Tuesday, July 31, 2012

Avocado Egg Salad

  • 4 hard-boiled eggs
  • 1 large avocado, cubed
  • 2 tablespoons mayonnaise
  • 1 teaspoon curry
  • Pinch of salt and pepper

  • Place ingredients on a bowl and mix. 

    Monday, July 30, 2012

    French Dip Cresents

    French Dip Crescent Directions:

    1. Unroll crescents onto a large cookie sheet.
    2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
    3. Roll crescents starting from the wide end and ending at the narrow end.
    4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
    5. Serve with Au Jus and enjoy!

    Sunday, July 29, 2012

    Chocolate Chip Cheese Cake Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 10 tablespoons butter (1 stick plus 2 tablespoons)
  • 1 cup sugar
  • 1 egg
  • 3 ounces cream cheese
  • 1 teaspoon vanilla
  • 12 ounces chocolate chips

  • Preheat oven to 375.
    Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
    Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
    Bake 10 to 12 minutes or until golden brown around edges.
    Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

    Saturday, July 28, 2012

    Avocado Hummus


    1 can chickpeas, drained

    2 avocados, sliced

    Juice of 1 lemon

    2-3 teaspoons minced garlic

    1/4 cup water

    Salt and pepper to taste

    3 tablespoons olive oil

    1 teaspoon paprika


    Place the first five ingredients in a food processor (chickpeas, avocados, lemon juice, garlic, and water). Pulse until blended. Taste and add salt and pepper to your liking, pulse to combine. Begin drizzling in the olive oil until the hummus gets to the right consistency, it should be nice and creamy. Blend until smooth and serve topped with paprika and garnish with a sprig of cilantro (optional) and a drizzle of avocado oil (optional). Serve with pita chips.

    Thursday, July 26, 2012

    Peanut Butter, Banana and Honey Cookies


    1 ¼ cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon cinnamon
    4 tablespoons unsalted butter, at room temperature
    1/2 cup light brown sugar, packed
    1/4 cup granulated sugar
    1/3 cup smooth peanut butter
    1 tablespoon honey
    1 teaspoon vanilla extract
    1 large egg
    1 large ripe banana, mashed (about 1 cup)
    2 cups old fashioned oats
    Peanut Butter Honey Glaze:
    3 tablespoons smooth peanut butter
    1/2 cup powdered sugar
    2 tablespoons milk
    1 tablespoon honey


    1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
    2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
    3. Slowly add in flour mixture until just combined. Stir in the oats.
    4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
    5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

    Wednesday, July 25, 2012

    Avocado / Tomato /Mozzarella Salad


    2 avocados (peeled, pitted, & cubed)

    2 - 3 tomatoes (cubed)

    1 ball fresh mozzarella cheese (cubed)

    2 Tbsp extra virgin olive oil

    2 tsp. basil (we used dried, but you could use fresh)

    salt & pepper (to taste...)


    Put the cubes of avocados, tomatoes,

    and mozzarella in a bowl.

    Drizzle with olive oil.

    Add basil, salt & pepper.

    Mix lightly.


    (Best to eat it right away at room tempature.)

    Tuesday, July 24, 2012

    Beef & Bean Chile Verde


    • 1 pound 93%-lean ground beef
    • 1 large red bell pepper, chopped
    • 1 large onion, chopped
    • 6 cloves garlic, chopped
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
    • 1/4 cup water
    • 1 15-ounce can pinto or kidney beans, rinsed


    1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

    Monday, July 23, 2012

    Greek Yogurt Pancakes

    • 3/4 cup (6 oz) of your favorite Greek yogurt
    • 1 egg
    • scant 1/2 cup flour
    • 1 tsp baking soda
    • Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
    • In a separate bowl, mix together the flour and baking soda.
    • Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
    • Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
    • Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!
    For lower-calorie Greek yogurt pancakes, use nonfat yogurt and an egg white instead of the whole egg. Equally delicious and easy to prepare.

    Sunday, July 22, 2012

    Cornbread Cake

    1 c. sugar
    1 c. butter
    1 ½ c. flour
    1 c. cornmeal
    2 t. baking powder
    2 t. salt
    2 beaten eggs
    1 ½ c. milk

    Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

    Saturday, July 21, 2012

    EASY Peach Cobbler

    2 cups butter
    1 cup plain flour
    2 tsp baking powder
    3/4 cup  sugar
    1 egg
    2/3 cup milk
    2 cups of fresh or frozen peaches

    Preheat oven to 200 degrees c. Place butter in the bottom of your baking dish and pop into the oven whilst it heats, it should melt in about 5minutes.
    Whilst your doing that - combine flour,egg, baking powder, sugar and milk in a jug.
    Mix with a fork for a minute or so it will easily become a batter.

    Place in the oven, it will smell amazing within 5 minutes...
    Serve by itself, or with vanilla ice cream.

    Sunday, July 8, 2012



    • 1 pound butter


    Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

    Saturday, July 7, 2012

    Peach Cobbler


    • 1/2 cup unsalted butter
    • 1 cup all-purpose flour
    • 2 cups sugar, divided
    • 1 tablespoon baking powder
    • Pinch of salt
    • 1 cup milk
    • 4 cups fresh peach slices
    • 1 tablespoon lemon juice
    • Ground cinnamon or nutmeg (optional)


    Melt butter in a 13- x 9-inch baking dish.
    Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
    Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

    Friday, July 6, 2012

    Peanut Butter Banana Bread

    • 1 3/4 cups flour, sift before measuring
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/3 cup shortening
    • 3/4 cup peanut butter, crunchy or smooth
    • 2/3 cup granulated sugar
    • 2 eggs, slightly beaten
    • 1 cup mashed bananas


    Sift together flour, baking powder, soda, and salt; set aside. Cream shortening and peanut butter, then beat in sugar and eggs. Alternately add dry ingredients and bananas, stirring with a wooden spoon. Pour batter into well-greased and floured loaf pan and bake at 350° for 1 hour.

    Thursday, July 5, 2012

    Strawberry Cream Cheese Crescent Rolls

    1 can crescent dough

    1 cup roughly chopped strawberries

    4 ounces whipped light cream cheese

    1 tsp. vanilla extract

    3 Tbsp. sugar

    Powdered sugar for dusting

    Pre–heat oven to 375 degrees

    Combine cream cheese, strawberries, vanilla and sugar in a small bowl.

    Roll out dough according to package directions.

    Place a scoop of strawberry mixture on the larger end of the dough triangle. Carefully roll up starting with the larger side moving towards the point.

    Bake for 12-15 minutes or until golden brown.

    Let cool and dust with powdered sugar

    Wednesday, July 4, 2012

    Margarita Cake

    1 pkg. white cake mix (plus water, eggs, oil)

    1 tsp lime zest

    1 cup boiling water

    1 pkg. (3 oz.) Lime Flavored Gelatin

    ¼ cup cold water

    ¼ cup cold tequila

    1 tub (8 oz.) Whipped Topping, thawed

    1 pack instant yellow pudding

    1 cup plain yogurt

    Lemons and limes for decorating

    Let's get baking ...

    Prepare the cake batter as directed on package with the addition of lime zest. Bake as directed on for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with wooden skewer or fork across the entire top.

    Add boiling water to gelatin mix in small bowl stirring until completely dissolved. Then, stir in tequila and cold water. Once mixed, pour over cake. Refrigerate for about two hours.

    Next, make the frosting. In a medium bowl whisk together whipped topping, yellow pudding mix and plain yogurt.

    Add icing to your cake. Decorate with slices of lemons and limes.

    Cut, serve, and enjoy! Cheers!