Pumpkin Soup

I made this yesterday for supper with some of my pumpkin biscuits and it was so delicious.
Nice on a cold day. Not that it was cold here yesterday as it was 81 degrees. But it was good anyway.

Ingredients:

3 TBS. butter
1 sweet onion, diced
1 1 /2 boxes of 32oz organic chicken broth
3 small cans of pumpkin or 1 big can + 1 small can
3 carrots,chopped
2 TBS brown sugar
1 bay leaf
1 1/2 c. whipping cream
1 tsp. nutmeg

Directions:

In a large saucepan, melt the butter and saute' onion.
Add the broth, pumpkin, carrots, brown sugar and the bay leaf.
Bring to a boil, reduce heat and simmer for 15 mins.
Remove the bay leaf. Take your hand blender and blend the soup until a puree'. Or you can do this in a blender in smaller increments. Return to pan if done in blender.
Stir in cream and nutmeg.

Makes 10-12 servings.
Serve with Pumpkin Biscuits

Enjoy!

Chocolate Crinkles

This recipe is adapted by me from my very first cook book by Betty Crocker. I always cut back on sugar and fat so if you want the "real" version check out the Betty Crocker Website.

1/4 cup vegetable oil
1/4 apple sauce
4 oz unsweetened baking chocolate, melted, cooled
1 1/4 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar


Instructions:

1. In large bowl, mix oil,applesauce, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Spray your cookie sheets or line with parchment paper.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Enjoy!

Snowball Cookies

Oh these are soooo good. I can't even begin to tell you!
But I warn you they are NOT low fat. You will have to substitute on your own there lol.
Tis the season!!

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 TBS water
1 tsp vanilla
2 cup flour
1 cup quick oats
1/2 tsp salt
jarred maraschino cherries or Hershey's kisses or miniature snickers! The possibilities are endless
Coating:
2 cups powdered sugar
1/4 cup milk
2 cups flaked coconut, chopped

Directions:
In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats, and salt; gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry or Hershey's kiss, forming a ball.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 for 18-20 mins. or until bottoms are browned. Cool on racks.
Combine sugar and enough milk to achieve smooth dipping consistency.
Coat cookies in mixture then roll in the coconut.

Enjoy!!!
Do you want more yummy Christmas recipes? Well then head on over to Life as Mom! Have one to share? Then link up.

Layered Mexican Dip

I love this stuff. Just a mouthful of yummy.

INGREDIENTS

• 1-2 tsp. Homemade Taco Seasoning
  
• 1 (16 ounce) can refried beans ( I use organic)
  
• 1 (8 ounce) package reduced fat cream cheese, softened
• 1 (16 ounce)reduced fat sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 3-4 chopped green onions
  
• 1 (6 ounce) can sliced black olives, drained
• 2 cups reduced fat shredded Cheddar cheese
• A BIG bag of Tostitos Chips
  

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or trifle bowl.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions over the salsa, and top with Cheddar cheese. Garnish with black olives.

Note: This recipe is so versatile. You can add cooked hamburger as well. Just go crazy with it. You can't mess it up.

Enjoy!

For more yummy appetizers check out Life as Mom for the Ultimate Recipe Swap!

Homemade Taco Seasoning

You are going to need this for a future post. So I thought I'd post it first.
I don't like pre-packaged things. If you look carefully most of the time they have MSG in them.
Here is a recipe for Taco Seasoning with stuff you probably already have on hand.

INGREDIENTS

• 1 TBS. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes (or 1/8 tsp. cayenne pepper)
  
• 1/4 tsp. dried oregano
• 1/2 tsp. paprika
• 1 1/2 tsp. ground cumin
• 1 tsp. sea salt
• 1 tsp. black pepper

DIRECTIONS

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Yummy Wassail

I know that there a bunch of different versions of this but this is my favorite and always a hit at our parties!

Ingredients:
1 gallon of apple cider
1 quart orange juice
1/2 tsp. nutmeg
1 tsp. ground ginger
3 TBS. cinnamon
1 tsp. ground cloves
2 tsp. allspice
1/4 c. brown sugar
1/2 c. sugar
Oranges slices to float on top.

Instructions:

In a large crockpot pour the juices and turn on high. When it gets steaming hot add your sugars and dissolve. Whisk in the spices and then add your orange slices.
Turn crockpot to low as it will still be very hot by the time it's all gone!

Enjoy!

Peanut Butter Cup Cookies

These are so sinfully delicious!
I'm sure you will love them.

Ingredients:

1 3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter
1/2 c. white sugar
1/2 c. peanut butter ( I use natural)
1/2 c. brown sugar
1 egg, beaten
1 tsp. vanilla
2 TBS. milk
A bunch of Mini Peanut Butter Cups

Instructions:

Preheat oven to 375 degrees.
Sift together flour, salt, and baking soda.
In a different bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add flour mixture and mix well.
Take a rounded tablespoon of dough and shape into balls and place on an ungreased cookie sheet or mini muffin pan.
Bake at 375 for about 8 mins. Don't over cook.
Remove from oven and immediately press an "unwrapped" PB cup into each ball.
Cool and remove from pan.

ENJOY!

Egg Nog Punch

I made this for the first time last year for our Christmas Party.
It was such a huge hit that I'm making it again this year.

This recipe makes 1 gallon so adjust to your needs.

1/2 Gallon Vanilla Ice Cream ( I use Breyer's All Natural)
1/2 gallon low fat egg nog
1 tsp. nutmeg
1/2 tsp. cinnamon
16 oz. whipped cream or you can cheat and use store bought. Just make sure it's thawed.

Instructions:
1. Scoop the softened, but not melted, ice cream into a punch bowl.
2. Pour the egg nog over the ice cream and mix slightly.
3. Sprinkle the cinnamon and nutmeg and mix.
4. Gently stir in the thawed whipped topping.
ENJOY!!!

Christmas Party 2008

Here are some of the recipes you can look forward to seeing soon.
This is the time of year when I really don't worry about the calories so I can't guarantee that all these are going to be good for you but I can guarantee that they will be good.

Snowball Cookies
Hot Wassail
Eggnog Punch
Chocolate Crinkles
Sweet and Sour Meatballs
Peanut Butter Cup Cookies
Spinach Dip
Layered Mexican Dip

Sound good?
Be on the lookout I'm going to start posting tomorrow!
Hugs!

Are you interested?

I think the next thing I'm going to be posting is some of the goodies I make for our annual Christmas party. Does that sound good to anyone?
It will mainly include finger foods, cookies, dips etc.
So be on the look out!

Mom's Apple Pie

This is THE pie of choice for my Dad. My Mom has been making this pie for my Dad for 55 years and when you've had the same pie for that many years you don't deter from the plan. Ask my best friend Kathy about that LOL.

First make pastry for a 2 crust pie (Recipe for that later or use your favorite or just buy one Debra!)
Pie:
1/2 cup of sugar
1/4 cup all purpose flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
8-9 medium tart apples peeled and sliced thinly
2 TBS. butter

Instructions:
1. Heat oven to 425 degrees. Prepare pastry for pie.
2. Mix sugar, flour, cinnamon, nutmeg and salt in a small bowl.
3. Dot bottom of pastry with 1/2 of butter. Arrange apples in pan. Pile them high as they will cook down while baking.
4. Sprinkle sugar mixture on top of apples and dot with remaining butter.
5. Cover with top pastry and cut 6- 7 slits in it. Pinch the edges together and mark with fork all the way around.
6. Cover edge with 3 inch aluminum foil to prevent excessive browning.
Bake for 40- 50 mins or until crust is brown and juices are bubbling through.
Remove foil last 10 mins. of baking.

Enjoy!

Scalloped Potatoes with Goat cheese

Okay this recipe isn't low fat by any means but for one day a year you can do it. But after making it you may want to make it more than that. Cook at own risk lol!
Ingredients:
2 1/2 cups half and half
1 1/2 cups crumbled herbed goat cheese
2 garlic cloves, minced
1 1/2 tsp. salt
1 tsp. black pepper
1/4 tsp. nutmeg
3lbs. favorite potato, thinly sliced

Ingredients may be adjusted to suit your personal needs if wanting a bit more or less.

Just have fun with it. There is room for trial and error in these amounts.

Instructions:

Preheat oven to 400 degrees.
Whisk first 7 ingredients in a medium bowl until well blended.
Arrange 1/3 of the potatoes in your prepared dish, overlapping slightly but covering completely.
Pour 1/3 of cream mixture over potatoes and repeat layers 2 more times.
Baked uncovered until potatoes are tender and browned in spots. Cover near end if browning too quickly. Cook about 1hr 15 mins. to 1 hr and 30 mins.
Enjoy!

My Grandmother's Cranberry Salad

My Mom found me the original recipe of my grandmothers. She made this for every Thanksgiving as far back as I can remember. She passed away at age 94 about 7 years ago. I had found a recipe similar but it wasn't my grandmothers. So my Mom was able to find this one page out of Mamie's cookbook that had this recipe on it. I hope you enjoy it as much as we do. I'm excited to actually get to make the "original" this year and even put it in the original glass dish that she would make it in. I dedicate this recipe to my Grandmother Mamie.

1 Package of cranberry gelatin
1 c. of hot water
1 can whole cranberry sauce
1 sm. can crushed pineapple, drained
1 small package of cream cheese 4 oz.
1 c. sour cream
1/2 c. finely chopped walnuts

Dissolve gelatin in boiling water. Stir in fruit and nuts.
Pour half of mixture into your mold or pretty dish. Place in fridge until firm.
Blend cream cheese and sour cream.
Spread over chilled gelatin.
Add remaining gelatin and chill until firm.
Enjoy!

Creamed Onions

These are a favorite of ours. It may sound a bit weird but I honestly believe you will love these.

Ingredients:
1- 3lb. bag of small sweet or yellow onions (if you can afford the pearl onions it's even better)
1/2 stick of butter
1/2 -1 cup of half and half

Directions:
Peel onions and cut in half. Place in a pot and fill with water just enough to boil without drying out. Cover with lid and bring to a low boil. Keep a watch out to make sure you don't cook up all your water, you don't want burnt onions. Cook until fork tender.
Drain off excess water and put back over low heat.
Add your butter and stir to melt.
Add enough half and half that you don't quite cover your onions.
Add a bit of salt and pepper to taste.
Heat through and enjoy.

I'll be posting my Grandmother's Cranberry Salad recipe next so be on the lookout!

Thanksgiving Menu 2008

I thought I would go ahead and share my Thanksgiving Menu and some of the recipes I will be posting for the occasion.

Roasted Turkey
Stuffing (Stuffed in the bird)
Scalloped potatoes with Goat Cheese
Seasoned Green Beans
Creamed Onions
Sweet Potato Casserole (The one with the ooey gooey marshmallows on top)
Pumpkin Biscuits
My Grandmother's Cranberry Salad

Pies:
2 Chocolate Cream
Pumpkin
Maple Pecan
Mom's Apple Pie (Dad's Favorite)

Warning: Menu is subject to change without notice! LOL!
This will give you a glimpse of some of the yummy recipes I'll be posting, so be on the lookout!
Blessings!

Mexican Chicken

Mexican Chicken

4 boneless skinless chicken breasts

1 can of black beans, rinsed

1 16oz.jar of favorite salsa or homemade

1 can of corn

1 8 oz. cream cheese

Dump everything but cream cheese into a your crock pot. Cook on high for approx. 4-5 hours. Within the last 1/2 hr of eating put your cream cheese in and let melt. Mix well before serving.
I serve this over rice and it is yummo.
Enjoy!

Vanilla Pudding

This was so good and you know what's going into it. When I started looking at labels I stopped buying a lot of things. I love pudding and this recipe is better than the "box". Give it a try.

This recipe serves 4.


4 TBS. Sugar
2 TBS. cornstarch
2/8 tsp. salt
2 c. 2% milk
2 egg yolks, beaten
3 tsp. butter
1 tsp vanilla

1. In a small sauce pan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 mins. longer. Remove from heat.
2. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 min. longer. Remove from heat. Gently stir in butter and vanilla.
3. Cool for 15 mins. , stirring occasionally.
Transfer to dessert dishes.
Cover and refrigerate for 1 hr.Enjoy!

Salmon Patties

These have got to be one of my daughters favorites. She loves them. We all love them actually. I'm sure you will enjoy them as well.

INGREDIENTS:

2- 14oz. cans wild salmon (I pick out the bones)
1 onion, minced
2 eggs
1 c. bread crumbs
2 TBS worcestershire sauce
1/4 tsp hot sauce
1/4 tsp. black pepper
1/2 c. shredded cheddar cheese
4 TBS. chopped parsley
All purpose flour for coating
1/4 c. butter
6 TBS. olive oil

DIRECTIONS:

Drain and flake salmon; combine with onion, egg, bread crumbs, worcestershire sauce, hot sauce, black pepper, cheese and parsley; Mix well.
Shape into patties.
Dust lightly with flour.
Chill for 20 mins.
In a large skillet heat butter and oil over medium high heat.
Cook the patties until browned on both sides, about 10 minutes.
Drain briefly on paper towels before serving.

Enjoy!

Celery Salad

This is so good and so easy. It would go great with burgers or something of the like.

INGREDIENTS:
1 1/2 c. sliced celery
2/3 c. dried cranberries
2/3 c. frozen peas, thawed
5TBS chopped parsley
3 TBS Mayo
3 TBS plain yogurt
2 TBS. Chopped pecans
3 tsp. lemon juice
1/8 tsp. salt
1/8 tsp pepper.

DIRECTIONS:
Combine all ingredients. Chill!

Is that easy or what. This recipe serves 4 so feel free to double it to suit your needs.
So simple yet soooo good!
ENJOY!

Mexican Coffee Brownies

I made these last night to go with the Encharritto Casserole and they were delicious. As always I tweaked the recipe to make it healthier. So here is my version.

Wet Ingredients:
3/4 Organic Coconut Oil
2 large eggs
1 tsp. vanilla extract
1 1/2 tsp instant coffee (decaf)

Dry Ingredients
3/4 c flour
1/2 c. sugar (they called for a cup here but I used half and it tasted good to us. If you like things a bit sweeter go for a bit more sugar.)
1/4 c. cocoa powder
1 tsp. baking powder
1/2 tsp salt
1/4 tsp ground cloves
1 tsp cinnamon
a pinch of cayenne pepper
3/4 c. dark chocolate chips

Preheat oven to 350 degrees.
Spray an 8 x 8 pan with non stick cooking spray.
Whisk wet ingredients in a medium bowl until well blended.
Mix dry ingredients in a large bowl. Add the wet ingredients all at once and stir to combine.
Pour into greased baking pan.
Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Let cool for 10 minutes then cut into squares.
Serves 6

Enjoy!

Banana Bread

This is yummo. It makes 2 loaves.

INGREDIENTS:
1/2 c. butter, softened
1 1/2 c. Sucanat or regular sugar
4 eggs, beaten
5 crushed bananas
1 1/2 c. wheat flour
1 1/2 c. white flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

DIRECTIONS:
Preheat oven to 350.
1. Cream butter and sugar together.
2. Add eggs and mashed bananas
3. Combine well.
4. Mix dry ingredients and add to creamed mixture. Add Vanilla.
5. Pour into greased loaf pans.
6. Bake at 350 for 60 mins.

Enjoy!

Turkey Sausage

My family LOVES this "sausage". It's way better for you then traditional sausage and I guarantee you won't be disappointed. You can double this recipe to suit your needs.

Ingredients
1 lb. ground turkey
1/2 tsp ginger
1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
3/4 tsp pepper

1. In a medium bowl mix together all the ingredients until well blended. (This is even better if mixed the night before to let the flavors mesh together)
2. Form into small patties. I cook mine on the George Foreman grill but a frying pan would work just as well. You can also use this for sausage gravy. Just don't form into patties. Cook ground up and then put in your gravy.
Enjoy!

Easy Stir Fry without the Wok

Okay you may not even call this "stir fry" but that's what I'm calling it. You might call it yummy chicken stuff over rice. Either way this dish tastes great.

Ingredients:
4-5 boneless skinless chicken breasts cooked and cut into pieces.
4 cups cooked rice of your choice.
1 cup chopped carrots
1 1/2 cups chopped broccoli
1/2 cup chopped onion
2 cloves of garlic minced

Easy stir fry sauce:
1 cup water or chicken broth ( I use chicken broth)
3 tsps corn starch
3 TBS soy sauce
1 TBS apple cider vinegar
1 TBS of ground ginger made by Spice World found in refrigerated veggie section at the grocery store. If you can't find it then add 1 tsp. of dry ginger.
Whisk all ingredients together and set aside until needed.

In a large pan add your cooked chicken, broccoli, carrots, onions and garlic. Saute' until veggies are crisp tender, over medium high heat. Approx. 5-8 mins. Reduce heat to medium and add stir fry sauce. Sauce will thicken quickly. Cook another 1-2 minutes and then serve over rice.
Super easy yet super yummy. Serves 6

Encharrito Casserole

Okay the name came from Kathy and I brainstorming at the gym while I told her about this recipe. I think it's appropriate.

I didn't take a picture of this one because I wasn't sure if it was going to be any good. I made it on the fly last night when I wasn't sure what we were going to have for dinner but knew it had to involve some left over ground turkey. My family loved it so I had to write it down really quick before I forgot what I did. I hope you enjoy it as much as we did. It's super easy.

Ingredients
1 1/2 lb. ground turkey
1 10z can of Ro*Tel diced tomatoes with green chilies
1 15.4oz can of Amy's Organic refried beans
1 sm can of sliced black olives
1 - 1 1/2 c. grated cheddar cheese
1/2 a package of corn tortillas
Homemade Enchilada Sauce (the canned stuff has msg in it) Recipe below.

Preheat oven to 360 degrees.
Cook your ground turkey or beef in a pan until browned. Drain off excess liquid.
Add tomatoes, refried beans and stir until all is heated through.
Spray a 9 x 13 inch pan with non stick cooking spray.
Cut approx. 15 corn tortillas in half.

Put a layer of tortillas in bottom of pan. (There will be some gaps as the tortillas are round and the pan square.)


Next put half of your meat mixture on top of tortillas and spread evenly around.
Spread half the can of olives on top of that and half the cheese.
Repeat one more time and end with tortillas on top.

Spread about 1 1/2 cups of sauce on top and bake for 20 mins.

Enchilada sauce
3 TBS of olive oil
1/4 of flour
16 oz can of chicken broth ( I use organic)
1 1/2 TBS of Chili Powder
1/2 TBS of McCormick's Chipotle Chili Pepper powder (in the spice aisle)If you can't find that then substitute one chopped chipotle and 1 TBS of the sauce it's in.
Do the last two ingredients to taste based on your heat tolerance. We like things a bit spicy.

In a sauce pan heat your oil over medium heat. Add your flour and wisk constantly until combined. It may be a bit thick that's okay. Add your chicken broth and continue wisking.
Add your seasonings and continue to wisk. Bring to a boil and let thicken (about 5- 10 mins)Wisk occasionally. Remove from heat.
If you want to buy the sauce you can. Don't let that stop you from trying this. It was really good.

Top this off with a dollop of sour cream and Voila' your done!
I hope you enjoy. Let me know if you try it and like it.

Taco Pizza

I make 2 of these to feed our family of 5.

The Meat-
1 lbs. ground turkey or beef
1 chipotle pepper, chopped with a TBS of adobo sauce
2 TBS Worcestershire sauce
1 TBS hot sauce
1 tsp. chili powder
Toppings
1 cup. cheddar cheese, shredded
1/2 c. onion, chopped
small can sliced black olives
1 small green or red pepper, chopped

Preheat oven according to what you are using for a crust. (400 degrees if homemade). I have 2 baking stones that I preheat before I place the pizzas on them for a more crispy crust. Sprinkle cornmeal on the stones so the crust won't stick. By the time the oven is preheated your stones will be ready to go.
Cook your ground turkey until done. Drain off excess fat. Add your chopped chipotle pepper and adobo sauce to meat. Omit this part if you don't like spicy but it adds great flavor. I usually add more than this but to keep it on the milder side just add what is called for here. Add approx. 2 TBS of soy sauce, 1 TBS of hot sauce, and a 1 tsp. of chili powder. Now you can adjust this to your heat level tolerance. Mix this all up until combined. Remove from heat.
Divide meat mixture up between both crusts. Add your toppings. I grate my own cheese because it is so much cheaper then buying it already grated. Think about this if you are trying to save money. It doesn't take that much time either.
My homemade pizzas take approx. 23 mins to cook. That's with a homemade crust. Time will vary depending on your crust. If store bought just bake to their directions.
Enjoy!!

Veggie Stuffed Shells

These are great for those times when you don't want a meat but still want to get filled up. They were delicious!


1 box of jumbo pasta shells
2 tsp. olive oil
2 1/2 cups of chopped broccoli
1 cup shredded carrot
1 small onion, chopped
1 garlic clove, minced
1 10oz. box of chopped frozen spinach, thawed
1/4 cup fresh chopped basil
1 cup low fat cottage cheese or part-skin ricotta ( I actually used plain yogurt because I was out of both of those and it worked just fine)
2 TBS grated Parmesan
dash of salt and pepper
1 Jar of favorite spaghetti sauce
1/2 cup Italian blend shredded cheese

1. Heat oven to 400 degrees. Cook pasta according to package directions.
2. Heat oil in large skillet over medium high heat. Saute' broccoli, carrots, onions and garlic 3 mins. or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes.
3. Remove cover and cook until liquid is mostly evaporated. Remove from heat and stir in basil, cottage cheese, Parmesan and salt and pepper. Spread sauce on bottom of a 13 x 9 in. baking dish.
4. Fill each pasta shell with a rounded TBS of filling; arrange in baking dish. Sprinkle with Italian blend cheese and cover tightly with foil. Bake 35 mins until hot and bubbly.

Enjoy!

Blueberry Muffins

These are so good. They almost taste like a doughnut to me lol. But healthier. Originally from my friend Kathy but tweaked a bit by me for my taste.

2 cups flour (I use white wheat)
1/2 cup sugar

1 Tbsp baking powder
1/2 tsp salt
1/8 tsp cinnamon1/8 tsp nutmeg
1/8 tsp cloves
1 1/2 cup fresh or frozen wild blueberries
1 Tbsp flour
1/3 cup butter, softened
8 oz light cream cheese, softened
1/2 cup 2% milk
2 large eggs
1 tsp vanilla
1 1/2 Tbsp sugar
2 tsp cinnamon

Preheat oven to 425.
Lightly spoon flour into measuring cups. Combine flour and next 6 ingredients in a large bowl, stirring with a whisk. Make a well in center.
Place blueberries in a small bowl. Sprinkle 1 Tbsp flour over them; toss to coat.
Place butter and cream cheese in a medium bowl, beat with a mixer at high speed 1 minute or until bleneded. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon bater into 14 muffin cups coated with cooking spray. In a small bowl, mix 1 1/2 Tbsp sugar with 2 tsp cinnamon, sprinkle evenly over batter. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 15 minutes on a wire rack. Remove from pans, place on wire rack.

ENJOY!

Peanut Butter Pie

Pie Crust:
1 package of organic oreo type cookies.
Put enough cookies in the blender to equal about 1 1/2 cups.
Use the whole cookie! The white filling actually helps hold it all together when you mash it in the pie plate. Now dump the crumbs in a 9" pie plate and spread it out with your fingers.
Filling:
8 oz light cream cheese (softened)
3/4 c. granulated sugar
1 c. creamy peanut butter
2 tbsp butter, very soft
8 oz whipping cream
1 tbsp vanilla

Topping:
3 oz dark chocolate chips
1 1/2 tbsp butter
1/2 tbsp oil (I used coconut oil)
Optional toppings:
1/8 cup chopped peanuts
1/8 cup mini semi-sweet chocolate chips

For best whipping, chill your bowl, beaters and whipping cream in the freezer for 15 minutes. Whip cream at high speed until soft peaks form, add vanilla and whip until firm peaks form. DO NOT over whip, or you will have butter and buttermilk! :) Set aside
In a separate bowl, beat cream cheese, peanut butter, and butter. Slowly add sugar while mixing at med-low speed. Beat in 1/3 of whipped cream. By hand, fold in remaining whipped cream. Spread in crust in chill well.
For topping, melt chocolate, butter and oil in a double boiler, or over VERY low heat. Put in a zippy bag and snip off one corner. Drizzle in a criss-cross fashion over pie in several directions. Sprinkle top of pie with nuts and chips. Chill until ready to serve.

ENJOY!

Chicken Caesar Lasagna

This recipe was given to me by Lisa @ Stop and Smell the Chocolates. It was a family hit and I hope she doesn't mind me posting it on my blog for safe keeping. *Wink!*


Chicken Caesar Lasagna

9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light alfredo sauce (or make your own like I did)
3 tablespoons lemon juice
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) pkg. frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

1. Preheat oven to 325. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 - 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. makes 9 servings.

Enjoy!

Double Chocolate Tiramisu

This got thumbs up from all that had it. It's excellent and very easy to make.

Double Chocolate Tiramisu

2 TBS. unsweetened cocoa powder, more for garnish
1 1/2 c. heavy cream
4 ounces chocolate chips, ( I used 60% cocoa darker chocolate chips)
1- 8oz. 1/3 less fat cream cheese, room temperature
1/2 cup sugar
24 ladyfinger cookies ( 7oz package)

1. In a medium bowl, mix cocoa powder with 1 1/2 c. very hot water until dissolved; set aside.
In a small sauce pan combine 1/4 cup cream and chocolate on medium low heat until melted. Cool to room temperature.

2. Transfer cooled chocolate mixture to a mixing bowl and add cream cheese and sugar. Beat using a mixer until blended. Add remaining 1 1/4 c. of cream and beat until fluffy. Approx. 2 mins.

3. Spread 1/4 cup chocolate filling in the bottom of a loaf pan. One at a time dip 6 lady fingers in the cocoa mixture, then arrange in a single layer in dish. Spread 3/4 cup chocolate mixture over lady fingers and repeat until cookies are used up and end with chocolate mixture on top.

4. Cover the tiramisu and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.
Enjoy!

Baked Oatmeal

Today at Life as Mom it's whole grains day. Go check out the other yummy recipes!

INGREDIENTS:

- 3 cups oats
- 1/2 cup coconut oil
- 1/2 cup 100% pure maple syrup
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 3 tbsp whey
- 1 cup filtered water
- 3 eggs
- 1 tsp real vanilla
- 1 tsp baking soda
- 1/3 cup jumbo gold and dark raisins

HOW TO MAKE IT:

1. In a medium mixing bowl or large plastic container, mix together the oats, coconut oil, syrup, sea salt, cinnamon, whey, and water.

2. Save the rest of the ingredients for the next day. Meanwhile, cover over the bowl or container, and let sit on the counter overnight until the next morning.

3. The next morning: uncover the bowl or container, and mix in the eggs, vanilla, baking soda, and raisins.

4. Pour oat batter into a well-buttered 9 x13 pan, and bake at 350 for 35 minutes.

Enjoy!

Breakfast Casserole

I made this for Christmas breakfast last year for the first time. It was delicious! Don't save it for just Christmas though. Enjoy all year round.

INGREDIENTS:
6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste
Additions: sauteed onions and green peppers would also be very yummy added to this.

PREPARATION:
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight.
(if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. Serves8 to 10Enjoy!!

Key Lime Pie

Key Lime Pie

This has got to be the best Key Lime Pie I have ever made. So here is the recipe. It's quick and very easy.

3 egg yolks (no white)1 -
14 oz can Sweetened Condensed Milk
1/2 Cup Key Lime Juice (fresh is best)
1 - 9" Graham Cracker Crumb Pie Shell (commercial or homemade)
Whipped Cream or 1 Cup heavy whipping cream

Stir the egg yolks and lime juice into the sweetened condenses milk in a medium sized mixingbowl. Pour the mixture into a prepared graham cracker crust. Bake at 350°F oven for 15 minutes.Cool for 10 minutes. Refrigerate to chill.

Chocolate Cream Pie

Chocolate Cream Pie

First off let me tell you that I have tried many recipes for chocolate cream pie and have failed numerous times. I made this recipe for Thanksgiving last year and it was a hit with everyone. Very simple and easy to make. Best of all it's super yummy.

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) chocolate or regular graham cracker crust

Mix water, cornstarch and cocoa until smooth.
Sir in condensed milk and egg yolks.
Cook until thick in saucepan
Stir in 2 tablespoons butter.
Add vanilla.
Cool slightly (stirring occasionally).
Pour into pie shell.
For meringue: Preheat oven to 400°.
Top with meringue and brown.
Or may top with whipped cream after chilling pie.
Enjoy

Baked Egg Rolls

Baked Egg Rolls

If you love egg rolls but not the greasy fat that comes with deep frying them, then this is the recipe for you.

Ingredients:
1 head of green cabbage,shredded
1 1/3 c. coarsely chopped carrot
1 1/3 c. coarsely chopped celery
1 tsp.oil
1 1/3 c. chopped onion
2 tsp. ginger (bottled)
4 garlic cloves , pressed
2 lb. ground turkey
5 TBS. soy sauce
1/2 tsp. pepper
2 pkg. egg roll wrappers
1 large egg white`

Instructions:
1. Preheat oven to 425 degrees.
2. Combine celery and carrot in food processor and pulse until finely chopped.
3.Steam celery and carrot until just before soft. Add to chopped cabbage.
4. Cook turkey. Add chopped onion, ginger and garlic.
5. Combine turkey mixture and cabbage mixture together and add your soy sauce.
6. Put one heaping spoonful of mixture in egg roll and roll up. Seal with egg white.
7. Lightly oil cookie sheet and place finished egg rolls on it. Spray or lightly oil tops of egg rolls and place in oven for 18 mins. or until golden brown.
Serve with ginger dressing or soy sauce.How to fold an egg roll:
First lay it down so it looks like a diamond to you. Put mixture in the middle. Take in both sides and then fold the corner closest to you over the top and roll up. Don't forget to dab egg white mixture on the corner farthest away from you so it will seal.

Crockpot Chicken Soup

Crock Pot Chicken Soup

Grab your crockpot and let's make dinner.

1. First put a table spoon of butter in bottom of crockpot. Add 1 cup chopped celery,1 onion and about 3-4 sliced carrots. Turn crockpot on high.

2. Grab 3 to 4 boneless, skinless chicken breasts and add on top of veggies. I use frozen chicken breasts because they are always on hand and ready to go.

3. Add chicken broth or veggie broth to the crock pot to cover the chicken at least an inch over. You can supplement water or use half water and half chicken broth. Whatever you have on hand. If you use water add a bit more seasoning.

4. Now I add Mrs. Dash regular seasoning to this but you can add anything you want but I found that Mrs. Dash does the trick and it doesn't have MSG in it. I usually use around 2 TBS. Just kind of do it to taste.

5. Now let this cook until the chicken is done. Around 4 hours or so on High. When the chicken is done just take out the breast and chop it up into smaller pieces on your cutting board and add back into the soup.

6. About an hour before you are ready to eat add 1 cup uncooked rice. Serve with fresh warm bread and yummo a great healthy meal.

Kim's Turkey Chili

Turkey Chili

INGREDIENTS:
1 package ground turkey or ground beef about 1 ½ lbs.
1 onion, chopped
2 cups water
2 15oz. Cans tomato sauce
1 15oz.can diced tomatoes or more if you like them (I use the kind with Jalepenos in them) I like a good kick!
1 16oz. Can kidney beans
1 16oz. Can northern beans
1 tablespoon garlic, minced
1 small can of green chiles
Spices:
2 to 3 tablespoons chili powder
½ to 1 teaspoon paprika
½ to 1 tsp. cayenne pepper
½ to 1 tsp. cumin
1/ to 1 tsp. oregano
Salt and pepper to taste.
DIRECTIONS:
1. Cook turkey until done. Add onions and saute until tender.
2. Pour water into the pot. Mix in canned tomatoes and sauce, beans, and garlic. Put in seasonings. Mix well.
3. Bring to boil then reduce to simmer and cover. Cook an additional 30 minutes.
Serve with cornbread.

Granola Bars

Granola Bars

2 cups oats
1 cup flour- I used whole wheat pastry flour
1/2 cup brown sugar
1/2 cup raisins, or other dried fruit
1/2 cup wheat germ
1/4 ground flaxseed
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut oil
1/4 black strap molasses
1/4 cup honey
1 egg
2 tsp vanilla
OPTIONAL: A handful of nuts, chocolate chips, banana chips, flax seeds, sunflower seeds, pumpkin seeds etc.
I added chocolate chips to mine lol. Hey they don't have to be 100% good for you do they? Next time I'm going to add nuts and sunflower seeds. I just didn't have them on hand this time.

Preheat oven to 350. Line a 9x13 in pan with parchment paper then coat with a little oil. Combine dry ingredients in a bowl: oats, flour, sugar, fruit, wheat germ, salt, cinnoman, and any other optional ingredients you choose to add. In another bowl, mix wet ingredients: oil, honey, egg and vanilla. Pour wet mix into dry mix and stir until blended. Press evenly into the pan. Bake 25-30 minutes. Let cool completely then turn or lift out onto a cutting board. Remove the parchment paper and cut into bars. Wrap individually in plastic wrap.
I hope you give these a try. Here is a picture of the finished product. I cut smaller bars for the kids.

Mexican Chicken Salad

Mexican Chicken Salad

This is so tasty. I believe it will become one of your favorites. This is also a great make ahead dinner.

Dressing:
1/4 c. apple cider vinegar
3 TBS honey
2 tsp. cumin
1 TBS. chili powder
1/4 tsp. salt
1/8 tsp. cayenne pepper
Mix well and set aside.

Main Characters:
5 boneless skinless chicken breasts
1/2 tsp salt
3 cloves minced garlic
16 oz package frozen corn
1/2 c. chopped red onion
1 cup grape tomatoes ( though I omitted because I'm not a big tomato fan)
15 oz. can of blacked beans, rinsed and drained
2 red bell peppers chopped

Supporting Cast:
10 oz. mixed lettuce
4 cups corn tortilla chips
1 cup sour cream
jar of your favorite salsa

Heat 2 TBS of olive oil in skillet. Sprinkle chicken with salt and saute chicken and garlic until cooked through.
Chop up your chicken and combine with ,corn, onion, tomatoes, black beans, and red bell peppers in large bowl. Stir in dressing and chill at least 1 hour or longer.
When ready to eat, combine chicken mixture with lettuce. Serve with tortilla chips, sour cream and salsa.
Super Yummo!

Rice and Black Bean Burritos

Rice and Black Bean Burritos

Ingredients:
3 1/2 c. canned black beans, drained and rinsed.
3/4 c. favorite salsa
1/3 c. chopped tomatoes
1 sm. can green chiles
1 1/2 c. cooked rice
6 flour tortilla
1 1/2 c. shredded cheddar cheese

Cook beans, salsa, tomatoes and chiles in a pan over medium low heat, stirring frequently, until heated through.
Now I like to take my hand blender and blend this a little to give it more texture but not to much so there isn't any chunks. If you don't have a hand blender you can use a potato masher etc.or just leave it as is.
Add rice and mix well.
Divide filling among tortillas; top with cheese.
Roll tortillas up burrito style. Now at this time they can be frozen for a later meal . To freeze place seam side down on a plate and freeze until firm. Store individually wrapped in a freezer bag. To reheat take out day before. To cook: preheat oven to 350. Place burritos on oiled cookie sheet and cook for approx. 20 mins. Time may vary so check the centers after 15 mins.
Now if you are eating these right away. I still bake mine for a little while because I kind of like a crunchy tortilla on the outside. Still preheat to 350 and bake for about 10 mins.
Serve with additional salsa, sour cream and chopped green onions.
You may have to double or triple this recipe. My family of 5 wish they could have had seconds lol.
Enjoy!

Chocolate Cake with Peanut Butter Frosting

Okay here it is. My most favorite cake in all the world. I hope you enjoy it as much as I do.

Chocolate Cake

3/4 cup butter/ room temp.

3 eggs
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1 1/2 cup sugar

2 tsp. vanilla

1 1/2 cup milk

1. Allow butter, eggs and milk to stand at room temp for 30 minutes. Grease and flour 2
 8 x 1 1/2 -inch round cake pans. Set pans aside.

2. Preheat oven to 350. In a med. bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside.

3. In a large mixing bowl, beat butter on med-high until light and fluffy (about 30 sec-1 min). Gradually add sugar, 1/4 cup at a time, beating on med speed for 3-4 min., or until well mixed. Scrape down and beat 2 more minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla.

4. Alternately add flour mixture and milk to butter mixture, beating on low just until combined after each addition. Beat on med to high for 20 seconds more. Spread evenly into prepared pans.

5. Bake for 30-35 minutes, or until a wooden toothpick inserted in the centers comes out with only a few moist crumbs, but NO gooey stuff. Cool cake layers in pans for 10 mins. Remove from pans and cool completely on wire racks. (I usually bake for about 30 mins. and let finish cooking outside the stove so as not to dry the cake out. )

Peanut Butter Frosting

3/4 c. peanut butter

5 TBS. butter softened

2 cups powdered sugar

2-4 TBS. milk

1. Beat butters together with mixer, add sugar.

2. Add milk until right consistency.

I have to tell you that I kind of eye ball the sugar and milk in this. You know what frosting should look like so use this as a guide line and then play with it a little.

Enchiladas

Enchiladas:

Ingredients:

4 TBS. olive oil

1/3 cup all purpose flour

2 cans chicken broth

3 TBS Chili powder

1 can chipoltes in adobo sauce, minced ( here is where you might want to cut it down if you don't like it too spicy)

1 large onion

4 cloves garlic, minced

2lbs. ground turkey

1 small package of corn tortillas

2 c. shredded cheddar

1/2 cup cilantro

Instructions:

1. Make sauce: In a medium saucepan, heat 3 TBS oil over medium heat. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 1 1/2 c. water; bring to boil whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

2 Make filling: In a skillet cook turkey, onion, garlic over medium high heat. Season with salt and pepper. Cook, stirring, until cooked through.

3. Preheat oven to 350. Spoon a little sauce in the bottom of 2- 9x13 baking dishes. Set aside. Make enchiladas. Stack Tortillas; wrap in foil and warm in oven for 15 mins. Do this while you are making filling. When heated put 1/4 c. of mixture in center of tortillas, add some cheese and roll up and place in baking dish. Do this until all mixture is gone.

4. Raise oven heat to 450. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly. 15-20 mins. Served garnished with cilantro. Nice with a salad.