Birthday Cookies

Birthday Cookies

1box cherry chip cake mix
2 eggs
1/2 cup oil
1 tsp. baking powder

mix and put on cookie sheet. Bake 350 x 10 min.

Spread frosting in the middle of two. Very yummy.

Avocado Chip Dip

Avocado Chip Dip
This recipe I got from my friend and it is so yummy and easy to make . I have been making it a lot lately. All the ingredients are very healthy.

Diced Avocado I usually do about 3-4 depending the size of bowl you are making.
Red onion diced small
Cilantro diced
Tomatoes diced usually about 3-4 also.
3-4 lime juice just squeeze over entire ingredients and mix.
Optional corn if you want.

Nana's Salsa

Ingredients

• 2 large cans petite tomatoes (diced)
• 1 medium white onion chopped finely
• 1 bunch of cilanto, chopped
• 1 small lime
• couple cloves of garlic
• 4-5 jalepenos chopped finely
• 1-2 teaspoons worchester sauce
• 3-4 teaspoons red wine vinegar
• salt

In a large bowl dump out the 2 cans of store bought tomatoes. Add the chopped onion and chopped cilantro and crushed garlic. Slice the lime and squeeze into the bowl. Add worchester sause and red wine vinegar. Chop and add the jalepenos, 3-4 first then add another if needed, depending on how hot they are. Add salt to taste and blend well. You can pour this into a food processor and pulse for a second or two, to make it a little finer if you would like.

Six Can Chicken Tortilla Soup

Ingredients

• 1 can whole kernel corn, drained
• 1 can chicken broth
• 1 can cream of chicken
• 1 can black beans, drained and washed
• 1 can diced tomatoes with green chile peppers
• 1 can chunk chicken (I use a rotiserie chicken and shred the meat instead)

Pour in a stock pot or large pan, and simmer over medium heat. Add seasoning to taste. Doctor it up to your taste. I add cummin and chili powder and garlic powder. You can add a chopped onion also. I usually double the receipe especially when using a rotiserie chicken otherwise you have too much chicken. Serve with grated cheese and a drop of sour cream.

Cake Pops

Very Easy Dessert -

Pick your favorite cake ( I did chocolate and lemon for these )

1.Follow the directions and bake the cake.

2. Let cake cool completely

3. Add 1 - 1 1/2 cups frosting

4. Mix in with the cake using a fork ( or wash your hands and use your fingers )

5. Make a batter - kind of like play dough. but it needs to be farely cakey not so much gooey.

6. Freeze for a little while just until its set up enough that you can take a mini ice cream scoop - or a cookie scoop I guess is what it is, and scoop out balls.

7. Freeze

8. put sticks in ( however if your freezer has room I'd put the sticks in first - then freeze )

9. Dip in melted chocolate and sprinkles

10. let set up ( you may need to put back in fridge )

You have to kind of work fast so the melted chocolate doesn't cool, I do about 10 at a time for this reason.

I think a few other good flavors to try would be carrot cake and cream cheese frosting, or strawberry cake and strawberry frosting - just a few ideas

Go to Bakerella.com ( I think - it could be a blogspot? ) for more ideas and probably better directions

Spring Roll-ups

Spring Roll-ups:
Chicken Breasts (each chicken breast will make 2 roll-ups)
Sliced Ham (1 slice for each roll-up)
Sliced Provolone (1 slice for each roll-up)
Asparagus (3 spears for each roll-up)

Directions:
1. Halve chicken horizontally (similar to filleting) and pound flat. Season chicken with salt and pepper (on both sides).
2. Heat skillet with extra virgin olive oil (medium/low heat).
3. Take chicken, slice of ham, slice of provolone and 3 spears of asparagus and roll tightly together. Place chicken roll-up seam-side down in skillet.
4. Let the chicken cook on the seam-side down for about 5-7 minutes, or until the bottom is browned and sealed together.
5. Flip the chicken to allow it to cook on the top side for 5-7 minutes. If the chicken starts to unroll, I usually stick a toothpick in the roll-up to make it stay closed until it is finished cooking.
(If you feel like the pan is too hot and the chicken is burning, add a little water to the skillet)
6. (optional) Top the roll-up with a hollandise sauce or a light gravy. I chose not to do that this time to save on calories.
Enjoy!

(Each roll-up is 8 w.w. points)

French Dip Sandwiches and Baby Bok Choy

Sorry the picture isn't that great. I tried to turn it, but it wouldn't work.

French Dip Roast:
1 large onion, sliced
3-lb roast (we used tri-tip roast)
1/2 cup water
1 pkg. dry au jus gravy mix
2 cups beef broth

Directions:
1. Place onion in slow cooker. Add roast.
2. Combine water and gravy mix. Pour over roast.
3. Add enough broth to cover roast.

We bought rolls from Harmons and put horseradish and provolone cheese on the top of the sandwiches.

Baby Bok Choy:
If you've never had bok choy, you need to try it. It is in produce section in the grocery story. It is very similar to cabbage and can replace cabbage in any recipe. They have regular bok choy, and baby bok choy. I like the baby bok choy better because it is easy to eat and cook. It is VERY good for you!

Cut off the very end of the baby bok choy and clean. Just steam bok choy either in a veggie steamer or in a pan with water. It only takes about 3 minutes until it is cooked. It should be soft but still a little crunchy. Top with soy sauce. Enjoy!

Zuppa Toscana

16 oz. Hot Italian Sausage

1/2 lb center cut bacon, chopped

4 cups water

20 oz. chicken broth

2 large red potatoes

3 cloves garlic, crushed

1 medium onion

2 cups chopped kale

1 cup whipped light whip cream

1. (do this for both sausage and bacon - I however used the real bacon you can buy at the store already done ) In a skillet over medium-high heat, brown sausage ( and bacon) drain, and set aside.

2. Place remaining ingredients (except for kale and cream) in a pot, simmer over medium heat until potatoes are tender.

3. Add remaining ingredients; season with salt and pepper

Wheat Bread

1/4 cup warm water

1 Tbsp yeast

1/2 tsp sugar

Mix and set aside to add to mixture

In kitchen Aid or Bosch mix

3 cups warm water

1 tbsp salt

3/8 cup sugar

1/4 cup oil ( I use olive oil)

add 2 cups white flour and 1 cup wheat flour and yeast mixture.

Mix for about 10 minutes

Add additional 3 cups wheat flour. Mix. I usually have to add about 1 cup more of wheat flour to get correct texture.

divide into two loafs.

let rise about 30 min.

cook on 350 for 45 minutes.

Creamsicle Cupcakes with Tang Buttercream

Orange Cupcakes

Makes about 24 cupcakes

Ingredients:

1 cup orange juice (made a bit stronger than usual)

1 tsp. orange extract

2 tsp. orange zest (chopped to a paste)

3 cups flour

4 tsp. baking powder

1 tsp. salt

1 1/4 cups granulated sugar

3/4 cup unsalted butter (softened)

3 eggs (separated)

1/8 tsp. cream of tarter

1. preheat oven to 375 degrees F. Prep muffin tins with cupcake liners

2. Combine orange juice, extract and zest. Set aside.

3. In medium bowl, combine flour, baking powder, and salt. Set aside.

4. Beat unsalted butter, and sugar until light and fluffy.

5. Add egg yolks one at a time, until fully incorporated. Scrape down bowl.

6. Add in flour mixture alternating with orange juice mixture, just until fully incorporated.

7. In separate bowl (I prefer metal) beat egg whites with cream of tarter until stiff peaks form, but before the whites turn dry...they should be shiny still, but when you lift the whisk, the peak should just bend.

8. Gently fold the whites into the cake batter.

9. Fill cups 1/2 full.

10. Bake for about 20 minutes until they rise just above the edge and look golden brown on the top. When you touch one in the center of it, it should spring back nicely.

Tang Buttercream

Ingredients:

1/2 Cup Tang Powdered drink mix

1 1/2 Cups heavy cream1 lb. unsalted butter (softened)

1/2 lb. salted butter (softened)

1/2 pkg. french vanilla instant pudding mix

1 cup (or more to suit your tastes) powdered sugar

1. In easy to pour container, combine the Tang and heavy cream, set aside.

2. Beat the butter until soft.

3. Add the pudding mix and beat until light and fluffy.

4. Slowly add in Tang mixture, little bit at a time to avoid splash ups. Get it all in there though.

5. Slowly add the powdered sugar. Beat the hell out of the buttercream until it is light and fluffy and silky smooth.

These cupcakes are SO good! I got them from my friends blog fieldsofcake.blogspot.com

I do not use as much butter in the frosting as she does I use maybe 3 cubes of salted butter just because thats what I usually have on hand. I will add the 4th cube if it doesn't look like there is enough.

The cupcakes are filled with the buttercream as well. All you do is make a hole in the top of the cupcake. Pipe the frosting in. Put the cake hole back on top.

Tortellinin Spinach Salad with Balsamic Tomato Vinaigrette

20 oz. package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz. ) bag of dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup diced red onion

Dressing:
9 Tbsp. balsamic vinegar
4 cloves garlic, minced
1 1/2 tsp. dried oregano
1 1/2 Tbsp. tomato paste
salt and pepper to taste
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a tsp of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then slowly add olive oil and blend until completely combined.
Pour over salad.

Pizza / Spaghetti Sauce

I got this recipe from my sister-in-law, its actually for homemade pizza sauce but I think it makes great spaghetti sauce too.

1 1/2 lbs. lean ground hamburger

2 cans tomato sauce

1 shredded onion

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. basil

1/2 tsp. oregano

Brown the hamburger with the onion. Drain.

Add the tomato sauce, salt, pepper, basil and oregano. Let simmer on stove - the longer it simmers the tastier it gets.

I also add brown sugar to the sauce. I don't know exactly how much I do not measure but probably 1-2 Tbsp. approx. This really gives the extra goodness - I think anyways.

Creamy Chicken Noodle Soup

2 chicken breasts

2 quarts water

2 tsp salt.

Cook chicken until tender. Remove from broth and set aside to cool.

add to broth: and cook until tender

3 carrots chopped

2 large celery stalks chopped

1 chopped medium onion

1/4 tsp pepper

1/4 tsp sage

1 Tbsp. dried chopped parsley

1/4 tsp poultry seasoning

1 tsp celery salt

add:

3 cups uncooked egg noodles

1/4 cup butter

when noodles are cooked, thicken with:

1/4 cup flour

1 can evaporated milk

add shredded chicken last.

Enjoy!!

I usually don't add the butter or the entire can of evaporated milk, and I use chicken stock a lot for the broth. I like the flavor of it better.

Homemade Oreo Cookies

ingredients:

2 boxes Devil's food cake

1/2 cup shortening or 2/3 cup oil

4 eggs

1 tsp vanilla

Mix together, roll into 1 inch balls. place on cookie sheet and flatten with a drinking glass that has been dipped in sugar. Bake 350 for about 10 minutes.

Cool on pan or cooling rack. Frost with cream cheese frosting and put two cookies together to make an oreo.

You can make your own frosting or you can use store bought. To make your own:

8 oz cream cheese (Softened)

1 tsp vanilla

1/2 cup butter

2 cups powder sugar.

Enjoy!