Sunday, July 9, 2017

Blueberry Cake

2 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla
3/4 cup milk
2 cups blueberries
2 tsp sugar
Topping: 
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter. 
Cream sugar, butter, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Spread rest of batter over blueberries. Mix topping and put on top of batter. Bake at 375 degrees for 45 minutes.

Monday, June 26, 2017

Granola

4 c large rolled oats
3/4 c sunflower seeds
2 cup nuts (pecans, almonds)
1/2 c maple syrup
1/2 c vegetable oil
1 tsp vanilla
1/2 tsp salt
Mix together in roasting pan and bake for about 30-45 minutes at 325 - stirring when you think of it!

Tuesday, May 30, 2017

Chicken with Maple Dijon Sauce

2 tbsp Dijon mustard
4 tbsp maple syrup
1 tsp garlic olive oil
1/2 tsp crushed rosemary
Salt and pepper
4 chicken breasts
Mix first 4 ingredients. Salt and pepper both sides of chicken breast. Line a 9x11 casserole dish with parchment or foil. Arrange breasts. Coat all over with sauce. Bake at 375 for 20-30 minutes til cooked through. Slice in strips and spoon any remaining sauce over chicken.

Thursday, May 25, 2017

Burrito Bowls

Layer the following:
Rice
Black beans
Shredded cheese
Salsa
Tomatoes (diced)
Lettuce (shredded)
Onions (diced or sliced green onions)
Cilantro
Peppers (diced)
Hot peppers
Protein: Chicken, Fish, Beef...


Wrap all in a tortilla or serve with Nacho chips.

Wednesday, May 24, 2017

Steak Marinade

2 tbsp oil
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp brown sugar
2 cloves garlic, minced
Beef steak


Combine all in a ziplock back and marinate for a few hours or overnight. Grill. Slice into thin slices. Serve with roasted potatoes and vegetables (peppers, onions, garlic, zucchini, mushrooms)

Thursday, March 16, 2017

Lemon Lush

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Filling:
1 x 8 ounce package cream cheese, softened
1/2 - 1 cup powdered sugar
1 tsp lemon zest
2 tbsps lemon juice

1 pkg Sherriff lemon pie filling prepared as directed (cooled)
1½ cups Cool Whip
Finely grated lemon zest

Crust: Mix the flour, butter, sugar and pecans together. Press into a 9x13 baking dish. Bake at 350F for 20-25 minutes or until lightly golden brown. Let crust cool.

Cream Cheese Layer: Beat cream cheese, icing sugar zest and lemon juice together until smooth. Spread over cooled crust.

Gently spread the lemon filling over cream cheese layer, then cover with Cool Whip. Dust with icing sugar and finely grated lemon zest. Chill.

Tuesday, March 14, 2017

Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander


Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper