We have had quite a few this week.
Special thanks to Erica for including Pumpkin! (I think she is trying to bribe me for a certain bag????)
1lb. of beef
15 oz. of enchilada Rosarita Sauce
8 oz. of Tomato Sauce
1 small jar of mild salsa
pack of tortillas
Brown beef. Warm up in saucepan: enchilada sauce, tomato sauce and salsa. Put small amount of sauce on bottom of 9 X13 pan. Start adding beef, sauce and cheese in tortilla and rolling up one by one. Add remaining sauce mixture on top of tortillas and cover with cheese. Bake at 350 for 15-20 min. Enjoy!
Ants on a log:
They are really easy spread celery sticks with peanut butter and top with raisins in a row (the 'ants').
3" celery sticks
Spread the peanut butter inside the hollow of the celery sticks and top with raisins. For variety, try using fruit flavored whipped cream cheese or a combination of peanut butter and honey instead of the plain peanut butter. Top the stuffed celery with peanuts, dried fruit pieces, granola, or different types of nuts.
p.s. Try with M&M's!
Apple Pecan Waffles
3 T brown sugar
1 1/3 cup flour
1/4 cup wheat flour
1/4 cup toasted wheat germ (works ok without, just add a little more flour)
1 T. baking powder
1/2 t. salt
1 1/2 cups milk
1/3 cup oil
1/2 t. vanilla
1 cup shredded apple
1/2 cup chopped pecans
Combine dry ingredients. Combine wet ingredients and add to dry. Stir in apples and pecans. Let batter rest 5 minutes before cooking in Belgian waffle iron.
Makes about 10. Left-overs can be frozen and then toasted in toaster like an eggo.
1/2 cup buttermilk
1/2 cube butter
1/2 t. baking soda
1/2 T. white karo
1 t. vanilla
Use a large pot, as it will expand. Combine all ingredients except vanilla over heat until boils.
Boil 1 minute. Take off heat and add vanilla.
Sweet Potato Fries
1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.
2 ice cubes
1 c. milk
1/3 c. cottage cheese or yogurt
2/3 c. frozen strawberries
1½ tsp. sugar
1 tsp. vanilla extract
Directions:Pour all of the ingredients into the blender and blend for 45 to 60 seconds until smooth. Pour your smoothie into a glass and enjoy!
Frozen Yogurt Pops
1 8-oz. container of your favorite flavor of yogurt
Directions:Pour yogurt into paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using a popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. Put the cups in the freezer until the yogurt is frozen solid. Remove the plastic wrap and enjoy!
Easiest Pumpkin Muffin Recipe Ever:
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
And that's it. I didn't forget any ingredients. This recipe is so fast and so easy to make variations to. Use whatever cake mix you have in the pantry (spice cake is extra yummy). Add nuts or raisins, or chocolate chips. Top with a powdered sugar glaze or serve with whipped cream. Or just take them out of the oven and pop them in your mouth. You can't lose with these puppies!
INGREDIENTS: 3 bananas
6 ice-cream sticks
Two 1-1/2 oz. chocolate bars
1 tbsp. chopped nuts, crispy rice cereal, granola, or shredded coconut (or chopped candy bits!)
Peel the bananas and remove any stringy fibers. Cut the bananas in half, widthwise, and push an ice-cream stick through the cut end of each half. Cover them in plastic wrap and freeze for about three hours. Place the chocolate bars in a microwave bowl and cook on high for about 2 minutes, or until the chocolate melts. Check after one minute. Stir in the nuts, cereal, or coconut. Using a butter knife, spread the chocolate mixture over the frozen bananas to coat them completely. Rest the pops on a plate covered with waxed paper and freeze until ready to serve.
Yummy Beef Stew!
1/4 c. All-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 TBS. oil
3 garlic cloves
3/4 tsp. dried tyhme leaves (I do way less then that. i just do a pinch or a little more)
1 can beef broth
1 can stewed or diced tomatoes, undrained
1 med. onion
2 lrg. unpeeled potatoes (I peel mine and I also do more, just preference on how many you want)2 cups carrots
1/2 cup thawed frozen peas (I don't do peas...I don't like them :):)
1 can V8 Juice
In a batter bowl comine flour, salt and pepper. Add beef. Cover bowl with lid, shake to coat all the beef. In a skillet, heat oil over med. heat until hot. Press garlic into the oil. Add beef to skillet, reserving any remaining flour mixture. Cook until beef is evenly browned, stirring occasionally. Remove beef and garlic to baking bowl. Add beef broth, tomatoes and onion. Put in crock pot, bake for 1 1/4 hours. Meanwhile slice potatoes into 1/2 inch thick slices and then cut slices crosswise in half. Slice carrtos. Stir in potatoes and carrots and cover. Bake an hour or until beef and vegtables are tender. Enjoy!
Yummy Coconut Milk Ice Cream:
4 egg yolks
1/2 cup sugar
1 (13.5- ounce) can light coconut milk
1 (13.5- ounce) can regular coconut milk
2 teaspoons vanilla extract
In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined. Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla. Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.**To this recipe I added 2/3 cup cocoa powder to the sugar and egg mixture to make it coconut chocolate ice cream. YUM.... I think roasted almonds added to it would be good as well. If you like coconut, and you can't eat dairy, this is the ice cream for you.
Energy Bars (minus all the crap)
1/2 cup brown rice syrup ****
1/4 cup of cane sugar ***
3/4 t. salt
1 t. cinnamon
1 t. vanilla
Combine all of these ingredients in a sauce pan and heat over medium high heat until the ingredients are well incorporated and it comes to a boil.Meanwhile add the dry ingredients to a bowl----
2 cups oats
1 cup puffed rice cereal
1 cup puffed wheat cereal
1/4 cup flax seed
1 cup of anything you would like ( I have added roasted peanuts, raisins, pumpkin seeds, cranberries, candied ginger, chocolate chips, golden raisins, dates, dried papaya......really just add a mix of anything you have on hand.)
1/4 cup coconut (optional)
Combine the wet and dry mixture and press into a 9 x13 baking pan. Let it sit and it will get gooey and oh so good.
Note: I have also made this with peanut butter and honey instead of the brown rice syrup, and cane sugar**you can get brown rice syrup at a health food store and use it as a replacer for sugar, it is just brown rice boiled down, it kind of tastes carmaley.** try to find sugar that hasn't been stripped down of all of it's minerals, they sell a good organic sugar at Costco for a good deal.