Berry Pavlova: The Perfect Summer Dessert!

Meringue Cookie Base

Vanilla Ice Cream

Berries

Whip Cream

Peanut Butter Playdoh

Recipe:

• 2 cups peanut butter
• 1/2 cup honey
• enough powdered milk to make it non-sticky and your desired consistency (approximately 1.5 cups)

Make Your Own REMINERALIZING TOOTHPASTE

It is easy to make your own toothpaste and it comes with great health benefits. 

From what I understand, the ingredients in regular storebought toothpaste coat your teeth such that minerals your teeth need cannot be absorbed.  Plus, they contain unhealthy ingredients such as sugar and flouride.  Making homemade toothpaste with xylitol, which has been shown to prevent cavities, is a great alternative.  You can read some of the other benefits in this article.

I am not fond of the flavor of this recipe, but I LOVE how my teeth feel when I use it.  Our family will be making our own toothpaste from here on out!

Here is the recipe that came from "Everyday Paleo", modified slightly with my own preferences:

5 Tablespoons of Calcium Carbonate

2 Tablespoons of Baking Soda

4 Tablespoons of Xylitol

1 Tablespoon Liquid Castille Soap

3-5 Tablespoons of Coconut Oil (amount varies with personal preference for texture)

20+ drops of Peppermint Essential Oil

10 drops of Grapefruit Seed Extract (optional-to preserve longer)

After mixing the ingredients, I put it into little baby food storage containers and give one to each family member. 

Orange Julius -- Do It Yourself!

After doing some researching online, here is my formula:

1.5 cups orange juice (we use the good valencia kind from Costco)
1/2 cup milk
1/4 cup powdered sugar
A teensy splash of vanilla
1.5 cups of ice

Blend on high until it becomes frothy and irresistible.  Enjoy!

The New Norm for Breakfast

So, one of my Facebook friends recently posted an article about how cereal is bad for you because of the high heat used in the extrusion process.  Not totally sure which friend or which article, but here is a similar article.  Anyway, it turned me off to regular boxed cereal, which has been a staple in our home.  I need breakfasts that are quick!  So, now, we eat oatmeal, homemade granola, healthy bars, and frozen waffles/pancakes/french toast that I've made on the weekend and stored. 

My original granola recipe came from the sweet lady over at Cook's Cottage.  I've made a whole bunch of variations on her recipe.  This weekend, I added pecans, dried cherries, and dried blueberries.  A couple weeks ago, it was almonds and raisins (golden and regular).  This may not be the exact original recipe, but it is close:

Mix together:
5 cups oats (I use a variety of rolled grains)
Your mix-ins (nuts, coconut, dried fruits, etc)
1/2 cup powdered milk

On the stovetop, heat until bubbly:
3/4 cup brown sugar
1/3 cup honey (you can use other sweeteners, such as maple syrup)
1/3 cup vegetable oil (I used coconut oil today for something new)

Pour the sugar/oil mix over the oat mix and blend well.

Cook in a 375 degree oven for 10 minutes.  Allow to cool.  Break into pieces and store in an airtight container. 

Chia Seeds -- A Nutritious Powerhouse!

My first order of chia seeds has arrived! 

(I ordered mine from Bulk Herb Store.) 

Here's the fine print on the package:  "The Chia seed is one of the richest plant sources of omega-3 fatty acids, an anti-inflammatory agent that is good for healthy skin and involved in the cholesterol metabolism function.  It is an excellent source of natural antioxidants, protein, calcium, phosphorus, manganese, potassium, zinc, copper, and iron.  In fact, Chia contains six times more iron than spinach.  Also, it's gluten free."

 My first method of integrating these little powerhouses into our diet, is to put them in our morning smoothies.  I started by soaking one teaspoon of seeds overnight. 

 Then, I put them in the blender with all my other secret ingredients. 

Have I mentioned that I use Green Superfood to add "green stuff" in a way that is palatable?

AND, Liquid Stevia sweetens while keeping the calories low.

Throw in carrots, some fruit that is isn't getting eaten, 

frozen berries and cherries from Costco, and some juice.

Delicious!!!

Iron Chef, HE (crushed oreos)

Okay, so I went a bit crazy this morning.  I asked Emmett to make pancakes for us this morning and while I was considering what add-ins to "clean" out of the pantry, I came across some crushed Oreo cookies left over from another baking project.  Hmmm...oreo pancakes?  Well, if you are going to go that far, you might as well throw in some chocolate chips too!

 Top these yum-yums with whip cream!

Stockpile the leftovers (if there are any) in the freezer for when you need a chocolate fix later.

Iron Chef, HE (Canned Peaches)

 I decided to go simple this time:  Fruit Smoothie!

Nearly every morning, our family enjoys fruit smoothies.  I use a combination of fresh and frozen fruits and blend them in myVita-mix blender (which we got at Costco a couple years ago and use daily), which retains all the fiber and nutrients that a juicer doesn't.  Because "drinking vegetables" grosses me out, I add Green Superfood Powder which blends in well (translation: hides well).  And, to sweeten the smoothies without a lot of calories, I add Liquid Stevia. 

If You Are Dreaming of Death By Butter...

Try this recipe for "Baby Cinnamon Buns".  I saw it yesterday on FB and KNEW it would be our breakfast today since Jason would be able to join us.  What says "we're glad you're home and let's celebrate with a special breakfast" like cinnamon rolls!?!

 

Jason and I feel the proportions of the ingredients need tweaking a bit, but overall, the taste was so buttery-terrific!  When we get it worked out EXACTLY to our liking, I will post the revised version. 

 

 

 

 

Iron Chef, HE -- Evaporated Milk

So my latest challenge was Evaporated Milk.  I had no idea WHAT to do with the stuff.  I usually buy it when a recipe calls for it, and that is often a dessert.  But, we didn't need any more desserts floating around, so I did some investigating.  Here's what I found out:  evaporated milk can be substituted in any recipe that calls for whole milk or half-n-half.  AND, you can find all sorts of recipes for the stuff on this website:  http://www.verybestbaking.com/Carnation.aspx

The recipe I chose was "Potato Bacon Casserole".

 It turned out to be pretty tasty. 

 But, I think we all agreed that it tasted better with ketchup.

A Bountiful Harvest This Year!

Since these beauties always arrive around my birthday, I feel like they are a special gift that God designed just for me from before the beginning of time.  So yummy.  So delicious.  So wonderful!

 

Here is a recipe I found last year that makes them more palatable for Jason:
 

 

Super Fast-n-Easy Plum Tart

Ingredients:

 

2 cups all-purpose flour

3/4 cup finely chopped walnuts

3/4 cup light brown sugar, lightly packed

12 tablespoons melted butter (1 1/2 sticks)

1 egg yolk

2 pounds firm, ripe Italian prune plums, pitted and split lengthwise

 Directions

Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a pie plate. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature. 

NOTES:

Tends to get almost “burnt” dark on top…cover with foil for the first 20 minutes or so.

Plum Sauce

 Add a small amount of water, a splash of lemon juice, and some sugar. 

Simmer until soft.  Remove skins.  Puree with stick blender or regular blender. 

Serve on Waffles and over ice cream.

IRON CHEF, Home Edition!

A minor irritation blew up into a fierce confrontation yesterday. 

You see…my sweet husband, who likes to “help” organize my pantry from time-to-time (for which I am grateful), came up with a new system about 6+ months ago.  He decided to organize the items by date, instead of type.  That may seem, at first glance, to be a genius idea.  He logically suggested that, when I want to cook, I go to the pantry, look at the items getting ready to expire, and plan my meal.  Brilliant! 

Except for one thing…me!  I’m more of a free spirit when it comes to cooking and meal prep.  Don’t tell me what to cook…I want to surprise you!

When I want to cook, I want to plan my menu based on what we want to eat, go to the pantry, straight to where a particular type of item is supposed to be stored, and pull out the oldest one.  When we’re about to have company, I enjoy planning what to serve and then collecting the necessary ingredients for my beautiful menu.  Doing it my husband’s way means that I would have to figure out what I can pull together for our poor guests with cans of expiring salmon and garbanzo beans, and if I need any additional ingredients, I need to search through the entire pantry until I get to the location where they are stored…”sorry dinner was late…I was trying to locate the mayo…it was hiding in the July 2014 row”. 

Well, when he organized my pantry in this new way months ago, I protested, but it landed on deaf ears.  Then, yesterday, when I needed a can of soup for the meal I had selected, he found that his “system” had not been maintained and that some stuff had expired.  He inquired as to why I hadn’t gone to the pantry, found what was expiring, and made meals using those ingredients the way he had suggested. 

I guess I became a little disrespectful in my tone when I told him that my pantry was unusable and that if he was going to “help” me with my pantry, he should help me MY way because I am the one doing all the cooking!  I may have used the word “arrogant” in there somewhere also. 

BUT, we have since come up with a fun solution…if not for my messed-up pantry, at least for the food that is threatening to expire…

When my husband comes across an item that has nearly reached its shelf life, he pulls it out and gives it to me.  Just like the “Secret Ingredient” on one of our favorite Food Network shows, Iron Chef!  I then have to come up with some meal that uses that surprise ingredient.  Ha!  What fun!  I love a challenge and I love getting creative. 

My first round was this Costco-size jar of pasta sauce that was due to expire on September 11! 

 

 

 

I used it to make a VERY yummy 3-Cheese Chef-Style Lasagna, with enough leftover meat-sauce to go into the freezer for next time.   (I'll save freezer organization for another post.  Ha!)

 

 

My cuisine reigned supreme and everyone was happy!  My husband is now searching for my next secret ingredient challenge… STAY TUNED!

So tell me:  How do you organize your pantry?  How do you keep food from going to waste?  What tips can you share?

Sundae Pie

 Homemade "Hot Fudge" Sauce 

Basic Recipe from:  http://www.foodess.com/2011/08/cocoa-hot-fudge-sauce/

Do this on the stovetop though.

Combine and cook 1 cup cocoa powder, 1.5 cups sugar, and 1 cup of heavy cream.

Add 1 stick of butter and 2 teaspoons vanilla.  Continue cooking until sauce thickens. 

 

Walnut Crust

Fudge Sauce

Vanilla and Coffee Ice Creams

Whip Cream

 

 

(Walnut Crust is 1.5 cups chopped walnuts, 3 Tablespoons butter, and 2 Tablespoons sugar...baked at 325 degrees for 10-12 minutes.)

Easy "Oreo Ripple" Cake

Step 1:  Combine 2-3 cups crushed oreos with one bag mini chocolate chips.  Toss with 4 tablespoons of melted butter.  Then, coat with 1/4 cup flour.

Step 2:  Prepare yellow cake mix following box instructions. 

Step 3:  Layer 1/2 cake batter, then 2/3 oreo mix, then remaining batter, then remaining oreo mix in greased 9x13. 

Step 4:  Bake.

Step 5:  Drizzle with glaze made from 1 cup powdered sugar and milk while still hot from the oven.

Step 6:  Allow to cool before eating.

Buffalo-Ranch Popcorn! YUM!

Toss your popcorn with a mix made from equal parts buffalo wing sauce and butter. 

Then sprinkle with some ranch dressing powder. 

Delicious!

I got this version of the recipe from mantestedrecipes.com although the Popcorn Factory sells it and there is "no effort required".

Busy Day

Playing with play-doh.

Bubbles.

Sunshine.

Battle field creation.

 Thumb!

 Brothers.

 Best Ever Brownies.

Raspberry-Rhubarb Pie.