Wednesday, November 26, 2014

Fruit, Nut, and Honey Yogurt Bowl





What You'll Need


    Various fruit such as:

  • Cantaloupe
  • Watermelon
  • Strawberries
  • Grapes
  • Kiwi
  • Bananas
  • Blueberries
  • Plain Yogurt
  • Honey
  • Walnuts


How to Make It




  • Cut fruit into bite-size pieces and arrange neatly in a bowl.
  • Top with plain yogurt and walnuts.
  • Drizzle with honey.

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    Red Velvet Sugar Cookie Bars with Cream Cheese Frosting






    What You'll Need


    • 3⅓ cups flour
    • ¼ cup unsweet­ened cocoa
    • ½ teaspoon salt
    • 2 teaspoons vanilla extract
    • 2 Tablespoons (one 1-ounce bottle) red food coloring
    • Cream Cheese Frosting:
    • 2 8 Oz cream cheese, softened
    • ½ cup butter, softened
    • 2 cups sifted powdered sugar
    • 1 teaspoon vanilla
    • 1 teaspoon bak­ing pow­der
    • 1 cup but­ter, softened
    • 1½ cups sugar
    • 2 eggs


    How to Make It

  • Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
  • In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
  • In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
  • Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
  • To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!

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    Beefy Sour Cream Noodle Bake






    What You'll Need


    • 1¼ lb ground beef
    • one(15oz) can tomato sauce
    • ¼ tsp onion powder
    • 8 oz egg noodles
    • ¾ c sour cream
    • 1¼ c small curd cottage cheese
    • 2 c sharp cheddar cheese, grated
    • ½ tsp salt
    • ¼ tsp pepper


    How to Make It

  • In a medium sized skillet, brown the ground beef.
  • Season with salt, pepper, and onion powder.
  • Drain the excess fat.
  • Add the tomato sauce and simmer on low for 10 minutes.
  • Cook the noodles until al dente, drain and set aside.
  • In a medium sized mixing bowl, combine sour cream and cottage cheese. Add the noodles and stir to coat.
  • Grease a 9×13 inch pan and layer with half of the noodles, half of the ground beef mixture, and top with half of the cheese.
  • Repeat the layers and end with cheese.
  • Bake at 350 degrees for 20 minutes or until heated through and cheese is melted.

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    Tuesday, November 25, 2014

    Pecan Cheesecake Pie






    What You'll Need


      For the cheesecake layer

    • one refrigerated pie crust (I use Pillsbury)
    • one package cream cheese (8 oz.)
    • 1/4 cup sugar
    • one egg

      • For the pecan layer:

    • 2/3 cup dark corn syrup
    • 2 eggs
    • 2/3 cup sugar
    • 1 1/2 Tablespoons butter, melted
    • 1/2 teaspoon vanilla
    • one cup pecans


    How to Make It

  • Spray a 9 inch pie plate with non stick baking spray.
  • Press the pie crust into the pie plate and crimp the edges.
  • Set aside. (do not bake)
  • Beat the cream cheese and sugar until creamy. Add the egg and beat again.
  • Spread in the bottom of the unbaked pie crust.
  • Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla.
  • Stir in the pecans.
  • Gently spoon the mixture over the cheesecake layer.
  • Cover the edges of the pie crust with strips of foil, so it doesn't burn.
  • Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely.
  • It will be puffy when it comes out, but it will sink as it cools.
  • Keep refrigerated. Cut into 12 slices.

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    Slow Cooker Chicken Fajita Soup





    What You'll Need


    • one pound boneless, skinless chicken breasts
    • 2 (10.75 ounce) cans condensed cream of chicken soup
    • ½ teaspoon dried cilantro
    • one cup shredded cheddar cheese
    • Optional Toppings:
    • sour cream
    • diced tomatoes
    • green onions
    • cilantro
    • lettuce
    • diced avocado
    • tortilla strips
    • one cup salsa
    • 2 cups frozen corn
    • one(15 ounce) can black beans, drained and rinsed
    • 1½ cups water
    • one teaspoon ground cumin


    How to Make It

  • Spray your slow cooker with cooking spray.
  • Add chicken to the bottom of the slow cooker.
  • In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro.
  • Pour over the top of chicken.
  • Cook on low for 4-6 hours. Remove the chicken and shred with two forks.
  • Place back into the slow cooker and add shredded cheese.
  • Continue cooking until cheese has melted about 15 minutes.
  • Serve with your favorite toppings.

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    Monday, November 24, 2014

    Paleo Swedish Pancakes



    This Paleo Swedish Pancakes I hope You Like it. Dont Forget To Share it To save it on your wall page .

    What You'll Need


    • 6 Eggs
    • 1 Can Light Coconut Cream (14 oz)
    • 1/4 Cup Coconut Sugar or Xylitol (xylitol is a natural low carb sweetener that I recommend for diabetics, but it’s not Paleo)
    • 1/4 Tsp Sea Salt
    • 1 Tsp Vanilla
    • 3/4 Cup Potato Starch
    • 1 1/2 Cups Almond Milk


    How to Make It


  • Using your electric stand mixer, combine the eggs, coconut cream, and potato starch. Mix on medium, until the mixture is very smooth. Add the coconut sugar, salt, and vanilla, and mix until all of the ingredients are well incorporated.
  • I work with 2 non-stick ceramic pan at a time, so that the cooking process goes by faster! Spray your 8 and 10 inch pans with coconut oil, and place them over medium heat. Once the pans are hot add some batter. Start with 1/3 cup batter for the 8 inch, and 1/2 cup for the 10 inch pan. You may want to add less than this as you become more comfortable working with the pancakes, but it takes a while to get the feel for flipping them! You’ll probably have some casualties at first (which will promptly be eaten by your children). It’s important to use ceramic non-stick pans, because the teflon ones are basically like cooking on plastic. They’re quite carcinogenic!
  • Cook each pancake on one side, until it is totally set up. If you try to flip them prematurely they’ll break. Once it sets up get your spatula underneath it, and guide it with your fingers to flip. They really need to cook slowly and set up completely to flip well. Here are some pictures of a before and after flipped pancake:
  • Cook on the second side until it is light brown. Stir the batter before scooping out more pancakes, because sometimes the starch falls to the bottom. Serve with the Raspberry Cranberry Sauce and enjoy some time together as a family over a fancy breakfast (or brunch, as the case may be by the time you’re done making them!). Reheat leftovers in the pans…cook for a few seconds on each side (or eat them cold to enjoy the full benefits of the resistant starch)

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