Sunday, October 1, 2017

Golden Graham S'more Treats


  • 1 cube of butter
  • 1 bag of marshmallows
Melt together on medium heat. (Don't let it get too hot too fast.)
Add:
  • 16 oz box of Golden Grahams
Put in a 9x13 greased pan.
Add:
  • chocolate chips sprinkled on top while grahams are still warm and chocolate will melt/soften. 
Cool, cut and enjoy. Usually double the recipe, of course. :) 

No-bake Energy Bites

Brittany likes these no-bake Lactation Energy Bites

Ingredients:

  • 2 c. rolled oats
  • 2 T. brewers yeast
  • 1/2 c. ground flaxseed
  • 1/2 c. honey
  • 1 c. peanut butter
  • 1/2 c. dark chocolate chips
  • 1 tsp vanilla
  • 3 T. coconut oil
Instructions:
  1. In a large bowl combine the oats, brewers yeast and the flaxseed
  2. Mix in the honey, peanut butter, vanilla and coconut oil
  3. Fold in the chocolate chips
  4. Press and roll into balls
  5. Enjoy!
Notes: We will keep for up to two weeks in a sealed container in the fridge. Use cooking spray to coat your hands before rolling into balls. 

Brittany's weight loss smoothie

Ingredients:
  • 1/4 cup or less prune juice
  • 1 1/2 T Peanut Butter Powder (this is also really yummy if you use a vanilla slim fast)
  • 1 whole banana, or 1/2 cup of fruit of your choice
  • 1 cup or 8-9 cubes ice
  • 1 cup water
Blend all ingredients together and enjoy. This recipes a 24 - 26 oz drink.

Perfect Salmon

Brittany shared this delicious recipe on how to get perfect salmon every time!

  • drizzle salmon filet with olive oil
  • spinkle with salt and pepper
  • put it in a cold oven, then turn on the heat to 400 degrees
  • 25 minutes later, the salmon is absolutely perfect
Tender, moist, flaky, a no-fail method! Excellent for impressing dinner guests.


Wednesday, August 30, 2017

Melissa's Zucchini Bread

Ingredients

  • 3 cups all-purpose flour 
  • 1 teaspoon salt 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1 tablespoon ground cinnamon 
  • 3 eggs 
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar 
  • 3 teaspoons vanilla extract 
  • 2 cups grated zucchini 
  • 1 cup chopped walnuts 
Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.

Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Crockpot Refried Beans

Melissa: "We love these and make them often and have them for the week, so so good!"   I can't wait to try these!

Ingredients:

  • 1 onion peeled and halved 
  • 3 cups dry beans (I do 2 c. Pinto 1 c. Black beans.) 
  • JalapeƱo optional (I usually add a few in from a jar) 
  • 2 TBL. Minced garlic 
  • 3 tsp salt 
  • 1 3/4 tsp pepper 
  • 1/8 tsp cumin (optional) 
  • 9 cups water or chicken broth 
Directions:

Soak beans overnight. Drain and put everything in the crockpot. Stir.

Cook on HIGH for 8 hours adding more water if needed. Once cooked, strain them reserving the liquid. Mash beans and onion, or remove onion, whatever your preference is. Add reserved liquid as needed until you reach your desired consistency.


Thursday, August 17, 2017

White Chocolate Dipped Ginger Cookies

Yield: About 2 1/2 dozen

Ingredients 
  • 2 1/4 cups all-purpose flour 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 2 tsp ground ginger 
  • 1 tsp ground cinnamon 
  • 1/4 tsp ground cloves 
  • 1/4 tsp ground nutmeg 
  • 3/4 cup unsalted butter , softened 
  • 1/2 cup + 3 Tbsp granulated sugar , divided 
  • 1/2 cup packed light-brown sugar 
  • 1 large egg 
  • 1/4 cup molasses 
  • 2 tsp vanilla extract 
  • 3 cups white chocolate chips 
  • 3 Tbsp shortening 
  • Red and green candy melts (or tinted royal icing) (optional) 
Instructions 

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour.

Preheat oven to 350 degrees during last 10 minutes of chilling. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level).

Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don't want to work with too much of it at a time. Then once you've used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.

If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won't need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.