Monday, May 4, 2015

Aunt Cathy's Bundt Cake

My sister made a bundt cake that was so moist and delicious!  She said she made it 3 times before it finally came out like she wanted.  So here is her perfected recipe for perfect, moist bundt cake.

Aunt Cathy's Bundt Cake

2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 cup orange juice
4 eggs
2/3 cup oil
1 Tablespoon vanilla extract
1/2 teaspoon rum
1/2 teaspoon amaretto

Mix all together by hand.  Spray a bundt pan with Baker's Joy and pour in batter.  Bake at 350 degrees for 1 hour.  **Put a pan of water on shelf/rack under cake. (This helps the cake stay moist.)

Thursday, April 23, 2015

Crock Pot Chicken and Mushrooms



You know I love mushrooms and my family loves chicken.  This is a great crock pot recipe that combines them both.  It is so delicious and with a crock pot anything is easy.  My family loved it.

Crock Pot chicken and Mushrooms

4 boneless, skinless chicken breasts


2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese

Slice mushrooms and put in bottom of crock pot.

Salt, pepper and garlic salt the chicken.  Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.)  Put on top of mushrooms in crock pot.

In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese.  Mix together until smooth and combined.  Put on top of chicken breasts.  Mixture is thick, so you many need to spread it on top on chicken breasts.

Put top on crock pot and cook on low for 5 - 6 hours.  Serve with rice or pasta. 

**I served the chicken with rice and used the sauce as gravy. 
  Btw, as it cooks, your home will smell yummy!

Wednesday, April 15, 2015

Broccoli and Cauliflower

With our corned beef I also made this broccoli  and cauliflower dish.  It was green and festive and went well with our St. Patrick's Day feast.  Of course, it is savory enough to be served at any time with any main dish.

Broccoli and Cauliflower

1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided

Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender.  While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel.  Add all but 1/2 tablespoon of chives.  Remove steamed broccoli/cauliflower and remove water from pot.  Put butter mixture into pot and add the broccoli/cauliflower,  Toss together and sprinkle the reserved 1/2 tablespoon of chives on top.  Serve and enjoy!


Tuesday, April 7, 2015

Crock Pot Corned Beef and Cabbage

We spent St. Patrick's Day in Charleston with my sister.  She wanted some corn beef and cabbage.  I suggested that we make our own.  I had found a recipe in a local magazine I wanted to try.  It was delicious!  Much better than going out to eat.  You'll have to try this recipe next St. Patrick's Day.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Thursday, February 26, 2015

Healthy Almond Joys


Are you an Almond Joy lover, but trying to eat healthier?  This is for you.  It doesn't taste exactly like an Almond Joy but it is made with almonds and is a "joy" to the taste buds.  And it will be a "joy" to you because it's healthy!

Healthy Almond Joys

2 cups pitted dates
1 cup almonds
1/2 - 3/4 cup shredded coconut (I used unsweetened)
2 Tablespoons dark cocoa powder
1/4  teaspoon almond extract

Put almonds in high speed blender (I used my VitaMix) or food processor and blend until almonds are fine consistency.  Add the coconut and blend.  Then add the dates, cocoa and almond extract.  Blend until combined, scraping sides. (It will be lumpy, but that's okay.)

Line an 8x8 pan with parchment paper.  Put mixture into the pan and press with your hands and finger into pan.  Refrigerate and cut into squares.  Keep in an airtight container in the fridge.

Thursday, February 12, 2015

Curry Chicken


Our family eats a lot of chicken, so I'm always looking for good chicken recipes.  Here is an easy chicken recipe that I think your family will enjoy.  My family loved it--and it is pretty healthy, no processed soups,etc.

Curry Chicken

Chicken thighs
1 cup orange juice
1/4 cup brown sugar
2 teaspoons curry powder
pepper to taste

Put orange juice, brown sugar, and curry in a saucepan and bring to a boil.  Mix until blended.  Put chicken thighs in a baking dish and pour mixture over the chicken.  Add pepper to taste.  Bake covered at 375 degrees for 1 hour, then uncover and bake additional 20-30 minutes to brown.

**Serve with rice and use broth as gravy.  Bon Appetite!

Thursday, January 29, 2015

Crock Pot Red Lentil Soup

 
With the weather getting cold, there is nothing like hot soup.  This is a healthy soup made in the crock pot that is "umm umm good!"  And red lentils are really good for you!  I like mine thick, but if you want it more soupy, just add more water.

Crock Pot Red Lentil Soup

1 (16 oz.) package red lentils
2 teaspoons tomato bouillon with chicken flavor

2 teaspoons onion powder
1/2 tablespoon minced garlic
5 cups water

Mix all ingredients in a crock pot.  Cook on low for 5 - 6 hours.

**I found my red lentils at an Asian grocery store.



Thursday, January 15, 2015

Walnut Vinaigrette Dressing


My sister always tries to eat healthy and eats lots of salads.  Her trainer gave her this great salad dressing recipe.  I made it in my VitaMix.  It is really good and best of all, good for you!

Walnut Vinaigrette Dressing

1.4 cup balsamic vinegar
1/2 cup water
1/4 cup walnuts
1/4 cup raisins
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon dried thyme

Combine all ingredients in a blender and blend until smooth.


Thursday, January 1, 2015

Chocolate Peanut Butter Balls



Happy New Year!
Now is the time to make your New Year's resolutions.  Of course, I always have the same resolutions each year because I start off with a bang and then, POOF--they disappear.  Each year I say I'll do better.  So again this year I will try to do better.  One of my goals for 2015 is to EAT HEALTHIER!  I can't guarantee how long I'll keep it, but enjoy the healthy recipes while you can.

Here is a delicious, no bake, cookie dough that tastes like candy.  Healthy candy, of course.  See, I'm already thinking about candy and it's just the first day of the new year.  But this is healthy candy, right?  You're gonna love these! I sure do.  It makes about 14 balls and I could eat every one at one sitting!  But that wouldn't be healthy would it?!

Here's to you and me keeping our resolutions in 2015!

Chocolate Peanut Butter Balls

1 cup raw cashews
1/2 cup rolled oats
1 Tablespoon dark cocoa powder
1 Tablespoon maple syrup
1 teaspoon vanilla extract
2 Tablespoons peanut butter
pinch of salt
2 Tablespoons chocolate chips

Using a VitaMix, blend the cashews and rolled oat together.  Add maple syrup, vanilla, cocoa and salt and blend/pulse until combined.  Mixture will be a little sticky and you'll need to scrap sides.  Add chocolate chips, blend.  Add peanut butter and pulse again, scraping sides.  Put mixture in a bowl and knead together.  Form into balls and enjoy.

Keep in an airtight container in the fridge--if they last long enough!

Friday, December 26, 2014

Red Cabbage




Hope everyone had a wonderful Christmas!  I got some red cabbage in my co-op.  What do you do with red cabbage besides shredding it and putting it in salads?  Cook it, of course!  Well, I have never cooked or even tasted cooked red cabbage but was willing to give it a try.  Whoa!  It as delicious!  I love when I learn new things!

Red Cabbage

1/2 red cabbage shredded
2 Tablespoons of Extra Virgin Olive Oil
1 small onion sliced
1/3 cup white or apple cider vinegar (I used white because I had it)
2 Tablespoons sugar (can use Stevia instead)
1 teaspoon ground mustard
Salt and pepper to taste

Heat skillet over medium high heat.  Add oil and onion and saute for 2-3 minutes.  Add cabbage and saute until it looks wilted, 3-5 minutes.  Add vinegar and mix.  Add sugar and mustard, mix again. Season with salt and pepper to taste, reduce heat and continue to cook for about 10 minutes, stirring occasionally, until ready to serve.