Apple Feta Salad

This is Chelsea's Recipe, but a favorite of everyone - even the pickiest eater.

Romaine hearts

Chopped apples,

Crasins

Feta

Almonds

Toss together and pour on Salad Dressing - usually 1/2 of a recipe is good for a large bowl of greens.

Vinegar & Honey Dressing

1/2 C Olive Oil

1/2 C Red wine vinegar

1/2 C honey

1 tsp salt

1 tsp pepper

1-2 tsp minced garlic

Combine in blender.

Black Bean and Corn Salsa

I know that there are about a million different recipes out there for this, but this is my go-to. It is great for parties and potlucks or just to have on hand. I can throw this together in about 5 minutes, but give it a couple hours in the refrigerator for the flavors to combine. I hope you enjoy it as much as I do.

Black Bean and Corn Salsa
Makes about 8 cups of salsa

2 Cans Black Beans (drained and rinsed)
1 Can of Corn OR 2 Cups Fresh or Frozen (I use frozen)
1 Can of Rotel (Diced tomatoes with green chilies)
1/2 of a White or Red Onion chopped
1/2 bunch or so of chopped cilantro (I actually have used a few tablespoons of dried cilantro)
Diced Avocado (I omit this because I am mildly allergic to avocado, that is why it's not pictured)

Combine all above ingredients in a bowl.
Make vinaigrette and pour over salsa. Serve with Tortilla Chips.
Tastes best when refrigerated for a few hours or overnight.

Vinaigrette
1/4 c olive Oil
4 Tbsp Red Wine Vinegar
Juice of 1/2 lime or about 1 Tbsp.

Whisk together.

Pinterest: Strawberry and Cream Cheese Stuffed French Toast

I LOVE breakfast food, and I LOVE this recipe. It is so great for special occasions, a brunch or holiday mornings. Or anytime, if you have enough people around to eat it all. The recipe comes from Jamie Cooks It Up! I have really been enjoying her recipes, and will be sharing more very soon. So if you are looking for ideas, head on over to her site. She even arranges a monthly meal plan for free, to give you ideas of what to make that time of year, including recipes to go along with whatever holidays are during that month.

I have made this recipe twice in the last month for family and everyone really enjoyed it. You can try it with the strawberries and powdered sugar as she suggests or, if you're a purist, just go with syrup. You will not be disappointed. After all, with french bread layered over caramel with cream cheese and strawberries in the middle, how can you go wrong?

This would be a GREAT breakfast for Easter Morning, just sayin'. :)

If you want more detailed, step by step pictures, just clink on the link below.

image from Jamie Cooks It Up

Strawberry and Cream Cheese Stuffed French Toast

Jamie Cooks It Up

Time: 20 minutes prep + overnight refrigeration then 60-90 minutes baking Yield: 10 servings Recipe from my pretty sister Alli Barh 1 loaf french bread 1/2 C melted butter 3/4 C brown sugar  1/2 C corn syrup 8  oz cream cheese 1 egg  1/3 C sugar 1/2 C strawberry jam 8 eggs 1 C milk cinnamon Fresh Strawberries  Powdered sugar    1. Combine the butter, brown sugar and corn syrup. 2. Slice up your bread. You want the pieces to be about 1/2 inch thick. 3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of  the pan. 4. Smooth it all out, so it covers the bottom entirely. 5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices  in half, still turned out great! You can have them touch each other, just not overlap. 6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with  hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread. 7. Layer more bread over the top of the cream cheese filling. 8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk  them around until well combined. Pour over the top of the bread.  9. Sprinkle the top of the bread with some cinnamon. 10. Cover and refrigerate overnight. 11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you  keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg  and milk juice, and have time to caramelize along the bottom. Take the foil off for the last  15 minutes of cooking.  12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries.  This is the middle of the winter after all! Just be sure they have had a chance to thaw.  Enjoy!

Healthy Oat Muffins

I made these for breakfast as I am in a healthy fitness challenge.  I am usually skeptical of anything without white flour and lots of sugar.  But these were delicious and moist.  I should have only eaten 1, but ate 2 and my husband ate 3.  These are even kid approved give them a try.  I found the recipe here.  I did not have any applesauce on hand so I pureed a large apple with 1/2 cup water and a pinch of cinnamon and lemon juice.  Turned out perfect and Mel says they are great for freezing, so I think I will be putting some in the freezer for a healthy breakfast alternative.

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

I always double this recipe because they freeze so well!

Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

http://www.melskitchencafe.com/

Nutrition Facts:
Without fruit, with 2% milk, and butter.
Calories 130.6
Total Fat 5.2
Sodium 153
Carbs 18.9
Sugars 8.3
Protein 2.6

Cheesy Enchilada Casserole

I made this last night, and it was easy and super yummy.  Tested and approved by many.  I did not have reduced fat dressing or sour cream, but I am sure it would be super yummy either way.  An easy dinner for these cold winter nights.  Enjoy!  The only adaption I made, was to add a few more tortillas - I just tore them up and layered a few rather than just one per layer.  I used flour tortillas, but am going to try a healthier version next time with whole wheat or baked corn tortillas.

Cheesy Enchilada Casserole

(Recipe from Just Get Off Your Butt and Bake)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas or corn tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Read more at http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html#vBsJ520CCLd3RIzC.99

Sin Cake

I am sure many of you know this recipe. Some people call it Better Than Whatever or Better Than Sex Cake. My mom always used to say that it is so good it must be a Sin to eat it. And so we have always called it Sin Cake. We have made this recipe for many years, but recently I decided to try it out in Cupcake form for a friends baby shower and it was a huge hit. I also took them to a church activity last night, and everyone kept asking who brought the gourmet cupcakes. :)

The best part is that this is a pretty simple recipe. No weird ingredients and you probably have most of it already in your pantry. So find a time to make these and you will not regret it!

Sin Cake
Serves: 24 cupcakes or a 9x13 pan

Ingredients:
1 Chocolate Cake Mix (prepared and baked according to package directions)
1 recipe Homemade Caramel (see below)
2/3 can of Sweetened Condensed Milk (leftover from caramel)
Crushed Heath of Skor Bars or just use the Heath Bits in the baking section
1 tub Cool Whip or Cream Cheese Frosting (see below)

Prepare your cake mix and bake it. Use either a 9x13 pan or make cupcakes. After your cake is finished baking let it cool for a just a few minutes. Make your homemade caramel. Then poke holes in the cake with a skewer while it is still warm. (My favorite is to use the end of a wooden spoon). Pour the remainder of the Sweetened Condensed Milk all over the cake, especially in the holes to allow it to soak into the cake. Then pour the caramel over the cake just like you did the condensed milk. At this point it is best to refrigerate for an hour or so, or however long you need to. Once the cake has chilled spread the Cool Whip over the top of the cake, and the sprinkle on the crushed Heath of Skor Bar. Refrigerate until ready to serve. Enjoy!

This what it should look like after the condensed milk and caramel.

Cupcake Directions:
After baking the cupcakes and placing on a cooling rack with aluminum foil underneath, and making the caramel. Poke holes in each individual cupcake, about 10 holes or so. Then, while the cupcakes are still warm, spoon the sweetened condensed milk over the cupcakes and into the holes so that it soaks into the cake. Then do the same with your homemade caramel. Refrigerate until chilled. While it is refrigerating make your Cream Cheese Frosting. (I choose to use the Cream Cheese Frosting on the cupcakes because I feel it holds up better than the Cool whip would. But you could certainly use Cool Whip on the cupcakes too). Then pipe your frosting on the cupcakes and top with the crushed Heath or Skor Bar. Now take them to a party or share with your neighbors and all will be impressed.


Homemade Microwave Caramel
1/3 can Sweetened Condensed Milk
1/2 C Butter
1/2 C Brown Sugar
1/2 C White Sugar
1/2 C Light Corn Syrup

Combine all ingredients in a microwave safe bowl. Cook for 3-4 minutes. Stir and cook another 2-3 minutes.
This a soft set caramel and it will not harden or set up to cut into squares so keep that in mind.


Cream Cheese Frosting
1/2 C Butter (softened)
8 oz. Cream Cheese (softened)
4 cups Powdered Sugar
1 tsp Vanilla

Beat the butter and cream cheese together until combined. Add the powdered sugar 1 cup at a time until the desired consistency is reached. Add vanilla. And you're done!


I hope you enjoy this recipe and it becomes a favorite to your family. Refrigerate leftovers (if you have any!).

Pineapple Mango Salsa

This is a delicious summer fruit salsa that I love. It is great served with tortilla chips or served on grilled chicken or fish. I often substitute whatever I have reg onion, mandarin oranges (not as good as fresh oranges), or green bell pepper, it's all good.

Picture from Taste of Home

 

Mango Salsa:

1 Mango, cut into small pieces
1/2 minced Red Onion
1-2 Tbl. Fresh Cilantro, chopped
1 Orange, chopped into small pieces
1 can Pineapple Chunks   
1 Red or Yellow Bell Pepper, minced

• Combine all ingredients in bowl and serve with salmon (or crackers or tortilla chips)