Banana Smoothie

Time to get back on track after Valentine's Day. Between all of my baking, my daughters' baking, the classroom party, and my sweetie's presents from the famous Haydel's Bakery in Jefferson, Louisiana, I am in sweet sugar overload!

I love to have this smoothie for breakfast or lunch because it is delicious, easily digested and keeps me full for a long time. I usually make it just as the recipe says, but sometimes add some almond or peanut butter on days I am really hungry. It is also good with other types of fruit in it. 

Ingredients

1 cup almond or coconut or soy milk

1 ripe banana

1/4 tsp. vanilla extract

1/4-1/3 cup plain Greek yogurt

1 Tbsp. Chia seed

1 tsp. Maca powder

1 slice fresh ginger

1/2-1 tsp. honey

1 1/2 cups crushed ice

Directions

Put the ingredients in the blender in the order shown. It is important to put the ice in last because the smoothie will blend more easily this way. 

Blend and enjoy!

Chocolate S'mores Cake

This recipe was inspired by the February 2014 Family Circle S'mores Cake recipe.
I used the chocolate cake recipe on the back of the Hershey's Cocoa container Hershey's "Perfectly Chocolate" Chocolate Cake Recipe. If you have never made this chocolate cake, I strongly encourage you to do so! It is perfect. C'mon, they would not have put it on the back of the container if it was not amazing. However, I personally do not care for their frosting recipe.

I was just not feeling the plain crumbled graham crackers in the layers, so I switched them out for crumbled chocolate pie crust. Valentine's day is all about the chocolate, right? I do think a crumbled graham cracker pie crust would be yummy for any other day of the year.

Instead of using Family Circle's filling recipe, I used King Arthur Flour's Marshmallow Icing Recipe. It was light and not too sweet.

I simplified the layering process because it is just too dangerous for me to be flipping cakes around. The original recipe calls for mini marshmallows on top, which look really pretty when toasted. However, if you do not have a cooking torch to brown the marshmallows, don't worry, I think I have come up with an equally pretty option.

Ingredients
Cake:
1 3/4 cup all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 3/4 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Marshmallow Icing:
2 cups (1 pint) heavy or whipping cream
1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
1 cup confectioners' sugar
1/8 teaspoon salt
1 to 2 teaspoons vanilla extract

Filling/Layers:
1 jar of hot fudge topping
Keebler® Ready Crust® Chocolate Pie Crust, crumbled
1 1/2 cups mini marshmallows, if desired

Directions
Prepare cake according to recipe directions: Hershey's "Perfectly Chocolate" Chocolate Cake Recipe

Prepare icing according to recipe directions: King Arthur Flour's Marshmallow Icing Recipe

Assembly without cooking torch:
Place one cake layer on a plate. Spread 1/2 of the jar of fudge on top (the fudge will spread a bit more easily if slightly warmed first). I just put the jar in the microwave for a few seconds. Allow some of the fudge to ooze over the the sides for delicious effect.

Let the fudge set for at least 10 minutes. I found that if the fudge is set, it is easier to spread the marshmallow icing. Spread with about 1/3 of the marshmallow icing. Sprinkle with 2 Tbsp. of the crumbled chocolate crust. 

Place second cake layer on top and top with remaining fudge.

Spread 1/3 more of the marshmallow frosting on top of the fudge and sprinkle with 2 Tbsp. of crumbles.

Assembly with cooking torch:
As above, but instead of using marshmallow icing on second layer, top with marshmallows and lightly brown the marshmallows with a cooking torch.

Cake Batter Blondies

Thank you, thank you to Girl Meets Life for the wonderful Cake Batter Blondies recipe!

 

I followed her directions and used just 1/4 cup of milk.

      

                                 
             

Becky's Enchiladas

It seems that when you live in the South, everyone has a favorite enchilada recipe. Well, here is my family's favorite.

I usually buy a whole roasted chicken and use the dark meat for the enchiladas and save the white meat for other uses. Sometimes I use the whole chicken and double the recipe and cook both batches, then freeze one set of the enchiladas (I freeze it in serving sized portions for easy reheating after school!)

We like to use wheat tortillas from our local HEB store and Hatch Green Chile Enchilada Sauce. 

Becky likes shredded mozzarella so we always seem to have a bag of it around, but I think Monterey Jack would be delicious. Don't stress out over the Mexican cheese. I think the dish would be just as good if you omitted it and just added more of the shredded cheese.

I use cumin and coriander because I love these flavors but feel free to add green or red chile powder or Mexican oregano or whatever seasoning you like! This is a mild dish, so if you like spice you need to kick it up a notch. If it weren't for the kids I would add some fresh cilantro.

Serve with your choice of condiments and sides such as sour cream, guacamole, yellow rice and beans.

Ingredients

2 large cooked chicken breasts, shredded OR 2 thighs and legs, shredded

1/4 tsp. garlic salt

1/2 tsp. ground cumin

1/4 tsp. ground coriander

8 flour or corn tortillas

8 Tbsp. cream cheese

1 (10 oz.) can Green Enchilada Sauce

2/3 cup crumbled Queso Fresco or Cotija cheese

1 cup shredded cheese of your choice, divided

Directions

Preheat oven to 400° F.

Coat the bottom of a 13"x9"x2" baking dish with 1/4 of the enchilada sauce.

Place the shredded chicken in a bowl and season with the garlic salt, cumin and coriander and about 1/8 cup of the enchilada sauce. Taste it to make sure it is seasoned to your taste.

Spread 1 Tbsp. of cream cheese on each tortilla.

Put 1/8 of the chicken mixture on each tortilla.

Top each tortilla with the crumbled cheese and 1/2 cup of the shredded cheese.

Roll up the tortillas and place them seam side down in the baking dish.

Top with the remaining enchilada sauce and sprinkle with the remaining 1/2 cup of shredded cheese.

Bake covered for 30 minutes until warmed through.

Future Self or Not Regretting It Later

This one's for you, Leela Lemon Verbena...

Thinking deeply about your choices and actions from the stance of your future self can serve as both a motivational and a corrective force. It can help you stay true to who you really are as well as inspire you to leverage your desires against your fears.
                                                                            - Cheryl Strayed, Tiny Beautiful Things

Cheese Danish

Thank you to the The Country Cook for the amazing Cheese Danish recipe! So easy and so delicious! I followed her recipe, except used a little less brown sugar, and let me tell you, the whole family loved them. Yum yum yum! My husband loves cheese danish, and every time he brought cheese danish or strudel home from the grocery store I thought, I can do better. Thanks to The Country Cook, I did!

45

You are dealt cards that are both good and bad, 
 but you are the one who plays them.
                               - Emily Mendell
http://www.huffingtonpost.com/emily-mendell/this-is-45the-eye-of-life_b_4648004.html?ncid=edlinkusaolp00000009

Arghhhh!

Life must be lived forward 

but understood backward.

           - Soren Kierkegaard 

Honey Yummy Porkchops

Ingredients

4-6 pork chops (thin ribeye chops or thick chops)
1/4 cup honey
1/3 cup soy sauce
1 tsp of sesame oil
1/2 tsp of fresh ginger, grated
2 garlic cloves, minced
1/4 Jalapeño or Serrano pepper finely chopped
juice of 1 small lemon

Directions

1. Combine the honey, soy sauce, sesame oil, ginger, garlic, chopped pepper and lemon juice in a ziplock bag and mix well.
2. Add the porkchops to the ziplock bag. 
3. Close the bag and allow to marinate in the refrigerator for 20 minutes up to overnight.
4. When you are ready to cook the chops, heat a pan over medium high heat. 
5. Add the chops and about 1/4 cup of the marinade to the pan. Cook the chops, basting with the sauce until cooked through and sticky. Don't add too much sauce to the pan, and be careful not to burn the sauce. 
6. Once the chops are cooked, remove to a plate. 
7. You may add the remaining marinade to the pan if desired and reduce until sticky, then pour over chops. 

Jon’s Favorite Banana Bread

Ingredients

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup sugar
2 egg
1/2 cup oil
3 1/2 ripe bananas, mashed
2 tablespoons plain Greek yogurt or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, chopped

Directions

1. Preheat oven to 350.
2. Line a loaf pan with parchment paper and spray with Pam.
3. Beat sugar and eggs with a whisk or electric mixer until light and fluffy, about 10 minutes. This is an important step and I actually time it.
4. Drizzle in oil and beat until combined.
5. Add mashed bananas, yogurt or sour cream, and vanilla.
6. Now, you can be a purist and sift together the flour, baking soda, cinnamon and salt, OR you can just put these dry ingredients on top of the wet ingredients (flour first) give them a little stir on top before folding them into the wet ingredients.
7. Stir in the walnuts.
8. Pour the lined loaf pan and bake for about 45 minutes to 1 hour.

Taco Soup

A Southern Favorite!

Ingredients
1 pound ground beef (or turkey - I like 85% lean)
1 package dry taco seasoning mix (I like Lawry's brand)
1 package dry ranch dressing mix (I use Hidden Valley Ranch brand)
1 can pinto beans (I use Ranch Style brand)
1 can Ranch Style Beans
1 can kidney beans (I use Ranch Style brand)
1 can whole kernel corn (I like a mixture of White and Gold corn)
1 can creamed corn
1 can diced tomatoes (I use Rotel brand - they have mild, regular or extra spicy)

This recipe can be as plain or spicy as you like depending upon how seasoned the cans of beans and tomatoes are that you buy. I like to buy them already seasoned because then I don't have to season the soup at all! My Mom likes to add a can of Ranch Style Black Beans as well.

Directions
Step 1
You have two options:
(1) Original Version: cook the meat in a skillet until just browned; drain. Add the taco seasoning packet and cook another minute or two.  Continue to Step 2.
Or
(2) My Version: most of the time I just skip browning the meat, and put the raw meat directly into the crockpot. I think it turns out the same. Continue to Step 2, adding the taco seasoning directly to the crockpot.

Step 2
Empty ENTIRE contents of remaining ingredients (liquid and all!) into a crockpot or a heavy soup/stew pot.

Step 3
Add the meat and cook on low overnight in the crockpot, or simmer in soup pot - the longer the better.

Step 4
Enjoy! Don't forget the Beano!

Meaty Pasta Sauce or "Becky's Pasta"

Ingredients

1 package ground pork (about a pound)
1 package ground sirloin  90% lean (about a pound)
1 large onion, chopped
4-6 garlic cloves, minced
Salt, Lawry's Seasoning salt and/or garlic salt to taste
1 jar pasta sauce (I like Delallo Vodka Sauce or other creamy tomato sauce)
Pasta shape of your choice
Mozzarella Cheese, shredded
Parmesan cheese, grated

Directions

1. Put meat, onion and garlic into the cold pan and turn the heat to medium or medium low. No need to add any oil, the juices from the meat will suffice. Sauté until just browned, breaking up the meat periodically with a spoon. I like to get it to small crumbles.  Do not drain. This is where all the flavor is! If you use lean ground beef, there won't be too much fat anyways.
2. Season with salt and Lawry's and/or garlic salt. Taste the meat to make sure it is seasoned well.
3. Add sauce and simmer for at least an hour. I have found that it takes this long for the flavors to meld and the onions to break down.
4. Serve over pasta. Becky likes linguine or rotini and layers in mozzarella and Parmesan. I like mine over spaghetti squash!

Granola Bars

*Adapted from King Arthur Flour Chewy Granola Bars Recipe

Dry Ingredients

1 2/3 cups quick rolled oats

1/2 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed  until finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts

Wet Ingredients

1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 tablespoons melted butter
1/4 cup honey and/or 100% pure maple syrup (I like to use a mixture; agave syrup would be good too)
2 tablespoons light corn syrup
1 tablespoon water
1/3 cup peanut butter or another nut butter (optional)
 

*I think 1/4-1/2 cup of sugar is perfect, but if you prefer them sweeter or less sweet, feel free to adjust the recipe. The original recipe called for over 1 cup of sugar!  Part of this was something called "Sticky Bun Sugar" which I substituted by adjusting their suggestion of sugar, corn syrup and butter.

*The original recipe did not call for almond extract, but I included it because it sounded like a yummy addition and it just smells so good! Have you smelled almond extract lately?

Directions

1. Preheat the oven to 350°F.
2. Line a 13"x9"x2" pan (for thin bars) or an 8″x8″x2″ pan (for thick bars, which is my preference) with parchment paper. Lightly grease the parchment paper with butter or oil, or with a non-stick spray (although I sometimes skip this step and have no problems with sticking).
3. Stir together all the dry ingredients, including the fruit and nuts in a large bowl.
4. In a separate bowl, melt the butter in the microwave; add the vanilla, almond extract, liquid sweeteners, corn syrup, water, nut butter (if using) to the melted butter and stir until combined.  
5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until the mixture is evenly crumbly.
6. Spread the mixture in the prepared pan, pressing firmly (this is important, because if you do not press firmly, the granola will be crumbly and fall apart). The best way is to press it in firmly with your hands. If you don't want to get your hands dirty, you may cover the granola with plastic wrap and then press.
7. Bake the bars for 30 to 35 minutes  for an 8"x8"x2" pan or 25 to 30 minutes for a 13"x9"x2" pan, until they are brown around the edges.
8. Cool the granola completely in the pan on a cooling rack. Lift the granola out of the pan by lifting out the parchment paper. I usually just place the parchment paper and all on a cake plate and cover with the lid and cut pieces off as needed. feel free to cut into bars if desired.

After a few days I move them to the refrigerator because they will keep a little longer that way. They also freeze well.

Dried fruit and nuts suggestions: Dried cranberries, apricots, cherries, raisins, pecans, sunflower seeds, pumpkin seeds, coconut, walnuts, sesame seeds, dried apples, chocolate chips.
 

Addendums:

First batch: 1/3 cup dried cherries, 1/3 cup dried chopped figs, 1/3 cup fig/cherry mixture, 1/3 cup pumpkin seeds, 1/3 cup golden raisins, 1/3 cup sliced almonds, 1/3 cup chopped pecans, 1/4 cup chia seeds. Yum.

 
Second batch: for the 1/4 cup sweetener I used 1Tbsp honey and for the remainder maple syrup); used 1 cup pecans, 1/3 cup mini chocolate chips, and 2/3 cup chocolate chips.
These now really have no business being called granola bars - they are more like chocolate chip pecan oatmeal bars. Yum, but they are very sweet from the chocolate chips, so next time I will lower the sugar to 1/4 cup and omit the mini chips and just use 2/3 cup of choc chips.

Third batch: used slightly less than 1/4 cup liquid sweeteners, 1c up pecans, 2/3 cup chocolate chips, omitted almond extract. Yummy, but still quite sweet. Maybe next time I will cut out the honey roasted peanut butter!

Fourth batch: 2/3 cup macadamia nuts, 1/3 cup toasted coconut flakes, 2/3 cup dark chocolate chips, 1/3 cup dried pineapple pieces, no nut butter. This is Jon's favorite batch yet!

Pineapple Upside Down Cake or "The Best Cake I Have Ever Made"

According to Jon, this is the best cake I have ever made. Bon Appetit!

Ingredients

 

4 Tablespoons butter, melted
1/2 cup packed dark brown sugar
2 cups freshly cut pineapple, sliced into 1/2" thick pieces
1/2 cup slivered almonds

3/4 cup all-purpose flour
3/4 cup cake flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons butter, softened
1/2 cup plain Greek yogurt or sour cream
3 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions

Preheat oven to 325.

Combine the 4 Tbsp. melted butter with the brown sugar and spread into the bottom of a glass pie plate (or an 8" round cake pan); sprinkle the slivered almonds on the brown sugar mixture. Arrange the pineapple pieces on top.

Combine the 8 Tbsp. softened butter, yogurt, egg yolks, and extracts in a large bowl.

Now, you can combine the remaining dry ingredients in a separate bowl, then add them to the wet ingredients, or you can do as I do and save a bowl by adding the dry ingredients directly to the wet ingredients. I do this by placing the flour first, then sugar, powder, soda, salt in a heap on top of the wet ingredients. Then I gently give  the dry ingredients their own little stir on top of the wet ingredients before combining them all together. I think this mixes up the dry ingredients just fine, but if you are a purist, then go ahead and make more dishes for yourself!

Beat with an electric mixer at medium speed for 1 1/2 minutes until thick (it will be very thick).

Spread the batter over the pineapple slices, building up the outside edges so the cake will be level rather than domed in the center when baked.

Bake for 40-50 minutes, until golden and tester inserted into the center comes out clean.

Transfer pan to a rack to cool for 5 minutes, then invert onto a serving plate.