Thursday, October 30, 2014

Roasted Asparagus

Another easy vegetable dish--Roasted Asparagus!  My family loved them and I had everything I needed to make them.  I didn't have to run to the store and that's a plus!

Roasted Asparagus
Asparagus spears, trimmed
Olive oil
Garlic powder
Parmesan cheese, grated or shredded
Lemon Juice

Preheat oven to 425.  Place trimmed asparagus in a large bowl.  Salt, pepper and garlic powder to taste.  Drizzle olive oil over spears and toss.  Arrange spears in a single layer on a greased baking sheet.  Sprinkle with cheese.  Bake 12 – 15 minutes until tender.  Sprinkle with lemon juice and toss before serving.

Monday, October 27, 2014

Baked Eggplant

I got some eggplant in my co-op and tried a couple of new recipes.  This is a baked eggplant that was really delicious and easy to make.  I'm not a big eggplant eater, but I did enjoy this.  Hopefully you will too.

Baked Eggplant 

Parmesan Cheese (I added some shredded Romano and Asiago cheese to the Parmesan)

Slice eggplant about 1/4 - 1/2 inch thick rounds.  Lay eggplant on paper towels and salt generously to draw out the water.  Let it sit for about 20 - 30 minutes, then blot dry with a paper towel. 

Put mayonnaise on one side of each eggplant slice, then dip the mayo side down into Parmesan cheese.  Put on a greased baking sheet in a single layer, cheese side up.

Bake at 450 degrees for about 12 minutes or until browned.

**I made mine with the skin still on the eggplant.  Sometimes the skin can be tough.  Next time I make it, I'm going to remove the skin and see how it does.  I guess it's really your preference--skin on, skin off. 

Eggplant Pizza

Here is another eggplant recipe that I tried.  I really loved it and again, I'm not an eggplant eater.  I left the skin on, but it was a little tough.  Next time I'll peel the eggplant.  But I loved it.  Tasted just like a pizza to me, and you can put on whatever toppings you like.

Eggplant Pizza

Mozzarella cheese
Pizza sauce or marinara sauce (I used marinara sauce)
Desired toppings

Slice eggplant in 1/2 inch rounds.  Place on paper towel and salt generously to draw out the water for about 20-30 minutes.  Blot dry with paper towel.

Put eggplant on greased baking sheet.  Put sauce, then cheese and any other desired topping on each round. 

Bake at 400 degrees about 15 minutes or until cheese is bubbly and melted

**I only put cheese on top (added some grated Parmesan), but can't wait to try pepperoni or mushrooms :-)  Getting hungry just writing about it!

Friday, October 24, 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.)
4 oz. cream cheese
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, cream chese, 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.