Cucumber and Tomato Salad

• 3 medium sized cucumbers 
• 1 container of grape tomatoes, halved
• 1 medium red onion, finely diced
• 6 sprigs of fresh dill 
• 1 cup zesty Italian salad dressing
• Salt and pepper to taste

1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. 
4. Refrigerate for at least one hour before serving.  The longer the better!!!!

Summer Corn Salad

INGREDIENTS:
6 ears of fresh corn
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

DIRECTIONS:
Pre-heat oven to 375 degrees.

Place ear of corn in oven for 30 minutes. 

When the corn is cool, shuck the corn and cut the kernels off the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. 

Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. 

Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook 

Baked Italian Chicken

Preheat oven to 425 degrees

Ingredients:
1/2 cup Mayonnaise or plain Greek Yogurt
1/4 cup shredded Parmesan cheese
4 boneless skinless chicken breasts
4 teaspoons Italian seasoned dry bread crumbs

Mi together mayo (or yogurt) and cheese. Lay chicken breasts on baking sheet and spread mixture evenly over each piece of chicken. Then evenly sprinkle bread crumbs on top. (I did this for both sides of the chicken although the original recipe did not call for that.)


Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of salt and pepper.

Basic Buttercream Frosting

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

Directions:

1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.

3. Decorate cupcakes as desired.

Strawberry Bars

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Recipe found here

Blueberry Breakfast Cake

• 1/2 cup butter, room temperature
• 2 teaspoon lemon zest
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup buttermilk
• 2 cups fresh blueberries
• 1 tablespoon sugar, for sprinkling

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
2. In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
3. Combine the flour, baking powder, and salt in a small bowl.
4. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
5. Fold in the blueberries.
6. Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
7. Bake for 30 to 40 minutes, testing after 30 minutes.
8. Cool before serving.

Quick Lemon Bars

I saw this easy recipe on Pinterest and just had to try it.


1 box of Angel Food Cake mix
15 oz can of lemon pie  filling


Mix them together by hand just until moist. Be sure not to over mix! 


Bake in a 9x13 cake pan at 350 degrees until golden brown for about 20 minutes. 


Cool completely. 


Optional: sprinkle with powder sugar.  

Blueberry Delight

My aunt makes this delicious dish when our family gets-together. It is super simple to make.


For the crust, mix together:


‎2 cups all purpose flour
2 sticks butter melted
1 cup pecans ( chopped )


Place in the bottom of pan and bake at 325 for 25 mins.

Let cool.


Mix together 1 cream cheese, 1 box conf. sugar, and 1 sm cool whip.

Spread on cooled crust and top with blueberry pie filling or you can fresh berries that have been cooked, sugared and thickened.

Healthy Version of Peanut Butter Balls

A friend of mine sent me the link to this recipe. I am glad I  tried it! The kids loved them! Thanks Leah, for the link!

1 - cup honey 
1 1/2 - cups creamy peanut butter 
2 - cups dry powdered milk 
3 - cups quick or old fashioned oatmeal, uncooked 
1 - 2 - tablespoons wheat germ 
(I used a wheat germ flax seed mix) 
1/2 cup mini chocolate chips (optional) or 
graham cracker crumbs (optional) 

Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. 

Optional: If using chocolate chips add them with all the ingredients and roll into balls. If using graham cracker crumbs. After rolling into balls , roll into graham cracker crumbs and then freeze. I have always used either or but not both, my little guy loves the chocolate chips and my dd doesn't. You can also leave out the wheat germ if you do not have any one hand. It wont alter the texture or taste. It was just a perk I added to sneak in some goodness. 


Recipe from: Mommy's Kitchen

Spinach Tomato Soup

I am not sure where I originally saw this recipe, but after trying it, I knew it was a keeper! The problem is I do not have the exact recipe! I have searched the internet and have found different versions (some with pasta added), but I loved the original so much I knew I had to try to duplicate it. This is how I make it to my liking, you can adjust the herbs and seasonings to your taste as well.

It is so quick and delicious...not to mention healthy!

1 can great northern beans
1 can diced tomatoes
16 oz chicken broth
3 or 4 oz of frozen spinach
chicken breast, cooked and shredded  (optional: I have eaten it both ways and loved them both!)
small onion, diced
1/2 tsp basil
1/4 tsp oregano
1/2 tsp garlic powder
salt and pepper to taste

Combine in sauce pan, simmer for 10 - 15 minutes.

Quick and delicious!

Reindeer Treats

I saw these on Pinterest and will be doing these with the kids. Aren't they adorable?

 I was not able to link to the original source, but you should be able to get the idea by just looking at the picture! Nutter butter cookies dipped in chocolate on a stick...simple and yummy!

Black-eyed Pea Stew

We recently went to a finger food supper and someone brought this delicious soup! I knew I had to get this receipe from the man who brought it....it is definitely a keeper!

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.

Stir in the peas, tomatoes, tomato sauce, broth and seasonings.

Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.

Peanut Butter Crispies

I found this recipe on this blog several months ago. My kids love them and they are somewhat guilt-free!

1 1/2 tablespoons coconut oil
2 cups peanut butter
1/2 cup honey
4 cups Brown Rice cereal
1 good handful (about a 1/2 cup) of mini-chocolate chips

In a large pot on the stove top, melt the coconut oil and peanut butter on low heat. Then, add in the honey and stir well.

Remove from heat and fold in rice crispy cereal.

Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick.

Southwest Chicken Wrap

This is a family favorite. They are so yummy!

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Strawberry Mango Salsa

photo and recipe courtesy of McConkie Menu

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Pumpkin Pancakes

2 cups white whole wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
1 cup canned or fresh pumpkin puree
1 egg
2 tbsp canola oil

Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.

Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter and brown on both sides. The batter comes out rather thick, but don’t thin it with more milk. Just spread the batter on the griddle a bit to thin it. Serve with butter and real maple syrup.

Pumpkin Crunch Cake

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Instructions

Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.

Buffalo Chicken Cheese Ball

We are huge fans of Buffalo Chicken Dip so when I saw this recipe recently I knew I had to give it a try. I am glad I did. It is so good!

1 cup chicken, cooked and shredded
1/4 cup crumbled blue cheese
1/4 cup shredded mozzarella cheese
1/2 jalapeno pepper, finely diced
2-3 Tbsp hot sauce (I like Frank’s)
1 package (8oz) cream cheese, softened
1 cup shredded cheddar cheese, for rolling in

In a medium bowl, combine all of the ingredients except the cheddar and gouda cheeses.

Form into a ball, and then roll in the cheeses to coat.

Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.

Carmel Pumpkin Cheesecake Bites

I saw this yummy recipe over at Picky Palate and knew I had to try it.  It is fall in every bite!

Camp Fire Cookies

I saw this cookie recipe on a great blog called Keep it Simple Foods...so yummy!

2 sticks butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup marshmallow fluff (or mini marshmallows)
1/2 cup chocolate chips
1/2 cup crushed graham crackers

Directions: Preheat oven to 350.

Cream butter, sugar, eggs and vanilla until fluffy.

Add flour, cocoa powder, baking soda and salt. Mix until combined.

Gently fold in the marshmallow fluff, chocolate chips and graham crackers.

Cover dough with plastic wrap and refrigerate until chilled. Scoop the dough into 2 inch balls and bake on a cookie sheet for 12 minutes.

Allow to cool slightly before taking off the baking sheet. Cookies will be very moist and slightly sticky. Please handle with care.

Photo and Recipe courtesy of: Keep It Simple Foods