Friday, February 26, 2010

Homemade Oreo's

Homemade Oreo's

I got this recipe from my friend Jamie... YUMMMMYYY!! and Shamefully easy! Judson will be so excited when he comes home from school to find this yummy treat!

1 box devil's food cake mix
1/2 + 2 TBS cup oil
2 eggs
Mix well. Roll into small balls. Place on greased baking sheet. Bake at 350 degrees for 8-10 minutes. Cool.

1 (8-ounce) package cream cheese, softened
1/2 cup butter
1 tablespoons vanilla
2 cups powdered sugar

Beat cream cheese, butter and vanilla together. Add powdered sugar and mix together. Spread filling on top of cooled cookie, and then top with another cookie. Makes about 2 dozen cookies.


edit: I made these May 11 for Young Women w/ ice cream in the middle. Everyone loved them and asked for the recipe. I didn't eat any, so I cant say. Maybe on my free day.

Monday, February 15, 2010

White bean Chili

Haven't written in a while.
My friend, Amiee, showed me this recipe today from one of the blogs she follows. I haven't tried it but I sure will this week. It looks AMAZING. I think I will leave out the chicken though. I am so sick of winter, but I will be sad b/c warm soup on freezing cold days... ahh nothing better. That and a HOT HOT bath. .. Oh and long sleeves are WAY better than short sleeves, especially those evil capped sleeves. I miss both all of these things during the summer. But fresh veggies and fruit and smoothies make it all worth it.. well, maybe not the capped sleeves, I will always hate those.

Anyway, back to the reason of this post: White Bean Chilli. Let me know if you try it first.

Sunday, February 7, 2010

Japanese Sesame Noodles

I made this for our extended family Sunday dinner. Everyone loved it, especially Judson.

1 (16 ounce) package Spaghetti Noodles
6 cloves garlic
5 green onions
6 tablespoons sugar or Agave Nectar
3 tablespoons olive oil
6 tablespoons rice wine vinegar
6 tablespoons soy sauce or Braggs liquid amino
2 tablespoons sesame oil
2 teaspoons chili sauce

2 green onions, sliced
1 teaspoon sesame seeds, toasted

1.Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

Blend first 8 ingredients in blender. Transfer to sauce pan and bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Also great with stir fried veggies (ideas: mushrooms, edamame, baby corn, red peppers and water chestnuts).

Wednesday, February 3, 2010

Just in Time for Valentines Day

I made these for my Visiting Teaching sisters in January...a month early. I didn't even think about how great of a Valentines gift it would make until they were made. Not that it would have stopped me b/c I selfishly make treats depending on my cravings:) And WO-AH was I craving these!

The box is super easy to make. You can use whatever paper you have around your house. I used a card stock for the bottom and a lighter weight scrapbook paper for the top. Follow the link for instructions for making the box.

Mint Oreo Truffles
1 (16 ounce) package OREO's
1 (8 ounce) package Cream Cheese, softened
1 large box (Movie theater size) Jr. Mints, or a small bag of Peppermint patties
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted OR Almond Bark.. ****Either White or Chocolate will do. Even better do a mix of both, dip in chocolate first then drizzle the White Almond bark for a beautiful truffle.

1. Crush cookies in blender to fine crumbs; place in medium bowl. Add cream cheese; Mint candy and mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Refrigerate until firm.
3. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
4. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

*****If you really like Mintier chocolate like I do, add a few drops of Peppermint (NOT mistaken by the disgusting MINT extract, unless you want them to taste like you put toothpaste in them.) Only use PEPPERMINT extract.

To make a the box follow this link to You Tube... this was the easiest instructions I could find.

Veggie Kabobs

Maybe I am craving these because I am really craving summer.. OK, not summer, but Spring and this is the perfect Summer recipe.


1/4 cup olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 1/2 teaspoons dried oregano
2 cloves garlic, mashed
3 TBS Parmesan cheese (Optional)


4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces

1. Mix marinade ingredients in a small bowl, stirring to blend.
2. Place prepared vegetables in a 2-gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 3 hours.
***Meanwhile Soak the Skewers, this prevents them from catching fire***
3. When ready to cook, remove vegetables from marinade and thread onto skewers. Leave a little space between the vegetables for air to circulate. Grill using directly on grill until all vegetables are golden and tender, 20 to 25 minutes.
4. Remove from skewers and serve warm.

Tzatziki Sauce

(I serve this with Kabab veggies and chicken on Flat Bread. Seriously, HOLY MAMA!! This is good! I want some NOW!! With Greek rice, and hummus. My mouth is watering!)

2 (8 ounce) Greek Yogurt (or plain yogurt, strained)--much more work)
2 cucumbers, grated and drained very well
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Keep in mind that it is important to get as much of the juice out of the cucumber as possible.

******Straining Yogurt instructions******
Time Required: 2-3 hours or overnight
Here's How:
1.Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
2.Dump a container of plain (unflavored), yogurt into the center of the cloth.
3.Bring the four corners of the cloth together and lift the yogurt.
4.Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth).
5.Continue squeezing, putting the yogurt under pressure, to force the liquid out.
6.When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
7.Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
8.Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
9.After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
10.Place the palms of your hands on the bag and press down to force out any remaining liquid.
11.Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.

1.Straining will reduce the volume of yougurt by half, perhaps more, so plan accordingly. One quart of low-fat yogurt (4 cups) will yield 2 cups or slightly less of strained yogurt.
2.Using fat-free yogurt will reduce the quantity a little more, and it will not be quite as thick as using full-fat or low-fat yogurt, but it is a reasonable option for low fat diets.
3.For vegans: Buy or make soy yogurt and strain as above.

Tofu Spinach Nuggets

I made these in attempt to get my kids to not have my kids eat so many chicken nuggets and incorporate some spinach in their diet.

I just threw things together, so I hope I get the portions right, which wont matter THAT much, you just have to get the mixture to a thicker, roll-able, texture.

1 package Extra firm tofo (I used the Sprouted Tofu... SUPER FIRM stuff!)
3-4 cups spinach
drop of liquid smoke
1/4 C flaxseed, ground
pinch of galic powder
1/2 tsp liquid brags
1/2 C grated cheese (Optional)
1/3 Whole wheat flour (Aprx)

1/2 C Whole wheat flour
1/2 C ground flaxseed
1/2 C panko (Japanese Bread Crumbs)
1/2 tsp onion powder
1/2 tsp garlic powder

Egg Substitute for dipping

Put first 2 ingredients in blender until spinach and Tofu are, well, kind of mushy is the best way I can describe it. Remove from blender to large bowl and add liquid smoke, flaxseed, garlic powder, braggs, cheese and add enough flour to form into "play dough" kind of texture.

Roll into balls and form into "nugget" shape. Dip into egg substitue and then in Wheat/Panko mixture.

Heat skillet, add oil, when oil is shiny add freshly dipped nuggets. Fry on both sides until nuggets are firm.