I Sugges this Recipes

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

 In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas. 

Sprinkle mixture evenly over apples.

 Mix topping ingredients in a small bowl. 

Sprinkle topping ingredients evenly on top.

 Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!

Yields: (20 Taquitos)

Prep: 20 Mins.

Bake: 15 Mins.

INGREDIENTS

4 oz. cream cheese, at room temperature

1/3 cup prepared green salsa

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon granulated onion

1/4 teaspoon granulated garlic

1 tablespoon chopped fresh cilantro

2 tablespoons sliced green onions

2 cups cooked halibut, roughly shredded

1 cup grated mozzarella cheese

½ teaspoon red pepper flakes

20 (6”) yellow corn tortillas

Olive oil for brushing tortillas (prevents them from cracking)

1/2 tablespoon freshly chopped cilantro

METHOD

Prepare the dipping sauce (below) several hours ahead of time to allow it to thicken, covered, in refrigerator.

Heat oven to 350 degrees. Line a baking sheet with foil, and place a baking rack over top and lightly coat with cooking spray, then set aside. 

Brush the tortillas on both sides with olive oil, cover with a damp paper towel, and microwave on high for 20 seconds to soften (I do so in 2 batches of 10 tortillas).  Work with a few warm tortillas at a time (while keeping others covered so they don’t dry out) by placing 2 tablespoons of halibut mixture on the lower third of a tortilla, keeping it about ½” from each edge.  Gently roll up the tortilla fairly tightly and place seam side down on prepared baking rack, then repeat.  Lay all taquitos on baking sheet while ensuring they are not touching each other (again, I bake in 2 batches of 10 rolled tortillas at a time).

Bake for 15 minutes, or until crisp and the ends start to turn a light golden brown.  Garnish warm taquitos with freshly chopped cilantro, and serve with dipping sauce. ~ Enjoy!

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

Enjoy!

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth.  Pour into two serving glasses with straws, and garnish with halved strawberry slices.

Serves: (4)

Prep: 5 Mins.

Cook: 15 Mins.

INGREDIENTS

1/2 cup organic whole-grain quinoa, washed and drained

1 cup water

Pinch of kosher salt

1 fresh corn on the cob, cooked with kernels removed

1 avocado, chopped

1 tomato, chopped

1 green onion, sliced on the diagonal

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

¼ teaspoon cumin

¼ teaspoon garlic powder

Kosher salt and freshly ground pepper to taste

METHOD

Bring the water, salt, and quinoa to a boil over medium-high heat in a small saucepan.  Reduce the heat to low, cover, and simmer for 15 minutes.  Place the quinoa in a medium bowl to cool, with a damp paper towel placed over top of bowl so the quinoa doesn’t dry out while steam escapes. 

Add the remaining salad ingredients to bowl, toss to combine, and serve. ~ Enjoy!