Last night when I baked pork chops I needed a different side. I had forgotten that the next week, this week, the Krieger theme for I Heart Cooking Clubs was SIDES. Lucky me when I just happened to pick this dish from Ellie’s The Food You Crave


These are super simple to make and done in about 40 – 60 minutes. (Depending on how thick you cut the ‘fries’.)

Peel and slice some medium sized sweet potatoes into ‘fries’, about 2 pounds or so. Toss with 2 Tbl EVOO, 2 Tbl honey, 1 tsp lemon juice and 1/2 tsp of salt. Make sure you mix the slices well with the ingredients. Bake at 400 for about 30 – 40 minutes. {Ellie says 350 for 60 minutes but I had mine in with the Pork Chops.}. The potatoes should be tender when they are done. Season with the salt to taste.

Check with the other ‘Clubbers” to see what Ellie Side they chose this week.

    ..of luck…

you get assigned to a blog for Secret Recipe Club that has lots of simple, and tasty, recipes. And that is what happened this month when my Secret Assignment was A Little Bit of Everything which is written by Julie WAY up in the plains Nebraska. And I mean way way up because I am WAY down in the Deep South of Louisiana. She has been blogging since 2009 and has a collection of recipes to prove it.

As usual, and we are all in the same boat each month, it was hard to find JUST ONE recipe for SRC so I tried several. And they were all good. And all simple.

It has FINALLY turned cool here which means I could enjoy a nice bowl of oatmeal {I don’t like oatmeal, or soup, in the summer. Just too hot! I know, I’m weird.} and lucky for me Julie had a Pumpkin Oatmeal on the blog.


It is full of all those wonderful pumpkin pie spices, pecans, and maple syrup. It was just right. I wish I had made more than just 1/2 of the recipe.

There was also a recipe for Butterscotch Pumpkin Muffins


Talk about tasty. Ditto on the pumpkin spices and then add in the butterscotch chips and it was a definite winner.

    1 3/4 cup flour, sifted
    1/2 cup firmly packed light brown sugar
    1/2 cup sugar
    1/2 teaspoon ground ginger
    1 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    2 large eggs
    1 cup canned pumpkin
    1/2 cup butter, melted
    1 cup butterscotch chips

Preheat oven to 350.
In a large bowl, combine flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and butter. Stir in the butterscotch chips. Pour into the well of the dry ingredients. Fold together just until dry ingredients are moistened. Do not ove rmix.
Spoon batter into greased muffin tins. Spoon batter evenly into muffin tins.
Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean.

Place on a rack to cool.

    Oh, yeah, and then I drizzled some with caramel. MAYBE a little over the top, but hey….

We eat a lot of ice cream year round. Or at least The Hubs does. So I had to make Julie’s Cake Batter Ice Cream.


Okay, it wasn’t completely her recipe. I have fallen in love with the No Churn ice cream so I used her amount of cake batter {3/4 cup} in the no churn. What a great Idea!!! You can have your cake and ice cream at the same time. Add some sprinkles and it’s a party in a bowl!!

So here it is the weekend before the reveal and I still have about 10 items on my list from Julie’s recipes:

Which just happen to be the next three on my list. I cannot put my whole list so you bettr just jump on over to A Little Bit of Everything and check them out your self. AND, when you click on her lists they come up in PINTEREST!! Now why didn’t I think of that?

And for the rest of the SRC delights you can find them by clicking below:

…Brownies will always be in my top three desserts {along with Cheese cake and Bread Pudding}. And thanks to Ellie I don’t have to eat tiny little slices to enjoy them. {Theme this week was slices so brownies seemed to fit the bill}


These are her Dark Chocolate Brownies and they are only 150 calories/piece. Well, it you cut them into 24 squares from a 9×13 pan. But I knew I didn’t need THAT many brownies so I made only 1/2 the recipe in a 6″ cast iron skillet. I’ve always wanted to do that! They always look so cute.

I only made a couple of changes from the original recipe. I used non-fat vanilla yogurt rather than the plain low fat she called for and unsweetened chocolate instead of the bittersweet. It’s what I had. And while most sites/blogs/people will tell you they are not interchangeable in baking so I added a just a tad of Stevia to make up for the loss of the 10% or sugar. Worked just fine.

I also baked them a little less than she did because I like a little gooey in my brownies.


Her original recipe is on FOODTVso I’m not going to include it this time.

What else was sliced up this week at I Heart Cooking Clubs – go see!

This month’s Lets Lunch comes to you from Germany. Octoberfest! An annual all out Beer Party held in Munich. It is the World’s largest VOLKFEST or “Public festival” where the beer is served in huge 1 litre steins carried 8 – 10 at a time by comely waitresses. By the way, that’s 8 – 10 in EACH HAND!!

What better way to celebrate Octoberfest if you cannot be there than to cook or bake with beer. Ok, I CAN think of better ways but this is the easiest!!

      Beer recipes all around!!

When I was little we lived in England. We spent four years there and moved 5 times. The Military is really good at that! While there we discovered lots of great food, despite what people said British food can be delicious, one of which became one of my Dad’s favorites – Welsh Rarebit. Or is it Rabbit? Rarebit? Rabbit? No one really knows, or cares for that matter, what it’s called. It is a wonderful easy dish for snack or lunch or dinner. This is the recipe my Mom got from one of her English friends and I still use it 55 years later.


This is NOT just melted cheese, this is melted cheese mixed with beer, cayenne, paprika, and Worcestershire. MUCH better….

    1 lb sharp natural Cheddar {Use the really good fresh cheddar not the shrink wrapped from the grocers. Other wise it will not blend with the other ingredients.}
    2 tsp Worcestershire sauce
    1/2 tsp dry mustard {or 2 tsp prepared English mustard}
    Dash Cayenne pepper
    Dash Paprika
    1/2 cup ale or beer
    Buttered toast cut into triangles

Shred the cheese and set aside
Mist the Worcesertshire, mustard, cayenne, paprika and beer in a saucepan and place over low heat until beer is hot.
Add cheese and stir until melted. {Don’t let the mixture come to a boil}. Just keep it over low heat until all the cheese melts and blends with the rest of the ingredients. If it boils, the cheese solidifies and separates from the liquid.
Pour over toast triangles.

So simple. So quick. So good.

I was going to stop there but then I ran across a recipe for Pumpkin Beer Bread and knew I had to try it and include it here.


It is made with Pumpkin Beer which just enhances the flavor of the pumpkin.
This recipe is enough for two loaves or one loaf and some muffins or one loaf and some mini loaves.

    1 15oz can of pumpkin
    1 2/3 cup sugar {I used 1 cup Splenda and 2/3 cup sugar}
    1 bottle pumpkin beer
    1 cup brown sugar
    2/3 cup oil
    4 eggs
    4 cups flour {I used 1/2 AP and 1/2 Whole Wheat.}
    2 tsp salt
    1 tsp baking soda
    2 1/2 tsp cinnamon
    1 tsp ground ginger
    3/4 tsp nutmeg
    1/4 tsp cloves

Preheat the oven to 350 and spray two 9×5 loaf pans
In a mixing bowl, combine pumpkin, sugars, beer, oil, eggs and spices
In a separate bowl, combine flour, salt and baking soda. Add those slowly to the liquid ingredients.
Pour into 2 loaf pans and bake for 1 hour or until toothpick inserted in the center comes out clean.
Remove pans from oven. Let bread cool in pans completely before slicing. (Recipe is from Dessert before Dinner

What else is on the Lunch Menu?

Need a cake that would go with everything? Then this is the one.


The mild vanilla flavor makes this one adaptable to just about any topping. From simple powdered sugar to ice cream and chocolate ganache. And, AND, it goes together in no time with ingredients you know you have in the pantry: AP flour, vanilla, sugar, butter, and eggs.

Donna baked hers in an 8″ x 8″ pan but I made mini cakes instead. Had to — opened the chill chest and discovered all I had was 4 oz of butter and recipe called for 8. No problem. Just enough batter for 3 small cakes.

The recipe is on page 152 of Donna’s off the shelf and was Peggy’s pick for the week. The rest of the cakes can be found on Wednesdays with Donna Hay

Somehow the whole month of August just slipped by me along with two desserts for Baking Chez Moi. THAT is not happening this month. Last month I missed Cherry Crumb Tart and Bubble Eclairs. Both would have been fun to make. Ah well, REWIND week is only 3 weeks away!

But this week I did make these delightfully crisp and sweet sandwich cookies.


When the recipe name said sandwich cookie I was thinking two separate cookies held together with jam. NOT!! What we have are two cookies baked with jam in the middle. MUCH BETTER!! And the cookie – best sugar cookie ever!!

I filled mine with White Chocolate Strawberry Jam. Perfect!

Want more cookies – Baking Chez Moi. How many different jams will there be?

The recipe is on page 275 of Dorie’s Baking Chez Moi

Potluck week at I Heart Cooking Clubs means we can make any recipe we want from any past, or present, chef we choose. I like that. It means that if there was a recipe in the past that didn’t fit a theme and you REALLY wanted to make it, or you just found a new one you really like, you can make it now. Excellent!!

So for this week’s potluck I went with Donna Hay and the Chocolate Pear Cake from my new book, FLAVOURS.


It is exactly what it says it is – a chocolate cake topped with pear halves that have been cooked in butter and brown sugar.

    80g (2 3/4 oz) butter
    2/3 cup brown sugar
    2 tablespoons water
    4 small small pears, peeled, halved and cored
    185g (6 oz) butter
    1 1/2 cups brown sugar
    3 eggs
    2 cups self-raising (self-rising) flour
    1J3 cup cocoa powder

Preheat the oven to 180°C (350°F). In a skillet mix the butter brown sugar and water and heat until the butter has melted. Add the pears to the pan, cut-side down, and cook for about 2 minutes. {I cooked mine longer because they were larger and just off the tree.}
Place the pears, cut-side down, in a 23cm (9 inch) round cake tin that has been side- and base-lined with non-stick baking paper. Pour the syrup from the skillet over the pears.

Mix the butter and brown sugar until fluffy.
Add the eggs one at a time and beat well.
Sift the flour and cocoa over the mixture and stir through.
Carefully spread the cake mixture over the pears in the cake pan.
Bake for 50-60 minutes or until cooked when tested with a skewer.
Cool in the pan for 5 minutes, then invert onto a serving plate and serve the cake in wedges with cream.
Serves 8-10. {Recipe is on page 116 of Flavours}


I would advise checking the cake before the lower end of the required cooking time. Mine was a little dry. Tasty, but dry. The Hubs liked the pears. Me, not so much.

Want more potluck? Then visit us at IHCC for a buffet of goodness.

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