The Best Spinach Artichoke Dip

I found this recipe on Mels Kitchen Café and made it and it was absolutely yummy, easy to make, and delicious!  You can find her instructions here:

The Best Spinach Artichoke Dip

Ingredients:
1 1/2 cups heavy cream or half and half
2 Tblsp all purpose flour
1/2 tsp garlic powder
1 tsp salt (I use coarse kosher salt)
1/4 to 1/2 tsp black pepper
8 ounces cream cheese, softened
2 (15 oz) cans artichoke hearts, drained and coarsely chopped
1/2 to 1 tsp hot sauce (like Tapatio brand) optional but does add lots of great flavor
1 cup (4 oz) freshly grated Parmesan cheese
1 to 1 1/2 cups freshly grated mozzarella or Monterey Jack cheese
16 oz frozen, chopped spinach, defrosted and squeezed dry

Instructions:

Preheat the oven to 350 degrees.  Lightly grease a 9 x 13 inch or similar sized baking dish
In a large microwave safe bowl, whisk together the cream, flour, garlic powder, salt and pepper.  microwave the mixture in 1 minute intervals, whisking fully after each minute, until the mixture is thickened to the consistency of warm pudding (about 4 to 5 minutes)  (mine was done in 3 min)
Stir in the cream cheese and mix until well combined (it's ok if there are a few lumps, but try to whisk it until as smooth as possible)  Add the remaining ingredients; I like to add the spinach last, crumbling it in with my fingers to avoid large clumps.  Mix well, spread the dip into the prepared pan
Bake for 25 to 30 minutes until bubbling and golden on top.  Serve warm with bread or tortilla chips.

Mel does a tutorial on her page so you can actually watch her make it!
so yummy and worth all the ingredients, it is easy to make!

This spinach Dip recipe is from a ward cookbook it is called TGI FRIDAYS SPINACH DIP , I have  not tried it but want to:
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cp mozzarella cheese, grated
1-2 tsp minced garlic
1 pck grozen spinach, thawed and drained
1 jar (14 oz) of artichoke hearts, chopped

Combine all ingredients  Place in a shallow casserole dish and bake at 325 for 20 minutes


Thought for the soul:

When you're in a dark place, you sometimes tend to think you've been buried.  Perhaps you have been planted.
BLOOM!

Sarah's Pecan Pie from Christy

Christy's friend Sarah is a great cook and shared this recipe with her, and Christy made it and said it was easy to make and yummy!
I love pecan pie, so here is the recipe:  (says from Grandma Joyce Watson's Amish cookbook):

Pecan Pie
3 eggs
1/2 cup brown sugar
1 cup corn syrup
1/4 tsp salt
1/4 cup butter melted
1 cup pecans (I chop mine, the flavor is better and pie is easier to cut)
1 tsp vanilla

Beat eggs, beat in sugar, corn syrup, vanilla & butter
Add the pecans.  Pour into unbaked pie shell.  Bake at 350 degrees for 40 to 50 min, or until filling is set in the center.

The original "Never Fail" pie crust

For a 2 crust pie:

1 stick of Buttery Crisco1/4 cup boiling water
1 Tblsp milk (I use buttermilk)
whip with a fork to the consistency of whipped cream
Add 2 cups flour and 1/2 tsp salt and mix together until you can mold with your hands 2 balls (if it's too sticky add just a pinch of flour so you can form the balls)
With a rolling pin, roll out 1 ball between flour dusted plastic wrap or wax paper. 
 Peel off top layer of plastic wrap and place your pie plate over the crust, flip over, remove the plastic wrap, and mold the pie crust into the pie plate and pour in your filling.

If you are only making one pie, you can freeze the other ball in a plastic freezer bag, it freezes well.


I can't wait to try this, but Christy has and said it was so so good.

For the nourishing of your soul:

"Hope is not a feeling -- it's not a tidal wave of joy in the middle of a problem.  Hope is not the magic wand that makes the problem disappear.  Hope is the lifeline that can keep you from being overwhelmed by the storms in your life.
When you place your hope in Jesus, you place your confidence in His promises that He will never leave you or forsake you--that He will do what is best for you.  Even though you may be in  the middle of a huge problem, hope enables you to be at peace, knowing that Jesus is with you every step of the way"  David Batty

Sarah's Sugar Cookies from Christy

My daughter Christy has a friend named Sarah who is an excellent cook and has shared with her some recipes.  Christy said she made these sugar cookies this Christmas and these were very yummy and easy to make!  so I asked for the recipe so I could post it here:

Sarah's Sugar Cookies
1 1/2 cups butter
2 cups sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp salt

Cream butter and sugar.  Add eggs and vanilla.  Mix well.  Add flour, baking powder, and salt.  Mix well and chill.  Roll on floured surface and cut with cookie cutters.  Bake at 350 for about 8 minutes.  makes about 60 medium cookies.
*Note from Christy (From what I learned and what Sarah said:  the secret is making sure the dough is chilled the right amount so the dough is hard enough to roll but not too hard.  Also you don't want to over cook, so it is okay if after 8 minutes the cookies look a *little* doughy, once they set they will be soft and white!

If Christy was happy with this and said it was easy and fun to make, then I am sold! ha ha. I will make these next time I make sugar cookies!

Thought for the day: "We sometimes think we are doing marvelous things and God's helping us, but it's the other way around.  He is doing marvelous things and we are helping Him"  D Todd Christofferson

Stir Fried Chicken and Vegetable Lo Mein

I made this recipe from Mels Kitchen Cafe (love her site) and it turned out really good.  Lacey wants me to make some more, so that means this gets to go in my collection!

Stir-Fried Chicken and Vegetable Lo Mein
Ingredients:
Sauce and Marinade:
1 1/2 cups low sodium chicken broth
1/4 cup low sodium soy sauce
3 Tblsp rice vinegar
1 Tblsp sesame oil or tasted sesame oil
1 1/2 Tblsp brown sugar
1 1/2 Tblsp cornstarch

Stir Fry:
1 1/2 lbs boneless skinless chicken breasts cut into bite size pieces
10 oz spaghetti broken in half
2 tsp canola, vegetable or coconut oil
Salt and pepper to taste
1 to 2 cups broccoli florets, cut into bite size pieces
1 red or yellow bell pepper, diced
5 cloves garlic, finely minced or pressed
1 tsp sesame seeds, toasted or not

Directions:
For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch.  Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken.  Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce
Cook the noodles in a pot of boiling salted water.  Drain and rinse lightly with cool water.  Set aside.
IN a large 12 inch nonstick skillet, heat the oil over med high heat.  Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches) seasoning with a light touch of salt and pepper as it cooks.  Cook until the chicken is browned on all sides and cooked through, about 3-4 min, depending on size of the chicken pieces.  Transfer the chicken to a plate.
To the hot skillet, add the broccoli, bell peppers, and garlic.  Stir fry, stirring often, for 2 to 3 minutes.
Add the reserved sauce, noodles, and chicken.  Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3 to 5 minutes. until the sauce thickens and the noodles are heated through.
Serve and garnish with sesame seeds.
NOTES:
the original recipe calls for stir fry noodles.  You could certainly use them but they are hard to find.  Dry spaghetti isn't exactly authentic, but it works deliciously. !
Also, you can make extra sauce if you like it saucier like I do!

Thoughts for the soul:
I saw this quote on facebook today:
You will continue to suffer if you have an emotional reaction to everything that is said to you. True power is sitting back and observing things with logic.  True power is restraint.  If words control you, that means everyone else can control you.  Breathe and allow things to pass.
Warren Buffett
 I am learning to not take offense so easily.  To Let things Pass!

Chocolate Mint Chip Cookies

My Lacey loves chocolate mint cookies and needed to take some to an activity so we tried this recipe from Two Peas and Their pod and these were really good so I am putting it in my collection, It says to bake for 10 to 12 minutes, I only did 10 minutes and I use a silpat.  I think if you even went to 9 1/2 min it would be perfect.

Chocolate Mint Chip Cookies

Ingredients
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup Dutch processed cocoa (I used Hersheys cocoa)
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 1/2 cups mint chocolate chips

Directions
Preheat oven to 350 degrees.  Line baking sheet with parchment paper or Silpat baking mat.
In a medium bowl, whisk together flour, baking soda, salt and cocoa.  Set aside.
With a mixer, cream butter and sugars together until smooth.  Add in eggs, one at a time. Next, add in vanilla extract.  Mix until just combined.
Gradually add flour mixture and beat until just combined.  Mix in the 2 cups of the mint chocolate chips (don't use the whole bag, leave a few chocolate chips out to decorate cookies with)
Roll cookies into balls, about 2 Tblsp of dough per cookie.  Place cookie balls on prepared baking sheet about 2 inches apart.  Top the cookies with remaining mint chocolate chips, sticking them on top and the sides to make the cookies pretty!
Bake cookies for 10 to 12 min ( did 10 min, and 9 1/2 would have been perfect)  Don't overbake.  Remove from oven and let sit on baking sheet for 5 minutes.  Move to cooling rack and cool completely.

These are really yummy! The original recipe said you will need 2 bags of mint chocolate chips, but I only used one and it was plenty.  I left a few out to put on top of the cookie balls before baking and it does make them pretty!
Because the cookies are chocolate with green chocolate chips, they make a festive Christmas cookie as well!

Thought for the day:
When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself.

I like that saying because there is ALWAYS something to be grateful for.  I just finished reading a book about a true story of a man injured in a cliff diving accident when he was 19, and he is married and completed an education, however, he cannot do ANYTHING for himself (feed himself, dress himself) and he has the most awesome spirit about him being positive and all, but I can't stop thinking how grateful I am for a body that is not injured and I thank Heavenly Father every day for my body!

 

Sour Cream Almond Wedding Cake

This was the very first post I did and it wont let me access it to make changes, so I am reposting here so it will be more at the top of my cakes list as it is my number one most requested cake recipe!




Because last month and the month before seemed to be birthday months for many, I will start with my number one favorite cake and cupcake recipe.  NEVER make a normal cake again, they do not even taste good after using this recipe.  ALWAYS use this recipe when you need to bake a cake or cupcakes, people will think you are smart and wonderful and awesome!  I found this recipe on Tasty Kitchen from Pioneer Woman, love that lady, and love her Tasty Kitchen site as well
.

Sour Cream Almond Cake (Wedding Cake)

I box white cake mix

1 cup all purpose flour

1 cup sugar

3/4 tsp salt

1 1/3 cups water

1/8 cups Vegetable Oil

1 tsp Real vanilla

1 tsp Almond Extract

1 cup Sour Cream

4 eggs

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.  Add the remaining ingredients and beat on medium speed for 2 minutes.  Pour into greased and floured (I just use Pam or something like that) pans, filling each pan a little over half full.  Bake in a preheated 350 degrees until cake tests done.  Baking time varies depending on the size of pans used.

For chocolate cake:  use chocolate cake mix and can leave out the almond extract.

Because we are adding more flour and sugar, it makes more cake batter or cupcakes for example I can get 3 dozen cupcakes instead of 2 dozen, and on cupcakes start with a time of 10 to 12 minutes and insert toothpick to test for doneness.  On cakes I start with a time of 35 to 38 min and go from there.  Depending on what cake pan I use, mine is done at 38 min, 39 min and 40 min.  

And of course, as all my children know, NEVER use canned icing on this.  I insist on homemade icing as it is so easy and so yummy.  I just use the buttercream icing recipe on the box of C&H powder sugar, which usually consists of a box of powder sugar (4 cups I think) and 5 Tblsp softened or melted butter, 1 tsp vanilla, 1/4 cup milk (about) and mix with mixer.  If you need chocolate icing, just pour in some hersheys unsweetened cocoa powder and wa la, pure bliss! 

AND LATELY I HAVE BEEN USING A DIFFERENT ICING FOR THIS CAKE:
MIX TOGETHER
1 8 OZ CREAM CHEESE
1  12-OZ COOL WHIP
2 CUPS POWDER SUGAR

(and then you can even put fresh fruit on top or just strawberries to make it like a strawberry shortcake) SO YUMMY!

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes

This comes from Mel's Kitchen Café, everything she makes is yummy. You can link to a picture of these and her site here
If you don't have whole wheat flour, you can use all purpose flour.
If you don't have buttermilk, you can use 1 3/4 cups milk and 2 tblsp lemon juice or vinegar.

Ingredients:
2 cups whole wheat flour
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
1/2  tsp salt
3 Tblsp sugar
1 3/4 cups buttermilk
1 egg
1 cup pureed pumpkin
2 Tblsp vegetable oil (or coconut oil)
1 cup chocolate chips (optional)

Directions:
In a large bowl, whisk together the dry ingredients.  Make a well in the center and add the buttermilk, egg, oil, and pumpkin.  Whisk together until just combined (it's ok if there are a few dry spots remaining: over mixing pancakes can make them thick and dry)
Preheat griddle or skillet on stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet.  Sprinkle with chocolate chips (if using) cook until bubbles appear on the surface of the batter, 1 to 2 minutes.  Once the bubbles begin popping, flip the pancakes and cook for another 30 sec to 1 minutes

The first time I made these I used a different kind of flour I had and they were too doughy.  Be sure to stick with the whole wheat flour or half whole wheat half white flour for best results for me.

Nourishment of our souls:

You will never speak to anyone more than you speak to yourself. Be kind to yourself.

(It is so true, our bodies and minds listen to what we say, if we talk to ourselves positively than they will respond positively.  )

Hannah's Manna from Heaven Banana Bread

Hannah's Manna from Heaven Banana Bread

I am in a weekly group meeting learning how to be self sufficient and how to get out of debt and each week one of the team leaders brings us a delicious treat.  This is from Patti Brown, who was so nice to share the recipe.  It truly is the best and most moist banana bread recipe you will ever find.
I took it to work and the next day my friend Marie said she dreamed about it.  Yes, it is that good!


Heaven Banana Bread

3 large eggs
1 cube butter  (softened to room temp)
2 cups sugar
3 bananas (overripe is best)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup sour cream

Instructions:
separate egg whites into separate bowl (smaller bowl), beat until stiff and set aside.
In a large mixing bowl, Cream together the egg yolks, butter, and sugar until fluffy.  Add smashed bananas, mix until smooth.
Sift in flour, baking powder, baking soda, and salt until mixed together well.  Add vanilla and mix.  Add sour cream and mix all together.   Fold in egg whites gently last.  (I sandee just use my hand mixer throughout the whole mixing process and it works great) 
Line two bread pans with tin foil, spray bottom and all sides with cooking spray and pour in mixture evenly between the two pans (I sandee just sprayed my pans well, I did not do the foil part and the bread came out fine for me) Bake at 350 degrees for 50 minutes.


Cool on rack in pans for 5 to 10 mins, remove bread from pans to cool, wait until fully cooled to remove from foil.  Enjoy


For nourishing of soul:
Here is a few sayings on my facebook this week:
Count your blessings, not your problems, & you'll realize how beautiful your life really is.   "liveoola"

Decide what kind of life you actually want, then say "NO" to everything that isn't that.

Life is the most difficult exam....Many people fail because they try to copy others, not realizing that everyone has a different exam.

Roasted Butternut Squash Soup

I made this soup for Halloween and it was so very yummy. (I found it from how does she web site.)   I bought packaged butternut squash from costco so it made it much easier.

Roasted Butternut Squash Soup

2 large butternut squash, seeded, cut in half down the middle

Melted butter for brushing

3 cups chicken or vegetable stock

4 Tbslp honey

1 tsp grated ginger

1/2 cup heavy cream

1 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

Preheat oven to 400 degrees

Brush the squash with melted butter and season with a little salt and pepper.  Lay the squash flesh side up on a sheet pan.  Roast for 30 min  or until the flesh is soft

Scoop the flesh from the skin into a pot and add the stock, honey and ginger.  Bring to a simmer and puree using a stick blender.  Stir in the heavy cream and return to a low simmer.  Season with salt pepper and nutmeg.

(I did not have a stick blender so I took portions of the soup and blended in my blender and then added back to the stock pot)

This was very very yummy! Enjoy!

Super Easy Chili Dip

Super Easy Chili Dip

Found this on this blog:  www.onegoodthingbyjillee.com for an easy chili dip

1 12 oz tub of cream cheese
1 15 oz jar of salsa
1 15 oz can chili with beans

Heat on stove top until the cream cheese is melted!  Serve with chips.


Hamburger Bean Dip
Another recipe a friend made for a group I am in, she said there is no recipe but what she did was

Brown hamburger and diced onions together , drain
Add refried beans to that mixture and Add some salsa to that mixture , top with sour cream and then sprinkle grated cheese on top and bake until warmed through and cheese is melted and serve with chips.
It was really yummy!

Super Super Easy Pumpkin Choc chip cookies with Cake Mix

Super Super Easy Pumpkin Choc Chip cookies with cake mix. You have all seen the many many recipes floating around bloggy land with just 2 ingredient Pumpkin Choc ChipCookies, I have found 3 versions to try:

Easy Pumpkin Choc Chip Cookies

1 spice cake mix (or carrot cake, or yellow cake mix)
1 15 oz can pumpkin
chocolate chips

Mix together and Bake at 350 for 8 to 12 min (depending on what size cookie and how hot your oven is)

The next version I saw to try was this one from Yellow Bliss Road (www.yellowblissroad.com)

1 box yellow cake mix
2 tsp pumpkin pie spice
1 15 oz can pumpkin
1/2 cup butter, melted
3/4 cup mini chocolate chips

With electric mixer, beat together the cake mix, pump pie spice, butter and pumpkin.
Gently fold in in chocolate chips
Bake at 350 for 12  min
store in airtight container for up to one week, freeze for 3 months


and then I found this one was found on www.nobiggie.net blog:

1 box spice cake mix
1 15 oz can pumpkin puree
1 egg
1 tsp vanilla
3/4 cup mini choc chips

Preheat oven to 375
Mix first four ingredients.  once combined then fold in the choc chips.  Dough will be sticky and soft.
Spoon or scoop into 1 inch balls and place on cookie sheet lined with parchment paper or silicone baking mat
Bake for 10 min

Healthy Chicken Salad from Elizabeth Grange

Healthy Chicken Salad Sauce

This was served at our women's retreat and was so delicious!

Chicken Salad Sauce

½ cup whole milk greek yogurt

½ cup mayo (my favorite is avocado oil based mayo)

Herbs of choice. I used fresh parsley, basil, lemon thyme, dill,

green onions. Sea salt and pepper.

Blend together into food processor until herbs are broken down
into small pieces. If you don’t want to use a food processor, finely
chop herbs and mix all ingredients into a bowl.

Mix into a bowl full of cooked diced chicken, diced apples,
diced celery, and halved grapes.

Pumpkin Spice Energy Bites

This was on Tasty.com

Pumpkin Spice energy Bites

1/3 cup pumpkin puree
1/3 cup almond butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 cup rolled oats
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
salt

In a medium bowl combine pumpkin puree, almond butter, maple syrup and vanilla.  Stir until smooth. 
Add oats, cinnamon, nutmeg, ginger, and salt and mix until evenly distributed. 
Chill in refrigerator for 30 min

Use a tablespoon to scoop out mixture and roll into balls with your hands. Store in refrigerator in airtight container for up to one week.
Enjoy!
(I think I will add mini choc chips)!

Homemade Granola

I went to a women's retreat and we were served for breakfast a yummy granola/yogurt/parfait
by Elizabeth Grange.  Here is her recipe, I have made it and it is so so so yummy!





Homemade Granola

In a large bowl combine dry ingredients:

5 cups rolled oats. 1/2 cup chopped almonds, 1/2 cup chopped walnuts, ½ cup pecans,

1/2 cup sunflower seeds, ½ cup raw pumpkin seeds, 1/2 cup fine shredded unsweetened coconut,  1 tsp sea salt. (And any other nuts or seeds you desire!)

Combine liquids into a small bowl:

½ cup maple syrup, 1 tsp vanilla, 1/3 cup coconut oil, ⅓ cup melted unsalted butter, 1/3 cup melted honey.

Pour on top of dry ingredients and mix until all coated.

Bake on cookie sheet 300 degrees for 45 min. Mix half-way through about 20 minutes into baking.  

This stuff IS SO GOOD!
I eat it with my favorite yogurt which is the Fage Greek Yogurt, and fresh fruit!

Smoothie Bowls

At our women's retreat we were served healthy foods, this was our breakfast, it was so yummy, we had bowls of fresh mango, pineapple, and blueberries to add to it, plus fresh coconut and nuts and seeds of all kinds!  These pictures and recipes come from Elizabeth Grange. 

Smoothie Bowls

Red:   All frozen- In a gallon ziploc bag:   About 2 cups
each of Banana, Strawberries, Blackberries, 1 cup Wild
Blueberries, 1 packet Acai, 6 fresh but frozen
goji berries, ½ cup raspberries. Blend into 3 cups orange
juice in blender. (optional add ins: chia seeds,
pomegranate powder, acerola cherry powder.)

Green:  All frozen- In a gallon ziploc bag  about 2 cups each of
Banana,Mango, Pineapple,  1 Cup Green Grapes, 1 Avocado,
1-2 cups Spinach, 6 fresh but frozen goji berries.  In Blender
add 3 cups orange juice,
moringa powder, barley grassjuice powder and chia seeds,
then blend frozen fruit into juice.

Orange:  All frozen- In a gallon ziploc bag:   About 2 cups
each of Banana, Strawberries, Mango, Pineapple,  Peaches,
1 cup Apricots, 6 fresh but frozen goji berries, blend into 3
cups orange juice in blender. (optional add ins: chia seeds,
pomegranate powder, acerola cherry powder.) Optional
to add yogurt to this one.
Can exclude banana.

**If doing smoothie bowls- toppings: shredded coconut,
nuts, seeds, other fresh fruit.**

Cauliflower Curry Quinoa Kale Soup

 I went to a women's retreat where we served delicious nutritious food, this recipe is from Elizabeth Grange, and this soup is so so so good.  I have had to make a few substitutions when I don't have all the ingredients so I will post those below:

Curried Cauliflower/Kale Soup

Ingredients :

* 5 cups of cauliflower florets (about 3 cups when "riced")
* 2-3 Tbsp curry powder or curry seasoning
*1 tsp garlic powder
* 1/2 tsp cumin
* 1/2 tsp paprika
* 1/4 tsp sea salt
* 2-3 Tblsp Olive oil for roasting
* 3/4 cup red onion chopped (or yellow is fine)
* 1 tsp minced garlic
* 2 tsp olive oil or avocado oil
* 8 kale leaves with stems removed and chopped (can use bagged)
* 2 cups shredded carrots (or cut in coins)
* 5 cups broth (vegetable or chicken)
* 2 cups cooked lentils (or canned) or white beans or pinto beans
* 2 cups cooked quinoa
* 1/2 tsp red pepper or chili flakes (less if you dont want as spicy)
*1/2 tsp black pepper
* salt to taste

Preparation:

1. Preheat oven to 400 F .  In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt and 3 Tbslp oil.

2. Spread the cauliflower florets on a baking dish or roasting pan.  Place in oven and roast for 20 to 22 min until tender but not overcooked, (even slightly under cooked.)  Remove and set aside.

3. While the cauliflower is cooling, prep the rest of your veggies, cook quinoa and lentils (or use canned lentils)  

4. Next, place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or "riced".
5.  Once all the cauliflower is riced and kale veggies are chopped, prepare your cooking pot.  Place onion, 2 tsp oil, and minced garlic in large stock pan, saute for 5 min until fragrant

6.  Next add in your broth, milk, veggies, cauliflower "rice", and the red chili pepper and black pepper.

7.  Cook until all veggies are soft and add cooked quinoa and lentils at the very end. 

8.  Add dash of sea salt if desired once ready to serve.

So when I made this, I used canned lentils, and the next time I made it I did not have those on hand so I used white beans and pinto beans. Also, I prefer my carrots to be coined instead of shredded, so I prefer to cut them in circles (coins) for the soup.
Also I had some bagged kale and just used that.
Also I put a little extra curry in the actual soup at the end of the cooking as I really like the taste of it! (I have a mild curry seasoning)

I can eat this everyday! It is so so so yummy!

Philly Cheesesteak Sloppy Joes

I made these the other day because Krista was making them and Christy said they are really good, and Christy said the recipe was  best from Mel's Kitchen Café, (cuz Shauna makes them and she has a bit of a different recipe and shauna said she loves philly sloppy joes too ) so this is from Mel's , I made this recipe and they were so good:


Philly Cheesesteak Sloppy Joes
Ingredients:
2 lbs lean ground beef (or ground turkey)
1/2 cup chopped onions (about 1 small onion)
1/2 cup to 3/4 cup chopped green bell (about 1 large)
8 ounces white button or baby bella mushrooms, stemmed and   finely minced


1 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
1 1/2 cups beef broth
2 Tblsp Worcestershire sauce
1/4 cup BBQ sauce
Provolone cheese slicesHamburger Buns

Directions:
Heat a large 12 in skillet over med heat and add the meat, onions, bell pepper, mushrooms, salt and pepper.  Cook stirring often to break the meat into small pieces and the vegetables are tender, 5 to 10 min (drain excess grease)
Sprinkle the flour over the meat/veggies and stir to combine.  Cook the mixture over medium heat for 1-2 min stirring often (this helps cook out the flour taste)
In a bowl or liquid measuring cup, whisk together the beef broth, Worcestershire sauce, and BBQ sauce.
Over medium heat gradually add the sauce mixture to the skillet, stirring with a wooden spoon. Bring the mixture to a simmer and cook for 4-5 min until bubbly and thickened.
Serve the sloppy Joe mixture on buns topped with a slice of provolone cheese, for meltier cheese, place the assembled sloppy Joes in a 350 oven for a few minutes before serving

These are so so good!

Here is a thought for the day:

I was scrolling on my facebook for a thought and this came up , I liked it so here it is:
How to prevent an anxiety attack:
*Breathe deeply in through your nose and out through your mouth
*Slowly look around you and find......
*5 things you can see
*4 things you can touch
*3 things you can hear
*2 things you can smell (or 2 smells you like)
*1 emotion you feel
This is called grounding, it can help when you feel like you've gone too far in your head and lost all control of your surroundings!

Have a wonderful day, you will after you eat these wonderful sloppy joes!

Key Lime Pie

Key Lime Pie

1 cup boiling water
1 small lime jello
14 oz can Eagle Brand milk
1/2 cup lime juice
8 oz cool whip
Graham cracker crust (premade)

Mix together boiling water and lime Jello.  Cool. Add Eagle Brand and lime juice; mix.  Cool for at least 30 min then add Cool Whip; mix well and pour into graham cracker crust.  Cool for at least 3 hours in the refrigerator.

Crock Pot Taco Filling

Crock Pot Taco Filling

1 lb hamburger meat, cooked and drained
1 16 oz mild cheddar cheese grated
1 16 oz Monterey Jack jalapeno cheese grated
1 can refried beans
1 8 oz cream cheese
2 cans tomato sauce
1/2 cup mild picante sauce
1 onion, finely chopped

Put all ingredients into a crockpot and stir occasionally to mix everything up.  Cook on high for 2 to 4 hours.  Serve in flour tortillas, for tostados, etc.  Great with chips too!

*can add taco seasoning to mix as well.  I like to add 1/2 packet

Sour Cream Waffles

I found this in a cookbook I was giving away and it looked good since it has sour cream and the beaten egg whites, so thought I would save it here to try.  Will let you know!

Sour cream Waffles

1 cup sifted cake flour
(or use 1 cup flour minus 2 Tblsp and then add 2 Tblsp cornstarch)
1 tsp baking powder
1 tsp soda
1/8 tsp salt
1 to 2 tsp sugar
3 egg yolks
2 cups sour cream
3 egg whites

Mix dry ingredients.  Mix sour cream and egg yolks.  Pour into dry ingredients.  Mix well.  Beat egg whites until stiff and then mix all together with other ingredients.  Cook on waffle iron.  Goes great with buttermilk syrup.

Homemade Maple Syrup

Homemade Maple Syrup

2 cups sugar
1 cup water
Maple flavoring
vanilla

In a saucepan on high heat bring sugar and water to a boil.  Stir well and remove from heat, adding 2 to 4 tsp maple flavoring to taste.  Add 1 tsp vanilla if you like.  Serve over pancakes, waffles, French toast, etc.

Yummy stuff!!

The Best Cheese & Broccoli Soup

The Best Cheese and Broccoli Soup

1 large bunch fresh broccoli
1/2 cup butter or margarine
3/4 cup diced onion
1/2 cup flour
2 cups half and half
1 cup reserved broccoli liquid
1/2 tsp worcestershire sauce
8 oz velveeta cheese
2 cups chicken broth
salt and pepper to taste

Cut broccoli into bite sized pieces and cook until crisp tender.  Reserve 1 cup cooking liquid.  Melt butter, add onion and cook until tender.  Stir in flour, add chicken broth, half and half and reserved broccoli liquid and cook until thickened stirring constantly.  Add Worcestershire sauce and velveeta and cook until cheese melts.

Party Slush - various recipes

Various party slush recipes for me to try from ward cookbooks:


Party Slush

Slushy Limeade Punch
1 12 oz can frozen limeade
2 cups sugar
7 cans water
1 (2 liter ) 7 up

Mix limeade, sugar and water.  Put mixture in double bag zip lock gallon bags.  Freeze 3 or 4 days!  Take out of freezer 3 hours before serving.  Put in large bowl and mash with a potato masher.  Add 7 up and serve.  Great for wedding receptions

Summer Slush
1 lg can pineapple juice
1 12-oz can frozen lemonade
1 pkg raspberry Kool Aid
4 cups sugar
1 pkg frozen raspberries
Add water to make 2 gallons.  Mix and freeze.  Serve this with 7 up or just thawed alone.


Isla's Shower Slush
2 cups sugar
3 cups water
1 1/2 cup orange juice
1/4 cup lemon juice
46 oz can pineapple juice
1 box frozen strawberries that have been mashed or blended
3 bananas mashed
3 qt ginger ale

mix sugar and water and boil five minutes.  set aside to cool.  combine rest of ingredients.  add to sugar and water mixture.  Freeze in two 1/2 gallon milk cartons . set the mixture out an hour before using  Add 3 quarts ginger ale just before serving.  Yield: 2 batches that serve 30 to 35 nicely.

Best slushy punch
2 pkgs Kool Aid  (any flavor)
2 cups sugar
2 quarts water
1 46 oz can pineapple juice
1 qt cold ginger ale
Mix ingredients together, adding ginger ale right before serving.  if you like, freeze punch base in gallon freezer bags the night before and add ginger ale before serving to make a slush.  I put 13 1 cup servings into the first freezer bag and pour the rest into the second bag.  This slush is always a big hit.  Serves 25

Pina Colada Drink
1/4 cup cream of coconut
1/2 cup pineapple juice
2 tsp lemon juice
1 large cup ice cubes
Put all in blender and blend just until ice is small crystals.

Old Fashioned Lemonade:
Water
1/4 cup sugar
3 lemons
3 limes
Mint leaves or lemon balm
Fill a teapot full of water and bring to a boil.  In a small saucepan bring 1/4 cup water to a boil  Add 1/4 cup sugar and stir til dissolved.  Add zest of 1 lemon, juice of 3 lemons, zest of 1 lime, juice of 3 limes.  Stir and pour into a 6 cup container.  Add 5 cups boiling water.  Stir and chill.  Serve with lots of ice and garnish with mint leaves or lemon balm.

Wedding Punch Sauce
5 cups sugar
2 cups water
1 oz almond extract
1 oz lemon juice
ginger ale
Bring sugar, water and lemon juice to a boil.  Remove from heat and add almond extract.  Cool in fridge.  Make the night before it's needed.  Add 1 1/2 cups sauce to 2 liter bottle of ginger ale.

Strawberry Crush
4 pkg frozen strawberries
3 large cans pineapple grapefruit juice
6 mashed bananas 
1 lg can orange juice, frozen
1 large can frozen lemonade
6 cups sugar
2 qts water
7 up
boil sugar in water about 5 min.  add all other ingredients and stir until frozen juices are melted.  Pour into containers and freeze  spoon into glasses and cover with 7 UP

Swiss Cheese Fondue

Swiss Cheese Fondue

I have a friend who does fondue, this is her favorite recipe:

9 Tblsp butter
9 Tblsp flour
3 cup milk
salt and pepper
1/2 tsp dry mustard
2 cloves minced garlic
1 lb Swiss Cheese, grated

Melt butter and add flour, salt and pepper, 1/2 tsp dry mustard, and garlic to make a paste.  Whisk in milk.  When thickened, add cheese and stir until melted.  Serve with bread cubes.

Homemade Root Beer

Homemade rootbeer is a favorite at Halloween and summer barbeque parties.

Homemade Root Beer

1 bottle rootbeer extract
5 lbs sugar
5 gallons water
5 lbs dry ice (can use 7 lbs)

Mix together in a 8 to 10 gallon water container (not metal) the water, sugar, and extract.  Stir all together.
Using gloves put in the dry ice small pieces at a time.  Stir with wooden or plastic spoon.
It takes about 30 minutes to carbonate.  Stir every few minutes

TIPS:
I was told to never use metal containers or utensils.
When you buy the dry ice, it comes in a big chunk, when you throw the whole big chunk in it tends to freeze to the bottom of the container, so if you can break it up buy banging the brown bag of dry ice on the ground or using an ice pick, try to break it up in small chunks!!
If it stops brewing and you need it to, when you pour water over the ice it starts it brewing again.


Yummy stuff!  Christy's favorite!

Healthy Waffles

I just found this on Facebook and want to try it, or instagram I should say, but it says healthy waffles, to die for


Healthy Waffles to die for:
1/2 cup egg whites
1/2 cup 2% cottage cheese
1/2 cup organic old fashioned oatmeal

Blend in blender until smooth.  It can be pretty thick so I'll add a bit of water to get the right consistency.

Cook in a waffle maker and eat
Top with a sprinkle of cinnamon, berries of choice and a couple tablespoons of plain greek yogurt sweetened with a bit of stevia.  Seriously Delish and no guilt.

I want to try this, will let you know if it is as good as they say

Pineapple Lemonade

I just saw this on facebook and it looks delish, I have not tried it yet but I am going to:

Pineapple Lemonade
1 cup country time lemonade mix
3 cups cold water
1 can (46 oz) chilled pineapple juice
2 cans sprite

Mix together and serve!

Mac and Cheese Cauliflower

I follow Trim Healthy Momma on Facebook, here is a recipe one reader shared:

it comes from a blog called "all day I dream about food"

Mac and Cheese Cauliflower

1 head cauliflower cut into pieces
4 oz cream cheese
4 Tbslp butter
1/2 cup shredded Monterey Jack cheese
1/3 cup shredded cheddar
Steam cauliflower until tender
Add ingredients to pot   stir until creamy, add pepper so good

Classic Funnel Cake

Lacey has been bugging me to make a funnel cake and I keep putting it off due to the frying, and mess, and frying oil smell your house has for days after. But today, I gave in, and it was out of this world delicious!  But you must eat them right after you cook them for them to taste their best.

Here is the recipe we found on google from : the spruce eats (thespruceeats.com)
Funnel Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup water
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• Optional: 1/4 cup confectioners’ sugar
• Optional: Strawberry syrup
• Optional: Chocolate syrup
• Garnish: fresh fruit

• How to Make It

  Preheat a deep fryer, electric skillet,  or deep-sided open skillet to 365°F.

  Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl,  combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin.

  Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter.

  Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes. Fry until light golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds.

  Pull the cake out of the fryer and place it on a paper towel-lined plate. Sprinkle with sifted confectioners' sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving, if desired.
• *Sandee Note, our batter was kinda thick as I used evaporated milk so I had to add a little more water.  Also we put some of our circles too close together so it was like a little cake but it is better to have them more like spider legs!  
• Yes, actually next time I make this I am going to just make the letter S, like Christy said, make spider legs, big long giant spider legs because if it looks like a cake it gets doughy in the middle and the best parts are the crispy outer parts.  
• They were so so yummy and it was so easy to make.  I can't stop thinking about them.  I think I want to make some more,  but I will wait and see if I am up all night with diarrhea first ha ha.
• If you want to watch someone make them, here is a post on youtube!

https://www.youtube.com/watch?v=huAbqnS8Uso

Have a great day!
This is all Lacey's fault! ha ha

Magic Fluff for Dip or Frosting

Okay I just have to post this separately or you will never know how wonderful this magical fluff is!!

This is the filling I use on my fruit pizza, but lately for spring/summer and strawberry shortcake being so popular, this is my new go to for strawberry shortcake

Magic fluff

1 8 oz cream cheese softened
2 cups powdered sugar
1 12 oz container of cool whip

Mix all three together with mixer and wa la!  Magic Fluff!

I bake a white cake (using my favorite cake recipe of the sour cream almond wedding cake) in a 9 x 13, or you can bake a white bundt cake using my super moist choc bundt cake recipe but use white cake mix instead of chocolate and bake it in a bundt pan (so that you can slice the cake in slices like pound cake)

Then put this Magic fluff on the 9 x 13 cake or just put it in a separate container next to the pound cake slices so you can spoon it onto the slices.
Top with sliced strawberries (that have been sliced and sprinkled with sugar so that a sauce forms)

So yummy, I get lots of compliments when I make this cake.

As for the dip part, just mix it up and use it as a fresh fruit dip, it is so yummy.  I would double it for the fruit dip.

Enjoy! 

As for nourishing of the soul:
here is a few of my favorite quotes off of facebook:

Today is another chance to get better!

You will never speak to anyone more than you speak to yourself in your head.  Be Kind to yourself.

In the darkest times of our life, your praise to God should be the loudest.  Let the enemy know you are not afraid of the dark.

have an awesome magical fluff day!