What's Cooking at My House

Deep Dish Skillet Pizza! Gluten Free Option!

2012-01-25T14:32:00.001-05:00

If you don’t have a gluten intolerance then skip this part and go make your regular pizza dough. (Note: You should probably let your dough rise BEFORE you put it in the skillet if you are using a regular recipe.) Enough for one pizza. And if you happen to have your own GF pizza crust recipe, by all means use that.

Gluten Free Pizza Crust

1 cup Brown Rice Flour

1 cup Jules All Purpose Gluten Free Flour Blend (no I’m not getting compensated I just happen to like the stuff)

1 tsp. Xanthan gum

1/2 tsp. salt

2 tsp. active dry yeast

1 egg

2 TBS. Olive Oil

1/2 tsp. vinegar

1 cup of warm rice milk (between 110-115 degrees for proofing the yeast)

Let’s make the dough.

Put all your dry ingredients into your mixer bowl. Meanwhile heat your milk to 110 degrees and remove from heat. Put your 2 tsp. of yeast in the milk and let proof for 5 minutes. When proofing is done add remaining ingredients in with the dry and blend on high speed for 3 minutes.

Next dump your dough into a well seasoned cast iron skillet. Spread the dough around evenly and up the sides to form a kind of “pie” crust.

It’ll look something like this.

Let rise for 30 minutes in a warm area. I usually turn my oven on for a few minutes then turn it off and set it in there.

Place one of your oven racks on the very top slot and the other on the very bottom. Put a cookie sheet on the top rack. This will make it so the top of the pizza won’t burn while cooking.

Once it’s done rising, preheat oven to 400 degrees. While oven is heating, gather your toppings.

Here’s what I put on mine in this order:

Mozzarella cheese

Freshly chopped tomato

chopped onion

sliced black olives

a sprinkle of parmesan cheese

a dash of Italian seasoning

The options are endless here. You could put sausage, pepperoni, ham, etc. Go crazy!

Now put your pizza in the preheated oven and bake between 25-30 minutes.

Let me know if you try it.

ENJOY!!

Gluten Free Pumpkin Muffins!

2012-01-11T13:10:00.002-05:00

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.

Ingredients:

2 eggs

1/2 cup of honey

3/4 of a 15 oz. can of pumpkin puree (I didn’t measure I just scooped out about 3/4 of the can)

1/3 cup melted butter

1 cup brown rice flour

1 cup sorghum flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp salt

1/2 cup unsweetened coconut (optional)

Directions:

Preheat oven to 350. Blend your eggs, honey, pumpkin and melted butter in a mixer at medium speed until well blended.

Mix together your dry ingredients and slowly add to wet mixture. Beat on high speed for 1 minute.

Put into greased muffin cups. Bake for 20-25 minutes.

Makes 12

ENJOY!

Savory Egg Bake!

2012-01-08T07:15:00.001-05:00

Gooseberry Patch has generously given me permission to share a recipe from there upcoming book

“Fresh From the FARMSTAND”

I’m doing a review and giveaway on my main blog. Check it out!

It’s no secret that I love breakfast. It’s probably my favorite meal of the day. So when I was looking for a recipe to share with you from the cookbook I looked no further than the breakfasts.

This was very good, although I would add a bunch more stuff to it next time.

Here’s the recipe.

Ingredients:

3 eggs, beaten

1/4 cup sour cream

1/4 tsp. salt

1 tomato, chopped

1 green onion, sliced

1/4 cup shredded cheddar cheese

Directions:

In a small bowl, beat eggs, sour cream and salt together. Stir in tomato, onion and cheese. Pour into a 2 greased ramekins. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until a knife tip inserted in the center tests clean.

Serves 2.

Enjoy!

Tomato & Chicken Penne

2011-12-14T10:52:00.001-05:00

With permission from Gooseberry Patch I’m bringing you another recipe from their brand new book

Rush Hour Recipes!

My review of the book will be on my main blog.

Ingredients:

16 oz. package of Penne Pasta, uncooked

1/4 c. olive oil

1 tsp. garlic, chopped

28 oz. can diced tomatoes, drained ( I used the ones with the jalapeño's in it!)

1/2 c. fresh basil, chopped or 1 tsp. dried basil

2 lbs. boneless, skinless chicken breasts, cooked and cubed

8 oz package shredded mozzarella cheese

salt and pepper to taste

Directions:

Cook pasta according to package directions; drain. Meanwhile, heat oil in a skillet over medium heat. Add garlic; sauté for one minute. Stir in tomatoes and basil; continue cooking for 2 minutes. Add chicken to skillet. Simmer for about 5 minutes, until heated through. Transfer mixture in skillet to a large serving bowl; toss with pasta and cheese. Season with salt and pepper.

Makes 6 to 8 servings.

This was a hit with my family. EVERYONE loved it!

Apple Crisp!

2011-12-03T14:05:00.001-05:00

Since I’ve been off sugar I haven’t had anything really sweet, but today I wanted a little something so I threw this together and it was delicious. Gluten free and diabetics will love me for this one.

Ingredients:

6 apples (your choice) peeled and thinly sliced. I used Gala.

1/4 butter, melted

1/4 cup coconut oil, melted

1/2 cup Coconut Crystals or sugar, but the Coconut Crystals are better for you and low glycemic.

2 tsp. cinnamon

1 cup Oatmeal ( use gluten free if you have allergies), not quick cooking.

1/2 cup brown rice flour, (you can use regular white or wheat flour)

1/2 cup chopped pecans

Directions:

Preheat oven to 375 degrees. Before you melt your butter, take it and butter the bottom of an 8 x 8 baking dish. Combine your butter and coconut oil in a small saucepan; heat just until melted. Meanwhile combine your coconut crystals and cinnamon in a medium bowl. Sprinkle a couple of tablespoons into your apples and stir to coat. Now place your apples into your butter pan. In the same bowl as your cinnamon and sugar mixture place your oatmeal, flour, and pecans. Stir to combine. Take your melted butter and coconut oil mixture and pour it over your oatmeal mixture and stir until it is coated and crumbly. Evenly distribute your crumb mixture on top of your apples. If you feel so inclined you may dot the top with a little more butter. I felt so inclined! Ha! Ha! Now bake it at 375 degrees for 30 minutes. This is delicious by itself but I’m sure vanilla ice cream would send it over the top!

Enjoy!

Thanksgiving Menu 2011

2011-11-23T06:54:00.001-05:00

This is what I will be serving this Thanksgiving. There aren’t as many people this year so I won’t be making as many pies. BUMMER! LOL!

We also have to take my hubby and son’s gluten sensitivities into consideration too.

DINNER:

Roasted Turkey that was brined first. (I’ve never brined before so I hope it goes well!)

Herbed Stuffing in the Slow Cooker

Creamed Corn

Roasted Brussels Sprouts ( I heard that even people that don’t like brussel sprouts liked this recipe and I’m counting on it. LOL!)

Kicked Up Mashed Potatoes

Sweet Potatoes

Dessert:

Pumpkin Pie (Made by my BFF)

Chocolate Cream Pie (I might have to make two.)

Apple Crisp

Have a Happy Thanksgiving everyone!

Green Breakfast Smoothie!

2011-10-23T08:58:00.001-04:00

This is the smoothie I make after I work out in the morning. Since I’ve been off sugar it gives me that little special treat as well.

Ingredients:

1/2 cup plain or greek yogurt

1 organic apple cut into 4ths

1/2 cup of Old Fashioned Oatmeal

1 handful of baby spinach

1/2 tsp of cinnamon

4 ice cubes

Optional additions are

1 frozen banana or

1/2 cup frozen mixed berries

If you find that you need it sweeter, you can use vanilla yogurt instead of the plain. Personally I’ve come to love it just the way it is.

Directions:

Place everything in the blender in order given and blend until smooth.

ENJOY!

Chicken, Broccoli, Rice Casserole with a Chipotle Cream Sauce!

2011-10-13T06:03:00.001-04:00

Gee I don’t know, is the title long enough for you? I wasn’t sure what to call this after I realized it was scrumptious enough to post on my cooking blog. LOL! I just threw it together last night and everyone loved it. So for now that’s what we’re going to call it. I’ll take any other suggestions though. HA!

Ingredients:

3 cups cooked rice (I used Jasmine)

4 cups cooked chicken, chopped into pieces

2 cups of broccoli, chopped (I used frozen and let it thaw out enough to chop into bite size pieces.)

1 1/2 cups shredded mozzarella cheese

Cream Sauce:

2 TBS. Butter

1 TBS Olive Oil

1/3 cup of flour, (I used Brown Rice Flour because we are Gluten Free right now)

2 1/2 cups of milk (I used Rice Milk)

2 Chipotle Peppers, chopped fine

Salt to taste

Directions:

If your chicken and rice isn’t cooked yet, get that going. Meanwhile, let’s make that cream sauce.

In a medium sauce pan add your butter and olive oil and melt over medium heat. When melted, add your flour and whisk it together. (It should be pretty thick at this point) Slowly whisk in your milk and increase heat just a tad. At this point I don’t walk away, I whisk continuously until the sauce starts to thicken (approx. 5-10 minutes) When sauce is thickened to a creamy consistency, add your chopped chipotle peppers and stir to combine. Add salt to taste. Now set this aside.

In a bowl combine your cooked chicken, rice and broccoli. Spread this out into a 9 x 13 casserole dish. Sprinkle your mozzarella cheese on top. Now take your cream sauce and pour it all over and then take a spoon and spread it out evenly. Cover with foil and bake at 375 for 25 minutes. Take foil off during last 5 minutes of baking.

You’ll notice that I didn’t add any other seasonings to this. It wasn’t that I didn’t want to but I was in the middle of talking to a friend who had stopped by and completely forgot. BUT with that said, it tasted delicious just the way it was and made it that much easier.

Feeds 6-8

Let me know what you think!
ENJOY!

Join the Fresh Baked Blog Hop!

2011-10-12T12:42:00.000-04:00

Gooseberry Patch is having a blog hop and you're invited. Just link up your favorite bread or muffin recipe below and feel free to share the blog hop on your blog too.

The Chipotle Pepper, What is it and what do you do with it?

2011-10-08T15:30:00.001-04:00

Years ago I kept coming across recipes asking for chipotle peppers. I quickly avoided them, not knowing what the heck it was. I’m glad I finally looked into it because now I use them all the time.

First of all, What is a Chipotle Pepper?

The chipotle pepper is a dried or smoked jalapeño pepper. It naturally, resembles a jalapeño, but after the smoking process it tends to look brown and shriveled. It doesn’t lose much of its heat through the smoking process, so you not only get to enjoy that wonderful spiciness but the natural wood smoke taste. YUM!

Here’s the kind that I buy at the grocery store. They are located with the Mexican stuff.

Here’s one straight out of the can. See? Nice and brown and shriveled.

When I use them I like to chop them up really fine so that they are distributed throughout whatever it is I’m putting them in.

And then there is always plenty leftover to use in other recipes.

On this particular day I was using them in a cream sauce to cook with my chicken. It was FABULOUS! I also make a Chipotle Meatloaf that is my family’s favorite meatloaf recipe ever. A lot of times I’ll put them in my soups or casseroles. If you like spicy then you really need to give these a try.

Well I hope this helped curb your fear of the unknown. LOL!

HAVE A LOVELY DAY!

Cajun Oven Fries

2011-08-14T20:16:00.001-04:00

Oh how we all loved this recipe.

This was the perfect accompaniment to the Brown Sugar Barbeque Sandwiches.

Ingredients:

3 to 4 TBS. olive oil

2 TBS. hot pepper sauce

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. paprika

4 potatoes, cut into wedges

salt and pepper to taste

Combine oil, hot cause and seasonings in a large bowl; toss with potatoes. Arrange potatoes in a single layer on an ungreased non-stick baking sheet. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes, turning once, until tender. Serves 4.

This is one of the many super yummy recipes you’ll find in the new Gooseberry Patch Cookbook:

Now go check it out! YUM!

Gooseberry Patch as granted me permission to post this recipe in conjunction with my review of the cookbook on my main blog. All opinions are my own.

Brown Sugar Barbeque Sandwiches

2011-08-14T20:08:00.001-04:00

I had the pleasure of reviewing the latest and greatest Gooseberry Patch cookbook

101 Hearty Recipes

This is one of the many recipes I have tried and that our family loved.

Ingredients:

1 c. water

3/4 c. catsup

2 TBS. brown sugar, packed

1 onion, chopped

2 TBS. mustard

1TBS. chili powder

2 tsp. salt

1 tsp. pepper

2lbs. lean ground beef

12 sandwich buns, split

In a large saucepan, mix all ingredients except beef and buns. Bring to a boil over medium heat. Add uncooked beef; simmer for 30 minutes. Spoon onto buns.

Makes 12 servings

You can find this and many more yummy recipes in this cookbook!

Down-Home Taco Casserole

2011-05-26T07:00:00.001-04:00

This was the recipe that got the most votes when I was doing my Gooseberry Patch book giveaway.

Ingredients:

1 lb. ground beef, browned and drained

10 3/4 oz. can tomato soup

1 c. salsa

1/2 c. milk

8 1/2 oz. can peas and carrots, drained (I used frozen)

7 6-inch corn tortillas, cut into 1-inch squares

1 1/2 tsp. chili powder

1 c. shredded cheddar cheese, divided

Directions:

Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray, Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.

Because there are 5 of us I adjusted the measurements a little on my own and you can too. But this is the recipe straight out of the book. Everyone in the family really liked it. I’ll be making it again.

If you are still interested in the other recipes, you can find them in this Gooseberry Patch book:

ENJOY!

Easy Homemade Lemonade!

2011-05-25T13:17:00.001-04:00

About 3 months ago I discovered this.

It’s 100% organic lemon juice!

With the price of lemons and the amount of juice you get out of one, this to me is a great deal. It’s $2.99 for 12.5 fl. oz. Not to mention it makes making lemonade a snap!

Here’s a recipe that I’ve been using.

Ingredients

3/4 cup sugar
1 cup water
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method

1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 Add the juice and the sugar water to a pitcher. 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.

Serve with ice, sliced lemons. Serves 4-6.

This is such a special summertime treat! Enjoy!

Root Beer Float Cake

2011-05-16T08:37:00.001-04:00

With permission from Gooseberry Patch I give you yet another YUMMY recipe. Enjoy!

Our family LOVED this cake. So simple and easy. I had to use a gluten free cake mix and adjust some measurements because of that but it still came out yummy. Below is the original recipe, no changes made.

Ingredients:

18-1/2 oz. pkg. white cake mix

2-1/4 oz. cup root beer, chilled and divided

1/4 c. oil

2 eggs, beaten

1 env. whipped topping mix ( I used heaving whipping cream)

Directions:

In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13”x9” baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.

This recipe is from

Skillet Dinner

2011-05-16T08:26:00.001-04:00

Here’s another recipe from Gooseberry Patch’s new book 101 Easy Everyday Recipes. Be sure to look for the giveaway on my main blog. Enjoy!

I love a recipe that is cooked all in one pan! Makes it so easy!

Ingredients:

1lb. ground beef

1 onion, chopped

14.5 oz. can beef broth

2/3 c. water

1 c. long-cooking rice, uncooked

1/2 tsp. dry mustard

1 green pepper, chopped

1 tomato, chopped

1 c. shredded Pepper Jack cheese

Directions:

Brown ground beef and onion in a large skillet over medium heat; drain. Stir in broth, water, rice and dry mustard; bring to boil. Reduce heat; simmer, uncovered, until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato; sprinkle cheese over top. Cover and remove from heat. Let stand for 2 to 3 minutes, until cheese melts. Serves 4-6.

This recipe comes from:

Slow-Cooker Hashbrown Casserole

2011-05-16T08:15:00.001-04:00

I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.

This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!

Ingredients:

32 oz. pkg. frozen shredded hashbrowns

1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)

1 onion, diced

1 green pepper, diced

1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)

1 doz. eggs, beaten

1 c. milk

1 tsp. salt

1 tsp. pepper

Directions:

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.

ENJOY!

Oh By the way. This recipe comes from this book that I’ll be giving away this week.

Gluten Free Cinnamon Rolls! YUMMY!

2011-04-29T13:55:00.001-04:00

You seriously would never know these were gluten free. They were so delicious. Even if I didn’t have to make them this way I probably would. They also seem to be a bit easier to make.

Enjoy!

4 Tablespoons butter, softened

1/2 cup whole cane sugar

1 cup coconut milk, slightly warmed (Note: Not coconut milk from the can. I use So Delicious Coconut Milk. It’s in the refrigerator section by the half gallon milks. However you could use regular milk.)

2 eggs

1/2 cup coconut oil

2 teaspoons vanilla

1 cup sorghum flour

1/2 cup brown rice flour

1 1/2 cups arrowroot flour/starch (I actually combined the arrowroot with tapioca starch.)

1/2 teaspoon baking soda

4 teaspoons baking powder (aluminum free)

4 teaspoons xanthan gun

1 teaspoon sea salt

2 1/2 teaspoons rapid rise yeast

Filling

1/2 cup whole cane sugar

1 Tablespoon cinnamon

Combine them in a small bowl.

Icing

3/4 cup powdered sugar (I put mine in a coffee grinder and grind it till really fine.)

1 teaspoon vanilla

milk for consistency

4 oz cream cheese (softened)

Directions:

Preheat oven to 375 degrees.

Combine butter and sugar with a mixer on medium speed until well mixed. Add in the milk, coconut oil, eggs, , and vanilla. In a separate bowl, combine all dry ingredients and add to the wet mixture, start on low and then beat on high until no lumps remain. The dough should resemble a bread dough at this point, but will be slightly soft and wet.(Approx. 1 min.) You should be able to touch it with your fingers, leave an indentation, but not have it stick to you.

Lay 2 pieces of plastic wrap on your workspace making sure to overlap by a couple of inches. Place 1/2 of the dough onto it and cover with another layer of wrap. Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size. Or in my case a nice roundish circle! Take the top layer of wrap off.

Sprinkle 1/4 cup of sugar cinnamon mixture over the dough.

To roll, lift the edge of the wrap and help the dough roll over itself. Try to get it as tight as you can.

Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan; Repeat with the second half of the dough.

Bake for 20 minutes.

While your rolls are cooling make your icing. Combine your sugar, vanilla, and milk; mix well. Add your softened cream cheese. If to thick add a bit more milk. This should be pourable icing.

Pour icing over cinnamon rolls while they are still hot.

ENJOY!

Chipotle Meatloaf

2011-03-21T14:59:00.001-04:00

This is THE best meatloaf recipe I've ever made. I tweaked it to suit our tastes and found perfection. YUM!

Enjoy!

Ingredients:

1-7 oz. can of Chipotle Peppers in Adobe sauce

1/2 c. finely chopped onion

1/2 c. chopped cilantro

1/2 c. regular oats

1/4 c. tomato sauce

1/4 c. chopped fresh parsley

1 tsp. salt

1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. black pepper

2 garlic cloves, minced

2 large eggs

2 lbs. of ground turkey

Directions:

Preheat oven to 350°.

To prepare meat loaf, remove 1-2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Combine chile, adobo sauce, onion, through to the ground turkey in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.

Goes well with garlic mashed potatoes and a salad.

Polka Dot Chowder!

2011-02-28T08:18:00.001-05:00

Here is the latest recipe from the recently reviewed book

Click here to enter in that giveaway.

My kids really liked this and it’s kind of why I chose it. They love hot dogs so I knew they would eat it up. It reminds me of the corn chowder I make but with hot dogs added. Very kid friendly.

Ingredients:

16 oz. package of beef hot dogs, sliced ( I used organic hot dogs)

6 c. potatoes, peeled and cubed

1 onion, diced

2 15-1/4 oz cans of corn. (I used one regular and one cream style)

3 TBS butter

salt and pepper to taste

13 oz can evaporated milk

Directions:

In a slow cooker, combine all ingredients except the evaporated milk. Cover and cook on high setting for 3 hours and 40 minutes. Stir in evaporated milk. (I ended up adding some half and half to it as well.) Cover and cook an additional 20 minutes before serving. Garnish portions with a sprinkle of seasoned salt, if desired. Serves 4 to 6.

Enjoy!

Porch Popcorn!

2011-02-28T08:08:00.001-05:00

I thought it would be fun to actually have it sitting out on the porch to cool. LOL!

Here is another recipe from the recently reviewed copy of

Click here for your chance to win a copy of this cookbook.

This recipe was good. The kids especially loved it.

Ingredients:

1 lb. melting chocolate, chopped (I used chocolate chips)

1/4 cup creamy peanut butter

12 to 16 cups of salted popped popcorn

1-1/2 cups salted peanuts

1-1/2 cups of crispy rice cereal

Directions:

Place chocolate in a microwave-safe bowl. (I cooked it over low heat on the stove.) Microwave on high for one minute;stir. Add peanut butter; microwave an additional one to 2 minutes, until chocolate is completely melted. Stir mixture until creamy. Place popcorn in a large bowl or roasting pan; drizzle half the chocolate mixture over popcorn and stir. Sprinkle in peanuts and cereal, stirring to mix well. Pour remaining chocolate mixture over all; stir gently to coat. Spread onto parchment paper lined baking sheets. Put on a cool porch or in the refrigerator until chocolate is hardened. Break up any large pieces before serving. Store in an airtight container. Makes about 16 to 20 cups.

ENJOY!

Ham and Gruyere Egg Cups!

2011-02-28T07:56:00.001-05:00

Gooseberry Patch has once again said I could post the recipes that I tried while reviewing their new book Mom’s Best Recipes.

This recipe was so easy and so yummy.

Ingredients:

12 Thin Slices Deli Ham (I used Applegate Smoked Turkey)

3/4 shredded Gruyere Cheese

1 dozen eggs

salt and pepper to taste

1 cup half and half

2 TBS. grated Parmesan cheese

Directions:

Spray a muffin tin with non-stick spray. Line each muffin cup with a slice of ham folded in half. Top each ham slice with one tablespoon Gruyere cheese, and egg cracked into the cup, a sprinkle of salt and pepper, one tablespoon half and half and 1/2 teaspoon Parmesan cheese. Place muffin tin on a baking sheet. Bake at 450 degrees for 15 minutes, until eggs are set. Allow baked eggs to cook for several minutes before removing them from the muffin tin. Makes one dozen.

Now you don’t have to make 12 if there are only 2 of you. Just adjust the recipe to suit your needs and enjoy!

No Cook Date Balls!

2011-02-15T11:49:00.000-05:00

I have always wanted to dabble with whole foods so when I saw this recipe I knew I had to try it.

It comes out of the soon to be released

Gooseberry Patch has given me permission to post the recipes that I have tried in my reviewing the book. You will have a chance to win a copy before it ever hits the stands on my main blog. So keep an eye out for that.

NO COOK DATE BALLS!

1 cup dates

1/4 c. plus 1 TBS raisins

1/4 c. walnuts

1/4 c. almonds

1/8 c. cashews

7/8 tsp. cinnamon

Combine all ingredients together in a food processor. Process to desired consistency. If too dry, add a little water, one teaspoon at a time. Roll mixture into one inch balls. Serve immediately or cover and refrigerate until serving time. Makes 1-1 1/2 dozen.

I have to tell you that we ALL loved these. My 17 year old, my 8 year old and my 5 year old.

What a great way for them to get some fiber!

ENJOY!

Peanut Butter and Jelly Cookies!

2011-02-15T11:38:00.002-05:00

When Gooseberry Patch asked me to be an Early Bird Book Reviewer I jumped at the chance.

I have 2 books that I am in the process of reviewing and they have given me permission to post the recipes that I have tried.

This is the book that this recipe came out of.

Not yet released but you will have a chance to win one soon on my main blog so keep an eye out.

The recipe I chose had me curious. It contains no flour so for this GF family that was intriguing.

Peanut Butter and Jelly Cookies!

Ingredients:

1 c. creamy peanut butter

1 c. sugar

1 egg, beaten

1 tsp. vanilla

Favorite jam or jelly

Directions:

Combine all ingredients except preserves; mix until well blended. Drop by teaspoonfuls onto ungreased baking sheets. Make a criss-cross pattern with a fork on top of the cookies.(I skipped this step. I used my thumb to make an indent into the cookies.) Carefully spoon jam into holes. Bake at 350 degrees for 8-11 minutes. Allow to cook 2 minutes on baking sheets; transfer to a wire rack to cool completely. Makes 3 dozen. (I got about 2 dozen. I must have made them big. LOL!)

Big thumbs up from me and all the kids! (Dad wasn't home yet!)

ENJOY!

Menu Plan Monday January 17th

2011-01-17T08:08:00.002-05:00

It has been ages since I posted a Menu Plan. That's probably because I haven't made one in ages. My hubby works weird shifts sometimes and meals were basically thrown together and often repeated every week. BUT he is on a normal shift for at least the next 3 months so I got on the ball and started planning my menu.

MONDAY- Chipotle Meatloaf w/mashed potatoes and salad

TUESDAY- Coconut Curried Shrimp w/ jasmine rice and brocolli

WEDNESDAY- Dump Soup (It's a soup that I created out of desperation but it's DELICIOUS!)

THURSDAY- Chicken Marsala w/baked potato and brocolli

FRIDAY- Gluten Free Pizza (2 family members have sensitivities to gluten so we've had to alter our diet a tad.)
SATURDAY- Turkey Chili with jalapeno cornbread

I raided my Cooking Light Cookbook for a few of these recipes. I've already made the Chipotle Meatloaf before and it's FABULOUS. I of course tweaked to suit our needs and will be posting the recipe here soon.
Be sure to check out other Menus at I'm an Organizing Junkie!

HAVE A FABULOUS WEEK!

Gooseberry Patch 25 Chocolate Chip Cookie Recipes!

2010-10-07T20:15:00.001-04:00

I thought I'd share this with you all.

Who doesn't love 25 different ways to make chocolate chip cookies? LOL!

Enjoy!

25 Chocolate Chip Cookie Recipes by Gooseberry Patch

Gluten Free!

2010-09-25T07:33:00.000-04:00

I've known for a long time that we probably needed to go off gluten but hesitated because of the extra work it would put on me. But because a couple of family members seem to have a sensitivity and our doctor claims that gluten is to blame, I'm going to go ahead and give it a shot.

I made gluten free bread last night for the first time and it wasn't to bad at all.

The kids liked it so that's a plus right there.

I also went ahead and bought these books.

Click here to check it out.

And this ebook from Sheri Graham

Click here to check it out.

Since "baking" will be the biggest struggle with what to replace with what I thought I'd start there.

And since I'm pretty much a "from scratch" cook the rest shouldn't be to hard.

So if you have any tips or advice for this little journey we're going on I'd be very much appreciative.

HUGS!

Rice Pudding!

2010-09-09T11:25:00.003-04:00

It had been a LONG time since I made rice pudding and now that I've made it I wonder why!

I put my own twists on an old favorite. I hope you enjoy it!

Ingredients:

3/4 cup Jasmine Rice (rinsed)

1 can coconut milk

2 large eggs and 4 large egg yolks

1/2 cup sugar

1/2 cup dried cherries

2 1/2 cups of milk ( I used 2%)

1 tsp. vanill

1/4 tsp. salt

cinnamon

Whipped Cream

1. Heat rice and coconut milk to boiling in a sauce pan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes or until done. Do not lift cover or stir. All milk should be absorbed.

2. Heat oven to 325

3. Beat eggs in an ungreased 2 quart casserole dish. Stir in sugar, dried cherries, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.

4. Bake uncovered for 45 mins., stirring every 15 mins. (Overbaking may cause curdling)

5. Stir well; let stand 15 mins.

Serve warm or cover and refrigerate about 3 hours or until chilled.

Serve with whipped cream and a dash of cinnamon on top!

Refrigerate any remaining dessert!

ENJOY!

EASY No-Bake Cookies!

2010-07-07T07:26:00.004-04:00

I love easy, I love quick and I LOVE chocolate.
So this is the perfect cookie!

Ingredients:
I'm a kind of throw it in there until it looks right kind of gal so these are estimations.
1 3/4 cup of chocolate chips
1/2 cup of milk
1/2 stick of butter
1 tsp vanilla
1/3 cup of shredded coconut (optional)
2-3 cups of oatmeal (not instant)

Directions:
In a large saucepan, SLOWLY melt chocolate chips, milk and butter over low heat. (Don't rush this or chocolate will scorch and that's just nasty. (TRUST ME!)
When completely melted, bring to a slow boil and boil for one minute.
Remove from heat and add vanilla and mix well.
Add coconut and enough oatmeal to be able to mix up all the chocolate and cover the oatmeal.
You want to be able to drop by spoonfuls on wax paper. You don't want them runny.
Start with the 2 cups of oatmeal and slow add more as needed.
Drop by spoonfuls on wax paper that's been placed on a cookie sheet and refrigerate for 1/2 an hour or less. You want the cookie to set up nicely and this speeds it along.
We actually find that leaving them in the fridge makes them taste better and they hold up better.

You can let them set up on the counter but it takes longer and who wants to wait to eat chocolate? Not me!

ENJOY!

Crockpot Chicken Tortilla Soup!

2010-06-22T07:38:00.007-04:00

Grab your crock pots ladies, it's time to make one of the most delicious soups ever!

Crock-Pot Chicken Tortilla Soup!

Ingredients:

3 Stalks of celery, chopped
3 Carrots, chopped
1 medium onion, chopped
1 small can of green chilies
1 15oz can of tomato sauce
1 can of diced tomatoes with jalapenos (or without, your choice)
1 cup of frozen sweet corn
1 32 oz box of chicken broth
4 large chicken breasts (I use frozen)

Seasonings: (To be added at the end of cooking!)
1 tsp. Garlic Powder
2 tsp. Chili Powder
1 TBS. All Purpose Seasoning ( I use Spike)

Toppings:
Corn Chips, broken up
Shredded Cheddar Cheese
1-2 Avacados, Chopped into bite size pieces
Cilantro, chopped

Directions:
Grab your crock pot and add just a dab of butter to the bottom. Turn it on low.

Then add your chopped veggies.

Next add your canned chilies, frozen corn, tomato sauce and diced tomatoes.

Place your chicken on top.

And then add your broth until just covering the chicken. May add water if one box isn't enough.
Turn the temp. to High and let cook for 4-5 hours or until chicken is cooked through.
Remove the chicken breasts and cut into bite size pieces and return to the crock pot.
Add your seasonings and mix well. Let cook for 10-15 more minutes.

Ladle into bowls and add toppings.
Don't skimp on the toppings, they make the soup!!

Serves 8-10

Enjoy!

Feel free to email me with any questions you might have with any recipe.

Roasted Potato Salad!

2010-05-30T18:27:00.005-04:00

Oh have mercy. This potato salad was soooo good.
I got the idea from my good friend Lisa's food blog.
But then I had to go and add a few twists of my own.
Whether you're a mustard based person or a mayonnaise based person, I think you are going to love this.
Just in time for Summer BBQ's.

Ingredients:
3lb. Organic Potatoes of your choice. I used baking potatoes.
6 cloves of garlic, minced
1/2c. chopped onion
5TBS. Olive Oil
1/2 tsp. Thyme
1 TBS Rosemary
1 tsp. Salt
1/2 tsp. Black Pepper

Dressing:
1/4-1/3 cup Mayo (low fat)
2 TBS. Balsamic Vinegar
1 TBS Mustard
1TBS Basil
Now you can use fresh herbs but I didn't have any on hand and it was still delicious.

Preheat oven to 400 degrees.
Cut potatoes into chunks.
Place potatoes into a medium size bowl.
Add the Olive Oil - Black Pepper and combine evenly with the potatoes.
Place the potatoes onto a rimmed cookie sheet. Try not to have any overlapping so they can cook properly.
Cook for about 20-25 mins. Check to see if done by inserting a fork and it going in with out any effort. And the potatoes should be a bit brown from roasting.

Meanwhile combine your dressing ingredients.
When the potatoes are done cooking let sit till cooled.
Put in a bowl and add your dressing.
Chill and serve.
Actually this was good warm too.

ENJOY!

Yummy Chicken Marinade

2010-04-03T17:40:00.002-04:00

I confess I didn't exactly measure everything but I had to write this down because I came up with this marinade and we just cooked the chicken on the grill and it was delicious.

Ingredients

1/2 cup White Wine

1/3 cup Olive Oil

2 TBS. Apple Cider Vinegar

2 TBS. Red Wine Vinegar

2TBS. Balsamic Vinegar

1 TBS. Lemon Juice

1tsp. Parsley

1tsp. Rosemary

1/2 tsp. Thyme

1 tsp. Basil

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. Black Pepper

Whisk all together and marinade your chicken for approximately 4 hours.

You may adjust amounts to your taste. Like I said I really didn't measure anything but I think this is close.

Let me know if you try it.

Homemade Balsamic Dressing

2010-03-25T08:33:00.002-04:00

Do you buy store bought dressing?
Yeah, I do too!

The main reason? Laziness. Yup, I'll admit it. Sometimes I just don't feel like making it from scratch.

But I have to tell you that I made it from scratch yesterday and I have no excuse not to do it from here on out. It was sooo easy and so good. And not to mention better for you. You don't need to add all those extra preservatives!

Give it a try.

Ingredients:

2 TBS. Balsamic Vinegar

1 TBS. Red Wine Vinegar

1 TBS. Yellow or Dijon Mustard

1 tsp Brown Sugar

1 Minced Garlic Clove

1/2 tsp. Salt

1/4 tsp. Pepper

1/4 cup Extra Virgin Olive Oil

Directions:

Put everything in a bowl and whisk together.

EASY and sooo good!

Polynesian Banana Nut Bread

2010-03-15T15:14:00.004-04:00

I took a basic banana bread recipe and just started tweaking it to my liking and ended up with this final product.
Tis' yummy!

Ingredients:

4 TBS of real butter, softened
1/4 cup of coconut oil
1/2 cup honey
2 eggs
1/3 cup unsweetened coconut (can be omitted if you don't have any)
1 cup ripe bananas, mashed
1/3 cup crushed pineapple, drained (reserve juice to put in as the liquid)
3/4 cup buttermilk OR unsweetened pineapple juice (I use this!)
1 tsp. Vanilla

3 1/2 cups of white/wheat flour
3 tsp. baking powder
1 tsp. salt
3/4 tsp cinnamon
3/4 cup chopped walnuts

Sweetened Coconut

Directions:

Preheat oven to 325.
Blend honey into butter and coconut oil until smooth and creamy.
Blend in remaining ingredients through to vanilla.

Blend together dry ingredients in a separate bowl.
Slowly add into wet ingredients just until mixed.

Pour batter into 2 prepared loaf pans.
Sprinkle sweetened coconut all over the tops and bake in preheated oven for about an hour or until knife comes out clean from center.

Cool completely before trying to cut.

You are going to love the smell of the coconut toasting while this is baking!
This recipe is linked to this site

ENJOY!

Thank You!

2010-03-06T10:48:00.002-05:00

Thank you to all who answered my question in the prior post. I hope to have some fun things in store for you all soon. I saw that a lot of you have the fear of yeast. I hear you and that will probably be the first thing to be addressed.

I've made a couple of yummy things that I need to get on here, because they were too good not to share.
HUGS!

Question!

2010-03-03T10:11:00.002-05:00

If you could have a how to video or tutorial of anything that had to do with cooking, what would it be?
What do you struggle with most?

Thank you for your time in answering!

Biscuits and Sausage Gravy!

2010-02-16T11:54:00.004-05:00

Okay, no matter what you do you can't make sausage gravy "look" good!
But here it is paired with my heart shaped biscuits that I made on Valentine's day!
My husband wanted to take an action shot and well, you don't want a close up of that! I'm just sayin'!

First let's start with your sausage. It makes this, so don't skimp!

Ingredients:

1 1/2 pound ground turkey
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Directions:

Combine all ingredients in a large bowl. Cook sausage in a large skillet over medium heat until browned, stirring to crumble. Drain.

Now for the gravy!

Ingredients:

Your sausage

2 TBS. Real Butter

1/3 cup all purpose flour

4-5 cups milk

Salt and Pepper to taste

Directions:

In a large skillet, on medium high heat, put your prepared sausage and butter and stir until well blended.

Stir in flour until mixture is pasty.

Reduce heat to medium low and slowly add the milk, stirring constantly until mixture is thick and bubbly or to desired consistency. (This takes a little time so be patient!)

Season with salt and pepper to taste!

Pour over your favorite biscuits!

Enjoy!

Let me know if you try it.

Hugs!

Individual Baked Macaroni and Cheese

2010-01-31T08:55:00.004-05:00

This isn't so much a "recipe" as it is an idea of what to do with leftover cheese fondue! LOL!
I had a fondue party not to long ago and had a lot of leftover cheese fondue and bread that we were dipping in it.
So the next day I cooked some macaroni, added the leftover cheese fondue (approx. 1 1/2 cups), one egg, and a 1/2 cup of bread crumbs that I had made from the leftover bread cubes. I simply put the bread cubes under the broiler for about 2 mins or until browned then stuck them in the food processor.
With the leftover bread crumbs (approx. 1 cup) I added some basil, garlic powder, and chipotle seasoning to taste.
I then put my macaroni mixture in my individual mini loaf pan. Sprinkled with the rest of the bread crumbs and baked at 400 degrees for about 15- 20 mins.

Let the baked macaroni set for about 5 minutes if you want it to come out in one piece.

Now this can be a meatless main dish served with a nice salad or you could use it as a side.

Enjoy!

I found this basic recipe if you want to make it from scratch and just incorporate what I did with it!

Pumpkin Scones!

2010-01-23T07:50:00.003-05:00

These were so good! I hope you give them a try.
Serves 6-8

Ingredients:
1 1/2 c. all purpose flour 1/2 -3/4 cup reserved
1 cup wheat flour
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
2 tsp baking powder
2 tsp. baking soda
1 cup low-fat vanilla yogurt
1/2 cup of canned pumpkin
2 eggs

Glaze:
2 TBS. butter, melted
2 TBS powdered sugar
1 TBS maple syrup

Directions:

Preheat oven to 4oo.
Combine the flours, spices, baking powder, baking soda and sugar in a medium size bowl.
Add the yogurt, eggs, and pumpkin and continue to stir with a spatula until well blended. Here is where you may need to add a bit more flour. Continue to add more flour until you can successfully "knead" the dough without it sticking to you. I like to just combine it with my hands a little bit to make it more manageable.
Place your dough onto a baking stone or a cookie sheet lined with parchment paper.
Shape into a circle and pat down slightly.

Bake for 25-30 mins. Depending on the consistency of your dough, check the middle at 20 minutes and see if knife comes out clean. If not back an additional 5 minutes and check again. I had to cut mine in half and finish baking in the middle an additional 5 minutes.
But it's so worth it!

Make your glaze and drizzle over the top of the scone!
Enjoy!

If you ever have any questions about a recipe please don't hesitate to ask. Just make sure I have a way to answer you back via email.
BLESSINGS!

Pumpkin Pie Smoothie!

2010-01-20T17:06:00.005-05:00

With the latest discovery of my 6 cans of pumpkin I decided to use at least one can.
One can made 2 recipes and I'm going to share one of them today and the other in a day or two.
I hope you enjoy!Pumpkin Pie Smoothie!

Ingredients:
1/2 cup milk
1/2 cup low fat vanilla yogurt
1 frozen banana
3/4 c. pumpkin puree
1/2 tsp cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1/4 tsp.nutmeg

Whipped Cream for garnish.

Directions:
Put all things in blender in the order given and blend until smooth.
Pour into two glasses and garnish with whipped cream.

It's like pumpkin pie in a cup!

Enjoy!

Blender Molasses Muffins

2010-01-19T16:21:00.003-05:00

If you don't know who Sue Gregg is and you want to know how to eat healthier but think it's too hard. You need to visit her website.
I purchased all her books and have recently started perusing them again and I'm ready to challenge myself to eat more healthy.
Starting pretty soon I'm going to do a whole month of nothing but Sue Gregg recipes and see how we feel at the end of that month.

I tried this recipe last night. If you are unfamiliar with the 2-Stage process, it's not hard at all. It just takes planning.

Blender Molasses Muffins

I love the ease of this recipe. It may sound strange to you to leave it sit over night but if you get her cookbooks she explains this in great depth. Her cookbooks aren't just recipes, but they are filled with tons and tons of great information. I can't even begin to tell you how much I recommend these books.
But enough of that. Here's the recipe.
I adapted this to what I had on hand and it came out great!

Ingredients
Stage 1:
3/4 c. warm filtered water
3 TBS. Whole Plain Yogurt
1/4 extra virgin olive oil
3 TBS Raw Honey
1/2 Blackstrap Molasses (much better for you than plan ol' molasses)
1 tsp. vanilla extract
1 1/2 cups whole wheat pastry berries (not flour)
(If you choose to make these by hand in a bowl and not the blender, use 2 1/2 cups of whole wheat flour, kamut or spelt in place of the whole wheat berries)

Place in blender at high speed (I have a Vita-Mix and only have to blend for about 1-2 minutes) 3-5 minutes or until smooth. Cover and let stand 12-24 hours.

Leavenings:
2 tsp. baking powder
1/2 tsp baking soda
3/4 tsp. salt
Sift leavenings and salt through a small strainer into a small bowl and set aside.

1 egg
1/3-1/2 c. additional flour, optional ( I did do this to make the batter a little thicker)

Stage 2:
Preheat your oven to 325. Grease muffin pan with non stick spray or butter.
Slightly stir egg into blender mixture and blend at high speed for 1-2 minutes until smooth. Blend in an extra 1/3-1/2 cup flour with a rubber spatula, if desired. Briefly blend in leavenings and salt.
If mixing in a bowl simply add these ingredients to your mixture and blend well with spoon or spatula.

Fill muffin cups evenly and bake for 20 mins.

Enjoy!
If you like molasses you'll love these!

*This recipe was adapted from the Sue Gregg cookbook "More than....Breakfasts...with Blender Batter Baking & Allery Alternatives!

King Ranch Chicken Casserole!

2010-01-12T09:59:00.004-05:00

King Ranch Chicken Casserole

I made this for 15 people the other day (by doubling the recipe) and it was a hit with everyone. Even the 11 children. So you know it's got to be good. Almost everyone went back for seconds.
There is no picture because, well, it's just not that photogenic once you get it on the plate. LOL!

Ingredients:
4 boneless skinless chicken breasts, cooked and cut in pieces
1 cup chicken broth
1 onion chopped
2 cups half and half cream
8 oz. 1/3 less fat cream cheese
1/4 c. flour
1 tsp. cumin
1 poblano pepper chopped
1 red bell pepper chopped
2 cans Ro-tel petite diced tomatoes with jalapenos
1/4 c. freshly chopped cilantro
1 package corn tortillas
3 cups shredded Colby-Jack Cheese

Directions
Preheat oven to 375.
Saute onion and peppers in a little oil until just soft
Add the broth
Whisk in the flour and cumin until smooth
Add cream cheese (in pieces) and cream and simmer until the cream sauce thickens, whisking often.
Stir in tomatoes and cilantro
Set cream sauce mixture aside
Oil a 13 x 9 inch casserole dish. Add a layer of tortillas (breaking up as needed), then a layer of cheese, then a layer of chicken. Repeat layers ending with a layer of tortillas on top.
Pour sauce over all and top with layer of shredded cheese.
Bake for 35-40 mins.

Serves 8

Enjoy!

Sundays are made for Crockpots! Potato Soup!

2010-01-11T07:58:00.004-05:00

Here is the recipe I tried for Crockpot Sundays!
It was very warm and filling. Perfect for a cold day.

Ingredients:
5lb. bag of organic potatoes
1 very small onion or a 1/4 of a regular one. Trust me on this one.
4 or 5 cloves of garlic, minced
1 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
2 quarts of chicken broth
2 packages of cream cheese, added near the end
1 package of Bacon, I used turkey bacon. (It makes this soup!)
Garnish with green onions, cheddar cheese, chives or all 3!

Directions:
Peel and dice potatoes. Put them in your 6 quart slow cooker.
Add onion and garlic.
Add seasonings and then pour in broth.
Cook on low for 8 hours or high for 5.
The potatoes should be fork tender.
At the end of the cooking time you can either use a potato masher or a hand blender to make a smooth soup. I used a hand blender. I highly recommend the hand blender. I love mine.
Blend until it's your desired consistency.
After blending or smashing the potatoes, crumble in cream cheese and put lid back on.
Cook for 30 mins or until cream cheese is completely dissolved. Stir a few times within that 30 minutes.
While the cheese is melting cook your bacon and fill your house with that delicious aroma!

Now serve up your soup and enjoy!

Sundays are made for Crockpots! Potato Soup

2010-01-09T22:29:00.001-05:00

Sunday's Crockpot recipe is going to be Potato Soup.
I'll let you know how it went on Monday, with the recipe if it is worthy of posting! LOL!

Sundays are made for Crockpots! Chicken Vindaloo!

2010-01-04T07:11:00.003-05:00

I'm officially starting my own little Meme and I guess I'll even have a button made at some point but I loved the idea of using my crock pot AT LEAST on Sundays.
And this past Sunday I told you I was going to make Chicken Vindaloo and let you know how it was.
Well first off it's a different taste. If you like Indian food you'll love it. We don't eat a lot of Indian style food but we all enjoyed it very much. My whole family ate it, right down to my 7 and 4 year old boys. So that's saying a lot. My 7 year old actually said, "This is pretty good Mom."
The only thing I did different is if you look at the recipe, I used a whole can of tomato sauce, not just 1 cup, I didn't have mustard seed or cardamom so I left them out. And at the end I cut the chicken up into bite size pieces and let them cook in the juices while I cooked the rice.

I was going to take a picture of it for you but to tell you the truth it doesn't photograph well! LOL!
Let me know if you give this a try. I'd love to hear how you liked it.
Enjoy!

Sundays are made for Crockpots!

2010-01-02T09:27:00.004-05:00

I really like my crock pot or slow cooker (whatever you want to call it) but I tend to forget about it.
For one of my goals this year I'm going to try to implement it more in my cooking.
So I'm going to start with Sundays. I'll throw something in there before church and lunch will be ready when we get home. That sounds good to me!
I came across a recipe called Chicken Vindaloo and I am going to make that tomorrow. I'll let you know how it turns out and the changes I'll probably make to it.
Hugs!

Shepherd's Pie

2009-12-07T21:17:00.002-05:00

Before I realized how good this was, it was gone and I didn't have a picture to show!
I'll post one the next time I make it.

Ingredients:
5 large potatoes
1 TBS. butter
1 TBS. finely chopped onion
1/2 c shredded cheddar cheese
Salt and Pepper to taste

1 can of cream style corn
5 carrots chopped
1 TBS olive oil
1 onion, chopped
1 1/2 lbs ground beef or turkey
2 TBS all purpose flour
1 TBS ketchup
3/4 c. beef broth
1/2 shredded cheddar cheese

Directions:
1. Boil potatoes until fork tender. Drain and mash. Mix in butter finely chopped onion and 1/2 cup cheddar cheese. Salt and pepper to taste. Set aside

2. Boil carrots until fork tender. Drain and mash. Set aside.

Preheat oven to 375 degrees

3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef or turkey and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to boil, reduce heat and simmer for 5 minutes.

4. Spread the ground beef in an even layer on the bottom of a 9x13 casserole dish. Next, spread a later of mashed carrots, then the cream style corn. Top with potato mixture and sprinkle with remaining cheese.

5. Bake in the preheated oven for 20 minutes or until golden brown.
Enjoy!

My Thanksgiving Menu Plan

2009-11-22T20:41:00.003-05:00

Since the week of Thanksgiving is mostly prepping for the big day, I thought I would post my Thanksgiving Menu instead as I probably won't have big elaborate meals this week. I hope you find something you might want to try. If not go check out I'm an Organizing Junkie to see other menus.

Thanksgiving Day Menu

Roasted Turkey
Sweet Potato Casserole
Butternut Squash
Fresh Corn w/ Wild Rice
Mashed Potatoes
Homemade Stuffing
Creamed Onions
Homemade Cranberry Sauce
Dinner Rolls/ Or Pumpkin Biscuits

Dessert:
Chocolate Cream Pie
Pumpkin Pie
Apple Pie
Pumpkin Roll
Pecan Pie

And the winner of the giveaway is.....

2009-11-15T20:31:00.002-05:00

.....Jamie from Dear Diary...
Congrats Jamie. I hope you enjoy the Gooseberry Patch Booklets!
Thanks everyone for the recipes. I will be putting the E-book together, hopefully this week!
HUGS!

Tried and True Thanksgiving Recipes! The Memories!

2009-11-13T00:01:00.000-05:00

Oh my friends, it's been a fun week! Thank you all for linking up your favorite recipes. I will pick a winner for my giveaway this weekend and post it. Give me a week to put the E-Book together and then I'll have it on my side bar here and probably at my main blog.

Well today you are to link up your favorite Thanksgiving memories and/ or traditions. Just have fun with it.

Well my story is kind of humorous. (Go figure right?)
Growing up I wasn't really interested in learning how to cook. My Mom did it all. She would do all the Thanksgiving Dinner and I wouldn't think twice about all the hard work she put into it. All I knew was when it was ready to eat, I was first at the table. (Not something I'm proud of!)
She did this for as long as I could remember.

Well, my Mom got her payback! The very first Thanksgiving I was married my Mom said, "It's all yours! I'm done. It's your turn to take over. I'm tired."
So I thought "Okay, what's the big deal?" Mind you, I wasn't the best of cooks. YET!
I made a list and set out to the grocery store. No worries, I got this. This is going to be cake. After all Mom always made it look so easy. Did I mention Mom had been cooking for a gazillion years and I had been cooking for about 6 months? LOL! But I was up for the challenge. Have I mentioned I'm competitive? Anyway, the day came and I was up at 6 am ready to get the bird dressed and in the oven. At 6:10 I was in tears calling my Mom because I couldn't get the bird to cooperate! Stupid bird. I finally got everything under control but it didn't help that I could hear my Mom laughing under her breath!

Fast forward 14 years. I actually do have it down. I am also blessed to have my Mom and Dad here during the holidays and because they are staying in our cottage in the back yard, she is a big help to me. It's actually fun being able to make Thanksgiving Dinner together.

What fun memories do you have?
Link them up below or leave them in the comments area!
HUGS TO YOU MY FRIENDS!

Tried and True Thanksgiving Recipes! The Desserts!

2009-11-12T00:01:00.001-05:00

Hasn't this week been fun? I have seen some really great recipes. Remember my little giveaway. You are entered for each recipe you link up.

I am so excited about today. I can only imagine the yummy dessert recipes that are going to come in. Because if you are like me you have to make EVERYONE'S favorite dessert on Thanksgiving.

My husbands favorite is Maple Pecan Pie.
My Dad's is Mom's Apple Pie.
Kathy's and Kelsey's is Pumpkin Pie
Mine and Mike's and Kaye's is Chocolate Cream Pie (so I make 2).
I think my Mom likes a little of each.
And the kids will eat whatever! LOL!

I think this year I am going to add a Pumpkin Roll to the mix, because in reality I LOVE cake more than pie. I know I know it's horrible but I just love cake and not so much pies.
So here is the addition to my Thanksgiving Dinner this year.

Pumpkin Roll

Ingredients:
3 Eggs
1 c. sugar or Sucanat
1 can Pumpkin
1 TBS Lemon Juice
3/4 c. White Wheat Flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp salt
1 c. chopped pecans

Filling:
1 c. plus 2 to 4 TBS powdered sugar, divided
2 3oz packages 1/3 fat cream cheese, softened
4 TBS butter, softened
1/2 tsp vanilla

Directions:
Beat eggs on high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon juice.
Set aside.
Combine flour, baking powder, cinnamon, ginger, nutmeg and salt in mixing bowl; fold into pumpkin mixture.
Line a greased jelly roll pan with parchment paper; spray with non-stick spray.
Spread pumpkin mixture over paper and top with nuts.
Bake at 325 degrees for 15 m ins. or until a toothpick inserted in center comes out clean.
Turn out onto a clean towel sprinkled with 2 to 4 TBS of the powdered sugar; set aside.
Combine 1 cup powdered sugar with remaining ingredients; spread over cake. Gently roll up cake as for a jelly roll. Cool and serve chilled.
Enjoy!!

Tried and True Thanksgiving Recipes! Main Dish!

2009-11-11T00:01:00.000-05:00

I am loving all the recipes that you all are sharing already. This is going to be a loaded E-Book by the time we are done this week.

Today we are talking about the Main Dish!
Now I have to be honest with you, I'm hoping to benefit from this today because I really don't have anything to offer.
My main dish goes something like this

Ingredients:
Extremely LARGE Turkey

Directions:
Stick in bag until popper pops out of turkey!
Enjoy!

Yeah, I know! YAWN....Boring! What do you all do? I admit that we won't stray from having turkey for our main but I'm all for kicking it up a bit.
Do you have ham?
Do you have a roast?
Do you kick up your turkey?
PLEASE SHARE!!

Don't forget, you can always go back and link up your recipes if you missed the last couple of days. The more the better!
And remember each recipe linked is an entry to my giveaway. So link on up!
HUGS!

Tried and True Thanksgiving Recipes! Side Dishes

2009-11-10T00:01:00.001-05:00

Okay we are into day two and I want your side dishes. I'll be honest with you. I could eat sides and pie and call it a day on Thanksgiving. LOL. To me, sides make it or break it.

Here are is a tried and true side that we have made every year since I can remember. My Mom used to make it and now I do. It may sound weird but these are soooo good.

Creamed Onions

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.

Okay and I couldn't leave without posting this one again. It's my Grandmother's recipe that she made all the time up until she passed away. It's just not Thanksgiving without it!

Mamie's Cranberry Mold

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!

And don't forget that each recipe you link is going to be included in the FREE E-Book that I put together when this is all over. And each recipe enters you for my giveaway too!

Two Gooseberry Patch Booklets with recipes for the over abundance of apples and canned pumpkin you have!Bring on the recipes!
HUGS!!

Tried and True Thanksgiving Recipes Week! APPETIZERS!

2009-11-09T00:01:00.000-05:00

I have to tell you that I am really excited about this week. Be sure to read this too the end as I have a surprise for you. I think it's going to be fun and I'm sure we are going to see some wonderful recipes on here. If you need to update yourself on the breakdown of what recipes to post each day, go here!

Today we are sharing our APPETIZERS!
What's the little something something you snack on while the bird is cooking. If you're like me you don't like to eat a whole lot right before you have your Thanksgiving dinner, so share that snack, dip, finger food or whatever it is that holds you over while you wait for the most wonderful meal of the year!
I usually like to snack on chips and dip while I am cooking Thanksgiving dinner. It's usually either homemade salsa or hummus of some sort. But this year I'm going to try a new recipe. Yes I know it's not tried and true yet but it sounds so good that I can already tell it's going to be yummy. I also like simple and easy since I'm going to be super busy.

Baked Feta with Marinara

Ingredients:

1 tsp. fresh lemon juice
1/4 tsp. crushed red pepper
2 garlic cloves, minced
1 can diced tomatoes with basil, garlic and oregano, drained
1 4oz. package of crumbled feta cheese. (It's cheaper to buy the block and crumble it yourself)

32-1/2 inch thick slices of French Bread baguette, cut diagonally, toasted

Directions:
1. Preheat your oven to 350 degrees.
2. Combine the first 4 ingredients in a bowl. Sprinkle feta evenly into a small shallow baking dish coated with cooking spray. Top with tomato mixture.
Bake for 20 mins.
Serves as a spread with bread slices.
Enjoy!

I plan on throwing this in right before I throw the turkey in the oven so I have something to snack on while I get all the other things ready to go. That way you're only heating up your oven once.

Oh and just for fun I'm having a little giveaway. I'm going to give away two Gooseberry Patch booklets at the end of the week. They are perfect for this time of year.

Each recipe you enter is an entry. So go get those scrumptious, go to Thanksgiving recipes and link them up to share with all!
Spread the word and share the fun!

Coming Soon!

2009-10-28T06:47:00.005-04:00

Most of you that follow this blog follow my main blog but just in case you don't I wanted to give you a heads up on this fun week coming up.
Just click on the picture on my side bar and it will take you to where I explained all the fun!
I hope you can join me!
HUGS!

Easy Smeasy Burritos!

2009-10-10T07:46:00.004-04:00

I threw this together the other day for lunch and it was so easy and it taste sooo good.

Ingredients:
2 cans refried beans (I use Amy's Organic)
1 can Rotel petite diced tomatoes with green chilies
1 small can of sliced black olives
1 8oz. sour cream
2 cups cheddar cheese

2 packages small flour tortillas (I use the fat free kind)

Directions:
Spray a 9 x 13 inch pan with cooking oil.
Layer ingredients in order given ,starting with the refried beans and ending with cheese.
Heat in a preheated 350 degree oven for 15 mins or until cheese is melted and ingredients heated through.

Then all you do is scoop some onto your tortilla and roll it up and you got yourself a tasty little burrito!
This will feed a family of 6 two burritos a piece, approximately!

Enjoy!

Basic Breadmaker Pizza Dough

2009-10-08T09:57:00.007-04:00

I don't use my bread maker for much but it is great for when I want to make homemade pizza crust. All I have to do is plop the ingredients in the bread maker and walk away until done. It does take some pre-planning as it takes a little over an hour to make and rise. But I get a lot done in that hour instead of doing it all by hand.

Ingredients:

This will make 2- 14 inch thin crust or the equivalent of 2 pizza stones (Highly recommend cooking on pizza stones for even baking)

Or one really thick crust pizza!12 oz. water (room temp.)
3/4 tsp. salt
3 TBS. Olive Oil
3 cups All purpose flour
1 cup White/Wheat flour
2 tsp Active Dry Yeast
Optional Herbs- Garlic Powder, Italian Seasoning, Parmesan Cheese etc.

Directions:
Combine all ingredients into bread pan in order starting with water. Select the Dough setting and press start. Walk away and come back when peeping goes off LOL. Divide dough in half and roll out onto stones. I put a little corn meal down to prevent sticking.
Preheat oven to 400 degrees.
Put toppings on pizza and bake 20-25 mins. or until crust is golden brown.

Enjoy!

Pumpkin Biscuits

2009-09-24T06:29:00.002-04:00

I don't know why I don't have a picture of these. Just trust me on this one, their GOOD!

Oh don't these sound like they would go perfect with your Thanksgiving dinner?
Give them a try.

Ingredients:
2 cups all purpose flour
3 TBS. sugar
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup cold butter, cut into small pieces
1/4 cup milk or buttermilk
1/2 cup canned pumpkin
Cooking Spray

Directions:

1. Preheat oven to 450 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients; cut in butter with a pastry blender or you can use 2 knives, until mixture resembles coarse meal.
3. Combine milk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough onto a slightly floured surface and knead lightly 5 times. Roll the dough to a 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake for 11 mins. or until golden.

ENJOY!

Crockpot Spicy Chicken Pumpkin Soup

2009-09-07T06:31:00.004-04:00

I made this for supper the other night and everyone REALLY liked it. Perfect Fall dish.

INGREDIENTS:

6 boneless skinless chicken breasts halves, cut into 1 inch cubes
1 sweet onion, halved and thinly sliced
3 cloves of fresh garlic, minced
1 TBS minced fresh ginger (worth it)
1/2 to 3/4 tsp crushed red pepper flakes (Here's where you heat comes in so adjust to your liking.)
2 stalks celery, diced
2 carrots, diced
1 can 15oz pumpkin
1 can mango nectar (Asian food isle)
1/2 fresh lime juice
1/2 cup creamy peanut butter
4 cups chicken broth
1/2 cup minced cilantro
1/2 heavy cream
1 TBS cornstarch
2-4 cups of hot cooked rice (jasmine or basmati)
3 green onions, minced
1/2 cup unsalted peanuts chopped (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

2. Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut b utter, broth and 2 c ups water; stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

3. Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

4. Sprinkle cilantro, green onions, and peanuts on top.

Enjoy!
Serve with my homemade Pumpkin Biscuits! YUM!

Gingerbread Cake

2009-09-03T07:38:00.007-04:00

I made this for dessert last night and it was a hit.

Wet Ingredients:

1/4 of butter, softened
1/4 cup of coconut oil
1 egg
1/2 c. of molasses
3/4 c. honey

Dry Ingredients:

2 1/2 c. white/ wheat flour
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp baking powder
1/2 tsp. salt

1 cup hot water

Directions:

Preheat oven to 325.
Whisk together the wet ingredients.
In a separate bowl whisk together the dry ingredients.
Slowly add dry ingredients to the wet and blend thoroughly.
Add your cup of hot water and blend.
Mixture will be soupy. I was a little concerned here but trusted that all will be well and it was! Don't freak out! LOL.

Pour into 9" greased square pan.
Bake for 50-55 mins or until knife comes out clean from center. It's best when eaten warm.
Top with freshly whipped cream and you have a wonderful dessert!
Enjoy!

Taco Stuffed Shells

2009-08-05T13:29:00.003-04:00

I made these for supper last night and I got 5 thumbs up and since there are only 5 of us, I'd say that was pretty good.

I admit there just wasn't getting a good picture as it is kind of an ugly dish! LOL

Ingredients:
1 1/4lbs of ground beef or turkey
4oz of cream cheese
1 tsp. salt
1 1/2 tsp. chili powder
1 box jumbo shells
2 TBS butter, melted
2 cup shredded cheese (Use Mexican cheese blend if you got it!)
1 1/2 c. crushed tortilla chips
sour cream
Sauce: I mixed 1 can of tomato sauce and about 1 cup of salsa together and it was really good

Directions:

1. In a large skillet, brown meat until no longer pink, drain. Add cream cheese, salt, and chili powder. Mix well and simmer for 5 minutes.

2. Meanwhile cook your shells until al dente. Toss cooked shells with butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 pan. You may need another small one to fit them all in. Pour sauce over shells. Cover with foil and bake for 15 mins.

5. Remove dish from oven and top with cheese and tortilla chips, return dish to oven to cook for 15 more minutes.

6. Top with sour cream and onions. Serve!

Enjoy!

Dark Chocolate Coconut Brownies!

2009-06-18T06:54:00.002-04:00

The Best Dark Chocolate Coconut Brownies!
I know everyone always says it but these truly are THE BEST!
If you didn't get a change to check out the guest post I did based on these brownies you can check it out here. I even Vlogged it!
Here's the recipe and yes it's the full fat version. You can substitute apple sauce for half the butter and it will still taste "good" but not "great" like with REAL butter!
Ingredients:
½ cup butter – room temp
¾ cup sugar
1 tsp. vanilla
2 eggs
½ cup Whole White Wheat flour
1/3 cup Special Dark Cocoa
¼ tsp baking powder
¼ tsp. salt
½ cup sliced almonds
1 cup shredded sweet coconut
Handful of Semi-Sweet Chocolate Chips (Optional)

Preheat oven to 350. Butter a 9x9 pan. Beat butter, sugar and vanilla. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder, salt, almonds & coconut. Add flour mixture to egg mixture & stir just until blended. Spread evenly into pan. Sprinkle with chocolate chips if desired.

Bake 20-25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on rack.

Chicken Cheesesteak Phillies

2009-05-25T07:51:00.007-04:00

These are so super yummy! Very easy to make. This made 6 sandwiches.
INGREDIENTS
Enough hoagie rolls to feed your family
Enough chicken to feed your family (mine is going to differ from yours! LOL)
One Red Bell Pepper - Julienned
One Green Bell Pepper- Julienned
One Sweet Vidalia Onion- Julienned (as best you can)
Provolone cheese
Mayonnaise

Directions
Cook your chicken and cut into bite size pieces

While chicken is cooking. Saute' your onions and peppers in olive oil. Salt and pepper to taste.Spray a broiler pan with cooking spray and put your chicken and sauteed veggies on pan. Spread out evenly and then add slices of cheese over top.Put in oven on broil for about 5-7 mins or until cheese is fully melted.
Slice up your hoagies, slap on some mayo and spread your chicken mixture on there. Throw them back in the oven to heat up the rolls for about 3 mins.
Enjoy!

Hawaiian Cake

2009-05-19T12:45:00.002-04:00

I love this cake! Especially around Spring and Summer. It's so light tasting and I've had people that don't even "like" cake ask for seconds.
There are two ways to make it. The "EASY" way or "MY" way! LOL.
I'll give you the "EASY" way first.
Ingredients

1 Vanilla Cake Mix
1 8oz cream cheese softened
1 20 oz. crushed pineapple
1 3oz. package of vanilla instant pudding
1 cup cold milk
1 9oz container of cool whip
nuts and coconut for garnish

Directions:
Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions.
Split between 2- 8 inch round pans.
Bake at 350° F. for about 30 minutes
Cool in pans, set aside.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread half of the mixture over top of 1st cake. Place second cake on top of first and spread with remaining filling.
Cover with whipped topping and sprinkle with nuts and coconut.
Refrigerate.

Now the only difference between the "EASY" way and "MY" way is I make my cake from scratch and my vanilla pudding from scratch!
So if you feel like it here is the recipe for Vanilla Pudding. Just make sure you omit the milk in recipe above if making this from scratch. And here is a Vanilla Cake Recipe.
I've made it both the easy way and the "MY" way and it comes out delicious. My way is just a bit "healthier" LOL.
ENJOY!

Cappuccino Smoothie!

2009-05-04T06:30:00.002-04:00

I've been making this smoothie for about a week now and am loving it. So I thought I'd pass it along.

Ingredients:
Makes One BIG serving!

3/4 cup Vanilla Yogurt
1/4 Milk
Handful of Almonds 1/4 cup?
1 Frozen Banana
1 heaping tsp of instant coffee
4 ice cubes ( I was just fixin to say frozen ice cubes! DUH!)

Directions:
Place in blender in the order given and blend until smooth. I have a Vita-Mix so it really blends it nicely. If you don't have a super high speed blender you may have some "pieces" left over but I'm sure it will still taste delicious.
Tell me what you think if you try this. I LOVE it! Perfect for these coming summer months!

You got one?

2009-05-01T07:07:00.003-04:00

This week I've been making my ol' standby's and haven't really posted many recipes. But I had an idea. Do you have a recipe that you love and don't mind sharing? Send it to me via email. I'll try it and if the family gives it 4 or more thumbs up, I will post it and send you some link love back.
I think that would be fun!
My email is goofyhappysilly@bellsouth.net

HUGS!!

Sloppy Joes

2009-04-25T07:41:00.003-04:00

I love sloppy joes and these are quick and easy to make when in a hurry.

Ingredients:
1 1/2 lbs. ground turkey or beef
1-1 1/2 cup of my homemade BBQ sauce
1 onion chopped
1 green bell pepper chopped

Directions:
Cook meat, when half way cooked add onion and bell pepper and finish cooking meat completely until browned.
Add the sauce and mix well.
Serve with Hamburger Buns!

Quick and Easy!
ENJOY!

Recipe Review- Baked Chicken Parmesan

2009-04-17T17:36:00.005-04:00

For those of you who read my pos t on my other blog about the Sue Gregg cookbooks, well I thought I would review a few as I made them.
I made the Baked Chicken Parmesan and Brown Rice Pilaf from her book the other night and both were simply delicious. I'm loving these books so far.
If you want me to keep reviewing a few I will. If you are the least bit interested in these books I'd try out her sample recipes here.
HUGS!

Menu Plan Monday

2009-04-13T06:21:00.004-04:00

I've recently had the honor of receiving some Sue Gregg cookbooks and will be incorporating some of her recipes in my menu. I did a post about them on my main blog if you want to check it out.

MONDAY- Encharrito Casserole (family favorite)
TUESDAY- Baked Parmesan Chicken w/ brown rice pilaf and broccoli (Page 96 and 208 in the Main Dishes Sue Gregg Cookbook)
WEDNESDAY- Mexican Chicken Salad
THURSDAY- Molly's Chicken (No idea who Molly is) Broccoli-Carrot Medley and Brown rice (Page 126 in MD )
FRIDAY- Taco Pizza
SATURDAY- Spaghetti and Meat Sauce and Salad

Enjoy!
For more Monday Menus hop on over to I'm an Organizing Junkie to check them out!

Healthier Carrot Cake

2009-04-09T06:35:00.003-04:00

I admit that I made this in a rush, because my husband was leaving for work so it wasn't completely cooled and I left it in the pan and frosted. But it tasted so good warm!!! But wasn't as pretty as if you would have taken the time to let it cool, take it out of the pan and then frost it. But I'll leave that all up to you. To me this is just a way to get it in your mouth quicker! LOL.
Okay on to the recipe.

Ingredients:
3/4 Agave nectar
1/2 coconut oil
1/2 unsweetened applesauce
2 tsp. vanilla
2 large eggs
2 cups White Wheat flour
1 3/4 tsp. cinnamon
1 1/2 tsp baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
5 medium carrots, shredded (about 2-3 cups)
1 cup chopped walnuts (1/4 reserved)

Cream cheese frosting
1-80z. reduced fat cream cheese, softened
milk of choice ( I eye ball this)
1/2 tsp vanilla
2 cups powdered sugar

Directions:

Preheat oven to 350 degrees.
Spray the bottom and sides of a 13 x 9 inch pan. Or use something equivalent.
Mix the agave, coconut oil, applesauce, vanilla and eggs until well blended.
Stir in dry ingredients. Mix until well blended.
Stir in carrots and walnuts.
Pour into pan.
Bake for 40-45 mins.

Frosting
Beat cream cheese and about 1 1/2 TBS of milk and your vanilla on low speed until smooth.
Gradually beat in powdered sugar, until smooth and spreadable. Add more milk if necessary.
Spread over warm cake.
Sprinkle remaining walnuts over top.
Mmmmm!!!

To make this even healthier, I may not frost it next time. It was so good I may just sprinkle a little powdered sugar over the top and call it done.

Let me know what you think.
Enjoy!!

Cheesy Yummy Goodness!

2009-04-04T13:26:00.002-04:00

Okay I just had to post this because my family just loves it when I make it. I can't say that it will go in the "healthy" category but it's definitely a comfort food and every now and again we need that. So I'm going to start a new label just for recipes like this! I came up with this based on what I had on hand at the time.

Ingredients:
4 Organic hot dogs ( see it's starting out healthy already) LOL
About a cup and a half to 2 cups spiral pasta or whatever pasta you have on hand except for spaghetti ( I just kind of eyeballed it but make enough for 5 people.)
3 TBS. of butter
1/4 c. of flour
1 1/2 c. of milk
1 cup of cheese ( I used a Mexican blend)

Directions:
Cook hot dogs according to instructions. Slice in half and then into bite size pieces. Set aside.
While your hot dogs are cooking make your pasta according to directions on box.
To make your cheese sauce first get a sauce pan and add your butter and melt over medium heat. When completely melted add your 1/4 flour and whisk until combined.
Slowly add your milk, while continuing to whisk. Sauce will start to thicken after a few minutes. Don't let boil. Keep whisking until you feel the sauce start to thicken reduce heat to low and add your cheese. Grab a wooden spoon to mix this together.
Now all you do is add your pasta, hot dogs and cream sauce together and mix well. Add a little salt and pepper to taste.

Wanna make it healthier? Add broccoli as a side! LOL.
If you try it let me know what you think!
ENJOY!

Healthier Alternatives to Sugar

2009-04-03T15:28:00.002-04:00

Lately I've really been trying to cut down on my sugar intake and have been looking at natural, healthier alternatives.
It would be easy to adjust most of my recipes to some of these new sweeteners.
I personally use:
Raw Honey:
Real Maple Syrup
Stevia Powder

Xylitol: I've heard nothing but great things about this. Use 1:1 for sugar. Here is a website with a bit more information on using for baking. Cooking and Baking with Xyitol.

I hope this gives you a few alternatives to eating a little more healthy without having to pull your sweet tooth.

BLESSINGS!

Broccoli Cheese and Potato Soup

2009-03-30T06:55:00.002-04:00

This soup is so good. The perfect soup to serve with sandwiches.

Ingredients:

1 medium onion, chopped
4 stalks of celery, chopped
3 TBS.butter
1/3 flour
4 cups diced potatoes ( I buy organic so I leave the skins on)
2 1/2 cups chopped broccoli, steamed until crisp tender
1 32oz. box of chicken broth
2 cups shredded cheddar cheese
2 1/2 cups skim milk ( half and half or whole milk for a creamier soup)
dash of salt and pepper to taste
couple shakes of paprika
Garnish with chopped parsley.

Directions:
1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt and paprika and stir until smooth.
3. Add broth, milk and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle with parsley and serve immediately.

Enjoy!

Alcoholic Substitutions

2009-03-20T09:28:00.003-04:00

If you're like me you don't have a wide array of alcohol sitting around the house! LOL. So I thought that this list of substitutions would be a good thing to post.

For 2 TBS Amaretto, substitute 1/4 to 1/2 tsp. almond extract

For 2 TBS of sherry or bourbon, substitute 1 to 2 tsp. of vanilla extract

For 2 TBS Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 tsp chocolate extract plus 1/2 to 1 tsp instant coffee in 2 TBS water.
For 1/4 cup or more white wine, substitute an equal measure of white grape juice or apple juice.
For a 1/4 cup or more of red wine, substitute and equal amount of red grape juice or cranberry juice.

Have a blessed day!

Homemade BBQ Sauce

2009-03-10T16:47:00.003-04:00

I'm a label reader and I don't like what I see on the BBQ sauce labels. High Frutose Corn Syrup is usually first in line. So here is a more healthy alternative. That is if you use organic ketchup that doesn't have High Frutose Corn syrup in it. If you don't then don't bother! LOL.

Ingredients:
1 cup Organic Ketchup
2 TBS. Sucanat or sugar
2 TBS. Molasses
1 TBS. Soy Sauce
1 tsp . Liquid Smoke

If you want to make a honey bbq sauce substitute the honey for the molasses!

Directions:
Combine all ingredients together and use immediately. Well in other words don't store it. Make only what you are going to use. You can adjust things to your liking. Like maybe adding more molasses or less sugar. It's just trial and error but this is a great base BBQ Sauce.
ENJOY!!

Black Bean and Chicken Quesadillas

2009-03-03T06:14:00.002-05:00

It's no secret that I LOVE Mexican food. So here is yet another addition to my Mexican food list of favorites. I made these yesterday and they were sooooo good and easy to make!

Ingredients:
4-5 boneless skinless chicken breasts
1 onion, chopped
1 can of organic black beans, rinsed
1/2 c. salsa
1 TBS of Mrs. Dash Southwest Chipotle Seasoning
2 cups shredded Mexican blend cheese
10 flour tortillas (the large ones)

Directions:
Cook chicken breasts until done. Chop into bite size chunks and saute' with onion about 5 mins.
In a blender add your black beans, salsa and seasoning. Blend until smooth.
Distribute the bean mixture evenly over 5 tortillas that have been placed on sprayed cookie sheets. I used 3 cookie sheets for these.
Distribute cooked chicken and onions over the beans and then sprinkle with cheese.
Place remaining tortillas over the other 5 and bake in a 350 degree oven for 15-20 mins. or until the tops and edges are slightly brown.
Remove from oven and cut each tortilla into 6ths with a pizza cutter.
Have extra salsa, sour cream, guacamole on hand to eat with your quesadillas.
Serve with a salad and you have a delicious meal!
Enjoy.
I know you will love these.

Homemade Chocolate Syrup

2009-02-28T07:27:00.005-05:00

Ok so if any of you love chocolate syrup as I do but don't like all the "stuff" they put in the store bought brand, here is a recipe (though not exactly healthy) that you make and you can pronounce everything in the ingredient list. Team it up with your homemade ice cream and yummo!!

If you substitute 1/2 n 1/2 or cream for the water, you end up with a hot fudge topping, but it won't keep as long in the fridge.

Chocolate Syrup

1/2 cup cocoa (I usually sift it for easier mixing)

1 cup sugar

dash of salt

1 cup water

1 tsp vanilla

Combine cocoa, sugar and salt in a saucepan. Add water, and mix until smooth. Bring to a boil, and allow it to boil for 1 minute - be careful it doesn't boil over. Remove from heat and stir in vanilla. Cool and refrigerate.

Enjoy!!!

Menu Plan Monday

2009-02-23T06:31:00.006-05:00

Monday- Encharrito Casserole ( we haven't had this in awhile and it's being requested)
Tuesday- Grilled Cheese and Tomato Soup (Easy Meal)
Wednesday- Chicken Wings with homemade baked fries and a green salad
Thursday- We are having a family of 10 over for dinner so I am keeping it simple and making Burgers on my George Foreman with celery salad and maybe potato salad.
Friday- Homemade Pizza!

To check out more menus head on over to I'm an Organizing Junkie!
Enjoy!

Protein Shake

2009-02-19T14:22:00.002-05:00

Oh this is a good pick me up in the middle of the day!!

Ingredients.
1 frozen banana (freeze the ones that are getting too ripe)
1/2 cup low fat vanilla yogurt
1/3 low fat organic milk
1 GIANT spoonful of peanut butter
4-5 ice cubes
1 scoop of whey protein powder (if you have it)

Directions:
Add all this to your blender and mix until smooth.
It's so yummy and half the fat of a Peanut Butter Shake.
Enjoy!!

Chicken Bryan

2009-02-15T12:24:00.002-05:00

I am linking up with Life as Mom today for the Ultimate Recipe Swap. The theme this week is - Your Ultimate Favorite Recipe! I have many recipes that I love but this one tops them all. It's a bit more work then most but it's oh so good. If you have a recipe to share head on over to Life as Mom for all the details.

This recipe is well worth the effort. I usually make it for a special occasion or something because it's kind of a fancy dish. And really it's not that difficult to make.

Ingredients:

6 large boneless skinless chicken breasts

2 TBS. extra virgin olive oil

1/2 tsp. salt

1/2 tsp black pepper

8 oz. goat cheese, (i buy the herb kind, it adds a nice flavor), soften to room temp.

Sun Dried Tomato Sauce

1 TBS butter

1 TBS finely chopped garlic

1 TBS finely chopped yellow onion

1/2 c. dry white wine

1/4 freshly squeezed lemon juice

3 TBS cold unsalted butter, cut into small pieces

1 1/2 c. finely sliced sun-dried tomatoes ,without oil( I find these already sliced in the fresh veggie area, they come in a bag)

1/4 c. fresh basil

1/2 tsp. salt

1/2 tsp white pepper, ( I didn't have this so I just used black)

Directions:

Prepare the Sun Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saute until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

Prepare Chicken: Preheat grill, and brush chicken with olive oil and sprinkle with salt and pepper. Grill Chicken approx. 15-20 mins or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun Dried Tomato Sauce over chicken.*Note I generally make the sauce while the chicken is cooking.

This recipe will make your taste buds sooooo happy. I usually double the sauce recipe because my family loves it. I hope you enjoy it as much as we do!!

YUMMO!!!

Homemade Play Dough Recipe

2009-02-11T10:32:00.004-05:00

Who doesn't love to play with playdough? This is a quick and easy recipe to make your own. The colors are only limited to your knowledge of color combinations! The best part is is that you probably have all the things already on hand!

Ingredients:
1 1/2 C. Flour
3/4 C salt
1 1/2 C. water
1 TBS veggie oil
1/2 TBS. cream of tartar
Food coloring of choice or mix for more fun colors. A few drops goes a long way.

Mix all ingredients in a medium saucepan. Cook over medium low heat, until dough comes away from edges of pan and becomes difficult to stir.In other words, it starts looking like playdough!
Remove from heat. Let cool until it can be handled.
Place on wax paper and knead 5-6 times.(This is very therapeutic!)
Store in airtight container.
Have fun!

Menu Plan Monday

2009-02-09T07:42:00.003-05:00

Since I'm feeling a bit under the weather I'm going to try to make easy things.

Monday- Mexican Chicken in the crockpot
Tuesday- Spaghetti and Meat sauce
Wednesday- Crockpot Chicken Soup
Thursday- Organic Hotdogs and Salad
Friday- Homemade Pizza (hopefully I'll be better by then my family has been asking for this)
For more menus go check out I'm an Organizing Junkie!
Enjoy!

Healthier Blender Pancakes

2009-02-05T15:54:00.002-05:00

I love pancakes! I have recently been learning about soaking grains and how much more beneficial they are for you and easier to digest.
I've adapted this recipe from a Sue Gregg Recipe. This is my version.

Ingredients:

2 c. buttermilk
2 TBS. coconut oil (if you can't find it Debra then use olive oil) ;)
2 tsp. vanilla extract
1 1/2 c. uncooked rolled oats
1 c. brown rice

1. Place this all in a high speed blender and blend at highest speed for 3 minutes. Less than that for a Vita Mix. I have a Vita Mix and I blend it for about 1 minute. Keep the cover on your blender and let stand at room temp for 12-24 hours. The longer the better.

In the morning preheat your "griddle" or "skillet" depending on where you're from, on medium high heat.
Just before cooking add the following ingredients and reblend for 1-3 mintus, until smooth.
2 eggs
2 TBS flaxseed (optional)

At the last few seconds add:
4 tsp. baking soda
1/2 tsp salt

Then cook em' up and enjoy! It's a little bit of a different taste then pancakes made with flour but we really really like them. Remember I don't put anything on here we don't like.
ENJOY!

Menu Plan Monday

2009-02-02T06:52:00.003-05:00

I thought for a change I would start posting my Menu's on my cooking blog instead of my main blog. It kind of just made more sense.
Monday- Shepherd's Pie
Tuesday- Hamburger Minestrone Soup and biscuits
Wednesday- Encharrito Casserole
Thursday- Homemade Pizza
Friday- It's the monthly fellowship night and we are to bring our favorite family dish, so I'm not sure what that is yet. We have so many!

For more yummy menu's go check out I'm an Organizing Junkie.
Hugs!

Homemade Meatball Subs

2009-01-29T06:40:00.004-05:00

I'm joining in this weeks recipe swap @ Life as Mom and the theme is beef.

Since I've mentioned loving meatball subs in a post over at my other blog I've had people asking for the recipe. You can make this as easy or as hard as you would like. But here is my recipe.

Ingredients for the Meatballs:
1 1/2 lbs. ground beef or turkey
1 egg
1/3 cup Italian Seasoned Bread Crumbs
1/2 tsp. sage
2 TBS. Grated Parmesan Cheese
2 TBS. garlic powder
2 TBS. onion powder
salt and pepper to taste

Instructions:

Preheat the oven to 350 degrees . Line a 9 x 13 inch pan with parchment paper and place in oven while preheating or coat with a couple of tsp.of olive oil.
In a medium bowl, mix together the ground turkey, egg, bread crumbs and spices using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.

Don't forget you can make these ahead and freeze them for a later time. So make a whole bunch at once.

Now what you do is take your favorite hoagie roll and split it down the center. Shove as many meatballs as you can down the middle, usually 3 or 4. Now you can make your own sauce, but to make it easy I buy the Bertolli Organic Spaghetti sauce and use it and it's delicious. So you are going to take your sauce and pour some over the meatballs. Don't go crazy because you don't want a big mess, plus you can save some for dipping. Then I add a half a slice of mozzarella cheese on top, place on a baking sheet sprayed with cooking spray and put under the broiler until the cheese is melted. Usually around 4-5 mins. Watch it carefully because it can burn quickly.

There you have it. I hope you enjoy!

Quick and Easy Mexican Dish

2009-01-22T20:33:00.002-05:00

I love the words quick and easy when it comes to dinner. Last night out of desperation I made this Mexican type casserole thing. I'm not sure what to call it yet LOL. But it was some good and the whole family loved it.

Ingredients:
2 lbs. ground beef or turkey, cooked
1 large jar of favorite salsa or the equivalent of 2 cups
1 small can of sliced olives
8 slices of Monetary Jack Cheese ( or shredded cheddar) Use what you got. That's what I did.
Tortilla Chips, crushed
Sour Cream

Directions:
Brown your meat in a pan. Drain off fat and then add your salsa.
Simmer for about 10-15 mins.
Meanwhile spray a 13 x 9 inch pan with cooking spray
Add your crushed tortillas to bottom of pan to cover generously
Put your cooked meat mixture over the chips
Throw your olives over the top of that and then your slices of cheese to cover it all.
Baked in a 350 degree oven for about 20 mins.
Serve with a dab of sour cream and it's delicious.
A nice salad would finish this dinner off.

I hope you enjoy! It truly was quick and easy!

Easy Hummus

2009-01-13T10:57:00.004-05:00

I love hummus and this is a very easy recipe to make.

Ingredients:

15 oz. can organic chick peas (garbanzo beans), drained
1/2 cup raw sesame seeds
1 1/2 TBS. Olive Oil
Juice of 2 Lemons ( I squeeze them over a small mesh strainer)
1 clove of garlic
Salt and Pepper to taste

Directions:

I have been blessed by a Vita Mix Machine and that is what I use for this sort of stuff but you can try your blender or even a food processor for this.
Place all the ingredients in the above order in your machine and turn on high for 1 minute.
If you don't have a Vita Mix with the tamper then you will probably have to stop and scrap the hummus down and blend periodically to get it all incorporated. Dump in a bowl. ( Don't you love how technical I am?)
Then just grab some chips or pita bread and enjoy!

For a tasty twist you can add roasted red peppers to this mix and it adds really great flavor.
Even a little dash of hot sauce can kick it up!
Do your own experimenting and let me know what you come up with.
Enjoy!

Hamburger Minestrone Soup

2009-01-08T10:43:00.007-05:00

This is a family favorite. Pair it up with some homemade biscuits.
I'm linking this up with Life as Mom for the Ultimate Recipe Swap and the theme is favorite soups. This is probably one of our favorites!

Ingredients:
6 cups of water
5 tsp. of Organic Better than Boullion Beef Base (now you can use beef stock if you choose to equal 6 cups. Even chicken broth would be good.) Like I said use what you have.
2 lbs. ground beef or turkey
1 onion, chopped
2 cloves of garlic, minced
3/4 c. uncooked elbow macaroni
1 tsp. Italian seasoning
3 celery stalks, chopped
1 16 oz. can of diced tomatoes
1 can kidney beans, rinsed
1 cup frozen sweet corn
1 can green beans, drained

Directions:

1. Cook beef, onion and garlic in large soup pot. Drain off grease when done.
2. Bring the 6 cups of water to a boil and add your 5 tsp. of soup base mix well; add to the meat.
3. Add remaining ingredients and simmer until macaroni is cooked through. Approx. 15-20 mins.

Serve with Biscuits!
So quick and easy and delicious!

Pecan Pancakes

2009-01-07T09:02:00.004-05:00

These are so delicious and a family favorite.

Ingredients:
2 1/2 c. flour (use your preference) I use organic white/wheat
1 1/2 TBS. baking powder
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 1/2 c. Milk
2 eggs
4 TBS. melted butter
1 tsp. vanilla
1 c. chopped pecans

Directions:
1. In a medium size bowl mix together the dry ingredients.
2. In a small bowl mix together the wet ingredients.
3. Add wet ingredients to dry and mix only until blended. Don't over mix. Add more milk if too thick.
4. Add chopped pecans and mix just until incorporated.
Use a 1/3 cup measure and cook on hot skillet until it starts to bubble then flip and finish cooking on other side.
Makes about 12 pancakes!
Serve with real Maple Syrup!
Enjoy!

Pumpkin Soup

2008-12-30T09:29:00.002-05:00

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

2008-12-19T06:21:00.003-05:00

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

2008-12-15T05:27:00.003-05:00

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

2008-12-12T07:30:00.003-05:00

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

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or trifle bowl.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
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

2008-12-12T07:23:00.006-05:00

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

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

2008-12-09T06:28:00.002-05:00

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

2008-12-06T08:44:00.005-05:00

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

2008-12-04T08:54:00.002-05:00

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

2008-12-03T07:41:00.002-05:00

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?

2008-12-01T06:50:00.001-05:00

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

2008-11-16T20:02:00.004-05:00

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!