Tuesday, December 10, 2013

Cheeseburger Meat Loaf

Okay, here's the plain hard truth, I do not have enough skill to make meat loaf LOOK attractive and appetizing, but I can assure you that if Southern Comfort Food is on your radar, you should definitely give this meat loaf twist a try! I balanced out the calories by serving roasted cauliflower and steamed butternut squash seasoned with melted butter and salt and pepper. I also served fresh veggies for the kiddos.  Let me know if you try this meatloaf recipe and what you think. (I got this recipe from the Hickory Hollow Christian School A+ Recipes, page 101, submitted by my very good friend and classmate, Deborah Heatwole.)

Cheeseburger Meat Loaf

1/2 cup Ketchup, divided
1 egg
1/4 cup bread crumbs or oatmeal (I used rolled oats)
1 teaspoon onion powder
1 pound ground beef
2 teaspoons prepared mustard
2 teaspoon dill pickle relish or chopped dill pickle (I did more like 2 tablespoons)
4 slices American cheese or 1/2 cup grated cheddar (I used cheddar)

Method: Mix 1/4 cup of ketchup, egg, onion powder, bread crumbs OR oatmeal, whichever you are using. Add ground beef. Mix well. Pat half of meat mixture into a loaf pan. Spread with ketchup, mustard, dill pickles, and then top with cheese. Carefully add remaining meat mixture on top. Spread out and seal edges. Bake at 350 degrees for 45-60 minutes. Garnish top with American cheese triangles or a drizzle of ketchup if desired. (I added another 1/4 cup of grated cheddar and allowed it to just start melting before cutting and serving.)

Yield: 6 servings

Thursday, November 21, 2013

25 Cent Memories - Priceless (Hot Cocoa Recipe)

The more my world expands, the more I become all about the little things. Today I stopped by Goodwill and besides snatching up 7 pairs of pants for Eli, I found two Christmas mugs for .25 a piece. When Eli got home from school, I made homemade hot cocoa for Eli and Elsie and served it up in their "new" very own mugs while Christmas tunes played in the background.

I know, I know, Thanksgiving isn't even here yet, but in our household we celebrate Christmas and Give Thanks all season long.

One would have thought it was Christmas morning by the delight in the children's voices as they helped make and then drink the hot cocoa. The afternoon's activities generated smiles and created memories that cannot be bought; not for .25, not for a million dollars... Its the small stuff.

Here's the hot cocoa recipe from my childhood memory. I think it is also on the side of the Hershey's Cocoa Powder box. (I use "Special Dark" cocoa powder so it is not on there, but regular is great too.)

Homemade Hot Cocoa

2 cups milk
1/8 cup Hershey's cocoa powder
1/4 cup sugar
Splash of vanilla flavoring
A very slight pinch of salt

Pour milk into heavy-bottom sauce pan. Add cocoa powder and stir until blended. Add sugar and heat slowly. Add vanilla and salt. (This recipe is easily doubled or tripled.)

To make it really special serve with mini marshmallows or place a peppermint stick or candy cane in the mug when serving.

Thursday, November 14, 2013

Peanut Butter Snowballs/Protein Snacks

These are so easy and yummy and can be healthy in small doses :) And kids LOVE them!

Peanut Butter Snowballs/Protein Snacks

1 cup dry powdered milk
1/2 cup honey
1/2 cup peanut butter

Mix well. Shape into balls. Enjoy.

Sunday, November 10, 2013

Homemade Soft Pretzels with Cheese and Honey Mustard Sauces

We usually have popcorn, fresh veggies and fruit, and sometimes leftovers for Sunday night supper, but occasionally we go all out and make the delicious pretzels. The kids think it is the best fun they could ever have to roll out the "snakes" and try to shape their own pretzels. If you try these, I'd love to hear your experiences. How did they turn out? Were kids involved? Don't let the steps intimidate you. Just relax and have fun and enjoy some family time doing "the pretzel twist."

You can easily half this recipe. Full recipe makes about 18 medium-sized pretzels. You can also half the sauce recipes for a smaller crowd.

Soft Pretzels

3 cups warm water (very warm)
2 Tablespoons dry yeast
2/3 cup brown sugar
10 cups flour
Mix these ingredients together in a bowl and let rise 5 minutes. Roll out pretzels. Not sure how to explain shaping them... Take small pieces of dough and roll out each piece like a snake and twist into the shape of a pretzel.

3 cups boiling water
3 Tablespoons baking soda
Boil the water in a heavy-bottom skillet on the stove top. Add baking soda. Quickly dip pretzels into soda water making sure the whole pretzel gets wet. Remove with a fork or metal spatula and place onto greased cookie sheets. Bake the pretzels at 425 degrees for about 6-8 minutes. Remove from oven and brush with melted butter. You can sprinkle with coarse salt or if you want a sweet pretzel coat with a cinnamon and sugar mixture.

Cheese Sauce

2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1 cup shredded cheddar or Colby cheese
1 teaspoon mustard
salt to taste

In a 2-quart sauce pan, melt butter. Add flour and stir until bubbly. Slowly add milk and stir until thick and bubbly. Add cheese, mustard, and salt and stir until smooth. Serve warm with fresh sift pretzels.

Honey Mustard Sauce

1 and 1/2 cups mayonnaise
1/4 cup mustard
1/2 (or a tad more) honey

Mix thoroughly. Refrigerate. (This is great with chicken and on salads too.)

NOTE: All three of these recipes come from page #41 of the A+ Recipes from Hickory Hollow Christian School cookbook. This is the school I attended as a child. The cookbook is filled with so many great recipes, some that are more healthy and some that cater to the meat, potatoes, and gravy crowd. I highly recommend this cookbook for personal use or for Christmas gifts. If you are not sure where to find one, I can get you in touch with the right people. Eat up and ENJOY!

Sunday, October 20, 2013

Warm French Lentils and Sunday Ramblings

I don't usually cook on Sundays. I cook every other day of the week so nearly every Sunday after attending church at Beaver Creek Church of the Brethren, we stop at Dairy Queen and all four of us split a 6-piece chicken strip basket. Since that is usually the only time we eat out during the week and the four of us split one meal, I don't feel guilty about it. Sunday evenings we always have air-popped popcorn and fresh veggies and fruits for snacking. Growing up, Sunday lunch was the biggest meal of the week for us and was always made from scratch and included all food groups. Those memories are special, but it is fun creating traditions for our own family.

Today, however, was different. I was home with Eli because he was coughing and sneezing a lot. I made lunch for us here and used THIS RECIPE. The Warm French Lentils were fabulous, but the Tablespoon of salt has to be a misprint! I used just a pinch of salt. Aside from the salt, I followed the recipe exactly. One problem I ran into was wanting to eat all of the leeks and carrots before the lentils were cooked lol. I was a little leery after I mixed the dressing and dipped a pinky in to taste... seemed like an odd combination. But after the dish was assembled, it was a winner, hands down! I wanted to eat the whole dish by myself, but felt obligated to share. :) It is on the "Make Again Soon" list here.

Because I was home and we needed bread for the week I made a batch of whole wheat dinner rolls, two loaves of whole wheat English muffin bread, and a batch of our favorite sugar cookies for "dessert" for the week. I also froze some of the sugar cookies for our Sadie Rose Foundation Support Meeting this Friday. 

Again, here is the link to the Warm French Lentils. I hope you and yours love them as much as we did!

Warm French Lentils
 The children also enjoyed making "apple teeth" with apples, peanut butter, raisins, and marshmallows.

 This evening we enjoyed our popcorn supper and hot cocoa around the fire pit in our back yard.
Our dog, Sampson, loves when the children "share."

What "Sunday traditions did you have growing up? Have you established meal traditions for your own family?

Saturday, October 12, 2013

Chickpea Nuggets your family will love!

I made these chickpea nuggets in place of chicken nuggets for supper this evening and the consistency, texture and taste were awesome. If I hadn't told the kids they were not chicken nuggets, they would have never made the distinction. But so simple, healthy and more than tasty enough for all the picky palates in the family.

Chickpea Nuggets

1 can (15 oz) chickpeas, rinsed and drained (or dried chickpeas cooked until tender)
1 small onion, chopped
salt and pepper
Seasoning of choice (I used Wildtree's Rockin Moroccan Rub)
1/2 cup flour
1 large egg

Method: Pulse chickpeas and onion in food processor. Add the rest of the ingredients and pulse until mostly smooth. Heat 1/4 inch oil of your choice in skillet and heat medium high. Using a table spoon, dollop into nugget-size pieces in the skillet and fry until golden brown on both sides. Serve with your favorite "nugget" sauces. (I used Greek yogurt with Wildtree's Java Rub mixed in for my dipping. The husband and children used ketchup and BBQ.) YUM!

Wednesday, August 28, 2013

Wonderful Fresh Fruit Dip

I pulled out an old Every Day with Rachel Ray and came across this creamy fruit dip recipe. Besides the fact that I had all the ingredients on hand that made it wonderful, the fresh taste had all of us digging in for more. (Even the children!) 

Creamy Fruit Dip

1 Cup Sour Cream (I used Greek Yogurt)
2 Tablespoons fresh mint, finely chopped
1 Tablespoon fresh cilantro, finely chopped
1 Tablespoon fresh-squeezed orange juice plus 1/4 teaspoon orange zest 
Salt and pepper 

Mix all ingredients together and serve with fresh apples, pears and pineapple or your choice I fresh fruit. (Melon and grapes would be great with this too!) 

Friday, August 16, 2013

Basil Parmesan Chicken Salad

I am always looking for new ways to make an ordinary dish into something spectacular. For me, this one was a real winner! These ingredients are approximate, so increase or decrease to taste and desired consistency.

Basil Parmesan Chicken Salad

3 cups cooked, diced/shredded chicken
About 2 Tablespoons fresh basil leaves (more or less to taste), plus 1 Tablespoon water to process
1/2 cup plain Greek Yogurt
1/4 cup mayonnaise (more if needed)
1/4 cup freshly grated Parmesan cheese
Dash of salt and pepper (I used Wildtree's Rancher Steak Rub

Method: Place diced chicken in a medium mixing bowl. Process basil leaves and just enough water to mince in a blender or smoothie maker. Process until very finely chopped, but not pureed. Pour onto chicken and add the rest of the ingredients. Stir well and refrigerate for an hour or more. Garnish with a sprig of fresh basil. Serve on Italian Herb Bread.

(For the bread, I made my favorite whole wheat recipe and shaped 2/3 of it into a regular loaf and made a disc with the remaining 1/3. I placed the disc in a greased round cake pan and brushed the top with Wildtree's Basil Pesto Grapeseed Oil and sprinkled with Wildtree's Tuscany Bread Dipper Seasoning. Then I cut it into triangles to serve with the chicken salad. It was scrumptious!!!!)

Saturday, August 3, 2013

Applesauce Oatmeal Muffins

I made these for a source of something sweet and dense during my 30-day Eat Clean challenge. I have always put oatmeal and sweet into the same category, so it threw me when I tasted the batter and it was NOT sweet. I was tempted to add some maple syrup or honey or raw sugar, but instead, I added enough currants and raisins that it sweetened it up for me that way.

I made an extra batch since I was dirtying the dishes anyway and put them in the freezer to get out as I want them.

The only thing I did differently than the recipe calls for was used Wildtree's butter flavored grapeseed oil instead of canola oil, I used whole flax seeds instead of ground and I added chopped pecans. Now that I have adjusted to no added sugar, I am enjoying them a lot. I got the recipe from Sparkpeople.

Applesauce Oatmeal Muffins

1 Cup dry old fashioned oatmeal
1 Cup unsweetened applesauce (I make my own all the time)
1/2 Cup almond milk (unsweetend) Can use other milk if desired
2 egg whites, beaten
2 Tablespoon ground flax seed
2 Tablespoons plus one teaspoon of canola (or grapeseed) oil
1 Tablespoon baking powder
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 Cup whole wheat flour
1/4 Cup dried cranberries, cherries and/or raisins

Method: Preheat oven to 350* F. Prepare muffin tin by lining with paper or silicone liners. I greased them with coconut oil.

Combine Oatmeal, applesauce, milk, eggs, flax and and oil in medium bowl. In another medium bowl, combine dry ingredients, including dried fruit. Make a well in the center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined.

Divide batter into 12 muffin cups. Bake for 15 to 20 minutes.

Friday, August 2, 2013

Avocado Salad Dressing

I am in a 30 Eat Clean challenge where everything I eat for 30 days has to be unprocessed. That requires creativity, but the group involved in the challenge is sharing great recipes! Here's my version of my new favorite salad dressing shared on that site. 

1 Avocado 
1/2 teaspoon (or more) chili powder (the best chili powder I've ever had is Wildtree's Leslie's chili blend! 
1 1/2 Tbsp olive or grapeseed oil
Juice of  half a lime (I used whole one)
1/4 Cup fresh cilantro
Hot sauce to taste
Salt and pepper to taste
Approximately 1/2 cup water

Add everything except the water in a blender or smoothie maker and purée. Pour in water until desires thickness. 

Wednesday, February 20, 2013

Regina's Sausage Gravy

I have been making sausage gravy since I was a young teen. Over the years I have tweaked my recipe to this below. The recipe is requested every time I serve it. I believe that part of that is the combination of seasonings and the other reason is because of the method.

I never measure ingredients for the gravy so I am giving it my best guess. Adjust to you liking or as necessary. The picture below was obviously a large batch to feed a crowd. This is great for Easter Sunrise breakfasts.

Regina's Sausage Gravy

1 pound ground sausage
1/2 cup flour
1/2 teaspoon or more garlic powder
A shake of onion powder (Instead of using these two separate ingredients, I use about a 1/2 teaspoon of Wildtree Rancher Steak Rub.)
A quart or more of milk
A dash of hot sauce (to taste)
Salt and pepper to taste

Method: Brown sausage slowly in skillet, breaking apart any large clumps. (I like it really fine.) I do this at medium low heat.

Turn burner temperature up a little higher for the rest of the process.

Do not drain sausage. Add flour to sausage in skillet and stir to coat. Add seasonings, but not hot sauce. Continue to stir until flour starts browning.

Add milk, stirring constantly. Either have additional milk or some water handy to thin if needed. Continue stirring until gravy has reached desired thickness. Add hot sauce. Add more milk (I usually use water) to thin if needed. If it does not thicken as you would like, take an additional 1/4 cup flour, mix with cold water until all clumps are stirred out and add to gravy. Just remember, gravy always thickens as it stands.

Serve with biscuits or pancakes.

Saturday, February 16, 2013

Fruit Pizza

This is a beautiful tasty treat that will have your guests and family asking for more... AND the recipe.
This recipe can easily be doubled and can be fun for theme parties. For Christmas, use red and green fruit, for July 4th, red and blue. You can also use star fruit for something different.

Fruit Pizza

1 cups sugar
1/2 cup butter
1 large egg or 2 small (if doubling recipe use 3 eggs)
1/2 cup sour cream
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

2 cups whipped cream
4 oz cream cheese
1/2 cup powdered sugar
Optional - 4 teaspoons of Wildtree's very berry cheesecake blend

Your choice entirely! This one has kiwi, strawberries and blueberries. Use your creativity and imagination. We also love peaches, mango, papaya, and kiwi for the fruit. Mandarin oranges, pears, pineapple chucks or slices and halved grapes are also yummy. (Frozen blueberries are not recommended.)

Optional - Glaze: 
The pizza above does not have the glaze on it.
Juice drained from mandarin oranges plus enough water added to ale 1 1/4 cup liquid. (Or you could just use orange juice mixed with water.)
1 1/4 Tablespoon cornstarch
sugar to taste

Method: Mix together the ingredients for the dough. Roll out into a jelly roll pan or on a large round pizza stone. Bake at 350 degrees for 15-17 minutes or until slightly golden. Do not overbake.

Cool the crust

Mix together filling ingredients and spread on cooled crust.

Top with sliced fruit.

For glaze, heat the mandarin orange juice, cornstarch and sugar in a saucepan. Heat until thickened. Cool. Pour over sliced fruit.

Friday, February 15, 2013

Quick and Easy Chicken Salad

You can vary this recipe SO many ways. Use your imagination with the ingredients in your cabinet and enjoy. Just don't eat bland chicken salad ever again. :)

2 cups cooked chicken, diced or shredded (Use leftover grilled chicken breast for added flavor or even use canned. Your choice.)

1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream

Now here's where it gets fun. For this recipe, I used 2 Tablespoons Wildtree Absolutely Onion Blend (similar in nature to Lipton's onion soup mix) and about 1/2 to 1 teaspoon of Wildtree Dill Dip Blend. I enjoyed my husband's raves from this combination.

Use whatever seasonings you like from your own spice cabinet. Just zest it up with something.

You can also add finely chopped celery and/or onion for a little crunch. Sometimes I use milder seasonings (like Wildtree Opa! Greek Seasoning) and add grapes (quartered), chopped walnuts and the smallest amount of bleu cheese.

Mix, refrigerate for a minimum of 1/2 hour so flavors can blend and enjoy!

Wednesday, February 13, 2013

Wyoming Bars

I just tried these for the first time and they were a big hit. I think these are a good compromise for something sweet but not to unhealthy. I will use them for packing lunches.

I got the recipe from A+ Recipes from Hickory Hollow School.

Wyoming Bars

2/3 cup butter
3 eggs, beaten
1 1/2 cups peanut butter (I used sunflower seed butter)
3/4 cup sugar
1 1/4 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
6 cups rolled (old fashioned) oats
2 cups semi sweet chocolate chips

I also added
1/2 cup coconut
1/2 cup raisins
1/2 cup chopped walnuts

In large saucepan, melt butter on low heat. Blend in sugars, peanut butter and eggs. Mix until smooth. Cool. Add remaining ingredients. Dough will be somewhat sticky. Press into greased jelly roll pan (I use coconut oil to grease most of my pans.) Bake at 350 degrees for 15-17 minutes. Cool and cut into squares.


A vegetable salad with mixed greens, chopped yellow bell pepper, tomatoes, cucumbers, Feta cheese and Wildtree's honey Dijon dressing and dipping sauce.

To drink... Yogi Raspberry passion perfect energy tea.

Tuesday, February 12, 2013

Buttermilk Pancakes

A little late on sharing this for Shrove Tuesday, but this is what we had for dinner tonight.

Buttermilk Pancakes

1 Cup Flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons oil (I use Wildtree Butter flavored grapeseed oil
1 cup buttermilk
1 egg

Optional: After pouring the batter onto the griddle in individual cakes, drop a few chocolate chips or fresh blueberries on top before flipping them over to come te the frying.

Mix all together. Fry on griddle or non-stick skillet.

Monday, February 11, 2013

Salmon and Sugar Peas

Tonight's dinner: salmon glazed with Wildtree's Outrageous Orange Sauce, Sugar Peas with slivered almonds, Wildtree's Butter Flavored Grapeseed Oil and Wildtree's Dill Dip Blend and hot cup of African Rooibos Tea to drink. Yum. What are you having for dinner?

Saturday, February 9, 2013

Turkey Wraps

Does this look like leftover Thanksgiving turkey? It is! And oh so yummy!

Sometimes I cook a turkey or chicken and do this just to have handy portions, but this is actual leftover Thanksgiving turkey. I pull the meat apart and portion into serving sizes for our family then pop it in the freezer. Makes for all kinds of handy healthy meals.

This meal is turkey sauteed with fresh onions, mushrooms, and garlic. I added Wildtree's Chipotle Lime Rub. Add whatever seasoning you have on hand that sounds good for a little extra flavor.

Then I wrapped them in a whole wheat tortilla with some shredded cheddar, some lettuce and some Greek yogurt. Delish.

Friday, February 8, 2013

Juicy Hamburgers

This is a great way to stretch your ground beef and the hamburgers are delicious.

1 pound lean ground beef
1 small onion, finely chopped (I used 1/8 - 1/4 cup Wildtree Absolutely Onion Blend)
1/2 cup quick oats (I only had old fashioned oats - they worked fine)
1/3 cup tomato juice OR milk
dash of hot pepper sauce
dash of salt and pepper (I use Wildtree Rancher Steak Rub)

Mix all together. Let set for about 15-20 minutes. Shape into 4 large patties and grill, broil or fry until desired doneness. Serve with your favorite toppings. 

Vanishing Oatmeal Raisin Cookies

This is an all-time family favorite.

Vanishing Oatmeal Raisin Cookies

1 Cup butter, softened
1 Cup brown sugar
1/2 Cup white sugar
2 eggs
1 teaspoon vanilla
1&1/2 Cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 Cups old fashioned oats
1 Cup raisins
1/2 cup chopped walnuts (if desired)

Preheat oven to 350 degrees. Beat together butter and sugar until creamy. Add eggs and vanilla. Beat well. Add combined flour, soda, cinnamon, nutmeg and salt. Mix well again. Stir in oats, raisins and walnuts if using. Drop by large teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Do not overbake.

Thursday, February 7, 2013

Quick and Easy Ham, Mac n Cheese

Busy moms will love this!

There are several options...

Take a ham steak and cut into small cubes or use pieces of leftover ham.

Cook either whole wheat macaroni or several potatoes, diced.

When macaroni or potatoes are cooked, drain and add ham pieces.

I like to use about 1/2 cup Wildtree Kids Cheese and milk or you can make a quick sauce with 2 Tablespoons butter, melt in separate pan. Add 2 Tablespoons flour. Stir well. Add a cup or more of milk and stir until thickened. Add a cup of grated cheese.

Stir this sauce over the macaroni or potatoes and ham and add a side vegetable and voila, dinner is served. Kids love this.

Thursday, January 31, 2013

Beef Stroganoff

I vary this recipe to our liking. (This recipe comes from a Better Homes and Gardens Cookbook.) This is one of those comfort foods that I can only make on occasion, because I have a hard time not eating the entire dish. I love eating fresh-sliced garden tomatoes with this dish. Almost doesn't seem complete without them on the side. This dish is SO YUMMY and so easy to make.

Beef Stroganoff
4 servings

1 pound lean ground beef (or 12 ounces boneless beef sirloin steak) I use ground beef
8 ounces sour cream or Greek Yogurt
2 Tablespoons all-purpose flour
1/2 cup water
Dash of black pepper (I use Wildtree's Rancher Steak Rub)
2 teaspoons instant beef bouillon granules (I use Wildtree's beef bouillon soup base)
2 cups fresh sliced mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter (I use Wildtree's Natural Butter Flavored Grapeseed Oil)

You can also add a packet of Ranch dressing mix for extra flavor. I add a dash of Wildtree's dill dip blend, a dash of Wildtree's Absolutely onion blend, and a dash of Wildtree's California Style Garlic and Pepper Blend in place of ranch seasoning.
2 cups hot cooked noodles/macaroni/or rice to serve over

(I start cooking my noodles or rice before I start making the stroganoff so they are ready about the same time.)

Method: Brown ground beef (or sliced sirloin), mushrooms, onions and garlic in skillet with butter or grapeseed oil. Cook for 5 minutes or until meat is cooked through. Drain off fat if desired.

In small bowl, combine sour cream OR Greek Yogurt, flour, 1/2 cup water, beef bouillon granules and black pepper or Steak Rub

Add sour cream mixture to skillet with meat mixture and combine thoroughly. Cook until bubbly. 
Serve over hot cooked noodles/macaroni/or rice.  

Ground Beef Stroganoff served over hot cooked whole wheat macaroni


Wednesday, January 30, 2013

Lavendar Heart Cookies

I got this recipe from "The Great Big Cookie Book," by Hilaire Walden. I made them for my friend and former co-worker, Florence, when she came to my house for tea. They were beyond delicious! I will definitely be making them again... and again and again!

 Lavender Heart Cookies
Makes 16-18

1/2 cup unsalted butter (I ended up having to add another Tablespoon or so to get the dough to stick together.)
1/4 cup granulated sugar
1&1/2 cups all purpose flour
2 Tablespoons fresh lavender florets or 1 Tablespoon dried culinary lavender, roughly chopped
2 Tablespoons superfine sugar for sprinkling (I used regular granulated sugar)

Method: Cream together the butter and sugar until fluffy. Stir in the flour and lavender and bring the mixture together in a soft ball. Cover and chill for 15 minutes.

Preheat the oven to 400 degrees F. Roll out the dough on a lightly floured surface and stamp out heart cookies using a 2-inch heart-shaped cookie cutter. Place on heavy baking sheet and bake for about 10 minutes, until golden.

After removing from oven, sprinkle with sugar then leave the cookies standing for 5 minutes to set. Using a metal spatula, transfer carefully to wire rack. Cool completely. Can be stored in airtight container for up to one week.


Saturday, January 12, 2013

Qunioa Stuffed Portabella Mushrooms

I made this recipe up. It is original to me so if you share, please include my information.

This recipe can be vegan-friendly or meat-friendly. Adapt to your liking.

They are delicious and so healthy you can eat two without feeling guilty.


 Quinoa Stuffed Portabella Mushrooms

5 Portabella Mushrooms
1/2 cup uncooked quinoa
1 cup vegetable or chicken broth (I used Wildtree's vegetable bouillon soup base mixed with water.)
2 medium Roma tomatoes, de-seeded and chopped
1/2 cup raw spinach, torn or chopped
1/2 cup cheddar cheese, cubed or chopped
Optional - 1 Tablespoon Wildtree's Zesty Lemon Grapeseed oil

Method: Preheat oven to 350 degrees. Cook quinoa in vegetable broth. (I used Wildtree's vegetable soup bouillon base with water.) While quinoa is cooking, remove stems from mushrooms. Chop the stems and place in food prep bowl. Wipe mushroom caps clean with damp paper towel or cloth. De-seed and shop tomatoes into small chunks and put in bowl with chopped mushroom stems. Tear or chop raw spinach into small pieces and add to bowl. Cut cheese into small cubes or pieces and add to bowl with vegetables. I added about a tablespoon of Wildtree's Zesty Lemon Grapeseed oil to the vegetable mixture. You could really use any variation of vegetables you like. When quinoa is fully cooked, add to vegetables in food prep bowl. Place mushrooms, cap side down, in greased pan. (9X13). Divide filling evenly among the five mushroom caps. I sprinkled the top of the filling with Wildtree's California Style Garlic and Pepper Blend. Bake for about 20 minutes. Serve fresh from the oven.

Calories per serving: 163, Calories from fat: 53, Protein, 9 grams.