Lemon Blueberry Buttermilk Muffin Cake

Ingredients:

1 cup unsalted butter, softened

2 cups sugar

3 large eggs

1 tbsp vanilla extract

1/2 tbsp lemon extract

2-3/4 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1-1/4 cup buttermilk

1 pound fresh blueberries

Spray bundt pan liberally with baking spray that includes flour. Preheat over to 300 degrees. Cream butter and sugar together with electric mixer. Next beat in eggs, vanilla and lemon. In separate bowl combine flour, baking powder, baking soda and salt together and stir gently with fork. Lots of people skip this step, but its important to make sure your dry powders are mixed well because they could spread unevenly in your cake if you toss them in mixer one at a time. Now you will alternate adding in the flour mixture and buttermilk. When all combined, gently fold in half the blueberries. I would remove the paddle attachment from mixer and do by hand as to not crush berries. Put mixture in bundt pan. Then add rest of blueberries to the top (so they will bake out and be a delicious bottom for your cake once baked). Bake for 65-75 minutes. Use toothpicks a lot to test that it is really done. Should be golden brown and not jiggly at all. Then let cake cool COMPLETELY before trying to flip it over...this could take up to two hours.

I didn't make the glaze or crumble that was included in the original recipe. I would probably make the glaze next time to cover up the little imperfections left from getting the cake out of the pan.

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Peanut Butter Pie

Ingredients

FOR THE FILLING:

8 ounces cream cheese, room temperature


3/4 cup powdered sugar 


1 cup creamy peanut butter
 or almond butter

1 cup heavy whipping cream


1 teaspoon vanilla extract

Graham cracker pie crust or Chocolate graham cracker pie crust

FOR THE TOPPING:

Melted peanut butter (optional)


Melted chocolate


Mini Reese’s cups
 (optional)

Peanut butter chips

Mix all filling ingredients together and put in pie crust. Freeze for 3 hours. 

Melt chocolate (and peanut butter if desired) and put into decorating pens or canisters and use to make lines back and forth. Sprinkle edges with chocolate chips (and Reese's cups and peanut butter if desired). Now clearly that's not what you see above. I had a minor accident with my decorating apparatus as it exploded on the center of the pie while still very hot. So, I had to make the best of it and spread it like cupcake icing. While I wanted to cry because I would have no pretty pie...the extra chocolate surely was tasty :)  

Here's the original recipe if you want to see what to aim for :)

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Crockpot Browned Hamburger Meat

Y'all. Life. Changing. I had no idea you could brown hamburger meat in a crockpot. The even better part is that often you can use the crockpot after you've strained the meat to finish whatever your meal may be. 

From frozen my one pound block of hamburger meat browned in 1 hour on high and another 1/2 hour on low. The first time I tried it I needed 2 lbs and it took 2 hours on high (hence the first picture). Word to the wise...leave it alone for the most part. The first time I made it I I was so fascinated by the discovery that I kept poking at it and using my spatula to grind the pieces I scraped off the frozen chuck. The meat became too ground up leaving a weird texture for the chili I was making. This time I just scraped off the frozen chunk occassionally and didn't try to grind/chop up with my spatula until it was all cooked and it was perfect.

After straining, put it back in if needed and keep on cooking!

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Cashew Chicken

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces

2 Tbsp cornstarch, divided

1 1/2 Tbsp sesame oil

Salt and pepper

2/3 cup low-sodium chicken broth

6 Tbsp hoisin sauce

2 Tbsp low-sodium soy sauce

2 Tbsp rice vinegar

2 Tbsp honey

4 cloves garlic, minced

1 cup lightly salted cashews

1 cup broccoli pieces, optional

Directions

In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp sesame oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.

In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1 Tbsp cornstarch until well blended. Heat remaining 1/2 tbsp sesame oil in skillet over medium heat. Add garlic and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken and broccoli to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa.

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Raspberry Cheese Dip

Ingredients
2 cups sharp cheddar cheese, shredded
1 cup mayonnaise (or 1/2 mayo 1/2 greek yogurt)
1 cup pecans, chopped
1 bunch green onions, thinly sliced
1 jar raspberry preserves (or pepper jelly of choice)
Crackers of choice (I
use water crackers or multigrain)

Mix cheese, mayo (or mayo mixture), pecans and onions. Spread in an at least 8x8 dish (larger depending on desired depth). Spread preserves/jelly over in a thin layer (unless you like it really sweet - I like to taste the contrast a little more). Let sit in fridge for at least 1 hour before serving.

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Salisbury Steak

Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/4 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base) or 1 tsp liquid beef base

Salt and pepper

1 tablespoon butter or 1 tablespoon olive oil

Gravy:

2 tbsp butter

2 tbsp flour

1 cup beef broth, more if needed for thinning

1 tablespoon ketchup

A few dashes Worcestershire

1/2 onion, halved and thinly sliced 

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, beef base and some salt and pepper. Squish until combined. Form into patties. Can be made ahead and refridgerated. Usually makes 4-6. Don't start on gravy until right before frying the patties so they can be ready close to the same time.

To cook: Melt butter or heat oil in frying pan. Sear each side, then fry the patties over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Make a roux by melting butter then adding flour. Once thickens add beef broth. Let simmer for a few minutes, then add slide onions and Worcestersher and ketchup. Stir and then add onions. Cook on low while stirring regularly until patties are ready to eat.

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White Chocolate Challah Pudding

Most delicious thing I have ever made hands down. It is a copycat recipe from Pairie Fire Grill's White Chocolate Bread Pudding. I made it with Challah for Hanukkah dinner rather than regular white bread, and it was amazing.

Layers:

1-1/2 loaf of white bread or 1 loaf of Challah, crusts removed as much as possible

12 egg yolks (save the whites for egg white omelets or egg muffins!)

1 cup sugar

1 qt heavy cream

1/2 qt half and half

1/2 tsp vanilla

18 oz white chocolate chips (a bag and a half)

Topping:

2 cups graham cracker crumbs

1/2 pound brown sugar

1/2 tsp cinnamon (original recipe calls for 1 tsp - I don't like a lot of cinnamon)

1/4 cup cocoa powder

1/2 cup melted butter

Pudding--

In a very deep 9x13 baking dish, place bread three layers thick. In a large bowl, whisk egg yolks and sugar until mixture is bright yellow. Heat cream, half and half and vanilla and bring to a boil. Add chocolate chips and cream mixture to egg mixture and stir until chocolate melts. Pour slowly over bread making sure mixture gets thoroughly in all layers. You may have some left over depending on the depth of your dish. Let soak for 20 minutes and see if there is any more room for remaining liquid mixture. Add topping. Let sit for another 15 minutes before cooking.

Topping--

Mix all ingredients in a bowl until it is very dark brown. Cover dish entirely with crumb topping. I did a lot of topping all over and still had leftovers.

Bake at 400 degrees for 25 minutes.

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Pork BBQ & Apple Slaw Tacos

Pulled Pork

1 tablespoon of olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon brown sugar

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon onion powder

1 cup BBQ sauce of choice

1 pork shoulder roast, about 3 pounds

Apple Slaw

2 cups grated carrots

1 grated apple

2 cups cabbage

juice of 2 limes

Combine dry ingredients for pulled pork and rub all over. heat olive oil in sauce pan and sear meat on all sides. Pour BBQ sauce over roast. Place roast in crockpot and cook on low for 6 hours. Shred pork and cook for one more hour on low or warm.

Place slaw, carrots, apple, and cabbage into bowl with lime juice and marinate for 30 minutes before use. 

The original recipe can be found in Fabulous Food The Costco Way.

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Arugala & Almond Pesto

The original recipe is from Fabulous Food The Costco Way

Ingredients
2 cloves garlic, minced (I used the organic jarred kind)
1 cup almonds
1 cup arugala, packed
1/2 cup fresh basil leaves
1/3 cup grated parmesan cheese
1/4 cup EVOO
1 pound spaghetti noodles
1/3 cup mascarpone
salt and pepper to taste

Place almonds, arugala, basil, parmesan and almond oil in a food processor and pulse until mixture is a course paste. Transfer to bowl and refrigerate until ready.

Cook spaghetti according to directions on box.

Off heat, combine pesto with cooked spaghetti. Add mascarpone then return to heat and cook for two minutes while making sure spaghetti is coated. Season with salt and pepper.

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Bacon Wrapped Parmesan Meatloaf

This recipe is from the Pioneer Woman. Her original recipe can be found here.

Meatloaf:

1 cup skim or 2% Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Sea or Himalayan Salt

Freshly Ground Black Pepper

4 whole Eggs, Beaten

10 slices Thin/regular Bacon

Sauce:

1-1/2 cup Ketchup

1/3 cup Brown Sugar

1 teaspoon Dry Mustard

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, and black pepper in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

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Cookies & Cream Fudge

This uses the awesome microwave fudge recipe floating around on the internet.  

Ingredients:

3 cups white chocolate chips

1 can of condensed milk

3 tbsp butter

crushed Oreos to your desired taste (start with a cup)

Directions:

Line 8x8 (mine us actually 8x10) baking dish with foil and spray with cooking spray. Both of these steps are important - you will be sorry if you don't!

Next, put white chocolate chips, condensed milk and butter in a microwave safe bowl and heat for 60 seconds. I do mine on half power to be on the safe side. Take out and stir. Do again for 30 seconds and stir for awhile to see if the heat from the bowl will melt the rest of the chips. Sometimes I need another 30 seconds. I don't do for more than 2 minutes total because the chocolate will burn. After they are melted, add Oreos.  

Pout into baking dish and refrigerate. Mine usually take about 4 hours before I can dump out and cut into squares.

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Thin Mint Fudge

This uses the awesome microwave fudge recipe floating around on the internet.  

Ingredients:

3 cups semi sweet chocolate chips

1 can of condensed milk

3 tbsp butter

1 tsp vanilla

1 tsp salt (I use Himalayan Pink Salt)

crushed Thin Mints to your desired taste (start with a cup)

Directions:

Line 8x8 (mine us actually 8x10) baking dish with foil and spray with cooking spray. Both of these steps are important - you will be sorry if you don't!

Next, put chocolate chips, condensed milk and butter in a microwave safe bowl and heat for 60 seconds. I do mine on half power to be on the safe side. Take out and stir. Do again for 30 seconds and stir for awhile to see if the heat from the bowl will melt the rest of the chips. Sometimes I need another 30 seconds. I don't do for more than 2 minutes total because the chocolate will burn. After they are melted, add in vanilla, salt and Thin Mints.  

Pout into baking dish and refrigerate. Mine usually take about 4 hours before I can dump out and cut into squares.

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Gina's Cheese Grits & Sausage

It's possible I love my friend Gina even more after her sharing this recipe :) Perfect comfort food dinner for cold nights! It's especially handy on nights when taking the nugget to dance so hubby doesn't have to cook while taking care of the twins!

Changes from original recipe...

I don't do jalepenos. And I remembered the white corn in the checkout line in the store...no way in you-know-where was I going back through the store with 1yo twins in tow. I do without if I don't remember during the mad dash through the store to be done before they get bored. The dish was beyond scrumptious without the corn if you forget too.

Also, my crockpot may be faster than normal because after about two hours it was browning on the edges and was completely cooked even on low. So, the first time you make it, watch it closely to gage how long your cooker will take.

Enjoy!

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Spicy Thai Noodles

This quick and easy dinner was inspired by this pin: Spicy Thai Noodles

Ingredients:

1 box of spaghetti noodles

1 tsp of roasted red peppers (we are BIG weenies when it comes to this spice!)

1/4 cup of vegetable oil

1/2 cup sesame oil

6 tbsp soy sauce

6 tbsp organic honey 

1 tsp sea salt

1/2 tsp black pepper

cilantro as desired

Cook oils and red peppers together, then drain peppers out, retaining oil. Mix oil with soy sauce and honey. Toss in cooked noodles. I didn't have any peanuts to toss in, but I will next time.

I added two chicken breasts for some protein and tossed them in with the noodle mixture.

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Pimento Cheese Spread

4 oz jar pimentos
3/4 cup of light or homemade mayo
1/2 tsp onion powder
1 tsp lemon juice
1/4-1/2 tsp black pepper
1/4-1/2 tsp sea salt
1/2 jar of capers
8 oz reduced fat mild cheddar cheese
8 oz reduced fat sharp cheddar cheese

Mix everything except the cheese. Then stir in cheese slowly. Refrigerate before serving.

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Cilantro Lime Tilapia

This was delish! I used a recipe for a marinade, and hubs slapped them on the grill!

juice of 1/2 lime (I cheated and used the stuff from the bottle)
1-1/2 Tablespoons olive oil
1/2 teaspoon of garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon chipolte peppers
2 Tablespoons chopped cilantro

Marinade for 4-6 hours in fridge. Grill. Eat. :)

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Summer Potato Salad

3 lbs red potatoes

1 cup mayo ( or half mayo half Greek yogurt for a lighter dish)

2 tbsp dijonnaise

1 tsp dill weed

1/2 tsp sea salt

1/4 tsp black pepper

Quarter potatoes into 1-inch cubes. Cook until soft. Mix other ingredients while potatoes cook. Let potatoes cool, then stir in mayo mix. Chill before serving.

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Clean Eating Egg White Mayo

Clean Eating Egg White Mayonnaise:

2 large egg whites, save yolk for later use (or use organic carton egg whites)
6 teaspoons lemon juice (fresh squeezed is best)
1/4 teaspoon sea salt
1/2 teaspoon dry mustard
1/2 cup olive oil

1/4 teaspoon xanthan gum (for thickening)

Pulse with submersion blender for about 5 min or until thick. Store in air-tight container, like mason jar.

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Aunt Jill's Green Bean Casserole

Yum yum yum delicioso! I think the Map would agree - this green bean casserole from my husbands' aunt is fabuloso. Yeah, we watch WAY too much Dora in this house. Anyway, check out this unique recipe with some tweaks made by me.

3 cans of organic green beans
2 cans (or equivalent) of cream of mushroom soup. See my alternative here.
4 oz of reduced fat shredded cheese (or more if desired)
4 oz crumbled bacon (NOT bacon bits)
1/2 c chopped green peppers
1/2 c chopped white onion
8 oz fried onion crisps (or more if desired)

Make cream of mushroom soup if necessary. Saute green peppers and onions in olive oil. Mix together cream of mushroom, green beans, cheese, bacon and half of the fried onion crisps. Add cooked peppers and onions with oil.

Add to casserole dish with cooking spray and bake for 30 minutes on 400. Remove, add remaining fried onion crisps and bake for 5 more minutes to brown.

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Cream of Anything Soup Mix

No more unhealthy cream of blank soup for me! Using this mix now for cleaner, cheaper eating.

• 2 c. powdered milk
• 3/4 c. cornstarch
• 1/4 c. instant chicken stock base
• 2 tsp. dried onion flakes
• 1 tsp. dried thyme
• 1 tsp dried basil 
• 1 tsp. celery seed
• 1/2 tsp. pepper

Mix together. Store in air-tight container. Use 1/3 cup of mix + 1 cup of water. Combine in pot and bring to boil. Will thicken as it cools. My experience has been to make an hour or two ahead of time so it is thicker like the soup in the can.

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