Fresh Salsa

I have been trying multiple fresh salsa recipes and wasn't able to make one that we really liked.  A friend then told me a few things she puts into hers and I gave it a shot.  Neither Megan or Krista are big fans of fresh salsa (they don't like the chunks) but I made this when they were over and they devoured it.  Definitely a winner.  You can put in as much or as little of each ingredient as you like.  

Ingredients:

• 5-6 Tomatoes 
• Green Pepper 
• White onion
• Jalapeño 
• Uncooked corn (I used red corn from my Bountiful Basket in the picture below)
• 1/2 peach 
• Salt and Pepper 

Enjoy! 

Lemon-Zucchini Loaf with Lemon Glaze

This bread was made by my mother and is delicious.  Even if you aren't a big fan of lemon, you will still love this bread. 

Makes one 9x5" loaf

Ingredients: 

• 2 c flour
• 2 t baking powder
• 1/2 t salt
• 2 eggs
• 1/2 c canola oil
• 2/3 c sugar
• 1/2 c buttermilk
• Juice of 1 lemon (or 2 T of lemon juice)
• zest of 1 lemon
• 1 c grated zucchini

Directions:

Preheat oven to 350 degrees.  Grease and flour 9x5" loaf pan

• In large bowl, blend flour, baking powder and salt; set aside 
• In a medium bowl, beat 2 eggs well, then add canola oil and sugar and blend well.  Then add buttermilk, lemon juice and lemon zest and stir.  Fold in zucchini and stir until evenly distributed.
• Add this mixture to the dry ingredients in the large bowl and mix everything together, don't over mix.
• Pour batter into loaf pan and bake for 45 minutes

Lemon Glaze: 

• 1 c powdered sugar
• Juice of 1 lemon 

In a small bowl, mix powdered sugar and lemon juice until well blended.  Spoon glaze over cooled loaf.  

Homemade Freezer Jam

My mom has made this recipe probably since she married my dad. I have a hard time eating store bought Jam because of this! You can use any fruit you want for this recipe.

 Put your strawberries in a sink full of water. Cut off the stem and place in your blender. You want 3 cups of blended fruit.

 Add 5 cups of sugar to a big bowl. Add your blended fruit. Stir for 1 minute. Let it sit for 20 minutes.

 This is the only kind of pectin we use. Mix 1 package of MCP pectin with 1 c. water in a saucepan and bring to a boil. Boil 1 minute while stirring. Pour boiling mixture into fruit and sugar and stir for 2 minutes.

Pour your jam into freezer containers. Let it sit overnight on your counter. Put lids on and place into your freezer.

The Best Bundt Cake. Period.

A lady in my neighborhood made this for a church activity and I immiately fell in love! I am a succor for any kind of Bundt cake! She told me where she got the receipe: www.thepioneerwoman.com

Ingredients:

5 whole eggs

1 package fo white or yellow cake mix

1/2 cup oil

1 package (small) instant vanilla pudding

1 cup half and half

1 t. almond extract

2 T sugar

2 T cinnamon

Preheat oven to 350 degrees. Mix sugar and cinnamon in a small bowl and set aside.

Beat eggs well until foamy. Add all remaining ingredients, except for the cinnamon-sugar mixture, and mix for 2 minutes on medium speed. Prepare a bundt pan with spray oil and coat the pan with the cinnamon-sugar mixture. Pour batter into the pan. Bake at 350 degrees for 40-45 minutes.

To get cake our of the pain in one piece, allow it to cook for only 3-5 minutes. Then invert the bundt pan onto a plate and allow to cool and for the cake to slide out of the pan.

The recipe didn't have a frosting to go with it. I made a simple powdered sugar and water frosting. At the church activity, they made homemade whipped cream and put it on top of each slice.

Spicy Beef Tacos

This recipe is YUMMY!!! ( And not spicy like it says in the title) It is now me and my husband's favorite way of having tacos.  The meat is so flavorful!

If you are doing weight watchers it is 7 points for 2 tacos.

Ingredients:

cooking spray

2 cloves Garlic

1 pound of ground beef

1 1/2 t ground cumin

1 1/2 t ground coriander

3/4 t salt or to tast

1 1/2 c canned diced tomatoes with green chilies (or with jalapenos if you want it more spicy)

8 small corn tortillas

lettuce

cheese

salsa

anything else you want on your tacos

 Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic and cook about 30 seconds to 1 minute. Add beef and cook until browned. After about 5-6 minutes add cumin, coriander, and salt. Once beef is browned add diced tomatoes. Cook for another 5 minutes until liquid is absorbed.

 Place tortillas on a cookie sheet. Spray tops of tortillas with cooking spray, lightly. Heat in oven at 300 degrees until slightly crisp but not too crisp that they break when folded. I think I had them in the oven about 3-5 minutes.

The recipe says add 1/4 cup of meat to each tortilla but that way too much for me. Make your taco and enjoy!!

Bunny Cakes

It has been a tradition in our family to have Bunny Cake for Easter. It just wouldn't be the same without it!! My mom decided 2 or 3 years ago that we all needed to know how to make them so now we get together every year to make them. They turn out SOOO cute!

Make a cake mix of your choice. Morgan and I (Krista) split a chocolate cake and yellow cake so our cakes would have both flavors. Make them in 9 inch round pans. When cooled down, cut the cakes in half and place them up against each other, with the flat part down. See picture above. Put frosting in the middle of the halfs so they stay together and on the bottom so it stays on the pan or cake plate.
Now frost and decorate anyway you want!

We cut the ears out of paper and color toothpicks black for the wiskers. We use those hostess cakes that are covered in marshmallow and coconut for the tail.

Enjoy!!

Happy Easter!

Veggie Enchiladas

I needed a quick meal and had no meat thawed and wanted enchiladas. I had no enchilada sauce so I got one Krista had made before and then made up my own enchiladas based on what I had and they turned out amazing.

Enchilada Sauce:

2 Tbsp oil

2 Tbsp flour

2 Tbsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1 1/2 c chicken or vegetable broth (can also use water)

1 8 oz can tomato paste (I used tomato sauce)

1 tsp garlic powder

1/2 tsp salt

-- Heat oil, flour and chili powder. Then add the remaining ingredients. Cook for 20 minutes, stirring consistently.

Enchiladas:

2-3 c cheese

1 can black beans, rinsed

Spinach (as much or as little as you like. I did about 2 large handfuls)

1 can corn

3-5 green onions

1 tsp cumin

10-12 tortillas

-- Mix all ingredients together in a large bowl. Leave a little cheese to add on top. Fill tortillas up with mixture in a 9x13 pan. Add enchilada sauce on top and add the remaining cheese. Cook on 400 degrees for 15-20 minutes.

Grilled Pears a la Mode

We have been getting a lot of pears in our Bountiful Baskets and when we can't eat them fast enough, we tried making this. It is our new favorite.

5-6 pears

1 stick of butter (we did about 3/4 stick)

1 1/2 c brown sugar

2 tsp cinnamon

2 Tbsp vanilla extract

Ice Cream

Cut the pears in half and put into a bowl.

Pour melted butter over the pears.

Add all the other ingredients to the bowl. Cover bowl and shake it all up.

Put the pears on the grill and cook 4-5 minutes on each side until crisp and soft.

Add ice cream to the pears in a bowl and use the extra butter sauce for the topping.

Freezer Hashbrowns

I'm surprised at how many people don't know to do this with potatoes. My family calls me frugile but I just think I am smart. I hate buying a 10 lb bag of potatoes (they are usually cheaper than a 5 lb) and only using part of it before they go bad. This is a perfect solution. It also saves on cooking time when all you have to do is brown the hashbrowns or french fries.

-Peel potatoes
-dice or slice them (you can size them for hashbrowns or french fries)
-put them in a boiling pot of water
-cook for about 10 minutes until they are semi soft. You don't want them falling apart
-Drain the water and put under cold water. Get a cookie sheet and cover with tin foil and spray. -Spread the potatoes on a single layer on the cookie sheet.
-Put in the freezer for about 2 hours until they are frozen individually. This will keep the potatoes from clumping and going mushy.
-Pull out of the freezer and put into individual freezer baggies. We do enough in each bag for 2 of us at a time.

Chicken Eggplant Parmesan

Eggplant is one of Kelsey's favorite foods and we eat a lot of it in the summertime. We got some in our Bountiful Basket and we were so excited to make this. I had never had eggplant before I met her and was so scared to try it. But once you try this, you will be hooked like I am! I don't really follow any certain recipe so hopefully this won't be too confusing.

Ingredients:

• 2-3 chicken breasts
• Eggplant
• Italian Breadcrumbs
• Eggs
• Marinara Sauce
• Oil
• Parmesan Cheese
• Mozzarella Cheese

Directions:

1. Preheat oven to 350 degrees
2. Cut eggplant into round strips. Beat chicken to thin it.
3. Dip eggplant pieces into egg then breadcrumbs and put it on oiled griddle. Do the same with the chicken.
4. When both chicken and eggplant are browned, cut chicken however big or small you want them in the pan.
5. In a 9x13 (or smaller) pan, layer marinara, eggplant, chicken and parmesan cheese. You can do 1 big layer or we do 2 layers of each. Top with mozzarella cheese. (We do 1 layer of marinara on the bottom and use the rest of it to cover the entire thing on top.)
6. Cover and cook for 30-35 minutes to heat thoroughly.

Layers before

After. It looks messy.

Healthier Banana Bread

I love love love banana bread. My mom always made it growing up and I love it just as much now as I did when I was little. It really isn't healthy...at all. So I have been searching and trying different recipes that will make it a little healthier. I finally found success with this one and it was gone quick.

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas
• 
  

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan (I use small ones)
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes (I did around 35 for the small loaf), until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Cheesecake Stuffed Strawberries

Found this recipe on Pinterest. It is amazing!

1 lb. large stawberries

8 oz. cream cheese, softened (I used the low fat)

4 T. powdered sugar

1 t. vanilla

graham cracker crumbs

Rinse stawberries and cut aroudn the top of the strawberry. Remose the top and clean out with a paring knife if necessary. Set aside. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mixture to a piping bag or baggie with the corner snipped off. Fill strawberries with cheesecake mixture. Once stawberries are filled, dip the top in graham cracker crumbs. Refigerate until served.

Mini Cheesecakes

You can either make these cheesecakes plain and put pie filling on top or you can do what I did and put a swirl of jam in them. So yummy!

24 vanilla wafers

2 pkgs 8 oz cream cheese (I use the neufchatel cream cheese)

3/4 c sugar

2 eggs

1 T. vanilla

1 T. lemon juice

Combine all ingredients in a bowl and beat until light, using your kitchen aid or a hand mixer. Put vanilla wafers into tcupcake liners in the muffin tin. Fill 2/3 full with cream cheese mixture and back at 375 degrees for 15-20 minutes.

I used homemade raspberry jam to swirl in the cheesecake. I put jam in a baggie and cut off the tip. Place 3-4 little blobs in each cheesecake. Use a toothpick to swirl. Then cook.

Superbowl Time!!

Don't you wish you were at our party???

Homemade French Bread

This was my first time making bread and we loved it! We had it with lasagna the first night and then made french bread pizza's the next night.

5-6 all-purpose flour

5 t active dry yeast

2 t salt (sea salt is wonderful)

2 c. warm water (110 degrees)

1 T Butter, melted

1 egg white

1 T Water

In a large bowl, or your kitchen aid, combine 2 cups flour, yeast, and salt. I just mixed it with a spoone. Stir in 2 cups warm water and melted butter, with your dough hook attachment. Beat until well blended. As your mixer is mixing, stir in the rest of the flour.

Knead in your mixer for 8 mintues on low speed until you have a stiff dough that is smooth and elastic. If you are not using a mixer, place dough on your counter and knead for 10 mintues. Shape into a ball. Place dough in a greased bowl, and turn over. Cover and let rise until doubled in size (about 30-60 minutes)
Punch dough down and divide in half. Turn out dough onto your counter, lightly floured. Let rest for 10 mintues. Roll each half into a large rectangle.

Roll up, starting from long side. Moisten edge with water and seal. Taper ends in.

Grease a large baking sheet. Place loaves, seam side down, on the baking sheet. With a sharp knife, mkae 3-4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat the egg white with 1 T water and brush on top of each loaf. Cover with a damp cloth. Let rise until nearly doubled, about 35-45 minutes.

Bake in a preheated 375 degree over for 20 minutes. Brush again with egg white mixture. Bake for an additional 15-20 minutes. If necessary, cover loosely with tin foil to prevent over browning.

Add ins: If you want to make flavored bread, before rolling the dough you can add in:

Butter, garlic, and parmesan cheese for garlic bread or

Butter, cinnamon, and suger for cinnamon bread or

cheddar or mozzarella cheese for cheese bread

Spicy Beef Tacos

These tacos were SO delicious!! Jay found the recipe on weightwatchers.com so we thought we would give them a try. I followed the recipe to a T but you can add whatever toppings you want.

Olive Oil Cooking Spray

2 cloves minced garlic

1 lb 93% ground beef

1 1/2 t ground cumin

1 1/2 t ground coriander

3/4 t salt

1 can diced tomatoes with green chilis

corn tortillas

shredded lettuce

cheddar cheese

salsa

Coat your pan in cooking spray. Add the garlic and cook for 30 seconds. Add hamburger and brown. Add cumin, coriander, salt, and diced tomatoes. Cook until liquid is almost absorbed, about 5-6 mintues. After adding spices, start your tortillas.
Spray a cookies sheet with cooking spray. Place your tortillas on the pan and spray your tortillas with cooking spray on both sides. Place into over at 300 degrees. It took about 8-10 mintues for these to cook. You still want them to fold over.


Top with:

1/4 cup of beef on each tortilla. (that was too much beef for me, but not for Jay)

1 T. shredded cheese on each taco

2 t. salsa on each taco

1/4 c shredded lettuce


Then eat as your little heart desires.

(There was probably enough beef for 10-12 tacos.)

Spinach and Black Bean Egg Rolls

We love spinach in this house. Any time we find a recipe that has it, we jump on it. And only 147 calories a piece. Enjoy!

Ingredients:

• 2 cups corn. Canned or Frozen
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen or fresh chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 can chopped green chilies, drained
• 4 green onions, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 20 egg roll wrappers
• Cooking spray
• Salsa and reduced-fat ranch salad dressing, optional

Directions

• In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
• Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Yield: 20 egg rolls.

Garlic Oven Fried Chicken

This recipe is so quick, easy and delicious.

• 1/3 c butter
• 2 T minced garlic
• 2 t garlic powder
• 1/2 t salt
• 3/4 c seasoned breadcrumbs (or plain)
• 1/2 c cheddar cheese
• 1/4 c parmesan cheese
• 1/2 t pepper
• 4 boneless chicken breasts

1. Preheat oven to 350 degrees
2. In a bowl, combine melted butter with fresh minced garlic, 1 t. garlic powder and salt.
3. In another bowl, combine bread crumbs with 1/2 c cheddar cheese, parmesan cheese, 1 t garlic powder and black powder.
4. Dip chicken in butter mixture, then breadcrumbs mixture.
5. Place in prepared pan and bake uncovered for 35-45 minutes.
6. Top with cheddar or parmesan cheese for the last 5 minutes. (optional: add marinara on top with the cheese)

Crispy Chicken with Creamy Italian Sauce

In my house, this is an all time favorite meal. It is super easy and delicious.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

• 3 large chicken breasts
• 5 c italian breadcrumbs (or corn flakes if you like those better)
• 3/4 c flour
• 1/2 t salt
• 1/2 c milk
• 6 T olive oil
• 1 12oz package bow tie noodles

Sauce:

• 1 10oz container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)
• 2 cans cream of chicken soup
• 1 C chicken broth
• 1/2 C milk

In 3 different bowls put 1. breadcrumbs 2. 1/2 t salt to 3/4 c flour 3. milk

Dredge the chicken in the flour. Put them in the freezer for 5 minutes

Start cooking the pasta

Remove chicken from the freezer and dip in milk and then the breadcrumbs

Put the oil in a hot skillet and lay each chicken piece into the oil

Cook over medium high heat for 5 minutes or until browned.

In another pan, pour in chicken brother and add the Philly Cooking Creme, cream of chicken and milk. Whisk for 3 minutes.

Slice the chicken into strips and serve over the pasta and sauce

Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana

• 8 thin chicken cutlets, 3 oz each
• 1/2 c whole wheat italian seasoned breadcrumbs
• 1/4 c grated parmesan cheese, divided
• 6 tablespoones egg whites
• 5 oz spinach (fresh or frozen)
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil
• 1 c marinara sauce

Wash chicken and season with salt and pepper. Preheat oven to 450.

Combine breadcrumbs and 2 tbsp of grated cheese in a bowl and 1/4 egg whites in another

Add 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg and ricotta cheese.

Lay chicken cutlets and spread 2 tbsp of spinach-cheese mixture. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture then in breadcrumbs and place seam side down in baking dish. Repeat with remaining chicken and lightly spray with olive oil.

Bake for 45-55 minutes. Remove from one hand top with sauce and cheese.

Bake until cheese is melted