Double Chocolate Ice Cream with Peanut Butter Swirls!

2 cups whipping cream

1/4 cup unsweetened cocoa powder 

4 oz bittersweet or semi-sweet chocolate, chopped

1 cup whole milk

1/2cup + 1/8 cup sugar

pinch of salt

6 large egg yolks

1/2 tsp pure vanilla extract

1/3 cup natural peanut butter + a pinch of salt, room temperature

Place the chopped chocolate in a large heatproof bowl. Warm 1 cup of the cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for about 1 minute. Stir until smooth. Add in the remaining cup of cream and mix well. Place a mesh strainer atop the bowl and set aside.

Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks until they are a light yellow color. Slowly pour the warm milk into the egg yolks, whisking lightly but constantly, then scrape the warmed yolks back into the saucepan. Switch to a wooden spoon and stir the mixture constantly over medium heat, making sure to scrape the bottom and corners of the pan. Stir until the mixture thickens and reaches nappe consistency (the custard should coat the back of the spoon).

Pour custard through the strainer into the chocolate mixture and stir until smooth, then add in the vanilla. Continue to stir over an ice bath until cool. Refrigerate the mixture to cool thoroughly. Place the mixture in your ice cream maker and follow manufactures instructions.

When you ice cream is about halfway frozen--not all the way done, but firm enough the the peanut butter won't disappear into a chocolate abyss, take a spoon and drizzle ribbons of peanut butter onto ice cream. Turn machine on and let it mix a few times, and open it up and add more peanut butter. Repeat until your pb is gone. Let ice cream continue to mix and freeze until the machine has run it's course, and you have delicious, heart stopping ice cream.

Sunshine In A Bowl!

This is the BEST salad dressing! 

1 T. tahini

2 T. water

juice of 1 lemon

1/2 t. chili powder

1-2 t. minced garlic

1 T. nutritional yeast (optional)

salt and pepper to taste

pinch of sugar or stevia

Mix it all together and pour it over any salad!!

Banana (and then some) Bread!

1 stick butter (1/2c)

1/2 c sugar

1-2TBS honey

2 eggs

3-4 very ripe bananas

2 large carrots, shredded

1/2 c milk

1 tsp vanilla

2 1/2c whole wheat flour

1/2 c whole oats (not instant)

1/4 c ground flax seed

1 tsp baking soda

1 tsp salt

in separate bowl mix together flour, oats, flax, baking soda, and salt, set aside.

mix butter, sugar and honey.

add eggs, one at a time until mixed in.

add vanilla, bananas, carrots, and milk until well mixed.

slowly add in flour mixture, mix just until blended.

spoon batter into greased 9" loaf pan

sprinkle top with chopped pecans and oats

place on bottom rack in oven and bake at 350° 75-90 minutes (if the top starts to get too brown, cover withfoil

Strawberry Peach Coconut Popsicles

These are definitely my new favorite summer treat!!  Also, the first time i've made homemade popsicles!  I like knowing that i'm just eating fruit, not all the fake flavoring and stuff!  Plus, coconut is my favorite thing ever!
Recipe from Family Fresh Cooking
INGREDIENTS

• 4 ounces chopped Strawberries
• 1 Peach, roughly chopped
• 6 ounces (3/4 cup) light unsweetened Coconut Milk
• Stevia drops or your favorite natural sweetener to taste
• 1/4 cup unsweetened Coconut Flake

OPTIONAL INGREDIENTS

• Chocolate Chips: Dark, Milk or White
• a dash of ground Ginger

METHOD

Put strawberries and peach in a small sauce pan over medium high heat with 1 tablespoon of water. Bring to a boil, partially cover pot & then reduce heat to medium. Cook for about 5 minutes until fruit is soft, stir occasionally. Remove from heat & let mixture cool. Mix fruit with coconut milk and purée in blender or food processor until smooth.  Fill popsicle molds, or dixie cups and let them freeze!

Sun Dried Tomato Hummus

I made this Sunday after church, just before dinner, but you're still so hungry that you just want to eat! It was perfect, and not too filling!  Serve it with veggies, or homemade tortilla chips!  I think I want to make some kind of dip every sunday just to snack on!  They're kind of fun!           

INGREDIENTS

• 1 15 ounce can Chickpeas (garbanzo beans) drained and rinsed
• 1 clove Garlic
• 1/4 cup Sun-dried Tomatoes in Olive Oil
• 1/4 cup Tahini Paste
• 1/4 cup Lemon Juice (about 2 lemons)
• 1 tablespoon Tomato Paste
• Sea Salt to taste (about 1/4-1/2 teaspoon)
• Smoked Paprika to taste
• Ezekiel Sprouted Grain Tortillas (or your favorite tortillas)
• Olive Oil Cooking Spray

METHOD
Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil and diced sun-dried tomatoes on the top.
For the Chips
Pre-heat broiler on low heat with the rack in the middle of the oven. Trim tortillas into wedge shapes. Place them on a baking sheet in a single layer and lightly spray with oil, sprinkle with salt. Broil about 4-5 minutes until lightly browned and crispy. Sprinkle with some smoked paprika, or your favorite spices. 

Quinoa Porridge with Strawberries and Pecans

I know this is more of a fall breakfast, nice and hot!  But, as soon as I saw it, I had to try it!  It's originally made with blueberries, but all I had were strawberries!  Whatever works!  This recipe makes one serving!

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup milk
• 1/4 teaspoon vanilla extract
• 1 dash cinnamon
• 1 tablespoon maple syrup
• 1/4 cup blueberries
• 1 tablespoon peacans, toasted and coarsley chopped

Directions

1. Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer until tender, about 15 minutes.
2. Mix in the blueberries, remove from heat and top with the peacans.

Phyllo Fruit Tart

This is a fun, light summer dessert!  Really easy to throw together, and really pretty!

Ingredients:

• 1 tbsp butter, melted
• 1 tbsp canola oil
• 8 sheets phyllo dough (14 x 9)
• 1 pkg. (8 oz) FF cream cheese
• 3 tbsp powdered sugar
• 1 cup Cool Whip Free
• 1 can (11 oz) mandarin oranges, drained
• 4 kiwifruit, peeled and sliced
• 1-1/2 cups sliced strawberries
• 1 oz white baking chocolate, melted

In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a baking sheet. Brush with butter mixture. Repeat with remaining sheets. Bake at 400 for 5-7 minutes or until browned. Cool completely.

Beat cream cheese until smooth. Add powdered sugar. Beat well. Fold in Cool Whip. Spread over cooled phyllo. Top with fruit. Melt chocolate in microwave and drizzle over fruit.

Bean Salad Wraps

This was a perfect, and quick lunch!  It's light and comes together in just a matter of minutes!

Ingredients:

4-8 inch whole wheat tortillas

1 15 oz can of black beans, rinsed, and drained

1/2 cup chopped carrots ( I just peeled it with my vegetable peeler)

2 TBSP Chopped fresh cilantro

1/4 cup light mayo or miracle whip

1 TBSP Lime juice

Lettuce

Directions:

In a medium bowl mash black beans slightly, add carrots and cilantro.  Stir in Mayo and lime juice.  To serve, spread bean mixture evenly over warmed tortillas, top with lettuce leaves.  Roll up tortillas. 

Strawberry Applesauce

This is probably my kids favorite new snack!  Really simple to make, yummy, and refreshing!

INGREDIENTS

• 2 1/2 pounds Apples, cored and cut into chunky pieces
• 8 ounces fresh or frozen Strawberries, cleaned and trim off stems
• 1 1/2 – 2 1/4 cups of Water
• juice from 1 Lemon
• Optional: natural Sweetener to taste

OPTIONAL GARNISH

• a dollop of thick Greek Yogurt
• extra chopped Strawberries
• ground spices: Cinnamon, Ginger, Cardamom etc.

METHOD
In a heavy bottomed large pot, add apples, water and strawberries. Squeeze in lemon juice. Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes. Remove from the heat and let applesauce cool a bit. Purée in blender or food processor until desired consistency is achieved. Add more water if needed. Sweeten to taste.

BLT Macaroni Salad

A delicious summer salad!  Low in Weight Watchers points also! 

Ingredients:

• 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
• 4 slices 25% reduced fat center cut bacon
• 2 large ripe tomatoes, beefsteak or vine ripe, diced small
• 4 tbsp reduced fat mayonnaise (I used Hellman's)
• salt and fresh pepper to taste
• 2 cups baby spinach

In a large skillet cook bacon on medium-low heat until crispy on both sides.  In a large pot of boiling salted water, cook pasta according to package directions.

Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving. 

Peanut Butter Cup Oats for One

I was searching blogs this morning looking for something healthy for breakfast when I came across this beauty!  It is the most delicious oatmeal i've ever had!  It's also great because it's a recipe for just one bowl! 

Ingredients

• 1/3 c. old-fashioned oats
• 1 1/2 T. cocoa powder
• dash of salt
• stevia or other sweetener, to taste
• 1/4 t. vanilla extract
• 1 heaping T. natural peanut butter
• 2/3 c. non-dairy or organic milk

Instructions

• Combine oats, cocoa powder, salt and sweetener in a microwave safe bowl and stir.
• Add vanilla, peanut butter and milk and give it a good mix.
• Microwave for 1 minute, remove and stir.
• Microwave for 2 additional minutes, stir and serve.

Chocolate Green Drink!

I guess I better post something healthy after all that dessert, and breakfast food!!  I absolutely love this smoothie!  I make it for lunch sometimes when I don't feel so much like eating, or I use it to curb that sweet craving! 

Chocolate Green Drink

1 frozen banana
1 1/2 cups milk (any kind)
1/4 cup cocoa powder
A big scoop of nut butter ( I really didn't like the peanut butter, but I love almond butter!)
As much spinach as you can fit in the blender!

Put all ingredients in a blender, and blend until smooth!

Chocolate Chip Cookie Pie!

                                             
Chocolate Chip Cookie Pie
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving

optional: chocolate sauce

Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

I made this cookie pie without nuts because nobody that was eating it liked nuts!  But, I think it tastes WAY better with the pecans!  This is a really good thing to take to families that have just had a baby, or just moved in, or to just make friends (Celisa :)!

Chocolate Peanut Butter Cupcakes!

These come from Mom's Kitchen!  They are my favorite treat when we go to visit!  Thanks Mom!

Chocolate Peanut Butter Cupcakes!
12 TBSP butter
2/3 cup brown sugar
2/3 cup sugar
2 xlg or lg eggs
2 tsp vanilla
1 cup buttermilk
1/2 cup sour cream
2 TBSP Pero
1 3/4 cup flour
1 cup cocoa
1 1/2 tsp baking soda
1/2 tsp kosher salt

Cream butter and sugars together.  Add eggs and vanilla, mix well.  in a small bowl mix together buttermilk, sour cream, and pero. In another small bowl sift the dry ingredients.  Add buttermilk mixture and  flour mixture to butter mixture alternately.  Fill muffin tins about 2/3 full.  Bake at 350 for 20-25 minutes.  Makes about 22 cupcakes. 

Peanut Butter Frosting

5 TBSP butter
1 cup creamy peanut butter
1 cup powdered sugar
3/4 tsp vanilla
1/4 tsp kosher salt
1/3 cup cream

Cream together butter, peanut butter, and vanilla.  Add powdered sugar and salt.  Mix well adding cream as needed to thin.  Spread on cooled cupcakes.

Whole Wheat Buttermilk Pancakes!

These are the best pancakes!  Whole wheat, and delicious! 

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light
3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″).   Wait until bubbles form and edges are set and then flip.
Makes 12 large or 24 small pancakes.

Whole Wheat Waffles!

 This is my favorite recipe for waffles!  They aren't too wheaty, and the cinnamon makes them especially delicious!

• 2 1/4 Cup Whole Wheat flour
• 1 Cup white flour
• 5 tsps baking powder
• 2 tsps salt
• 4 TBLS Sugar
• 4 eggs
• 3 Cup low-fat milk (we use vanilla soy milk)
• 1/2 C Canola Oil
• 2 tsps vanilla
• 1 tsp ground cinnamon

Mix all ingredients together, will be lumpy. Pour onto hot, greased waffle iron. Top with berries, yogurt, peanut butter, or other fruit. Makes a lot, so freeze leftovers to put in toaster on busy mornings.

Vegetable Soup!

 This is a recipe from the Eat Clean Diet.  I liked it because it had a few different vegetables that I had never tried.  Plus, it's a great lunch because it's not too filling!

 I made a big batch, and divided it up into baggies so I could just warm it up for lunches!  Super Delicious!

Ingredients:

¼ cup / 60 ml extra virgin olive oil

1 bunch celery, leaves included, trimmed and coarsely chopped

2 large onions, peeled and chopped

3 fat carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 head garlic, peeled and coarsely chopped

4 fist-sized yellow potatoes, peeled and coarsely chopped

1 head green cabbage (about the size of two hands cupped together), shredded

2 x 15 oz cans white kidney beans, rinsed and drained

8 plum tomatoes, coarsely chopped

12 cups / 3 L low-sodium chicken or vegetable stock

1 Tbsp / 15 ml sea salt

1 Tbsp 15 ml freshly ground black pepper

2 Tbsp / 30 ml dried oregano

2 Tbsp / 30 ml dried basil

Cooking Directions

In large Dutch oven or heavy-bottomed skillet, place olive oil and heat over medium-high flame.
Add celery, onions, carrots and parsnips. Sauté until onions are soft. Add garlic, potatoes, shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and let simmer for an hour or until vegetables are soft.
Serve hot.

Lemon Mousse filled Cupcakes!

                                          

These cupcakes are SO easy, and SO good!

Just make white cupcakes (from a box)

Whip up a box of instant lemon pudding, make whipped cream and mix a cup of the cream with the pudding.

After the cupcakes are baked and cooled, fill the cupcakes with the pudding mix (aka lemon mousse)

To fill the cupcakes, I just used my cake decorating bag and tips!  Fill the bag with the lemon mousse, stick your tip in the middle of the cupcake and fill until it feels full! 

Make your favorite frosting to frost the cupcakes, and add some fun sprinkles!  These were so fun to make! 

Laura!

Peanut Butter Cream S'mores Brownies!

Thank you Mom for introducing this recipe to us!  They're one of my favorites now, and always a hit!

Peanut Butter Cream S'mores Brownies

Bottom Crust

1 1/4 Cups Graham Cracker Crumbs
1/8 Cup Sugar
1/2 Cup Melted Butter
Stir cracker crumbs and sugar together. Add melted butter and stir until all of the crust mixture is wet. Press into the bottom of a 9×13 pan and bake @ 350 degrees for 8-10 minutes or until golden brown. Let cool while preparing the next step, keep oven heated at 350.

Brownie Layer

1-Boxed Brownie Mix of your choice (I used Pillsbury Milk Chocolate Family Size 19.5 ounces). You can certainly use your favorite homemade brownie recipe if it fills a 9×13 and you feel like creating even more work for yourself!
Mix as directed and pour onto your cooked bottom crust. Bake according to the package instructions. Make sure you can take a clean toothpick out of the center, but DON’T over cook! Let cool. When completely cool lightly run around the exposed sides of the pan with butter. I used my finger… just so the top marshmallow layer doesn’t stick to the glass.

Top Layer
1/2 Cup Butter
1/2 Cup Peanut Butter
10 Ounces Semi-Sweet chocolate
8 Ounces (1/2 bag) Mini Marshmallows

Melt the butter, peanut butter and chocolate on low heat. When it is totally melted then remove from heat and let cool 10-15 minutes until it is just barely warm enough to stir. You DO NOT want it to start to solidify at all. Stir in the marshmallows until they are evenly coated with the peanut butter chocolate mixture. Spread on top of the brownies and put directly into the fridge. When it is completely chilled, cut into squares using a super sharp knife heated a bit under the hot water (make sure to dry it off before cutting). It is easier to get through all of the layers in a clean and precise fashion if it is really chilled. Let squares come to room temperature before eating.
Laura!

Peanut Butter Apple Dip!

You guys, this is delicious!  A good, healthy snack for the kiddos!  TRY IT!!

1/2 cup vanilla yogurt
1/2 cup peanut butter
1/4 cup mini chocolate chips
1 tsp cinnamon

mix it all together and serve with apples!
Laura!

Hot Caprese Dip

 I got to use my first ever, garden fresh basil today!!!  I was pretty excited!  So, I made this delicious caprese dip (and then ate the whole thing for lunch :)

Ingredients:
10 oz fresh mozzarella
2 roma tomatoes
3 TBSP fresh basil (or one TBSP dried)

Chop tomatoes and rinse out the middle (all the seeds and stuff).   Chop basil, and mozzarella, and add it all  into an 8*8 pan.  Bake at 375 for 15 minutes.  Turn the broiler on for 2 more minutes to brown the cheese.  Serve with crackers, melba toast, or pita chips.
Laura!

Cheesy Rolls

These rolls are the BEST!  They are cheesy, super delicious! 
Recipes from ourbestbites.com
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsps garlic bread seasoning (recipe below)
Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer  for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices.  Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.

Garlic Bread Seasoning:
1/2 C powdered parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Just throw it all together and mix it! 
Laura

Chunky Spaghetti

Oh my!  This is my very favorite spaghetti sauce of all time!!  Everyone should try it!  Plus, you get all your veggies in!

Recipe from ourbestbites.com

1/2 lb. ground beef or Italian sausage

2 15-oz. cans Italian-style diced tomatoes

1 15-oz. can tomato sauce

3-4 cloves of garlic, minced or pressed

1 onion, chopped

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 stalks celery, chopped

2 tsp. sugar

About 1/4 tsp. baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender.  Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat,

Laura

Creamy Caramel Toffee Dip

Ah Yeah!!  This hits the spot everytime, just follow the recipe and try not to pay too much attention to whats going in :)  It is SO SO good!

1 can sweetened condensed milk
2 cups brown sugar
1 cup butter
1 cup karo syrup
1 tsp vanilla
1- 8oz cream cheese
1-11.5oz pkg toffee pieces

Combine sweetened condensed milk, brown sugar, butter and karo syrup in a large sauce pan and place on stove over medium heat, stirring constantly.
Bring caramel to a boil, remove from heat and stir in vanilla.  Set caramel aside to cool for 1 1/2 to 2 hours.  After caramel is cooled place cream cheese and caramel in a mixing bowl and beat until smooth.  Fold in chopped toffee.  Serve with fruit or pretzels! enjoy!!
Laura

1

Shrimpo De Gallo

I got this from thepioneerwoman.com and made it for the superbowl!  It is absolutely delicious!

1 pound cooked shrimp.  Tails removed and deveined (you could also use 2 cans tiny shrimp)
½ whole Red Onion, Diced Finely
½ cups Green Or Black Olives, Chopped
2 whole Tomatoes, Diced
2 whole Fresh Jalapeno Peppers, Minced
2 whole Avocados, Chopped
2 whole Limes, Juiced
Kosher Salt To Taste
2 cups Cilantro, Chopped

Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.
Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.
Serve with tortilla chips!
Laura

Spinach Lasagna Rolls

I really loved these, and they were diet friendly!!  They also freeze well so I was able to have some for lunch!  Super FUN!!
Recipe from skinnytaste.com

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese 
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.
Laura

Pioneer Womans Cinnamon Rolls!

These are super super delicious!  Pioneer Woman has the best recipes!!

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast (4 1/2 tsp)
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees  until light golden brown, about 15 to 18 minutes.
Pioneer Woman had a maple icing recipe, but I decided to go with a Vanilla glaze instead!


Vanilla Cream Glaze
Recipe from Howsweeteats.com
for one pan of cinnamon rolls
1 heaping cup of powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk
Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
Pour over hot cinnamon rolls.
Laura

My new stairwell

My new Stairwell

So I have been really sick of my bare walls and spaces in my house and so I went to DI and got some frames and painted them to match my downstairs and put scrapbook papper behind them, because I usually print 4x8 and the frames are 5x6 I really like it.  Although some of the paint is peeling off, and I need to get some spray paint to fix them.  I just thought I would share it with you.

Celisa

Chicken soup

Chicken Soup

This recipe is adapted from Wendy chicken noodle recipe.

I started doing it in a crock pot because the chicken tasted much better slow cooked but you can do it on the stove last minute if you want.  Thats the way Wendy does it.

She also uses chicken broth but I was out this time and used cream of chicken soup instead and I was very happy with how it came out.  I also didnt cook the noodles this time, I love it either way.

but here is the recipe for this picture

just throw everything into the crock pot and let it cook for 6 to 8 hours.

Cream of chicken ( or chicken broth)

water to mostly cover

Chicken,

potaoes

carrots

celery (i forgot it but it really adds a good flavor)

onion

salt and pepper

basil

2 bay leaves

oregano

and really just whatever you want.

Throw it in, cook and serve.

Celisa

Shrimp and everything Orzo

Shrimp and everything Orzo

Hey girls!!  I am kind of suprised there arent more posts on here!!  come on, get creative!

I got some shrimp the other day because it was a good deal and so I started searching for a recipe.  and I found this on Racheal Ray. 

Now you will have to remember that I dont usually do anthing with measurements and things, I just throw thing in.  But I based this one on her recipe, so if you want the recipe you will have to go to her website and search it because I dont know how to add it into the blog. 

But here is what I did.

Here is what you need first

Shrimp

Lemon Juice

Red pepper flake

Orzo

Green Pepper,

Red Onion

Parsley

Cherry Tomatoes

Feta cheese

Marinade the shrimp for about 10 minutes in oil, lemon juice, and red pepper flake, salt and pepper.

Then throw it in a pan to cook till its pink and firm. 

before puting in the shrimp start the orzo (which is a rice shaped pasta)  Heather your kids have had it at my house and they downed it!!!

In another pan, heat oil, add diced green pepper, red onion with salt and pepper, after a few minutes add cherry tomatoes I quartered them but you can cut them how ever you want.)

When thats all cooked mix it together and add feta cheese and parsley and mix it up. 

YUMMY!!
Celisa

Glazed Mini Meatloaves

These are a new family favorite!!
Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)
I like to throw any vegetables I have around (carrots, spinach, zuchinni) just chop them up in your food processor and throw in the meat mixture.

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper, and vegetables together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves – they were definitely big enough to be perfectly filling!).
Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn’t need to do this – my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf is done. 
Recipe from http://www.melskitchencafe.com/2009/04/glazed-mini-meatloaves.html
Laura