Wednesday, March 26, 2014

S'mores Cookies


  • 11 Tablespoons unsalted butter, softened

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1 teaspoon baking soda

  • ½ teaspoon sea salt

  • (optional) 1 teaspoon cinnamon

  • 2 ½ cups flour

  • 1/2 cup semi-sweet chocolate chips

  • 1 cup mini marshmallows

  • 3 regular sized Hershey’s bars, broken into pieces

  • 1-2 packages graham crackers, broken into squares


  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

  3. Add the flour mixture to the butter mixer and combine on low speed.

  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Mexican Short Rib Tacos


6-8 beef short ribs- 2 inches tall (3-4 lbs) or substitute a 2-3 lb beef roast
kosher salt
1-2 T oil
4 C beef stock
1 16 oz dark beer
5 -6 dried New Mexico chilies-destemed, seeds removed.
8 garlic cloves- whole
1 large onion- rough chopped
1 T cumin seed
1 cinnamon stick
1 tsp allspice
2 bay leaves
1 T mexican oregano
2 T brown sugar
one large onion sliced into ⅓ inch rings
1 T olive oil
Corn or flour Tortillas
handful Cilantro
hot sauce
½ Cup queso fresco cheese ( optional)

Pre-heat oven to 300 F
Generously salt and pepper all sides of the short ribs. (Use more salt than you think) Heat oil in a heavy bottom Dutch oven over medium high heat. When the oil is hot,add the ribs and brown all sides of the ribs - be patient, it takes time and this step is quite important. If splattering, cover partially with a lid. You want a nice deep color on all sides. This is crucial! Be careful not to overcrowd ( you may want to do in batches). Once they are nice and brown, remove and set aside. In the same pot, turn heat to down medium and add onions and whole garlic, stirring constantly until golden brown and just tender about 3-4 minutes. Add cumin, cinnamon stick, allspice, oregano and bay leaves, and stir for 1-2 minutes. Add beer, stock and place the short ribs in the liquid with the bone sticking strait up. Liquid will just come to the top of the ribs. Turn heat to high, bring to a boil. Cover with a tight fitting lid ...or with two-three layers of foil, creating a tight seal. Place in the middle of the hot oven and bake for 3 hours, without opening the lid.

In the mean time, slice one large onion into ⅓ inch thick rings and sauté in a little oil on medium high for 5 minutes, turn heat to low and sauté until caramelized and golden, about 10 more minutes.
You could also make pico de gallo or pickled radishes ( optional) … see link above.

After 3 hours, the meat will be fork tender and flavorful. Leave the meat in the braising liquid until ready to serve. When ready, remove ribs from the liquid. Skim the fat, from the pot. Using a fork, or tongs, separate meat from bone and fatty parts and set meat aside. Taste the meat for salt, adding more if necessary. Fish out some of the flavorful chili peppers from the liquid and toss with the meat along with a few tablespoons of the juices left in the pot. The little bits of cumin seed are good too. Remember the meat will dry out quickly once removed from the cooking liquid, so if not serving right away, keep the ribs in the liquid.
Place cheese on tortillas, then place directly on the racks inside a 350 F oven, until melted. Remove from the oven, and place some of the meat, caramelized onion, cilantro and hot sauce inside the tortilla. Serve.


Prep time: Cook time: Total time: Yield: 4

Lemon Meringue Muffins

TOTAL TIME: Prep: 25 min. Bake: 25 min.

MAKES: 12 servings


  • 6 tablespoons butter, softened

  • 1 cup sugar, divided

  • 2 eggs

  • 1/2 cup plain yogurt

  • 2 tablespoons lemon juice

  • 1 tablespoon grated lemon peel

  • 1/4 teaspoon lemon extract

  • 1-1/3 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 egg whites


  1. Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.

  2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°.

  3. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

  4. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.

  5. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts

1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Chai Banana Cake

Makes 1 (9”) loaf or 5 (3”) loaves

2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
1/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
2 eggs
1 teaspoon vanilla

1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, salt, allspice, and nutmeg together, into a mixing bowl and set aside.
2. Pour milk and chai into a saucepan and bring to a simmer. Remove from heat and steep for 20 minutes, discarding the used chai. Then in a small bowl, mash bananas with chai milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla and banana mixture, until just combined.
5. Add in flour mixture and stir together until fully combined.
6. Grease an 8″x8″ baking dish or an 11″ (oval) baking dish and pour in banana cake mixture.
7. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.

Fruit Salad Ice Pops


  • 1 peach, cut into 1/2-inch slices (1/2 cup)

  • 2 kiwis, peeled and sliced into 1/4-inch rounds

  • 3 ounces blueberries (1/2 cup)

  • 4 ounces strawberries, hulled and halved ( 3/4 cup)

  • 1 1/2 to 2 cups 100 percent white-grape juice


  1. STEP 1

    Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

White Chocolate Truffles


12 oz white chocolate baking bars or squares, chopped
2 tablespoons whipping cream
1 tablespoon dark rum
1 cup flaked coconut


  • 1In 2-quart heavy saucepan, heat 8 oz of the white chocolate, the whipping cream and rum over low heat, stirring constantly, until chocolate is softened and mixture can be stirred smooth. Remove from heat; transfer to small bowl. Place plastic wrap over surface of mixture. Refrigerate about 2 hours until mixture is firm enough to hold its shape.

  • 2Line cookie sheet with waxed paper. Scoop rounded teaspoonfuls of white chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 15 minutes. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.

  • 3In small microwavable bowl, microwave remaining 4 oz white chocolate uncovered on High 45 to 60 seconds, stirring once, until softened and chocolate can be stirred smooth. Place coconut in resealable food-storage plastic bag or between sheets of waxed paper; crush slightly with rolling pin. In shallow dish, place coconut. Dip each truffle in melted white chocolate; coat immediately with coconut. Return to cookie sheet; refrigerate 10 minutes or until firm. Store covered in refrigerator.

Violet and Lemon Eclairs

 choux pastry


(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs
preheat the oven to 375f
Line two sheet pans with baking paper
in a bowl combine the flour and sugar,
in a heavy based pan add the water and butter stir until the butter has melted, remove the pan from the heat and tip in the flour, sugar and salt, using a wooden spoon stir rigorously until the mixture comes together and forms a ball, put back on the heat and continue stirring for a minute.
tip the dough in to the bowl of a mixer and let cool for five minutes,
in a bowl add the eggs and mix, them slowly add a 1/4 at a time mixing it completely before you add the next 1/4.
add the mixture into a piping bag with a plain tip and pipe the eclairs,
lower the oven to 350f
bake eclairs for 35 minutes,
lover oven to 325f
remove them from the oven and prick them with a knife and bake for another 10 minutes until golden brown. place on cooling rack

to make lemon cream

zest of half a lemon
2 tbsp lemon juice
1 cup heavy cream
3 tbsp powdered sugar
whip the cream till soft peaks and add the lemon juice, zest and powdered sugar, then continue to whip until stiff peaks.
pipe into the eclairs, then ice them, by mixing powdered sugar and a little water and then i added some purple food colouring, i used a few drops of violet extract.

to candy the violets brush on egg whites then dip in sugar and leave to harden.

Cowboy Lasagna

I've had a few requests for this recipe so I figured since I was making it tonight for supper, I would post it here as well.  It's super simple and wildly popular in this house.  I hope y'all like it.

1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

1. Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

Tater Tot Casserole


  1. 1 pound ground pork breakfast sausage (or cubed ham or bacon, whatever you like best) shopping list

  2. 2-4 cups shredded cheddar cheese

  3. 2 cups milk

  4. 4 eggs

  5. 2 pounds frozen tater tots


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories.

  3. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).

  4. Top with frozen tater tots.

  5. Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.

Peach Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Chicken And Broccoli


  • 2 cups white rice {I use Basmati Rice}

  • 1 quart organic chicken broth

  • 1 onion chopped

  • 4 cups fresh broccoli very coarsely chopped

  • 2 chicken breasts

  • 3-4 Tablespoons cold butter, sliced

  • Salt, to taste

  • 1/4 teaspoon rosemary

  • 1/2 teaspoon garlic powder

  • 16 ounces sour cream

  • 3-4 cups shredded cheddar cheese


Lightly spray a large slow cooker crock. Pour in rice and chicken broth. Sprinkle with salt and stir. Layer onion, broccoli and chicken breasts. Sprinkle breasts with salt, rosemary and garlic powder. Place sliced butter over chicken breasts. Cover and cook on high for 4 1/2-5 hours until chicken breasts are cooked through.

Remove chicken breasts and cut into bite-sized pieces. Add chicken back to crock as well as sour cream and cheddar cheese. Stir all together. Add more salt, if desired.

Serve with vegetables or a lettuce salad.


Chili Chicken, Kale and Quinoa Casserole


  • 1 cup quinoa, uncooked

  • 3 cups cooked chicken, diced or shredded (rotisserie chicken breast is fine)

  • 14 oz can black beans, drained & rinsed

  • 12 oz can or 1 + 1/2 cup corn, drained

  • 6 kale leaves, finely chopped

  • 1/2 cup cilantro + more for garnish, chopped

  • 1/2 cup green onions + more for garnish, chopped

  • 1 cup salsa, low sodium

  • 1 cup tomato sauce

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 tbsp garlic powder

  • 3 cups Tex Mex (blend of mozzarella & cheddar is OK) cheese, divided

  • Jalapeno pepers to taste (optional)

  • Cooking spray (I use Misto)


    1. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.

    2. Cook quinoa as per package instructions and add to a large mixing bowl along with kale and mix to combine. You need quinoa to be hot, so it cooks down and reduces in size kale. Saves you extra step of sautéing.

    3. Add remaining ingredients, reserving 1.5 cup cheese for topping, and mix well to combine. Transfer mixture to a baking dish and press on it gently to flatten. Sprinkle with remaining cheese and bake for 30 minutes uncovered. Remove from the oven and sprinkle with additional cilantro and green onions. Serve warm.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.

Freezing Instructions: a) Do not bake at all. Just freeze assembled in a baking dish. Bake frozen 15 minutes longer than the original recipe calls for. b) Under bake by 15 minutes and freeze cooled. Reheat in the oven at 375 for 15 mins (whole, assembled). c)Bake, cut, freeze in individual portions and then defrost in a microwave.

Mini Strawberry Banana Muffins + Doughnuts

Ingredients (20 mini muffins/doughntus)

  • 1 small overripe (black-skinned) banana

  • 1/4 cup packed light brown sugar

  • 1/4 cup 0% plain Greek yogurt

  • 2 Tbsp vegetable oil

  • 1/2 tsp pure vanilla extract

  • 1 large egg, preferably organic

  • 1 cup whole wheat pastry flour

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • pinch of salt

  • 5 medium strawberries, preferably organic, hulled and finely chopped


Preheat oven to 350°F. Lightly grease 2 mini muffin or doughnut pans.

In a medium mixing bowl, mash the banana until no lumps remain. Whisk in the sugar, yogurt, oil, vanilla extract, and egg until combined.

Add in the flour, baking soda & powder, and salt. Mix just until combined. Fold in chopped strawberries.

Using a mini ice cream scoop or spoon, spoon the batter into prepared pans.

Bake for ~ 8 minutes for the doughnuts and ~ 10 minutes for the muffins.

Turkey Tetrazzini

This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce


 makes 8 servingsChange Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

  3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

  4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

3 Make Ahead and Freeze CASSEROLES

Easy Cheeseburger Casserole (makes 3 freezer meals)


For the topping:

2 pounds of ground beef (again, mine was pre-cooked)

1 onion, diced very finely

Six cups Cheddar Cheese, grated

For the crust:

5 cups of self rising flour

3/4 cup of sour cream

1 egg

1 cup (more or less) of water


  • In a saute pan, cook together the ground beef over medium high heat until onion is soft. Set aside to cool.

  • Make the crust first by combining the flour, egg, sour cream and enough water to bring it together into a thick, but spreadable consistency.

  • Spray the pans (I used three round pans) and spread a layer of the dough into each one. 4. Sprinkle the cooled meat mixture over the dough, then top each one with about 2 cups of cheddar. Top with lid.

Write on lid: Bake at 350 degrees for 25-30 minutes, until cheese is lightly browned and bubbly.

Tex Mex Chicken Casserole (makes 4 casseroles)


4 chicken breasts, cooked and shredded

8 cups of cooked rice

2 can of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

6 cups of cheddar cheese, grated


  • Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper.

Write on lid: Remove cardboard piece and bake at 350 until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) *Serve with sour cream and salsa on top and tortilla chips.

Chicken Casserole (makes 3 casseroles)


4 shredded, cooked chicken breasts

5 cups of cooked rice

2 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

1/2 Tablespoon of black pepper

3 cup of French’s onions

3 cups of shredded cheddar cheese


  • In a small bowl, combine the cheese and onions together – set aside (for the topping)

  • In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze.

Write on lid: Bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.)


Zucchini Noodles with Pesto

   Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!


4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional


1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Spinach & Cheese Stuffed Manicotti


1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping


1. Preheat oven to 350 degrees F.

2. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

3. Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

4. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

5. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

6. Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.


*It's perfectly okay to use low fat ricotta and low fat cream cheese.
*If you don't wish to use the spinach, it's ok to leave it out and just turn this into a cheese-stuffed manicotti.
*If you don't wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling-- it will just take a bit longer and might be a little messy.

Taco Bell Crunchwrap Supreme

Ingredients (for a basic Crunchwrap Supreme):

  • Large (burrito size) tortilla shells

  • Small tostada shells (or as FB,HK used, tortilla chips)

  • Queso sauce

  • Pre-cooked taco meat (I obviously used beef)

  • Shredded lettuce

  • Shredded cheese

  • Sour cream

Other options could include, but are certainly not limited to:

  • Taco Sauce (I usually poor some on as I go)

  • Jalapenos

  • Bell or banana peppers

  • Black or refried beans (which I've tried and really enjoyed)

  • Olives

  • Tomatoes (which are actually in Taco Bell's version)

  • And whatever else you think might appeal to you!


  1. Warm your tortilla in the microwave to make it soft enough to bend

  2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later

  3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)

  4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)

  5. Spoon a dollop of sour cream and spread over the shell

  6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)

  7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)

  8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long

  9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom

  10. You're ready to eat!! You can cut it in half to make it easier to handle, but with everything sealed into the wrap it's pretty manageable as is. If you were to cut it open though, you'd find this nice layered little pocket.

One Pan Green Chile Chicken Enchilada Pasta


  • 1 lb chicken breasts

  • 2 Tbsp olive oil

  • 1/2 cup diced yellow onion

  • 1 Tbsp minced garlic

  • 1-4 oz can diced mild green chiles

  • 1-10 oz can green chile verde enchilada sauce

  • 1/2 cup Pace Picante sauce

  • 2 1/2 cups small, uncooked pasta

  • 1 cup water

  • 4 oz fat free cream cheese

  • 1 cup shredded jack cheese


  1. In a 12" pan or skillet, heat olive oil over medium heat.

  2. Add onions and stir until soft - about 3 minutes.

  3. Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.

  4. Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.

  5. Reduce heat to low, cover and simmer for 20 minutes.

  6. Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.

  7. Cover for at least five minutes to allow cheese to melt.

  8. Garnish with green onions or olives if desired.

Tangerine Sorbet Champagne Floats

   A light fruity sorbet of fresh tangerine juice and champagne, served in a glass of chilled champagne.


  • 2 1/2 cups (600 ml) fresh tangerine juice

  • 1/2 cup (125 ml) sparkling wine

  • 3/4 cup (150 grams) sugar

  • Additional sparkling wine, for serving


  1. In a small saucepan, heat the sparkling wine and 1/2 cup of the tangerine juice. Add the sugar and stir until dissolved. Place the mixture in a bowl and add the remaining tangerine juice. Chill completely in the fridge.

  2. Fresh the mixture in an ice cream machine according to manufacturer's instructions. Sorbet will be soft. Place the sorbet in the freezer for several hours to firm up.

  3. To serve, scoop the sorbet into wine glasses or champagne flutes. Pour champagne over the sorbet. Serve immediately.

Note: I used Minneola Tangelos but any kind of tangerine, or any other orange citrus could be used.

Saturday, March 22, 2014

Gingerbread Cookie Dough Balls

Gingerbread Cookie Dough Ballshttp://pinterest.com/pin/2181499793821788/

Vanilla Mint Ice Cream

Yield: 1 quart

Serving Size: 1/2 cup

  Sweetened with honey and infused with fresh mint and vanilla, this Vanilla Mint Ice Cream lacks the cloying sweetness and pronounced assertiveness of store-bought mint ice cream, relying instead on the gentle flavor and faint grassiness of fresh mint.


  • 3 cups heavy cream

  • 1 cup whole milk

  • 1/2 cup honey

  • 1 cup coarsely chopped fresh mint

  • 1 vanilla bean (get them here)

  • 2 egg yolks


  1. Whisk the cream and milk together, and pour them into a saucepan set over medium-low heat. When the milk and cream begin to bubble ever so slightly at the edges of the pan, stir in the honey until it dissolves. Turn off the heat.

  2. Toss the mint into the saucepan. Take a paring knife, and cut a slit length-wise in the vanilla bean, then toss it in with the liquid ingredients and the mint. Cover the pot, and let the vanilla bean and mint steep in the sweetened milk for 20 minutes. Strain into a mixing bowl, cover it well and transfer it to the refrigerator until cold - about 2 hours.

  3. When the ice cream mix has grown cold, remove it from the fridge and whisk in the egg yolks until thoroughly combined and uniform.

  4. Pour the mix into an ice cream maker (I use this one.), and freeze according to the ice cream maker's manufacturer's instructions

Greek Yogurt Chicken Salad Sandwich

   From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!


  • 1 pound cooked chicken breast, shredded

  • 1/2 cup diced red onion

  • 1/2 cup diced apple

  • 2/3 cup grapes, halved

  • 1/3 cup dried cranberries

  • 1/4 cup sliced almonds

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon freshly squeezed lemon juice, or more, to taste

  • 1/2 teaspoon garlic powder

  • Kosher salt and freshly ground black pepper

  • 4 rolls ciabatta bread, toasted, for serving


  • In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.

  • Serve sandwiches on ciabatta bread with chicken mixture

The BEST chocolate cupcakes ever


  • 1 box (15 oz) devils food cake mix

  • 1 5.9 oz. box chocolate pudding (dry)

  • 1 1/2 cups chocolate chips

  • 4 eggs (whisked)

  • 3/4 cup canola oil

  • 3/4 cup hot water

  • 8 oz sour cream


  1. Preheat oven to 325°.

  2. In a large bowl combine the cake mix, chocolate pudding and chocolate chips. Stir until combined. Next mix in the eggs, canola oil and water. Finally mix in the sour cream.

  3. Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they Spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.

  4. Remove from oven and allow cupcakes to cool on a cooling rack.

  5. Frost with buttercream frosting (recipe below).


Makes 20-24 cupcakes

The Best Carrot Cake Cupcakes with Cream Cheese Frosting

Serves: 12


For the cupcakes

  • 1 cup flour

  • ¾ cup sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1½ cups grated carrots (heaping)

  • ⅔ cup oil

  • 2 eggs, beaten

For the frosting

  • 4 ounces cream cheese

  • 4 tablespoons butter

  • 2+ cups powdered sugar

  • 1 teaspoon vanilla


  1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!

  2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.

  3. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

Texas Toast Garlic Bread Pizza


  • 6 Slices Texas Toast Style Garlic Bread

  • 6 TBS pizza Sauce

  • 12 TBS Part Skim Shredded Mozzarella

  • 18 Slices Turkey Pepperoni (optional)


  1. Preheat the oven to 425 degrees.  Lay the garlic bread on a baking sheet.

  2. Top 1 TBS of pizza sauce on each slice

  3. Top with 2 TBS of cheese on each slice

  4. Add any topping of your choice, We used Turkey Pepperoni.

  5. Bake for 8-10 minutes until its browned and cooked to your liking.


Nutritional Information

4 Weight Watchers Points+ Per slice

179 Calories; 4.9g fat; 2.8g sat. Fat; 21mg Cholesterol; 22 Carbohydrates; 1g Fiber; 9g Protein

***Recipes Calculated through the Weight Watchers Recipe Builder and Calorie-Count.com; Some data may not be accurate


strawberry poppyseed and bacon chopped salad

   A quick and tasty chopped salad with strawberries and bacon, topped with a creamy strawberry poppyseed dressing and crumbled feta!


  • 6 cups chopped romaine lettuce

  • 2 cups strawberries, chopped

  • 8 strips bacon, cooked and crumbled

  • ½ red onion, diced

  • 1 cup crumbled feta cheese


  • 1 teaspoon garlic, minced

  • 1 teaspoon diced red onion

  • ⅓ cup sugar

  • ⅓ cup white vinegar

  • ¼ cup strawberries, chopped

  • ½ cup olive oil

  • ¼ teaspoon salt

  • 1 tablespoons poppyseeds


  1. In a large bowl toss together chopped lettuce, strawberries, bacon, and red onion. In a food processor or blender, add all dressing ingredients and pulse 1-2 minutes until smooth. Pour dressing over salad and top with crumbled feta cheese. Enjoy!


20 minutes total time


1 cup low sodium vegetable broth
1 pound thin asparagus spears, thick end removed
4 6-ounce skinless salmon pieces
1/4 cup blackberry jam or preserves
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon each smoked paprika and cumin
1/4 teaspoon salt


Bring the broth to a simmer in a large skillet – I used a 12 inch skillet. As soon as the broth begins to simmer, place the asparagus in the pan. Lay the salmon fillets on top of the asparagus and sprinkle lightly with salt and pepper. Cover and simmer for about 8 minutes, until liquid has almost completely evaporated.

While the dish is simmering, stir together the remaining ingredients. Remove skillet from heat. Spoon the blackberry mixture on to the salmon. Place skillet about 6 inches under the broiler for 2 minutes or so, until blackberry glaze starts to bubble.

Serve immediately.

Easy Pull Apart Pizza Bread

 Prep time:  

Cook time:  

Total time:  

 Serves: 8

 Easy Pull Apart Pizza Bread recipe that takes hardly no time to throw together.


  • 2 Cans of Pizza Dough or Biscuits

  • 2 cups Mozzarella cheese (or your favorite cheese)

  • 2 tablespoons of parsley flakes

  • ⅓ cup olive oil

  • 1 – 8 oz package of pepperoni (we used the turkey)

  • 1 cup Parmesean cheese

  • Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)


  1. Preheat the oven to 350 degrees

  2. Cut pizza dough or biscuits into quarters (as shown in the photo)

  3. Cut the pepperoni into smaller pieces

  4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough

  5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.

  6. Flip over on to a plate while it’s still hot.

  7. Serve with a side sauce and enjoy!

Caramelized Onion Tartlets


  • All-purpose flour, for dusting

  • Pate Brisee (Pie Dough)

  • 3 tablespoons butter

  • 6 tablespoons sugar

  • 12 cipollini onions, peeled

  • Salt and freshly ground black pepper

  • 1 tablespoon balsamic vinegar

  • 2 sprigs fresh thyme


  1. STEP 1

    On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Using a 2-inch-round biscuit cutter, cut out 12 circles. Transfer to a parchment-lined baking sheet, and refrigerate until needed.

  2. STEP 2

    Melt butter in a heavy-bottomed skillet over medium heat. Sprinkle sugar over butter; cook, stirring, until sugar melts and starts to turn amber in color.

  3. STEP 3

    Halve onions crosswise. Season cut surface with salt and pepper. Arrange onions in a single layer, cut side down, in skillet. Cook over medium-low heat, without turning, until caramelized sugar bubbles up around onions and onions are fragrant, about 15 minutes. Remove from heat.

  4. STEP 4

    Using a slotted spoon or spatula to keep onions intact, transfer them to mini-muffin tins, placing half an onion, cut side down, in each cup (allow sugar syrup to remain in pan). Return skillet to low heat. Stir in balsamic vinegar, and season with salt and pepper and a few leaves of fresh thyme.

  5. STEP 5

    Heat oven to 425 degrees. Quickly, before sugar cools, spoon a generous teaspoon sugar mixture into each muffin tin. Drape chilled pastry rounds over each onion, and using fingers, press to secure. Onions should be swaddled in pastry. Place muffin tin in oven; bake until pastry is golden brown and sugar bubbles up over pastry, about 20 minutes. Remove from oven. Immediately set baking sheet over muffin tin; invert, being careful of hot caramel that might drip from tin. Once you invert the tins, tarts will be right side up; serve garnished with fresh thyme leaves.

Cowboy Caviar

I have a feeling the first couple weeks/months of residency will feel kind of like summer camp. We’ll stay up late (on call), eat smores (flavored pudding from the nutrition closet), and participate in arts and crafts (of the human body). When August rolls around, however, I won’t return to my “home” in Cleveland. Maybe that’s when it will sink in. It’s time, Ari. Time to put on your big girl (scrub) pants. You’re about to become an adult.
In honor of all the cowboy-themed museums/ranches/posters that plaster the major highways through Nebraska, here’s a tasty recipe that is aptly named “Cowboy Caviar”.


  • 1- 15 oz can corn

  • 1 can black beans

  • 2 avocados (cubed)

  • 2/3 cup chopped cilantro

  • 8 green onion stalks, sliced

  • 6 roma tomatoes


  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 cloves minced garlic

  • 3/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 teaspoon cumin


Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips.

Lemon Blueberry Scones Recipe



  • 2 cups unbleached flour

  • 2 tsps baking powder

  • 3 tbs sugar

  • pinch of salt

  • ½ cup {one stick} of cold butter

  • 1 cup fresh blueberries or raspberries

  • zest of one lemon

  • 1 cup heavy cream

  • dash of vanilla

Lemon Glaze

  • ½ cup powdered sugar

  • 5-6 tbs lemon juice


  1. Start by sifting all your dry ingredients together

  2. Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby. Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.

  3. Mix in the blueberries softly. Don’t squish them.

  4. Mix in the lemon zest.

  5. Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.

  6. On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.

  7. On a baking sheet lined with parchment paper, lay out the scones.

  8. Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}

  9. Sprinkle the scones with a little sugar.

  10. Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.

  11. Mix the powdered sugar and lemon juice to create a glaze. If it is to runny add more sugar, if it is to thick add more lemon juice.

  12. When the scones are cooled, drizzle the lemon glaze.

  13. Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.

Better-Than-Takeout Chicken Fried Rice

   Here’s my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy.  This rice gets my stamp of approval, with honors. It’s better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.

Serves: 3-4


  • 3 cups rice, prepared

  • ½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken, link above)

  • 1 cup peas & carrots, frozen

  • 1 white onion, chopped

  • 2 cloves garlic, minced

  • 2 eggs

  • 3 tablespoons sesame oil

  • ¼ cup soy sauce


  1. Prepare rice according to package instructions to yield 3 cups cooked rice.

  2. Heat sesame oil in a large skillet on medium heat.

  3. Add onion, garlic, peas, and carrots. Stir fry until tender.

  4. Crack eggs into pan and scramble, mixing throughout vegetables.

  5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Mexican Chicken Spaghetti


1 lbboneless, skinless chicken breasts
1 lbvelveeta cheese, regular or mexican
1 can(s)rotel tomatoes, regular or hot
1 lbspaghetti pasta
1 stickbutter
1 can(s)cream of chicken soup, undiluted
1 can(s)cream of mushroom soup, undiluted
1medium onion, chopped
1bell pepper, red or green, chopped
salt and pepper to taste



Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.


Remove chicken when completely done, about 10 to 12 minutes.


Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.


Melt the butter in that same (empty) pot and saute the onion and bell pepper.


Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.


Add cheese and stir together, mixing well. Add salt and pepper to taste.


Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.


SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.

Homemade Cheez-Its


8oz shredded cheddar cheese (I used sharp aged white cheddar)

1 cup all-purpose flour

4 tbs unsalted butter, softened

1 tsp salt

3 - 4 tbs ice water


1. First, mix together the shredded cheese,  half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).

2. Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.

3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).

Very Berry Chocolate Protein Smoothie

 Life is about balance though, and while I love a good treat (and even better when I modify it to fit my lifestyle), it is easy to over do it. So, I balance those ‘occasion’ days with healthy-packed nutritious meals. Smoothies are often my go-to because they are quick, on-the-go, and completely customizable. Naturally, this smoothie had to be somewhat  Days festive, I couldn’t help myself. I am really into chia seeds in my smoothies lately. They give me that extra superfood boost plus thicken up the shake a bit. I love this smoothie because it’s packed with the health benefits of berries, chia seeds, and almond milk plus has the protein I’m looking for (and it tastes DELICIOUS).


  1. 1 cup unsweetened vanilla almond milk

  2. 1/2 cup frozen organic strawberries

  3. 1/2 cup frozen organic raspberries

  4. 1 scoop SFH chocolate protein powder (or 1 scoop vanilla and 1/2 tbsp good quality cocoa powder) {Use code Lexi for 10% off all orders}

  5. 1 tsp chia seeds


  1. 1. Combine all ingredients in your high-speed blender and blend until smooth

  2. 2. Garnish with fruit, coconut whipped cream, or a chocolate drizzle and serve


  1. For fully dairy-free sub out whey for a vegan powder.

Roasted Sweet Potato and Quinoa Salad with Chile and Lime

Makes 6-8 servings


1 3/4 pounds sweet potatos (jewel or garnet, about 4 medium)

3 tablespoons olive oil

1/2 teaspoon fine sea salt

1 1/2 teaspoons mild ancho chile powder

1 teaspoon smoked paprika

1 1/2 cups quinoa

2 3/4 cups water

3/4 teaspoon fine sea salt

2 teaspoons cumin seed

3 tablespoons good olive oil, plus more for drizzling

1/2 a small red onion, thinly sliced

leaves from a small bunch cilantro

juice of 1-2 limes

2 large (ripe but firm) avocados

4 ounces goat cheese (or feta, cotija, or queso fresco)

1/2 cup toasted pumpkin seeds


Position a rack in the center of the oven and preheat to 375ºF. Scrub the sweet potatoes, trim away the ends, and cut them into 1" chunks. Place them on a rimmed baking sheet, drizzle with the olive oil, salt, chile powder and paprika, and toss to coat. Spread into a single layer, and roast, flipping the potatoes once or twice, until they are soft and golden in places, about 30 minutes.

Meanwhile, place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with you fingers. Drain the quinoa well, and place it in a large saucepan with the water and salt. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender with a hint of bite, about 15 minutes. Let stand 5 minutes, then fluff gently with a fork. Dump into a very large bowl.

Toast the cumin in a small, dry skillet over a medium flame, shaking the pan constantly until the cumin smells toasty, 1 minute. Let cool, then grind in a mortar and pestle or spice grinder.

When the sweet potatoes are done, add them to the bowl with the quinoa. Sprinkle the toasted, ground cumin over, drizzle with the olive oil, add the onion and cilantro and toss to combine. Add enough lime juice to give the quinoa some punch, and more salt if you feel it needs it. Serve the salad topped with avocado slices, crumbled goat cheese, and the pumpkin seeds, drizzling more lime juice and olive oil over the top just before serving.

Easy Homemade Biscuits Recipe


  • 2 cups flour

  • 1 Tbsp baking powder

  • ½ tsp salt

  • ½ cup shortening

  • ¾ to 1 cup milk


Add all the dry ingredient together in a bowl or food processor and mix together. Add the shortening and use the metal blade on the food processor until the mixture is crumbly or mix by hand, with a fork or with a pastry cutter until the shortening is fully incorporated in little pieces.

Next add just enough milk to bring the mixture together. Stir by hand or pulse in the food processor. Once it forms a ball it’s done, don’t over mix.

Flour your hands, rolling pin and counter and drop the dough on the counter, with your hands bring it together to form a ball and knead once or twice if you need to bring the dough together more.

Roll from the center out until the dough is your desired thickness. Generally about ½ inch thick is good. And use a small, 2 inch cookie cutter to cut out the biscuits. Give the cookie cutter a gentle twist against the counter to help it cut through the dough.

Place the biscuits on a parchment paper lined cookie sheet to flash freeze or a greased cookie sheet to bake.

Gather extra dough and re-roll it to the same thickness as before then cut more biscuits. Repeat until you use all the dough.

Bake at 450 for 8-12 minutes until golden brown and flaky.

How To Freeze
Freeze on a parchment paper lined cookie sheet for an hour or two, just until the biscuits are solid then place in a freezer quality plastic bag. Label, date and add to your freezer inventory sheet. Use within 6 months.

Paleo Zucchini Fritters

Ingredients :


Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.

Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.

Add the coconut flour, egg, peppers, and baking soda. Stir to combine.

Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.

Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.

Cool on a cooling rack so they don’t get soggy.

Change it Up:

  • Add garlic powder or onion powder to the mix.

  • Sprinkle with freshly chopped chives or parsley.

  • Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Soda Can Cupcakes

    I used Funfetti and Cranberry Splash Sierra Mist.  It made the cupcakes a pretty pink color.  You couldn’t really taste the cranberry or the Sierra Mist at all.  Maybe a stronger flavor soda would give more flavor.  BUT it tasted like Funfetti cake, and that’s good with me!


  • 1 box cake mix, any flavor

  • 1 can room temperature soda, any flavor

How to Make

  1. Preheat your oven to 350°

  2. Line muffin pan with liners.

  3. In a medium bowl combine your soda and cake mix, stirring with a whisk until most of the lumps are gone.

  4. Fill each liner 1/2-2/3 full of batter.

  5. Bake for 18-20 minutes until cupcakes are springy and toothpicks comes out clean.

  6. Let cool completely before frosting.


You can use any flavor combination you would like. Coke or Dr. Pepper would be great in a chocolate cake mix. Orange Soda, Mountain Dew, Sprite, Root Beer would all be fun to try too.

Crack Pie



1/4 c. unsalted butter, melted
1 recipe Oat Cookie (recipe follows)
1 tbsp. light brown sugar, packed
1/4 tsp. kosher salt
1 recipe Crack Pie Filling (recipe follows)
confectioners’ sugar for dusting

Oat Cookie
1/2 c. unsalted butter, softened
1/3 c. light brown sugar, packed
3 tbsp. white sugar, granulated
1 large egg yolk
1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
1/8 tsp. baking powder
pinch baking soda
1/2 tsp. kosher salt

Crack Pie Filling
1 c. unsalted butter, melted
1 1/2 c. white sugar, granulated
3/4 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
1/4 c. milk powder
3/4 c. heavy cream
1/2 tsp. vanilla extract
8 large egg yolks


To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.

Freezer Caramel Drizzle Pie

    This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night..

 makes 2 - 9 inch pies


  • 1 (14 ounce) can sweetened condensed milk

  • 2 (9 inch) prepared graham cracker crusts

  • 1 (7 ounce) package shredded coconut

  • 1 cup chopped pecans

  • 6 tablespoons butter

  • 1 (12 ounce) jar caramel ice cream topping

  • 1 (16 ounce) container frozen whipped topping, thawed

  • 1 (8 ounce) package cream cheese, softened


  1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

  2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.



You’ve probably seen commercially prepared smoothie packs in the freezer sections of some stores. Awesome, but you can do it for less money at home, especially if you hit up a sale on fruit and greens. If you can, use what’s in season in your area. That’s a little harder for those of us in the Northern Hemisphere during the winter. That’s when I rely on buying fresh and frozen food in bulk at Costco.


For these packs, I used baby spinach, fresh pineapple (got a killer deal on them!), bananas, blueberries and blackberries. With those four fruits, you can mix and match to get a little different smoothie for each day or make the same one. Leafy greens freeze really well. You can puree them and make ice cubes ahead of time or just toss the leaves into the bag.


Quart-sized freezer resealable bags are great because I can rinse and reuse them over and over. Mark each one with the date the pack was made and cross it out when you’ve made it. The packs won’t last forever before the quality is affected by hoar frost. Think of it as a once a month or every other week kind of task, though they will last for several months if you’re feeling particularly ambitious.


Put the leafy greens into the bag first, followed by the fruit. I do about 2 packed cups of baby spinach and 2 to 2 1/2 cups frozen and/or fresh fruit. You could add the chia or flax seeds, but I find they stick to the bag. (Plus sometimes I soak my chia seeds before blending.)


Remember that cutting fruit into smaller pieces makes it easier on your blender. Bananas, if they are really ripe, usually do okay halved, but you can slice them up before you put them into the bags. If you don’t have a high speed blender like a Vitamix, Blendtec, Ninja and the like, then you might want to try making leafy green ice cubes for better blending. Another option is to only make freezer packs with the fruit and then use fresh leafy greens.


Squeeze out as much air as you can and seal the bag. Removing the air helps prevent frost from forming.


For easier stacking in the freezer, you can flatten them out a bit more. The bags will freeze more quickly if placed in a single layer in the freezer. You could also freeze the fruit on cookie sheets and then transfer them to the bags. Totally up to you on that.


When you blend, add 1 cup of liquid with the packet contents. The greens will break up a little easier after having been frozen, but you will probably need a little more liquid than normal for your blender to puree them properly. When I make a fresh smoothie (not from a frozen pack) I layer the liquid, then greens, then fresh fruit, then frozen fruit and seeds or other add-ins on top.


It’s really fun to mix it up with other varieties of fruit and greens. Above (left to right):

  • Banana Blueberry: 1 large banana, 2 cups blueberries, 2 cups spinach

  • Pineapple Blueberry: 1/2 banana, 1 1/2 cups pineapple, 1/2 to 3/4 cup blueberries, 2 cups spinach

  • Kiwi Watermelon: 1 sliced kiwi, 1 cup diced watermelon, 1 cup grapes, 2 cups spinach

  • Banana Berry: 2-3 cups mixed berries, 1/2 large banana, 2 cups spinach

  • Melon Berry: 1 cup melon, 1 1/2 cups mixed berries, 2 cups spinach

  • Pineapple Banana: 1 large sliced banana, 2 heaping cups pineapple, 2 cups spinach


Easter Fruit Pizza

yield: at least 16 servings


For the Cookie:
3 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
6 oz butter, at room temperature
11/2 cups granulated sugar
2 tbsp lemon zest (packed)
2 eggs, at room temperature
2 tbsp cream
2 tsp lemon extract

For the Frosting:
8 ounces cream cheese, at room temperature
1/3 cup firm strawberry jam, at room temperature
1-1 1/2 cups powdered sugar

To Assemble:
8 cups assorted fresh fruit, washed and sliced
1/4 cup apricot jelly or other clear, light-colored jelly
1 tbsp water


To Make the Cookie:
In a small bowl, whisk together the flour, salt, and baking soda. Set aside for a moment.

Combine the butter, sugar, and lemon zest in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then add the cream and lemon extract and mix them in.

Turn the mixer to low and add the dry ingredients, mixing until there are just a few flour streaks left. Stop the mixer and finish stirring everything together by hand, scraping the bottom and sides of the bowl well. Shape the dough into a large disc and wrap the dough in cling wrap. Refrigerate for several hours, until firm. Dough can be made several days in advance.

When the dough is firm, preheat the oven to 350 F and cover a large baking sheet with parchment. Roll out the dough between sheets of parchment or waxed paper until it is a large circle about 1/2-inch thick. (My egg was about 16×12 inches, but a circle should be in the 14-inch area.) You can make it ever thinner if you’d like—I prefer a thick, soft, cake-like cookie.

Transfer the cookie to the baking sheet, and bake it at 350 F for 15-19 minutes, until it takes on a light golden color and is puffed and set in the middle. Let it cool completely at room temperature. The cookie can be baked several days in advance.

To Make the Frosting:
Beat the cream cheese using a mixer until it is smooth and free of lumps. Add the strawberry jam and 1 cup of powdered sugar, and beat until everything is well-mixed. Taste the frosting, and add more sugar if desired. Remember that it will be combined with a cookie and fruit, so it doesn’t have to be super-sweet on its own. Frosting can be made in advance and stored in the refrigerator for up to a week.

To Assemble:
Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting in the pattern of your choosing—don’t’ be afraid to play with colors and shapes!

In a small microwave-safe bowl, combine the jelly and water, and microwave for 30 seconds. Stir them together until the jelly is fluid and smooth. It should have the consistency of a thin gel—if it’s still fairly thick, add a bit more water to thin it out. Use a pastry brush to pipe this glaze on top of your fruit. This gives it a lovely shine, and also prevents the cut fruit from looking wilted and tired at room temperature.

Cut the pizza into slices and enjoy! Store extras in an airtight container in the refrigerator.

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