Brownie Bites

Ingredients: 

1 cup coconut oil

2 c semisweet chocolate

1 c packed light brown sugar

1/2 c sugar

4 large eggs

1 teas vanilla

1 teas salt

1 c flour

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin
2. In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don't overheat the mixture, just microwave until the chocolate melts and it comes together - it shouldn't be overly hot.
3. Stir in the brown sugar and granulated sugar.
4. Whisk in the eggs and vanilla extract, mixing well.
5. Stir in the salt and flour until combined.
6. Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
7. Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that's ok. As they cool, they'll set up perfectly.

from:  melskitchencafe.com

Skinny Chunky Monkey Cookies

Ingredients: 

3 ripe bananas

2 cups oats

1/4 c peanut butter

1/4 c cocoa powder

1/3 c unsweetened apple sauce ( or sweetened)

1 tsp vanilla

Directions;

Preheat oven to 350. Mash bananas, then add rest of ingredients and stir, let sit for 20 min.

Drop by teaspoonful onto ungreased cookie sheet. Bake for 10-12 minutes.

Chicken Teriyaki

Ingredients:

4-6 boneless skinless chicken breasts

4 T minced garlic

1 cup low sodium soy sauce

1/2 cup water

4 T rice vinegar

1 c brown sugar

4 T cornstarch

sesame seeds optional

Directions:

1. Preheat oven to 425 

2. Spray 9x13 pan  and set chicken breasts in pan

3. In saucepan, combine rest of ingredients for a few minutes until it starts to thicken up

4. Pour sauce on chicken 

5. Bake for 30 minutes. Remove from oven, turn over and bake for another 20 minutes.

6. Serve with rice

The Best Potato Soup

7 cups water
7 chicken bouillon cubes
7 medium potatoes cut in cubes
1 grated carrot
1 T parsley
2 T dried minced onion
1 cup butter
1/2 cup flour
1 quart half/half

Bring to boil water, bouillon cubes, potatoes, carrot, parsley, onions. Cook til potatoes
are tender. Mash potatoes to your consistency ( I made mine pretty small) Make roux with butter and flour in pan. Add to Soup to thicken. Add one Quart of half/half. Serve with grated cheddar cheese.

Crock pot chicken chili

My husband Rick made this the other day. It was almost 80 degrees so I didn't really feel like chili

but I wasn't going to say anything since the only thing he has ever made for the last 7 years has been baked chicken sprinkled with a strange seasoning. This was actually really good! I would make it again... 

Ingredients

• 6 boneless skinless chicken breasts
• 1 can black beans (16 oz), drained and rinsed
• 1 can kidney beans (16 oz), drained and rinsed
• 1 cup tomato sauce
• 2 cans diced tomatoes (14.5 oz)
• 1 packet taco seasoning
• 3 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp chili powder
• celery if you want
• it's suppose to have corn but I refuse to eat corn so you can decide if you want that or not 

Instructions

1. In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.
2. Cook on high approximately 4 hours or on low 6-8 hours, until done.
3. Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
4. Serve over rice or alone 

Adapted from Skinny Girl something that he found on the web :)

Balsamic Chicken and Veggies

Ingredients

• 1 pound boneless skinless chicken breasts
• cornstarch (for dusting)
• 1 tablespoon vegetable or coconut oil
• 1 tablespoon sesame oil
• 8 ounces white button mushrooms, stems removed and quartered
• 4 small zucchini, cut into 1-inch chunks
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar ( I actually just kept pouring it, it was yummy with more
• 2 garlic cloves (minced)
• 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced, if you don't have this it doesn't really make a difference

DIRECTIONS

1. Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
2. Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice or quinoa

Adapted from Melskitchencafe

Gluten free chocolate cake

This cake is heaven on earth and it's actually gluten fee which is crazy. It's from Mel's kitchen cafe and if you haven't been to her site, she's an amazing cook.

Ingredients:
2 cups cooked and cooled quinoa
1/3 c milk
4 large eggs
1 teas vanilla
3/4 c butter cooled and melted
1 1/2 c sugar
1 c cocoa
1 1/2 teas baking powder
1/2 teas baking soda
1/2 teas salt

Frosting:
2 1/4 c heavy whipping cream
1 1/4 c semi sweet choc chips

Directions:
Preheat to 350 line 2 8 in rounds with parchment paper.
Combine milk, eggs, and vanilla
Add cooked quinoa and butter til smooth ( quinoa should be cooked and cooled and cooked in water not broth and needs to be two cups cooked)

In another bowl whisk sugar, baking Soda, salt, powder, and cocoa and combine with other ingredients until smooth.
Divide batter in the two rounds and cook on middle rack for 28 to 30 min on 350
Remove cake from oven cool for 10 min then put on cooling racks removing parchment paper

Frosting:
Put chocolate chips in a bowl
Heat whipping cream until it simmers and then pour on choc chips
Let sit for 5 min then whisk until it's glossy and smooth
Refrigerate frosting covered for 2-4 hours
Cover the cake and chill entire cake for 2 hours before serving

Note: my frosting did not turn out because I didn't whisk it so I had to use Melanie's picture since my frosting was horrible looking but this cake is very decadent and delicious. It's worth trying!

Nicole's Sweet and Sour Meatballs

These are seriously the best meatballs I have ever eaten and even

my kids love them. They are super easy too. I like to serve them with peas and

brown rice. Yum!

1 to 1/2 pounds lean ground beef

3/4 c rolled oats

2 eggs, slightly beaten

1/2 cu finely chopped onion

1/2 c milk or milk substitute

1 tsp salt

1 tsp Worcestershire sauce ( I used A1 sauce)

Combine all ingredients, mix well. Form about 12 balls, each 2 inches in diameter.

Place in casserole dish. Cover with sauce ( below) Bake at 350 for 30-45 minutes

Sauce:

1/2 c brown sugar

1/4 c vinegar

1 tsp mustard

1/4 c barbecue sauce

1 tsp Worcestershire sauce or A1

Adapted from : dairyfreetriedandtrue.blogpot.com and Lion House Entertaining Cookbook

Chicken Spinach Lasagna

Sauce:

4 tablespoons butter

1/2 cup chopped white or yellow onion

2 cloves garlic minced

6 tablespoons of  flour

1 cup low sodium chicken broth

2 1/2 cups milk

3/4 teas dried basil

3/4 teas dried oregano

1 teas salt

1/2 teas black pepper

Lasagna:

9 no boil lasagna noodles

2 cups ricotta cheese

3 cups cooked chicken

1 lb mozzarella cheese (4 cups)

3 ounces parmesan cheese ( 1 to 1/2 cups) reserve 1/4 cup for the top of lasagna

2 packages of baby spinach ( 9 oz each)

1 tablespoon chopped parsley

Directions:

1. Preheat oven to 350 degrees. Coat a 9 x 13 pan with nonstick spray

2. In a large saucepan, melt butter over medium heat, add onion and garlic and cook until onion is tender about 3-4 minutes, then stir in flour and let cook for 1-2 minutes

3. Gradually add chicken broth and milk while whisking. Continue cooking and stirring for 4-5 minutes until mixture simmers and thickens. Stir in basil, oregano, and salt and pepper.

4. To put together, spread 1 cup sauce on bottom then place the noodles then 1/2 of ricotta. Add half the chicken on the ricotta.

5. Layer on 1/2 chopped spinach. Sprinkle 1/2 of mozzarella and 1/2 of  parmesan cheese ( keep 1/4 cup for the top)

6. Place 3 noodles over the top then spread 1/2 the remaining sauce over the top. Repeat the layers again.

7. Place last 3 noodles over the top spread remaining sauce and sprinkle the rest of the cheese

8. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden

This recipe is heaven, so delic!

 If you want to make it healthier, you could try gluten free lasagna noodles, cottage cheese instead of ricotta, non fat milk, etc... 

Adapted by : Mel's Kitchen Cafe

Homemade Jam

Raspberry/Raspberry-Strawberry Freezer Jam

There is nothing better than homemade jam on a slice of 

buttered bread. It makes you never want to buy store bought again.

Surprisingly, it is very easy too. 

Ingredients:

3 1/4 cups prepared fruit 

1/4 cup fresh lemon juice

1 box of MCP Pectin ( or Sure Jell)

1 cup corn syrup

4 1/2 cups sugar measured in a separate bowl

containers and lids of your choice in size

Directions: 

RINSE clean plastic containers and lids with boiling water

 CRUSH fruit thoroughly, one layer at a time. Measure exactly 3 1/4 cups of crushed fruit

(raspberry or strawberry or half of each) into large bowl.

Stir in lemon juice

Stir in pectin. 

Let stand 30 minutes stirring every 5 minutes or until sugar is completely dissolved and no longer grainy

FILL all containers immediately to within 1/2 inch of the tops of containers. Wipe off the top edges.

Immediately cover with lids. Let stand at room temp for 24 hours. 

ENJOY!!

Store in refrigerators for up to 3 weeks or freeze up to one year.

Slow Cooker Chicken Parmesan

So Rick has been home with the new baby while I had to go back to work

and he even makes dinner. This one was delic. You can do pasta with it or just a salad 

if you are trying to do a no carb/gluten free. Adapted from Betty Crocker

1 egg

1/3 cup bread crumbs

1/3 cup shredded Parmesan cheese

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless chicken breasts

1 jar of pasta sauce

1/2 cup shredded Italian cheese

pasta of your choice ( I like the penne)

In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.

3 Cover; cook on Low heat setting 5 to 6 hours.

4 Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.

Peanut Butter Cup cookies

INGREDIENTS:

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1/3 cup REESE'S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups

DIRECTIONS

1. 1 Heat oven to 350° F.
2. 2 Beat butter, sugar and peanut butter in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in mini peanut butter cups. Drop by heaping teaspoons onto ungreased cookie sheet.
3. 3 Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies. 
4. Recipe taken from Hershey.com

Popcorn Confetti

Popcorn Confetti

1 bag of M&M's

*Almost* 2 bags of Orville Redenbacher's microwaveable Tender White Popcorn

1 bag of of Wilton's Confetti Candy Melts

TIPS:

*Spread on large baking sheet to allow time to dry before placing it in bags.

* You could use sprinkles/confetti instead of M&Ms too

All you do is melt the white chocolate in your popcorn and add your candy/confetti. Place on a baking sheet and put in baggies for school/parties.

Melt-Aways

Melt-Aways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

Strawberry Cheesecake Ice Cream

1pkg (8oz) cream cheese

1 can (14 oz) sweetened condensed milk

1/3 cup whipping cream

2 tsp lemon zest 

1 1/2 cups fresh strawberries

3 graham crackers coarsely chopped

1. Mix first 4 ingredients with mixer until well blended. Freeze 4 hours of almost solid

2. Beat cream cheese mixture in mixer until creamy. Blend berries in blender til smooth. Add cream cheese mixture with chopped grahams. Mix well. Freeze 8 hours or until firm.

3. Remove dessert from freezer 15 minutes before serving. Let stand to soften. Enjoy :)

Recipe adapted from: spreadphilly.com

Apple Chicken Breasts from Mel's Kitchen Cafe YUM!!!

Apple Stuffed Chicken Breasts

printed from melskitchencafe.com

*Serves 6

INGREDIENTS:

6 boneless, skinless chicken breasts

2 cups chopped apples (about 2 medium firm, crisp apples, peeled and cored)

1/2 teaspoon garlic salt

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey Jack cheese

3 tablespoons bread crumbs or 5-6 saltine crackers, crushed finely

2 tablespoons olive oil

2 cups low-sodium chicken broth

2 tablespoons cold water

1 tablespoon cornstarch

2-3 tablespoons chopped fresh parsley, for garnish (optional)

DIRECTIONS:

If the chicken breasts you are using are on the thicker side, slice a pocket in the center of the thickest part to use for stuffing in the apple mixture (similar to this method). If the chicken breasts aren't thick enough to cut a pocket, pound each of them to a thickness of 1/4-inch. Season both sides of the chicken with salt and pepper. Set aside.

In a medium bowl, combine the chopped apples, shredded cheese, bread crumbs and garlic salt. Divide the apple mixture between the chicken breasts, stuffing it into the pockets, if that is the method you used, or topping the flattened chicken breast with the mixture and rolling up and securing with a toothpick.

In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until rippling. Brown the chicken breasts in a single layer, about 5 minutes per side (make sure the oil is hot before adding the chicken so it browns nicely on each side). After browning the second side, pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and simmer the chicken for 10-15 minutes, until cooked through.

Remove the stuffed chicken to a plate or serving platter. In a small bowl, whisk together the cold water and cornstarch and stir the cornstarch slurry into the juices left in the skillet. Bring the mixture to a boil, whisking or stirring, until the mixture is bubbling and thickened slightly. Pour the gravy through a fine mesh strainer (optional - only if you want to get rid of any larger ingredients that leaked out while the chicken was simmering). Pour some of the gravy over the chicken. Garnish with parsley and serve, passing the extra sauce at the table.

Super Simple Vanilla Cupcake

I am DEFINITELY not one to recreate something, so when

Mia and I bought these cute little mini cupcake liners and I didn't have a quick

cupcake mix, I was not about to make them homemade. UNTIL I found

this very simple recipe of a Simple Vanilla Cupcake, so I attempted it

and they are delicious and not too sugary at all. I topped it with the yummy

cream cheese frosting in all the sugar cookie recipes and there you have it.

My first "homemade" cupcake.

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
 

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. 
Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. 
Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed. 
Add eggs to the mixture.  Beat for 1 minute on medium speed. 
.  Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
If you are doing mini cupcakes, only cook for 10 minutes.

Recipe by: Cupcakerecipes.com

Slow Cooker Fudge Cake

Ingredients:

Cake: 1 cup Flour ½ cup Sugar 2 TBS Cocoa Powder 2 tsp Baking Powder ½ tsp Salt 2 TBS Vegetable Oil ½ cup Milk 1 tsp Vanilla extract ½ cup chopped nuts (optional) Hot Fudge: 1 ½ cup packed Brown Sugar ½ cup Cocoa Powder 2 3/4 cup hot Water

Directions:

Spray crock-pot with non-stick cooking spray. Mix flour, sugar, cocoa powder, baking powder, and salt. Add milk, vanilla, vegetable oil, and (optional) nuts. Spread mixture in bottom of crock-pot. Mix together brown sugar, cocoa powder, and hot water. Pour over cake mixture in crock-pot. Cover and cook on high for 2 - 2 ½ hours. Cake is done when toothpick stuck in center comes out clean. Serve warm with ice cream.

Chocolate Covered Strawberries

I was asked to do a special snack for Mia's preschool,

so since it's Valentine's Day on Tuesday, I decided to make

30 of these delicious chocolate covered strawberries and called

my sister Bre to help. This is her recipe. Enjoy :)

Ingredients:

chocolate chips (or white chocolate chips)

olive oil (or vegetable oil)

wax paper

long stem strawberries (or any fruit or pretzel)

Directions:

First have your wax paper out and ready on a large cookie sheet

Next, have your strawberries washed and dried

Pour a bag of chocolate chips in a glass bowl along with 3 teaspoons of Olive Oil

Microwave for 30 second increments/stirring after each one

Continue until it's completely smooth.

Dip strawberries one side at at time in chocolate

If doing a topping such as nuts or sprinkles, immediately coat with topping after chocolate

Then put the strawberry onto the wax paper- not the topping side

If the chocolate seems to be getting hard, put it in the microwave again with a tiny bit of oil.

Set in fridge until hard.

Recipe by: Bre

Super Easy Sugar Cookies

Ingredients: 2/3 cup shortening

3/4 cup sugar

1 teaspoon vanilla

Beat together

Add 1 egg

Stir in 4 teaspoons of milk

1 teaspoon salt

1 1/2 teas baking powder

2 cups of flour

Mix well

Bake at 325 for 6 to 8 minutes

6 is better if you want them soft

Frosting: use grandma Lil's cream cheese frosting located on Nicole's sugar cookie recipe

Enjoy !!

Recipe by : Melody AKA mom