Easy Blueberry Cobbler...

I just ate this for breakfast and totally had to share with you! Not with ice cream silly, that would be too crazy! I'm looking at it from this angle, blueberries are loaded with lots of antioxidants. So that makes this cobbler a nutritious and healthy choice. Right?! 

Ingredients...
 2 cups fresh and washed blueberries
 3/4 cup sugar
 2 tablespoons butter, melted
 2/3 cup all~purpose flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon salt
 2/3 cup milk

Directions...
Sprinkle the blueberries into a well~greased 8"x8" baking dish. In a small bowl, combine sugar and butter with a fork, until mixture is crumbly. In another small bowl combine the flour, baking powder and salt, mix well. Now add this mixture to the sugar alternating with the milk. Pour over the blueberries.
Bake at 350 degrees for about 40 minutes or until you can see some golden brown. Serve warm with vanilla ice cream or maybe a little whipped cream.

Pasta with Prosciutto and Spinach...

While on my girl's trip to Aspen, this was one of our very yummy meals Susan made for us. Thank you Susan and Susan for being the chefs of our fabulous trip! Such a fast and easy recipe, not to mention delicious... 

 Ingredients...  

Serves 4  

 1 pound dried thin spaghetti

 1 pound fresh spinach, coarse stems discarded, leaves washed and dried

 1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces

 5 chopped garlic cloves

  2 tablespoons chopped fresh basil leaves

  2 tablespoons chopped fresh oregano leaves

 3/4 cup olive oil

 1/2 cup pine nuts

 sea salt/fresh ground pepper to taste

  fresh grated pecorino cheese

Directions...

In a 6-quart kettle bring 5 quarts salted water to a boil for the pasta.

Cut spinach leaves into thin strips (I didn't do this. Yes...sometimes I'm a little lazy).

In a large heavy skillet cook prosciutto, garlic, basil, oregano and pine nuts in 1/2 cup olive oil over moderately high heat, stirring, until lightly browned, about 3 to 5 minutes.

Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup olive oil, prosciutto mixture. Season pasta with sea salt and pepper to taste.

Serve with fresh grated pecorino cheese. 

 XoXo,

Banana Bread Snack Cake...

This recipe is so easy and very yummy!  I found the recipe from a blog I read on a regular basis. Her name is Jessica and the name of her blog is how Sweet it is. She is amazing and oh so funny! I don't know how she does it, but she posts almost every single day! I consider myself lucky if I get 4 posts in a month. Every recipe that I have tried of hers is delicious and her photos are amazing. You must stop by her blog for a visit...

I made this last night and ate half of it all by myself. I can't even blame Olivia for even a small portion of it missing.

There's nothing wrong with eating cake for dinner is there?! I didn't think so...

Ingredients...
Makes 9-12 Squares

1 large egg

1/3 cup loosely packed brown sugar

2 teaspoons vanilla extract

3 ripe bananas, mashed (about 1 1/2 cups)

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon cinnamon (I used cinnamon sugar)

1/4 teaspoon salt

3 tablespoons unsalted butter, melted and cooled

Directions...

Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray.

In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract and mashed bananas, mixing until combined. Add in flour, baking powder, cinnamon and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed.

Pour batter in the baking pan. Bake for 20 minutes, or until center is no longer jiggly and edges are golden. Top with a cream cheese glaze, if desired.

Jessica's Note:  You can definitely sub in all-purpose flour, but she would not use regular whole wheat.

Whipped Cream Cheese Glaze

1/4 cup whipped cream cheese, at room temperature

1 teaspoon vanilla extract

1/2 cup powdered sugar

4-5 tablespoons heavy cream, or more depending on texture

In a bowl, whisk cream cheese vigorously until it smoothes out. Add in sugar, vanilla and cream one tablespoon at a time, whisking constantly. This glaze will be a bit thicker (almost like a thin frosting), so add more or less cream depending on your desired consistency.

This little snack cake is super moist and I'm on the fence as to which I like better. With the glaze or without the glaze? It's just as yummy either way. Thank you Jessica for another great recipe!

XoXo,

Easy Oreo Truffles...

These are such a fast, easy and fun cookie to make or are they a candy? Hhmmm... Whatever they are. They are definitely yummy! Thank you to my sweet friend Lisa, for sharing her delicious recipe with me.

Ingredients... 

       Printer~Friendly Recipe...

• 1 (16 ounce) package Oreo Cookies, crushed
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 (14 ounce) package Wilton Candy Melts, melted
• Sweetened coconut flakes (optional)

Directions...

• Crush cookies to fine crumbs in a food processor (cookies can also be finely crushed in a resealable plastic bag using a rolling pin), place in medium bowl. Add softened cream cheese; mix until well blended. Roll cookie mixture into 42 little balls, about 1-inch in diameter and place on parchment paper cookie sheet, place in freezer for 15 minutes.
• Melt chocolate following directions on packaging (any leftover chocolate can be stored at room temperature for another use). Dip balls into chocolate. Sprinkle with coconut flakes.
• Refrigerate until firm, about 1 hour. Store leftover truffles in freezer or refrigerator in a covered container. These do taste better cold. Enjoy!

XoXo,

Garlic Seasoned Oven Fries...

I really have to confess here... That I could eat potatoes anyway, all day and everyday! Potatoes are right at the very top of my favorite foods list. Yum Yum and one more Yum is all I really have to say...

Ingredients...
     Printer~Friendly Recipe...

•  6 medium russet potatoes, cut into wedges (and/or sweet potatoes)
•  2~2 1/2 tablespoons garlic olive oil
•  3/4 teaspoon salt, plus more to taste (I used sea salt)
•  1/4 teaspoon black pepper, optional
•  1/2 teaspoon garlic powder 
•  1/4 cup fresh grated parmesan cheese

Directions...
Place the potato wedges in a large bowl and fill with cold water. Let soak for 60 minutes, occasionally dump and refill with fresh water. Drain the potatoes. Spread the wedges out on layers of paper towels or a clean kitchen towel. Pat dry with additional towels.

Preheat oven to 425 degrees.

Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and drizzle with the garlic olive oil. Using your hands, toss until the potatoes are well coated. Then sprinkle with sea salt, pepper, garlic powder, and toss again. Lay the potato wedges in a single layer on a parchment paper lined baking sheet. Laying the potatoes directly on the parchment paper makes for a soft french~fry (which is what we like). If you are one of those people who like more of a crispy fry, then place a wire rack on the baking sheet and spray the rack with a non~stick spray, then place your potatoes on in a single layer.

Bake for 25 minutes, then flip and bake another 25 minutes.

Remove from oven and sprinkle with the fresh grated parmesan cheese. Serve immediately.

We had some left over the next day. I took to work and reheated in the microwave, they were still as good....

Serves 2-4
XoXo,

Skillet Lasagna...

So... This weather we are having here in South Florida is pretty fabulous, if it is only for a few days (sad face.) Please please stay "Fabulous Weather" as long as you can ~ we love you so! 

My windows are open, my playlist is playing Nora Jones (love her!) and I have my bed sheets on the clothesline (love that too!) This time of the year always makes me think of... What can I make as in good ole`comfort food, and using my iron skillet, is a must. Just in case you were wondering ~ everything does taste better in a iron skillet...

Ingredients...

         Printer~Friendly Recipe...

1 lb. Ground Beef

12 oz Box of Pasta (I used Bow Ties)

3 cups Spaghetti Sauce (I used 1 jar of my favorite Classico Sauce)

1 tbls. Olive Oil

1 tsp. Salt (I used Sea Salt)

1/2 tsp. Garlic Powder

1 tsp. Italian seasoning  

1 cup shredded Mozzarella Cheese

1/2 cup Sour Cream

Directions...

While you are browning your ground beef in an iron skillet, go ahead and cook your pasta according to the directions on the box. Depending on the quality of ground beef you buy, you might have to drain some of the grease out.  After your pasta is cooked, drain and mix with ground beef. Now... here is the easy part. Your just combining all the other ingredients in your skillet. Stirring constantly over a low heat until your cheese is melted. That's it! Easy Peasy...

You really don't have to use an iron skillet, unless you want to (happy face!) The left overs are just as good!
XoXo,

Sugar Cookie Bars...

When I first made these I thought, "They are not fabulous ~ what the heck happened!" They were just plain ole ok. The raw cookie dough was very very fabulous though! "Can you say, Yum!" I couldn't stop eating it, and was wondering if I was going to have enough to bake. Yes, I do know your not suppose to eat raw batter/dough, but I have been doing it since my childhood. And I still love it! I even let my girls lick the spoon or the bowl too! Ssshh... So here is what's funny strange not funny ha ha... these sugar cookie bars did get fabulous after sitting over night. They became very moist and kind of melt in your mouth yummy. I truly love recipes you can make the day before you need it, and be completely sure it will still be moist! This is one of those recipes... 


Ingredients...
1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp. vanilla extract
5 cups flour
1 tsp. salt
1/2 tsp. baking soda


Directions...
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla extract and mix well. In a separate bowl, combine flour, salt, baking soda and stir with a wire whisk to mix well. Add to wet mixture and mix just until combined. Spread on a greased 13 x 18 baking sheet. Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. The bars won't look done so do the toothpick test. Cool completely and then frost.

Frosting...
1/2 cup butter, room temperature
4 oz. cream cheese, softened
1 tsp. vanilla extract
1/4 tsp. salt
5 cups powdered sugar
1 tbsp. milk
food coloring (if desired)
sprinkles (of course)


Directions...
Combine butter and cream cheese until smooth and creamy. Add vanilla extract and salt. Add powdered sugar in 1 cup increments until combined, then add milk and mix until smooth and spreading consistency. Spread over cooled sugar cookie bars.

XoXo,

Love Betty Crocker...

Sometimes just a really moist brownie hits the spot... With a tall glass of very cold milk. Nothing fancy! Just the Traditional Chewy Brownie Mix by Betty Crocker. It's probably the cheapest mix out there for $1.50. We have tried the more fancier mixes, but my kids always seem to like this one the best...

Have a Great Weekend!
XoXo,

Banana Toffee Muffins...

I have just come to the realization that every week I go to the farmers market and buy a bunch of very pretty yellow bananas. Basically, to just throw away at the end of the week. I buy them thinking I will get up every morning/or at least some mornings. Ok..ok... maybe just 1 morning would be nice... to make a very delicious and possibly healthy smoothie for me or my family. For some reason the smoothie making does not happen! The days I work I'm up by 5:30am and out the door by 6:30am. Coffee cup in hand. Breakfast of champs, right? The days I don't work I'm usually up by 7:00am. Coffee cup in hand and still no smoothie to be seen or heard of. Today I was going to make something other than a smoothie with these very brown, almost black bananas...

Ingredients...

• 1 box golden vanilla cake mix with pudding in the mix
• 1/3 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 teaspoon almond extract (optional)
• 3 medium bananas, mashed (1 1/4 cups)
• 1 package (6 oz) toffee chips (1 cup), or miniature chocolate chips 

Directions...

• Heat oven to 350 F. Place paper baking cups in each of the 36 regular size muffin cups.
• In large mixing bowl, beat cake mix, water, oil, eggs and almond extract with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Beat in bananas until smooth. Stir in toffee chips. Divide batter evenly among muffin cups.
• Bake about 25 minutes or until golden brown; immediately remove from pan and place on a cooling rack.

These were very fast and easy to make! Moist and delicious too...
XoXo,

A Delicious Strawberry Smoothie...

Ingredients...

•  1.5 bananas, cut into chunks and frozen 
•  1 cup frozen strawberries, blueberries or raspberries
•  1/3 cup orange juice
•  1 6oz. container (3/4 cup) vanilla yogurt
•  1~2 packets Truvia, nature's calorie~free sweetener

Directions... 
 
   In blender or food processor, combine frozen banana chunks, berries and orange juice. Puree until well blended. Now, add your yogurt, Truvia (optional)  and puree until smooth. If needed, add more orange juice to achieve your desired consistency. Makes approximately 2 servings.

XoXo,
 

Hummingbird Cupcakes...

I had never heard of a Hummingbird cake/cupcakes until one of my girlfriends was having her bridal shower. I wanted to do something nice for her, and asked if she would like for me to make the cupcakes for her shower. Then I proceeded to ask her, her favorite flavor of cake. Thinking she would say something like chocolate, vanilla, red velvet, something I had heard of and made before. But nope she said, "My favorite is Hummingbird cake." 

So my next step was to search my cookbooks and internet for this very strange name of a cake. That has nothing to do with hummingbirds and indeed ended up being very very moist and delicious...

Ingredients...

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 1 cup chopped pecans (optional)
• 2 cups chopped bananas
• 1/2 cup chopped pecans, or sanding sugar, or shredded coconut for garnish

Cream Cheese Frosting...

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 (16-ounce) package powdered sugar, sifted
• 1 teaspoon vanilla extract

Preparation of Frosting...

• Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. You can gradually add more powdered sugar to get the consistency you like if using a pastry bag/tip.

Preparation of Cake/Cupcakes...

• Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
• Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. You can also make 24 cupcakes with this recipe. Bake time and temperature was the same in my oven.
• Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle with pecans, sanding sugar or shredded coconut on top for garnish.                                 

XoXo,

Cilantro Lime White Bean Hummus...

1 15-ounce can of small white beans, drained and rinsed

2 cloves of garlic, minced (more or less, depending on your tastes)
1/4 cup cilantro
1 teaspoon lime zest
1 tablespoon lime juice
1/3 cup olive oil (+ more to reach desired consistency)
salt and pepper to taste
garlic powder to taste

Combine beans, cilantro, lime zest, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached. I blended mine for a good 5~6 minutes to make it super creamy. Season with salt, pepper and garlic powder to taste. Serve with pita chips!

 

This recipe came from one of my favorite blogs. Thank you Jessica for always having something delicious on your blog!!! I changed it just a bit because I have the idea that more is better when it comes to garlic...

XoXo,                                                                                                                                                           

Pumpkins In February Oh My...

Yes... I know this sounds totally crazy, and I agree with you. Here is how my story goes. I bought two pumpkins last October from the farmers market. One for the front porch and one for the back porch. Their shape, color and stems were just perfect. The price was great too!!! Two for $10.00...

I knew when fall was over. I would cut the pumpkins open and roast the seeds. Well... fall left us and Christmas arrived, and my pumpkins still looked fabulous, like the day I bought them. Then January came and went. The pumpkins still looked great. I was thinking this is so crazy!!! The little guys should be a pile of mush by now?! Or at least have some bad spots/mold?! But nope, they still looked fabulous. Now... here it is almost March, and they still look like the day I bought them. I have decided I could not have pumpkins on my porch when Spring is right around the corner. That would make me look crazy... Right?!

  

I don't really have an exact recipe for roasting the pumpkin seeds. I just pull the seeds out of the pumpkin, rinse with water while pulling off the long stringy strands. Dry the seeds completely. Then coat with olive oil, salt, and garlic powder. Toss really well and spread seeds on cookie sheet. I use parchment paper on the cookie sheet. Seems to roast the seeds nicer. Place cookie sheet in 325 degree preheated oven. Then toss the seeds every 10~15 minutes until dry and roasted.

Don't worry... I will not save our colored Easter eggs for five months. That would make me look really crazy...

XoXo,