Thursday, May 19, 2016

Chicken Sausage and Veggie Stir Fry

Well, I've decided to start posting some of my healthy meals, regardless if there is an actual recipe or not.  I need to keep motivated, and looking back on here for healthy meal ideas will help me do that :)

Anyhow, I just threw this together for lunch...I had a package of broccoli/broccoli slaw/snow pea mix that I needed to use up and half a bag of quinoa/brown rice that needed to be used as well.  So this is what I came up with.  Now, this isn't 100% 21-Day Fix approved.  I did add an orange container of stir fry sauce, but I highly doubt 2 Tbsp of sauce is going to ruin my day!

I'm always looking for new ways to switch things up on this diet...feel free to share!

I counted this recipe as follows:

2 GREEN  
1.5 YELLOW  
1 ORANGE  
1 RED
2 tsp

Chicken Sausage and Veggie Stir Fry 
(for my one serving)

3/4 cup Seeds of Change quinoa/brown rice mix
2 Cups mixed veggies (I used broccoli, carrots, snow peas, broccoli slaw)
3/4 cup sliced chicken sausage
2 Tbsp Stir Fry Sauce
2 tsp coconut oil

Cook up sausage and veggies in coconut oil until tender and heated through.  Heat Seeds of change as indicated on package.  Stir stirfry sauce into veggie mixture until coated.  Enjoy!

Wednesday, May 18, 2016

21-Day Fix No Bake Cookies


21 Day Fix Round One Summary

Well, finished 21 days, and overall I think I am doing ok.  My total tally after 21 days is 7 pounds, 3.8% of my body weight.  I know I could have lost more, but lets just say I wasn't super strict to the eating plan...I went more by the 80/20 rule.  By the 80/20 rule I mean I stuck to my diet plan 80 percent of the time, which is pretty good.  I still saw results, even with going up a calorie level with the breastfeeding.    My biggest struggle....pop.  I love it.  I drink Diet, and I know that really isn't much better so I am trying to wean myself down to once a week like my hubby is doing.  I'm just not there yet.  The containers really aren't hard to follow, and I never feel STARVING, but I have had a few days the breastfeeding munchies have gotten the best of me.  

The exercises have made me stronger.  I can see more definition, and in the photos I took of myself I can see a big difference in the size of my belly especially.  As I continue the diet up, I plan on mixing up my exercises with the 21-Day Fix and T-25.  I am not quite ready for Insanity yet...maybe after this next round.  


Moving on...these cookies are great!  I dare say that I like these better than their butter-loaded counterparts!  I definitely got my chocolate fix from these and was able to enjoy a few out of the fridge the whole next week.  They are super easy...a 10-minute dessert that my whole family enjoyed.  Win-win!

21-Day Fix No Bake Cookies

1 cup natural peanut butter
3/4 cup honey
1/2 cup coconut oil
2 tsp vanilla
2 1/4 cup oatmeal
6 Tbsp cocoa powder

Melt peanut butter, honey and coconut oil in a sauce pan over medium heat.  Stir.  Once melted remove from heat and add vanilla, cocoa powder, and oatmeal.

Stir and drop by spoonfuls on parchment paper.  Place in fridge to harden.  Enjoy!  Place extra cookies back in the fridge for later.

I usually can make between 24-30 cookies with this recipe, depending on the size.

21 day fix container:  1 yellow treat swap

Recipe Source:  Pearls and Pushups

Friday, May 13, 2016

Mediterranean Quinoa Bowl with Roasted Red Pepper Sauce

I am not going to pretend I calculated the containers for this on the 21-Day Fix...I did not (although all the ingredients are approved, it just depends on how you top your bowls off).  I needed a "cheat" meal, but didn't want to fall off the wagon either.  I came across this recipe browsing Mediterranean recipes since that was what I've been craving lately and this immediately caught my eye.  It is good...like craveable good.  It is just fresh, healthy, satisfying, versatile, and easy to put together.   I see this in my future for lunches all week long :)  To make my husband happy, if I serve this to him, I will serve it alongside some Greek Chicken skewers or a simple grilled chicken breast.  

Roasted Red Pepper Sauce:
1 16 ounce jar roasted red peppers, drained (or roast your own red peppers )
1 clove garlic
½ teaspoon salt (more to taste)
juice of one lemon
½ cup olive oil
½ cup almonds

For the Mediterranean Bowls (build your own bowls based on what you like)
cooked quinoa (I used the Seeds of Change quinoa/brown rice mix from Costco for an easy fix)
spinach, kale, or cucumber
feta cheese
kalamata olives
pepperoncini
thinly sliced red onion
hummus
fresh basil or parsley (it is definitely worth having your own plant in your yard for summer use!)
olive oil, lemon juice, salt, pepper

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

Recipe Source:  Pinch of Yum

Monday, May 9, 2016

Buffalo Cauliflower Bites


After my indulgent weekend with Mother's Day and Cinco de Mayo celebrations, I am getting back on track.  I am SOOO close to my pre-baby weight, my goal is to at least hit that by this Friday if not more.  That means no more cheats until the weekend!  I found this recipe that totally gave me satisfaction for lunch today.  I LOVE those little boneless buffalo bites you can get from Buffalo Wild Wings, Chilis, Applebees, and probably a bunch of other places.  I was reading on Beachboy that each of those little things can be over 72 calories EACH.  When an order comes with about a dozen or so, that adds up super quick!  

These little cauliflower nuggets totally gave me the feeling of my favorite little boneless buffalo bites and instead of using the dressing suggested below, I just ate a red container of cottage cheese on the side in between the cauliflower to cool my mouth off.  It really was a tasty lunch!


Buffalo Cauliflower Bites

Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each

Container Count:  1 GREEN and 1 tsp. (per Beachboy)
½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil

1. Preheat oven to 350° F.
2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
3. Lightly coat large baking sheet with spray.
4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.
5. Bake for 20 minutes, or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven. Bake for 5 minutes.

11. Serve hot with sauce.


*Note on equivalents: Per serving, the amount of yogurt and cheese found in this recipe is not enough to count toward a day’s Red or Blue allowance. As such, these ingredients (and calories) have been calculated into the tsp. equivalent.
Recipe Source:  Beachbody

Churro Cupcakes

One more Cinco de Mayo recipe for you before I get back to the healthy stuff!  I LOVED my tres leches cake, but with 13 kiddos coming over, I just envisioned how messy chocolate cake would get, so for the kids I made these churro cupcakes.  They turned out so yummy and the frosting is absolutely sinful ;)  I stole a couple spoonfuls after I made it and could have kept going without self-control!  

Churro Cupcakes
Yield:  about 28 cupcakes

For Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk

For Cinnamon Sugar Crunchy Topping:
4 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

For Cinnamon Cream Cheese Frosting:
1/2 cup (1 stick) butter, softened
1 (8 ounce) cream cheese, softened
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
5 cups confectioners' sugar
1 tablespoon milk (if desired)


For Cupcakes:
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk together both flours, baking powder, salt and cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.  Fill each cupcake liner three-quarters full.
Bake 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes.  Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting.  Refrigerate until ready to serve. Set out 20 minutes before serving

For Cinnamon Sugar Crunchy Topping:
In a small bowl melt butter.  In another small bowl combine the sugar and cinnamon.  When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.

Cinnamon Cream Cheese Frosting:
In a medium bowl, beat butter and cream cheese until light.  Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until all is incorporated.  If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.

Recipe Source:  Lady Behind the Curtain

Sunday, May 8, 2016

Chocolate Très Leches Cake


Here I am again...posting non-healthy recipes while on my diet.  Just as an update, I am down 6.8 pounds in 2 weeks on the 21-Day Fix.  I am not SUPER strict on sticking with the rules...I am nursing after all and get the munchies here and there, but making better choices when I do get the urge to munch.  But really, the calories allotted keep me content most days.  I also allow myself a cheat meal here and there.  It's necessary to keep my sanity :)  Sometimes I just need a Diet Dr. Pepper after a long day with kids or a piece of chocolate cake on a holiday!

It just so happened that Cinco de Mayo was this week and I have been itching to have people over ever since I've had this baby.  We used to live right in the heart of an agricultural area surrounded by many of Hispanic descent, and got great Mexican cuisine and attended the yearly Cinco de Mayo festivals..and we miss it!  We invited 3 families over and had a taco/nacho bar and it was so fun.  We had the kids break open a piñata and I had 2 desserts with a Mexican theme.

Let me tell you what...this cake is legit...and it is soo good and made me break my diet, twice (yikes!).  My friends each asked for a half a piece initially and ended up going back for more.  It's just that good!  Top it off with homemade sweetened whip cream and some strawberries, and nothing could be better!

Chocolate Très Leches Cake

Note: I used one of my favorite (easy and egg-free) chocolate cakes for this recipe. But you could really use any 9X13-inch chocolate cake recipe, in fact, the beauty of this recipe is that because of the chocolate milk mixture poured on top of the cake, the cake part is especially forgiving (overbaked a little? No problem.). By the way, this cake can (and should) be made in advance - up to 24 hours. Sweet!

Cake:
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable or canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water

Chocolate Milk Mixture:
1 (14-ounce) can sweetened condensed milk
6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)
1 (12-ounce) can evaporated milk
1/3 cup whipping cream or half-and-half
Sweetened whipped cream
Cocoa powder for dusting

For the cake, adjust oven rack to middle position and heat oven to 350 degrees. Coat a 9X13-inch baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in the baking pan.

Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Use a rubber spatula to spread the batter evenly in the pan if it isn’t level after mixing. 

Immediately put pan in oven.

Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 23-25 minutes. Remove the cake from the oven and let it cool in the pan on a wire rack until cooled completely.

Using a bamboo skewer or tines of a fork, poke holes all over the top of the cake. In a glass liquid measure or a microwave-safe bowl, combine the sweetened condensed milk and the chocolate. 

Microwave for one minute and stir. If not completely melted and smooth, microwave for an additional 30 seconds until melted and smooth. Whisk in the evaporated milk and heavy cream (or half-and-half). The mixture will start out very, very thick. Don't worry! It will thin out as you whisk in the other milks.

Slowly pour or ladle spoonfuls of the chocolate mixture over the top of the cake. Let the liquid absorb before adding more. Ladle the liquid onto the cake until all the chocolate mixture has been used. It's ok if there is excess liquid pooled on top of the cake, it should absorb into the cake while it is refrigerated.

Cover the cake with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Serve pieces of the cake with sweetened whipped cream (see recipe below) and a dusting of cocoa powder or top with a few sliced strawberries.

Recipe Source:  Meds Kitchen Cafe


Sweetened Whip Cream

(I doubled this for the above recipe)

1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup sugar
1/2 teaspoon vanilla

Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.


Keeps well in refrigerator for up to 4 days. If mixture softens, rewhip to stiff peaks.

Recipe Source:  Land O Lakes




Wednesday, May 4, 2016

Chocolate Chip Toffee Cookies

 It maybe hard to believe considering this post, but my 21-Day Fix is going well.  I have really liked it, and even with a few cheat moments (like 2 of these cookies and the occasional pop), I am down 5 pounds in 9 days.  My husband is down about 6 pounds...not quite on the same diet, but since I am eating healthier, so is he.  I was hoping for more energy, but with a newborn that's not going to come no matter what.  The key with it so far is that I went up a calorie bracket since I am nursing and ALWAYS hungry. I haven't felt starving yet and my milk supply seems to be fine.

Anyhow, these cookies.  Our church group was asked to donate cookies to the Hospice House here in town every week this month.  And this just happened to be the last month they are able to except homemade ones before the health department starts making them go to strictly store bought ones.  So, even though I am on this diet, I made cookies.  In fact, I doubled the recipe and froze a bunch so my kids don't have to be deprived while I am going through my weight loss journey.  I of course at least had to taste these, and I must say I was impressed :)  I am really looking forward to the weekend and my cheat meal that I can have another out of the freezer!

With this diet, there haven't been a whole lot of recipes I have been using, just throwing a bunch of stuff together.  I have started keeping track this week of meal ideas and will share those that really don't have  a recipe later this month :)



Chocolate Chip Toffee Cookies

3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 cup semisweet or dark chocolate chips
1 cup toffee chips

Preheat oven to 350 F.

Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and toffee chips, and stir until just combined.

Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate and toffee chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 5-10 minutes.

Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.

Store cookies in an airtight container for up to 5 days.

 Recipe Source:  Gimme Some Oven

Monday, April 25, 2016

21 Day Fix Creamy Chicken Salad


 Well, here's a newsflash for you...I have NEVER finished a diet plan, ever.  I also am just hitting my 6-week mark post-baby boy and am desperate to get these unwanted baby pounds gone...plus some.  So I am really putting my heart all-in this time.  Plus, the hubs is actually doing it with me this time which will make a huge difference.  AND I am in a weightless challenge to keep me accountable.  So, between all these things, I am hoping to stay on track.

The program I chose to follow is the 21-Day Fix.  If you have not heard of it, it is a portion-controlled diet along with 30-minute exercises.  The reason I chose this was the length of the exercises, the fact that it does not eliminate any food group, and I am hoping teaches me good habits for the future.  I have been experimenting with the workouts and a few recipes the last few weeks, but today is my day #1 of doing this full-out.  So far, I have been impressed.  I feel like there is no way I will ever eat the calories allowed (I bumped myself up  to the next higher calorie bracket since I am breastfeeding).  The best part is I do not feel limited on what I can have (besides the junk stuff)...just how much.

The other part of the diet I have really enjoyed and have been doing for about a week is drinking Shakeology.  The stuff is pricy, but it is delicious.  It definitely makes me want less junk and sugar by curbing my cravings, and keeps me fuller longer.  I am going to bite the bullet of the cost and keep it going, because it is full of goodness.  

This chicken salad is super yummy and the dressing is tasty as well.  Keep watching for my final review of the program after 21 days!



21-Day Fix Creamy Chicken Salad

Serves 4 (1 1/4 cups each) | Containers: 1 green if serving over romaine or 1 yellow if eating over 1 piece whole grain bread, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

3 cups chopped rotisserie chicken breast (boneless, skinless) (I used turkey breast this time)
1/2 cup chopped green apple
1/2 cup seedless red grapes, cut in half
1/3 cup raw almonds
2 green onions, sliced
1 tablespoons chopped fresh basil
1/2 cup honey mustard salad dressing (see below)
8 cups shredded romaine lettuce

Honey Mustard Salad Dressing

1/2 cup reduced fat (2%) plain greek yogurt
3T Dijon mustard, gluten-free
3T raw honey
3T rice vinegar
1/4 cup extra-virgin olive oil
pink salt to taste
Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined

Then slowly add oil, whisking until well blended.

Adjust the salt until it’s totally awesome for ya!

…putting it all together

Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours

Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce or whole grain bread.

Recipe Source:  Fit Baby Steps

Friday, April 15, 2016

Cheese Fondue


I think we have just found a new Valentines Day dinner we can have year-to-year!  The hubs and I definitely like our own time around Valentines Day to go out to eat at a fancy restaurant or a winery (for the food, not the wine), but we also like to do something fun with the littles.  It had been years since I had made a cheese fondue, probably because the last one I did turned out a little less than stellar ;)  This one, however turned out great and my 7-year old thought it was the greatest dinner ever.  The recipe caught my eye because it was actually one that doesn't call for alcohol...and that is something that is never in my house, so I was all over that!  Plus, it comes from one of my fav food bloggers, so I trusted that as well :)  Enjoy!!

Cheese Fondue

2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken broth
1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)
1 tablespoon finely minced or pressed garlic
1/4 teaspoon ground black or white pepper
1/4 teaspoon nutmeg
Dash of paprika

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! 

Recipe Source:  Meds Kitchen Cafe

Banana Cream Pie Smoothie


I did something for the first time...I put cottage cheese in a smoothie.  I knew it would all taste fine in the end, but just scooping it in for the first time freaked me out just a bit, I'm no afraid to admit it!  It yielded a different texture than I could have gotten with lets say, yogurt.  So I will be using it more and more in my smoothies, hopefully not cringing next time :)

This smoothie turned out super good, perfect consistency and fulfilled my craving for something sweet that was pretty darn healthy as well.  

Banana Cream Pie Smoothie

One ripe banana, quartered
⅓ cup lowfat cottage cheese
⅓ cup lowfat milk
1 packet sweetner (optional...I like Stevia)
1 tsp vanilla
1 cup ice
Graham crackers (I just threw one whole cracker in)

Add all of your ingredients to a blender and blend until smooth.  Pour into glass and enjoy!

Recipe Source:  A Night Owl Blog

Friday, April 8, 2016

Puerto Rican Style Beans


One of my FAV trips by far has been a cruise with friends to the Southern Caribbean.  We flew into San Juan, Puerto Rico and got to spend a few days there.  Our absolute favorite thing was just the rice and beans (and mofungo).  Trying to re-create the beans has been tough.  This recipe definitely gave me the flavor I was looking for, finally!  They were super good, I kind of impressed myself ;)  I will post about the chicken I made to go with it soon.  Enjoy!


Puerto Rican Style Beans

For the sofrito:
1/2 small onion
1/2 cubanelle (banana) pepper
3 cloves garlic
1/4 cup chopped cilantro

For the beans:
1 tsp olive oil
15.5 oz can pink or red kidney beans (I like Goya)
1/2 cup canned tomato sauce
1 medium potato, peeled and diced 1/4-inch (4 1/2 oz)
1 1/2 tbsp Sazon seasoning (homemade or store bought)
1 bay leaf
1/8 tsp oregano
kosher salt, to taste
black pepper, to taste

In a mini food processor, chop onions, garlic, pepper and cilantro. Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.

Add the beans (not drained) to the saucepan along with 3/4 cup of water. Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper. Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft. Discard bay leaf and serve over rice. Makes about 3 cups.

Recipe Source: Skinny Taste

Friday, January 15, 2016

Crockpot Baked Potato Soup


Crockpot Baked Potato Soup


10 red potatoes, cubed
3 TB flour
1 cup real bacon bits
1 tsp. onion powder
2 tsp. garlic
1 chicken bouillon cube
1 TB ranch dressing mix
2 tsp. dried parsley
1 tsp. salt
½ tsp. pepper
3 cups water
1 cup half n half
1 cup cheddar cheese

Add potatoes to crock pot. Sprinkle flour over potatoes and then add the rest of the ingredients through to the water. Bake on HIGH for 4 hours.

Add half n half, and cheese and mix well. Cook an additional 15 minutes. Mix well.  Serve warm.

Recipe Source:  Lil Luna

Orange Muffins


It happened...our church time got switched to the afternoon. It is always stressful just thinking about trying to deal with church with young kids during nap time, let alone trying to make dinner after we get home.  Whenever this happens, I have to switch gears.  I generally make big breakfasts and take Sunday dinners to the simplistic level.  So be prepared for lots more breakfast posts from me!

These muffins were just what I was hoping for.  I LOVE baking with citrus fruits, and this gave me the tang I was craving.  They are not overly sweet themselves, but the glaze adds just enough sweet to balance it all out.  So good :)


Orange Muffins

For the muffins:

1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange (organic if possible)

For the glaze:

¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest (organic if possible)

Preheat the oven to 350˚ F.  Line 16 wells of a muffin pan (or pans) with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the muffins while they are still warm.  Allow the glaze to set before serving.  Store in an airtight container.


Recipe Source:  Annie's Eats

Wednesday, January 6, 2016

Cranberry Fluff


We were ready to head out of town the day after Christmas and I had a package of cranberries that needed to be used up.  I just happened across this recipe while browsing some of my "usual" blogs.  I had seen many other versions of this recipe and decided to finally give it a try since I happened to have all the ingredients on hand.  Sadly, I am the only one that tried it.  My husband has never been a fan of anything that reminds him of a jello-y type salad and my boys must have gotten his genes when it comes to that.  I thought it was so so good!  I ate it alongside my Christmas dinner and it was perfect.

This would be a great Thanksgiving side as well, so stash it away for future use :)

Cranberry Fluff


12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream

In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.

Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.

Stir in the marshmallows.

In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.

Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

Recipe Source:  Mels Kitchen Cafe

Friday, December 4, 2015

2 Crust Lemon Pie


In my hubby's family, this pie is a Thanksgiving tradition...well almost.  The family recipe is a secret, and so I am sharing one that is almost the same, but super delicious as well :)  The cinnamon and sugar on the top is super tasty and the lemon custard is just perfect.  It definitely cuts all the sweet taste you get on your plate when you do the pie sampler plate for dessert like I do.  The tart yummy lemons are super tasty.  Try it...you won't be disappointed!  

2 Crust Lemon Pie


1-1/4 c. sugar (softened)
1/2 stick butter

Mix together until fluffy.  Then add: 

2 T flour
1/2 c. fresh lemon juice
1 tsp. lemon rind
1/2 c. water
1/2 tsp salt
3 beaten eggs (take a little bit of white to brush over top)

Place 2nd crust over top, brush with egg white and cut slits in top. Sprinkle with cinnamon sugar.  Bake at 375 for 30-35 minutes.


Recipe Source:  I can't remember!  I emailed this to myself a few years back and didn't include the link for myself.