Yummy Recipes

I have named this 'Mama's New Salad'!

Just a few weeks ago, my Mama and I were discussing what to have for Easter Dinner. We decided on Lasagna (her recipe is the best! I will definitely be sharing this with y'all).  We knew we wanted bread, but we always have regular - plain 'ole salad.  You know? the iceberg lettuce, veggies with ranch dressing.  Don't get me wrong...I love Cesar salads and the other basic salads, but sometimes it does make eating a little boring after a while.  We were trying to come up 

with something different.  

This is what my Mama came up with. :) It was very delicious and healthy. I have made it again since then and I still love it! Therefore, it is worth sharing with you guys. Definitely give it a try...you won't be disappointed.

What you will need:

Bag of spinach

1-2 stalks of Broccoli 

1-2 stalks of Cauliflower

1/2 cup of olive oil

1 tsp of Coarse Grain mustard

Parmesan, Salt & Pepper to your liking

*This is really simple and takes about 10 minutes to prepare and 30 minutes to cook.*

Preheat oven to 350 degrees.

1.) Cut the broccoli & cauliflower florets off the stalk.

2.) Place them on a cookie sheet or broiler pan.  Drizzle olive oil on them.  Salt and pepper them to your liking.  Sprinkle Parmesan cheese on top.  Cover with tin-foil and place in the oven for 25 minutes. For the last few minutes, uncover and broil them.

*Tip: place the foil back over them while they are sitting on the counter.  This helps the steam cook them a little more without making them taste 'mushy'

3.) While the veggies are cooking - make the dressing.  Use 1/2 cup of olive oil and mix the mustard in. It will keep separating, but that's ok.

4.) Place the bag of spinach into a large bowl. Drizzle a little bit of the dressing onto it.  Remove your veggies from the pan and toss.  

And there you have it! 

It has a bit of sweetness to it--all of the ingredients compliment each other very well in this dish.

Hope you enjoy it :)

Happy Friday Fabulous Friends!

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What the Fluff?!

Okay, so now that I have your attention with the title of this post... :)

I was sitting at the table watching Killian eat his favorite food in all the world... PB & F...no not PB&J.

Peanut Butter & Fluff 

It occurred to me I make a ton of stuff with Fluff...and just the other day Clay said, "I had never even heard of this stuff until I met you!"  Fluff is awesome...the ingredients are not fattening or sugary and it can be incorporated into a lot of recipes.

One of the desserts I make - and the family enjoys- is Penuche.  They like to eat it straight up (like fudge) or as icing on cookies. We love it - so I thought I would share it with you guys :)

PENUCHE

3 c. firmly packed brown sugar

1 c. light cream

1 T. light corn syrup

2 T. butter or margarine

1/2 tsp. vanilla extract

1 c. Marshmallow Fluff

Grease 8-inch square baking pan; set aside. In large saucepan

over medium heat combine sugar, cream and corn syrup. Heat to

full boil, stirring constantly. Cover and cook over medium heat 3

minutes. Uncover and cook to 235° F. on candy thermometer or

soft-ball stage (when a small amount of mixture dropped into

very cold water forms a ball which flattens on removal from

water). Add butter or margarine and cool, without stirring, until

 lukewarm (110° F.) about 45 minutes (bottom of pan will feel

comfortably warm). Add vanilla and Fluff, beat with wooden

spoon until thickened and begins to lose some of its gloss. Turn

into pan; cool. Makes 1 3/4 pounds

And Voila! There you have it! Delicious Penuche!

And besides this awesome & yummy recipe...Fluff can also make:

Apricot Fingers

Cocoa-Fluff Chewies

Fluff Fondant

Fudge

Never-Fail Fudge

Nutty Butterscotch Fudge

Peanut Butter Fudge

Truffles

Chocolate Cheesecake

Chocolate Fluffernutter Bars

Fluff Chocolate Krispie Bars

Harvard Squares

Marshmallow Treats

Meringue Shells

Popcorn Fluff Puffs

Whoopie Pies

Broiled-Fluff Frosting

Fluff Seven-Minute Frosting

Fluffernutter

Ain't Fluff grand?

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I thought I would share one of my kid's favorites -- My chocolate chip cookies from scratch. This makes about 60 cookies and between 3 kids (and my and Clay's sweet tooth) this lasts for a good while.

There really is no substitute for homemade cookies :)

 

And Voila! The yummiest Cookies ever :)





Enjoy!!!

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This is a simple, quick and delicious recipe courtesy of Courtney.  She taught me how to make this a long time ago and my family never gets tired of it.  You can eat this on tacos, fajitas, with chips or straight up out of the bowl.



Guacamole Ingredients

• 6 Ripe Avocados
• Garlic Salt
• Onion Powder
• Lemon Juice



Avocado



• Use a knife & cut them in half
• Take the seed out of the middle
• You can use a spoon and scoop the green out of the peel *Make sure they are ripe - they will be squishy.  This makes it much easier to get them out of the peel and mash;



Cut in half & peeled

 

Smash'em up!



After you have smashed them into a chunky goop -- add 1tbspn garlic salt, 1tbspn onion powder & 1 tspn of lemon juice.  *The lemon juice helps it stay a pretty bright green.  You can add 1/2 can of corn if you want.  I do this if I am making this as a side to a meal.  The corn adds a bit of sweetness and crunch.



Guacamole



Enjoy!!!