I have already posted 100 recipes on here. I hope you are enjoying the recipes, or some of them anyway. Hopefully in due time I will reach my 200th recipe and so on. I love to cook, bake and make up creations. My goal is too eat healthy, but still enjoy and embrace my sweet tooth (which is all the time) in all moderation. To check on former recipes, go to the monthly archive on the right and click on month to view recipes. Here are a few of my favorites that I highly recommend:
Kale and Sausage Soup(From August)Incredibly good.
Bean, Veggie and Lime Dip (from January.
Mango Salsa (January).
Dinner in a Pumpkin (January) I made this during Halloween, but posted it in January).
Hamburger or Turkey Rolls (April)
Gourmet Cupcakes (March)
Cheesecake Bars and Bites (August)
Chocolate Chip Cookie Cups (January)
The Best Peanut Butter Bars (January)
Cherry Cordial Brownie Cookies (January)
The soup simmering in crockpot
I have purchased kale a lot this summer. I don't think many people have the slightest inkling of what to do with kale besides use it as a garnish. It taste awful raw! According to screwtips (food in medicine), "Kale is absolutely rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein." The site also states, "The “Icing on the Kale” are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer." (screwtips, food in medicine online)
I made up this delicous soup that was so fantastically flavorful you would be suprised at the nutrition. I added turkey sausage and other veggies and even my husband went back for seconds as well as myself. Please make this soup, I promise you will love it!
Please ignore the picture. It taste so much better then it looks on camera, and my camera doesn't take the best of professional looking pictures.
You will need:
6 sausage links or turkey sausage links (cooked on stove and then sliced into peices)
1 whole medium to large potato, peeled and then cubed or chopped
1/2 c. chopped carrots
2 c. chopped raw kale
2 cans of chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 c. water
In a crockpot or on the stove combine all ingrediants. Stir and allow to simmer in crockpot for 4-6 hours. On stove, I recommend you cook on medium low heat and just keep your eyeballs out to make sure veggies are tender. Once tender, you are ready to eat!
If you love and adore cheesecake as much as I do, you will love this summerish, refreshing dessert. I loove the no-bake cheesecakes! To make this, use the former cheesecake recipe from this blog (a few posts down). If you want your cheesecake slightly thicker, You will adapt by adding 3 packages of cream cheese, 1 and 1/2 packet (envelope) of unflavored gelatin, 1 c. sugar, and 1 1/4c. boiling hot water. You can add any berry choice you like. I added fresh blueberries and strawberries and made sure they were extra sweet so I wouldn't have to add additional sugar. I heated the berries on low heat in a sauce pan and then allowed them to cool. I topped the cheesecake with the berries and then endulged in this luxious creation!!
You can change this and use small flour tortillas instead and call them "burrito bake" if you like. For this recipe, you will need:
1 can cream of chicken soup
1/2 bunch of chopped cilantro
1/2 c. sour cream
Combine these three into a blender until well blended. Next you need:
4-5 chicken breast tenders, cooked and shredded
1/4 c. chopped onion
1/4 c. chopped green pepper (optional)
1 can of Great Northern Beans, drained
2 c. grated mozerilla cheese
12-15 corn tortillas (or flour tortillas if you choose to make burritos instead)
Preheat 350. Microwave corn tortillas for about 25 sec. Once warm, add creamy cilantro mixture, shredded chicken, beans, onions and cheese. Fold tortillas so they look like tacos and place on foiled cassorole. If you choose to make burritos, roll them up and do the same. Bake for 20 minutes!