Banoffee Pie

Before I left to go home for the holidays, I made my roommate her favorite dessert. Here's what you need to understand... I don't like making desserts I've never made before. It scares the heck out me. I can modify and I can make things up, but to make something I am not the least bit familiar with is not my forte.

Now, there are only two reasons why I decided to rise up to the challenge. #1 Naomi was having a hard week and this was her favorite dessert on the planet. #2 I love that girl to death. So given those two reasons, that's all I can think of what could have possessed me to take on such a task.

Granted, the recipe wasn't all that bad to make, in fact it was fairly easy. It's the fact that 1. I've never made it and 2. she's never made it, that I had no idea how it was supposed to turn out! According to Naomi, it was yummy. I think ok with that.

*P.S. it takes a a little while to make this so I'd recommend watching a movie while this bakes... like The Proposal starring Sandra Bullock and Ryan Reynolds (it's a favorite of mine)

Banoffee Pie (Banana + Toffee)

1 (9 in.) graham cracker crust pie dish

2 (14 oz.) cans sweetened condensed milk

3 large bananas

1 1/2 c whipping cream

1/3 c powdered sugar

1 tsp vanilla extract

Preheat oven to 300 degrees.

Toffee filling:

Pour sweetened condensed milk into 9x12 baking dish. Cover with foil and place into larger poaching pan. Fill poaching pan with water until it reaches halfway up the sides of the baking pan. Bake for 1 1/2 hrs (I told you it was long...better watch The Proposal like I suggested.)

Once filling is cooled, spread half of the filling in the graham cracker pie dish. Cut bananas into thin slices and distribute evenly over the filling. Spread remaining filling over the bananas.

Whipped Cream:

Whip cream, powdered sugar, and vanilla until stiff and spread over the pie. Cool in the refrigerator for 1 hr or until ready to serve.

** Keep in mind the whipped cream takes a few minutes to be fully whipped so keep that beater spinning!

*** This is probably something that is best to make the night before you serve it. Let me tell you it tastes HEAVENLY when you wait for it and it's nice and chilled and... ok I'll stop...

Cranberry Crumble

Over the holidays, I was kind of obsessed with Cranberries. I was making things up left and right. This one I made right after Christmas and I was very surprised at how yummy it turned out to be. Cranberries can be quite scary to cook with, in my opinion. Either they're too tart or too sweet. This recipe turned out just how I wanted it...a mix of both! With my blackberry crumble recipe, I was inspired to make this yummy Cranberry Crumble.

** I would've taken a picture of it except for the fact that we ate it too quickly... whoops!

Cranberry Crumble

4 cups fresh or frozen cranberries
3/4 c sugar
1/2 c quick cooking oats
1/2 c brown sugar
1 tsp cinnamon
1/2 c flour
1/4 c butter (1/2 stick)
1/4 c water

Preheat oven to 375 degrees. In a large bowl combine cranberries and sugar. Allow to sit for several minutes. Combine oats, brown sugar, cinnamon, and flour until well mixed. Cut in butter and mix until crumbly. Spoon cranberries into a buttered 8x8 baking dish. Pour water over cranberries. Sprinkle crumble mixture over the cranberries and bake for 45 minutes. Serve with ice cream.

Words of Inspiration...

"Find something you're passionate about and keep tremendously interested in it."

~Julia Child

Chocolate Cupcakes

When there are 3 birthdays in one weekend, what do you do? You make cupcakes! And then you evenly distribute them amongst all 3 birthday friends! I tried to modify this and make it as healthy as I can. Hope you enjoy!

Fluffy Chocolate Cupcakes

3/4 c (1 1/2 sticks unsalted butter)

2 1/4 c flour

1 c cocoa powder, unsweetened

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 c firmly packed light brown sugar

2 tsp vanilla

4 large eggs

1 1/2 c yogurt (regular or chocolate flavored!)

Preheat oven 350 degrees F. Grease 12 cup muffin pan, dust with flour, and tap out the excess.

Sift 2 1/4 c flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. In another large bowl, beat 3/4 c butter on med. speed until creamy. Add brown sugar and continue beating for 1 min. Add vanilla and beat until incorporated. Add eggs one at a time, beating well after each one. Mixture will look slightly grainy. Beat in sour cream, then add flour mixture in 3 batches. Mixture will be thick. Divide evenly and pour batter in muffin tins. May take a couple batches.

Bake for 25 minutes or until toothpick comes out clean. Let cool for 10 minutes. Frost when cooled completely.

Olive Oil-Lime Salad Dressing

The best recipes come from mothers. This one came from my friend's mother. I am so lucky to be joining them for Thanksgiving tomorrow. I first tried this at their home while they were on a raw foods diet. Most of the time I would find that disgusting, but I was very impressed with the diet and the meal we had! I could totally do a raw foods diet... ok maybe I'm getting too ahead of myself... anyways, here's the dressing that so gracefully adorned our yummy salads.

P.S. This is me trying to recreate the dressing. So as far as her exact measurements, I'm not sure, but this is what I now use.

Olive Oil-Lime Salad Dressing

1 c olive oil

juice of 3 small limes

3 cloves garlic, minced

1/2 tsp pepper

1/4 tsp salt

Mix all ingredients. Let sit 10 minutes to fully infuse. Drizzle desired amount over your salad of choice.

Coconut Shrimp with Peanut Butter Curry Sauce

Hold on... don't turn away! Do not let the title scare you! Yes, there is peanut butter, but it's so complimentary! Like other curry dishes with peanuts, just think of this one as using the creamed version!

A couple weeks ago, I went on a date and we made this meal in an Iron Chef competition with other dates. Our secret ingredient was peanut butter and this is what we turned out with. The original recipe came from here, but I made some modifications.

Coconut Shrimp with Peanut Butter Curry Sauce

• 1/4 cup vegetable oil
• 1 small white onion, finely chopped (about 1/2 cup)
• 1 clove garlic, finely chopped
• 1 tablespoon curry powder
• 1/4 cup chicken broth
• 1/4 cup creamy peanut butter
• One 13.5-ounce can unsweetened coconut milk
• Juice of 1 lime
• Salt
• 1 lb cooked shrimp, peeled and deveined
• Pepper
• 2 cups shredded coconut, preferably unsweetened
• 3 heads bok choy, thinly sliced (about 3 cups)
• 1/2 pint (about 1 cup) cherry tomatoes

1. In a small saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the chicken broth, scraping any browned bits from the bottom of the pan. Whisk in 2 tablespoons peanut butter until smooth. Add the coconut milk and simmer, stirring, until thickened, about 15 minutes. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.

2. In a small bowl, whisk the remaining 2 tablespoons peanut butter with 3 tablespoons warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. Mix in coconut and toss until shrimp is fully coated.

3. In a medium skillet, warm 1 tablespoon oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2 to 3 minutes. Keep warm.

4. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2 to 3 minutes. Gently stir shrimp; drizzle the remaining 1 tablespoon oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok choy mixture among the plates and top each serving with spoonful of shrimp.

Herbed Foccacia Bread

Sometimes I get lazy... And when I do, I cheat. As in cheat, I mean its not entirely homemade. However, when I made this the other night, I didn't cheat. Here's the cheating version...

Herbed Foccacia Bread

1lb refrigerated pizza dough (make your own to not cheat)

1/4 c olive oil

2 tbsp chopped rosemary or oregano

1/2 tsp red pepper flakes

1/4 tsp salt

thin onion slices (optional)

1/4 c grated Parmesan cheese

On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix olive oil, rosemary or oregano, red pepper flakes, and salt. Brush half of the herb oil over the dough. Make dimples in the dough with your fingers and top with thin onion slices and grated Parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

Pear Bread with a Pomegranate Glaze

One day I got bored and I realized I had so many pears that were on the verge of going bad. I decided to take care of that and re-do one of my other recipes, but with a new ingredient. And then I noticed in the fridge I had POM juice... Voila!

*The best part about having the pear in it, it adds a nice crunch!

Pear Bread with a Pomegranate Glaze

3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
4 shredded bosc pears
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs

1/2 c powdered sugar

1 1/2 tablespoons POM juice

Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Place loaf pan on a cookie sheet in case of spills. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

On its way...

I really need to update this on a regular basis! So here are some things to expect this week. Like I said here, I am obsessed with cranberries this season, so be prepared!

Pear bread with a Pomegranite glaze
Pumpkin-Cranberry bread
Coco Cranberry-Apple muffins
Coconut Crusted Shrimp with a Peanut Butter Curry sauce
Pumpkin Brownies
Olive Oil-Lime salad dressing
Herbed Foccacia Bread
Orange Poppy Seed Cupcakes

I promise all of this will be posted before Thanksgiving!!!!!!!

Lemon-Cranberry Muffins

Last week I wanted to make these for Relief Society for this weekend. So naturally I did a trial run. I've been having fun with cranberries lately and I have been putting them in everything. Muffins, meatballs, bread. Here's a post for now until I can gather up all of my recipes I've made and get them on here. Enjoy!

1 1/2 cups, plus 2 tablespoons all-purpose flour, divided
2/3 c granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
1 cup fresh or frozen cranberries, thawed

Preheat oven to 350°. Grease 12 cup muffin pan.

To prepare , lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl.

Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Toss cranberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Cool Tidbit: If you don't have buttermilk, you can make your own! Add 1 tbsp distilled white vinegar to just under 1 c lowfat milk and stir! Super easy!

Broccoli and Potato Soup

I made this soup the other day and I really like it. I am just now getting into soups and I am loving it! Enjoy this one! It's a new favorite!

Broccoli and Potato Soup

1 bunch uncooked broccoli, chopped into bite size pieces
1 yellow onion, chopped
2 red skin potatos, diced
2 c chicken broth
2 c water
2 c milk
1 c shredded cheddar cheese

Boil Broccoli in chicken broth and water for 10 minutes. In the meantime, saute onion and potatoes in 2 tbsp olive oil for 15 minutes. Add onion and potatoes to the pot with broccoli, water, and broth. Add milk. Bring to back to a boil and let it boil for 5 minutes. Add cheese and season with salt and pepper. Serve.

serves 4.

*You can add shredded cheese on top of each serving

Cranberry Meatballs

These are pretty much a family favorite. We love love love having this for dinner. My mom makes it quite often in the fall and winter months. It's somewhat of a comfort food, but I've modifed it to make it more healthy.

Cranberry Meatballs

1 lb to 1 and a half lbs Ground turkey
1/4 to 1/2 cup bread crumbs
1 egg
1 tbsp Italian seasoning
1 can of Whole Berry Cranberry Sauce
1 bottle of Chili Sauce (same aisle as the ketchup & other condiments)
1 tbsp honey

Prepare the meatballs (mix ground turkey, bread crumbs, egg, seasoning); form lots of meatballs

Either cook on the stove top on medium-high heat until cooked all the way through (about 15 minutes), or bake covered in the oven, 400 degrees, 40 minutes)

Put cranberries into a separate, large pan on stove, mash to separate to break the can form, heat on low until it's all separated (about 3 minutes), add chili sauce and honey, cook another 2 minutes or so; add cooked meatballs using a slotted spoon so as not to transfer the grease.

Cook another 3 or 4 minutes, then done!

Turkey Sausage Ragu

I am sort of a health nut. I love eating things that are good for me and I think I love more that if I eat a ton, I won't feel bad about it. It's a great life I live.

Ragù : an Italian term for a meat-based sauce

Turkey Sausage Ragu

3 tbsp olive oil

1 large yellow onion, thinly sliced

1 tbsp thyme

8 oz spicy Italian turkey sausage, casings discarded

1/4 tsp chile flakes

3 cloves garlic, minced

1/2 c chicken broth

1 14.5oz can chopped tomatoes in juice

1 tbsp oregano

1 large bunch kale, cleaned, stems discarded, rough chopped

2 tbsp balsamic vinegar

salt and pepper, to taste

8 oz fettuccine pasta

Directions:

1. Add 1 tbsp olive oil, onion, and thyme to a medium pot over medium heat. Stir to coat, cover and cook until onion is softened, 5 minutes,. Uncover pot, add sausage, chili flakes and garlic, and continue cooking for 5 minutes, stirring occasionally. Off the heat, carefully deglaze by adding chicken broth. Return to heat and reduce for 1 minute. Add tomatoes, oregano and kale. Stir well, cover and cook for 5 minutes. Remove cover and continue cooking until sauce is reduced and slightly thickened, 10 minutes. Stir in an additional 2 tbsp oil plus vinegar. Season with salt and pepper.

2. When sauce is almost finished cooking, add pasta to large pot and cook until al dente. Drain and toss with ragu sauce. Drizzle with olive oil.

*I modified this recipe from the Nov./Dec. issue of Clean Eating

Salsa

Thats what I want right now. You better believe I'm going to make it this weekend. Get ready to have the recipe on monday!

Caramel

I'm beginning to see a trend...

here... o ya and here... and don't forget here...

Yes, I love caramel!

I love it so much I could make an acronym for it!

Celestial
Aromatic
Rich
All too delicious
Mouth-watering
Extraordinary
Luscious

here's why:

1. tastes good
2. smells good
3. full of sugar!
4. makes things look pretty
5. everybody loves it

you can blame my obsession on this... its what started it all...

Caramel Apple Bread (not the pudding)

I made this last night and I remembered why I love apples so much! I would have taken a picture, but I ate it too fast. Priorities people, priorities. Apparently, mine start with eating before anything else. How I'm still a size 2, I have no idea. Eat up!

3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
3 cups shredded apple (3 medium)
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
Caramel (for drizzling)

Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Drizzle with caramel. Slice after 2 hours of cooling.

*You really don't have to wait to slice it. I mean you can if you want, but honestly, I like to just dig right in! Who doesn't love warm bread?
**You can wrap this in parchment paper and give it as a gift!

Pumpkin Butterscotch Cupcakes

So you may have seen me post this about this. Well, I don't ever follow recipes exactly. I use other recipes for inspiration at times. I like to make it my own. In fact, writing some of these recipes is sometimes extremely difficult because I can't seem to measure anything when I cook. I'm more of an eye-baller, if you will. Last year, during the holiday season. I made these cupcakes and they were TO DIE FOR! To get ready for my pumpkin phase in October (as mentioned... here), I wanted to start you off with an old favorite.

Pumpkin Butterscotch Cupcakes

1 2/3 cups (11-oz. pkg.) Butterscotch flavored morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/3 cup white chocolate morsels
1/3 cup evaporated milk

Preheat oven to 350° F.

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on med-high power for 1 minute; stir. Microwave in 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared cupcake pan with liners.

Bake for 20-25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Drizzle with butterscotch sauce (see below).

Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining butterscotch morsels and add white chocolate morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Caramel Apple Bread Pudding

This is my favorite dessert during the fall! It just screams "Hi, its fall! Apples are in season and you really need to make me so you can devour me!" Yes, that is exactly what I hear when this is mentioned. And I could list for days the words (or sounds) that will come out of your mouth once you taste it. The best part is that I don't have to feel guilty about it! Its only 187 calories! I am totally ok with that! So... enjoy and I'd love to know your response after trying it. Its to die for!

Caramel Apple Bread Pudding

1 cp unsweetened applesauce
½ cp packed brown sugar
1 cp fat-free milk
½ cp egg substitute
1 tsp vanilla extract
½ tsp ground cinnamon
5 cps cubed wheat bread
½ cp chopped peeled apple
½ cp fat-free whipped topping
½ cp fat-free caramel topping

Preheat oven to 325. In large bowl, combine applesauce, milk, brown sugar, egg substitute, vanilla & cinnamon. Fold in bread cubes & apple. Pour into an 8-in. square baking dish (or pie dish) coated with cooking spray. Bake uncovered for 35 – 40 minutes (I bake for 45 min.) or until a knife inserted near center comes out clean. Serve warm w/ whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.

Serving size: 8
**Only 187 calories!

Caramel S'more Rolls

I made these up last night. Heaven. That's all I have to say....


Ok, maybe I'll explain a little bit more. Its basically a s'more inside of a pastry drizzled with caramel and powdered sugar. It doesn't get any better than that. Yum!

2 pkgs (8 ct) pillsbury crescent rolls
1 jar marshmallow cream
1 cup chocolate chips
cinnamon (for taste)
cinnamon sugar (for dusting)
caramel (for drizzling)
powdered sugar (for dusting)

Heat oven to 425 degrees. Spray cookie sheet with cooking spray to prevent rolls from sticking. lay rolls flat on cookie sheet. Near the larger end of the roll, scoop 1 tbsp marshmallow cream for each roll. Dust with cinnamon and then add a tbsp of chocolate chips. Roll up so that no filling will come out while in the oven. Sprinkle with cinnamon sugar. Bake in the oven for 15 minutes or until lightly browned. Cool for 2 minutes and place on a platter. drizzle with caramel and dust with powdered sugar.

YUMMY!

Basic Marinara

So I have an obsession with Italian food. It makes my mouth water. And it all starts with marinara sauce... and sometimes white sauce... and well, anyways, my point is, I love marinara sauce. And this recipe is healthy too! This recipe makes a ton of marinara... as in you'll have a full freezer of it for quite some time! If you don't need enough for ages, just cut the recipe in 3 and you'll have a perfect amount!

3 tbsp olive oil
3 cups chopped yellow onion (about 3 medium)
3 tbsp minced garlic (about 6 cloves)
1 tbsp sugar
2 tsp salt
2 tsp fresh basil
1 1/2 tsp oregano
1 tsp thyme
1 tsp black pepper
2 tbsp balsamic vinegar
2 c chicken broth
3 (28 oz) cans no-salt-added crushed tomatoes

Heat oil in a large pot over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add garlic and next 6 ingredients; cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat 55 minutes or until sauce thickens; stirring occasionally.

Makes 12 cups (serving size: 1/2 cup)

**You can puree it if you don't like a hearty consistency. It'll be great for dipping that way!

Fall, Fall, Fall

Well, this is my favorite season to cook! I get so excited! There's apples, pears, pumpkins, squash, cranberries, yams, hot cocoa, etc.

Here's my plan for baking in the fall:

October: Pumpkins
November: Apples, Cranberries
December: Pears

Nevermind, I'm just gonna do it all at once. I love fall!

Here's my new plan, I'm going to make/revamp these:

Pumpkin Butterscotch Cupcakes
Hot Cocoa Cupcakes
Lemon Cranberry Cookies
Pear Puff Pastries
Caramel Apple Bread Pudding
Pumpkin Pancakes

*Keep in mind, these all have my own little twist on it. I'll inform you when I make them!
**For organization sake, I'll have a theme once a month. September is chocolate month...yes chocolate!

Veggie Tacos

If you've ever heard of Island's Restaurant, then you're missing out on their Veggie Tacos. I love to try and recreate things and I decided this time to add my own twist to it. My recipe is more of Mediterranean meets Southwestern. I was a little nervous of how it may have turned out, but to my surprise it looked and tasted GREAT!

Couscous:
1 c chicken broth
1 clove of garlic, minced
pinch of curry powder
pinch of paprika
2 tbsp butter
1/4 tsp salt
1 c uncooked couscous

Add all ingredients, except the couscous, to a saucepan. Stir and bring to a boil. Once boiling, add the dry couscous. Cover and let sit for 5 minutes. Fluff with a fork.

Veggie mix:
2 cup frozen Market Pantry Corn & Blackbean mix (found at Target)
1/2 Zucchini Squash, cut into strips

Oil a pan and toss in veggies. Cook until fully cooked.

Tacos:
Corn tortillas
Green Leaf Lettuce
Couscous
Veggie Mix

Layer lettuce on top of tortilla. Spoon desired amount of couscous on top of lettuce. Add veggie mix on top of the couscous. Eat up!

Just Cook Already!

I love blogging! I am a contributor to Just Cook Already! Its a blog meant to bring your kitchen to everyone else! I've gotten some amazing ideas from this blog! Check it out!



http://just-cook-already.blogspot.com/

Banana Stuffed French Toast!

This little baby is my new best friend! You know those crustables PB & J snack from the freezer aisle...ya well I have one of these tools at home and man does it make life fun! It's from Pampered Chef (my #1 cooking best friend) and it's very inexpensive considering how often you'll use it! Sure, it takes away the crust but it also inspires me to the max! I give you Banana Stuffed French Toast!

Ingredients:

For Banana Stuffing:

3 bananas, cut into 1/2 in. slices

4 tbsp butter, unsalted

1/4 c brown sugar

1/4 tsp cinnamon

1/2 tsp vanilla extract

For French Toast:

10 slices of regular wheat bread

2 eggs

3/4 c milk

1 tbsp cinnamon

1/4 tsp vanilla

Brown Sugar Syrup:

4 tbsp butter

1/4 c brown sugar

1/4 tsp cinnamon

1/2 tsp vanilla

Directions:

1. Melt butter in a saute pan. Add brown sugar, cinnamon, and vanilla. Stir till it has a syrup texture to it. Add bananas and stir for a couple minutes. Set aside to cool.

2. Heat oven to 350 degrees.

3. Scoop about a spoonful of the banana mixture onto a slice of bread. Lay another slice on top and press down slightly. Take the Cut & Seal and Press firmly to create a "crustless sandwich." Continue until you have 5 sandwiches total. Mix eggs, milk, cinnamon, and vanilla in a bowl. Dip sandwiches into the egg mixture and place on a greased cookie sheet. Contiue with the rest of the sandwiches. Bake for 25 minutes. After 15 minutes, flip the french toast over.

4. While the french toast is in the oven, mix butter, brown sugar, cinnamon, and vanilla to create a syrup on low heat. Serve warm over the french toast.

Olive Oil Cakes with Lemon Glaze

I am obsessed with cooking magazines! Right now one of my new faves is the Food Network Magazine! Can it get any better than that??? It has all my favorite chefs all in one! Who needs a cook book when you can have it all every month! This new issue has some really neat goodies! I tried one out tonight and my family LOVED it. I made 24 individual size cakes... and now there are 5 left. Mind you, they came out of the oven 45 minutes ago! The best part about this recipe is that you make it all in a blender. This was specifically designed for those of us who aren't so lucky to own a food processor (trust me, it is on my wish list though). I modified this a little bit because I wanted to make it a little healthier. I'll give you my version!



Ingredients
For the Cakes:

1 tablespoon unsalted butter, melted
1 cup all-purpose wheat flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

3/4 cups confectioners' sugar
1 1/2 tablespoons lemon juice
1 tablespoons unsalted butter, melted

Directions
1.Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 24-cup mini muffin pan or 12-cup pan with the melted butter. Lightly dust with flour and shake out the excess.

2.Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.


3.Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 20 minutes for 24-cup pan, 25 minutes for 12 cup pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.


4.Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

* I use less glaze because the recipe called for way more glaze than needed.

Italian Lemonade

During the spring and summer I LOVE lemons and I love basil. Well this recipe is actually a combination of both! Its a lemonade with a basil simple syrup. I think it adds a zing to your everyday lemonade. I saw this on Everyday Italian with Giada. I LOVE that show too! The thing about simple syrup is that I prefer to make my own. Mainly because I can control the amount of sugar going into it. There's always a battle of how to correctly make it, but I think it all depends on how sweet you want it. This recipe uses a 2:1 ratio sugar to water. If its too sweet then just make it 1:1 ratio.

Ingredients
2 cups lemon juice, about 12 to 15 lemons
2 cups Basil Simple Syrup, recipe follows
2 cups cold or sparkling water
Ice
Lemon twists, for garnish


Directions
Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
Basil Simple Syrup:
1 bunch fresh basil, washed and stemmed
2 cups sugar
1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

Couscous

Ok so I do have to admit, my last couple of posts have not really been the healthiest, but man o man I just couldn't resist! But today, I'm going to make up for it! I have a new favorite these days...Couscous! There's a wonderful store near me called Trader Joe's that carries a whole wheat couscous. Here's a little dish I like to conjure up. I was inspired by the recipe on the back of the box, but naturally made my own modifications

1 c chicken broth
2 tbsp butter
1/2 tsp salt
salt & pepper
1 garlic clove minced
1 c dry couscous
6 tbsp olive oil
1/3 c lemon juice
1 diced tomato
1/2 green pepper, diced
1/4 c green onions
4 tbsp parsley

In a saucepan, add chicken broth, butter, dash of salt & pepper, and garlic. Bring to a boil. Once boiled, remove from heat and mix in dry couscous. Cover and let sit for 5 minutes. Mix in the rest of the ingredients and enjoy! I like to eat it with grilled chicken and a salad. Yum!

Wow!

Wow is all I have to say to describe this recipe I found. If you've ever heard of Pioneer Woman, then you know this is just gonna be gooooooood! She has this recipe for a Chocolate Peanut-Butter Pie. I have yet to try this as well, but you better believe I will. I'm at home right now studying for finals, but once I'm back in Provo, this as well as my last post, will be on my list to make ASAP! Please try this and Please enjoy!

Pioneer Woman

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:
1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

*Apparently, its super rich...so be cautious!

Key Lime & Raspberry Tiramisu

So I saw this recipe on a blog recently and I think my mouth watered immediately! I haven't tried it yet, but you can bet I will in the next week! I think the best part of this is that its a form of Tiramisu and it has no coffee in it! Hooray! Also, you can make it parfait style! Yum! I highly recommend checking out the blog! Its so great and she has some of the greatest recipes. This one I couldn't resist sharing!

Key Lime-Raspberry Tiramisu

Raspberry Jam Sauce:
12 ounces frozen raspberries
6 TBSP sugar

Key Lime Simple Syrup:
¼ cup granulated sugar
¼ cup water
zest of two key limes
3 4.40-ounce packages Champagne biscuits(or lady fingers)

Key Lime Filling:
3 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
½ cup powdered sugar
3 TBSP fresh key lime juice (if you can find)
1 cup fresh raspberries for garnish

Use a 8-x-8-inch pan.
Cook frozen raspberries and 6 TBSP sugar in saucepan over medium heat until mixture resembles a jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. Push through a sieve to get a sauce-like consistency.

Combine sugar with ¼ cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Strain out the zest before using.Using and electric mixer, whip the cream until stiff peaks form.In a mixing bowl, fold 2/3’s of the whipped cream into the Mascarpone cheese, along with the powdered sugar, and key lime juice. Blend until cream is fully incorporated.

Lay the lady fingers at the bottom of dish. Brush the layer with Key Lime Simple (about 1/3 of it) followed by the Raspberry Jam Sauce.Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh raspberries on top of the cheese mixture. Repeat the procedure until all of the lady fingers and cheese mixture are used. Spread the reserved whip cream over the top of the tiramisu. Allow the cake to set, about an hour. Garnish with fresh berries. Makes 10 servings.

***To make Parfait style: Break up 4-5 lady fingers. Put about 5 pieces at the bottom of a clear glass of your choice. Brush with syrup. Add raspberry sauce. Pipe in Mascarpone filling. Top with a little more raspberry sauce. Add raspberry. Repeat till you hit the top of your glass.

Coconut Chicken Soup

So, this recipe is one of my favorites now! I made it on Monday and I was in love! I found it in the May/June issue of Clean Eating Magazine. I love it because it is so light and healthy, yet filling. It's a tad bit spicy, but I think that's why I can't get enough!

Chicken Coconut Soup

1 tbsp canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 cup carrots, chopped
1 cup white or red potato, chopped
sea salt and black pepper, to taste
1 ½ cup low sodium chicken broth
½ cup light coconut milk
½ cup skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ cup snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 tbsp fresh cilantro, coarsely chopped

Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to a boil. Add chicken, cover and let simmer for 12 minutes over medium-low heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Yummy Yummy Appetizers!

If you know me, then you know that I just love Pampered Chef! I am such a sucker for their products! Well, obviously if they're going to sell cooking products, then you know that they'll provide recipes! In their Winter 2008 catalog, they featured an appetizer recipe that has since been my favorite snack! Chipotle Chicken Cornbread Cups! YUM! They are best served using mini muffin pans. If you want to use regular muffin cups, you can have them as a light meal instead! Next time you don't know what to bring to a party or even what to serve at your own party, these are a hit! And they really are so easy to make...don't be intimidated by the list of ingredients!

* I'll include a link to all the products that can be used in this recipe. They aren't necessary, but they do make it fun and quick!
** I'll also include my subtitutions under the recipe. The substitutions make it easier!

Chipotle Chicken Cornbread Cups

1 c (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 c (8 oz) sour cream, divided
1/4 c all purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 c thinly sliced)
1 1/2 c finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cliantro (optional)

* You can use half a bag of the 8 oz cheese from the store. For the Chipotle Rub, just get chipotle seasoning. Don't forget to cook the chicken prior to using because otherwise it will make the process much longer.

1.Preheat oven to 350 degrees F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 c sour cream, flour, and tbsp of the rub; mix to form a thick batter using the Mix 'N Scraper.
2. Spray wells of Deluze Mini- Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Stainless Small Scoop. Bake 14-16 minutes or until golden brown.
3. Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly sliced green onions using Chef's Knife. Place bell pepper into (8in.) Saute Pan; cook over medium-high hate 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 c sour cream in Small Batter Bowl. Mix Well.
4. Remove muffins from oven to Stackable Cooling Rack. Immediately presstops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

*If you get the bag of cheese, there won't be a need for the grater. Use whatever bowls you have on hand. Instead of the Mix 'N Scraper, just use a wooden spoon or a rubber spatula. Use a spoon in place of the Scoop. Use whatever cutting board, knife, and pan that you want. You dont have to use the cooling rack, I just put it on the stove to cool. Instead of the Mini-Tart Shaper, just use the rounded part of a teaspoon measurement.

Yield: 24 servings

Cal 100, Fat 4.5 g, Sat. Fat 2.5 g, Cholest. 20 mg, Carb 8 g, Protein 5 g, Sod. 180 mg, Fiber 0 g

Spring Lunch!

Spring is here and I am in the mood to make some yummy spring lunches! Yesterday, I made a Lemon Pasta with Chicken and some roasted asparagus! Then for dessert I made a fruit dip for strawberries! It's from Sandra Lee's Semi-Homemade Magazine! Yummy!

Lemon Pasta with Chicken
Ingredients:

1 lb dried penne (or use any pasta you want! I used farfalle!)
2 chicken breast tenders
3 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp olive oil
3 tbsp roughly chopped parsley, for garnish
2 lemons, juiced
1/2 c grated parmesean (I prefer shredded, but use what you like!)

Directions:

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken.

Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper.

Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Lemon Sour Cream Fruit Dip
Ingredients:

1 c (8 oz.) sour cream
1/4 c brown sugar
zest of 1 lemon
juice of 1 lemon

Directions:

Mix all ingredients. Serve with fruit! Yum!

Yummy Chocolate Chip Cookies

Ok so I found this Chocolate Chip cookie recipe on Yahoo and I am in love with it. I've totally messed with it and made it my own depending on my mood. I've added peanut butter to it several times. Most of the time I add cinnamon sugar to the top of the cookie before baking it. Its a super yummy. And I make them thick and small and they turn out so gooey in the center...YUM! They make perfect cookies to package and send. They don't spread into a random shape like other cookies do. Try it!

Ingredients:

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Summer Cooking Goals

So I have 3 friends coming home from missions this June. I would like to learn this summer how to make foods from the places they served. I think it would be pretty cool to do so since I love cooking anyways. It'll be a fun opportunity to learn foods from other cultures. I'll try to learn Indonesian, Estonian, and food from the good ole Salt Lake! If you find any let me know. When I can find some, I'll post them on here :)

Peanut Butter Chews

Jessica and I would eat these all the time during high school. They are AMAZING and seriously so addicting. Good luck not eating all of them at once!

Peanut Butter Chews

1/2 cup sugar

1/2 cup karo syrup

3/4 cup peanut butter

1 teaspoon vanilla

3 cups of Special K cereal or Corn Flakes

Put sugar and syrup in a large saucepan. Heat on medium high until mixture comes to a rolling boil. When mixture boils, remove immediately from the heat. Set on a cooling rack.

Immediately add peanut butter and vanilla. Stir with a wooden spoon until peanut butter melts. Stir in the cereal, 1 cup at a time. Make sure to thoroughly mix. (The cereal should be completely coated with the sauce).

Line a cookie sheet with aluminum foil or wax paper. Drop from tablespoons onto cookie sheet. Let cool, eat and enjoy!

For an extra special addition, drizzle melted chocolate over the tops of the chews.

Red Lobster Biscuits

So I believe this is my first post but I am thrilled to announce that I have mastered the red lobster biscuits you get as an appetizer. These are delicious and addicting and take minutes to make. Enjoy!

2 cups Bisquick

1/4 cup melted butter

2/3 cup of milk

1 1/2 cup of cheddar cheese

1/4 teaspoon of garlic powder

1 tablespoon chives (optional)

Mix together bisquick, milk, chives, and 1 cup of cheese until dough forms. beat vigorously for 30 seconds. Drop dough by spoonful onto an ungreased cookie sheet. Bake at 450 degrees for 8-10 minutes, or until golden brown. Mix together butter and garlic powder, brush over biscuits. Sprinkle biscuits with remaining cheese. Serve warm, makes 10 biscuits.

Thick-Crust Chicken & Rosemary Pizza

Yum Yum Yum! So glad we were able to make this pizza tonight! It just hit the spot. The nice thing is that we (me, Caitlin H., and Jessica H.) were able to all be in the kitchen at the same time and not be in each other's way haha. This recipe came with my Pizza Stone from Pampered Chef! Pretty much one of the BEST Christmas presents ever! The original recipe includes onions. To make it how we made it, just omit the onions!

 

Thick-Crusted Chicken & Rosemary Pizza

Ingredients:

2 c coarsely chopped chicken

1 med. red onion

1/4 c snipped fresh parsley

2 garlic cloves, pressed 

1 tsp crushed dried rosemary leaves

2 pkgs (13.8 oz each) registered pizza crust

2 c shredded mozzarella cheese 

Directions:

1. Preheat oven to 400 degrees. In a large bowl, combine chicken, onion, parsley, garlic and rosemary; mix well.

2. Unroll both packages of dough onto pizza stone forming a circle. Spread chicken mixture over dough; sprinkle with cheese.

3. Bake 18-22 minutes or until crust is golden brown; remove from oven. Let stand 10 minutes; cut and serve immediately.

Yield: 12 servings 

Calories 260, Total Fat 7g, Saturated Fat 3g, Cholesterol 3omg, Carbohydrate 33g, Protein 17g, Sodium 590mg, Fiber 1g

Lemon/ Orange Mocktail

*This is new from Sandra Lee. I modified it seeing how we don't drink. Enjoy!

Lemon/Orange Mocktail

3 c lemonade, chilled
1/2 c fresh squeezed orange juice
Sprite
Garnish: lemon twist, orange twist

* Mix lemonade, orange juice, and desired amount of Sprite in a pitcher. Pour over ice and garnish with the lemon and orange twist. Makes 4 drinks

Babinka

This is a Filipino rice dessert. My lola (grandma in tagalog) is from the Phillipines and my family just loves this dessert sooooo much! I thought I'd share it with you all because its just that great!

Ingredients:

2 c sweet rice

1 1/2 c brown sugar

1 tsp baking powder

2 c coconut milk

2 c water

2 eggs

1 c lowfat milk

1/2 tsp vanilla

1/2 c melted butter

Directions:

Cook rice in coconut milk and water. In a large bowl beat eggs. Then stir in the milk, vanilla, and butter. Mix well. Add brown sugar and baking powder. Mix in the cooked sweet rice.

Lightly grease a 13 x 9in pan with butter. Pour rice mixture into the pan and spread evenly. Bake at 350 degrees for 1 hour. Once done, let cool for 10 minutes and then cut into squares while still warm. Serve warm or at room temperature.

Mostly Green Curry Chicken over Coconut Jasmine Rice

So this recipe is from last night. Its called Mostly Green Curry Chicken over Coconut Jasmine Rice. I got it from my Rachael Ray cookbook called 365 No Repeats. Enjoy!

****Now I made some adjustments to it though. I used half of an onion instead of a whole one, I put in a dash of garlic salt instead of 3 cloves of garlic, I used about 1 tbsp of ground ginger instead of fresh ginger, and no scallions. I diced the chicken into about 1in. cubes. Also, I added about 1 tsp paprika and 1 tsp curry powder once all the ingredients were in.

Ingredients:
1 1/2 C chicken stock or broth
1 13.5oz can coconut milk
1 C jasmine rice
3 Tbsp vegetable or canola oil
4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces
1 green bell pepper, cored, seeded and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, cut in half and seeded
3" piece of fresh ginger, peeled and finely grated
2 C broccoli florets
zest and juice of 1 lime
1/4 C fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 C flat-leaf parsley, chopped
1 C frozen peas
hot sauce, to taste

Directions:
In a sauce pot, combine 1 cup chicken stock, 1/4 cup coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt.

To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.

Chicken Crescents

-about 2 cups of boiled chicken breast cubed (remember the chicken shrinks a ton when boiled!)
-3 1/2-4 oz of cream cheese (I used 1/3 less the fat--tastes the same. start with 3 1/2 and if the mixture looks dry when you add the chicken add a little more)
-2 tbsp milk
-1/2 a large onion
1/2 tsp pepper (more won't hurt)
-2 tubes of crescents (Western Family actually stay more moist than Pilsbury and I ALWAYS use Reduced Fat)
-1tbsp butter for top, melted
-Italian Bread Crumbs for topping

1. Boil Chicken, cut into cubes 2. Add cream cheese, milk, chopped onion, pepper into a large bowl 3. Mix in chicken 4. close seams of 2 crecents so makes a square 5. Add a scoop of chicken mixture into each square, and pulling corners together into center 6. Add a little melted butter on top of each crescent so that the Italian Bread Crumbs stick

Cook for 15 minutes at 350 degrees. (This is not the temperature nor the time that says on the crescent package. I've found that if I cook at a lower temperature for a longer period they cook all the way through without drying up)

Split Pea & Sausage Soup

from Sister Susan Tanner

3 qts water
1 lb split peas
1 lb sausage (I do 1/2 lb)
1 C chopped celery (I do 1 1/2 c.)
1 C chopped potatoes
1 C sliced carrots
1 C chopped onion (I do 1 1/2 large onions)
salt and pepper to taste
pinch of sage (be generous!)
pinch of rosemary (be generous!)

Cook peas until soft. I add the onions and herbs while the peas are cooking to infuse the water. Brown, drain and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.

Janny's Taco Soup

1 lb. ground beef
2 large onions, chopped
1 green pepper, chopped
2 cans stewed tomatoes (I use canned, diced tomatoes because I don't like to chop them in the pot.)
2 cans pureed tomatoes
2 cans kidney beans, drained and rinsed (or 1 kidney bean, 1 black bean)
2 cans corn
2 pkt taco seasoning
1 C salsa1/2 - 1 C rice (optional)
2 tsp beef boullion
salt & pepper, to taste

optional toppings: shredded cheese, sour cream, green onions, and tortilla chipsBrown the beef, and drain. Put all other ingredients into the soup pot, and heat through (about 20 minutes). I don't add the rice to mine anymore.

Cupcakes and Loaves

So I am on a roll right now posting these blogs so I thought I'd include a few of my new favorites that I made from my Cooking Light cookbook I got for Christmas. These are way good. You gotta try them!

Lemon Scented Blueberry Cupcakes

Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)

Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Yield: 1 dozen (serving size: 1 cupcake)

CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL 38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g

Coconut Banana Bread with Lime Glaze

Ingredients:

2 cups all-purpose flour (about 9 ounces)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

CALORIES 193 (21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM 15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g

Pear Puff Pastries

Now, all of you know I just LOVE this recipe! It is one of my favorites! I was watching the Food Network (naturally) on the airplane flying home for Christmas and saw this episode! It was the episode The Big Easy on the show Cooking for Real. The host is Sunny Anderson. She's kinda funny, but what I really like about her is that she is easy to follow. Her recipes are simple (or at least from what I've seen) and that makes cooking so much easier when you don't have to use so many ingredients. Also, it makes it easier because she incorporates ingredients most people already have. The original recipe calls for cheddar to shredded on top of the finished pastry, but that didn't sound so appetizing to me.

Ingredients
1/4 cup raw sugar
2 teaspoons ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
Caramel

Directions
Preheat oven to 400 degrees F.
In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake for 30 minutes, until puff pastry is golden.
Remove from tart from oven, , drizzle with caramel.

Pink Lemonade Spritzer

I made this on February 10th when we had the whole wheat pitas. Caitlin used this Spritzer also when she had her party with everything that starts with "P"

Ingredients

1 1/2 cups pineapple juice
4 tablespoons pink lemonade mix, Country Time®
1 (12-ounce) can lemon-lime-flavored carbonated beverage
Garnish: pink sanding sugar 8 cups crushed ice




Directions
1.In a large pitcher, combine pineapple juice and lemonade mix, stirring well. Add lemon and lime beverage, stirring well.
2.In a shallow dish, add a small amount of water or lemonade spritzer. In another small shallow dish, add desired amount of sanding sugar. Dip rims of glasses into liquid mixture and then into sanding sugar to garnish, if desired.
3.Divide ice between 6 glasses. Pour lemonade over ice. Serve immediately

Spinach and Ricotta Stuffed Manicotti

So here is the recipe for the meal I made on February 24th. The recipe is actually for stuffed shells but since I had manicotti noodles I needed to use, I substituted it.

Ingredients:

2 cups Basic Marinara, divided
Cooking spray
2 1/2 cups part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells

Directions:

Preheat oven to 350°.
Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.
Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.

Dinner Group!

Yay! So, for those of you that weren't at Monday night dinner, we decided to make a blog to keep track of the dinners we make and be able to share them with one another... kinda like a recipe club! Well, here we are! Blog away! Just so you know, the blog is blocked so that it can be only between us and so that no one online can take our recipes, especially if we share any secret recipes. Love you all! P.S. Jessica... you better put that recipe from Monday night on here... SO YUMMY!


*Also, feel free to attatch any links to online recipes or cool entertaining tips :)