Under Construction

Just to prepare you..I'm starting a new blog. It is under construction right now, but feel free to visit! I'm just taking this one and making it better! More pictures, more recipes, more guest cooks! Im the next few weeks I will be working on bringing in a lot of the old favorites from this blog, so you can still find them when you need them over there! And, while I am working on it...is there anything specific you want to see more of? Send me your suggestions!
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Sweet Pork Barbacoa

Have you ever been to Cafe Rio? Isn't their Sweet Pork Barbacoa salad and burrito absolutely divine? WHAT? You have never been?

Ok. I admit. I have not either. But I swear, everyone I know has and they all rave about this pork salad and burrito. (I guess its only out west) So, after years of hearing about it, I finally was on the hunt for a "copycat" recipe. I love these. Take your favorite dish from your favorite restaurant and there is almost always someone who has done the time and trials and errors to copy it. Fabulous.

And I found it. Now, I have nothing to compare it to since I have never had the real thing. But I must say...This. Is. Divine. Of course, I did a few things different than the recipe I found. Its still amazing. It has become our favorite thing here. Perfect for crowds too!

So, this recipe is for the pork. To make the salad, top it with the pork, rice, beans, ranch dressing (all recipes listed below) and any other toppings you see fit.

To make the burrito, we fill our flour tortillas with the pork, lettuce, beans, rice and ranch dressing.

But honestly, if you are looking for just a good ol pulled pork sandwich, this is it. (I top the pork with the kicked up ranch dressing)

2-3 lbs pork (we use boneless pork shoulder)

1 1/2-2 cans Coke (NOT diet)

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)

1 c. brown sugar

Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork with a fork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Black Beans

Next time you make burritos, tacos, or anything that includes a side of beans, perk them up a bit with this recipe!


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Lime Rice

No explanation needed here. Just a fresh tasty twist to plain old rice!
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Kicked up Ranch dressing

After making this ranch dressing, I choose this over the regular ranch any day. Over everything. It goes perfect on the Sweet Barbacoa Pork burritos, or salad with the pork, or just a pork sandwich....or anything else you make. I may or may not dip my fries in it. Ooohhh, it would also be good on a baked potato...



Kicked up Ranch dressing
1 cup mayo
1 cup buttermilk
1 package dry regular Ranch dressing mix (NOT the buttermilk ranch)
2 tomatillos
fresh cilantro (to your taste..I LOVE cilantro, so I can put in a whole bundle and then some, but at least a small bunch needs to be added.)
1 clove garlic
juice of 1 lime
1 jalepeno
Cut tomatillos in half. Cut stems off of jalepeno, slice, remove seeds (if you like it hot, keep them in!) Put all ingredients in blender and blend away until creamy and no large chunks!

Grandma Strobeck's Stuffing, revised

Stuffing or dressing? Me? Stuffing all the way. What is Thanksgiving without the stuffing? When I think of the turkey and Thanksgiving, I always remember loving the exact moment my grandmother would pull that turkey out of the oven and we all stood around waiting to taste the crusty skin and the stuffing that was falling out of the turkey. It was always perfect.
My attempt last year, not so perfect. It was soggy. I think I cried. I remember all I wanted was to have the perfect stuffing falling out of my turkey and instead, it was a lumpy soggy mess.
So, this year, I am making the stuffing but not stuffing the bird. I cant bear to have it turn out like it did last time!
Anyway, my grandmothers recipe always seemed to be amazing. And, to my delight, I found out that it was super easy! She likes to add raisins, and I personally cant stand raisins, so I like to add some cranberries. It gives it just the right kick.

Thanksgiving Stuffing (picture to come)
1 bag of Pepperidge Farm seasoned stuffing
1 1/2 cups chicken broth
1 stick of butter
1 cup finely chopped apple
1/2 cup diced onion
1/2 cup diced celery
1/2-1 cup chopped cranberries (more or less depending on how you like it)

Prepare stuffing according to directions on package.
In a saute pan, melt 2 tbsp butter. Add onion and celery and saute until transparent.
To the stuffing, add onion, celery, cranberries and apple. Mix well. Bake at 350 for 30 minutes. (or, at this point stuff the bird)
Remember, if you ARE stuffing the bird, use LESS chicken broth because the juice from the turkey will plump up the stuffing. If you are NOT, you can add more, if needed, so it doesn't dry out. Tip, it is always easier to add more, but you cant take it out once its is in!!

Pumpkin Cheesecake Pie

I know, I have been slacking on the posts. And, with it being Thanksgiving, THE cooking holiday, I apologize 10 times over.
Lets get to some food, shall we? I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 12 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.

Pumpkin Cheesecake Pie (picture to come)
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust

Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.

Pomagranite Spinach Salad

Quick poll for my readers...do you eat the whole pomegranate seed or do you chew it and spit the tiny seed in the middle out?

I eat the whole seed. I thought that is what you do. Maybe I am too lazy to chew every one and spit each little seed out. But, apparently, according to someone who was over at my home, that is not how you are supposed to eat pomegranates. I disagree. I say, eat it, seed and all.

OK, that's that.

I have many recipes that I just don't post because I think they are so simple, and who would want to see that recipe? And then, I either find myself looking for the simplest of recipes in other blogs, or I make those simple dishes and have people begging for the recipe.

That is this one. I was trying to find a quick salad to make for a Thanksgiving Feast at school without having to run to the grocery store. And, this salad was the outcome. I've made it before. I just usually use dried cranberries instead of pomegranates. If you want to hearty it up a bit, some grilled chicken would work perfectly as well!

Pomegranate Spinach Salad

4 cups (or so) baby spinach or mixed greens

1/4 cup pomegranate seeds

1/4 cup shredded mozzarella cheese

2 Tbsp crumbled bacon

Serve with creamy poppy seed dressing (recipe to come soon!)

Or, I found this wonderful pomegranate dressing at Publix that goes perfectly with it!

Pumpkin Cookies with Cream Cheese Frosting

Like I need another reason to make something pumpkin. I think, no, I KNOW Bryan is getting tired of it. He HATES fall only because he knows everything I bake has pumpkin in it and he is not a fan of pumpkin.

But I am. And the kids are.

So, I found a recipe for pumpkin cookies a little while back. Tweaked it and perfected it, made it a little easier, and here we go!



Pumpkin Cookies

1 cup butter, softened

1 cup granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt



In a large bowl, cream together butter, sugar and pumpkin. Add egg.

In a medium bowl, whisk flour, baking soda, cinnamon and salt.

Add flour mix to pumpkin mix.

Here is where I like to add 1/2 cup of chocolate chips. Everything is better with chocolate.

Drop spoonful on to greased cookie sheet. They don't rise much or change shape, so if you are concerned how they look, fix them before you cook them.

Bake at 375 for 10-12 minutes. Let cool before frosting.



Cream Cheese Frosting
1 tsp vanilla extract
1 lb powdered sugar
1 stick butter, softened
8 oz cream cheese, softened
Beat all ingredients together until creamy. Frost cooled cookies.

Stuffed Pizza Rolls

When I came across this recipe I knew it was something that had to be tried. And, it was a hit with the kids, and me. I am not a big pizza fan, so this was perfect. And, I will be honest, this recipe didnt go over too well with Bryan. He likes his pizza, full of sauce and all. But, I got the kids to eat it, and really, that is all that matters, right? (and I am providing you with the link. Its a little easier that way today)

Stuffed Pizza Rolls

Spiced Pumpkin Bread

Just another reason for me to love fall. Bake this delicious bread and your kitchen and whole house will smell divine! Plus, the added ginger and orange give a special twist to the old fashioned pumpkin bread! (I've made it without the ginger and orange and it is just as delicious too)

BREAD

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

1 1/3 cups sugar

1/2 cup unsalted butter, softened, cut up

1 cup canned pure pumpkin

2 eggs

2 teaspoons grated fresh ginger

2 teaspoons grated orange peel

GLAZE

1 cup powdered sugar

1 to 1 1/2 tablespoons milk

1/4 teaspoon vanilla extract

1/4 teaspoon grated orange peel

1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
2. Beat sugar and butter in large bowl at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.
3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen.)
4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.

Applesauce, I think

My wonderfully darling friend, Ms Bright, posted this recipe for applesauce. It looked easy enough so I tried it. Um, not applesauce. Its dessert. Hana even tried it and said "this tastes just like apple pie!" Delish. I promise. Thank you, dear Lesley, for sharing.

And so, I am passing it along to you.

You are welcome.

10-12 Rome (or baking) apples
1 cup white sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 cup water
Peel the apples and chop into stamp size bites.
Put chopped apples in a crock pot.
Pour the rest of the ingredients on top of the apples.
Put the lid on and cook on high for 3-4 hours (or low for 5-6).
Let cool a bit and enjoy hot or cold!

(I added a step and mashed them up a bit with a potato masher, but its not necessary)

Pumpkin Muffins

I know I have posted this before, but I thought I would post it again. I love this season. Fall definitely is my favorite. The colors outside are changing, its the beginning of the holiday season, family starts gathering more often, children's laughter fills the air with glee and anticipation of what is to come...and the food. Nothing is better than the food that comes along with the holidays. Pumpkin, being one of my favorite. And, of course, simple recipes that the children all love...that makes me happiest of all!!!Ingredients:
1 box of cake mix (any will do, my favorite is spice cake)
1 15oz canned pumpkin
1 cup mini chocolate chips/nuts/filling of your choice

Preheat oven to 350, mix pumpkin and cake mix until blended. Add chocolate chips, or nuts, or whatever you want. Fill lined muffin cups almost to the top. Bake for 20 minutes.

I even caught Reid sneaking a mini muffin!

Brownies

This is the kind of recipe that makes me happy. Not just because it is chocolate, but it is easy. So easy and so good, it makes me never want to buy pre-packaged brownie mix again. Almost.

But really, this is a good brownie. It is nice and fudgy, not cakey (Bryan despises cake-like brownies) and it has a nice layer of crunch on top. Oh, and did I say that they were EASY?

Fudgy Brownies

4 eggs

1 cup butter, softened

2 cups sugar

1 cup flour

1 cup unsweetened cocoa powder

1 cup chocolate chips

Cream butter and sugar. Add eggs 1 at a time. Mix in remaining ingredients. Pour into a greased 9x13 pan. Bake at 325 for 40-50 minutes, or until toothpick comes out clean

Taco Crescents- a new twist on Taco Night!

We have "Taco Night" very often in our home. It is something easy to make and the kids love them, so why not? This dinner puts a new twist on tacos by using crescent rolls instead of tortillas. I usually have left over taco meat that I freeze. It is never enough for a full taco dinner, but the amount is always perfect for this one.

Taco Crescents

1-3 containers of crescent rolls (depending on the size of your family.)

taco seasoned meat

cheese

Unroll the rolls and put them on a cookie sheet. Place a spoonful of meat and a spoonful of cheese on each on. Bring top of "triangle" down to one side.

Bake at 350F for 11-13 minutes, or until lightly browned. Serve with lettuce, tomatoes, olives, sour cream, salsa, or any other taco condiments you enjoy.

Strawberry Cream Cheese Muffins

It has been one of those weeks at my house. But, sitting down and enjoying one of these muffins fresh from the oven is just what the doctor ordered. This muffin is so moist and delicious. And, its works great with other fruit as well, with or without the cream cheese!

2 cups all-purpose flour

3/4 cup plus 3 tbsp sugar, divided

1 1/2 tsp baking powder

1/2 tsp baking soda

6 Tbsp unsalted butter, cut up

1 cup chopped fresh strawberries

3/4 cup plus 2 Tbsp buttermilk

1 egg

3oz cream cheese, cut into 12 cubes

Heat oven to 400F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 cup sugar, baking powder and baking soda in medium bowl. With pastry blender, or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.

Whisk buttermilk and egg in small bowl until blended. Gently stir into flour mixture just until combined. Divide evenly among muffin cups.

Dip cream cheese squares in remaining sugar and place in center of muffin. Sprinkle muffin with remaining sugar.

Bake 20-25 minutes or until light brown and toothpick comes out clean. Serve warm, store leftovers, if there are any, in fridge.

Fresh Peach Salsa

This is my weakness. If I make it, I have to make several batches because I could sit and eat this. All. Day. Long. I guess its better than sitting and eating chocolate cake...

2 large peaches
2 medium tomatoes
3/4 cup diced onion
1 jalapeno pepper
2T olive oil
1t white balsamic vinegar
2T cilantro
salt and pepper to taste

Chop cilantro and put in medium bowl (this is where I add another tablespoon or so. LOVE fresh cilantro)
Cut pepper in half, remove seeds, chop finely, and add to cilantro.
Cut peaches into small pieces (I remove skins as well, but it isn't necessary), add to bowl.
Dice tomatoes and add, as well as onions.
Mix oil and vinegar, and gently stir in to mixture. Add salt and pepper.
Enjoy!

Sheri Clarks dinner rolls

A beloved friend, Sheri Clark, has been so kind as to share her fabulous recipe with me. She actually had me over one afternoon and she taught me. Oh, how sweet she is. And these rolls are perfect. The recipe makes a lot, 36, in fact. Perfect for when company is over. It is super easy (just how I like it) and wonderful with home made strawberry jam (recipe for that coming soon).

In a small bowl, dissolve 2T yeast in 1 cup warm water. Add 1T white sugar to help it grow. Set aside.

In another small bowl, whip 3 eggs.

In a large bowl, mix:

1 cup warm water

1/2 cup oil

1/2 cup sugar

2t salt

add eggs and yeast mixture (after it has "grown")

Then add all purpose flour until the dough is light and does not stick to your fingers or the sides of the bowl. Around 6 cups. Make sure you do not add too much, or the rolls will come out dry.

Seperate dough into two equal balls. Roll them out into a round circle and with a pizza cutter, cut into 32 triangles (16 per circle) just like a pizza. Roll them up, biggest side to smallest, just like crescent rolls, and put on greased cookie sheet. Fill the pan, 4 across and 8 down. Let rise for about 2 hours. Bake at 350 for 16 minuets or until golden brown. Brush with butter. Best served with fresh strawberry jam!

Chicken Pot Pie

I came across this recipe in one of my books a while back and finally made it. And, I am SO glad I tried it. It has quickly become a family favorite, even with the kids. And that right there says a lot! It is easy to make, delicious, and enough to feed my family with one recipe!

Pillsbury pie crust

2 cups mixed veggies (either frozen or 1 can of mixed veggies)

1 can cream of chicken soup

16 oz sour cream

1 lb chicken

salt and pepper to taste

Start by boiling the chicken until no longer pink and shredding.

Meanwhile, in large bowl, mix veggies, cream of chicken soup, sour cream, salt, and pepper until blended. Mix in chicken.

Grease bottom of 9x9 pie pan. Cover with one pie crust. Fill with filling. Cover with other crust. Secure sides. Bake at 350 for about 45-50 minutes. Let cool for 5 before serving.

My kids like corn, so I end up using 1 cup mixed veggies and 1 cup corn, but you can do it how ever you want! Also, on busy nights, a rotisserie chicken from Publix does just the job instead of cooking my own chicken!

Chocolate-Cream Cheese Satin Pie

Like I need another reason to bake, but this pie gives me one. And, its a good thing I am good at sharing because this pie is delicious and needs to be shared!

Crust:

1 1/2 cups chocolate cookie crumbs

5 tablespoons unsalted butter, melted

Filling:

10 oz. semisweet chocolate, chopped

1 (8oz) package cream cheese, softened

1/2 cup powdered sugar, divided

2 cups heavy whipping cream

2 teaspoons vanilla extract

1. Heat oven to 325. Combine all crust ingredients in medium bowl; press into bottom and up sides of a 9 inch pie pan. Bake 8 minutes; cool on wire rack.

2. Melt 10 oz chocolate double boiler (medium heatproof bowl set over saucepan filled with 1 inch barely simmering water. Bowl should not touch water.) Stir frequently until chocolate is melted and smooth.

3. Beat cream cheese and 1/4 cup powdered sugar in large bowl at medium speed until smooth. At low speed, beat in melted chocolate until blended.

4. Beat cream, remaining 1/4 cup powdered sugar and vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Fold half of the whipped cream into chocolate mixture until blended; spread in crust. Spread remaining whipped cream over filling. Refrigerate 4 hours before serving. Serve topped with shaved chocolate on top, if desired.

Super Secret Mac and Cheese

I know I just posted a recipe for homemade macaroni and cheese, but my sister just sent me this recipe and I just HAD to share it. Now, my kids hate veggies. I can not get them to eat them for the life of me. I made this, and they ate it all and had second helpings. It is creamy, has a little sweet and a little tang and just perfect!

serves 4 (I double it and use for leftovers)
2 - 2 1/2 cups dry noodles
1 Tbsp olive oil
1 Tbsp flour
1/2 cup milk
1/2 cup cooked and pureed squash or cauliflower (I use butternut squash)
1 1/2 cup shredded cheese (cheddar)
4 oz cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
Cook noodles as directed, cooking until al dente.
Meanwhile, in separate pan, heat oil, add flour stirring until it is a paste. Add milk and cook over low heat, stirring constantly until mixture becomes thick and starts to bubble (about 4 minutes). Add vegetable mixture and cheese, stir until melted. Add cooked noodles.
Optional: cover with a layer of bread crumbs and shredded cheese and bake until bubbly. However, It is so delicious without that extra step. The cream cheese and squash give it a fantastically creamy texture, not unlike Velveeta!

Yoder's Peanut Butter Pie

If you are ever in Sarasota, you simply MUST stop by Yoder's. It is simply amazing. Its a little restaurant set in the middle of the Omish community and the food is to die for. My grandfather found this little gem and took me out for breakfast. I am not a breakfast person, but I could eat there every day.

Well, my friend Lesley, over at The Bright Life posted this recipe. Thank you, is all I have to say to her.

I WILL be baking this pie this week. I may end up making more than one. And, I am VERY thankful to have had my gallbladder removed last week so that I can enjoy this!!!

Yoder's Peanut Butter Cream Pie

you'll need

3 inch pie crust, baked

3 cups whipped cream

Pudding

1 cup cold milk

1/2 cup cornstarch

1 tsp salt

1 tsp vanilla

3 egg yolks

3 cups milk

3 tsp butter/margerine

3/4 cup sugar

Crumb Mixture

1 cup powdered sugar

1/2 cup crunchy peanut butter

2 tsp cocoa powder

To make pudding:

Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.

Heat 3 cups milk, butter and sugar until scalding, stirring constanty. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.

Place pudding in refridgerator to chill. Stir every 10 minutes.

To make crumbs:

Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).

Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip will work).

Enjoy!!!!

Recipe Swap

Head on over for a great recipe swap!!

Nie Nie's Chocolate Crinkle Cookies

Who doesn't love a good chocolote cookie?

And, what's even better is when its an EASY recipe!

Head on over to CuisineNie (Nie Nie's cooking blog) and see how she makes these delicious cookies. In fact, as I am posting this, my tummy is telling me I need to make them today as well.

Click HERE for the recipe!

Chloe's Smoothie

Once again, another smoothie. We consume a lot of them these days. Kids love them. And I love them because it is a good way for me to shove healthy things down their mouth without them knowing. Like flax seed. They would never agree to eat anything with it but I put it in their smoothies and they never know. (Go HERE to read all the wonderful benefits of Flax)

This morning, it was Chloe's choice. I usually let the kids pick what they want to have in it. Some have turned out aweful. But this morning, it was quite good. And simple. And healthy!

Strawberry Chocolate Smoothie

1 cup frozen strawberries

1 cup almond milk (or lowfat milk)

1 cup baby spinach (you dont taste it at all, dont worry)

1 Tbsp milled flax seed

lowfat chocolate syrup

(not sure how much. I just pour until I think its enough. 3 Tbsp?)

Put all in Vita-Mix (or blender) and blend until smooth. You may have to add more milk, depending how thick or thin you like it.

Perfect Roasted Chicken

I know what you are thinking. Roasted Chicken. BORING. But wait, have you ever roasted a chicken like THIS?

Becks over at DELISH showed me how to roast the perfect chicken at it was FAN-TASTIC! It is easy (my kind of cooking) and oh so divine. Just the right amount of flavor, just the right amount of juices, just wonderful.

It is a must-have with the kids. They beg for it...often.

So go ahead and try it HERE! You will thank me, and Becks, for it later....

Steak Sandwich

I could post about 100 recipes on here from The Pioneer Woman. Her food is THAT tasty. And easy...well, most of it anyways. This is a new take on the good old steak sandwich. And it is one of the first things I am going to make as soon as I get this darn gallbladder taken out!

Click HERE to enjoy!

Good Morning breakfast smoothie

I know I know. I have not been posting. With me being sick and not really being able to eat anything, the last thing I want to do is cook, let alone post about wonderfully delicious food. So, I am sorry. But, I think I have come up with a new idea here. Instead of me posting daily or every other day about food I cook, I am going to try and post links to other wonderful blogs and recipes. I find tons and tons of recipes daily, and I just do not have enough time to cook them all. So, I will share.
But for now, here is a wonderful smoothie recipe for you. I eat one of these every morning. And now, Chloe and Reid love them too!

Good Morning (or noon or night) smoothie

2 cups frozen fruit (I like to use frozen so I dont have to add ice. And any kind will do. My preference is peaches/strawberries and blueberries)

1/4 cup silken tofu

2 cups fresh baby spinach

2 T milled flax seed

2T agave nectar (or honey, or 1 pack low cal sweetener, if you are watching calories)

1 cup almond milk (more or less depending on how thick you like it)

put all ingredients in blender and blend until smooth. Enjoy!

The best creation....EVER

The Vita-Mix.

My father-in-law made THIS purchase a few months ago. I tried it and LOVED it. Well, he decided to get a different model that is digital and gave this one to me!

What does it do? EVERYTHING! I usually make my "green" smoothies in my blender which includes tofu, rice milk, spinach, pineapple, Pom juice....

But this...this does that and more.

It purees. It blends. It grinds. It juices.

But, the greatest thing about it...you can put the whole fruit or vegetable in and it pulverizes every bit of it.

Seeds skin and all.

So, if you want to make juice, you are not leaving out all the good fibers and nutrients that normal juicing leaves out.

The girls and I made horchata last night (rice milk with cinnamon and vanilla). And, we made juice with a WHOLE apple, banana, pineapple (with the core) grapes and carrots.

Oh, and it can grind wheat too.

This could not have come at a better time too, with me being on a special raw foods diet for my gall bladder. How perfect?

Hot Artichoke Dip

(still working on some pictures. I can not cook as fast as I post, I guess)

This dip is my weakness. I only make it every once in a while because I could probably eat the whole thing all myself.




2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed

Directions:
1.Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in bowl. Add Parmesan cheese and garlic; mix well and spoon into baking dish.
2.Bake 20-25 minutes or until heated through. Serve with chips, crackers, pita bread...

Fruity Oat Bars

I am always looking for healthy, yet fun, snacks for the girls for when they come home from school. They always come home "so hungry", even if they just had a snack at school. And, of course, they rush for candy or fruit snacks. Which, of course, will make them crash and burn during homework time. These bars are perfect. They give them that boost of energy they need, plus, they have the little bit of sweet that they crave, and they are good for them. Bonus...they are easy.

Ingredients:

1 cup dried apricots (or 1 cup sugar-free preserves)

1/4 cup water

2 1/3 whole wheat flour

1 cup oats

1/2 tsp salt

1 3/4 sticks unsalted butter

3/4 cup brown sugar

2 Tbsp light corn syrup

Preheat oven to 400F. Grease and line bottom of square cake pan with parchment paper. Add apricots and water to blender. (If using preserves, do not add water) Process the apricots until they are smooth (add more or less water, depending on the consistancy you like). Put the flour, oats, and salt in a mixing bowl and stir until combined. Melt the butter, sugar, and syrup in a saucepan over low heat. Stir until butter has completely melted. Pour the butter mixture into the mixing bowl with the oats and flour. Stir until everything is combined. Press half of the mixture into cake pan and smooth it to make an even layer. Spread apricots (or preserves) over oat layer. Press the rest of the oat mixture on top. Bake for 25-30 minutes or until the oats on top are golden. Let cool for 5 minutes. Divide the bars into squares and leave them to cool completely in the pan before removing.

Double Chocolate Banana Bread

I call this my "Mary Poppins" bread..."Practically perfect in every way."

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed ripe bananas (about 3)

1 tsp vanilla

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 cup semisweet chocolate chips

Heat oven to 350F. Spray bottom of 8x14 loaf pan with cooking spray (makes 1 extra large loaf, or you could do 2 pans and they will be a little smaller)

Beat sugar, eggs and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa and baking soda in medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

Spoon batter into pan. Bake 60-70 minutes or until toothpick comes out clean.

Potato Soup

1/2 pound bacon
3 cups yellow onion, diced
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp tumeric
6 cups chicken stock
3 cups diced potato
5 cups frozen corn
1 cup half & half
1/4 lb shrp white cheddar cheese, shredded



cook bacon, remove from pan and cook onion in bacon drippings
stir in dry ingredients
add stock and potatoes
bring to a boil and simmer until potatoes are cooked
add corn and half & half and the cheese and bacon
serve sprinkled with leftover bacon and extra cheese, if desired.
(pictures to come)

Oriental Chicken Salad

No picture for this one yet. Sorry.

My kids love the type of dinner where they can pick and choose what they want to eat. This one is great for company, too.

You'll need:

1 lb chicken, cooked and diced (a friend suggested marinating the chicken in A1 ginger terryaki marinade...it turns out perfect for this salad)
lettuce (I like to use romaine)
broccoli slaw
sesame seeds
toasted almonds
crunchy oriental noodles
manderin oranges
diced green peppers
any other toppings of your choice


Dressing:
2 packs beef flavored ramen noodle seasoning packets
1/2 cup olive oil
1/2 cup sugar
1/2 cup red wine vinegar

I usually serve this with Orange Jasmine Rice. The kids new favorite is to actually put the rice on top of the salad too!

Red Velvet Cupcakes

This is what we will be enjoying on Valentines Day!
What you will need...
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls


PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.


MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Taco Nacho Rice

For Aunt Carol

Ingredients
8 oz fresh pre-diced onions (1 1/2 cups)
1 1/2 lb ground chuck
1 tablespoon taco seasoning
1 (5.4-oz) package taco-flavored rice and pasta blend
1 3/4 cups water
2 cups corn tortilla chips (about 5 oz)
1 (8-oz) jar taco sauce
1 1/2 cups shredded Mexican-blend cheese
Steps
Preheat large sauté pan on medium-high 2–3 minutes. Place onions, ground beef, and taco seasoning in pan; cook 5–7 minutes, stirring often, or until meat is brown and no pink remains.
Stir in rice blend and water. Reduce heat to medium; cover and cook 7 minutes.
Remove pan from heat; fluff rice with fork. Arrange chips over rice in pan. Drizzle taco sauce over chips, then top with cheese. Cover and let stand 5 minutes or until cheese begins to melt. Serve. (Makes 6 servings.)

Monkey Bread

A favorite.

1/4 cup sugar

1Tbsp cinnamon

2 12 oz cans Pillsbury golden layers buttermilk biscuits

3/4 cup butter

3/4 cup brown sugar

1 1/2 tsp vanilla

1/2 cup pecans (optional)

Grease pan (bundt, cake pan, casserole dish...they all work well).

Combine white sugar and cinnamon. Cut biscuits in 4ths, mix with sugar/cinn. and put in greased pan.

In a saucepan, melt butter. Add brown sugar, bring to low boil, cook for 3 minutes.

Stir in vanilla and pecans.

Drizzle over biscuits.

Bake for 20 minutes, or until browned on top and biscuits are done.

Let cool for a few minutes. Turn over on plate and serve.

Biscuits

In our house, we eat a lot of biscuits. With dinner, as sandwiches, breakfast, biscuits and gravy....and so, I am constantly trying new recipes and have not found the perfect biscuit. Until now. The texture is perfect, is does not fall apart while you are eating it, and best of all, the recipe is easy!

Ingredients:

2 cups sifted flour

2 tsp. baking powder

4 tablespoons butter or shortening

1/2 tsp. salt

about 3/4 cup milk
Sift Flour once, measure, add baking poweder and salt, and sift again.

Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed.

Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape.

Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter.

Bake on ungreased sheet in a 400 degree oven for 12-15 minutes.

Makes 12 biscuits.

You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Marinated Corn Salad

Delicious, refreshing, full of flavor, and perfect for parties!

(picture shown served with Taco Nacho Rice)

Ingredients:

1 (16oz) package frozen whole kernel corn

3-4 green onions

1 (15oz) can black beans, drained and rinsed

1 1/2 cups diced tomatoes

1/2 cup mojo marinade

1 tbsp honey

diced cilantro (to taste, about 1 tbsp)

Thaw corn in colander under cool running water. Slice green onion and add to corn. Stir in remaining ingredients. Let stand 10 minutes for flavors to blend. Stir and serve alone or with tortilla chips.

Sweet Potato Casserole

This was another "must-have" growing up during the holidays. My mother was always the one making this dish for family get-togethers. And now, it is my turn!





Ingredients

3 cups cooked sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1 stick butter
1/4 tsp vanilla
Mix all together and pour into a greased 9x13 pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter, melted
1 cup pecans
mix, and sprinkle on top of sweet potatoes

Bake at 350 for 30-45 minutes

Macaroni and Cheese Homemade

Chloe has named this dish. She is always asking for Mac and Cheese homemade. It is a recipe my mom made once and has quickly become a favorite in our home.

Ingredients

3 cups milk

1/2 stick butter

1/2 cup corn starch

8oz Velveeta cheese

8oz cheddar cheese

1 box macaroni noodles, cooked

Mix milk, butter and corn starch in a medium sauce pan. Heat until thickened. Add cheese and mix until melted. Pour over macaroni noodles and put in 9x13 greased pan. Sprinkle top with shredded cheese and bake at 350 for 1 hour.

My girls love it when I add ham to it, too! Just dice up some cooked ham and mix it in before you bake it.

Swedish Rice Pudding

Growing up, Christmastime always brought out the delicious Swedish foods. Rice pudding was always a "must have".

3 eggs- beat in casserole dish
1/2 cup sugar
pinch of salt
3 cups milk
1 1/2 cups cooked rice
1 tsp. vanilla
sprinkle with cinnamon

mix all ingredients and bake at 350 for 1 1/2 hours, stirring every 20 minutes.

Velvet Pudding

Everyone has their holiday traditions. Whether it be pie, cookies, cakes, etc. Growing up in my house, it was Velvet Pudding. A wonderous combination of creamy and fluffy pudding, this pudding is the delicious ending to any meal, during the holidays or any time of the year!
(my apologies for not having a picture. I forgot to take one last time I made it.)

1 cup hot milk
1/2 cup white sugar
1 envelope Knox gelatin
1/2 cup cold water
1 cup whipping cream

Soak gelatin in the water. Heat milk and sugar and stir into gelatin. Cool and whip.
Whip the cream and mix with gelatin/milk mixture. Chill until set. Best served with raspberries in syrup or strawberries in syrup (or fresh fruit).

It has been a while

My apologies. I have tons of recipes in the works. Hold tight, they will come soon!

Tuna Cheese Buns (or the southern tuna melt)

Growing up, we ate tuna melts. You know, the open-faced tuna sandwich with cheese on top toasted under the broiler? Well, I married a southern boy. And, down south, they dont eat tuna-melts. They eat tuna cheese buns. When I first heard about them, I didn't realize how big of a part of my life they would become. They are kinda a big deal here. If there is nothing to eat, there are always tuna cheese buns. Easy. Quick. And, some may say, tasty.
Ingredients
Hamburger buns
Tuna fish
Miricle Whip
Hard boiled egg (bear with me)cut up
Velveeta cheese- small diced

Great thing about this recipe, it is easy for 1, and just as easy for 10.

So, for every 5oz can of tuna, mix 1/4 cup miricle whip, 1oz cheese, cut up, and salt/pepper to taste.
Now, the egg. I know. I hated the thought at first. TOok a while for me to accept that eggs were in tuna. But, it works.
Cut up 1 egg and mix in with tuna fish.
Place on bun, wrap in foil, and bake at 350 for 11 minutes. It comes out perfectly toatsted and delicious.