Wednesday, May 29, 2013

Maple Cheddar Skillet Cornbread


Ingredients:
· 2 tablespoons coconut oil 

· 1 1/2 cups fine ground cornmeal 
· 3/4 teaspoon Baking Powder 
· 1/2 teaspoon fine Sea Salt 
· 2 large Eggs, whisked 
· 1 1/2 cups milk 
· 3/4 cup pure Maple Syrup 
· 1 teaspoon Vanilla Extract 
· 1/2 cup grated Cheddar Cheese (divided in half)

Directions:
1. Put the coconut oil in a cast iron skillet and preheat oven to 425 F with skillet on middle rack.
2. Let the oven heat up with the so the skillet can heat with it. Whisk together all of the dry ingredients.
3. Combine the wet ingredients in a separate bowl, with 1/4 cup of the grated cheddar cheese. Combine the wet and dry ingredients.
4. Carefully remove the skillet from the oven with a mitt. Swirl the coconut oil inside the pan to coat it.
5. Carefully pour the cornbread batter into the pan, it will sizzle and splatter a bit. Top with the remainder of the cheddar cheese.
6. Bake for about 20-25 minutes until a toothpick comes out virtually crumb free & the top is golden brown.

Friday, May 24, 2013

Peachy Keen Bars


Ingredients: 
-1 package dry cake mix - white, yellow or french vanilla
-1/3 c butter, room temperature
-2 large eggs, divided 
-29 oz. can light peach slices, drained or 3 cups fresh peaches (peeled, pitted and sliced)
-8 oz. cream cheese, room temperature
-1/3 cup sugar
-1 teaspoon pure vanilla extract


Directions:
1.  Preheat oven to 350 degrees.
2.  Spray a 9x13” pan with nonstick cooking spray.
3.  In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
4.  Press the remaining crumbs on bottom of prepared pan. Bake 10 minutes.
5.  Cut peach slices into 1-inch pieces. Spoon onto partially-baked crust.
6.  In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spread over top of peaches.
7.  Sprinkle with reserved crumbs; Bake 30 minutes.
8.  Chill at least 30 minutes before serving.
Serves 12. Store in refrigerator.



Thursday, May 23, 2013

The Best Baked Beans

Ingredients:
-1/2 pound ground beef
-1 medium, onion, chopped
-1/2 pound bacon, cooked and crumbled
-2/3 cup packed brown sugar
-1/4 cup ketchup
-1/4 cup barbecue sauce
-1 tablespoon prepared mustard
-1/2 teaspoon pepper
-1/2 teaspoon chili powder
-1 (16 ounce) can pork and beans, undrained
-1 (16 ounce) can kidney beans, rinsed and drained
-1 (16 ounce) can Great Northern beans, rinsed and drained

Directions:
1.  Preheat oven to 350 degrees.
2.  In a large skillet, cook beef and onion until meat is done and onion is tender. Drain any fat.
3.  Combine remaining ingredients except beans. Add to meat mixture; mix well.
4.  Stir in beans. Place in a greased large casserole dish.
5.  Bake, covered, for 1 hour or until heated through.

Wednesday, May 22, 2013

Grilled Potato Skins


Ingredients: 
-2 medium potatoes
-1 1/2 tsp. butter, melted
-2 Tbsp. picante sauce
-1/4 cup shredded cheddar cheese
-1 Tbsp. real bacon bits
-1/4 cup chopped tomato
-2 Tbsp. finely chopped onion

Ingredients for Topping:
-3 Tbsp. mayonnaise
-2 Tbsp. sour cream
-1 Tbsp. prepared ranch salad dressing
-1 1/2 tsp. real bacon bits
-1/4 tsp. garlic powder

Directions:
1.  Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate.
2.  Microwave, uncovered, on high for 8 to 10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
3.  Grill potatoes, skin side down, uncovered, over medium heat for 4 to 6 minutes or until lightly browned.
4.  Cover and grill 2 to 3 minutes longer or until cheese is melted. Sprinkle with tomato and onion.
5.  In a small bowl, combine topping ingredients. Serve with potato skins.

Tuesday, May 21, 2013

Parmesan Roasted Corn on the Cob

Ingredients:
-1/2 cup mayonnaise
-5 ears corn, husk and silk removed
-1 cup shredded Parmesan cheese
-1 tablespoon chili powder
-1 teaspoon salt
-1 teaspoon ground black pepper

Directions:
1.  Preheat an outdoor grill for medium-high heat and lightly oil grate.
2.  Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with non-stick aluminum foil (or spray foil with cooking spray) and place on the grill.
3.  Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Monday, May 20, 2013

Paul Bunyan Burgers


Ingredients:
-6 bacon strips, diced
-1 cup sliced fresh mushrooms
-3 thin onion slices
-1 egg, lightly beaten
-1 tablespoon Worcestershire sauce
-1/2 teaspoon seasoned salt
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon prepared horseradish
-1 pound ground beef
-3 slices American , cheddar or Provolone cheese
-3 hamburger buns, split

Directions:
1.  In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, sauté mushrooms and onion until tender. Transfer to a large bowl with a slotted spoon; add bacon.
2.  In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over mixture and mix well. Shape into six 1/4-in.-thick patties.
3.  Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese.
4.  Top with remaining patties; seal edges.
5.  Grill, uncovered, over medium-hot heat for 5-6 minutes a side or until a thermometer reads 160° and meat juices run clear.
Serve on buns. Yield: 3 servings.

Wednesday, May 15, 2013

Pecan Crusted Pork Tenderloin with Strawberry Balsamic Sauce

Ingredients for Pork Tenderloin:
-1 cup ground pecans
-1 cup bread crumbs
-1/4 cup firmly packed brown sugar
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon ground red pepper flakes
-2 large eggs
-2 (1-pound) pork tenderloins, trimmed

Ingredients for Balsamic Strawberry Sauce:
2 cups chopped fresh strawberries (about 1 pound)
2 tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1/4 cup chicken broth


Directions for Pork Tenderloin:
1.  Preheat the oven to 375 degrees F. Line a rimmed baking sheet with heavy duty aluminum foil. Lightly grease foil.
2.  In a shallow dish, combine the pecans, bread crumbs, brown sugar, salt, pepper, and red pepper.
3.  In a separate shallow dish, lightly beat the eggs. Dip the tenderloins in the eggs to coat. 4.  
Dredge them in the pecan mixture, completely covering the tenderloins. Arrange them on the prepared baking sheet, and bake until a meat thermometer inserted into the thickest portion registers 155 degrees F, about 18 to 20 minutes. 
5.  Remove the tenderloins from the oven to a cutting board and let rest for 10 minutes. Serve with Balsamic Strawberry Sauce.

Directions for Balsamic Strawberry Sauce:
1.  In a medium saucepan, combine the strawberries, sugar, and vinegar. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 5 minutes, stirring frequently.
2.  In a small bowl combine the cornstarch and chicken broth, stirring until smooth. Add it to the strawberry mixture, stirring to combine. Bring to a boil over medium-high heat. Boil for 1 minute, stirring frequently.
3.  Remove from heat, and let cool. Serve immediately.

Tuesday, May 14, 2013

Strawberry Freezer Jam

Ingredients:
-2 cups crushed strawberries (1 qt. fully ripe strawberries)
-4 cups sugar, measured into separate bowl
-3/4 cup water
-1 box Sure Jell Fruit Pectin


Directions:
1. Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly.
2. Remove stem from strawberries and crush, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
3. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min.
4. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)
5. Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids.
6. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

Friday, May 10, 2013

Mother's Day Dessert: Buttermilk Strawberry Shortcake

Ingredients:
· 3 cups all-purpose flour
· 4 teaspoons baking powder
· 1 teaspoon baking soda
· 1/3 cup white sugar
· 1 1/2 teaspoons salt
· 3/4 cup chilled unsalted butter, cut into small pieces
· 1 cup buttermilk
· 2 tablespoons heavy cream
· 1/4 cup turbinado sugar (sugar in the raw)
· 8 cups sliced fresh strawberries
· 1/4 cup white sugar
· Optional: whipped cream or non-dairy frozen topping


Directions:
1.  Preheat the oven to 425 degrees. 

2.  Line a baking sheet with parchment paper. 
3.  Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl. 
4.  Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.) 
5.  Stir in buttermilk until the flour mixture is moistened. 
6.  Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet. 
7.  Brush biscuits with heavy cream and sprinkle generously with turbinado sugar. 
8.  Bake in the preheated oven until golden brown, 15 to 20 minutes. 
9.  Mix together the sliced strawberries and 1/4 cup sugar in a large bowl. Allow berries to rest until juices develop, about 30 minutes. 
10.  Serve the strawberries with juice over the biscuits.  Top with whipping cream if desired.


Thursday, May 9, 2013

Homemade Face Mask and Scrub Recipes

Looking for some inexpensive mother's day gift ideas?  Or just some easy, at-home ways to relax?  Try these!

Avocado Facial mask
Avocados make a moisturizing mask that's nourishing for dry or sun-exposed skin.

Ingredients:
-1 avocado, peeled and seeded
-2 tsp. sweet almond oil or virgin olive oil

Directions:
1.  Mash avocado and add oil.
2.  Apply mixture to face and leave on 15 to 20 minutes.
3.  Rinse with lukewarm water and pat dry with towel.


Salt Glow
Salt scrubs are among my favorite home spa treatments. This one leaves your skin soft and glowing.

Ingredients:
-1/4 cup coarse salt (sea salt or kosher salt)
-2 Tbsp. virgin olive oil
-3-4 Tbsp. lemon juice

Directions:
1.  Mix salt and oil.
2.  Add lemon juice.
3.  Massage into skin while you shower.
4.  Rinse, pat dry and apply a natural moisturizer.


Gentle Oatmeal Mask
This is a good face mask for oily skin. The recipe makes enough for one treatment and should be applied as soon as it's mixed.

Ingredients:
- 1 Tbsp. honey (runny)
- 1 egg yolk
- 4 Tbsp. fine oatmeal

Directions:
1.  Mix honey and egg yolk together in a small bowl.
2.  Slowly stir in enough oatmeal to make a soft paste.
3.  Smooth mask across face and neck and keep on for 15 minutes.
4.  Rinse off with lukewarm water and pat dry with towel.


Eye Brighteners
Place a slice of cucumber over each eye. Lie back and relax for 15 minutes while cucumber tones and soothes skin around the eyes. 


Take two tea bags and make tea. Gently squeeze out the brewed tea bag and let cool. Place one slightly damp bag over each eye. Chamomile is good for tired eyes, while Indian tea (such as Darjeeling), an astringent, will firm the skin.

Wednesday, May 8, 2013

Mother’s Day Lunch: Perfect Pot Roast

Ingredients: 
- 1 whole (4 To 5 Pounds) chuck roast 

- 2 tablespoons olive oil
- 2 whole onions
- 6 to 8 carrots whole carrots, peeled
- Salt to taste
- Pepper to taste
- 1 cup red wine ( can substitute beef broth)
- 2 to 3 cups beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste


Directions:
1. Choose a marbled piece of meat which will result in a good flavor. Generously salt and pepper the chuck roast.
2. Heat a large pot or Dutch oven (oven proof) over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
3. Cut two onions in half and cut carrots into 2-inch slices.
4. When the oil in the pot is very hot, add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
5. Put the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
6. If needed, add a bit more olive oil to the pan. Place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
7. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of the drippings off the bottom of the pan.
8. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
9. Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
10. Put the lid on the pan and bake in a 275 degree oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, bake 4 hours.

Monday, May 6, 2013

Mother's Day Brunch Recipe - Bacon Quiche

Anybody that knows me knows that I love, love, love bacon. In fact, while in a book store last week I came really close to buying a shirt that said: "Keep Calm and Eat Bacon." I thought better of it when I realized I already own a t-shirt that says "I'd be a vegetarian if bacon grew on trees." I wear it proudly. However, two bacon t-shirts might be a little of a pork overload to my wardrobe. I'm sure there's a joke in there somewhere but I'll not go there. And I'm sure that wearing a bacon t-shirt while working out is a bit a contradiction or oxymoron or something. Okay, let's not go there either. 

Anyway, if you're looking for a great quiche recipe for Mother's Day or any time, here you go. 

Bacon Quiche


Ingredients:

  • 1 sheet refrigerated pie pastry 
  • 1/4 cup sliced green onions 
  • 1 tablespoon butter 
  • 6 eggs 
  • 1-1/2 cups heavy whipping cream 
  • 1/4 cup unsweetened apple juice 
  • 1 pound sliced bacon, cooked and crumbled 
  • 1/8 teaspoon salt 
  • 1/8 teaspoon pepper 
  • 2 cups shredded Swiss cheese 
Directions:
1. Line a 9-in. deep dish pie plate with pastry; trim and flute edges. Set aside.
2. In a small skillet, sauté green onions in butter until tender.
3. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt, pepper and green onions.
4. Pour into pastry; sprinkle with cheese.
5. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
6. Let stand for 10 minutes before cutting.

Friday, May 3, 2013

Mexican Brownies


Ingredients:
  • 2 sticks unsalted butter, plus more for greasing the pan 
  • 2 cups sugar 
  • 4 large eggs 
  • 2 teaspoons vanilla extract 
  • 2/3 cup unsweetened cocoa powder 
  • 1 cup all-purpose flour 
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon chili powder or cayenne pepper 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon baking powder 

Directions:
1.  Preheat the oven to 350 degrees.
2.  Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
3.  Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil.
4.  Remove from the heat and let cool slightly.
5.  Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
6.  Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth.
7.  Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes.
8.  Cool in the pan on a rack and then use the parchment paper to lift out the brownies before slicing.