tag:blogger.com,1999:blog-68932244448118483992024-03-20T15:30:11.268-07:00Mom, what's for dinner?jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-6893224444811848399.post-59984763666072189542011-04-12T17:37:00.001-07:002011-04-14T11:11:17.469-07:00Lemon Rosemary Pathiers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5SbgMHbH2oM2PkzEB9rlnWTPI29twTejGhlcMiwN2cPkp6Ss7EVinUl8nC0ngOS_elCUtwgkdyudihHw9YVn_eHfJRIxyJDnKg3hy3opxs-dNYyqGwO6WPbnUChxHSspjbW3CESACw/s1600/lemon+rosemary+cookies"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5SbgMHbH2oM2PkzEB9rlnWTPI29twTejGhlcMiwN2cPkp6Ss7EVinUl8nC0ngOS_elCUtwgkdyudihHw9YVn_eHfJRIxyJDnKg3hy3opxs-dNYyqGwO6WPbnUChxHSspjbW3CESACw/s320/lemon+rosemary+cookies" alt="" id="BLOGGER_PHOTO_ID_5594862500738513138" border="0" /></a><br /><br /><br />This was a recipe I got to see at the cooking class I took at Thanksgiving Point. I really liked them.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Lemon Rosemary Pathiers</span></span><br /><br />1 sheet of puff pastry- frozen section<br />1 cup sugar- raw natural sugar (I would do 1/2 cup granulated 1/2 raw)<br />1 lemon rind, grated<br />1/2- 1 tsp fresh rosemary, chopped ( I used dried and it was just as good)<br /><br />Roll puff pastry out to 11 x 14 (if necessary). Mix sugar with lemon rind and reosemary to release flavors. Spread a little butter over pastry. Spread sugar mixture over the pastry sheet. Roll from each end into the center and slice about 1/4" slices. Place on a parchment lined sheet and bake at 400 degrees for 9-10 minutes until golden. Serve with sorbet.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-53502754458621369192011-04-12T17:30:00.000-07:002011-04-12T17:36:32.728-07:00Lemon Veggie Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGp4rXkJqyAiKeBHBNK39PM9IL5iytsrqPhVcFZXPw7branxsft4hU9FsKKt5o5p5YPLQLYAf4MCcq5JAxrrR-fCjSufobOf27n3B0mDuaosCF2CRCAyPJxulMLddmwiqIEi05A_Apw/s1600/2011-04-12+17.50.02-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGp4rXkJqyAiKeBHBNK39PM9IL5iytsrqPhVcFZXPw7branxsft4hU9FsKKt5o5p5YPLQLYAf4MCcq5JAxrrR-fCjSufobOf27n3B0mDuaosCF2CRCAyPJxulMLddmwiqIEi05A_Apw/s320/2011-04-12+17.50.02-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5594859650029753026" border="0" /></a><br /><p>This is a very light and healthy meal. It doesn't have any meat which I try to do at least 2 meatless meals a week aiming for 3. Fred and I really enjoyed it. The kids liked the pasta but not the veggies. When I make it again I will heat up the sauce without the cheese then add it in the end. It was lumpy but sill good.</p><p><span style="font-size:180%;"><span style="color: rgb(0, 0, 0);">Lemon Veggie Pasta</span></span><br /></p>1 cup plain yogurt or Greek yogurt<br />1/2 up grated Parmesan cheese<br />zest from 1-2 lemons (try 2 the first time!)<br />1/2 teaspoon sea salt or Himalayan salt<br />1/2 teaspoon fresh ground black pepper<br />16 oz whole wheat angel hair pasta (or any other whole grain angel hair like barley, spelt, etc.)<br />2 Tbsp olive oil<br />5-6 medium zucchini<br />3 garlic cloves<br />1 pint cherry or grape tomatoes<br /><h2>Directions</h2>Set a large pot of water on high heat to boil. Meanwhile, in a small sauce pan, stir together yogurt, parmesan, lemon zest, salt and pepper. Set pan over the lowest heat to warm up while you continue prepping.<br /><p>Add noodles to boiling water and cook according to package directions for al dente pasta (al dente means almost done. This recipe doesn't like mushy noodles).<br /></p><p>Pasta is cooking, now you have about 9 minutes to do the rest. Totally doable! Add olive oil to a large skillet on medium high heat. Slice zucchini into thin strips (about 1/3 inch wide) and then gather all the strips in a stack and slice them in half lengthwise. Add zucchini to the skillet. Add the garlic as well.<br /></p><p>Stir your sauce and take it off the heat. Check your pasta, make sure it's not done already. It's probably been going about 5 minutes now, so you've got about 4 more minutes until it's al dente! Slice each tomato in half. Check the zucchini. If it's just starting to tenderize, add the tomatoes and stir it all around in the pan until the tomato skins just start to wilt or shrivel (about 1 minute)<br /></p><p>Pour the sauce into the veggie skillet and stir to coat. Remove skillet from heat, drain the pasta, and stir the pasta into the skillet (or if the skillet isn't big enough, stir it all together in a large bowl). Serve! </p><p>Serves 6-8. Approx 300 calories per serving</p><p>I hope your family enjoys this healthy pasta recipe as much as mine does!</p><p><br /></p><p><br /></p>jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com2tag:blogger.com,1999:blog-6893224444811848399.post-45298199880895510602011-03-23T17:20:00.000-07:002011-03-23T18:10:10.451-07:00Bacon Artichoke with Penne Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqJQAQ-JYDK27rk2dWbbpPCucVs4K_2HISiqNP9ljA8PJn39DX_5ao0t4YS-uUPQJaiU3IhWkqtdv8IPinJNbwMlV6IpJpMpHXiL81UhBaBm1wukI0wXlV8eFJdMHaEFVC2TjR5k9Cw/s1600/IMG_1329.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqJQAQ-JYDK27rk2dWbbpPCucVs4K_2HISiqNP9ljA8PJn39DX_5ao0t4YS-uUPQJaiU3IhWkqtdv8IPinJNbwMlV6IpJpMpHXiL81UhBaBm1wukI0wXlV8eFJdMHaEFVC2TjR5k9Cw/s320/IMG_1329.JPG" alt="" id="BLOGGER_PHOTO_ID_5587447186380583522" border="0" /></a><br />My friend Kim gave me a cookbook recently and everything in it looks so amazing. So today I tried this recipe. Along with this recipe is a Guiltless Alfredo sauce and it is amazing. I was skeptical but honestly it is one of the bests I have had and it was super easy.<br /><span style="font-weight: bold;">Guiltless Alfredo Sauce</span><br /><br />2 cups low fat milk<br />1/3 cup ( 3 ounces ) low-fat cream cheese<br />2 Tablespoons flour<br />1 teaspoon salt<br />1 Tablespoon butter<br />3 garlic cloves, minced<br />1 cup freshly grated Parmesan cheese.<br /><br />In a blender, blend the milk, cream cheese, flour and salt until smooth and set aside.<br /><br />In a large, nonstick saucepan, melt butter and saute garlic. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.<br /><br />Once the sauce starts to thicken, remove from the heat. Whisk the cheese into the sauce and immediately cover.<br /><br />Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing. Use immediately.<br /><br /><br /><span style="font-weight: bold;">Bacon Artichoke with Penne Bake</span><br /><br />8 ounces penne or bowtie pasta<br />1 recipe Guiltless Alfredo sauce<br />2 chicken breasts, grilled and chopped<br />6 ounces (1/2 package) cooked bacon, chopped<br />1 (14 ounce) jar marinated artichoke hearts, drained and chopped<br />1/2 cup chopped green onions<br />1 cup mozzarella cheese, divided<br />Salt and pepper to taste<br /><br />Prepare pasta according to package directions.<br /><br />While the pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chicken, bacon, onions, artichokes and 1/2 cup cheese.<br /><br />Transfer to baking dish. Sprinkle with remaining cheese. Cover with aluminum foin and bake at 350 degrees for 20 minutes or until heated through and cheese is bubbly.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-56919565906082760502011-03-22T10:20:00.000-07:002011-03-22T10:36:27.909-07:00Stuffed Pizza Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn3knwbsQVTlE26H_KpVVwDeQHEPUEI91cktyF08ngtbCxjXypGuIKP8b40S9yaJrXJkeiu0E_Hm-VCbH5_BSbtKmPNqyHjSthFgUlWJYtwowOHOlHK_AjIYvP6eAMq9gsPJpJuSXjQ/s1600/IMG_1328.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn3knwbsQVTlE26H_KpVVwDeQHEPUEI91cktyF08ngtbCxjXypGuIKP8b40S9yaJrXJkeiu0E_Hm-VCbH5_BSbtKmPNqyHjSthFgUlWJYtwowOHOlHK_AjIYvP6eAMq9gsPJpJuSXjQ/s320/IMG_1328.JPG" alt="" id="BLOGGER_PHOTO_ID_5586959446792335906" border="0" /></a><br />Everyone loved this. Fred ate a ton and Max is taking leftovers to school, which never happens.<br /><br /><span style="font-weight: bold;">Stuffed Pizza Rolls</span><br /><br />1 roll refrigerated pizza dough or any bread dough recipe ( I made the dough)<br />1 1/2 cups shredded mozzarella cheese<br />Pizza toppings, I used pepperoni, olives, and mushrooms<br />1 Tablespoon olive oil or melted butter<br />1/2 tsp garlic powder<br />1 tsp Italian seasoning<br />2 Tablespoons grated Parmesan cheese<br />Marinara, pizza sauce<br /><br />Preheat the oven to the heat specified on pizza dough package or recipe.<br /><br />Roll your dough out into a rectangle and cut into desired size squares. The recipe says 24, I made mine bigger.<br /><br />Place your toppings, (except the sauce, reserved for dipping) in the center of each square. Put about a tablespoon of cheese inside. Make sure you'll be able to completely enclose the filling with the dough.<br /><br />When all of your square dough have toppings and cheese carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pan.<br /><br />Brush the tops of dough balls with olive oil or melted butter and then sprinkle with the garlic, Italian seasoning, and parmesan cheese.<br /><br />Book for about 15-20 min or until golden brown on top. Serve immediately with warmed sauce.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-22478493408354135162011-03-16T18:06:00.000-07:002011-03-16T18:16:27.723-07:00Honey Lime Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdivPNmcjAR1czUCYZ42Jt3A274rHZS-aG4T1y-_6MmVQdwXRA2kI9OU_L6hAWKvatS0_wuFFJNsuiSKiA8CIypZ_r4RV97-Cdf7Cbkox6fG1qQihYXf9Mt4z4uiiFlL4VAt1fe01Cg/s1600/IMG_1307.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdivPNmcjAR1czUCYZ42Jt3A274rHZS-aG4T1y-_6MmVQdwXRA2kI9OU_L6hAWKvatS0_wuFFJNsuiSKiA8CIypZ_r4RV97-Cdf7Cbkox6fG1qQihYXf9Mt4z4uiiFlL4VAt1fe01Cg/s320/IMG_1307.JPG" alt="" id="BLOGGER_PHOTO_ID_5584851467857249842" border="0" /></a><br />My neighbor and I swap meals every week and this is what she brought tonight. It was really good.<br /><br /><span style="font-weight: bold;">Honey Lime Enchiladas</span><br /><br />1 1/2 lbs chicken or pork, cooked and shredded<br />2 (10 oz) cans green enchilada sauce<br /><br />Sauce:<br /><br />1/3 cup honey<br />1/4 cup lime juice<br />1 Tablespoon chili powder<br />1/2 tsp garlic powder<br /><br />Equal parts mixed together of:<br /><br />mozzarella cheese, shredded<br />cheddar cheese, shredded<br /><br />flour tortillas<br /><br />Mix together sauce ingredients then add to chicken or pork. Let the sauce soak into the meat for 30 minutes.<br /><br />Lightly spray 2 pans with cooking spray ( usually makes one 9 x 13 and one 9 x9, freezes well) Pour green enchilada sauce into pans to coat the entire bottom ( save some for the top.) Fill tortilla with shredded meat and desired amount of cheese. Roll and place in dish.<br /><br />Pour remainder sauce over enchiladas and sprinkly with more cheese.<br /><br />Bake 350 degrees for 30 minutes uncovered.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-19336302500191916712011-03-15T17:51:00.000-07:002011-03-15T18:06:46.014-07:00Italian Chicken Pasta Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f23phlxRDk50736UJzcTNf2MqG2ILCRPUtOZaRlnI36bRCvrLUT7wWL3YYL1mfSmbWDGb8xZ-CJOo1TD9ScUKNUeWoJGQw1mEfN0DabuIWcYROVhqJyUtVFdkVu3VQ4bAvfvT9fs_w/s1600/IMG_1305.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f23phlxRDk50736UJzcTNf2MqG2ILCRPUtOZaRlnI36bRCvrLUT7wWL3YYL1mfSmbWDGb8xZ-CJOo1TD9ScUKNUeWoJGQw1mEfN0DabuIWcYROVhqJyUtVFdkVu3VQ4bAvfvT9fs_w/s320/IMG_1305.JPG" alt="" id="BLOGGER_PHOTO_ID_5584477732091177986" border="0" /></a><br />This was a new recipe for me. I really liked it and didn't get any complaints from the kids. Which rarely happens.<br /><br /><span style="font-weight: bold;">Italian Chicken Pasta Bake</span><br /><br />1/4 cup chopped onion<br />2 garlic cloves, crushed<br />8 0unces mushrooms (fresh or canned)<br />2 small zucchini, diced<br />2 (14.5 oz) cans crushed or diced tomatoes<br />1 Tbsp Italian seasoning<br />1/2 tsp salt<br />1/2 tsp ground black pepper<br />1/2 tsp sugar<br />1 rotisserie chicken deboned and broken into chunks<br />1 pkg (8 oz) shredded Itailian cheese blend<br />2 (9 0z) pkg fresh pasta, uncooked- (I used 3 cheese tortellini, the recipe calls for chicken & bacon borsetti but I couldn't find it.)<br /><br />Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray.<br /><br />Heat large skillet and spray with cooking spray. Add onion and garlic, saute for 1 minute.<br /><br />Add mushrooms and zucchini and saute for 5 minutes. Add tomatoes, italian seasoning, salt, pepper and sugar. Stir to combine.<br /><br />Remove from heat, add 1 cup cheese. Stir. Spread uncooked pasta evenly on the bottom of baking dish. Top with chicken and vegetable mixture, making sure the pasta is covered. Sprinkle with remaining cheese on top.<br /><br />Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand for 5 minutes.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-69354840529776828122011-03-13T18:52:00.000-07:002011-03-13T19:14:41.440-07:00African Peanut Stew and French Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv1gMMD4LLt6yWlB9GwDxaePmd2nk2lfXxCcSGK2I80co-U2WqwRmCdyjhbRT_FmS0t-ROqF0OOdAtedotzE_LH36bQcWXF4E7l3cbVbaepPX-ApHoQj3BVyjFVgSq0HFlbhrlGZGtw/s1600/IMG_1297.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv1gMMD4LLt6yWlB9GwDxaePmd2nk2lfXxCcSGK2I80co-U2WqwRmCdyjhbRT_FmS0t-ROqF0OOdAtedotzE_LH36bQcWXF4E7l3cbVbaepPX-ApHoQj3BVyjFVgSq0HFlbhrlGZGtw/s320/IMG_1297.JPG" alt="" id="BLOGGER_PHOTO_ID_5583753216095913394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSHJ-c1bbmugEV6TM4nXtaaJLRiYp77iOAcqyi-IU9ZJG6eB651WsVNLdy-xIV5sop_nQV2oHLXhaQGYPytt1Z0n_Cdi1qohLx9exkx2WSjDDvk_Jq3ZKc6W3YoFRW_0kwzLHCfPr1A/s1600/IMG_1295.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSHJ-c1bbmugEV6TM4nXtaaJLRiYp77iOAcqyi-IU9ZJG6eB651WsVNLdy-xIV5sop_nQV2oHLXhaQGYPytt1Z0n_Cdi1qohLx9exkx2WSjDDvk_Jq3ZKc6W3YoFRW_0kwzLHCfPr1A/s320/IMG_1295.JPG" alt="" id="BLOGGER_PHOTO_ID_5583753213658334306" border="0" /></a><br />So when I signed up for that Thanksgiving Point cooking class this was the soup that I had ZERO interest in. It sounded weird to me but it was amazing. My kids of course did not love it like I did but Fred loved it and is excited to have leftovers for lunch.<br /><br />African Peanut Stew<br /><br />1 Tablespoon olive oil<br />1 medium red onion, finely chopped<br />1 medium red, orange, or yellow bell pepper, finely chopped<br />1/2 cup chopped carrot<br />1/2 cup chopped celery<br />3 cloves garlic, minced<br />2 Tablespoons fresh ginger ( I used 1 Tablespoon of the dried ginger)<br />1 Tablespoon curry powder<br />1 (14 ounce) diced tomatoes<br />1 bay leaf ( I didn't use this)<br />2 cups chicken broth ( 1 can)<br />1 can coconut milk ( 1 can of chicken broth if you don't want the coconut milk)<br />1 large sweet potato, peeled and cut into 1/2" pieces<br />1 1/2 cup chicken (or shelled edamame)<br />1/4 cup creamy or crunchy peanut butter or almond butter<br />1/4 cup chopped cilantro<br />1 (5 ounce) bag baby spinach leaves ( I used more)<br />1/2 tsp salt<br /><br />Heat olive oil in a 4qt pan. Add onion, bell pepper, carrot and celery. Saute until soft and translucent, about 5 minutes. Add garlic, ginger and curry and saute until fragant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in chicken and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spincach until spinach wilts. Season with salt and pepper. Serve over steamed rice.<br /><br /><br />Easy French Bread<br /><br />2 1/2 cups warm water<br />2 Tablespoons sugar<br />2 Tablespoons yeast<br />1 Tablespoon salt<br />6 cups flour<br />1/4 cup oil<br /><br />Stir together warm water, sugar, and yeast. Let the yeast work for about 3-4 minutes. Add salt, oil, and 3 cups flour. Knead in 3 more cups of flour. Let dough rest for 10 minutes. Knead and shape into 2 French loaves. Make little slices in the top of the bread. Let dough rise for 10 more minutes. Bake at 400 degrees for 25 minutes.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-14784435195151540602011-02-25T17:45:00.000-08:002011-02-25T18:03:14.702-08:00Roasted Red Pepper Soup and Focaccia Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KMkJMM9YUkuPmEi3VbiYUhX3NrMGW9tjz95yxtHwZRAwRUjSk4c7NzPwlAL0ffVvjnT4BfEc-GVwyFmDFjnTIM3xmSzNkzoTrohIhyOd6LbO4ZOj8xTdnn5zS28_jkl8Z-M4MyeQLQ/s1600/roasted+red+pepper+soup+and+Focaccia+bread"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KMkJMM9YUkuPmEi3VbiYUhX3NrMGW9tjz95yxtHwZRAwRUjSk4c7NzPwlAL0ffVvjnT4BfEc-GVwyFmDFjnTIM3xmSzNkzoTrohIhyOd6LbO4ZOj8xTdnn5zS28_jkl8Z-M4MyeQLQ/s320/roasted+red+pepper+soup+and+Focaccia+bread" alt="" id="BLOGGER_PHOTO_ID_5577808995936650354" border="0" /></a><br />Oh My Goodness!!! I went to a cooking class at Thanksgiving Point and I am now in love with cooking classes. She made 5 awesome soups and 3 types of bread. So the next day I made the roasted red pepper soup and it was divine. Both recipes are super easy.<br /><br /><span style="font-weight: bold;"><br />Roasted Red Pepper Soup</span><br /><br />2 Tablespoons olive oil<br />2 onions, chopped<br />2 carrots, peeled and chopped<br />3 cloves garlic minced ( I use the already minced garlic, so did she)<br />2 tsp thyme<br />6 cups chicken broth<br />2 (12 0z) jars roasted red bell peppers, drained (of course you can roast your own)<br />1 potato, peeled and chopped<br />1/2 cup dry white wine, opt (can use chicken broth, or white grape juice)<br />1 Tablespoon sugar<br />1/2 cup mascarpone cheese ( I used neufchatel cheese)<br />Salt and fresh ground pepper<br /><br />Heat 2 Tablespoons in a heavy pot over med-hi heat. Add the onions, carrots, garlic, and thyme. Saute until onions until translucent, about 5 minutes. Add the broth, bell peppers, potato, wine and sugar. Bring to a simmer over high heat. Decrease to med-lo. Partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes. Cool soup slightly. Puree the soup in blender or using a hand blender. <br /><br />You can add the cheese on top or add it to the soup to make it creamy. I added it to the soup.<br /><br /><br /><span style="font-weight: bold;">Focaccia Bread</span><br /><br />1 cup warm water<br />2 tsp yeast<br />1/3 cup olive oil<br />2 tsp sugar<br />1 1/2 tsp salt<br />3 cups flour<br />1 tsp Italian Seasoning<br /><br />Put water, yeast, sugar, and oil in your mixer and let stand 5 minutes. Next add the rest of the ingredients. Divide the dough in half and place in 2 greased pie plates. Use your fingertips (or end of a wooden spoon to make small indents in the dough. Cover and let rise for 20 minutes. <br />While dough is rising make topping.<br /><br />Topping: In a skillet put 1-2 cloves garlic with 1/8 cup olive oil. and 1 1/2 tsp Italian seasoning. When hot, remove from heat so you don't burn the garlic Next spread over the dough. Sprinkle 1/4 tsp kosher salt and 1/3 cup of parmesan cheese over the top. <br /><br />Bake at 400 degrees for 20 minutes or until brown.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-58015433528820330662010-10-13T11:08:00.000-07:002010-10-13T11:25:15.272-07:00Black Bean Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47wzOBmx-ykyP8i3pUGM7r9hT3dKPjcVv1l0_m6K-hzGylbNk8tfWUdfaRnfoVQ4-oPaIEGnl5NTliC-0T_MHNejBpWd8RQHlLbkOnB8oePBTEhR646-5rLAfDkIZgvX382bDhW3lig/s1600/IMG_0586.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47wzOBmx-ykyP8i3pUGM7r9hT3dKPjcVv1l0_m6K-hzGylbNk8tfWUdfaRnfoVQ4-oPaIEGnl5NTliC-0T_MHNejBpWd8RQHlLbkOnB8oePBTEhR646-5rLAfDkIZgvX382bDhW3lig/s320/IMG_0586.JPG" alt="" id="BLOGGER_PHOTO_ID_5527598078287976450" border="0" /></a><br />I will be the first to say this soup looks disgusting, but it is soooo good and super easy! Give it a try. I am pretty sure you will love it.<br /><br />Black Bean Soup<br /><br />1 can black beans rinsed<br />1 cup chicken broth<br />1/2 cup chunky salsa<br />1/2 tsp ground cumin<br />Puree chicken broth, salsa, and cumin, and half the beans until smooth . Warm in saucepan over medium heat. Top with sour cream, cheese, and cilantro.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-49196300060262222172010-09-11T20:01:00.000-07:002010-09-11T20:04:49.354-07:00Cheap and Easy Chocolate Chip CookiesThis recipe is a lifesaver for those nights you're out of eggs and butter and craving cookies oh so badly! <br /><br /><a href="http://hellyeahitsvegan.com/?p=2055">Cheap and Easy Chocolate Chip Cookies</a>Deehttp://www.blogger.com/profile/17858112277698118461noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-77917242874007771802010-08-16T11:17:00.000-07:002010-08-16T11:29:04.574-07:00Layered Rice Krispie Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseY19pOFEyc0gfZGwaHb9r7hHyy5pZ0EkK2rUbX37oYvJagK0Z9ezPmHHX-_mvunUOK45MGOaOW3i_qgBVtIAn3Tq3LvD4B5zU8qU4RZXehOEY1YJistFdOGm074nrY5B1ehsr3KwoQ/s1600/IMG_0879.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseY19pOFEyc0gfZGwaHb9r7hHyy5pZ0EkK2rUbX37oYvJagK0Z9ezPmHHX-_mvunUOK45MGOaOW3i_qgBVtIAn3Tq3LvD4B5zU8qU4RZXehOEY1YJistFdOGm074nrY5B1ehsr3KwoQ/s320/IMG_0879.JPG" alt="" id="BLOGGER_PHOTO_ID_5506073781906557058" border="0" /></a><br />This are evil. They are so addictive and yummy!<br /><br />Layered Rice Krispie Treats<br /><br />Layer 1- Make a regular batch of rice krispie treats. Melt 5 Tbsp of butter and 10 ounces of marshmallows. Add 6 cups of Rice krispies. Put into greased 9 x 13 pan.<br /><br />Layer 2- Put 2 cups of minature marshmallows on top<br /><br />Layer 3- In a sauce pan melt 1 pound of carmels, 1/2 cup butter and 1 can sweetened condensed milk. Pour mixture over marshmallows.<br /><br />Layer 4- Make another batch of rice krispies and put over the carmel mixture. Let cool and enjoy.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com3tag:blogger.com,1999:blog-6893224444811848399.post-60779099677888035652010-08-13T14:31:00.000-07:002010-08-13T19:10:05.600-07:00Chocolate Zucchini Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHAVhyphenhyphenqi63QVKV361SEe-bX6Rm_a5cCxP_Yp4KO6ZvwQlHDLzrrWMSHaGV3umZpIyJTB4IHvRB73zbmJzw8STWOgirCPLh4LQBv758q-ErIVWhFdi-kSOpwlZl4oKBOgGmFuFAaYb6w/s1600/IMG_0860.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHAVhyphenhyphenqi63QVKV361SEe-bX6Rm_a5cCxP_Yp4KO6ZvwQlHDLzrrWMSHaGV3umZpIyJTB4IHvRB73zbmJzw8STWOgirCPLh4LQBv758q-ErIVWhFdi-kSOpwlZl4oKBOgGmFuFAaYb6w/s320/IMG_0860.JPG" alt="" id="BLOGGER_PHOTO_ID_5505013123041629218" border="0" /></a>I think this is so yummy! I have never had chocolate zucchini bread and my dear friend Kim brought me a loaf and it was so good. Even my kids ate it. I did a batch for Fred with butterscotch chips in it.<br /><br /><br />Chocolate Zucchini Bread<br /><br />Cream together<br /><br />3 eggs beaten<br />2 cups brown sugar<br />1 cup oil<br /><br />Add and beat well<br /><br />2 1/2 cups flour<br />1/2 tsp baking powder<br />1 tsp salt<br />1/2 tsp nutmeg<br />1 1/2 Tbsp vanilla<br />6oz. chocolate chips (milk chocolate)<br />2 Tbsp. cocoa<br />2 tsp baking soda<br />1-2 tsp cinnamon<br />2 cups grated zucchini<br />1 1/2 cups chopped nuts<br /><br /><br />Bake in a greased loaf pan at 350 degrees for 45-50 minutes. Makes 2 loaves.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-70625017261015832962010-08-10T10:48:00.000-07:002010-08-10T10:53:32.819-07:00Chipotle Lime White Bean and Corn Quinoa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYnlIO064pjP0gZkHgCRI7oKpCFUpHPHzzqjujSu5mEAdrUgveAucNoDddsrswZuB74IlJpbRDhcSJxfNOkVNu_jg0Dxbi9pJB-BUZUe2IOAWxX_XCyhXtkUuhvDHXG_ZK8VP_3ITJA/s1600/IMG_0854.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYnlIO064pjP0gZkHgCRI7oKpCFUpHPHzzqjujSu5mEAdrUgveAucNoDddsrswZuB74IlJpbRDhcSJxfNOkVNu_jg0Dxbi9pJB-BUZUe2IOAWxX_XCyhXtkUuhvDHXG_ZK8VP_3ITJA/s320/IMG_0854.JPG" alt="" id="BLOGGER_PHOTO_ID_5503839951921425938" border="0" /></a>This recipe is sooooo yummy. Even Fred loves it. He enjoys it with chips, I like to eat it alone. I got it off the picky palate website. It is super easy and everyone who has tried it loves it. <br /><br /><br />Chipotle Lime White Bean and Corn Quinoa<br /><br />1 Cup uncooked quinoa<br />3 Tablespoons fresh lime juice<br />3 Tablespoons extra virgin olive oil<br />1/4 teaspoon kosher salt<br />1/4 teaspoon garlic salt with parsley<br />1 teaspoon adobe sauce (from can of chipotle peppers)<br />1 can yellow corn, drained<br />1 can white beans, drain and rinsed<br />1/2 Cup fresh chopped cilantro leaves, chopped<br />2 chipotle peppers, chopped<br />1/2 Cup red bell pepper, chopped<br />1/4 Cup green onions, chopped (the green parts)<br /><br />Prepare quinoa according to package directions. In a small bowl whisk the lime juice, olive oil, salt, parsley and adobo sauce. Pour into quinoa and mix in corn, beans, cilantro, chipotle peppers, red bell pepper and green onions. Cover and chill until serving.<br /><br />8-10 servingsjewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-27214666221348229402010-05-25T08:49:00.000-07:002010-05-25T09:07:50.392-07:00Crispy Peanut Butter Treats with Chocolate Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrdrs0KJF4A4KxuwR_3cWmNQJATV-vJhc-_k1d2HChdwg9CO3WL_048XUEmy0xWmVEM5WUNgyxRLbYBUnG4OsE3YOfUi8vqforZ93cEljmvueU_2oa1Lhz0pfehr59Nib1EkbUYncstw/s1600/012.JPG"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrdrs0KJF4A4KxuwR_3cWmNQJATV-vJhc-_k1d2HChdwg9CO3WL_048XUEmy0xWmVEM5WUNgyxRLbYBUnG4OsE3YOfUi8vqforZ93cEljmvueU_2oa1Lhz0pfehr59Nib1EkbUYncstw/s400/012.JPG" alt="" id="BLOGGER_PHOTO_ID_5475235596365042562" border="0" /></a><br /><br />These were an instant hit with the whole family last night! I'm so excited to have a healthier alternative to rice crispy treats, one of my favorite things! I got this recipe from The Kind Diet. Every recipe I've tried from this cookbook has been <span style="font-weight: bold;">so good</span>. Here's what Alicia says about them:<br /><span style="font-style: italic;font-size:85%;" ><br />These little yummies will blow your mind. Everyone-and I mean everyone-in your life will love these. You can serve them at parties, for after-school snacks, or as a regular dessert. They are also great for travel; I pack a big batch in my suitcase on most trips. Perfect for when I'm running late, have skipped a meal, or just want a dessert that won't bring me down, these treats are awesome.</span><br /><br />Awesome is right! I'll be making these <span style="font-style: italic;">all the time</span>. <br /><br />Makes 9-12 squares<br />1 box brown rice crisps cereal (I found a gluten-free, whole grain, on sale at Good Earth!)<br />1 3/4 cups brown rice syrup*<br />fine sea salt<br />3/4 cup peanut butter or almond butter (preferably unsweetened & unsalted)<br />1/2 cup grain-sweetened, nondairy chocolate or carob chips (or whatever you want!)<br /><br />Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.<br /><br />Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips.<br /><br />Turn the mixture out into an 8x8 or 9x13 baking dish. Wet your wooden spoon slightly and press the mixture evenly into the pan. Let cool for 1 hour-if you can-before cutting into squares or bars.Deehttp://www.blogger.com/profile/17858112277698118461noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-6808938761372518802010-05-23T10:57:00.000-07:002010-05-23T16:38:12.398-07:00Pineapple-Cashew-Quinoa Stir-FryThis totally knocked our socks off!<br /><br />Recipe says quinoa should be cooked and refrigerated at least an hour (or overnight) but we didn't do that and it was fine! The only thing I might change is adding the basil and mint leaves a little later so they are less cooked and more flavorful.<br /><br />This is such an easy, healthy, & delicious dish!<br /><br />Quinoa:<br />1 cup quinoa, well rinsed and drained<br />1 cup pineapple juice<br />1 cup cold water<br />1/2 tsp. soy sauce<br /><br />Stir-fry:<br />4 ounces cashews, raw and unsalted<br />3 T peanut oil<br />2 scallions, sliced thinly<br />2 cloves garlic, minced<br />1 hot red chile, sliced into very thin rounds<br />1/2 in. piece ginger, peeled and minced<br />1 red bell pepper, seeded and diced<br />1 cup frozen green peas or cooked edamame<br />1/2 cup fresh basil leaves, rolled and sliced into thin shreds<br />2 T finely chopped fresh mint<br />10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)<br />3 T soy sauce<br />3 T vegetable stock<br />1 T mirin -(in the Asian aisle at the market)<br />lime wedges for garnish<br /><br />Prepare the quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12-14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool.<br /><br />For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry, chill the covered quinoa for at least an hour.<br /><br />Prepare the stir-fry:<br />Use the largest nonstick skillet you have or a wok. Have all of your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4- 5 minutes.<br />Remove cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chili pepper and ginger. Stir-fry for about 2 minutes, then add bell pepper and peas. Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.<br />In a measuring cup, combine the soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 minutes, until the quinoa is very hot.<br />Serve with lime wedges.<br /><br />-recipe from <span style="font-style: italic;">Veganomicon</span>Deehttp://www.blogger.com/profile/17858112277698118461noreply@blogger.com2tag:blogger.com,1999:blog-6893224444811848399.post-6842253165750440412010-05-20T08:09:00.000-07:002010-05-20T08:14:58.112-07:00Pizza! Pizza! Pizza!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaq-QX2Y7PydYXoFtQ1PvkrKbfrBce6wr1UIPYf6kV9wY16FV0wcUDH66uUBpRAYHGCiUqkc_jm0tPVFh75WLVeyLI0qiifJoy8Kut0N6A5_nsPgWRulg8WWmOfwxYS-x4IXsw-h6jA/s1600/IMG_0587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaq-QX2Y7PydYXoFtQ1PvkrKbfrBce6wr1UIPYf6kV9wY16FV0wcUDH66uUBpRAYHGCiUqkc_jm0tPVFh75WLVeyLI0qiifJoy8Kut0N6A5_nsPgWRulg8WWmOfwxYS-x4IXsw-h6jA/s320/IMG_0587.JPG" alt="" id="BLOGGER_PHOTO_ID_5473370908511187954" border="0" /></a><br />Pizza Crust<br /><br />1 1/4 cups water<br />4 Tbsp oil<br />4 cups flour<br />1 tsp salt<br />1 tsp sugar<br />2 1/2 tsp yeast<br /><br />Mix 1/4 cup water, sugar, and yeast. Let set till bubbly. Mix the rest of the ingredients and let rise to double in size. Kenad pizza crust and roll out onto 2 pizza pans. Let rise for 10 minutes. Top pizza with sauce and toppings. Bake at 400 for 10-15 minutes.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com0tag:blogger.com,1999:blog-6893224444811848399.post-81416461242658403292010-05-18T19:30:00.000-07:002010-05-19T08:53:13.907-07:00Chad's BBQ FajitasMy husband, Chad, made up this recipe and whipped these up last night. They were INSANE! Hands down, best fajitas I've ever had! And they are so incredibly simple and easy to make.<br /><br />We didn't use cheese or sour cream because we're a semi-vegan household. These would be delicious with veggies alone, but Chad added shrimp & shallots for himself this time.<br /><br />3 T olive oil<br />2 T vegetable oil<br />2 T cumin<br />2 T Cajun seasoning<br />salt & pepper<br />1 tsp. garlic powder<br />juice of 3 juicy limes<br />portabella mushrooms<br />green bell pepper<br />one small onion<br />3 roma tomatoes<br />1/2 pound shrimp<br />1/2 pound scallops<br />tortillas (your fave...we make ours with flour, water, oil, & tortilla press)<br />cilantro<br />avocado<br />chipotle salsa (we used Sunflower Market's, and it's delicious!)<br /><br />Mix first 7 ingredients together and pour over diced veggies & seafood (or meat) in a bowl. Let sit at room temperature to marinate for about an hour. Then grill until done! Veggies should be nicely charred and caramelized. Wrap in tortilla and top with avocado, salsa, & cilantro. YUM!!!<br /><br />*we used one of those veggie basket thingies to grill the veggies and shrimp in.Deehttp://www.blogger.com/profile/17858112277698118461noreply@blogger.com3tag:blogger.com,1999:blog-6893224444811848399.post-771855509203629542010-05-13T12:51:00.000-07:002010-05-19T11:54:17.992-07:00The best Snickerdoodle Ever<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEXy6niKJyoice02vP6q1xSxzZPyDEk7Q3zXXKSD0XmVYz9HFxv-hEkHVtd7gFIjC3pG_Dvz5QVRO6_E-kwceYc_6yX0XID3A1xn3ZYuPMM033NOeq-ATScR_dWeyNQh_qhmUeOOKYw/s1600/IMG_0542.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEXy6niKJyoice02vP6q1xSxzZPyDEk7Q3zXXKSD0XmVYz9HFxv-hEkHVtd7gFIjC3pG_Dvz5QVRO6_E-kwceYc_6yX0XID3A1xn3ZYuPMM033NOeq-ATScR_dWeyNQh_qhmUeOOKYw/s320/IMG_0542.JPG" alt="" id="BLOGGER_PHOTO_ID_5473056395026148642" border="0" /></a><br />Okay I am not a snickerdoodle lover but Fred LOVES them. I was at a baptism last year and there was these snickerdoodles that looked so good and I had to try them. They are divine. SO GOOD!<br /><br />Snickerdoodles<br /><br />1 cup regular Crisco<br />2 cups sugar<br />2 eggs<br />1 Tbsp milk<br />1 tso vainlla ( I always use almond)<br />3 cups flour<br />1 tsp salt<br />1/2 tsp baking soda<br />1/2 tsp cream of tartar<br /><br />Cream Crisco and sugar. Add eggs, milk, and vanilla. Gradually add flour, salt, baking soda, and cream of tarter. Dough should be soft but not sticky. Use large scoop to form cookies. Roll unbaked cookies in mixture of 1/4 cup cinnamon and 1/2 cup sugar. Place cookies on cookie sheet; bake at 375 degrees for 13-16 minutes, or until surface of cookies start to crack.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-59167668656806903682010-05-12T18:23:00.000-07:002010-05-18T14:10:04.450-07:00Peanut Butter Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3yVN5PX4FP_78vTqhTNIumAklBB8Z1M7_GQpB4eXeSPJK9MeBUWQZCOgr5sc5IAS0W2q5Kh7mgHciqRQ31P6SXeFX_x27QeYqlFNrdcrWZedImKDHM9hGUTwUdI4P6rGCF0HrMUvlA/s1600/IMG_0541.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3yVN5PX4FP_78vTqhTNIumAklBB8Z1M7_GQpB4eXeSPJK9MeBUWQZCOgr5sc5IAS0W2q5Kh7mgHciqRQ31P6SXeFX_x27QeYqlFNrdcrWZedImKDHM9hGUTwUdI4P6rGCF0HrMUvlA/s320/IMG_0541.JPG" alt="" id="BLOGGER_PHOTO_ID_5472720304012632466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmr5XTJPZXQHdVvsq73F8yfpZZmSc9UF96axYGrVc6EpwHcAxMQoxZka9D1V_lXuxhSdcIrA5WvMl-ZSZUXjV6YMwsdQdaWDlwP1b2NnBLqOa2e5jl-YuoXjQ2kci8hW-9q_RpM7icdQ/s1600/IMG_0543.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmr5XTJPZXQHdVvsq73F8yfpZZmSc9UF96axYGrVc6EpwHcAxMQoxZka9D1V_lXuxhSdcIrA5WvMl-ZSZUXjV6YMwsdQdaWDlwP1b2NnBLqOa2e5jl-YuoXjQ2kci8hW-9q_RpM7icdQ/s320/IMG_0543.JPG" alt="" id="BLOGGER_PHOTO_ID_5472720290983320562" border="0" /></a><br />I remember eating a yummy peanut butter bar when I was in grade school. Begging anyone who would give me theirs. I would occasionally reminisce about this wonderful treat and then one day Fred's friend was talking about the same yummy bar. His mom knew a cafeteria lady and got the recipe and it was the same wonderfulness and gloriness as I remembered. YUM!<br /><span style="font-weight: bold;"><br />Peanut Butter Bars</span><br /><br />3/4 cup butter<br />3/4 cup brown sugar<br />3/4 cup sugar<br />2 tsp baking soda<br />1 1/2 cup flour<br />1 1/2 cup rolled oats<br />3/4 cup peanut butter<br />2 eggs<br /><br />Press into greased cookie sheet. Bake at 350 degrees for 10 minutes<br /><br />Pour 1 bag chocolate chips right away. Spread over bars when melted. When chocolate cools add frosting.<br /><br /><span style="font-weight: bold;">Frosting</span><br />1/3 cup peanut butter<br />4 1/2 cup powdered sugar<br />1/4 cup milkjewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-87765335240349499352010-05-12T18:13:00.000-07:002010-05-17T11:24:40.884-07:00Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDsj4icCHCRacj0aqs7Icm3nuqGLAqWr5KGuthy83P0KyDZ2M3c5VnIOVfw01_M4GDyvmR0jnlzsqWYv04dZ_e6Q6QR3K1ZmvOlkvhmIYZHfGzRrfVkyedYrjorfq1qBhEmGyxFsvKg/s1600/IMG_0536.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDsj4icCHCRacj0aqs7Icm3nuqGLAqWr5KGuthy83P0KyDZ2M3c5VnIOVfw01_M4GDyvmR0jnlzsqWYv04dZ_e6Q6QR3K1ZmvOlkvhmIYZHfGzRrfVkyedYrjorfq1qBhEmGyxFsvKg/s320/IMG_0536.JPG" alt="" id="BLOGGER_PHOTO_ID_5470558763212249538" border="0" /></a><br />I know everyone has a lasagna recipe but I thought I would post mine anyway. Now that I am getting pics of everything, I may make this into a recipe book at some point and I want it in there.<br /><br />1 lb ground beef browned<br />1 small onion diced<br />1/2 clove garlic minced<br />1 Tbsp parsley flakes<br />1 tsp basil<br />1 tsp oregano<br />3/4 tsp salt<br />2 cans diced tomatoes<br />1 large can tomato sauce<br /><br />Simmer all the above together<br /><br />1 lb mozzaralla cheese<br />1 pint cottage cheese<br />1 can cream of chicken soup<br /><br />I used to cool and drain 1 pkg Lasagna noodles but now I use the no cook noodles and they taste the same. In a 9 x 13 pan alternate in layers beginning with noodles, meat sauce, cottage cheese, mozzarella cheese.<br />1 lb mozzarella cheese grated<br />cottage cheese<br /><br />On the last layer I don't put cottage cheese and I add the cream of chicken soup to the meat sauce. The add the cheese on top of that, Bake at 350 degrees for 30 minutes.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-54464483239691306682010-05-12T17:29:00.000-07:002010-05-13T08:35:15.794-07:00Scootcheroos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq-ZEjomxULMhXabH8Z-hb-XSKiZZrxk3TAjT5km4pb_e3QMSl_91Upb6ffwGkLredz9YzZqlo6ijJRHg1EaTnlQWRch8aByXP9rHbVpHMa4xWB1Zp3Sx4RXUmSRQngpAXiFV5OUxOw/s1600/IMG_0487.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq-ZEjomxULMhXabH8Z-hb-XSKiZZrxk3TAjT5km4pb_e3QMSl_91Upb6ffwGkLredz9YzZqlo6ijJRHg1EaTnlQWRch8aByXP9rHbVpHMa4xWB1Zp3Sx4RXUmSRQngpAXiFV5OUxOw/s320/IMG_0487.JPG" alt="" id="BLOGGER_PHOTO_ID_5470546149789179378" border="0"></a><br />Scootcheroos<br /><br />1 cup corn syrup<br />1 cup sugar<br />1 cup peanut butter<br />6 cups rice krispies<br />1/2 bag milk chocolate chips<br />1/2 bag butterscotch chips<br /><br />Combine corn syrup and sugar and dissolve. Bring to a boil. Once it has boiled and dissolved take off stove and add peanut butter and rice krispies. Stir well. Pour into greased 9 x13 pan. Melt chips in microwave and stir together. Spread on top of rice krispies . Let chocolate harden.<br /><br /><br />jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com1tag:blogger.com,1999:blog-6893224444811848399.post-90402792788543513182010-05-12T12:58:00.000-07:002010-05-12T13:10:55.736-07:00Baked Potato Soup!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-PymVVZmxe9rVu6xtY4hUu-9cKxrPwY5wmQG088S5kL0HLKWqJW9scF36lHD5Ghv6ZCdi2szuXFp-HUBqdUd-r6gDgsg7DMIOS0_1VTNkGBSYrqKiu-n_mA9GnkwKH909sZIMleUVw/s1600/IMG_0538.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-PymVVZmxe9rVu6xtY4hUu-9cKxrPwY5wmQG088S5kL0HLKWqJW9scF36lHD5Ghv6ZCdi2szuXFp-HUBqdUd-r6gDgsg7DMIOS0_1VTNkGBSYrqKiu-n_mA9GnkwKH909sZIMleUVw/s320/IMG_0538.JPG" alt="" id="BLOGGER_PHOTO_ID_5470478493841170322" border="0" /></a><br /><span style="font-weight: bold;">Baked Potato Soup</span><br /><br />2 Tbsp dried onion<br />3 Tbsp butter<br />1/2 cup flour<br />5 cups chicken broth<br />3 baked potatoes chopped<br />1 tsp dried basil<br />1/2 tsp salt<br />1/4 tsp pepper<br />1/2 tsp garlic salt<br />2 cups half n' half or milk<br /><br />Saute' onion in butter. Stir in flour. Add broth and stir until flour lumps are gone. Add cooked potatoes. Add basil, salt, pepper, and garlic salt. Stir in half and half.<br /><br />Garnish with green onions, bacon bits, shredded cheddar cheese, and sour cream.jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com2tag:blogger.com,1999:blog-6893224444811848399.post-52577919210125063052010-05-11T12:16:00.000-07:002010-05-11T12:21:42.282-07:00Yummiest Raspberry Sour Cream Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHENF6zUBApv5_zMlA44NYQKvVFWTYoG3TyqtPYChOPJvwH3Z9FFMC1YwHg09daeIab3raSxR28k0Cx-tAxtKQU21K6qJHD5SmnvjSk6cfdpX7HklNBuXNxUfpsO254JQw-u9v-YXZRw/s1600/IMG_0537.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHENF6zUBApv5_zMlA44NYQKvVFWTYoG3TyqtPYChOPJvwH3Z9FFMC1YwHg09daeIab3raSxR28k0Cx-tAxtKQU21K6qJHD5SmnvjSk6cfdpX7HklNBuXNxUfpsO254JQw-u9v-YXZRw/s320/IMG_0537.JPG" alt="" id="BLOGGER_PHOTO_ID_5470094672620824338" border="0" /></a><br />This is one of my all time favorite homemade ice creams. It is so smooth, and I love raspberries. I made this for myself on Mother's Day because I felt like I deserved it.<br /><span style="font-weight: bold;"><br />Raspberry Sour Cream Ice Cream</span><br /><br />2 10 ounce frozen raspberries ( I blend mine in the blender)<br />3 1/2 cups sugar<br />5 tsp vanilla<br />1 5 1/3 oz evaporated milk<br />1 cup sour cream<br />6 eggs beaten<br />1 quart heavy cream<br /><br />Mix together and add to ice cream machine. Enjoy!jewelshttp://www.blogger.com/profile/16566895874781465734noreply@blogger.com4tag:blogger.com,1999:blog-6893224444811848399.post-30649222900420705762010-05-06T10:23:00.000-07:002010-05-06T10:28:46.398-07:00Mexican Hot Chocolate Cupcakes!This cupcake is so good I'm actually singing to it in my head! <span style="font-style: italic;">Oh my cupcake, oh my cupcake....</span>to the tune of Oh My Darling Clementine. <span style="font-style: italic;">lol!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLg7chfUmZJgDfC21zeES0AU4gaRohNn9YthPxTbDGCBLaiT4YBsXIN1KPN7JwziJ5TT_d5AKiPTOs9koxkfstkc486p1fZerA5QD2X8QU3uibhxcyU8YFMSK7XicS9L_vhpjJTJiGiw/s1600/003.JPG"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLg7chfUmZJgDfC21zeES0AU4gaRohNn9YthPxTbDGCBLaiT4YBsXIN1KPN7JwziJ5TT_d5AKiPTOs9koxkfstkc486p1fZerA5QD2X8QU3uibhxcyU8YFMSK7XicS9L_vhpjJTJiGiw/s400/003.JPG" alt="" id="BLOGGER_PHOTO_ID_5468209132776460082" border="0" /></a><br /><br /><span style="font-weight: bold;"></span><span style="font-size:85%;">Don't make these because they are vegan (they are but you'd never know!!!) or healthier (they are but you'd never know!!!)...only because they might be <span style="font-style: italic;">the best cupcakes you've ever had!</span></span><br /><br /><span style="font-size:85%;">1 cup coconut milk<br />1 T ground flaxseed<br />3/4 cup all-purpose flour<br />2 T corn flour<br />1/4 cup almond meal<br />1/2 cup cocoa powder<br />1 tsp. baking powder<br />1/2 tsp. baking soda<br />3/4 tsp. salt<br />1 tsp. cinnamon<br />pinch ground cayenne pepper<br />1 cup sugar<br />1/3 cup canola oil<br />1 tsp. vanilla<br />1 tsp. almond extract<br /><br />For topping:<br />1/2 cup powdered sugar<br />2 T cocoa powder<br />1/2 tsp. cinnamon<br /><br />Preheat oven to 350 & line muffin pan w/ cupcake liners.<br />Whisk together coconut milk & flaxseed, and allow to sit 10 minutes.<br />In another bowl, sift together flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.<br />Whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. Gently add wet ingredients to dry. Fill liners 3/4.<br />Bake 22-25 minutes. Sift powdered sugar onto cooled cakes, then cocoa in the middle, then cinnamon.<br /><br />-recipe from <a href="http://www.amazon.com/dp/1569242739?tag=savechea-20">Vegan Cupcakes Take Over the World</a><br /><br /></span><span style="font-size: 85%;">note: you can make your own almond meal in 5 minutes! Much cheaper than buying it. 1/2 cup raw whole almonds in coffee grinder. Pulse until pretty finely ground but not too much or it'll turn into almond butter! Sift out. Place remainder back into grinder and pulse again. Repeat until it's all sifted. Easy!!!</span>Deehttp://www.blogger.com/profile/17858112277698118461noreply@blogger.com5tag:blogger.com,1999:blog-6893224444811848399.post-31656767732947121102010-05-03T11:45:00.000-07:002010-05-03T13:54:55.114-07:00Chili & Cornbread for a Cold Spring DayThanks so much for inviting me, Julie! I'm happy to share some of my favorite vegetarian recipes. There are so many, from black bean pineapple enchiladas to pad thai, I don't know where to begin! So I guess I'll start with my most current favorite.<br /><br />First some background. I've been vegetarian for 15 years, but a part-time veg since birth. After some recent researching, I've slowly been breaking out into a full time vegan! Never thought I could ever accomplish this because I am such a food LOVER, and I thought being vegan meant slowly starving and enjoying nothing. I was so wrong! There is so much delicious & exciting food out there, in fact, I am starting to think vegan cuisine is even better! So, I will be posting some vegan recipes along with the vegetarian ones.<br /><br />I think, to incorporate some vegetarian recipes into your diet, like Julie is doing, is so awesome!<br /><br />So, onto last night's dinner & our current favorite dish. I usually only eat chili in the fall, because it's part of the joy of autumn and I like to savor that. But then I saw this recipe and just had to try it right away! And it's been so cold, chili sounded perfect. You may want to save this one for the fall, and from this point on, I will post more seasonal recipes. But I'm sure here in Utah there is one more cold, snowy or rainy day left this spring to enjoy a big bowl of wholesome, super yummy, chili & cornbread!<br /><br />This recipe is vegan. Got it right <a href="http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=104">here.</a><br /><br /><span style="font-weight: bold;">Tempeh Chili con Frijoles</span> & <span style="font-weight: bold;">Cornbread</span><br />To read the full recipe go to that link above. But I have a few notes to add.<br /><br />tempeh: I know a lot of you are thinking, <span style="font-style: italic;">what the???</span> Ya gotta get it at a health food store, pretty sure. I found it at Good Earth in AF. But don't be scared, it's just grains! Looks like tofu, kinda, but hearty & nutty. It crumbles up nicely for this recipe and I love the texture. But I think tofu could work fine as well, if it's all you can find.<br /><br />I found the reviews below the post very helpful.<br /><br />We only used 2 T chili powder because it's all we had left. This made it perfectly mild for the kids, though we'd prefer it spicier. I'd probably add a jalapeno. But if you don't like spice, the 2 T is perfect!<br /><br />For those who don't have beer on hand, go raid your naughty neighbor's fridge or something! ;) We did not use a very dark beer, but medium ale, so I don't think dark is absolutely necessary. I do think quality is what really matters, and the darker the <span style="font-style: italic;">richer</span>. But don't worry, the chili doesn't taste like beer! It just adds a magical touch that will be your own dirty little secret when your friends & family rave about the super fine taste! :)<br /><br />Definitely top it with the avocado and cilantro. It was sooooooo good!!! Also, tortilla chips would be even yummier!<br /><br />This chili seriously ROCKS!<br /><br />Lastly, there is a link to the cornbread recipe there. It was moist, easy, and delicious!!! If you want sweetness maybe try a little honey or agave nectar, but I loved it as is!<br /><br />Oh, and sorry no pictures! I'll try to have some next time...I was enjoying my chili too much to fetch the camera. :)<br /><br />Happy Eating!Deehttp://www.blogger.com/profile/17858112277698118461noreply@blogger.com4