Saturday, November 30, 2013

Mustache Shakers

I have had the hardest time deciding what to make Carson for Christmas. She is too young to appreciate doll stuff or play food like Harper does. She also is not old enough to play with anything small or breakable. Since she really doesn't have one, and she is working on gripping things (a skill she did not really develop in the orphanage), I decided a rattle/ shaker/ noise maker would be a great gift. I stuffed some toilet paper rolls with rice, closed off the ends with taped on paper, and duct taped it all up. They are pretty much indestructible, but if Carson does manage to break into them, the rice is too small for her to choke on. What else I will get her is still a mystery to me.

 
 
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Here is a great recipe for breaded chicken tenders using Greek yogurt. I tell you, anything using Greek yogurt is delicious. The crispy breading gives them a delicious crunch, and cooking them the perfect amount of time assures they do not dry out. Enjoy!
 
greek yogurt chicken fingers (3)
 
Greek Yogurt Chicken Fingers
makes 10 chicken fingers
½ cup plain Greek yogurt
½ tsp garlic powder
¼ cup mozzarella cheese
¼ cup parmesan cheese
½ cup Italian bread crumbs
10 raw chicken tenders
 
Preheat your oven to 375 degrees. Mix the yogurt and garlic powder together. In a separate bowl, combine the bread crumbs and cheeses. Coat each chicken tender in the yogurt and then roll it around the bread crumb and cheese mixture. Bake for 25 minutes on a large baking stone, or until the chicken is no longer pink and registers to 165 degrees.
 
 

Friday, November 29, 2013

Christmas Time Has Come!

Now that Thanksgiving is over I do not feel so guilty about posting Christmas related crafts and recipes. The Christmas season is officially in full swing. We spent the day Black Friday Christmas shopping, listening to Christmas music, and decorating the house. Here is a Christmas card that I worked on during some good quality craft time with Harper.

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I have never had a fruitcake before, and I do not know anyone that has who liked it. I was still fascinated by the flavor combination (and the fact that they will stay edible for years) that I wanted to make my own nonalcoholic version of a traditional fruitcake. Thus, the fruitcake muffin was born. Don't worry, these muffins are really good. They had three types of dried fruit along with almonds and orange juice to keep the fruitcake feel, but actually taste good. I just love Christmas!
fruit cake muffins (2)

Fruitcake Muffins
makes 1 dozen muffins
1 ½ cup flour
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 cup sugar
½ cup oil
1 cup orange juice
2 tbsp almond butter
1 egg
¼ cup applesauce
1/3 cup dried cranberries
1/3 cup raisins
1/3 cup dried apricots, cut into small pieces
½ cup chopped almonds

Preheat your oven to 350 degrees and oil a regular muffin pan. Mix the flour, baking powder, salt, cinnamon, and sugar together. Add in the orange juice, egg, applesauce, and oil. Once it is all stirred up, mix in the almond butter followed by the dried fruit and nuts. Divide the batter between the muffin holes. Bake for 25 minutes, or until a toothpick comes out clean. Allow the muffins to sit for 5 minutes before removing to a cooling rack.

fruit cake muffins (4)
 

Thursday, November 28, 2013

Happy Thanksgiving!

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We had a wonderful Thanksgiving lunch that was worth me having to cook from 8am yesterday until 12 pm today. Now we are all stuffed past comfort and have plenty of leftovers. We have so very much to be thankful for from our nice warm house during this awful weather to the arrival of our newest family addition. I am happy to be home from college to spend time with my amazing family, and it was such a blessing to be able to cook for all of them again. God has blessed me so much, and I thank Him every day for all that I have. We thought Carson would not be able to join us because she was napping, but she woke up right before we sat down. It was great to have us all gathered around the table that Harp and my mom decorated.

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I made a southern style Thanksgiving feast because my family wouldn't have it any other way. I made an elaborate traditional spread with a random dessert for something different. (When given the option, everyone voted on cheesecake in the place of the usual pumpkin pie.) We sure loved these dishes, and I hope your family enjoys them just as much.

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Here was our menu:

To Drink:
Mom's Sweet Tea

In the bread basket:
Greek Yogurt Biscuits

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Cream Biscuits
makes 8 biscuits
1 ¼ cup heavy whipping cream
1 tsp salt
2 cups flour
1 tbsp baking powder

Preheat your oven to 425 degrees. Stir together the dry ingredients. Slowly add in the cream, stirring until everything is just combined. Dump the mixture onto a floured surface, and roll out ½” thick. Cut into 8 circles. Bake on a nonstick stone 1” apart for 15 minutes.

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Cranberry Pecan Butter
1 stick of butter, room temperature
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries
zest of 1 orange
Mix together the butter, orange zest, cranberries, and pecans until well mixed. Place the mixture in the middle of a sheet of plastic wrap, and roll up into a log. Refrigerate until solid.


The Main Event:
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 Roasted Turkey with Onions, Celery, and Apples
1- 12 to 13 pound turkey, thawed
1 apple, cored and sliced
1 onion, cut in fourths
1 stalk of celery, halved
salt and pepper, to taste
1 tbsp. flour
1 Reynold's Oven Bag

Remove the turkey from the refrigerator, and allow it to sit for 2 hours at room temperature. Preheat your oven to 350 degrees. Pull the neck and bag of internal organs out of the turkey. Stuff with the apples, onions, and celery. Season the breasts with salt and pepper. Tie the legs together with twine. Put the flour in the Oven Bag, and coat the sides with the flour. Put the turkey in the bag, and tie it closed. Place the turkey in a roasting pan, and cook for 2 hours, or until it registers 165 degrees.
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Traditional sides:
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Pear- Walnut Cranberry Sauce
12 ounces fresh cranberries, rinsed
1 tsp orange zest
1 orange, juiced (about ¼ cup orange juice)
1 cup sugar
½ cup chopped walnuts, toasted
1 pear, chopped

Stir the cranberries, sugar, and orange juice together in a large saucepan over medium heat. Cook until the cranberries burst, and everything seems to come together. Remove from the heat and cool slightly. Stir in the pears, walnuts, and orange zest. Pour into your mold, cover, and refrigerate overnight.

Baked Mac and Cheese
8 ounces dry elbow pasta
¼ cup butter
3 tablespoons flour
1 cup heavy whipping cream
1 cup milk
1 cup shredded mild cheddar cheese
1 cup shredded white cheddar cheese
½ cup shredded parmesan cheese
¼ cup panko breadcrumbs
dash of ground mustard
dash of salt
dash of ground pepper

Preheat your oven to 375 degrees. Bring a pot of water to a boil, and cook the pasta for 9 minutes. Drain and set aside. In a large saucepan, heat the butter over medium heat until it is melted. Whisk in the flour, ground mustard, pepper, and salt until browned. Slowly add in the milk and cream, stirring constantly. Simmer until thick, continuing to stir, about 5 minutes. Add in the white and yellow cheddar cheese and stir until it has melted. Remove the pan from the heat, mix in the pasta, and pour into a 2 quart baking stone. Top with the breadcrumbs and parmesan cheese. Bake for 30 minutes at 375 degrees, or until it is bubbly and the top browns.
 
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Cornbread Dressing
2 cups yellow cornmeal
2 tbsp oil
1 egg
1 ¾ cup buttermilk
1 tsp baking soda
1 tsp salt
2 tsp baking powder
¼ large onion
2 stalks celery
2 pieces of toasted white bread
2 hardboiled eggs
5 cups chicken broth
salt and pepper
To make the cornbread, preheat your oven to 400 degrees. Mix together the cornmeal, baking powder, baking soda, and salt. Whisk the egg, buttermilk, and oil in until everything is well mixed. Pour into a 9”X9” baking stone. Bake for 25 minutes, or until a toothpick comes out clean. Allow the cornbread to cool completely before making the dressing.
To make the dressing, chop up the celery and onion very finely. Microwave them with 1 tablespoon of water for 5 minutes, or until tender. Crumble the toast and cornbread into a 14 cup baking dish. Stir in the chopped onions and celery. Smash up the eggs and stir them in too along with salt and pepper. Finally, pour the chicken broth over the mixture until it is slightly soupy. Bake at 375 degrees for 50 minutes, or until lightly browned.

 
Vegetables:
Green Beans

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Roasted Parsnips and Carrots with Shallots
4 large carrots, peeled
4 large parsnips, peeled
3 shallot bulbs
1 tbsp olive oil

Cut the parsnips and carrots in half, and then make them into small strips, about 1 cm square. Halve the shallots, and toss everything together in the oil. Bake for 30 minutes at 425 degrees.
 
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Twice Baked Sweet Potatoes
serves 4
3 large sweet potatoes
olive oil
3 tbsp melted butter
2 tbsp brown sugar
1 tsp cinnamon
12 pecan halves
Preheat your oven to 350 degrees. Spread oil all over the outsides of the sweet potatoes, place them on a baking stone, and bake for 1 hour, or until tender. Allow the sweet potatoes to cool until you can handle them. Increase the oven’s heat to 425 degrees. Peel one of the potatoes, and mash it with the butter, cinnamon, and sugar. Cut the remaining sweet potatoes in half lengthways. Scoop out the centers, leaving about ¼” along the edges. Mix the scooped out portions together with the other sweet potato. Refill the potato skins with equal portions of the filling. Top each with three pecans, and bake another 10-15 minutes, or until the pecans are lightly browned.

The grand finale:


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Chocolate Caramel- Fudge Cheesecake
Crust:
1/3 cup butter
1/2 cup mini chocolate chips
1 ½ cup quick oats
½ cup flour
¼ cup brown sugar

Filling:
2/3 cup sugar
16 ounces cream cheese, softened
2 eggs
½ cup mini chocolate chips
1/3 cup Smucker’s chocolate fudge topping
1 tbsp flour

Topping:
caramel sauce, melted

To make the crust: Preheat your oven to 350 degrees, and oil a 9” springform pan. Melt the butter and ½ cup chocolate chips over medium low heat in a small pot, stirring constantly. Once it is melted, remove the pot from the heat. Stir in the oats, flour, and brown sugar. Press evenly into the bottom of the springform pan, and bake for 10 minutes. Allow the crust to cool before pouring in the filling.

To make the filling: Preheat the oven to 350 degrees. Using an electric mixer, beat the sugar and cream cheese together. Add the eggs, and beat on medium speed until everything is well mixed. Add in the chocolate chips. Pour this evenly over the prepared crust. In a small bowl, combine 1 tablespoon of flour with the chocolate fudge topping. Pour the fudge over the cheesecake filling, and swirl it in with a knife. Bake for 50 minutes, or until a toothpick comes out of the white part clean.

Allow the cheesecake to cool. Cover and chill overnight in the refrigerator. Top with the melted caramel before serving.

 

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Have a Happy Thanksgiving!

Wednesday, November 27, 2013

Overnight Apricot and Pistachio Oats

Tomorrow is Thanksgiving, and I have been in the kitchen all day prepping for the big lunch. Sorry that I don't have the recipes ready before Thanksgiving, but I could not make everything in advance and have my family eat cold leftovers. Come back to check out all the Thanksgiving recipes and treats tomorrow. You can always use them next year, for Christmas, or for Thanksgiving dinner if you are super fast. It is a good thing that today's recipe will help you be up and ready to feed the masses in the morning. Overnight oats are always the best when you know you will be in a hurry in the morning. This batch was exceptionally delicious because of the great combo of apricots and pistachios. Enjoy.

Overnight Apricot and Pistachio Oats (2)
Overnight Apricot and Pistachio Oats
¾ cup quick or old fashioned oats
1- 15 ounce can no sugar added apricots
2 tbsp chopped dry apricots
2 tbsp roasted pistachios
1 tsp honey, optional
 
Stir together the canned apricots and oats. Refrigerate overnight. The next morning, toss in the pistachios, dried apricots, and honey, if using. Enjoy!

Tuesday, November 26, 2013

Last Minute Indian Costume

What do you do when a teacher emails you at 8pm the night before your first grade sister's Thanksgiving party and says that the kids need to dress up as an Indian or a pilgrim? You get creative, of course. My second grade Indian costume is nowhere to be found, and Syd's from preschool is finger painted and a size 4. My mom and I settled on making a new Indian shirt out of one of her old long sleeve t-shirts. We cut the bottoms of the sleeves off, made 2" cuts along the bottoms of the sleeves and the bottom of the shirt, and tied on beads. Thus, a little Indian was born. (Or should I be PC and say Native American?) This ensemble would have been cuter with brown leggings, but they are against dress code. We also had a lack of feathers for a headband. Maybe next year we will be more on top of things....

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On a less last minute note, here is a muffin recipe for a nice Saturday morning when you have time to get up and prepare a dozen fresh baked muffins for your family. Every bite is guaranteed to yield a juicy burst of fresh pear, making the extra cooking time worth it.
 
pear muffins (8)
 
Pear Muffins
makes 12
1 ¼ cup flour
1/3 cup instant oats
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
½ cup brown sugar
½ cup oil
½ cup Greek yogurt
1 egg
1 egg white
½ cup applesauce
1 tbsp apple cider vinegar
1 pear, peeled and cut into small cubes
 
Preheat your oven to 350 degrees and oil a 12 hole muffin pan. Mix all the dry ingredients together. In a separate bowl, combine the yogurt, oil, applesauce, and eggs. Stir the wet and dry ingredients together. Lastly, add the pear and apple cider vinegar to the batter. Once everything is well mixed, divide the batter between the 12 muffin pan holes. Bake for 20 minutes, or until a toothpick comes out clean. Allow the muffins to sit in the pan for 5 minutes before removing to cooling racks.

Monday, November 25, 2013

Gobble Gobble

Only three more days until Thanksgiving, and I have everything all planned out. This year I am cooking, so lets cross our fingers and hope it turns out alright. I will be making two types of biscuits/ rolls this year. (I am going all out for my family of six.) Here is a quick recipe for delicious whole wheat yeast rolls.
whole wheat yeast rolls (5)
 
 
Whole Wheat Yeast Rolls
makes 10 rolls
2 cups whole wheat flour
1 egg
½ cup scalded milk (110 degrees)
2 tbsp warm water (110 degrees)
4 tsp yeast
½ tsp salt
2 tbsp oil
1 tbsp honey
 
Mix together the water, milk, yeast, and honey. Add in 1 cup of flour, and allow it to sit for five minutes. Slowly stir in the remaining flour, salt, and egg. Knead for 7 minutes, and then cover and put in a warm place to rise for one hour. Once the dough has doubled in size, punch it down and divide it into 10 balls. Place each dough ball in the hole of a nonstick muffin tin. Preheat your oven to 350 degrees. Bake the rolls for 20 minutes.
 
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Here is a little hat that Harp and I knitted for baby Carson. She has gotten good on the knitting loom, and did a good bit of this by herself. We set up a system with me wrapping the yarn around the pegs and her pulling the bottom loop over the top. Hopefully it will keep Carson's head nice and warm this winter.
 
Lastly, I have been making dinner for my family as well. Tonight was breakfast for dinner, so I made pancakes, bacon, and hash browns. I thought it would be fun to make a turkey pancake. All you have to do is make your favorite pancake batter. Scoop out 3 tablespoons of batter onto the pancake pan. Cook both sides until lightly browned. This is your body. Do the same with a 2 tablespoon scoop of batter. Use chocolate chips for the eyes, a red M&M for the gobbler, an orange or yellow M&M for the nose, bacon halves for the feathers, and pretzel rods for the legs. Harper loved it.

Sunday, November 24, 2013

Tomato Bacon Risotto

Since everyone in my family is purely exhausted, I have been more than happy to step in and cook for them. (The cleaning part is not quite as fun, but they are worth it.) Tonight I made a bacon and tomato risotto that earned two thumbs up. Even little Carson loved it. (Not that she is picky or anything. As long as the food is piping hot, she will eat it.)

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Tomato and Bacon Risotto
1 1/2 cup Arborio rice
5 cups chicken broth
1 tomato, diced
8 slices uncooked bacon
3 tbsp. butter
2 tbsp. cream
2 cloves garlic, minced
1/2 cup parmesan cheese
salt and pepper, to taste

Bring the chicken broth to a boil. Cover and reduce the heat to low. Heat a large saucepan over medium heat. Cook the bacon until it is crispy and golden brown. Remove the bacon from the pan and set aside, reserving the grease. Sautee the rice and garlic in the bacon grease for three minutes. Pour in 2 cups of the chicken broth, and stir until all of it has been absorbed. Add the tomato and another 2 cups of broth, stirring until this is all absorbed as well. Finally, add in the remaining broth, repeating the process of stirring and waiting. Once the rice is creamy and together, remove the pan from the heat. This should take about 25 minutes total. Crumble up the bacon, and stir it into the risotto along with the cream and cheese. Season to taste, and serve.
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I am so happy to be able to do crafts with Harper again. It just isn't the same to do them without her. I will have cards to share in the future, but today I wanted to tell you the idea I had for a cute Thanksgiving craft. I printed off some Thanksgiving food along with a placemat with a plate and cup. Harper glued the placemat onto construction paper, and colored everything in. Then she filled up her plate with the goodies. It was cute and just the incentive she needed to get started on her mountain of makeup work she has from being in China for 2 weeks. First grade is intense.

Saturday, November 23, 2013

Home Sweet Home!

I never thought I would be so happy to see five people in my entire life as I was to see my family last night. I saw Harp, Mom, and Dad for the first time in two months, Syd for the first time in three months, and Carson for the first time ever. She is such a cutie! I am eat up with her.

Sydney was at a movie, so she is not in the picture. I have enjoyed seeing her too! I love being home with everyone. It is so nice to catch up even though they are all exhausted from their trip to China.

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Since I came home for the holidays, I thought it would be good if I started posting holiday recipes. Turkey Day is coming up soon, and these turkey balls are the perfect appetizer for a party. They are a spin off of my sausage balls, giving the traditional breakfast ball a new flare.
turkey balls (3)
Turkey Balls
makes 3 dozen
1 pound ground turkey
1 cup shredded cheese (cheddar, Monterey Jack, mozzarella)
1 cup flour
1 tsp baking powder
¼ tsp salt
½ tsp cayenne pepper powder
 
Preheat your oven to 400 degrees. Mix the salt, baking powder, flour, and cayenne pepper powder together. Add in the cheese and ground turkey. Mix until everything comes together. Divide the mixture into even balls, using about a tablespoon per ball. Space them out 1” apart on a nonstick baking stone. Bake for 18 minutes.
 

Thursday, November 21, 2013

Cleaning out the fridge before break....

Tomorrow I am going home for Thanksgiving break, so I needed to eat out everything in the fridge that would go bad while I am gone. I had a bunch of eggs leftover that I did not want to go to waste, so I decided to make a soufflĂ©. I also had some cheese, so I threw that in too. My, was it delicious!
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Cheese Soufflé
4 eggs
1/4 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
2 tbsp. flour
1/2 cup milk
dash of salt

Preheat your oven to 350 degrees. Oil a ramekin or small dish and set it aside. Whip the eggs until they are foamy, and then whisk in the salt, milk, and flour until there are no lumps. Finally, stir in the cheese, careful not to deflate the eggs. Pour the mixture into the ramekin. Bake for 30-40 minutes, or until the egg has set.

Wednesday, November 20, 2013

Lemon Pistachio Muffins

Are you all ready for a new muffin recipe? I made these quite awhile ago, but I am just getting around to posting them. I feel like I have done you a disservice by not posting the recipe sooner. These muffins are absolutely delicious. The lemon and pistachio flavors go together amazingly, and that extra crunch of pistachios on top hits the spot. Can you tell by my last two posts that I love pistachios? They go with anything!
lemon pistachio muffins (7)
Lemon Pistachio Muffins
makes 1 dozen muffins
1 cup flour (whole wheat or all purpose)
1 cup oat flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
½ cup sugar
2 tbsp lemon zest
juice of one lemon
¼ cup applesauce
2 tbsp oil
½ cup milk
1 egg
½ cup plain Greek yogurt
½ cup crushed pistachios
 
Preheat your oven to 350 degrees, and oil a 12 hole muffin pan. Mix together the flours, sugar, salt, baking powder, and baking soda. Add in the lemon zest and ¼ cup chopped pistachios. Stir in all the wet ingredients into the dry. Divide the batter between the muffin holes. Sprinkle some of the remaining ¼ cup chopped pistachios over each muffin. Bake for 15 minutes, or until a toothpick comes out clean. Allow the muffins to sit for five minutes before removing to a cooling rack.
lemon pistachio muffins (4)
Do you have a favorite nut? Mine seems to change every 6 months or so. I used to not like nuts at all (except for peanut butter, of course). Then I fell in love with pecans. That lasted for awhile, but was eventually replaced with almonds. I think that pistachios now take precedence, but I tried a macadamia nut for the first time the other day. They may be next on my list...
 

Tuesday, November 19, 2013

I can explain...

I know that this blog is a food and craft blog, but I have gotten a little behind on the crafting. I'm sorry. College makes life busy, and when I have to pick between food and crafting, food is more necessary. Hopefully I will be able to get some cards made over Thanksgiving break. For now I am busy writing 4 huge papers and preparing for exams.

So what does a busy college girl eat? Here are some quick and simple snacks to whip up before a long study session.


Hummus and Cheese Tostadas (1)
Hummus and Cheese Tostadas
6” corn tortillas
spicy three pepper hummus
queso quesadilla cheese, shredded
oil

Preheat your oven to 400 degrees. Spray the tortillas with oil, and spread about a tablespoon of hummus onto each one. Sprinkle cheese overtop, and bake for about 12 minutes, or until crunchy.
 
 

Pistachio and Yogurt Coated Banana
¼ cup roasted pistachios, chopped
3 tbsp Greek yogurt
1 banana

Use a knife to spread the yogurt evenly all over the banana. Roll it in the chopped pistachios, and freeze for one hour. Enjoy!
 
This popcorn is really good, and it's good for you. Cheaper and healthier than the prepackaged popcorn, once you try this you will never go back again.

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Brown Bag Popcorn
1/2 cup popcorn
1 tsp oil
salt, to taste
 
Toss the popcorn, salt, and oil together in a brown paper bag. Fold the top over several times, and microwave for 2 to 3 minutes, or until the popping stops. Enjoy!

Monday, November 18, 2013

A Busy Monday

I made these two recipes today, and loved them so much that I knew I had to share them right away. The first is a day too late to continue with slow cooker Sundays, but that does not matter. (I can enjoy my slow cooker any day of the week that I please, thank you very much.) It came in handy today since my Mondays are jam packed with four classes (one from 5:30-8:30) and tutoring at a local elementary school for two hours. Between all of this, I barely have time to sit down. It's a wonder that I managed to pull together two recipes. I guess I work well under stress. :) That or it makes me super hungry....
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I have made grits pizza before, but never pizza grits. The process of making this dish involves the stove, slow cooker, and oven, but the results are worth the hassle. Plus, if you have a crockpot like mine, it can go straight into the oven without having to change dishes.

Crockpot Pizza "Baked" Grits
serves 2-3
1/2 cup quick grits
2 cups water
dash of salt
3/4 cup notomato or tomato sauce
1 tsp Italian seasonings
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
pizza toppings: peppers, onions, black olives, pepperoni, mushrooms, ect.

Bring the water with a dash of salt to a boil in a small pot. Stir in the grits, and reduce the heat to medium low. Cover and cook for 5 minutes. Allow the grits to cool slightly before transferring them to an oiled 2.5 quart crockpot. Stir the sauce and seasonings together, and pour this over the grits. Cover and cook on the LOW setting for 3 hours. Preheat your oven to 500 degrees. Top the grits with your pizza toppings and the cheese. Bake for 7-10 minutes, or until the cheese turns golden.


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These chocolate and peanut butter coated oatmeal squares were the perfect snack after a long day. I preferred them slightly chilled so that the chocolate hardened up, but they were good warm and room temperature as well. How can you mess up peanut butter, chocolate, and bananas anyway?
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Chocolate and Peanut Butter Covered Banana Oat Squares
makes 9 squares
1 cup quick oats
1/4 tsp baking powder
dash of salt
1 tsp cinnamon
6 ounces plain Greek yogurt
1 ripe banana
1/4 cup peanut butter
1/4 cup chocolate chips
1 tsp coconut oil

Preheat your oven to 350 degrees. Mash up the banana until it is no longer chunky. Mix in the yogurt, oats, cinnamon, baking powder, and salt. Spread the mixture out onto a small nonstick bar pan. (Mine was 6.5"X8.75".) Bake for 20 minutes, and then allow it to cool. Meanwhile, heat the peanut butter in the microwave for about 45 seconds, or until it is melted. Spread it over the baked oats. Combine the chocolate chips and coconut oil, and then microwave for 20-30 seconds until the chocolate has melted. Drizzle this over the oats as well. Cut into 9 bars, and enjoy!

Sunday, November 17, 2013

Raw "Reeses" Peanut Butter Cup Pie

I apparently have ended the Slow Cooker Sunday segment I have been doing for the past couple of months. I skipped last week, and I don't have a recipe for you this week. I did use my crockpot today, but it was a repeat recipe. I made slow cooker applesauce chicken, but this time I used a chicken breast and added some veggies. It was just as good as I remembered.

Since Slow Cooker Sunday is over, I thought I would post a recipe that is completely polar opposite from your traditional crockpot meal. For starters it is a dessert, can be made in a matter of minutes, and it is raw. Try making something like that in your crockpot. It just won't work. The picture is not the prettiest, and this dessert is not the neatest, but it sure is rich and delicious.

Raw “Reese’s” Peanut Butter Cup Pie
Raw “Reese’s” Peanut Butter Cup Pie
for the crust:
½ cup peanut flour
2 tbsp milk
2 tbsp cocoa powder
1 tsp vanilla extract
1 tbsp honey
1 tbsp maple syrup
 
for the filling:
1 frozen banana
¼ cup Greek yogurt
3 tbsp peanut butter
 
Mix all the crust ingredients together and spread it out in a bowl lined with tinfoil. Blend the banana, peanut butter, and Greek yogurt together until creamy. Pour it over the crust and put it in the freezer until frozen.

Saturday, November 16, 2013

Turkey Parmesan Muffins

Muffins pans are no longer solely for breakfast or dessert baked goods. Now you can whip up a delicious supper in them too. Chicken parmesan is given a new twist using ground turkey and my favorite notomato sauce. These fun little cups are great for kids, a party, or just to make on a weeknight when you want something a little different. I hope you enjoy them as much as I did!

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Turkey Parmesan Muffins
makes 12 "muffins"
1 pound ground turkey
2 eggs
1 cup notomato sauce or tomato sauce
2 tbsp. Italain seasonings
3/4 cup Italian breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup diced bell pepper
1/4 cup diced onion
dash of salt
dash of ground pepper

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Preheat your oven to 400 degrees. Mix together the turkey, onions, bell peppers, eggs, salt, pepper, and 1 tablespoon of seasoning. Divide the mixture between 12 holes in an oiled muffin pan.
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Mix together the cheeses, and top each "muffin" with about a tablespoon of cheese.

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Sprinkle a tablespoon of breadcrumbs over the cheese.

Mix together the sauce and remaining tablespoon of Italian seasonings. Top each muffin with a tablespoon or two of the sauce. Bake for 25-30 minutes, or until the centers of the muffins are cooked.
 

 

Friday, November 15, 2013

Greetings from a little penguin!

Made with five different grains and delicious ripe bananas, these muffins will give your breakfast the fiber kick that it needs. Putting bananas into basically anything turns out spectacular, so these muffins are a definite hit. Healthy, delicious, and easy. You get the best of everything.
 

Multigrain Banana Muffins
makes 12 medium muffins
½ cup whole wheat flour
¼ cup oat flour
¼ cup oatmeal
¼ cup wheat germ
¼ cup rye flour
½ cup buckwheat flour
2 tbsp milk
2 ripe bananas
3 tbsp oil
2 eggs
2 tsp apple cider vinegar
½ tsp baking soda
1 tsp baking powder
¾ tsp salt
½ cup sugar

Preheat the oven to 400 degrees. Mix together all the dry ingredients in a large bowl. Blend the milk, eggs, oil, vinegar, and bananas together. Combine the wet and dry ingredients, stirring until everything is well mixed. Scoop out the batter 3 tablespoons at a time into an oiled muffin tin. Bake for 12-15 minutes, or until a toothpick comes out clean.

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The weather is getting rather chilly, and my roommate finally let us turn on the heat today. (Before I could basically see my breath in my room.) This little guy would love it (I'm referring to the penguin on the card.), but this girl does not. One benefit is that it is almost Christmas! I went to a vocal recital tonight, and they sang a few Christmas songs. I cannot wait! I have yet to decide if this card will become a Christmas card, or just be a winter greeting. We will just see how it needs to be used.