Fresh Vegetable/Fruit Juice

If you have Netflix, I suggest watching the documentary "Fat, Sick and Nearly Dead." It shows how juicing can be really beneficial to your health, even to the point that it can reverse sicknesses brought on by poor diet choices. By eating and drinking micro-nutrient dense foods, you will be a healthier person and who doesn't want that?! If you look around, you can get good deals on vegetables to juice. At our local Winco, 25 pounds of juicing carrots are just $6.98! The bag is huge so I split the cost with a friend. Score for both of us!

In today's juice, I used 2 celery stalks, a few swiss chard leaves and stems, 1 granny-smith apple, 1/2 cucumber (the no wax kind with the skin on), about 10 carrots carrots, 1/4 of a beet and a few leaves of kale. You can substitute many different items, but we usually do carrots as the base of the juice because they are cheap and super good for you. They are also sweet so it has a good flavor. Go easy on the beet-a little bit goes a long way. We have also thrown in there cutie oranges or a wedge of lemon and it has been good too....but also go easy on the citrus because it has a strong flavor.


Happy juicing!!

Monster Cookies

 These cookies are really good and I love that I usually have all of the ingredients in my pantry. They also are gluten free (aka...no flour)! Now I finally have something to put my oats and peanut butter to use, other than PB Bars.  Thanks again to Mel's Kitchen Cafe for another recipe keeper!

*Makes 2-3 dozen cookies

INGREDIENTS:
3 large eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
1 stick butter (8 tablespoons), softened
1 cup M&Ms
1 cup milk chocolate or semisweet chocolate chips
2 teaspoons baking soda
4 1/2 cups quick cooking oats

DIRECTIONS:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.

In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the M&Ms, chocolate chips, baking soda and oatmeal. Mix well. Roll the dough into tablespoon-sized balls and place about 2 inches apart on the cookie sheets. Flatten the cookies slightly with the palm of your hand.

Bake the cookies for 8-10 minutes. Don’t overbake – the cookies should just be set and very lightly golden around the edges. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well, also).

Recipe Source Mel's Kitchen Cafe
Photo Source Recipe Girl

Caramel Apple Cheesecake Bars with Streusel Topping

I first found this recipe on Mel's Kitchen Cafe, then later from The Girl Who Ate Everything (see link below) and after reading through those sites, found out is is originally from Paula Dean. For those who know Paula Dean, she doesn't skimp on, well.....just about anything. This recipe did take a little more time than I had originally anticipated, but turned out really well and came together quickly. There are also two options I found for making it. One option is to have a thinner cheesecake layer and the other is to have a thicker cheesecake layer. I asked my husband what he preferred and he said, "The more cheesecake, the better!" So, follow the recipe below to get the look in the pictures above. The cheesecake layer is thick, rich and so good! Next time I might try the thinner cheesecake layer to see the difference. The thinner cheesecake ingredients are listed at the bottom of the recipe. 

Another note, the directions say to line the pan with foil before baking. I did this, but found the crust not as "crusty" as I would originally like. Next time I might try leaving the foil out and see how it turns out.

Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Choose either the thick or thin cheesecake filling, depending on what you like.

THICK Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

THIN Cheesecake Filling:

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.
Crust:

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Layer (thick layer instructions below, but adapt to thin layer if that is what you are making)

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apple Layer
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


Photo and Recipe Source: The Girl Who Ate Everything, recipe adapted from Paula Deen

 

Reese's Peanut Butter Blondie Cups

I got this recipe somewhere really classy-the back of a package of Reese's Minatures. Anyway, I loved the Valentines look to them with the holiday sprinkles, but you could adapt these to any holiday or just leave the sprinkles off for a delicious peanut butter/chocolate concoction. Also, since you use the mini baking cups and they come out "pretty", I thought they would be cute for a baby shower or party. I'll be honest, my husband and I were worried we would be wasting an ENTIRE bag of Reese's on this dessert and we were so glad when we realized we didn't waste a thing! Enjoy!

REESE'S PEANUT BUTTER BLONDIE CUPS

33 Reese's Minatures Peanut Butter Cups, divided

1/4 C (1/2 stick) butter or margarine, softened

1/4 C creamy peanut butter

1/2 C packed light brown sugar

1/4 C granulated sugar

1 egg

1 TBP milk

1 tsp vanilla extract

1 1/4 C all purpose flour

1/2 tsp baking soda

1/8 tsp salt

decorative sprinkles

COCOA DRIZZLE GLAZE

1 TBS butter or margarine

1 TBS unsweetened cocoa

1 TBS water

1/2 C powdered sugar

1/2 tsp vanilla extract

(Makes 1/4 C glaze, see below for directions)

Directions:

1. Heat oven to 350 degrees. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups. Remove wrappers from peanut butter cups. Coarsely chop 24 peanut butter cups; set aside.

2. Beat butter and peanut butter until well blended. Add brown sugar, granulated sugar, egg, milk and vanilla; beat thoroughly. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in chopped peanut butter cups.

3. Roll dough into 36 equal balls (about 1 1/4 inches); place in prepared pans. Bake 12 to 14 minutes or until set. Remove from oven; cool completely in pans on wire rack.

4. Cut remaining peanut butter cups into quarters; set aside. Prepare Cocoa Drizzle Glaze; drizzle over cookie tops, Immediately garnish with decorative candies, if desired. Before drizzle sets, top each cookie with peanut butter quarter. 36 cookie cups.

COCOA DRIZZLE GLAZE

Place 1 TBS butter or margarine in small microwave safe bowl. Microwave at Medium (50%) 20 to 30 seconds or until melted. Stir in 1 TBS unsweetened cocoa and 1 TBS water. Microwave at Medium 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add 1/2 C powdered sugar and 1/2 tsp vanilla extract, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. Makes about 1/4 cup glaze.

Whole Wheat Pancakes or Waffles

I am always keeping my eyes open for good breakfast recipes. This one is a keeper and I'm going to use it as my new go-to pancake recipe. I haven't tried this recipe when making waffles yet, but the original recipe said it could be used as both. I will say that it is a great whole-wheat pancake recipe and I LOVE the fact that I have updated my old pancake recipe with this better one :)

Whole Wheat Pancakes or Waffles

Makes 12 pancakes

2 cups milk

1/4 c oil

2 eggs

3 TBS sugar

2 C whole wheat flour

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

Put all wet ingredients into a bowl and mix well. Combine dry ingredients into a separate bowl and mix well. Combine wet and dry ingredients, stirring until just combined. The mixture should be slightly lumpy. Cook on hot griddle* or waffle iron.

*I put my griddle at 350 degrees and they cook perfectly! :)

Photo Source Inquiring Chef
PS  I really want to try her version of Light and Fluffy Whole Wheat Pancakes.  Click link above to see recipe.

Strawberry Footballs

Its a little late to use these for the Superbowl, but here is a fun idea for your next football party! I made these for a baby shower recently and the theme was football. Anyway, I loved the way these turned out! The link for the original recipe is below, but I didn't follow it exactly.

First, wash the strawberries and let them dry completely. I put them on paper towels and patted them dry. After the berries are dry, I melted Chocolate Almond Bark (found in the baking section) over a double boiler. I only dipped the front of the strawberry in chocolate vs dipping the entire strawberry. I was afraid of running out of chocolate. Looking back, I should have just went wild because I had a lot of chocolate left over. After you dip the strawberries, let them cool on a wax paper-lined cookie sheet. When all strawberries are dipped, place the tray in the fridge to cool until the chocolate is solid again. It won't take long, just a few minutes probably.

For the lacing, I melted white chocolate chips and used a disposable piping bag. Using chocolate chips was tricky because it took about ten minutes of struggling with the piping bag to get it the right consistency. First the chocolate was too hot so it was clumping. Then for awhile it was just the right temperature and came out like a dream. Last it was getting too cool and started to get hard again. Looking back, using white chocolate chips looked good on the strawberries because it hardened well, but it was kind of a pain to produce. I might try frosting of some sort the next time I make the lacing. :)

Note: Do NOT make these ahead of time. Do them right before your event. If you put the chocolate covered strawberries in the fridge, they get all watery and weird. Trust me! :)

Original link:

http://www.slashfood.com/2008/01/31/super-bowl-week-chocolate-covered-strawberry-footballs/

We also made some peanut butter football bars. This lacing was produced using frosting.

Greek Garlic Lemon Chicken

INGREDIENTS:

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

DIRECTIONS:
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Recipe Source: Mel's Kitchen Cafe, adapted from Erin W at the Sisters Cafe.
Photo Source: Baltic Maid