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Wednesday, March 4, 2015

Cookies & Cream Cheesecake Cupcakes


So far this year, I have shared healthy, wholesome recipes.  I'm breaking the streak right now!!  You've got to try these Oreo stuffed white-chocolate mini cheesecakes!  Yum!

Ingredients List:

28 Oreo cookies
2 (8 oz. each) packages cream cheese, softened
1/2 c. sugar
2 large eggs
1 1/3 c. white chocolate chips
1/3 c. heavy cream
1 tsp. vanilla extract

Directions:

1. Line 20 muffin cups with paper liners and place one Oreo cookie in the bottom and center of each cup; set aside.

2. Chop remaining 8 Oreo cookies into small pieces; set aside.

3. In a mixing bowl, beat cream cheese and sugar together until smooth, about 1 minute.  Stir until eggs until well incorporated.

4. In a microwave-safe bowl, combine the white chocolate chips and heavy cream.  Heat mixture on 50% power in 30 second intervals, stirring after each interval, until melted and smooth.

5. Pour melted white chocolate/cream mixture into cream cheese mixture, along with vanilla extract.  Blend mixture until well combined.

6. Fold 8 chopped Oreo cookies into mixture.

7. Divide mixture evenly among 20 prepared muffin cups, filling each 3/4 full.

8. Bake for 20 minutes at 300 degrees, until filling is set.

9. Cool in muffin tins for 10 minutes.  Cool completely on wire rack.  Store in airtight container in fridge.  Refrigerate 4 hours or overnight.


Yield: 20 cheesecake cupcakes

Source: Cooking Classy

Monday, March 2, 2015

Gluten-free and Dairy-Free Blueberry Muffins

Are you gluten-free?  Do you find that you are sometimes less than thrilled to try new gluten-free recipes because they often don't satisfy?  Maybe it's just me.  I guess I'm jaded now.  Nevertheless, I decided to try this one for breakfast today because, well, I suppose I haven't lost all hope.

I wasn't expecting much.  Actually, I was expecting a slightly sweet blob of cardboard.  But I was really happy with the result.  Happy, as in, I will make these again.  And that's saying a lot....for me, anyway.



Gluten-Free and Dairy-Free Blueberry Muffins

2 large eggs, at room temp
2 Tbsp. lemon juice
1/3 cup palm shortening, softened
1 tsp. vanilla extract
1/3 cup honey
1/2 cup warm water
1 3/4 cup Pancake Mix (see recipe below)
1/2 tsp. ground cinnamon
1/2 cup fresh blueberries (or reconstituted freeze-dried blueberries--what I used)

Topping
1/3 cup pecan halves
1 Tbsp. unsweetened shredded coconut
1 Tbsp. solid coconut oil
1 Tbsp. blanched almond flour
1 Tbsp. honey
3/4 tsp. ground cinnamon
1 large date, pit removed
pinch of sea salt

1.  Preheat oven to 350 degrees.  Place an oven-safe dish filled with 2 cups of water on the bottom oven rack.  Place a rack in the middle--this is where the muffins will bake.
2.  Place all the muffin ingredients, except the blueberries, in a blender.  Process for half a minute, scrape down, and process again until smooth.  Pour mixture into a bowl and stir in the blueberries.
3.  In a muffin tin, place 10 paper liners.  Fill each liner 2/3 full.
4.  In a food processor, combine all the topping ingredients.  Pulse them together until like coarse crumbs.  Sprinkle atop each muffin.
5.  Bake for 20-25 minutes.  Test with a toothpick by inserting into the middle of a muffin; if it comes out clean, it should be ready.  Remove the baked muffins to a wire rack to cool for a bit.

Pancake Mix
3 cups blanched almond flour
1 cup coconut flour
1 Tbsp. baking soda
2 tsp. cream of tartar
3/4 tsp. sea salt
Whisk together and store in airtight container in fridge (will last for 6 months).

Source:  Against All Grain by Danielle Walker

Thursday, February 26, 2015

Long Grain & Wild Rice with Cranberries & Pecans





Have you tried any items off of Applebee's new Pub Diet?  Seriously, you should at least try the Cedar Grilled Lemon Chicken, Granny Smith Apple Relish, Lemon Olive Oil Vinaigrette, Quinoa Cranberry Pecan Rice Blend.  Yes that was a mouthful--a mouthful of deliciousness! That rice was to die for.  I could not even concentrate on the dinner conversation.  I am attempting to replicate that recipe right here.  My recipe is good, but it is not the real deal.  Plus, I didn't use quinoa.  Not sure what kind Applebee's had in their rice. I will try this recipe again, after I have done some more field studies, i.e., gone back to Applebee's for more. Also, while putting this recipe together I found a quick way to toast pecans.  Yummy.  Future post. Stay-tuned.

Ingredients:
1 pkg. Long Grain & Wild Rice Blend (I thought the wild rice was a nice addition)
Dried cranberries
Pecans, toasted (you can leave them halved or chop coarsely)
Olive oil
Cranberry Juice Cocktail (little tip from the waiter)

1.  Cook the rice according to package directions and taste preferences.  I used my rice cooker for this because at the end of steaming, I added about 1/4 cup of cranberry juice cocktail and let it steam a bit more.  The waiter told me about that little step when I was raving about the rice.

2.  Add in desired amount of dried cranberries, and the toasted pecans.  Fluff the rice and evenly distribute the other ingredients.


Tuesday, February 24, 2015

Baked Spinach-Artichoke Dip

This may not look like much, but it is so yummy. It's from a Betty Crocker quick and easy cookbook that I have. I have been making it for years and it is always a hit. 

Ingredients:
1 C. mayonnaise
1 C. grated Parmesan cheese
1 Can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz.) spinach
1/2 C. chopped red bell pepper
1/4 C. shredded mozzarella or Monterey Jack cheese
 Toasted baguette slices or assorted crackers (I slice my baguette in half lengthwise, spread with a bit of butter and toast in the oven til just golden on the edges. then I cut it into triangles or simple slices.)

Directions:
Heat oven to 350 degrees. 

Cook spinach by microwaving in a microwave safe bowl with a touch of water until fully wilted, or by steaming in a pot until wilted. Let cool slightly, then squeeze to drain and roughly chop. 

Meanwhile, combine, mayonnaise, Parmesan cheese, artichokes, bell peppers in a bowl. Add the chopped spinach. Mix til fully combined.

Place mixture into a baking dish (I use my deep pie dish) and sprinkle with the mozzarella or Monterey Jack cheese. 

Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices or crackers.



Wednesday, February 18, 2015

Beef Stroganoff


I've already professed my love for a Crock Pot.  Two weeks ago, I shared one of my favorite recipes for Chicken Stroganoff.  Well, today's post combines my love for the Crock Pot with my love for Stroganoff!  I hope you enjoy!

Ingredients List:

1 lb. pot roast meat (cut into 1" cubes)
1 c. chopped onion
2 tsp. dried parsley
2 T. Dijon mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
8 oz. package organic sliced mushrooms
3 minced garlic cloves
1.5 oz. plus 1 T. all-purpose flour
1 c. fat-free, low sodium beef broth
4 oz. low fat sour cream
4 oz. uncooked egg noodles (cooked)

Directions:

1. Place meat and next 7 ingredients (through garlic) into crock pot; stir well.

2. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended.  Add to crock pot; stir well.  Cover with lid.

3. Cook on high setting 1 hour.  Cook on low setting for 7-8 hours or until steak is tender.  (I don't do this exactly; I just cook on low for about 8 hours.)

4. Turn crock pot off; remove lid.  Let stroganoff stand 10 minutes.  Stir in sour cream.  (It will look soupy at this point, but the sauce will thicken and be absorbed by the noodles once added to a bowl of noodles.)


5. Serve over hot cooked egg noodles.

Yield: 4 servings

Nutrition Information, per Serving: 382 Calories, 12.1 g Fat, 1.6 g Fiber, 33 g Protein

Source: myrecipes.com

Thursday, February 12, 2015

Toasting Pecans in the Microwave





Yes, I toasted my pecans in the dang microwave.  Does that sound like cheating?  Perhaps, but if time is an issue, this is a great alternative to the standard oven procedure.  Here it is, in a nutshell.  

Ingredients:
4 cups pecans, shelled
1/4 cup butter
sea salt

1.  Place the pecans in a microwave-proof pie plate.  Add the butter, then salt to taste.
2.  Microwave on high for 3 minutes, then stir to distribute the butter.
3.  Microwave on high for another 3 minutes.  You can certainly check on the pecans and make sure they are not getting too done.
4.  Taste immediately, or wait until they have cooled a little.  These suckers are yum!
5.  Coarsely chop or not.  Add to whatever recipe needs them.


Source:  Food.com

Tuesday, February 10, 2015

Mushroom Marsala Risotto


I found this recipe a couple years ago. It takes some time (like most Risottos) and is a labor of love, but it is so very very worth it! It is absolutely delicious. It is one of my favorite things to eat. I normally double the recipe too.

Serves 2 as a main course or 4 as a side dish.
Ingredients:
2 tablespoons unsalted butter
1 medium shallot, minced
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 cup Arborio rice
1 cup Marsala wine, divided
3-4 cups low-sodium broth (chicken or vegetable)
2 cups cremini or baby bella mushrooms, sliced
1/4 cup freshly grated parmigiano-reggiano (I used a lovely grana padano cheese)
2 tablespoons fresh basil, minced (additional whole leaves for garnish, if desired)
kosher salt and fresh ground pepper to taste
Instructions:
Melt 1 tablespoon of butter in a large heavy-bottomed skillet or saute pan over medium heat until foaming subsides.

Add shallots and saute until soft, 2-3 minutes.

Add garlic, tomato paste, and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute.
Meanwhile, heat the chicken stock in a separate medium saucepan until simmering.
Add the Arborio rice to the skillet and toast until opaque around the edges, 3-5 minutes.

Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, approximately 5 minutes.
Stir in 1 cup of the broth, and stir occasionally until almost absorbed, 8-12 minutes.

Working 1 ladle of broth at at time, continue to add broth, stirring constantly.  Add the next ladle when the broth is almost completely absorbed.
After you have been cooking the risotto for 10 minutes, stir in the mushrooms.  Continue to cook risotto, stirring constantly, until it is al dente, a total of 20-25 minutes.
Remove from heat, and stir in remaining 1/4 cup of Marsala wine, Parmigiano-Reggiano (or Grana Padano) cheese, basil, and remaining 1 tablespoon butter.  Season with salt and pepper, to taste, if necessary.

Garnish with basil leaves.  Serve immediately.

Source