Beer Bread

This beer bread is really hearty with whole grains. My husband isn’t a bread eater like I am, but he can eat a good portion of this loaf when it is warm and fresh from the oven.


  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup ground flax seed
  • 1/2 cup old fashioned oats
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 Tablespoon vital wheat gluten
  • 2 Tablespoons granulated sugar
  • 1-12 oz bottle or can of beer


Mix all the dry ingredients together.

dry ingredients for beer bread
dry ingredients for beer bread


Add the beer to the dry ingredients.

Beer added to dry ingredients
Beer added to dry ingredients

Mix until blended. Pour into a greased loaf pan.

Beer bread batter ready for oven
Beer bread batter ready for oven

Bake in a preheated oven at 400 degrees Fahrenheit for 35 minutes.

beer bread ready to eat
beer bread ready to eat

Pumpkin Cream Cheese Muffins

I’m don’t like pumpkin pie, but I do like pumpkin soup and pumpkin bread. I tried this recipe to use up a can of pumpkin in my cupboard. It’s a winner! Also, see my notes on substitutions if you don’t have pumpkin on hand. I have tried both successfully. In fact, the photos for this post is using sweet potatoes instead of pumpkin.



  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 3 Tablespoons brown sugar
  • 1 teaspoon vanilla


  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 1 can or 1 1/3 cups pumpkin
  • 2 teaspoons vanilla

Streussel topping

  • 5 Tablespoons packed brown sugar
  • 1 1/2 Tablespoons all-purpose flour
  • ¾ teaspoons ground cinnamon
  • 3 Tablespoons chilled butter
  • 3 Tablespoons chopped pecans

Substitution options

*Use 1 1/3 cups pureed butternut squash instead of pumpkin.

*Use 1 1/3 cups sweet potatoes plus 1/3 cup heavy cream instead of pumpkin.


You need a large mixing bowl (for the muffin batter) and 2 small mixing bowls (one for the streussel and one for the filling).

In a small mixing bowl put the streussel ingredients and blend together. Don’t worry about trying to get it smooth.

Filling for muffins
Filling for muffins

In the other small bowl, mix together the streussel ingredients except the pecans. It should have a crumbly texture. Then stir in the pecans.

Streussel topping
Streussel topping

In a large mixing bowl, blend together all the muffin ingredients. Really, I just dump them all in and stir.

Muffin batter
Muffin batter

If you are not using a silicone muffin pan, place the muffin liners in the muffin pan. Fill each muffin cup about 1/3 of the way with batter. This should make about 24 muffins. Then add a spoonful of cream cheese filling to each muffin cup.

muffin batter topped with cream cheese mixture
muffin batter topped with cream cheese mixture

Evenly distribute the cream cheese mixture until it is all used. The top each muffin with the streussel topping.

pumpkin muffins ready for the oven
pumpkin muffins ready for the oven

Bake in a preheated oven at 400 degrees Fahrenheit for 6 minutes. Then lower the oven temperature to 350 degrees Fahrenheit and bake for another 15 minutes until a toothpick inserted in the center comes out clean.

Pumpkin Cream Cheese Muffins--ready to eat
Pumpkin Cream Cheese Muffins–ready to eat

Crunchy Tilapia with Asparagus

Back in 2006-2007, I was going through the National Board certification process. One of the things that helped me tremendously was a place called Super Suppers. You would go into their kitchen and they would have stations set up for you to prepare a quantity of meals for your freezer. For whatever reasons, Super Suppers no longer exist in Oklahoma. Maybe I was the only one who appreciated being able to have a variety of home cooked meals to pull out of my freezer. Nevertheless, since the meals were delicious, I have recreate some of them in my own kitchen. Therefore, Super Suppers is the inspiration for this crunchy tilapia.


  • 2 tilapia fillets
  • 1 tablespoon olive oil
  • 3/4 cup panko crumbs
  • 1 teaspoon dried parsley
  • 1/2 teaspoon all purpose seasoning
  • 1/4 cup French fried onions
  • 1/2 pound asparagus
  • 1/4 teaspoon marjoram


Mix together the panko crumbs, seasoning and parsley flakes.

asparagus, marjoram, and panko crumb mixture
asparagus, marjoram, and panko crumb mixture

Arrange the asparagus in a casserole dish and sprinkle with marjoram. Place the tilapia atop the asparagus and brush the olive oil on the tilapia fillets. Cover the tilapia fillets with the crumb mixture.

tilapia covered in panko crumb mixture
tilapia covered in panko crumb mixture

Top the crumb mixture with the French fried onions.

crunchy tilapia--oven ready
crunchy tilapia–oven ready

Cover and refrigerate until you are ready to bake it.


Cover the casserole dish with aluminum foil and bake in an oven preheated to 375 degrees for about 25 minutes until the onions are browned and the vegetables are tender.

Crunchy tilapia with asparagus--ready to serve
Crunchy tilapia with asparagus–ready to serve

Cranberry Glazed Pork Chops

Since you probably felt obligated to have cranberry sauce on the Thanksgiving or Christmas table, but only one out of every ten guests ate it, you need something to do with all of that left over cranberry sauce. One way to utilize the left over cranberry sauce is as a glaze over pork chops or chicken breasts. Given my tenuous relationship with chicken, I am choosing to show you the pork chop version.


  • pork chops
  • left over cranberry sauce
  • package of frozen green beans
  • salt and pepper

Pour the green beans into a casserole dish. sprinkle with salt and pepper or whatever seasoning you like to use for your green beans. Lay the pork chops on top of the green beans. Top the pork chops with left over cranberry sauce.

green beans with cranberry glazed pork chops--oven ready
green beans with cranberry glazed pork chops–oven ready

Cover with aluminum foil and bake in a preheated oven at 350 degrees Fahrenheit for about 30 minutes.

cranberry glazed pork chops--ready to serve
cranberry glazed pork chops–ready to serve