Grandma Ople's Apple Pie

So lately I've had ZERO time to do anything other than work and school.  Life has been very hectic and crazy.  Hopefully I'll be able to still post now and again with recipes.  But honestly, I only feel inspired every now and then.  Especially with the little time I do have to experiment.  Holidays always gets me excited to bake.  Hence, the reason for the Apple Pie that I made.  I was craving a project.  Making a pie can either be a pain in the butt or therapeutic.  And this time, it was SUPER therapeutic for me! I loved making this pie.  I tweaked my crust recipe a bit.  I used butter instead of shortening.  WOW! what a difference.  The flavor is amazing.  I also have an apple machine that peels and slices the apples perfectly.  So, all in all a very enjoyable experience.  It's all about having the right tools.  So I got the recipe from Allrecipes.com and I made sure to read the comments because they typically have great suggestions to improve the recipe.  So here it is---

Pie Crust Recipe

makes 2 crusts

2.5 c flour

3/4 c salted butter**, diced (cold/ refrigerated)

2 Tbsp sugar

6-7 Tbsp ice cold water

Pie filling & Glaze

6-7 apples, (more if you want that mound in the middle)*

cinnamon sugar,  to sprinkle on the apples

1/2 c salted butter**

3 Tbsp flour

1/4 c water

1/2 c sugar

1/2 c brown sugar

**I used Fuji apples.  That's what I had in my fridge.  And it tasted AMAZING! Typically, apple pies call for Granny Smith Apples.  

**I prefer salted butter because it adds more flavor, but regular butter is fine as well.

Instructions:

1. In a medium size bowl, cut butter into 2.5 c flour ( I like the old fashion way)
2. After 5-10 minutes of cutting in the butter, use your hands to crumble the butter and flour to helps it mix more evenly.
3. Mix in 2 Tbsp of sugar.
4. Add 6-7 Tbsp of ice cold water (Mine needed 7 Tbsp). Mix carefully with a fork.
5. Use your hands to add warmth to the dough to knead it a little in the bowl, and dough should start to form together into a ball.
6. Wrap dough in plastic warp and refrigerate dough for 30 minutes.
7. In the meantime, slice and cut apples.
8. Get out refrigerated dough, flour counter and rolling pin.
9. Cut out 2/3 of dough.  Roll out dough and carefully place it on *greased* pie dish.
10. layer apples inside the pie dish.  Sprinkle cinnamon sugar over apples.
11. Roll out remaining crust for lattice top. Lay on top of apples.
12. GLAZE: In a sauce pan, melt 1/2 c butter, add 3 Tbsp flour, 1/4 c water, 1/2 c sugar and 1/2 c brown sugar. Bring to a boil.  Quickly lower heat and allow to simmer until thickened.
13. Slowly pour Glaze over pie.  Make sure to get all the holes filled with the glaze.***
14. Bake in 350 degree oven for 1 hour ( Be sure to use a baking sheet to place under the pie to prevent any spill over.) ****
15. Allow pie to sit at room temperate for about an hour to set.

***It was suggested that you pour the glaze over the apples before you layer the crust on top.  But mine turned out just fine with the glaze only poured over the crust.  So it's up to you.
****I was shocked my baking sheet only had 2 drops.  But still it's better to be safe than sorry.  Wouldn't want to have to scrub your oven.

I'm SOOOO glad I finally tried this recipe.  Every time I would like for a pie recipe to try, this one would pop up.  I love how pretty the glaze makes the pie look.  The glaze gives the pie such a pretty golden color.  Hands down, BEST PIE I'VE EVER TASTED. 

I dare you to try it :)

Gluten Free and Vegan Pizza Crust

A while ago I purchased a book by Kimberly Snyder called The Beauty Detox Foods.  I absolutely love the book.  She covers all her favorite beauty detox foods and their benefits.  She does suggest guidelines to follow by:

1. Give up Dairy
2. Drink the Glowing Green Smoothie every day
3. Eat more veggies and fewer animal products

Included also is a guideline of meals for 3 different levels, depending on how strict you want to be.  I don't care to much for that.  I just want to focus on the foods she highly suggests incorporating into your every day diet.  So I have been keeping in mind her 3 main principles, and in fact I feel great!

The Glowing Green Smoothie is absolutely delicious.  It's really fun to play with the recipe.  I like to add cilantro, parsley or mint to give it a different taste.  I also change between adding pineapple, pears, kiwi and apples.  So you can change it up and make it fun and exciting.  It took me about a couple of weeks to actually look forward to my green smoothie because I was use to making eggs, sweet potato and veggies.  So in other words, I was use to a heavier meal.  So there was a bit of transition.  But aside from that, I definitely feel more energetic after drinking my green smoothie and I don't feel hungry afterwards.  The batch I make makes about 24 oz.  I drink it all in the morning.  Or if I'm in a hurry, I'll drink 1/2 and save the rest for later.  She also includes some breakfast recipes if you're finding that you're still hungry.

So the only downside of the book is her recipes.  Granted, I'm sure they are delicious but there are a lot of ingredients that are expensive or not everyday ingredients.  So I have a hard time finding myself purchasing some of her ingredients to make some of her recipes.  So I will only SLOWLY integrate her recipes because of the expense of some of the ingredients.

THE RECIPE: 

One recipe that definitely caught my eye was the Gluten Free & Vegan Pizza Crust recipe.  I've been doing really good with avoiding gluten and dairy (if you read the book, you'll understand why).  However, I've been really missing pizza.  So I decided to make a pizza!  I was a little scared because I was afraid it was going to taste nasty.  But surprisingly, it all came together really, REALLY well.  The dough formed together beautifully!  It wasn't hard to spread it out on my 10" pizza pan.  It was all quite easy!  Which I love.  

The taste of the crust is really quite good as well!  I'm really surprised by this recipe which is a very good thing because I was afraid I was going to suffer through it.  It's a great substitute for pizza.  I mean obviously not exactly the same, but good enough when it's gluten free and vegan. I might've had 6 pieces that night!!! 

I kid you not, It really is delicious!

Ingredients:

makes 1, 10" round pizza

1.5 c brown rice flour

1.5 tsp xanthan gum

1 Tbsp baking powder

1/4 -1/2 tsp salt

1/4 tsp powdered stevia

1/2 tsp dried oregano

2 Tbsp arrowroot starch

2 Tbsp tapioca starch

3/4 c cold water

2 tsp Ener-G egg replacer,**

mixed with 4 Tbsp very hot water
Coconut oil, grease pan and help spread out dough

**I used 2 tsp Flaxseed meal soaked in water instead (soak for 10 minutes).  

Sorry I don't really understand Ener-G egg replacer.  I think it's weird stuff :P

Instructions:

1. Preheat oven to 425.  Grease 10" pizza pan (I used coconut oil).
2. With a standing mixer, mix brown rice flower, xanthan gum, baking powder, salt, stevia, oregano, arrowroot, and tapioca until well blended.
3. On low, slowly add 3/4 c cold water.  Add egg replacer/ water mixture.  Mix well on medium speed. Mix dough until none of the dough is sticking to sides of bowl.
4. The dough will be quite sticky so Rub some coconut oil on your hands to remove dough from bowl and spread out dough onto 10" pizza pan.  
5. Bake in oven for 9 minutes.
6. Add Toppings: I used salsa as the base, baby kale leaves, shredded salsa chicken (crockpot), fresh pineapple and chopped green onions.
7. Reduce heat to 350 degrees.  Place pizza back in oven.  Bake for 30-35 minutes. 

Coconut Curry Chicken Salad

A couple weeks ago I attended a wedding.  Following the wedding we found a really cute place to have a late lunch.  We went to Plates & Palates.  It's your basic cafe; sandwiches, salads, wraps etc.  I ordered Coconut Curry Chicken Salad.  It was absolutely delicious.  Eve since then, I've been craving some.  So I decided to make a similar recipe.  And it turned out GREAT!

Ingredients:

makes 2-3 servings

1/4 c canned coconut milk

2 Tbsp mayonnaise

1/2 Tbsp vinegar

2 tsp sugar

1 Tbsp curry powder

Salt & Pepper to taste

2 chicken breasts, cooked and shredded/cubed

1/4 c chopped green onions

1/2 c red grapes

1/4 c chopped dried apricots

1/4 c Creamy Curry Cilantro Dressing* (optional)

Other ideas for toppings: celery, shredded coconut, chopped almonds, dried mango

*At my local health food store (Ginger's Garden Cafe, Springville, Ut) , they bottle their own dressings, this one is my favorite!

Instructions:

1. In a small bowl, add 1/4 c coconut milk, 2 Tbsp mayonnaise, 1/2 Tbsp vinegar, 2 tsp sugar, 1 Tbsp curry powder and salt and pepper (for taste).  Add *optional dressing.
2. Whisk ingredients until well mixed.  Add shredded/ cubed chicken.  Mix well.
3. Either mix in or top Chicken with chopped onions, red grapes and dried apricots or other toppings listed.  
4. Serve over bed of greens (spinach, kale, watercress etc.)

Adapted from: Lauren's Latest

White Chocolate Chip & Pretzel Stix Cookies

For FATHER'S DAY I decided to make some cookies for our little family get-together.

I decided to pair pretzel sticks and white chocolate chips.

And HOLY COW!  I knew these would be tasty because I LOVE FlipZ white chocolate dipped pretzels!  Oh my, those are so good.  And these taste JUST LIKE THEM if not better.  

I'm a big fan of regular ole' chocolate chip cookies.  I would NEVER EVER EVER choose a white chocolate chip cookie over a gooey milk chocolate chip cookie.....UNTIL I made these!  

The pairing of the SWEET n' SALTY is what makes these cookies WINNERS!

Ingredients:
makes 3 dozen

1 c butter, softened
1/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla extract
5.1 oz instant vanilla pudding
2 1/4 c flour
1 tsp baking soda
1 c pretzel sticks, broken into pieces
1 1/4 c white chocolate chips

Instructions:

1. Mix ingredients in order from ingredient list
2. Bake in 350 degree oven for 10 minutes
3. cool on baking sheet for 3-5 minutes

Crock Pot Pork Roast

I finally feel inspired to blog about a recipe I tried.  Blake and I have done this a couple times now.  We love buying a big fat Pork Roast, sticking it into the crock pot and then we have it all week with all different kinds of dinners.  We make quesadillas, pork BBQ sandwiches, omelettes, enchiladas etc.  The list is endless of all the kinds of recipes you can come up with, with leftover Pork Roast.  It's delicious.  First time I simply added salt and pepper but this 2nd time I added some spices and stuff.  It added the PERFECT touch to the pork roast but NOT overwhelming because I don't like overwhelming spices to meats and things because then all you taste are the spices.  It adds a nice subtle sweetness to the pork.  You can use the juices to make a thicker sauce too.  You can enjoy eating it all week :)  Trust me, you're going to want to!

Ingredients:

1 (2-3 lb) pork roast, with bone

2/3 c grated parmesan cheese

1/4 c honey

1/4 c maple syrup Grade B

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp sea salt

To Make Sauce:

2 Tbsp cornstarch 

1/4 c cold water

Instructions:

1. Place pork roast in crock pot.  In a small bowl, mix parmesan cheeese, honey, maple syrup, soy sauce, basil, garlic, olive oil and sea salt until well blended.  
2. Pork over Pork Roast.  Cook on low for 11-12 hours.  Trust me, it's worth the wait!
3. To make sauce: Remove pork and shred, set aside.  Strain juices.  Pour juices into a small sauce pan.  Bring to a boil.  Add 2 Tbsp cornstarch and 1/4 c cold water.  Stir until sauce thickens.  Remove from stove and pour over shredded pork.

Adapted from: MomClick

Pumpkin & Bacon Chili

Really?? Another Chili recipe?!?

Yes MAM'!!!

I love experimenting with different chili recipes.

It makes perfect sense why they have chili cook-off competitions 

because there's so many different concoctions you can come up with.

Picking my favorite chili recipe (posted on my blog) would be like picking a favorite child.

I LOVE all my chili recipes!

This chili recipe will ROCK your socks off because it has BACON and PUMPKIN.

You don't even taste the pumpkin.  It's more-so a THICKENER.

And I LOVE both additions to this chili recipe.

The bacon adds a smokiness to it which is really nice.

This chili was perfect for our weekend because we got 3 inches of snow
(haha btw this was like a week ago)

But it was a great excuse to cook up a pot of chili to warm us up!

Ingredients:

1.25 lb ground turkey
1 lb bacon, cooked and chopped
1 green pepper, diced
1 can tomato sauce
1 can diced tomatoes
2 Tbsp chili powder
1 Tbsp cumin
2 tsp sea salt
2 tsp coriander
2 tsp cinnamon
1 tsp garlic powder
1 can pumpkin puree

Instructions:

1. In a large sauce pan or large pot, brown ground turkey.
2. Add diced green pepper, 1 can tomato sauce, 1 can diced tomatoes. Stir to mix.
3. Add 2 Tbsp chili powder, 1 Tbsp cumin, 2 sea salt, 2 tsp coriander, 2 tsp cinnamon, 1 tsp garlic powder. Stir to combine spices.
4. Add chopped bacon and lastly 1 can pumpkin puree.
5. Simmer for 5-7 minutes. 

*Serve alone or over rice with shredded cheese on top.

Chocolate Fudge Cake Mix Cookies

I made these cookies for my friends the other week.

And I gotta say they are SUPER CHOCOLATY & DELICIOUS!

In fact, I told my friend I would quote her:

"Laura, I just wanted to say that those cookies were so flippin delicious!!!! I shared only one and inhaled the rest of them! They were so good!!"

Hands DOWN, nicest compliment I've ever received!

Thanks Ashlee!!

I would say these are "NO-FAIL" cookies.

It can't get any easier than this people!

Ingredients:
makes 2 dozen

1 package Chocolate Fudge Cake mix
1/2 c butter, room temp
2 large eggs
2 Tbsp vegetable oil
1 tsp vanilla
1 1/2 c white chocolate chips


Instructions:

1. Mix the ingredients in order as listed.
2. Bake in 350 degree oven for 10 minutes.
3. Cool on baking sheet for 5-7 minutes.
4. Completely cool on cooling rack

Sweet Potato & Veggie Lasagna

A couple weeks ago I watched a documentary on Netflix called The Engine 2 Kitchen Rescue. 

I heard about it on a Podcast called Fat 2 Fit (highly recommend checking it out, it may be my new favorite podcast!)

Anyway, the documentary is about this guy going into 2 family's homes to help them weed out the "bad foods" in their kitchen.  He's all about plant-based food.  So no meats!  

I love meat so I can't agree on that one but also for other reasons.

He made a Sweet Potato Lasagna.  I couldn't wait to make it because it looked so good!

However, I made some changes!  He uses Tofu.  I really don't like tofu.  It doesn't taste like anything.

So instead, I added some ground turkey.  He uses some vegetables that I opted out of (tomatoes & mushrooms).  Plus my husband is not too keen on either of those veggies and I'm not a huge fan either.

And I added some cheese on top of my lasagna, he added chopped cashews.  

Anywho, here's the ORIGINAL recipe.

All in all,  We really enjoyed this recipe.  Cooking for 2...haha I had a ton of leftovers and therefore was eating this all week at work for lunch.  But I couldn't complain cause it's quite yummy!

If you are trying to eat gluten free, you can totally take out the noodles 

and it would taste just as delicious.  It would just be a sweet potato casserole instead---I've tried both ways and I may like the casserole version better---I'm not a huge pasta eater.

Ingredients:

1 head of broccoli, chopped
2 large carrots, chopped
2 red bell peppers, seeded and chopped
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
1 1/2 jars of pasta sauce
whole grain lasagna noodles, uncooked
16 oz frozen spinach, drained and thawed
2 sweet potatoes, cooked and mashed
1 lb ground turkey, browned
shredded cheese & parmesan cheese, to sprinkle on top


Instructions:

1. In a pan, heat chopped broccoli, carrots and bell peppers, about 5 minutes. set aside
2. In a medium bowl, mix broccoli, carrots, bell peppers and 1/2 tsp cayenne pepper, 1 tsp oregano, 1 tsp basil and 1 tsp rosemary.
3. In a 9 x 13 dish, cover the bottom with a layer of pasta sauce, then layer with lasagna noodles. 
4. Cover noodles with sauce.  Layer vegetable mixture on top of sauced noodles.
5. Cover with vegetable mixture with layer of noodles. Layer sauce on top of the noodles.
6. Layer the spinach on top of the sauced noodles.
7. Next layer with cooked ground turkey.
8. Layer the mashed sweet potatoes on top of the ground meat.
9. Layer the top with sauce, add shredded cheese and parmesan cheese on top for the finishing touch.
10. Cover baking dish with foil.
11. Bake in 350 degree oven for 45 minutes.  Remove foil bake for additional 15 minutes.
12. Allow dish to set for 15 minutes before serving.

Yellow Cupcakes with Buttercream Frosting

I wanted to make some cupcakes for St. Patricks day Weekend.  

These turned out perfectly!!

The icing was thick and creamy.

The cupcake was moist and vanila-y.

LOVE LOVE LOVE!

Ingredients:
makes 24 cupcakes

2 1/3 c all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 c butter, room temp

1 1/4 c sugar

3 eggs

1 tsp vanilla

2/3 c milk

Instructions:

1. Whisk flour, baking powder and salt.  Set aside
2. In a large bowl, beat butter and sugar.  Add eggs one at a time.  Mix in vanilla.
3. Alternating, add milk and flour. Flour mixture 1/3 at a time and milk, about 1/2 at a time.
4. Beat until just blended.
5. Fill muffin cups 2/3 full.
6. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Place on cooling racks to completely cool.

Buttercream Frosting
Frosts 24 cupcakes

6 c powdered sugar

2/3 c butter, room temp

1 Tbsp vanilla

3-4 Tbsp milk

Instructions:

1. In a large bowl, beat 2/3 c butter and 6 c powdered sugar.  Mix in vanilla and 3 Tbsp milk.
2. Beat Frosting until smooth and spreadable.  If too thick, add more milk, a few drops at a time.

Chocolate-Sour Cream Cupcakes with Cream Cheese Frosting

Thursday night I was in a baking MOOD! 

And usually when I'm in a baking mood I like to challenge myself.

Cupcakes are challenging to me because I've had some recipes totally fail on me.

Also I never know how much to fill the cupcake liners---most times they overflow and bake flat :(

So I bought a cupcake scooper that has made my cupcakes the PERFECT height!

You can find the scooper HERE

I either level it of with a knife or scrape it against the side to the level off the scooper, 

so that ALL of my cupcakes come out at the same height.

That scooper has made making cupcakes SOOOO much easier!

AND----the cupcakes are DELICIOUS!

Who doesn't love cream cheese frosting?

It's my favorite!

Ingredients:
makes 24 cupcakes

Cupcakes:
2 c all-purpose flour
2/3 c unsweetened baking cocoa
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3/4 c butter or shortening
1 1/2 c sugar
2 eggs
1/2 c sour cream
1 tsp vanilla
1 c water


Cream Cheese Frosting:
frosts 24 cupcakes (about 2 1/2 c)

1 package (8 oz) cream cheese, softened
1/4 c butter or margarine, softened
1 tsp vanilla
2 tsp milk
4 c powdered sugar


Instructions:

1. Preheat oven to 350.
2. whisk 2 c flour, 2/3 c baking cocoa, 1 tsp salt, 1/4 tsp baking powder in a medium bowl.  Set aside.
3. Beat 3/4 c butter (or shortening) and 1 1/2 c sugar.  Beat 2 minutes.
4. Add 2 eggs, 1/2 c sour cream and 1 tsp vanilla.
5. Add flour mixture to bowl, alternating with 1 c water.
6. Beat until well mixed.
7. Add cupcake liners to cupcake/muffin pan.  Fill cupcake liners 2/3 full.
8. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Allow to completely cool on cooling rack.

Frosting: 

1. Beat 1 pkg cream cheese, 1/4 c butter, 1 tsp vanilla and 2 tsp milk.  
2. Add 4 c powdered sugar, 1 c at a time.  
3. Beat until well mixed.
4. Frost cupcakes when they're completely cooled.

Oatmeal Chocolate Chip Cookies

The other week I made these DELICIOUS cookies for my primary class.

I promised them I would make them some cookies.

We usually have about 7 kids in our class, but only 3 showed up that Sunday.

So we had LOTS of cookies left over.

It also served as a delicious Sunday dessert after our family dinner.

STILL with some left over, I took them to work to share with my coworkers!

All in all, this recipe makes a TON of cookies for all your loved ones to share!

Also, it took all my strength to not take a FAT SPOON & dig in to this Cookie Batter...YUM!

Ingredients:
makes 4 dozen

1/2 c butter
6 Tbsp shortening
3/4 c brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1 tsp baking soda
1/2 tsp sea salt
3 c oats (quick or old fashioned)
1 bag of chocolate chips


Instructions:

1. Preheat oven to 350 degrees.
2. Beat 1/2 c butter, 6 Tbsp shortening, 3/4 c brown sugar and 1/2 c sugar.
3. Beat in 2 eggs and 1 tsp vanilla.
4. In a separate bowl, whisk 1 3/4 c flour, 1 tsp baking soda 1/2 tsp sea salt.  Add to batter.
5. Mix in 3 c oats.  Mix in 1 bag of chocolate chips.
6. Bake in 350 degree oven for 10 minutes.

Sweet Potato Shepard's Pie

My husband and I DEVOURED this dish. 

I've always been okay with Shepard's Pie because it's a nice comfort food.

But THIS dish blows any ordinary Shepard's Pie dish out of the water!

The sweet potatoes add a nice sweetness to the savory dish.

I love to add fresh spinach to most of my dishes: soup, casseroles, omelets etc.

Because you cook them in and you don't even know that they're there.

I also love the zucchini in this dish.  It just adds a bit of color to the dish.

Really, you can add any vegetables you want to the meat: carrots, onions, diced tomatoes etc.

So have fun with it and make it your own :)

Inspiration: The Paleo Diet

Ingredients:
makes 6 servings

1 head of cauliflower, chopped
1 large sweet potato, peeled and chopped
2 Tbsp coconut oil, or butter
1.5 lbs lean ground beef
2 handfuls of fresh spinach, chopped
1/2 med zucchini, diced
1/3 c tomato paste
1 tsp cider vinegar
1 1/2 tsp dijon mustard
1/3 c beef broth
sea salt and pepper, to taste



Instructions:

1. Steam or boil cauliflower and sweet potato.  Allow to cool when done, mash in 2 tbsp of coconut oil or butter.  Set aside.
2. In a large fry pan, brown and drain ground beef, add spinach and zucchini.  Cook down vegetables.
3. Stir in 1/3 c tomato paste, 1 tsp cider vinegar, 1 1/2 tsp dijon mustard, 1/3 c beef broth and sea salt and pepper (for taste).
4. Grab an 8 x 8 pan  (greased), Fill the bottom with meat mixture, then layer on the sweet potato mixture.
5. Bake in 350 degree oven for 30 minutes.

Turkey & Quinoa Stuffed Peppers

The Recipe

I LOVE peppers! They're so pretty b/c they're colorful!

I found this recipe looking through an Oxygen Magazine (women's fitness).

They always have really good recipes that I always want to try.

Very TASTY!

My Weekend

This weekend has been very relaxing!  

I did an amazing yoga session with me, myself and Bob Harper!

I would love to go to a class but I prefer not to pay for a gym membership.

Anyway, it was super relaxing!  LOVED it!

Also, I've been reading a very interesting book called Bombshell by Suzanne Sommers.

It's about how we can learn to age well by eating healthy & exercise.  She also touches on the new biotechnology that will be available in the next 10-15 years to help cure illnesses and cancer.

I'll see it when I believe it :)  I'll give a better review on my fitness blog, Fierce Body, when I'm done,

Have you seen the movie, Warm Bodies?

We watched it this weekend and we really liked it.

It's definitely a different twist on zombie movies.

I really liked the main chick.  She's a dead-on look-alike to Kristen Stewart.  Just blonde.

And....Better actress :)  Anyway go see it!  It's an enjoyable flick!

Speaking of zombies...Did you watch The Walking Dead??

I'm so glad it's back on!

Source: Oxygen Magazine

Ingredients:
makes 4 servings

4 bell peppers
1 lb lean ground turkey
1 cup cooked quinoa
2 eggs
1/2 c chopped scallion
2 Tbsp italian seasoning
2 tsp garlic powder
2 tsp chopped garlic
1 tsp sea salt
2 Tbsp tomato sauce
shredded cheese, to top (optional)


Instructions:

1. Preheat oven to 350.  
2. Cut bell peppers in half, discarding the seeds.
3. In a large mixing bowl, combine turkey, quinoa, eggs, scallions and all seasoning, plus 1 Tbsp of tomato sauce. Mix well.
4. Stuff each pepper half with the mixture.  Top each pepper with a spoonful of tomato sauce. 
5. Sprinkle with cheese and bake for 50 minutes.

Double Chocolate Chunk Cookies

I love that I can serve others with my cookies.

I offered to help bring some cookies to a luncheon following a funeral.

I wanted to make some really delicious cookies.

I thought these might be perfect to share with a large crowd.

Chocolatey-Gooey-Cookies!

Ingredients:
makes 3 dozen

1/2 c butter
1/2 c shortening
3/4 c brown sugar
1/4 c sugar
2 eggs
1 tsp vanilla
1 box instant chocolate pudding (about 4 oz)
2 1/4 c flour
1 tsp baking soda
1 bag chocolate chunks

Instructions:

Mix all ingredients in a bowl in order until just combined.
Bake in 350 degree oven for 10 minutes.

Mexican Style Quinoa Salad

Last week I attended an event to learn about Whole Foods, Culturing and Natural Cleaners.

You can read about my experience from my fitness blog called Fierce Body.

The best part was actually sampling the healthy foods they raved about!

One of the ladies brought Raw Chocolate Balls & Raw Peanut Butter Balls.

Both UHHmazing!  I can't wait to share those recipes with you.

She also made a batch of Mexican Style Quinoa.

I think this was my favorite.  I love mexican food so of course it was very tasty!

I love the flavors from the dressing.  It's very important to allow the 

dressing to get soaked up into the salad to help enhance the flavors!

I made this dish for my husband and I AND he LOVED it.

We both had 2 helpings :)

Enjoy!

Not sure what Quinoa is?? You can find out HERE.

Source: home-madehealth.blogspot.com

Ingredients:

makes 5-6 servings

Salad:

1 c uncooked quinoa

1 c diced red/green peppers

2 green onions

1/3 chopped cilantro

1 can black beans, rinsed

2 cooked Med/Lg chicken breasts, shredded

1 small avocado, diced

Dressing:

In a bowl, combine:

2 1/2 Tbsp olive oil

juice of 1 lime

1 Tbsp lemon juice

1 t cumin

1/4 t chili powder

1/2 tsp garlic powder

1/2-3/4 t sea salt

Instructions:

1. Cook quinoa (If using a rice cooker, use 2 c water).
2. Once quinoa is cooled, put in a medium bowl and add the rest of salad ingredients (except for avocado).
3. Combine dressing ingredients and toss with salad.
4. Chill in the fridge for at least 3 hours.
5. Add diced avocado right before serving.

Cookies & Cream Cheesecake Cookies

So...How about that game ehh?  Yeeah, I had a hard time paying attention.  I loved the half-time show!  Okay, seriously, Beyonce is from another planet.  I'm not sure if modern day
 artist will come close to her and her booty-shakin', "single-ladies" talent.  She is a true performer.

At our superbowl gathering I made some treats.  I made these cookies.  It was total experiment and I'm so HAPPY to say they turned out beautifully!

I also made some pretzel bites as requested by Blake.  Those were a pain in my BUTT.

First time I used the wrong stupid measuring cup for the flour, 1/3 c and 1/4 c looks so freaken similar.  2nd time it came out better but yeah it took up my whole freaking morning making them.

Just don't be stupid like me, using the wrong measuring cup.  You can find the recipe HERE--just leave out the hot dogs & lil' smokies--
Super easy!

Ingredients:
makes about 4 dozen

2 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 c butter, room temp
1/2 c shortening, room temp
3/4 c sugar
3/4 c brown sugar
1 egg
1 tsp vanilla extract
8 oz cream cheese*
1 c milk chocolate chips
18 oreos cookies, crushed with food processor (about 5 seconds)

*I took mine right out of the fridge, 
so it doesn't need to be room temp


Instructions:

1. Preheat oven to 350 degrees.
2. In a medium bowl whisk 2 3/4 c flour, 1 tsp baking soda and 1/2 tsp baking powder.  Set aside.
3. In a large bowl, cream 1/2 c butter, 1/2 c shortening, 3/4 c sugar, 3/4 c brown sugar.
4. Add 1 egg and 1 tsp vanilla extract.
5. Slowly mix in flour mixture.
6. Break cream cheese in to chunks, add to batter and mix in until well combined.
7. With a spatula mix in 1 c chocolate chips and crushed oreo cookies.
8. Bake in 350 degree oven for 10-11 minutes.

Instructions with pictures:

Preheat oven to 350 degrees.

In a medium bowl whisk 2 3/4 c flour, 1 tsp baking soda and 1/2 tsp baking powder.  Set aside.

In a large bowl, cream 1/2 c butter, 1/2 c shortening, 3/4 c sugar, 3/4 c brown sugar.  

Add 1 egg and 1 tsp vanilla extract.

Slowly mix in flour mixture.

Break cream cheese in to chunks, add to batter and mix in until well combined.

With a spatula mix in 1 c chocolate chips and crushed oreo cookies.

Bake in 350 degree oven for 10-11 minutes.

Mexican Foil Dinners

During Christmas break, as I mentioned in another post, 

my family took turns making dinner each night.  

On Staci's night, she made us these super delicious Mexican Foil Dinners! 

We were all in heaven!  Everyone LOVED this meal.

The best part is, you can make it your own!

We each made our own foil dinner by adding what we wanted and then 

when done cooking you add your own toppings!  

GENIUS!

My sister-in-law is so creative!

Ingredients:
makes about 5 tin foil dinners

1 lb ground beef
1 can corn, drained
1 can black beans, drained
1 can of diced green chiles
cumin, chili powder, salt, pepper--to taste
1 large sweet potato, peeled and cut into 1 in cubes
cooked rice

Toppings: salsa, diced tomatoes, cilantro, avocado, shredded cheese, sour cream etc.


Instructions:

1. Brown ground beef, add corn, black beens, green chiles and seasonings.
2. Rip off large pieces of non-stick aluminum foil,  Add a handful of sweet potato cubes and a large scoopful of beef/corn/bean mixture to foil.  Fold up sides and seal.
3. Bake in 350 degree oven on a baking sheet for 45 minutes.
4. When finished, add cooked rice and other delicious toppings listed above to complete your mexican foil dinner.

This is my new favorite GO-TO meal!

It's easy, delicious and my favorite part is the sweet potato...It adds a nice sweetness to the spicy!

Peanut Butter Cup Cookies

Just Finished an Amazing Book!

This weekend was much needed...as always!

I started it by going to the library and picking up some books on CD.

I like to change it up with books.  Listening to books on CD can be quite an adventure.

I just finished listening to The Guernsey Literary and Potato Peel Society.

Wow!  It was perfect in every way.  I fell in love with the characters.

Especially Juliet Ashton.  I want to be best friends with Isola Pribby.

The acting is award-winning on the Audio.  

It reminds me a lot of Jane Austin books.  Took me by surprise that this book was a romantic one.

This book made my weekend.  Go Read it!

Driving Through the Fog

Friday Night, Blake and I ate out at Cafe Rio, one of our favorite places to eat.

And it truly did hit the spot that night.  Their mexican salads always hit the spot!

On the way home was a different story.  We've been having the worst fog.

It was terrible on the way home and super creepy.  Every time the lines broke on the road.   I was scared we might run off of the road without the guidance of the yellow or white lines.  But then the lines would come back and there would be a big sigh of relief from both Blake and me.  It felt like it took forever to get home with the fog.  The lucky car behind us hugged our tail the whole time and used us as their guide.  We were the unfortunate ones to not have a guide.  I'm so done with this fog!  I want to see the sun again.  I don't think that will be happening anytime soon as we will be expecting snow this week!

The Recipe

This is another one of those NO-FAIL recipes.

Unless you have a real crappy mini muffin pan.

I can't remember where I got my mini-muffin pan, either wal-mart or JCpenneys.

Anyway, it's non-stick and it worked beautifully for these suckers!

They slid right out with no hassle.  So make sure to either grease your pan or use a really good non-stick pan.  Other than that, These beauties are really easy to make.

Source: Allrecipes.com

Ingredients:
makes 40-42 cup cookies

1 3/4 c flour
1/2 tsp salt
1 tsp baking soda
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1/2 c creamy peanut butter
1 egg
1 tsp vanilla extract
2 Tbsp milk
40-42 miniature Reese's Peanut Butter Cups, unwrapped


Instructions:

1. Whisk 1 3/4 c flour, 1/2 tsp salt and 1 tsp baking soda. Set aside.
2. Beat 1/2 c butter, 1/2 c sugar, 1/2 c brown sugar and 1/2 c peanut butter until well combined.
3. Add 1 egg, 1 tsp vanilla and 2 Tbsp milk.
4. Mix in flour mixture until well combined.
5. Use a small cookie dough scooper to roll cookie dough balls.  Place in greased or nonstick mini muffin pan.
6. Bake in 375 degree oven for 8 minutes.
7. Once taken out of the oven, immediately press in Peanut Butter Cups.
8. Allow to cool 10-12 minutes to carefully remove from pan.
9. Allow chocolate to cool completely.

Instructions with pictures:

Whisk 1 3/4 c flour, 1/2 tsp salt and 1 tsp baking soda. Set aside.

Beat 1/2 c butter, 1/2 c sugar, 1/2 c brown sugar and 1/2 c peanut butter until well combined.

Add 1 egg, 1 tsp vanilla and 2 Tbsp milk.

Mix in flour mixture until well combined.

Use a small cookie dough scooper to roll cookie dough balls.  

Place in greased or nonstick mini muffin pan.

Bake in 375 degree oven for 8 minutes.

Once taken out of the oven, immediately press in Peanut Butter Cups.

Allow to cool 10-12 minutes to carefully remove from pan.

Allow chocolate to cool completely.

Flourless Pumpkin Waffles

The other day I posted a picture on Facebook of this delicious dish I threw together over the weekend.

And it was a great way to start my day.  It was just absolutely delicious!

I've been trying to focus on consuming less processed foods.  

This meal satisfies my nutritional needs and my undeniable sweet tooth, with natural foods!

Believe it or not, there is no flour in this waffle!  Just good-for-you ingredients.

You've got your Protein-eggs, Carbs-pumpkin puree, and Fats-pecans.

The coconut and other toppings are optional, but I highly recommend because it's quite the treat but also healthy. I love when those two words can be put in the same sentence.  It makes me so happy!

Ingredients:
makes 1-2 waffles

2 large eggs
1/2 c pumpkin puree
1/2 tsp pumpkin spice
1-2 Tbsp shredded coconut
Agave Nectar Syrup, to drizzle
sliced strawberries, optional
spoonful of chopped pecans, optional


Instructions:

1. In a bowl, whisk 2 large eggs, 1/2 c pumpkin puree, 1/2 tsp pumpkin spice until well combined.
2. Mix in 1-2 Tbsp shredded coconut.
3. Spray cooking spray on waffle maker. Pour 1/3 c of batter in preheated waffle iron (or in my case Belgian Waffle Maker!).
4. Allow batter to cook for 5-6 minutes.
5. Add toppings and top with Agave Nectar Syrup.

Enjoy!

Smoky Black Bean & Sweet Potato Chili

Can you tell that I LOVE Chili?!?

This is the 3rd kind of Chili recipe that I've added to this blog.

Chili is a big comfort food for me.  

It's hearty, filling, spicy and very flavorful.

The best part about this chili is the sweet potatoes!

It adds a bit of sweetness to every smoky bite.
There's also a bit of chocolate...which is beyond Brilliant!

I'm in love!

Also, It's meatless.  So if you're looking for vegetarian dishes, I highly recommend this dish!

It took me no time to make this soup.

It was very easy and fast to make!

You may also put all the ingredients in a crockpot and cook on low for 8 hours
 if you'd like to save even more time.  I didn't work that into my schedule and cooked it
all at once but still it came out perfectly!

Source: Fitness Magazine

Ingredients:

1 28-oz can diced tomatoes
2 15-oz cans black beans, drained
1 c fresh or frozen corn
1 green bell pepper, diced
2 tsp ground cumin
2 tsp dried oregano
1 Tbsp chili powder
1/2 tsp cinnamon
1 tsp minced garlic
1 Tbsp chopped canned chipotle pepper in adobo sauce
1 oz unsweetened baking chocolate, chopped
1 large sweet potato, pealed and cut into 1/2 inch pieces (steamed)
cilantro, optional
shredded cheese, optional


Instructions:

1. First steam the chopped sweet potatoes (or boil).
2. Add All ingredients in a large pot, EXCEPT the sweet potatoes.  Cook on med-low for about 10 minutes.  Mix in steamed sweet potatoes.
3. Garnish with cilantro and shredded cheese.