"Laughter is brightest where food is best"- Irish Proverb

Sunday, February 12, 2012

Calling All Mommies! Turkey Meat Muffins For the Kiddos

I am always trying to feed my 14 month old healthier foods. The meatloaf I usually make for my husband and I is of course not healthy in the least bit but my son loves it! Here is a healthy version that I came up with and he still LOVES! It is quick, easy and in convenient portions!

1lb Ground Turkey
1/2 cup of Whole Wheat Bread Crumbs (I make mine homemade. Recipe at the bottom)
1/4 cup of Milk
1 Egg
1 small head of broccoli florets
1/2 Zucchini
4 Carrots

1. Chop carrots and zucchini in to small pieces. Steam broccoli, zucchini and carrots until soft but not mushy. (you don't want to steam out too many of the nutrients)
2. Pre- heat oven to 350.
3. Using a mini food processor or blender, blend your steamed veggies together. Depending on the age of your child you can choose to leave chunks or blend it completely.
4. Combine all ingredients in a big bowl. Feel free to add any seasoning such as garlic powder, pepper, etc. Mush all ingredients together.
5. Lightly spray a muffin pan with cooking oil. Place turkey mixture into the muffin pan. Smash the top of each turkey "muffin" to where it is flat.
6. Bake for 20-25 minutes or until meat thermometer reaches 165 degrees.
7. Remove from oven and invert slightly and allow the "grease" to run out of the pan. Allow turkey meat muffins to cool completely before serving a child or storing.

I like to keep these in a freezer bag in the freezer. They are easy to just pop in the microwave for 45 seconds and serve.

Recipe for Homemade Whole Wheat Bread Crumbs:
I use Sara Lee 100% Whole Wheat Bread.

Pre-heat oven to 300 degrees. Place 2 pieces of 100% Whole Wheat Bread on a Cookie Sheet. Bake for 25 minutes. Flip bread pieces and bake for another 25 minutes. Allow to cool completely. Break up the pieces of cooked bread and place in a food processor. Process until smooth. 2 pieces of bread make about 1/2 cup of bread crumbs.

Saturday, October 8, 2011

Sent From Heaven... Strawberry Angel Food Cake

What dessert is sent from the heavens? Why Angel Food Cake of course! This one is definitely a crown pleaser! Not only is it delicious... it is one of the more "healthy" desserts out there! So here it is... Strawberry Angel Food Cake.

1 3/4 cups of Egg Whites (about 10 eggs)
1 1/2 teaspoon of Cream of Tarter
1 1/2 teaspoon of Vanilla Extract
1/2 teaspoon of Almond Extract
1 teaspoon of Strawberry Extract
1/4 teaspoon of Salt
1 cup of white Sugar
1 1/2 cup of Powdered Sugar
1 cup of Flour
3oz box of Strawberry Gelatin Dessert (jello mix)

16oz of Powdered Sugar
1 pint of Strawberries
2 teaspoons of White Sugar
1 teaspoons of Vanilla Extract
1/4 cup of Butter Room Temperature (1/2 a stick)

You will need an angel food cake pan.

1. Allow 1 3/4 cups of egg white to come to room temp. Takes around 1 hour.

2. Pre-heat oven to 350 degrees. Place egg whites in kitchen aid mixer (or any mixer). Place mixer on slow while you add the vanilla, almond, and strawberry extract. Add cream of tarter and salt.

3. Place mixer on high speed (8 on a kitchen aid mixer). When egg whites begin to foam, add sugar a little bit at a time. Be sure to allow sugar to completely mix before adding more. Continue to beat eggs for another 10 minutes (give or take) until stiff peaks form. If you are unsure on how to beat egg whites to stiff peaks... please refer to this video for instructions.  http://www.youtube.com/watch?v=cjuJfkxoATA

4. While egg whites are mixing, combine powdered sugar, flour, and strawberry gelatin. Sift 3 times.

5. Once egg whites have formed stiff peaks, gently fold in powdered sugar, flour and strawberry gelatin until completely combined.

6. Gently spoon mixture into your angel food pan. Gently use the back of your spatula or spoon to even out cake mixture. (Notice how "gently" is used several times. This batter is very delicate and must be handled "gently" at all times)

7. Bake for 35-45 minutes. Try to avoid opening the oven door at all to avoid your cake collapsing. You will know the cake is done if when you lightly push on the top it springs back. DO NOT use the tooth pick test on this cake. You could cause it to collapse.

8. Immediately after removing from the oven, invert on to a bottle. If you have a wine bottle or beer bottle, turn the cake up side down and place the neck of the bottle in to the hole of the pan. If you don't have a bottle on hand, invert on to a tall cooling rack. The idea of inverting the cake immediately is to prevent the cake from collapsing from its own weight. Angel food cake is very fragile and delicate. Allow to completely cool, about 2 hours.

9. Wash strawberries and set aside 6 of them. Cut the top off the rest and cut each one in to quarters. Place strawberries in blender or food processor. Add 2 teaspoons of sugar and blend until completely pureed. Strain strawberries to remove seeds and bigger chunks of strawberry.

10. Combine butter and vanilla extract. Add 1 cup of powered sugar and mix until completely combined.

11. Start to alternate between strawberry puree and powdered sugar until desired consistency. You may not end up using all of the strawberry puree. You want the consistency to be a little runnier than typical icing. As stated many times ANGEL FOOD CAKE IS FRAGILE... you want something you can just pour on top and not worry about spreading on and accidentally tearing off some of the cake.

12. With a butter knife, gently run the knife around the side of the cake to loosen the cake from the pan. Lift the middle part out releasing cake from outer ring of pan. Run knife around bottom of the cake. Invert cake onto a cake plate.

13. As evenly as possible, pour icing on to the top of the cake allowing icing to completely coat cake. Add finishing touch by placing strawberries on top.

Monday, September 19, 2011

One of the Best Cool Weather Meals... TEXAS CHILI!

The hubby and I are fans of anything spicy! This recipe definitely isn't for the faint of heart. But if you like sour cream and lots of cheese in your chili like me... it is the perfect amount of spice :-) If you are not a fan of spice, omit the jalapenos.

2lbs Ground Beef
28oz of Tomato Sauce
3 Cans of Red Beans
3 Medium Sized Jalapenos 
2 Medium Sized Green Peppers
1 Medium Onion
1 1/2 Table Spoons of Garlic Powder
1/2 Table Spoon of Chili Powder
1 Teaspoon of Lawyers Seasoning Salt
1 Teaspoon of Ground Pepper
1/2 Table Spoon of Paprika
1/2 Teaspoon of Cayenne Pepper

1. Chop onion and peppers. Mince the jalapenos.
2. Combine ground beef, onion, pepper and jalapenos in a large pot. Cook until ground beef is cooked thoroughly and brown through out. Drain meat and return to pan.
3. Add tomato paste to pot. Drain the liquid from the canned beans. Add beans to the pot and stir.
4. Add water to the pot until you have your desired consistency. (I don't like mine super thick)
5. Add one seasoning at a time, stirring in between each one.
6. Bring mixture to a boil and then reduce to simmer. Cover with a lid. Stir every 30 minutes or so. The longer you can cook it... the better! I would say don't cook it any less than one hour... but I typically cooking mine for 3 hours.
7. My hubby and I like ours with sour cream and cheese. Hubby likes crackers to dip in his... I like tortilla chips :-)

Thursday, August 11, 2011

Comfort Food Alert! Homemade Tuna Casserole

Definitely one of the most famous "comfort foods" out there. No more tunahelper for you! This recipe is super easy and I guarantee the tastiest tuna casserole your taste buds have ever experienced. Don't like tuna? Substitute the tuna for chicken!

9oz of Egg Noodles
1/2 cup of chopped yellow onion
1 cup of Monterrey Jack cheese
1 cup of frozen peas
2 6oz cans of tuna drained
1 can of condensed mushroom soup
1 can of condensed cream of cheddar soup
1 cup of crushed potato chips
1/4 cup milk
1 teaspoon of garlic powder
1/2 teaspoon of paprika
1/4 teaspoon of cayenne pepper
Salt and Pepper

1. Boil the egg noodles in lightly salted water until noodles are cooked all the way through but still "stiff".
2. Mix noodles with both cans of soup in large bowl. Add tuna and onions. Add seasoning, peas, and then milk. Mix well.
3. Place mixture in a 9X13 baking dish. Top with crushed potatoes chips and shredded cheese. Cook at 350 degrees for 30 minutes.

Sunday, April 24, 2011

Just in Time for Easter! Carrot Cake!

The chosen veggie for Easter?? CARROTS!! What better way to celebrate the Easter bunny's arrival than a delicious carrot cake? This truly is a winner!

2 Cups Flour
2 Teaspoons of baking soda
1/2 Teaspoon of baking powder
1/4 Teaspoon of salt
2 Teaspoons of Cinnamon
3 Eggs
3/4 Cup Buttermilk
3/4 Cup of Vegetable Oil
1 Cup white sugar
1/2 Cup packed brown sugar
2 Teaspoons of Vanilla Extract
1/4 Teaspoon of Almond Extract
1 Cup chopped pecans
2 Cups matchstick carrots (pre-shreded/cut carrots)
1 8ounce can of crushed pineapple

3 1/2 Cups of powdered sugar
8 oz of cream cheese (room temp)
1 Teaspoon of vanilla extract.
1/2 Cup of butter (one stick room temp)

1. Pre-heat oven to 350 degrees. Grease two 9 inch pans and then flour.

2. Sift flour, baking soda, baking powder, salt and cinnamon into a medium sized bowl. Set aside.

3.  Mix eggs, buttermilk, oil, white sugar, brown sugar, vanilla and almond extract in large bowl.

4. Add flour mixture to wet mixture. Mix well scrapping bowl often.

5. Mix carrots, pecans, and pineapple together in a medium bowl. Add into batter mixing until JUST combined. (Do not over beat)

6. Distribute batter into both pans. Bake for 30 minutes or until tooth pick comes out clean from center.

7. Allow to cool in pan on wire rack for 45 minutes. Empty cake on to wire rack and allow to completely cool.

8. Mix frosting ingredients.

9. Frost cake.

10. Decorate by adding chopped pecans to the side and possibly adding an icing carrot to the top! :-)

Tuesday, March 29, 2011

Good 'ol Fashion Oatmeal Cookie Pies!

I have to say... I am a sucker for the Little Debbie Oatmeal cookies with the cream filling! But after finding this recipe... I will never be buying those again. These cookies WELL SURPASS Little Debbie's version of them! Try them... you won't be disappointed.

2 Cups Brown Sugar
3/4 Cup Margarine
2 Eggs
1/2 Teaspoon Salt
1 Teaspoon of Cinnamon
1 Teaspoon of Baking Powder
3 Tablespoons of Hot Water
1 Teaspoon of Baking Soda
2 1/2 Cups of Flour
2 Cups of Quick Oats

1 Regular Sized Jar of Marshmallow Fluff
1/2 Cup Shortening
1/3 Cup of Powdered Sugar
3 Teaspoons of Hot Water

1. Combine brown sugar and margarine until light and fluffy.
2. Add eggs one at a time mixing well after each one.
3. Add cinnamon, baking powder, water, baking soda and flour. Mix well. Add in Oats last.
4. Drop tablespoon fulls of batter on to greased cookie sheet. Try to keep the drops of mixture in a "somewhat" ball shape so they come out circular.
5. Bake at 350 degrees for 9-11 minutes. You want them to be lightly brown on the bottom but still have a chewy texture.
6. Remove from oven and allow to cool for 5 minutes on pan. Carefully remove from pan and allow to cool completely on cookie rack.
7. Mix filling ingredients. Add more powdered sugar if you would like the filling to be thicker.
8. Place filling in a large zip lock bag. Cut one corner of the zip lock bag... about 1/4 of an inch from the tip.
9. Squeeze filling from the zip lock bag on to the middle of the back side of a cookie. Place the back side of another cookie on top and gently push down until filling almost comes to the edge of the cookies.
10. Serve with a cold glass of milk :-)

Saturday, January 29, 2011

I am BACK! And in FULL Swing: Mini Pineapple Upside Down Cakes

Hi yall! Sorry I haven't updated in a while. We welcomed our little boy Briar Austin November 30th and my world has been turned upside down ever since then... in a good way of course :-)

I made this recipe around the holidays and it turned out GREAT! What appealed to me about it was how EASY it was! Having a new baby in the house... easy was all I could handle at the time... and these were just what I was looking for! These make wonderful party desserts.


2/3 Cup Packed Brown Sugar
1/3 Cup Melted Butter
2 20z Cans of Sliced Pineapple
1 18.25 Package of Pineapple Cake Mix
3 Eggs
1/3 Cup of Vegetable Oil
12 Maraschino Cherries

1. Combine brown sugar and butter. Mix well. Spoon into 2 large greased cupcake pans (there should be 12 spots in each pan).

2. Drain Pineapple and reserve juice. Place one ring of pineapple into each cup.

3. Combine cake mix, eggs, vegetable oil, and 1 cup of the reserved pineapple juice. Mix well.

4. Spoon cake mixture into each muffin cup... filling 2/3 of the way up.

5. Bake at 350 degrees for 20-25 minutes or until tooth pick comes out clean.

6. Immediately invert onto wire rack to cool

7. Place cherries in the middle of pineapple ring.