tag:blogger.com,1999:blog-46575595830443632842023-11-16T03:08:11.993-08:00Tried-and-True cooking with HeidiHeidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.comBlogger537125tag:blogger.com,1999:blog-4657559583044363284.post-71416558877179291192021-09-05T18:39:00.000-07:002021-09-05T18:39:29.396-07:00Banana Crumb Muffins, Vegan, AMAZING!!!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH52m7LGDT34b5TCmduS8VFSq32xwt2W328EjYGDCxFVFj3r-uc9odAWn6wT2OUfY9_EYY2EctL1oG-Ow_nVaYfwjzdWyvjHWDDA53aNxF8ENYKvgL5GQyVK5-UZP8ddQ308SM01ntghU/s2048/E573DF36-CA4E-46E1-B109-D37F83CD7457.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH52m7LGDT34b5TCmduS8VFSq32xwt2W328EjYGDCxFVFj3r-uc9odAWn6wT2OUfY9_EYY2EctL1oG-Ow_nVaYfwjzdWyvjHWDDA53aNxF8ENYKvgL5GQyVK5-UZP8ddQ308SM01ntghU/s320/E573DF36-CA4E-46E1-B109-D37F83CD7457.jpeg" width="320" /></a></div><p style="text-align: center;"><b><a href="https://triedandtrueheidi.com/2021/09/banana-crumb-muffins-vegan-amazing/" target="_blank">Check these out on my updated blog!!!</a></b></p><p>You need to make these! Seriously! I've put off posting this recipe because a photo doesn't do it justice! These are AMAZING! These are so amazing, I make them in the school kitchen and they're one of our most popular breakfasts. I have students (junior high and high school) ask me for the recipe. I have teachers and parents ask me for the recipe. They are that good! Kids who do not like bananas, or regular banana bread have told me they love these. I'd say they're kinda famous! At school I bake them as bars, but they work perfectly as muffins or mini bread loaves also. They're moist and delicious every single time.... and believe me, I've made them SO MANY TIMES! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS1aEuorwivzSQkpmLEy2wh-d1dowc7tk2jhuXPSZtunsCl6HPTkQbJOpvNuaMdHUco1i4HMnkW6LrSs-0bfuLeGApYS3x3F7k2Vu9zOfgk22gBor_tPM8THXvKUxtIubc_WhUSBvAXs/s2048/FE1EB2BC-184F-4D74-8909-6DC09237B070.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS1aEuorwivzSQkpmLEy2wh-d1dowc7tk2jhuXPSZtunsCl6HPTkQbJOpvNuaMdHUco1i4HMnkW6LrSs-0bfuLeGApYS3x3F7k2Vu9zOfgk22gBor_tPM8THXvKUxtIubc_WhUSBvAXs/s320/FE1EB2BC-184F-4D74-8909-6DC09237B070.jpeg" width="240" /></a></div><br /> Speaking of school, we've been back in session for two weeks now. Chase's a freshman and Sophie's a senior. Chase's involved with football and FFA and Sophie's playing volleyball (3 away games last week people!) and taking duel credit college classes. Makayla has also started her sophomore year of college doing online classes. We're hopping!<p></p><!-- wp:paragraph -->
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<p>BANANA CRUMB MUFFINS (OR BARS)</p>
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<p><em><strong>Muffins</strong></em></p>
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<p>3 overripe bananas</p>
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<p>3/4 cup sugar</p>
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<p>1/4 cup oil</p>
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<p>1 tsp vanilla</p>
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<p>2 cups flour</p>
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<p>1 tsp baking soda</p>
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<p>1 tsp salt</p>
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<p><em><strong>Crumb Topping</strong></em></p>
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<p>1/3 cup flour</p>
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<p>2 TBSP brown sugar</p>
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<p>1/2 tsp cinnamon</p>
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<p>2 TBSP butter (vegan butter if you want them vegan)</p>
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<p><em><strong>Glaze</strong></em></p>
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<p>1/2 cup powdered sugar</p>
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<p>1- 2 tsp water</p>
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<p>Preheat oven to 350.</p>
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<p>Lightly Grease 9 inch pan (if making bars), or line muffin tins with muffin liners.</p>
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<p>Mash bananas, sugar, oil, vanilla, baking soda and salt in a medium bowl. Mash it until bananas don't have a lot of chunks. You want it pretty smooth.</p>
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<p>Mix in flour until just combined. Set aside.</p>
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<p>In small bowl, make topping by mixing the flour, brown sugar and cinnamon and cutting in butter with a fork until crumbly.</p>
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<p>Scoop banana mixture into prepared muffin pan (I get 12) or 9 inch pan. Sprinkle crumb topping over the top.</p>
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<p>Bake 20- 25 minutes, or until lightly browned and a toothpick comes out clean. Do not over bake. Dry muffins are sad muffins.</p>
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<p>Cool.</p>
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<p>To make icing, combine powdered sugar with a teaspoon of water. Mix well and decide if you need more. You want a very thick (almost too thick to stir) glaze. Put in a ziplock bag and cut the corner off and drizzle over muffins. You can skip the bag and spoon it over if you want.</p>
<!-- /wp:paragraph -->Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-24625517064265915422021-08-13T14:22:00.001-07:002021-08-13T14:22:33.370-07:00Crescent Roll Ups- Ham & Cheese<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblghpuKKLR_Bgp4zU4FMw7fSghNDSvLI297e9nzlRoiGNji3r-rbefsHtslkUAhd8ycLqxefrTqk27MIayTDasK-yEMl3fYKhY5B_PuMQ-Qfuj04Lh4IuzmQn5ZuZO6vYD55lbBi8Suc/s2048/B6F0C6F3-FD81-4D1D-BCB3-A0FE0CC968D4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblghpuKKLR_Bgp4zU4FMw7fSghNDSvLI297e9nzlRoiGNji3r-rbefsHtslkUAhd8ycLqxefrTqk27MIayTDasK-yEMl3fYKhY5B_PuMQ-Qfuj04Lh4IuzmQn5ZuZO6vYD55lbBi8Suc/s320/B6F0C6F3-FD81-4D1D-BCB3-A0FE0CC968D4.jpeg" width="320" /></a></div><br />Looking for a quick, easy and tasty weeknight meal for those busy school nights? This one is for you! Head over to the <a href="https://triedandtrueheidi.com/2021/08/crescent-roll-ups-ham-cheese/" target="_blank">new website </a>for this recipe and many more!<p></p><p><br /></p><p><b><a href="https://triedandtrueheidi.com/2021/08/crescent-roll-ups-ham-cheese/" target="_blank">Crescent Roll Ups</a></b><span style="font-weight: bold;"><a href="https://triedandtrueheidi.com/2021/08/crescent-roll-ups-ham-cheese/" target="_blank"> </a> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"> </span></p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1 tube crescent roll dough</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">8 cheese slices (1/2 cup of shredded also works)</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">deli meat (pepperoni if you want pizza roll ups)</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">3 TBSP melted butter</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1/4 tsp garlic powder</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1 tsp dried parsley</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Preheat oven to 375 degrees F.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Open crescent roll tubes and separate crescent dough triangles. Top each with cheese and 1-2 pieces of deli meat (or pepperoni). Roll them up, starting with the widest end of the triangle.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Melt butter in small bowl and mix in garlic powder and parsley.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Place roll ups on a parchment or foil lined baking sheet. Brush with melted butter mixture.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Bake 10-12 minutes, or until dough is cooked and golden brown.</p>Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-64815839291466715702021-08-05T20:00:00.002-07:002021-08-05T20:02:55.994-07:00Peach Crisp, Vegan Friendly<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAObWaJJL4fllNxzuxHlcPBSD6ztV8Udm7iSu4w5f5OVynAXV2SpPcDH_DDRv19DTTxtEoQDmrQHkcOk6zAIMm7ovlVQ2uBIVc47Y61nZtXD_MmFxgMjT2fSDsruGK4Ae9chCYIEWXWi8/s2048/816CB4FF-1427-4BBB-93D0-5928D0B1CD96.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAObWaJJL4fllNxzuxHlcPBSD6ztV8Udm7iSu4w5f5OVynAXV2SpPcDH_DDRv19DTTxtEoQDmrQHkcOk6zAIMm7ovlVQ2uBIVc47Y61nZtXD_MmFxgMjT2fSDsruGK4Ae9chCYIEWXWi8/s320/816CB4FF-1427-4BBB-93D0-5928D0B1CD96.jpeg" width="320" /></a></div><br /> Please visit my new website to view this tasty recipe!<p></p><p><a href="https://triedandtrueheidi.com/2021/08/peach-crisp-vegan-friendly/" target="_blank">Click Here!</a></p><p>My new website has cool recipe cards!</p><p><br /></p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;"><strong style="box-sizing: inherit;">Peach Crisp</strong></p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;"><em style="box-sizing: inherit;">Filling</em></p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">4 cups fresh peaches, peeled and sliced</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">2-4 TBSP sugar (2 for sweeter peaches, 4 for tart peaches)</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1 TBSP cornstarch or flour</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1/2 TBSP lemon juice</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;"><em style="box-sizing: inherit;">Crumble topping</em></p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">3/4 cup oatmeal</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">3/4 cup flour</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1/2 cup brown sugar</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">1/3 cup sugar</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">8 TBSP cold butter or plant based spread</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;"></p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Preheat oven to 350 degrees F.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">To make filling, mix peaches, sugar, cornstarch and lemon juice in a greased 9×9 baking pan.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">In a small bowl, mix oatmeal, flour, brown sugar and sugar. Cut in butter with a fork until combined and crumbly. Sprinkle crumble topping over peaches.</p><p style="background-color: white; box-sizing: inherit; clear: both; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin-bottom: 20px; margin-top: 0px;">Bake 20-30 minutes, or until golden brown.</p><div class="dr-summary-holder wp-block-delicious-recipes-block-recipe-card" id="dr-dynamic-recipe-card" style="box-sizing: inherit; color: #3f3b36; font-family: "Nunito Sans", sans-serif; font-size: 18px; margin: 35px 0px; padding: 3.4444em 2.2222em 2.05556em;"><div class="dr-post-summary" style="box-sizing: inherit;"><div class="dr-recipe-summary-inner" style="box-sizing: inherit; display: flex; flex-wrap: wrap;"><div class="dr-image" style="box-sizing: inherit; position: relative; text-align: center; width: 244.797px;"></div></div></div></div>Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com1tag:blogger.com,1999:blog-4657559583044363284.post-36507874941642063332021-08-04T19:59:00.002-07:002021-08-04T20:00:57.598-07:00New Blog Location!!!!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArkCEHSOYs3PtAT5GfsKHTD5whL5Q2dbERTU0A17Nl4ieOHp98u_TO-ZdFGcoipLmvPwQYmGyBKqi0xvgSffN1XHFYvJs3SWBchJiYKaAOeAg5H_acNZVFY3O8PFrhh4t8wmZoAVyXr4/s500/Cooking+with+Heidi+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArkCEHSOYs3PtAT5GfsKHTD5whL5Q2dbERTU0A17Nl4ieOHp98u_TO-ZdFGcoipLmvPwQYmGyBKqi0xvgSffN1XHFYvJs3SWBchJiYKaAOeAg5H_acNZVFY3O8PFrhh4t8wmZoAVyXr4/s320/Cooking+with+Heidi+%25281%2529.png" width="320" /></a></div><br /> Hi Everyone! I just wanted you to know I have moved to a new location! Please check out the new website <a href="https://triedandtrueheidi.com/" target="_blank">HERE</a>.<p></p><p>I tried doing a redirect from this website, but am not very tech savvy, and when people tried clicking on old links, or pinterest posts, it would put an error code. I wanted people to still be able to quickly get to my recipes, so I took the redirect off. Please check out the new site. It's a work in progess, but I have a ton of new recipes to share!</p><p>Thanks to all of my viewers new and old!</p><p><br /></p><p>Heidi :)</p>Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-32360190448648107082017-01-14T11:13:00.001-08:002017-01-14T11:13:14.929-08:00Hamburger Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLQZrWZ4q0SeWmch0jROewqHTZxb3WwIzaqjuo5IVYoy8e6cteogeDBzDOyF3K13RGKiONm7-axIH6_Vi20MRwe1CPZMsTYoLrDgRNTvMtnfPBUwxN3iRPLO0I92m0Y7lLhwSAbzX7O4/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLQZrWZ4q0SeWmch0jROewqHTZxb3WwIzaqjuo5IVYoy8e6cteogeDBzDOyF3K13RGKiONm7-axIH6_Vi20MRwe1CPZMsTYoLrDgRNTvMtnfPBUwxN3iRPLO0I92m0Y7lLhwSAbzX7O4/s320/soup.jpg" width="240" /></a></div>
Baby it's cold outside, so how about some yummy, delicious soup???? I can't think of much better than soup on a dreary day! This hamburger soup always hits the spot. It's thick, delicious, and full of amazing flavor. I took the Pioneer Woman's recipe and changed it up a little by adding corn and green beans. You could add any of your family's favorite veggies. Enjoy :)<br />
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HAMBURGER SOUP<br />
2 1/2 pounds of ground beef<br />
1 diced onion<br />
2 stalks diced celery<br />
3 cloves minced garlic<br />
1 can whole tomatoes (14.5 oz)<br />
3 cups beef broth (more if needed)<br />
1 seeded and diced red pepper<br />
1 seeded and diced yellow pepper<br />
1 seeded and diced green pepper<br />
4 carrots, peeled and sliced diagonally<br />
5 whole red potatoes, chunked<br />
1 can drained green beans (opt)<br />
1/2 cup frozen corn (opt)<br />
3 TBS tomato paste<br />
2 tsp parsley flakes<br />
1/2 tsp oregano<br />
1/4 tsp cayenne pepper<br />
salt & pepper to taste<br />
<br />
Brown ground beef with celery, onion and garlic. Drain excess fat.<br />
Add everything else and bring to a boil. Reduce heat and simmer 15-20 minutes or until potatoes are tender, but not mushy.<br />
The soup should be thick. If you want it thinner, add more beef broth to desired consistency.Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com3tag:blogger.com,1999:blog-4657559583044363284.post-13673135021642778692016-12-02T11:53:00.001-08:002016-12-02T11:53:14.054-08:00Buttery Hot Rolls with Agave, Delicous!, Vegan!, Egg Free!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKKNlfQTplwwGzfNzENkBOGDNhwO26MlYQ5m0s5QTkF4z58xOAeGgNC7NLi00p_JqtfghZ0Kh9pBelAshVwGBCGY4I3lRP_ooWm6YIsVSU1-N1s9xFJSqiC256g8ctFJ87YZpUrycTHs/s1600/rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKKNlfQTplwwGzfNzENkBOGDNhwO26MlYQ5m0s5QTkF4z58xOAeGgNC7NLi00p_JqtfghZ0Kh9pBelAshVwGBCGY4I3lRP_ooWm6YIsVSU1-N1s9xFJSqiC256g8ctFJ87YZpUrycTHs/s320/rolls.jpg" width="239" /></a></div>
It's been 2 months (I'm a very bad girl!) since I lasted posted, but this recipe is worth the wait! For Thanksgiving I was looking for a roll recipe my Sophie could eat. My regular recipe calls for sugar, but I needed a recipe using a sweetener she can tolerate. I googled and I found these rolls made with agave. I was a little leery because they're egg free, but they were very easy and absolutely AMAZING! Very soft! I have made them twice in less than a week! They're also great bushed with a butter/garlic/parsley mixture and served in place of garlic bread.<br />
Hurry! Quick! What are you waiting for? Make these delicious rolls today! Enjoy :)<br />
<br />
BUTTERY HOT ROLLS<br />
1 pkg yeast (2 1/4 tsp)<br />
2 1/2 cups all-purpose flour<br />
3/4 tsp salt<br />
3 TBSP butter (earth balance for vegan option)<br />
3 TBSP Agave (or honey if non-vegan)<br />
1 cup warm water (divided)<br />
<br />
*METAL BAKING PAN* This is very important!!!! Don't use glass, you won't have the same results!<br />
<br />
Dissolve yeast in 1/4 cup warm water. Let set 10 minutes. It will be foamy/bubbly.<br />
In a separate bowl, combine flour and salt.<br />
Melt butter and mix with agave and 3/4 cup warm water. Mix well.<br />
Pour yeast mixture and butter mixture into flour.<br />
Mix until it forms a ball. It should be smooth and not sticky. If it is sticky, mix in 1/4 cup flour (I didn't need the extra flour).<br />
On floured surface, knead by hand for 5 minutes, until smooth and elastic.<br />
Place in oiled bowl, cover and let rise 1 hour in warm spot.<br />
Punch down dough and form into about 16 balls and place in greased metal pans. Cover and let rise 45 minutes or until dough is doubled. You want rolls to be touching.<br />
Bake at 350 for 15 minutes, or until golden brown. Brush with melted butter.Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-75690360102588840662016-10-01T15:31:00.000-07:002016-10-01T15:31:16.405-07:00Easy Cheese Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tg1HHR9P7HdoluJnJi_XvQxDPs2kUIy0JzBTh44lvbX5nD-8JB5kFFnZUP_tsBUXM7kyOOuRQ7l1C_HucCbwMjFKx6LpNNRQMpBKQfrOjqvXwK10gtahhDSf3EG2gk4V4QBl0K4XHDE/s1600/stuffed+shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tg1HHR9P7HdoluJnJi_XvQxDPs2kUIy0JzBTh44lvbX5nD-8JB5kFFnZUP_tsBUXM7kyOOuRQ7l1C_HucCbwMjFKx6LpNNRQMpBKQfrOjqvXwK10gtahhDSf3EG2gk4V4QBl0K4XHDE/s320/stuffed+shells.jpg" width="240" /></a></div>
Picky Pants has turned 15 (I know, I can't believe it either!!!). I thought she was picky before, but now she has decided to become vegetarian. So, for now, I'm trying to incorporate dishes everyone in the family can enjoy and respect that she's now in high school and is old enough to make decisions about what she's going to put in her body. Vegetarian, or not, this dish is AMAZING! Super yummy. Super Cheesy. Super Easy! It can even be made the night before or warmed in a crock pot. Enjoy :)<br />
<br />
EASY STUFFED SHELLS<br />
1 container ricotta cheese<br />
1/4 cup grated Parmesan cheese<br />
2 1/2 cups shredded mozzarella cheese (reserve 1/2 cup for topping)<br />
1 package jumbo shells<br />
2 TBSP parsley<br />
1 tsp pepper<br />
1 tsp salt<br />
1 jar marinara sauce<br />
<br />
Cook jumbo shells according to package directions.<br />
Combine ricotta, Parmesan, 2 cups mozzarella, and seasonings. Set aside.<br />
Lightly spray a 9x13 baking dish. Spread 1/2 cup marinara sauce in a thin coat along the bottom. Stuff shells with cheese mixture and place open side up in the baking dish. Evenly pour remaining marinara on stuffed shells and sprinkle with the last 1/2 cup grated mozzarella. Bake uncovered at 350 Degrees F 20-30 minutes, or until bubbly.<br />
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This can be made the night before and refrigerated until cooking. Baking time will increase.<br />
The stuffed shells can also be layered in a crock pot and cooked on low 2-4 hours.Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com1tag:blogger.com,1999:blog-4657559583044363284.post-85141819228936732932016-09-15T12:32:00.000-07:002016-09-16T12:57:13.512-07:00Crack Chicken, Low Carb, THM-S<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP43k0RAjmCpBN1ST6k2MlmVYzJUPOHvrCX26T1dS623py992IwG556xmW5hlj8-pV-MAxE4NXrGH5ndq3UxNxA-JKfm9IQtNKeLyaRHGZn1lcZ75oT6SZwz2VQk1cNM40biufwQJw9Kg/s1600/chicken+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP43k0RAjmCpBN1ST6k2MlmVYzJUPOHvrCX26T1dS623py992IwG556xmW5hlj8-pV-MAxE4NXrGH5ndq3UxNxA-JKfm9IQtNKeLyaRHGZn1lcZ75oT6SZwz2VQk1cNM40biufwQJw9Kg/s320/chicken+sandwich.jpg" width="240" /></a></div>
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We're mid way through September and I'm already getting overwhelmed! I've been on the hunt for easy, delicious crock pot recipes for all my busy nights shuffling the kids to practices and ball games. I saw this recipe pop up on facebook and thought it sounded yummy! I threw everything in the crock pot the night before a super busy day I knew I wouldn't have time to cook. I'm so glad I chose this recipe! Everyone loved it, even though they were skeptical about how it looked (it's not the prettiest dish!). Once trying it, everyone came back for more. So addictive and only 3 ingredients!! Enjoy :)</div>
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CRACK CHICKEN</div>
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3 pounds chicken breast (I used boneless, skinless)</div>
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2 packages cream cheese</div>
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1 package dry Ranch dressing mix</div>
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Salt and Pepper to taste</div>
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Place chicken in crock pot/slow cooker (I always spray mine with a little cooking spray). Top with cream cheese and Ranch Seasoning mix. Cook 6-8 hours on LOW, or 4 hours on HIGH. Shred with forks right in the crock pot (it breaks apart really easily). </div>
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We served ours on buns, but would be great on rice or noodles or even plain with salad or veggies.</div>
Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com1tag:blogger.com,1999:blog-4657559583044363284.post-79965902276063819122016-08-25T17:15:00.000-07:002016-08-25T17:15:42.879-07:00Easy Grilled Lemon Chicken Breast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4ThSTd1qJCki1wL2dYG1DFVGnjN4enZOB2SBKvhspWO-VwMc02vNMuywa6rn7ZBOvnDcy9DJ-EqElvRHK74perdlVerEzIQme9n35YrjFPVqvL7AYPBX3eH4t8-mSi2Cgl5oGoq17hU/s1600/c94b7e67-48e1-49a3-91d9-5e676e1f967d+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4ThSTd1qJCki1wL2dYG1DFVGnjN4enZOB2SBKvhspWO-VwMc02vNMuywa6rn7ZBOvnDcy9DJ-EqElvRHK74perdlVerEzIQme9n35YrjFPVqvL7AYPBX3eH4t8-mSi2Cgl5oGoq17hU/s320/c94b7e67-48e1-49a3-91d9-5e676e1f967d+%25281%2529.jpeg" width="239" /></a></div>
Goodbye summer. Hello back to school! I will miss lazy days hanging out with my kids and getting to sleep past 5 am! We started school 2 days ago and I'm already exhausted! That means posting will be less frequent and meals will be easier. This chicken's super yummy and can be grilled or cooked in a skillet. It's great eaten on a bun, on a salad, or on it's own. You can use any cut of chicken. It's seasoned simply, but juicy and delicious! Enjoy :)<br />
<br />
Easy Grilled Lemon Chicken Breast<br />
Chicken (I used 3 large breast split in half)<br />
The juice of 1 lemon<br />
1/4 cup oil (I used olive oil)<br />
sea salt<br />
pepper<br />
<br />
Place in large zip loc bag and let marinade at least 2 hours. Grill (or cook in skillet) until juices run clear and temps at 165 degrees.Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-13372535753428728872016-08-13T17:35:00.002-07:002016-08-13T17:37:55.194-07:00Jalapeno Cheese Crisps, Low Carb, THM S<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcrSq2hzKO6FECuaQ-CEgR79XMn4IqHsUV-OrYhmJ0X-AQGAkl-LNuJfkQoZNFWXyzBq3L8YXzT7LCi7BhkMWhRMrwMI0hDQTEOlAjQK8fngddu7-1nxBBjYKUwKqsWAVkIGtr37LFL0/s1600/jal+crisp.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcrSq2hzKO6FECuaQ-CEgR79XMn4IqHsUV-OrYhmJ0X-AQGAkl-LNuJfkQoZNFWXyzBq3L8YXzT7LCi7BhkMWhRMrwMI0hDQTEOlAjQK8fngddu7-1nxBBjYKUwKqsWAVkIGtr37LFL0/s320/jal+crisp.jpeg" width="239" /></a></div>
What do you do when you find your 13 year old has pinned recipes on Pinterest? You make it! Poor Sophie always feels left out in the treat department since discovering her CSID (sugar intolerance). I'm so proud of her for hunting recipes she can enjoy. This is something she will have to deal with the rest of her life and this shows me she's turning into a food responsible young lady :)<br />
If you're looking for a crunchy, cheesy, sorta spicy snack, this will hit the spot! Everyone at my table loved them. Enjoy :)<br />
<br />
JALAPENO CHEESE CRISPS (makes about 12)<br />
1 cup shredded cheese ( I used colby jack, but use your favorite!)<br />
1 jalapeno, sliced and seeded<br />
<br />
Skillet method (I used electric skillet):<br />
Heat skillet (electric skillet was set on 300-325 degrees). Place a 1 TBSP pile of cheese on skillet and top with a slice of jalapeno. Cook until the cheese is bubbly and starting to brown. If the cheese is ready you will be able to flip with a spatula. If the cheese is to soft to flip, it isn't ready and let it cook another 30 seconds and try again. Once flipped, cook until it's brown around the edges. Let drain on a paper towel. They will get crunchy while they're cooling.<br />
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The original recipe I adapted this from can be viewed <a href="https://buttoni.wordpress.com/2015/03/08/jack-snacks/" target="_blank">here</a>.<br />
<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-35970097667778427172016-08-08T14:42:00.000-07:002016-08-08T14:42:04.284-07:00Zucchini Fries, Low Carb, THM S<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGahnrG5TUj2kkPzx0Xhocjjc9WvmDVPU_VH9WanlTetYkA_ysuEdZiYk_m0gNk6Mz-WHP8RTNHD4-xVQ3212SBU4JMJeF-zOwJJMBjd2FwqguBSkKU9_WKY5_pBJC7iCICysKQK9K2I/s1600/zuch+fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGahnrG5TUj2kkPzx0Xhocjjc9WvmDVPU_VH9WanlTetYkA_ysuEdZiYk_m0gNk6Mz-WHP8RTNHD4-xVQ3212SBU4JMJeF-zOwJJMBjd2FwqguBSkKU9_WKY5_pBJC7iCICysKQK9K2I/s320/zuch+fries.jpg" width="320" /></a></div>
Anyone else have about a bazillion zucchini setting on their counter right now? I do! I do! I've made <a href="http://tried-and-truecookingwithheidi.blogspot.com/2009/07/best-zucchini-bread.html" target="_blank">zucchini bread</a> (this is the best ever recipe!), zucchini lasagna, zucchini brownies, chocolate zucchini cake, diced it and hidden it in ground beef and made these clever zucchini fries! They were pretty darn yummy dipped in marinara sauce. These are e a yummy low carb side dish, or if you're on THM they compliment a great S meal (net carbs are 3 grams per 8 fries). Enjoy :)<br />
<br />
ZUCCHINI FRIES<br />
2 small/medium zucchini<br />
3/4 cup graded Parmesan<br />
1/4 tsp garlic powder<br />
1/4 tsp pepper<br />
<br />
Preheat oven to 425 degrees F. <br />
Lightly grease a baking sheet (you can also line it).<br />
Cut each zucchini into sticks about 4 inches long and 1/2 inch thick. (Mine were a hair to big and didn't get super crunchy.)<br />
Make an assembly line with 1 bowl having the Parmesan cheese and spices and the other bowl having a whisked egg.<br />
Dip each zucchini fry into egg, shake of excess, and then press into Parmesan cheese mixture to coat.<br />
Place dipped fries onto baking sheet in a single layer trying not to make them touch.<br />
Bake 15-20 minutes while flipping halfway through and rotating pan. Bake until golden and crispy.<br />
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<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-6925267643075299842016-08-03T19:52:00.002-07:002016-08-03T19:52:55.464-07:00Easy & Delicious Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9NBu3ViVeZg5eHEGl6yRS9ELtzKH2oWXX3SO1Pr7P-UHPB_DDAIHtdBhdjHEh1PBq-YxKRY5F9MJHJ8m-VDd0Be3EjLPpr28fgTZxFsaOa4g809O_05hUFsDcP8e34p1Vl96eJEcuDo/s1600/frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9NBu3ViVeZg5eHEGl6yRS9ELtzKH2oWXX3SO1Pr7P-UHPB_DDAIHtdBhdjHEh1PBq-YxKRY5F9MJHJ8m-VDd0Be3EjLPpr28fgTZxFsaOa4g809O_05hUFsDcP8e34p1Vl96eJEcuDo/s320/frosting.jpg" width="240" /></a></div>
See that yummy looking frosting? It was super easy and super delicious! Last week I made treats for Drumline/Flags/Band Camp and was actually going to be a cheater and use canned frosting I had bought for 25 cents after Easter. Bad news- I opened up the container to see my son had at some pointed opened it and put a huge finger swipe in it. I'm guessing it was several months ago by the way the frosting looked! Good news, I made this yummy frosting. See how great it pipes? This is my new "go to" frosting recipe! I even used it on Chase's birthday cake. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxNp3_D_xWoEEMwpgN0emorUdbJJO7P_PdfiL9M_eqIqr1jRkzfZeRiUUnh-ZSSQ-oJIjtluzqMHF98yVCpWfEXZ1HU1UtW8XP5wF7nBAV4UN_ACBEudBxHiy6EdNoukRLSF-JaoIz6o/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxNp3_D_xWoEEMwpgN0emorUdbJJO7P_PdfiL9M_eqIqr1jRkzfZeRiUUnh-ZSSQ-oJIjtluzqMHF98yVCpWfEXZ1HU1UtW8XP5wF7nBAV4UN_ACBEudBxHiy6EdNoukRLSF-JaoIz6o/s320/cake.jpg" width="240" /></a></div>
Enjoy :)<br />
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EASY BUTTERCREAM FROSTING<br />
1/2 cup softened butter<br />
1 1/2 tsp vanilla<br />
2 TBSP milk<br />
3-4 cups powdered sugar<br />
<br />
Cream softened butter in stand mixer (or use a hand mixer) until smooth and fluffy. Mix in vanilla and milk. Slowly beat in powdered sugar until smooth and stiff enough to pipe (It took me 3/4 bag of powdered sugar). If you are wanting colored frosting mix it in now and beat until smooth and evenly colored.<br />
<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-3706836438826546872016-07-26T09:18:00.001-07:002016-07-26T09:18:59.559-07:00Cilantro Lime Chicken in the Crock Pot<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ4ideHrx3unRVkWQmvpipqk0fjUriQbBcFJmY1kp_k02FesxLuN07XmwT_hDpkvJhPIkjgiBTNYhXOSrDZXhyphenhyphen6DQwM-qgjyUHvNawqdQH9y0HYI9eOpMcnRrDwDKALdE0xAEQcaHv-w/s1600/cilantro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ4ideHrx3unRVkWQmvpipqk0fjUriQbBcFJmY1kp_k02FesxLuN07XmwT_hDpkvJhPIkjgiBTNYhXOSrDZXhyphenhyphen6DQwM-qgjyUHvNawqdQH9y0HYI9eOpMcnRrDwDKALdE0xAEQcaHv-w/s320/cilantro.jpg" width="240" /></a></div>
Are you ready for a delicious Crock Pot meal that keeps your house cool and smells AMAZING??? You've hit the moist and flavorful chicken jackpot today! This recipe (from a <a href="https://www.amazon.com/Trim-Healthy-Mama-Cookbook-Recipes/dp/1101902663/ref=sr_1_1?ie=UTF8&qid=1469548969&sr=8-1&keywords=trim+healthy+mama+cookbook" target="_blank">cookbook</a> my super cool friend gave me for Christmas!) also uses a "secret" ingredient a lot of people grow in their gardens (and if you don't, you can pick up a frozen bag super cheap, like $2 cheap, at the grocery store!). Okra! Now, now. Don't turn up your noses. While I grew up eating pickled okra and fried okra, I know a lot of you have either #1, not tried it because it looks yucky or #2, tried it but thinks it's slimy. Well, I will assure you, this isn't yucky or slimy! No one will ever know this has healthy okra in it if you don't tell them. No one at my dinner table knows. Trust me on this one! This chicken is delish served with rice or in a tortilla shell. Enjoy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_wWQXn5Aglj0iqAr1qwuUlldAlJbzhbgxTwiP9yq_fC-DZcGjZTHPoyrbu3nsHuPDp2ey79Pit-LIQ8eBvaS0o3MGaLFUIY4x9qwA91B8G0V7K2BAJq1vm3p3Oc2R0xn9LiX0scqvEA/s1600/c2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_wWQXn5Aglj0iqAr1qwuUlldAlJbzhbgxTwiP9yq_fC-DZcGjZTHPoyrbu3nsHuPDp2ey79Pit-LIQ8eBvaS0o3MGaLFUIY4x9qwA91B8G0V7K2BAJq1vm3p3Oc2R0xn9LiX0scqvEA/s320/c2.jpg" width="240" /></a></div>
CILANTRO LIME CHICKEN<br />
3-5 pounds of chicken (I used a large package of thighs)<br />
1 bunch of fresh cilantro- leaves removed and washed<br />
1 onion, diced<br />
2 colored bell peppers (I used red and yellow), sliced<br />
1 cup sliced okra (frozen works awesome!)<br />
1/2 cup fresh lime juice<br />
1 tsp salt<br />
1/2 tsp pepper<br />
1/2 tsp garlic powder<br />
<br />
Place chicken in a crock pot. Chop 1/2 of the cilantro leaves and sprinkle on chicken along with diced onion and sliced peppers.<br />
<br />
Make sauce: Blend remaining 1/2 bunch of cilantro leaves with okra, lime juice, salt, pepper and garlic until well blended. I used a magic bullet. Pour sauce over chicken and veggies in the crock pot. Cook on high 6-8 hours. I removed the meat and took off the skin and bones and put it back in the juice before serving. If you cook breasts, you can just shred them in the juices.<br />
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<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-11038498113584307112016-07-19T08:59:00.000-07:002016-07-19T08:59:44.067-07:00Baked Jalapeno Poppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmKiNbtLC8Z3ozLDu71bVzrJuVwDNNyEp6Ktdz11RvuYMgmwKumT3HFJhTidFhv9qtteKZvADXhR5VW-sgiyNBElBKKhfkgOlLGQz-QTh87NXp1llzpX9Ph5y-ImGykKXcChDp18LY3s/s1600/jalapeno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmKiNbtLC8Z3ozLDu71bVzrJuVwDNNyEp6Ktdz11RvuYMgmwKumT3HFJhTidFhv9qtteKZvADXhR5VW-sgiyNBElBKKhfkgOlLGQz-QTh87NXp1llzpX9Ph5y-ImGykKXcChDp18LY3s/s320/jalapeno.jpg" width="240" /></a></div>
Holy Smokes! These spicy little poppers are AMAZING!!! With a counter full of jalapeno and macho nacho peppers, I needed a delicious way to use some of them up. My tongue hit the jackpot with these! Everyone loved these, even though it was like playing roulette because some were mild and some where so spicy you didn't know if you wanted to keep chewing them up! I didn't have enough of only the jalapeno peppers and those macho nacho peppers were super spicy! Either way they're wonderful. It's a little time consuming, but with a little prep work. or an assembly line, it goes much faster. Don't be scared away by the steps, it's really very easy! My husband loves these so much he will cut and seed the peppers, and my 9 year old son always makes the filling. All I have to do it fill, dip and bake! These are a must try! Enjoy :)<br />
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BAKED JALAPENO POPPERS<br />
12 jalapeno peppers (or other similar peppers- like Macho Nacho)<br />
4 oz. mozzarella or colby jack cheese, grated (both are great!)<br />
3 oz. softened cream cheese<br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
1/4 tsp. garlic powder<br />
1/4 tsp. chili powder (optional)<br />
3/4 cup bread crumbs- regular or panko<br />
2 eggs- whisked<br />
<br />
Cut each pepper in half lengthwise. Scrape out and discard seeds and ribs. Set aside.<br />
<br />
<i>Filling</i><br />
In a small bowl combine shredded cheese, cream cheese and spices. Mix well with fork.<br />
<br />
<i>Assembly line</i><br />
1st bowl- slightly beaten eggs<br />
2nd bowl- bread crumbs<br />
3rd- lightly sprayed baking sheet<br />
<br />
<i>Assembling Poppers</i><br />
Fill each pepper half with a little of the cheese mixture. Press into pepper to make sure you have it filled.<br />
Dip filled pepper in egg, then roll in bread crumbs (bread crumbs will mainly just stick to cheese filling) and place on cookie sheet.<br />
<br />
Bake at 325 degrees until peppers are tender and top is golden brown. Serve warm.<br />
<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com2tag:blogger.com,1999:blog-4657559583044363284.post-75480090591329263772016-07-14T18:48:00.001-07:002016-07-14T18:48:24.707-07:00CopyCat STARBUCKS Passion Tea Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5Z49RjpxpMomxw2yCzxu9nvl0MLvsqu4gur-ocmnsbwhNZNGZetF25B3gow4OfrZF6lRQGr19-8M3kDW7s1r4OUKqF6lSIk7kjIUu4j0VZ9UpMZZAOAXoiDtqiBE6hrvPKWnP1U1Nyo/s1600/passionfruit+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5Z49RjpxpMomxw2yCzxu9nvl0MLvsqu4gur-ocmnsbwhNZNGZetF25B3gow4OfrZF6lRQGr19-8M3kDW7s1r4OUKqF6lSIk7kjIUu4j0VZ9UpMZZAOAXoiDtqiBE6hrvPKWnP1U1Nyo/s320/passionfruit+tea.jpg" width="240" /></a></div>
Anyone else spend a ridiculous amount every time they go to Starbucks? I know I do! My daughters favorite drink is the Passion Tea Lemonade. If you're also a fan of this tasty drink, you're in the right place! She says this tastes exactly the same and you can make a ton for the price of one Starbucks drink! Mix up a batch today, save money and enjoy :)<br />
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PASSION TEA LEMONADE<br />
2 TAZO Passion Tea bags (I purchased them at Walmart)<br />
2 cups water<br />
Bottled lemonade (I used Simply Lemonade with Raspberry from Walmart)<br />
2 tsp. sugar<br />
1/8 tsp. vanilla<br />
<br />
Boil water (on stove or in microwavable mug). Add tea bags and let set 15 minutes. Remove tea bags and add sugar and vanilla. Place in fridge until cold (about 1 hour). To serve: Fill a glass with ice. Pour 1/3 of the way up with passion tea mixture. Fill rest of the way with lemonade. I have found 1/3 tea mixture to 2/3 lemonade mixture tastes best, but adjust to your liking.<br />
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<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-77315194154918981352016-07-08T15:30:00.000-07:002016-07-09T07:49:02.022-07:00Frozen Grapes! A healthy, delicious treat!<div class="separator" style="clear: both; text-align: center;">
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Wash grapes and freeze them. Not much of a recipe, huh?!? It occurred to me that even though I've eaten these yummy frozen grapes my entire life, maybe you have never heard of them. If that's so, you are missing out! It's hot outside. What's better than a cool treat on a hot day? Better yet, this is a creamy treat you can eat and still fit into your pants! It's also a great way to keep grapes when they are on sale, but you can't eat them all before they go bad. Enjoy :)<br />
<br />
FROZEN GRAPES<br />
Grapes<br />
<br />
Pull grapes off vine. Wash, lightly dry and place on a cookie sheet. Freeze until hard and place in a zip loc bag or container and keep in your freezer.Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-67489818259746675722016-07-05T08:07:00.003-07:002016-07-05T08:07:46.829-07:00Crispy Buffalo Chicken Legs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr74ajUGUarmsR-oqIduwA_qIakg-SKSZn2oggrbXeQidZGlPTGqKgvtXFhZRe2VvVAuTBrVcs1gAVpjFrfv8cDahorMiJ7NOUPz0LcSQzwWh-_DNEAXU-ADjs2AfdQNq8pB0AciabdJ0/s1600/buffalo+legs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr74ajUGUarmsR-oqIduwA_qIakg-SKSZn2oggrbXeQidZGlPTGqKgvtXFhZRe2VvVAuTBrVcs1gAVpjFrfv8cDahorMiJ7NOUPz0LcSQzwWh-_DNEAXU-ADjs2AfdQNq8pB0AciabdJ0/s320/buffalo+legs.jpg" width="240" /></a></div>
I'm so excited to share this delicious chicken recipe with you from my very favorite YouTuber and blogger Janelle from <a href="http://www.parsnipsandparsimony.com/" target="_blank">Parsnips and Parsimony</a>. If you're not familiar with Janelle and her family's <a href="https://www.youtube.com/channel/UCOezF3hgN12i-Zi18u9XdXQ" target="_blank">daily youtube vlogs</a>, you're seriously missing out! I look forward to watching everyday. I'm slightly obsessed and possibly <strike>a huge stalker</strike> their biggest fan! When Janelle shared this recipe, I knew I must make it immediately. The original recipe called for chicken wings, but I had some chicken legs hollering from the freezer that they must be made into this dish! I didn't have the hot wing sauce and panicked, but Janelle's a huge sweetheart and insured me regular hot sauce would work (sorry Janelle for always pestering you!). It turned out wonderful. The skin gets super crispy from baking at a high temperature and the hot sauce compliments it perfectly. My kids enjoyed this dipped in Ranch style dressing to tame the heat (wimps!). You must make this soon! You won't be disappointed. Enjoy!!!<br />
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Check out the original recipe <a href="http://www.parsnipsandparsimony.com/amazing-crispy-baked-buffalo-chicken-wings/#.V3nGCfkrLDc" target="_blank">HERE</a> on the Parsnips and Parsimony website (they have a printable recipe!) and <a href="https://www.youtube.com/watch?v=Olg4cyBr0hc" target="_blank">Here</a> for Janelle making this yummy dish. Be sure to check out their daily vlog on <a href="https://youtu.be/TEceTAuIHdk" target="_blank">YouTube</a> for large family fun, great recipes, gardening, garage sale finds, money saving grocery tips, homeschooling, pregnancy and much much more!!! They always put a smile on my face.<br />
<br />
CRISPY BUFFALO CHICKEN LEGS<br />
1 large package of chicken legs or wings (3-5 pounds)<br />
Paprika<br />
Garlic Powder<br />
Ground Red Pepper<br />
Salt & Pepper<br />
1/4 cup melted butter<br />
1/4 cup Frank's Hot Sauce or Frank's Hot Wing Sauce (or your favorite hot sauce)<br />
<br />
Pre heat oven to 400 degrees<br />
Place chicken legs on a lightly greased baking sheet and sprinkle with spices to even coat the chicken. Bake for 25-30 minutes, or until chicken skin is crispy. Turn chicken and continue cooking 10 minutes or until the other side is crispy.<br />
While chicken is baking, place melted butter and hot sauce in a large bowl or large container with a lid. Add cooked chicken and toss in sauce (or shake if you have a resealable container). Chow down!!!<br />
<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-6355396790239986852016-06-23T14:52:00.000-07:002016-06-27T13:36:46.393-07:00Jalapeno Popper Stuffed Chicken Breast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJARMo7ztN2kpWJgcWkjIqyw3DkqnCj9VFJJ9792-xwrGJaCbIyJjWSt9wJWU45wHphYBS077V4Sl_210a97Z1M-BRH6zOwnRBo6AqNNcLQwa24AkErIxFytbneQ4FB8vo8OM9nX3ei2Q/s1600/jalapeno+popper+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJARMo7ztN2kpWJgcWkjIqyw3DkqnCj9VFJJ9792-xwrGJaCbIyJjWSt9wJWU45wHphYBS077V4Sl_210a97Z1M-BRH6zOwnRBo6AqNNcLQwa24AkErIxFytbneQ4FB8vo8OM9nX3ei2Q/s320/jalapeno+popper+chicken.jpg" width="240" /></a></div>
We finally picked a few jalapeno peppers from our garden. I LOVE jalapeno poppers, but I definitely didn't have enough peppers to make poppers! So, I looked on pinterest and put a few recipes together to come up with this delicious dish. Everyone ate and enjoyed this chicken.... and that doesn't happen very often! One of these chicken breasts will feed 2 people. It also looks pretty fancy! Enjoy :)<br />
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JALAPENO POPPER STUFFED CHICKEN BREAST<br />
4 chicken breast<br />
2 TBSP oil<br />
salt and pepper<br />
twine or toothpicks<br />
<i>Filling</i><br />
1/3 cup chopped jalapeno peppers<br />
1 block cream cheese (8 oz)- softened<br />
1 cup shredded mozzarella cheese<br />
<i>Breading</i><br />
2 eggs- whisked in bowl<br />
1 cup flour seasoned with salt and pepper in separate bowl<br />
1 cup seasoned bread crumbs in separate bowl<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Make a 1 inch slit in the side of each chicken breast. Use your hands to stretch the inside of the chicken breast to make a pocket to stuff your filling inside. Be careful to not rip the chicken. Season inside and out with salt and pepper and set aside.<br />
<br />
To make filling, mix cream cheese, mozzarella, and jalapeno peppers. Spoon filling into chicken breast and close skin around it so there is no filling hanging out (a little of mine did and it was OK). Secure with twine or toothpicks.<br />
<br />
Dip stuffed breasts into flour to coat, then egg and then bread crumbs. Place in skillet coated with oil and let brown 3-5 minutes over medium heat on each side. Place in greased 9x13 baking dish and bake 30 minutes, or until thermometer placed into meat reaches 165 degrees.<br />
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<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com5tag:blogger.com,1999:blog-4657559583044363284.post-22706201740608317812016-06-22T18:54:00.000-07:002016-07-05T09:03:17.139-07:00Pizza Crust with Agave<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGa-v8Ul20-AkZadXLA0NIagTmDhR99KeL66hBqm9nQJq1Mpq43pzJIC-PR6zemAj0wQrN_GqdCj4bdMLi1Laj63YTWcMpIs4QONqp4hfuClasasqFuyVK1EiRAAbiic7iwHBoUMmn0w/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGa-v8Ul20-AkZadXLA0NIagTmDhR99KeL66hBqm9nQJq1Mpq43pzJIC-PR6zemAj0wQrN_GqdCj4bdMLi1Laj63YTWcMpIs4QONqp4hfuClasasqFuyVK1EiRAAbiic7iwHBoUMmn0w/s320/pizza.jpg" width="320" /></a></div>
Yay! I finally <a href="http://www.mandyashcraft.com/post/89605241140" target="_blank">found</a> a pizza crust my Sophie can safely eat! Even though she cannot eat sugar or honey, she can eat agave. Confusing to wrap your brain around because it is all sweet. It's complicated! I've had to change how I cook these last few years since her sucrose intolerance diagnoses. If you see me in the grocery store I will probably have my nose in a label. If you enjoy pizza, you will enjoy this crust. It does take 1 hour to rise and 2 hours in the fridge, but it can be made up to 24 hours in advance and left in the fridge until you're ready to use it. This crust has an awesome crunchy bottom due to rolling it out in cornmeal. The kids piled on cheese and pepperoni and I piled on the veggies. Enjoy :)<br />
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PIZZA CRUST<br />
1 pkg. dry yeast<br />
1 1/2 cup lukewarm water (110 degrees F)<br />
1 1/2 cup whole wheat white flour<br />
2 cup all purpose flour<br />
1 TBSP olive oil<br />
1 TBSP agave (or honey)<br />
1/2 tsp salt<br />
2-3 TBSP corn meal<br />
<br />
In small bowl dissolve yeast in warm water. Set aside.<br />
<br />
In stand mixer add all flours, oil, agave, salt and dissolved yeast mixture.<br />
Mix with dough hook until it forms a ball. If it is dry you can add warm water until a nice ball forms a tablespoon at a time (depends on weather if you will need it)<br />
<br />
Place dough in large greased bowl. Cover with a clean towel or plastic wrap and set in a warm spot on your counter for 45 minutes, or until doubled.<br />
<br />
Knead for a few minutes.<br />
<br />
Cut in 2 pieces (this will give you 2 10 inch pizzas). Place back in bowl, cover, and place in fridge at least 2 hours and up to 24 hours.<br />
<br />
Preheat oven to 450 degrees.<br />
Roll dough into 2 10 inch pizzas on a counter dusted with cornmeal. Place on baking sheet or pizza stone. Top with sauce, cheese, or any other toppings of your choice. Bake 10-15 minutes, or until golden brown.<br />
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<br />Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-89073332578784213922016-06-16T19:39:00.000-07:002016-06-16T19:39:05.907-07:00Slow Cooker Baked Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYofMnDom4Hg84ViLAUVkxo9U2km3UBUh2dOY57YDbkMPtY9HnxPQq9BVvP47uyCeERxc_8iuEOlQFtCQ8LK_WERp-xGvIVIQij0Uo9dQwJvDJSog9iQm2Cd-zF1bX6BIFNIpJnwy_2Q/s1600/potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYofMnDom4Hg84ViLAUVkxo9U2km3UBUh2dOY57YDbkMPtY9HnxPQq9BVvP47uyCeERxc_8iuEOlQFtCQ8LK_WERp-xGvIVIQij0Uo9dQwJvDJSog9iQm2Cd-zF1bX6BIFNIpJnwy_2Q/s320/potato.jpg" width="240" /></a></div>
What's a mom to do when it's 150 degrees outside (hey, it felt like it!), your son has a 6 o'clock baseball game you need to leave for, and you forgot you had to cook dinner (seriously, why do they need to eat EVERY day!)? Panic! Then pull out the good old slow cookers! I threw chicken breast with Italian dressing and seasonings in one, wrapped potatoes in another, and green beans in my tiny one. I had never thought to put baked potatoes in the slow cooker. Seriously, why had no one ever told me about this? We got home after a 2 1/2 hour game and dinner was done. My house was even nice and cool. Genius! The baked potatoes turned out perfect. You need to try this one out! Enjoy :)<br />
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SLOW COOKER BAKED POTATOES<br />
Potatoes<br />
Oil<br />
Salt and Pepper<br />
Foil<br />
<br />
Wash potatoes and prick with a knife. Lightly rub them with oil and season with salt and pepper. Wrap with foil and place in slow cooker. Cook on high for 5 hours. Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-34101018502696379432016-06-14T10:38:00.001-07:002016-06-14T10:38:27.806-07:00Oreo Pudding Pop<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oGUJgCmVXV4SmVXfCs1_ptSU4eG-yk_y4XsWKWgtLRn3mkW0xUX52cqEC6vD3eLM6Xb8zoY23JFa5fj_j-nxtWpwbyVLCHHZfH3G4kcW6h6pxEsgnMt_PwWJtEnWNs0sQPDWsgvBc9M/s1600/100_8796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oGUJgCmVXV4SmVXfCs1_ptSU4eG-yk_y4XsWKWgtLRn3mkW0xUX52cqEC6vD3eLM6Xb8zoY23JFa5fj_j-nxtWpwbyVLCHHZfH3G4kcW6h6pxEsgnMt_PwWJtEnWNs0sQPDWsgvBc9M/s320/100_8796.JPG" width="320" /></a></div>
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Serious question here. What happened to the pudding pops? Growing up I LOVED them! They were down right delicious... and now, they're no longer down the frozen treat isle. Children everywhere are getting ripped off! I see all these crazy popsicle and ice cream concoctions, but no delicious pudding pops!!! What's a good 80's born mom to do so her kiddies don't miss out? Make them and put oreo cookies in them! Super easy! Super yummy! Enjoy :)</div>
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OREO PUDDING POP</div>
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1 box pudding made to box directions using milk</div>
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1 handful of oreo cookie, crushed</div>
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Mix and pour into popsicle molds. Freeze 4 hours. Dip mold in warm water for a few seconds until you can pull the pop easily out and enjoy!!!</div>
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Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com2tag:blogger.com,1999:blog-4657559583044363284.post-39491194504912007742016-06-08T12:15:00.000-07:002016-06-08T12:15:53.485-07:00Mango Cucumber Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L-go7X__tURkJZ7V-VRMO3Vb7EDh8Z5S6Sk2B_gbRQK9mGI3VttVbIUM7Rma1kmGx2tgU269y69UczsOcpFtZcdYIowGFkK7tyAY9EGjVqPt_czx9tnS8dgUy9BQivQFmcQfCCXCESA/s1600/mango+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L-go7X__tURkJZ7V-VRMO3Vb7EDh8Z5S6Sk2B_gbRQK9mGI3VttVbIUM7Rma1kmGx2tgU269y69UczsOcpFtZcdYIowGFkK7tyAY9EGjVqPt_czx9tnS8dgUy9BQivQFmcQfCCXCESA/s320/mango+salsa.jpg" width="240" /></a></div>
Hello, it's me. I was wondering if after all these months you'd like a recipe. They say that summer break is supposed to give ya time, but I am still busy! <br />
How'd ya like my pretty lame attempt at an Adele parody? At least you don't have to hear my singing voice!<br />
So yay! It's summer! I have a huge list I want to accomplish, but so far I'm just going to my sons ball games and trying to be lazy!!! <br />
Here's a great salsa recipe I found using mangos on sale for 39 cents at Aldi. I had never had one before. I picked the cilantro out of my garden and it tastes so much better than the store stuff. I hope you try this one out. It's yummy with some tortilla chips. Enjoy :)<br />
<br />
Mango Cucumber Salsa<br />
3 TBSP lime juice (lemon would work too)<br />
2 tsp fresh minced cilantro<br />
1/4 tsp cumin<br />
1/4 tsp salt<br />
1 medium cucumber, diced<br />
1 medium mango, diced<br />
1 medium tomato, diced<br />
1/4 cup finely chopped red onion<br />
<br />
Mix everything and enjoy! Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com2tag:blogger.com,1999:blog-4657559583044363284.post-38428059870696800832015-12-03T12:01:00.001-08:002015-12-03T12:04:18.547-08:00Delicious Zucchini Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrJITZhcZtQwt5nSuYwRWPtIqq1DVk3UDV_m45uS_yTbUE4qnhIEgeM5XZtNbzYPnl9fnUNMDf4d651eF_kCm1Ok9w9Q2BS7bT_svyLcIa72jV5D_jzU0opSNdTr0WDXjzowpZCHkgP4/s1600/11822309_10153166791253246_8214698981981517965_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrJITZhcZtQwt5nSuYwRWPtIqq1DVk3UDV_m45uS_yTbUE4qnhIEgeM5XZtNbzYPnl9fnUNMDf4d651eF_kCm1Ok9w9Q2BS7bT_svyLcIa72jV5D_jzU0opSNdTr0WDXjzowpZCHkgP4/s320/11822309_10153166791253246_8214698981981517965_n.jpg" width="239" /></span></a></div>
<span style="font-family: inherit;">Look at these gooey, chocolate brownies. They look sinful, don't they? Guess what? These have 2 cups of zucchini in them. That means you're <i>practically </i>eating a vegetable...AND you can't even tell! Now, I'm not gonna lie. I 've eaten my share of zucchini cakes and brownies. While I was eating those cakes and brownies I knew I was eating zucchini. No one was fooled in those recipes. They were good, but I could totally tell they were zucchini laden. Now these, on the other hand, you would never know! They're packed with moist, super chocolate deliciousness and you can feel good about yourself because you are eating your veggies :)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">DELICIOUS ZUCCHINI BROWNIES</span><br />
<i><span style="font-family: inherit;">Brownies</span></i><br />
<span style="font-family: inherit;">2 cups flour</span><br />
<span style="font-family: inherit;">1/2 cup cocoa powder</span><br />
<span style="font-family: inherit;">1 1/2 tsp baking soda</span><br />
<span style="font-family: inherit;">1 tsp salt</span><br />
<span style="font-family: inherit;">1/2 cup oil</span><br />
<span style="font-family: inherit;">1 1/2 cups sugar</span><br />
<span style="font-family: inherit;">2 tsp vanilla</span><br />
<span style="font-family: inherit;">2 cups shredded/grated zucchini</span><br />
<span style="font-family: inherit;">3-5 TBSP of water (you may not need this depending on how moist your zucchini is)</span><br />
<span style="font-family: inherit;"><br /></span>
<i><span style="font-family: inherit;">Frosting</span></i><br />
<span style="font-family: inherit;">3 TBSP cocoa</span><br />
<span style="font-family: inherit;">1/4 cup melted butter</span><br />
<span style="font-family: inherit;">2 cups powdered sugar</span><br />
<span style="font-family: inherit;">1/4 cup milk</span><br />
<span style="font-family: inherit;">1 TBSP vanilla</span><br />
<span style="font-family: inherit;">Pinch of salt</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 350</span><span style="background-color: white; color: #495154; font-family: inherit; line-height: 23.12px;">°F</span><br />
<span style="background-color: white; color: #495154; font-family: inherit; line-height: 23.12px;"><i>Brownies</i></span><br />
<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;">Line a 9 x 13 pan with foil and spray with cooking spray. Set aside.</span></span><br />
<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;">Mix oil, sugar, and vanilla until well combined. Add dry ingredients, stir and then fold in zucchini.</span></span><br />
<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;">Let this batter set 5 minutes to absorb the moisture from the zucchini. The mixture should be very thick, but not powdery. (The moisture depends on your zucchini. Some are wetter than others!) If it is powdery add a TBSP at a time of water until you get a very thick batter. You do not want it to be thin like regular cake batter, you want it very thick like a cookie dough. It should give your arm a good workout while stirring (See, you're eating veggies and working out! You're an official health nut!)</span></span><br />
<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;">Spread batter into prepared pan.</span></span><br />
<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;">Bake 25-30 minutes or until it springs back when you touch it.</span></span><br />
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<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;"><i>Frosting</i></span></span><br />
<span style="background-color: white; color: #495154; line-height: 23.12px;"><span style="font-family: inherit;">Whisk butter, cocoa, salt and powdered sugar. Whisk in milk and vanilla. Whisk until smooth and then spread onto cooled cake.</span></span>Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-50425921911510053702015-08-30T08:32:00.002-07:002015-08-30T08:32:46.895-07:00Italian Steak Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZQB18dOqusn6w7uYoWt93syfkQIKkmO_c02cTnSxIY506ioK6XSecrxZxUhEYIeQXF6P-VDDl8azH-hXqJtPoqAUOoy2a7mv97diF51hbX5RXDOKGT6Ev9GP_gxgxcT2zFo6kcOQUOI/s1600/IMG_1918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZQB18dOqusn6w7uYoWt93syfkQIKkmO_c02cTnSxIY506ioK6XSecrxZxUhEYIeQXF6P-VDDl8azH-hXqJtPoqAUOoy2a7mv97diF51hbX5RXDOKGT6Ev9GP_gxgxcT2zFo6kcOQUOI/s320/IMG_1918.JPG" width="240" /></a></div>
The busy time has arrived! School's started and I'm now switching gears and cooking more quick and easy meals. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlu9GdgvTdcfEQ1bO6T5FlIudM6szYaz4bZKHValN7ST3kiPG6CP4GBllijH-E0J5t0Kl0oXzWlwSCLmJTar-mGDxJFLCwlyhI_ztNTFeomnLBxPu-A4-Ijl5l9KiRJLMFMAzGLKqu6w/s1600/11248956_10152986051776367_7506573615750250992_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlu9GdgvTdcfEQ1bO6T5FlIudM6szYaz4bZKHValN7ST3kiPG6CP4GBllijH-E0J5t0Kl0oXzWlwSCLmJTar-mGDxJFLCwlyhI_ztNTFeomnLBxPu-A4-Ijl5l9KiRJLMFMAzGLKqu6w/s320/11248956_10152986051776367_7506573615750250992_n.jpg" width="240" /></a></div>
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Look at how big they've gotten! Chase is in 3rd, Worm 6th, and Miss Picky Pants is in 8th (Lord help me!).</div>
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Between homework, gymnastics, piano, band stuff and who knows what else, I'm already feeling overwhelmed! This meal's quick, easy and everyone ate it and was happy. I call that a win! I love that it calls for deli roast beef and items that are quick to whip together. I doubled the recipe to ensure my husband had leftovers for his lunch...and we're pigs! Just saying! I hope you try it soon! Enjoy :)</div>
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ITALIAN STEAK SANDWICHES</div>
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2 TBSP oil</div>
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2 garlic cloves, minced</div>
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1/8 tsp crushed red pepper flakes</div>
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1/2 pound sliced deli roast beef</div>
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1/2 cup beef broth</div>
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2 TBSP red wine or additional beef brother (I used broth)</div>
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2 tsp parsley</div>
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2 tsp basil</div>
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1/4 tsp salt</div>
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1/8 tsp pepper</div>
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1/4 tsp oregano</div>
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sandwich rolls</div>
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provolone cheese</div>
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Heat oil in a skillet over medium-high heat. Add garlic and pepper flakes. Cook and stir 1 minute. Add roast beef, broth, wine (or more broth) and seasonings. Heat through. Place beef on rolls, drizzling with some of the broth from the pan. Top with cheese. </div>
Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com0tag:blogger.com,1999:blog-4657559583044363284.post-37827310107535532982015-08-06T17:52:00.000-07:002015-08-06T17:52:29.462-07:00Peanut Butter Oatmeal Cookies- Vegan, Gluten Free & Amazing!!!<div class="separator" style="clear: both; text-align: center;">
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OMG! These are the BEST cookies! I didn't have eggs and had a serious cookie craving. Hmmm, vegan is egg free. I searched Vegan Peanut Butter Cookies on Pinterest and found these amazing cookies. My husband ate 3 and said they were the best cookie ever. I told him they were healthy because they were Vegan and Gluten Free, so he ate 4 more! The neighborhood kids loved them too! They're chewy, peanut buttery with a hint of oatmeal deliciousness. Enjoy :)<br />
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PEANUT BUTTER OATMEAL COOKIES<br />
1 cup peanut butter<br />
1 cup brown sugar<br />
2 tsp. vanilla<br />
3/4 cup oat flour (I did my own in the food processor)<br />
1 tsp. baking soda<br />
1/8 tsp. salt<br />
1/4 cup water<br />
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Cream peanut butter and brown sugar for 1 minute (it will be fluffy). Mix in vanilla. Combine dry ingredients and slowly add until well mixed. Add in water and mix until incorporated. Roll into 1 inch balls. Dredge in sugar and place on lightly greased cookie sheet. Use a fork to press down (and make cute designs!). Bake at 350 degrees 8-10 minutes (light golden). Cool completely and remove from cookie sheet. Makes about 2 dozen cookies.Heidihttp://www.blogger.com/profile/07064578955517928509noreply@blogger.com2