Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Friday, March 20, 2015

Breakfast Strawberry Shortcake Doughnut

WHO doesn't like doughnuts?......THIS was such a FUN, CRAZY DELICIOUS breakfast 
that got NO COMPLAINTS!! I personally think it makes a fabulous breakfast for any day, BUT if you want to hold off for a weekend morning or even Easter morning, thats perfect too. ITS super easy and tastes like A MILLION BUCKS!! 

Breakfast Strawberry Shortcake Doughnut

*I'm not going to give you "amounts" just the ingredient, because you can make ONE or a dozen...

DAY old glazed doughnuts
sliced strawberries
Whipped topping ( I used the Heavy Cream and made my own BUT you can use Cool Whip too)

Slice doughnut in half. Spread desired amount of cream on BOTH INSIDES of doughnut. Place desired amount of sliced strawberries on inside of the bottom half of the doughnut. Place top doughnut onto bottom half...making a sort of "sandwich". Using a fork....EAT UP!!!....and watch the smiles come across EVERYONES face!!! DELISH!!!


Wednesday, March 18, 2015

Julie's Swiss Italian Chicken Taco

We loved the Swiss Italian Chicken so much that I used the leftovers for  this DELISH
Taco! It was quick, and tasted fabulous! I love when I can make a new meal with food 
I've already cooked....makes my life a little easier!!

Julie's Swiss Italian Chicken Taco
2-3 c. shredded Swiss Italian Chicken
1-2 c. cooked rice 
1-2 c. shredded colby jack cheese
4-6 whole wheat tortilla shells
1 package dry taco seasoning

Place cooked rice in a frying pan with 1/2 c. water. Sprinkle desired amount of taco seasoning on rice. Heat on medium until rice is cooked and seasoning is incorporated. Set aside. Re-heat chicken (I placed mine in a microwave bowl with a little bit of water, placed plastic wrap over the top and cooked for 2 1/2 minutes) as desired. Spread warmed chicken, cooked rice, shredded cheese and any other desired taco condiments down the center of taco shell. Roll taco up. Top with lettuce, salsa, sour cream, diced avocados etc.... ENJOY!


Monday, March 16, 2015

Julie's Swiss Italian Chicken

Healthy eating doesn't have to taste like cardboard....this Swiss Italian Chicken was a hit
at our house. I not only loved the taste, BUT I loved that it was a crock pot cooked meal, which means EASY!! I put it in the crock pot in the morning and pulled it out at dinner time! PERFECT!!

Swiss Italian Chicken
6-8 boneless, skinless chicken breast (Frozen or thawed, Frozen will just add time to cooking)
2 package DRY italian salad dressing
1 container mushroom buttons (optional)
1-2 c. swiss cheese

Place chicken in crock pot. Add mushrooms. Sprinkle with italian dressing. Cook on low for 5-6 hours until chicken is done. Place chicken pieces on a baking sheet, top with swiss cheese. Broil on HIGH for 2-3 minutes or until swiss cheese is melted. Serve with your favorite side dish. 

**NOTE I threw in a few extra chicken breast to make a Taco dish for the next night....I will POST THAT recipe on Wednesday. 


Friday, March 13, 2015

Breakfast Banana

We have all seen "Ants on a log" made with celery...WELL, this is a fabulous twist
with that idea, only we use BANANA'S, making it a wonderful, crazy, fun way to serve breakfast, 
even my husband thought this was great! Its healthy, its easy and its different!!

Breakfast Banana
4 banana's cut LENGTHWISE
creamy peanutbutter

Topping ideas:

pumpkin seeds 
coconut shavings
sunflower seeds
chopped fruit


Spread peanut butter carefully, onto banana slice. Top with desired healthy toppings. EAT and ENJOY!!


Wednesday, March 11, 2015

Italian Crock Pot Pork Chops

I love my crock pot...whoever invented this gadget has become my instant friend!
These Italian Pork Chops are easy and so tasty! They can be cooked frozen or thawed...JUST remember though, if they are thawed, your cooking time will be shortened. 

Italian Crock Pot Pork Chops
1 can (14.5 oz) chicken broth
1 package DRY italian salad dressing mix
1 T. poultry seasoning
1/2 t. pepper
4 boneless FROZEN pork chops 

Place ALL ingredients in crockpot. Cook on low for 6 hours or until done. (IF your meat is thicker, it will take approximately 6 hours, if its thinner....it will be less).


Monday, March 9, 2015

"Healthier" French Toast

French Toast is a FAVORITE of mine...so therefore, it has to be a FAVORITE of my families!
I like that there is no sugar in the french toast egg dip, its very basic and simple. 
The fact that its missing the sugar is only ONE of the "healthier" things that can be done to this french toast. Its versatile, easy and DELICIOUS!

"Healthier" French Toast
1 egg
1 c. 1% or fat fee milk
1 t. vanilla
4 slices WHOLE grain bread

Mix egg, milk and vanilla in a mixing bowl. Whisk until combined. Dip each piece of bread, "LIGHTLY" into egg mixture. DO NOT DROP or thoroughly saturate bread, just a VERY QUICK coating of mixture on each side. Spray griddle or frying pan with cooking spray. Place bread onto hot griddle. Sprinkle with cinnamon. Cook 2-4 minutes, turn over, cook for another 2-3 minutes. Repeat until all bread is cooked. Top with Berry Syrup (recipe below).

Berry Syrup:

3/4 c. UNsweetened berries, fresh or frozen (I used strawberries)
1/2 banana
1 T. honey

Place ingredient in blender and puree. Pour small amount onto french toast. Top with diced banana if desired. 


Friday, March 6, 2015

BAKED Crispy French Fries

I love, love, love, LOVE (did I mention LOVE??!) French Fries...its one of the 
things I miss most about trying to eat healthy. BUT THIS is a GREAT substitute for the "real" mccoy! They still have the same YUMMY taste, just not all the added grease. THEY are fabulous!! I didn't turn mine 1/2 way through the cooking process like you are supposed to, which is why mine didn't crisp up as much as they should have...SO DON'T forget to turn them 1/2 way through...!

BAKED Crispy French Fries
3 LARGE russet potatoes
2 T. olive oil
1/2 t. season salt

Wash potatoes, peel IF you don't like the skins...I like them so I leave them on. Cut potatoes into thin, french fries size, slices. Place potatoes into a large bowl, over with COLD water. Let sit for 30 minutes (or more). Drain and rinse potatoes. Lay out on a paper towel. Blot potatoes so there is no leftover water. PREHEAT OVEN to 400 degrees. Spray a baking sheet with cooking spray. Mix oil and seasoning in a small bowl. Place DRY potatoes in a large bowl. Pour oil mixture on top and stir and toss, coating all potato slices. Spread potato slices evenly onto prepared baking sheet. Don't overlap fries (I did...not good!) Bake for 15 minutes, turn fries over. Remove from oven, turn up oven temperature to 450 degrees. Return potatoes to oven, bake for another 15-20 minutes or until fries are done (mine actually took another 30 minutes BUT I think it was because some of them were overlapping). Serve with your favorite entree. IF you have more potatoes then will fill the pan, you can bake them OR put them in a ziplock bag and cook another day. 


Wednesday, March 4, 2015

Healthy Applesauce Bran Muffins

Muffins are an easy breakfast. I serve them with fruit or cereal or just by themselves....I like to make enough that I can freeze some for "another" morning. These Applesauce Bran Muffins don't lack any flavor, even though they are lacking the "oil" that most recipes call for. I love that they are still moist and delicious!!

Healthy Applesauce Bran Muffins
1 1/2 c. wheat bran ( I put 2 c. wheat bran cereal in my food processor and used the "flour" from it)
1 c. flour
1 c. milk
1/3 c. applesauce
1 egg
1 t. baking soda
1 t. baking powder
2/3 c. brown sugar
1/2 t. vanilla

Mix all ingredient in a bowl. Prepare muffin tin by spraying each muffin cup with cooking spray. Drop batter by spoonful into muffin cups. Bake at 375 degrees for 13-17 minutes. WATCH them closely, you don't want them to cook too long, just until the tops bounce back. Eat up!!


Monday, March 2, 2015

Gingerbread Pancakes

This picture doesn't do these SCRUMPTIOUS Gingerbread Pancakes justice...BECAUSE they are amazing (....and this picture isn't). They are packed full of those gingerbread  flavors that we all love and adore....AND THE SYRUP, THE SYRUUUUUUPPPP....its the icing on the cake. It is the PERFECT syrup for these delicious pancakes.....and I mean PERFECT! Mmmmmm!!!

Gingerbread Pancakes
1 1/2 c. flour
2 t. baking powder
1 1/4 t. pumpkin pie spice
1 t. ground ginger
1/4 t. baking soda
1/4 t. salt
1 egg
1 1/2 c. buttermilk
1/2 c. unsweetened applesauce
2 T. oil
2 T. molasses
1 T. sugar
1 t. vanilla

Combine ingredient in a mixing bowl. Stir OR using an electric mixer, mix until well combined. LET BATTER REST for 10 minutes. Spray griddle or skillet with cooking spray. Heat to Medium high OR 375 degrees. When pan is hot, pour pancakes with a 1/4 c. measuring cup. Let each pancake cook until the bubbles that form, begin to pop, turn and let the other side cook another 2-3 minutes or until done. Continue processes until all pancakes are cooked. Top with Cream Cheese Syrup (recipe below) and a dollop of whipped topping, a shake of cinnamon and pecans, if desired. 

Cream Cheese Syrup

2 cubes REAL butter
8 oz. Cream cheese
3 c. powdered sugar
2 t. vanilla

IN a microwave safe dish, heat butter and cream cheese until melted. Whisk together until smooth. Add powdered sugar and vanilla. Serve on top of pancakes.