Biggest Loser Oatmeal Pancakes

I've never been a petite girl.  Its not that I consider myself FAT or Obese (even though the fat index does...) but I can say without a doubt that I'm pretty chubby.  About 7 months ago I gave up on my love for soda. It was a heartbreak for sure but I see now that I'm better off alone in that respect.  3 weeks ago I have finally decided to break up with that oh so charming sugar.  yeah I know.. WHAT THE HECK WAS I THINKING???  Mainly, I've made a few changes in my eating habits.  Changing things around has been huge for me.  I would love to lose some of this weight and fit comfortably in a smaller pair of jeans but mainly.. I want to feel good.  So far... I feel better.. sleep better.. have lost a little weight..  Its been great for me.  Everyone's body is different and needs to take care of it in a different way.  If you really want to see what I have been doing in that respect you can follow me HERE.  Just fair warning.. You will see me in all my fatness.. consider yourself warned..  anyway..  eating better requires some healthy recipes.  A few of you have asked for some of them.  I'm pretty busy with school, kids and just plain keeping up but I'll put some up once in a while starting with these pancakes.  mmmm..  these really surprised me..  so yummy, filling, and a great low calorie way to start your day.  I usually eat mine with a no sugar preserve.

Biggest Loser Oatmeal Pancakes

• 3 egg whites
• 1/2 cup oatmeal
• 1/2 cup cottage cheese ( I used low fat)
• 1 tsp. sugar or honey ( I use Stevia)
• 1/2 tsp. vanilla extract
• 1/2 tsp. cinnamon

Throw it all into a blender, blend and pour onto a hot griddle or cast iron pan.  Wait for the bubbles to appear and flip.   I divide this into 4 pancakes.  This breaks down to about 80 calories per pancake.  (Watch what you put on these as topping considering this is where a lot of calories come from.) 

Total calories per recipe- 315

Homemade Granola

In my quest for higher education I have been enjoying learning so many new things.  One of the greatest of those "things" is getting to know all the amazing people who are working so hard to get an education to better themselves and their position in life.  Several of these are people my own age.. older men and women who are working and pushing through school to help their families.  Ones who are sacrificing all they can, who pull up their bootstraps, straighten their backs and dig in with all they've got.  One of these great women is Joyce Little.  With children at home and a husband also in school she sacrifices and pushes to plan for things better in the future.  She always has a smile on her face and a positive attitude that reminds me that I can do it.  She's a real inspiration to me.  (Thanks Joyce)  This recipe for homemade granola is from Joyce.  She had this as a snack one day and so willingly shared as we studied.  Having a hard time studying I made her promise to bring me the recipe... here it is for all of us with her blessing..

Homemade Granola

In a saucepan combine and melt until syrup:

3/4  cup butter (do not use margarine)

2/3 cup brown sugar

4 TBS honey

2 tsp vanilla

In a large bowl combine:

6 cups rolled oats

3 cups goodies ( fruit, nuts, seeds, etc.. ) 

        note: apple slices do not do well in this recipe

Pour syrup over oat mixture and stir until fully covered.  Spread on a greased cookie sheet and bake @ 350 degrees for 25 minutes stirring once halfway through.

Let cool on cookie sheet then break apart and store in an airtight container. 

(M&M’s or chocolate chips can be added after granola is cool.)

Coconut Pecan Frosting

This is my favorite frosting. I could eat it with a spoon like pudding, like candy, like...frosting. This was my dad's favorite. He loved it so I worked on getting the recipe down to a science... and scientifically speaking.. I'd say I'd win the science fair.. no kidding.. hands down. I don't make it often because well, I'd eat the entire pan before even sitting.. AND, its a bit time consuming but sooooooo worth it.


Coconut-Pecan Frosting

3 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans.

Beat egg yolks and milk in a 2-quart saucepan. Stir in sugar, butter and vanilla. Cook over medium heat* about 12 minutes, stirring occasionally**, until thickened. Stir in coconut and pecans. Cool to room temperature and stir before spreading on cake.

* make sure that your heat isn't turned up too high. It can scorch the bottom of your pan and ruin your frosting.

** I don't take a chance..after a few minutes I stir constantly the remaining time to avoid scorching on the bottom of the pan.

Best Toffee Ever

My sister is an amazing cook. She usually takes to the Filet Mignon and prime rib and leaves me with the side dishes and desert but this recipe is a tradition for her every Christmas time. Its a family recipe that she has down to a T. Co-workers lovingly nicknamed this crunchy caramely goodness "crack". Try it.. you'll be addicted.. don't say I didn't warn you....

Best Toffee Ever - "Crack"

Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
1 T. water
1 t. almond or vanilla extract ( I prefer almond)
2 cups semisweet chocolate chips
1 cup finely chopped almonds or pecans.

Directions
1. Before preparing toffee I grind up small 1 c. finely chopped almonds or pecans. Also grind in blender 1 cup choc chips (use the mini semi sweet, they break up better). First sprinkle large flat cookie sheet with ground nuts, then over that sprinkle ground chocolate.
1.In a large heavy bottomed saucepan, combine the butter, sugar water, salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color (color of brown paper bag), as soon as the toffee turns this color (happens fast) add extract, continue stirring and remove from heat.
3. Pour it out onto the prepared baking sheet (toffee recipe will fill half of cookie sheet so I plan on making two batches to fill full cookie sheet). Immediately rinse out pan with hot water while you let toffee stand for 1 minute, then sprinkle on remaining choc chips. When shiny spread over toffee with knife and sprinkle on remaining nuts.
4. Finish cleaning out saucepan and repeat steps 2-3.
5.Place the toffee in the refrigerator (or outside on your deck like I do) to chill until set. Break into pieces, and store in an airtight container. (ziploc bags work fine). Enjoy!

Pecan Pie

Pecan Pie is one of my very favorite. Its easy to make, delicious to eat and it just wouldn't be Thanksgiving with out it.. Sappy, this one's for you.. Thanks for the reminder to get it on here..

Pecan Pie

1 stick butter

1 cup brown sugar

1 cup white corn syrup

Warm together until dissolved.

Cool

3 beaten eggs

Add to cool ingredients

Pour into prepared unbaked pie shell and top with 1 cup pecans halves

Bake 350 1 hour (Cover pastry edges to keep from over browning.)

* just a note: butter makes this pie SO SO good. Don't substitute margerine. Believe me.. You won't like it.

Honey Cornbread Muffins

I have a good friend that LOVES cornbread. I'm always on the lookout for new recipes. This is one I found on the Food Network. Its a little sweet, moist and delicious... and my friend approves...


Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Pumpkin Sheet Cake

About the time the temperature drops and pumpkins start popping up everywhere I get the craving for this cake. It is my all time favorite fall cake. It is so simple and quick to make and has a super moist texture. Even people who aren't usually pumpkin fans ask me to make this cake. Try it out and let me know what you think...

Pumpkin Sheet Cake

Cake

2 cups (16 oz) canned pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs Slightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk
chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil together. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add pumpkin mixture and beat until well blended. Pour into a greased sheet cake pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. (do not over bake). Cool. For frosting, beat cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Fire Truck Birthday Cake

When my friend was looking for a fun cake for her firefighter brother we came up with this... Actually she came up with the idea and we made it happen. Without much time to put it together I think it turned out pretty good. Happy Birthday Clint!

This is my favorite egg roll recipe because it is so simple. We have tried different meats and veggies inside and it always turns out delicious.

Egg Rolls

6 cups shredded cabbage and carrot mix
1/2 cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1/2 pound ground pork (cooked and drained)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
1/2 tsp black pepper
1 egg (beaten)
cornstarch
20 egg roll wrappers
vegetable oil (for deep frying)


In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in pork, soy sauce, garlic powder and black pepper.
Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. cool. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Heat oil for frying in deep pot to 360 degrees. Deep fry egg rolls in batches until golden brown. Drain on paper towels.

Minion Birthday Cake

My sweet boy 2 had a birthday today! He requested a minion from the Despicable Me movie (my favorite) for his birthday cake. This is what I came up with. (The sticks poking out the side are sparkler birthday candles...) It was quick, easy and a huge hit!

Happy Birthday Alex!

Creamed Eggs on Toast

This is a favorite of my children. I've made it for so long but never had a recipe so I got one figured out and here we go. This is a quick and homey meal anytime of the day.

Creamed Eggs on Toast

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
toast

Place eggs in a saucepan and cover with cold water. Bring water to a boil for 3 minutes and then remove from heat. Cover and let eggs stand in hot water for an additional 5 minutes. Remove from hot water, cool, peel and chop.

Over medium heat melt butter in saucepan. Add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a low boil. (Sauce will be creamy like gravy)

Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Serve over buttered toast.

Buttercream Frosting

I have said this before and I will say it again.. I don't make wedding cakes. I really don't make many cakes at all any more.. ESPECIALLY wedding cakes. But you know sisters.. Being the youngest I just can't say no. So my oldest sister was married last month and she looked fabulous, her new husband is fabulous and the wedding was fabulous. The cake... well, not my best effort but it tasted fabulous. Red Velvet and Vanilla cake with Buttercream frosting. Yummy! Congratulations Sis!

Buttercream Frosting

1 cup real butter (room temperature)
2 cups shortening
1/2 tsp salt
1 tsp clear vanilla
1/2 tsp almond extract
1 tsp butter flavor
2 pound package powdered sugar(sifted)
3/4 cup half and half


Beat butter and shortening for a few minutes with a mixer with the paddle attachment on medium speed. Add 1/2 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 extracts, salt, and 1/2 of cream and beat for for 3 minutes. Add remaining powdered sugar and cream. Beat for an additional 3 minutes. If your frosting needs a more stiff consistency, add additional sugar. If your frosting needs to be thinned out, add more cream 1 tablespoons at a time. Mix additional 5-8 minutes for good consistency.

I always mix to taste. If its too waxy add more powdered sugar and cream. If it is too sugary add more butter and shortening. It is all a matter of personal taste and spreading consistency from here.

A note to all my friends

Just a note to all my friends out there, food related? not really but it may help know where I have been. Long time I know. I am sorry. For those of you that don't know, I have had a lot of changes going on in my life. It has been a very long year but one filled with growing and changing and one of love. I am grateful for family, friends and a loving God that knows me and watches after me continually. From a year ago in deep depression to the knowledge of my infinite worth today I have come a long way. My talents, abilities and most of all my belief in a kind and loving God has sustained me along the way. He has a way of reminding me that through Faith anything is possible. I now realize that there is nothing I can't accomplish if I put my trust in him. I am not sure how many of you are still with me on my little blog but to those of you that are still there I say THANK YOU for your love and support. Just the knowledge that there are friends pulling for me makes all the difference.

So, now what to do for you.. well, I know there are about 500 recipes that people have asked me for but I can't remember what they are. If you can let me know which recipes you have been waiting for I can get a new list and start posting again. Just leave me a comment and I will see what I can do.

I look forward to sharing with all of you again. Love you all.

Easy Beef and Broccoli Stir-fry

When I lived in Pocatello, I had some awesome neighbors. One in particular lived right next door just 10 steps away. We both had a love of cooking and baking that had us finding, and testing recipes together. This is a favorite that she's been asking me to blog since last January.. So without further ramblings.... Morgan, this ones for you... love and miss you my friend!


Easy Beef and Broccoli Stir-fry

3 TBS cornstarch (divided)
1/2 cup water, plus 2 TBS water (divided)
1/2 tsp garlic powder
1 lb boneless round steak or chuck steak cut into thin 3 inch strips
2 TBS vegetable oil
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 TBS brown sugar
1 tsp ground ginger
Hot cooked Rice

1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.


serves 4

photo from Campbells Kitchendaily.com

Brownie Batter Chocolate Fudge Cupcakes

So today I am finally uploading because I can't resist this outrageously delightful chocolate tastiness. It comes from the blog of KevinandAmanda.com Amanda is a fun and unbelievable talented web/font designer, scrapbooker, crafter, blogger.. you name it she can do it lady. With the loss of my camera and photoshop on the fritz I am giving Amanda full credit for not only the amazing pictures but for the sinfully fabulous treat. Just looking at these will give you a chocolate fix...


Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Peach Pie Filling/ Topping

I know that there are a few late peaches still hanging around so I had to get this in before the season was completely over. This recipe comes to you from Sister 3 who lives in the heart of the land of peaches in Utahs Fruit Way. It is super easy to make and is a great filling for pie, cobbler or crisp (my favorite) or just put a little (or a lot) on ice cream and enjoy the sweet delicious goodness.

Peach Pie Filling/ Topping

Peel and cut up 3 cups fresh peaches (set aside)

In medium saucepan mix together 1 cup sugar and 5 TBS cornstarch. Add 1 cup water. Cook over medium heat stirring constantly. Boil until thick; turn off heat
Add 1/4 cup butter stirring until melted. Add 1/4 cup lemon juice and stir well- It will be thick.
Stir in prepared peaches just until coated.

Pour into baked pie crust or graham cracker crust, use for cobbler or crisp or serve warm over vanilla ice cream. Best if used within first day.

hello again hello

Hello my food blog friends. It certainly has been a long time since we have spoken. Life has a way of getting away from you at times. Like the seasons, change happens. Sometimes we look forward to it and sometimes it comes with worry, but it comes nonetheless. I am beginning a new life and with trepidation am stepping into a new season. I appreciate all my friends and family and all of you- my food blog friends in your help and patience during these changes. I'm still here and with a pile of recipes to share don't plan on going too far from my love of cooking, blogging and sharing with all of you.

So, stay tuned.. recipes start up again this week. If you have been waiting for me to post something let me know so I don't forget about you.

Thanks- You've all been so wonderful! I love you all..

Spongebob Cake

My friend loves Spongebob. It was his birthday on Sunday so of course we had to make a special cake to celebrate. I didn't have any of my decorating tools but I think we did pretty good.

Happy Birthday Cody! hahahahahahahahah

Lemon Limeade

I'm sure you have all felt as though I have abandoned you. I'm sorry I was gone soooo long... Its been a difficult month. But, as they say... "when life gives you lemons.. make lemonade".. or Lemon Limeade in this case. It has been so hot that I have been needing a cool boost in the middle of the day, not to mention a little sugar kick. It has been the perfect pick-me-up. So, if life has given YOU lemons (and limes) go make this delightful beverage and enjoy the cool refreshing goodness.

(For a special treat I substitute half of the water for club soda.)

Lemon Limeade

1 c. fresh squeezed lemon juice (about 6 lemons)
1 c. fresh squeezed lime juice (about 6 limes)
1 1/4 c. sugar (you can adjust for tartness)
6 c. water
1 lemon
1 lime
ice cubes

In small sauce pan warm 1 cup water and sugar. Stir until sugar is dissolved. Set aside to cool. Squeeze lemon and limes for fresh juice. In medium pitcher add cooled sugar mixture, water, lemon juice and lime juice. stir. slice remaining lemon and lime into wedges and add to mixture. Pour into tall glass with ice and enjoy!

Moving...

Sorry about the lack of updates.. I haven't forgotten you. I'm moving this weekend and will be back as soon as I get settled..

Until then...

Flashback to a few of my favorite recipes for summer picnics.

Texas Fudge Cake
Ramen Noodle Salad
Frozen Raspberry Salad
Black Bean Salsa
Tried and True Chocolate Chip Cookies
Crispy Fried Chicken