Caramel Pecan Tart

I think I am a pretty good sport about my husband's food allergies.  I actually enjoy the challenge of creating recipes where no one misses the egg.  But, one of my all time favorite holiday desserts is pecan pie.  I have not yet figured out how to make this pie that normally calls for about three eggs!  Well, I have found an amazing substitute!  You HAVE to try this Caramel Pecan Tart.  It is delicious!!  It is kind of like pecan pie with more pecans and less gooey filling on top of a shortbread cookie.  It is SO good.  I made it for our Christmas dinner and everyone loved it!!  I am so pleased with this recipe that I may abandon my quest for an egg-free pecan pie.

Happy New Year!!

Caramel Pecan Tart - Please click to link to recipe.

Note:  I made this as directed by the recipe but I didn't cook it quite as long.  I think I only cooked it for about 20 minutes.

Cranberry Orange Muffins

My husband really loves Cranberry Nut Bread (EF, DF).  One bag of cranberries would make 3 loaves.  So, I decided to make some of the cranberries into muffins and freeze for later use.  Here is the adjusted recipe and they froze great!

I hope you all had a very Merry Christmas!!

Cranberry Orange Muffins

1 c flour

1 c whole-wheat flour

1 c sugar

2 t baking powder

1 t soda

½ t salt

Juice from one orange (about 1/3 c)

Freshly grated rind from one orange (about 1-2 t)

1/3 c vegetable oil

¾ c water 

1 c cranberries, cut in half

Preheat oven to 350^o.  Line muffin tins with paper liners.  Mix liquid with dry ingredients.  Stir in cranberries.  Spoon into muffin cups.  Bake about 18 minutes.  Cool in pan before removing. 

Makes about 18 muffins

Sauteed Brussels Sprouts

I have always wanted to like Brussels Sprouts but never really have.  Until, I had them raw in a salad and liked them.  I thought there just had to be a way to cook them that actually tasted good.  Then my friend sauteed them for me!  Finally, a delicious way to eat Brussels Sprouts!  My friend just used butter, salt and pepper.  I did half butter and half olive oil. This gives you the same buttery flavor with less unhealthy fats and cholesterol.  It is also less likely to scorch with a little oil mixed in.  I made these with our Thanksgiving feast!

Sauteed Brussels Sprouts

1/2 T butter*
1/2 T olive oil
9 oz package shredded Brussels Sprouts
Salt & Pepper, to taste

Heat oil and butter until butter melts.  Add Brussels sprouts, salt and pepper and sautee about 5-6 minutes on medium heat until soften.  Serve immediately.

*If you have a dairy allergy, omit butter and double olive oil.

Pumpkin Pecan Cobbler

I made this Pumpkin Pecan Cobbler during Thanksgiving weekend.  It was delicious!  Last year during the holidays, I made Pecan Cobbler (EF).  While the pecan cobbler was also really good, it was really, really sweet!  The Pumpkin Pecan Cobbler is the perfect combination of pecan cobbler and pumpkin cake.  And you can top it with ice cream!  Yummy!  I will for sure be making this recipe again.

Pumpkin Pecan Cobbler - click to link to recipe

Notes:  I made this in a large loaf pan and had to cook it an extra 10 minutes.  Next time, I will double the amount of pecans!

Fruit Cornucopia

Here is a cute way to serve fruit today!  Even your pickiest little eaters will enjoy these fruit cornucopias.
HAPPY THANKSGIVING!

Holiday Foods

As we are entering the holiday season, or as my husband calls it pie season, I wanted to share some of our favorite egg-free holiday recipes.  Click on the link below each picture for the recipe.  I hope you all have a Happy Thanksgiving, Merry Christmas and Happy New Year!!

Herb Turkey Breast {Slow-cooker} (EF, DF, GF)

Pot Roast {Slow-cooker} (EF, DF, GF)

Cornbread Dressing (EF, DF)

Mashed Potatoes (EF, DF, GF)

Cinnamon Jello Salad (EF, DF, GF)

Cranberry Nut Bread (EF, DF)

Pumpkin Pie (EF, GF)

Pecan Cobbler (EF)

Pecan Caramel Cheesecake (EF, GF)

Cut Out Cookies (EF)

Hobo Dinners

Do you need a quick weeknight dinner?  Try these!  I think they are a great cool weather food.  You could even prepare them the night before or in the morning before work.  Then you just have to put them in the oven when you get home.  Can't beat that!

If you like this recipe, you may also like Meat, Potatoes and Green Beans (EF, DF, GF).

Hobo Dinners - click to link to recipe.

Allergen notes:  These could easily be made dairy free by using a non-dairy margarine in place of the butter.

Fall Snack Mix [Update]

Do you need a fun but really easy fall treat?  I made a fall snack mix a few years ago that everyone seemed to like.  I made it again this year and updated the original post here.  Check it out.

Fall Snack Mix <<Click to link to recipe.

Applesauce Muffins

I have been feeling a little frustrated with school lunches.  My kids typically take about 45 minutes to eat a meal.  At school, they get 20 minutes.  Therefore, they don't typically eat enough for lunch.  So, I have been trying to pack things that they can eat quickly, while giving them some much needed energy!

I store these muffins in the freezer to pack in lunches.  If you pack the muffin frozen, it is thawed well before lunch time.  With the muffin, I pack a Greek yogurt stick, fruit and veggies.  The muffins are made with unsweetened applesauce and honey to keep the sugar lower than most muffin recipes but they are still sweet enough to keep the kids interested in them.  They also have some oat and whole wheat flour to give a little fiber boost in their meal.  I hope your kids like them as much as mine do!

If you like this recipe, you may also like Applesauce Spice Cake (EF, DF).

Applesauce Muffins

½ c old fashioned oats, blended

½ c whole wheat flour

½ c all-purpose flour

½ c honey

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

1 c unsweetened applesauce

1 t cinnamon

1 t vanilla extract

Measure ½ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Using a stand mixer or electric hand mixer, blend applesauce, oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for about 16 minutes.  Cool in muffin tins. 

Makes 12 muffins

Chocolate Chip Cookie Bars

Well, this recipe was a total accident.  I was experimenting with possibly making some adjustments to my chocolate chip cookies recipe.  But when the batter looked all wrong and I knew it wouldn't roll into cookies well, I almost threw it out.  But I decided to press it into my jelly roll pan and bake it up anyway.  I figured regardless of the result my husband and kids would eat some of it.  Well, what do you know. . .   My mess up baked up into these yummy chocolate chip cookie bars!  I am so glad I didn't throw out the dough!  This recipe makes about 24 two inch square cookies.  I even froze some for the kids' lunches.  If you put a frozen cookie in their lunch in the morning, it is thawed well before lunchtime.

Chocolate Chip Cookie Bars 

1 3/4 sticks unsalted butter, melted (14 T)

½ c sugar

1 c brown sugar

1 t vanilla

2 t baking powder

1 t baking soda

½  t salt

3 c flour

7 T milk

1 ½ c semi-sweet chocolate chips

Preheat oven to 375^o.  Mix both sugars, flour, baking powder, baking sode and salt.  Slowly pour in butter, mix.  Then pour in milk and mix.  Stir in chocolate chips.  Press into an ungreased 17¼ inch x 11½ inch rimmed cookie sheet (jelly roll pan).  Bake for about 15 minutes.  Let cool in pan before cutting. 

Makes about 24 two inch square cookie bars.

Mexican Zucchini

Do you need a quick meal on a busy school night before you race off for your kids' activities?  Try this one!  It is pretty healthy, too.  I liked it as is, but I also served it over seasoned Spanish rice.

Mexican Zucchini and Beef - click to link to recipe.

Chili Con Queso

Football season is here!  I am not a huge football fan but I do enjoy a good football party.  Here is a great recipe to take to your next party or pot luck!  It is a crowd pleaser!  My husband recently took it to a work lunch!  We got it all ready, put it in the slow-cooker and he plugged it in at work.  So, I didn't get a good picture of it when the cheese had melted.  This picture is from my husband's cell phone so it is not the best quality.

I just noticed I had posted this recipe before with less meat and spice.  I think this version could easliy be used as a main course with chips.  The other one can be found here as a side dish Chili Con Queso (EF, GF).  Also, the version used as a side is gluten-free.  It just uses a gluten-free taco seasoning packet and not the chili packet.  It is very hard to find a chili seasoning packet without gluten.

Chili Con Queso

2 lb ground beef

1 taco seasoning packet

1 chili seasoning packet

2 lb Velveeta cheese, cubed

2 cans tomatoes with green chilies

Brown ground beef in a skillet until no longer pink and crumbly.  Drain.  Place cooked beef in the bottom of a slow-cooker.  Top with taco and chili seasoning, Velveeta and tomatoes.  Cook on high for about 4 hours, stirring every hour, or until cheese is all melted.  For best results, turn your slow-cooker to warm while serving.  Serve warm with tortilla chips.

Cuban Black Beans and Rice

I made this side dish with a Cuban pork roast we had a few weeks ago.  It was delicious and pretty easy.  I even froze some of it and it reheated really well later.  

Note on the recipe:  I didn't use a dutch oven.  I just cooked it in a large covered skillet.  Be sure to adjust your liquid to the amount suggested with your particular rice.  If your rice calls for less liquid, it will cook up mushy.  

Cuban Black Beans and Rice - Click to link to recipe.

Mojo-Marinated Pork Roast

As promised from my last post, Pork Cubanos, here is the post for the pork roast that the recipe refers to.  It is actually on the same link as the prior post but further down on the page.

I am kind of weird.  I love fruit.  I love fruity desserts.  But I generally don't love fruit flavors with my meat.  But because I really wanted to try the authentic recipe used in the Chef movie to make my cubanos (see prior post), I gave this recipe a try.  Considering I don't normally like fruity meats, this recipe was really good.  I used two pork tenderloins that I got on sale.  We ate pork roast with some beans and rice the first night and made the sandwiches the second night with the leftovers.  But when you put this same roast on the sandwiches, it doesn't taste fruity at all.  Maybe the pickles and mustard perfectly complement the orange in the meat.

We liked the roast but next time, we will just go straight to the sandwiches and skip eating it any other way!  I did love the Cuban black beans and rice recipe I found.  I will post that one next!

Mojo-Marinated Pork Roast - Click to link to the recipe.

Pork Cubanos

I am obsessed with food trucks.  I find it fascinating that great food, and lots of it, can come out of such a small, mobile space.  Although, I would not want to work in one.  How could it not be steamy hot in there?!  Because of my obsession, I recently watched the movie Chef.  Have you seen it?  The movie is pretty good but I was most excited about the drool worthy Cubanos they show in the movie.  Los Angeles chef, Roy Choi, published the recipe used in the movie on people.com.  You can click to link to the recipe below.  I was determined to make these myself.  I made the pork roast with some black beans and rice the first night.  Then we made the sandwiches the second night with the leftover roast.  Best. Sandwich. Ever.  Delicious!  I will post the recipes and pictures for the pork roast and rice soon!

Mojo Pork Cubanos - Click to link to the recipe.

Peanut Butter Oatmeal Bars

You have to try these!  They are SO good!!  We had them a couple of weeks ago when we invited friends over for dinner.  I was looking for something easy for dessert that everyone would like.  I found these on Pinterest and they were a big hit!  The recipe I used was an adaptation from another site.  I will link to both below, as they are very similar.

Yummy!!

The recipe recommends lining the pan with foil.  

I was amazed at how easy it made them to lift out and cut.

Peanut Butter Oatmeal Dream Bars - Click to link to recipe.  This is the recipe I followed and is an adaption of the recipe below.  This recipe calls for milk chocolate chips, but I only had semi-sweet chocolate chips.  So, I decided to use mini M&Ms like the recipe below.  If you do use M&Ms, mix them with the topping as suggested in the recipe below.  The M&Ms didn't melt enough to stick if just put them on top. 

Peanut Butter Dream Bars - Click here to link to original recipe.

Meal Replacement Smoothies

So, I got a NutriBullet this summer.  I am really not trying to promote any particular brand, as I know there are several completing ones on the market.  My aunt just recommended this particular one to me.  I LOVE it!!  

I have been playing around with various smoothie combinations.  I have been drinking them for breakfast, and sometimes even lunch.  I have been trying to pack them with protein to use for meal replacement.  It is allowing me to keep better tabs on my total caloric intake for the day, while staying full and I feel great!  Sometimes, I actually prefer a smoothie over some of my favorite breakfast or lunch meals.  

I also make some for the kids to have with their meals.  They are growing like weeds and can use all of the muscle building protein they can get.  I also put some leafy greens in their smoothies.  They drank them for several days before my oldest said, "Hey, are you putting salad in the smoothies?"  Haha!  

Here is a variation of my go to favorite right now.  I think this smoothie has about 320 calories, 7g of fat, 47g carbohydrates, 10 g fiber and 20 g protein (per my fitness pal ap).  It is also a good source of vitamin A, vitamin C and calcium.  I am not a nutritionist so don't hold me to those numbers.  ;)

Strawberry Banana Spinach Smoothie

1 c loosely packed fresh spinach

1/2 fresh banana (sliced)

4 medium strawberries (sliced)

1/3 c plain Greek yogurt

2/3 c skim milk (or milk of your choice)

6 raw almonds (unsalted)

1 T old fashioned oats*

1 T chia seeds

1 t honey

little bit of crushed ice

 Put all ingredients in the cup and blend!  Drink immediately.
*If you are on a gluten-free diet, be sure to use gluten-free oats or omit.

Notes:  Other variations I really liked: 

-Replace spinach with kale or a kale/spinach blend

-Replace the almonds with 4 pecan halves

-Replace skim milk with soy or almond milk

-Omit strawberries (don't always have some)
-Replace the strawberries with about 6 grapes
-Replace the strawberries with about 4 cubes of pineapple

-Replace fruit with half of a large sliced peach (remove pit and leave peel on)
-Replace fruit with cucumber and melon

-Sometimes I omit the oats, especially if I have been eat a lot of other carbs that day.

Cheesesteaks

Simple.  Quick.  Delicious.  You have to try these.  My husband loved them.  We have made this recipe a few times for a quick weekend meal during our busy summer months.

I found some frozen very thinly sliced sirloin at my local wholesale food store.  I actually made these with that meat from frozen.  It cooked up surprisingly quick to have been cooked from frozen.  I think I will start keeping that meat on hand for a quick dinner.

Cheesesteaks

1 lb steak, trimmed and thinly sliced

½ bell pepper sliced

½ onion sliced

1 T olive oil

2 cloves garlic, crushed

2 T Worcestershire sauce

4 slices Provolone cheese

Cook steak, until browned in a nonstick skillet.  Remove steak from skillet and drain on paper towels.  Sauté veggies in 1T of steak grease OR in 1T olive oil, until tender and onion starts to be translucent.  Then add garlic and sauté another minute.  Return the meat to the pan with the vegetables, add Worcestershire sauce and sauté until browned.  Separate meat mixture into four sections in the pan.  Top with cheese slices and keep pan on warm until cheese starts to melt.  Spoon onto warm hoagie rolls.

Makes 4 sandwiches

Allergen notes:  If making dairy-free, make sure your choice of bread is dairy-free and omit cheese or use a dairy-free alternative.  If making gluten-free, make sure your Worcestershire sauce and bread are gluten free.

Update: Peanut Butter Cookies

I have been making these for years now.  Since peanut butter is fairly high in fat, I was bothered by how much shortening I was adding to this recipe.  So, today I made them again cutting the shortening in half and adding some additional milk (non-dairy can also be used).  I think they are even better than before!  To see the updated recipe, click here.  Peanut Butter Cookies {Egg-free, Dairy-free}

Fresh Pear Muffins {Egg-free, Dairy-free}

I think it is safe to say that almost any overripe fruit or vegetable gets cooked at my house.  I hate wasting food and cooking helps it last a little longer.  I usually roast vegetables that have been around a little too long.  I think almost all overripe fruit ends up in some kind of muffin!  Yum!  Here is a recipe for pear muffins.  Enjoy!

Fresh Pear Muffins

1 c flour

1 c whole wheat flour

½ c sugar

½ c brown sugar

2 t baking soda

1 t salt

1 t cinnamon

5 c pears, peeled and chopped (about 5)

½ c vegetable oil

¼ c honey

1 t vanilla

1 c chopped pecans (optional)

Preheat oven to 350° and put paper liners in muffin cups.  Set aside.  Combine all ingredients in a mixing bowl, except for pecans (if using).  With an electric mixer, beat on medium speed for 3 minutes.  Stir in pecans.  Spoon evenly into prepared into paper lined muffin cups.  

Bake for about 20 minutes.  Cool in pan for 5-10 minutes.  Move to wire rack to cool completely.  
Makes about 2 dozen muffins.

Update: Sloppy Joe Sliders

I made Sloppy Joe Slidders today.  I had been thinking the original recipe was a little too sweet.  Today, I cut the brown sugar in half and liked it better.  I adjusted the original post accordingly.

This summer has been much busier than I expected.  While I am still cooking, I am not experimenting as much with new recipes.  I hope to be posting more again soon!

Sloppy Joe Sliders - Click to link to recipe.

Zucchini and Corn

This is the side dish I made to go with the Mexican Picadillo from my last post.  I thought it was really good together and I will for sure be making both recipes again.  I also like that this recipe uses fresh summer produce!

Zucchini & Corn - Click to link to recipe.  To make dairy-free, simply omit the Parmesan cheese.

Mexican Picadillo

You have to try this!  It is so good.  My kids also really liked it.

The only note I have on the recipe is that it took me longer than the recipe stated to cook it.  My potatoes still were not tender after the recommended time.  I ended up covering mine to get them tender.  Next time, I will cover it to cook until the potatoes are tender then remove the lid until the excess moisture is reduced.  If you are on a gluten-free diet, make sure the beef broth/stock you use is gluten-free.

If you like this recipe, you may also like Meat Potatoes & Green Beans (EF, DF, GF).

Mexican Picadillo - Click to link to recipe.

Chef Salad

Another salad that is interesting and tasty enough for a manly man!  My husband loved this chef salad.  I know you all probably don't really need a recipe for salad, but I always find it helpful to see salad recipes to inspire me!  So, I thought I would share.

Chef Salad

2 c Mixed greens

½-1 c Cooked ham cubes*

¼ c Carrot, shredded

¼ c Cheese, shredded 

¼ c Black olives, sliced

½ c English cucumber, sliced and quartered

½ c Grape tomatoes, cut in half

1-2 T Ranch (We like Wishbone Ranch, which is egg-free and gluten-free.)

In a large bowl, combined desired amount of each ingredient, omit some, add others, depending on your tastes.  I find that if you add a little dressing and mix it into the salad, then you can get away with using a lot less dressing.

The quantities I listed above are great for one large salad.  According to my calorie counting ap, it is only about 400-600 calories.  That is not bad at all for a filling, delicious lunch.

*The first time I made this salad, I used leftover ham that we had in the freezer from our Easter dinner.  I have also bought packaged cubed ham from the grocery store.  I like to sear my ham in a skillet to brown it up a little, which enhances the flavor and dries up any excess moisture on your ham pieces.  You don’t need to add oil or anything to the pan.  If you are on a gluten-free diet, make sure your ham is gluten-free.

Roasted Fingerling Potatoes

Happy Memorial Day!  Here is a quick and easy recipe for Roasted Fingerling Potatoes.  My kids at them like french fries, but they are fancy enough for company!

Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes

1-2 T olive oil

½ t seasoned salt

½ t freshly ground black pepper

Preheat oven to 425^o.  Wash and dry potatoes.  Cut potatoes in half.  Cut the larger ones in fourths, so the potatoes are all about the same size.  Line a cookie sheet with foil.  Spread oil over foil.  Place potatoes in a single layer over oil.  Sprinkle with salt and pepper.  Bake in preheated oven for 15 minutes.  Turn over potatotes and bake 10 minutes.  Turn again and bake an additional 10 minutes or until desired texture. 

Chicken Fiesta Salad

In our continual attempts to try to eat healthier, my husband and I are trying to eat more salads.  But for him to really be on board with that, I need to keep them somewhat interesting and tasty!  He loved this Fiesta Salad.  I know you all probably don't really need a recipe for salad, but I always find it helpful to see salad recipes to inspire me!  So, I thought I would share.

Chicken Fiesta Salad

Mixed greens

Chicken, shredded (I used rotisserie chicken.)

Easy Corn Black Bean Salsa

Carrot, shredded

Cheese, shredded 

Black olives, sliced

Ranch (We like Wishbone Ranch and Chipotle Ranch.  They are egg-free and gluten-free.)

In a large bowl, combined desired amount of each ingredient, omit some, add others, depending on your tastes.  I find that if you add a little dressing and mix it into the salad, then you can get away with using a lot less dressing.

Easy Corn Salsa

Salsa is a great way to add flavor without much added calories.  This is a super quick, easy corn salsa.  We had it on salad.  I think it would be great on tacos, nachos, grilled chicken or steak or just about anything you can think of!

 

Easy Corn Black Bean Salsa

1 can black beans, drained and rinsed

1 can corn, drained

1 can Rotel tomatoes, drained

Put all ingredients in a bowl and gently mix until evenly combined.  Serve immediately or refrigerate for later use.

Buttercream Icing

I tried this buttercream icing on my Chocolate Crazy Cake (EF, DF) today.  I like it.  In the past, I had tried an all butter icing but it tested like sweet butter.  This recipe recommends mixing half butter and half shortening.  I was less buttery, which brought out more of the vanilla flavoring.

Buttercream Icing - Click to link to recipe.

Fresh Apple Cinnamon Muffins {Egg-free, Dairy-free}

Sometimes, I think my family allows fruit get a little over ripe on purpose in hopes that I will make some kind of treat out of it.  We had some bruised apples that no one seemed interested in eating, that then became somewhat over ripe.  I decided I wanted to try some muffins made with fresh apples.  If you follow my blog, you may have noticed my over ripe fruit often reappears as some kind of muffin.  So, I adapted this Fresh Apple Cake (EF, DF) recipe to make muffins.  They turned great.  My husband LOVED them!!

I made 22 muffins, just two shy of an even two dozen.  As you can see, some of them are a little bigger than others.  I think you could adjust the amount you put in the muffin cups, if you wanted an exact two dozen.

Fresh Apple Cinnamon Muffins

1 c flour

1 c whole wheat flour

1 c sugar

2 t baking soda

1 t salt

2 t cinnamon

5 c apples, peeled and chopped (about 4 large)

½ c vegetable oil

¼ c honey

1 t vanilla

1 c chopped walnuts (optional)

Preheat oven to 350° and put paper liners in muffin cups.  Set aside.  Combine all ingredients in a mixing bowl, except for walnuts (if using).  With an electric mixer, beat on medium speed for 3 minutes.  Stir in walnuts.  Spoon evenly into prepared into paper lined muffin cups.  

Bake for about 20 minutes.  Cool in pan for 5-10 minutes.  Move to wire rack to cool completely.  

Makes about 24 muffins

Shrimp and Broccoli Stir Fry

I love stir fry.  I have a go to recipe that I really like in a few variations:

Chicken and Green Bean Stir Fry (EF, DF, GF), 

Chicken Asparugus and Mushroom Stir Fry (EF, DF, GF) and 

Shrimp Green Bean Stir Fry (EF, DF, GF).

I have tried this recipe with broccoli but the broccoli absorbs too much of the soy sauce and it is actually too strong.  So, my recipe seems to work best on the waxier varieties of vegetables.

I wanted to try a broccoli stir fry, since my kids actually really like broccoli.  I found this one online.  I think having less soy sauce with broth is a good solution to give the broccoli a nice flavor without over powering the vegetable.

Shrimp and Broccoli Stir Fry - click to link to recipe.

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.  Also, double check the ingredient lists for your broth and chili sauce.

Strawberry Yogurt Muffins {Egg-free}

I did a little experimenting... and came up with these.  We really liked them and will for sure be having them again.  I may try them with other types of fruit, like raspberries or maybe peaches.  Enjoy!

Strawberry Yogurt Muffins

1 c flour

1 c whole wheat flour

¼ c oatmeal, blended (old fashion oats)

1½ c plain yogurt (I used Greek)

1 c sugar

1½ t baking powder

1 t baking soda

¾ c oil

1 t vanilla

1½ c fresh strawberries, diced

1-2 T flour

Preheat oven to 350^o. 

Wash the strawberries; pat dry using a towel.  Set aside.  Measure ¼ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Combine flours with blended oats to ensure even mixing.  Set aside.  With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Gradually, add the flour mixture, until well combined.  Dust the strawberries with 1 or 2 Tablespoons of flour, add to the batter and fold.  Line the muffin tin with liners and spoon in the batter.  Bake for about 22-23 minutes or until a toothpick inserted comes out clean.  Cool for 5-10 minutes in the pan and then cool completely on a wire rack.

Makes 18 muffins

April Fools' Day "Juice"

Tonight, I am making  jello in clear glasses with straws sticking out to serve to my kids tomorrow.  Hehehe.

Easter {Egg-free}

Easter is only a week away!  Because the date changes every year, it always sneaks up on me.  I am still trying to decide what we should have for Easter dinner.  I always serve ham for Easter, so that is decided.  I am thinking about maybe baked potatoes and green beans.  Some other things things that have been on menu in the past...

Resurrection Rolls (EF) - We make these with the kids Easter morning.

Lemon Cream Pie (EF,) - I made this for our Easter dinner last year.  It is one of my husband's favorites!

Easter Cupcakes (EF) - We made these fun cupcakes the past two years.  I think we may skip these this year and have only one dessert in an attempt to cut back our holiday indulgences.

Easy Banana Pudding (EF) - I think this creamy light pudding is a pretty color for Easter.  Plus, I really like it!  I may make this for our Easter dinner dessert this year.

Slow-cooker Ham and Beans (EF, DF, GF) - This is what I plan to do with my leftover ham.  Yummy!

Fettuccine Alfredo

This is a recipe my Mom's friend gave her years ago.  It is a great basic Alfredo sauce.  Because it uses milk rather than cream, I like to think I can feel a little less guilty eating it.

My friend loves Fettuccine Alfredo.  Recently, we had them over for dinner and I made this for her.  We served it with Easy Grilled Chicken (EF, DF, GF) and a tossed salad.  It was a big hit with the adults and kids.

Fettuccine Alfredo

1 stick butter

3 T flour

2 c whole milk

½ c Parmesan cheese

In a saucepan, melt butter.  Stir in flour with wire whisk, until fully incorporated and starting to bubble.  Gradually, add milk, stirring constantly.  Simmer until sauce starts to thicken.  Add cheese and stir until fully incorporated and thickened.

Cook 1 package of fettuccine, as directed.  Place pasta on a plate top with chicken and sauce.  Sprinkle with additional Parmesan cheese. 

In the picture, I mixed the pasta into the sauce for easier serving, especially for the kids.

Cheeseburger Soup

Tomorrow is the first day of Spring and I am so ready!  I really am just fine with Winter, but this year seems to have been pretty rough for most of us and I am ready for some warmer days.  But I am sure there will still be some cool damp days this Spring and this delicious soup will warm you right up.  I made this for a crowd recently and everyone seemed to like it, even the kids.  Enjoy!

Cheeseburger Soup - Click to link to the recipe.  The recipe in the link is very much like the one originally posted by Taste of Home.  The Recipe Critic doubled the beef and cheese.  I also did this.

Gluten-free notes:  If making gluten-free, make sure your chicken broth is gluten-free.  Some websites suggest that Velveeta is gluten-free but if doubt, try using the cheddar.  

Meatball Subs

My mom gets me a subscription to Women's Day.  I rarely have time to read them so they are in a heaping stack by my bed.  One night I flipped through this one.  I thought this recipe sounded so good and like something maybe the kids would like.  It was really good!  We will for sure be making this one again.  I also love that the meatballs are made without egg or gluten!  Win!

We served our meatballs and sauce on toasted and broiled hoagie buns with mozzarella and parmesan cheeses.  Mmmmm.

Beef and Sausage Meatballs in Tomato Sauce - click to link to recipe

Dairy-free and gluten-free notes:  To make dairy-free, simply omit sprinkling with cheese and serve on a dairy-free bread.  To make gluten-free, make sure your tomato paste is gluten-free and serve on your favorite gluten-free bread or pasta.

Mexican-Style Roast Chicken {Slow-cooker}

I combined flavors from two of my favorite chicken recipes, to season this whole chicken.  I was very happy with the results.  Plus, my house smelled AMAZING as it was cooking.  You can serve this shredded for tacos or sliced with some Spanish rice and beans.  Enjoy!

If you like this recipe, you may also like Shredded Chicken {Slow-cooker} (EF, DF, GF) and Shredded Chicken Tacos (EF, DF, GF).

Mexican-Style Roast Chicken {Slow-cooker}

1 whole chicken

2 t salt

1 t black pepper

2 t garlic powder

1 t onion powder

1 T cumin powder

1 T chili powder

¼ t cayenne pepper

In a small bowl, mix all spices together and set aside.  Roll about four foil balls and place in bottom of slow cooker.  Rinse chicken and drain.  Place chicken over foil in slow cooker.  Rub seasoning all over top and under the skin of the chicken.  Cover and cook on low for about 8 hours.