New Blog!!

Hey all!

I started a new blog here on wordpress – Health Fuel: Fueling your body with healthful, real food.

Check it out! It’s very similar to this blog, however it’s more focused on health and all it entails (of course, along with delicious recipes). I also research nasty ingredients in pre-packaged, supermarket food and provide homemade alternatives that taste even better then their store-bought counterparts!

Hope to see you over there, and don’t forget to follow me for email-updates! =)

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Delicious Homemade Granola Bars

A few years ago, I tried these granola bars my mother-in-law made. They were seriously

to.

die.

for.

Amazing.

The other day, I was thinking about these long lost delicious snacks and finally asked her for the recipe.

To my surprise, they are super easy to make!!

These are so good, they can almost be considered a dessert. A treat, for sure.

It only took me about 10 minutes to prepare, 25 minutes in the oven…and ta-da! You have a homemade, dessert-like snack (all the better for no-guilt feelings after consumption)!! I only plan on making these suckers once in a while, however, because my self control isn’t thaaaat good to resist them for long.

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Also, as an added bonus, when you make your own granola bars, you know each and every ingredient going in, and also you can add the exact combination of dried fruits you want!

Homemade Granola Bars

1 2/3 cups quick rolled oats
1 cup packed brown sugar
1/3 cup granulated sugar
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 to 3 cups (10 to 15 ounces) dried fruits and nuts (also, optional chocolate chips)
1 teaspoon vanilla extract
1/4 cup melted butter
2/3 cup  peanut butter
1/4 cup honey, maple syrup or corn syrup
1 tablespoon water

Directions

  1. Mix all dry ingredients in a large mixing bowl (including the dried fruits).
  2. Mix all wet ingredients in a separate bowl.
  3. Combine ingredients, pouring wet into dry.
  4. Pour into a greased, 13x 9 in pan and bake in preheated 350 degree oven for 25-30 minutes.

These are so delicious and easy to make! Enjoy!

 

Adapted from: kingarthurflour.com

Double Chocolate Chubbies

I love blogging.

I really do.

Not just writing, though that holds a special place in my heart, I love reading other blogs.

I love getting new ideas (about anything) and reading and trying new recipes other cooks/bakers have tried or created. Most of the time, I tweak the recipes I find to make them my own.

I love this.

There is just something so creative and fun about experimenting with different ingredients to create new textures and tastes.

And then the suspense of seeing if your creation actually turned out.

Don’t get me started on this. I love the suspense and am always like a kid on Christmas morning waiting to see if my new creation turned out as good as I hoped it would.

Ahhh…

I was visiting my mama in Lansing last week and it was one of those days.

Seriously.

Everything went wrong.

Everything.

From the start of the hour and half drive to the end of the visit and the hour and half drive back. It was pouring to the point where I had to pull over…both there and back. My appointment I had made was canceled without me knowing so my original reason for going out there was pointless, etc….oh how I hate days like that.

I had three bright spots in my day, however.

1. Seeing my Mama

2. Seeing my Dad

3. Double Chocolate Chubbies

I follow this blog called Can You Stay For Dinner? Let me assure you. This blog is a-mazing. I love her story and philosophy on healthy eating (everything in moderation) and I loove her recipes.

On this particular horrible day in Lansing, I received an email from this blog with this recipe in it.

I swear I heard angles singing when I saw the content of the email.

I came home from my canceled appointment, went to mom, and said, “ You better have chocolate.”

Her response was,  ” Duh.” (said almost insultingly —She is a baker too)

So, I went about making these heavenly cookies at my mama’s house ….

and

they

were

AMAZING.

They are almost a mix between a brownie and a cookie…and are the greatest thing you will ever put in your mouth (besides all my other recipes, ha). I had to tweak them a little bit because the original recipe came out way too wet and would not form any resemblance of a ball.

Here they are!

Double Chocolate Chubbies

  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 9 ounces semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped
  • 3 ounces unsweetened chocolate, finely chopped
  • 1 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 1/2 cups  coarsely chopped pecans
  • 1 1/4 cups coarsely chopped walnuts

Directions

  1. Bring 1 inch of water to a simmer in a saucepan over low heat. Put the butter in a wide, heatproof bowl (or larger saucepan), and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally about 5 minutes.
  2. Sift the flour, baking powder, and salt together into a medium bowl.
  3. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes.
  4. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft. 
  5. Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake about 8-10 minutes in a preheated 350 degree oven. Do not overbake. Cool completely on the baking pans.

These cookies may not be the healthiest thing you will ever eat, however they are totally worth it. And, of course, everything in moderation, right?

Enjoy!!

 

 

Meal Planning

You know that feeling you get when you didn’t plan dinner, it’s 5pm, and you’re not sure what’s in the freezer that you could cook up in a flash?

Dread.

Stress.

Pressure from rumbling tummies in the other room.

Well…

That’s why I do a meal plan each week.

Now, usually I do it for breakfast and dinner because my little one is super de-duper picky and I need some ideas ahead of time so I don’t just end up giving him his usual breakfast of strawberries and toast. But that’s me…I like to plan and have options.

I am posting this under “Organization” because...hello….it takes organization to do this ahead of time.

But I think the major thing this helps with is frugal living. It’s cheaper to plan ahead and buy groceries with a set of meal plans in mind.This way, you are not wandering around Meijer/Kroger/you-name-it with a glazed look upon your face, grabbing whatever looks good at the time. Because, let me tell you in my house hold, tastes change day-to-day (who are we kidding here…it changes hour-to-hour!) and what looks good now, probably may not look good tomorrow.

Thus…

(drum roll please……..)

MEAL PLANNING!

Horray! Yippee!

(okay, it’s really not thaaat exciting. But it is necessary!!)

Here is what a sample week looks like for me (it’s actually this week’s plan)

Monday

~Breakfast: Grapes, Whole Wheat Toast, (and Toddler Strawberry Oatmeal for my little guy)

~Dinner: Brats on the grill, strawberry salad, and wildberry muffins

Tuesday

~Breakfast : Stuffed French Toast and bananas

~Dinner: Leftovers from Sunday’s Bridal Shower (Chicken Picatta, green beans and red skin potatos

Wednesday

~Breakfast: Toast with Organic honey, strawberry smoothie

~Dinner: Pulled Pork Tacos w/ homemade tortilla bread, Crock Pot Baked Potatoes, and salad

Thursday

~Breakfast: Veggie Omelet w/cheese and bananas

~Dinner: Sweet Hawaiian Crock Pot chicken, blueberry muffins, fresh green beans

Friday

~ Breakfast: Homemade Belgium waffles

~Dinner: Turkey Spaghetti, salad, and grilled zucchini sand summer squash

Saturday

~Breakfast – Peak-a-book eggs and turkey sausage

~Dinner: Homemade Pizza

Sunday

Breakfast – Maple Oatmeal

Dinner ~ Leftovers

 

There you have it! It only takes about 1/2 hour to do this. I usually do this on Sunday, to plan the week (also when the new sales start here)!

Hope this helps you as much as it does me!

The BEST chocolate chip cookies in the WORLD.

Okay, I’m sure you have heard this before….

but…

I have the BEST chocolate chip cookie recipe EVER.

Lemme say it again.

EVER.

This recipe is my go-to recipe when family or friends ask me to make a dessert for a party or get-together. Actually, this past weekend I made them for my sister-in-law’s Bridal Shower (for two reasons: first, I wanted to help in some way. second, so I could have a reason to make these cookies and not feel guilty;) )

Okay.

Last time.

BEST CHOCOLATE CHIP COOKIE EVER.

I actually got this recipe from my beloved Grandma who deems herself the “Grama Cookie Monster!” She is amazing and always makes the most delicious cookies. See there, now you have to believe me because this recipe is from “Grama Cookie Monster.”

It’s totally legit now.

Anyways, my Grandma’s name for these cookies is Vanilla Rich Chocolate Chip Cookies — you use 4 teaspoons of real vanilla, compared to the normal 1 or 2. I’m still not positive if it’s the vanilla or crisco, or maybe it’s a certain combination….but whatever the reason, these babies are amazing every time you make them. They are almost crispy on the outside and smooth and chocolate-y on the inside.

The BEST Chocolate Chip cookies in the WORLD.

3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cup crisco
1 1/4 cups white sugar
1 cup firmly packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 package (12 ounces) semi sweet chocolate chips
1 cup coarsely chopped walnuts (if desired)

Directions:

1. Combine all wet ingredients into a Kitchen Aid Stand mixer.

2. Slowly add dry ingredients

3. Mix in (by hand) chocolate chips and walnuts into dough.

4. Form 3/4 inch balls and bake in a preheated 350 degree oven for 8-9 minutes.

Enjoy (and try not to eat the whole batch!!)!!!

 

Toddler Recipes!

I have more recipes for ya’ll =)

These first few recipes are for all my fellow Mommy friends (or for all you people who cook for picky eaters!)!

I don’t know about you, but my little man can get picky! His entire first year of life, he was totally the best eater. However, I swear the minute he turned one, all that good eating went out the door.

Now, I have to hide most of his daily vegetables in his food ( I totally do this for my hubby too 😉 ). It really works and the food becomes very moist and delicious!

The first recipe is called Rice Balls. I adapted it from Jessica Seinfeld’s cookbook Deceptively Delicious (the BEST cookbook for healthy cooking and picky eaters) and have made these rice balls several times. My little man went through a stage where this was the only thing he would eat for lunch and dinner (don’t worry, we passed this stage in about a week) and even now he loves this about once a week or at minimum, twice a month!

With this recipe you can use whatever vegetable you like that will blend well with the flavors involved. I usually interchange sweet potato puree and butternut squash puree. Both vegetables have plenty of vitamins and minerals that are great for your little ones (or husbands!!!)! Also, if you are going to make this into a meal, not just a side dish, a good idea might be to puree some chicken to add so some extra protein to fill up those little tummies (or big tummies!!)!

(Chicken) Rice Balls

1/2 cup short grain brown rice

3 tablespoons olive oil

1/4 lb chicken cutlets

1 1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup sweet potato (or butternut squash)

1/4 cup shredded cheddar cheese (reduced fat)

1/4 cup lowfat buttermilk

1 large egg, slightly beaten

1 1/2 cups whole wheat cracker crumbs or breadcrumbs

 

Directions

1. Place rice in a small saucepan with cup of water; cover and bring to a boil. Reduce heat and cook until the rice is tender (about 30 mins). I, personally, use my rice cooker (the rice is done in 15 minutes).

2. Meanwhile, add 1 teaspoon oil to a large nonstick pan. Sprinkle chicken with salt and pepper and cook until no loner pink in the center (about 5 minutes).

3. Cut chicken into chunks and place in a food processor (I use my Vitamix). Add the sweet potato (or butternut squash puree), cheese, 1 teaspoon salt, and the buttermilk, and blend until smooth. Transfer the mixture into large bowl and add rice. Form mixture into 1 inch balls and place on a sheet of wax paper.

4. In a shallow bowl, beat egg. In a separate bowl, place bread crumbs. One at a time, dip the rice balls into the egg, then roll them in the crumbs to make an even coating.

5. In a heated skillet, add remaining olive oil. Add the rice balls and cook for about 5 minutes, turning occasionally until brown and crisp all over. Serve warm.

Really, this recipe rocks.

 

The next recipe my little guy has been loving is french toast kabobs!This one is super simple and delicious and very healthy!!

This is my go-to recipe when I want my little guy to have a nutritious, yet fun breakfast!

French Toast Kabobs

4 slices whole wheat bread

3 eggs

1 teaspoon cinnamon

2 tablespoons banana, carrot, canned pumpkin, or sweet potato puree

1/2 teaspoon vanilla

1 tablespoon brown sugar

pinch of salt

1/4 cup buttermilknonstick spray

4-6 Strawberries

1/2 Banana

100% real maple syrup

straws

Directions:

1. In a medium bowl, beat together eggs, vanilla, puree, brown sugar, salt, buttermilk until completely combined. Set aside.

2. Slice strawberries and bananas (or any other fruit you may want to use).

3. Take bread and dunk into egg mixture on both sides. Place bread onto heated griddle (spray nonstick spray first) and cook. Repeat until mixture is gone.

Cut french toast into squares.

4. To assemble, place french toast and fruit on straw alternating between the two.

5. Drizzle with light, real maple syrup or serve plain (that’s how my little man likes it).

Enjoy!!

 

 

 

 

 

Curious Declan turns ONE!

Oh my.

It’s been awhile.

My only excuse it my little man turned ONE and therefore a big birthday blow-out was in order….

and then a birthday recovery was in order.

My planning took approximately 3-4 months…

yes, I know…

…that’s a little overboard…

…but I loved it and I love that we will have these memories forever.

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Declan’s Birthday Invites and Envelopes – homemade by mommy ❤

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I ordered this adorable t-shirt onsie from etsy (message if you want more info)!! I saw it and just had to get it…totally worth it! I also purchased his yellow suspenders from etsy from a different seller. Again, totally worth it!!

ImageWelcome Sign!

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Our guest book!! We decided to buy a “Curious George and the Birthday Surprise”  book and have our guests sign it and leave a note for Declan so he can read it once he gets older!Image

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Declan’s FIRST YEAR!! All of his firsts : first smile, laugh, food, mommy eye roll, etc

ImageFood Table!!  Meatball Hoagies (on homemade hoagie buns), broccoli salad, potato chips, banana bread — Dessert: banana split station, monkey bread, cookies, peanut butter bars, twizzlers, animal crackers, CAKE

ImageDrink Station

ImageDining room – where Declan ate his first piece of cake!

ImageFavors – homemade rice krispy treats with cream cheese frosting and red sprinkles!

ImageDeclan’s BIRTHDAY CAKE! Bottom tier: Red Velvet with cream cheese frosting, middle tier: lemon cake with cream cheese frosting; top tier: sugarfree carrot cake with cream cheese frosting – this was Declan’s smash cake

can you tell we like Cream Cheese Frosting?!?

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He was so tired by the end of his party, he totally passed out in my arms! It’s okay, though…Mommy loves when that happens 🙂

 

I homemade everything – the signs, most of the food, the decorations, the CAKE…and I’m so happy with how everything turned out!

Curious Declan had one heck of a great FIRST birthday party!! =)

 

 

Cabbage Rolls and Homemade Tortilla Bread

So many things going on lately!

 This weekend has been a whirl-wind with getting prepared and ready for my son’s big blow-out birthday party! And I decided that I would home make everything to boot!

 Ah well, I think the food will be great and the people coming awesome, so that makes for a good party, right? I will post a blog about it after with all my lil details.

I’m really looking forward to it, can you tell?

 

So, even with all the craziness going on in my household, I still managed a few new cool recipes.

And, I made my Oatmeal Sandwich Bread again…SO good!! If you haven’t tried it yet, you must do so soon! You are missing out on some delicious…and I mean delicious bread! And so good for you too!!

The first new cool recipe isn’t exactly new to me. I’ve made it a handful of times and it comes out perfect every time!

 I’m gonna paint a picture for you:

You decide to make chicken fajitas. You have the chicken, seasonings, pepper, onions…but wait! you have no tortilla bread!! oh nooo!!

But wait!

Have no fear!

Did you know you can actually make you own tortilla bread and it tastes just as good (if not better) then the store bought stuff?!

Well..you CAN!

Okay, enough drama.

But it really is true. This recipe is probably the single easiest recipe ever created. And it is soo good. It tastes very similar to the Don Pablo tortilla bread.

Now that’s saying something….

 

Homemade Tortilla Bread

3 cups flour

1 teaspoon salt

1 cup warm water

1/3 cup vegetable oil

 

Directions:

In a large bowl, mix together all ingredients until it forms a ball. Place on floured surface and take small pieces of dough ball (a little larger then the size of an egg) and roll out very, very thin using a rolling pin. Place in a large, flat, preheated pan (or griddle) for about 45 seconds – 1 minute, then flip and repeat.

And there ya go! It’s that simple!

 

Now for the other cool, new recipe I made stuffed cabbage rolls!

They were very good and very different than what we are used to in my family.

 I was a little hesitant with using cabbage (never really worked with it before besides coleslaw), but it came out delicious and very tender!

This recipe may seem like a lot of work, but when you get going, it comes together pretty quick and is super healthy and good for your family.

 

Stuffed Cabbage Rolls

1 hear of cabbage

1 lb ground turkey

½ cup raisins

salt

pepper

1 teaspoon oil

1 small onion chopped finely

3 teaspoons minced garlic

1 14 oz. can Italian stewed tomatoes

½ cup beef or chicken broth

dash of hot sauce

Directions

First, cut core out of cabbage. In a large saucepan, boil water and place de-cored cabbage in for about 2 minutes. As cabbage boils, a leaf will come loose one at a time. When this happens, take tongs and fish out each leaf of cabbage and place on paper towel. You are stop after you get 10-12.

In the meantime, sauté  onion and garlic in some oil until soft (about 5 minutes). Set aside to cool.

In a large mixing bowl, combine ground meat, raisins, salt, pepper, onion and garlic until well mixed.

In a medium mixing bowl, combine stewed tomatoes, broth and hot sauce, making sure to break apart the tomatoes.

Assembly:

Take dried cabbage leaf, put about 1/3 cup of meat mixture in and fold leaf around it to make a nice and tidy roll. Continue until meat mixture is gone and leaves are used up. Place them in a 13 x 9 inch pan.

Pour tomato mixture over cabbage rolls and place in a preheated 350 degree oven for about 50 minutes.

Like I said, it seems like a lot of work, but when you get into it, the preparation goes fast.

Enjoy!

Crock Pot Pulled Pork with Homemade BBQ Sauce and Hoagie Buns

I’ve figured something out about myself recently.

Documentaries about food should not be allowed for my viewing pleasure.

My husband can attest to this fact. In fact, I believe he is ready to put a “parental block” on said documentaries.

There is a strong possibility that I become very passionate and maaaaybe have the tendency to go to extremes…

Okay, so I watched yet another documentary…

… called Veguated.

This documentary came out in 2009 and follows 2 meat and cheese- loving New Yorkers who agree to adopt a vegan diet for six weeks in an effort to get healthier.

It was inspiring.

Unbelievable.  

Real.

Needless to say, I’m feeling pretty fervent about this; about incorporating veganism into my cooking/household. I know it’s going to be hard, but I think I can do it.

One problem.

Well….two problems….

Number one: My husband LOVES meat and cheese.

Number two: I just went grocery shopping two days ago and bought lots of meat and cheese.

Soo…..

My vegan ways will have to wait until my next grocery shopping trip.

Say what you like, but I for one cannot understand letting that much food go to waste (or all that money spent!)

So, I will be posting several meat-lovers recipes…then slowly incorporating some yummy vegan dishes!!

That said, one of the meat purchases I made while grocery shopping was a giant pork loin! This pork loin will last us several meals, so I cut it in half and refrigerated the other portion.

I love, love, love this recipe for pulled pork! It’s so simple, yet tastes like hours were spent in the kitchen!

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Because I like a challenge (and apparently I feel as if I don’t have enough to keep me occupied (NOT TRUE)) and for health benefits, I decided to make my own BBQ Sauce! Again, I LOVE this BBQ recipe. It tastes so fresh, but definitely has that BBQ taste…not a “wanna be” BBQ sauce. Very sweet yet very tangy.

Also, as you know I am making all my own breads, so I decided to try out a new recipe tonight for Hoagie Buns/Bread!!

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My son’s FIRST birthday is next week and I have these grand ambitions to home-make everything…and these Hoagie Buns were on the list so I figured I better try them out first before I make them at the last minute. These were a little work intensive, but SO worth it!! They baked perfectly and taste out of this world!!! You can really tell the difference between store bought and homemade!! I will DEFINITELY be making these babies again, however the jury is still out on if I can make them for my son’s party (it just takes so long and I have to make 75 of them!!!)!!!

Anyways….onto the recipes!!

 

Crock Pot BBQ Pulled Pork

2 ½ pounds pork shoulder or pork loin (I prefer loin)

1 small onion (sliced thin)

2 tablespoons brown sugar

2 teaspoons salt

2 teaspoons pepper

½ to 1 cup chicken broth (I prefer Swanson’s low sodium)

BBQ Sauce (I use homemade, however you could use store bought as well)

Directions:

Place sliced onion on bottom of Crock Pot. Cut pork loin into smaller sections to cook more evenly and to fit into Crock Pot, place inside. Rub brown sugar, salt, pepper onto pork. Pour chicken broth over pork loin. Place lid on top and set to low for about 5-6 hours. About 20 minutes before you are ready to serve, take pork out and shred it with 2 forks into bite size pieces. Put back into Crock Pot and pour BBQ Sauce in and incorporate into meat.  

Ta-da!

 

Homemade BBQ Sauce

2 Tablespoons olive oil

1 small onion

2 teaspoons minced garlic

½ teaspoon red pepper flakes

1 teaspoon ground cumin

1 cup brown sugar

¼ cup molasses

1 bottle ketchup

1 cup apple cider

½ cup cider vinegar

2 tablespoons mustard

salt to taste

pepper to taste

In a saucepan,  heat onion, garlic, red pepper flakes, cumin, and oil. Stir until onion and garlic are softened. Stir in rest of ingredients, bring to a boil,  reduce to simmer, and cook for 20 more minutes. Makes about 2 pint sized jars; recipe can be doubled and canned.

 

Homemade (non bread machine) Hoagie Buns

Mix and set aside.

½ cup warm water

1 tsp sugar

2 Tbsp yeast

Mix the following together in a stand mixer:

1 Tbsp Olive oil

3 Tbsp. Sugar

2 tsp salt

2 cups HOT tap water

Add yeast mixture to above ingredients, mix well.

Add 2 cups unbleached white flour. (this will be lumpy).

Add 3-4 more cups unbleached white flour until you have soft dough…it should be soft, not overly sticky, and not stiff (I add in 3 cups of flour and then add in more flour in 1/4 cup intervals until you have a nice soft dough)

Shape into a ball and place in a greased bowl and let rise for one hour.

Punch down every 20 minutes.

Punch down and then divide into 12 pieces for Hoagie Buns

Roll into rectangles and then roll into mini loaves and tuck ends under.

Put loaves on greased cookie sheet and let raise for 30 more minutes.

Slash top of each loaf with and brush with beaten egg white.

Bake at 350* until golden brown (about 30 minutes).

 

“I don’t think there is a better feeling in the world than to tackle making yummy things and to know that you made something delicious for your family to eat, with your own two hands out of basic ingredients such as flour, sugar, salt ,water, oil and yeast”

Recipe adapted from Find Joy In The Journey

“I Want Summer to Come” Salad? Yes, Please.

Summer?

Summer??

Oh!!

Summer!!!!

I almost forgot what that was!!

Oh how I long for those warm, sunny, beautiful days where it doesn’t get dark and cold until 10:30pm.

Ah…

But until Mother Nature decides to return my so-longed- for days, I will perhaps trick myself (and family) into believing it is summer again by making this delicious salad!

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This salad is the perfect blend of sweet and tangy with sweet dried cranberries and Fuji apples and the Balsamic Italian dressing! Yum!

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“I Want Summer to Come” Salad

4-6 cups Romaine Lettuce (washed and ripped apart/chopped)

2 medium Fuji Apples (chopped into cubes)

1/4 cup diced strawberries

½ cup dried cranberries

½ cup walnuts

2-3 eggs (boiled)

20 cubes homemade croutons (or store bought) *recipe below

1-2 grilled chicken breasts (cooked and  chopped into cubes)

Balsamic Vinaigrette (I homemade ours, but you can use whichever brand you like)

Directions:

Toss everything together and Enjoy!!  

 

Homemade Croutons

Bread (use any previous bread recipe, but my favorite for croutons is the hamburger bun recipe)

1 Tablespoon olive oil or spray butter

any seasoning – I prefer dried mustard and pepper

Directions

Use any of the previous bread recipes, cut bread into cubes, spray with spray butter or sprinkle olive oil over bread cubes, toss with mustard seasoning and pepper. Broil on Hi for about 8 minutes, flip croutons and broil again for 2 minutes. Croutons should be lightly browned and crisp. Toss with salad (or enjoy on their own! They are that good!)!

 

Enjoy!