Recipes

Little energy bites..YUMMO!!!

February 9, 2013 By Sherry Leave a Comment

No-Bake Energy Bites Recipe

Ingredients:

1 cup (dry) oatmeal (I used old-fashioned oats)
1 cup toasted coconut flakes (this is what the Shape magazine called for but I don’t like coconut flakes, so I added dried chopped mangos 1/2 cup)
1/2 cup chocolate chips
1/2 cup peanut butter-If the kids are allergic use almond butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

More Tips:

Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

chopped dried fruit (mangoes,apricots, dates, raisins, etc.)
dried berries (cranberries, cherries, etc.)
chopped almonds, pecans, or sunflower seeds
other chips (white chocolate, dark chocolate, milk chocolate, etc.)

These are great to take in a little zip-lock bag..usually 3 keep me satisfied..not 3 the size of the palm of your hand but 3 the size of a walnut.

Filed Under: Recipes

Sadness Brings Baking

December 13, 2012 By Sherry Leave a Comment

I have been MIA for a bit on here…so much is going on as we prepare for our trip to Uganda.

The last few days have been met with deep sadness…I don’t feel I can share now, but will when I feel it is time.

When I get this way…I clean and bake.

SO needless to say, the house is clean and the house smells good .

I love baking bread and the hubster and kids love to eat it..so it’s a win win for all.

Here is an awesome Lemon Poppy Seed I thought I would share.

photo courtesy of Pinterest because I am to forgetful these days to have camera near by.

Lemon Poppy Seed Bread
Recipe adapted from Better Homes and Gardens Cookbook

Bread:
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 2/3 cup flour
3/4 cup buttermilk
Zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 T poppy seeds

Preheat oven to 350 degrees. Spray a 8″ x 4″ loaf pan with baking spray. In a mixing bowl, combine sugar and butter and beat about 3 minutes until light and fluffy. Add eggs, 1 at a time, mixing after each until incorporated. Add flour, buttermilk, lemon zest, salt and baking soda, mixing until just incorporated. Stir in poppy seeds.

Pour batter into prepared pan and bake about 40-45 minutes until a skewer or knife inserted in the center comes out clean. It may be necessary to tent with foil for the last 10-15 minutes of baking time if the top is becoming too brown. Cool in pan about 10 minutes and then turn out onto a wire rack covered in wax paper to cool completely.

While bread is cooling, prepare the glaze buy mixing 1- 1/2 cups powdered sugar, 1 lemon zested and 2-3 teaspoons lemon juice. Start with two teaspoons lemon juice and add more if you need to thin the glaze. You want the glaze to be on the thick side put still pourable. When bread is cooled, pour the glaze over the top of the bread and let it sit for 30 minutes to set before cutting into it.

Bread will last wrapped at room temperature for a few days…….though I doubt it will last that long.

ENJOY!!!!

I will be back real soon…

Filed Under: Recipes, Uncategorized

Mom’s Best Pumpkin Bread!!

November 12, 2012 By Sherry 3 Comments

Pumpkin Bread

I just love this time of year..love it. I love to bake and decorate.

I have been trying different pumpkin bread recipes and feel this is the best one so I had to share it with you all.

2 2/3 cups sugar

2 cups of canned real pumpkin ( not pumpkin pie fillin)

2/3 cups of water

2/3 cups oil (don’t use coconut oil)

3eggs

1tsp cinnamon

1tsp ground cloves

1tsp ground ginger

Blend those ingredients in bowl and mix with electric mixer.

In separate bowl combine these.

3 1/3 cups flour

1/2 tsp baking powder

2tsp baking soda

1 3/4 tsp salt

1 cup nuts optional (I did not use..but would be good)

1 cup of dates or raisins (optional)

Add dry ingredients and nuts if using to wet ingredients. Blend until just combined. Pour into greased pans (this is where you could sprinkle with a little sugar in pan.. To add yummness to it) bake at 350 for about 40-50 mins..check at 40 mine took the full 50 mins. Or until knife comes out clean. Don’t over bake…it freezes well too.

Makes 2 loaves, 3 medium and 6 of those small ones…I just picked up some of those little aluminum ones at dollar store you eat 3 for a dollar…great for small gifts.

Filed Under: food, Recipes

Tasty Tuesday…Salsa

March 6, 2012 By Sherry 7 Comments

I LOVE all things spicy, when we were in Cancun last year we went to two of our favorite restaurants because of their spicy sauces. When I was there I made a vow to try and figure out how to make their HOT salsa. I went to library this weekend and found this cookbook, Mexican Everyday by Rick Bayless, it is wonderful there are so many great recipes. I think I might now have to buy it.

I have never used Tomatillo’s before, so my daughter and I went out to an International Market where there are so many ethnic foods that we just don’t have in our Big Food Chains. I thought I was in heaven for a minute, there were so many different types of peppers, you should of seen the hot sauce isle..of course I had to buy a few new ones for my pantry shelf (yes I have a whole shelf dedicated to spicy sauces).

I decided to make the Fresh Tomatillo Salsa

I got to use all kinds of different peppers, but also added a few extra SPICY ones.

Here is the recipe..

4 medium tomatillos, husked, rinsed and quartered

1 large garlic clove, peeled and quartered

Hot green chiles to taste (I like 2 serranos and 1 jalapeno..I also used two Habanero these were extra because I like HOT, you don’t have to add these last peppers), steamed and roughly chopped.

1/2 to2/3 cups of loosely packed roughly chopped cilantro

Salt to taste

Combine the tomatillos, garlic, chiles and cilantro in a blender or food processor (I used food processor. Add 1/4 cup water and generous 1/2 tsp salt. Process to coarse puree; if using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Pour sauce into dish and thin with a little water if you like it thinner..season with more salt if you feel it needs a little more.

WARNING!!!!! Wash your hands after you cut peppers, the oil will stick to your fingers for a LONG time and let me tell you when I say it burns you eyes if you rub them..

This turned out so good…everyone loved it. I too made some yummy enchiladas, but I will save that for another day.

Have an amazing day..

Filed Under: food, homemade treats, Recipes

Daniel Diet

January 24, 2012 By Sherry 1 Comment

I started fasting with my Ministry Group January 1st, I am in my 4th week (going for 40days). It has been hard, easy, frustrating, exhilarating and glorious. God has really spoken to me these last few weeks. He has shown me things that make absolutely no since to the outside world or me for that matter. He is calling us to do things that are so outside of our normal thinking and life..I ask HOW do you think we are going to do that and he is just like well, Sherry, YOUR NOT….I AM…I am working through you, I will guide you and direct you, trust in me and have Faith I am going ahead of you…ok God, I will listen and obey. I will in time reveal what this is…it will be an incredible crazy year.

But while on my fast, the one thing that gets hard is trying to figure out what we are going to eat everyday. We are on the Daniel Fast, and to me at times it just seems easier to not eat then eat. I am not one that likes to put alot of thought into my cooking. I love to bake, but I am not one to buy 75 different ingredients, cook all day, eat for 5 minutes and clean for an hour. Now there are times I do that, but there are more times I don’t, then do. A friend forwarded me this great blog Ultimate Daniel Fast..there are some great recipes on this site.

One that jumped out at me was Antipasto Pizza Pie I already had all the stuff in the house so I gave it a shot.

Crust:

3 cups cooked brown rice

2 tablespoons extra-virgin olive oil

1/4 cup oat flour (see Recipe Notes)
1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sauce:

1 (8-ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon garlic powder

Toppings:

1/4 cup chopped canned artichoke hearts, drained

1/4 cup chopped black olives

1/4 cup chopped jarred roasted red bell peppers, drained

2 ounces extra-firm tofu, grated (about 1/2 cup)

1 tablespoon chopped fresh parsley

Instructions
Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well. Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust. Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all. Bake 10 minutes. Let pie rest 5 minutes so slices stay intact when you serve them.

Yield: 4-6 servings (serving size: 1-2 slices pie)

Recipe Notes

Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
If you don’t have a grater, use your hands to crumble tofu into small pieces.
Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.

This was soooo good and my husband loved it too. I made the kids pasta, but I really think they would loved it.. IF your on the Daniel Fast or going GF (gluten free) check out the site for some good food, smoothy recipes.

Filed Under: Daniel Fast, gluten free, Recipes

Homemade Caramel Apples.

October 20, 2011 By Sherry Leave a Comment

One of the first signs of fall is Caramel apples, oh how I LOVE them..it is one of those little pieces of Heaven on earth. I got the recipe from Woman Living Well. Mine didn’t turn out as pretty, but they were still yummy. My step-son helped me with these, I made a HUGE mistake when I made them by putting ALL the ingredients in at the same time versus putting the butter and vanilla in at the end, so I wasn’t real happy, but all in all they turned out good..I am going to make them again for Thanksgiving and will have to remember this small detail.

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6

Ingredients

6 wooden skewers
6 Medium Granny Smith (green apples)
1 cup sugar
3/4 cup white corn syrup
1 can sweetened condensed milk
1/8 tsp salt
1/4 cup butter
1 tsp vanilla
desired toppings & parchment paper

Instructions

In heavy saucepan combine sugar, corn syrup, milk and salt mixing well.
Cook over medium heat stirring gently but constantly until soft ball stage (if you are using a thermometer it will be about 230 degrees- but I go by color).
This will take you about 30 mins.
Remove from heat and cool for about 5 mins and stir in butter and vanilla. (very important)
Cool again about 5 mins- you then may begin coating caramel over apples to cover fully…then dip in your desired topping.
Place on buttered parchment paper…when finished with all apples, transport to dish and cool in refrigerator for 2 hours before enjoying!

Picture courtesy of Woman Living Well.

ENJOY!!

Filed Under: homemade treats, Recipes

Lemon Bars..

August 23, 2011 By Sherry 1 Comment

I love lemon, so I decided to make some lemon bars, I made mine Gluten Free but you can just replace the Gluten Free flour for regular flour..these are YUMMO!!!

Crust Ingredients:

1/3 cup (5 1/3 Tbs.) butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks®)
1/4 cup granulated cane sugar
1 cup Jules Gluten Free™ All-Purpose Flour

Filling Ingredients:

2 eggs (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 tsp. baking powder)
3/4 cup granulated cane sugar
2 Tbs.Jules Gluten Free™ All-Purpose Flour
2 tsp. finely shredded lemon zest
3 Tbs. lemon juice
1/4 tsp. gluten-free baking powder
Powdered sugar (optional)

Directions:

Preheat oven to 350 F.

Crust Directions:

In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined. Beat in the 1 cup of flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2 baking pan. Bake for 15 minutes or until golden.

Filling Directions:

Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.

Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.
Makes 20 bars. This recipe doubles nicely when baked in a 9×13 pan.

Enjoy!!

Filed Under: food, homemade treats, Recipes

Cake Pops Tutorial!!

August 15, 2011 By Sherry 16 Comments

I am re-posting this due to alot of my friends asking me how I made them..It has been a few days since I posted which isn’t like me, but it has been a little crazy around here…I decided to do a little more in my kitchen and finish up my little bathroom (still need to hang mirror and work on painting a little painting for it)..I do have a touch of ADD..lol.

While in the midst of all of that, I was watching the cooking channel and decided to make some Cake Pops after some inspiration from The Cooking Channel and this book Cake Pops by Bakerella I saw at Williams Sonoma.

So I thought I would give it a try. Here are the ingredients you will need. I used chocolate cake, but you could use whatever you desire..the possibilities are endless..

Supplies:

Cake Mix
Frosting any flavor..it doesn’t have to match cake
Lollipop sticks
Candy melts
Sprinkles
Little Clear bags and ties or ribbons

Make the cake per the box instructions. I love my trusty old cake pan..isn’t it ugly!!.

Once the cake is cooled crumble it up in a bowl. Add the frosting. I used 3/4 of the jar so they wouldn’t be super creamy. Mix with your hands until thoroughly combined.

It will look like this when you are done mixing..take a little taste NOW..it is yummy!

Roll mixture into balls and place on a cookie sheet.

Melt some of the chocolate per the directions on the package. Dip the lollipop sticks into the chocolate and insert into the cake ball. Stick in freezer for 30 minutes.

Next insert the cake ball into the melted chocolate by holding the lollipop stick and rotate until covered. Once covered, remove and tap until the excess chocolate drips off.

Then put your sprinkles or whatever you have on hand on them..

I then stuck them into a Styrofoam stand so they wouldn’t fall over while they were drying..

Once they are dry put them into little clear bags and put ties on them, then eat a few and give the rest as gifts. I am taking these over to the church office today..

These are so easy and so fun to do..try it yourself I promise you will love it. Have a blessed day…

Filed Under: homemade treats, Recipes

Yummo Cake..

May 7, 2011 By Sherry Leave a Comment

I made a yummy Margarita cake last night for our bible study, I found this recipe, well actually it found me, it was in my in box in my email from… can’t remember now. The crust is what sold me on the whole thing (made from pretzels) so I thought I would give it a try. It turned out to be so good that I thought I would share.

Ingredients

1 1/2 cups coarsely crushed pretzels

1/2 cup sugar

1/2 cup butter or margarine, melted

1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups bottled nonalcoholic margarita mix

1/3 cup vegetable oil

1 tablespoon grated lime peel

3 egg whites

1 container (8 oz) frozen whipped topping, thawed

Additional grated lime peel, if desired

Directions

Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping ( I used non-fat here); sprinkle with additional lime peel. Store covered in refrigerator.

The crust is really what makes this cake…I am thinking you could make this crust for any cake…I think if you made this for a special mom on Mother’s Day she would love it. Have a wonderful saturday enjoy your family.










	Additional grated lime peel, if desired

Filed Under: cake, homemade treats, Recipes

Oh How I LOVE!!!

March 29, 2011 By Sherry 2 Comments

Oh how I LOVE….Mexican food, but it sure is hard to find good Mexican food here in North Carolina. I bought The Pioneer Woman’s Cookbook a few months back and the enchilada recipe was calling my name, plus I was sick and tired of making the same ole thing week after week. Do you ever feel yourself in that rut, reaching for the same chicken breast, rice and veggie, or pasta made the same 3 ways. I have been telling myself to just try some of the recipes out of the 100 cookbooks I have laying around here. I love The Pioneer Woman’s Cookbook because of all the pictures she has so you can really see the step-by-step instructions..LOVE IT!!

SO here is the recipe..of course I am not as awesome as she is so I didn’t take the step by step tutorial pictures (that would show me throwing a fit because the corn tortillas I had were moldy (so gross) and I had to run to the store in the middle of it all…so frustrating) because the camera was being charge so I only got the finished product pic.

Ingredients

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
FOR THE MEAT:
1-½ pound Ground Beef (I used ground chicken)
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro (I put olives) over enchiladas before serving.

These were so yummy…We are having left overs tonight.(yippee I don’t have to cook tonight)!

Filed Under: food, Recipes

Little energy bites..YUMMO!!!

Sadness Brings Baking

Mom’s Best Pumpkin Bread!!

Pumpkin Bread

Tasty Tuesday…Salsa

Daniel Diet

Homemade Caramel Apples.

Lemon Bars..

Cake Pops Tutorial!!

Yummo Cake..

Oh How I LOVE!!!

Ingredients

Preparation Instructions

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