Root Beer Pulled Pork

My hubby loved pulled pork.  He prefers anything smoked, me...not so much!  So, thankfully this recipe and my crock pot make a wonderful compromise!

This is really a very simple recipe, if you can even call it that!

I start out cutting up 2 medium sized onions and placing them int he bottom of a large crock pot.  Then place the whole pork butt right on top.  I usually use a 9-10 pounder...this ensures that I have lots of leftovers!

Next, pour 1/2 of a 2 liter right in the crock pot.  Now turn it to high and let it do it's thing! You want to cook it for 6-8 hours on high or until the meat just falls off the bone and is easily pulled apart with a fork.  When done, remove meat from crock pot.  Drain all juices and return meat (minus bone) to the crock pot.  With 2 forks, pull meat apart.  Now give it a good douse of your favorite BBQ sauce and cook until heated or you could serve sans sauce and let people put what they want on it!

We like ours with lots of sauce on onion rolls with pickles and onions!

1 crock pot
1 pork butt
1/2 2 liter of root beer
2 med onions
Sweet Baby Rays BBQ sauce (or your favorite)
Onion rolls, bulky rolls or bread

Raspberry Cornmeal Muffins

We went on a day trip over the 4th of July holiday weekend.  A place about 2 hours from home.  Spring Mill State Park.  We love this place! This was actually the first time we have taken the kids.  Hubby and I have been several times pre-kiddos so we thought it would be a nice field trip!  If you live in Indiana and have never been, you should!  They have wonderful hiking trails, an awesome pioneer village with the grist mill and the Gus Grissom Memorial.

The Pioneer Village, founded in 1814, contains 20 historic buildings to explore.  Heritage interpreters portray the year 1863 and demonstrate period crafts, which the kids loved participating in. The centerpiece is a 3-story limestone gristmill, built in 1817, that still grinds cornmeal today.  The mill is the whole reason for today's post!  After we watched the mill at work, we promptly bought a few bags of the fresh ground cornmeal!

Here are a couple photos of our trip.  Below is the recipe!  Enjoy!

Berry Cornmeal Muffins

3 cups flour
1 1/2 cups cornmeal
1 cup sugar
8 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen raspberries (you can use any berries you would like)
2 large eggs, beaten
2 cups milk
1/2 cup oil
2 tsp vanilla extract
4 tbs sugar (for sprinkling on top)

Preheat to 400 degrees.  Spray 2 muffin pans with non stick spray or use liners.

In large bowl combine all dry ingredients.  In separate small bowl, combine 4 tbs of the dry mixture with the berries.  In separate bowl, whisk together eggs, milk, oil and vanilla.

Fold wet ingredients into dry and mix only until ingredients are combines. Gently stir in the berries.  Do not over mix or your muffins won't be light and fluffy.

Evenly fill 24 muffin cups.  Sprinkle with sugar.  Bake for 15-20 minutes or until tops are golden brown and toothpick comes out clean.

I need to remember to take the date stamp off! Sorry!

Eat warm with some butter! Enjoy!

Beef and Peppers

Okay, so this was kind of a disaster for me! it's been a while since I have one of those...a disaster int he kitchen! While this tasted good, I didn't have the proper ingredients so I used what i had...I know if I had the right stuff, it would have been wonderful!  Use regular Sherry to reduce the sodium and make sure you use rice NOODLES.....I apparently picked up rice sticks. Wrong thing to do! They were the width of hair and just made a jumbled mess! By the time I realized I had the wrong thing it was too late! And use LOW sodium soy sauce! This was WAY to salty for me! But, I dumped in regular before I realized what i was doing...I told you....EPIC FAIL!  Oh, and it would have helped if I took a picture of the finished product! I guess once I realized I didn't have the right ingredients I stopped taking photos!  The below photo is before I put the soy sauce and noodles in!

Beef and Peppers

1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain

1/2 cup Low Sodium Soy Sauce

I seriously need a new camera!

3 Tablespoons Sherry

2 Tablespoons Packed Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

2 cloves Garlic, Minced

1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)

2 Tablespoons Canola Oil

1 whole Medium Yellow Onion Sliced

2 whole Red Bell Peppers, Cored And Sliced Into Rings

1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)

Red Pepper Flakes, For Sprinkling

Cilantro Leaves

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

Top with cilantro leaves. Serve immediately.

Sausage and Peppers Mac and Cheese

It's no lie that I LOVE pasta... especially mac and cheese!  I made this the other day, it is yummy!  I wouldn't classify it as mac and cheese however.  Maybe like cheesy macaroni with sausage and peppers.  I know, what's the difference....trust me....there is a difference!  I don't like people messing with my momma's mac and cheese!  Anywho...this is a very tasty meal with a salad and piece of garlic bread.


Italian Sausage and Pepper Macaroni & Cheese

2 teaspoons olive oil
1 medium yellow onion, chopped
1 pound Italian sausage, casing removed
1 red bell pepper, diced
1 pound penne
8 tablespoons butter
6 tablespoons flour
6 cups whole milk
4 cups (16 ounces) cheese, grated (I used a combo of Parmesan and mozzarella)
1 teaspoon crushed red pepper flakes
A few shakes of salt and black pepper
1/4 cup sliced fresh basil
1/4 cup fresh sliced flat-leaf parsley


Preheat oven to 350°F. Coat a 9x13-inch baking dish with butter or cooking spray.


In a large skillet over medium-high heat, warm olive oil. Add onion and saute 3 minutes or until softened. Add sausage and cook for 8-10 minutes or until browned all over and no longer pink. Add red bell pepper and cook 2 minutes until softened.


Cook pasta in salted water, about 2 minutes short of being fully cooked; it will finish cooking in the oven. Drain the cooked pasta, but do not rinse.


4. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking continuously until it reaches a boil. Reduce heat and simmer for 5-7 minutes, or until thick and bubbly.


5. Add cooked sausage and pepper mixture, cheese, cream sauce, crushed red pepper flakes, salt, black pepper, basil and parsley. Stir well. Pour into prepared baking dish. Bake for 30 to 35 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.

Oriental Slaw

A few years ago Hubby's grandmother made this as a side for one of our Sunday dinners.  We fell in love with it and eat it quite a bit during the grilling months. It goes perfect with burgers and dogs and, well, just about anything! 

Oriental Slaw

2 packages of ramen noodles, chicken flavor

1 package of slaw mix

3-4 green onions, diced

1/4 cup sunflower seeds

1/4 cup sliced almonds

1 cup oil

2/3 cup vinegar

2 tbs sugar

both packets of flavoring from the noodles

1/2 tsp pepper

In a large bowl combine slaw mix, onions, sunflower seeds and almonds.  You can add more or less onions, seeds and nuts, whatever your preference!  Crush up the noodles until they are no longer clumped together. Add to slaw mix.  In a large cup mix oil, vinegar, sugar, flavor packets and pepper. Stir well to dissolve.  Poor over the slaw mix. Either stir up real good or put the cover on the bowl and shake it up!  Best served cold.  Enjoy!

Spaghetti Pie

I am addicted to pasta!  I could eat some sort of pasta every day of the week.  NOT a good thing considering I'm a diabetic and shouldn't be eating so many carbs!

If you like spaghetti or lasagna, you will LOVE spaghetti pie! I know my family did.

Spaghetti Pie (this makes 2 pies)


1 pound spaghetti
1.5 pounds ground beef
2 small onions, diced
1 green pepper, diced
4 tbs minced garlic
2 cans of tomato sauce
2 tbs of Italian seasoning
4 tbs of butter
2 cups Parmesan cheese
2 cups mozzarella
4 eggs, beaten
3 cups ricotta cheese


Cook spaghetti according to the package.  In a saucepan cook ground beef. Once cooked, add in onion, pepper and garlic and cook for about 5 minutes. Drain grease and add in Italian seasoning and tomato sauce.  Simmer for about 15 minutes.  In a large bowl, combine spaghetti, melted butter, 1 cup Parmesan and eggs.  Divide mixture into 2 greased pie plates.  Push spaghetti up the sides of both dishes and the bottoms making a crust. Spread ricotta over spaghetti and sprinkle on  1/2 cup mozzarella.  Spoon meat mixture over the ricotta and sprinkle with the remaining Parmesan and mozzarella and some Italian seasoning.  Bake at 375 degrees for 20 minutes or until the cheese on top slightly browns.  Serve with some garlic bread or a side salad and enjoy!

Turkey and Spinach Pasta Rolls

It's no secret that I love pasta! And lasagna tops the list of my favorite meals of all time!  My husband was a little leery about this dish.  He doesn't like it when I switch up the food he knows and loves so well.  But, I think this went over very well with both him and the kids! It will definitely be on my list of must haves!

Turkey and Spinach Pasta Rolls

1 package of lasagna noodles (regular or whole wheat)
15 oz of ricotta cheese
2 cups mozzarella cheese
1 pound of lean ground turkey
3 cups of fresh spinach, chopped
4 tbs of minced garlic
2 tsp of Italian seasoning
2 cups of spaghetti sauce or tomato sauce

Cook noodles according to the package.

Brown the turkey with the garlic, set aside.

In a large bowl, mix ricotta, chopped spinach, Italian seasoning, 1 cup mozzarella cheese and turkey.

Put 1 cup of the sauce int he bottom of a casserole dish.

Spoon the mixture onto a lasagna noodle and spread the whole length of the noodle. Roll the noodle up and place int he casserole dish. Do this until you have no more mixture.

Spread the remaining 1 cup of sauce over the top of the pasta rolls. Sprinkle remaining mozzarella cheese over the sauce. Sprinkle some Italian seasoning on top.

Bake at 350 degrees for 20 minutes.

Prosciutto and Caramelized Onion Pizza

This has got to be my favorite pizza of all time! when I first saw it on The Pioneer Woman's website, I wasn't too sure about it. But, as most things, I made it on a whim. And boy is my family glad I did! They all love it! My son asks for onion pizza all the time!  you first need a good pizza crust, which you can find here... Bread Machine Pizza Dough

Prosciutto and Caramelized Onion Pizza

(Sorry for the horrible photo, I promise it is awesome!)

1 whole pizza crust (1/2 of above)

olive oil

1 large red onion

1/4 c. brown sugar

Grated Parmesan cheese

10 oz. fresh mozzarella

8 + slices of prosciutto

Preheat oven to 500 degrees.

Heat 2 tbs of olive oil in pan, half and thinly slice onions. Put in the hot oil with the brown sugar. Cook until browned. Set aside.

Roll/Stretch/Push your dough into/onto your pizza stone or baking sheet. Drizzle a little olive oil and sprinkle a a little Parmesan cheese over the crust.

Slice mozzarella thin and lay evenly on top of crust (it will all melt together)  Evenly arrange caramelized onions and prosciutto on top of the mozzarella

Bake 15-17 minutes.

Bread Machine Pizza Dough

We eat homemade pizza all the time. It is cheaper, tastes better and we can make it just the way we like it!

Ingredients:

1 cup water

1/4 cup olive oil
1 tsp. salt
3 cups flour
2 tsp active dry yeast

Place all ingredients in your bread machine in the order listed above. Set the machine to the dough setting, start and let be!

When done, take dough out of the bread machine pan and roll it into a glass bowl drizzled with olive oil. Toss the dough in the bowl to ensure all surfaces are coated with the oil.  At this point you can either use the dough, cover the bowl with plastic wrap and store in the frig for a couple days or wrap in saran wrap and put in a freezer bag and freeze.  If you store in the frig or freezer, make sure you take it out and let it thaw and re-rise before using.  Makes 2-3 pizzas depending on size.

Coming up this week: Caramelized Onion and Prosciutto Pizza!

Marble Fudge Cake

So, I had to make a cake a while back. It had to feed at least 30 people.  The hubby's Uncle was turning 50 and seeing I am affectionately known by some as The Cake Lady, naturally I would make his cake! 

To please everyone (or no one...who knows!) I chose an old stand by...Marble Fudge Cake.

• 2 sticks (1 cup) unsalted butter, room temperature
  1 1/2 cups flour
  1 1/2 cups cake flour (not self-rising)
  1 Tbsp baking powder
  1/2 tsp salt
  1 3/4 cups sugar
  4 eggs
  2 tsp vanilla
  1 1/4 cups milk
  
  Preheat oven to 350 degrees.
  
  Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  
  Beat the butter and sugar until light and fluffy, 3 to 4 minutes, scrape the sides of the bowl as needed. Beat in eggs, one at a time, then vanilla. With the mixer on low, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  
  Pour the mixture in your prepared pan, reserving 1 cup of the batter.  Add 1/4 cup cocoa powder to the reserved batter and mix thoroughly.  Spoon chocolate batter on top of whats already in the pan and swirl with a knife. 
  
  Bake 25-30 minutes or until toothpick comes out clean.
• Cool for 15 minutes in pan.  Remove from pan and place on wire rack to cool all the way. Ice the cake with your favorite icing and enjoy!

Homemade Biss-Qwick!

Homemade baking Mix.  I use the stuff ALL the time! A box of the name brand stuff can cost between 3 and 4 bucks. There is no need to waste your money!  You can make your own in less time than it takes you to pack the kids in the car let alone going to the store.  And it is so much better for you! And cheaper! Why pay for preservatives! Unhealthy and a waste of money!

This stuff makes the BEST cakes for Strawberry Shortcake...Ill post that recipe tomorrow!


6 cups flour
1 tbs salt
1 tbs baking powder
3 tbs baking soda
3 tbs sugar
1 cup shortening

Sift all dry ingredients together.  Add the shortening. Using your stand mixer (or by hand if you have to), with the whisk attachment, mix it all together until it is a fine meal.

Store in the fridge (remember, no preservatives) and use in your favorite recipes!

Dill Chicken Salad

When my husband, then boyfriend, and I moved from Florida to Indiana in 2001, I got a job as a cook at our local YWCA.  One of the dishes they would have for lunch was dill chicken salad on croissants.  I fell in love with it and have made it ever since. To me, all other chicken salads do not compare!  I'm sure you can find plenty of recipes for this online in some variation or another, but this is my favorite! 

I just made a huge batch of this for a dinner tomorrow.  10 pounds of chicken makes for a lot of chicken salad!

1 pound chicken breasts, cooked and shredded or cut into small pieces.
1/2-3/4 cup of sour cream
1/2-3/4 cup of mayonnaise (not the other stuff!)
3 tbs dried dill

Mix all together and serve on a croissant roll or other bread of your choice.

The above measurements are approximate.

You can use as much or as little chicken as you would like. Just make sure you use equal parts of sour cream and mayonnaise.  And I almost never measure the dill!  I just dump it in there!  With this recipe I say..to each there own!  If you want it a little more creamy, add equal parts of mayo and sour cream, if you want it a little dry (I don't know why you would!) you can put in a little less!

Enjoy!

Homemade Caramel Sauce

If you never try any of my recipes, you have got to try this!  I LOVE caramel! I don't think I could bring to words how much I love it.  On my ice cream, on apples or on a spoon! Delish!  And for me, few things are more rewarding in the kitchen than making my own caramel sauce!  Sure, it is easy to just go pick up a jar from the grocery, but this takes 10 minutes, if that, and you do not have to subject yourself to all the "extra" stuff in your fancy shmancy store bought jar of ice cream topper!  You must make this sauce today! Go ahead...do it!

1 cup sugar
1/4 cup water
8 tbs (1 stick) of unsalted butter, cut up
1/2 cup heavy whipping cream
2 tsp vanilla
pinch of salt

Pour sugar into a small heavy sauce pan.  Pour water evenly on top of sugar. With the stove on med-high heat, hold the saucepan handle and swirl around until sugar is dissolved all the way.  Once dissolved, turn heat to high, cover pan and boil for 2 minutes. 

Remove cover and continue to boil until syrup turns brown around the edges and turns to a nice amber color.

Keep going....When the syrup starts to smoke, it is done!

Perfecto!  Now, you want to remove from heat and whisk in the pieces of butter until all butter is melted and mixed in.  Be careful! When you put the butter in, the syrup will bubble and start to foam up.

Once butter is combined, stir in the cream.  If mixture gets lumpy, place back on heat until smooth.  Stir in the vanilla and salt.

This stuff is like molten lava! Be careful before putting any in your mouth!  It will be hard to resist temptation, but for the safety of your mouth..wait a bit!



Horrible lighting, I know! Im working on it!



Store in a mason jar in the refrigerator.  This makes enough for 1 pint. I do not know the exact shelf life of this.  I have had some last int he frig for several months. It does not happen too often as it usually gets eaten up in a week or 2!

Hubby's Favorite Meatloaf

2  lb. ground beef

1 box Savory Herbs Stove Top Stuffing mix

12 oz jar of chunky salsa (I use mild)

3 eggs

2-4 tbs of water

1/4 c. shredded Parmesan cheese

1/2 pound bacon (optional)

Pre-heat oven to 350.  Beat eggs in large bowl. Add in water, salsa, stuffing mix and hamburger.  Mix with your hand until it all becomes one! Shape meat mixture into 2 loaves and put on roasting pan. you can put it on a cookie sheet but I prefer the grease to drip off the meat.  Wrap each loaf with bacon slices.  Bake for 45 minutes or until middle is no longer pink.  I usually turn the broiler on for a couple of minutes at the end to crisp up the bacon a bit more. We like to serve it with mashed potatoes, baked beans and carrots!

Homemade Pop-Tarts

My husband eats pop tarts for breakfast EVERY morning...he is usually flying out the door and never has time to sit and eat a real breakfast!  If you have never looked at the ingredient list on a pop tart box, do so....yucky!  I do not like it when I cannot pronounce half the stuff they try to get us to consume!  So, when I have time, I will make up a big batch of homemade pop-tarts.  They keep real well in the freezer and you can just pop them in the toaster or microwave to warm up.




The one on the right doesn't look too good! I forgot to take pictures! These were the last 2!




This recipe is adapted from King Arthur Flour

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling


To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Variation: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Chewy Granola Squares

Okay, so I have been on a granola kick lately! I love thick, chewy, yummy granola bars and these are SUPER yummy! And they are real easy to make and pretty versatile as far as some of the ingredients.

Not quite cooled, I just couldn't wait!

3 1/3 cups quick oats

1 1/2 cups sugar

2/3 cup ground oats (Put 2/3 c. oats in a food processor and grind them up real good)

1 teaspoon salt
1 teaspoon ground cinnamon
3 to 4 cups dried fruits and nuts (I used cherries, cranberries, flax seed, pecans and mini chocolate chips in this one)

1/3 cup peanut butter 

4 teaspoon vanilla extract

1 1/2 sticks unsalted butter, melted

3/4 cups honey

2 tablespoon water

Preheat your oven to 350, line a 9x13 pan with parchment paper in one direction so it hangs over the sides. Spray the paper and exposed pan with cooking spray.

Mix all of the dry ingredients together.  In separate bowl, whisk together all wet ingredients.  Add the wet to the dry.  Make sure you incorporate it well.

Pour the mixture into the baking pan. Press down real good and spread the mixture out evenly filling the whole pan.  This can be done easily with a piece of parchment paper, less mess!

Bake for 30-40 minutes or until the edges get a little brown. The top may start to brown also.  The middle of the mixture will still look and feel a little "un-done" but that is okay. It will set up once it is cooled.

Cool for 15-20 minutes in pan on cooling rack. Then lift out of pan using parchment paper and cool on rack until completely to speed up the process! Once cool, use a serrated knife and cut into squares. Wrap individually in plastic wrap. I usually store mine in the frig so the humidity doesn't take its toll on them!

Homemade Granola

This stuff is so good!  Try not to eat it all while it is cooling!  We love it mixed with plain vanilla yogurt or with milk for breakfast or just by the handful!  The great thing is, this recipe is very versatile. You can use any combo of nuts and fruit you want!  In this recipe I used grape seed oil but you can use regular vegetable oil if you like!

Let me know if you try this and how you like it! Any changes or additions? Let me know!



4 cups oats

1/2 c coconut flakes

1/4 c packed brown sugar

1 tsp cinnamon

3 tbs flax seed

1/2 c pecans

1/2 c pumpkin seeds

1/2 c sunflower seeds

2 tbs grape seed oil

1/4 c honey

2 tbs maple syrup

1 1/2 tsp vanilla

1 c dried cherries

1 c dried cranberries

Mix all dry ingredients except the dried fruit together. Add in wet and combine well.  Spread in large sheet pan sprayed with non stick spray. Cook 1 hour on 250 stirring every 15 minutes to ensure even color. Once cooled, add dried fruit and store in airtight container.

Fettuccine with Tomato Cream Sauce

So, you will learn that pasta is an addiction in this house.  Not very good seeing I am a diabetic but I just cannot help it!  This can be made with any type of pasta, with or without meat...it's up to you! Tonight, I made mine with fettuccine and sweet Italian sausage.

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 whole onion, diced fine
• 2-3 Tbs of minced garlic
• 30 ounces of tomato sauce
• A little bit of salt, pepper and sugar (I don't measure, just to my taste)
• 1/4 - 1/2 cup grated parmesan or parm reggiano cheese
• 1 cup heavy cream
• 1 pound fettuccine

Saute olive oil, butter, garlic and onions for 2-3 minutes. Add in the tomato sauce. Cook on med heat, stirring frequently for 15-20 minutes until reduced slightly. Add salt, pepper and sugar.  Add in cheese, mix well.  Pour in cream and mix well. Continue to heat for 10 minutes on med heat stirring often.

Toss with pasta and protein (sausage, scallops, shrimp etc).

Top with a bit of parm cheese and there you have it!

Yumminess!  Enjoy!

Whoopie Pies - Valentine's Day Edition

Well 2 things are certain, the Yankee's that are reading this will know what I'm talking about and the Hoosier's will have no clue! Well, most won't!  You see, whoopie pies are non existent here in the Midwest. Every time I talk about them, people ask me what I am referring to. I explain, they say yummy! Then I have to make them some. If you have never had a whoopie pie, you must make them now! Yummy! Yummy! That's all I have to say!  While there are many varieties, this is the standard version.

Anyways, Hubby will be home tomorrow! Yay!  Super excited about that! We are having Sunday dinner at my house.  Baked Ziti  = Yummy!  Hubby likes whoopie pies and I just so happen to have a a cute little heart shaped pan.  Dessert for Sunday dinner solved!

Before I give you the recipe, please make sure you have a good  mixer as mine is, well was, a hunk of junk and mid-way through mixing the filling it caught on fire. Yes, CAUGHT ON FIRE! I had a minor heart attack and my filling was ruined!  Thankfully Hubby has a super cool grandma who lives not that far from me and was on her way to church! She brought me her hand mixer so I could finish the job!

Okay so back to the task at hand...the recipe...

Whoopie Pies

1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

In large bowl, beat butter and sugar with mixer on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add flour, cocoa powder, baking powder, baking soda and salt and mix on low speed. When combined, add buttermilk and continue to mix on low speed until all ingredients mixed together.

Heat oven to 350 degrees.  Spray pan with non-stick spray. Bake for 10-12  minutes or until the top of the cake springs back when touched. To assemble pies spread filling on one cake and sandwich with another cake. I then rolled in Valentine non-perils.

Filling

1 stick (1/2 cup) unsalted butter, softened

1 1/2 cups powdered sugar

1 cup marshmallow cream such as Marshmallow Fluff

1 teaspoon vanilla

Beat together butter, powdered sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

I am a failure!

Well, not really but it sorta feels that way!  I have finally found something I am bad at!  And I really dislike doing it as well. 

While at the store the other day I picked up a candy making kit. It looked really cute. A complete kit from Wilton for making Valentine's Day chocolate lollipops and candies. I figures, what the heck, I can do everything else why not give this a try! How cute would that be to give the kids homemade chocolate pops from momma!

Boy was I wrong! A little tedious and time consuming.  Time being something I lack in my life.   The kit came with 2 plastic molds for pops and 1 for candies. After letting my masterpieces harden up I popped them out. HORRIBLE is one way to describe them! Some of the "chocolate" stayed stuck in the molds. The "chocolate" looks all frosty. NOT at all like the pictures on the box.

So there you have it. I cannot make candies! I will probably give it another try another day when I'm not in such a cranky mood. And yes, I will be giving the kids these for Valentine's Day and they wont care what they look like as long as they taste yummy!