Healthy Peanut Butter Cups

Ingredients

• 3 Tbsp coconut oil

• 2 Tbsp honey

• ½ cup peanut butter

• 3 Tbsp unsweetened cocoa powder

• 2 Tbsp chia seeds (optional)

Instructions

In a small bowl, combine the coconut oil, honey and peanut butter.Microwave for 30 seconds and stir.Add cocoa powder and chia seeds and mix until well combined.Divide mixture into muffin tins and top with nuts or dried fruit. I used slivered almonds and craisins. Freeze for 30 minutes, use a knife to pop out of muffin tins and store in an airtight container in the freezer.

Tuna Salad with Avocado

• 2 cans low-sodium tuna (packed in water)
• 1 (or 2) avocado 
• ¼ c hummus (Sabra Pine Nut is my favorite!)
• ¼ c chopped onion (white, red, yellow or green)
• ½ c chopped bell pepper
• 3 Tbsp salsa
• 1-2 tsp curry powder
• ½ tsp cayenne pepper
• squeeze of lemon juice
• 2-3 chopped hard boiled eggs

Instructions

1. Combine the tuna, avocado & hummus in a bowl and mix well.
2. Add remaining ingredients and stir to combine.
3. Taste and adjust seasonings.

Refrigerator Pickles

Makes 3 pint jars

2 pounds cucumbers

1 1/2 cups apple cider vinegar

1 1/2 cups water

2 tablespoons pickling salt 

6 cloves garlic, peeled

3 pinches crushed red pepper flakes

3 teaspoons mustard seeds

2 dill heads (optional)

Wash and slice the cucumbers.  Leave the skin on, but wash well enough to ensure that there’s no dirt on the cucumbers.  Slice into wedge strips or rounds.

In a medium saucepan, bring vinegar, water and pickling salt to a simmer.  Once simmering, remove from heat.

Divide the spices between three clean pint jars.  Add the sliced cucumbers and pack tightly.  You don’t want to pack hard enough to bruise the cucumbers, but make sure they’re as cozy as can be.  Pour warm brine into each jar, leaving about 1/2-inch headspace.

Tap the jars on the counter top to loosen and air bubbles.

Place lids on the jars and let cool to room temperature before storing in the fridge.

Allow to rest for 2 days before enjoying.  Pickles will last up to two weeks.  

Abstract painting for the guest bedroom

Thanks to A Beautiful Mess we found a Saturday morning painting to make.

We spent exactly zero dollars. My aunt put this picture in our garage sale and I knew it could be repurposed. So here is what it started out as....

All the paint used was found in the garage. The peach was the original color of the room. For the darker peach we added red from the front door. The other colors came from Lowe's when they have mistints, meaning they messed up and we get it for super cheap.

Here is what it looks like in the guest bedroom.

Squash Zucchini Casserole

2 zucchini, sliced

2 yellow crookneck squash, sliced

(Any kind of veggies would work, EX- mushrooms, brocolli, green beans)

2 can of cream of chicken soup (or cream of mushroom)

2 garlic cloves, minced

1 yellow onion, diced (or it can be left out)

1 sleeve of Ritz crackers, divided

2 T. butter (melted)

salt (to taste)

pepper (to taste)

Optional: red pepper flakes (to taste)

Begin by slicing your squash and zucchini….

Next, mince your garlic and dice your onions and add that to your squash/zucchini mixture.

Then, add your cream of mushroom soup.  

Next, add your salt and pepper.

Then, take half of the sleeve of the Ritz crackers, and crush them by hand and add to your squash mixture.  Stir everything together with a large spoon until your casserole is all combined.

Pour your casserole into an oven safe dish.  Then, take the rest of the Ritz crackers and sprinkle them over the top of the casserole, like the picture below.

Lastly, take the melted butter and pour it over the crumbled Ritz cracker topping.  

Bake casserole at 350 degrees for an hour (could take longer).  For the last 5 minutes, I turn on the broiler to turn the top of the casserole crispy and to give the topping a golden brown color.  Watch so it doesn't burn!

Guacamole

2 avocados

1 tomato

¼ c. cilantro

1.5 tsp lime juice/or lemon

½ tsp. salt

¼ tsp. black pepper

⅛ tsp. hot sauce or red pepper flakes

Green Bean Corn Casserole

Drain and pour into greased casserole:
2 cans (10 oz each) shoe peg corn DRAINED
2 cans (12 oz) French style green beans DRAINED
Sprinkle with ½ tsp. pepper
Mix sauce and pour over vegetables:
1 can cream of celery soup
1 - 8 oz carton sour cream AKA 1 cup
2 cups finely shredded cheddar cheese

Melt one stick of butter and pour over sauce then 1 tube of crushed Ritz Crackers. Top with sliced or slivered almonds.

Bake at 300 degrees for 1 hour and 15 minutes – ‘til hot

Slow Cooker BBQ Ribs

Ingredients:

Baby back pork ribs – about 2.75 pounds
1 tablespoon of brown sugar
All-purpose steak seasoning or salt and pepper to taste
1½ cups of BBQ sauce of choice

Instructions:

Season ribs and place in slow cooker with meaty part facing wall of slow cooker.
Pour BBQ sauce over ribs and cook on low for 6-8 hours.
Serve warm with additional BBQ sauce.
Optional step: Broil ribs, in oven, on high for about 5 minutes after removing from slow cooker.

Party Pizza

INGREDIENTS:

2 lb. Rice sausage (hot)

1 lb. Velveeta Cheese

1 tsp. Catsup

Dash of A1 Sauce

Dash of garlic salt

1 tsp. Oregano powder

Pizza sauce

Parmesan cheese

Party Rye bread

DIRECTIONS:

Fry sausage and drain well. Melt cheese and add oregano, catsup, A1, and garlic to sausage and melted cheese mixture.

Put mixture on bread. Top with pizza sauce and parmesan cheese. Sprinkle with Italian seasoning.

Freeze on cookie sheet then put in plastic bags.

Bake at 450 degrees for 10 to 15 minutes.

Crock Pot Lasagna

Ingredients

1 lb. ground beef

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Spray the inside of the crock-pot with cooking spray

2. Brown the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes

Dragon Noodles

STEP 1: Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

STEP 2: While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

4 oz. lo mein noodles $1.13
2 Tbsp butter $0.20
¼ tsp crushed red pepper $0.02
1 large egg $0.25
1 Tbsp brown sugar $0.02
1 Tbsp soy sauce $0.02
1 Tbsp sriracha (rooster sauce) $0.08
1 handful fresh cilantro $0.22
1 sliced green onion $0.06

STEP 3: In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

STEP 4: When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves (whole) on top and serve!

Mimi's Crunchy Baked Chicken

Pre-heat oven to 350 degrees

2 cups sour cream (or yogurt)

1/4 cup lemon juice

4 tsp. worceshire sauce

4 tsp. celery salt

2 tsp. paprika

garlic salt

3 tsp. salt

1/2 tsp. pepper

Stir together all ingredients above. Place chicken breasts (10 to 12) in mixture and refrigerate.

Cover jellyroll pan with foil. Place grate in pan and spray.

Remove chicken breast and roll in Pepperidge Farm Stuffing mix. Lay on grate.

Melt 1/4 cup butter. Pour a spoonful over each breast.

Bake for 45 minutes to 1 hour.

Serve with Cream of Mushroom soup that is thinned out with milk to the desired consistency.

Turkey Burger

1 lb. ground turkey

1 tbl. jerk seasoning

1 apple peeled and grated

1/2 c. chopped onion (or less)

1/4 cup panko crumbs

salt n peppa

Firehouse Chili

1.5 pounds ground beef, turkey or chicken

1 large onion, chopped

1 clove garlic, crushed

1/4 tsp. ground red pepper (cayenne)

1/4 tsp. dried oregano

1/4 tsp. ground cumin

1 1/2 to 2 Tbl. chili powder, or to taste

2 (10-ounce) cans Rotel tomatoes, un-drained

1 (8-ounce) can tomato sauce

2 (16-ounce) cans red kidney beans un-drained

Brown the meat. Add the onion (optional) and garlic (optional) and cook until onion is limp. Drain off the fat and place the meat in a crockpot. Add cayenne, oregano, cumin, and chili powder. Add tomatoes, tomato sauce and kidney beans. Mix well. Cook on high for at least 2 hours or low for 4 hours.

Beef Rice

1 c. raw rice

1 can french onion soup

1 can beef consumme

5 tbl. butter

1 can drained mushrooms

mix

350 degrees for an hour uncovered.

Asian Pork

Ingredients:

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1 teaspoon sriracha (we use a lot more)

1 clove garlic, smashed and finely chopped

2 scallions, sliced

2 boneless pork loin chops, 3/4-inch thick

Marinate for a while

Coat with oil and grill, bake or put on stove.

Cucumber Finger Sandwiches

Rye Bread

Cucumber slices

Package of cream cheese

Mix cream cheese with 1 packet of Italian salad dressing mix (or make your own)

Top with fresh dill

Better Than Sex Sandwiches

2 Dozen Kings Hawaiian Dinner Rolls

1 pound deli sliced ham & or turkey (Black Forest Ham)

1/2 pound Swiss cheese sliced

1 stick butter

4 Tbl. Brown sugar

2 Tbl. Worcestershire Sauce

2 Tbl. Dijon Mustard

2 Tbl. Poppy seeds (optional)

Preheat oven to 350°

Slice dinner rolls horizontally and separate.

Place deli meat and cheese between rolls.

Fit into two 9 x 13 pans (lined with foil)

In medium saucepan, melt butter. Add brown sugar, Worcestershire sauce, Dijon mustard and poppy seeds and cook until sugar is dissolved.

Drizzle sauce evenly over sandwiches.

Bake for 15 to 20 minutes until hot and slightly browned.

Tip: Cut sandwiches before cooking.

Banana Cream Pie

Use a large graham cracker crust

2 small boxes of fat-free vanilla pudding

2 cups cold nonfat milk

1 – 8 ounce package fat free cream cheese

3 tablespoons sugar

4 medium sliced bananas

1 – 8 ounce carton light nondairy whipped topping

In medium bowl, whisk 2 small boxes of fat-free vanilla pudding with 2 cups cold nonfat milk until thick, about 90 seconds. In another bowl beat together 1 – 8 ounce package fat free cream cheese with 3 tablespoons sugar using a mixer on low speed. Using a rubber spatula, fold in the pudding until blended. Spread pudding mixture over graham cracker crust. Arrange 4 medium sliced bananas on top of pudding mixture. Next spread on 1 – 8 ounce carton light nondairy whipped topping that has been thawed.

Cover and chill for at least 2 hours.

Chocolate Chess Pie

1 stick butter melted

1 1/2 cup sugar, 2 tbl cocoa, 1 tbl flour, 3 eggs, 1 tsp vanilla, 1/4 cup milk, 1 pie crust (unbaked)

mix dry ingredients well (sift) and pour in melted butter.

Beat in eggs (use mixer) one at a time

add vanilla and milk

bake 350 for 40 minutes

Crust:

1 1/4 cup all purpose flour

1/2 tsp. salt

1/3 cup shortening

3-4 tbl. cold water

use pastry blender

Banana Bread

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 large eggs  

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Strawberry Stuffed Cheesecake

1 pound large strawberries

8.0z. block of cream cheese - soft

3-4 tablespoons powdered sugar

(decrease or increase per your sugar tolerance)

Graham Crackers

1 Teaspoon vanilla extract

Stuff the strawberries with the mixture.

Best Bread Machine Bread

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Directions
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Sweet Potato Casserole (Campfire Sweet Potatoes)

Potatoes:

2 1/4 pounds sweet potatoes, peeled and chopped

1 cup half-and-half (milk works fine)

3/4 cup packed brown sugar

1 tsp salt

2 tsp vanilla extract

2 large eggs

Cooking spray

Topping:

1 1/2 cups miniature marshmallows

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 tsp salt

2 Tbl. Chilled butter, cut into small pieces

1/2 cup chopped pecans, toasted

1. Preheat oven to 375 degrees

2. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain, cool slightly.

3. Place potatoes in a large bowl. Add half-and-half, ••• cup brown sugar, 1 tsp. salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, beat well (mixture will be thin). Scrape mixture into a 13x9-inch baking dish coated with cooking spray.

4. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ••• cup brown sugar, and ••• tsp. salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375 for 30 minutes or until golden brown.

Notes:

It is important to weigh the potatoes when you purchase them so you get the proper amount. If you use too many, it will be dry.

Using milk works just fine.

You don’t have to be exact on the marshmallows. I sprinkle on top to cover.

Pecans – I have never toasted them.

When beating the mixture with the mixer, it splatters everywhere. I cover the bowl with a towel and go very slow at first. Maybe if you use half-and-half it wouldn’t be so thin. Be careful.

You may prepare the potato mixture the day before and add the marshmallows and topping prior to cooking.