Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Tuesday, September 30, 2008

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.


Monday, September 29, 2008

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.
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

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.


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.


Friday, September 26, 2008

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.

Thursday, September 25, 2008

Baked Oatmeal

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


- 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


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.


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.

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.

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!!

Wednesday, September 24, 2008

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.

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.

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`

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

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
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.
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.

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

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.

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.




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


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.