Pistachio Pudding Whipped Cream

Many years ago, my in-law's were following the Adkins diet.  They were eating lots of protein and very little sugar.  Pudding whipped cream made with sugar free pudding mix was one of their favorite special treats. They loved white chocolate pudding the best.

I've made it over the years with regular pudding mix.  When I made it, I usually used either white chocolate or cheesecake flavored pudding mix.  

This pudding whipped cream can be used as a fruit dip or eaten by itself.  In the past, I would bring this pudding whipped cream to work carry-ins.  One of my co-workers would make a request that I bring in strawberries and the pudding whipped cream.

It's been a while since I made it.  I thought about my love of pistachios and the St. Paddy's day coming up.  I decided to make pistachio flavored pudding whipped cream.

Pistachio Pudding Whipped Cream

Stars of the recipe:

• 8 oz. of heavy whipped cream
• 1 small box of pistachio instant pudding

Steps:

1. Pour the heavy whipped cream in a mixing bowl.
2. Add the pistachio instant pudding.
3. Whip with a hand mixer or in your stand mixer until stiff.  (I start on low and gradually change the setting to high.)
4. Enjoy with fruit or by itself.

Happy eating, Traci

The Imaginative One could live on chocolate, popcorn, and French Fries.  I've started baking my French Fries.  He loves them and will eat any fries left on the tray.
The first hundred times (maybe not that much), it would take the fries a long time to bake which doesn't help when I have to get dinner on the table between 5 and 5:10 so hubby can eat and get to work.  So I decided to do something different.  I cut up the potatoes and then out them into a microwaveable bowl, cover the potatoes with water (about an inch above), and then parboil them in the microwave for 5 minutes.  Then I drain the potatoes, spread them on a greased cookie sheet, and then bake.  They turn out perfect.
To cut the potatoes into fries, I first cut the potatoes in half length wise.  I place one of the half flat size down and cut it half.  I then cut each half in half once again.  If the fries are still too big, I once again cut it in half.  If not, I place it in the pile of fries.  I repeat with the other halves.  Here's what the look like after I cut the potatoes:

Here is the potatoes in the water:

I used my 8 cup measuring cup so the fries were able to stand up in the water.

Baked French Fries

Easy Microwave Popcorn

The Imaginative One could live on 3 different foods - chocolate, popcorn, and French fries.  Sometimes in the evening, he'll pop up some popcorn to eat as his nighttime snack.  I've shown him how to make microwave popcorn without all that mess that's in microwave popcorn.  It's as easy as 1 -2 -3 to make.  Now instead of grabbing a bag of microwave popcorn, he'll grab a paper bag, a measuring cup, and popcorn kernels.

That's all you need:  a paper bag, a measuring cup, and popcorn kernels.   Oh you'll also need different popcorn toppings.

First melt some butter or coconut oil or use a little extra olive oil.  Then add whatever topping you want.

Here is a list of possible popcorn toppings:

1. ranch dressing (Or buttermilk ranch - add some buttermilk powder to your ranch dressing spice blend)


2. taco seasoning


3. Greek seasoning (one of my fav's)


4. garlic powder (Use extra virgin olive oil.)


5. cinnamon and sugar


6. pumpkin pie spice or 5 Chinese spice


7. a Tbsp. or 2 of mini chocolate chips, peanut butter chips, butterscotch chips, or white chocolate chips.  Don't use butter, olive oil, or coconut oil.  Add while the popcorn is still hot.


8. Italian seasoning  (Use extra virgin olive oil.)


9. Parmesan cheese  (Use extra virgin olive oil or butter.)


10. Barbecue seasoning blend  (Use butter.)

or you can go for the old standby, salt.

The Imaginative One loves only butter and that's the only time he'll eat anything with butter.

Coconut Cream Homemade Lara Bars

The medicine I was given yesterday really has helped me feel better.  Plus the 11 hours of sleep I got last night has really helped me.  I'm still not at 100% but I'm at least at 70%.  Much better than I was feeling 3 days ago.

My father-in-law had diabetes and blood pressure issues.  For a few years at Christmas time, I would buy him treats he could enjoy.  These treats contained low sugar and low sodium.  He also couldn't swallow almonds all that well and I would buy him lots of almonds.  He kindly told me not to any more.  Plus he hated coconut.  So what did I get him?   I would go to Trader's Joe and get him various nuts but not almonds with no salt, pumpkin butter, and Larabars.

I thought Larabars looked interesting but did not try them for the longest time because I didn't know what the dates would taste like.  I know, I know I'm such a chicken.  Then when I did I was hooked.  They are so good.

This Christmas I had planned to make him some homemade ones.  In fact, I bought the dates the Friday before his death.  It took a month or so after his death to make the homemade ones for myself.  I ended up making coconut cream ones which I know he would have hated.

Let me tell you, they are delicious!!!!!  I would take one of those and a cheese stick and would be set for breakfast.  Yummo!

(Sorry I don't have a picture of one.  I forgot to take one but will post one as soon as I make another batch.)

Click on the recipe so you can print it.

My Whole Food Life

This is an easy snack to assemble and bake.  They are also very yummy!

They are also like Lay's Chips.  Once you eat one, you can't stop.

Dilly Oyster Crackers

Adapted from Cooks.com

Stars of the recipe:

• 1 package of Ranch dressing mix
• 1/2 tsp. dill
• 3/4 c. vegetable or olive oil
• 1/4 tsp. lemon pepper
• 1/4 tsp. garlic powder
• 1 package oyster crackers

Steps:

1. Preheat oven to 250 degrees.
2. Mix the first 5 ingredients thoroughly in a big mixing bowl.
3. Add the oyster crackers and toss gently.  (Get the topping on all of the oyster crackers.)
4. Spread on a cookie sheet and then bake for 15 to 20 minutes.  Stirring 2 to 3 times during baking.
5. Cool and then store in an air tight container.
6. Enjoy!

In August 2010, I posted a recipe for an All Star Muffin Mix.  With this cold weather, I've been baking more than usual.  Last night I decided to make a batch of it.  Then I asked the Imaginative One what he thought I should use as add-ins.  He suggested chocolate chips.

Once they were baked, the Imaginative One had 1 and the Wee One had 2.  I'll say they were a hit.

I'm going to give you the recipe 2 different ways.  One using the All-Star Muffin Mix and one without the muffin mix.

Chocolate Chip Muffins

Apple Cinnamon Instant Oatmeal

In August of 2010, I posted an entry for Instant Oatmeal Mix.  As we are experiencing another cold snap, oatmeal is a good way to warm up on a bitterly cold morning.

I was pursing Yummy Life's instant oatmeal packets' blog entry and found some good ideas for different types of instant oatmeal.  Making your own instant oatmeal mixes is  better than the Quaker or off brand instant oatmeal packets.  You control the ingredients.  Plus it doesn't have preservatives.

Using some of the ideas from Yummy Life and what I had around the house, I came up with an apple cinnamon instant oatmeal that is divine.

Apple Cinnamon Instant Oatmeal

Stars of the recipe:

• 2-1/4 c. Instant or Quick Oatmeal


• 1/3 c. powdered milk


• 1/2 c. packed brown sugar


• 2 to 3 tsp. cinnamon


• 1/3 c. dried apples


• 1/3 c. chopped nuts (I used cashews.)


• 2 -3 Tbsp Chia seeds


• 2 tsp. salt


• 2 Tbsp. vanilla powder (optional)

Steps:

1. Mix all of the ingredients in a bowl.


2. Store in an airtight container.


3. When you are ready to make oatmeal, mix 1/2 c. of the oatmeal mix with 3/4 c. water.  (Make sure the bowl is big enough because the oatmeal with expand in the microwave.)


4. Heat in the microwave for 90 seconds.

Or:

1. Mix all of the ingredients in a bowl.


2. Store in an airtight container.


3. Mix 1/3 c. oatmeal mix, 1/2 c. water, and 1/4 c. yogurt in a mason jar or a similar type jar.


4. Make sure the lid is on tightly and shake up the mixture.


5. Place in the fridge for at least 4 hours or overnight.


6. Enjoy straight out of the fridge or allow it to warm up to room temperature before eating!

My family loves soft pretzels.  In fact when we go to the mall, we have to stop and get the pretzel sticks.  My mom used to do that when I was a kid and now I do that with my two.  If you don't watch the Imaginative One, he will eat almost all of the pretzels.  I love mine dipped in cream cheese or nacho cheese.  He loves his dipped in chocolate.

We also love going to the Target cafe and getting the cinnamon soft pretzels there.  I've learned to get two of them now because once again the Imaginative One will eat the majority of the pretzel if you share with him.

I've tried the cinnamon soft pretzel at Sam's Club and was not too thrilled with the flavor.

I made these on Monday, the sixth, which ended up being a temperature related snow day because it dipped down into the negatives.  People in our area are not used to those temperatures and don't have outer clothes to combat those temperatures.  Both the Imaginative One and Hubby gave the soft pretzel nuggets a thumbs up.  Yeah!

(I also realized when I did the Best of from last year that I did not post any bread recipes so I'm trying to post some bread recipes this year.)

Soft Pretzel Nuggets

Mel's Kitchen Cafe

Stars of the recipe:

Dough:

• 2-1/2 c. all-purpose flour or white whole wheat flour (I used white whole wheat flour.)


• 1/2 tsp. salt


• 1 tsp. sugar


• 2-1/4 tsp. instant yeast (If using active dry yeast, increase amount to 1 Tbsp. and then proof it in warm water and sugar (bubble and foam) for about 5 minutes before adding it to flour and salt.)


• 1 c. very warm water

Toppings:

• 1/2 c. warm water


• 2 Tbsp. baking soda


• Coarse salt (pretzel salt), optional


• Cinnamon sugar mixture, optional


• 3 Tbsp. butter, melted

Steps:

1. In a large bowl, place the flour, salt, sugar, and yeast.  Mix until combined.


2. Add the water and mix well, adding more flour, as needed to form a soft, smooth dough that clears the sides and bottom of the bowl.


3. Knead the dough by hand or machine for about 5 minutes, until it is soft and smooth.  (You don't want a soft dough that is not sticky.)


4. Lightly flour the dough and place in a plastic bag; close the bag with room for the dough to expand.  Let it rest for 30 to 60 minutes.


5. Preheat oven to 500 degrees.


6. Spray or line two cooking sheets with parchment paper.


7. Transfer the dough to a lightly greased work surface and divide into about 4 strips of dough that are equal length.  Allow the strips rest for 5 minutes.


8. Meanwhile combine 1/2 c. warm water with the baking in a small bowl.  Make sure the baking soda is completely dissolved.


9. Cut each strip of dough into 6 to 8 pieces.  Dip each pretzel nugget in the baking soda/water solution.  


10. Allow them to rest for 10 minutes.  Bake the pretzels for 7-8 minutes (mine took 6 minutes).


11. Remove the pretzels from the oven and roll them in the melted butter.  Add the salt or cinnamon sugar mixture.


12. Enjoy warm with your favorite dip!

I like kettle  corn but not if it's too sweet.  The microwaveable kettle corn packets are way too sweet for my liking.  The ones you get at fairs have the right balance of sweetness and saltiness.  When I found this easy recipe for honey butter popcorn, it reminded me of a kettle corn that has that perfect balance of sweetness and saltiness.

It would be a great snack for a movie night.  Make some honey kettle corn and then watch a movie.

 

Honey Kettle Corn

Finding Joy in my Kitchen

Stars of the recipe:

• 6 c. of cooked popcorn (I use an air popper for my popcorn.)


• 2 Tbsp. butter


• 1/4 c. of honey (Spray the measuring cup with cooking spray before measuring out the honey.)


• Salt to taste

Steps:

1. Preheat oven to 350 degrees.


2. Pop the popcorn and then put into a baking dish.


3. Place butter and honey in a microwaveable dish.  Microwave for 1 and a half minutes on high.


4. Pour the butter-honey mixture over the popcorn.


5. Stir to coat the popcorn.


6. Bake in oven for five minutes.


7. Remove from oven, add the salt, and stir.  Bake for an additional 3 minutes.


8. Remove from oven.  Allow to cool.


9. Enjoy!

I had some leftover candy canes and Chex cereal left over from making Chex Mix so when I found this recipe I knew I needed to make it.  It may be difficult finding peppermint baking chips.  Look for them anyway because this recipe is delicious.

I decided to post it so I can put it on my Christmas baking and making page for next year.

Candy Cane Peppermint Puppy Chow

Daily Dish Recipes

Stars of the recipe:

• 5 c. Chex cereal (rice or corn)


• 10 oz. Andes  peppermint baking chips (red bag) or any other peppermint chips


• 1 c. powdered sugar


• 6 candy canes, crushed

Steps:

1. Place peppermint baking chips in a microwaveable bowl.  Melt at 50% power in 30 second interval periods, stirring each time, until the chips are melted.


2. While the peppermint chips are in the microwave, place the Chex cereal in a big bowl.  Pour the melted peppermint chips over the cereal.


3. Stir until the cereal is coated with the melted peppermint chips.


4. Put the powdered sugar and crushed candy canes in a gallon sized bag.  Add the cereal to the bag.


5. Shake until all of the cereal is coated with powdered sugar.


6. Store in an airtight container for 2 weeks.


7. Enjoy!

French Onion Dip Mix

Are you looking for an easy gift to give for Christmas or the holidays?  This is an easy mix to whip up.  Place in a fancy holiday bag with instructions and give to a friend or relative.  (Or be like me and put in a snack sized bag with the instructions.  I have an over abundance of sandwich/snack bags.)

French Onion Dip Mix

Grandma Loy's Kitchen

Stars of the recipe:  

• 3/4 c. minced onion
• 1/3 c. beef buillon granulates
• 1/2 tsp. pepper
• 1/2 tsp. celery seed
• 1/2 tsp. sugar
• 1 Tbsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. parsley

Steps:

1. Mix all the ingredients together in a bowl.  
2. Store in an airtight container.
3. When ready to make the dip, mix 5 Tbsp. of the mix with 1 c. sour cream or Greek yogurt.
4. Chill for an hour.
5. Enjoy with your favorite veggies or chips!

As I stated in the blog entry about the ginger snaps, I've really been loving the flavors of gingerbread this holiday season.  So when I decided to make some granola to give to friends and family members, I decided a gingerbread flavored granola sounded yummy!

While to base of the granola was baking in the oven, I was on the phone with my mom.  I asked her what add ins I could use that would be yummy with the gingerbread flavor.  It was decided that pecans or walnuts would be yummy and cranberries or even raisins would also be yummy!  I ended up putting pecans and cranberries.  You could even put chocolate chips for a chocolate gingerbread flavor.

Gingerbread Granola

Stars of the recipe:

• 2 c. oatmeal (I used quick oats.)


• 1 Tbsp. cinammon


• pinch of cloves


• 2 tsp. ground ginger


• 2 Tbsp. molasses (Spray measuring spoon with cooking spray before measuring.)


• 1/4 c. honey (Spray measuring cup with cooking spray before measuring.)


• 2 Tbsp. coconut oil


• 1/4  - 1/2 c. raisins or dried cranberries (I used cranberries.)


• 1/4 - 1/2 c. chopped walnuts or pecans (I used pecans.)


• Optional:  1/4 c. chocolate chips

Steps:

1. Preheat oven to 300 degrees.


2. In a medium measuring bowl, combine oatmeal and spices.


3. In a small bowl, place coconut oil.  Melt in microwave for 1 minute.


4. Add the molasses and honey to the coconut oil.


5. Pour over the oatmeal and spices.  Stir until all of the oatmeal is combined.


6. Place on cooking sheet in a thin layer.


7. Bake for 8 minutes.  Remove from over and stir.  Place back into oven.


8. Bake for an additional 8 minutes.  Take out of the oven.


9. Let cool for at least 10 minutes before adding the raisins or cranberries and nuts.


10. Store in a air tight container.


11. Enjoy with yogurt or milk!

One of my favorite candy bars is Almond Joy.  This is a good thing on Halloween because the  boys won't touch them with a 10 foot pole or if the Imaginative One is being his snarky self a 9 and 3/4 inch pole.  I get their Almond Joy candy bars on Halloween.  The combination of chocolate and coconut is pure heaven!!  :)

My other favorite treat is granola either plain or with plain Greek yogurt.  So the combination of the taste of Almond Joy candy bars with yogurt is the best flavor combination at least it is to me.

Almond Joy Granola

Kiss My Broccoli

 

Stars of the recipe:

• 2 c. quick oats


• 3 Tbsp. unsweetened cocoa powder


• pinch of salt


• 2 Tbsp. coconut oil (I heated mine up in the microwave for a minute.  Then it smelled like paradise.)


• 1/3 c. honey (Spray down your measuring cup with cooking spray first.)


• 1 tsp. sugar


• 1/2 tsp. almond extract


• 1/3 c. shredded coconut (I used sweetened.)


• 1/2 c. almonds - 1/2 whole, 1/2 slivers

Steps:

1. Preheat oven to 300 degrees.


2. In a large mixing bowl, combine oats, cocoa powder, and salt.


3. In a smaller mixing bowl, combine the coconut oil after it's heated up, honey, sugar, and almond extract.


4. Pour the wet ingredients over dry ingredients.  Mix until combined.


5. Spread in a thin layer on a cookie sheet.


6. Bake for 8 minutes, stir, and then bake for another 8 minutes.


7. Take out of oven and let cool for 10 minutes.  Then add almonds and coconut.


8. Store in an air tight container for 2 weeks.


9. Enjoy by itself or over yogurt!

Pumpkin No Bake Energy Balls

For a long time, I had wanted to try Larabars but was afraid because I didn't know how they would like it because of the dates.  Once I finally tried one of the bars, I decided it was not as bad as I thought it would be.

This past weekend, I picked my first container of dates with the intention of making some energy balls to eat as a snack and for breakfast.  At first I was going to make regular no bake energy balls but then found a recipe for pumpkin no bake energy balls.  I decided to make them instead.  Oh my goodness, they are delicious!!!!!!!  :)'

The best things about this recipe is you don't need to bake them.  I also like all the different textures and flavors within one little ball.

 

Pumpkin No Bake Energy Balls

adapted from Gimme Some Oven

Stars of the recipe:

• 1 packed cup pitted and chopped dates


• 1/4 c. honey


• 1/4 c. pumpkin puree (make sure it's not pumpkin pie)


• 1 Tbsp. chia seeds or ground flax seeds (I used chia seeds.)


• 1 tsp. ground cinnamon


• 1/2 tsp. ground ginger


• 1/4 tsp. ground nutmeg


• pinch of salt


• 1 c. old-fashioned oats (dry, not cooked) (I used quick oats.  Those worked great.)


• 1 c. toasted coconut flakes


• 1 c. pumpkin seeds

Steps:

1. Combine the dates, honey, pumpkin puree, chia or flax seeds, and spices in a food processor. Pulse until it's smooth and combined.
   


2. Put the mixture into a large mixing bowl.  Stir in the remaining ingredients until evenly combined.


3. Cover and refrigerate for a minimum of 30 minutes.


4. Once it's cool, using a spoon or cookie scoop to shape into desired size of energy balls.


5. Store covered in the refrigerator for up to 2 weeks.  (When they are stored in the refrigerator, it helps the energy balls hold their shape.)


6. Enjoy - Savor the textures and flavor as you are eating them.

Boo Mix (Halloween Snack Mix)

The boys are in Cub Scouts.  We had their annual Halloween party last Thursday.  Someone made this boo mix for some of the snacks being served.  Oh, my goodness, I could not stop eating it.  I even took one of the last two cups of it and ate some on the way home and the remainder the next day.   I did not let any be wasted.  

Today I found the recipe so I decided to make some of the snack mix for the boys and my lunches.  Both boys tried some after I made it.  They both loved it so each of them has 5 snack size bags of the ix for their lunches.  Then our friend stopped by the house and tried it.  He also gave it a thumbs up!

Boo Mix

adapted from Plain Chicken

Stars of the recipe:

• 5 c. Golden Grahams


• 3 c. Cocoa Puffs


• 2 c. Reese's Pieces


• 2 c. peanuts or 1 c. peanuts and 1 c. cashews


• 3 c. pretzel sticks


• 11 oz. bag of white chocolate

Steps:

1. Place the first five ingredients in a large bowl.


2. Place the white chocolate in a glass microwaveable bowl.  Melt following the directions on the bag.


3. Pour the cereal mixture.  (I did a little bit of it at a time.)  Stir until everything is coated.


4. Spread out onto waxed paper, parchment, or foil.


5. Let sit until completely dry and break into clumps.


6. Store in an airtight container.


7. Enjoy!

Homemade Applesauce

I'm so proud of myself.  Today we were given a chance to go apple picking at one of our fellow church member's houses.  We could take as much as we wanted which is totally cool.  The Imaginative One is a fussy eater but loves his apples and applesauce.  So I jumped at the chance.  

We picked a lot of apples and made memories with the boys.  The Imaginative One ended up getting stung by a bee but was happy because the apples were absolutely delicious.  That made up for his finger being stung.  

Once we got home, I washed some of the less attractive ones.  Then I peeled and cut them into smaller pieces.  I placed into one of my bigger pots, covered the apples with water, and cooked them for half and hour.  The boys then helped me puree the apples in the blender for a smoother applesauce.  The end result was a delicious applesauce.

So why am I proud of myself.  I made homemade applesauce that I know the boys will eat.  I made memories with the boys.  We picked the apples and within 2.5 hours I had applesauce.  That is why I'm proud of myself.

Homemade Smooth Applesauce

Stars of the recipe:

• 3 to 4 pounds of apples, peeled and quartered (or cut smaller)


• cinnamon to taste or cinnamon sticks


• water


• sugar to taste (1/4 to 3/4 c.)

Steps:

1. Wash, peel, and cut apples.


2. Place in a big pot and then cover with water.  Sprinkle with cinnamon or put in the cinnamon sticks.


3. Put the pot on the stove and turn the heat on to high.


4. Allow the water to boil and then turn to medium low.


5. Cook until apples are tender.


6. Either use a food mill or a blender to puree the apples.  (We used the blender.  When we did, we used the apples and some of the cooking water.)


7. Place in a bowl.  Sprinkle with more cinnamon and sugar to taste.


8. Enjoy warm or cooled down.

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Stone Fruit Fruit Salad in a Glass Jar

Last weekend, I was pursing Pinterest looking  for Mason Jar salad recipes.  One on of the sites, I saw a suggestion that you could do the same sort of thing with fruit minus the dressing.  I was intrigued so I decided to try it.  

I put those fruit salads together on Saturday afternoon and they were still as good on Wednesday as they were on Saturday.  

Sorry it's sideways, I tried to edit the picture but couldn't.  :(

Stone Fruit Fruit Salad

Stars of the recipe:

• 4 oz. Mason jars (I made 5 so I needed 5 jars.)
• 1 med.  plum
• 1 med.  peach
• 1 med. nectarine
• Fruit Fresh
• Opt.  You also could put apricots in it.

Steps:

1. Cut the plum, peach, and nectarine into bite size pieces.  (I wish I had a great method to cutting around the stone.)
2. Evenly place the pieces in the jars filling to the top.
3. Sprinkle some Fruit Fresh over the fruit.  (This prevents it from turning brown.)
4. Place the lid on as tight as possible.
5. Place in the fridge until you are ready to eat it.
6. Enjoy!

 

I added blueberries to this one.

 

I've been promising the Imaginative One homemade cookies all week.  However with the stress of not knowing exactly what my assignment is for the upcoming school year, I've been nursing a headache off and on all week.  

Let me explain, I am an Intervention Specialist which is a fancy title for special education teacher.  Our middle school has an incredible amount of students who need services and I'm talking about those who were in the school district last year.  Plus who ever is new to the building.  It seemed like every time I walked by the office there was another parent registering their child.  Okay sometimes it was the same parent because I went past there within a five minute period.  So I've been two scenarios for next year.  Both are fine but one requires lesson planning for next week.  The other does not.  Do you see my stress?

So right now I don't have a caseload (no one does).  Guess what?  I've decided not to stress about it because next week we are going to go over expectations, consequences, and the student handbook.  It will be okay!

Tonight I decided to bake the cookies because chocolate is good for you.  Right!?!  After I made these, the Imaginative One put his seal of approval on the cookies.  So they are that good!

Chocolate Chip Cookies

Mel's Kitchen Cafe

Stars of the recipe:

• 2-1/8 c. all-purpose flour


• 1/2 tsp. table salt (I used sea salt and they turned out okay.)


• 1/2 tsp. baking soda


• 1-1/2 Tbsp. butter, melted and cooled slightly (I did it for 1 min. and 15 sec. in my microwave.)


• 1 c. packed light brown sugar


• 1/2 c. granulated sugar


• 1 lrg. egg


• 1 lrg. egg yolk


• 2 tsp. vanilla


• 2 c. semisweet or milk chocolate chips (I used semisweet.)

Directions:

1. Preheat oven to 350 degrees F.


2. In a separate bowl, combine the flour, salt, and baking soda.  Set aside.


3. In another bowl, cream the butter and both sugars together until well mixed.


4. Add the egg, yolk, and vanilla.  Mix well until the batter has lightened in color.


5. Add the dry ingredients and chocolate chips at the same time.  Mix until all the dry ingredients are incorporated.


6. Form dough in tablespoon sized bowls and place on parchment or silpat lined cookie sheets.  (I sprayed my with cookie spray and it worked great.)


7. Bake for 10 - 12 mins.  (I baked mine for 11 minutes.)


8. Enjoy with a glass of milk, cup of tea, or cup of coffee!

Since  I used  cookie scoop for my cookies, I baked 57 cookies with the dough.

White chocolate granola

I've mentioned how much I like a local Farmer's Market called Second Street Market. One of the vendors has a delicious granola called Triple Treat Granola. It contains walnuts, cranberries, and melted white chocolate. I sent a container to my May and one to my June foodie pen pals. Both of them loved the granola:).

I've decided to recreate the granola and add another flavor element - coconut. It turned out delicious.

White Chocolate Granola

Adapted from Finding Joy in my Kitchen

Stars of the recipe:

• 1 Tbsp. extra virgin olive oil


• 1/4 c. Water


• 3/4 c. Brown sugar


• 5 c. Old fashioned oatmeal


• 2 tsp. ground cinnamon (add more or less depending on your likes or leave it out)


• 1/4 c. Chopped walnuts


• 1 and 1/2 c. White chocolate chips


• 1/4 c. Dried cranberries


• 1/4 c. Dried sweetened coconut

Steps:

1. Preheat oven to 375 degrees.


2. In a big saucepan, combine water, olive oil, and brown sugar. Let simmer for 2 to 3 minutes.


3. In a separate bowl, combine the oatmeal and cinnamon.


4. Slowly add the oatmeal mixture to the saucepan. Stir each time you add some of the oatmeal. Make sure the water, olive oil, and brown sugar is evenly coated on the oatmeal.  Take it off the heat.


5. Spread on a rimmed baking sheet.


6. Place in preheated oven. Bake for 5 minutes.


7. Take out of oven and stir.


8. Add walnuts to the granola. Place back in oven.


9. Bake for 5 more minutes.


10. Take out of oven and sprinkle with a cup of the white chocolate chips.


11. Put back in oven for a minutes.


12. Take out of oven and stir the granola so the melted white chocolate gets all over the granola.


13. Allow to cool and then add the remaining white chocolate chips, cranberries, and coconut.


14. Store in an air tight container.


15. Enjoy over yogurt, froyo, or by itself.

Carrot Tropical Smoothie

This smoothie looked interesting so I decided to try it. At first, I was skeptical because it contained carrot juice but it ended up being delicious! It's a wonderful way to get fruits and veggies you need!

Side note: I took it to work one day. Some students asked me what was in it. When I said carrot juice, they all gave me a look of disgust. (They had thought it looked good until I told them carrot juice.)

Carrot Tropical Smoothie

Slender Kitchen

Stars of the recipe:

• 1/2 c. carrot juice, either juice it yourself or get a brand like Bolthouse Farms


• 1/2 c. orange juice


• 3/4 c. frozen mango


• 3/4 c. frozen pineapple


• juice of 1/2 of a lime (Stick in microwave for 10 seconds before juicing it. That maximizes the amount of juice you get.)


• If you want to you, you could add nonfat Greek yogurt for added protein. I haven't tried it yet but I bet it would be delicious.

Steps:

1. Put all of the ingredients in your blender.


2. Blend away until desired consistency. If need be, add water if it doesn't blend.


3. Enjoy!