Mexican Sweet Corn Cake

Ok, so we were at Chevy's the other day, and on my plate was this gorgeous scoop of this sweet corn pudding like substance, oh man it was to die for.  My husband, do to his I-Can't-Eat-Mushy complex thought it was gross, but then again he doesn't like cornbread either, I know GASP!!!  What weirdo doesn't eat cornbread, only the best cake like bread ont his earth!  :)  This corn pudding reminded me of the one my great grandma used to make.  IT WAS DELISH!  I remember this when I was little, but I don't remember her making it any more once I got older.  I think she called hers a corn souffle'.  LOL!  So I came up with my own recipe, and I LOVED IT, however only two of my kids liked it.  I think they may have that same complex the mister has!  LOL!  So here is the recipe:

Mexican Sweet Corn Cake

Ingredients:
1 stick (1/2 cup) salted butter, softened
1/2 c self rising corn flour
1/4 cup yellow corn meal
1/4 cup sugar
1/2 teaspoon baking powder
1-14 3/4 oz can of creamed corn
1/4 cup evaporated milk
1 tablespoon honey

Directions:
1.  Preheat oven to 350 degrees.  Mix the softened butter, corn flour, corn meal, sugar and baking powder in a medium bowl until the butter is well mixed.
2. In a separate bowl mix together corn, milk, and honey.
3. Pour the wet mixture into the dry ingredients and stir again.
4. Spray a 8x8 pan with cooking spray, and pour mixture into pan.  Bake for 25-35 minutes, or until set, the cake will still be a little moist but not soaked.  serves 6-8
ENJOY~
Mommy of 6 <3
 

Crock Pot Candy

I know this is off track again for me, but I found this recipe and tried it and it was so yummy!  I had to share with all of you!

Ingredients:
1 16 oz. jar roasted, unsalted peanuts
1 16 oz. jar roasted, salted peanuts
1 12 oz. package semi-sweet chocolate chips
1 bar (4 ozs.) german chocolate, broken into pieces
3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces

Directions:
1. Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on low 3 hours. DO NOT remove lid!
2. Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper.
3. Let cool thoroughly. Makes approximately 150 - 170 pieces.


NOTE: This candy is made best by following the recipe to the letter. Make other variations and changes at your own risk, as this is the voice of experience speaking. Please take into consideration that it may alter the quality of the finished product. Thank you and LOL!

Cream-less Cauliflower Soup

Cream Free Cauliflower Soup

Makes 5 Servings (1 generous cup each)

Serve for lunch with a sandwich or as an appetizer with dinner.

1 small head cauliflower (about 2 pounds), trimmed, cored, and cut into 1/2-inch florets (about 6 cups)
1 medium onion, halved and sliced 1/2-inch thick
4 teaspoons canola oil
salt and pepper
3 garlic cloves, minced
1/4 cup dry white wine
1 bay leaf
3½ cups all-natural chicken broth
1/2 cup 1% low-fat milk *
1 tablespoon minced fresh chives, optional
Grated Parmesan cheese

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2. Toss the cauliflower, onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl, then spread the mixture in an even layer on a rimmed baking sheet. Roast until the cauliflower is softened and lightly browned, 30 to 40 minutes, stirring halfway through.

3. Combine the roasted vegetables and remaining 1 teaspoon oil in a large Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the cauliflower is very soft, 3 to 5 minutes. Uncover, stir in the garlic, and cook until fragrant, about 30 seconds.

4. Stir in the wine and bay leaf and cook until the wine has reduced by half, about 1 minute. Stir in the broth and bring to a simmer over medium-high heat. cover, reduce the heat to medium-low, and simmer for 5 minutes. Remove and discard the bay leaf.

5. Working in several batches, process the cauliflower mixture in a blender until smooth, about 1 minute. Transfer the cauliflower mixture to a clean saucepan, stir in the milk, and cook over low heat until hot.

6. Season with salt and pepper to taste, ladle into bowls, and sprinkle each portion with some of the chives as desired and the Parmesan cheese to taste.

* For a dairy-free soup, you can substitute the milk with rice or soy milk, or you can leave it out. For the Parmesan cheese, switch to a dairy-free cheese or simply omit it from the recipe.

Recipe and picture from "Meal Makover Moms" Blog and adapted from America's Test Kitchen.
~Enjoy
Mommy of 6 <3

SOFT Oatmeal Cookies

Everyone raves about my oatmeal cookies, and how they stay soft!!!  Well I hope you enjoy the recipe, because here it is!!!  :)

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon allspice
3 cups quick cooking oats

Directions

1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

~Enjoy,
Mommy of 6 <3

Organic on a Budget

Organic on a Budget


You can do Organic on a Budget!!!
Organic goods are better for your baby, and better for you, but they can be tough on your budget. Due to increased consumer demand, prices are falling and selection is growing, but you still may not be able to afford to buy all organic, all the time. You can be a smart buyer and make choices about which organic selections are most important to buy. Some foods harbor higher concentrations of pesticides than others.

The following foods contain higher levels of pesticides:
Peaches
Apples
Bell peppers
Celery
Nectarines
Strawberries
Cherries
Kale
Lettuce
Imported grapes
Carrots
Pears

The following "Clean 15" foods contain lower levels of pesticides:
Onions
Avocados
Sweet corn
Pineapple
Mangos
Asparagus
Sweet peas
Kiwis
Cabbage
Eggplant
Papaya
Watermelon
Broccoli
Tomatoes
Sweet potatoes
A great source of seasonal organic produce is your local farmers market. All of the produce may not be "certified" organic (a process that takes 3 years). Just ask the seller how it was grown
Tip from Babyfit.com
~Mommy of 6 <3

Cinnamon Grilled Pineapple

A very yummy way to eat pineapple, however it was a bit too sweet, I think next time I will leave the cream cheese mixture off!  The grilling really brings out the strong flavors of the pineapple.  YUMMY!!!!
Ingredients:
1 pineapple, cut into spears

2 tbsp ground cinnamon
1 (4-oz) package cream cheese, at room temperature
1 tbsp powdered sugar
1 tsp coconut extract

Directions:
1. Heat grill to medium-low heat.


2. Place pineapple spears on grill and sprinkle liberally with cinnamon.

3. Grill pineapple 3 minutes on each side until tender.

4. Combine, cream cheese, powdered sugar, and coconut extract in a small bowl

5. Top warm pineapple spears with cream cheese and serve.
<3 Mommy of 6

Apple Slow Cooked Beef Ribs

This recipe is a low sodium recipe of an old recipe!!!  I LOVE IT!  I hope you guys can enjoy just as much as we did!  I can not wait till this summer, this will be a must at every grill out!!!  We are the types that also do Barbeque inside as well!  I know ludacrist right?

Ingredients:
2 pounds boneless beef ribs

4 McIntosh apples - cored, peeled, and cut into large chunks
2 cups apple juice
2 onions, sliced
2 jalapenos, sliced, and without the seeds (leave the seeds if you want more heat to it)
1/2 cup apple cider vinegar
5 cups water

Directions
1.Cut the ribs apart if necessary.
2. Place the separated ribs, apples, apple juice, onions, peppers, apple cider vinegar, and water into a large soup pot, and bring to a boil.
3. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours

Best for Cholestrol Article

Best for Cholesterol

All fruits and vegetables have health benefits to offer. But some are especially good.

Among the best:

Avocados. Although this is one of the few fruits high in fat, it's mainly monounsaturated fat. Several studies find that eating one avocado a day can lower your LDL as much 17 percent while raising your HDL. Try them in salads and sandwiches or mashed with a bit of lemon juice, onion, and chopped tomato as a topping for baked potatoes. Just don't go overboard; one avocado has about 340 calories.

Garlic. Garlic can lower cholesterol modestly as well as prevent blood from becoming sticky and forming dangerous clots. The compound most studies focus on, allicin, is the same one that gives garlic its distinctive odor. In one analysis of five trials in which participants received either garlic supplements or a placebo, the authors concluded that you could lower your total cholesterol about 9 percent with the equivalent of 11/2 to 3 cloves of garlic daily for two to six months.  You need to crush, chop, or otherwise bruise the cloves to release the allicin. For a sweet way to get your garlic, remove the loose paper covering from a head of garlic, cut off the tops of the garlic, drizzle olive oil on it, wrap in foil, and bake in a 350°F oven until soft, about an hour. Then squeeze the heads of the cooked garlic onto toasted bread and spread.

What if you don't like garlic, also known as the “stinking rose”? Can you get the  same benefits from a garlic pill? Maybe, if you choose the right one. A study by  ConsumerLab.com found that 7 of 14 garlic supplements tested contained less of the active ingredient (allicin) than researchers say is necessary for a therapeutic effect. Those doses include 3,600 to 5,400 milligrams of allicin, while the doses in the products tested ranged from 400 to 6,500 milligrams. The products that met or exceeded recommended doses included Garlinase 4000, Nutrilite Garlic Heart Care Formula Dietary Supplement, Spring Valley Enteric Coated Odor-Free Garlic 1,200 milligrams equivalent per tablet, and Kyolic Aged Garlic Extract.

Oranges. Think of your morning orange juice as cholesterol medicine in a glass.  After drinking three glasses of orange juice a day for four weeks, 25 participants in a Canadian trial increased their HDL levels 21 percent and lowered their LDL/HDL ratio 16 percent. Of course, if you're watching your calorie intake, three glasses of juice is a lot; you'll probably want to stick to a glass or two a day.

Prunes. Prunes (dried plums) contain a special kind of soluble fiber called pectin, which forms a gel in your intestines that sops up cholesterol before it hits your bloodstream. Blend cooked prunes with water into a puree that can replace oils and fats in baking, add dried prunes to stews for a delicious sweetness, or chop and sprinkle over salads, yogurt, cottage cheese, or cereal.

Counting to Nine
Hearing you need to get nine or more servings of fruits and vegetables can be daunting. But consider the definitions of a serving (below) from the National Cancer Institute. All varieties of fruits and vegetables fresh, frozen, canned, dried, and 100 percent juice--count.

•One medium-size fruit (apple, orange, banana, pear).
•1/2 cup of raw, cooked, canned, or frozen fruits or vegetables.
•3/4 cup (6 ounces) of 100 percent fruit or vegetable juice.
•1/2 cup of cut up fruit.
•1/2 cup of cooked or canned legumes (beans, peas).
•1 cup of raw, leafy vegetables (lettuce, spinach).
•1/4 cup of dried fruit (raisins, apricots, mango).

Article from Reader's Digest Cut Your Cholestrol
~Mommy of 6 <3

Chicken and White Bean Chili

A lovely recipe for those nice cool fall nights if you live where you get those cool fall nights! 

Chicken and White Bean Chili

Ingredients:
2 tablespoons vegetable oil

1 onion, chopped
2 cloves garlic, minced

1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Directions:
1.Heat oil, and cook onion and garlic until soft.

2.Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3.Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste

Hearty Vegan Slow Cooker Chili

Ingredients:
1 tablespoon olive oil

1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Directions:
1.Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.


2.Set the cooker on low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Lemon Blueberry Drop scones

This recipe is so tasty and perfect from weekend mornings!  I LOVE Blueberry scones and this one is my favorite, despite that it has way too much sugar!!!

Lemon Blueberry Drop Scones

Ingredients:
2 cups all-purpose flour

1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries*

GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Directions
1.In a large bowl, combine the first six ingredients.
2. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
3. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned.
4. Combine glaze ingredients; drizzle over warm scones.

Blueberry Scones

This recipe is perfect for that Mother's Day brunch, or an Easter Breakfast... Or just another weekend breakfast!  Whatever the occasion we have you covered!  This is easy to make, and even easier to eat!  Isn't that the way everythign that isn't good for you is?  :)  I am working a good for you recipe of these though, but give me time!!!  I always have to make a unhealthy (not that it is unhealthy, just not weight conscience, or low in sugar) version for you first!

Ingredients:
2 cups all-purpose flour

1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3.In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4.Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5.Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Irish Sugar Cookies

These are so good!!!  I hope you enjoy even though St. Patty's day is over! 

Ingredients:

1 cup butter, softened

1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg yolk
1 egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder

Directions

1.Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. 
2.Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
3.Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
4.Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
5.Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.

To make them into Irish Cream Sugar cookies, add a 1/2 cup Baileys Irish cream Liquer and another 1/2 cup flour.
~Enjoy,
Mommy of 6 <3

Stuffed Portabellas

My semi homemade version of an up-scale recipe! This makes for a yummy main dish, or an appetizer for a party, one that will blow thier socks off!


Ingredients:
8 large, cleaned portabellas
1 box (prepared by box directions) pork flavored stove top stuffing
1 package of spicy ground italian sausage, cooked and drained

Sauce:
1/4 cup white wine
1/2 cup chicken broth,
2 Tablespoons butter, melted
a sprinkle of sage
a sprinkle of rosemary

Directions:
1. Spray a 9x13 dish with cooking spray.
2. lay mushrooms upside down. In a small bowl mix together the sausage and stove top stuffing. Fill the mushroom tops with mixture
3. in a small pot mix all the sauce ingredients together and bring to a boil.
4. Turn down heat to medium and simmer for 12-15 minutes until reduced to about 3/4's.
5. Bake the mushroom tops for 15-20 minutes or until piping hot, and liquid statrs to form under caps.
6. Drizzle tops with sauce, and serve! These are delish!!! Hope you enjoy!

~Mommy of 6 <3

A healthy version of the Apple Crumb Pie

I love Apple pie, it is one of those Summer, weekend, hanging out with family type desserts that I LOVE about the south!  However, I hate the calories and sugar that comes with it...  So I started thinking, how can I make it better for us, but still keep it yummy???  Well I mastered that challenge!  Here is the recipe I came up with, hope you enjoy!

Crust:
2/3 cup flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 cup cold, butter, cubed
3-4 teaspoons ice water

1.  whisk together flour and spices.
2. Add butter and mash and mix with pastry blender.
3. Add ice cold water by a teaspoonful at a time, mixing well with each addition, until crumbly.

4. flour counter space liberally, and put ball of dough on top.

5. kneed by hand until solid, but moist.  You do not want it to be sticky or too dry.
6. Roll out with a rolling-pin, to about 1/8 inch thick. and about 11inches wide.
7.  Spray pie pan with cooking spray, and lightly flour.  Put dough in the pan, and push to form the sides.  Cut off any extra hanging off if you need to.

Filling:
4 medium apples, peeled, cored, and sliced thinly
1/4 cup packed brown sugar
1 Tablespoon cinnamon
1 Tablespoon lemon juice
1 Tablespoon flour

1.  Put brown sugar, cinnamon, and flour into bowl and whisk together until smooth.  Add apple and lemon juice and toss to coat.
2. Pour into pie pan on top of crust.

Topping:
1/4 cup toasted coconut (I toss my coconut in cinnamon, nutmeg, and all spice before toasting, then toast until golden brown)
1 Tablespoon sugar
1/4 cup Old fashioned oats
2 Tablespoons butter, melted (to lower calories you can use a little coconut oil)
1 Tablespoon cinnamon

1. Add all ingredients except butter into food processor or blender and chop until fine.
2. pour into bowl and mix in butter or oil with a fork until well blended and moistened. YOu want this to be crumbly, but moist.
3. Top the pie with the topping, and bake 20 minutes on 350 degrees.

Cut to serve, and top with butterscotch or caramel. 

And call it awesomness!!! 
Enjoy,
~Mommy of 6 <3

Terriaki, well, umm, EVERYTHING!

Have you ever gone to a Chinese restraunt, feel in love with the terriaki sauce, but could never find that sauce again... Yep, I have been there!  So I tried and tried to recreate my favorite, and Presto, I have done it!!!  I love this sauce on chicken, or tossed in some noodles with veggies!

Terriaki Sauce
Makes approximately 1 1/2 cups of sauce

1/4 cup soy sauce
1 cup of water
1/2 teaspoon ground ginger
1/4 teaspoon garlic
1/4 teaspoon black pepper
5 Tablespoons packed brown sugar
1-2 Tablespoons Honey

2 Tablespoons cornstrach
1/2 cup cold water

Directions:
1. Mix the top 7 ingredients in a small bowl, and begin to heat.
2. Mix cornstarch and the 1/4 cup water together in a cup and dissolve.  Add to sauce in pan.
3. Heat until sauce thickens to desired thickness. 
4. Add water to thin if it gets to thick.

For yummy terriaki noodles
1.  boil and rinse linguine noodles (I break them into thirds before putting them in to boil so that they are smaller in size).
2. I use the wide shred and shred a large carrot or a handful of baby carrots and add the carrots and frozen peas (I microwave to cook, then use half the package) to the noodles. 
3. add sauce and toss together to coat.

For Terriaki Chicken:
1. Cut Chicken breast into bite size pieces, and dredge though egg then through seasoned flour to coat.
2.  Fry on medium heat in about 2 Tablespoons of oil until golden.  Cover a plate with paper towels and let fried chicken rest for about 5 minutes. 
3.  Make sauce and toss over chicken.  Serve while warm!

~ Enjoy, Mommy of 6 <3

AMAZING!!! Ice Cream Sundae Cupcakes

My two favorite desserts all in one... COULD A GIRL GET ANY LUCKIER???  We all know I have a deep affection for the cupcake?  It can be simple or complex, pretty or plain, dressy and sofisticated or goofy and childish.  No matter how it comes, it is and will always be my favorite dessert to eat, make and decorate!  I ran across this amazing recipe yesterday and just had to post!  I knwo I know, I was on track with the healthy recipes, but a girl can cheat (in the food since ONLY) ever once in a while right?

 May I introduce the Icecream Sundae Cupcake?

I know the name is a little disappionting when you find there is no ice cream in there, but they are still unforgivingly-undisappointingly YUMMY!

Start with a dark chocolate cupcake, add some puffy white frosting, fudge topping, sprinkles, and  a cherry and call it awesome!

Chocolate Cupcakes

(From Ghirardelli Chocolate Company)
Makes 12 cupcakes

•1 1/8 cup all-purpose flour
•1¼ teaspoon baking soda
•¼ teaspoon salt
•¼ cup unsweetened cocoa
•1 large egg
•½ cup firmly packed light brown sugar
•½ cup superfine sugar
•1/4 cup whole milk
•1/3 cup strong brewed coffee or espresso
•1 stick (1/2 cup) unsalted butter, melted

Directions:
1.Preheat oven to 350° F. Line 1 standard muffin tin with paper liners, set aside.
2.Wisk together in a medium bowl, the flour, baking soda and salt. Sift the cocoa three times into a small bowl and then add to the flour mixture. Whisk until well combined.
3.In a medium-sized bowl, whisk together the egg and both sugars. Whisk in the milk, espresso and melted butter.
4.Add the flour mixture in thirds, whisking just to combine after each addition (do not over-mix).
5.Divide the batter evenly among the muffin cups, filling them about three-quarters full.
6.Bake for 15 to 20 minutes, or until a tester inserted in the center of the cupcakes comes out clean. Transfer to a wire rack and let cool in tin for 10 minutes. Carefully remove the cupcakes from the muffin tin, return to wire rack to cool completely.

Fluffy Vanilla Frosting
(Adapted from Martha Stewart Cupcakes)

Ingredients:
•2¼ sticks (1 cup + 2 tablespoons) unsalted butter
•3 cups confectioners’ sugar, sifted
•½ teaspoon pure vanilla extract

Directions for Frosting:
1.In the bowl of an electric stand mixer, beat the butter on medium-high speed until pale and creamy, about 2 minutes.
2.Reduce speed to medium. Add the confectioners’ sugar, ½ cup at-a-time, beating well after each addition. Scrape sides and bottom of bowl after each addition. After two additions increase speed to high and beat for 10 seconds to aerate frosting, then return to medium speed. This process should take about 4 minutes. Frosting should be pale and fluffy.
3.Add the vanilla, and beat until the frosting is smooth.
4.If not using frosting immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Chocolate Ganache

•3 ounces good quality semisweet chocolate, finely chopped

•1/3 cup heavy cream

½ tablespoon corn syrup

Directions:
1.Place the chocolate in a small heatproof bowl.
2.In a small-sized saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate. Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
3.Using a spatula, stir the chocolate, beginning in the center of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
4.If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat before using.

Assembling Hot Fudge Sundae Cupcakes
•Rainbow Nonpareils (coloured sprinkles)
•Maraschino cherries (with stems if available – makes for better presentation)

Directions:
1.Transfer frosting to a large pastry bag fitted with a large plain tip. Pipe frosting onto each cupcake, set aside.
2.Working with one frosted cupcake at-a-time, spoon ganache over frosting; sprinkle with nonpareils; top with a maraschino cherry. Repeat process with remaining cupcakes.
3.Enjoy
I am in LOVE, LOVE, LOVE!
~Mommy of 6 <3

Orange Chicken

I have to say, I am in LOVE with Asian inspired dishes.  So every chance I get I try to copy cat one!  Jonna over at "Get Off Your Butt and Bake" blog did just that with this yummy Orange Chicken Recipe!  It was so easy, my husband made it!!!  Either it was that easy, or he has just learned to be awesome from his awesome wife!!!  LOL!  I wanted more vegtables in ours, so we used the Mandarin mix int he freezer section (put them in the wok frozen, do not cook ahead, just stir fry), and it was so yummy!  So here is the recipe, I did make some very small changes, but if you would like her actual recipe, go to her blog, I linked her:

Panda Express Orange Chicken Copycat

Picture taken and edited by Bonnie at Mommy of 6

Ingredients
• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil ( for frying)
• 1/2 cup cornstarch, plus
• 1/4 cup flour
• 1 tablespoon ginger root, minced or 1 tsp. of powdered ginger
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili peppers ( I used the mandarin Mix from the freezer section)
• 1/4 cup green onions, chopped
• 1/2 teaspoon sesame oil
• 1 1/2 tablespoons soy sauce

Orange Sauce for Stir Fry (I doubled this sauce recipe)
• 1/2 Tablespoons soy sauce
• 1/2 Tablespoons water
• 5 Tablespoons sugar (I used half white sugar and half Brown sugar)
• 1/3 cup Orange juice
• 1 Tablespoon Vinegar
• 1 heaping Tablespoon of Cornstarch
• 1/4 cup Cold water

Directions:
1. Combine all ingredients except for the Cornstarch and the water. Mix well.
2. Set aside, and follow directions below for adding the cornstarch/water to thicken the sauce.

Directions to coat chicken pieces:
1. Place chicken pieces on plate or in large bowl.
2. In a small bowl: Stir together the egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together in another bowl.
4. Coat each piece of chicken in the egg mixture, then roll generously in the cornstarch/flour mixture.
5. Set each prepared piece of chicken on a plate, and heat oil to fry.
6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.  (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions ( or stir fry mix).
13. Add Orange Sauce and bring to boil.
14. Stir cold water into remaining 1 tablespoon cornstarch until smooth and add to sauce in the wok. Stir well.  Heat until sauce is thickned.
14. Stir in sesame oil and orange zest if desired.
15. Add crispy chicken to the sauce and stir quickly to coat. Don’t let it sit too long, or it will lose it’s crispiness.

Serve over white or brown rice and enjoy!
Thank you Jonna!!!  I linked her blog so that you can go over and check her out, she is one awesome cook!  Go see what else she has to offer!!!
~Mommy of 6 <3

Peanut Butter Honey Oat Cookies

I am finding that my best of friends is wearing off on me.  But not in a bad way, just healthier.  They are gluten free, and I have envied them for obeying all the bi-laws, as I love my flour far too much to go completely gluten free.  But a recipe here and there is pretty yummy.  This is one of those that I have come to love.  Her husband and mine even like them, and neither of them know it is gluten free!  LOL!  It can be our little secret!

Peanut Butter Honey Oat Cookies

Picture courtesy of "Delshad Duo" blog as well!

Ingredients:

1 C. Natural, Creamy Peanut Butter (the kind with peanuts as the only ingredient, I found that if you use the store bought kind the cookie don't set up as nicely)
2/3 C. Honey
1 Egg, beaten
1 t. Baking Soda
1/2 t. Salt (omit if using peanut butter that contains salt)
1 C. Oats ( I grind mine in a food processor or blender to make it fine)
Coarse Sugar (optional)

Directions:
1. Preheat your oven to 325 degrees and line two large baking sheets with parchment paper.
2. Cream together the peanut butter, honey, egg, baking soda and salt. Stir in the oats.
3. Roll the dough into tablespoon sized balls (if desired, roll the dough balls in sugar - this creates a nice crunchy crust).
4. Place the dough balls on the lined baking sheets and bake for 10-12 minutes, until the cookies are golden brown.

Original recipe from "The Delshad Duo" blog ~Thank you Ashlie and Alfred
~Enjoy, Mommy of 6 <3

Breakfast worthy muffins!!

These are muffins that even the health nut mommies can agree on...  Hmm, like me!  I really hate the muffins that are basically cupcakes but without the frosting, but I make them because, well we are muffin junkies!  I really like these, and will be making these from now on.  These are perfect for all my groups out there, well almost!  They are healthy, kid-friendly, waist friendly, small families, and I have been told they are only 3 points on the WW diet!  But that isn't from a official source, I don't even know how to find that particular information out.  I hope you guys can enjoy them as well as my family does.

Breakfast-Worthy Muffins


Dry Ingredients

3/4 C. Whole Grain Flour (Spelt, Whole Wheat, Buckwheat, Oat)
1/4 t. Baking Soda
1/2 t. Baking Powder
1/2 tsp nutmeg
1/4 tsp all spice
1 t cinnamon
pinch Salt


Wet Ingredients
1/4 C. Liquid Sweetener (Agave, Honey, Maple Syrup, Molasses)
1 Egg, beaten (or 1 T. Ground Flax Seed mixed with 3 T. Water)
1/4 Plain Yogurt (Dairy or Non-dairy)
1 t. Extract (Vanilla, Almond, Lemon), optional
1/4 Unsweetened Fruit Puree (Applesauce, Mashed Banana, Pumpkin)
1 C. Shredded Fruit/Vegetables (Carrot, Zucchini, Sweet Potato, Apple, Pear)
1/4 C. Dried Fruit (Raisins, Dates, Figs, Currants, Cranberries, Cherries)

Two Optional Topping Ideas:
Option 1: Sticky Nut Topping
1/4 C. Chopped Nuts (Pecans, Walnuts, Almonds, Hazelnuts)
1 T. Molasses
1/4 t. Cinnamon

Combine all ingredients until nuts are evenly coated with molasses.


Option 2: Streusal
2 T. Oats
1 T. Finely Shredded Coconut (or more Oats)
1 T. Coconut Oil at room temperature
2 T. Sugar (preferably raw sugar, sucanat or coconut sugar)
1/2 t. Cinnamon

Combine all ingredients with a fork until crumbly.


To Make the Muffins:
1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a mixing bowl, use a whisk to combine the dry ingredients.
3. In a separate bowl, combine the wet ingredients.
4. Add the dry ingredients to the wet ingredients, and stir until just combines.
5. Divide batter evenly among 6 muffin cups.
6. If using one of the optional toppings (My kiddos like both toppings, but prefers the streusal), sprinkle it evenly on top of each muffin.
7. Bake for approximately 25 minutes, until a toothpick inserted in the center comes out clean!

LOVE THESE MUFFINS!!! ~ Recipe from the "Delshad Duo" blog, ~Thank you Ashlie and Alfred
~Mommy of 6 <3

Vegetarian Pate

For my vegetarian friends, or if you would like to serve a yummy appetizer!!!  This is a very light flavor, very nice for the upcoming Spring season! 

Vegetarian Pate


1/2 cup pecans, toasted and cooled
1/4 cup green olives
1/2 roasted red peppers
3/4 feta cheese crumbles
**2 Tbsp olive oil-optional-or to taste

Directions:
1. In the bowl of a food processor add the pecans, olives and peppers and pulse to grind

2. Then add the feta and process until texture is to your liking.  Add olive oil only you prefer it to be thinner

Serve with celery sticks, carrot disks, cucumber slabs or pita chips

Enjoy~ <3 Mommy of 6

Pesto Roasted Cauliflower

Pesto Roasted Cauliflower


Ingredients

1 large head of cauliflower
1 teaspoon of EVOO (extra virgin Olive oil)
3 TBSP of pesto
1 clove crushed garlic (more or less to your taste)
juice of 1/2 a lemon
pinch of salt and pinch of pepper



Direction:
1. Clean and slice cauliflower, I sliced mine crosswise to make slabs, I think I like bite sized pieces personally work better for coating the cauliflower

2. Drizzle oil in the bottom of a baking pan

3. Use a piece of cauliflower to slide around the pan and spread the oil

4. Place the cauliflower in mixing bowl

5. Drop half the pesto on top squeeze on the lemon juice and stir it up

6. Add the rest of the pesto trying to coat the cauliflower evenly

7. Lay the pieces in the oiled baking pan

8. Sprinkle with the pinch of salt

9. Roast at 350˚ for 35-40 minutes or until done to your liking


Original recipe from "Hey, Whats for dinner mom?" blog
~Enjoy~
 <3 Mommy of 6

Muffins!!!

Picture courtesy of "Hey whats for dinner mom?" blog

So someone asked me for my recipe for my muffins one day, and well...  That was a hard one, because it all starts with a base, and I add in other stuff...  So I thought I would share with you all today!  Breakfast will never be the same with this basic muffin mix, and the add-in variations!  It will be PLAIN AMAZING! 

All-star Muffin Mix:
8 cups all-purpose flour
3 cups sugar
3 Tbsp Baking powder
2 tsp salt
2 tsp ground cinnamon
2 tsp ground nutmeg

Additional ingredients
1 egg
1 cup 2 % milk
1/2 cup butter, melted

In a large bowl combine the first six ingredients.  Store in a large airtight container, or gallon bags in a cool dry place or in the freezer for up to six months.

To prepare the basic muffins: Place 2 3/4 cups muffin mix in a ;arge bowl.  Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.  Fill paper-lined muffin cups until 3/4 of the way filled.  Bake at 400 degrees for 18-21 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes before removing to a wire rack.  Best served warm. 

For each variation add additional ingredients, fill muffin cups and back as directed above. 

Banana Muffins: 1 cup mashed overly ripe bananas, 1 tsp additional cinnamon, and 1/2 cup chopped walnuts (optional)
Blueberry Muffins: 1 cup fresh or frozen blueberries, rised and throroughly drained
Cranberry-pecan muffins: 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans, 3 Tbsp sugar
Cappucino Muffins: 1 cup miniture semisweet chocolate chips, 2 tsp. instant coffee granules
Apple cinnamon Muffins: 1 cup shredded apples, 1 tsp additional cinnamon
Apple Cheese Muffins: 1/2 cup shredded apple, 1/2 cup shredded monterey jack cheese
Rhubarb-orange Muffins: 3/4 cup diced fresh or frozen rhubarb, 1/3 cup orange marmalade
Apricot Cherry Muffin: 1/2 cup chopped dried apricots, 1/2 cup dried cherries
Carrot Raisin Muffins: 3/4 cup shredded carrots, 1/3 cup golden raisins, 1 tsp additional cinnamon, 1 tsp all-spice
Pumpkin spice Muffins: 1 cup pumpkin puree, 1 tsp additional cinnamon, 1 Tbsp sugar, 1/2 tsp all-spice

I like it keep this mix in a handy place so I can mix up a dozen or so if I have a friend coming by, or for a quick and easy breakfast for the kiddos, or it makes a great visiting teaching snack to take to the ladies I visit teach.  I hope you can find many different uses for this, and if you find other mix-ins, please share with us!!!

<3 Mommy of 6