The perfect cheesecake!

The Perfect Cheesecake!

New York Style Cheesecake that is to die for! I am serious!

3 Cups Honey made Graham Cracker crumbs

1/2 Cup Butter melted

1 1/ 2 cup sugar divided

4 (8oz) Pkg. cream cheese, softened

2 Tsp. Vanilla, divided

1 (16oz) container of sour cream

4 eggs

Directions:

1. Preheat oven to 325 degrees. Spray a 13x9" pan with cooking spray, OR line with foil (with ends of foil extending over the edge of the pan for easy removing). Mix crumbs, butter, and 4 Tablespoons of sugar in a small bowl until well mixed, and press firmly in the bottom of the pan.

2. Beat cream cheese, 1 Cup & 2 Tbsp of remaining sugar and 1 tsp. of Vanilla in a large bowl, on medium speed with an electric mixer until well blended and smooth. Add 1 cup of sour cream, mix well. Add eggs one at time beating until mixed on low speed after each one. Pour over crust.

3. Bake 40 minutes or until the center is just about set. Mix remaining sugar, sour cream and vanilla in a small bowl until smooth. Gentle smooth over the top of cheese cake. Bake for an additional 15 minutes. Cool for 1 hour, then cover and put into refrigerator. Let cool for an additional 4 hours or over night.

4. When ready to eat, garnish as desired. We like to add a dollup of cool whip and mini chocolate chips! Make for some really yummy dessert!

Baked Eggs in Ham Crisps

This is my new favorite breakfast! It is easy, and my kids love it! Sure beats having to make omelets for all of them every morning, because they want a cooked breakfast! LOL!

Baked Eggs in Ham Crisps

serves 1

2 thin slices of honey ham, or turkey
2 large eggs
cooking spray
cheese to top it with
salt and pepper to taste

1. Preheat oven to 350 degrees. Spray 2 muffin cups with cooking spray and line with one ham slice each.
2. Crack an egg into each ham cup or scramble in a bowl, and then pour into ham or turkey cup. Bake for 12 - 15 minutes.
3. Top with shredded cheese (i like to use Cheddar) and bake again for 3 minutes or until cheese is melted. '
4. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.

Note: another variation is adding vegetables to it, put them under the egg! Or you can top with salsa! Both are yummy!

Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

makes 6 mini meatloaves

2 tablespoons of butter
1/2 cup diced onion
1/4 cup diced celery
3 cloves of diced garlic
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 and 1/3 pounds ground beef - I like 90%
1 and 1/3 pounds ground pork
2 eggs
1 cup plain bread crumbs
12 slices of bacon cut in half and cooked until just crisp
8 slices of Swiss cheese

for gravy-
2 tablespoons butter
2 portebello mushrooms, diced
2 tablespoons flour
1 to 1 and 1/2 cups beef stock
salt and pepper to taste

For the meatloaves, preheat oven to 350 degrees.

1. Over medium high heat, melt the butter in a large saute pan and add the onions and celery. Saute for about 10 - 12 minutes or until the onions begin to caramelize. Add the garlic and saute for and additional minute. Add the ketchup, Worcestershire sauce, salt, pepper, and nutmeg and stir to combine. Remove from heat and let cool.
2. Meanwhile, place both meats, the eggs, and breadcrumbs in a large bowl. Dice half of the bacon and 5 slices of the cheese and add it to the bowl. Add the onion mixture and gently combine all the ingredients. Form into 6 mini meatloaves and place on a large rimmed baking sheet.
3. Bake for about 30 - 40 minutes or until a thermometer registers about 160 - 165 degrees. Remove from oven and immediately top with the remaining cheese and 2 half slices of bacon.

4. While the meatloaves are baking, prepare the gravy. Melt the butter in a small saucepan over medium high heat. Add the mushrooms and saute for about 5 - 7 minutes or until the mushrooms just begin to get tender. Still in the flour and cook for about a minute. Gradually add the beef stock and stir to combine. Cook the gravy for about 3 - 4 minutes or until thickened. Add more stock depending on how thick or thin you like your gravy. Serve warm over meatloaves.

Note -- the meatloaves can be prepared ahead of time and reheated in the microwave on 70% power for 1 - 2 minutes. Continue heating at 30-second intervals until they are heated through. The meatloaves can also be frozen. Thaw in the refrigerator overnight and heat according to the above directions.

Whats for dinner tonight? Chicken?

Mini Fried Chicken
Recipe and picture from "Dinners for a Year" Blog
makes 50 pieces

1 cup flour
1 cup seasoned, fine bread crumbs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
50 chicken wing segments
canola oil

1. In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Dredge the chicken, a few pieces at a time, in the flour mixture making sure to shake off any excess flour. Place on a large baking sheet and refrigerate for 1 hour. Coat the chicken a second time with the flour mixture before frying.

2. Heat about 3 inches of canola oil in a large, high sided stock pot to 375 degrees. Deep fry about 8 - 10 pieces of chicken at a time for about 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet.

3. Serve immediately or cool completely and store in the refrigerator in a ziploc bag. Serve cold or reheat in a 350 degree oven for 10 minutes

Whats for dinner tonight? Potatoes?

Crispy Parmesan Potatoes

5 medium potatoes, cut in chunks
about 3 - 4 tablespoons olive oil
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.

Peanut Butter Bread

Peanut Butter Bread

makes 1 loaf

3/4 cup sugar
1/2 cup Crunchy peanut butter (smooth can be used if you don't want the nuts)
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspon salt
Chocolate chips or chopped peanuts to top the loaf with

1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray (Pam). Set aside.

2. In a large bowl, cream sugar, peanut butter, and vanilla. Add eggs and milk and mix well.

3. Combine flour, baking powder, and salt and add to the peanut butter mixture. Beat well. Pour into loaf pan, and top with topping.

4. Bake for 50 - 55 minutes until golden brown and a skewer comes out clean. Allow to cool in pan 10 minutes before unmolding.

Cookie Dough Stuffed Cinnamon Rolls

Glazed Cinnamon Rolls Stuffed with Chocolate Chip Cookie Dough

Ingredients:

1 package Pillsbury cinnamon rolls with glaze
1 teaspoon chocolate chip cookie dough per cinnamon roll
1/2 Teaspoon cinnamon

Directions:
1.Preheat the oven to 400.
2.Unwrap the roll of cinnamon rolls until you get that jarring "pop" that means the feast has been unleashed.
3.Separate the rolls, and unroll each one gently.
4.Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.
5.Place the log of dough on top of the unrolled cinnamon roll, and gently re-roll. Repeat with the rest of the rolls.
6.Place the rolls in a lightly greased pie plate (it keeps it all contained) and bake according to the package directions, 15 minutes or so.
7.Once the rolls are out of the oven, gently heat the glaze in the microwave for about 10 seconds, or until pourable. Mix cinnamon with glaze, and liberally pour glaze your cinnamon rolls.
8.Enjoy.

Beignets

Every since we watched Disney's "Princess and the Frog", I have often wondered what a Beignet was. Charlotte refers to Tiana's beignets as "man catching beignets". So I was wondering what these were, that made them so good. So I got to researching and I found....

Beignets
(pronounced Ben yay)


Beignets are often found in and typically associated with the city of New Orleans, Louisiana. They are referred to as a French doughnut or pastry made from deep-fried dough and sprinkled with confectioner's sugar.

So here's the recipe

Ingredients:
1 envelope active dry yeast
1 1/2 cups warm water (approx. 105°)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
oil for deep frying
powdered sugar

Directions:
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use an electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth.

Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee (or if you don't drink coffee, like us, serve with hot cocoa).

Side note:
Dough can cut and frozen, separated in container with waxed paper.

Makes 4 to 5 dozen.

Toasted Coconut Cream Pie

Ingredients:

Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water

Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar

Directions:


1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.

2. Position a rack in the middle of the oven and preheat the oven to 425°F.

3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.

4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.

5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.

6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.

7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.

8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.

9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

Recipe and picture from Epicurious.com

Diabetic Week Recipes

Cinnamon Apple Cobbler

Ingredients:
4 apples - peeled, cored and sliced
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
1/4 cup fructose (fruit sugar)
1 cup whole wheat flour
1 teaspoon baking powder
1/4 cup canola oil
1 tablespoon honey
1/2 cup lowfat buttermilk

2 Tablespoons butter -melted
Cinnamon for top

Directions:
1.Preheat oven to 375 degrees F ( 190 degrees C).
2.In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3.Pour the apple mixture into a casserole dish.
4.Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5.Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown.
6. Brush tops with melted butter, and sprinkle with cinnamon. Serve warm.

Diabetic Week Recipes

Butternut and Sweet Potato Bisque

Ingredients:

1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and grated
1 1/2 (32oz containers)Chicken stock, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste

Directions:
1.Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough Chicken stock to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
2.Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil

Diabetic Week Recipes

Turkey and Butternut Squash Chili
Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Directions:
1.Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2.Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Recipe and Picture from Allrecipes.com

Diabetic Week

Eat To Beat Diabetes
An article posted by Reader Digest
The fact that diet is a key part of managing diabetes is no surprise. After all, glucose comes from food, so it makes sense that what you eat plays a role in making your blood sugar go up.

But you shouldn't think of food as the problem. Instead, consider it a big part of the solution.

Food as medicine? You bet. In fact, the right diet is such powerful medicine that, for people with type 2 diabetes, it could actually reverse the course of your disease. If you take insulin or other medication, it could help you reduce your dose or even eliminate your medication. For people with type 1 diabetes, the right diet can help you better manage your condition.

Fortunately, your food prescription doesn't have to taste like medicine. If you think having diabetes means a no-fun "diabetic diet" of flavorless meals, and all your favorite foods forbidden, think again. The truth is, a healthful diet for a person with diabetes isn't very different from a healthful diet for anybody else. Although for many years the medical establishment recommended restricted diet for people with diabetes--especially when it came to sugar--research has shown that sugar is not the villain it was once thought to be. In 1994 the American Diabetes Association (ADA) loosened its dietary recommendations and expanded the options for healthful eating. The emphasis now is on choices--and some choices are better than others, whether you have diabetes or not.

Your "Eat to Beat" Game Plan

How do you eat to beat diabetes? The goal is to control blood sugar while getting the right balance of nutrients for great health. But exactly what that means for you will depend on a host of factors. To plot a strategy that will work for you:

Consult a dietitian. Your doctor can refer you to a registered dietitian, who will evaluate your current diet and make suggestions based on what, when, and how much you like to eat. Don't worry that a dietitian will only give you a list of rules and no-no's--a common fear. You may find instead that she actually provides you with more flexibility than you thought possible. For example, if you eat an ethnic diet that includes a lot of beans and rice--foods that raise blood-glucose levels--your dietitian can help make sure those staples remain a major part of your diet by, say, limiting per-meal portions or spreading your consumption out over the course of the day.

Many health-insurance and managed-care plans won't pay for ongoing consultations with a dietitian, but a diagnosis of diabetes will often allow you to schedule up to three visits. That's enough to establish a workable plan, which you, your doctor, and--perhaps occasionally--your dietitian can fine-tune as you go.

Keep a food diary. Before you see your dietitian for the first time, keep a log of each morsel--no matter how small--that you eat every day for at least a week. Don't just simply note what you put in your mouth. Also write down where you ate a particular food and what you were doing at the time. Doing this will help your dietitian find patterns that may reveal the other "w"--why you eat. Keeping a food diary doesn't help only your dietitian: Writing down what you eat will heighten your awareness of your eating habits, and this can help you recognize ways you can change.

For your diary, keep a small notebook handy throughout the day so you can jot down what you eat right away. Some people make their notes in digital planners like Palm Pilots. If taking notes at every sitting is inconvenient, you can try to reconstruct your food consumption at the end of the day; the record will be valuable even if you forget an item here and there.

Factor in your blood sugar. Also show your dietitian your log of daily blood-sugar readings so she can compare your glucose levels to your eating patterns. Comparing the two will indicate how much your blood sugar tends to swing in response to food and will help determine when and how much you should eat. Some people with diabetes can manage simply by eating three balanced meals a day and cutting back on the empty calories in sweets; others need to follow a more detailed plan specifying calories, grams of carbohydrate, or number of servings from different food groups.

Put it all together. Once you and your dietitian have a grasp of your eating and blood-sugar patterns, it's time to hammer out recommendations for specific foods you can eat at each meal or snack. This process is part negotiation and part analysis, and it involves other variables that have to be factored in:

•Your weight. The more excess pounds you carry, the more careful you'll need to be about what you eat.
•Exercise habits. Exercising typically makes blood sugar go down, so how much you do--and when--will affect the number of calories you should take in at each meal.
•Insulin use. If you're type 1, the content and timing of your meals should consistently balance the amount of insulin circulating in your blood from injections. If you're type 2 and using insulin, you'll need to factor this in on top of variables (such as weight and exercise) that affect insulin resistance.
•Medication use. Which medication you take, how much, and when its action peaks may affect your dietary choices. If you have type 2 diabetes, getting off medication may be a realistic goal for your meal plan.
•Special considerations. Be sure to inform your dietitian of results of tests for lipids (such as cholesterol), blood pressure, and microalbumin (for kidney function). If you already suffer such complications as poor cholesterol ratios, high blood pressure, and kidney damage, you may need to follow guidelines that specifically deal with those conditions, such as eating even less saturated fat, cutting back on salt, or avoiding excessive amounts of protein.
•Consistency is key. Once you've developed a plan, you'll keep your blood sugar more stable if you eat about the same amount of food with the same balance of nutrients at about the same times each day. Don't figure you can be "bad" on some days as long as you're "good" on others: Eating in erratic patterns only causes blood sugar to seesaw. Instead, try to come up with a meal plan you can live with all the time.
•How's it working? Self-monitoring your blood sugar will give you and your doctor a sense of how well you're able to control it with diet. From there, you can fine-tune your plan of attack by tinkering with your meal plan or changing your activity level, insulin dosage, or other variables. If you're type 2 and you're having trouble keeping your blood sugar in line through diet and exercise, that may mean you're a candidate for insulin or drug intervention. On the other hand, if you've succeeded at losing weight and controlling your blood sugar through diet and exercise, you may be able to stop taking insulin or medication.

Diabetic Week

You came, you saw, you shopped. But then you got home from the supermarket and started unloading fatty snack items and deli meats. What went wrong?

You fell back into the habit of shopping like an average American rather than a person with a dietary purpose. In an enticing palace of eating designed to lead you astray, here's how to stay on track:


•Make a list. The meal plan you develop with your dietitian will help you figure out which foods you should be buying. Before you shop, write down what you need to reduce the chances of buying what you don't.
•Limit your trips. Make your shopping list long so you have to make only one or two trips to the store per week. Besides being more efficient, doing this provides less opportunity to make impulse purchases.
•Avoid shopping on an empty stomach. When you're hungry, you're more likely to grab high-fat snacks and desserts.

Follow the walls. Limit browsing to the perimeter of the store, where you'll find the freshest, most healthful foods: raw produce, low-fat dairy products, fresh lean meats and fish. Venture into the interior aisles only when you're after specific foods, such as pasta and dried beans, to avoid picking up extra items not included in your diet plan.


Pay attention to portions. Those cookies look great--and hey, eating them only costs you 12 grams of carbohydrate. But check the serving size: one cookie. Eating "them"--say, three cookies--brings your total carb count up to 36 grams, more than the flesh of a baked potato.

Ignore the pictures. Golden sunshine glows on heaps of freshly harvested grains--an image of good health that signifies nothing. Look at the side of the box instead for the facts, and choose foods that are high in fiber and low in fat and calories.

Grade your grains. Want high-fiber bread? Look for the words "whole grain," "100 percent whole wheat," or "stone-ground" on the label. Breads labeled simply "wheat"--even if they are brown in color--may not contain whole grains. True whole-grain bread contains at least two grams of fiber per serving.

Watch the language. Beware of foods labeled "no sugar added"--the wording is carefully chosen because the product may be loaded with natural sugar. You'll find the real story on the label, under "Sugars."

Add some spice to your life. Instead of creamy condiments, load up on such spices as basil, chives, cinnamon, cumin, curry, garlic, ginger, horseradish, nutmeg, oregano, paprika, parsley, and Tabasco sauce. They're so low in carbohydrates, fat, protein, and calories that they're considered "free" items in meal planning.

Keep your eye on the cashier. You're waiting in line, nothing to do--a captive audience. It's no accident that supermarkets pile their impulse items next to the registers. Keep a couple of items from your basket in your hands: It'll stop you from reaching for the candy bars.

A few points to remember when eating to correct Diabetes... Keep these in mind when shopping!

Slow Cooker Squash and Apples

Ingredients:
1 (3 pound) butternut squash - peeled, seeded, and cubed
4 apples - peeled, cored and chopped
3/4 cup dried cranberries
1/2 white onion, diced (optional)
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg

Directions:
Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.

Triple Berry Pie

Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie

Directions:
1.In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
2.Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
3.Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

Dairy Free Week!

Picture from Allrecipes.com

Balsamic Chicken Breast

Ingredients:


2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar

Directions:
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
3.Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
4.Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
5.Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.<

Dairy Free Week!

My personal fav, I have been waiting for a few weeks now to post this bad boy!!! We used the corn tortillas we had left over from our gluten free week... They were so yummy! Enjoy!!!

Slow Cooker Chicken Tortilla Soup

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions:
1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Sorry there are no pics, but when I do get some, I will post them, because I will be making this one again and again!

~~~~Everything Easter~~~

Easter Breakfast:
Chocolate Hazelnut Crepes

Ingredients:
1 cup chocolate hazelnut spread
4 crepes
4 bananas, sliced
1 (7 ounce) can pressurized whipped cream

Directions:
Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream

For other breafast Ideas try

this Yummy Crepes Recipe

or French Toast Souffle`

~~~~Everything Easter~~~

Easter Breakfast

Ingredients:
1 pound Original Recipe Sausage Roll
6 slices bread, cut into 1/2 inch cubes
3/4 cup diced green and red peppers
1 cup shredded sharp Cheddar cheese
6 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard

Directions:
1.Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
2.Spread bread cubes in greased 9 x 13 inch baking dish; top with sausage, peppers and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
3.Bake 30 to 35 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

~~~~Everything Easter~~~

Natural Egg Dying

In many cultures and traditions, an egg is a symbol of rebirth and renewal. To celebrate the coming of spring, or to honor religious holidays, many people dye and decorate eggs. Unfortunately, the chemicals used in commercial egg dyeing kits aren't exactly natural. But with a little creativity, you can make your own egg dyes right on your stovetop.

The process is simple. Find plant or vegetable matter that bleeds a strong color when cooked in water. Simmer the vegetable matter for 20-30 minutes, then strain out the solids, reserving the liquid, and cool. Pour the dye liquid into ceramic or glass containers, and then add hard-boiled eggs to soak.

Here are some ideas for plant materials that cook up strong colors:

Pink: Grated beets, Cranberries or Juice, Raspberries, Red Grape Juice, or Juice from Pickled Beets
Orange: Chili powder, Yellow Onion Skins, Cooked Carrots, or Paprika
Purple or lavendar: Purple grape juice, Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice, or Red Zinger Tea
Blue Violet: Violet Blossoms, Small Quantity of Red Onions Skins (boiled),Hibiscus Tea, Red Wine
Yellow: Turmeric powder, Orange or Lemon Peels, Carrot Tops, Celery Seed, Ground Cumin, Chamomile Tea, or Green Tea
Greenish yellow: Yellow Delicious Apple Peels (boiled)
Blue: Grated red cabbage, or Canned Blueberries
Purple Grape Juice
Brown: Strong black tea, Dill Seeds, Strong Coffee, Instant Coffee, orBlack Walnut Shells
Green: Spinach Leaves (boiled), or Liquid Chlorophyll
Red: Lots of Red Onions Skins, Canned Cherries with Juice, Pomegranate Juice, or Raspberries

Foot notes:
The longer you leave the eggs in the dye, the stronger the color you will get. If you want a strong color but intend on eating the eggs, let them soak overnight in the fridge

~~~~Everything Easter~~~

Easter Eggs

Ingredients:
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

Directions:
1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
3.Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.
4.In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day

Foot notes:
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Continue with recipe as directed above. Microwave cooking times may vary. Notes: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food

Recipe and picture from Kelloggs Rice Krispies

~~~~Everything Easter~~~

Green Bean Casserole

Ingredients:

3/4 Cup Milk
1/8 teaspoon Pepper
10 3/4 ounce can of cream of mushroom soup
2 (14.5 oz) cans of green beans (drained)
1 1/3 cups Original french fried onions

Directions:

1. In a 1.5 qt casserole dish mix all ingredients exept 2/3 cup french fried onions.
2. Bake at 350 degrees for 30 minutes or until hot; stir.
3. Top with 2/3 cup onions. Bake 5 minutes, or until onions are golden.



Footnotes:
If using frozen beans use 2 (9oz) packages frozen cut green beans, thawed.

~~~~Everything Easter~~~

Creamy Au Gratin Potatoes

Ingredients:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4.Bake 1 1/2 hours in the preheated oven.

~~~~Everything Easter~~~

Deviled Eggs

These are super easy, and I always get compliments on them.

12 eggs, hard boiled, peeled and rinsed
1/2 cup Miracle whip
salt to taste

Directions:
1. After you have you eggs hard boiled, peeled, and rinsed, cut them half length wise. Put the yolk in a bowl, and the white on a dish.
2. When all the eggs are done, add the miracle whip and salt to the egg yolks. Using an electric beater, mix the yolk mixture on medium speed until smooth.
3. spoon spoonfuls into each egg white, and put in refrigerator until ready to serve.

~~~~Everything Easter~~~

A very yummy mock Honey baked ham brand ham!!! This is a recipe I came up with after many, Many years of practice. hope you love it as much as my family does. You guys are lucky I don't usually share this recipe!!!

Ingredients:

1 4-5 pound smoked spiral sliced ham

1/2 cup honey

1/3 brown sugar

1/2 teaspoon ground clove

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

*I double these ingredients to get extra glaze!*

Directions:

1. mix honey, brown sugar, clove, cinnamon, and vanilla in a bowl. After it is blended well, and no chunks, spoon over about half the mixture over the ham.

2. cover ham with foil, and bake at 350 degrees for about 3 hours.

3. uncover and drizzle more honey mixture every hour, recover and continue to bake until the 3 hours are up. ENJOY!!!

With my recipes, I don't measure usually, so the measurments are usually approximately what I would guess. I like to encourage all that use my recipes to adjust them for your family!

Chicken Salad BLT

3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado - peeled, seeded and sliced

Directions:
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
2.Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
3.In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices. Or just scoop right onto a few peices of Gluten Free bread like this one and make a sandwich!!! YUMMY!

Mini cheesecakes

Ingredients:
3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
2.In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
3.Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
4.To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
5.Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

Black Bean Salsa

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans Rotell (diced tomatoes with green chile peppers) partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Directions:
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Gluten Free Recipes

If you want more recipes Walmart.com has 37 cook-books on Gluten free cooking, and recipes!

like this one....

or this one...

Or this one....

They all look like great books, that have great recipes, and provide awesome information!!

Hummus

Ok, I have to be honest, I was not crazy for Hummus (this being the first time I tried it), it was a good recipe, but not for me!!! But I thought I would post, because a lot of people like hummus. When you try this recipe, let us know how you liked it!

Ingredients:
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon sesame seeds
salt and pepper to taste

Directions:
1.In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
2.Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving

We served it with gluten free crackers that we found at Walmart Super Center.

Garlic and Olive Oil Baked Talapia

Ingredients:
4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper

Directions:
1.Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
2.Preheat the oven to 350 degrees F (175 degrees C).
3.If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
4.Bake at 350 degrees F (175 degrees F) for 30 minutes.

Roasted Pumpkin Treat

1 medium sugar pumpkin
6 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
2 tsp. rum extract or pure vanilla extract
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
2.Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
3.In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum extract or vamilla (whichever you decide to use). Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
4.Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.

Rice pudding treat

Ingredients:
5 cups organic milk
7 oz medium grain rice
2 tbsp vanilla sugar (Dr. Oetker Original vanilla sugar was the only one I found)
½ cup raisins
Oranges, blueberries, strawberries, bananas and kiwis washed and ready to cut

Directions:
1. Have your kids measure the milk, vanilla sugar and rice into a deep saucepan.
2. Bring the mixture to a simmer and cover.
3. Simmer for 30 minutes stirring frequently until it is creamy, oozy and thick. Then, stir in raisins
4. Meanwhile, cut the fruits and have your kid put them on skewers by the colors of the rainbow: Start with blueberries for blue, then kiwis for green, bananas for yellow, oranges for orange and strawberries for red.

Chocolate Meringue Cookies

Ingredients:
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips

Directions:
1.Preheat oven to 300 degrees F (150 degrees C).
2.Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
3.Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Gluten Free White Bread for Bread Machines

3 eggs
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup honey
1 1/2 cups buttermilk, at room temperature
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup soy flour
2 cups white rice flour
1 tablespoon active dry yeast

Directions:
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2.Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
3.When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Brocolli and Cheese Cornbread

4 eggs
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt

Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
2.In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
3.Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Sesame Green Beans

Ingredients:
1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

Directions:
1.Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2.Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Roasted Garlic Mashed Potatoes

Ingredients:
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
3.Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
4.Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Irish Stew

Ingredients:
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)

Directions:
1.Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2.Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3.Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

To Die For Rib Roast

A rib roast that is sure to please your family!

1 5 pound standing beef rib roast
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon season salt
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram

Directions:
1.Allow roast to stand at room temperature for at least 1 hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Combine the season salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3.Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings

Pumpkin Pie

Anyone who knows me, or has visited the blog, knows I love pumpkin!!! ANYTHING pumpkin... The whole month of October we posted pumpkin recipes... Then I found this pumpkin pie, But not just any pumpkin pie... This one is wheat-free, egg-free, and dairy-free.

Ingredients:
Crust:
1 1/2 cups gluten-free all purpose baking flour
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons french vanilla soy creamer

Pie Filling:
2 cups canned pumpkin
1 cup french vanilla soy creamer
3/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon dark corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves

Directions:
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
3.Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving

Yummy Sauteed Apples

These truly are melt in your mouth, sweet but tangy, apples! Never tasted any better!!! We will be making these alot!
Ingredients:
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

Directions:
1.In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2.Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Baked Beans

Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Directions:
1.Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2.Preheat oven to 325 degrees F (165 degrees C).
3.Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4.In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5.Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Picture and recipe from Allrecipes.com

Barbeque Pork for Sandwiches

Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions:
1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.

This recipes makes 12 sandwiches

Avocado Tacos

Ingredients:
3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
Black Beans
jalapeno pepper sauce, to taste

Directions:
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a medium bowl, mix avocados, onions, and garlic salt.
3.Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4.Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce, and top with balck beans, and other toppings of choice.

Pico De Gallo

Can I say.... YUMMY! We really enjoyed this, and it goes so well with any Mexican, or on its own!

Ingredients:
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Crispy Prosciutto Wrapped Asparagus

Ingredients:
1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Directions:
1.Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
2.Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
3.Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

White beans and tuna salad

Ingredients:
1 (6 ounce) can tuna, drained and flaked
1/2 red bell pepper
1/2 onion, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons capers
1/4 cup pickle relish
1/2 cup mayonnaise
1/2 cup Dijon-style mustard
1 teaspoon garlic powder
1/2 (15 ounce) can white beans, drained
2 tablespoons chopped fresh parsley, for garnish

Directions:
In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.

I left the capers out, and it was still yummy!

Wheat Free Gluten Free Week!!

So I promised too try new things this week! I have had comments about gluten free recipes... So I will atempt to inform, and and post gluten free, and wheat free recipes! I have done a ton of research on this, and I hope I do it some justice! The recipes I post I have tried, and enjoy! Would I stear you wrong??? LOL! I only post tried recipes, that my family enjoy! I hope yours can enjoy as well!

Here is some info I have I found, I hope it is informative to you as well!
Don't let allergies get in the way of enjoying baked goods!! They can be just as yummy with this list of alternatives! Take some of the guesswork out of the shopping search--use this list to find flour alternatives.

Potato Starch Flour

This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half. It can be purchased in a health food store.

Tapioca Flour
This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.


Soy Flour
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.

Cornstarch
This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.


Corn Flour
This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.


Cornmeal
This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.


White Rice Flour
This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.


Brown Rice Flour
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.


Kamut and Spelt Flours
These are ancient forms of wheat. While they aren't appropriate for gluten-free diets, they are excellent substitutes for plain wheat flour as they add wonderful flavor and consistency.


Substituting Gluten
Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.


•Xanthum Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.

•Guar Gum
This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.

•Pre-gel Starch

This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This, too can be purchased at most health food stores.

Substitution is the solution
If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.

•Gluten-Free Flour Mixture I

1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour


•Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour


The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine.

Pan sauteed Chicken and Veggies

Melts in your mouth goodness!!! This is so yummy, and even my kids ate ALL thier veggies!

Ingredients:

1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all-purpose flour
4 bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces fresh whole baby carrots, green tops trimmed to 1-inch
1 1/2 cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves

Directions:

1.Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture.
2.Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
3.Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4.Bake at 350 degrees F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Sorry no pic!

Pork Marsala

Yummy and tender pork chops, make this yummy, and kid friendly! The pork really just cuts with a fork! YUMMY!!!


Ingredients:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Directions:
1.Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
2.Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
3.Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Recipe and picture from Allrecipes.com

Summer Parfait

This is great for a summer morning breakfast! A layered parfait with berries, yogurt. and granola!!! The Granola adds a few calories, but is very yummy. I like to use the lower calorie granola by Special K. When I make this for my kids, I use regular yogurt and regular granola. They are still little and can use the extra calories for growing.

Ingredients:
3/4 cup sliced strawberries
3/4 cup blueberries
1 (6 ounce) container vanilla (low-fat) yogurt
1 tablespoon wheat germ
1/2 banana, sliced
1/3 cup granola

Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

Roasted Veggie Medley

This Veggie mix is so yummy, feel free to add any other veggies to it, these are our favorites!!!

Ingredients:
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions:
1.Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
2.Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
3.Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Orange- Rosemary Chicken

I figure this week we will get back to posting Low-Fat, Low-Calorie, healthy meals again! so to kick off our meals for this week.... Try this YUMMY chicken recipe!

Orange-rosemary chicken



Ingredients:
1 1/2 cups orange juice
1/4 cup olive oil
1/4 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
2 Tablespoons dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
4 Chicken Breast- quartered

Directions:
1.In a medium bowl, mix the orange juice, olive oil, chives, rosemary, parsley, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
2.Preheat the oven broiler.
3.Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
4.Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.

Get your Grill on?

With summer coming up around the corner, I figure it would be nice to post some kid-friendly summer food ideas! Kids love to get messy, and it's rare that they're allowed to make a mess at the dinner table. From ribs to corn on the cob, this saucy and sloppy meal is sure to bring a few smiles!

Kid-friendly dishes

Appetizers/Sides:
Cole slaw: Cabbage, carrots and maybe a few other vegetables are cleverly masked by a sweet dressing.
Corn on the cob: It's hard to eat corn if you're missing your front teeth, but it sure is fun.
Baked beans: Full of fiber, the sweet sauce on these beans entices kids.

Entrees:
Barbecued ribs: Kids love getting their fingers messy. They'll gobble these up.
Pulled pork sandwich: A bun helps contain the juicy barbecued meat.
Fried catfish: Breading, it seems, makes any food appealing to kids.

Treat:
Sweet potato pie: Vegetables for dessert!

Thumbs-up:
There are plenty of "kid-friendly" foods here.
Family-size portions mean it's easy to share.

Thumbs-down:
Much of the meat is greasy and salty.
Many sides are deep-fried.

This list is from babyfit.com.

Mini Pumpkin Whoopie Pies

How did I miss these sweet babies, when I was posting my pumpkin recipes in october??? My kids love these, and sorry they aren't low-fat( or healthy for you besides the fiber and vitamin C you get from the Pumpkin and the calcium from the cream cheese- I know I can justify any dessert), but they are still yummy!!! Eat in moderation!!!

Ingredients:

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4.For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5.Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Makes 36 cookies

Recipe and Picture from Allrecipes.com

Brocolli and Potato Bake

This yummy, creamy recipe is sure to please even picky eaters!!!

Ingredients:

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
3.Pour half of the mixture into a 10x6 inch baking dish.
4.Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
5.Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly

Birthday Cake

We strive to feed our kids healthy, organic food choices. Why throw that out the window when it comes to birthdays. This cake recipe is to die for, and healthy, organic, and free of all refined sugar! Perfect for our toddlers!

Ingredients:
2-1/2 cups grated organic carrots
2-1/2 cups organic apple juice
1-1/2 cups organic raisins (or 3/4 cup raisins and 3/4 cup walnuts)
2 cups organic whole-wheat flour
1/2 cup unrefined organic coconut oil
2 organic,eggs
4 organic,egg whites
1 tablespoon natural vanilla extract
3/4 cup organic unsweetened applesauce
1/2 cup raw organic wheat germ
2 Tbsp baking powder
1 Tbsp ground cinnamon

Directions:

1. Preheat oven to 350 F. Line two 9-inch round cake pans with parchment paper, and spray with non-stick baking spray.
2. Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan.
3. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
4. Add the raisins and pulse until finely chopped. Let mixture cool.
5. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
6. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
7. Pour the batter into the prepared cake pans.
8. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
9. When cool, frost with Cream Cheese Frosting and decorate.

This recipe makes one nine inch round cake.

Recipe from Babyfit.com