Did You Miss Me?

It has been a LONG time since I have felt the urge to blog but with Fall right around the corner I am feeling a bit nostalgic. One of my favorite things about Fall is the cooler weather and the changing of the leaves. In our family we also have a tradition of going to the pumpkin patch and picking out pumpkins, sampling the fresh apple cider and our favorite "treat yourself",apple cider donuts. This recipe is courtesy of All You magazine....guess what I'm doing next weekend?

Apple Cider Donuts
2 cups sugar
1 TB plus 2 tsp cinnamon
1 1/2 cups apple cider
2 tsp baking powder
1 tsp salt
3 1/2 cups all purpose flour
4 TB unsalted butter
2 large eggs plus 1 large egg yolk
6 cups vegetable oil for frying

Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 TB cinnamon, shake to mix well. Set aside.

Bring cider to a boil over medium heat. Cook stirring occasionally, until cider reduces to 1/2 cup (about 20 minutes) Let cool to room temperature.

In a large bowl whisk baking powder,salt,1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl whisk butter,eggs yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.

Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot) Heat oil over medium high heat until it reaches 375, watching and adjusting as needed to keep oil from overheating.

Turn dough out onto a well floured counter top and coat fingertips with flour. Pat dough out to 1/2 inch thickness. Using a doughnut cutter or two round cookie cutters (one large and one small) cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough cutting as many doughnuts as possible.

Working in batches carefully slide doughnuts into hot oil. After about 1 minutes doughnuts will rise to surface and begin to brown. At that point turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375 before frying another batch. When doughnuts have cooled for a minute add to bag with cinnamon and sugar and toss to coat. Remove to clean plate and serve.

Kettle Corn

just wanted to share this super-easy kettle corn recipe from Rachael Ray....my kids loved it (me too)

Kettle Corn

1/4 cup vegatable oil
1/4 cup white sugar
1 tsp salt
1/2 cup popcorn kernels

Place first three ingredients into large pot; mix up till sugar is incorporated into the oil. Add popcorn kernels.Cover pot. Heat on medium high or high heat till kernels start to pop, make sure to keep the pot moving at all times so that the corn and sugar do not burn. When popping slows turn off heat and remove from burner. Wait a minute before opening the pot lid; pour into a large bowl and enjoy!

Pearly Bites

RECIPE INGREDIENTS:
Pink frosting
Small, round wafer cookies
Yogurt-covered raisins or peanuts
White frosting
Black food coloring
1. To make each oyster, spread a layer of pink frosting on the bottom of a small, round wafer cookie, then gently press a yogurt-covered raisin or peanut on top. Position another cookie as shown, anchoring one edge in the frosting.

2. Dab on white frosting eyes, then use a toothpick dipped in black food coloring to add pupils.

*Recipe and picture found here: http://familyfun.com

When Life Hands You Lemons....

make this delicious frozen treat :O) Recipe courtesy of kraftfoods.com
This is so easy and yummy!
Frozen Lemonade Squares
What You Need!
9 HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups)
1/3 cup margarine or butter melted
1 qt. (4 cups) frozen vanilla yogurt, softened
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
Make It!
MIX graham crumbs and margarine; press onto bottom of 9-inch square pan.

BEAT yogurt and concentrate with mixer until well blended; spread over crust.

FREEZE 4 hours or until firm. Serve topped with COOL WHIP.

Strawberry Bread

Tis the season for fresh,delicious strawberries. Here's a recipe that's perfect for breakfast,snack or dessert.

3 cups fresh,ripe strawberries
3 1/8 cups all purpose flour
1 1/2 cups white sugar
1/2 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 eggs,beaten
1 cup chopped pecans* optional

Preheat oven to 350 degrees. Butter and flour two 9 x 5 inch loaf pans.
Dice strawberries and place in medum sized bowl. Sprinkle lightly with sugar and set aside while preparing bread mixture.

Combine flour,sugar,cinnamon,salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

Bake for 45-50 minutes or until tester comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out and cool completely.....yummm

The Perfect Sunday

These days everything has become so hectic; my family and I have decided to take one day a week to just "re-energize" for the coming week. Here's my favorite way to spend a Sunday.

Step one; sleep in, well at least until 8:30. Normally around this time my head starts working on all kinds of ideas....see step two

Step two; whip up something really yummy (and probably not so healthy) for breakfast. This morning's recipe to follow.

Step three; brew a large pot of coffee to go along with reading the paper.

Step four; by this point I have come up with lots of new recipe ideas and head off to the grocery store to get ingredients

Step five (my favorite); head to the kitchen. Isn't it funny how many people can actually fit into one kitchen? My company consists of three very hungry and curious kids, two dogs and one very "supportive" husband :O)

As promised here is the very simple recipe that I made this morning.

Cinnamon Rolls

1 can Pillsbury Crescent Rounds
cinnamon/sugar mixture

Frosting: powdered sugar
milk

Apple mixture: large apple of your choice
2 TB butter
cinnamon/sugar mixture


Open crescent rounds and unfold, sprinkle liberally with cinnamon and sugar then roll back up. Sprinkle more cinnamon and sugar on top. Bake as directed.
Drizzle with frosting after removing from oven. Serve....

*cinnamon and sugar mixture: usually a 3/4 to 1/4 mixture of simple white sugar and ground cinnamon You can adjust to your own personal taste.

Apple mixture: in a small saucepan melt 2 TB of butter,add diced apple and sprinkle liberally with cinnamon and sugar. Simmer on low heat until the butter and sugar mix start to bubble and reduce down. I put apples on top of my cinnamon roll instead of frosting, de-lish

Enjoy your Sunday!

Asparagus the "New Green"

I came across asparagus for the first time two years ago at a wedding. I had never tried it before but figured it was about time. That's when my love affair started.

Here are some facts about this yum,yum,yummy veggie:

Asparagus is a nutrient-dense food which is high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

Asparagus has no fat, contains no cholesterol and is low in sodium.

It takes two years before you can harvest any crop from an asparagus plant.

Asparagus is a member of the Lily family.

The larger the diameter; the better the quality.


Read on for a delicious recipe....

Asparagus Avacado Medley
*courtesy of Allrecipes.com

INGREDIENTS
1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper



DIRECTIONS
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
FOOTNOTES
This recipe was tested with an 850-watt microwave.

Lighter Macaroni Salad

this summer staple has been lightened up and still tastes fabulous~you can also omit the eggs

What You Need!
1-3/4 cups (8 oz.) multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red pepper, chopped
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup Reduced Fat Sour Cream
2 Tbsp. Dijon Mustard
2 hard-cooked eggs, chopped
Make It!
COOK macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.

MIX mayo, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.

REFRIGERATE 2 hours or until chilled.
Recipe and pic courtesy of Kraft Kitchens
www.kraftkitchens.com

Grilled Corn Salad

This one is super easy and perfect for the summer grilling season ahead. I like mine with peppers and green beans but you can substitute any of your favorite veggies.


3/4 cup Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 green pepper,diced
1 red pepper,diced
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil

HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture.
GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl.
ADD beans, peppers, tomatoes, basil and remaining dressing; mix well.

New Recipe to Share

Super easy recipe for those very busy nights

BBQ Shrimp and Pineapple Kabobs
*courtesy of Kraft Kitchens

6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce

PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.
THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)
GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.
~Double the recipe to feed four. Add a fresh garden salad and you've got a great,healthy meal.

Firecracker Grilled Alaskan Salmon

INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt


DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Spicy Chicken Soup

'tis the season for soup, one of my favorite things to warm me up on a cold winter's day

You can also modify this one to suit your tastes.



INGREDIENTS (Nutrition)
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream




DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Tasty Thursday~Today's Recipe

Baked Honey Mustard Chicken

~seems like everyone is always in search a another great chicken recipe, my family loves this one

INGREDIENTS serves 6
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving. Enjoy!

Recipe courtesy of allrecipes.com

Healthy Choice Thursday

I thought I would start up a recipe series for those who are trying to make healthier choices in their diets. Today's "food for thought"

Egg White Veggie Omelette

What you'll need:
3 egg whites
veggies of your choice~my favorite combo is mushrooms,broccoli,tomatoes and green peppers
salt and pepper to taste
Non stick cooking spray

First cut up your veggies and set aside. Meanwhile spray your skillet with non stick spray.
In a separate bowl scramble your egg white and add a TB of water , salt and pepper to taste.
Start heating your pan on medium heat, when warm add eggs and dump your veggies on top. Cook through, about 5-6 minutes. Plate up your creation and enjoy!

Who says healthy eating has to taste bad :O)

Spinach Artichoke Dip

this is one of my favorites on game day~this healthy version brought to you courtesy of Sprouts Farmers Market

1 cup nonfat plain yogurt
9 ounces baby spinach leaves
1/2 cup grated parmesan cheese
1/2 cup shredded part-skim mozzarella
2 TB canola mayonnaise
2 cloves crushed garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 teaspoon hot pepper sauce
1 14 oz can quartered artichokes hearts (drained)
2 TB grated parmesan cheese

Place yogurt in a fine sieve over a medium bowl. Cover and refridgerate. Let drain for an hour.

Preheat oven to 350. Fit a steamer basket in a large pot with 1-2 inches of water and add spinach. Bring to a boil and steam spinach until lightly wilted. Transfer to a colander and let cool. Wring out excess water.

Place spinach in food processor, add drained yogurt, 1/2 cup parmesan cheese, mozzarella,mayonnaise,garlic,salt,pepper,and hot sauce.Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms.

Place mixture in a 1 QT baking dish and sprinkle with 2 TB parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes. Enjoy with your favorite crackers or veggies!

Eggnog Coffee

*Recipe courtesy of Kraftfoods.com


Makes:4 servings, about 1 cup each
What You Need
1/4 cup ground MAXWELL HOUSE Coffee, any variety
1/4 tsp. ground nutmeg
2 Tbsp. sugar
2-1/2 cups cold water
1 cup eggnog, warmed
1/2 cup thawed COOL WHIP Whipped Topping

PLACE coffee in filter in brew basket of coffee maker; sprinkle with nutmeg. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
POUR into 4 cups; top with whipped topping.