Monday, January 18, 2016

3 Bean Chili for a Crowd

 I found this yummy and filling recipe on a Forks Over Knives app. Super healthy and Hardy, and easy to make. It makes a lot! Perfect for when we have company.

3 Bean Chili for a Crowd

1 large yellow onion, chopped
8 cloves garlic, minced
1 Tblsp cumin seeds, toasted and ground
2 Tblsp ancho chile powder
1 tsp cayenne pepper (I added 1/2 tsp only)
1 1/2 cups tomato paste
3 cups pinto beans, cooked or 2 15oz cans rinsed and drained
1 15oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 28oz cans diced tomatoes
salt and pepper to taste

 Saute the onion in a large pot over medium heat for 8 minutes. Add water 1-2 Tblsp at a time, as needed to keep the onion from sticking.
 Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
 Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste and 4 cups water.
 Cook 20-25 minutes. EnJOY!

Vegan Banana Muffins

 I have been cooking and baking more plant based foods this last month and had to share this recipe from Forks Over Knives. These are so healthy, so super easy to make and so good! I added frozen blueberries to mine so the baking time was longer. Also I found that tin muffin liners worked better to get the muffins out of.

Just Bananas Muffins

4 very ripe bananas
2 cups oats, ground into flour
1/2 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 Tblsp ground flaxseeds
1 tsp ground cinnamon
1/2 Tblsp alcohol free vanilla extract
1/2 Tblsp apple cider vinegar
1/2 Tblsp aluminum free baking powder
1/2 tsp baking soda

Preheat oven at 350. Line a muffin pan with 12 cupcake liners. Grind oats into a flour with food processor. Place in a large bowl and add all the other dry ingredients. Puree bananas in a food processor until smooth.
 Add the apple juice, applesauce, vanilla extract and apple cider vinegar and process again until combined. Pour over dry ingredients and mix until just combined. Do not over mix. Pour into TIN muffin liners filling about 2/3 full.
 Bake for 20-22 minutes until tops are golden brown and toothpick comes out clean when inserted into the middle, Let cool. EnJOY!

Thursday, November 26, 2015

French Toast Roll-ups

Since we had a day off of school and work last week I decided to make something fun and special for breakfast for my kids. So naughty and so good! I came across this recipe on    I used wheat bread but I would definitely recommend white bread. Its much more moist and easier to roll up.

French Toast Roll-ups

8 slices white sandwich bread
Nutella or softened cream cheese
Diced strawberries
2 eggs
3 Tblsp milk
1/3 cup sugar
1 heaping tsp ground cinnamon
butter, for greasing the pan

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 tsp of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like Nutella with diced strawberries or you can do cream cheese with strawberries. In a shallow bowl, whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat the skillet medium high and melt a Tblsp of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping if desired. EnJOY!

Pumpkin Pie Croissants

 One of the teachers at my children's school made these with her class a few weeks ago. They were so good that I of course had to go straight home and make them! Such a fun and easy pumpkin treat! This recipe is from

Pumpkin Pie Croissants

2 tubes of refrigerated crescent rolls
4 oz of cream cheese (1/2 a block)
1 cup canned pumpkin puree
1 1/2 tsp pumpkin pie spice
3 Tblsp sugar

Roll each crescent out and separate. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy. Spread 1 Tblsp or more of the filling along the crescent roll and roll it up.
 Mix together 4 Tblsp of sugar and 1 Tblsp pumpkin pie spice; roll each pumpkin pie croissant in it. Bake at 375 for about 15 minutes. EnJOY!

Pumpkin Cupcakes with Cream Cheese Frosting

 I needed a festive cupcake recipe and decided to go with a pumpkin cupcake and my favorite cream cheese frosting, which is the same one I use for the carrot cake frosting I have on my blog as well.  These cupcakes are light and fluffy and perfect for a Thanksgiving party!

Pumpkin Cupcakes with Cream Cheese Frosting


1 cup flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp cinnamon
1/2 baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup pumpkin puree
1/2 cup sugar
1/3 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs

 Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt. Whisk together.
 With an electric mixer, mix together pumpkin puree, white and brown sugars, vegetable oil and eggs. Slowly add dry mix to the wet and mix just until combined.
 Scoop batter evenly into each muffin tray about 3/4 full. Bake about 15-18 minutes or until tooth pick comes out clean. Cool completely on a cooling rack. Once cooled completely, frost with cream cheese frosting.

Cream Cheese Frosting:

1/2 cup butter, room temp.
8oz pkg cream cheese, room temp.
1 lb bag powdered sugar
1 tsp vanilla extract

 In a mixing bowl beat with an electric mixer the butter, cream cheese and slowly add sugar and vanilla. Beat until frosting is smooth and creamy. EnJOY!

Monday, November 9, 2015

The Perfect Cheesecake Recipe

 This really is the perfect cheesecake ever! I love a tangy, creamy cheesecake! Thank you for this one. I altered it a bit to get a thicker crust. This recipe definitely takes time but is so worth it.

The Perfect Cheesecake Recipe

3 cups graham cracker crumbs
3 Tblsp sugar
pinch of salt
7 Tblsp unsalted butter, melted (if using salted butter, omit the pinch of salt)

2 lbs cream cheese, room temp
1 1/3 cup granulated sugar
pinch of salt
2 tsp vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream

2 cups sour cream
1/3 cup powdered sugar
1 tsp vanilla
12 oz fresh rasberries
1/2 cup granulated sugar
1/2 cup water

Special equipment needed:
9inch 2 3/4inch high springform pan
heavy duty 18inch wide aluminum foil
Large, high sided roasting pan

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18inch square of heavy duty aluminum foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of foil. Gently crimp the top of the foil sheets around the top edge of the pan.
 Preheat oven to 350 degrees, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan if desired so you can save it to fill in any holes that need to be filled in. (I skipped this part and just added all my crumbs into the pan.)
 Gently press down on the crumbs using your fingers, util the crumbs are a nice even layer on the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool.
 Reduce oven temp to 325 degress.
 Cut the cream cheese into chunks and place in the bowl of an electric mixer with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer.
 Place the foil-wrapped springform pan in a large, high sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a warm water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven.)
 Cook at 325 degrees for 1 1/2 hours.
 Turn off the heat of the oven. Crack open the oven door 1inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
 Prepare the Sour cream topping:
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. This makes enough to have extra to serve if desired so don't add it all if its too much.
 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the rasberries. Heat on medium, whisking, about 5 minutes until the sauce begins to thicken. Remove from heat and let cool completely.
 Remove the cheesecake from the refrigerator and remove the foil from the sides of pan and place the cake on your serving dish. Run the sides of cake with a blunt knife carefully. Open the latch of the pan and remove.
 Spread the top of the cheesecake with the sour cream mixture. Serve plain, or drizzled with rasberry sauce. EnJOY!

Peanut Butter Pie Shooters

I needed a fun new recipe to make for a friend and when I came across this recipe from I had to try it as a shooter (in a tiny cup) and in a jar, because I'm obsessed with desserts in mini mason jars! A must try!

Peanut Butter Pie Shooters

1 cup creamy peanut butter
8oz cream cheese
14oz can sweetened condensed milk
1 tsp vanilla
1 cup powdered sugar
1/4 cup heavy whipping cream (or whipped cream)
16 oreos, crushed
5 Tblsp melted butter
sea salt for sprinkling (optional)

 Beat cream cheese and peanut butter until smooth. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
 Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve. Stir melted butter in with crushed oreos and press 1 tsp crumbs into the bottoms of dessert shooter cups (more if using mini mason jars). Pour peanut butter mixture into a plastic baggie, snip the corner and pipe into the cups (on top of the crumbs). Sprinkle the tops with another 1/2 tsp of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve, at least one hour. EnJOY!

Butterfinger Pie

 I think I will rename this recipe "left over halloween candy pie" since that is exactly what I used for mine. Shh don't tell my kids. I only had a couple butterfingers but a zillion other candies. This pie is so easy to make and so rediculously good! I made a no bake oreo crust for mine but the graham crust would be just fine. I will give the recipe for both! Recipe modified from

Butterfinger Pie, AKA: Left Over Halloween Candy Pie

Graham Crust:
2 cups graham cracker crumbs (about 15 graham cracker sheets)
1/2 cup butter, melted
1/2 tsp salt
1/3 cup sugar

Optional, Oreo Crust:
2-3 cups oreo cookies, crushed
1/2 cup butter, melted

Pie Filling:
8 oz cream cheese, room temp
1/2 cup creamy peanut butter
1/3 cup powdered sugar
1 (11.5oz) bag Fun Sized Butterfinger (or any softer candy), chopped
1 (8oz) tub cool whip, thawed

Garnish (optional):
3/4 cup cold heavy whipping cream
2 Tblsp powdered sugar
4 (Fun Sized) Butterfinger candy bars (or any softer candy), chopped

For the graham crust, preheat oven to 350 degrees. Combine graham cracker crumbs, butter, salt and sugar in a bowl and stir to combine. Press the mixture evenly in the bottom and up the sides of a 9 inch deep dish pie plate. Bake for 7-9 minutes until lightly golden. Remove from the oven and allow the crust to cool completely.
(Optional: you can do an oreo crust instead of the graham crust if desired. Just mix your crushed oreos with melted butter, you may need to add a little extra crushed cookies depending on how buttery your mixture seems. If too much butter, add extra chopped cookies. Press mixture evenly in the bottom and up the sides of a 9inch deep dish pie plate. No baking needed. Just pop it into the freezer for a few minutes while making the filling to set the crust.)
 For the filling, in the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, peanut butter and powdered sugar for 1-2 minutes until evenly mixed and smooth. Scrape the sides of the bowl as needed. Add the chopped candy and mix until combined.
 Fold in the cool whip to the cream cheese mixture until just combined. Spread the mixture into the prepared crust and chill for at least 2 hours.
 If desired, when you are ready to serve the pie, whip the heavy cream and the powdered sugar in the bowl of stand mixer fitted with whisk attachment for 1-2 minutes until stiff peaks form.
 Spread this on top of the pie and top with the chopped candy. Serve immediately. EnJOY!

Saturday, October 31, 2015

Easy Nutella Cinnamon Rolls

These are the yummiest and easiest cinnamon rolls ever! I tried making them in both a mini muffin tin and a regular size muffin tin and both work great! I found this recipe on

Easy Nutella Cinnamon Rolls

1 tube refrigerated crescent dough
1 small jar nutella

For the Frosting:
1 1/2 cups Powdered sugar
1/2 cup butter
1/2 cup cream cheese
1/2 tsp vanilla extract

Preheat oven to 350 degrees.
Unroll a tube of crescent dough onto a lightly floured surface and lightly press together to seal.
Spread an even layer of nutella and a dash of cinnamon, then roll it back up.
Cut the dough into eight pieces with a sharp knife. Place each piece into a greased muffin tin and bake until golden brown. Cool slightly.
For your frosting, mix softened butter and cream cheese with an electric mixer until fully combined and smooth. Sift in powdered sugar, mixing after every 1/4 cup or so, then add the vanilla extract and stir until everything is smooth. Spread evenly onto slightly cooled rolls. EnJOY!

1 Hour Dinner Rolls

 I needed to have rolls done quickly so I tried this recipe from and hit the jackpot! Quick, easy and super fluffy and moist!

1 Hour Dinner Rolls

3 3/4- 4 1/4 cups flour
1/4 cup sugar
1 Tblsp rapid rise yeast
1 1/2 tsp salt
3/4 cup cool water
2/3 cup milk
4 Tblsp unsalted butter, diced into 1 Tblsp pieces, plus more for the top of baked rolls
1 1/2 tsp lemon juice

Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups of flour, sugar, yeast and salt.
 To a medium bowl add water, milk and butter and heat in microwave on high power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter, you just want to make sure its softened through.
 Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium low, knead about 3-4 minutes until smooth and elastic while adding additional flour as necessary (dough should be slightly sticky but manageable).
 Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13x9 inch baking dish. Drop dough onto a lightly floured surface. Shape into an evenly level rectangle. Cut into 15 balls and place shaped dough portions into prepared baking dish.
 Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
 Bake in a preheated oven 14-16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container. EnJOY!

Ghostly Bananas

Ghostly Bananas

 I needed some healthy treats for my kids class party and I had to make these cuties. Just a banana sliced in half and chocolate chips for the eyes and mouth make some easy little ghost bananas!

Halloween Oranges

Halloween Oranges

 A friend of mine gave me the idea for these adorable jack o' lantern pumpkins in the top picture when I saw hers last week and the bottom picture is from a pinterest search. I just love Halloween!

The top pic is just a sharpie pen and a "cutie" orange, just be creative and draw your favorite pumpkin face.

The bottom picture is just a peeled cutie orange and a small piece of celery poked into it for the pumpkin stem. EnJOY!

Happy Halloween!

Thursday, October 15, 2015

Vegan/gluten free Pumpkin Sugar Cookies

Ok so vegan/gluten free baked goods usually get a bad wrap but these cookies are just awesome! Super sweet and amazing! I adapted this recipe from These are one of my new fav cookies!

Vegan Pumpkin Sugar Cookies

1/2 cup (1 stick) vegan butter (such as Earth balance) softened
1/2 cup organic can sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree (or sub pumpkin butter)
1 1/2 cups + 1 Tblsp unbleached all-purpose flour (I used gluten free baking flour)
1/2 Tblsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1 Tblsp unsweetened almond milk (or other non-dairy milk)


1/2 cup (1 stick) vegan butter, softened
1 1/2 Tblsp pumpkin butter (I used pumpkin puree)
1/2 tsp pure vanilla extract
3 cups organic powdered sugar
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
splash of non-diary milk

 Add softened butter to a large mixing bowl and cream with a mixer for 1 minute. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients to combine.
 Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat oven to 350.
 Scoop out heaping 1 Tblsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Gently press down into a disc.
 Bake on center rack for 10-12 minutes, or very slightly golden brown. Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

 Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, pumpkin butter or puree and mix once more.
 Add powdered sugar 1/2 cup at a time and continue mixing on low until thick and creamy. Drizzle in a little non diary milk to thin. Your want your frosting to be pretty thick so it will hold it's shape once on the cookies, so only add a little milk at a time. Add more powdered sugar if too thin.
 Once the cookies have cooled, frost cookies and top with a sprinkle of pie spice or cinnamon. Store covered at room temp for a few days, freeze for longer term storage. EnJOY!

Slow Cooker Sweet and Sour Chicken

My all time fav Chinese dish is sweet and sour chicken. So when I came across this recipe from I had to try it and was so in heaven with this one! So easy, so good! I used brown rice for a healthier option. I have this recipe listed under "Healthy" because it is a much lighter version than the restaurants have.

Slow Cooker Sweet and Sour Chicken

4-5 boneless skinless chicken breasts, thawed
1 bottle kikkoman sweet and sour sauce (12oz)
1 can Dole pineapple chunks (20oz)
1 medium sweet yellow onion, chopped into 1/2"-1" pieces
2 green bell peppers, chopped in 1/2"-1" pieces

 Pour pineapple juice only from can into crockpot, then add chicken. Set drained pineapple chunks aside.
 Cook chicken in crockpot on HIGH for 3 hours, covered. After 3 hours, drain juices from crockpot. Remove chicken and cut into cubes, then transfer chicken back to crockpot. Mix together sweet and sour sauce, drained pineapple chunks, chopped onions and chopped peppers, stir well.
 Pour mixture over chicken, stir all together in crockpot, and cook on High for 30 more minutes (covered). Serve over cooked rice. EnJOY!

Chickpea Tacos with Guacamole

Holy Heck I love these tacos! Super quick and easy, and light! A fun new variation to tacos. I found this recipe on

Chickpea Tacos with Guacamole

1 tsp olive oil
1 clove garlic, minced
1/4 red onion, minced
1 1/2 cups cooked chickpeas (or 1 14oz can, drained and rinsed)

For the taco seasoning (or use 1/2 a packet of your favorite taco seasoning mix)

1/2 Tblsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp cornstarch
1/8 tsp cayenne pepper
1/4 cup water


2 large avocados
1 lime, juiced
salt and pepper to taste
1/2 cup chopped cilantro
1/4 cup onion, chopped finely

Smash your avocados with a fork, add remaining ingredients and mix.

For the Tacos:

 Prep guacamole first and store in refrigerator while prepping tacos. In a small bowl, combine all taco seasoning ingredients, including water.
 In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, about 3-4 minutes.
 Pour in drained chickpeas and taco seasoning, and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes.
 Serve alongside taco shells, guacamole, cilantro and lime wedges. EnJOY!

Angel Food Cupcakes

These have to be one of my most favorite cupcakes ever! They are so light and delish! I made my angel food cake from scratch but you could definitely use a box to make them a little quicker. The frosting that is a must! Thanks for this recipe!

Angel Food Cupcakes

3/4 cups + 2 Tblsp sugar
1/2 cup cake flour
1/4 tsp salt
6 egg whites, at room temperature
2 1/2 Tblsp warm water
1/2 tsp vanilla, coconut, almond or orange extract (I used almond)
3/4 tsp cream of tartar

Cream Cheese Whipped Cream Topping

1 1/2 cups heavy whipping cream
6 oz cream cheese, softened
1/2 cup powdered sugar
Fresh strawberries, blueberries, or raspberries for topping

Preheat oven to 350. In a food processor, pulse sugar until super fine, about 2 minutes (or just use caster sugar or super fine sugar). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
 In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour later into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
 Divide batter among paper lined muffin cups, filling each cup nearly full.. Bake in preheated oven 15-20 minutes until just started to turn golden and toothpick inserted into center comes out clean. Cool completely then spread cream cheese whipped cream over cupcakes just before serving and top with fresh fruit.

For the cream cheese whipped cream topping:

In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered  sugar and whip until stiff peaks form. Store in refrigerator.

*Work with one egg in a bowl at a time while separating the yolk and the white, then pour that separated white into the mixing bowl and continue that process with eggs, to avoid breaking a yolk into the whites.

Monday, October 5, 2015

Baked Eggs and Ham

Such an easy breakfast!!!! So many ways you can change this recipe up! I do mine basic, just egg and ham, but you could add veggies, herbs, whatever you want! I found this recipe o

Baked Eggs and Ham

Ham (I use a good quality, but you can just use a basic deli sliced ham)
Optional toppings/fillings: cheese, spinach, green onions, sausage, kale, a touch of milk or cream, salt and pepper.

Lightly grease your muffin tins with pam spray. Place 1 or 2 slices of ham inside (I use 2), crack an egg and pop it on top of the ham. You can also do a more scrambled version and crack your eggs into a bowl, add a splash of milk, salt and pepper, whisk, then pour onto ham cups.
Bake at 400 degrees for about 15 minutes. EnJOY!

Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup

I wanted a healthier breakfast option and came across this recipe on
Its sweet, hearty and healthy! A perfect start to the day.

Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup

1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup silk milk, almond, cashew, any you like
1 1/2 Tbsp fresh lemon juice (zest lemon first for the syrup)
2 large eggs
1 Tblsp honey
3 Tblsp coconut oil, melted
whipped coconut cream or whipped cream, for serving (optional)

Strawberry Syrup:

1 lb strawberries, diced (3 1/3 cups diced)
1 tsp lemon zest
1/3 cup honey
2 Tblsp water
1 1/2 tsp cornstarch

For the syrup: bring honey, strawberries and lemon zest to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 5 minutes until berries are softened and juices are well extracted.
In a small bowl, whisk together water and cornstarch until smooth then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly.

For the pancakes: Preheat a non stick electric griddle to 375 degrees. In a mixing bowl whisk together wheat flour, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl whisk together silk milk and lemon juice then mix in eggs and honey. While whisking stir in coconut oil.
While whisking, slowly pour silk milk mixture into whole wheat flour mixture. Stir just until combined. Spray griddle with non stick cooking spray then pour about 1/3 cup batter onto griddle at a time. Cook until bubbles begin to appear on top surface and bottom is golden brown, then carefully lift and flip to opposite side and cook until bottom is golden brown.
Serve warm with strawberry syrup and optional whipped coconut cream or whipped cream. EnJOY!

Birthday Cake Pancakes

Ki requested a special birthday breakfast for his special day a few months ago, so he got these ultra "healthy" (not) pancakes! A big win! So fluffy and super sweet! I found this recipe on

Birthday Cake Pancakes

1 box funfetti cake mix (or any yellow cake mix with sprinkles added)
1 1/3 cup white flour
2 tsp baking powder
2 Tblsp sugar
1/2 tsp salt
1/3 cup canola oil
3 eggs
2 1/3 cups milk
1/3 cup sprinkles

1 cup powdered sugar
2 Tblsp butter, softened
2 Tblsp half and half cream (I used milk)
1/2 tsp vanilla extract

In a large bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside. In another small bowl, mix together the oil, eggs, and milk. Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. Add a little more milk if its too thick.
Heat a griddle to about 275 degrees. Spray the griddle with cooking spray. Ladle the pancake batter onto the hot pan and cook the pancakes for about 2 minutes on each side.
In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency. If you want to drizzle it, microwave the frosting for about 10 seconds and stir, then drizzle over the pancakes. Double the frosting recipe if desired. EnJOY!

Monday, September 28, 2015

Mini Deep Dish Pizzas

Oh man these things are so addicting! They are crispy and so yummy! Thank you for this recipe!

Mini Deep Dish Pizzas

4 flour tortillas (8 inch each)
1 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan
36-48 mini pepperoni

Preheat oven to 425. Lightly oil a 12 cup muffin tin or coat with nonstick spray. Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 Tblsp pizza sauce into each muffin tin. Sprinkle with mozzarella and parmesan cheeses, topping with 3 mini pepperonis each.
Place into oven and bake for 10-12 minutes, or until cheese has melted. Serve immediately. EnJOY!

Salmon and Veggie Foil Packs

Im always looking for new fish recipes so I was really excited to give this one a try. Ive already made this recipe 4 times since! It is a keeper! You can use so many different veggies to this so don't limit it to whats in this recipe. Adapted from

Salmon and Veggie Foil Packs

4 (5-6oz) skinless salmon fillets
2 small zucchini sliced into half moons
2 small yellow squash sliced into half moons
2 shallots, thinly sliced
1 clove garlic, minced
2 1/2 Tblsp olive oil, divided
salt and pepper to taste
1 1/2 Tblsp fresh lemon juice
2 large roma tomatoes, diced
1 Tblsp chopped fresh thyme (or 1 tsp dried)
3/4 tsp dried oregano
1/2 tsp dried marjoram

Preheat oven to 400. Cut 4 sheets of aluminum foil into 17 inch lengths. Toss zucchini, squash, sliced shallot and garlic together with 1 Tblsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
Brush salmon fillets with 1 Tblsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm. EnJOY!

Easy Nutella Cookie

I needed a super easy but elegant dessert the other night and this is what I came up with. Nutella, strawberries and cookies, you just can't go wrong!

Easy Nutella Cookie

1 large refrigerated chocolate chip cookie dough in the package
1 jar nutella
Fresh strawberries, sliced (about 10 or more)

Preheat oven to 350. Place cookie dough onto a lightly greased cookie sheet lined with tinfoil or parchment paper. Using either your hands or a floured rolling pin, roll out your dough evenly into a circle. Bake for approx. 12-15 minutes or until lightly golden brown. Cool completely.
Spread a thin layer of nutella on top leaving a boarder. Lay your sliced strawberries on top starting with the outside in. EnJOY!

Pina Coladas

These are not your average pina colada drinks! This is the best one I have ever had! It is so refreshing and amazing! I found a few different recipes on pinterest and combined my favorite ones to make it just right.

Pina Coladas

1 cup of ice
1 cup pineapple juice
2-3 Tblsp cream of coconut (found by the margarita mixes)
1 Tblsp Frozen orange juice concentrate

Add all ingredients to a blender and blend away baby! If it's too thin just as a few more ice cubes. EnJOY!

Epic Stuffed Garlic Bread

As if garlic bread wasn't just amazing already, this recipe sends it over the top! A must try! This is a recipe from one of my favorite sites,

Epic Stuffed Garlic Bread

1 large loaf Ciabatta bread (or french bread)
4-6 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup room temp butter, cut into pieces
2 Tblsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup fresh grated Parmesan cheese
*optional: 1/4 tsp cayenne pepper (I didn't use this)

Preheat oven to 425. Cut your bread into thick slices leaving about 1/2 inch at the bottom uncut. Be careful not to cut the bread all the way through, as you need the bread to hold together to contain all the filling.
In a medium bowl, combine the remaining ingredients with a fork. Stuff the filling into the crevices of the bread evenly. You might think you have too much filling but you don't. Use it all.
Wrap the bread tightly in aluminum foil, place the bread on a baking sheet and bake for 25 minutes. Uncover the bread and bake for an additional 5 minutes to crisp the outside of the bread. Serve warm. EnJOY!

Monday, September 21, 2015

Pear and Brie Quesadilla

Who says adults can't enjoy a quesadilla?! How about if there is pear and brie inside! Oh yes! Divine! Recipe from

Pear and Brie Quesadilla

2 (10inch) flour quesadillas
2 oz brie cheese, sliced
1 pear, cored and thinly sliced
1 Tblsp butter
1 pinch ground nutmeg
salt to taste

Heat long griddle until hot, around 300-325. Butter both tortillas on one side each. Place both tortillas, butter side down on the griddle. Working quickly, on one tortilla lay out your slices of brie.
Place pears on top of brie. Sprinkle a pinch of nutmeg on top of pears. When quesadillas are nice golden color, take the empty single tortilla, flip over and lay it on top of your pear slices. Remove from the heat and allow to cool 1-2 minutes. Slice quesadilla and serve immediately. EnJOY!

Reese's Peanut Butter Ball

I made this for a girls night.....Reese's, amazing friends, and the Bachelor, oh my! This recipe is from

Reese's Peanut Butter Ball

8oz cream cheese (room temperature)
1 cup powdered sugar
3/4 cup creamy peanut butter
3 Tblsp brown sugar, packed
12 Reese's peanut butter cups
Graham crackers, vanilla wafers, apple slices for dipping

Beat cream cheese, powdered sugar, peanut butter, and brown sugar in a large mixing bowl until blended. Spoon onto a large piece of plastic wrap and bring all four corners up and twist tightly to form a ball shape.
Freeze for about 1 hr or until firm.
Remove the plastic wrap and place it on a serving dish. Gently press the reese's peanut butter cups into the ball so that it covers the top and sides.
Freeze for 2 hrs or until almost firm. Thaw for 30 minutes before serving. Serve with graham crackers, vanilla wafers, or apple slices. EnJOY!