Wednesday, October 7, 2015

Orange Poppy Seed dressing

This is a fun variation to poppy seed dressing. 

The orange adds a bright citrus flavor that tastes so fresh and light. I served it on top of greens and mandarin oranges. I also added some toasted walnuts. 

It makes a nice side for grilled chicken or steak!

Orange Poppy Seed Dressing

1/2 c. orange juice
1/2 c. mayo
1/2 c. sour cream
2 tsp. sugar
2 tsp. lemon juice
1 tsp. poppy seeds
dash pepper

Shake well and pour on salad.

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Friday, October 2, 2015

Chocolate Chip Cookies with coconut oil

These were delish!

I've been doing some baking with coconut oil and really like the taste and texture. I can't remember where I copied down this recipe, though! I copied about 10 recipes using coconut oil a long time ago...but never wrote where I found them. I hate when I do that! Oh well!

We liked the soft center and crisp edges. I under baked them slightly, leaving the center not quite done. Letting them sit on the cookie sheet a few minutes before removing them lets the centers set. These also freeze well!

Chocolate Chip Cookies
   with coconut oil

1/2 cup coconut oil, softened but not melted
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Cream the coconut oil and sugar until light and fluffy. Add the egg and vanilla. Stir in the dry ingredients and mix well. Add the chocolate chips. Shape into balls and chill 2 hours.  Bake on parchment lined cookie sheets ( I pressed them down slightly before baking)  at 350 for 10 to 12 minutes until edges are set. Cool on sheets for 2 to 3 minutes before removing to wire rack.

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Monday, September 28, 2015

Chocolate Pudding Cookies

It's been awhile since I've made pudding cookies. I used to make them so often when the kids were little. I always had the ingredients on hand. BUT I have never made chocolate ones. I just always used the vanilla pudding.

This time I tried the chocolate and we really liked these,too. Soft and moist...almost like a brownie.  After all, who doesn't want more chocolate? I won't say no!

Chocolate Pudding Cookies

1 c. flour
1 small box instant chocolate pudding mix
1 stick butter,softened
1/2 c. brown sugar
1 tsp. baking soda
1 large egg
1 large egg white
2 c. chocolate chips ( I use less)

Use a mixer to cream the butter, baking soda, and sugar. Add the vanilla, egg and egg white. Mix the flour and dry pudding together in a small bowl. Slowly add to the wet mixture. Stir in the chocolate chips. Drop onto parchment lined cookie sheets and bake at 350 for 10 to 12 minutes until set. Cool a bit before placing on wire racks.

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Thursday, September 24, 2015

Pico De Gallo Egg Bake

I love making pico de gallo when I have garden fresh tomatoes!
 I actually make it all year round, but it never tastes better then during tomato season,of course. I picked up all the ingredients at the Farmers Market and made a big batch. We ate most of it, and I had about a fourth of a cup leftover, so I decided to add it to my favorite EZ egg bake. I squeezed it well between two paper towels before adding it to the egg mixture.

It was delicious! We are big fans of cilantro..what a great combo with eggs!

Pico De Gallo

1/2 green pepper, chopped
6 Roma tomatoes, chopped
1 bunch cilantro, chopped
1/2 c. onion, chopped
1 jalapeno pepper, chopped (or to taste)
juice of 1 lime {or to taste}
1 Tbsp. olive oil
garlic salt to taste

Mix well.

Egg Bake:

 6 eggs
 1/4 c. cream (or milk)
 1/4 c. ham, chopped
 1/2 c.shredded Monterrey jack cheese
1/4 c. pico de gallo, squeezed
salt and pepper to taste

Beat eggs and cream. Add the rest of ingredients and stir well. Pour into a greased 8" square pan and bake at 350 until eggs are set and knife comes out clean. Usually about 20 to 30 minutes.

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Monday, September 21, 2015

Monday's with mom....Cinnamon French Toast

Most Sundays I like to make a brunch after church. We love breakfast type foods! Eggs..bacon...pancakes...they are all SO good!

 I used to make a big meal with some type of meat and mashed potatoes and gravy EVERY SUNDAY, complete with several sides and a dessert. But with just the two of us, we don't really need that much heavy food. I guess I always had big Sunday dinners because that's what my mom always did. Her specialty was roast beef..she browned it in her cast iron skillet and finished it in the oven. It always just fell apart. And her was just the best! I can never seem to make it like she did.

One of my brunch favorites to make is french toast. My mom used to make it for me for breakfast before I ran off to school many mornings. She never measured much of anything and it always tasted perfect! One time I watched while she made it, and wrote down "about" what she used. It was one of the first things I learned to cook by myself. It's probably one of the first things everyone's so simple and easy. But I was so proud that I could make it myself!

Now days, I like to add some cinnamon and sugar, and I use real cream. Mom never used french bread either, just regular store bought. Either way, it's delicious! 

I usually serve this for brunch with fresh fruit and an egg bake. It makes two meals for us, as it reheats well in the microwave. I say, "usually" as sometimes its hard to limit Brent to just 2 pieces..he loves it! As soon as he smells the cinnamon.... he's headed to the table!

Cinnamon French Toast

4 eggs
1/4 c. cream (or milk)
1/2 tsp.vanilla
1 tsp. cinnamon
1 Tbsp. sugar
8 slices French bread

Beat the eggs, cream and vanilla. Mix the cinnamon and sugar and stir into the egg mixture. Dip the bread into the mixture and fry in butter until golden brown on both sides. Serve with more butter and maple syrup.

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Friday, September 18, 2015

Roasted broccoli..pinned it and tried it

Pinned it , tried it, and liked it!

I really like roasted veggies, but I have never tried roasting broccoli. Glad I gave it a shot, it was really good!

Roasted broccoli
pointless meals

4 c. fresh broccoli florets
1 T. olive oil
½ tsp. sea salt
1 T. Parmesan cheese, grated

Wash broccoli, dry and toss with olive oil  and sea salt. Place on parchment paper and roast at 400 for 10 minutes. Sprinkle with parmesaen cheese and serve. ( serves 4 at 2 pts. )

Wednesday, September 16, 2015

Crock pot kielbasa

I found this recipe in an old Taste of Home magazine....I had some ginger ale on hand so I gave it a try. I made just a third of the recipe, and we enjoyed the slightly sweet glaze over the spicy sausage. I thought it be more caramelized with the brown sugar, so I was a bit surprised. The glaze was very light with a mild sweet taste. I love trying out different recipes, you never know what to expect!

Crock Pot Kielbasa

3 lbs. fully cooked kielbasa, sliced
1/2 c. brown sugar
1 1/2 c. ginger ale
Cook 4-5 hours on low or until heated through.