Homemade Cranberry Sauce

All you need to make your own cranberry sauce is 3 basic ingredients - cranberries, sugar and water. I usually make mine with orange juice, because I love the orange/cranberry flavour combo! But this tastes great made with just water, too. Enjoy!

Homemade Cranberry Sauce

• 1 cup water or orange juice
• 1 cup white sugar
• 1 bag of fresh cranberries (I think the bags are about 12 oz)

1. In a small pot over med-high heat, stir together water and sugar until dissolved. Bring to a boil.
2. Reduce heat to med, and stir in cranberries. Let simmer for about 10 minutes, or until cranberries are just starting to split/pop.
3. Remove from heat and allow to cool (it will thicken upon cooling). Serve and ENJOY!

Cranberry Sauce and Cottage Cheese

Here's my final healthy dessert recipe posting for today. This isn't exactly a recipe, but more a dessert option. After the turkey dinner, you are likely to have leftover cranberry sauce. (Which, btw - I will post my homemade cranberry sauce recipe. Once you make it yourself (and see how easy it is), you will never buy cranberry sauce again!). You can easily spoon a little cranberry sauce over some cottage cheese, or even ricotta cheese, and make a quick, healthy dessert or snack! Enjoy!

Cranberry Sauce and Cottage Cheese

• 1/2 cup cottage or ricotta cheese
• 1-2 tbsp homemade cranberry sauce

1. Spoon cottage cheese into a small bowl. Top with cranberry sauce, serve and ENJOY!

Cocoa-Nut Bananas

You guessed it - another fruit-based recipe from eatingwell.com. These sound really fun for the kids to make AND eat! I think we'll be giving them a try! Enjoy!

Cocoa-Nut Bananas

• 4 teaspoons cocoa powder
• 4 teaspoons toasted unsweetened coconut
• 2 small bananas, sliced on the bias

1. Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut. ENJOY!

Tea-Scented Mandarins

If cinnamon isn't your thing, perhaps this little orange dessert would appeal to you. Also from eatingwell.com, this recipe is definitely suiting for the holidays. Mandarin oranges were always a part of our Christmas brunch growing up. We enjoyed them served in a bowl with cranberry gingerale. Yum! Here's a different twist on a simple side-dish/dessert. Enjoy!

Tea-Scented Madarins

• 2 cups mandarin orange or clementine segments
• 1/2 cup hot black tea
• 2 tablespoons honey
• Pinch of ground cardamom

1. Place orange (or clementine) segments in a small bowl. Pour tea over them and drizzle with honey and sprinkle with cardamom. ENJOY!

Cinnamon Oranges

Another simple fruit recipe from eatingwell.com. I think the holidays would be the perfect time to serve and enjoy this dessert (or snack!). I think we might be eating these for brunch on Christmas Day. Let me know if you try it! Enjoy!

Cinnamon Oranges

• 4 navel oranges
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

1. With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices. ENJOY!

Broiled Mango

This first healthy dessert recipe (from eatingwell.com) is SUPER simple and easy to make. Yet, it would make for a wonderful after-dinner dessert. With the right presentation, you might even get close-to-equal rave reviews on it, versus the non-healthy desserts :) Enjoy!

Broiled Mango

• 1 mango, peeled and sliced
• llime wedges

1. Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
2. Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 8 to 10 minutes. Squeeze lime wedges over the broiled mango and serve. ENJOY!

*I will admit - I'd likely dip these in whip cream! It's still fruit, so it'd still be healthy, right?!! ;) *

Healthy Dessert Recipes

My posted recipes lately are far from healthy - that I can admit! But they are still homemade! A homemade dessert wins out a store-bought dessert any day!

However, sticking with the original theme of this blog, I will post some "healthy" dessert recipes, for those who don't want to over-indulge this holiday season. Enjoy!

White Chocolate Raspberry Cheesecake

This recipe (also from allrecipes.com) is my close second option for what I will bake this week-end. It sounds just as wonderful as the other recipes. Let me know if you try it! Enjoy!

White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

**See my tips on baking the perfect cheesecake on previous post!**

Caramel Macchiato Cheesecake

Alright, I've been inspired to post a few other cheesecake recipes. I plan to make one for Christmas Eve, so now I will have a few recipes to choose from. All are at the top of my list, to it will be a tough decision. This one might win out, though (it comes from allrecipes.com). I think I would serve this drizzled with caramel sauce and whipped cream.....and maybe even swirl  some melted chocolate into the batter. YUM! Enjoy!

Caramel Macchiato Cheesecake

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 tablespoons white sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1 (8 ounce) container sour cream
• 1/4 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• Caramel Sauce

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. ENJOY!

**Tips for baking cheesecake: In order to prevent your cheesecake from cracking, bake it in a waterbath. Wrap the bottom of your pan in tinfoil, then place on a cookie sheet or shallow roasting pan. Add a layer of water to sheet/pan, and bake. When finished baking, allow cheesecake to sit in oven for at least an hour before removing. Enjoy!**

Toblerone Cheesecake

I was just asked for this recipe, so I figured - why not blog it?! This cheesecake is heavenly! It makes for the perfect dessert at any gathering, but especially at this time of year, when toblerones are most enjoyed. If you make the recipe, please post a review! Enjoy!

*The recipe comes from Kraft Philadelphia.....The only thing I do different, is to add some of the chopped toblerone into the cheesecake part itself. I finely chop it and mix it in. YUM!*

Toblerone Cheesecake

• 1 1/4 cups OREO Baking Crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages Brick Cream Cheese, softened
• 3/4 cup packed brown sugar
• 1 tablespoon vanilla
• 3 eggs
• 1/3 cup caramel ice cream topping
• 1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped

1. Heat oven to 350 degrees F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate. ENJOY!

Christmas Cookies Explained (again)

Since blogs are posted on top of each other, in the order they are written, my explanation on posting all the cookies recipes is now buried. Here it is again, for those who log on today and see all the new posts. This should show up first....at least for today!

Christmas Cookies

Perhaps you have already done your Christmas baking, or perhaps you are looking for some inspirational recipes to get you started now. Or maybe you need to find the perfect cookie recipe to make for Santa in a few days. Either way, most of us bake at least a few cookies during the holiday season. It's a tradition that's enjoyed just as much by the baker as it is by the "eater". I think the term "healthy Christmas cookie" is contradictive, but a homemade cookie is still better than a pre-packaged one. My next few blogs will be of different cookie recipes, all gathered from the North Pole! (well....northpole.com, that is). Enjoy :)

Fruit Cake Cookies

Last recipe from northpole.com. I can't say that I would really enjoy these, but I know of many people who would. I think you either love or hate fruit cake. If you love it, give these a try and let us know how they taste. Enjoy!

Fruit Cake Cookies

• 2 cups (1 pound) butter or margarine
• 1 pound brown sugar
• 3 eggs
• 1 tablespoon milk
• 5 cups flour, sifted
• 1 can flaked coconut
• 1 teaspoon baking soda
• 1 pound white raisins
• 1 pound nut meats
• 1 pound candied cherries
• 1 pound candied pineapple, diced

1. Preheat oven to 375 degrees.
2. Measure 4 cups flour and mix with baking soda.
3. Combine fruit, coconut and nuts and toss with 1 cup sifted flour.
4. Cream butter, add sugar and cream together. Add eggs one at a time.
5. Mix in flour. Stir fruit, coconut and nut mixture in cookie batter.
6. Drop by teaspoonful onto greased cookie sheet.
7. Bake for 10 minutes. ENJOY!

Snowballs

Super easy, but great idea, especially if you are looking for something to make with your kiddos! Enjoy! (from northpole.com)

Snowballs

• 1/4 cup butter
• 1 package (10 ounce) small marshmallows
• 6 cups Rice Krispies cereal
• powdered sugar

1. Melt butter in a large pan. Add marshmallows and stir continuously until they melt.
2. Remove pan from heat. Stir in cereal. Allow to cool.
3. Put some powdered sugar in zip top plastic bag.
4. When cereal mixture is cool, shape into a balls.
5. Put in plastic bag with sugar and shake gently.
6. Continue until all snowballs are finished, store in an airtight container. ENJOY!

Homemade Turtles

Seriously - I would be in trouble if these were in the house. Perhaps the best idea is to bake and then immediately wrap and/or give away. These sound delicious!!! Enjoy! (from northpole.com)

Homemade Turtles

• 1 package (14 ounce) caramels
• 2 tablespoons evaporated milk
• 1 tablespoon butter or margarine
• 1 package (6 ounce) semi-sweet chocolate chips
• 1 (1 inch) square paraffin wax (*I would omit this, personally!)

1. Place caramels, milk and butter in 1-quart bowl. heat in microwave for 4 to 5 minutes or until caramels are melted.
2. Arrange pecan halves in groups of 3 on buttered sheet(s).
3. Spoon about 1 tablespoon of warm caramel mixture over each group of pecans.
4. Refrigerate uncovered for 30 minutes.
5. Place chocolate chips and paraffin in 2 cup bowl.
6. Heat in microwave fro 5 1/2 to 6 1/2 on medium temperature or until melted.
7. Spoon enough chocolate to cover each pecan.
8. Allow to cool. ENJOY!

Lemon Squares

Yum! From northpole.com. Enjoy!

Lemon Squares

• 1 cup flour
• 1/2 cup butter
• 1/4 cup powdered sugar
• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 2 1/2 tablespoons fresh lemon juice
• dash of salt
• powdered sugar

1. Preheat oven to 350 degrees.
2. Blend flour, butter and powdered sugar with fingertips until crumbly.
3. Pat evenly into the bottom of an 8x8 inch baking pan.
4. Bake for 20 minutes.
5. Meanwhile beat together: eggs, granulated sugar, baking powder, fresh lemon juice and salt.
6. Pour over baked crust and return to oven for 20-25 minutes.
7. Cool on rack.
8. Cut into squares.
9. Sprinkle with powdered sugar. ENJOY!

Peanut Marshmallow Cookies

*from northpole.com* Enjoy!

Peanut Marshmallow Cookies

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup peanut butter
• 1 egg, beaten
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup miniature marshmallows

1. Preheat oven to 350 degrees.
2. Grease cookie sheets.
3. Cream shortening, sugars, peanut butter, and beaten egg.
4. Combine dry ingredients. Add to creamed mixture.
5. Fold in marshmallows.
6. Form into balls about 1 inch in diameter.
7. Place balls on prepared pans.
8. Bake for 8-10 minutes. ENJOY!

Snowy Day Brownies

Another sinful recipe from northpole.com. Enjoy!

Snowy Day Brownies

• 1 1/4 cups flour
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/2 cup cold butter or margarine
• 1/2 teaspoon baking powder
• 1 can (14 ounce) sweetened condensed milk
• 1 bar (7 ounce) milk chocolate in small chunks
• 1/4 cup unsweetened cocoa
• 3/4 cup chopped nuts (optional)

1. Pre-heat oven to 350 degrees.
2. In a medium bowl, combine 1 cup of the flour and the sugar.
3. Cut in the margarine/butter or until crumbly.
4. Press the mixture into the bottom of a 10x10 baking pan.
5. Bake 15 minutes.
6. Meanwhile, in a large mixing bowl, beat the sweetened condensed milk, the cocoa, the egg, the remaining flour, the vanilla, the baking powder. Stir in the nuts (optional) and chocolate chunks.
7. Spread over the prepared crust. Bake an additional 20 minutes.
8. Cool.
9. Sprinkle with confectioners sugar if desired. ENJOY!

Soft Molasses Cookies

*from northpole.com* Enjoy!

Soft Molasses Cookies

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1/2 cup molasses
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• granulated sugar

1. When ready to bake, preheat oven to 350 degrees.
2. Cream together shortening and brown sugar.
3. Stir in egg and molasses and mix well.
4. Fold in dry ingredients and stir.
5. Cover and chill until firm (1-2 hours).
6. Roll dough into small balls and roll in granulated sugar.
7. Place on lightly greased cookie sheet.
8. Bake for 9-10 minutes.
9. Leave on sheet one minute until set. ENJOY!

Triple Layer Bars

*from northpole.com* These sound AMAZING!!! Enjoy!

Triple Layer Bars

• 1/2 cup margarine or butter
• 1 1/2 cups graham wafer crumbs
• 1 package (200 grams) flaked coconut
• 1 can sweetened condensed milk
• 1 package (350 gram) semi-sweet chocolate chips (approx. 2 cups)
• 1/2 cup creamy peanut butter

1. Preheat oven to 350 degrees (325 degrees for glass dish).
2. In 13" x 9" baking pan melt margarine in oven.
3. Sprinkle crumbs evenly over margarine.
4. Top evenly with coconut then sweetened condensed milk.
5. Bake 25 minutes or until lightly browned.
6. In small saucepan, over low-heat, melt chips with peanut butter.
7. Spread evenly over hot coconut layer.
8. Cool 30 minutes.
9. Chill thoroughly.
10. Cut into bars. ENJOY!

Candy Cane Cookies

*from northpole.com* Enjoy!

Candy Cane Cookies

• 2/3 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons red food coloring

1. When ready to bake, preheat oven to 350 degrees F.
2. Cream butter in large mixing bowl, gradually adding sugar.
3. Beat until light and fluffy. Add egg, egg yolk, vanilla, beat well.
4. Mix flour, soda, salt in small mixing bowl. Add to creamed mixture, stir well.
5. Divide dough in half. Tint one-half with red food coloring.
6. Wrap each half in wax paper. Chill 2 hours.
7. Shape into long skinny ropes approximately 1/4 inch wide, six inches long, on a lightly floured surface.
8. Place plain ropes and red ropes together, and twist gently.
9. Place on greased cookie sheet and shape into candy canes.
10. Bake for 10 -12 minutes.
11. Cool lightly on cookie sheet and remove to wire rack. ENJOY!

Butter Nut Balls

*from northpole.com* Enjoy!

Butter Nut Balls

• 1 cup butter
• 1/4 cup sugar
• 2 cups flour
• 1 tablespoon vanilla
• 1 1/2 cups pecans, finely chopped
• powdered sugar

1. Preheat oven to 300 degrees F.
2. Cream butter thoroughly.
3. Add remaining ingredients except powdered sugar.
4. Roll into balls about walnut size.
5. Place on ungreased cookie sheet and bake for 35 minutes.
6. Roll in powdered sugar immediately and cool on waxed paper. ENJOY!

Brown Sugar Shortbread

*from northpole.com* Enjoy!

Brown Sugar Shortbread

• 2 cups butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 4 cups flour

1. Bring butter to room temperature.
2. Preheat oven to 300 degrees.
3. Cream the butter until it is the consistency of whipped cream
4. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition.
5. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick.
6. Cut into shape desired with cookie cutter.
7. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned.
8. Keep your on eye on them, shortbread burns really fast. ENJOY!

Butter Pecan Turtle Cookies

*from northpole.com* Enjoy!

Butter Pecan Turtle Cookies

• 2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1 cup pecan pieces
• 2/3 cups butter
• 1/2 cup firmly packed brown sugar
• 1 cup milk chocolate chips

1. Heat oven to 350 degrees F.
2. In large mixer bowl combine flour, brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until well mixed and particles are fine (2 to 3 minutes).
3. Press on bottom of 13 x 9 inch baking pan.
4. Sprinkle pecans evenly over unbaked crust.
5. In 1 quart sauce pan, combine 2/3 cup butter & brown sugar.
6. Cook over medium heat, stirring constantly, until entire surface begins to boil.
7. Boil 1 minute, stirring constantly.
8. Pour over pecans & crust.
9. Bake 18-22 minutes or until entire caramel layer is bubbly.
10. Remove from oven. Immediately sprinkle with chocolate chips; allow to melt slightly (2-3 minutes)
11. Swirl chips with a butter knife leaving some whole for a marbled effect.
12. Cool completely; cut into bars. ENJOY!

M&M Cookies

*from northpole.com* Enjoy!

M&M Cookies

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon water
• 1 teaspoon vanilla
• 1 cup shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 cups flour
• 1 package M&Ms

1. Preheat oven to 350 degrees F.
2. Blend eggs with soda, salt, water, vanilla, shortening. then add white & brown sugar stir.
3. Add flour and stir.
4. Mix in M&Ms.
5. Use tablespoon to drop dough on cookie sheet.
6. Bake for 8 to 10 minutes, until light golden brown. ENJOY!

Santa's Whiskers

*Found at northpole.com*

Santa's Whiskers

• 3/4 cup (1 1/2 sticks) margarine
• 2 cups flour
• 3/4 cup sugar
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup finely chopped candied red or green cherries
• 1/3 cup finely chopped pecans
• 3/4 cup coconut

1. Beat margarine with an electric mixer on medium to high speed for 30 seconds.
2. Add about half the flour, also add sugar, milk, and vanilla.
3. Beat till thoroughly combined.
4. Stir in remaining flour, cherries and pecans.
5. Shape into 8-inch long rolls.
6. Roll in coconut.
7. Wrap in wax paper; chill 2- 24 hours.
8. When ready to bake, preheat oven to 375 degrees F.
9. Cut dough into 1/4-inch slices.
10. Place on an un-greased cookie sheet, for 10-12 minutes or until the edges are golden.
11. Cool cookies on a wire rack. ENJOY!

Christmas Cookies

Perhaps you have already done your Christmas baking, or perhaps you are looking for some inspirational recipes to get you started now. Or maybe you need to find the perfect cookie recipe to make for Santa in a few days. Either way, most of us bake at least a few cookies during the holiday season. It's a tradition that's enjoyed just as much by the baker as it is by the "eater". I think the term "healthy Christmas cookie" is contradictive, but a homemade cookie is still better than a pre-packaged one. My next few blogs will be of different cookie recipes, all gathered from the North Pole! (well....northpole.com, that is). Enjoy :)

Gingerbread Biscotti

I so plan on making this soon. It sounds wonderful, especially for this time of year. The recipe is from allrecipes.com. Enjoy!

Gingerbread Biscotti

• 1/3 cup vegetable oil (**or substitute with butter)
• 1 cup white sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour (**can use ap flour)
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. ENJOY!

Enchilada Casserole

Yesterday's post for turkey enchilladas had me craving Mexican food! I decided to use the concept of my Mexican Lasagna recipe, combined with enchiladas, to come up with this. We all agreed that the recipe is a keeper! It was easy to make, yummy to eat. My measurements are not exactly precise, as when I whip things up off the top of my head, I rarely get a measuring cup out. This recipe is forgiving and will likely taste great with any amounts of the called for ingredients. Have fun with it and Enjoy!

Enchillada Casserole

• splash of EVOO
• 2 small (or 1 large) chicken breast, diced
• 1/2 red, yellow OR orange pepper, diced
• 1 cup plus 1/2 cup salsa
• 1/3 brick of cream cheese
• 6 tortilla shells
• 1 1/2 cups cooked rice
• 1 cup shredded cheddar cheese

1. Preheat oven to 425 degrees. Lightly grease a small casserole dish.
2. In a large frying pan, brown chicken in oil, oven med-high heat. Add diced peppers, and cook until softened, about 5 minutes. Stir in 1 cup of salsa and cream cheese. Heat over medium, until cream cheese is melted and everything is combined.
3. Place 2 tortilla shells in bottom of casserole dish. Tear them in half, if needed, to full cover the bottom of dish. Spoon rice over shells, then sprinkle with 1/2 cup cheese. Top with another layer of tortilla shells, then place the chicken mixture on those shells. Place the final 2 tortillas on, spoon the 1/2 cup salsa evenly over, and sprinkle with the final 1/2 cup cheddar cheese.
4. Bake in preheated oven for about 15-20 minutes, or until cheese is melted and just starting to brown. Serve immediately and ENJOY!

Sloppy Maple-BBQ Turkey Joes

Here is a take on a recipe from Rachael Ray. Her recipe calls for using ground turkey, but this would work with leftover cooked turkey, too! Enjoy!

Sloppy Maple-BBQ Turkey Joes

• 1 tbsp evoo
• 1 - 2 lbs leftover turkey meat, shredded
• 1 tablespoon poultry seasoning (a scant palmful)
• Salt and pepper
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce
• 1/4 cup dark amber pure maple syrup
• About 3 tablespoons soy sauce
• About 2 tablespoons cider vinegar
• About 2 tablespoons brown sugar
• 1 rounded tablespoon dijon mustard
• 8 soft burger rolls, split
• Shredded cheddar or pepper jack cheese, chopped scallions and chopped pickles, for topping

1. In a large skillet, heat the EVOO over medium-high heat. Add the turkey and season with the poultry seasoning, salt and pepper. Cook until browned, then stir in the bell pepper, onion and garlic and cook until the vegetables are tender, 5 to 6 minutes. In a bowl, stir together the tomato sauce, maple syrup, soy sauce, vinegar, brown sugar and mustard. Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors. Serve the sloppy turkey on the rolls with the toppings. ENJOY!

Open-Faced Turkey Sammies (no Gravy kind!)

This recipe is from canadianliving.com. I love the idea of these. We tend to always have at least one open-faced turkey sammie with our leftovers, but it is usually smothered in gravy (and peas!). And while I really enjoy those, I think I would enjoy these just as much!!! Let me know if you try them! Enjoy!

Open-Faced Turkey Sammies

• 1 1tbsp vegetable oil
• 2 large onions , thinly sliced
• 1/4 tsp each salt and pepper
• 4 thick slices country-style white bread , toasted
• About 6 oz leftover turkey
• 2 tbsp chopped fresh parsley
• Cranberry Mayonnaise:
• 1/3 cup (light) mayonnaise
• 1 tbsp minced dried cranberries
• 1 tbsp frozen cranberry juice concentrate or cranberry sauce

1. In skillet, heat oil over medium heat; fry onions, salt and pepper, stirring occasionally, until golden, 5 minutes. Reduce heat to medium-low; fry, stirring, until tender and caramelized, 25 minutes (*See my blog on how to caramilize onions for further instructions).
2. Cranberry Mayonnaise: In bowl, stir together mayonnaise, cranberries and cranberry cocktail concentrate.
3. Spread cranberry mayo over toast. Top with caramelized onions and turkey. Sprinkle with parsley. Serve and ENJOY!

Turkey Enchiladas

This recipe comes from allrecipes.com. I haven't tried it, but love enchiladas, so know that we would really enjoy these! Enjoy!

Turkey Enchiladas

• 2 cups shredded Cheddar and Monterey cheese blend
• 1 onion, chopped
• 1 (2 ounce) can sliced black olives
• 24 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 4 cups cooked turkey, chopped

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small bowl, combine the cheese, onion, and black olives.
3. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
5. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Serve and ENJOY!

Turkey Empanadas

Another recipe from about.com that sounds super easy and super delicious. I would personally make my pie crust from scratch, but if you opt for the store-bought kind, this meal would almost be super quick to make! Enjoy!

Turkey Empanadas

• 1 package (about 14 ounces) refrigerated pie crusts
• 1 1/2 cups diced cooked turkey
• 1/3 cup cold turkey gravy
• 3/4 cup cold seasoned mashed potatoes
• 2 tablespoons finely chopped parsley
• 3/4 cup leftover dressing
• salt and pepper
• 1 egg white beaten with 1 teaspoon water
• leftover cranberry sauce

1. Heat oven to 400°.

2. On a lightly floured surface, roll each pastry round to about 12-inches. Cut out 3 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.

3. In a small bowl, combine the turkey with the gravy; set aside. Combine the mashed potatoes with parsley in another small bowl.

4. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper. Wet the edges with water, fold over, and seal with the tines of a fork. Cut a few slits in the top of each empanada and arrange on a parchment or silicone lined baking sheet.

5. Beat egg white with 1 teaspoon water and brush each empanada lightly with the mixture. Bake for about 12 to 14 minutes, until nicely browned. Serve with cranberry sauce and ENJOY!

Turkey, Ham and Swiss Casserole

I haven't tried this recipe (from about.com) but sure want to. It sounds wonderful. If anyone tries it, please write a review! Enjoy!

Turkey, Ham and Swiss Casserole

• 8 ounces mini fusili or farfalle pasta, macaroni, or other pasta shapes
• 3 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup diced ham
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon dried leaf marjoram or thyme
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups shredded Swiss cheese
• 2 cups diced turkey
• 1 cup frozen peas and carrots, optional
• ***Topping***
• 1 cup soft bread crumbs
• 1 tablespoon butter

1. Heat oven to 350°. Grease a 2-quart baking dish.

2. Cook pasta in boiling salted water following package directions. Drain and rinse; set aside

3. Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened. Add ham and stir in flour until well combined. Gradually stir in the milk until thickened. Add marjoram, salt, and pepper. Stir in the cheese, turkey, and peas and carrots, if using. Add the cooked pasta and blend thoroughly. Spoon the pasta mixture into the prepared baking dish.

4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the top of the casserole.

5. Bake for 25 to 30 minutes, until bubbly and topping is browned. Serve and ENJOY!

Turkey and Rice Soup

Here's another turkey recipe I made last week. Perfect for this time of year! Enoy!

Turkey and Rice Soup

• splash of EVOO
• 1 small onion, diced
• 3 cups organic chicken or veggie broth
• 2 cups cooked turkey meat, in small pcs
• 1 cup frozen mixed veggies
• 1 cup instant rice
• s&p

1. In a large pot, soften onions in oil over med heat. Once transparent and just starting to brown, pour in broth and stir.
2. Add turkey, veggies and rice to pot and stir. Simmer over med heat for 15-30 minutes, or until rice is tender and you are ready to eat. Season with s&p as desired. Serve and ENJOY!

Turkey Salad Salad

'Tis the season to eat lots of turkey! And after those delicious turkey dinners, the ideas pour in on what to do with the leftovers. If you have pounds of leftover turkey, but are short on ideas yourself, I'm here to help! I plan to post a bunch of recipes to give you inspiration when using up all that leftover turkey. Gobble Gobble! Enjoy!

(This first recipe we made last week. The cashews were a nice compliment!)

Turkey Salad Salad

• 2 cups leftover turkey, cut into small pcs
• 1/2 red pepper, finely diced
• 1/4 cup cranberries
• 1/4 cup cashew pcs
• 1/3-1/2 cup mayo
• splash lemon juice
• s&p
• Lettuce, bread (optional)

1. Combine everything in a med size bowl. Toss to evenly coat. Add more mayo, to desired creaminess. Eat on a bed of lettuce, or between 2 slices of fresh bread. ENJOY!

Maple-Pecan-Cream Cheese Stuffed Chicken Breasts

I used to make these for dinner (pre-kids) and completely forgot about them until today. As soon as the thought popped in my head, I knew I HAD to make them tonight. So here is the recipe for tonight's dinner. I'm sure it's been done before, but this is the way I make it. The flavour combo is soooo good. Yum! Enjoy!

Maple-Pecan-Cream Cheese Stuffed Chicken Breasts

• 3-4 chicken breasts, boneless/skinless
• 1/2 brick plain cream cheese
• 3 tbsp pure maple syrup
• 1/4 cup chopped pecans
• sprinkle of salt

1. Preheat oven to 375 degrees. Lightly grease baking dish. Butterfly chicken breasts.
2. In a small bowl, mix together cream cheese, maple syrup and pecans. Evenly spread mixture between the chicken breasts. Fold them over, so the filling is all in the middle. Place in baking dish and sprinkle with a little salt.
3. Bake in preheated oven for 30 minutes, or until chicken is no longer pink. Serve immediately and ENJOY!

Ham & Cheese Breakfast Muffins

This recipe comes from the 2009 Milk Calendar. It is one of my favourites to make when serving brunch, throwing together a quick lunch for company, or even for dinner during a busy week. They are super easy to make, and VERY tasty. Plus, they are pretty healthy, by my standards. Enjoy!

Ham & Cheese Breakfast Muffins

• 4 eggs
• 3/4 cup (175 mL) Milk
• 1 tbsp (15 mL) honey mustard
• 1/4 tsp (1 mL) each, salt and pepper
• 5 cups (1.25 L) cubed whole grain bread (about 5 slices)
• 1 cup (250 mL) shredded Canadian Cheddar, Swiss or Colby cheese
• 1/2 cup (125 mL) diced (deli) ham
• 12 cherry or grape tomatoes, cut in half lengthwise

Instructions

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with nonstick parchment or silicone liners, or butter generously.
2. In a large bowl, whisk together eggs, Milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin.
3. Bake for about 25 min or until golden and puffed and a knife inserted into the centre comes out clean. Let cool in pan on a rack for 10 min. Remove from pan by running a rubber spatula around edge. Serve hot.

Oatmeal Coconut Chocolate Chip Cookies

Yummy cookie recipe (modified from allrecipes.com) that we baked this week. Enjoy!

Oatmeal Coconut Chocolate Chip Cookies

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tbsp milk
• 1 tsp vanilla
• 7/8 cups all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 cups rolled oats
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1/2 cup shredded coconut

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg, then stir in the milk and vanilla. Combine the flour and baking soda; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes in the preheated oven or until lightly browned.
4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

One-Pot Cabbage Roll Casserole

Here's the recipe for tonight's dinner. It was a hit! And was pretty easy to make. Enjoy!

Cabbage Roll Casserole

• 1.5 lbs ground beef
• 1/2 cooking onion, diced
• 1 1/2 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic salt
• 1/2 tsp fresh cracked pepper
• 1 24-oz jar (or can) of fresh mashed (strained) tomatoes
• 2 cups beef broth
• 5 cups rough chopped cabbage
• 1 cup instant rice

1. Brown beef and onions in large pot over med-high heat. Sprinkle meat with parsley, oregano, basil, garlic salt and pepper before meat is done browning. Onced fully browned, drain off excess fat.
2. Add tomatoes, broth and cabbage to the pot. Stir well and bring to a boil. Reduce heat a bit, then let simmer for 5 minutes. After 5 min, stir in instant rice, and bring mixture back to a boil. Once boiling, place a lid on the pot and immediately turn off the heat.
3. Let sit, covered, for 15 minutes. Remove lid, serve and ENJOY!

*Great served w/ a little shredded cheese and sour cream!*

Buffalo Wing Sauce

BEST wing sauce I've ever made. It was inspired by a recipe trying to replicate Pizza Hut's wing sauce. Soooooooo good. Enjoy!

Buffalo Wing Sauce

• 1/4 cup butter
• 1/4 cup Frank's RedHot Sauce
• 1/2 tbsp apple cider vinegar
• 1/8 tsp coarse ground black pepper
• 1/8 tsp ground cayenne pepper (*more or less, depending how spicy you like it!)
• 2 tbsp honey
• 1/8 teaspoon ground cumin
• 1/8 tsp ground mustard powder

1. Melt butter in a small saucepan over med-high heat. Stir in remaining ingredients and reduce heat to med-low. Let simmer a few minutes before pouring over cooked chicken wings and tossing to evenly coat. ENJOY!

Honey Garlic Wing Sauce

This is the favourite wing sauce for my boys. It is so sticky and yummy! Enjoy!

Honey Garlic Wing Sauce

• 1/4 cup packed brown sugar
• 2 cloves garlic, minced
• 1/8 teaspoon ground ginger
• 3/4 cup water
• 3 tablespoons honey
• 1 1/2 tbsp soy sauce
• 1 tablespoons cornstarch
• 2 tbsp water

1. Mix together the brown sugar, garlic, ginger, 3/4 cup water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 2 tbsp water in a small bowl; stir into the sauce mixture over med-heat and heat until thickened. Pour over cooked chicken wings to coat. ENJOY!

Waldorf Salad Dressing

Here's a delicious dressing to serve over any salad, but it's especially good served over a waldorf salad (greens, blue cheese, apple or pear, walnuts or pecans, cranberries, etc). Enjoy!

Waldorf Salad Dressing

• 2 tbsp maple syrup
• 2 1/2 tbsp apple cider vinegar
• 1/4 cup mayonnaise
• 1/2 tbsp packed brown sugar
• 1/4 cup EVOO
• s&p to taste

1. Measure out all ingredients into a mason jar and shake, shake, shake until well combined. Season with s&p as desired. Serve over greens. ENJOY!

Oven Baked Chicken Wings

This is not the healthiest of dinners, no, but baking your chicken wings is MUCH healthier than frying them. This is the method I use most often. It's easy and delicious. I will post my 2 wing sauce recipes later. Enjoy!

Baked Chicken Wings

• 24 chicken wings, split and tips discarded
• 1/2 cup flour
• 1 tsp garlic salt
• 1 tsp paprika
• fresh cracked pepper

1. Preheat oven to 400 degrees (convection). Line a baking sheet with parchament paper (or lightly greased tin foil).
2. In a large ziploc bag, mix together flour, garlic salt, paprika and pepper. Add chicken wings, and shake until evenly coated.
3. Place floured wings on baking sheet and bake for 45-50 minutes, turning wings over half way through cooking time.
4. Remove from oven and toss with your favourite wing sauce. Serve and ENJOY!

Easy Arctic Char

I may have a new favourite fish. Last night I cooked up a large arctic char filet and it was inhaled by all. The fish taste is really mild and quite nice. You could prepare any fish filet using this recipe/method, but I encourage you all to try char. YUM! Enjoy!

Easy Arctic Char

• 1-lb Arctic Char filet(s)
• splash EVOO
• 1 garlic clove, minced
• s&p
• 1-2 tbsp green onion, thinly sliced

1. In a large frying pan, heat oil over med-high heat for about 30 seconds. Add fish, skin side down. Sprinkle with s&p. Cook for 2 minutes, flip, then cook for another 2 minutes. Flip again, so fish is skin side down, and top with green onion. Cook for an additional 2 minutes, or until fish flakes easily with fork. Serve and ENJOY!

Cauliflower and Tomato Salad

I served this as a sidedish to our fish and rice last night. It was very easy and very tasty. Will definitely make again! Enjoy!

Cauliflower and Tomato Salad

• 3 - 4 cups cauliflower florets
• 1 pint grape tomatoes, cut in half
• 1 shallot, minced
• 2 tbsp EVOO
• 1 tbsp white wine vinegar
• 1/2 tbsp white sugar
• s&p to taste

1. Combine everything in a small bowl and gently toss until veggies are evenly coated. (Chill, if desired). Serve and ENJOY!

Baked Burgers

Ever feel like eating a burger but don't want to stand in the rain BBQ'ing? That was us last night. I read a few tips online about baking burgers and decided to go with this method and recipe. They were so juicy and delicious! We all got our cheeseburger fill AND voted to make these again! Enjoy!

p.s. Don't forget my tip about buying ground beef. Definitely take a trip to your butcher and buy it there. It will taste better, be better for you, and generally will be better on your wallet. Our butcher puts ground beef on for $2 per lb. That's half the price of the grocery store!

Baked Burgers

• splash of olive oil
• 1.5 lbs ground beef
• 1 tbsp worchestershire sauce
• 1 tsp onion salt
• 1 tsp garlic salt
• fresh cracked pepper
• 6 or more slices of cheese

1. Preheat oven to 450 degrees. Line baking sheet with tinfoil, then place rack on sheet. Heat cast iron skillet for a few minutes before adding oil.
2. While everything is heating up, gently mix together beef, worchestershire sauce, onion salt, garlic salt and pepper. Divide meat into 6 portions and form into patties.
3. Add oil to skillet, then add patties. Cook on high for 2 minutes each side (or until browned nicely). Transfer to rack on cookie sheet and bake in oven for about 12 minutes. Top with cheese, then pop back in the oven for another minute or two, or until cheese is fully melted.
4. Remove from oven, place on bun, add fixings, and ENJOY!

DELICIOUS!

This week-end I made the broccoli and cashew recipe I posted earlier in the week. It was AMAZING! Hands down, it is one of my favourite ways to eat/serve broccoli. This is a must try!!!!! Enjoy!

Cabbage, Steak and Tomatoes

Just threw this in the crockpot on a whim. Hopefully it tastes good for dinner tonight! I'll update later! Enjoy!
*This dinner was really good! It was perfect for a fall day. I shredded/chunked the beef and served this as a soup/stew. If you added some diced potatoes, it would work as a stew OR meat and potatoes kind of meal. I will definitely make this again!*

Cabbage, Steak and Tomatoes

• 1 tbsp olive oil
• 1 cup roughly chopped cabbage
• 1/2 small onion, diced
• 4 or 5 steak medallions
• s&p
• 2 cups beef broth
• 1 tbsp dried parsley
• 1 pint grape tomatoes

1. Pour olive oil into crock pot and spread along bottom and sides. Toss in cabbage and onions. Place steaks on top of cabbage, pushing down gently. Sprinkle with s&p. Pour broth over steaks, then sprinkle with parsley. Finally, top with rinsed grape tomatoes.
2. Leave in crock pot, on low, for about 8 hours. Serve and ENJOY!

Candied Carrots

We all know that vegetables are healthy for us. We usually eat them with our dinner, partly because we want to, partly because we know we should. I hope the recipes I posted today help you to think beyond opening up a can or bag of veggies, and beyond just steaming or boiling fresh ones. Sure, when you add butter, cream, cheese, salt, etc to your veggies you are taking away some of the health factor, but you are still getting your daily veggies, so why not enjoy them a little more now and then, too! Enjoy!

*A tip on buying carrots: when shopping for carrots next time, go straight to the organic section. Look for full-sized carrots (not baby or baby-cut). The thinner the full sized carrots, the tastier!

Candied Carrots

• 1 pound carrots, peeled and cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1 pinch ground black pepper

1. Cook (boil or steam) carrots until tender, but not mushy. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!  ENJOY!

Creamed Corn

My Dad loves creamed corn out of a can - I do not! But I am willing to try this recipe, as I think it will beat the canned kind any day! I'll let you know how it goes. Enjoy!

Creamed Corn

• 2 (10 ounce) packages frozen corn kernels, thawed
• 3/4 cup half and half cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, serve and ENJOY!

*For a different twist on this, stir in 1/4 cup freshly grated Parmesan cheese right before serving!*

Broccoli and Cashews

For me, the foundation of cooking is inspiration. I love to browse cookbooks and magazines, reading all the different tips and flavour combinations, and of course the recipes. I rarely follow a recipe word for word. I don't know if it's because I NEED to put my spin on it, or if it's a small deviance I've become used to, or perhaps both! I just know that a recipe is not a law. You do not need to abide by it. Instead, let it guide you in a certain direction, then open your imagination (and tastes) and let that guide you off the page. After you make a dish that has your own personal touch, you will have something to be proud about. It's easy to do something that someone else already has, but it is much more rewarding to make it yours. If anything, I hope the readers of this blog use my recipes for their own personal inspiration. That's what cooking is all about! Enjoy!

p.s. this is another veggie recipe INSPIRED from another recipe....

Broccoli and Cashews

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 1/3 cup chopped cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Add garlic and cook for 2 minutes. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. ENJOY!

Green Bean Delight

Today's theme is veggie side-dishes that I would like to try. Here is another recipe from allrecipes, adapted to make cooking easier (since I haven't made these, I am writing it how I WOULD make these, different from the original instructions). I am not a huge fan of green beans, but I am sure I would like these. Everything is "delightful" with bacon, right?! Enjoy :)

Green Bean Delight

• 1 pound fresh green beans, trimmed
• 8 bacon strips, cooked and crumbled
• 1 tablespoon finely chopped onion
• 3 tablespoons butter, or bacon drippings
• 1 tablespoon white wine vinegar (or cider vinegar)
• 1 tablespoon sugar
• 1/4 teaspoon salt

1. Cook the beans until crisp-tender. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through.
2. Add cooked beans and crumbled bacon to sauce, stir to evenly coat and serve immediately. ENJOY!

Sweet Corn Tomalito

This recipe isn't one I've tried, but once I get my hands on the ingredients required for it, I WILL be making it! It sounds delicious. Let me know if you try it before I do! Enjoy!
(p.s. it is from allrecipes)

Sweet Corn Tomalito

• 5 tablespoons butter, softened
• 1/4 cup masa harina
• 1/3 cup white sugar
• 1/2 cup water
• 2 cups frozen whole-kernel corn, thawed
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons milk

1. In a medium bowl, mix together the butter, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
2. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops. ENJOY!

Mustard Beef Tenderloin

Okay - this recipe sounds amazing. I NEED to make this one! I think it would work with pork tenderloin, too. I will let you know when I try it! Enjoy!

Mustard Beef Tenderloin

• 4 beef tenderloin fillets
• 3 tablespoons Dijon mustard
• 3 tablespoons white vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon pineapple juice
• 1 tablespoon dried tarragon
• 1/4 teaspoon black pepper

1. Mix together mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Simmer in a saucepan until evenly heated. Keep warm.

2. Preheat grill. Lightly pound fillets with kitchen mallet and sprinkle with salt and pepper. Place on grill and cook about 4 minutes on each side or until desired doneness. Remove from grill.

3. Place about 2 tablespoons of mustard mixture on a plate and place fillet onto the sauce. Serve and ENJOY!

Pesto Beef and Tomato Crock Pot Dinner

Here's another recipe I have not tried, but would like to. This sounds super easy and super delicious! If you try it before I do, please let me know what you think! Enjoy!

Pesto Beef and Tomato

• 1 Tablespoon olive oil
• 1/2 cup prepared pesto sauce
• 1/2 teaspoon black pepper
• 2 teaspoons minced onion
• 2 lbs round steak (or other lean steak cuts)
• 2 pints grape tomatoes (4-5 cups)
• 1/2 - 1 lb mozzarella, shredded

1. Grease crock pot with olive oil and leave excess in the crock.
2. Add pesto, pepper, and onion to the crockpot and stir into the remaining olive oil. Add steak and turn to coat with the pesto sauce mixture. Add tomatoes.
3. Cover and cook on LOW for 6 hours.
4. Serve steak and tomato pieces with shredded mozzarella on top. ENJOY!

Blueberry Oatmeal Squares

Here's an easy recipe to make with your kids. And the bonus - it IS healthy, too! This comes from kidshealth website. I haven't made them YET, but plan to. They sound very yummy. I'm sure the boys will like to make and eat these! Enjoy!

Blueberry Oatmeal Squares

• 1½ cups quick oats
• ½ cup whole-wheat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup fresh or frozen blueberries
• 1 egg
• 1 cup skim milk
• 3 tablespoons apple sauce
• ¼ cup brown sugar

1. Preheat oven to 350° F. Coat baking pan with cooking spray.
2. Place all of the ingredients into a large bowl and mix until just combined.
3. Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
4. Allow to cool for 5 minutes and cut into squares. ENJOY!

Lemon Thyme Chicken Legs

Last night's dinner was roasted chicken leg quarters. I don't generally buy this part of the chicken, but they were on special at the butcher, so I decided to give them another chance. While the flavour was good, the greasiness of the dark meat just isn't our favourite. If YOU prefer dark meat, here is a good recipe for baking them. Like I said, the flavour combo was great and these were tasty (.....not totally selling these - ha!). I'm sure this would also work with skin-on chicken breasts, too. Enjoy!

Lemon Thyme Chicken Legs

• 3-4 chicken leg quarters
• tiny drizzle EVOO
• 1 tbsp lemon juice
• s&p
• 1 tsp dried thyme
• 5-6 garlic cloves, smashed (skin removed)

1. Preheat oven to 425 degrees. Place chicken leg quarters in roasting dish, forming one layer (squish them, but don't stack them), skin side up.
2. Drizzle with a tiny amount of olive oil, lemon juice and s&p. Using your hands, rub chicken skin to evenly coat. Sprinkle with thyme. Place garlic cloves on and around chicken in pan.
3. Bake in preheated oven, uncovered, for about 45 minutes (ish - depending on size of chicken quarters). They are done when internal temp is at least 165 degrees and skin is brown and crispy. ENJOY!

Roasted Pumpkin Seeds

Today was pumpkin carving day. This year we decided to roast the pumpkin seeds after carving THREE pumpkins. Not sure why we haven't dones this before, because the kids (and us) really enjoyed them! I remember doing it when I was a child and now will make sure we do it each year with the boys. Here's the "recipe" I followed for making them. So simple, so yummy. AND healthy! Pumpkin seeds are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants. So make sure you save your seeds and roast them this year, too. Well worth it! Enjoy!

Roasted Pumpkin Seeds

• 2 cups (ish) pumpkin seeds, sorted from the pumpkin pulp!
• fresh cracked sea salt
• spritz of oil (optional)

1. Preheat oven to 350 degrees. Line cookie sheet with parchament paper (if you have some).
2. After you sort the seeds from the pulp, give them a rinse and pat dry. Spread seeds to form one layer on cookie sheet. Spritz with a tiny amount of oil, then sprinkle with a generous amount of salt.
3. Roast in oven for 20 minutes, stirring halfway through. Remove from oven and serve. These are yummy warm! ENJOY!

Bran Flax Muffins

Thanks for the support J.B.! Also, thank you for my first recipe I am posting based on recommendation, rather than actually trying it. The health factor of these muffins, plus the note about them being moist and delicious, makes these blog worthy. I have not made these, but sure hope to! Enjoy!

Bran Flax Muffins

• 1 cup whole wheat flour
• 1 cup white or spelt flour
• 3/4 cup flaxseed meal
• 3/4 cup oat bran (the cereal works fine)
• 1 cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 1/2 cups fined shredded carrot (about 2 big or 3 medium)
• 2 peeled & shredded apples
• 1/2 cup raisins (optional)
• 1 cup chopped nuts (optional)
• 3/4 cup milk
• 2 beaten eggs
• 1 tsp vanilla

1. Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if using).

2. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened being careful to not over mix.

3. Fill muffin cups 3/4 full and bake at 350 for 15-20 minutes (I find they usually need 20+ but watch carefully). Makes about 18 muffins. ENJOY!

Decisions, decisions...

Anyone who follows this blog will have noticed my obvious lack of recipes lately. I discussed my feelings of possibly quiting a while ago, but said that I planned/hoped to stick it out. As much as I would love to keep this blog going the way it has been (correction - the way it WAS), I realize that life is busier these days and trying a different recipe every.single.day isn't currently working into our routine. As of right now I am 30 recipes behind - a whole month's worth! Yikes! That means I not only need 1 new recipe daily, I need an additional one about every 3-4 days......wow......

SO - I have made the executive decision to change my "rules". When I started out, I had hoped that all 365 recipes would be ones I had made within the 365 days. I now realize the impossibility of this, so I've imposed a new rule. In addition to any recipes that I make, I will also be posting recipes that have been recommended to me, ones that attract me (either online, in magazines, in cookbooks, etc), or ones that I have made/tried BEFORE the 365 days started. I hope to post as many "healthy" ones as I can. But as always, I will encourage to strive for homemade!

I hope you all will still continue to follow me and cook along with me. If I post a recipe that I have yet to try, if/when I try it, I will do my best to add in my review. In the meantime, stay healthy and happy cooking! Enjoy!

Creamy Baked Trout

This is how I served up our fish for dinner last night. It was very delicious! Remember - you should be trying to incorporate fish into your weekly or bi-weekly meal plan! Enjoy.

Creamy Baked Trout

• 1 lb trout filets
• 3/4 cup sour cream
• 2 tbsp lemon juice
• 1/2 cup finely grated parm cheese
• fresh cracked s&p

1. Preheat oven to 400 degrees. Place trout filets in a greased baking dish, skin side down.
2. In a small mixing bowl, mix together sour cream, lemon juice, parm cheese and s&p until smooth. Evenly spoon over filets.
3. Bake in preheated oven for about 20 minutes, or until fish flakes easily with a fork. ENJOY!

Sweet Roasted Squash

I love squash. I love eating it and I love smelling it while it cooks. Not everyone in our house shares this same love, but I still make it a few times a year nonetheless. Tonight I made buttercup squash, but this recipe works just as well with acorn, butternut, etc. Grab a squash from your local market and give it a try. Squash is packed with many health benefits, including being packed full of carotenes (which help to protect against cancer). Enjoy!

Sweet Roasted Squash

• 1 squash of choice (acorn is my person fav)
• 2-3 tbsp butter
• 3 tbsp brown sugar

1. Preheat oven to 400 degrees. Slice squash in half, lenghwise. Scoop out seeds and place on cookie sheet, cut side up.
2. Place 1 - 1 1/2 tbsp cold butter into each hollowed out squash half (use 1 1/2 tbsp for bigger/thicker squash). Sprinkle each cavity with 1.5 tbsp brown sugar.
3. Cook squash in preheated oven for 40-50 minutes, or until tender. Remove from oven, scoop out flesh, lightly mash, serve and ENJOY!

Classic Waffles

This waffle recipe is different from my other one, and likely will be my go-to. It's from allrecipes. I made these for the 3rd time yesterday morning, as requested by the birthday boy. You can invest in a waffle iron for as little as $8 (from Wal-Mart). That's what we spent and it works well! Enjoy!

Classic Waffles

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 4 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Yikes!

Here we go again.....I am falling further and further behind with my blogs/recipes......I'll try to get back into the blogging life. It's not for lack of baking and cooking, it's for lack of baking and cooking NEW recipes!

Life is also very BUSY these days. Yesterday was our Big D's 5th birthday. Hard to believe I have been a Mommy for 5 years now. Something I heard recently is very true for myself - "Do I remember what life was like before having kids? NO - because my life began when I had them!"

Happy cooking and baking! Enjoy!

Creamy Herb & Goat Cheese Dip

Here's the other dip we had with dinner. Enjoy!

Creamy Herb & Goat Cheese Dip

• 1 cup sour cream
• 4 ounces goat cheese
• 2 tbsp fresh chives, snipped
• 2 tbsp fresh parsley, minced
• fresh cracked s&p

1. Using a fork, mix together sour cream and goat cheese until smooth (a few lumps are okay). Stir in chives, parsley, and s&p. Serve with crackers and/or veggies. ENJOY!

Buffalo Wing Dip

This dip used to be a staple in our house. It is one of M's all-time favourite things to eat. Tonight we had this dip, along with another, served alongside a sliced baguette and a large platter of veggies. Yum! The kids passed on the dip, as it was too spicy for them. Choose a milder buffalo wing sauce if you don't like spicy. Enjoy!

Buffalo Wing Dip

• 3 boneless chicken breasts
• 1 cup Frank's Buffalo Chicken Wing Sauce (or 3 tbsp butter mixed with Frank's Red Hot equal to 1 cup total)
• 1 cup (1 8 oz package) of cream cheese, softened
• 4 ounces crumbled blue cheese
• 1 cup shredded mozzarella cheese
• Tortilla chips, crackers, or bread

1. Preheat oven to 375 degrees.
2. Boil and shred chicken. In a small saucepan, mix shredded chicken and wing sauce and cook over medium heat for 5 minutes. Mix in half of mozarella cheese at the last minute.
3. Spread cream cheese onto the bottom of a casserole dish. Spread chicken mixture on top of the cream cheese. Spread blue cheese on top of chicken. Top with remaining mozarella.
4. Bake in preheated oven for 20 minutes. Serve with tortilla chips, crackers or bread. ENJOY!

Sausage Melts

This was last nights dinner. I'm trying to use items from the garden as much as possible right now, before the frost comes and wipes everything else. These were thrown together off the top of my head. They worked, and I will likely make again. Enjoy!

Sausage Melts

• 1/2 tbsp EVOO
• 1 small onion, thinly sliced
• sprinkle of salt
• 1 green pepper, thinly sliced
• 1 garlic clove, minced
• 1 tomato, diced
• fresh cracked pepper
• 2 kaiser buns, sliced in half (or 2 large hamburger buns), toasted
• 4 sausages, cooked (preferably BBQ'd), and sliced into 1/2" pcs
• 1/2 cup (ish) shredded cheddar cheese

1. Turn oven on to broil.
2. In a small frypan over med-high, warm olive oil, then add onions. Sprinkle with salt. Allow to soften for 3-4 minutes before adding pepper. Cook for an additional 5 minutes (or until peppers are soft), stirring often, then toss in minced garlic. 30 seconds after adding garlic, add tomatoes and reduce heat to low. Sprinkle with some pepper, and leave on burner for another 2-3 minutes (to soften tomatoes).
3. Place toasted buns on cookie sheet, cut side up). Place sliced sausages on buns. Divide onion/pepper mixture evenly over 4 sausage buns. Top with shredded cheese and place in broiler.
4. Broil buns for about 2 minutes, or until cheese is bubbly. Remove from oven, serve and ENJOY!

*These are great as is, and even better topped with a little homemade salsa!*

Hollandaise Sauce

Tonight we enjoyed one of the best plates of eggs benedict I have ever had. The key to success - perfect hollandaise sauce. This recipe is a winner. I think it also helped that I used poached duck eggs (and thinly shaved ham). The whole combination was amazing. I will be making this hollandaise sauce again and again. If only it didn't have so many calories!!! Enjoy!

Perfect Hollandaise Sauce

• 2/3 cup butter
• 3 egg yolks
• 4 tsp cold water
• 2 1/2 tsp lemon juice
• s&p to taste
• dash of hot sauce

1. Cut 2 tbsp of butter from the 2/3 cup, and set in fridge (in 1 tbsp cubes). In a small saucepan, melt remaining butter completely. Scoop off any foam. Keep warm over low heat. (OR - you can melt this in the microwave!).
2. In a glass bowl or double boiler, whisk egg yolks with water until light. Place bowl over a pot of barely simmering water and whisk until thickened (about 3-5 minutes). Remove from pot heat (but keep bowl over water).
3. Add cold butter cubes to eggs and whisk until melted. Slowly pour in the warm butter, whisking as you pour. Finally, whisk in lemon juie, s&p, and hot sauce. Taste and season as necessary.
4. Keep sauce over the pot of warm water until ready to use. If it is too thick when ready to serve, add in a few drops of water. Serve and ENJOY!

Coffee Coffee Cake

I LOVE to bake. I especially love to bake with my boys. This morning, Little D and I whipped up a coffee cake, with the other 2 Ds slept. I wanted to make one that actually had coffee in it. Here's the recipe I used. I will definitely be making this one again. It's right up there with my sour cream coffee cake recipe. The ingredients that make up this cake might not be the healthiest...adding caramel to the top is also not healthy...BUT - baking something from scratch, with or without the help of a little one, IS healthy. It's healthy for the mind and soul. The smells, the tatses, the warm-feelings of accomplishment are good for us. So throw away your calorie counter one Sunday morning, roll up your sleeves and get baking! Enjoy!

Coffee Coffee Cake

• FILLING
• 3/4 cup brown sugar
• 1 1/2 tsp cinnamon
• 1 1/2 sticks butter (3/4 cups), soft
• 1 3/4 cups white sugar
• 3 eggs
• 3 1/3 cups AP flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cups buttermilk
• 3/4 cups strong brewed coffee, COLD
• 2 tsp vanilla

1. Preheat oven to 350 degrees. Generouslly butter bundt pan. In a small bowl, mix togther ingredients for the filling. Set aside.
2. Using a hand or stand mixer, cream together butter and sugar until light and fluffy (about 5 minutes). Add eggs, one at at time, and continue to mix until creamy.
3. In another bowl, mix together flour, baking powder and soda, and salt. In a 2-cup pyrex dish, mix together buttermilk, coffee and vanilla.
4. Add half of the dry mixture and half of the wet mixture to the creamed butter. Mix until combined, then add the remaining wet and dry ingredients, until everything is thoroughly combined.
5. Spoon half of the batter into the bundt pan and try to level out. Pour filling on top, distributing evenly over pan. Add the remaining batter, and again try to smooth level.
6. Bake in preheated oven for about 60 minutes, or until a toothpick inserted in centre comes out clean.
7. Let cool slightly, then serve with some drizzled caramel and a big cup of coffee. ENJOY!

Sausage and Beef Chili

It's a cold October day - perfect for chili! Here's the recipe I made today. I threw it together and man oh man, was it good! Enjoy!

Sausage and Beef Chili

• 1 lb ground beef
• 1/2 lb ground sausage meat (I used mild. Italian)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• dash of s&p
• 1/2 onion, diced
• 2 jalepenos, diced
• 1 garlic clove, diced
• 1 can black beans, rinsed
• 1 can brown beans
• 1 can tomato soup
• few good splashes hot sauce
• 1/2 cup salsa

1. In a large frypan, brown beef and sausage meat over med-high heat. After meat is half cooked, sprinkle with chili powder, cumin, paprika and s&p, stir, then add onions and jalepenos to the pan. Once meat is cooked and onions are soft, add garlic.
2. 2 minutes after adding garlic to the pan, pour in beans and soup. Add hot sauce and salsa, and stir to combine. Let simmer over med-low heat for about 30 minutes. Taste and season accordingly.
3. Serve with some nachos for dipping and ENJOY!

Chicken 'N Cheese Melts

I used up our leftover BBQ's meat from last night to make tonight's dinner (I had to go out, so I BBQ'd chiken and bacon, then served the option of salad or wraps or just meat - Little D's first pick). I left the bacon part out of this title, but yah - there was a little of that on these, too! We all enjoyed these little melts and they were super fast and easy to make. Maybe not the healthiest of meals, but it's a quick meal-option for those with busy lives (let's face it - who isn't busy these day?!). Enjoy!

Chicken 'N Cheese Melts

• 6 slices of bread
• 1 large chicken breast, cooked and sliced thin
• 3/4 cup (homemade) salsa
• 6 strips of bacon
• 1/4 lb cheddar cheese, shredded
• Montreal steak spice for sprinkling

1. Preheat oven to 425 degrees. Place a cooling rack on top of a cookie sheet (OR - if you are sure your cheese won't drip, you can cook these directly on your oven rack).
2. Place 6 slices of bread on rack, making sure they are all laying flat. Top each with a layer or sliced chicken (divide evenly between them). Spoon the salsa over the chicken, again dividing evenly b/w each. Rip each bacon strip in half, then place 2 halves on top of chicken/salsa. Sprinkle each with some shredded cheese and finally, some montreal steak spice.
3. Bake in oven for about 5 minutes, or until cheese is fully melted and bread is nicely toasted.
4. Remove, serve and ENJOY!

I'm back....

Maybe some of you noticed my temporary absence, maybe you didn't. Either way, I'm here to say I am back. It's been a VERY busy past week for me/us and I started questioning whether or not I have time to commit to this blog. I was also starting to feel that blogging was more of a chore, rather than something I wanted to do. All meal prep/planning that I did revolved around "what can I blog about". I felt like I was grasping for new recipes for all meals, and then making said meals, combined with then blogging about it, was putting me in a somber mood. I needed to walk away from blogging for a few days and make my decision on whether to continue or not. Well, combine my love for cooking and baking with some gentle encouragement from a few friends (and a serious guilty concious for feeling like a quitter) and you now get me back! I'm still only 10 recipes behind, so I think, and hope, I can accomplish my goal of 365 in 365. Happy Cooking everyone! Enjoy!

BBQ Tomato Trout

This week-end the family and I harvested a bunch more tomatoes and peppers from the garden. We made a big batch of tomato sauce, enjoyed it over pasta, and then canned the extra, with the exception of about a cup. The flavours in this sauce were wonderful. It cooked for about 3 hours, but yet still tasted super fresh. I thought I'd try it over a large rainbow trout filet, to see how it tasted. YUM! We all devoured this last night. I'm still trying to serve fish once per week, so new recipes are always welcome. This one will be repeated. I think any homemade tomato sauce (or *gasp* - jarred sauce :P ) would work with this. Super easy and super yummy. Served over rice with a veggie on the side makes for one healthy dinner!!! Enjoy!
BBQ Tomato Trout

• 1 cup homemade tomato sauce
• 1 lb rainbow trout filet(s)

1. Fire up your grill. Fold up the edges of a sheet of tin foil, to form a small (shallow) pan. Lightly grease.
2. Place trout on foil, skin side down. Pour tomato sauce over filet.
3. Set foil directly on grill and close the lid. Leave lid closed for about 8 minutes. Fish is done when it flakes easily with fork. Serve over rice and ENJOY!

Award Winning Chocolate Chip Cookies

I am not the person who won an award with this recipe (unless you count my boys telling me how GREAT these are :). I got this recipe from allrecipes.com. It is their top rated choco chip cookie recipe. I was hesitant to try it, because of the addition of pudding in the batter. BUT - I gave it a chance and certainly am glad I did. I can't say I would use this as my go-to recipe (mostly because of the pudding), but that doesn't mean these weren't delicious. We added mini M&M's to the batter. I also made a half batch and tweaked it slightly. Enjoy!

Award Winning Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoons baking soda
• 1 cups butter, softened
• 3/4 cups packed brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) packages instant vanilla pudding mix
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto parchment lined cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden brown. ENJOY!

Jalepeno Popper Dip

This dip is not healthy. Ha! But it's very good. And if you need to indulge your naughty-side, it's better to make something at home, than to go out or buy pre-packaged. We enjoyed this on cheese, cracker, grape, apple (and of course wine) night. We dipped multigrain baguette slices into it. YUM! I made the dip using jalepenos from our own garden. M doubted their spicy-ness. Biting into one to test it was a hard lesson for him to learn. hehehe. Enjoy!

Jalepeno Popper Dip

• 1 pkg cream cheese, softened
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup grated parmesan cheese
• 3 jalepenos, diced

1. Preheat oven to 350 degrees. Lightly grease small baking dish.
2. In a med sized bowl, mix together all above ingredients. Transfer to baking dish and place in pre-heated oven. Bake for 25 minutes.
3. Remove from oven and let cool a few minutes before digging in. ENJOY!

**We used the leftovers on scrambled egg wraps - GREAT combo!!!**

Strawberry-Raspberry Cobbler

This was dessert for dinner tonight. So yummy. I love eating fruit in dessert. Always makes it easier to justify ;) Enjoy!

Strawberry-Raspberry Cobbler

• 1/2 lb strawberries, hulled and quartered
• 1 pint raspberries, rinsed
• 2 tbsp white sugar
• 1 tbsp lemon juice
• 1 cup flour
• 3 tbsp white sugar
• 1 1/2 tsp baking powder
• pinch of salt
• 3 tbsp butter, softened
• 1/2 cup milk

1. Preheat oven to 400 degrees. Lightly grease small baking dish.
2. Place strawberries and raspberries in greased baking dish. Sprinkle with 2 tbsp white sugar and lemon juice.
3. In a large bowl, mix together flour, 3 tbsp sugar, baking powder and salt. Cut in butter, then stir in milk. Spoon or "glob" mixture on top of berries.
4. Bake in preheated oven for 25 minutes, or until top is lightly browned. Let cool a few minutes before serving with ice cream or whip cream and ENJOY!

Simple, but Perfect, Mashed Potatoes

I've previously mentioned that I am not a huge fan of mashed potatoes. They rank near the bottom on how I like a potato served to me. However, since we just harvested a bunch of potatoes out of the garden, I wanted to try serving them a few different ways. Last night we had the hashbrown muffins, tonight was mashed. I stuck with the old method of preparing them and they were fantastic. I am so thankful for our garden. The boys and I have had a wonderful time "living off the land". What an experience! Enjoy!

Mashed Potatoes

• 5-6 large potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter
• 1/2 tsp salt

1. Place potatoes in a large pot and cover with water. Bring to boil over high heat, and continue to boil until potatoes are tender (about 20 minutes).
2. Drain potatoes in colander. While potatoes are draining, pour milk and butter into empty pot. Allow butter to fully melt and milk to warm. Add potatoes back to pot, sprinkle with salt, and mash until creamy and smooth. Serve with a little dollop of butter (or not!) and ENJOY!