Friday, December 26, 2014

Red Cabbage

Hope everyone had a wonderful Christmas!  I got some red cabbage in my co-op.  What do you do with red cabbage besides shredding it and putting it in salads?  Cook it, of course!  Well, I have never cooked or even tasted cooked red cabbage but was willing to give it a try.  Whoa!  It as delicious!  I love when I learn new things!

Red Cabbage

1/2 red cabbage shredded
2 Tablespoons of Extra Virgin Olive Oil
1 small onion sliced
1/3 cup white or apple cider vinegar (I used white because I had it)
2 Tablespoons sugar (can use Stevia instead)
1 teaspoon ground mustard
Salt and pepper to taste

Heat skillet over medium high heat.  Add oil and onion and saute for 2-3 minutes.  Add cabbage and saute until it looks wilted, 3-5 minutes.  Add vinegar and mix.  Add sugar and mustard, mix again. Season with salt and pepper to taste, reduce heat and continue to cook for about 10 minutes, stirring occasionally, until ready to serve. 

Thursday, December 18, 2014

Gluten Free Peanut Butter Cookies

I'm always looking for good gluten free recipes.  My niece's friend, Jenny, gave her this recipe and she shared it with me.  Actually, Jenny's mom makes these for my niece who is gluten free.  These cookies are absolutely, unbelievably DELICIOUS!  Everyone will love these--gluten free or not!

Gluten Free Peanut Butter Cookies

1 cup peanut butter (I used creamy)
1 cup sugar
1 egg
1 teaspoon baking powder

Beat peanut butter and sugar with hand mixer.  Add egg and baking powder.  Roll into balls, then roll in some extra sugar. (You could use red or green sugar to make them for Christmas!)  Place on a cookie sheet.  Press each cookie with a fork.  Bake at 350 degrees for 12 minutes.
Hope you have a very 

Thursday, December 11, 2014

Monster Cookies

I don't know why these are called Monster Cookies  Maybe because they have a monster of a good taste.  Sounds like a Halloween cookie but would be great for that Christmas Cookie Swap using the red and green Christmas M&Ms..

Monster Cookies

12oz jar creamy peanut butter
4 ½ Cups of quick oats (not instant) oatmeal
1 Cup of granulated sugar
1 ¼ Cups of packed light brown sugar
3 eggs
1 stick of butter (softened)
1 Tsp of vanilla extract
½ Tsp salt
2 Tsp baking soda
¾ cup of chocolate chips
Approx. ½ cup of M&Ms

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (not essential, but helpful). In a large bowl combine eggs and sugars; add in salt, vanilla, butter, and peanut butter. Stir in chocolate chips, baking soda, and oatmeal.

Drop in heaping teaspoons onto cookie sheet. Bake 10-12 minutes. Pull out of oven and while cookies are still piping hot press M&Ms into tops of cookies. Remove from cookie sheet and allow to cool.

Makes about 3 dozen.


Saturday, December 6, 2014

Honey Cake

My sister will admit that she hates to cook.  When she does, she makes sure it is easy to do.  Here is her simple Honey Cake that is so good, you'd think she slaved in the kitchen and made it from scratch. 

Honey Cake

1 box Duncan Hines Spice Cake Mix
1 cup honey

Follow directions on cake box to make spice cake.  Add 1 cup of honey.  Mix and bake according to box directions. 

There you have it--Honey CakeDelicious!

Monday, December 1, 2014

Crock Pot Cinnamon Almonds

Looking for something to give your friends and neighbors during the holidays?  Try these cinnamon almonds.  They are delicious!  It was like eating candy and I couldn't stop eating them.  Hope there's some left for my friends and neighbors :-)

Crock Pot Cinnamon Almonds

1 cup sugar
1 cup brown sugar
3 Tablespoons of cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/8 cup water

In a bowl, mix together sugar, brown sugar, cinnamon and salt.  Set aside.
In a separate bowl, whisk the egg white and vanilla until it begins to get a little frothy.  Stir in the almonds until they are well coated in the egg white and vanilla mixture.  Add the almonds to the cinnamon mixture and toss until completely coated.

Spray your crock pot with non-stick cooking spray.  Cook the almonds on high for 2 hours, stirring every 20 minutes.  After 2 hours, pour your water over the almond and mix well to make sure there are no clumps.

Reduce heat to low and cook for 1 more hour, again stirring every 20 minutes.  Line a cookie sheet with parchment paper and evenly spread the almonds to cool and dry on the paper.

**Your house is going to smell delicious and you'll be tempted to eat some almonds before they even cool.  I say go ahead!  They're delicious hot, too.  Guess you know who fell into temptation :-)

Friday, November 28, 2014

Hearty Turkey Noodle Soup

Hope everyone had a great Thanksgiving.  Leftover turkey?  Here is a delicious turkey noodle soup your family will love.  If you don't have any leftovers, just use chicken instead.  Of course, then it will be chicken noodle soup :-)

Hearty Turkey Noodle Soup

2 teaspoons chicken bouillon
3 cups chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 1/2 oz. (about 4 cups) cooked noodles
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 -3 cups diced turkey (or chicken)
Salt and pepper to taste
1/2 tsp poultry seasoning (optional)
1 Tablespoon parsley (optional)

Heat chicken broth and bouillon together.  Add carrots celery and onions.  Simmer until vegetables are tender.  Mix cream of chicken soup and milk together, then add to soup mixture.  Add chicken and noodles.  Salt and pepper to taste.  Umm, Umm Good! 

Monday, November 24, 2014

Baked French Toast

This is a great recipe my daughter-in-law, Mandy, shared with me.  You have to make it ahead of time, so plan accordingly.  We made it last year for Thanksgiving morning because we knew we would be too busy to make breakfast.  I made it for Christmas morning and also made it for a covered dish with my breast cancer support group, Pink Posse.  Everyone loved it.  The best part is that you make it the night before and just put it in the oven the next morning.
Breakfast DONE!

Baked French Toast

1 ½ cups packed brown sugar

¾ cup butter

3 Tbsp light corn syrup

1-2 baguette's (depending on the length, Batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

8 eggs

2 ¼ cups milk (I use part milk and part half and half to equal 2 ¼ cups milk.)

1 ½ tsp vanilla extract

Place first 3 ingredients in medium size saucepan and heat over medium heat, just to congeal (Do Not Boil). Spray baking dish (large foil pan) with nonstick vegetable oil, pour hot brown sugar mixture into baking dish. Place eggs, milk and vanilla into blender and blend until smooth. Pour milk mixture into a dish and dip bread slice (I do at least 5 at a time), making sure they really soak up the mixture. Place into pan with brown sugar mixture and scrunch pieces together (should get about 32-36 slices in the pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30-45 minutes or until firm and slightly browned. Brown sugar mixture should be bubbling.  Serves 8 to 10 people.

**It usually takes 2-3 baguettes, especially if you scrunch them together. Also, I always turn over the slices about halfway through or towards the end so that it gets the entire slice covered in the sauce.  This seems to help cook each slice a little more evenly. But if you don't flip them it is still good.

Thursday, November 20, 2014

Pumpkin Bread

As Thanksgiving approaches, I reflect on all my many blessings.  Heavenly Father knows our needs and is always there for us.  I'm thankful for my wonderful husband and beautiful children and their spouses, for my grandchildren, for my health (I'm cancer free), for my extended family (especially for my sister who has given of her time and love so unselfishly).  I'm grateful for my friends and the opportunities I have to serve others.  With that in mind, here is a recipe for pumpkin bread that you can make for your family, friends and neighbors.  Let someone  know that you are thankful for them this Thanksgiving.  We should always have an attitude of gratitude! 

Pumpkin Bread
2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly. 

Thursday, November 13, 2014

Cabbage Soup with Meatballs

It's getting to be soup weather, so here is a great recipe to share with your family.  It is so good and I love the meatballs in it.  It has a little sweet and sour taste.  I have already made it three times.  My family loves it!

Cabbage Soup with Meatballs

3 lb. cabbage (one head)
1 (16 oz) can tomatoes
3 cups water
2 (8 oz) cans tomato paste
½ cup vinegar
½ cup brown sugar
1 tsp. salt
¼ tsp. pepper
large onion


1 ½ - 2  pounds ground beef
1 egg
¼ cup quick oats
1 small onion, grated
Salt and pepper to taste

Soak cabbage in hot water for about 5 minutes.  Slice onion and place in bottom of large pot (4-6 qt).  Shred cabbage and place in pot together with tomatoes, water, tomato paste, vinegar, brown sugar, salt and pepper.  Bring to a boil.

Meanwhile, mix meat mixture and form into balls.  Place meatballs on top of cabbage soup and bring to a second boil.  Cover and simmer for 2 hours. 

Thursday, November 6, 2014

Banana Muffins

When I have too many ripe bananas, I always make banana Bread   That's because we love my Chocolate Chip Banana Bread.  But I wanted to try something different.  I came across this banana muffin recipe that looked delicious, and I was in a baking mood.  So  I made it and we loved, loved, loved it!

Banana Muffins

1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas mashed
¾ cup white sugar
1 egg
1/3 cup butter, melted
1/3 cup brown sugar, firmly packed
2 Tablespoons all purpose flour
1/8 teaspoon cinnamon
1 Tablespoon butter

In a small bowl, mix together the topping ingredients:  brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 Tablespoon butter until mixture looks crumbly.  Set aside.
In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder, sugar, egg, bananas and melted butter. (I use a hand mixer)  Spoon into prepared muffin cups.
Sprinkle topping mixture over muffins.
Bake at 375 for 18 minutes, until a toothpick inserted into center of muffin comes out clean. 

Thursday, October 30, 2014

Roasted Asparagus

Another easy vegetable dish--Roasted Asparagus!  My family loved them and I had everything I needed to make them.  I didn't have to run to the store and that's a plus!

Roasted Asparagus
Asparagus spears, trimmed
Olive oil
Garlic powder
Parmesan cheese, grated or shredded
Lemon Juice

Preheat oven to 425.  Place trimmed asparagus in a large bowl.  Salt, pepper and garlic powder to taste.  Drizzle olive oil over spears and toss.  Arrange spears in a single layer on a greased baking sheet.  Sprinkle with cheese.  Bake 12 – 15 minutes until tender.  Sprinkle with lemon juice and toss before serving.

Tuesday, October 28, 2014

Eggplant Pizza

Here is another eggplant recipe that I tried.  I really loved it and again, I'm not an eggplant eater.  I left the skin on, but it was a little tough.  Next time I'll peel the eggplant.  But I loved it.  Tasted just like a pizza to me, and you can put on whatever toppings you like.

Eggplant Pizza

Mozzarella cheese
Pizza sauce or marinara sauce (I used marinara sauce)
Desired toppings

Slice eggplant in 1/2 inch rounds.  Place on paper towel and salt lightly to draw out the water for about 20-30 minutes.  Blot dry with paper towel.

Put eggplant on greased baking sheet.  Put sauce, then cheese and any other desired topping on each round. 

Bake at 400 degrees about 15 minutes or until cheese is bubbly and melted

**I only put cheese on top (added some grated Parmesan), but can't wait to try pepperoni or mushrooms :-)  Getting hungry just writing about it!

Monday, October 27, 2014

Baked Eggplant

I got some eggplant in my co-op and tried a couple of new recipes.  This is a baked eggplant that was really delicious and easy to make.  I'm not a big eggplant eater, but I did enjoy this.  Hopefully you will too.

Baked Eggplant 

Parmesan Cheese (I added some shredded Romano and Asiago cheese to the Parmesan)

Slice eggplant about 1/4 - 1/2 inch thick rounds.  Lay eggplant on paper towels and sprinkle with salt to draw out the water.  Don't be too heavy handed with the salt or it will be too salty.  Let it sit for about 20 - 30 minutes, then blot dry with a paper towel. 

Spread mayonnaise on one side of each eggplant slice.  Again, don't be heavy handed.  Then dip the mayo side down into Parmesan cheese.  Put on a greased baking sheet in a single layer, cheese side up.

Bake at 450 degrees for about 12 minutes or until browned.

**I made mine with the skin still on the eggplant.  Sometimes the skin can be tough.  Next time I make it, I'm going to remove the skin and see how it does.  I guess it's really your preference--skin on, skin off. 

Friday, October 24, 2014

Cream Cheese Mints

I also made some pink cream cheese mints for our Pink Posse party, celebrating Breast Cancer Awareness month.  Everyone loved them!  I'd forgotten how good they are and how easy they are to make.  You can make them for any occasion--weddings, Christmas, showers, etc.

Cream Cheese Mints

1 box powdered sugar (16 oz.)
4 oz. cream cheese
2 - 3 drops of flavoring (I used cinnamon)
food coloring (I used small amount of red)
flexible rubber candy molds (I used a daisy mold)

In a bowl, mix together the powdered sugar, cream chese, flavoring, and food coloring. (I started it with a hand mixer.)  Knead ingredients together.  Take a small amount of dough, dip in granulated sugar, press into the mold and release onto wax paper.  Keep refrigerated until served.

Wednesday, October 15, 2014


I had a Pink Posse meeting (my breast cancer support group) and we were asked to bring a snack to share.  I remembered seeing a picture of  Mammo-Grahams last year on Pinterest and thought they were so cute.  I was so excited to  try to figure out how to make them and share them with everyone.  They were so easy and fun to make.  And they were a hit!   It was a great way to celebrate Breast Cancer Awareness Month!


Chocolate Graham Crackers
Regular size Pink Marshmallows (not the mini size)
Red gel icing in a tube

Break the graham crackers in half.  Place a marshmallow on one half and put in the microwave for about 8 - 10 seconds until marshmallow doubles in size.  Quickly remove from microwave and put the other half graham cracker on top, slightly rolling it to make marshmallow come out the side.  Put on a tray or plate to cool.  Add a small dot of the red gel icing to make the nipple.

**I even made some mini ones.  I cut the pink marshmallow into eight pieces and used Oreo Thin Crisps 100 Calorie Wafers.  It was definitely more tedious to work with but they were so cute. Here is a picture comparing the size.

Thursday, October 9, 2014

Carrot Raisin Salad

So I'm in a vegetable co-op.  It's great, but what do you do with a ton of fresh carrots?  Make carrot raisin salad, of course.  This is an easy, delicious recipe.  My husband and I really love it!

Carrot Raisin Salad

2 - 3 cups shredded carrots
3/4 cup raisins
1/8 cup mayonnaise
1 Tablespoon sugar ( I use Stevia)
2 Tablespoons milk

Combine carrots and raisins in a small bowl.  In a separate bowl, mix together the mayonnaise, sugar and milk.  Whisk together until smooth (dressing consistency).  Pour over carrot mixture and toss to coat.  Refrigerate for at least an hour before serving.  Tastes even better the next day if you have any left :-)

Thursday, October 2, 2014

Banana Egg Pancake

Bananas and Eggs?  Sounds like a weird combination to me.  And in a weird way it was delicious!  My sister gave me this recipe because it was healthy and good for me. I hate to admit it, but she was right.  It has a good combination of protein and carbs and is very filling.  A good way to start the day.  Need I say more!

Banana Egg Pancake

1 egg
1/2 banana, mashed
honey or maple syrup

Mix the egg and banana until well blended.  Add a sprinkle of cinnamon to your taste.  Mix again. 

Spray a small fry pan with Pam.  Heat at medium high.  Pour in egg mixture.  Cook like you are making an omelet,but don't fold.  Flip like you would a pancake.

Put in a plate and drizzle with honey or maple syrup--actually I pour it on (as you can tell by the above picture) because I have a sweet tooth.  Whether you drizzle or smother, I think you will enjoy this different breakfast treat!  Yum!

Friday, September 26, 2014

Tofu Chocolate Pudding

I'm back!  Has it really been over a year?  I can now say I am a breast cancer survivor and doing great.  I thank Heavenly Father every day that I have more time on this earth with my family.  More time to love, more time to serve and more time to put recipes on my blog :-)

I'll start with one of my favorite new recipes that my friend, Cindi, shared with me, Tofu Chocolate Pudding.  Yes, tofu!  I hate tofu! But I love this pudding and it's pretty healthy--full of protein.  You do need a VitaMix Blender to make it, but it is worth it. You would never believe it is made with tofu.  Delicious!  When you try it, you won't like it--you'll love it!

Tofu Chocolate Pudding

14 oz. soft tofu, rinsed and drained  (I used firm tofu.  Do not use extra firm.)

2/3 cup chocolate chips

½ Tablespoon vanilla
1 ½ teaspoon stevia  (If using packets, about 4 packets)

1 teaspoon cocoa

Place ingredients in a Vitamix Blender in the order written above.  Turn on low and blend on high until smooth and creamy.  The chocolate chips will melt as the mixture gets hot.