Thursday, October 23, 2014

Cream Cheese Mints

I also made some pink cream cheese mints for our Pink Posse party, celebrating Breast Cancer Awareness month.  Everyone loved them!  I'd forgotten how good they are and how easy they are to make.  You can make them for any occasion--weddings, Christmas, showers, etc.

Cream Cheese Mints

1 box powdered sugar (16 oz.)
2 - 3 drops of flavoring (I used cinnamon)
food coloring (I used small amount of red)
flexible rubber candy molds (I used a daisy mold)

In a bowl, mix together the powdered sugar, flavoring, and food coloring. (I started it with a hand mixer.)  Knead ingredients together.  Take a small amount of dough, dip in granulated sugar, press into the mold and release onto wax paper.  Keep refrigerated until served.

Wednesday, October 15, 2014


I had a Pink Posse meeting (my breast cancer support group) and we were asked to bring a snack to share.  I remembered seeing a picture of  Mammo-Grahams last year on Pinterest and thought they were so cute.  I was so excited to  try to figure out how to make them and share them with everyone.  They were so easy and fun to make.  And they were a hit!   It was a great way to celebrate Breast Cancer Awareness Month!


Chocolate Graham Crackers
Regular size Pink Marshmallows (not the mini size)
Red gel icing in a tube

Break the graham crackers in half.  Place a marshmallow on one half and put in the microwave for about 8 - 10 seconds until marshmallow doubles in size.  Quickly remove from microwave and put the other half graham cracker on top, slightly rolling it to make marshmallow come out the side.  Put on a tray or plate to cool.  Add a small dot of the red gel icing to make the nipple.

**I even made some mini ones.  I cut the pink marshmallow into eight pieces and used Oreo Thin Crisps 100 Calorie Wafers.  It was definitely more tedious to work with but they were so cute. Here is a picture comparing the size.

Thursday, October 9, 2014

Carrot Raisin Salad

So I'm in a vegetable co-op.  It's great, but what do you do with a ton of fresh carrots?  Make carrot raisin salad, of course.  This is an easy, delicious recipe.  My husband and I really love it!

Carrot Raisin Salad

2 - 3 cups shredded carrots
3/4 cup raisins
1/8 cup mayonnaise
1 Tablespoon sugar ( I use Stevia)
2 Tablespoons milk

Combine carrots and raisins in a small bowl.  In a separate bowl, mix together the mayonnaise, sugar and milk.  Whisk together until smooth (dressing consistency).  Pour over carrot mixture and toss to coat.  Refrigerate for at least an hour before serving.  Tastes even better the next day if you have any left :-)

Thursday, October 2, 2014

Banana Egg Pancake

Bananas and Eggs?  Sounds like a weird combination to me.  And in a weird way it was delicious!  My sister gave me this recipe because it was healthy and good for me. I hate to admit it, but she was right.  It has a good combination of protein and carbs and is very filling.  A good way to start the day.  Need I say more!

Banana Egg Pancake

1 egg
1/2 banana, mashed
honey or maple syrup

Mix the egg and banana until well blended.  Add a sprinkle of cinnamon to your taste.  Mix again. 

Spray a small fry pan with Pam.  Heat at medium high.  Pour in egg mixture.  Cook like you are making an omelet,but don't fold.  Flip like you would a pancake.

Put in a plate and drizzle with honey or maple syrup--actually I pour it on (as you can tell by the above picture) because I have a sweet tooth.  Whether you drizzle or smother, I think you will enjoy this different breakfast treat!  Yum!

Friday, September 26, 2014

Tofu Chocolate Pudding

I'm back!  Has it really been over a year?  I can now say I am a breast cancer survivor and doing great.  I thank Heavenly Father every day that I have more time on this earth with my family.  More time to love, more time to serve and more time to put recipes on my blog :-)

I'll start with one of my favorite new recipes that my friend, Cindi, shared with me, Tofu Chocolate Pudding.  Yes, tofu!  I hate tofu! But I love this pudding and it's pretty healthy--full of protein.  You do need a VitaMix Blender to make it, but it is worth it. You would never believe it is made with tofu.  Delicious!  When you try it, you won't like it--you'll love it!

Tofu Chocolate Pudding

14 oz. soft tofu, rinsed and drained  (I used firm tofu.  Do not use extra firm.)

2/3 cup chocolate chips

½ Tablespoon vanilla
1 ½ teaspoon stevia  (If using packets, about 4 packets)

1 teaspoon cocoa

Place ingredients in a Vitamix Blender in the order written above.  Turn on low and blend on high until smooth and creamy.  The chocolate chips will melt as the mixture gets hot. 

Monday, August 5, 2013

Nikki's Crock Pot Sausage Dip

Nikki is one of my Young Single Adults.  She is known for her Sausage Dip.  Any time we have a pot luck we hope Nikki brings this delicious dip.  And you better be at the beginning of the line or it will be gone!  Thanks for sharing, Nikki!

Nikki's Crock Pot Sausage Dip

2 rolls Jimmy Dean Sausage (mild)
2 cans Rotel Tomatoes (regular)
2 blocks cream cheese

Cook sausage and pat off grease with paper towels.

Turn crock pot on low.  Place meat in the crock pot, then mix in cream cheese.  Once cream cheese is completely mixed, add both cans of Rotel.  Keep heated on low in the crock pot.  Serve with Tostito's Scoops!

Tuesday, July 30, 2013

Gluten Free No Bakes

I also wanted to make something sweet for my niece who eats gluten free, so I used gluten free ingredients in my No Bake recipe.  I used almond butter and they were delicious!

Gluten Free No Bakes

1 cup white sugar
1/4 cup cocoa
1/2 stick butter (melted)
Pinch of salt
1/4 cup almond milk

Bring the above ingredients to a boil over medium heat, stirring constantly.  When it comes to a boil, boil for 1 minute, continue stirring.  Remove and heat and stir in the following:
          1/2 teaspoon vanilla
          1/4 cup almond butter
          1 1/2 cups gluten free quick oats

Drop by Tablespoons onto wax paper or plastic wrap.  Let cool and enjoy!  Makes about 12 to 14 cookies. 

Monday, July 22, 2013

Gluten Free Meatballs

I wanted to make something delicious for my niece in Charleston, but it had to be gluten free.  So I took some of may favorite recipes and made them gluten free.  Here is my favorite meatball recipe using gluten free ingredients.  They are really good!

Gluten Free Meatballs

2 pounds ground beef
3/4 cup gluten free quick oats
1 cup almond milk
3 Tablespoons of minced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper

1 cup ketchup
2 Tablespoons sugar
3 Tablespoons white vinegar
2 Tablespoons Worcestershire sauce
5 Tablespoons minced onion
Dash of Tabasco

In a large bowl mix together the ground beef, oats, almond mild, 3 Tablespoons minced onion, salt and pepper.  Roll into meatballs (I measure about 1/4 cup mixture per meatball).  Will make about 16 meatballs.  You can make them smaller if you'd like.  Refrigerate them for about 30 minutes to get them firm.

Preheat oven to 350 degrees.  Put about 2 Tablespoons of canola oil in a large skillet over medium high heat.  Brown meatballs until browned. (It doesn't have to be cooked all the way because it will cook in the oven.)  Put in a 9 x 13 pan.

Mix all ingredients for the sauce and pour evenly over the meatballs.  Bake for 45  minutes or until bubbly and hot.

**I found that if I grated a large onion it was enough for the meatballs and the sauce.

Monday, June 17, 2013

Mandy's Almond Kringle

I've been wanting to post this recipe since last Thanksgiving.  My daughter-in-law, Mandy made this delicious pastry while we were in Utah.  It is a traditional Scandinavian treat enjoyed in Sweden, Norway, and Denmark at Christmastime. It is called Kringle. There are various types, but Mandy likes to make Almond Kringle.  Here is her recipe.  It seems like a lot of work but it is worth it!

Almond Kringle

1/2 c butter, frozen and cut into slivers
1 c. all-purpose flour
1-3 tbsp. ice water (as needed for consistency, I usually use 2, but at Tricia's I used 3 because of the altitude in Utah)
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs
Sliced almonds, if desired

2c. confectioner's sugar
2 tbsp. butter, softened
2 tsp. almond extract
2-3 tbsp. milk or cream

In a large bowl with a pastry blender cut 1/2 c. frozen butter slivers into 1 c. flour; sprinkle 2-3 tbsp. water and mix until crumbly. Divide in half and place both portions on ungreased baking sheet. The dough will have pea sized lumps, but don't fret! Shape the two halves into 12x3 in. strips, approx. 3 inches apart on baking sheet; set aside.

In a medium saucepan bring 1/2 c. butter and 1 c. water to boil; remove from heat, and add 1 c. flour; mix until smooth ( I do this step in a kitchen aid). Beat in eggs one at a time mixing well after each egg. Spread dough evenly over 12x3 in. strips covering them completely and filling the space in the middle. Bake pastry dough @ 350 degrees for 55-60 min. I often have to loosely tent the pastry with foil when it has browned to my liking, to allow it to finish baking properly. If you remove the pastry too early, you will have a custard like crust on bottom. The pastry puffs quite a bit while baking, and will fall slightly as it cools.

Meanwhile combine the confectioner's sugar, softened butter, and cream. I tinker with the consistency until it is just pourable. You don't want it too runny, or it will completely fall off when you pour over pastry, but I do prefer to pour rather than ice the pastry with a knife. It looks prettier this way :-)  After glazing the pastry, I sprinkle sliced almonds on the pastry while the icing is still wet. Cut pastry in bars and serve.


Thursday, June 6, 2013

Penne Pasta with Shrimp and Baby Spinach

Hey, today's my anniversary!  Larry and I have been married 43 years.  And it's my good friend's birthday.  Happy Birthday, Lynn!  Let's celebrate with a declicous shrimp and pasta dish.

Penne Pasta with Shrimp and Baby Spinach

1 (12 oz.) package of penne pasta (regular or whole wheat)
3 Tablespoons olive oil (I used a little less)
3 garlic cloves, minced
1 1/2 - 2 pounds pre-cooked shrimp, THAWED
1 cup frozen peas
6 oz. fresh baby spinach (or baby arugula)
8 oz. crumbled feta
salt and pepper to taste

Cook pasta.  

While pasta is cooking, heat olive oil in a large skillet over medium heat.  Add garlic and saute' until fragrant (about a minute).  Add shrimp and cook until heated through (about 2 minutes).  Add peas and cook about 1 minute longer.  Remove from heat.

Drain pasta and put back in pot and add shrimp mixture.  Add baby spinach and toss until the spinach wilts.  Add feta and toss until evenly mixed.  Salt and pepper to taste.

**You can also add some sun dried tomatoes straight from the jar!