SLice of Heaven Cake (Patrick loves this cake)

A SLICE OF HEAVEN CAKE!

1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Crusty Bread

I am completely obsessed with this bread. This is insanely easy - it literally took 2 minutes to stir together the dough - let it sit overnight and then bake.

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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7-up biscuits

7-UP BISCUITS
(luckymommyto2boys ~ Amy ~ inspired by Facebook recipe)

1/4 cup butter
4 cups Bisquick
1 cup 7-Up
1 cup sour cream

Preheat oven to 425. Put butter in 9x13 casserole dish and place in oven until melted.  Mix together Bisquick, 7-Up, and sour cream.  Get hands a little wet, and roll dough into balls (I like them the size of a medium plum).  Drop 12 biscuits into dish, and bake in oven for 10 minutes, or until tops are slightly browned.

Tony Horton's Famous Vegan Burritos

January 24, 2011 • Posted by Melissa Costello

Category: Main Dishes

Most of you know that I cook for that crazy guy, Tony Horton, creator of the phenomenal workout system P90X and some of you may be wondering, who the heck is this Tony Horton guy? Well, if you don't know, you are missing out. And if you want to find out, go here: Tony Horton's World and check him out!

Is this guy really 52?? No way!!!

Yes, that's right, the guy is 52 and in better shape than anyone I know. The reason: consistent exercise 6 days a week and a CONSISTENT CLEAN DIET, which is mostly plant-based! Horton calls himself a "Flexitarian", which means that he eats mostly a plant-based diet 90% of the time but will have the occasional fish, eggs or free-range, organic chicken if he is out and about and there are no other options. Otherwise, he keeps it clean; very little sugar (only in the form of agave, honey or brown rice syrup), no gluten, no dairy, very minimal processed foods and tons of WHOLE, FRESH food! This is how you get and STAY healthy! You can exercise your butt off, but if you aren't putting the proper nutrients into your body, your efforts are worthless. Did you know eating certain foods can help to ward off cancer and disease?? Yes, you heard me. So why not eat healthy? Why take a risk just to have some "fun". And why is it that we equate bad food to having fun? I have plenty of fun eating myOrganic Nectars Raw & Vegan Gelato, or even my Kale with Tahini over Quinoa..delicious!

Anyway, back to why I am here...the famous Vegan Burritos I created for Tony, that are his staple food and loaded with nutrients & flavor. And, guess what? They are simple to make too!

Simple & Fresh Ingredients

So here we go:

• 2 TBL. Extra-Virgin Olive Oil
• 1 Red Bell Pepper, deseeded & sliced into thin strips
• 1 Yellow bell pepper, deseeded & sliced into thin strips
• 1 Red onion, thinly sliced into 1/2 moons
• 1 zucchini, thinly sliced
• 1 -15oz can organic black beans, or 1-1/2 cups cooked
• 1-15oz can fire roasted diced tomatoes
• 2 tsp ground cumin
• 1 TBL chili powder blend
• 1/2 tsp sea salt
• Freshly ground black pepper to taste
• 1 c. quinoa or brown rice, cooked
• 1 pkg. gluten free brown rice tortillas (Food for Life Brand), or sprouted grain tortillas(Ezekial Brand)

Extras (optional) Avocado, Tempeh Bacon, Daiya Cheese or Wayfare foods We Can't Say it's Cheese Mexican Cheese spread (YUMMY)

To Prepare:

Rinse quinoa or brown rice, and prepare according to package directions.

While quinoa/rice is cooking, heat 1 TBL of the Olive oil in a large skillet. Add peppers & onions and sauté until soft – about 3-5 minutes. Add zucchini, cumin, chili powder and sea salt and continue cooking for 2 more minutes, stirring to incorporate all the spices with the peppers & onions. Add tomatoes and stir to mix. Lower heat and cover, cooking for about 5 minutes until peppers are really soft. Remove from heat. Add beans to pan and stir to incorporate.

To Assemble:

Heat tortilla shell over low open flame on stove to soften. Place the tortilla on a flat surface. Spread a very small amount of Daiya cheese (if using) over entire tortilla. Add 1 scoop of pepper, onion & bean mixture to bottom 1/3 of tortilla. Top with 1 scoop of quinoa or rice. Add avocado (optional) or tempeh bacon and roll it up!  (If you are using the Gluten-Free tortillas, it's best to roll each burrito made to order.)

Softening a Rice Tortilla on an open flame (ignore smudge on stove)Peppers, Zucchini & Onions Oh My!Ready to Rock and ROLL!!!

Cherry Rhubarb Jam from Lori

Well, Andrea, I just followed the recipe on the Sure-Jell package. I like low-sugar jams, but sour cherries and rhubarb are just too tart for me. I used 3 cups of cherries (finely chopped--I used the pulse setting on my blender/processor) and 1 cup finely chopped rhubarb. You put that in the kettle with the sure-jell along with 2 tsp. coconut oil (or butter) because cherry jam foams something awful. bring that to a rolling boil (that can't be stirred down) and then dump in all at once (measure this at the onset) 4 3/4 cups sugar. bring to a roiling boil and boil for exactly one minute. remove from the heat, stir off and on for a couple of minutes so pieces don't float on top (skim foam--but I didn't have any since I added the oil) and put in jam jars. I think it made about 6 jars ( 8 oz. each) 

let me know if you have any more questions.

Chilled Cucumber & Roasted Anaheim Pepper Soup

(I made this once and Craig said he loved it. It was really spicy..I wasn't sure I like it. But I might try it again.)

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

40

protein 

2 g

sodium 

246 mg

carbohydrates 

8 g

fat 

1 g

fiber  

2 g

cholesterol 

0 mg

Servings 

6 (¾ cup ea.)

Ingredients 

4 Anaheim chili peppers
½ med yellow onion
3 med cucumbers, peeled and diced
½ cup water
¼ tsp toasted cumin seed
1 tsp sea salt
¼ cup fresh lime juice

Avocado & Tomato Salsa
3 Tbsp diced avocado
3 Tbsp chopped tomatoes
2 tsp chopped fresh cilantro
1 tsp fresh lime juice
Pinch sea salt

Instructions 

1. Preheat grill.
2. Grill chilies and onions until charred. Place peppers in a bowl and cover for 10 minutes. Peel skin off chilies and remove all ribs and seeds from the inside. Dice chilies and onions.
3. Place chilies, onions, cucumbers, water, cumin, salt and lime juice in a blender container and puree until smooth.  Place into refrigerator for at least 30 minutes, or until well chilled.
4. In a medium bowl, combine all ingredients for Avocado & Tomato Salsa and mix well.
5. Serve ¾ cup Chilled Cucumber & Roasted Anaheim Pepper Soup with 1 tablespoon Avocado & Tomato Salsa on top.

Rhubarb Muffins

Aunt Norma's Rhubarb Muffins

Rated: Submitted By: charliebabe Photo By: CC♥'s2bake Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 50 Minutes Servings: 24

"These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam."

INGREDIENTS:

2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups brown sugar 1/2 cup vegetable oil 1 egg

1 teaspoon vanilla extract 1 cup buttermilk 1 1/2 cups diced rhubarb 1/2 cup chopped walnuts 1 tablespoon melted butter 1/3 cup white sugar 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
2.	In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
3.	Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Chickpea Salad with Basil, Olives, Red Onion and Feta

CHICKPEA SALAD WITH BASIL, OLIVES, RED ONION & FETA Amy (amylz)
(serves 4-6 as a side salad)
www.cooksister.com/2008/11/chickpea...

1 400g tin chickpeas, drained
1/2 a sweet red onion
100g feta cheese, crumbled
a generous handful of fresh basil leaves
12-15 pitted olives, sliced
3-4 Tbsp mild olive oil
lemon juice
salt and pepper to taste

Chop the onion very finely and chiffonade the basil leaves.  In a large bowl, mix the chickpeas, basil, onion, sliced olives and crumbled feta cheese.  Add the olive oil and a glug of lemon juice, toss well and check for seasoning.  Add a good grind of black pepper and salt to taste.  If you want this as a warm salad, prepare everything else and then heat the chickpeas, either in the microwave or on the stovetop in their canning liquid.  Drain, mix as above and serve warm. 

Chicken and Dumplings

gailv83 · Pass a Note! 
Posted 2 minutes ago

This was really delicious and easy to make.  I followed the recipe exactly.  Recipe courtesy Martha Stewart

Chicken and Dumplings 
Halfway between a soup and a stew, this one-pot wonder makes a belly-filling family dinner thanks to plump, herb-flecked dumplings. 

Prep time: 30 minutes 
Total time: 1 hour 
Serves 4 

Ingredients 
3 tablespoons butter 
1 medium onion, cut into 1-inch pieces 
5 medium carrots, cut crosswise into 1 1/2-inch pieces 
1/2 teaspoon dried thyme 
1 cup (spooned and leveled) all-purpose flour 
1 can (14.5 ounces) reduced-sodium chicken broth 
Coarse salt and freshly ground pepper 
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed 
1 3/4 teaspoons baking powder 
1/2 cup plus 2 tablespoons milk 
1 package (10 ounces) frozen peas 

Directions 
1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes. 

2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside. 

3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serv

Zucchini Parmesan Crisps

Looks like one you might like. Me too!

I may be addicted to Zucchini!!!
Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
for more yummy recipes many more here
Emilys Skinny Friends- Weight Loss Support Group

Taco Seasoning

2 tsp chili powder
2 tsp cumin
1/2 tsp. garlic powder
1/2 tsp dried oregano
1/4 tsp tsp salt

* If using chicken or shrimp you can add a little oil when coating it w/ the spice mixture. 

(basilperfume from bbc)

Pitas (like store bought)

Tonight I made these pitas and doubled the recipe to freeze some. These turned out perfect! I cooked them on my pizza stone and they puffed up to form a pocket for stuffing after cut in half. These pitas are just like the whole wheat ones you buy at the store, but only better :). 



INGREDIENTS
1 tsp. sugar or honey
1 25-oz. package (2 1/4 tsp.) active dry yeast
1 cup + 2 Tbsp. warm water (100-110 F)
2 1/2 cups white whole wheat flour + extra for kneading
2 Tbsp. Greek yogurt (2% recommended)
1 Tbsp. extra virgin olive oil
3/4 tsp. salt

DIRECTIONS
1. Dissolve sugar and yeast in warm water in a large bowl and let stand 10 minutes.

2. Add flour, yogurt, oil, and salt to the yeast mixture. If using a mixer, beat at a medium speed until smooth. If making by hand, mix ingredients until flour is absorbed and smooth.

3. Turn out the dough on a lightly floured surface. Knead until smooth and elastic (about 5 minutes) adding more flour if needed to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for about 45 minutes or until doubled in size.

5. Position oven rack on the lowest shelf. Preheat the oven (and a pizza stone if you have one) to 500 F.

6. Divide the dough into 8 equal portions. Working with one portion at a time, gently roll each portion into a 5-6 inch circle.

7. Place dough circles (4 at a time) on baking sheets coated heavily with cooking spray. (Or if you are using a pizza stone they can go directly onto the preheated stone- careful it will be HOT! You might want to dust it with cornmeal or semolina flour first to prevent sticking.) Bake, 1 sheet at a time, for 5-8 minutes, or until puffed and lightly browned. Cool on a wire rack.

Makes 8 pitas.

(Adapted from Cooking Light)
Posted by Jessie at 7:21 AM 

Tofu Spinach Balls

TOFU SPINACH BALLS

MamaPeacock7

1 package (10 ounces) frozen chopped spinach, thawed
1 1/2 cups whole grain bread crumbs (2-3 pieces bread)
1 pound firm tofu, drained and mashed
1/2 cup finely chopped onion3 eggs, beaten
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper"
1/2 teaspoon garlic powder OR 1 clove garlic, minced/pressed
1/4 teaspoon dried thyme

Preheat oven to 325. Grease two baking sheets. Squeeze water out of spinach. In a large bowl, combine all ingredients and mix well (clean hands work well for this). Shape into 1-inch balls and place on baking sheets. Bake for 15-20 minutes, until golden. Makes 4 to 6 servings. I like letting the mixture sit for half an hour in the fridge to really meld the flavors before I bake them.

Mango Salsa

Qdoba Mango Salsa
food.com
JDTMamma

Prep Time: 15 mins
Total Time: 15 mins
Serves: 4, Yield: 4.5 cups

Ingredients

2 cups mangoes, cut into 1/4-inch to 1/2-inch pieces
1 medium red pepper, diced into 1/4-inch to 1/2-inch pieces
1 medium cucumber, diced into 1/4-inch to 1/2-inch pieces
1/4 red onion, diced into 1/4-inch to 1/2-inch pieces
1 jalapeno, finely minced
1/4 cup fresh cilantro (chopped)
1 limes, juice of or 2 tablespoons lime juice
1 tablespoon sugar
1 pinch salt


Directions

1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.
4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
7. Add sugar and salt; stir.
8. Refrigerate until needed.

I made this one a couple of weeks ago. I don't htink I reviewed it but I'm not sure. If I did, sorry for the double review.

Gnocchi with Chicken and Tomatoes

Very flexible, could add zucchini or other veggies:

Gnocchi with chicken and tomatoes
G8R_mom2B

1 lb fresh or frozen gnocchi
1 pint grape tomatoes
2 chicken breasts cut into bite-sized pieces
2 1/2 Tbsp butter
1/2 cup parmesan cheese
1/2 cup frozen peas
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
salt and pepper

Directions:
Boil gnocchi until cooked according to package directions (mine took 3 minutes) and drain.
In the meantime, melt 1 - 1 1/2 tbsp of butter over medium heat. Add chicken and season with garlic powder, onion powder, Italian seasoning, and salt/pepper. Brown chicken on all sides. Once almost cooked through, add 1 tbsp butter and once melted, add tomatoes to pan. Cook until tomatoes are about to burst (about 3 minutes), then add gnocchi, frozen peas, parmesan cheese and toss to combine and serve.

Thai Crunch Salad

Thai Crunch Salad (Peas and Thank You)
1 head napa cabbage, cut into 1/4 inch strips
1 head romaine lettuce, cut into 1/4 inch strips
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced
1 large English cucumber, julienned
1 large bunch cilantro, chopped
2 cups cooked, shelled edamame
1 cup roasted peanuts (we substituted cashews)
4 servings Teriyaki Tofu (optional)
1 cup Almond Ginger Dressing
1 cup crispy wonton strips (optional)

Combine all ingredients in large bowl and add dressing.  Toss to mix thoroughly.  Top with wonton strips and serve immediately.

Peanut Butter Protein Balls

Pack Peanut Butter Protein Balls 

1 cup peanut butter (creamy or crunchy)

½ cup nonfat dry milk powder

½ cup raisins

¼ cup honey

Graham cracker crumbs 

In a large bowl, mix all the ingredients except the graham cracker crumbs. Shape the mixture into 1-inch balls. Roll in the crumbs and refrigerate.

Yield: 24 balls. 

Source: Deborah Griggs, in Disney FamilyFun Magazine

Read more at http://www.toledoblade.com/Food/2011/08/23/At-menu.html#ayy32Uu6T5CX4CyH.99 

Skinny Elvis Sandwiches

Skinny Elvis Sandwiches

8 slices whole wheat bread 

½ cup almond butter (creamy or crunchy)

1 tablespoon ground cinnamon

1 pint fresh strawberries, cleaned and sliced

1 tablespoon melted butter or margarine OR cooking spray

Place a nonstick skillet over medium-high heat. If not using butter or margarine, spray pan with cooking spray.

Slather four slices of bread with 2 tablespoons of almond butter each and sprinkle with several dashes of ground cinnamon. Layer strawberries on top of almond butter and top sandwich with an additional slice of bread.

If using butter or margarine, lightly brush both sides of the sandwich with the melted butter or margarine using a pastry brush and then place sandwich in the heated skillet.

Grill for several minutes on each side, until bread is golden brown and almond butter is melted.

Yield: 4 sandwiches

Source: Adapted from Peas and Thank You, by Sara Matheny

Read more at http://www.toledoblade.com/Food/2011/08/23/At-menu.html#ayy32Uu6T5CX4CyH.99