Sun-Dried Tomato and Artichoke Dip

I loved this recipe because it didn't take long to make (only 10-20 minutes) and it is a great and healthy snack. My younger sister, the only one home at the time, tried it and didn't like it as much as me. I tried it right after I made it and the day after also. It was a lot stronger the day I made it (which I liked) than the day after I made it. I found this recipe here. I also forgot to take a picture of the dip so I used the picture from the same site.

Ingredients:

-box of frozen artichokes (thawed and chopped)

-1/2 cup of feta (crumpled)

-1 clove of garlic

-2 tsp. fresh lemon juice

-1/2 cup sun dried tomatoes

-1/4 toasted pine nuts

-1/2 cup basil leaves (torn)

-pinch of salt and ground pepper

-toasted peeta (to dip in)

Directions:

In a bowl, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 tsp water. Puree all until smooth. In another bowl, combine tomatoes, pine nuts, basil, the rest of the artichokes and feta, and the artichoke puree. Season with salt and pepper. Serve with toasted peeta.

Nutritional Peanut Butter Balls

I found this recipe from Googling "healthy snacks" it was the best one I could find that was more than plain fruit and still healthy. I got it off of All Recipes.


Ingredients
1/2 C peanut butter
1/4 C skim milk powder
*1/4C flaked coconut
1/3C rolled oats
1/2tsp cinnamon
1/4C wheat germ
1/4C unsweetened apple juice concentrate

Directions
1. Combine peanut butter, milk powder and coconut. Stir in oats, cinnamon, wheat germ and apple juice concentrate until thoroughly combined.
2. Shape the mixture into 1 inch balls. Chill before serving, store extras in refrigerator.

These tasted... interesting. I think it was the wheat germ that gave it a bit of a funny after taste. It does taste healthy
 though. They aren't gross, but most of the people in my family would rather eat fruit for a healthy snack. It tasted a bit like this healthy all-natural cereal stuff that my dad keeps in the fridge, so I think I'll leave it to him to eat them.

*I don't love coconut so I decided to substitute it for Rice Crispies which worked well and gave a nice crunch to the balls. Although when I was finished rolling the balls they looked kinda nasty, a little bit like poop, so I rolled them in coconut and put a few pieces of shredded almond on top to make them look more aesthetically pleasing.

Lemon Squares

This Martha Stewart recipe is an easy recipe for a dessert but it does take some time to make. 

Prep Time: 20 minutes

Total Time: 2 hours and 15 minutes

Serves: 16

 

 

Ingredients

For the Crust

• Non-stick cooking spray
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

 

Directions

1. Step 1

   Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

2. Step 2

   Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.

3. Step 3

   Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.

4. Step 4

   Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.

5. Step 5

   Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

Dessert

Peanut Butter Chocolate Chip Cookies

Ingredients:

- 2 1/2 cups all-purpose flour

- 1 tsp baking soda

- 1 tsp salt

- 1 cup unsalted butter, softened

- 1 cup brown sugar

- 1/2 cup granulated sugar

- 1 cup penat butter 

- 2 large eggs

- 2 tbspcvanilla extract

- 2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

2. Whisk togheter flour, baking soda and salt.

3. Using an electric mixer on midium speed, beat butter, brown sugar and sugar until light and creamy. Add       peanat butter, and mix until combined. Add eggs and vanilla and mix until combined.

4. Reduce mixer speed to low. Gradually add flour mixure, mixing just until combined.

5. Stir in chocolate chips

6. Drop dough by tablespoonfuls onto prepared pans. Bake 10 to 12 min, or until cookies are lightly                 browned but centers are still soft.

7. Cool cookies on pan for 5 min. Then transfer cookies to wire racks to cool completely

You see it on the picture. There is just a few cookies left. My family loved the cookies.

French Toast

French toast is awesome so I made it for breakfast on a Sunday 

INGREDIENTS

• 4 eggs
• 2/3 cup milk
• 2 teaspoons of cinnamon
• 8 thick slices of 2-day-old bread, better if slightly stale
• Butter
• Maple syrup

METHOD

1 Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.

2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

3 Serve hot with butter, maple syrup, and if available, fresh berries.

Pumpkin Bread Pudding with Caramel Sauce

I made this at my aunt's suggestion. It tastes pretty good

Ingredients:

2 cups half and half

15 ounce can pure pumpkin

1 cup plus 2 tbs dark brown sugar

2 large eggs

1 1/2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1 1/2 tsp vanilla extract

10 cups 1/2-inch cubes egg bread

1/2 cup raisins (i didn't put in raisins)

Instructions:

Preheat oven to 350. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes

For Caramel Sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugars dissolves and sacue is smooth, about 3 minutes. Single recipe makes 6 servings. 

breakfast

Karen's Pancake

It's a pretty easy breakfast, but it's always very delicious.

Ingredients
- 2 cup flour
- 6 tsp baking pouder
- 1/2 tsp salt
- 1 1/2 tsp sugar
Add:
- 1 cup milk (might need a bit more)
- 2 eggs
- 1/2 cup apple sauce

Instructions
1. Mix all togheter
2. Add the 3 things (milk, eggs, apple sauce)
3. bon appetit!