Sunday, August 26, 2012

Chocolate Chip Cookies (from Brooke S)

1/2 cup shortening
1 stick butter
1 cup sugar
1/2 cup brown sugar

1 tsp vanilla
2 eggs

2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 pack vanilla instant pudding (large or small)
1 bag chocolate chips

Blend shortening, butter, and sugars. Add vanilla and eggs.
In seperate bowl mix flous, salt, baking soda, and vanilla. Mix with sugar mixture. Stir in chocolate chips.
Bake at 350 for 8-10 minutes.

Saturday, August 25, 2012

Marinara Sauce (from Kathy)

Use about 20 tomatoes
In a food processor (or I grate them), I process the tomatoes. Then I cook them down until they get quite thick. It can take 4-6 hours depending on how many I have. I add salt, pepper and Italian seasoning to taste.

In a large frying pan, I saute, in olive oil, two large onions that have been chopped into pieces.  When they are about half way cooked, I add a lot of sliced mushrooms that have been sliced. When the onions and mushrooms are just about cooked, I add some grated garlic, salt, and Pepper to taste. Saute together for a minute of two and remove from heat.

In the bottom of a large pot, I brown 2 pounds of hamburger, or 1 pound of hamburger and one pound of pork or veal. Season with seasoning salt, pepper, and Italian seasoning to taste. When the meat is browned. Add the tomatoes and the onion mixture and heat through together.

To this I add one, two or all, depending on my mood and how things are tasting to me: large container of any kind of Prego Spaghetti sauce, 2-15oz cans of Italian stewed tomatoes, Parmesan cheese, 1-2 tablespoons of granulated sugar, water.

Sometimes I leave out the meat and add fresh cooked or steamed veggies. I don't cook them in the spaghetti sauce because it makes the sauce too watery.

Bowtie Pasta Salad (From Brooke S.)

16 oz bow tie pasta cooked and cooled
1 bag baby spinach leaves
1 red bell pepper sliced
1/4 cup chopped red onion
1 large can mandarin oranges drained
2 cooked seasoned chicken breasts chopped (omit this if you want vegetarian)
1/2 cup sugared pecans
Poppy seed dressing

Lightly mix ingredients together in salad bowl.

Poppy seed dressing1 cup olive oil
1 tsp salt
1/2 c sugar
1/2 tsp dried tarragon
1/2 cup red wine vinegar
1 tsp mustard
1 TB minced onion
1 TB poppy seed
Blend ingredients together in a blender or food processor for 2 minutes.  Dressing will be thick.

Sugared pecans1 cup pecans
1 TB orange juice
3 TB sugar

Heat the juice and 2 TB of sugar in small fry pan.  Add the nuts and stir gently for 2 minutes until the juice is absorbed.  Transfer to small bowl.  Add the rest of the sugar.  Spread nuts on foil on cookie sheet.  Bake at 375 for 8 minutes.  Cool and store in fridge.

Wednesday, August 22, 2012

Whipped Vanilla Bean Frosting

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes
3 cups sifted (480 grams/1 lb + 1 ounce) confectioners’ sugar (icing, powdered)
3 tablespoons (45 mL) milk
1 vanilla bean, scraped
1 teaspoon (5 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
pinch of salt
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
3. Best used right away.
4. You can eliminate the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.

Fluffy Vanilla Cake

Yield: One 2-layer, 8-inch round cake
5 large egg whites (5 ounces/150 grams) at room temperature
3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature
2 1/4 teaspoons pure vanilla extract (9 grams) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
2 3/4 cups cake flour, sifted (11 ounces/315 grams)
1 3/4 cups sugar (12 ounces/350 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.


Tuesday, August 21, 2012

Ham and Cheese Sliders


24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce 
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
Recipe from thegirlwhoateeverything

Classic Vanilla Buttercream Frosting

Classic American Buttercream frosting. This recipe uses powdered sugar, butter, vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake.
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

French Peasant Bread

  • 1 pkg dry yeast or 2 1/4 tsp yeast
  • 2 cups warm water
  • 1 TBSP sugar
  • 2 tsp salt
  • 4 cups flour
  • olive oil
  • corn meal
  • melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Cover with bread cloth (or loosely with saran wrap sprayed with pam). Let rise an additional hour. Brush the top with melted butter and bake at 425 F for 10 minutes. Reduce oven temperature to 375 F and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm. Takes just under 3 hours from start to finish.

Vegan Tomato Soup

  • 1 tablespoon vegetable oil
  • 1/2-1 cup chopped onion (I use 1/2)
  • 2 cloves garlic, minced
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 (28 ounce) cans crushed tomatoes or 8 cups peeled tomatoes or about 12 medium tomtaoes
  • 3 1/2 cups vegetable broth or water or chicken broth
  • 1/2-1 tablespoon vegetarian Worcestershire sauce (I use 1/2)
  • 3/4-1 teaspoon salt (depending on what your broth is)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 4 drops hot pepper sauce
  1. Heat oil in a large pot oven over medium-high heat. Saute onion and garlic until onion is tender.
  2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently. 
**From allrecipes but altered a bit by me

Monday, August 13, 2012

Mashed Cauliflower

-2 heads cauliflower, trimmed and roughly chopped
-4-6 garlic cloves, whole
-2 tsp fresh thyme (or a little over 1 tsp dried thyme)
-4 Tbs butter
-3/4 tsp + salt
-1/2 tsp pepper

Bring a large pot of water to a boil.  Add the cauliflower and garlic and cook 6-8 minutes, or until fork tender. Drain and put in food processor or puree with an immersion blender. Add the butter, thyme, salt and pepper. Puree until smooth. Top with a little Parmesan cheese if desired. Serves 8.

Chocolate Surprise Cupcakes


-3 cups flour
-2 to 2 1/2 cups sugar (depending on how sweet you like your cupcakes)
-1/2 cup cocoa powder
-1 tsp salt
-2 tsp baking soda
-2/3 cup vegetable oil
-2 cups water
-2 Tbs vinegar
-2 tsp vanilla

-1(8 oz) package cream cheese, softened
-1 egg
-1/2 cup sugar
-1/4 tsp salt
-1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line 24+ muffin cups with paper liners.
Cupcake mixture: In large bowl, mix together flour, 2 to 2 1/2 cups sugar, cocoa powder, 1 tsp salt and baking soda. Stir in oil, water, vinegar and vanilla until blended.
Filling Mixture: In medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 tsp salt until light and fluffy. Stir in chocolate chips.
Pour cupcake mixture into muffin cups, filling each 1/3 full. Add spoonful of filling mixture into each cupcake. Pour remaining cupcake mixture into muffin cups. Bake for 25 minutes. Allow to cool to let filling set. Great stored in the fridge for the next day. Tasty with chocolate or cream cheese frosting, but also delicious by themselves.

Recipe from

Tuesday, August 7, 2012

The 4-Hour Body Recipe Ideas

Some High Protein and/or Low Carb Meal Ideas for those doing The 4 Hour Body:The 4-

Fish tacos (fish, cabbage, salsa, maybe tarter sauce)
Chicken Breast broiled or baked with olive oil and herbs
Lettuce wraps



  • Crock pot chicken and black beans

BeansTry adding cumin to the beans and mixing with cooked veggies.

Spinach, tuna and bean salad with oil and vinegar

Add more as you think of them!



Friday, August 3, 2012

Chocolate Frosting

1 cup softened butter
4 1/2 cups powdered sugar
1 1/4 cups cocoa
1/2 tsp vanilla
1/2 cup milk

Thursday, August 2, 2012

Apple Dip

1 8oz pack cream cheese
1 1/4 cup powdered sugar
1/2 tsp vanilla

Mix all together. Spread into caserrole dish. Pour caramel on top and then sprinkle with crushed heath bar.

Wednesday, August 1, 2012

creamy mushroom sauce

8 oz mushrooms, cut
1/2 onion, finely chopped
1-2 garlic cloves, finely chopped
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill

Heat up a pan and saute mushrooms, onion, and garlic in 2 TBS olive oil until mushroom starts to golden and the onion is soft. Add chicken stock, cream and fresh dill
Let simmer 5 minutes and season with (a lot of) salt and pepper. Serve with freshly grated parm cheese on top.