Thursday, September 11, 2014

oven tacos {winner!}


Oven Tacos from Beckie:
via Mommy I'm Hungry

2 lbs ground beef
1 small onion, diced
1 small can diced green chilies
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 (8 oz) can low sodium tomato sauce
1 (16 oz) can fat free refried beans
2 cups shredded Colby-Jack cheese
18-20 hard taco shells

Optional condiments -
Lettuce, shredded
Tomato, diced
salsa
guacamole
sour cream
olives, sliced

Preheat oven to 400 degrees.

In a large skillet, brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce and spices. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9x13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

sonoma chicken salad.


Sonoma Chicken Salad from Heidi:

Dressing:
1 cup mayonnaise
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds
Salt and freshly ground pepper, to taste

Salad:
2 lbs boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved
3 stalks celery, thinly sliced

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper.  Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat the oven to 375. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken  breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

homemade oreos.


Homemade Oreos from Erin:

1 box devils food cake mix
1/3 cup oil
2 eggs

Mix together and bake at 375 for 7-9 minutes. Allow to cool. Frost with Betty Crocker Cream Cheese Frosting and sandwich two cookies together.

homemade granola.


Homemade Granola from Shalee:
via 71toes

Mix together in a large bowl and set aside:

5 cups oats 
1 cup malted milk powder or protein powder
1 cup coconut flakes
1 cup whole roasted almonds
1 cup pecan pieces
1 cup dried cherries and/or Craisins 
1 cup dried apricots, diced
1/2 cup pepita or pumpkin seeds
1/2 cup roasted sunflower seeds 
1/4 cup flax seeds

Then mix in a saucepan:

1/4 cup packed brown sugar
1/2 cup coconut oil
1 cup honey
1 tsp salt
2 tsp vanilla
1 tsp cinnamon

Heat until sugars are well dissolved but not boiling. Pour wet into dry ingredients and stir well. Spread out on a cookie sheet and bake at 325 for 12 minutes. Remove from oven, flip over by sections and bake for 10 more minutes. Let it cool completely before removing from pan. Store in air tight container.

Serve with berries and yogurt.

swiss oatmeal.


Swiss Oatmeal from Jocelyn:

1 apple chopped
1/2 cup apple juice
1 cup quick oats - uncooked
1 T honey
1 cup vanilla yogurt
2 T almonds, sliced
2 T raisins
1 T brown sugar

Mix all ingredients together. You can add berries or bananas.

Monday, March 31, 2014

white chocolate raspberry bundt cake.


White Chocolate Raspberry Bundt Cake from Brittany brought by Randi:
via Shalee :)

Cake:
1 french vanilla cake mix
1 5.9 oz pkg white chocolate pudding mix
5 egg whites
1 cup sour cream (or greek yogurt)
1 cup oil
1/2 cup warm water
1 cup white chocolate chips


Raspberry Sauce
2 cups frozen raspberries
1/4 cup sugar
2 T orange juice
1 cup cold water
2 T cornstarch

Mix cornstarch in the water until smooth. In a saucepan bring all ingredients to a boil. Boil for 2 minutes or until the consistency you want.

Grease and flour bundt pan. Add approx 1/3 batter to pan. Pour raspberry sauce on top, add rest of batter, run knife through pan, in a zig zag motion. 

Bake at 350 for 45-50 minutes or until it springs back to the touch.

Cream Cheese Frosting:
1 cup butter
1/3 of a brick of cream cheese, softened
1 tsp vanilla
3-4 cups powdered sugar

Mix butter and cream cheese. Add vanilla. Slowly add powdered sugar. May need to mix in milk to reach desired consistency.

peanut butter cup cookies.


Peanut Butter Cup Cookies from Brittany brought by Michelle:

Cookie:
1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
36 Reese's peanut butter cups, unwrapped (not regular size, not mini, just the small ones)

Glaze:
2 cups chocolate chips
1/4 cup peanut butter
2 tsp shortening (or coconut oil)

Combine butter, sugar and peanut butter. Add egg and vanilla. Mix, then add flour, baking soda and salt. Makes a soft dough. On counter, divide dough into fourths. Divide dough into 36 balls, push a peanut butter cup into each ball and wrap the dough up around to cover the peanut butter cup. Place on cookie sheet and allow room for cookie to spread while baking. Bake at 375 for 8-10 minutes. Melt glaze ingredients and drizzle or frost center top of each cookie. Enjoy.