Pumpkin Pancakes

Yesterday I made something new and seasonal. Pumpkin pancakes. Let me just say with a heavenly sigh, YUM. I now consider it my duty to share with you this fantastic recipe!

Warning - These are so delicious that you will have to make them again and again!

Pumpkin Spice Pancakes

1 1/4 C  all purpose flour

2 Tablespoons brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
dash ground ginger
1 C milk
1/2 C pumpkin puree (I used pumpkin pie filling)
1 Large egg
2 Tablespoons oil or butter


These pancakes do not need syrup. I sprinkled a little cinnamon and sugar on top and I had some fresh sugared pecans that I added as garnish (such a fun word to say!).

So in the words of my sister: Mix - Cook - Devour!

Baked Oatmeal Casserole

This morning I decided to try a new recipe find from my favorite web spot, Pinterest. I chose the baked oatmeal casserole. In the original recipe, it is gluten-free and includes nuts. Below is my tweaked version. As one who isn't fond of oatmeal, I loved this and so did Nathan. Give it a go and enjoy!

Baked Oatmeal Casserole

Total Time: 50 minutes
Serves: 6

Ingredients
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup berries {I used a package of mixed berries}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Instructions:
Preheat oven to 375° and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the berries and half the chocolate. (Save the other half of berries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining berries and chocolate on top. Add the banana slices then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. And then sink your teeth into the yumminess. Enjoy.

40 Calorie Peanut Butter Cookies

I found this recipe on Pinterest and gave it a go this afternoon. I am utterly amazed at how easy and delicious this was! Here is the recipe:

1 cup peanut butter
1 cup sugar
1 TSP baking soda
1 egg

Yeah...that's it. I was skeptical, but...wow are these ever good! Mix the peanut butter and sugar together first, then add the baking soda and the egg. Place on an ungreased cookie sheet and bake at 350 for 10 minutes. As you can see, I added a few chocolate chips to mine. Happy eating!

Vegetable Quesadillas

Don't you hate looking at rotten vegetables in your refrigerator? Yesterday morning, I saw tomatoes that were going bad, celery going bad, and various other veggies that were on their way towards having to be tossed into the deep abyss of my trash can. So I took everything out and washed it all in the sink. I cut off the bad spots, then stared at the good and thought, "Okay...now what?"

 

Like a light bulb, I thought "Why not try to make a vegetable quesadilla?" So I did. Aaaaand TA DA!

 

 My one year old is scarfing it down. Want to know what's in it?

• 1/2 squash
• 1/2 zucchini
• 1/2 green onion
• 1/2 large grated carrot
• 1/2 celery
• 1/2 tomato
• 2-3 Tbs corn
• mozzarella cheese
• dash garlic
• dash salt
• dash pepper

Below is my recipe for vegetable quesadillas. This is an excellent way to sneak veggies into your kids!

Dice your chosen vegetables and place in a skillet over medium heat. Cook for 4-5 minutes.

 

 

Remove vegetables from skillet and set aside. Pour about 1/2 a tablespoon of olive oil into pan and place one tortilla into the skillet. Grate a handful of mozzarella cheese over the tortilla. This will act as a "glue." Take your veggies and pour over the cheese. Grate another handful of cheese over veggies.

 

 

Place your second tortilla over the vegetables and cheese. Cook each side until golden brown. Remove from pan and use a pizza cutter to slice. THEN enjoy eating something delightfully tasty AND, what's better, healthy! Yum!

 

Frozen Yogurt Bites

photo credit

Want a sweet, healthy treat this summer? I recommend frozen yogurt bites. This was such an easy treat to make. I had some vanilla yogurt that was close to expiring. I knew I had to use it fast. What better time to try the famous yogurt bites, right?

I mixed yogurt with a little bit of honey in the first batch and mixed it with some strawberries in the second batch.


Simply drop bite-size dollops of yogurt on a cookie sheet lined with foil or parchment, freeze for an hour, and.....voila! You’ve got yourself a sweet, healthy treat! Enjoy!




This post is linked to: Raising Homemakers

Fruitiful Smoothie

This past week has been one of the hardest I have had in quite some time. This morning, I needed a healthy pick-me-up. So.... I pulled out my blender and ended up with the best tasting smoothie I have ever had! Here is the recipe for what I call, The Fruitiful Smoothie:

1 banana
1 cup strawberries (I used frozen)
1 cup peaches (I used frozen)
2 Tbs honey
1/4 cup Flax Milk
1 cup V8 Berry Blend juice
1 Tbs flax meal
dash of cinnamon

Blend together in blender, pour, and enjoy!! :) It's incredible. I promise.

Freezer Meals || Classic Chili

Last week, as I began to pull out what I needed to make chili for dinner, I decided to make a large amount so I could freeze several batches for future meals. It helps. :) This was a new recipe that I had never tried before and it...was....delicious! So, I thought I would share it with you.

   

 
Classic Chili

6 lbs lean ground beef
4 cups chopped onion
1 Tbs minced garlic
12 cups Basic Red Sauce (recipe below)
8 cans kidney beans (I used two cans of chili beans)
4 cans pork and beans (I only used one)
4 Tbs chili powder
4 Tbs hot sauce
4 tsp oregano
4 tsp black pepper
salt to taste

Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef; divide evenly among the freezer bags.

Into each bag measure 3 cups basic red sauce, 2 cans kidney beans, 1 can pork and beans, 1 tablespoon chili powder, 1 tablespoon hot sauce, 1 teaspoon oregano, and 1 teaspoon pepper.

Seal and freeze.

Makes 4 entrees, 8 servings each.

---Basic Red Sauce recipe---

I drastically reduced the amount because I didn't want to make this much.

4 12-ounce cans tomato paste
8 cups hot water
½ cup dried parsley
½ cup minced onion
¼ cup minced garlic
¼ cup sugar (I used honey)
2 Tbs salt
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme (I didn't have this, so I just left it out)
4 28-ounce cans tomato sauce
4 28-ounce can diced tomatoes
       Mix together. Do NOT cook.

You can also freeze separately for later use. Makes about 40 cups (10 quarts)

Banana Oatmeal Breakfast Cookies

Breakfast cookies just SOUND delicious, don't they? I thought so too, and that is why I decided to make a batch today to freeze for those days when I don't feel like cooking breakfast. I came across this recipe that delivered a healthy, tasty, and easy breakfast treat and, let's get real, when does a cookie NOT sound good?? :) Anyway, they were fun to make and I enjoyed the satisfaction of knowing that what I was baking was GOOD for me! Always wonderful. :) The only change I am going to make next time is the size of the cookie. I am going to make them a little larger because I must have scarfed down six or seven of them in the span of two hours. Yikes! It would be easier for me to admit I ate THREE instead of SIX....ha!

Anyway, here is the recipe.
  

Make-Ahead Banana Oatmeal Breakfast Cookies

½ cup peanut butter
½ cup applesauce
¾ cup packed brown sugar
1 egg
1 tsp vanilla
2 ripe bananas, mashed
½ tsp baking soda
¼ tsp salt
1½ cups flour (all-purpose or ¾ cup all-purpose and ¾ cup whole wheat) -- I used all whole wheat
¼ cup toasted wheat germ (I used flax seed meal)
2 cups quick-cooking oats (not instant)
1 cup raisins (or dried cranberries, or chocolate chips) -- Optional. I didn't use any

Preheat the oven to 350 degrees F.

With an electric mixer, beat the peanut butter and applesauce until combined. Beat in the brown sugar. Add egg and vanilla, beating until mixed. Stir in the bananas, baking soda and salt.

Add the flour and wheat germ, mixing until combined. Stir in the oatmeal and raisins.

Drop ¼-cup dollops of batter four inches apart onto an ungreased cookie sheet. Press down slightly with the palm of your hand to flatten into three-inch rounds.

Bake for 15 minutes or until the edges are browned. Let stand 1 minute on the tray, then remove to a wire rack.

Yields 24

To freeze: Simply cool and seal in a freezer bag.

Deer, Salmon, Sausage, Chicken, and a Reese cake

I have been working on my recipe box. I have a lot of recipes saved on my computer and on my phone, so I have been working to get them in my actually BOX sitting on the counter. Upon doing that, I realized that I have not posted recipes in a while, so....here I am. :) Below are a few of my original recipes and a couple of favorites I have tried. Happy cooking!


Kristen's Fried Deer Steak

6 pieces of Deer meat
2 c. Self-rising flour
1 tsp. Black pepper
1 Tbsp. Salt
2 Tbsp. Garlic

Mix all ingredients together. Depending on your taste, add or decrease measurements. After tenderizing your deer meat, drop in mixture, coating well. Place in skillet on medium-low heat. Cook both sides until brown. Enjoy! Feeds 2.


Kristen's Butter-Broiled Salmon

6 Salmon fillets
1 stick of butter
1/4 cup of Itallian dressing
black pepper, salt, garlic (to taste)

Put 1 stick of butter in a bowl and heat in microwave or on stove until melted. Once metled, remove and add Itallian dressing, garlic, and black pepper.

Place salmon fillets in a glass pan and sprinkle with salt. Pour half of mixture over the salmon and place in oven. Let broil until tops of salmon begin to turn. Remove from oven and turn salmon fillets over. Pour remaining mixture over the salmon and place back in the oven and broil for 2-3 minutes. Remove from oven and enjoy! Feeds 3.


Kristen's Sausage Egg Dish

1/2 lb sausage
4 egss
dash of black pepper
1/4 and 1 Tbsp milk
3 thin slices American cheese

Cook sausage and drain.

In a mixing bowl, mix ingredients together. Pour into skillet with sausage and cook until eggs are done. Feeds 2.


Kristen's Reese Cake

2 boxes of Yellow Butter Cake mix
ingredients for cake mixes
5 Tbsp. peanut butter
8-10 Reese cups
1 container of Chocolate Buttercream Icing

Make one cake mix with ingraidents called for(usually butter, oil, egg) and bake as directed in a round pan. While the first cake is baking, unwrap Reese cups and put in blender with 2 Tbsp. of peanut butter. Blend until mixture is gooey. Take the first cake out of the oven and cut the edges from around the cake off. Place second cake in oven. When cake #1 is completely cooled, spread the Reese mixture over top of cake liberally. Use all the mixture. Next, take the Chocolate Buttercream icing and mixture together with 3 Tbsp. of peanut butter. Stir thoroughly until well blended. Remove second cake from oven and cut the edges around cake as the first. Let cool. Once cooled, gently place second cake on top of the first cake. Begin icing with the chocolate/peanut butter mixture. Once iced, place in fridge for 1 hour. Enjoy!

 
Bruschetta Chicken
 
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken.

Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Feeds 4.


BARBECUED DEER STEAKS

2 lbs. deer steak
Milk
1 tsp. salt
1/2 tsp. pepper
Flour
3 tbsp. butter
1 small onion, minced
1 bottle barbecue sauce

Cover steaks with milk; let stand 30 minutes. Remove from milk; add salt and pepper. Dredge in flour, coat in barbecue sauce, then dip back into flour. Brown in butter in a skillet on medium heat. Add onions. Enjoy!

November Recipes

Pumpkin Muffins
You can buy this kit at the store and add eggs, oil, and water and make some yummy muffins or a cake loaf with the mix. I made muffins this morning and, in one batch, added some chocolate chips. Delish!

** If you would, rather, make them from scratch, here is a recipe that I will try next time:

Ingredients

* 1 cup All-purpose Flour
* 1/2 cup Sugar (or substitute honey)
* 2 teaspoons Baking Powder
* 1-1/2 teaspoon Cinnamon
* 1/4 teaspoon Ground Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* 4 Tablespoons Butter, cut into pieces
* 1 cup (heaping) Pumpkin Puree
* 1/2 cup Evaporated Milk
* 1 whole Egg
* 1-1/2 teaspoon Vanilla
* 1/2 cup Golden Raisins (optional!)

 Topping

* 2 Tablespoons Sugar
* 1 teaspoon Cinnamon
* 1/4 teaspoon Nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.


Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Homemade Apple Pancakes

The other day, I was hungry for pancakes and stumbled upon this recipe a friend sent me a while ago in my recipe box. It was very simple, very tasty, and healthy too! You should definitely try it out.

Ingredients

* 1 small Apple

* 1 cup Oats

* 1 1/2 cup Milk

* 1 cup Whole Wheat Flour

* 2 tsp. Baking Powder

* 1/2 tsp. Salt

* 2 Tbs. Honey

* 2 Eggs
* 1 Tbs. Oil

Combine oats and milk. Let stand five minutes to one hour. Peel, core, and finely shop apple and mix with eggs, honey, and oil in another bowl. Mix dry ingredients, then add everything together and cook on griddle.

Pumpkin Pie Latte

Okay, so I tried this today and......EEEEEEE!!!! ---loved it---

This is not MY picture, however, because mine was void of the whipped cream (which I would have indulged in but I had none and didn't really need it anyway). This was much tastier than I anticipated and I will most definitely be making it again. Here is the recipe:

Ingredients

* 2 cups milk

* 2 tablespoons Canned Pumpkin

* 2 tablespoons Sugar

* 2 tablespoons Pure Vanilla Extract

* 1/2 teaspoon Pumpkin Pie Spice

* 1/2 cup hot brewed Easy Espresso

* Whipped cream, pumpkin pie spice, cinnamon, and ground nutmeg, optional

In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy. Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.


HOORAY for yummy, autumn recipes!

 

Homemade Reeses Cups

         

So last night Grant and I had a sweet tooth. In an attempt to do something different (and also fulfill more unimaginable culinary goals aroused by Pinterest), I rolled up my sleeves and made homemade Reeses cups. Trust me, if you know my husband and his insane love of peanut butter (and if you know ME and MY insane love of chocolate), then you can bet that he was thrilled when I handed him this desert.

Please note that mine did not turn out LOOKING as amazing as the above picture. However, they tasted wonderful (though very, very rich). Below is the recipe!


For the chocolate:
1 1/2 cups chopped semisweet chocolate
2 tablespoons natural peanut butter
Pinch salt

For the filling:
12 tablespoons (or 3/4 cup) natural peanut butter
1/3 cup evaporated cane juice or light brown sugar or even powdered sugar
2 tablespoons graham cracker crumbs, optional
Pinch salt

Prepare a standard muffin tin with 12 paper liners.

Combine chocolate, peanut butter and salt in a sauce pan and cook on low heat until melted, stirring occasionally.

Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.

Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.

Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.

The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon  per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.

Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.

Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.

Yield: 12 candies

Spinach Smoothie

Lately, I have been trying to make changes in my diet. For a while, I have preferred healthy things but it is so easy to grow lazy and choose convience over health, especially when you live in a small town with not a lot of options for healthy or organic food. But I have resolved to take baby steps in bettering my health. I have a good start anyway seeing how we have no sodas in our house, we use butter instead of margarine, I juice fruits and veggies, etc. But there is still so much more so I am slowly dismissing the bad stuff and adding the good stuff.

The other day I started making spinach smoothies. YUM! Let me tell you, you will be surprised what you can sneak into a smoothie to improve your health. I love fresh baby spinach but some of the things I have been putting IN my spinach smoothie makes me gag just thinking about it. However, I will camouflage those things in my smoothie, add a little honey and vanilla and fresh fruit and - TA DA! - I'd never know those "nasty things" were in there. Below is my recipe for my spinach smoothie.

• 1 cup of packed baby spinach
• 1 Tbs of plain Yogurt (Yogurt boosts your immunity and contributes to colon health.)
• 1 Tbs cottage cheese (Yep. Believe it or not, cottage cheese is a cancer fighter)
• 1 tsp vanilla
• 1/2 cup cranberry juice (or any juice of your choice)
• 1 Tbs Flax Seed meal (Yet another cancer fighter. The flax seed carries one of the biggest nutrient payloads on the planet. It has a high amount of fiber and antioxidants.)
• 1/2 Banana
• 2 tsp Cod Liver Oil (I know, I know. Yuck, right? Well, mixed in with a smoothie, you won't be able to taste it AND you will reap the benefits. Cod Liver Oil promotes a healthy immune system, helps resist bacterial and viral infections, and is beneficial for eyesight and healthy skin.)
• 1/2 cup Almond Silk
• 2 Tbs raw Honey

Peanut Butter Chocolate Bars

I found this recipe at The Girl Who Ate Everything and decided to try it out today. These things are RICH, but they are pretty good if you are hungry for peanut butter and chocolate. :)

Combine:

1 pkg. plain yellow cake mix
1 stick melted butter
1 c. creamy peanut butter
2 eggs
     
Press this into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.
            


Melt:
1 (12 oz) pkg. chocolate chips
1 can sweetened condensed milk
2 T. butter
  
Melt on low heat in a small pot. Remove from heat and add:
 
2 tsp. vanilla

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Bake for 20-25 minutes at 325 degrees. Cool completely before cutting into bars.

Chocolate Chip Cookie Dough Brownies

Oh.....my....goodness. If you love chocolate and cookie dough, then this is for you! I stumbled upon this recipe from Recipe Girl a few weeks ago and finally tried it tonight. WOW. Talk about "yum" to the highest degree!!! I introduce to you - the chocolate chip cooke dough brownie!!

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies
Prep Time: 30 min + cooling time
Cook Time: 25 min


These brownies are a major treat for cookie dough lovers...

Ingredients:
BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 tsp of salt
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional


Directions:
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour and salt. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

OH yeah!! :) :)

Deer Wraps

Okay, so Grant and I are on a diet. He is doing Weight Watchers. I am counting calories. I have lost 3 lbs this week. He has lost....actually, I don't know how much he has lost. Maybe I should suggest we compete on who looses the most, yes? :)

So anyway, doing the diet thing is always (and I repeat - ALWAYS) absolutely horrific for anyone who enjoys food....like me....and Grant....and anyone normal. But it hasn't been so bad for me. ESPECIALLY when you have the delicious dinner we had last night.

I was hungry for deer meat and we have a bunch in our freezer. I always cook it the same way. Fried, with mashed potatoes and gravy, green beans, and biscuits on the side. Incredibly yummy....and incredibly fattening. So I got out of my box and did something new and at the end of the night, I was proud of myself. While the deer meat was thawing, I kept thinking, "What can I do with this that will be good for us both?" And BING! The light came on and I made Deer wraps (or Venison wraps for you northerners). Grant and I both love grilled chicken wraps, so I used the same concept, and....it....was....awesome! Want the recipe? Of course you do!

Ingredients:

6 pieces of deer meat
1 Tbls of Garlic
2 Tbls of Salt
1 Tbls Pepper
1 tsp Onion powder
1 tsp Oregano
1 1/2 cup of Italian dressing
1 half of a bell pepper
1 tomato
1 half of an onion
4 flour Tortillas

Directions:
First, tenderize your deer meat then cut your meat into long, thin pieces. Then let marinate in 1 cup of Italian dressing with garlic, salt, pepper, onion powder and oregano. Prepare grill (I used our little George Forman). While grill is warming up, take your tomato, onion, and bell pepper and cut long-wise into slices. When grill is ready, cook your deer meat until fully done. While meat is cooking, warm your tortillas. Pour remaining 1/2 cup of Italian dressing in with chopped veggies. When ready, spoon veggies into the tortilla and add deer meat.

YUM!

** Variation **  If you don't want to grill your meat but would rather fry your pieces, then marinate your meat in Italian dressing alone, then roll in 2 cups of flour and your seasonings. Then fry on medium heat. Also, delish!

Strawberry Fig Jam

My husband LOVES figs. True to his heritage (he is 1/4 Jewish), he could eat figs every day and loves pretty much anything with figs in them. He and I both love jam. There is a tree down the road from where we live that has a ton of figs this year! So, after he so sweetly begged me to make some strawberry fig jam this year, I figured why not give it a go? So this afternoon, Nathan and I took a walk and I picked some figs and came back to try and make jam for the first time. I looked up the following recipe, deciding to start slow and easy (and next year, go with a more complicated recipe).

Happy Jamming! :)

3 c. fresh, peeled figs (mashed slightly)
2 c. sugar
2 (3 oz.) pkg. strawberry Jello
1/2 c. water
1/2 slice lemon
5 (8 oz.) jars

Mix all ingredients in large pot. Cook on high heat until mixture comes to rolling boil. Cook on medium heat 20 minutes or until thick, stirring occasionally. Pour into sterilized hot jars and seal.

Simple enough, eh?

The Taste-Buster Burger

Last night, I created THE yummiest burger eva! I was hungry for a hamburger, but didn't want your average meat-mayo-cheese-etc-bread kind of burger. So, I got creative and though Grant and I both felt like we needed to run a 5k afterwards in order to burn all the calories, we enjoyed it nonetheless!

Yeah....it's huge. Here is how you make, what I have called, "the taste-buster burger:"

1) Season your meat patties with garlic salt, pepper, and worcester sauce

2) While meat is cooking on the grill (I used our George Forman), cook two pieces (per sandwich) of bacon.

3) Toast both sides of bun or bread

4) Get out your condiments. I used mayo, american cheese, mozzarella, tomatoes, and lettuce.

5) When bacon is finished cooking, place it in a paper-towel-covered plate

6) Fry yourself an egg (one per sandwich)

7) Once everything is cooked, begin layering! Meat, cheeses, tomato, bacon, egg, lettuce! Enjoy the calories-overdose!

Oven Baked Chicken Parmesan

I haven't blogged any recipes lately and last night I actually cooked a real meal! SO, I decided to post the main course here. Enjoy!

Oven Baked Chicken Parmesan

Ingredients

2 boneless, skinless chicken breasts

dry bread crumbs (I sprinkled garlic salt and itallian seasoning over the crumbs)

1 c. shredded mozzarella cheese
1 eggs, slightly beaten
1 jar of Ragu Old World pasta sauce (I use Ragu for my chicken and Cream of Chicken for Grant)

Directions

1. Preheat oven to 400*

2. Dip chicken in eggs, then bread crumbs. Arrange chicken in glass dish. Bake for 20 minutes.

3. Pour Ragu sauce over chicken, then top with cheese. Bake 10 minutes more or until no longer pink.

Serve over your pasta of choice

Carrot Cookies

So last night, I made carrot cookies! For the past several months, I have been trying to cook healthy and get myself in the habit of finding healthy alternatives. I have found an ice cream recipe that I am itching to try! But last night, I was in the mood to bake and I wanted cookies. So instead of grabbing the chocolate, I grabbed carrots. I was skeptical, but they were delicious! Below is the recipe I used with a few slight modifications.


* 1 cup sugar (I used Splenda, but next time I will be using honey)
* 1 cup vegetable oil (I used Olive oil)
* 3 eggs
* 1/2 pound carrots
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup chopped nuts (optional. I didn't use nuts)
* Flour, enough to roll dough (I used All-Purpose, but I'm going to try it with wheat flour next time)

*** I also added 1 TBL of Flax Seed Meal and a sprinkle of Flax Seed SEED

Finely grate the carrots (a food processor may be used). In a mixing bowl, combine the carrots with the oil and sugar. Add slightly beaten egg, nuts, baking powder, salt and enough flour to enable you to roll out the dough. Cut into rounds with a flour dusted cookie cutter and transfer to parchment paper lined baking sheet.
Sprinkle with cinnamon and sugar.

Bake in a preheated 350°F oven for 12 to 15 minutes.

I strongly suggest trying this out. I will most definitely be making them from now on, especially for my children. Happy eating!