Thursday, November 15, 2018

P.H.A.T Sandwich

Heather C.

Hummus (your choice of flavor)
Whole Grain Bread (Dave's Killer Bread)

Toast the bread. Spread pesto on one slice and hummus on the other slice. Add sliced avocado and tomato to the middle and enjoy! 

Heather's Breakfast Oatmeal

Heather C.

Steel Cut Oats
Strawberries, Blueberries, sugar boiled down
Vanilla Greek yogurt

Tuesday, October 23, 2018

Caramel Apples

Three bags of caramel bits covered 15 large granny smith apples

Caramel Bits
Parchment Paper


White Chocolate Melts
Chocolate Melts
Toffee bits
mini chocolate chips
mini m&m's

I used organic apples (hoping there would be less wax to have to wash off). I soaked the apples in cool water with baking soda for 15 minutes to remove any wax and clean them. The caramel will stick better with cold clean apples. I refrigerated the apples overnight.

Insert small skewer type sticks into the center of the apples when ready to dip and decorate.

Melt caramel bits according to package directions. When caramel is melted, tip bowl or pot forward so all the caramel pools together. Rotate the apple into the caramel, coating it.

Place coated apples on a cookie sheet lined with parchment paper. Decorate as desired.

If you want to melt chocolate and coat or drizzle on top of the caramel, wait until caramel is set. Place apples in the fridge until the caramel is hard and hot melted chocolate will stick better.

Vanilla Buttercream Cupcakes

My kids LOVED this frosting. I don't like straight buttercream, so the addition of cream cheese helps with the taste. One batch only made 12 large cupcakes, so double if you need more. 

Recipe Found HERE

1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, softened to room temperature
1 cup granulated white sugar
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1/2 cup buttermilk


½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

Preheat oven to 350 for light, aluminum or silicone muffin pans or 325 for dark, nonstick muffin pans. Line about 16-24 muffin cups with liners and set aside.

In a medium bowl, whisk together dry ingredients.

In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. Mix in eggs and egg yolk one at a time and then mix in the vanilla. Add 1/3 of the flour mixture to the wet ingredients. Combine.

Add 1/4 cup of the buttermilk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the final 1/4 cup of the buttermilk. Mix and then add the final 1/3 of the dry ingredients. Mix until combined and the batter is smooth.

Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway. Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs. Don’t overbake!

Remove the cupcakes to a wire rack to cool completely.

For the frosting: 

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Monday, October 15, 2018

Thai Pumpkin Soup

Recipe Found HERE

3 Tablespoons canola oil
1 small white onion, chopped
2 cloves garlic, minced
1 Tablespoon freshly grated ginger
1 stalk of lemongrass, bruised
3 Tablespoons Thai red curry paste
One 15-ounce can pure pumpkin puree
2 cups low-sodium vegetable broth (I used chicken and it was also good)
Kosher salt
One 14-ounce can unsweetened coconut milk
2 Tablespoons lime juice
Fresh cilantro, for garnish (optional)
Thinly sliced Fresno chile, for garnish (optional)

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes.

Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes.

Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.

Reduce the heat to low and simmer for 20 minutes.

Stir in the coconut milk and lime juice and let cool for 10 minutes.

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

Wednesday, September 26, 2018

Slow-Cooker Corn Chowder


Do not skip making the corn, onion, lime & bacon topping - it makes the dish! You won't be able to resist a second helping. 

14 ears fresh yellow corn (about 3 lb.), divided
2 1/2 cups chicken stock
2 medium-size russet potatoes (about 1 1/2 lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper

4 thick-cut bacon slices, cooked and crumbled
1/2 cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)

1 cup heavy cream

Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. 

Divide evenly among 6 bowls; top evenly with fresh corn topping.

*To make this dish vegetarian, simply replace chicken stock with vegetable stock and skip the bacon.

Overnight Berry French Toast


Ashley C.

4 large croissants torn up or leftover bread such as french bread
6 large eggs
2 cups half and half or whole milk
1/2 cup sugar
1 tablespoon vanilla
pinch of salt
1-2 tablespoons sugar
2 cups berries fresh or frozen

1 cup Karo Syrup light
1 cup whipping cream
1 cup sugar
1 teaspoon vanilla
pinch of salt

Grease a 9x13 pan. Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.

Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.

Pour the egg mixture over the croissants in pan.

Cover and let sit in fridge overnight or at least 6 hours.

About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.

Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.

Make syrup while breakfast is baking.

Place Karo syrup, cream and sugar into a pan. Bring to boil.

Continue cooking at a boil for about 5 minutes.

Remove from heat and add 1 teaspoon vanilla and pinch of salt.

When Overnight Berry Bake is done, remove from oven and drizzle about 1/2-1 cup of the syrup over the baked dish.

Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc.