Apple Cinnamon Oatmeal Mix

Want to jazz up your morning bowl of oatmeal?  Tired of buying those expensive little packets of flavored oatmeal.....Give this a try.... Feel free to substitute raisins or other dried fruit for the apples.

http://www.tasteofhome.com/Recipes/Apple-Cinnamon-Oatmeal-Mix

Apple Cinnamon Oatmeal Mix

• 6 cups quick-cooking oats
• 1-1/3 cups nonfat dry milk powder
• 1 cup dried apples, diced
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground cloves
• ADDITIONAL INGREDIENT (for each serving):
• 1/2 cup water OR use fat free milk and don't add the powdered milk above

Directions

• In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total. (16 servings)
• To prepare oatmeal: Shake mix well. In a small saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency. Yield: 1 serving.

Nutritional Facts:One serving equals 176 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 185 mg sodium, 33 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Crock Pot Yogurt

I was talking to Myrna Dutson and she was telling me about all the healthy things she eats.  She really has a passion for taking care of your body.  She studies and has even cured her husband's severe arthritis with her remedies.  Here are a few of her regimes....tumeric, ginger and cinnamon should be taken everyday, she takes capsules of tumeric and ginger and sprinkles cinnamon on her food.  Good forms of sugar, stevia, aguave and xylatol.  Never eat MSG it is worse than Marijuana and Crack.  The best oils are unrefined virgin and refined coconut oil and cold pressed olive oil.  Use fresh squeezed Apple Cider Vinegar, which can be bought at the Honey Store in Fruitland.  She uses a splash of vinegar in a sink of cold water to wash her fruits and vegetables.  She makes homemade granola that she eats with her homemade yogurt sprinkled with frozen blueberries or strawberries.  She puts granulated coconut powder in her granola, found at Winco.  She eats 1/2 of an avocado everyday because they are the best antioxidant you can eat.  Buy them green and put them in the fridge, take it out and set it on the counter the day before you plan to eat it, the Haas ones are best.  She only drinks Lemon Water as it creates alkali in our bodies and cancer cannot grow in alkali.  She has cut sugar and dairy from her diet as they feed cancer.  Myrna has a rare form of melanoma cancer in her eye which cannot be removed.  So there is her advise and I wanted to write it down while I can still remember it.

So after being inspired by Myrna I went online and found myself a yogurt recipe.  It was kinda vague and so I had to fill in the blanks.  Here is what I did.

Crock Pot Yogurt.
1/2 gallon of milk - I used fat free
6 oz. yoplait plain yogurt - must be a live culture variety - save a starter from each batch, but you will need to buy a new one eventually because they get sour after many uses
1/2 c. powdered milk
2 t. pure vanilla
3/8 c. aguave
Place milk in crock pot and turn on.  I stuck in my digital meat thermometer.  It said to cook on low for 2 1/2 hours but it was only about 140 degrees at this point, so I switched it up to high.  I read somewhere that it needs to be 170 to 180 degrees.  It wasn't getting there on low.  I cooked it to 175.  Then turn it OFF and let it sit with the lid on for 3 hours.  I just watch the thermometer because I think the right temperature is really the key to success, when it was at 105 to 115 degrees I took out 2 cups of the liquid and stirred in my yogurt and then whisked in my powdered milk.  Then I stirred it back into the crock pot liquid.  Stir well, put the lid back on and wrap crock pot in a big towel and let sit for at least 8 hours or overnight.  Then stir in flavoring and sweetener, if desired.  I didn't know how much to add but read that it was easy to get too much.  So this is how much I added and it seems to be pretty good.  Then pour into containers,  I chose to use 1/2 pint glass canning jars.  Place in refrigerator and chill well.
This turned out a little thinner than store bought but not much.  It tastes good and will be awesome for making smoothies.  I am gonna keep after this and perfect it.   This recipe cost about $2.00 to make, that is way cheaper than the store bought stuff and much healthier too.
I also read where others did the same thing on the stove, just used the temperature as their guide, that's when I decided to use a thermometer because I know crock pots are never the same temperature.  But I like that you don't have to stir so much in the crock pot.  Next time I will just put it on High to start with and watch the temperature.  When it was time to wrap it in the towel they put it in an oven that was preheated on warm and then turned off.

My next endeavor with be.....homemade granola.  I've made it before but need to develop the perfect mix. Myrna puts the granulated coconut powder in her granola,  I think that sounds really good!  I need to go to Winco soon!!!

Ginger Beef Stir Fry

thinking this could be very yummy.....?


GINGER BEEF STIR FRY
 2 tbsp. cornstarch
 1 c. beef broth
 3 tbsp. soy sauce
 1 tbsp. sugar
 11/2 tbsp. ginger, fresh
 1/2 tbsp. garlic
 1/2 tbsp. red pepper flakes
 1 lb. beef tenderloin
 2 tbsp. canola oil
 1 red bell pepper
 2 c. snap peas
 1 stalk celery, chopped
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy
sauce, sugar, ginger, garlic powder and pepper flakes, and set aside.
On a cutting board cut the bell pepper & celery into consistent bite sized
pieces. After cutting all vegetables, cut beef tenderloin in the same manner.
Heat wok over high heat and stir fry beef in 1 tablespoon of oil until
desired meat temperature is achieved. Remove and keep warm.
In the same pan, stir fry vegetables in remaining oil until crisp and tender.
Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir
for 1 minute or until thickened. Return beef to the wok and coat with sauce mixture and serve.

Cinnamon Roll Cupcakes

These sound incredible....found at..... 

http://www.confessionsofacookbookqueen.com/?s=cinnamon+roll+cupcakes 

Cinnamon Roll Cupcakes
1 box yellow cake mix
3 eggs
1 cup water
1 stick of butter, melted
1 cup brown sugar + 1 1/2 tsp cinnamon, combined
Preheat oven to 350. Line 24 muffin tins with liners.
In the bowl of a mixer, combine cake mix, eggs, water and butter and beat on low speed until combined. Increase speed to high and beat for one minute.
Fill muffin tins about 1/4 of the way full. Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter and cover with another spoonful of cake batter. Sprinkle another teaspoon of cinnamon/brown sugar over the top. Cups should be about 2/3 full (try not to fill them more than that). Using a sharp knife, swirl the cinnamon sugar through the batter.
Bake for about 15 minutes or until tops spring back when lightly touched. Cool on a cooling rack.

Frosting: (if you want to pipe it on high, double this)
8 oz block of cream cheese, softened
1 stick butter
1 teaspoon vanilla
3 cups powdered sugar
In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or frost on cupcakes and place in the refrigerator until ready to glaze.

Glaze:
1 stick (8 TBS) butter
1 cup brown sugar
1 1/2 teaspoons cinnamon
In a small saucepan over medium heat, melt butter with brown sugar an cinnamon until combined and pourable but not boiling. Spoon over frosted cupcakes and immediately place in the refrigerator to set.

Strawberry Cupcakes with Strawberry Frosting

Too bad I found this after Abbi's birthday....but I will try it out and be ready for next year.   I see a baking day with Abbi coming up...

Adapted from Martha Stewart and Just Jenn Recipes

Strawberry Cupcakes
Makes 24 cupcakes

1 c. butter, room temperature
2 cups granulated sugar
2 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon salt
2/3 cup whole milk, room temperature
3 teaspoons vanilla extract
2 cups fresh or frozen (thawed) strawberries, chopped

Preheat oven to 350 degrees F. Place 24 cupcake liners in muffin pans and spray them with cooking spray.

Cream together with a stand mixer, the butter and sugar on medium speed for 2 minutes. Add eggs one at a time and beat 30 seconds between each addition.

Whisk together flour, baking powder, and salt.

Stir together vanilla and milk.

Alternate adding dry ingredients and wet ingredients in thirds while beating on medium speed and  scrape down sides if necessary. Fold in strawberries.

Using an ice cream scoop fill the cupcake liners a third of the way full.

Bake for 15-20 minutes or, until a toothpick inserted into the center of one comes out clean.

Allow cupcakes to cool before frosting.

Strawberry Frosting

1 c. butter, room temperature   (I am gonna start with 1/2 c. ???)
1 teaspoon vanilla extract
3/4 cup strawberry preserves
3 1/2 cups confectioner’s sugar

Whip butter, vanilla and strawberry preserves in a medium bowl until fluffy, slowly beat in confectioners sugar.

Transfer frosting to a piping bag fitted with a star tip (Atceco #825) and frost cupcakes.

Cherry Cheesecake Cookies

I am so gonna be making these for the Cherry Festival this year.....I think other flavors would be great too!

Cherry Cheesecake Cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. 

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. 

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Cook's Country

Baked Chicken Taquitos

These can be made ahead and frozen for a quick meal later.....


Baked Chicken Taquitos
4 ounces cream cheese, softened
1/4 cup green salsa or green enchilada sauce
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (use all of the white and most of the green part)
2 cups shredded cooked chicken 
1 cup grated cheese
small yellow or white corn tortillas or small flour
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately with salsa, guacamole or sour cream. If you plan on freezing them, let them cool completely on the pan. Place whole pan into the freezer to flash freeze them. Chill for 1-2 hours. Place taquitos into a freezer bag. Will last up 2-3 months. To reheat, place on baking sheet and cook at 450 for about 15-20 minutes. Or microwave for 2-3 minutes.

Black Bean Baked Taquitos

For the low fat, high fiber and no meat diet......

Black Bean Baked Taquitos
1 T. oil
1 medium onion, diced
2 cloves garlic
1 t. paprika
1/2 t. cumin
1/2 t. cayenne pepper or chili powder
1 t. salt
15 oz. black beans or refried beans or a combination of both
1/4to 1/2 c. cilantro
10 to 12 corn tortillas
1 c. cheese
cooking spray or oil for brushing

Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Salted Caramel Bark

This is fun and delicious....


Salted Caramel Bark

12 ounces white chocolate, broken into pieces (or white chocolate chips)
Pinch of sea salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup thin twisted pretzels, broken into small pieces
1/4 cup toffee bits

Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.

Evenly spread the 12 ounces of broken white chocolate (or white chocolate chips) onto the lined baking sheet. Place in the oven for 40 to 60 minutes, stirring every 10 minutes. The easiest way I found to stir the white chocolate as its melting, is to use two spatulas, one in each hand.

Once the white chocolate is melted and reaches the color of peanut butter, remove the pan from the oven and toss in a pinch of sea salt then stir one last time. Careful spread the caramelized white chocolate evenly over the parchment paper to a little less than 1/4-inch thick. Sprinkle the toffee bits and pretzel pieces on top, then gently press them into the caramelized white chocolate with the palm of your hand. Allow to cool completely (preferably in the fridge).

Melt the semi-sweet chocolate chips in a microwave-safe bowl, then drizzle over the top of the cooled caramelized white chocolate. Place back in fridge to cool and harden. Meanwhile, melt the 1 cup white chocolate chips in the microwave, then drizzle over top the bark. Place back in fridge again to cool and harden for at least 15 minutes.

Break into pieces and serve. Keep stored in the fridge.

http://penniesonaplatter.com/2011/12/19/salted-caramel-bark/

Salted Caramel Hot Chocolate Mix

This sounds yummy and makes 32 servings....so I think it would be great to fill lots of little jars and give this as a little gift.....

Salted Caramel Hot Chocolate Mix    
2 1/2 c. sugar
3 T. pure vanilla extract
1 1/2 c. Dutch cocoa powder
1 T. good sea salt 
1 c. dry milk powder
3/4 c. packed light brown sugar
10 oz. good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Takes 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Source: Adapted from Mom It Forward

Laundry Stain Remover

This one is especially great for saying goodbye to those yellowed under arm stains. Finally!!!
For normal stain removal simply wet the stain and rub with a bar of Fels Naptha.  This is all I have used for years.  It works wonderful and is so much cheaper than all those expensive strays and sticks that don't really work anyway.  But I haven't been able to remove those stubborn arm pit stains no matter what I've tried.


Laundry Stain Remover
1 part Dawn Dishwashing Liquid
2 parts Hydrogen Peroxide
Pour directly on to the stain and watch them disappear.  For especially stubborn stains.....Scrub solution into stains with a scrub brush (can sprinkle on some baking soda for added scrubbing power).  Let sit 1 hour.  Wash as usual.

Root Beat Cake

Here's a fun recipe I recently found....gonna give it a try soon.

ROOT BEER CAKE

3/4 c. butter

1 1/2 c. packed brown sugar

3 eggs

2 t. ground cloves

3 c. cake flour

1 1/2 c. A&W root beer

2 t. baking soda

3 T. cocoa powder

1 T. vanilla extract

Mix together all dry ingredients.  Mix together all wet ingredients.  Incorporate slowly together.  Pour into sprayed pan.  Bake at 350. 

Fresh Strawberry Yogurt Bundt Cake

my first pinterest pin.....http://aspicyperspective.com/2010/05/farmstand-fresh.html

I think this looks yummy....it could also be made with raspberries....a great addition for my bundt cake collection

Recipe: Fresh Strawberry Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Spaghetti Soup

Last weekend Steve and I met my sister, Kristen and her husband Gary in Twin Falls.  It was a fun little winter escape.  We played Farkle, went bowling, shopping and enjoyed some good food.  One of the things that we enjoyed was the Spaghetti Soup at Montana Steakhouse.  So this evening I decided to see if I could come up with my own version.  Steve says mine is even better than their's.  So here it is......

Spaghetti Soup
1 lb. hamburger, browned
1 medium onion, diced
2 - 3 cloves garlic
1 t. Italian Seasoning
1/2 t. garlic & herb seasoning
1/2 t. salt
1/4 t. pepper
2 T. spaghetti sauce mix
1 T. sugar
1 qt. tomatoes, pureed
26 oz. spaghetti sauce
3 c. beef broth or water & 3 beef bouillon cubes
6 to 8 oz. spaghetti, broken in pieces
2 T. Parmesan cheese
Brown hamburger in large soup pot.  Add onion & garlic and saute about 3 minutes, while adding seasonings.  Stir in pureed tomatoes, spaghetti sauce and broth.  Bring to a boil and stir in spaghetti.  Simmer 12 to 15 minutes, until spaghetti is tender.  Stir in Parmesan cheese and remove from heat.  Serve.

Garlic Chicken Noodle Casserole

I think this sounds like a creamy winter-time dinner.


Garlic Chicken Noodle Casserole
2 c. egg noodles
1 roasted chicken
1 c. frozen peas
4 cloves or 2 t. minced garlic
1 3/4 c. whipping cream  OR milk and flour roux
1 slice bread
3/4 c. Parmesan Cheese (divided)
2 T. butter, melted
Boil noodles for 10 minutes until tender.  Drain.
Remove chicken from bones and shred it.
In sauce pan combine chicken, peas, garlic and milk; heat through.  Cover & keep warm.
Place bread in food processor and make into crumbs.  Stir in 1/4 c. parmesan and melted butter.
Stir noodles and remaining parmesan into chicken mixture.  Heat and stir until bubbly.  Place in casserole dish.
Top with bread crumb mixture.  Bake 5 minutes at 450 until top begins to brown.  Serve.

Favorite Recipes of 2011.....

Just thought I ought to post a few new favorites that I discovered in 2011!!!
Hope you enjoy them as much as I have....


I changed up this recipe a bit and it has been a hit.  The perfect way to perk up  pancakes.  It is delicious over ice cream too! 
Grape Syrup

place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.


Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!

White Beans and Ham

Through the years I have developed this recipe.  I make these for Steve to take to work for the crew every once in a while.  I did that this week and decided that this crumpled recipe should be put here for safekeeping.

White Beans and Ham
Soak overnight 1 lb. of small white beans (can use up to 2 lbs. in my large crock pot - approx. 2 cups = 1 lb.)
Place beans in crock pot covered with water.
Add:
1 t. salt
1/4 t. pepper
1 T. ham base or bouillon
1 t. garlic powder
1/4 c. dried onions
1/2 t. dry mustard
2 T. apple cider vinegar (helps make them not so gasey?)
1 can of chicken broth or bouillon
1 ham bone or ham pieces
Cook in crock pot for 4 to 6 hours on High or 8 to 10 hours on Low.
1 hour before serving time:  remove the ham bone and remove meat and break into pieces.  Drain off some of the water, if needed ( I try to make sure I don't add too much water to start with so that I don't have to drain off all my flavor).  Stir in the ham pieces and add:  1 can of evaporated milk.  This thickens it and makes it creamy and good.  You don't have to add this but this is my secret ingredient.  Cook about 30 to 40 minutes more.  Serve with cornbread.  Steve has to have fresh onion and dill pickles chopped up in his too.

If you use 2 lbs. of beans I would double the seasonings but 1 can of evaporated milk will probably still be enough.