1 large container vanilla yogurt
1 large box vanilla pudding
1 small tub Cool Whip
bag frozen raspberries
fresh raspberries (optional)
Mix all ingredients together, chill & enjoy!
from: Tara
Wednesday, December 27, 2017
Wednesday, October 25, 2017
Pumpkin Chocolate Chip Bread
2 1/2 c. white flour
1 c. whole wheat flour (white wheat preferred)
2 1/2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 c. canola, vegetable, avocado or melted coconut oil
1/2 c. plain greek yogurt
4 large eggs
2/3 cup water or buttermilk
1 to 2 c. chocolate chips (toss with a few tsp of the dry ingredients before mixing in to prevent sinking
Preheat the oven to 350 degrees F. Place a ramekin filled with water in the oven during preheat. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans, line with parchment paper for easier removal.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, yogurt, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in the chocolate chips. Pour batter in prepared pans.
Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
adapted slightly from: Mel's Kitchen Cafe
1 c. whole wheat flour (white wheat preferred)
2 1/2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 c. canola, vegetable, avocado or melted coconut oil
1/2 c. plain greek yogurt
4 large eggs
2/3 cup water or buttermilk
1 to 2 c. chocolate chips (toss with a few tsp of the dry ingredients before mixing in to prevent sinking
Preheat the oven to 350 degrees F. Place a ramekin filled with water in the oven during preheat. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans, line with parchment paper for easier removal.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, yogurt, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in the chocolate chips. Pour batter in prepared pans.
Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
adapted slightly from: Mel's Kitchen Cafe
Tuesday, October 24, 2017
Moist Crockpot Roast Chicken
1 (5 lb) roasted chicken
½ c. butter
2 c. chicken stock
½ onion, sliced thinly
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon pepper
Sprinkle of Montreal Chicken seasoning
Salt and pepper to taste
Place the roaster chicken in the crock pot, then rub chicken down with butter. Season with all spices, sprinkling liberally. Pour in stock and then drop in sliced onions. Allow the chicken to cook on high for 5 hours in the crock pot.
from: Community Table
½ c. butter
2 c. chicken stock
½ onion, sliced thinly
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon pepper
Sprinkle of Montreal Chicken seasoning
Salt and pepper to taste
Place the roaster chicken in the crock pot, then rub chicken down with butter. Season with all spices, sprinkling liberally. Pour in stock and then drop in sliced onions. Allow the chicken to cook on high for 5 hours in the crock pot.
from: Community Table
Monday, October 23, 2017
Hearty Chicken and Rice Soup
10 c. chicken broth
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish
Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
from: Allrecipes
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish
Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
from: Allrecipes
Wednesday, September 20, 2017
THE BEST Cornbread
1 1/2 c. plus 4 Tbsp. unbleached all purpose flour
1 c. granulated sugar
1/2 c. plus 4 Tbsp. fine cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1/4 c. vegetable oil
1/4 c. greek yogurt
2 large eggs, beaten
Heat oven to 375 degrees F. Spray the ends of two 8- or 9-inch loaf pans with baking spray, and line the centers with a strip of parchment paper. Set aside.
Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
Add milk, oil and beaten egg to a medium bowl and whisk together.
Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula just until combined (don’t overmix).
Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
Allow cornbread loaf to cool at least 15 minutes before slicing.
adapted from: The Little Kitchen
1 c. granulated sugar
1/2 c. plus 4 Tbsp. fine cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1/4 c. vegetable oil
1/4 c. greek yogurt
2 large eggs, beaten
Heat oven to 375 degrees F. Spray the ends of two 8- or 9-inch loaf pans with baking spray, and line the centers with a strip of parchment paper. Set aside.
Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
Add milk, oil and beaten egg to a medium bowl and whisk together.
Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula just until combined (don’t overmix).
Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
Allow cornbread loaf to cool at least 15 minutes before slicing.
adapted from: The Little Kitchen
Sunday, September 17, 2017
Honey Chipotle Chicken Bowls
Chicken:
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced
Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper
Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey
Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
from: HowSweetEats
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced
Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper
Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey
Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
from: HowSweetEats
Tuesday, August 8, 2017
Healthy Zucchini Muffins
1 2/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. maple syrup
1/2 c. milk (almond milk, 2% milk, or whatever you prefer)
1/4 c. melted coconut oil
1 tsp. vanilla extract, store-bought or homemade
1 1/2 c. grated fresh zucchini
1/3 c. old-fashioned oats (uncooked), plus extra for sprinkling
Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.
Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 13-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm, or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
from: Gimme Some Oven
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. maple syrup
1/2 c. milk (almond milk, 2% milk, or whatever you prefer)
1/4 c. melted coconut oil
1 tsp. vanilla extract, store-bought or homemade
1 1/2 c. grated fresh zucchini
1/3 c. old-fashioned oats (uncooked), plus extra for sprinkling
Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.
Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 13-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm, or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
from: Gimme Some Oven
Monday, July 24, 2017
Chicken Parmesan Meatballs
2 lbs ground chicken
3/4 c. panko breadcrumbs (gluten free panko will work fine)
1/4 c. minced onion
2 tbsp. minced parsley
2 cloves garlic, minced
zest of 1 small lemon, about 1 teaspoon
2 eggs
3/4 c. shredded Pecorino Romano or Parmesan cheese
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 qt. spaghetti sauce (marinara)
4-6 oz. mozzarella, freshly sliced
Preheat oven to 400°, setting the rack in the upper third of the oven. In a large bowl, combine everything except the sauce and the cheese. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.
Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce.
from: Barefeet in the Kitchen
Saturday, July 22, 2017
Mediterranean Chicken Salad
3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette
If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.
If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.
from: Our Best Bites
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette
If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.
If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.
from: Our Best Bites
Friday, July 21, 2017
My Favorite Overnight Oats
1/2 c old fashioned oats
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)
Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.
Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter
Also yummy with chocolate almond milk!
adapted from: Clean Eating Couple
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)
Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.
Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter
Also yummy with chocolate almond milk!
adapted from: Clean Eating Couple
Thursday, July 20, 2017
Creamy Cilantro Lime Dressing
1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)
Place milk, mayo, lime juice and ranch mix in a blender.
Throw in the garlic, cilantro and green salsa. Blend.
Make it several hours ahead of time to allow it to thicken.
adapted from: Our Best Bites
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)
Place milk, mayo, lime juice and ranch mix in a blender.
Throw in the garlic, cilantro and green salsa. Blend.
Make it several hours ahead of time to allow it to thicken.
adapted from: Our Best Bites
Saturday, May 13, 2017
Dilly Beans
Large, fresh green beans
1 t. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 c. water
2 1/2 c. white vinegar
1/4 c. salt
Pack beans into hot sterilized pint jars (the long way), leaving 1/4" clearance. In each jar, add 1/4 t. cayenne, garlic clove, 1 head dill.
Combine water, salt, & vinegar in a pot. Heat to boiling, pour over beans.
Water bath for 10 minutes (from when water returns to boiling).
Recipe makes 4 pints.
from: Great Aunt Rowena Merrill
1 t. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 c. water
2 1/2 c. white vinegar
1/4 c. salt
Pack beans into hot sterilized pint jars (the long way), leaving 1/4" clearance. In each jar, add 1/4 t. cayenne, garlic clove, 1 head dill.
Combine water, salt, & vinegar in a pot. Heat to boiling, pour over beans.
Water bath for 10 minutes (from when water returns to boiling).
Recipe makes 4 pints.
from: Great Aunt Rowena Merrill
Friday, April 28, 2017
Banana Breakfast "Cookies"
3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon
Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.
Yields 24 mini muffin "cookies".
from: Clean Eats and Treats
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon
Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.
Yields 24 mini muffin "cookies".
from: Clean Eats and Treats
Wednesday, April 19, 2017
Trail Mix Granola
3 c. old-fashioned rolled oats
3/4 c. whole unsalted almonds
3/4 c. cashews
1/2 t ground cinnamon
1/2 c. pure maple syrup
1/4 c. coconut oil
1/4 c. almond butter
1 egg white
1 t. vanilla extract
1 c. dried cranberries or raisins (or 1/2 cup each)
1/2 c.semi-sweet chocolate chips (optional)
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.
In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don't want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 40 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely - the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.
Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
from: Sally's Baking Addiction
3/4 c. whole unsalted almonds
3/4 c. cashews
1/2 t ground cinnamon
1/2 c. pure maple syrup
1/4 c. coconut oil
1/4 c. almond butter
1 egg white
1 t. vanilla extract
1 c. dried cranberries or raisins (or 1/2 cup each)
1/2 c.semi-sweet chocolate chips (optional)
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.
In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don't want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 40 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely - the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.
Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
from: Sally's Baking Addiction
Tuesday, April 18, 2017
Texas Sheet Cake
Cake:
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
from: Allrecipes
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
from: Allrecipes
Friday, April 14, 2017
Honey Lemon Cough Syrup
3 T. fresh lemon juice
¼ c. honey
2 T. coconut oil
Mix all the ingredients together in a small saucepan and heat over low until coconut oil is melted.
Take warm syrup by the spoonful as desired. You can also mix the syrup into hot water or tea.
Once the syrup is cooled the coconut oil will harden.
Store in refrigerator for up to a month. Gently warm the syrup up before using.
Audrey's little note: add a sprinkle of cayenne pepper!
from: The Coconut Mama
¼ c. honey
2 T. coconut oil
Mix all the ingredients together in a small saucepan and heat over low until coconut oil is melted.
Take warm syrup by the spoonful as desired. You can also mix the syrup into hot water or tea.
Once the syrup is cooled the coconut oil will harden.
Store in refrigerator for up to a month. Gently warm the syrup up before using.
Audrey's little note: add a sprinkle of cayenne pepper!
from: The Coconut Mama
Monday, April 3, 2017
Cheesecake
Crust:
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter
Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.
Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla
In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.
Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.
When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.
Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!
adapted from: Whatever
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter
Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.
Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla
In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.
Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.
When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.
Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!
adapted from: Whatever
Saturday, March 25, 2017
Honey Garlic Turkey Meatballs
1 lb. lean ground turkey
½ yellow onion, grated
4 garlic cloves, minced
¼ cup whole wheat (or regular) panko breadcrumbs
¼ cup minced flat-leaf parsley
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
½ tsp salt
⅛ tsp cayenne pepper
3 tbsp honey
1 tsp apple cider vinegar
Preheat the oven to 350 degrees F. Lightly coat a large baking sheet with cooking spray.
In a large bowl, combine the turkey, onion, garlic, breadcrumbs, parsley, chili powder, cumin, paprika, salt and cayenne pepper. Stir to mix well.
Using a scant 2 tablespoons per meatball (a medium cookie scoop works well), form meatballs by rolling the turkey mixture between the palms of your hands. Place the meatballs on the prepared baking sheet.
Bake the meatballs until just cooked through, about 15 minutes.
In a small bowl, whisk together the honey and apple cider. Brush the meatballs with the honey mixture. Bake for additional 2 minutes. Serve.
from: Cookin Canuck
½ yellow onion, grated
4 garlic cloves, minced
¼ cup whole wheat (or regular) panko breadcrumbs
¼ cup minced flat-leaf parsley
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
½ tsp salt
⅛ tsp cayenne pepper
3 tbsp honey
1 tsp apple cider vinegar
Preheat the oven to 350 degrees F. Lightly coat a large baking sheet with cooking spray.
In a large bowl, combine the turkey, onion, garlic, breadcrumbs, parsley, chili powder, cumin, paprika, salt and cayenne pepper. Stir to mix well.
Using a scant 2 tablespoons per meatball (a medium cookie scoop works well), form meatballs by rolling the turkey mixture between the palms of your hands. Place the meatballs on the prepared baking sheet.
Bake the meatballs until just cooked through, about 15 minutes.
In a small bowl, whisk together the honey and apple cider. Brush the meatballs with the honey mixture. Bake for additional 2 minutes. Serve.
from: Cookin Canuck
Friday, March 24, 2017
Tara's Chocolate Chip Cookies
2/3 c. shortening or butter (softened)
1/2 c. brown sugar
1 c. sugar
2 eggs
1 t. vanilla
2 1/4 c. flour
1 t. salt
1 t. soda
1 1/2 c. chocolate chips
Cream shortening & sugars. Beat in eggs & vanilla. In separate bowl, combine flour, salt & soda, add to sugar mixture. Stir in chocolate chips. Bake at 350 for 8-10 mins.
from: Tara
Audrey's little note: I think these just might trump my "favorite chocolate chip cookie recipe", so simple and so good!
1/2 c. brown sugar
1 c. sugar
2 eggs
1 t. vanilla
2 1/4 c. flour
1 t. salt
1 t. soda
1 1/2 c. chocolate chips
Cream shortening & sugars. Beat in eggs & vanilla. In separate bowl, combine flour, salt & soda, add to sugar mixture. Stir in chocolate chips. Bake at 350 for 8-10 mins.
from: Tara
Audrey's little note: I think these just might trump my "favorite chocolate chip cookie recipe", so simple and so good!
Tuesday, February 7, 2017
Katrina's Veggie Cheese Soup
3 cubed potatoes
1 c. broccoli
1/2 c. chopped carrots
onion
1 can chicken broth
1/2 c. milk
3 T. flour
6 oz Velveeta cheese, cubed
Over medium heat, cook vegetables in broth until soft. Combine milk & flour, add to soup, let thicken. Add cheese, let melt. Enjoy!
from: Katrina
Monday, February 6, 2017
Crackle Brownie Cookies
1 box Betty Crocker Fudge Brownie mix (18.3 oz)
1 1/4 cup flour
3 eggs
1 tbsp water
1/3 cup vegetable oil
1 cup chocolate chips
3/4 powdered sugar
Grease cookie sheet. Set aside. Preheat oven to 350.
In a large bowl, combine brownie mix, flour, egg, water and oil. Stir until well blended. Fold in chocolate chips.
Place powdered sugar in a shallow dish. Drop 1 tablespoon dough into sugar and roll to coat.
Place about 2" apart on prepared sheet. Bake 10-12 minutes or until set. Remove from pan to wire racks to cool.
from: Cincy Shopper
Audrey's little note: these are a new family favorite. If using a Pillsbury mix, only use 1 cup flour.
1 1/4 cup flour
3 eggs
1 tbsp water
1/3 cup vegetable oil
1 cup chocolate chips
3/4 powdered sugar
Grease cookie sheet. Set aside. Preheat oven to 350.
In a large bowl, combine brownie mix, flour, egg, water and oil. Stir until well blended. Fold in chocolate chips.
Place powdered sugar in a shallow dish. Drop 1 tablespoon dough into sugar and roll to coat.
Place about 2" apart on prepared sheet. Bake 10-12 minutes or until set. Remove from pan to wire racks to cool.
from: Cincy Shopper
Audrey's little note: these are a new family favorite. If using a Pillsbury mix, only use 1 cup flour.
Thursday, February 2, 2017
Cinnamon Pull Aparts
In a saucepan combine 1 cup of milk with 4 TBSP butter, cubed. Heat until the milk is hot and the butter is melted. Remove from heat. Stir in 1/2 cup cold milk.
In the bowl of a stand mixer fitted with a dough hook, combine 1/4 cup hot water, 1 heaping TBSP SAF instant yeast, and 1/3 cup sugar. Mix to combine and let sit until frothy.
Add 3-4 cups flour and 1 tsp salt to the yeast along with the milk/butter. Mix to combine. Add only enough flour so the dough is not sticky. Mix for 8 minutes.
Oil a bowl. Put the dough in the bowl. Let rise till double.
Punch down and roll into a rectangle. Spread with butter and sprinkle with cinnamon and white sugar. Roll up from the long side. Cut into 12 cinnamon rolls. Cut each roll into quarters or eigths. Put all of the cut pieces into a 9x12 glass baking dish that has been sprayed with cooking spray. Cover and let rise until double.
Bake at 400* for 10-15 minutes until golden brown. Remove from the oven and top immediately with buttercream icing so it melts all down in the cracks.
from: Deb Reynolds
In the bowl of a stand mixer fitted with a dough hook, combine 1/4 cup hot water, 1 heaping TBSP SAF instant yeast, and 1/3 cup sugar. Mix to combine and let sit until frothy.
Add 3-4 cups flour and 1 tsp salt to the yeast along with the milk/butter. Mix to combine. Add only enough flour so the dough is not sticky. Mix for 8 minutes.
Oil a bowl. Put the dough in the bowl. Let rise till double.
Punch down and roll into a rectangle. Spread with butter and sprinkle with cinnamon and white sugar. Roll up from the long side. Cut into 12 cinnamon rolls. Cut each roll into quarters or eigths. Put all of the cut pieces into a 9x12 glass baking dish that has been sprayed with cooking spray. Cover and let rise until double.
Bake at 400* for 10-15 minutes until golden brown. Remove from the oven and top immediately with buttercream icing so it melts all down in the cracks.
from: Deb Reynolds
Vanilla Pudding Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix (1/2 cup)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix (1/2 cup)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
from: Two Peas and Their Pod
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
from: Two Peas and Their Pod
Subscribe to:
Posts (Atom)