Tuesday, March 14, 2017

Healthy Fruit Cobbler

INGREDIENT (I usually make 2/3 of this receipe)
3 Tbls butter
2 cups flour
2/3 cup sugar
3 tsp baking powder
2 cups milk
4 cups berries (frozen works just fine!)

DIRECTIONS
Melt the butter in a cake pan (9 x 13) - I turn on oven and place the butter inside and let it melt.

Mix next four ingredients together and pour in pan after butter is evenly distributed on the bottom.

sprinkle berries on top .

Bake 350 for about 40-45 minutes.

Just as a side note. I created my own mixture of flour. I use a combination (equal part of each) of ground oatmeal, spelt flour, almond meal and rye flour.

Sunday, January 8, 2017

Nutella Strawberry French Toast Roll-Ups






What's super easy and was rated "really amazing"' by guests (adults and kids alike)? Nutella Strawberry French Toast Roll-Ups. 

Less than 15 minutes

Ingredients:







Directions:


  • Cut edges off of bread
  • Roll bread flat
  • Spread bread with nutella
  • Make 1 fine row of cut up strawberries on each nutella bread
  • Roll up the bread
  • Immerse each bread roll up in egg
  • Cook on stove top until brown on each side
  • Serve warm with powdered sugar sprinkled on top
Support this blog and buy from the Amazon ingredient links above. Thank you BuzzFeed Food for this awesome recipe. 

Thursday, January 5, 2017

12-Month Old Week Food Menu


What's on the menu? Each item is explained below

Banana Apple Pear in Squooshi Reusable Squeeze bags
  1. Steam peeled and cubed apple in Baby Bullet Steamer. According to steamer's instructions, put 1/2 cup water and steam of setting 2 for 10 minutes
  2. In Baby Bullet Blender (or a Cuisinart Food Processor or any other food processor), blend the steamed apples, pour the water from the steamed apple in, add 1 banana and 1/2 a pear.
  3. Blend for a few seconds until smooth, and pour immediately into Squooshi reusable bags. 
It only takes 10 to 20 meals to break even on purchasing the Squooshi. 

Makes three 6 ounce serving.

Chickpea Pasta with Broccoli 
  1. We like Banza Chickpea Pasta. Get it here from Amazon by clicking on product image. 

Chicken Potatoes Peppers 
Slow cooker recipe, prep time only 15 minutes.

Pea Soup 
From Trader Joes

Sunday, December 11, 2016

Snapper Backed in Parchment with Spring Vegetables


RECIPE IS FROM MYRECIPES.COM originally from Southern Living

This method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices (a technique called en papillote). The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.

Yield:
MAKES 4 servings

Ingredients:
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
4 (6- to 8-oz.) fresh snapper fillets, skin on I actually used Tilapia without skin
1 lemon, quartered I also added lemon pepper which gave it a nice spice
4 tablespoons butter

Preparation:
1. Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.

2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.

PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.

EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

Tuesday, December 6, 2016

Carmelitas

OH MY GOODNESS
these are so good



I hope our new neighbors like the treat.

INGREDIENTS
32 caramel squares, unwrapped
½ cup heavy cream
¾ cup butter, melted
¾ cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips I found that to be too much chocolate...

DIRECTIONS

  1. Preheat your oven to 350. Grease an 8×8 pan or you can line it with aluminum foil or parchment paper for easier removal. The caramel gets very sticky. (This can also be made in a 9×13, by doubling the ingredients)
  2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined well. 
  3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove from oven.
  4. While the crust is baking, combine the caramels and heavy cream in a saucepan over medium heat; stir until completely melted and smooth. The caramels can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn. The microwave version worked very well when using my ceramic bowl. Very easy to clean. Also the heavy cream made the caramel stay perfectly gooey for days.
  5. Remove pan from the oven, immediately sprinkle chocolate chips over the crust. Pour warm melted caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
  6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
  7. Once removed from the oven, allow them to completely cool and the caramel to set up. The caramel is like molten caramel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.
  8. Gluten Free Version: Use gluten free flour.
  9. Use certified gluten free oatmeal, can be found at Trader Joe's
TRICKS & TIPS
  1. This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep
  2. Can be made Gluten Free when using Gluten Free Flour and Gluten Free Oatmeal
    Thank you This Grandma Is Fun for the recipe.