar and cinnamon. Sprinkle over the top of the cake. I happen to like the topping all throughout the cake, so once I’ve added it to the top, I take a butter knife and swirl the topping into the batter before baking. Bake for 30 – 35 minutes.

Enjoy! Slice of coffee cake

Note: I halved the cake recipe & used a 9×9 pan, but used the whole topping recipe because the topping is what makes this coffee cake so good, plus that’s how mom always made it. Just double the recipe for a classic 9×13 pan.


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Chicken Fried Chicken

Chicken Fried Chicken

Even though I like to cook and bake, and mostly figure out what we’re having for dinner without asking the family, there are days where input is required. This was one of those days and after mulling it over a while, Chris suggested chicken fried chicken with gravy and mashed potatoes. Since this is not in my repertoire, (I think gravy is gross!) I resorted to a good ol’ fashioned Google search and they all gave me Chicken Fried Steak recipes, but when I landed on the Pioneer Woman’s recipe, I figured I’d simply replace the steak with chicken and it did not disappoint.  The seasoning of the chicken was perfect!


for the chicken:

  • 6 chicken breasts, pounded thin
  • 1 1/2 cups milk
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 tsps. seasoned salt
  • Fresh ground pepper
  • 3/4 tsp. paprika
  • 1/4 tsp. cayenne
  • kosher salt
  • 1/2 cup vegetable oil
  • 1 tbsp. butter

for the gravy:

  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 1/2 tsp. seasoned salt
  • Fresh ground pepper


for the chicken:

On a large baking sheet, pound down the chicken breasts so that they are thin. Season both sides of the chicken with kosher salt and black pepper. Place the eggs in a bowl and lightly beat; stir in the milk. In another bowl, whisk together the flour, seasoned salt, black pepper, paprika and cayenne pepper.

With each seasoned chicken breast, place in flour mixture; turn to coat. Place the chicken into the milk/ egg mixture, turning to coat, and return it back to the flour mixture, coating both sides. Place the breaded chicken on a clean plate and repeat with remaining chicken.

In a large cast iron skillet, heat the oil over medium high heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (If it browns rights away, it’s too hot.) Cook the chicken 2 -3 pieces at a time, until the edges start to turn golden brown, about 3 -4 minutes on each side, cut into the center to ensure the chicken has cooked all the way through. Remove the cooked chicken to a baking sheet and cover with foil to keep warm or turn on the oven to its lowest setting and keep in there while you cook the remaining chicken.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of grease back to the skillet and allow it to heat up.

for the gravy: 

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/ clumpy. Keep cooking until the roux reaches a deep golden color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking until the gravy is smooth and thick, about 5 – 10 minutes. Be prepared to add more milk if it becomes overly thick.

Serve the chicken with mashed potatoes and gravy, if you’re into that kind of thing! 😉




Posted in Chicken, Uncategorized | 1 Comment

Fall-Off-The-Bone Baby Back Ribs


Oh, boy, do I have a treat for you! These baby back ribs were incredibly easy to prepare and so.dang.delicious. And, yes, the meat quite literally fell off the bones – no lie! A little bit of prep, throw them in the oven, go about your day and come back ’round for dinner and you are good to go.


  • 2 racks baby back ribs
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika
  • Barbeque sauce
  • 4 onions, peeled, sliced 1/2 inch thick
  • 2 tsps. Liquid Smoke
  • 1 1/2 bottles Wood Chuck Cider, or other hard cider (beer or water will do, too)


Preheat oven to 300 degrees. Season both sides of the ribs liberally with salt, pepper, garlic, and paprika; set aside.

Peel and slice the onions and arrange in a large roasting pan (I actually used a large deep rimmed baking sheet which had enough room for both racks). Pour in your hard cider, beer, or water so that it covers the bottom of the pan. Add in the liquid smoke.

Place the racks of ribs on top of the onion slices. Cover tightly with 2 layers of aluminum foil. Bake for 3 1/2 – 4 hours (mine were done at 3 1/2, but each oven is different). Remove from oven and uncover. Transfer the ribs to the first layer of aluminum foil – this is where you will see the meat fall off the bones – and drain the juices. Baste ribs with barbeque sauce & return to oven, uncovered, and back for an additional 15 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes before serving and then stand back and prepare to hear the oohs and ahhs of your family.


Recipe from:




Posted in Pork, Uncategorized | Leave a comment

Katsudon – Pork Cutlet Bowl with Rice

pork cutlet bowl

Well, folks, this is a first. Never have I ever, knowingly anyway, eaten something that was researched and made because it was seen and talked about on a cartoon. Yes, you read that right. A cartoon. I’ve mentioned before that out of my daughters, it’s my youngest that likes to cook and bake. About six months ago, after watching a Japanese anime series, Yuri On Ice, in which the main character would celebrate his ice skating performances by eating Katsudon, pork cutlet bowl, she decided it sounded so good so she researched it, selected this recipe, made it and served it to us and we all enjoyed it. She’s since made it several more times.



  • 4 thin boneless pork chops
  • S&P
  • all-purpose flour
  • egg wash, 1 egg + 2 tablespoons water, beaten well
  • Panko bread crumbs
  • Oil for frying
  • 1/2 onion, cut into quarters
  • 4 eggs, beaten very slightly
  • Cooked Jasmine rice
  • 6 tbsp. Soba sauce or create your own

for Soba Sauce:

  • 4 tbsp. sugar
  • 8 tbsp. soy sauce
  • 4 tbsp. mirin
  • 1 cup of water


Rinse and pat the pork until dry; season with salt & pepper. In 3 bowls, add flour to one, beaten eggs to another, and breadcrumbs to the last one.

Using a deep skillet, warm oil to medium high heat. While the oil is warming, coat each pork chop with flour, shaking off excess, coat with egg, and press into breadcrumbs. Add each pork cutlet into the oil and fry until golden brown, turning to brown on each side. Cut into the center to ensure it is thoroughly cooked. When done, remove and rest pork on cooling rack for 5 minutes, then cut into slices.

In a small bowl, add the soba sauce, or whisk together the mixture of sugar, soy sauce, mirin, and 1 cup of water. Remove any excess oil in the pan used for frying the pork, add some sauce, enough to layer the skillet and cook the onion over medium heat until tender. Return the sliced pork pieces to the skillet, and pour some more sauce over the top and allow to cook for a few minutes more. Pour the lightly beaten eggs over the top, cover with a lid and cook until eggs are cooked to your preference whether that be half or mostly cooked. Serve in bowls atop rice; garnish with green onions, if desired.


Posted in Asian, Candy, Pork | Leave a comment

Keto Chocolate Chip Cookies

A low carb, high fat diet doesn’t have to be void of desserts, there’s just a different cast of characters ingredient-wise. The family gave a two thumbs up on these cookies and I’ve since made them a few times. I’ve learned a few things along the way: first and foremost, you can make these cookies as big as you want, but unlike standard chocolate chip cookies, you cannot eat them straight out of the oven, or even slightly cooled because they will literally fall apart in your hands. It seems that when baking with almond flour, the trick is to let it cool completely. When it comes to freshly baked chocolate chip cookies, I don’t know many people who have that kind of patience, least of all me. So, the first time I made these, I made 6 big cookies right off the bat and learned the hard way. With the remaining dough, I used my small cookie dough scoop and these held up much better in terms of consuming while still warm. What I also discovered is that these cookies do just fine hanging out on the kitchen counter because after I made a batch, let them cool completely, and stored them in an air tight container, the result the following day was a damp-like cookie.


  • 1 1/2 cups almond flour
  • 8 tbsp. salted butter
  • 3/4 cup Erythritol
  • 1 tsp. vanilla extract
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp xantham gum
  • 3/4 cup sugar free chocolate chips


Preheat oven to 355 degrees. Heat the butter for 30 seconds in the microwave and transfer to a mixing bowl and beat in the Erythritol. Add the vanilla and egg and mix on low for 15 seconds exactly.

Add the almond flour, xantham gum, baking soda and salt. Mix until well combined. Stir in the chocolate chips. Roll the dough into balls, big or small, and bake for 10-12 minutes.

Transfer to a baking sheet and allow to cool completely.



*I use a silicone baking mat, but the original recipe doesn’t request it so I don’t think the cookies stick to the baking sheet.

*I never buy salted butter; therefore, never use it, even when listed on ingredients. The added salt suffices.

*I used 1/2 cup Erythritol and 1/4 cup Truvia brown sugar blend

*The above pictures doesn’t have sugar free chocolate chips in it, but because I had Ghirardelli 60% Cacao bittersweet baking chips, that is what I used.



Posted in Cookies, Keto | 2 Comments



There’s something to be said about the types of food we eat given the weather outside. I’ve always been one who appreciates all four seasons; in part, because different food appeals to me at different times of the year. Take Goulash, for instance. I suppose you could make it in the summertime; it would still taste as good, but I imagine you’d be left feeling heavy & hot. Whereas in the wintertime, it’s warming, nourishing, and full on comfort food.


  • 2 lbs. ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 3 cups water
  • 2 15oz cans tomato sauce
  • 2 15oz cans diced tomatoes, undrained
  • 2 tbsps. Italian seasoning
  • 3 bay leaves
  • 1 1/2 tsp garlic powder
  • freshly ground S&P, to taste
  • 2 cups uncooked elbow macaroni


In a Dutch oven, cook & crumble ground beef over medium-high heat until browned. Drain the grease. Stir in the onion and garlic and cook for 5 minutes. Add the water, tomato sauce, tomatoes, Italian seasoning, bay leaves, garlic powder, and S&P; stir well & allow to cook for 15 minutes. Stir in the elbow macaroni, cover and simmer for 20-30 minutes, stirring occasionally. Remove the bay leaves and allow mixture to rest 5-10 minutes before serving.

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Pumpkin Cookies with Browned Butter Frosting


I know, I know. All things pumpkin were a few months back, and that’s when I made these, but maybe, just maybe you’re interested in a little something sweet to offset the New Year’s Resolution of more kale and greens. These cookies are so soft they’re almost like little sweet pumpkin pillows.


for the cookies:

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 3/4 cup butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 15oz can of pumpkin puree
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1/2 tsp. cloves
  • 1/2 tsp. salt

for the frosting:

  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • 3 – 4 tbsps. milk
  • 1/3 cup butter
  • 1 tsp. pumpkin pie spice


Preheat oven to 375 degrees. In a large bowl, beat sugars, butter, and vanilla until well blended. Beat in pumpkin and eggs until well mixed. Add in the flour, baking soda, spices, and salt and blend together.

Drop by heaping tablespoons on ungreased cookie sheets. These don’t spread very much so it’s okay to place them closer together. Bake for 10 – 12 minutes or until almost no indentation remains when touched in center. Transfer to cooling racks and allow to cool completely before frosting.

In a small saucepan over medium heat, melt the butter, stirring constantly until the butter turns a golden amber color. Be careful to not burn. In a medium bowl, whisk together the powdered sugar and spice. Add the vanilla extract, 3 tbsps. of milk, and browned butter stirring to incorporate together. If needed, add another tbsp. of milk to reach desired consistency. Spread frosting on cookies and enjoy!

Posted in Cookies, Pumpkin, Uncategorized | Leave a comment