Strawberry Fluff

1 cup flour
1 cube butter
1/4 cup brown sugar

2 egg whites
1 pkg. frozen strawberries (3 cups)
1 cup sugar
1 tsp. vanilla
1 cup cream

Cut together flour, butter, brown sugar. Drop in tiny bits on cookie sheet. Bake 300* for 10-15 min until barely golden. Crumble on bottom of 9x13 pan.  Save some for top. Beat egg white, frozen strawberries, sugar and vanilla on high for 10-20 minutes.  Whip the cream and fold in to strawberry mixture. Top with left over crumble. Freeze 4 hours.

Traditional Lasagna

1 pound ground beef
3/4pound sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 eggs
3 T minced fresh parsley (I don't usually have this)
3 cups (24 oz) cottage cheese
8 oz. ricotta cheese
1/2 cup grated Parmesan cheese
9 cooked lasagna noodles
6 slices provolone cheese
3 cups shredded mozzarella cheese, divided

Brown beef and sausage; drain. Add the next 7 ingredients. Simmer uncovered for 1 hour (1/2 hour for me) stirring occasionally.  In a bowl. combine eggs, parsley, cottage cheese, ricotta and parmesan.  Spread 1 cup meat sauce in 9x13 pan. Layer 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozz., three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, sauce and mozzarella (dish will be full). Cover and bake 375 for 50 minutes.  Uncover; bake 20 minutes more. Let stand 15 minutes before cutting.

Macaroni and Lots of Cheese

8 oz dried macaroni
1/4 cup chopped green onion
2 Tb butter
2 Tb flour
1/8 tsp pepper
2 cups milk
1 1/2 cups shredded cheddar cheese
1- 3 oz package cream cheese, cubed (half box)
1/3 cup grated Parmesan cheese

Cook, rinse, and drain macaroni. While pasta is cooking, microwave butter and onions in medium bowl, covered until butter melts and onions are tender. Stir in flour and pepper. Add milk gradually while stirring.
Cook in microwave on high, uncovered-6-8 minutes or until thick and bubbly. Stir every minute until mixture starts to thicken, then stir every 30 seconds.
Add cheddar and cream cheese. Stir until smooth. Stir in pasta. Sprinkle Parmesan cheese on top. Microwave 2 minutes.
May garnish with tomato wedges and green onions.

Lemon-Blueberry Cheesecake Bars

Crust
9 graham cracker rectangles
2 Tb granulated sugar
1 tsp grated lemon peel
1/4 cup butter, melted

Filling
2 packages (8 oz each) cream cheese, softened
2 eggs
2 Tb grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries (or frozen, thawed)

Streusel Topping
1 cup packed brown sugar
3/4 cup flour
6 Tb cold butter

1.Heat oven to 325. Spray square pan with cooking spray.

2.In food processor, place graham crackers, 2 Tb sugar, and 1 tsp lemon peel. Cover, process with on   and off pulses until crumbs form (I use blender for crackers then stir in rest). Add melted butter. Cover; process with 3 to 4 pulses until mixed. Press evenly in bottom of pan. Bake 10 minutes. Cool.

3.Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 Tb lemon peel, the lemon juice, and 1/2 cup sugar (I use a mixer). Cover and process until smooth. Pour filling over crust. Top with blueberries.

4.In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

5.Bake 35 to 40 minutes or until topping is lightly browned and center is almost set. Cool 1 hour. Refrigerate 2 hours or until chilled.

Southwest Quinoa Bites

INGREDIENTS*yields 12 regular muffin sized bites

2 cups cooked Quinoa

1 cup shredded, cooked chicken

1/2 cup bread crumbs

1 cup cheddar cheese

1/2 cup pepper jack cheese

1 tablespoon olive oil

1/2 cup black beans

1/2 cup canned corn

1 medium red pepper, chopped

2 garlic cloves, minced

3-4 scallions, chopped small

1 tablespoon cumin

1 tablespoon chili powder

3 eggs, lightly beaten

salt & pepper to taste

ranch dressing for dipping

1) Preheat oven to 350 degrees.

2) Place your Quinoa, bread crumbs, cooked chicken and cheeses in a large mixing bowl and set aside.

3) Heat your olive oil in a medium saucepan over medium heat.  Once the oil is heated, add your black beans, corn, red pepper, garlic, scallions, cumin and chili powder and saute for 3-5 minutes.  The goal here isn’t to cook the vegetables through, but simply allow the flavor of everything to combine a bit before adding it to the rest of the mixture.

4) Add the veggie/spice mixture to the quinoa/chicken/bread crumbs/cheese and allow it to cool for a few minutes before adding the eggs (about 5 minutes).  You can then add the beaten eggs and combine the mixture.  Season with salt and pepper to taste.

5) Take a regular sized muffin tin (12 muffins) and spray with non-stick cooking spray.  Add about 1/3 cup of the mixture to each muffin slot.

4) Bake in your preheated oven for 30 minutes.  Serve with a side of Ranch dressing for dipping!

Since this was dinner, I decided to use a regular sized muffin tin vs. the mini-muffin tin, but these would certainly be great bite sized as well!  Served with a nice side salad, it was a perfect, healthy and scrumptious dinner.  If you wanted to add a little kick to these, you could always toss some crushed red pepper flakes in with the cumin and chili powder! 

We had this for dinner tonight and loved it! Well, Gary and I did. The kids didn't seem to care for it, strangely enough. I actually never made or ate quinoa before this week, but this week we've had it 3 times. I LOVE it!! It's a great alternative to brown rice, which I don't care for and this cooks ten times faster! Yea for healthy eating!

Recipe from And They Cooked Happily Ever After

We ate this with a yummy Fiesta Bean Salad found here. We served it on top of spinach because it seemed like it needed a little something else. Both delicious recipes, but probably a little excessive on the beans all in one meal!!!

Creamy Mexican-style Chicken

1 can black beans
8 oz softened cream cheese
1 1/2 c shredded cheese
1 can chopped green chilies
1 T chile powder
3/4 c enchilada sauce
3/4 c heavy cream
4 chicken breasts, cut up

Spray 9 x 13 pan.  Put chicken on bottom; mix all other ingredients and pour over chicken.
Bake covered 350 for 40 minutes.
Serve over rice.

I got this recipe from Sister Blue.  It is easy and delicious!

Lemon Parfait

18 oz. cream cheese, softened (I used 2 pkgs - 16 oz.)
2 1/4 c powdered sugar
3 c heavy cream (I used regular whipping cream)
9 T lemon juice
3 t lemon zest

Beat together the cream cheese and powdered sugar until smooth.
Add cream and beat on low until smooth.  Increase speed and beat until billowy and holds medium firm peaks (a couple of minutes).
Add lemon juice and zest.  Stir briefly to blend.
Keep in frig until ready to serve.
(I had leftovers, and it kept well in the frig for a few days.)

Crumb Topping
1/2 c walnuts, chopped  (I used almonds, because that's what I had and I refused to pay the price for walnuts here in California!)
1/2 c butter, softened
1 c flour
1/4 c packed brown sugar

Mix together and place on cookie sheet.  Bake at 350 for about 15 minutes or until golden brown.  Cool completely and break into crumbs before serving on top of Lemon Parfait.  (You can make this ahead of time and keep in frig for up to a week, or it can even be frozen and kept longer.)

Place some frozen mixed berries in parfait dish (plastic drinking cups work well too).  Let these thaw for a while until they start to soften.  Spoon on some of the parfait and top with crumb topping.  You can layer this according to your creativity and it is very pretty.  But it tastes great no matter how your serve it, in any kind of bowl!  ~~  One of the Relief Societies served this at zone conference to 50 of us!   

Apple Toffee French Toast with Apple Syrup

8 cups French bread, cut into 1-inch cubes
3 tart apples, peeled and chopped
8 oz cream cheese, softened
3/4 c brown sugar
1/4 c sugar
1/4 c apple juice
2 t vanilla, divided
1/2 c English toffee bits
5 eggs
3/4 c milk

Place half of the bread cubes in a greased 9 x 13 pan; top with apples.  Beat cream cheese, sugars, apples juice and 1 t vanilla until smooth; stir in toffee bits.  Spread over apples.  Top with remaining bread cubes.

In another bowl, beat the eggs, milk, and 1 t vanilla; pour over bread.  Cover and refrigerate overnight.

Remove from the frig 30 minutes before baking.  Bake incovered at 350 for 40 to 45 minutes or until knife inserted comes out clean.

While this is baking, prepare the syrup.

1 c sugar
2 Tbs cornstarch
1/2 t cinnamon
1/2 t nutmeg
2 c apple juice
2 Tbs lemon juice
5 Tbs butter

Whisk everything except butter together and heat to a boil, whisking constantly.  Boil for 1 minute, then stir in butter. 

Serve over French toast.

(November 2010  The Costco Connection)

This is dang fine!!

CAJUN CHICKEN PASTA

This recipe is from my friend's recipe blog,  Leesh & Lu's Recipe Box 

Ingredients:

---

For the blackened chicken:
4 boneless, skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder

For the sauce:
1- 14.5 ounce can crushed tomatoes
2-3 teaspoons cajun/creole seasoning (some brands are spicier than others, so season gradually and taste as you go)
1- 15 ounce jar alfredo sauce (or make your own- This is a good recipe to make, but you only need about 1/2 of it for this particular recipe....I used the rest for my kids since they don't do spicy. Also, I found it to be a little salty, so I suggest adding a little salt at a time, to taste)

1/2 pound linguini, or other pasta, cooked and drained (we like whole wheat or the vegetable pasta)

Directions:

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Preheat oven to 350. Heat a cast iron skillet or grill pan over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.

Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side.  Transfer skillet to oven and bake in the preheated oven until no longer pink in the center and the juices run clear, about 5-10 minutes depending on the thickness.  When the internal temperature of the chicken reaches 165, remove chicken breasts from skillet and allow to rest for 5-10 minutes before slicing.  While chicken is resting, cook your pasta and prepare sauce.  

* I'm lazy, so I actually just cubed my chicken and cooked it in a frying pan with a little bit of EVOO and added my spices to it

In a medium saucepan, combine crushed tomatoes, alfredo sauce, and cajun/creole seasoning. Heat over med-low, until hot and bubbly.  Slice chicken and serve with sauce over hot pasta.  .  

Notes:

---

The chicken is a bit spicy, if you want to reduce the spiciness, cut back on the cayenne pepper.
This is also really yummy using shrimp instead of chicken.  
If you have leftover chicken and sauce--use them on a pizza! :)

Banana Bread

This recipe is from my favorite banana bread recipe. But we are trying to make eating healthier a lifestyle change so, I am trying to make changes to some of our favorite foods.

Ingredients

• 1 (8 ounce) package reduced fat cream cheese, softened
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/8 cup wheat germ
• 1/8 cup ground flaxseed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup chopped pecans
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon

Directions

1. Beat the cream cheese. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the applesauce,  mashed bananas and vanilla. Add flour, wheat germ, ground flaxseed, baking powder, and soda; mix until batter is just moist.
2. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon. (I often omit this step altogether or sometimes just add a bit of cinnamon to the ingredients)
3. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.

When I first told Gary about how I made the banana bread he said, "So, it's gonna taste gross?!" But guess what? He REALLY liked it! I have not tried it yet, but I imagine you could substitute the sugar with something like agave or pure maple syrup....I just can't vouch for such fantastic results if you do. You can also cut back on the amount of sugar you use.

Veggie-Loaded Tangy Tuna Salad

Veggie-Loaded Tangy Tuna Salad  PER SERVING (half of recipe, about 3/4 cup): 153 calories, 2.5g fat, 730mg sodium, 14g carbs, 2g fiber, 7g sugars, 18g protein -- PointsPlus® value 4* Ingredients: One 6-oz. can tuna packed in water, drained & flaked 1/2 cup finely chopped sweet bell peppers (red, orange, yellow, or any combination) 1/4 cup finely chopped carrots** 1/4 cup finely chopped celery 1/3 cup fat-free mayonnaise**** 2 tsp. honey mustard*** 1 tsp. sweet relish (opt.) dash salt dash pepper Optional: additional salt and pepper Directions: **I just tossed in all in my food processor so it was small/diced veggies ***Used dijon/regular mustard and a little honey ****Use little mayo and the rest substitute with plain or Greek yogurt. Combine mayo, honey mustard, relish, salt and pepper, and mix well. Then stir the tuna into this mixture. Finally, fold in all the veggies. If you like, season to taste with some more salt and pepper.  Serve on crackers, lettuce wrap, or bread/roll MAKES 2-3   SERVINGS

Citrus-licious Egg White Salad

Citrus-licious Egg White Salad

PER SERVING (half of recipe, about 1 cup): 90 calories, 1g fat, 556mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 11g protein -- PointsPlus® value 2*

Ingredients:

6 large hard-boiled egg whites, chopped (about 2 cups)**

1/4 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion***

3 tbsp. fat-free mayonnaise****

1 tsp. creamy Dijon mustard

1 tsp. lime juice

1/2 tsp. lemon juice

1/8 tsp. salt

1/8 tsp. pepper

Directions:

**Replace with 3 egg whites and 2 or 3 full eggs

***I did not have a red onion so I used green onions, raw - delicious

****Healthier version substituted 2 Tbsp. of plain or Greek yogurt  & 1 tbsp. mayo

Place onions in a small microwave-safe bowl with 1 tbsp. of water. Cover and microwave for 1 1/2 minutes. Once cool enough to handle, drain water and allow to cool completely.

In a separate dish, stir together the mayo, mustard, lime juice, lemon juice, salt, and pepper. Once the onions have cooled, combine them with the chopped egg whites, red pepper and celery. Then add the mayo mixture, and stir until thoroughly mixed. Now devour...

MAKES 2 SERVINGS

No-Flour Black Bean Brownies (aka My New Addiction)

recipe from Chocolate Covered Katie

(gluten-free)

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) 
• 2 tbsp cocoa powder- dutch or regular  (add a little extra if desired)
• 1/2 cup quick oats *
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, too) 
• 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup) *
• 1/4 cup coconut or vegetable oil 
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips  (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

* I ran out of quick oats so I used about 1/4 cup quick and 1/4 cup old fashioned and they turned out great!

* I used 2 tbsp brown sugar, unpacked

These were so SO yummy!! I love that I can eat them and not  feel like I might turn into a cow (although I already have at this point....and eating the entire pan, nearly by myself, may not have been the BEST choice...but totally delicious!!) Make sure you do NOT over cook these! I think I found my new comfort "healthy treat" food!

Bacon and Potato Soup

Bacon and Potato Soup

Ingredients:

6 thick slices bacon 1 1/2 teaspoons olive oil 1/2 cup chopped onion 1/2 cup chopped carrots 1 stalk celery, chopped 2 cloves garlic

4 cups low fat, low sodium chicken broth OR combine some broth + milk or half-half or cream to = 4 cups Additional bouillon cubes for flavor 4 cups cubed potatoes 1/8 teaspoon cayenne pepper 1/2 cup shredded Cheddar cheese Dash of pepper.

Directions:

1.	Cook bacon until crisp.
2.	Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3.	Stir in chicken broth, potatoes (for creamy soup~puree half of potatoes), and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10 minutes.
4.	Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Nichole's Caramel Layer Brownies

Homemade Granola

1/4 cup brown sugar

1/3 cup agave

1/3 cup canola oil

1/4 tsp salt

1 tsp vanilla 

4 cups old fashioned oats

1 cup sliced or slivered almonds

1 cup dried blueberries

cinnamon

Preheat oven to 300. In a large mixing bowl whisk together first 5 ingredients.  Then fold in oats, almonds, and blueberries. Spread mixture on a rimmed baking sheet. Bake 8-10 minutes. Stir well, then bake 8-10 minutes more. Sprinkle mixture with cinnamon. Allow to cool. Store in airtight container.

I often make this with dried cranberries instead of blueberries, or sometimes do a mixture. And right now I have some in the oven with walnuts instead of almonds....we'll see how we like it :) ENJOY!!

PS If you have Erica's recipe for granola that is REALLY good, too :)

Homemade Soft Pretzels

Recipe by Alton Brown, variations by Our Best Bites

1 1/2 cups warm water (110-115 degrees F)
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (I used rapid rise yeast)
22 oz all-purpose flour, about 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
optional: additional melted butter and cinnamon-sugar
optional: powdered sugar, milk, melted butter for dipping

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour (tip: don’t add all the flour at once, just in case you don’t need it all.  Reserve a small amount and add as needed for a soft dough) and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, scrape the bowl clean and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. If you’re making pretzel “bites” put in as many as will fit without crowding.  Remove them from the water using a large flat spatula (a metal spider works great). Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with pretzel salt or kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Cinnamon Sugar Version: Prepare as directed but don’t sprinkle with salt before baking.  Immediately after removing pretzels from oven, brush with melted butter and toss in a bowl of cinnamon-sugar.

Cinnamon Sugar Dippers:  Instead of shaping pretzels into the traditional shape, roll dough into ropes and cut into 1-2 inch pieces.  Continue preparing as recipe instructs, brushing with butter immediately after removing from oven and tossing in cinnamon sugar.  Create a dipping glaze by mixing about a cup of powdered sugar with 2-3 tablespoons melted butter and then add milk as needed, whisking until smooth.  Serve warm.

*If you like the pretzels you get at the mall, then you will love these! I made pretzel bites instead of actual pretzels. They were super easy and my kids helped me. I made mine with kosher salt and then some with garlic and parmesan cheese that we ate with spaghetti. Next time we will definitely be trying the sweet ones! SOOOO good!!