Merry Christmas Fudge Recipe!

Kids love to make this recipe!  

It's fail-proof and super easy, 

with less than 5 ingredients!

Ingredients:

3 cups (18 oz.) semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

Dash of salt

1 1/2 tsp. vanilla extract

Instructions:

1.  Line a 8" or 9" pan with wax paper.

2.  Melt chocolate chips with sweetened condensed milk and      salt in a heavy saucepan.   
      

3.  Remove from heat; stir in the vanilla.  

4.  Spread evenly in prepared pan.

5.  Chill about 1-2 hours or until firm.  Remove from pan by     lifting the edges of wax paper.          
   
6.  Peel off paper and cut into squares.  Enjoy!

Penne Parmesan Chicken Pasta

(This recipe is adapted from Goodenessgracious.com)

Ingredients

• 1 lb. asparagus, fresh or frozen, steamed 
• 12 oz. penne pasta, cooked according to package directions
• 1/4 c. olive oil
• 1 lb chicken breast, cut into bite size pieces
• 1/2 c. grated parmesan cheese

Brown 1lb. of cut up chicken breast in a non-stick skillet,

 seasoned with a little salt and pepper.

Take the fresh or frozen asparagus and place in the bottom of a 9 x 13 pan.  

You can chop them, or leave them whole.

Add the cooked pasta.

Drizzle with 1/4 cup of olive oil.

Add the chicken and stir to coat everything.

Sprinkle with 1/2 cup of the grated parmesan and 

put under the broiler for 5 minutes to until lightly browned.

This is soooo good!  Kids will love this!

Strawberry Mango Salsa

Mangos and strawberries are rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.


3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 Tbs. fresh lemon Juice
1/4 tsp. sea salt
1/4 tsp. black pepper


Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.
Serve with cinnamon-sugar pita chips.  Enjoy!!

5 Ingredient Healthy Granola Bars

Ingredients:

4 cups rolled oats
2 tablespoons sesame or chia seeds 
1/2 cup unsalted peanuts, chopped
3/4 cup natural peanut butter, melted
1/2 cup brown rice syrup or honey

(other ingredients you can add in:)
chocolate chips
wheat germ
flaxseed
dried fruit 
other nuts
seeds
coconut

Directions:

Preheat over to 350.

In a large bowl, combine oats, seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9" x 13" baking dish. Bake for 25 minutes.

Greek Pasta Salad

        

INGREDIENTS:

FOR THE DRESSING

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

FOR THE SALAD

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1/2 lb. salami or pepperoni -  sliced
Fresh basil leaves for garnish

DIRECTIONS:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Shake well to combine.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and salami or pepperoni.

3. Separate and reserve ½ cup of dressing in the refrigerator.

4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.

5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.  Garnish with freshly chopped basil leaves, sprinkled on top.

Cake and Berry Campfire Cobbler Recipe!

Planning a Summer Campout?  This is a great recipe that kids love to make!  

Only 5 Ingredients, and no Eggs!

Ingredients

• 2 cans (21 ounces each) raspberry pie filling
• 1 package (18-1/4 ounces) yellow cake mix
• 1-1/4 cups water
• 1/2 cup canola oil
• Vanilla ice cream, optional

Directions

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
• Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
• Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
• Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired. Yield: 12 servings.

Cinnamon & Sugar Ricotta Fritters!

Great for a weekend morning treat!  Yum!!!

Ingredients:

Fritters:
Vegetable Oil
3 large eggs
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1 cup whole milk ricotta cheese
1 1/4 cups all-purpose flour
2 teaspoons baking powder

Topping:
1/4 cup white granulated sugar
4 tablespoons ground cinnamon

1. In a large skillet (or saucepan), heat 2 inches of vegetable oil to 350˚F. Line a large baking sheet with a few layers of paper towels and set near the saucepan.

2. Meanwhile, in a large bowl, mix together the eggs, granulated sugar and vanilla; add the ricotta and beat until smooth. In another bowl, mix the flour and baking powder. Add the flour mixture to the egg mixture and mix until just combined.

3. Add sugar and cinnamon to a plate and toss. Place near the stove, as you’re going to want to toss the hot doughnuts in the mixture.

4. Using a small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Kids may need extra assistance from an adult to help with this step.  Fry over moderate heat until golden brown all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the paper towels to drain. Immediately roll them in to the cinnamon and sugar mixture and serve. Continue frying the remaining fritters in batches of 8.

Enjoy!!

Lemon Angel Hair Pasta Recipe

Made with lemon juice and zest, this pasta dish is light enough to complement just about any main dish. Or you can turn it into a complete meal by topping it with grilled or saute'd shrimp or chicken and a green vegetable.

Ingredients

• 12 ounces angel hair pasta
• 1/2 cup pine nuts
• 1/4 cup olive oil
• 3 cloves garlic, very finely chopped
• 2 tablespoons lemon zest
• Juice of 1 to 2 lemons (1/4 cup or so)

• 1 tablespoon table salt
• 2 cups grape tomatoes, halved
• 1/2 cup chopped fresh herbs such as basil, parsley, and mint
• 1/4 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper

Instructions

1. Bring a large pot of water to a boil for the pasta. Meanwhile, in a large skillet over medium-high heat, toast the pine nuts, stirring often, until they are golden brown, about 3 to 5 minutes. Then transfer them to a bowl.
2. Reduce the heat under the skillet to medium and pour in the olive oil. Add the garlic and stir it often, until it softens and becomes fragrant, about 45 to 60 seconds. Remove the skillet from the heat and add the lemon zest and juice. Set the pan aside.
3. When the water boils, season it with 1 tablespoon of salt and bring it back to a rolling boil. Add the pasta and cook it al dente (for about 4 to 5 minutes or as the package instructs).
4. Spoon 2 tablespoons of water from the cooking pot into a small bowl and set it aside. Then drain the pasta well. Return the pasta to the pot. Pour the reserved cooking water and the lemon juice mixture over the pasta and toss it well. Add the tomatoes, herbs, and pine nuts.
5. Season the mixture with the salt and pepper. Serve warm or at room temperature. Makes 6 servings.

S'mores Dip

My kids LOVE Smore's and they always get super messy making them which is probably half the fun. This is a great alternative to make at home when you don't have a traditional campfire.  Now with this yummy recipe we can have it at home for dessert after a barbecue or anytime we want!

S’mores Dip

11.5 oz. bag of milk chocolate chips
14 oz. can of sweetened condensed milk
7 oz. of marshmallow fluff
graham cracker sticks, for dipping

Combine chocolate chips and sweetened condensed milk in a heatproof bowl, and heat in the microwave for 30 seconds.  Stir until melted and smooth.  If needed, microwave for 10 additional second increments until chocolate has completely melted.  Dot the surface of the chocolate mixture with spoonfuls of marshmallow fluff.  Stir marshmallow into chocolate to create a marbled effect.  Serve with graham cracker sticks.

Baked Chicken Taquitos

Kids Love these!!!

Recipe courtesy of: Chef's in Training

Makes: 12 taquitos

Ingredients:

• 3 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 Tbsp fresh lime juice (juice from half a lime)
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 3 Tbsp chopped cilantro
• 2 Tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican  cheese
• small flour or corn tortillas
• kosher salt to taste
• non-stick cooking spray

Directions:

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze:  Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.  (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Enjoy!

Mexican Pizza Recipe

This Recipe is like Taco Bell's Mexican Pizza, but it's Healthy for you!!!  

Gotta try this!.... My Kids love it!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (serves 2)

• 1 c. refried beans
• 3/4 lb. ground beef, browned with a package of taco seasoning
• 2 Roma tomatoes, diced finely
• 2/3 c. shredded cheese 
• 2 green onions, sliced
• 1/3 c. enchilada sauce
• 4 whole wheat tortillas
• Non-stick cooking spray

Instructions

Preheat oven to 400 degrees.

Spray a skillet or griddle with the non-stick spray and carefully brown the tortillas on each side, flipping frequently so they don’t burn. You want them to get nice and crispy. Carefully remove the tortillas to a plate.

Heat refried beans either over the stovetop or in the microwave.

Place one tortilla onto a cookie sheet and spread 1/2 c. refried beans onto it.

Sprinkle the ground beef over the beans.

Place a second tortilla over the beans and meat.

Spread about 3 T. of enchilada sauce evenly on top of the tortilla.

Sprinkle half of the diced tomatoes on top of the sauce.

Next sprinkle half of the cheese.

Then the green onions!

Repeat the layering steps for the second pizza, then place the cookie sheet into the preheated oven and cook about 8 minutes, just until the cheese is well melted.

Remove from the oven, transfer to a plate, and enjoy!

To keep it vegetarian, you could either just use beans or add veggies like peppers and onions in place of the meat.   This is an awesome recipe, similar to Taco Bell, but so much more healthier!   Real food always wins!