Tortilla pie

Coconut Crusted Chicken with Mango Salsa

This recipe was inspired by Rachel Ray - click here for original

I loved this meal!  Shannon and I were both full after this meal!!!  I really didn't measure this recipe.  After I made it, I realized that the mango salsa was supposed to be served cold, not warm.  Oh well - it was delicious!!!!

Ingredients:

• 1 - 2 cups frozen mango 
• Desired amount of mixture:  Frozen bell pepper, green pepper and onion (from Dillons)
• 1/2 chopped onion 
• Cilantro - from tube - just squeezed some in
• Garlic - from tube - squeezed a small amount into mixture 
• 1 egg 
• Shredded sweetened coconut 
• 2 - 5 ounces skinless, boneless chicken breasts  
• 1 TB Taco seasoning 
• Salt and pepper to taste - I did not use salt, but peppered my chicken before eating

• Preheat the oven to 350 degrees . 
• In a skillet, combine the mango, peppers, onion, cilantro, garlic
• In a shallow bowl, beat the egg and homemade taco seasoning.  
• Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
• Bake in oven for 30 minutes until chicken is done - coconut will be toasted! - I used a pan that had a rack in it to cook the chicken on.

• We enjoyed it with parsnips (LOVE THOSE THINGS) this is the second time I have eaten Parsnips, and green beans.  Shannon also had brown rice.  

• I can't wait to make this dish again.  I think that it would be better with fresh bell peppers, but I only had frozen ones - trying to use all the food in my house.  It would also be good I think with a diced jalapeno.  

Uncle Johnny's White Bean Soup - Dr. Ian Smiths

This recipe came from Dr. Ian Smith's book - The Shred Revolutionary Diet - I am a sucker when it comes to guests on the Dr. Oz show who have books.  I have so many.  Just received this one last week.

4 servings
Under 200 calories

2 cups of cannellini beans - I used no salt added beans
1 strip of bacon - optional (did not use)
4 TB olive oil (did not use)
1 medium onion, finely chopped (I used my nicer dicer)
1 1/2 celery stalks, finely chopped (I used my nicer dicer)
1/2 carrot, finely chopped (I used about 10 baby carrots - chopped with nicer dicer)
1 15 oz. can of plum tomatoes or stewed tomatoes (used best choice mexican tomatoes)
1 15 oz can chicken or vegetable broth
Salt and pepper to taste

Puree one cup of beans in a food processor or blender (oops misread - I pureed one can).

Cook 1 strip of bacon and crumble, if using.

Heat oil in large saucepan and add the onion, and cook until soft about 3 minutes.  Add the celery, carrots, and tomatoes, and cook for 7 minutes more.

Warm the broth and pour it into the saucepan.  Gradually stir in the beans and bean puree (I didn't warm the broth - added it all to the vegetable mixture).  Add the bacon.  Let simmer for approximately 15 minutes.  Serve with salt and pepper.  Serve.

This was good - next time I will make cornbread to eat with it.

Simple Protein Pancakes

•  Pancakes sounded good this morning.  So I found a healthy recipe.  They looked normal, but the taste was just okay.  Will not make them again.

•  1 Scoop Whey (flavor of choice, I used Vanilla)
• 2 Egg Whites
• 1/4 Cup Oats
• 1/2 Large Banana (substitutions below)
• 1 TB Unsweetened Vanilla Almond Milk
• 1/8 teaspoon of Baking Powder
• 1/2 teaspoon of Cinnamon (optional)

Directions:
Put all ingredients into blender or magic bullet and blend until smooth. Allow the batter to set for about 5 minutes. Heat up a skillet or pan and spray with non-stick spray. Pour batter onto skillet (batter makes 2-3 normal sized pancakes). Let it cook for about 2-3 minutes or until bubbles appear. Flip and cook for an additional 2-3 minutes until cooked fully.
Alternative Options:
If you aren’t a fan of banana, you can sub this for 1/4 cup pureed pumpkin, fat free plain greek yogurt or nonfat cottage cheese.
Top with whatever you want. I recommend a natural nut butter like almond butter or peanut butter. You could also top with fresh fruit, sugarfree jam, honey, coconut butter, maple syrup or sugarfree syrup. Get creative!

recipe from: http://muffin-topless.com/2012/12/23/easy-and-healthy-protein-pancakes/

I made Shannon the tortilla egg

Fudgie Wudgies

If you love brownies - you will love these!!!

1 3/4 c. semisweet chocolate chips
10 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 tsp. baking powder
3 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
2 large eggs
2 tsp. vanilla
3/4 c. sugar

Preheat oven to 325F.  Line baking sheets with parchment paper.

Melt 1 c. chocolate chips with the butter in a glass, microwave safe dish in 20 second intervals, stirring between each, until melted.  Allow to cool 5 min.  Sift the flour, baking powder, cocoa, and salt together in a small bowl using a wire whisk.

Beat the eggs and vanilla with a wire whisk until combined.  Add the sugar to the egg mixture and blend until the mixture is thick.  Add the melted chocolate and whisk together.  Add the flour mixture and blend just until combined.  Stir in the 3/4 c. of chocolate chips.

Drop by tablespoonfuls onto the baking sheets, about 2 inches apart.  Bake the cookies until they form a thin crust, about 14 min. 

Saltine Cracker Toffee

Ingredients:

40 salted saltine crackers or enough to line your pan - one sleeve of crackers

1 cup unsalted or salted butter

1 cup packed brown sugar

2 cups milk chocolate or semisweet chocolate chips

(optional) 3/4 cup chopped pecans

Instructions:

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet. 

 

In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.  You can place in refrigerator to harden the chocolate quicker.

Sweet Potato Hamburger Pie

1 medium onion, chopped
1 pound lean ground beef

Fresh ground pepper
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
1 can green beans, drained
1 can tomato sauce - 10 oz. - No Salt Added
2 medium sized sweet potatoes
                                                       1/4 cup grated sharp cheese

Brown onion and beef; drain the fat. While meat is browning, peel and cut sweet potatoes into small pieces.  Place in water and boil until soft.  Drain and mash.

To the meat mixture add:  black pepper, Worcestershire sauce, chili powder, green beans and tomato sauce.  You can place in a 2 qt. casserole dish.  I divided the meat mixture into two small pie plates and two ramekins. 

Spoon sweet potato mash over beef mixture, top with cheese.


Bake in 350 degree oven for 25-30 minutes or until heated through.

Mine with no cheese.

This was DELICIOUS!!!!!!!

This recipe was adapted from Barry West's Hamburger Pie!

Pulled DELICIOUS Chicken Sandwiches

Shannon made lunch today! He found this recipe  on Rachel Ray's Magazine website.  This chicken was delicious on toasted, Sara Lee's Whole Wheat Hamburger Buns.  I can not wait to have them again!!!! LOVE THEM!!!

Ingredients

• 4 skinless, boneless chicken breast halves (about 2 pounds)

• Salt and pepper

• 1 onion, finely chopped

• 4 cloves garlic, finely chopped

• 1 1/3 cups barbecue sauce

• 1/2 cup apple cider vinegar

• Hot pepper sauce

• 6 kaiser or French rolls, split

• 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)

Directions

1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

Cinnamon Roll Pancakes

Today I made Shannon breakfast.  I had found this recipe on Pinterest months ago.  Thought that I would finally try it, well of course I couldn't try it since I gave up sweets for a while.  They were fun to make.  I would love to make them for my nieces. 

Recipe from Recipe Girl  - for complete directions and tips click here!

This recipe makes 6 pancakes using - 1/3 cup

  Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used coconut milk)
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Butterscotch Chip Cookie Cake

I found this today - definitely making it this week.

Yield: 8 slices

Prep Time: 5 minutes

Cook Time: 20 minutes

Butterscotch chips give a unique twist to a classic cookie cake recipe.

Ingredients:

1/2 cup butter, room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup butterscotch chips

Directions:

Preheat the oven to 350 degrees. Grease a 9-inch round pan and set aside.
In a small bowl, whisk together the flour, salt, cream of tartar and baking soda.
In the bowl of a stand mixer, cream the butter and sugars together until combined and creamy. Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.
With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the butterscotch chips.
Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 20-22 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.
Cassie’s Notes:
Add in some chocolate chips, white chips, peanut butter chips or caramel bits in place of some of the butterscotch – or make a combination of your favorites!

Adapted from Food.com via Dine and Dish

3 Bean Chili

• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can chickpeas drained and rinsed
• 1 can corn undrained (cream or regular)
• 1 can diced tomatoes with green chilies
• 1 small can (6oz) tomato paste
• 1 bell pepper chopped
• 1 small onion diced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tbsp dried cilantro

Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

Sweet Potato and Black Bean Chili

Greenlitebites - is where I stumbled across this delicious recipe!  This makes about 5 servings.

• 3 Small sweet onion chopped
• 1 Sweet Potato with skin
• 1 bell pepper
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp dried cumin
• 1/4-1/2 tsp red pepper flakes depending on taste
• 1 tbsp lime juice
• splash of tabasco (optional)
• 1 10oz can of diced tomatoes with green chilis (I used cilantro and lime rotel)
• 1 can black beans drained and rinsed
• 1 avocado
• Dried cilantro and finely shredded mexican cheese blend for garnish

Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.
While the onion is cooking cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.
Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.
At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.
Add black beans and stir everything together.
Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.
Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.

Tomato Lentil Chil

I found a recipe in the insert of the Salina Journal called Tomato Lentil Chili and made my version if of it.  This is the best lentil soup that I have made.  I used vegetable protein - which has the texture of meat.  I wonder if Shannon will be able to tell. . . I'm not telling.

1 medium onion diced
1 clove of garlic
1 lb. dry lentils
1 cup of Vegetable Protein Granules (first time I tried these)
32 oz. of No Chicken, low sodium broth - Image Brand
1 can Rotel
1 can no salt added diced tomatoes
1 small can of tomato sauce
2 TB chili powder (plus I just added more in)
2 tsp ground cumin
Sprinkled in:  Garlic Powder and Onion Powder

---Add additional water if needed.
---Next time I will add green or red bell peppers

Combine all ingredients in a large sauce pan. 
Bring to a boil. Reduce and simmer for 30-40 minutes - or until desired tenderness. 

Homemade Taco Seasoning

I love this recipe!

1 TB chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp paprika
1/4 tsp dried oregano
1 1/2 tsp group cumin
1 tsp sea salt - did not use
1 tsp pepper - used white pepper

Mix all ingredients together.  This is enough for 1 lb of browned hamburger.  Add a little bit of water.

Ghost Poop - Sweet Puffcorn - Halloween Theme

My cousin Trena brought this YUMMY sweet snack to our annual wiener roast.  I couldn't stop eating it!  So of course I had to make it so I could take it to school to share with my coworkers!  Shannon tried the puffcorn that I made and he said it was good. I of course am on the 24 Day Advocare Challenge so I could not try it.  Hope my coworkers like it!  This recipe was so EASY!!!!! I can't wait to make more - I am addicted!!!!!

1 bag of puffcorn (3.5 oz)
1/2 almond bark block (I purchased Best Choice - with this brand it actually comes in a plastic tray with each square separate)

Melt almond bark in microwave - 90 seconds, than 30 sec intervals as needed.

Place puffcorn into a very large mixing bowl.

Pour melted almond bark over puffcorn.  Use a rubber spatula to mix together.  Scrapping the bottom and sides as you mix.

Pour onto wax paper and separate.

Decorate with holiday sprinkles!

White Chocolate Candy Corn Blondies

Sweet Tooth Sisters

I have several bags of candy corn that I need to use up (which I purchased to make butterfinger candy).  I stumbled across this recipe last week and thought this would be a perfect opportunity to use some of that candy corn up.

White Chocolate Candy Corn Blondies

3/4 cup brown sugar

1/2 cup white chocolate chips

1/2 cup candy corn

1 egg
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt

1. Preheat oven to 325 degrees.
2. Take an 8-inch square pan and cover in foil and spray with baking spray.
3. Cream brown sugar and egg until it's light and fluffy. Add vanilla and melted butter, mix well with electric mixer.
4. Add the remaining ingredients to the wet mixture and incorporate with a rubber spatula. Be careful not to over mix your batter.
5. Add batter to the square pan.
6. Bake for about 23-26 minutes, or until the top is flakey and blondies do not jiggle in the middle.
7. Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondies.

 

I hate just making 8 x 8 size recipes.  Next time I will do the math and make this in a 9 x 13 size pan.

Butterscotch Pumpkin Cake

A couple of years ago while attending the Great Pumpkin Race in Hillsboro, I purchased a locally created cookbook from the Hillsboro First Mennonite Church.  This cookbook was filled with nothing but pumpkin recipes!!! YUMMMM.  My sister Teresa gave me a bundt cake pan two years ago for Christmas, I FINALLY used it. 

1 cup butterscotch flavored morels
2 cups all purpose flour
1 3/4 cup granulated sugar
1 T baking powder
1 1/2 tsp cinnamon
1 tsp salt

1/2 tsp ground nutmeg
1 can pumpkin
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla
Powdered Sugar (optional)

Preheat oven to 350 degrees.  Grease 12 cup bundt pan.
Melt morsels in microwave in small bowl.  Cool to room temperature.  While that cools:
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.  Stir together melted morsels, pumpkin, vegetable oil, eggs, vanilla in large bowl with wire whisk.  Stir in flour mixture.  Spoon batter into prepared bundt pan.
Bake 40-50 minutes or until wooden pick inserted in cake comes out clean.  Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.  Sprinkle with powdered sugar.

Next time I think I will add more butterscotch - maybe 1/4 cup morsels into batter.  Nuts would also be great in this recipe.

Monster Cookies

A few years ago our Student Council group made monster cookies for the staff.  Ever since then I have wanted to make them.  So tonight I made them for the first time!  YUMMM!!!!!! I could eat the whole batch.

1 1/2 cups creamy or chunky peanut butter (I used 18 oz jar)
1 cup packed light brown sugar
1 cup granulated white sugar (I used 1/2 cup)
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
2 tsp vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies (4 bags of M&M's) if you are purchasing small bags instead of a large bag

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Taco Cornbread

This is one of my favorite easy casserole dishes.  My mom came to town last week and I thought I would make something that she wouldn't think was "weird" as she calls some of my meals.  She liked this meal, and made the comment that she was going to make it for my dad when she got home. 

1 lb hamburger meat
1 onion diced - optional
1 package taco seasoning
1 box jiffy cornbread mix

12 oz package of shredded cheese - cheddar or Mexican mix


Follow directions on taco seasoning - Brown hamburger and onion in skillet. Drain excess grease and add taco seasoning.

Prepare cornbread according to box directions.  Pour batter into a greased 9 x 9 baking dish.  Bake for 10 minutes. 

After the cornbread has baked for 10 minutes, add taco meat.

Add desired amount of cheddar cheese on top - about an 12 oz package.

Bake for additional 15 minutes.

I love frozen corn with this meal.  I have also added the corn in the with the taco meat.

Vanilla Greek Yogurt Pancakes

I found several recipes for Greek Yogurt Pancakes - so I just took their main ingredients and added my own amount.  

1 container of Vanilla Greek Yogurt (I usually use plain, but purchase Yoplaits new yogurt)
1/2 cup whole oat flour
1/2 tsp baking soda
1 egg white
Sprinkle of Cinnamon
Sprinkle of Nutmeg
1/4 tsp vanilla
3 tsp Holy Crap - hemp hearts, chia seeds,  buckwheat - Dragon's Blend

Mix.

Coat pan with coconut oil - does not take much.  I think walnuts would be yummy in the pancakes next time.

Enjoy!!!!!

Dawn's Chicken Chili

For supper tonight we had Chicken Chili.  I found a recipe for chicken chili for a slow cooker, and created my own from it:

1 can chicken - drained and rinsed (Sam's Club Brand 14 oz)
2 onions - diced
1 can black beans  - drained and rinsed
Frozen corn - desired amount
1 can tomato sauce - no salt added - 15 oz
1 can diced tomatoes and onions - Best Choice
1/2 TB Chili Powder
1/2 TB Onion Powder
1/2 TB Garlic Powder
1 TB Cumin
Pepper Flakes - sprinkled some in

In a pan cook chicken and onions.  Add remaining ingredients.  Bring to a boil and simmer for 30 minutes.  Enjoy!!!!

This would be good as a taco salad topping or eaten with crackers!!!

Servings:  6 cups

Next time will will triple the recipe.  

Mini Lemon Coconut Cookie Cakes

I combined two recipes into one.  The crust from Chocolate Covered Katie's blog. And the cake brownie from Becky Charms - which is one that I have not tried.  I made mini lemon cookie cakes, using a silicon mini 24 muffin tin.

I doubled all of the ingredients below to form the crust for my cookie cups:

Crust - this is my favorite crust to use when making lemon bars!  The directions below are for a 8 x 8 pan of lemon bars.  The batter below is suppose to made into bars 9 x 13" pan.  I decided to make them into individual servings.

• 2/3 cup white flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 3 tbsp coconut oil
• 1 tbsp water or more coconut oil

The Batter

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon Sea Salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Coconut Lemon Icing 

•  3/4- 1 cup powdered sugar - add until desired thickness
• 3 tablespoon lemon juice 
• Coconut - add desired amount

Spray muffin tin.  Place 1 tsp. of crust into each mini muffin tin.  Press into each muffin cup.  Bake at 350 for 10 minutes.  Place  1/2 - 3/4 cookie scoop of batter into each muffin tin.  Bake for 10 minutes at 350.  Yields:  32

After cookie cups cool - add glaze.  See lemon coconut icing above.

Note:  Next time I will also add coconut into the cake batter.  I will also add more crust to each cup - 1/2-1 TB.  I am not sure that I like it so cakey.  The coconut in the glaze is a must - otherwise it is quite tart.

Chubby Hubby Bars

I found this recipe at Cookies and Cups

Shannon is the lightest he has been in years, all that running I guess (ran his third 1/2 marathon yesterday - personal best time - GO SHANNON!!!!), so I thought this would be perfect to fatten him up! And of course I have to stay away from them, well I had one teeny weeny bite, not bad!!!!!

Ingredients

• 2 1/2 cups all purpose flour
• 1 cup (2 sticks) butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 1 1/2 cups coarsely chopped pretzels
• 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s) I used 1 11 oz bag of Reese's cups.
• 1 (14 oz) bag of caramels, unwrapped
• 2 Tbsp water
• 2 cups semi sweet chocolate chips, melted

How to Make

1. Preheat oven to 350
2. Spray a 9×13 pan lightly with cooking spray.
3. Beat together your butter and sugars until light and fluffy, approx 1 min.
4. Add eggs and vanilla, mix until incorporated.
5. On low speed add in your salt, baking soda and flour, mixing until just combined.
6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
7. Spread in your prepared pan and bake for 25 minutes.
8. Let cool completely. Approx 30 minutes to an hour.
9. When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted.
10. Pour over your bars.
11. Chill in fridge for 15 minutes to set caramel.
12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
13. Put back in the fridge for at least 30 minutes or until chocolate is set.
14. Cut into squares when ready to serve.

Crispy, Chewy Oatmeal Coconut Cookies

1 cup shortening (I used butter flavored crisco)

1 cup brown sugar 

1 cup white sugar 

2 eggs 

1 teaspoon vanilla 

1 1/2 cups flour 

1 teaspoon salt 

1 teaspoon baking soda 

2 1/2 cups oatmeal (I used 1 1/2 cups old fashioned oats)

1 cup coconut 

I also added toffee bits to half the batch! YUMMMM!!!! I can't decide which I like better!

The cookies turned out quite pretty!  Not flat!

These cookies are crispy, yet chewy in the center - just the way I like them!!!!!!!

Directions: 1 Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie. 

Read more at: http://www.food.com/recipe/dads-oatmeal-coconut-cookies-305772?oc=linkback

Veggie Lunch

In a skillet saute:
Onion

Edamame
Frozen corn
Fresh ground black pepper

Add:  Garlic powder and Onion powder to taste

Saute all together

Kettle Corn

1/4 cup canola oil
2 Tb sugar
1/2 white popcorn
Salt to taste

On medium heat add oil and sugar to Stove top popper. Stir oil and sugar to mix. Add popcorn.

Stir until done. Add salt to taste. This is perfect. Tastes just like the kind you buy at fairs.

Quinoa Cabbage Rolls

I did not measure any of my igredients:

In a non stick skillet place:
1 chopped onion
1 bag of frozen soup mix veggies:  Kroger brand - is my FAVORITE!!!
Chicken Broth
cover and cover on low heat for 15 minutes
then add:
Quinoa - cooked


Garlic Powder
Onion Powder
Cayenne
Habanero Sauce

Bring a large pot of water to boil. Place cabbage head in water (cut off the stock before placing in water)  Remove leaves with tongs - 8

Place rolls in baking dish and cover with a mixture of:  Tomato Paste, Tomato Sauce and Diced Tomatoes - all no salt added.

Cover with foil and bake for 1 hour at 350.

Enjoy!!!!!

Quinoa Tortillas - Gluten Free | Recipes | Iva Young

Quinoa Tortillas - Gluten Free | Recipes | Iva Young: Quinoa Tortillas - Gluten Free
Prep Time:
5 minutes
Cooking Time:
1 minutes
Yields:
6 servings
Ingredients:

1.5 cups of Quinoa Flour
1/4 tsp Himalayan Sea Salt
3 Tbsp of Psyllium Husk
1 tsp Grapeseed Oil
1 cup of Warm Water
Directions:

1. Mix dry ingredients in a bowl, it combines easily so very easy to do by hand. Mix until fully combined, then knead until smooth on a quinoa flour’ed surface. Let rest covered with with a clean tea towel for approx an hour.

2. Divide into 6 equal pieces and roll each into a ball.

3. Use quinoa flour to flour your work surface and rolling pin. Roll out ball, turning over and lifting every so often to avoid it sticking to surface.

4. Heat a frying pan on the stove top to med/high heat and place rolled out tortilla onto pan. Cook for approximately 30-45 seconds per side, until high parts are lightly browned. Set aside on plate with a clean damp towel covering till you are done cooking the rest.

Top with whatever your heart desires and enjoy the texture of a tortilla without grains and rice!!
Notes:

Gluten-free, grain free tortilla to replace your flour or corn variety!
Made from whole ingredients and high in plant based protein!
Credit:
Iva Young

Mexican Dorito Casserole

Serves 4-6

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of Doritos (I used cheese, the recipe didn't specify)

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except Doritos.

3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

I found this recipe on Pinterest - pinner:  JamHands

Thoughts:  I think next time I will add black beans and frozen corn.  This dish seemed to be missing something - I may also add a little picante sauce next time as well.

Miracle Noodle

Add the following to a skillet:
1 package of Miracle Noodle - drained and rinsed for several minutes (has a fishy odor)
1 onion diced
Saute for several minutes

Then add desired amounts of following:
Onion Powder
Garlic Powder
Chicken Stock - sodium free
 Celery Seed
2 TB Nutritional Yeast

Simmer/cook desired time.

A good strategy for dieting, by the way: Eating more glucomannan causes you to feel full (physically) before you've eaten very many calories. So your brain is somewhat tricked into thinking you ate a huge meal, but in reality the caloric energy in that meal is dramatically reduced compared to a traditional pasta meal.

To learn more about miracle noodles visit:  http://www.miraclenoodle.com/

Pineapple BBQ Slowcooker Chicken

This is one of shannon's, heather's and mine favorite recipe

Ingredients:

2 (18 ounce) bottles barbeque sauce 1 (15 ounce) can pineapple chunks 1 green bell pepper, chopped

1 onion, chopped 2 cloves garlic, minced 8 boneless, skinless chicken breast halves

Directions:

1.	In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2.	Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3.	Cover, and cook on Low for 8 to 9 hours.				We enjoy it over brown rice.

Butterscotch Marshmallow Bars

These are one of my favorite desserts to make.  I was excited to find a recipe that was for a 13 x 9 sized pan.  I had a recipe for a 9 x 9.  I made this dessert for the high school secretaries, media specialist and administrators.  Hope they liked it. 

Added by Shugary Sweets on April 29, 2012 in Brownies and Bars, Desserts

Prep Time 15 Minutes Cook Time 18 Minutes

Ingredients

• 1 cup Butterscotch Chips
• ½ cup Butter
• ⅔ cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1½ cup Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 2 cups Mini Marshmallows
• 1 cup Semi-sweet Chocolate Morsels

Preparation Instructions

Preheat oven to 350ºF. Line a 13×9 baking dish with parchment paper.
In small bowl, melt butterscotch chips with butter in the microwave, at 30-second increments, stirring between each time. Set aside.
In a large mixing bowl, add brown sugar, eggs, and vanilla. Mix in melted butterscotch chips, flour, baking powder and salt. Fold in marshmallows and chocolate chips. Pour batter into baking dish.
Bake for 18-22 minutes. Cool, cut into squares and refrigerate for 1 hour. Enjoy!
Recipe from The Cooking Photographer’s Disappearing Marshmallow Brownies.

Bunny Grams

Each for our Easter fundraiser we sell Bunny Grams.  Each batch of rice krispies makes 6 heads.

Healthy Lemon Squares!!

I did not add food coloring.

I purchased some silken tofu a few weeks ago with the intentions of making smoothies or some sort of dessert.  I came across this one today and it was DELICIOUS.  Of course I didn't tell Shannon what was in it until he was done.  The crust has a yummy coconut flavor (first time using coconut oil).  I loved the crust!   Next time I will double the crust in the recipe.

Recipe from:  Chocolate Covered Katie


Crust:

• 1/2 cup ww pastry or white flour (180g)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar (28g)
• 1/4 tsp salt
• 2 tbsp plus 2 tsp coconut oil (40g)
• 1 tbsp water or more coconut oil

Picture from Chocolate Covered Katie's blog

Filling:

• 1/2 tbsp arrowroot or cornstarch
• 1/4 cup plus 2 tbsp lemon juice (90g)
• 1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
• 2 Nunaturals stevia packs or 1/16 tsp uncut, or 2 more tablespoons powdered sugar or sugar-free powdered sugar
• 1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
• zest of one lemon (you can omit this)
• optional: a few drops yellow food coloring, only if desired for color

Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8×8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. (Note: If you want fatter squares than what are pictured, you can times the filling by 1.5, cook 10 minutes longer, and fridge 2 extra hours.) Makes 12-16 squares.
Click to see: Substitutions & Nutrition Facts

Angry Bird Cake Pops

A coworker of mine placed an order for 30 Angry Birds and 30 Yodas.  I have been pinning every Angry Bird and Yoda cake pop example that I could find.  I had weeks to prepare.

For the beaks I used both candy corn and star bursts.  I heated each in the microwave 10-15 seconds.  I used star bursts for the feathers on top.  I would only heat two candy corns at a time.  I cut off the yellow and white parts of the candy corn.  I rolled the heated candy into a ball and used the back side of a knife to press the slit in the beak.  I placed a white candy melt on the chest.  I dipped the head feathers in candy melts and stuck down into the cake pop.