Ginger & Honey Glazed Carrots

For Thanksgiving this year, we did a potluck with a bunch of friends.  I was so excited to eat this simple, yet very tasty carrot recipe.  My baby loved them too!  

Ginger and Honey Glazed Carrots--

Steam sliced carrots in a little water till almost cooked, drain and put back in sauté pan, add butter, ground ginger, and honey. Cook until done to your liking. Then top with a little fresh parsley. 

Recipe Source:  My friend Allie C.

Photo Source: My Recipes

Cranberry Salsa

My friend Jodi and I recently threw a baby shower for our friend Angie.  Since its Christmas time, we had the theme "Santa Baby" which turned out adorable!  One food item we had was this delicious cranberry salsa.  Jodi made the snowman out of cream cheese, rolled into balls and put the cranberry salsa around the edge of the plate.  She put the crackers on another plate next to the snowman and salsa.  It was easy and so delicious.  


D. Family Cranberry Salsa:

Bag of Whole cranberries

1 can whole berry cranberry sauce

1-2 Jalapenos diced (start with one, add more if needed)

1 bunch cilantro 

6-8 green onions

1 t cumin (I always use 1 Tablespoon)

Up to 1 cup sugar (to taste)

8 oz cream cheese

boil whole cranberries until they pop open

dice jalapenos, cilantro, and green onions together in blender

put the boiled cranberries, canned cranberries, and mixed greens in a bowl.  Add cumin and sugar to taste.  Mix well.

Pour over block of cream cheese.

Serve with crackers

Source: Jodi D.

Top Picture Source :Whats Cooking America

Snowman Picture Source : Six Sisters Stuff

Vanilla, Banana and Coconut Cream Pie

I love this recipe because it is very versatile.  The base of vanilla cream filling is the same and you can alter with a few versions below.  There were also a few other versions I didn't post yet because I want to try them before posting.  I also used this recipe for a baby shower recently.  I made a parfait by putting the vanilla cream in the bottom of a clear cup (1/4 C each), topped with berries and homemade granola.  It was delicious and totally worth the effort.  The mixture of the berries, vanilla cream and granola was perfect in my opinion!

Vanilla Cream Pie

Prep 45 minutes, Bake 30 minutes, Oven 325 degrees, Cool 1 hour, Chill 3 hours, Makes 8 servings

1 recipe Baked Pastry Shell, store bought or whatever pie crust you choose

4 egg yolks
3/4 C sugar
1/4 C cornstarch
2 1/2 C half and half, light cream or milk
1 TBSP butter
1 1/2 tsp vanilla

1.  Prepare and bake the pie crust.  Set aside to cool.

2.  For filling, in a medium saucepan combine sugar and cornstarch.  Gradually stir in half and half.  Cook and stir over medium-high heat until thickened and bubbly; reduce heat.  Cook and stir for 2 more minutes.  Remove from heat.

Slightly beat egg yolks with a fork.  Gradually stir about 1 cup of the hot filling into yolks.  Add egg yolk mixture to filling in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for 2 more minutes.   Remove from heat.  Stir in butter and vanilla.  Keep filling warm.  Pour into baked pie crust.  Chill 3+hours  before serving.


For Banana Cream Pie:  Prepare as above, except before adding filling, arrange 3 medium bananas, sliced (about 2 1/2 C) over bottom of the shell.  Top with Whipped Cream.

For Coconut Cream Pie: (haven't tried yet).  Prepare as above, except stir in 1 C flaked coconut with butter and vanilla.  Sprinkle another 1/3 C flaked (and toasted would be delicious) coconut over a whipped cream topping.


Recipe Source: Better Homes and Gardens New Cook Book
Photo Source: My Baking Addiction

Festive Pineapple-Cranberry Salad

Thanks to my Grandma Jeannie for this recipe.  Another Thanksgiving favorite at our house!


Prep: 10 minutes plus refrigeration

1 can (20 oz) Dole Crushed Pineapple, undrained
2 pkg (4 serving size each) Jell-O Raspberry Flavor Gelatin
1 can (16 oz) whole berry cranberry sauce
1 apple, chopped
2/3 C chopped walnuts

Drain pineapple, reserving juice.  Add enough cold water to juice to measure 3 cups; pour into saucepan.  Bring to boil; remove from heat.  Add dry gelatin mixes; stir 2 minutes.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1 1/2 hours or until slightly thickened.  

Stir in pineapple, apples and walnuts.

Refrigerate 4 hours or until firm.  Garnish with reserved pineapple sliced apple and some fresh mint (I leave out the mint).

Makes 14 servings, 1/2 C each.

Recipe Source: Grandma J
Photo Source: Tara Cooks

Mom's Pecan Pie

My absolute favorite pie right here.  So not good for you, yet soooo delicious.  A Thanksgiving staple at our home.

1 C karo syrup (clear, not dark)
1 C dark brown sugar
1/3 C melted butter
1 heaping cup of shelled, whole pecans (have used 1 1/2 c as well)
3 eggs
1 tsp vanilla
pinch of salt


Mix all ingredients well and pour into an unbaked 9 inch pie shell. Place tin foil around the crust of pie so it only covers the crust and leaves the pecan portion exposed (keeps crust from burning).  Bake at 350 for *45-50 minutes.  *In my last home, I had to add 20 to 30 minutes to the cooking time.  In my current home, the oven cooks hotter so I didn't have to add on as much baking time.  It shouldn't "jiggle" if you shake the rack.  A cookbook I was reading said that a knife should come out clean and that will mean its done.  I haven't used the knife test, but will do so next time I bake this pie.  After removing pie from oven, remove the tin foil (crust should be golden brown).  Let stand until cool.  Pie will thicken as it stands.  

Recipe Source: My mom
Photo Source: Last Call for Corn

Fried Rice

A lady in a mumu gave me this recipe....so its totally legit.....even if she is a haole ;)  The measurements are not exact, as I was told how to make the recipe and it wasn't a written down thang.  I haven't converted my kids to fried rice yet, so I left some white rice out and added the veggies to the side. I will add that this recipe is really easy! 



White sticky Japanese rice, made according to package directions
(2 C water for 1 1/2 C dry rice, made 4 C cooked rice)

After cooking rice, transfer hot rice to a 9X13 pan or large bowl. 
Drizzle a few TBSP Oyster Sauce over rice.
Drizzle a few tsp Soy Sauce over rice.
Stir together and taste.  Add more Oyster and Soy Sauce until you get the right saltiness level and flavor level you like. 

Add the following ingredients to the rice:
-any cooked and chopped meat you like (bacon, ham, Spam-optional, can leave meat out)
-2 scrambled eggs, chopped
-green onions
-frozen peas, carrots and corn (thawed in microwave)

Serve warm. 

Recipe Source: Kathy H.
Picture Source: Rice Simply Rice

Homemade Pizza Sauce

throw in a bunch of fresh basil and this sauce is soooo good!

INGREDIENTS

• 1 14.5 oz. can diced tomatoes
• 1 small can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like and it will be delicious.

Recipe Source: Mel's Kitchen Cafe

Photo Source: I Am Simply Tia

Creamy White Chicken Chili

• To make it "healthier" I swapped out the sour cream for nonfat Greek yogurt and the whipping cream for 2% milk.  I also used shredded rotisserie chicken instead of skinless chicken breasts.  Served it with tortilla chips and fruit.  
• 
  
• Serves 6
• 
  
• Ingredients:

• 
  
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

DIRECTIONS

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Recipe Source: Mel's Kitchen Cafe

Photo Source: The Girl Who Ate Everything

Spinach Scramble

This picture isn't exactly accurate to the recipe below.  In the picture, they used whole eggs and for this recipe, you only use egg whites.  How I wish I was a photographer and could make take my own pics and make the food look wonderful!  Anyway, I was given this recipe from a friend Kari, who said it is from the P90X Nutrition Guide.  It had great flavor.  Delicious!


Spinach Scramble
1/2 C Roma tomatoes
1 C spinach leaves, cleaned and dried
6 egg whites (4 was plenty for serving just myself)
1 1/2 oz feta cheese crumbles
1 TBSP fresh basil, chopped

Coat a small pan with non-stick spray.  Saute tomatoes and spinach until slightly tender.  Remove and set aside.  Whisk the egg whites together in a bowl and add to the pan.  Cook, stirring, over low heat until almost set.  Add the vegetable mixture, cheese and basil.  Cook to desired firmness.

PS  I HATE wasting food, so I used the egg yolks to make scrambled eggs for my kids, mixed a few other whole eggs.  :)

Photo Source: Green Little Bites

Norwegian Meatballs

I served it with mashed potatoes and steamed asperagus.

Norwegian Meatballs

from the "Worldwide Ward Cookbook Mom's Best Recipes"

Mel's adapted version:

To make 15 (golf ball or slightly larger sized meatballs) that fits in a 9x13 inch pan

1lb ground beef (I used 80/20)

1/2 C Italian Bread Crumbs (original recipe called for saltine cracker crumbs)

1/2 C oats (my adaptation to add in fiber)

salt and pepper to taste (I just sprinkled some in)

2 eggs

1/2 onion, chopped

2 10.75 oz cans "Chicken and Rice" soup, drained-reserve broth for gravy

1 14.5 oz can chicken broth

1-2 TBS corn starch

Original Recipe that feeds two families:

2 lbs ground beef

2 C saltine crackers (I would do half bread crumbs, half oats if it were me)

3 eggs

1 onion chopped

3 10.75 oz cans "Chicken & Rice" soup, drained; reserve broth for gravy

2 14.5 oz cans chicken broth

2 TBSP corn starch

In a large bowl, combine ground beef, cracker crumbs (or bread crumbs/oats if using my substitution)


Photo Source from Cuisine at Home

Crepes

I think this just might be our new General Conference traditional breakfast.  So easy.  So delicious.  Fun.  Variety.  Fruit.  Nuetella.  What more can I say?


Makes 9

1 cup flour, spooned and leveled
1 TBSP sugar
1/4 tsp coarse salt
1 1/2 C whole milk (I used 2%)
4 large eggs
3 TBSP melted butter, unsalted (I used salted and it was fine)

Toppings
Variety of fruits including chopped strawberries, peaches, bananas, raspberries, blackberries, blueberries, etc.
Nuetella
Peanut Butter
syrup
whipped cream

You can also make Savory Breakfast Crepes by filling with egg, meat and cheese.

1.  In a blender, combine all above ingredients.

2.  Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container for up to one day; whisk before using).

3.  Heat a non-stick skillet over medium heat.  Lightly coat with butter.  Add 1/3 c batter and swirl to completely cover bottom of skillet.  Cook until underside of crepe is golden brown, 2-3 minutes.
**I just use a pancake griddle and its super easy.  I did not need to coat griddle with butter :)


4.  Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.  Cook 1 minute more.  Slide crepe out of skillet and repeat with remaining batter (coat pan with butter as needed).

5. Fill with delicious toppings, roll it up burrito style and enjoy!

Photo and Recipe Source: Martha Stewart

Heart Attack Chicken

Sometimes I don't want to think about dinner.  I just want to dump stuff in a crock pot and walk away.  This is one of those meals.  Its not healthy-but it tastes good and my kids will eat it.  I served it with tons of broccoli as a side dish.  You can also make it in a casserole dish, but I don't have the baking instructions so you would just need to experiment!


*Note: This recipe can easily be split in half.  A halved amount would be a good sized dish to make for my family of two adults and three children.


Heart Attack Chicken

Soften and Mix:
1 stick butter
1 8oz package cream cheese
2 cans cream of chicken soup

Combine and add with above ingredients:
2 packages Italian Salad Mix
2 C water
2 tsp bullion

Put mixture into crockpot for 6 hours on low.  Add 16 oz uncooked egg noodles 1 1/2 hours before serving.  May need to add and extra cup or two of milk to mixture to give it added moisture.   Can also boil noodles on the stove according to package directions and add into the crockpot mixture before serving.

Source: My awesome SIL Mylinda, who got it from someone in her ward.

Spinach & Egg White Pancakes

My friend Meg over at Food Tastic Sisters is a great cook.  She is always tweaking recipes to be healthier.  She is an amazing personal trainer and knows how to eat healthy.  She put this recipe on Face Book the other day and I admit, I had my doubts.  I was very surprised at how good they were for being super healthy and having spinach in them.  I know, I'm so pessimistic, right?!  I slathered my son's pancake with peanut butter and syrup (before he saw them to cover up any remnant of green color) and while eating them he kept saying, "MMMMMMM, Mom these are SO yummy MMMMMM!"  He doesn't even say that about regular pancakes ha ha.  The regular pancake recipe I make has cinnamon in it and I think its the cinnamon that makes this recipe tasty.  For a version of a healthy pancake, this was delish! :)  Thanks again Meg!


1 cup egg whites (If I remember right, it took about 7 real egg whites)
1 handful spinach
1/2 cup rolled oats
1 tsp. baking powder...
2 tsp. cinnamon
1 tsp. pure vanilla

Blend and slap on a griddle! 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

YIELD: SERVES 6-8

Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.

INGREDIENTS

Topping:
• 4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer – thawed it in the microwave before using)
• 2 tablespoons butter, melted
Filling:
• 3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
• 1 teaspoon salt
• 4 tablespoons butter
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• 3 medium garlic cloves, finely minced
• 6 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup heavy cream or milk
• 6 ounces Swiss cheese, shredded, about 2 cups
• 2 tablespoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
• 9 ounces deli ham, chopped
• 2 tablespoons minced fresh parsley leaves

DIRECTIONS

1. For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
2. For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
4. Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Sprinkle with parsley and cool for 10 minutes before serving.

Recipe Source: Mel's Kitchen Cafe

Original Source: Cover and Bake from the editors of Cook’s Illustrated

Gyro Burger Pitas, Tzatziki Sauce & Flatbread

I FINALLY found it!!  A few months ago, I made this Gyro Burger Pita recipe.  I meant to post it on here, but then I couldn't for the life of me remember where I got it from.  Hallelujah!  All is right in my world again :)  We love Greek food around here and I do have a yummy gyro recipe already, but this was more a more simplified recipe.  I admit I have not made the recipes below for the Tzatziki sauce and flatbread, I just used my previous recipe.  You better believe I am trying these recipes on my next go around.  

Gyro Burger Pitas
Photo and Recipe Source: Our Best Bites

Ingredients:
1 lb. lean ground lamb (if this is hard to find, ask a butcher to grind 1 lb. of lamb leg or loin)

(I always just use ground beef and its great....probably not as "authentic" but still delish.)

4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki 
4 whole wheat pitas or 6″ rounds of flatbread (see this recipe to make your own; just make 4-6 circles instead of 1)
Fresh tomato and thin onion slices

Instructions: Gently combine lamb,garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.

Tzatziki

Photo and Recipe by Our Best Bites

1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)

1 clove garlic, minced

1-2 tsp. lemon juice

3 green onions, firm ends finely chopped

1 tsp. dry dill weed

Kosher salt and freshly ground black pepper, to taste

1/2 medium cucumber, peeled, seeded, and thinly sliced

Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.

Flat Bread
Recipe adapted from Epicurious, My Photo and Recipe Source:Our Best Bites 

Ingredients:

1 c. warm (105-115 F) water

2 packets or 1 Tbsp. + 2 tsp. active dry yeast

1 tsp. sugar

2 1/4-2 1/2 c. all-purpose flour

2 Tbsp. extra virgin olive oil

2 tsp. Kosher salt, divided

Instructions:

In a small bowl, combine water, yeast, and sugar and allow to stand for 10 minutes or until bubbly.

In the bowl of a heavy-duty electric mixer, combine 2 c. flour, olive oil, and 1 1/2 tsp. salt. Add in yeast mixture and mix until combined. Add in another 1/4-1/2 c. of flour or until a very soft dough is formed. Cover with a clean towel and allow to stand about 1 hour or until doubled in bulk.

Spray a baking sheet and then your hands with cooking spray. Punch dough down and then remove the dough from the bowl and shape into a ball. Place on prepared baking sheet and spread into a circle about 1/2″ thick and 11-12″-ish inches in diameter. Cover and allow to rise another 30 minutes.

While dough is rising, preheat oven to 400. When dough has risen, use your fingers to make indentations in the dough. Lightly brush with olive oil and sprinkle with remaining Kosher salt. Bake for 20-25 minutes or until golden. Allow to cool slightly and then just tear pieces off instead of cutting it–it just tastes better that way… :)

Triple Chip Blondies

My friend Jenny makes these bars all the time.  I kept asking for the recipe and she told me it was on the Our Best Bites website.  I had heard of their website, but never been on it before.  They look like they have some good recipes there so I will need to check more of them out.  Anyway, these bars do not contain any baking powder or baking soda-in case you do a double take like I did when I read the ingredients.  This dessert is rich and dense, but super easy and great to serve when you need a quick dessert.  Also, the recipe is for a 9x13 pan, but Jenny experimented and they can be made thick in a 9x13 pan or thin in a 12x16x1 (large cookie sheet with a 1" raised edge all the way around).  Just watch the baking time if you make them thinner so they get too dark.  They are so rich you would be happy with both versions.  Also, the chocolate drizzle on top is optional in my opinion.  :)  You can also easily switch out the chocolate chips for whatever you have on hand.  Enjoy!

Triple Chip BlondiesSource: Our Best Bites

Ingredients:

1 cup (2 sticks) salted butter
2 cups light brown sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with the back of a knife
2/3 cup chocolate chips, plus 1/3 cup for drizzling on top
2/3 cup white chocolate chips
2/3 cup peanut butter chips or butterscotch chips
1 teaspoon coconut oil or shortening

Instructions:

Preheat oven to 350. Spray a 9×13″ pan with non-stick cooking spray. Set aside.

Melt the butter. Combine in a large mixing bowl with the brown sugar. Add the vanilla and the eggs and beat on medium speed until combined. Add the flour and mix until just combined. Add the chocolate chips (excluding the 1/3 cup reserved chips), white chocolate chips, and peanut butter or butterscotch chips and mix until combined.

Transfer the batter to the prepared pan and bake for 20-25 minutes or until golden brown on top. Allow to cool completely. When cool, combine the reserved chips and the coconut oil or shortening in a small freezer zip-top bag, seal it, and heat it in the microwave in 15-second increments, mashing the bag with your hands until the chocolate and oil are smooth (repeat as long as necessary). Cut a small corner out of the bag and squeeze the melted chocolate over the baked blondies. Allow to cool completely before cutting into bars.

Blueberry Banana Muffins

I got this recipe from the "Master Your Metabolism Cookbook" by Jillian Michaels.  They were really good!  Like really, really good!  This also isn't the best picture of them so I will need to get a better one next time.  I want to buy her book now and try a lot more of her recipes in it.  Enjoy!


Makes 12 muffins
(for me, the 12 muffins were heaping big muffins)

olive oil spray for the tin

3/4 c mashed very ripe bananas (about 2)
3/4 c nonfat plain yogurt (I didn't have nonfat)
1/2 c honey
1/3 c olive oil (I think I used canola oil)
2 tsp vanilla extract
2 1/2 C white whole wheat flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp salt
1 generous cup fresh of frozen blueberries
1/2 c chopped walnuts, toasted (optional)


Preheat oven to 425 degrees.  Spray a 12 cup muffin tin with spray or paper liners.

In a large bowl, place the bananas, yogurt, honey, olive oil and vanilla.  Stir together until well mixed.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.  Add the dry ingredients to the banana mixture and stir  until just combined.  Fold in the blueberries and the nuts if using.


Spoon the batter into the prepared muffin tin.  Place the tin in the oven and reduce the heat to 400 degrees.  Bake for *20 minutes or until  tops spring back when lightly touched.  Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack.  Serve warm.

For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

*The original recipe said to bake for 35 to 40 minutes, but after about 23 minutes, mine started to burn! So, maybe its just my oven, but watch the baking time and adjust accordingly.  

Maple Pecan Crusted Salmon

 

 

This recipe is divine.  My kids wouldn't touch it, but my husband said it was "AMAZING."  And that's saying something because he doesn't throw around food compliments.  I served it with brown rice and a spinach salad.  Thank you to the recipe source Mel's Kitchen Café for making my day! 

 

Maple Pecan Crusted Salmon

 

Ingredients

• 2 to 2 1/2 pounds salmon fillets
• 2 tablespoons butter
• 1/3 cup pure maple syrup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 cup pecans (I will use more pecans next time)
• Salt for sprinkling
• Fresh lemon wedges for serving

Directions

1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
6. Sprinkle the salmon with a pinch of salt.
7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
8. Serve immediately with fresh lemon wedges.

Homemade Cream of Chicken Soup

Homemade is way better than the can.  WAAAYYY better.  No preservatives.  Oh, and it tastes amazing in comparison to the stuff in a can. 


I made this recipe and added some shredded rotisserie chicken to give it some protein and deliciousness.  Served it over rice and added fresh ingredients on top to make Hawaiian Haystacks.  Some ingredients to use if making Hawaiian Haystacks: chopped onions, tomatoes, carrots, celery, green onions, olives, pineapple, coconut, cheese, mandarin oranges, Chinese noodles.  The list is endless!  Also, this recipe makes a lot.  I made the entire amount and froze half to use another time.  I also had so much gravy left over from the Hawaiian Haystack meal, that I plan on making chicken enchiladas with the leftovers.   


Cream of Chicken Soup from Scratch (4 cups)  8 tbs butter
*8 tbs flour (I used whole wheat flour)
4 c chicken stock
3 c milk (I used skim)
1/2 c minced onion
juice of half a lemon
salt and pepper to taste
1 C shredded rotisserie chicken (optional, Mel's addition)

*I ended up needing to add an additional 3 TBS of flour for it to thicken up enough, possibly because I used skim milk instead of one with a higher fat content?? 

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.

Recipe Source To Die For Recipes
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Rich Chocolate Brownies A La Mode

Ok, these brownies are rich....almost fudge-like.  they were amazing hot from the oven and served with ice cream.  i personally wouldn't serve them any other way, as the richness factor is off the charts and the only thing that balances that out is more sugar, right? ;)  

INGREDIENTS

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Recipe Source: Mel's Kitchen Cafe

Photo Source: Dreamy Cakes