Citrus Shortbread Cookies with Cranberries

• 2 c. all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• 1 c. butter, softened
• 3/4 c. confectioner's sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 T grated orange zest, or more to taste
• 2 c. sweetened dried cranberries, chopped

Directions:

1. Combine flour, baking powder and salt in a bowl; set aside. Beat the butter and confectioner's sugar with an electric mixer in a large bowl until smooth. Stir in the extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries mixing just enough to evenly combine.
2. Divid the dough into two equal portions. Roll into logs about seven inches long. Wrap each log in wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one-inch apart.
3. Preheat oven to 150 degrees. 
4. Remove wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one inch apart.
5. Bake in the preheated oven until firm but not browned -- about 10 minutes.

Lightened-up Pumpkin Bread and a Pumpkin Spread

This pumpkin bread is lightened up so you can afford to lather up the spread on these slices.
Years ago, I found this recipe in a healthy cooking Taste of Home cookbook. Proving to my children they couldn't taste a difference in this recipe compared to the ones full of fat, I gave them a blind taste test. Each one picked the less fattening version as tasting better. Yay!

Whether you want to try this one or use your favorite stand-by recipe, you must try the spread. I'm afraid my children don't eat pumpkin bread without this now. It makes a lot, so we usually run out of bread before spread. So begins the cycle. Make more bread. Run out of spread. Make more spread for the leftover bread. Repeat.

Lightened-up Pumpkin Bread (courtesy of Taste of Home)

2 1/4 c. sugar
2 c. all-purpose flour
1 1/3 c. cake flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
4 eggs
1 can (15 oz.) solid-pack pumpkin
1 c. buttermilk
1/2 c. unsweetened applesauce
1/3 c. canola oil

1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into the dry ingredients just until moistened.

2. Transfer to two greased loaf pans. Bake at 350 degrees for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin spread

1 16 oz. container of Cool Whip
1 large (5 oz. ) pkg. Instant Vanilla Jell-O pudding mix
1 (15 oz.) can of pumpkin
1/2 - 1 tsp. pumpkin pie spice

In a large bowl, mix all of the above ingredients together. Keep refrigerated until ready to use.

Skillet Burgers

1 lb. ground beef (or ground turkey)
1 small onion, chopped
1 T mustard
3/4 c. ketchup
salt and pepper to taste
1 can Chicken Gumbo Soup

Brown hamburger and onions together. Add mustard, ketchup, salt, pepper and soup and simmer for about 30 minutes. Serve on buns.

Flank Steak Tacos

Perfect for busy nights (if you plan ahead and marinade the steak in the fridge the night before). Let the steak sit in marinade the day before, then pull out and grill on the BBQ. Also, throw your tortillas on the grill after the grill is turned off to heat them up. Flip once then they are ready to assemble. Serve it with whatever you want. We like cheddar cheese, sour cream, salsa, guacamole, lettuce.... endless options. 

Marinade
1/2 cup finely chopped fresh cilantro 

1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

Easy Shrimp Lo Mein

Oh my goodness. I think I just found a recipe to go on our rotation. We love this. And I love how quick it comes together in just 15 minutes. 

Assemble the Sauce and set aside. 

Sauce:

• 4 tablespoons reduced sodium soy sauce, or more, to taste 
• 4 teaspoons sugar 
• 2 teaspoon sesame oil 
• 1 teaspoon ground ginger 
• 1 teaspoon Sriracha, or more, to taste

Ingredients:

• 8 ounces spaghetti noodles
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 2 cups mushrooms, sliced 
• 1 green bell pepper, julienned 
• 1/2 cup snow peas
• 10 - 12 large shrimp, uncooked

• In a large pot of boiling water, cook spaghetti noodles according to package instructions; drain well. 
• In a large wok or frying skillet, heat olive oil in medium high heat. Add garlic, mushrooms, and bell pepper. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas about 2-3 minutes. 
• In separate frying pan, add 2 T butter, salt and pepper and shrimp for 2-3 minutes until shrimp are fully cooked. 
• In a big bowl add the vegetable mixture and the noodles together. Stir in the sauce and the shrimp. Toss and serve immediately.
• 
  

A Wonderful Spinach Salad

I rarely meet a salad I don't like. In fact, they excite me.
Recently, I went with a couple of friends to eat lunch at this cute bistro and ordered the spinach salad.
What a refreshing change this little salad was. I know, it's not all that unique, but I was expecting the typical fruity, red-tinted vinaigrette with strawberries. However, it came out with a creamy dressing adorned with oranges and most likely a goat cheese -- which I also love.

Reflecting upon how much I really enjoyed that salad, I later called the bistro and asked them what kind of dressing it was. They politely told me it was a poppy seed dressing. I immediately thought of this dressing:

So, you can imagine the next time I went to the grocery store, I bought it! It was the perfect dressing. Who knows if that's what they used, but I was able to recreate the recipe and add a little variation of my own. In fact, I don't know that it is anything like it other than the spinach and recipe clone. But, here's what has been making me giddy this week for lunch -- accompanied by my caffeine free diet Coke, of course. 

Spinach Salad -- Makes One Lovely Serving

1 bunch of baby spinach

2 thinly sliced mushrooms

1/4 c. sliced mozzarella cheese

1/2 can of mandarin oranges (save the other half in the fridge for tomorrow's lunch)

Grilled Chicken Breast, sliced thinly

Top with Litehouse Poppy Seed Dressing

Enjoy!

My Mother-in-Law's Tasty White Bread

I have yet to taste a better loaf than this recipe makes. The first time I tried it was when my fiancé (now husband) brought a freshly baked loaf, made by himself that is, to me. He is picky about his bread and knows a good one when he finds one. I like to think he has the same skill at picking out a wife.

White Bread (make in Bosch. If using a Kitchen Aid, half the recipe) Yields 5 to 6 regular loaves

3 T yeast
1/2 c. warm water
1 T sugar
5 c. hot milk
6 T Crisco Shortening
6 T sugar
2 T salt
14 c. flour

Let yeast rise in the warm water for five minutes. While that rises, heat the milk. Add the milk, shortening, sugar and salt to the Bosch mixer. Add a few cups of flour to lower the temperature. When it's not too hot for the yeast, add the yeast then the remaining flour. It usually takes more than the 14 cups. You will know when it's enough when the dough stops sticking to the sides of the bowl.

Let rise until double in size or when the dough is above the bowl (I place a thin, damp cloth over the bowl to help it rise).

Transfer dough onto lightly floured surface and separate into 5 or 6 loaves depending on how large you want them. Knead them for a few minutes until they are the desired shape. Place them into well-greased loaf pans.

Bake for 25 minutes at 350 degrees. Remove from oven and take them out of their pans to cool.

Outback Chicken

Outback Chicken

4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
1/2 to 1 tsp. seasoning salt
6 slices bacon, cut in halves
1/4 c. Dijon mustard
1/2 c. honey
2 T corn syrup
2 T mayonnaise
1 1/2 tsp. dried onnion flakes
1 c. shredded Mozzarella
1/2 c. sliced fresh mushrooms (optional)

Sprinkle both sides of chicken with salt; chill 30 minutes. Cook bacon till crisp; set aside. Mix next 5 ingredients; set asisde. Brown chicken in a little bacon grease for 3 to 5 minutes per side. Place in 9-inch pan. Pour half of sauce on chicken; spread to cover. To pith bacon, mushrooms, then cheese. Cover and bake at 350° for 15 to 20 minutes, or until juice runs clear. Serve with extra sauce.

Parmesan and Garlic Basil Butter

• I walked by a demonstration in Costco the other day. They were sampling this Parmesan, Garlic Basil Butter. They had made grilled cheese with it. BAM! It just kicked up a preschool lunch to gourmet status. Intrigued, I walked over to the display case while still savoring the  last bite in my mouth to pick up a container. Looking at the ingredients, I decided to save my $11 and go home and make it myself with the stuff I already had at home. So, here it is. This is served best with this soup.
• 1/2 lb unsalted butter, at room temperature
• 4 tsp. dried basil
• 1 -1 1/2 clove garlic, finely minced or pressed
• 1 1/2 tablespoons parmesan cheese

Tropical Protein Smoothie

This is a twist off a drink I served at a restaurant where I worked as a teenager. I tweaked it and added some Greek yogurt to make it more protein friendly.

1 frozen banana
6 oz. Pineapple Juice
1/2 c. Greek yogurt
1/4 c. ice
1 dash vanilla
2 T sugar

Mix it all up into a blender until smooth.

*If I did my math right, this shake should have about 11 g protein.

Coconut Oatmeal Cookies

I believe this cookie was a handout in a church meeting at one point. It reminded me of my then, favorite cookie called the Just Delicious Cookie. Descriptive, huh? With that cliffhanger, I'll give you the recipe to this one:

Cream together:
1 c. butter or margarine
1 c. brown sugar
1 c. white sugar
1 tsp vanilla

Add:
1 egg

Sift the following together:
2 1/2 c. flour
1 tsp soda
1 tsp baking powder

Add to the above mixture:
1 c. coconut
1 c. oatmeal

Combine the dry ingredients with the creamed mixture. Mix well. Take pieces about the size of walnuts and roll into balls and place them on a baking sheet. Bake for 15 minutes at 350 degrees.

Moist and Fluffy Wheat Bread

Ingredients:

6 c. Warm Water*
2 T Salt
1/2 c. Vegetable Oil
1/2 c. Honey
2 1/2 T Dough Enhancer
2 T Wheat Gluten*
Wheat Flour (start with 8 1/2 c. but total 12 - 15 c.)*
2 1/2 T Saf Instant Yeast

Mix 8-9 cups fresh wheat flour and 2 1/2 T yeast together with dough hook. Add 6 cups of warm water and 2 T Wheat Gluten. (the starred ingredients) Mix to paste consistency. Cover and let sponge for 10-15 minutes. Add the oil, honey, dough enhancer. Gradually add the flour until dough pulls away from the sides of the bowl. Take dough immediately from the bowl and place prepared sections into well sprayed, non-stick loaf pans. Cover with damp, warm towel until doubled in height (approximately 1 1/2 inches above top of pan). Once risen, place in COLD oven. Turn oven to 350 degrees and bake for 30 minutes.
Yield: 5-6 1 1/2lb. loaves

Cheddar Apple Bread

I found this recipe years ago as I was beginning adulthood and looking to improve my stash of recipes. Cheese and apples have always been two of my favorite foods; I thought they sounded tantalizing together. I made it once and was hooked. It's such a unique and tasty bread. 


2 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. milk
1/3 c. margarine, melted
2 c. (8 oz) Cheddar Cheese, shredded
1 1/2 c. Chopped, peeled Granny Smith apples


Combine dry ingredients. Add eggs, milk and margarine. Mix well. Stir in remaining ingredients. Bake at 350 degrees in greased and floured bread pan for 65 - 70 minutes. Let stand for 5 minutes before removing from pan.

Cafe Zupa's Tomato Basil Copycat Recipe

• 1 1/4 cup Pesto sauce from Costco
• 5 1/2 cups diced/ stewed tomatoes - three 14.5 oz cans of diced tomatoes
• 1/4 cup butter
• 2/3 cup diced onion
• 2 stalks celery, sliced
• 3/4 tsp dried oregano
• 2 tsp sugar (cuts down on acidity)
• 1 1/3 cup half and half or 1 12-oz. can of evaporated milk
• Orzo pasta

Directions: 

Set crockpot on high so that it can begin warming up while you assemble the soup. If you don't want to use a crockpot, feel free to use a saucepan instead. 

Wash and slice vegetables. 

In a frying pan (or just use the saucepan if you're not using a crockpot) melt butter over medium-high heat. 

Add in onion and celery. Cook until vegetables soften, about 5-8 minutes. 

Transfer to the crockpot and add in all remaining ingredients, except the cream. At this point the soup doesn't look very pretty. Don't worry- it will cook down and all the veggies will meld together. 

Crockpot: Cook on high 6-7 hours total

After soup has cooked for most of the time, I then use an immersion blender to get rid of the remaining chunks of vegetables. 

After it's smooth, return to pot and cook for the remaining time~ I generally blend it about an hour before serving. 

During this last step, cook orzo pasta.

Just before serving add the half and half or milk. 

Add cooked orzo ENJOY!

Chocolate Divine Cake

2 cups sugar
1 & 3/4 cups flour
3/4 cup cocoa powder
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Directions:

1. Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.

2. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.

3. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

4. Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling. When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.

5. Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. 



Cream Cheese Frosting

1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla
6 cups powdered sugar

Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Spicy Chicken Tortilla Soup

INGREDIENTS
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 tablespoons vegetable oil
4 ounce can green chilies, chopped
15 ounce can Italian-style stewed tomatoes, 
     chopped, reserving the juice
4 cups Chicken Broth or canned reduced-sodium chicken broth
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce or to taste
4 tablespoons all-purpose flour
1/2 cup water
1 pound skinless boneless chicken breast, cut into small cubes
1/3 cup  sour cream Salt and pepper to taste
Tortilla Strips 
Shredded Mozzarella cheese for garnish

DIRECTIONS
In a large saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce and simmer the mixture for 20 minutes.

In a small bowl, combine the flour with the water and whisk it into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. Stir in the sour cream and salt and pepper to taste, and garnish each portion with the tortilla strips and shredded mozzarella cheese.

Shelley's Crock Pot Spaghetti Sauce

1 can Cream of Chicken Soup
1 sm. tomato past
1 can tomato soup
2 sm cans tomato sauce
1 T brown sugar
1 qt. Stewed tomatoes
1/3 c. chopped onion
2 tsp. salt
1 tsp each of the following:
garlic salt
basil
pepper
onion salt
oregano
Italian Seasoning
1 bay leaf

Put all in crock pot and cook on low for 5 hours. During the last 2 hours, add cooked chicken (1 breast) or cooked hamburger (1 pound).

Baked Chicken Penne Pasta

Ingredients

• 16 oz. Penne pasta 
• 1 c. heavy whipping cream
• 3-4 chicken breasts (boneless, skinless)
• 2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
• 1 Tbsp. pepper (I used about half of this)
• 1/2 c. butter
• 1 lb. bacon, crumpled
• 1/2 c. shredded Parmesan cheese
• 1 (12 oz) Lawry’s mesquite marinade with lime juice

Instructions

• Place chicken in crock pot with bottle of marinade on low for 6 hours.
• Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart).
• Set this aside.
• About a half-hour before serving, boil the pasta.
• In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon.
• Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
• Sprinkle a little bit more shredded parmesan cheese on top.
• Enjoy!

Hawaiian Haystacks

4 chicken breasts
1 (8oz.) pkg. cream cheese
1 can Cream of Chicken Soup
1 pkg. Good Seasons Italian dressing
1 can chicken broth

Combine chicken, dressing and broth in slow cooker. Cook on LOW 3 to 4 hours. Add soup and cream cheese. Break chicken apart (it should shred quite easily). Continue cooking 1 hour or until cream cheese is blended.

Serve over rice and top with any of the following:

Cheese 

Green peas

Diced coconut

Pineapple chunks

Diced green peppers

Diced tomatoes

Chow mein noodles

Peanut Butter Banana Protein Shake using PB2

I am addicted to this protein shake after my workouts. Here's the recipe:

1 frozen banana, chopped
2 T of PB2 Find it Here at Amazon.com
1/3 to 1/2 cup of Greek Yogurt
1/4 c. Almond Milk (or regular milk)

Blend it all up. I like to use my Cusinart Compact Blender


PB2 is great as it has 85% less fat than traditional peanut butter but it is still packed with protein. Combine that with the Greek Yogurt and that is one lip-smackin' good shake!
Caution: You might become addicted :)