Friday, July 31, 2009

Broccoli Cauliflower Salad

Broccoli and Cauliflower Salad
  • 1 head broccoli, chopped into bite-size pieces
  • 1 head cauliflower, chopped
  • 1/2 red onion, diced
  • 1/2 c. sugar (or more or less to taste)
  • 2 c. mayo
  • 3 t. apple cider vinegar
  • 1 c. shredded mozzarella cheese
  • bacon, cooked and crumbled (I skip for my personal preference)
  1. Combine veggies.
  2. Mix mayo, sugar, and vinegar. Pour as much as you'd like over the veggies, stir.
  3. Add cheese and gently stir.
This is my mom's great salad she's been making this summer. I made the mistake of making this recipe using a bag of frozen cauliflower/broccoli mix and no, I do not recommend anything but fresh, crisp veggies!

Wednesday, July 22, 2009

So fast and such a great ice-cream dessert

Hot Fudge Ice Cream Sandwich Dessert
  • 2 c. chocolate syrup
  • 3/4 c. peanut butter
  • 19 ice cream sandwiches
  • 12 ounces whipped topping
  1. Pour the chocolate syrup in a microwave bowl and microwave for a minute. Do not allow to boil (burnt chocolate is kind of gross).
  2. Stir in peanut butter until melted and smooth. Cool to room temp.
  3. Line the bottom of a 9x13 pan with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Repeat layers.
  4. Freeze until firm, 1 hour. Cut into squares and serve.

What is cool about this dessert is you take ordinary Hershey's syrup (which I don't love plain) and add the peanut butter, and it transforms the syrup into a hot fudgey consistency and deliciousness! My favorite part of this dessert. Try to buy the ice cream sandwiches when they are 4 for $1.

Tuesday, July 14, 2009

Chocolate Pretzel Peanut Butter Cookies
  • 1 cup butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 Cup creamy peanut butter
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder
  • 2 t. baking soda
  • 1/4 t. salt
  • 1 1/2 cups white chocolate chips
  • 1 Cup Chocolate Covered Pretzels, coarsely crushed

. Preheat oven to 350 degrees and grease cookie sheet.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined then add peanut butter until combined.
. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in white chips and pretzels. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3 dozen cookies

I love trying new cookies, and if they have stuff in them I love already (like chocolate covered pretzels) then all the better! These are very rich little puppies but they are tasty.

PB Choc Brownies

Double Peanut Butter Cheesecake Swirled Brownies

  • 3/4 cup butter, very soft (not melted but softer than room temp)
  • 1 cup sugar
  • 1 T. vanilla extract
  • 2 large eggs
  • 1 oz. unsweetened baking chocolate, melted
  • 1 oz. semi-sweet baking chocolate, melted (I just used 1/3 cup unsweetened choc chips for these 2 oz)
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Peanut Butter Cheesecake Swirl

  • 4 oz cream cheese, softened
    1/2 cups creamy PB
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each

  1. Preheat oven to 350. Line an 8×8″ square pan (mine was 8x11 and that worked well) with foil and lightly coat with PAM cooking spray.
  2. In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scorch! Remove from microwave and allow to come to room temperature.
  3. In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended.
  4. Add vanilla and melted chocolate. Mix to combine.
  5. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.
  6. In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.
  7. Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.
  8. Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
  9. Bake for 40-45 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not overbake or they will harden, if underbaked they will be too gooey. Every oven is different so watch and check these after about 35-40 minutes of baking to ensure propper doneness.
  10. **After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.
These take a little extra time (not much, I promise) but they are so smooth and decadent, it's worth it. If you like pb and chocolate and have a special occasion to use this for (so you don't eat the whole pan) this is worth making!

Red Fresh Salsa

  • 2 cans of mexican style stewed tomatoes (regular work too)
  • Juice of 1 lime (a lime is better than lime juice concentrate, but if it's all you have it does just fine)
  • 1 t. of sugar
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 bunch of green onions
  • 1 clove garlic (I use 1/4 t garlic powder usually)
  • 1/2 bunch of cilantro leaves (I skip)
  • 1/2 jalapeno for medium or for mild add a can of green chilis (optional)
Blend in blender. Eat!

Tuesday, July 7, 2009

Strawberry Froyo

Frozen Strawberry Yogurt
  • 2 cups fat-free plain yogurt
  • 2 cups pureed fresh strawberries
  • 1 (14 ounce) can fat free sweetened condensed milk
  • 1 cup fat-free milk (or whatever you have)
  • 3 teaspoons vanilla extract
  1. In a large bowl, combine all ingredients.
  2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
  3. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving.
  4. Remove from the freezer 30-45 minutes before serving.
So delicious! I can't believe how this can be so healthy. High in calcium, fat-free, and a little serving of fruit in there too! Such a great treat for the summer. Such a great treat for ice-cream/froyo lovers! It's nice to make a healthy version of ice cream now and then. I'm lovin' my ice-cream maker!

A fun take on ham&cheese

Ham & Swiss Sliders
  • 24 good white rolls
  • 24 pieces good honey ham
  • 24 small slices swiss cheese
  • 1/3 mayo
  • 1/3 cup miracle whip
Poppyseed Sauce
  • 1 1/2 TBSP poppy seeds
  • 1 1/2 TBSP yellow mustard
  • 1 stick butter, melted
  • 1 TBSP minced onion
  • 1/2 tsp. worschestershire sauce
  1. In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet, placing very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. Serve warm.
  3. Sandwiches can me assembled a day ahead & kept in the fridge ready to bake.
These were tasty! Mine doesn't look so great because I made my own rolls and I burned them, so I had to use them upside down. Next time to save time I'll just buy some good soft rolls.

Anyone interested in quinoa?

Black Bean and Quinoa Salad
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro (we don't like)
  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
This is a tasty salad. And SO healthy! Don't be afraid to try quinoa, though it may be hard to find at this point. I got mine at Beehive Health Essentials, due to a cooking class that got me interested. Quinoa is a complete protein due to its complete balance of amino acids. Low-carb, high protein, high fiber, gluten-free...purely amazing. I think it tastes like couscous, but that's ok because I like couscous. So for any healthies or vegans out there, this post is for you. I'll probably make this more once I can get quinoa at a normal grocery store.

Friday, July 3, 2009

I love you blueberries

To Die For Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries (I used frozen, but coat them in flour if you don't want purple muffins)
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. I used 12.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Mine aren't that beautiful, but they are delicious, I promise! They were all gone within a few hours.

Thursday, July 2, 2009

A quick, slightly different chicken salad

Feta Chicken Salad

  • 3 cups diced cooked chicken (I used 1 can chicken and adjusted remaining ingredients accordingly)
  • 2 large stalks celery, diced (I skipped)
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, diced
  • 6 tablespoons mayonnaise
  • 6 tablespoons sour cream
  • 1 (4 ounce) package feta cheese, crumbled
  • 2 teaspoons dried dill weed
  • 1 pinch salt and pepper to taste
In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

I haven't used feta cheese before, and since it's not that pricey (2 bucks for a container) I decided to expand my cheese repertoire. To tell you the truth, I couldn't really taste it, but I'm figuring it made the salad. The salad was tasty and great the next day. One can of chicken fed our whole family. And it was great on these rolls.