Tuesday, May 8, 2018

I LOVE this stuff

I LOVE this stuff - Trader's Joe's Everything But the Bagel Seasoning.  Truly, it is amazing!  I told a friend about it and she said, "it is a game changer!".  I am so thankful we have a Trader Joe's in Omaha.  It is a little drive from my house so I try to make a trip ever few weeks.  We just enjoyed their pre-packaged seasoned Carne Asada last night.  I don't love Indian Food and Chris loves it.  They have several frozen Indian flavored meals and Chris enjoys all of them.  Try to visit a store when you can and enjoy exploring. Look for the Cookie Butter too!

Everything But the Bagel Seasoning - can't say enough.  I eat it on avocados or boiled eggs or chicken salad... or homemade rolls/bagels. It adds texture to whatever I am eating.  I especially love it on avocado toast.  Recently, I have been making sweet potato "toast" in the toaster and adding whatever to the top - a nut butter and bananas and cinnamon or avocados and Everything But the Bagel Seasoning or even Chicken Salad.  I learned this wonderful technique from a food blogger - Kelsey over at Little Bits of Everything.  Kelsey is a hoot - you will so enjoy following her.  Hop over to her sight or follow her on Instagram.  She has lots of great recipes and gives details on hot to make "sweet potato toast". 

Again, you have to get this seasoning  - $1.99 at Trader Joe's.  Great recipes on the Trader's Joe's website too! 

Monday, April 30, 2018

Mandarin Orange Green Salad

I LOVE this salad!  I have been making it for over 20 years.  It is my "go-to" salad to take to friends... along with Chicken Tetrazzini.and maybe a yummy bread and Monster Bars.   You really can't go wrong with this salad - it is yummy with any meal. 

Mandarin Orange Salad

Green leaf lettuce or mixed greens
1 large can mandarin oranges, drained
2 or more green onions, chopped
sliced almonds, toasted
fresh parsley, optional

Dressing:  (I usually double when taking to someone)

1/4 cup canola oil
1/4 tsp Tobasco
1/2 tsp salt
2 Tbsp granulated white sugar
2 Tbsp tarragon vinegar
sprinkling of dried tarragon (if you have it)

Mix the dressing the night before.  Toss ingredients together.  Just before serving, add chilled dressing slowly to achieve desired consistency. 

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Thursday, April 26, 2018

Big "O" Key Ring

I LOVE my Big "O' key ring.  What a great gift!  I was wanting one and Jenna surprised me with one for Christmas!  You have to visit O-Venture - so many great goodies!  They have so many different textures and colors.  I have the red embossed leather one!

                             I am behind the times!  It was one of Oprah's favorite things in 2014!!

Monday, April 23, 2018

Creamy Lemon Cheesecake Crumb Bars

Thank you to my friend Gretchen for this yummy recipe!  Gretchen is a fabulous cook and she has such a gift of hospitality.  Gretchen and her husband are always opening up their home for guests.  We have stayed with them many times during our trips to Texas.  We were just there in October.  They included us in a family gathering - with her sister Jennifer and her family!  This is the best family!

I made this recipe for our teacher lunch this week.  I am always nervous about making a new recipe to take some place... when I haven't made it before.  These were great.  I didn't put quite enough crumb topping in the bottom... so I had LOTS of crumb topping for the top.  I would also pat the crumb topping down into the cream cheese mixture... as I had lots of loose crumb topping... and I might bake them a little longer.  Every oven is different!

I love the lemon, the cheesecake and the crumb topping!

                    excuse the preschool kitchen - the toaster and light socket in the back

Creamy Lemon Cheesecake Crumb Bars

2 1/3 cups all purpose flour
2 1/3 cups old fashioned oats
1 tsp salt
2 tsp baking powder
1 cup brown sugar
1 cup white sugar
2 sticks cold butter, chopped into cubes

Mix all of the dry ingredients in a bowl. Add the cold, cubed butter.  Mix with a mixer on low.. until crumbly.  I used a fork some too.  Line a 9 x 13 pan with parchment paper and spray the parchment paper with cooking spray.  Press half of the crumb mixture into the bottom of the pan.

8 oz cream cheese, softened
3 egg yolks
1 tsp vanilla
1/2 tsp lemon zest
2 can sweetened condensed milk
1 cup lemon juice

In a mixing bowl, beat cream cheese until light and fluffy.  Add egg yolks, one at a time, beating after each addition.  Add vanilla and lemon zest, continue to mix and add the 2 cans of condensed milk.  Beat for 3 minutes on medium-high.  Turn to low speed and add 1 cup lemon lemon juice.

Pour mixture over crust.  Crumble the rest of the topping over the cream cheese mixture.  Using the back of the spatula, gently press the topping into the cream cheese mixture - so not to have so much loose topping.  Bake at 350 for 30 - 40 minutes.  Cool completely.  Refrigerate or freeze until ready to cut and serve.

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