Friday
Jan182019

Apple Cake

INGREDIENTS

  • Cake:
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup of egg substitute
  • 1/2 cup reduced fat molasses
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with vegetable cooking spray. Set aside.

  2. Combine flour, baking powder, soda, and spices in a large mixing bowl. Set aside.

  3. Beat margarine and molasses with an electric mixer on high speed for 1 minute

  4. Add egg substitute and valinna and beat on high speed for 30 seconds. Mixture will be very liquid.

  5. Add SPLENDA Granulated Sweetener and beat on medium speed until very smooth, for 1 1/2 minutes

  6. Add flour mixture and applesauce nd beat on low speed unti mixed (about 45 seconds).

  7. Spread batter evenly into prepared pan and bake for 30 minutes.

 

Friday
Jan112019

Raspberry Chocolate Parfait #SnackHappy

I am always looking for healthy and tasty snacks for my family and me. So when I got the opportunity to try out Back to Nature brand at Fresh Thyme, of course I said yes!

 

Back to Nature products are Non-GMO in over 90% of their products. They are dedicated to making great-tasting products and it shows!

I headed out to Fresh Thyme on a beautiful, warm Jan. day. I had checked out the product line ahead of time online and was looking for the Back to Nature granola specifically.

 Here are some of their delicious product line to try out:

  • ·       Stoneground Wheat Crackers (USDA Certified Organic, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Chunk Cookies (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Cashew Almond Pistachio Nuts (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Delight Granola (Non-GMO Project Verified, gluten free, no hydrogenated oils, no high fructose corn syrup)

 

I picked up the Chocolate Delight Granola and the Apple Cinnamon Granola clusters.

As part of my getting healthier mission for 2019, I have been eating more yogurt. So I decided to make a Raspberry Chocolate Delight Granola Parfait. This is a fun and delicious way to start your morning.

All you need is your favorite raspberry yogurt (I used Greek yogurt for this) and the Chocolate Delight Granola Clusters. Alternate layers of granola and yogurt and you have yourself a pretty and delicious breakfast (or snack!)

Before heading out to stock up on all these yummy products, be sure to print off the $1.50 Back to Nature coupon. This coupon is redeemable at Fresh Thyme stores.

 

Also check your Valpak envelope to get additional Back to Nature coupons!

 

This post is sponsored by Savings.com.

Monday
Jan072019

Super Bowl Recipes, Wing Chart, More

Thursday
Dec132018

Perfect Cheese Quiche

 

This is perfect for cozy winter weekends or any time of year:
    • 1/2 to 1 cup
    • shredded cheese (2 to 4 oz.)
    • 1
    • Basic Egg & Lemon Juice piecrust (9-inch), baked
    • 1/2 to 1 cup
    • filling (see below)
    • 6
    • EGGS
    • 1 cup
    • milk
    • 1/2 tsp.
    • dried thyme leaves OR other herb; tsp. salt

    Yields: 6 Servings

  • NUTRITIONAL INFORMATION

DIRECTIONS

  1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust.TOP with filling in an even layer.

  2. BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.

  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

  4. You can also add in other mix-ins like bacon, sausage, veggies and more!

 

 

Friday
Dec072018

Girl's Day Out: Cookie Swap Party

For several years now, I have been hosting our annual cookie party with the girls. It's always a lot of fun! 

THE BASICS:

Ask each guest to bring a big batch of cookies. As you can see above, one year I made chocolate chunk cookies.
Another year I made my grandmother's sugar cookies.
Many times guests will want to bring a seasonal cookie, like sugar cookies, but you might want to keep it open to all kinds of cookies or even fudge!

Years ago, I found 2 amazing fudge recipes, one I had made last year (so I knew it was good). The peanut butter one on left is Alton Brown's recipe. This is the best peanut butter fudge I have ever had and very easy to make. On right, is Carnation Famous Fudge w/o the nuts.

Last year I made No Bake Oreo Truffles. These were extremely popular with the girls and easy to make!

You’ll need to estimate 1 dozen multiplied by the total number of guests. We typically have 8 people at our cookie exchange, so that would be 96 cookies. 

You may want to provide guidelines to each baker so that you get a good cookie assortment: rolled cookies, bar cookies, drop cookies, decorated cookies. Your friends may have family recipes they wish to share. 
Packaging the Treats: 
Each guest should also bring copies of their cookie recipe and containers to take cookies home. Heavy duty plastic freezer bags will work for sturdy cookies, but decorated cookies and more delicate shapes should be packaged in tins or sealable plastic containers. Provide waxed paper or parchment for separating layers of cookies. 

Last year, I picked up a few  inexpensive bakery boxes to package the cookies. You can find bakery boxes and more cute containers on ebay. And to add extra style to your cookies with these adorable gift tags. 

INCLUDE EXTRAS:

Buy reusable tote bags and include Yankee candles, along with the cookies. When I did this last year, everyone loved getting a little something extra. You could also include an assortment of candy, stickers or another small treat.

TIPS FOR THE HOSTESS:

Before the guests arrive, put on some holiday music and light a seasonal scented candle or spray a little holiday room. This will put guests in a holiday mood! 
Besides snacking on cookies, set out big bowls of popcorn and chips, the veggies and dip and an insulated server of hot chocolate and a pitcher of cider for all the cookie bakers to help themselves.
Or make a cheese quiche, with different mix-ins in each quiche!

COOKIE RECIPE BOOKLETS:

Ask your guests to mail (or e-mail) their cookie recipes to you, or collect the recipes on the day of the party. Compile the recipes into a booklet for everyone to take home! Recipe booklets can be made in Microsoft Word or if you want to do something fancier, you can create a cookbook online. Or they can write them out on recipe cards.

HELP OTHERS:

Have guests to bring an unopened package of store-bought cookies or canned food. You can then collect the packaged food and bring them to a homeless shelter or food pantry. We also like to make extra plates of cookies for elderly relatives who couldn’t be at the party and we drop them off later.

Wednesday
Dec052018

No Bake Oreo Truffles


These are quick, easy and delicious! Perfect for a cookie exchange or a snack at home!

Ingredients

  • 36 Oreo cookies
  • 8 oz cream cheese softened
  • 1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
  • 1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)

 

Instructions

  1. Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
  2. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
  3. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
  4. Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
  5. Place in freezer and chill for 15 minutes.
  6. Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
  7. Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
  8. Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.

 

Thursday
Nov152018

Cheesy Chicken Potato Casserole

Here is my fave Cheesy Potato Casserole, which has become a family favorite!

1
can  (10-3/4 oz.) condensed cream of chicken soup
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (32 oz.) frozen Ore-Ida hash browns, thawed
1
pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
 
2 cups of Tyson frozen chicken (thaw out in microwave)
 
 
 
Here's How!
 

HEAT oven to 350°F.

MIX soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. Add in thawed out chicken.

SPOON mixture into 13x9-inch baking dish. Top with cheddar cheese.

BAKE 50 min. or until heated through.

====

Look at all this cheesy goodness!

Thursday
Sep132018

Homemade Funnel Cake

 

Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.