Wednesday, July 30, 2014

3 Easy & Delicious NO OVEN NEEDED meals {Blast from the Past}


A tasty and healthy option...loaded with veggies. Your family won't know they're eating healthy!  

Skinny Skillet Lasagna




If my family has a choice, this will be the dish they pick every time...hands down! Open a few cans, melt some cheese in it...serve over chips! 


This one is a 'healthier choice' from www.halfmysize.com cookbook.
DE-LISH!

Crockpot Cheesey Chicken Spaghetti







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Tuesday, July 29, 2014

Mango Strawberry Pineapple Smoothie

AAAHHH - love me a fruit smoothie, especially when I can use frozen fruit and add Greek yogurt for protein.

This is a simple and easy recipe - doctor it up any way you choose.  You can add flaxseed meal, chia seeds or coconut oil....make it as healthy as you want. 

This one is just so versatile - I added frozen pineapple as well. 

I saw several variations online and made this my own. 


MANGO STRAWBERRY PINEAPPLE SMOOTHIE 

1 c. fresh or frozen unsweetened strawberries
1 c. fresh or frozen mango
1/2 c. fresh or frozen pineapple
1/2 c. plain, vanilla or tropical Greek yogurt
1 c. lowfat milk or orange juice 
5 - 6 ice cubes (if using fresh fruit) 

Place everything in the blender; blend on high until smooth & frothy. 
If too thick, just add more juice or lowfat milk. 

Yield: 2 servings 



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Sunday, July 27, 2014

Easy Cooked Chocolate Pudding {Made with Bisquick}

I came across this recipe in a drawer recently and was so excited!
I use to make this treat often (it was simple & frugal too) when my kids were growing up. I used a lot of powdered milk then and this was a great way to 'hide' the fact it wasn't 'real' milk. 

Warm chocolate pudding is true comfort food for me.
And I love that it can be ready in minutes. 

As much as I like instant pudding...I 'puffy heart' cooked pudding!

We think this is a very chocolate-y and creamy way to pamper ourselves.

(It's good chilled too, but it's hard for me to wait...I prefer it warm!)
I cook this in the microwave to hurry along the process. =) 

Recipe can easily be doubled. 

There have been times I've added a dollop of peanut butter before eating too.

You're Welcome!  *-*


EASY COOKED CHOCOLATE PUDDING
{Made with Bisquick}

1/2 c. Bisquick
3/4 c. sugar
(I normally use mostly xylitol, and some sugar)
1/3 c. baking cocoa
1 c. cold water
2 c. milk
1 tsp. vanilla 

In medium saucepan, combine Bisquick, sugar, and cocoa. Gradually stir in water and milk. Bring to a boil over medium heat, boil 1 minute. Add vanilla; stir; allow to cool.  Yield: about 4 servings

If you want to cook in the microwave, begin by cooking on high in 2 minute increments; stirring after each. After about 6 minutes, cook 1 minute at a time, stirring between each until it comes to a full boil. 

Linked to Weekend Potluck







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Friday, July 25, 2014

Zapple Crisp & Weekend Potluck #128

WELCOME TO WEEKEND POTLUCK!
We're soooo happy you've joined us today!



AND....


When I share something worth sharing....again...


I've had more fun with this recipe...folks can't believe this is actually 
made with zucchini...cause it tastes JUST.LIKE.APPLES!
A great way to 'hide' some veggies...and use up your abundance of zucchini.



Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~


Mom’s Top Secret Patty Melts by 4 little Fergusons

Recipes that caught our attention ~



Caramel Ice Cream Sandwich Cake
Caramel Ice Cream Sandwich Cake by Life With The Crust Off

And, a personal favorite ~


Slow Cooker Beef Tips & Gravy by Sourdough Native 

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

INLINKZ CODE
For you:




Thursday, July 24, 2014

Campfire Peanut Butter Tortilla S'Mores

LOVED this fun treat at our most recent weenie roast....just this week while family was visiting from out of town.

And since we had smaller grandkids here, I made a 'mini' version of this 'campfire burrito' that was shared at a recent Weekend Potluck by Cris of GoodEness Gracious.


This makes a 'less messy' treat..compared to 'regular S'Mores' to enjoy...but you have to plan ahead just a little as they need to cool
for at least 20 minutes before enjoying. 

We held ours inside the foil to eat, so if any 'goo' came out the other end, we didn't have a bigger mess...Just be careful not to put 'too much' inside...
(ours seemed perfect)

Our daughter Deb and family came to visit a few days...
S-I-Love Greg, Grandkids - Claira, Kaity & Sam


(Sam was 'showing his muscles'...and looked away just as I snapped the camera) 

The peanut butter adds a delightful flavor too...

Hope you'll try them soon while it's still warm enough to be camping out. 
(We have a covered fire pit and just layed them on the grate above over hot coals) 



CAMPFIRE PEANUT BUTTER TORTILLA S'MORES


1 small flour tortilla (I used fajita size)
1 Tb. peanut butter
3 (rectangular) pieces of Hershey's chocolate bar 
1 Tb. mini marshmallows 

Spread peanut butter over center of tortilla.
Sprinkle with chocolate and marshmallows.
Fold in ends on two sides, then roll up; wrap in foil. 
Heat on grill or campfire for about 5 or 6 minutes, turning once.
(Be careful not to burn - don't leave unattended.)

Linked to Weekend Potluck

You may also enjoy...

Ziploc Omelets 
(great for camping or crowd pleasing)



Linked to Weekend Potluck


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Wednesday, July 23, 2014

3 Easy No-Bake Chocolate-y Treats {Blast from the Past}

These sweet little treats are HONEY sweetened...and have only SIX ingredients! 

Chocolate Peanut Butter Coconut Granola Bites



It only takes SIX simple ingredients to be enjoying this lovely crunchy snack.
Chocolate, cereal, peanut butter, and peanuts...what's not to love? 

Captain Crunch Peanut Clusters



Only FIVE ingredients - oh so good!  Add instant coffee or coconut to 'kick them up a notch'...




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Tuesday, July 22, 2014

Revolutionary Macaroni & Cheese {Stovetop or Oven)

I love the idea of a 'quicker' macaroni & cheese dish and was thrilled to find this one linked up at our Weekend Potluck party some time ago, from 

It's so creamy, easy & delicious - do try it soon. 


REVOLUTIONARY MAC & CHEESE

2 c. dried pasta 
(I think bigger is better..for a 'firmer' end result)
2 c. (1% or 2%) milk 
1 c. shredded cheddar cheese, loosely packed
(I used half monterey jack, half cheddar)
1/2 tsp. salt (or more to taste)
1 tsp. dijon mustard

In medium saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently, making sure milk does not come to a boil.

Turn heat off; add cheese & salt. Stir to combine.  Add mustard, a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

If you want to finish this off in the oven, place in a greased baking dish and top off with a generous amount of cheese. Bake 10 minutes at 375 or until cheese melts. 


You might also like this recipe for
Make Ahead M-M-Mac n Cheese
(can be frozen for later)





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Sunday, July 20, 2014

Minister's Delight (Crockpot Dessert)

I guess since I had this recipe published in a Gooseberry Patch cookbook last fall, it was time to get it on my blog!!

(And I am simply beside myself to know I'm having 4 more recipes, published in 4 more cookbooks in this next year! YOWZA!!!)

It's a simple recipe, given to me by my youth pastor's wife years ago. 

It's called Minister's Delight because it can cook while you're away at church.
I've even taken it to church and let it cook during services for a potluck we were enjoying afterwards. 


It's an easy layered recipe....Dump a can of your favorite pie filling in the bottom of your crockpot, a little crushed pineapple (optional if you don't want it), topped with a yellow cake mix combined with a stick of butter.
Top with nuts or coconut if you'd like...turn it on and go about your business. 

In 2-1/2 - 3 hours you've got a great dessert ready to enjoy...
topped with ice cream is best. Or whipped cream. Oh how I love warm fruited desserts with vanilla ice cream.  Comfort!!!


MINISTER'S DELIGHT

1 (20 ozs) can apple, cherry, blueberry or peach pie filling
1 c. crushed pineapple, partially drained, optional
1 (16 - 18 ozs) box yellow cake mix
1/2 c. butter, melted
Optional: 1/3 c. chopped pecans or walnuts
Garnish: ice cream or whipped topping 

Spray a 3 - 4 qt. slow cooker with non-stick vegetable spray.  Add pie filling; spread pineapple over top, if using. In medium bowl, combine dry cake mix and butter; mix with fork until crumbly. Sprinkle over pie filling. Sprinkle nuts on top, if desired.  

Before covering, place 2 paper towels on top of slow cooker to catch any condensation. Cover and cook on low for 2-1/2 - 3 hours. Serve warm with ice cream or whipped topping.

Yield: 5 - 6 servings 

Linked to Weekend Potluck
             Meal Plan Monday
            GBP Roundup - Crockpot
                 Whatcha Crockin Wednesday





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Saturday, July 19, 2014

Leader Enterprise - July 16, 2014 - Summer Berries


Let's talk berries! These low-cal treats hit a nutritional sweet spot and brighten up our summertime menus. Berries are low in calories, high in fiber, and they contain vitamins and minerals your body needs to function normally.

Be sure to look for bright, plump strawberries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? This little berry is also loaded with disease-fighting antioxidants that have been shown to prevent skin, bladder and breast cancer in lab studies. 

One cup of blueberries provides a smaller amount of vitamin C, plus some minerals and phytochemicals for only 83 calories. The same amountof cranberries is similar, but with only 44 calories, one cup of raspberries offers vitamin C and potassium for 64 calories.

Some simple ways to enjoy berries are:
  • Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
  • Add strawberry slices to a bowl of whole grain cereal.
  • Sprinkle blueberries on a salad.
  • Stir fresh raspberries or blackberries into Greek yogurt.
  • Combine frozen berries with bananas and low-fat milk to make a smoothie.
  • Add dried berries to warm oatmeal.
Here's some of my favorite summer recipes including berries.
BAKED WAFFLES WITH RASPBERRY CREAM CHEESE

8 frozen buttermilk waffles
4 Tb.cream cheese, softened
1-1/2 c. sliced fresh raspberries (or strawberries)
(I cut the raspberries in half, but you wouldn't have to)
1-1/4 c. milk
6 lg. eggs
1/4 c. maple syrup 
1/2 c. firmly packed brown sugar
1/2 c. butter
Garnish: fresh raspberries

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes or until lightly browned. Spray an 11" X 8" baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of dish.Spread cream cheese over waffles. Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk,eggs,and maple syrup.Pour mixture over waffles. Cover and chill overnight.

Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts. Pour over waffles.  Bake for 25-30 minutes or until set in the middle. Remove from oven;let stand 10 minutes before serving. Top with additional raspberries if desired.

I think this is one of the very best strawberry pies you'll ever enjoy! So thankful my blogging buddy "Cooking with Kay" shared it! 

EASY ALMOND STRAWBERRY PIE 

1 sm (4-serv.size) pkg. (sugar free) strawberry Jello
1 pkg (4-serv.size) vanilla flavored cook and serve pudding, (not instant)
1-1/4 c. water
1-1/2 pt. (about 3 c.) strawberries, hulled and sliced 
1 tsp. almond extract
2 c. whipped cream

Combine Jello and pudding mix in a medium saucepan. Stir in water, cook and stir over high heat until mixture comes to a boil. Remove from heat and set aside to cool to room temperature. Add almond extract and stir in sliced strawberries and pour into the pie shell. Chill until set, about 2 - 3 hours. Top the pie with whipped cream. Sprinkle sliced almonds over the whip cream if you like.

Can't resist sharing the easy pie crust included with this awesome recipe. No rolling pin required. Just push the crust into the pan with your hands. And it's oh so tasty too.

HOMEMADE BUTTERY SHORTBREAD PIE CRUST
1/2 c. butter, melted
1-1/4 c. flour
3 Tb. powdered sugar
Preheat oven to 325. In a medium bowl, mix butter, flour and powdered sugar until crumbly. In an 8-or 9-inch pie plate, pat crumb mixture evenly with your fingers being sure to go all the way to the edge. Crimp the edge of the dough. For pre-baked crust such as for a icebox fruit pie, cream pie or chiffon pie, bake for 25 minutes. Fill when completely cooled.


WENDY'S COPYCAT BERRY ALMOND CHICKEN SALAD

Mixed greens (spring mix or romaine)
Strawberries, washed and chopped

Blueberries, washed 
Asiago cheese, grated
Sliced (or slivered)Almonds, roasted 
Grilled chicken breast
Raspberry vinaigrette


Add greens to your bowl, then add desired toppings. Pour on some raspberry vinaigrette to enjoy a fabulous salad.  




We've been enjoying this next recipe since I was a newlywed. Always my 'go to' recipe when I have lots of blueberries. I recently received a letter from Gooseberry Patch Cookbooks informing me that this will be my fifth recipe in one of their upcoming books, "Mom Knows Best", being released next spring. Yippee! 
BLASTIN' BLUEBERRY CRUNCH 
Crust:
1 c. brown sugar
(can use 3/4 c.)
1-1/2 c. rolled oats
1 c. all purpose flour
(or white wheat)
1/2 tsp. ground cinnamon
1/4 tsp. salt, optional
1/2 c. butter or margarine,melted
Filling:
1/2 c. white sugar
1 heaping Tb. cornstarch
3/4 c. water
2 Tb. lemon juice
1 tsp. vanilla extract
3 - 4 c. blueberries, fresh or frozen

Preheat oven to 350. In large bowl, combine brown sugar, oats, flour, cinnamon, salt and butter; mix well .Line bottom of 8" square baking dish with half the oatmeal mixture. 

Combine sugar and cornstarch, then add water and lemon juice. Boil until thick, stirring constantly, then add vanilla and blueberries. Pour over oat mixture. Sprinkle top with remaining oat mixture and bake 40-45 minutes. Serve warm with ice cream. 

Enjoy your summer! Be sure to remember: Life is the Berries!
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