Lettuce Wraps

This recipe makes a regular appearance at our house.  I make it at least once or twice a month.  They are fairly quick and so good!  I think they are pretty healthy too.  Enjoy!

Chicken Lettuce Wraps - I can't take any credit for this recipe.  Click to the left to link to the recipe.  I usually double this recipe.  I double all of the ingredients except for the water chestnuts.  My kids are still leery of unidentifiable crunchy chunks.  So, I try to minimize them when I can.

Cherry Hand Pies

These a fairly easy and SO good.  I have made them twice now.  I thought I would share them in honor of Independence Day!  Enjoy!

Cherry Hand Pies - Click to link to recipe.

Recipe Notes:  I obviously don't use the egg wash on these.  I just brush them with milk and I do sprinkle a little sugar on them.  Once they are cooked and slightly cooled, I also drizzle them with a vanilla glaze.  I don't really have a recipe for that.  I just add milk to powdered sugar until it is the texture I need.  Then I add a little vanilla to taste (about 1/2 teaspoon for this recipe).

Grilled Turkey Tenderloins

My husband is the grill master!  It is one of the reasons I get excited about warmer weather.  I beg him to grill for us most weekends.  This grilled turkey is amazing!  Seriously, you won't want to eat turkey prepared any other way!  So, so good!  We always double this recipe.  Who doesn't love delicious leftovers?!

The picture is a double recipe (four small tenderloins) but the recipe is for a single recipe (two small tenderloins).

Grilled Turkey Tenderloins

2 turkey tenderloins (about 2 pounds)
1 T minced garlic
1 t black pepper
1 T plus 1 t Worcestershire sauce*
2 T brown sugar
1 t salt
2 T vegetable oil

Mix all ingredients in a large ziplock bag.  Add tenderloins and marinate in the refriderator for at least 6 hours up to overnight.

In our kamado style smoker and convection grill, he preheated the temperature to 400 ^oF and cooked for about about 25 minutes or until the internal temperature reaches 170-175 ^oF.

* For those on a gluten-free diet, we recommend Lea & Perrins Worcestershire Sauce.

M&M Cookies

This recipe is almost exactly like my increasingly popular recipe for Best Chocolate Chip Cookies (EF).  I just replaced the chocolate chips with miniature M&Ms.  I did make them a little bit bigger, flattening them slightly before baking.  So, they had to cook for another minute or two.  Although the two recipes are very similar, I am listing them separately because they taste like a whole different cookie.  What a difference a simple substitution can make.  One of my kids way prefers M&Ms over chocolate chips.  Happy kid!!

M&M Cookies

½ c unsalted butter 
½ c vegetable shortening
¼ c sugar
¾ c brown sugar

1 small package instant vanilla pudding

1 t vanilla

2 t baking powder
1 t baking soda
½ t salt
2½ c flour
¹/₃ c milk
1½ c mini M&M candies
Preheat oven to 375^o.  Cream together the butter, shortening, both sugars, pudding mix and vanilla.  Add the baking powder, baking soda and salt mixing constantly.  Gradually mix in the flour.  Add milk one tablespoon at a time until dough starts to stick together.  Gently stir in M&Ms.  (I used my hands to mix in the M&Ms.)  Roll into balls, slightly flatten to make a thick disk and place two inches apart on a cookie sheet.  Bake for about 10-12 minutes.  Let cool for 2 minutes on cookie sheet before removing.  Makes about 28 cookies.

Southern Peach Cobbler

Happy New Year!  For our meal today, we had Hoppin' John (EF, DF, GF) and this peach cobbler made with frozen peaches from the summer.  I prefer more of a cake like cobbler, while my husband prefers a pie like cobbler.  My favorite cake like cobbler recipe can be found here Easy Peach Cobbler (EF).  The more pie like cobbler below is an adaptation of two recipes I found.  Enjoy!

Southern Peach Cobbler

Pastry Dough

Adapted from epicurious.com

2 ¼ c all-purpose flour

2 T granulated sugar

1 t salt

2 sticks (1 cup) less 1 tablespoons cold unsalted butter

6 to 8 T ice water

In a large bowl with a pastry blender, in a food processor or stand mixer blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal.  Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. Pat into a ball and chill 30 minutes.

Roll out the dough.  With about 1/3 of the dough, cut into one inch squares (or smaller) then place on a cookie sheet.  Bake the squares on 375 F for 7-10 minutes or until golden brown.

Peach Filling

Adapted from iheartrecipes.com

2 lbs sliced frozen peaches, drained (reserve juice)

1 cup granulated sugar

1 T unsalted butter

1 t ground cinnamon

¼ t ground nutmeg

1½ c water or reserved peach juice

2 t pure vanilla extract

3 T all purpose flour

Place the peaches in a large pot.  Add 1 cup water or peach juice, sugar, cinnamon, and nutmeg.  Turn the heat to medium high.  With the remaining ½ cup of water or peach juice sprinkle in 3 tbsp of all purpose flour then mix.  Once the peach mixture starts to bubble, pour the flour mixture into the peach mixture. Stir, and reduce the heat to low.  Once mixture is slightly thickened, remove from heat and stir in butter and vanilla.  Toss the cooked pie dough squares into the peach mixture and fold in. 

Pour the peach mixture into a lightly greased 13 x 9 baking dish.  Roll out the remaining dough, and cut it into strips Place the dough strips on top of the cobbler, lattice style.  Bake for 40 minutes on 375^o.  Cool slightly and serve topped with vanilla ice cream.

Grandma's Banana Nut Cake

Every holiday at my grandmother's house, you would find this cake on the counter.  So good, so full of memories!  I shared my egg-free adaptation of my Grandmother's recipe for Banana Cake (EF, DF) in May, with the ever popular pairing of cream cheese frosting.  Here is the same recipe with pecans and my Grandmother's amazing banana nut icing.  I have never seen this kind of icing outside of my family gatherings.  The icing is kind of like a banana nut syrup.  Because it is made with fresh bananas, it does darken the longer it sits out.  Although, the longer it sets, the more the icing soaks in to the cake.  Yum!  Regardless, this cake won't last long.

Grandma's Banana Nut Cake

6 medium mashed bananas

½ c vegetable oil

½ c milk 

2 t vanilla extract

3 c flour

2 c sugar

2 t baking powder

2 t baking soda

1 t salt

2 T white vinegar
½ c chopped pecans

Preheat oven to 350^o.  Cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Mix cake in a bowl or with a stand mixer.  Blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Lightly dust the pecans with flour, about 1 teaspoon and mix into batter.  Once batter is smooth, then mix in vinegar.  The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early. 

Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with banana nut icing.

Grandma's Banana Nut Icing

1 c sugar

¾ c milk

2 bananas, mashed

3/4 c nuts

In a sauce pan, mix sugar and milk.  Cook on medium heat until thickens.  Add banana and nuts.  Stir.  Cool slightly before topping the cake.

Quick Cherry Cobbler

In July, I ordered ten pounds of cherries from a local farm and made this delicious cobbler.  This recipe is an old recipe my Mom had and I am not sure she knows where she got it.  But it is similar to many other cake-like old fashion cobbler recipes.  I still have some cherries in the freezer.  I hope to experiment with them soon!

Quick Cherry Cobbler

¹/₃ c butter or margarine

¾ c sugar

1 c flour

2 tsp baking powder

¼ t salt

¾ c milk

½ t almond extract

2 c red cherries, pitted

¼ c additional sugar

Preheat oven to 325^o.  Melt the butter or margarine in a 9x9 baking dish.  In a mixing bowl, combine the ¾ c sugar, flour, baking powder, salt and milk.  Pour over melted butter or margarine but do not stir.  Add almond extract to cherries and pour cherries over batter.  (You can substitute vanilla extract for the almond extract but the almond is recommended.)  Again, do not mix.  Sprinkle ¼ c sugar over cherries.  Bake for about 45 minutes.  The batter will rise and the cherries will settle to the bottom.  Serve warm topped with vanilla ice cream!

Serves 8

Roasted Sausage and Summer Vegetables

I love fresh summer vegetables.  I don't grow them myself, but my local grocery store does a good job of stocking locally grown produce this time of year.  I always try to be sure to incorporate some into my menu.  I especially love the summer zucchini and squash.  There are several recipes similar to this one floating around.  I made this one similar to how I like to roast my vegetables in my other recipes.  It turned out really well.  I debated on how much oil to use.  This time I used ¹/₃ cup.  I think I may try reducing that to ¼ cup the next time I make it.  That may depend on your own taste.  This recipe is a good, quick recipe that we all need during the busy back to school season!

Roasted Sausage and Summer Vegetables

2 13 oz packages of turkey kielbasa, sliced*

2 medium zucchini, quartered and sliced

2 medium yellow squash, quartered and sliced

1 sweet onion, cubed

1 orange bell pepper, cubed

6 cloves of garlic, minced

2 t seasoned salt*

1 t pepper

1 t Italian blend seasoning

¼ - ¹/₃ c extra virgin olive oil

Preheat oven to 425^o.  After slicing and chopping, place sausage and vegetables in a large bowl.  Sprinkle with garlic and spices.  Drizzle with oil.  With a large spoon, gently mix until oil and spices are evenly coated.  Line two large rimmed baking sheets with parchment paper.  Spread sausage and vegetable mixture evenly on pans.  Place both pans in preheated oven.  (The pans can be placed on two different oven racks.)  Bake for about 30-45 minutes.  While cooking, stirring once or twice and rotate pans to roast evenly.  Serve with your favorite couscous*, quinoa or rice.

*These items could contain gluten.  If you have a gluten allergy, check the labels carefully or use a safe substitute.  

Best Chocolate Chip Cookies

I posted a chocolate chip cookie recipe several years ago.  They were good, especially warm, but would harden once completely cooled.  So, I was always looking for a way to adjust them to improve the texture.  I finally figured it out!  One of my kid's teachers apparently makes better chocolate chip cookies than Mommy.  I found out that she puts pudding mix in the batter.  So, I adjusted my recipe to include some.  Ahhhh... cookie perfection!!  So good!  

Best Chocolate Chip Cookies

½ c butter (salted) 
½ c vegetable shortening
¼ c sugar
¾ c brown sugar

1 small package instant vanilla pudding

1 t vanilla

2 t baking powder
1 t baking soda
2½ c flour
¹/₃ c milk
1½ c semi-sweet chocolate chips


Preheat oven to 375^o.  Cream together the butter, shortening, both sugars, pudding mix and vanilla.  Add the baking powder, baking soda and salt mixing constantly.  Slowly mix in the flour.  Add milk one tablespoon at a time until dough starts to stick together.  Stir in chocolate chips.  Roll into balls and place two inches apart on a cookie sheet.  Bake for about 10 minutes.  Let cool for 2 minutes on cookie sheet before removing.  Makes about 3 dozen cookies.

Note:  If you use unsalted butter, add ½ t salt.

Peach Crisp

Ahhh... summer fruit is so lovely.  I bought a large box of peaches.  We had peaches with every meal for days.  Thankfully, I had some help peeling and slicing them.  I made a peach crisp and a peach cobbler.  I also saved enough to make one more crisp and another cobbler.  This is the crisp recipe here.  I will post the cobbler recipe soon.  Enjoy!

Peach Pecan Crisp - Click here to link to recipe.  This recipe has pecans but I think it would be just as good without.

Perfect Pie Crust

For Father's Day, my husband requested a blueberry pie.  I used fresh blueberries and it was really good.  Ah... I love summertime when fresh produce is abundant!  I may still make a few more adjustments to the pie filling so I am not posting that just yet.  But you do need to try this crust!  It is so good!!  It is the flakiest crust I have ever made!  Yum!

Perfect Pie Crust << Click to link to the recipe.
ALLERGY NOTE:  I mostly made this crust as described in the recipe but I DID NOT brush this crust with beaten egg!  I brushed it with milk and sprinkled with granulated sugar.  As you can see it turned out a lovely golden color.

Club Soda Cake

I have all kinds of egg-free cake recipes.  But sometimes my kids just want a funfetti cake from a box like every other kid.  I have made these Pillsbury Cupcakes (EF) for a while but they are still pretty crumbly, so I know the recipe couldn't be made into a cake.  In researching for a better option for a cake using a mix, I found several recipes that use various kinds of soda with the mix.  Because the cake mix is already plenty sweet, I decided club soda would be the best option.  Plus, you aren't adding any fat or calories to the mix.  That is also a plus.  The cake worked out really well.   I have now made it in a sheet pan and layered. 

Club Soda Cake

1 box cake mix

Club soda

Mix cake mix and enough club soda to replace only the liquid in the recipe.  Do not include the eggs in your liquid amount.  For example, I used a Pillsbury Funfetti cake mix.  The box says to mix in 1 cup water, ½ cup oil and 3 eggs.  For this recipe I only mixed in 1½ cups of club soda or 12 ounces.  Pour cake mix into a greased cake pan and bake according to package directions.  I am pretty sure I took the cake out a little early.  Set your timer to check on it a few times and use a toothpick to make sure it is cooked through.

To make a layer cake:

Before mixing up the batter, cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Pour batter evenly in the two prepared pans immediately and use box for approximate cook times or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with your favorite icing.

 The topping of this cake is the same sugar paper they use at most commercial bakeries.  

I asked them if I could buy one and they gave it to me!  So generous!!

Peanut Butter Blossom Cookies {Egg-free}

I have been making these cookies for years.  I originally posted them in January of 2012 as a variation with my Peanut Butter Cookies (EF, DF) recipe.  I decided to move them to a post of their own since most chocolate kisses contain dairy and the peanut butter cookie alone does not.  

My family loves these.  It is also a great recipe to make for non-allergy friends.  They certainly won't miss the egg in this one!  Enjoy!!

Peanut Butter Blossom Cookies

¼ c vegetable shortening

1 c creamy peanut butter

1/3 c granulated sugar

1/3 c packed brown sugar

1 t vanilla

¼ c milk 

1 t baking powder

1 t baking soda

1/4 t salt

1 1/2 c flour
2-4 T additional milk 

3-4 T additional sugar

1 bag of chocolate kisses

Preheat oven to 375°.  In a large bowl, beat shortening, peanut butter and sugars until light and fluffy.  Add milk, vanilla, baking powder, baking soda and salt; beat well.  Gradually add flour, beating until mixed in.  Add additional milk one tablespoon at a time until dough starts to form.  Shape into 1 inch balls.  Roll in additional granulated sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned.  As you remove from the oven, gently press one unwrapped chocolate kiss into the middle of cookie.  Cool slightly on cookie sheet before removing.

Makes about 2-3 dozen cookies.

Quick and Easy Paella

This recipe is from my sister-in-law.  I can't really take any credit for it.  Her mom used to make something similar when she was growing up.  Paella isn't typically kid-friendly fare.  But this simpler quick version is a little more kid-friendly.

I usually make this with one package of the frozen seafood blend (shrimp, scallops and calamari) at Trader Joe's.  It is such a good deal!  One of my kids in particular doesn't like the calamari in the mix but loves shrimp.  Next time I make it, I may make it with just shrimp to make for a happier meal time.  ;)

For the rice, I like Vigo Saffron Yellow Rice.  According to several sources it is gluten-free.  But if you are particularly sensitive, please verify.

Quick and Easy Paella

1 package yellow saffron rice
1 lb seafood mix (thawed if previously frozen)
1/2 T olive oil
1/2 T butter
salt and pepper, to taste
frozen peas

Thaw the seafood prior to beginning, if previously frozen.  Cook rice according to package directions.  Also, cook peas according to package directions.  Be careful to not overcook or they will be mushy.  While rice is cooking, heat oil and butter in a skillet.  Add seafood and saute until cooked through, season with salt and pepper.  Sometimes excess moisture will cook out of the seafood from being frozen, spoon out while cooking so the seafood maintains a nice texture.  To serve spoon rice onto a plate, top with seafood and sprinkle with peas.

Banana Cake {Egg-free, Dairy-free}

So, April came and went...  We had a crazy busy month.  That was the first month I haven't posted since I started this blog over four years ago.  But the recipe I am posting today is worth the wait!

I saw a recipe on Pinterest for banana cake that I thought was going to be egg-free.  But when I opened the link, it had eggs.  Boo!  But my mouth was already watering for banana cake.  What is a gal suppose to do?
I thought about it for a few days and decided to create my own recipe.  What do you know, it turned out great!  I even made a two layer cake!

The cake recipe can easily be made dairy-free.  I frosted mine with Cream Cheese Frosting (EF, GF)  and topped it with toasted pecans.  If you are allergic to dairy, use your favorite dairy-free frosting or you could simply sprinkle with powdered sugar.  And of course the pecans would be optional, too.  Enjoy!

If you like this recipe, you  must also try my most popular recipe for Banana Muffins (EF, DF).  

Banana Cake

6 medium mashed bananas

½ c vegetable oil

½ c milk or non-dairy milk

2 t vanilla extract

3 c flour

2 c sugar

2 t baking powder

2 t baking soda

1 t salt

2 T white vinegar

Preheat oven to 350^o.  Cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Mix cake in a bowl or with a stand mixer.  Blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Once batter is smooth, then mix in vinegar.  The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early. 

Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with your favorite icing.

Note:  I have not yet tried this cake in a 9x13 cake pan.  When and if I do, I will update the cook time here.  If you try it first, let me know how it turned out!  Thanks!

Honey Oatmeal Bread

I found this recipe a while back and finally made it Easter weekend.  It is SO good!  We loved it and it was gone in less than 24 hours.  Baking this bread also makes your house smell wonderful!!

I like to think it is pretty healthy too.  It has some whole wheat flour and whole grain oat.  But it has enough all-purpose flour in it to keep even the pickiest palate interested.  I also like that it has honey instead of sugar.  This recipe does have a little bit of butter.  I think it could easily be made dairy-free with a non-dairy margarine.

Honey Oatmeal Bread << Click here to link to recipe.

Lemon Cream Pie {Egg-free} UPDATE

The last few times I have made this pie, my filling was kind of grainy.  I made it again for Easter weekend and decided to make some changes.  Ah... so much better!  It is lemony, smooth and delicious.  I am updating my original recipe here.

If you are familiar with my original recipe, I reduced the sugar in the crust because it would get kind of sticky and would stick to the pie plate.  I also took out the added sugar in the filling because the sweetened condensed milk has plenty!  I also doubled the lemon zest and adjusted the cooking instructions to make sure you don't curdle the milk during cooking.  I figured out that was my biggest problem with the filling.

Happy Easter everyone!!

Lemon Cream Pie (EF)  <<Click to link to recipe.

Southwest Barbecue Chicken

We have been trying to grill most weekend, even during the winter months.  It has been wonderful!  I love grilled food and it makes excellent leftovers!  Mmmmm.

This recipe came out of my husband's favorite grilling book.  I think a friend recommended it to him.  If you are looking for a good one, check it the link below.  The recipe below is one-third of the the one in the book.  We adjusted it for the amount of chicken we were cooking so we wouldn't have to store the leftover spice mix that would likely get lost in the cabinet.  We also added some more specific instructions.

 Try the grilled chicken cut up with some southwest tossed salad!

Southwest Barbecue Chicken

Recipe credit:  Wild Willy's Number One-derful Rub 

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl and Bill Jamison

¼ c paprika

2 T black pepper

1T salt

1T sugar

2 t chili powder

2 t garlic

2 t onion

1 t cayenne (optional)

½ c vegetable oil

Mix vegetable oil and spices in a resealable plastic bag.  Place chicken into the bag.  Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours up to overnight.  Remove chicken from marinade.  Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C).

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF. 

Blackened Tilapia

I am so glad my kids will eat fish.  It cooks up pretty quick and is a great source of lean protein.  I looked up several recipes for blackened tilapia.  Blackened Tilapia on the blog Like Mother Like Daughter is the recipe I got the most inspiration from.  Enjoy!

Blackened Tilapia
Inspired by:  Blackened Tilapia on the blog Like Mother Like Daughter

2 T chili powder
2 T paprika
2 t black pepper
1 t onion powder
1 t garlic powder
1 t dried oregano
1 t dried thyme
1-2 t brown sugar
1 t salt
1 t cayenne (optional)
2 pounds of tilapia
olive oil to grease your skillet

Mix all the spices in a rimmed plate.  I like to use a glass pie plate.  Rinse and pat dry your thawed tilapia.  Press one side of the tilapia onto the spice mixture.  Turn over and press again until both sides have a thin coating of spice.  For best results, cover with plastic wrap and put into your fridge about a hour.  I have skipped this step and the fish still cooks up great.  Preheat 1 to 2 TBSP olive oil at a time in a large frying pan on medium high heat.  Place your tilapia in pan and fry 3-4 minutes on each side, or until fish is cooked throughout and flakes easily with a fork.

Pizza Rolls

These are so easy, freeze well and are a great lunchbox option!  Enjoy!

Pizza Rolls - click to link to recipe
You can even use the Pillsbury roll out pizza dough for a quick fix.