Showing posts with label Food. Show all posts

Strawberry and Honey Bruschetta (French Bread)

We recently had a date night where I made breakfast for dinner. I did heart shaped french toast, bacon, a breakfast muffins and these yummy slices of strawberry and honey french bread. This bread is so delicious and super easy to make.
  All you need is a loaf of french baguette. You slice the loaf in thin slices, cutting diagonally. Once the bread is sliced, just place it on a baking sheet and pop it in the oven for a few minutes.
Pull it out of the oven, spread strawberry cream cheese on each toast, and top with sliced strawberries. Drizzle your bread with honey and enjoy.
 Here's What You'll Need:
1 loaf french baguette bread cut diagonally into 6-8 slices
1 (8oz.) container whipped strawberry cream cheese
1lb. strawberries hauled and sliced
Honey for drizzling

Here's what you do:
1. Preheat oven to 400F.
2. Place baguette slices in oven for about 8mins.
3. Remove bread from oven and coat with strawberry cream cheese.
4. Add on strawberries on top of cream cheese and drizzle with as much (or as little) honey as you want.

3 Ingredient Strawberry Shortcake

Hey you. I'm just sitting here stuffing my face with pound cake don't judge me, I threw some fruit in there. Nom, nom, nom. It's so good. Oh and did I mention easy? I'm not sharing mine, but if you're nice you could whip this up in a large bowl and grab two spoons for you and your honey.

You'll need a loaf of pound cake (or angel food cake). I used a store bought one...keyword simple.  Slice the cake into 2in. cubes and after rinsing your strawberries, slice them and sprinkle them with sugar. 
Place a layer of cake into a dish (or individual dishes). Add a layer of cool whip on top of the cake layer, then a layer of sliced strawberries. Repeat the process until all ingredients are gone. If you want, you can add strawberry glaze for a treat.

Here's What You'll Need:
1 loaf of pound cake (or angel food cake)
1pt of strawberries rinsed and sliced (stems removed)
2 tbsp sugar
1(8oz) tub of Coolwhip
Strawberry glaze (optional)

Here's What You Do:
1. Slice the cake into bite sized cubes.
2. Place strawberry slices in a bowl and sprinkle with sugar, tossing evenly to coat.
3. Place a layer of cake into each bowl (for individuals) or a large dish.
4. Add a layer of cool whip on top of cake.
5. Add a layer of strawberries on top of cool whip.
6. Repeat layers until all ingredients are used.
7. Drizzle with strawberry glaze (optional).
8. Chill until ready to serve.

Tuna Salad Stuffed Cucumbers

I'm a mermaid. But I'm not a seafood lover by any means. After all that would be cannibalism right? Smiles.
Every now and then I will have a craving for tuna or some of the battered fish from Captain D's... my seafood venture ends there though.

Today was one of those "I think I want tuna" days.
I prepared the tuna and place it in the fridge so it would be cooled by lunch time.
 My taste buds desired a little something different. I wasn't in the mood for a sandwich or the whole cracker thing. 
Cucumbers..That's it! I peeled and sliced a cumber and then removed the centers of each slice with a spoon.
Tossed a bit of salt and pepper on the inside (my personal preference).
I then scooped a dollop of tuna on top. If you want to get fancy you can put the tuna in a sandwich bag,  hold the bag at an angle and snip off tip. You want the hole you snip to be on the larger end of things, so that all the tuna ingredients can flow through smoothly.

Top with cheese and/or paprika or what ever you prefer.

Here's What You'll Need:
 For Tuna Salad:
2 (5oz) cans Starkist Chunklight tuna
2 boiled eggs; chopped
1/2 of a medium yellow onion; chopped
1/2 celery rib thinly sliced
3 TBSP of mayo (I use Miracle Whip)
1 & 1/2 tsp of garlic powder
2 tsp sweet relish
1 tsp yellow mustard
1 tsp lemon juice (optional)
1 tsp of sugar (optional)
 salt and pepper to taste

Here's What You Do:
1. Combine all ingredients and mix well. Use salt and pepper to season to taste.
2. Place in fridge until chilled at least an hour.

Here's What You'll Need:
For Stuffed Cumbers:
Prepared Tuna Salad
1 large cucumber
salt and pepper (optional)
Toppings such as paprika or shredded cheese (optional)

Here's What You Do:
1. If preferred peel cucumber.
2. Slice cucumber bite size but thick slices.
3. Using a spoon, scoop of most of the center of each cucumber slice.
4. Season slices with salt and pepper.
5. Spoon tuna salad to fill center of cucumber slices.
6. If you are using these for an appetizer and would prefer them to be admired. Scoop tuna salad into a sandwich bag.
7. Hold bag at an angle and cut a large enough hole that when squeezed tuna can flow freely.
8. Pipe into center of cucumbers.
9. Top with paprika and shredded cheese (optional).

Creamy Chunky Tomato Basil Soup

 The warmth and comfort of a delicious bowl of creamy tomato basil soup. You're welcome.


Here's What You Need:
2 (14oz) cans diced tomatoes (I buy the ones seasoned with garlic and onion)
1 (14oz) can of whole peeled tomatoes
1.5 cups chicken broth (or if you prefer, vegetable broth)
1/2 cup heavy cream
1/4 an onion; chopped
1 TBSP butter (or if you prefer, olive oil for sauteing onions)
1 TBSP garlic powder
1.5 TBSP dried basil
Kosher salt and pepper to taste
Shredded cheese to garnish (optional)

Here's What You Do:
In a large pot warm your butter (or oil) over medium heat.
Toss in onions and cook until translucent.
Pour in cans of tomatoes including all the juices.
Add broth, garlic, basil. Season with salt and pepper to taste.
Allow to cook for about 10 mins. Add in heavy cream.
Reduce heat and simmer (stirring occasionally) until ready to serve.
Top with shredded cheese, before serving.

Garlic Butter Roasted Parmesan Carrots

Oh delicious carrot heaven! I just can't take it. I'd ask to be reincarnated as a bunny rabbit if i knew I could be fed these orange tasty treasures all day.

I seriously kept watching over my shoulder and popping them in my mouth. They are that scrumptious! You'll want them all to yourself.

Or maybe I'm just a bona fide veggie pheen. Who knows...

Just get a 1lb bag of carrots. Chop those  beauties up into large bite size pieces. Take some butter, melt it and stir in the garlic. 

Pour the garlic butter over the carrots and toss them to coat. Sprinkle some salt and pepper on them and a little parsley. Half way through cooking add the Parmesan. 

In 30 minutes you'll understand my addiction. And we can eventually both seek help together...you first (wink).

Here's What You'll Need:
1 lb of carrots
2 oz grated Parmesan 
3 Tbsp butter
1/2 tsp garlic powder 
1 tsp parsley
1 tsp Kosher salt 
1/2 tsp black pepper

Here's What You Do:
1. Preheat oven to 400F
2. Cut carrots in pieces or leave them while.
3. Place butter in a microwavable bowl and warm a few seconds until melted. Add garlic to bowl stir. 4. Pour garlic butter over carrots. Toss carrots around in sauce until coated. Season with salt, pepper and parsley. 
5. Place in oven for about 20 mins. Remove from oven sprinkle on Parmesan cheese. Place back in over for an additional 10 mins. 

Bacon Wrapped Asparagus

 Happy Monday my loves!
 Anybody in the mood for a yummy veggie recipe? I fell in love with asparagus quite a while ago, but I've been desperately trying to figure out a way to help the kids fall head over heels with it as well.  I'm pretty sure I've finally got it! The secret weapon...bacon.  Because no one, not even kids, can resist anything wrapped in bacon. Add to that some grated cheese, garlic, and Italian bread crumbs and this veggie is practically irresistible.

You need about a pound of asparagus trimmed at the end and 6 or 7 slices of bacon that's cut in half the long way (so you have about 14 long slim bacon strips).

Combine your bread crumbs, cheese, salt, pepper and garlic in a small bowl. Place your asparagus into a large Ziploc bag and drizzle a couple tablespoons of olive oil on top.  Seal the bag and shake it to coat.
Open the bag and empty your bread crumb mixture into it. Again seal and shake the bag really good ensuring you coat all the asparagus.
 Remove a few (about 3) pieces of asparagus and wrap in a slice of bacon, then place on a baking sheet. Continue this process until all asparagus is wrapped. Place baking sheet in oven on 400F for about 20mins.
 Mommy tested, kid approved! Now if I can just find a way to wrap homework in this stuff...

Here's What You'll Need:
1lb. Asparagus, trimmed
7 slices of bacon, cut in half the long way
2tbsp olive oil
3tbsp Italian bread crumbs
3tbsp grated parmesan
1/2 tsp Kosher salt
1/4 tsp black pepper
1 tsp garlic powder

Here's What You Do:
1. Preheat oven to 400F.
2. Combine bread crumbs and all seasonings in a small bowl.
3. Place asparagus in a Ziploc bag and drizzle the olive oil over the asparagus.
4. Close bag and shake to coat asparagus in oil.
5. Open bag and add bread crumb mixture.
6. Close bag and shake to coat asparagus.
7. Take 3 asparagus pieces and wrap with one slice of bacon, placing it on a baking sheet.
8. Continue step 7 until all asparagus is wrapped and on sheet.
9. Place baking sheet in oven for 20mins or until bacon is done.

Spinach, Tomato, & Mozzarella Chicken Breast

If you've been coming here awhile, I'm sure you've already honed in on my love affair with spinach and cheese. I just can't help myself. And since were talking about love affairs, I mind as well admit to the one I have with tomatoes also. I swear, I must have Italian in me (which totally reminds me I haven't shared with you what I asked for, for my birthday). I'll update you on that really soon.

Now, on to these breasts.

I used fresh spinach, fresh tomatoes, and mozzarella cheese (in the form of cheese sticks). Hey, like I said I'm addicted to cheese and yes I eat cheese sticks on a regular basis, so I literally ALWAYS have them on hand, even if I don't have cheese in any other form.

The chicken was rinsed and pat dry. Then four slits were made in each breast.  Two spinach leaves were neatly tucked into the slits and the artisan tomatoes and mozzarella was placed atop.



I mean seriously, this dish is not only delicious, it's absolutely beautiful.

A little garlic, salt, pepper, and dried basil was added for flavor.

 Trust me this one will have the whole family wanting to kiss the cook!

Here's What You'll Need:
2lbs. chicken breast
4-5 small artisan (cherry) tomatoes; quartered
1 cup fresh spinach
3 mozzarella cheese sticks sliced about the size of a coin.
1 tsp dried basil

1 tsp salt
1/2 tsp black pepper
1.5 tsp garlic powder

Here's What You Do:
Preheat oven to 375F

1. Rinse chicken and pat dry.
2. Use a knife to cut slits in each chicken breast (about 4 slits per piece).
3. Take 2 spinach leaves and stuff inside of each slit on chicken
place tomato and mozzarella coins atop spinach.
4. Place all dry seasonings in a small bowl. Stir with a spoon to combine.
5. Using your fingers, sprinkle seasoning all over chicken breast.
6. Spritz a baking dish with cooking spray (or lightly grease the dish).
7. Add chicken to the baking dish and place in oven.
 8. Cook for about an hour. (I had large breast so they took an hour to cook, if yours are smaller, you may want to start checking the oven around the 40min mark).

BBQ Chicken Wings

 It's football season and these wings are the business! 
Please bare with me on the pictures, as my cammy went capooie a few weeks ago and I've been using my iPhone. You may have guessed that already but, I haven't wanted to talk about it, as it truly has been my worst nightmare. Santa promised me a new one so I am trying my hardest to maintain until then, though I don't know how much more I can take. 
Alright back to the wings...This is a small batch I whipped up for my wife for a snack. But add a few more and they'd make the perfect appetizer for game or movie night. 
 Just rinse your chicken and pat dry with a paper towel. Then take all those yummy spices and blend them in a small bowl.
Grab a baking pan and line it with foil. Spray the foil with cooking spray (or grease it with whatever you'd like). Then place the chicken in the pan. Season the chicken and then flip those bad boys over and season the other side (I usually have a little left over).
  Toss those puppies in the oven for half an hour and brush with bbq sauce. Viola! A score every time.


Here's What You'll Need:
1lb. chicken wings
1tsp kosher salt
1/2 black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp light brown sugar
1/2 cup bbq sauce (I use Sweet Baby Ray's Hickory & Brown Sugar)

Here's What You Do:

1. Preheat oven to 375 (F).
2. Rinse chicken and pat dry with paper towel.
3. Mix all dry seasonings together in small bowl.
4. Line a baking pan with foil.
5. Spray foil with cooking spray (or lightly grease).
6. Place chicken in foiled pan.
7. Using your hands lightly season each piece of chicken and then flip to season other side.
8. Place in preheated oven and cook for 25mins.
9.  Remove from oven and brush with bbq sauce.
10. Cook an additional 5-10mins. or until done.
11. Serve with your favorite condiments such bbq sauce, ranch, or blue cheese.

3 Cheese & Spinach Baked Spaghetti (Vegetarian/Meatless)

This one is definitely a family favorite. The kids absolutely love it. You can sneak the spinach right on in and the taste practically goes unnoticed! The sharp cheddar gives this dish a power punch, while the cream cheese offers creaminess, and oh the mozzarella provides that ooey-gooey  goodness it's impossible to say no to.

This dish is perfect for those nights the kids have after school activities and you just don't have the time. Tonight's one of those nights for me. The boys have Cross Country.

Cook your pasta as directed. Warm the sauce in a skillet and add the spice blend.

 Once the sauce is warmed. You'll add your spinach and cream cheese. De-li-cious!
Drain your pasta and pour it into a baking dish.
Pour half of the sauce mixture over the noodles and coat pasta evenly.
Pour remaining sauce on top and cover with a mixture of mozzarella and cheddar.
Toss it in the oven until cheese melted.


Here's What You'll Need:

1 (16oz) box of spaghetti
2 (24oz) jars of pasta sauce (I used Food Lion's Chunky Onion, Oregano, Garlic)
1 (8oz) pack of shredded sharp cheddar cheese
1 (8oz) pack of shredded mozzarella cheese
2 cups fresh spinach
2oz of cream cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp basil

Here's What You Do:

1. Preheat oven to 350F. Put a pot of water on for pasta and cook as directed. Drain.
2. While waiting for pasta, in a skillet over medium heat combine pasta sauce and spices. Allow to warm.
3. Add cream cheese to sauce and stir until melted. Add spinach and allow to cook down.
4. Once pasta is cooked and drained, lightly oil a 9x13 dish.
5. Pour pasta into dish.
6. Pour half of the pasta sauce over the spaghetti, coating all the noodles evenly.
7. Pour remaining sauce on top.
8. Top with a mixture of cheddar and mozzarella cheese.
9. Place dish in the oven for 20-25 mins or until cheese is melted.
10. Serve warm.

Zuppa Toscana Soup

I'm in love with Italian food. I literally beg my wife to take me to Olive Garden every weekend. And most weekends I get my way. Most weekends.

Lately, we've been so preoccupied with the kids sporting activities that OG has become an afterthought and my palette is suffering from withdrawals.

 That's alright, we all know there's more than one way to boil pasta (wait is there)?
Anyway, today I'm bringing a touch of Italy to the kitchen, with one of my favorite soups, Zuppa Toscana.

This hearty soup is made up of red russet potatoes, sausage and kale.


It's based in chicken broth and thickened with a bit of cream.

It's up to you if you peel the potatoes or not, I think it's delicious with the peeling on (and saves time also).

This soup is a not only hearty, but a true comfort dish that's great to enjoy on a cool fall evening. 

Here's What You'll Need:
16oz of small red russet potatoes cut in 1/4 in slices and then quartered
 1 (16oz) pack of ground Italian sausage (mild)
A bush of Kale
 1/2 large yellow onion; sliced
 3 (14.5) cans chicken broth
1 cup heavy whipping cream
 1/2 tsp olive oil
3 tsp of garlic; divided 
Salt and pepper to taste
Shredded cheddar (optional)


Here's What You Do: 
1. In a skillet over medium heat warm olive oil.
2. Add onion and cook until translucent.
3. Add sausage (seasoning it with salt, pepper and tsp of garlic. Cook until meat is browned, then drain and set aside.
4. In a soup pot, over medium heat warm chicken broth and potatoes. Season with remaining garlic (and more salt and pepper if you'd like).  Allow to cook until potatoes are tender (about 20-25 mins).
5. Add meat and onion mixture to pot. Let cook until everything is warm again.
6. Pull kale leaves off steam and rinse.
7. Add cream and kale to pot and let cook for an additional 10 minutes.
7. Top with shredded cheddar cheese (if desired).

Apple & Cinnamon Bread

It's finally September, which means my favorite season is approaching quickly. With Autumn comes apples! I recently planted an apple tree in my yard (along with a peach and a cherry tree), but I'm sure it will be decades before it bares fruit large enough to enjoy.

 My mother-in-law, however, has a huge apple tree in her front yard, which was planted by her father. The apples are finally ripe and ready to be picked. 
I wish I could say the apples from this recipe came from the tree planted by my wife's grandfather and give you a whole nostalgic story about warm apples and family roots, but the truth is if I tried to  reach for one of the apples on that tree, I'd probably get my hand popped. My mother in law is a little rotten (pun intended). {Seriously, she's a handful but I wouldn't change her for the world}.
  
Anyway, on to sweeter and better things. Brown sugar, cinnamon and red delicious apples make up this delightful recipe.
 
So cinnamony and good. 
 
Ready in just under an hour.

Here's What You'll Need:

5 Apples (I used red delicious apples) peeled, cored, and chopped
2 cups all purpose flour
1 cup light brown sugar
2 eggs
1/4 cup milk
1/2 cup butter; melted
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 & 1/2  tsp baking powder

Here's What You Do:

1.Preheat oven to 350F

2. In a large bowl place eggs, milk, butter, vanilla extract, and brown sugar. Stir until well combined.

3. In a medium bowl place flour, cinnamon, nutmeg, salt and baking powder. Stir.

4. Slowly add flour mixture to brown sugar mixture.

5. Fold in apples.

6. Spray a 9x5 in pan with cooking spray. Pour in bread mixture and place in oven for 50 mins or until a toothpick comes out clean.

Creamy Tomato & Spinach Pasta

My wife and I were on one of our usual super early morning trips to the grocery store, when we got on the subject of meat. My brother in law's birthday was over the weekend and I went over and had a few drinks with him and my father in law to celebrate. 

While there, my mother in law made a little something for us to snack on, or as she words it "A little something to feed that stuff". That "stuff" being alcohol.

When I went in the kitchen I noticed there was several selections of meat. There was steak, roast, chicken and fish.
She loves to cook as much as I do and although our cooking styles are completely opposite, they are both equally enjoyable.

As Kenya were conversing, I expressed how much her family loves meat (which there is nothing wrong with) but I am more of a veggie and side kind of gal.

I eat my share of chicken, but her family gives a new meaning to the word carnivore.

Some how we ended up making a bet that we would both go meat free for an entire week. I thought it would be fun to experiment with and perhaps even help me become a little more creative in the kitchen.

So this recipe is for the vegetarians out there. It's super delicious and pretty simple to make.

Here's what you'll need:

 12oz box of bowtie pasta (You will only need half of the box)
1 (14.5oz) can chopped tomatoes (I use roasted garlic)
4oz of fresh spinach
4oz grated parmesan romano cheese; divided
2oz cream cheese
1 (8oz) can of Hunts basil,garlic, oregano tomato sauce
1 tsp oregano
1 tsp basil
1TBSP of garlic powder
salt and pepper to taste

Here's what you do:
1. Boil water and cook pasta according to directions.

2. While waiting for pasta to cook, add can of tomatoes to a skillet over medium heat. Let cook for 2-3mins.

3. Add in tomato sauce and stir. Season sauce by adding oregano, basil, garlic powder and 3oz of grated parmesan romano. Salt and pepper to taste. Turn down heat to a simmer for about 10mins.

4. Cut cream cheese into bite size  pieces and add in different sections of the sauce pot. Stir and allow to melt.

5. After draining pasta, slowly add it to sauce skillet.

6. Coat pasta with sauce.

7. Place spinach in skillet and allow to cook down (about 3-5mins).

8. Top with remaining parmesan romano and serve.

Zucchini & Squash Caserole

There is only a short time before summer officially ends. To be honest, I hate summer. It's hot, there's more wasp than you can count, and to be frank it's just too hot! Did I say that already? I mean the humidity here in the south is the worst. I'm so use to being in Virginia where there are beaches, that I have no idea what to do with myself here in Tennessee.

The only thing I can truthfully express that I will miss as fall approaches is the squash. I've been strangely addicted to it and zucchini the entire summer, adding it randomly to many of my family's meals.

As a side dish, one of my favorite's is my zucchini and squash casserole.

I'm about to share this recipe with you, but I must warn you, it is so good. I mean soooo good. I'm saying make you wanna slap your mother-in-law kind of good. Go ahead admit it, you wanna do that anyway.

Shhh I promise your secret is safe with me. And vice versa I hope.

Now that were newly established besties here's the yummy deliciousness you've been waiting for.

Here's What You'll Need:
2 medium zucchinis; quartered
2 crookneck squash; quartered
1/4 of large yellow onion; sliced
1 cup Italian bread crumbs
8oz bag of shredded Mozzarella cheese
Tbsp garlic powder (or more if you're a garlic feen like I am)
Tbsp butter; melted
salt and pepper to taste

Here's What You Do:
Preheat oven to 400F
Place zucchini, squash and onion in a large bowl.
Pour 1 melted butter over veggies.
toss with spoon to coat.
Add garlic, and salt and pepper, again tossing to be sure everything is seasoned.
In a 8x8 in pan pour a third of the veggie mixture into the pan.
Top with a layer of mozzarella. Repeat until all veggies are in the casserole dish.
End with a top layer of cheese.
Pour Italian bread crumbs on top.
Place in oven for 20-25mins or until veggies are cooked to desired.

By the way, true besties leave a comment, even if it's just to say hi. Go ahead. I'll come say hi back. Pinky Promise.

Mushroom and Onion Smothered PorkChops


I had these prepared for Kenya when she came home from work recently. She took one bite and said "Babe you really put your foot in this one, it's one of the best meals, I've had in quite some time."

Wow. What a compliment.

It takes a lot to "wow" my wife, so I'm gonna go with this is a damn good recipe.
Isn't it amazing what you can come up with when you've got good wine and good music?

Here's What You'll Need:
4 pork chops bone in
2 tsp Adobo seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 onion sliced
3tsp butter divided
1 Can of cream of mushroom
1 cup milk

Here's What You Do:
1. Preheat oven to 400 degrees (F)
2. Rinse chops and pat dry with paper towel
3. Mix dry seasonings (Adobo, garlic, onion, pepper) in a small bowl
4. Using your hands lightly season one side of chops
5. In a large skillet melt 1tsp of butter moving it around to cover bottom of pan
6. Place 2 chops seasoned side down in skillet searing them for about 3 mins (or until browned)
7. Lightly season remaining side, and flip chop over to cook an additional 3 mins (or until browned)
8. Remove chops and place in baking dish
9. Repeat steps (4-8) with remaining chops

10. Using the same skillet add last tsp of butter to skillet
11. Saute onion until lightly browned
12. Add cream of mushroom and milk to skillet with onions
13. Allow to heat for 5 mins, stirring often
14. Pour mixture over chops
15. Cover baking dish with foil and place in preheated oven
16. Cook 35mins or until cooked through

Spinach and Mozzarella Stuffed Chicken


Seriously, call me Popeye. I can put spinach on or in just about anything. It just, well, works for me. But this spinach and mozarella stuffed chicken is pretty pleasing to anyone's taste buds. Can you believe I even got one of my 6 year old's to eat it. That spoke volumes!

Here's What You'll Need:
6 chicken thighs
2 cups fresh spinach
1 cup shredded mozzarella 
1/2 an onion sliced
3 bullion cubes + 1cup water (or 1 cup chicken broth)
1 cup water
1 tsp garlic powder
salt and pepper to taste

 Here's What You Do:
Preheat oven to 380 degrees (F)

1. Rise chicken thighs and pat dry with paper towel.
2. Flip chicken thighs over to bone side and lightly season with salt and pepper.
3. Stuff each chicken piece with spinach and shredded mozzarella.
4. Holding thighs closed flip bone side and place in baking dish.
5. Pour water in bottom of pan and place bullion cube in (if you chicken broth pour broth in bottom of pan).
6. Season top of chicken with garlic powder, salt and pepper.
7. place onions on top of chicken in dish.
8. Cover with foil and place in oven for 50mins.
9. Remove foil and bake an additional 10-15 mins or until golden brown.

If you try it leave and comment and let me know!

Banana Bread

This ish is bananas, B-A-N-A-N-A-S!

Is it just me or does everyone hear Gwen Stefani's voice shout through their brain when spelling banana? Like I seriously can't spell it in my mind any other way. I'll admit when that song first came out I was totally hooked on it, actual banana fruit, not so much.

If I eat them, and I do, they have to be just a the point of yellowing. I'm kidding you not, I purposely buy them green, to allow me a few days to eat them.

But then there are life's rough patches. You know, when your perfect firm bananas have long outlived their life expectancy in my home. When they begin to look like this:


Or even this:

Insert creepy banana cringe here.

Just when you thought it was over, I'm here to share the good news. There are still two options. That's right, the first being the obvious, use them to up your basketball skills. The second, make some absolutely delicious banana bread. You decide. This week I had a little extra time on my hands so I chose the latter. 

This bread seriously is one of the best banana bread's I've had and its so simple to make. You're welcome.

Here's What You'll Need:

3 ripened bananas, mashed
1 large egg
1 cup granulated sugar
1 1/2 cups all purpose flour
1/4 cup melted butter
1 tsp baking powder
 1 tsp salt

Here's What You Do:

1. Preheat oven to 325 degrees (F)
2. In a large bowl combine mashed bananas, melted butter and egg. Stir.
3. In a separate bowl combine flour, sugar and baking powder. Stir.
4. Add flour mixture to banana mixture, stirring just til at batter consistency.
5. Add salt and stir in.
6. Grease a 9x5 in loaf pan.
7. Pour batter into greased pan and place in oven.
8. Bake for about 1 hour or until a tooth pick comes out clean.

Apple Pie Smoothie

Apples are one of my favorite fruit. So naturally this smoothie is near and dear to my heart. It shares the same concept as my peach cobbler smoothie. Same process different fruit! By the way did you know you could freeze apples?


Here's What You'll Need:
2 apples, sliced, cored; frozen
1.5 cups milk (your favorite kind)
1tsp cinnamon
1tsp vanilla
2 tbsp honey
3tbsp quick (or rolled) oats; dry

Here's What You Do:
Place all ingredients in blender. Blend til smooth.


No Bake PB & Honey Oatmeal Bars



I made these bars a couple days ago and I've been keeping them in the icebox.  I promise you every single time I open the fridge (which is more than I'd like to admit) I have to nibble on them. They're just so good!


Oh and they are no baking and only 3 ingredients. It doesn't get much better than that!

Here's What You'll Need:
1/2 cup peanut butter
1/2 cup honey (for firmer bars reduce this to 1/4 cup)
1/2 of quick oats (you can also use rolled oats)

 Here's What You Do:
Combine all ingredients and press mixture into a square pan.
Refrigerate several hours to set.
Cut into squares to serve.

Tips:
Keep bars in fridge until ready to serve. Keep all leftovers in fridge.

Apple Cookies

Oh my gosh these are seriously yummy. And that's not even the best part. They are guilt free and so easy to make!

All you do is slice an apple, removing the core. Then spread a little peanut butter on each slice and  top with your favorite goodies. I used mixed nuts, coconut chips, and  white chocolate morsels.

This combination gives a delicious crunch and was very filling!

You can totally top yours with whatever you're in the mood for.


Here's What You Need:
1 Apple (I like to use the granny smith apples, but you can use whatever you prefer)
1/4 cup peanut butter
A handful each of your favorite toppings such as raisins, coconut, peanuts, walnuts, chocolate morsels, cashews, or dry cranberries.

Here's What You Do:
Slice apple into thin slices.
Remove center core. ( I just removed it from each slice with a knife).
Spread peanut butter on each apple slice
Top each slice with toppings of your choice.

Peach Cobbler Smoothie


As you may know, my sister recently had a baby. My nephew is now 2 months old, and Tiffany is ready to start attempt to get back to her pre-pregnancy weight.
I'm the eldest and have always been the motivator in the family, but being at a distance now, has made this more challenging.
I am determined to take this journey with her (as I can stand to shed a few pounds) so I created a private online group for us to share, meals, workouts, and other helpful info. One of the things I've found myself sharing often, is the smoothies I make at breakfast. So it hit me, why not share them with you guys also?!

Up first is the peach cobbler smoothie. Tons of peachy goodness and it's soooo perfectly cinnamony (wait is that even a word?).
This is among my favs to enjoy in the morning. One of the reasons I love it so much is because, not only is it a delight to the taste buds, it is also very filling. It's the goodness of dessert without the guilt factor. Now tell me that isn't awesome!

This smoothie incorporates the sweetness of peaches and cinnamon, bathed in vanilla milk and sprinkled with oats.

Here's What You'll Need:
2 peaches; frozen
1.5 cups milk (your favorite kind)
1tsp cinnamon
1tsp vanilla
2 tbsp honey
3tbsp quick (or rolled) oats; dry

Here's What You Do:
Place all ingredients in blender. Blend til smooth. 

What are your favorite smoothies? Leave a comment I'd love to hear!
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