~~~~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

Slow Cooker Corned Beef and Cabbage

With St. Patricks Day coming up, I thought this Traditional, little recipe would be tasty to share!!! Enjoy!

Ingredients:
4 large carrots, peeled and julienned (cut into matchstick pieces)
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer ( it cookes off, so don't worry!!!)
1/2 head cabbage, coarsely chopped

Directions:
1.Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2.Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour

More for St. Patricks Day!

I don't drink, so I don't think I would make this now, but we have had this in the past, and it is yummy!

Chocolate, and Guiness Cheesecake

ingredients:

1 cup crushed chocolate cookies
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa powder

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup Irish stout beer (e.g. Guinness®)
2 teaspoons vanilla extract

1 (1 ounce) square semisweet chocolate

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
2.Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
3.Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
4.Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5.Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6.Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Creamed Cabbage

Ingredients:

4 slices bacon
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
1/2 cup sour cream

Directions:
1.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
2.Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Roasted Lamb

Ingredients:
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Directions:
1.In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2.Preheat oven to 450 degrees F (230 degrees C).
3.Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4.Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Irish Soda bread

I know this isn't a low-fat recipes, but I couldn't let a holiday pass me up and not post recipes!!! So here is a small collection of St. Patricks day recipes!

Ingredients:
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2.In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3.Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Rich Banana Mousse

This smooth dessert is low in calories, saturated fat, cholestrol and sodium, but high on flavor and richness!!! Hope you enjoy!

Ingredients:
2 tablespoons 1% milk
4 teaspoons sugar
1 teaspoon vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 banana slices (1/4 inch each)

Directions:
1. Place milk, sugar, vanilla, and banana in blender.
2. Process 15 seconds at high speed until smooth.
3. Pour mixture into a small bowl; fold in yogurt.
4. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving

Serves 4

Calories: 98.9
Fat: 1.4 g
Carbohydrates: 18.0 g
Protein: 4.6 g

Recipe from Babyfit.com

Outbacks Honey Wheat Bushmans Bread

Dough
• 1 1/2 cups warm water
• 2 tablespoons butter, softened
• 1/2 cup honey
• 2 cups bread flour
• 1 2/3 cups wheat flour
• 1 tablespoon cocoa
• 1 tablespoon granulated sugar
• 2 teaspoons instant coffee
• 1 teaspoon salt
• 2 1/4 teaspoons yeast
• Corn meal for dusting

For coloring:
• 1/4 cup water
• 75 drops red food coloring
• 45 drops blue food coloring
• 30 drops yellow food coloring

Directions:
1. Combine the flours, cocoa, sugar, coffee and salt in large bowl.
2. Make a depression or "well" in the middle of the dry mixture.
3. Pour the warm water into this"well," then add the butter, honey and yeast.
4. Combine the food coloring drops with ¼ cup of water and add that to the"well.
5. Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
6. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
7. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
8. When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
9. Form the portions into tubular shaped loaves about 8" long and 2" wide.
10. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
11. Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location
12. Preheat the oven to 350° degrees F.
13. Uncover the dough and bake it for 20-24 minutes in the hot oven.
14. Loaves should begin to darken slightly on top when done.
15. Serve warm with a sharp bread knife and butter on the side.
16. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

For bread machines:
1. Add water, butter, honey, sugar, and salt into bread pan.
2. In a bowl combine bread flour, wheat flour, cocoa, and instant coffee together.
3. Add to bread machine. Create a small divot, or “well” in the center of the mound of dry ingredients. Add your yeast to this “well”. This will prevent it from prematurely mixing with the other ingredients.
4. Set your bread machine on “knead” or “dough” setting. When the mixer begins mixing the dough, combine the food coloring and water and drizzle it into the mixture as it combines.
5. After the dough cycle is finished, pull dough out, spray bowl with Pam cooking spray, put dough in bowl, cover with a clean kitchen towel and let rise for an hour or so in a warm place. When doubled in size, punch down, and begin with steps 8-16.

Baked Blackberry Cheesecake

A health-ier cheese cake??? What??? Oh yes, you can enjoy it guilt free!

Ingredients:

• 3/4 cup cottage cheese
• 2/3 cup low fat natural yogurt
• 1 tbsp whole wheat flour
• 2 tbsp golden caster sugar ( if not available use raw sugar- found in most stores in baking isle and put it through the food processor or blender quickly to make it super fine)
• 1 egg
• 1 egg white
• Lemon zest (finely grated rind) and juice of 1/2 med lemon
• 2 cups blackberries (rinsed and drained)

Directions:

1. Preheat oven to 350 degrees. Lightly grease and line the base of a 7 inch cake pan with parchment paper.
2. Put cottage cheeswe through a food processor of blender until smooth, then rub through a sieve.

3. Add yogurt, flour, sugar, egg, and egg white, and mix. Add the lemon zest and juice, and blackberries, reserving a few for garnish.

4. Pour Mixture into prepared pan and bake for about 30-35 minutes, or until just set. Turn off the oven and leave for 30 minutes. Run a knife around the edge of the cheese cake and then turn it out.

5. Remove the lining paper, and place cheesecake on a warm serving plate. Decorate with reserved blakberries.

Cooks tip: If you prefer to use canned blackberries, choose those that have been preserved in natural juices and drain the fruit well before adding to the cheesecake mixture. The juice can be saved to serve over the cheesecake, but this will add calories.

Creole Jumbalaya

Ingredients:

• 4 boneless chicken thighs, skinned and diced
• 1 large green pepper, seeded and sliced
• 3 celery sticks, sliced
• 4 spring onions, sliced
• 1 1/4 cups chicken broth
• 14 oz can of tomatoes
• 1 tspground cumin
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 1/2 cups long grain rice
• 7 oz cooked, peeled prawns
• salt and pepper

Directions:

1. fry chicken in a non-stick pan, without oil, turning occasionally until golden in color.

2. Add the green pepper, celery, and onions, with about 1 tbsp of stock. Cook for a few minutes to soften, then add the tomatoes, spices, and thyme.

3. Stir in the rice and stock. Cover tightly and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.

4. Add prawns and heat well. Season and serve with a crisp salad!

Recipe from: The Ultimate Healthy Eating Cookbook