Sorry-my pictures are a little blurry. This was so yummy though!
Salad
1 1/2 cucumbers, chopped
2 avocados, chopped
1 small bunch of cilantro
1 can of garbanzo beans, drain out liquid
1 4oz container of feta cheese
Dressing
1/2 olive oil
1/4 cup lemon juice
1 tsp spicy mustard
Combine all salad ingredients in a bowl. Whisk dressing ingredients together, pour over salad. Salt and pepper to taste. Toss and eat!
What you will need:
Spaghetti-16 oz box/package
Basil-fresh, chopped, 1/2 cup
Garlic-crushed, 1/2 teaspoon
Butter-1 stick (1/2 cup)
Myzithra cheese-grated, 4 oz
Cook one 16 oz. package of spaghetti, follow directions on box. Drain, put back in pot, set aside.
To brown the butter and add cheese takes only about 5 minutes. In a white frying pan place 1 stick (or half a cup) of butter. Don’t use margarine or butter substitutes. Keep heat on medium heat, stirring constantly. It takes only a couple of minutes, you will start to see the butter turn brown. Once a medium brown, take off heat. Add 1/2 teaspoon crushed garlic, and 1/2 cup chopped fresh basil, pour over pasta. Stir, mix thoroughly. Last step, pour all 4 oz of cheese into pot, toss pasta. Serve and enjoy!
A nice soft roll or French bread would be nice with this. I would also serve a fresh vegetable on the side. 🙂
High in fiber and delicious!
Here’s the info so you can make them as well…..
1 cup unbleached white flour
2 cups unprocessed wheat bran (I used “Hodgson Mill”, purchased on Amazon.com)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup white sugar
2 eggs, well beaten
1/2 cup molasses
1/2 cup milk
1/2 cup (1 stick) butter, melted
Preheat oven to 400 F. Grease baking sheet, sift flour once, add baking soda, spices, sugar. Add wheat bran and mix well. Combine eggs, molasses, milk and butter; add to wheat bran mixture. Beat well. Dough will be quite sticky. Drop by tablespoonfuls onto baking sheet, 2″ apart. Bake 6-8 minutes. The cookie will be slightly firm when baked to doness. Don’t over bake, or the cookie will be dry. 😦
Have with a nice cup of coffee and enjoy! 🙂
Only 7 ingredients!
4 cups water
Loose tea- 2 tablespoons
3 cups milk (I use 1%, but you can use any milk, even soy or almond)
Whole cloves-6 to 8 whole cloves
Anise seed-1 tablespoon
Whole cardamom-5 to 6 seed pods
White sugar, depending on how sweet you want it. I tend to use about 1/4 cup
Here are some pictures. Instructions are posted at the bottom of the page 🙂
1. Using a 2 quart saucepan, heat 4 cups of water on the stove (high heat), toss in loose tea.
2. Meanwhile; crush the seeds and cloves in a stone bowl or smash with a rolling pin on a cutting board, toss into the water. Turn down heat to medium.
3. Slowly pour in 3 cups of milk, stirring.
4. Next Put in white sugar. The amount is up to you. I generally use about 1/4-1/2 cup, depending on my mood. Start out with just a little. See how you like it and add from there. Turn up heat just long enough to warm tea back up.
5. Turn off and immediately pour through a sieve directly into a carafe.
ENJOY!
This is my original recipe. To make this tea even happier, I enjoy adding 1 tablespoon fresh ginger, just toss it in. I have used fresh orange rhine as well. Play with the recipe, and have fun!
Boil 4 eggs, peal and chop
2 avocado’s chopped-Avo’s should be firm, not squishy, if possible
1 Table spoon blue cheese
1/4 teaspoon yellow mustard
3 Tablespoons plain, non fat yogurt
Salt and pepper to taste.
Mix all ingredients. Toast 2 pieces of your favorite bread, place a piece of iceberg lettuce to cover toasted bread. Scoop desired amount of egg salad onto lettuce, top with 2nd piece of toasted bread. Yields about 4 sandwiches.
Try a variety. You could also add any or all of the following; pickles, relish, black olives, green olives, garlic, finely chopped cucumber. Play with it 🙂
Super easy, needing only a few ingredients.
1 tub of Cool Whip-whipped topping
1 package of Mint Oreo cookies
3/4 cup of milk (any fat percentage, soy or almond will work too)
And a topping of your choice. In this demo I used cherries. You could use crumbled oreo’s, nuts, sprinkles, etc. You could also pour some chocolate or caramel syrup on top!! I think I just gained 5 pounds, typing that, LOL!!
In this demo I used a 10.5″, round pie dish. If you want to double the recipe, use a 9.5″ x 13″ dish.
Use half the package for the bottom layer. Dunk each cookie into milk, place in dish.
Use half of the tub of whipped cream, spread over soaked cookies.
Add the remaining package as the top layer. Spread again with that whipped cream we all love!
Add your topping of choice. Voila!! Done!
Refrigerate at least one hour before serving. You can also make this the day before!!
Enjoy 🙂
Spinach Artichoke Pizza
You can tell how yummy this is, just by looking at the picture!
Ingredients
1 (16 oz. ) homemade or store bought pizza dough*
8 oz. fresh spinach, divided
2 Tbsp. butter
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 tsp. onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, divided
4 oz. provolone cheese (1 cup, shredded)
2 oz. shredded low-moisture mozzarella cheese (1/2 cup)
2 oz. finely shredded parmesan cheese (slightly packed 1/2 cup)
6 – 8 canned artichoke hearts, drained well and quartered (don’t use marinated)
Red pepper flakes, for serving (optional)
Directions
Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
In a large saucepan, heat remaining 1 Tbsp. olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and sauté just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 – 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
*I used half of this recipe here, I made the whole recipe then used half for this pizza and froze the other half after the first rise.
Recipe Source: Cooking Classy
For the full recipe and more pictures, visit
http://www.cookingclassy.com/2013/09/spinach-artichoke-pizza/
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
Check out the link below to see the originator or the recipe.
http://thekrazycouponlady.com/at-home/irresistable-pumpkin-pie-cupcakes/
Author: Stacey
Recipe type: Appetizer
Ingredients
•12 large eggs, hard boiled and peeled
•1 cup mayonnaise
•1½ tsp rice vinegar
•¾ tsp ground mustard
•½ tsp sugar
•2 jalapenos, seeded and chopped
•6 pieces bacon, cooked, crisp, and crumbled
•paprika
Instructions
1.Slice the hard boiled eggs in half, lengthwise
2.Remove the yolks and put them in a mixing bowl
3.Mash the egg yolks with a fork
4.Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
5.Mix in the jalapenos and bacon
6.Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
7.Fill each egg hole with the mixture
8.Sprinkle with paprika
9.Chill until ready to serve
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This recipe is from a blogger that I recently started following. I am in love with his recipes! I hope you enjoy this one!
Posted on September 29, 2013 by Valley Vegetarian
Photo: Randy Graham
The delicious dressing for this salad comes from the juices that form while the cucumber marinates with garlic, an Arbol chili, lime juice and other ingredients. As a bonus, the fresh mozzarella pairs well with the marinated cucumbers.
Ingredients:
2 long English cucumbers (Don’t peel. Cut into 1-inch chunks)
3 garlic cloves (lightly crushed)
1 small dried whole Arbol chile (lightly crushed)
½ teaspoon sugar
½ teaspoon salt
2 tablespoons fresh lime juice (divided)
2 tablespoons extra virgin olive oil
4 fresh radishes (sliced thin)
¼ cup fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon fresh chives (snipped)
Fresh ground black pepper
4 slices fresh Mozzarella (look for mozzarella medallions)
Directions:
In a large, plastic bag, combine cucumbers, garlic, chile, sugar, salt, and 1 tablespoon of the lime juice. Seal and shake the bag. With the palm of your hand, lightly smush the cucumbers to release their juices. Let the bag with the cucumbers and juices stand at room temperature for 30 minutes.
Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes, and herbs.
Arrange the salad on 4 plates. To serve, place a slice of fresh mozzarella on top of each salad.
58 Day Dreams 