Thursday, April 18, 2019

WizGear - love this handy device

My friend Michelle had one of these in her car and I loved it.  WizGear - it is this magnetic handy gadget that you mount ...or slide onto the air conditioning vent and then attach the other magnetic piece to the inside or outside of your phone case.  I have mine on the outside of my phone case.  I love that I can prop my phone on this instead of holding my phone... or losing it in the car. Before, my phone would be hidden in purse or accidentally slide between the seats, etc.  They are inexpensive and their are two to a box.  WizGear has other mounting devices too - check out Amazon!


Tuesday, April 16, 2019

Tyler Candles and Glamorous Wash

Washing sheets has never been my favorite thing to do.  I have some friends that wash and change sheets every week.  I am more of an every other week kinda girl!  Yes, this is an EXTRA in life but I so love this Tyler Glamorous Wash - for my sheets, towels and anything else you want to wash in it.  The most popular fragrance is DIVA.  I also love French Market and Entitled.  They also have other yummy fragrances.  Even if you just washed your guest bedroom sheets in one of these - your guests will be thrilled. 

Tyler Candle is Company is out of Tyler, Texas  - just about 40 minutes from where I grew up.  I also love their candles.  I especially love Pineapple Crush. 

As for the laundry, they also have dryer sachets and even scented drawer liners.  The laundry wash comes in a tiny trial size and then several other sizes - even up to a gallon. 

I am not sure if my Omaha peeps can get this locally... or not.  I used to find it at Bliss Boutique but you would have to call and verify.  You can also order through Tyler Candle Company and even on Amazon.  

I promise you will love the candle and the glamorous wash!  


                                    Small trial size
                                   Larger size


Monday, April 15, 2019

Maple Granola

Don't you love good, crunchy granola in your yogurt!  I am planning ahead for Easter breakfast and thought a yummy granola would be nice to have on hand.  This would be great for a shower or brunch if you were having a breakfast bar.  The recipe is actually Maple Pecan Granola but I chose to add low sugar Craisins due to allergies.  It is amazing... .I think the Maple Pecan would be amazing too!  Also, I doubled the recipe! 


Maple Pecan Granola (adapted from Sally's Baking Addiction)

2 cups old-fashioned oats
1/2 cup pure maple syrup
1/4 cup dark brown sugar
3/4 chopped pecans (I added Craisins instead)
2 Tbsp melted coconut oil
1 tsp ground cinnamom
pinch of salt

Preheat oven to 300.  Line a baking sheet with parchment paper.  In a large bowl, combine all ingredients and stir until moistened.  Pour onto prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.  If your parchment paper is long enough and has handles over the end of the baking sheet, lift it off and allow to cool.  Gently move around to separate the granola chunks.  Allow to cook completely and store in an airtight container for up to three weeks.

Saturday, April 13, 2019

Oreo Cheesecake Cookies

Our oldest daughter is Annie.  Annie is a first-born of three sisters.  She is a CPA in Dallas and quite the go-getter.  She is really enjoying cooking and baking and finding great recipes. 

Annie LOVES her sweets.  I think she might love sweets even more than me!  Recently, she was visiting her boyfriend in another state and I think they spent a Saturday visiting like 4 different sweet shops - whether cupcakes, ice cream, cookies, etc.

Annie has two Instagram accounts - her regular one and then she made a separate one - "Annie's Sweet Teeth" because she has more than one sweet tooth! Love this!

Annie made these yummy Oreo Cheesecake Cookies the other day from Baker By Nature.  We both follow Ashley on Baker By Nature on Instagram.  You should totally follow Ashley... and Annie!

Annie added a little vanilla and a little more sugar!  Annie also recommends doubling the recipe! Enjoy! 



Oreo Cheesecake Cookies (adapted from Baker By Nature)

4 oz cream cheese, softened
8 Tbsp butter, at room temperature
1 cup sugar
1/2 tsp vanilla
1 cup + 2 Tbsp all purpose flour
10 Oreo cookies, broken into pieces

In the body of a stand mixer (or use a hand mixer like Annie does), beat cream cheese and butter until light and fluffy, scraping down the sides as needed.  Add sugar and beat well.  Add vanilla and mix.  Add flour, a small bit at a time, beating on low speed, just until mixed. Gently, fold in Oreos until evenly distributed.  Cover bowl with plastic wrap and refrigerate for 45 minutes - up to two hours. 30 minutes prior to baking, preheat oven to 350.  Line a large baking sheet with parchment paper. Using a cookie scoop if you have one, scoop out 2 Tbsp sized balls of dough and roll them into rounds.  Place them on cookie sheet and lightly press down each cookie. Bake for 10- 11 minutes or until edges or just golden.  They will be very soft when removed from oven.  Cool on baking sheet for a full 10 minutes and then carefully transfer cookies to a cooling rack to cool completely. 

Printable Version


Friday, April 12, 2019

JANE

I also love to shop!  Have I mentioned that... I love to shop! I have the JANE app and I love it.  Different vendors are represented daily with clothes, shoes, baby items, gift tags, children's clothes, purses, etc.  I have purchased from JANE three times and all were great - jeans, shoes and the cutest personalized gift tags.  You should check it out!



Monday, April 8, 2019

Love these - cute Personalized Tumblers

I love giving gifts!  I love Etsy!  I love monograms!  I hope my preschool teachers love personalized items as much as I do!  😉

I found these cute 16 oz personalized tumblers on Etsy.  They were reasonably priced and were delivered really quickly.  Visit Candice at Golden Boutique on Etsy - lots of great items!






Nothing Bundt Cake Lemon Cake CopyCat

I walk on Wednesdays with my friend Mary.  She loves sweets like I do and was raving on and on about this great lemon cake a coworker made.  She brought me the recipe and it is Nothing Bundt Cake Lemon Cake Copycat from Favorite Family Recipes.  I thought the cake was fabulous.  The teaachers loved it ....and my hubby loved it.  I will totally make it again.  Visit Favorite Family Recipes - lots of other great recipes and other Bundt Cake Copycat recipes, too.

Favorite Family Recipes garnished with raspberries and mint leaves. I went with what I had on hand!

Nothing Bundt Cakes Lemon Cake Copycat (adapted from Favorite Family Recipes

Cake:

1 lemon cake mix
1   3.4 oz pkg dry instant lemon pudding
1 cup sour cream
4 large eggs
1/2 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 cups white chocolate chips

Frosting:

2  8 oz packages cream cheese, softened
1/2 cup butter, softened
2  tsp vanilla extract
3-4 cups powdered sugar
raspberries for garnish - optional
mint leaves for garnish - optional

Preheat oven to 350 degrees.  Spray Bundt pan with cooking spray and sprinkle with flour. Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water for two minutes.  Fold in the chocolate chips.  Pour cake batter into the prepared pan.  Bake for 45 - 50 minutes or until tester comes out clean.  Cool on baking rack for 20 minutes.  Remove cake from pan and allow to completely cool.  Wrap in plastic wrap and store in refrigerator overnight, before frosting and serving.  The will make your frosting of the cake be much speedier/easier.

Frosting:

In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.  Mix in vanilla and then gradually add the powdered sugar.  Start with two cups and keep adding until you reach a desired consistency - thick and creamy.  Take the cake out of the refrigerator and place on a serving platter or plate.  Frost the cake and garnish with raspberries and mint leaves.  Keep refrigerated.

Printable Version

Friday, March 29, 2019

Mexican Corn Dip

This is an old recipe that I posted years ago - way back in 2010.  I love it!  It is easy and all ages love it.  I didn't include a picture with the first posting.  I made this for our teacher birthday lunch this week and thought I should share again.  The only change I made to the original recipe is that I added 1 tsp or more of ground cumin and topped with some of the green onions.  Best served with Scoops Fritos!

  Excuse the red plastic container - what I used to transport it to preschool :)

Mexican Corn Dip

2 cans Mexicorn, drain one
8 oz softened cream cheese
1 cup mayonnaise
10 oz shredded sharp cheddar cheese
1 small can chopped green chiles
1 small bunch of green onions - chopped
1 - 2 tsp cumin
Salt if needed
extra green onions and a sprinkling of cumin for garnish

Mix everything together.  Pour into serving dish.  Top with green onion pieces and sprinkle with cumin.  Chill for several hours or overnight.  Serve with Fritos Scoops!

Printable Version



Wednesday, March 27, 2019

Hot Chicken Salad

Well, I thought I would share another casserole.  I was out of town all last week for my spring break.  I enjoyed a week in TEXAS seeing all three of our girls - it was fabulous!

Chris was home all week so I thought I would make him another yummy casserole since he had requested something with crunch, texture, fat, etc. I was looking through my old recipes and found this recipe for Hot Chicken Salad.  I was mixing it up the night before I was headed out of town and Chris noticed and asked me, "is there a starch in that recipe?"  Well.... no!  The Tuna Casserole I posted a few weeks ago had pasta and I think Chris was hoping for a good chicken and rice casserole.  I will make that sometime soon.

He enjoyed every bite of this yummy crunchy Hot Chicken Salad.  I suggested he eat it over toast... or make rice on the side.  He enjoyed it both ways since he ate it for like four nights in a row.


Hot Chicken Salad

2 cups cooked chicken, cubed (I used Costco rotisserie chicken that they cut up and have bagged)
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt or more to taste
1 tsp grated/minced onion or more to taste
2 Tbsp fresh lemon juice
1 cup mayonnaise
1/2 cup shredded cheese
For topping - crushed potato chips

Mix all ingredients except potato chips and spoon into a 8 x 8 square prepared pan.  Top with crushed potato chips.  Bake uncovered at 375 for 20 minutes or until bubbly and slightly browned.

Printable Version

Wednesday, March 13, 2019

Crunchy Tuna Casserole

In a time of Whole 30 and Paleo, you just don't see as many "casseroles".  Chris loves a good casserole.  This recipe is from his mom and I don't think I have made it since we were first married.  He was wanting something with texture - he even mentioned wanting potato chips on top.  I remembered this recipe and dug it out of my collection.  He LOVED it!  This is a great easy, quick family recipe since you can keep a can of tuna in your pantry and whip it up when needed. 


Crunchy Tuna Casserole

1 cup elbow macaroni, cooked
1  10 1/2 oz can cream of mushroom soup (or cream of onion or celery, etc)
2/3 cup milk
1 Tbsp finely minced onion
2 Tbsp finely chopped green pepper (I used 3 minis that were red and yellow)
1  2 oz jar of chopped pimento, drained
Salt and pepper
4 oz grated sharp cheddar cheese
1 large can ( 10 - 12 oz ) tuna, drained (I like solid white tuna)
crushed potato chips for the top

Combine soup, milk, onion, green pepper and mix well.  Add drained tuna and salt and pepper.  Add cheese and combine well and fold in cooked pasta.  Pour into a prepared 1 1/2 - 2 quart pan.  Bake at 350 for 25 - 30 minutes or until bubbly around edges.  Remove from oven and top with crushed potato chips and bake for another 5 - 10 minutes or until nice and brown. Serve warm with a side salad or green vegetable.

Printable Version

Monday, March 4, 2019

Loaded Mini Bell Pepper Turkey "Nachos"

Are y'all tired of my healthier recipes?  I hope not!  I will stick mix in some others but with just Chris and me at home - this is how we are eating... most of the time.   However, I was looking through a church cookbook (don't you just love a good church cookbook) that I purchased recently and he spied some full fat, good ol' chicken casseroles and I promised to make one soon.  He even has a tuna casserole from his childhood with crushed potato chips on top that I promised to make. 

We had a teacher birthday lunch last week.  I wanted to take some different and healthier than I normally take.  I have been following Skinny Taste on Instagram and I love her recipes.  I am not doing Weight Watchers but if you are, she includes the points on most of her recipes.

I spied these Loaded Mini Bell Pepper Turkey "Nachos" and thought they would be perfect to try.  I typically make things that don't have to be assembled at the last minute because I can get pretty busy at preschool.  I tried these and I LOVED them.  I had a little leftover enjoyed them for dinner.  I think this could be a staple in my house.  Chris hasn't had them yet but I think he would like them!







Loaded Mini Bell Pepper Turkey "Nachos" (adapted from Skinny Taste)

1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 Tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded
1 cup sharp cheddar cheese, shredded
2 Tbsp light sour cream, thinned with 1 Tbsp water
2 Tbsp sliced black olives
1 jalepeno, sliced thin (optional)
chopped cilantro, garnish (optional)

Preheat oven to 400.  Line a baking sheet with parchment paper and lightly spray with cooking spray. Spray cooking spray in a a medium skillet over medium heat.  Add onion, garlic and cilantro and saute about 2 minutes - add ground turkey, salt, garlic powder and cumin, cooking for about 4 or 5 minutes or until turkey is cooked through.  Add 1/4 cup tomato sauce and 1/4 cup chicken broth, mix well and simmer on medium for about five minutes.

Meanwhile, arrange pepper halves on parchment lined baking sheet, cut-side up and close together.  Fill each with ground turkey mixture, ten top with shredded cheese and the optional jalepeno slices.  Bake for 8 - 10 minutes or until cheese is melted .  Remove from oven and top with black olives, sour cream and cilantro.  Serve immediately!

Printable Version

Friday, March 1, 2019

Jicama Fries

I love good fries!  I think most people like good fries.  

I made Jicama Fries recently in the air fryer.  They definitely aren't potato fries but I thought they were great - I have made them three times now.  Chris ate them too - and enjoyed them.  The first time I bought the pre-cut jicama.  This isn't the most economical route so the 2nd time, we purchased a jicama and Chris cut it for me.  I "googled" how to cut a jicama.  We enjoyed some that night but this was a huge jicama so the other is stored in my fridge.  I think I am having more jicama fries tonight!

I tried different seasonings all three times.  The first time I followed .... Awe Filled Homemaker and used salt, pepper, smoked paprika and garlic powder.  That is what is in the picture.  They were yummy but almost a little too spicy for me.  The 2nd time, I used my Meat & Potatoes seasoning and some sea salt from Primal Palate.  These were also great.  The 3rd time, I used my Super Gyro seasoning and some sea salt... from Primal Palate and then sprinkled in some grated Parmesan cheese the last 2/3 minutes.  All great!  I dipped in ranch!   Also, I love my Primal Palate seasonings - you should totally check them out.  

And a side note, we are enjoying our air fryer.  I think I would have used it a ton when the girls were still living at home.  I have a teacher whose boys use it daily.  Just a thought....


Air Fryer Jicama Fries (adapted from Awe Filled Homemaker)

1 medium sized jicama, cut into matchsticks
1/2 tsp garlic powder
1 tsp smoked paprika
2 Tbsp olive oil
Salt and pepper to taste

The jicama tends to pretty wet so lay the jicama on a paper towel and pat dry.  Put match stick like jicama in a large bowl and toss with olive and seasonings. Toss until well coated.  

Air Fry for 15 minutes at 400, shaking about every 4 minutes, to ensure even frying. Serve hot with your favorite condiment. 


Wednesday, February 27, 2019

Tuscan Chicken - Instapot

I love this new recipe!  Chris did too!  I used Greek yogurt and Greek cream cheese for a healthy chicken dish.  Chris enjoyed it several times - over rice and over pasta.  I just enjoyed it as is  - with some extra veggies.  We loved the creaminess - both thought it had a great texture!


  Not a great picture but this is Chris' portion over a bed of rice - he loves rice! 


Pressure Cooker Creamy Tuscan Garlic Chicken (adapted from Heath Runyon)

2 - 2 1/2   lbs chicken
4 tsp olive oil
3/4 cup chicken stock
2 cloves garlic, minced
2 tsp Italian seasoning ( sprinkled on more when in pressure cooker)
1/2 tsp sea salt
3/4 cup plain Greek yogurt (I just used one container)
house seasoning (1 tsp salt, 1/4 tsp garlic powder, 1/4 tsp pepper)
1/2 cup Greek cream cheese
1 cup spinach (I used a whole container of spinach - it wilts - it was great!
8 or so sundried tomatoes in oil, cut into pieces


Slice the chicken in half, so they are thinner. Add the chicken to a mixing bowl and toss with oil, Italian seasoning, sea salt and minced garlic.  Massage the ingredients into the chicken. Select Saute/Browning on your pressure cooker and allow to heat.  When hot, place chicken and marinade in the pot, getting a nice brown texture on both sides.  While the chicken is cooking, wash and dry (if necessary) the spinach.  I always chop off the stems.  Add the house seasoning to the Greek yogurt and mix. After the chicken is brown, add the chicken broth and stir to deglaze the pot and get any of the yummy brown pieces. Lock the lid and cook at high pressure for 3 minutes.  When it beeps, carefully release pressure for a quick release.  Now, select Saute/Browning again, pour in the yogurt mixture and simmer for about five minutes.  Add the cream cheese, sundried tomatoes and spinach.  Toss to combine and heat until the spinach is wilted.  Serve as is or over rice or pasta. 

Printable Version


Thursday, January 31, 2019

Hearty Chicken Vegetable Soup

It is COLD here in Nebraska!  We had a snow day yesterday that was basically a "COLD" day - we stayed home because it was -14 before windchill.  CRAZY!

I wanted a soup without a ton of carbs.  I found this recipe and Chris and I really liked it - nothing fancy - just basic chicken and vegetable soup.  Many times, I think a basic soup like this just needs lots of good seasoning.  Chris almost made some rice to go with his but instead he found some crackers and enjoyed the soup as is.  He said, "I like a good ol' chicken soup!"


Hearty Chicken Vegetable Soup

2 lbs raw, boneless, skinless chicken breast, cut into 1" pieces (I used rotisserie from Costco and           added it in after I cooked the veggies and tossed around a minute or so before adding broth)
32 oz low sodium chicken broth
2 cups mushrooms, cut into quarters
2 cups or 7 large celery stalks, diced
1 medium red bell pepper, cut into 1" pieces
1 medium green bell pepper, cut into 1" pieces
1 medium yellow bell pepper, cut into 1" pieces
3-4 scallions, chopped
1 cup water
2 Tbsp cream
2 Tbsp dried parsley
4 tsp olive oil
1/2  tsp dried thyme leaves
1/4 tsp black pepper
2 cloves minced garlic
Salt and extra seasonings to taste ( I added some garlic and herb seasoning too)

Trim all visible fat from chicken and cut into 1" chunks; Clean and cut all vegetables.  Heat oil in a large soup pan over medium heat.  Add minced garlic and chicken (if using raw chicken).  Add bell peppers, celery and mushrooms.  Cook until tender -about 7 minutes.  Add chicken now if using precooked and heat for about 2 minutes.  Add scallions, broth, water, cream, thyme black pepper and parsley.  simmer until ready to serve. 



Monday, January 28, 2019

Warm Taco Slaw

I love the Egg Roll in a Bowl recipe from Kyndra at Peace, Love and Lowcarb.   She calls is "Crack Slaw"! It is an easy and favorite recipe  - tons of flavor!  She just shared this taco version, Warm Taco Slaw,  on her blog and I made it last night.  It is great too!  Chris spiced his up with jalepenos and more salsa! 

I have been eating a lot of cauliflower rice and this is a healthy dinner with coleslaw.  The coleslaw softens but still has great texture and a little crunch.  I love them both!  I think you should give them both a try!


Warm Taco Slaw (adapted from Peace Love and & LowCarb)

1 lb ground beef
4 Tbsp taco seasoning (see below for homemade taco seasoning)
1   10 oz can diced tomatoes and green chilies, with juices
1   16 oz bag coleslaw
1/2 cup sliced black olives
sea salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
fresh cilantro
sliced jalepenos
sour cream

Heat a large skillet over medium heat.  Put the ground beef and 1/2 of the taco seasoning blend in the pan and cook until the meat is browned and cooked through.  Add the diced tomatoes and green chilies, coleslaw mix and the rest of the taco seasoning,  Stir and cook until the cabbage is tender.  Stir in the olives and cook about two minutes.  Taste and add salt if needed. 

Top each serving with the desired toppings - chopped green onions, avocado slices, cilantro, jalepeno slices, sour cream, cheese, etc.

Taco Seasoning - great to make ahead and keep in an airtight container, Peace Love & Low Carb

2 Tbsp chili powder
2 Tbsp cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt

Printable Version


Friday, January 11, 2019

Flourless Chocolate Cake

LOVE LOVE LOVE me some chocolate!  Susan is a coworker and friend and she made this over the holidays.  She sent me a pic so I decided to make it for family and friends after Christmas.  We had eaten plenty but what is just one more piece of chocolate cake... Right?!

Easy, Gluten-Free and oh so yummy - enjoy this dense chocolate cake.  The best part - I had everything on hand - just had to buy raspberries.  We served it with vanilla ice cream!  I will make it again soon and use ALL of the raspberries!

Please visit Two Peas and Their Pod for this recipe and many others.  I follow them on Instagram!


Flourless Chocolate Cake (adapted from Two Teas & Their Pod)

Cake:

1 cup semisweet chocolate chips
1/2 cup unsalted butter ( I used salted)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs, slightly beaten
1/2 cup Dutch process cocoa powder


Ganache Glaze:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 375.  Grease a nine inch round cake pan with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan.  Place it on the bottom and spray it also. 

For the cake, put the chocolate and butter in a large microwave safe bowl and heat until the butter is melted and chips are soft, about one minute.  Stir until the chocolate is melted and the mixture is smooth.  Add the sugar, salt and vanilla and stir to combine. Add the eggs and stir until smooth.  Add the cocoa and stir until just combined. Pour the batter in the prepared pan and bake for 20 - 25 minutes or until the cake has a thin crust and is done in the middle. 

Let the cake cool on a wire rack for 10 minutes.  Loosen the edges of the pan with a butter knife and carefully turn the cake upside down onto a cake/serving plate.  Allow the cake to cool completely. 

While the cake is cooling, make the chocolate ganache.  Combine the chocolate and cream in a medium microwave safe bowl and heat in increments of 30 seconds... until the cream is hot enough to melt the chocolate.  Remove and stir until the chocolate is melted and the mixture is smooth. 

Spread the mixture evenly over the cooled cake.  Let the glaze set up for a few hours - can put in fridge or freezer to hurry the process.  Top with raspberries and powdered sugar and enjoy with vanilla ice cream of whipped cream.