Sunday, December 1, 2013

Cinnamon Bear Popcorn

Christmas traditions are always so fun.  We like to kick off the Christmas season by watching Elf and eating this yummy treat.  Here's some of the lines that make my kids laugh hard:   [reading the note Buddy left on the etch-a-sketch] "I'm sorry I ruined your lives, and crammed eleven cookies into the VCR."  We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup. 

Cinnamon Bear Popcorn

3 bags of microwave popcorn or 1 C unpopped popcorn
1  16 oz bag cinnamon bears
1 C butter
1/2 C corn syrup
1 1/2 C sugar
1 t vanilla
4 C mini marshmallows
red food coloring
1. Pop popcorn.
2. Cut cinnamon bears in half with kitchen sheers.
3. In a medium sized pan melt butter.  Add Corn Syrup, and Sugar.  Bring to a boil and 
    cook for 5 minutes.  
4. Remove from heat and add marshmallows, vanilla, and food coloring.
5. Stir in Cinnamon bears.
6. Add to popped popcorn. 

Tuesday, November 26, 2013

Banana Ice Cream

If you want a healthy treat that satisfies your sweet tooth, then here's a recipe for you.  This ice cream is CREAMY and made of nothing but bananas.  I have no idea what a banana's chemistry is that makes this MAGIC happen.......but you can make ice cream with 

 First - chop up bananas and freeze.
 It's sweeter if you use bananas that have brown spots on the peels but not on the inside yet. 

Second- Put frozen pieces into food processor. I had to scrap the sides occasionally with my spatula.

Third- Mix till it looks like ice  cream.  It took almost 5 minutes with my processor.

4th ENJOY!!!

Thursday, November 21, 2013

Bran Muffins

Get ready to eat some bran muffins this recipe makes a bunch! This recipe is also called 6 week bran muffins because it makes 6 dozen muffins and the batter will last up to 6 weeks in the fridge.  My kids love these muffins and ask for them regularly.

2 cup boiling water
2 cups bran ( you can find bran at any health food store I bought mine in bulk at Winco)
Set aside to cool

3 cups sugar
1 cup coconut oil or shortening (remember this makes 6 dozen that is 1/6 cup of oil for every dozen)
4 eggs
4 cups plain non fat yogurt
Add in bran and mix everything together
Sift In
5 cups flour
3 TB. baking soda
1 TB. salt
mix together well
add 4 cups cereal bran flakes (plain bran flakes)
Cover the batter and refrigerate overnight for best flavor, stir well before baking. bake at 400 for 17-20 min.
These muffins freeze really well, I individually freeze them first on a pan, then stick them in a freezer bag. 


Sunday, November 17, 2013

This is my go to recipe if I need to feed a crowd and I want them to LOVE it. It's also known as Texas Sheet Cake



  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup buttermilk or sour milk
  • 1 1/2 teaspoons vanilla


Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.



1/2 cup butter, softened
2 2/3 to 3 1/2 cups of confectioners' sugar
1/3 to 1/2 cup half and half cream or unwhipped whipping cream.
1 tsp Vanilla
1/2 cup unsweetened cocoa powder (add more for dark chocolate flavor)

Beat butter for a few minutes.  Add the rest of the ingredients.  Mix till it's the consistency you'd like it.  It you want it thicker add more powdered sugar.  If you want thinner frosting add more whipping cream.

Tuesday, November 12, 2013

Breakfast Rolls


Everyone has at least one recipe they can call their own, and for me this is one of my favorites! It is cheese, eggs, and ham all wrapped in the comfort of bread.

  • 1 batch of no fail white bread (posted on the blog)
  • Roll the dough out like you would for cinnamon rolls
  • Fork the dough
  • Beat together 4-5 eggs and pour them on top of the dough

  • Then sprinkle with salt and pepper
  • Spread grated cheese on top
  • Add ham or bacon
  • Top with chives, onions, and parsley

  • Roll it like a cinnamon roll
  • Cut and place them on a greased cookie sheet
  • Bake in the oven at 350 for 20 min.

Saturday, November 9, 2013

Homemade Granola

Applesauce Granola
 (recipe from Back to the Cutting Board)

This recipe is fabulous!! It can be used in so many different ways, for breakfast, snacks, and granola bars. We love it with raisins and chocolate chips, get creative and enjoy!
  • 1/2 cup unsweetened applesauce
  • 1/4 cup brown sugar (optional)
  • 1TBS. honey
  • 1 TBS olive oil or coconut  oil
  • 3 cups old fashioned oats
  • 1 tsp cinnamon (optional)
  • 1/2 tsp. salt

  1. Preheat oven to 300 degrees 
  2. line a baking sheet with parchment paper
  3. heat the applesauce, brown sugar (I always leave this out), honey and oil
  4. mix oats, cinnamon, and salt 
  5. mix the applesauce mixture with the oats until evenly coated
  6. spread evenly on prepared cookie sheet
  7. bake 45 min. stirring every 15 minutes 
  8. cool completely 

Tuesday, November 5, 2013


       A little Known fact abut me is that I have a weakness for banana bread. In the fall I make it for breakfast, my kids love it.  I have tried a TON of recipes some were healthy, some were to fating, but none of them were as delicious as this recipe!!

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter softened
3/4 cup brown sugar
2 eggs
4 ripe banana's

Mix the wet and dry ingredients separately. Then combine and mix with mixer.  Divide batter into 2 regular size loaf pans. Bake 350 for 40-45 min.

Wednesday, October 23, 2013

Broccoli and Beef Sitr-Fry

Broccoli and Beef Stir-Fry
from: Skinny Mom

  • 2 1/2 Tbsp cornstarch, divided
  • 1/4 tsp table salt
  • 1/4 tsp ground pepper
  • 3/4 lb uncooked lean trimmed sirloin beef, thinly sliced against the grain
  • 2 tsp canola oil
  • 6 oz white button mushrooms, sliced
  • 1/2 cup reduced-sodium beef broth, divided
  • 5 cups uncooked broccoli florets (about a 12 oz bag)
  • 1/2 tsp fresh ginger root, minced
  • 2 tsp garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  1. On a plate, combine 2 tablespoons cornstarch, salt and pepper. Add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat.
  3. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes
  4. Transfer to a bowl with a slotted spoon.
  5. Add ¼ cup broth to same pan; stir to loosen any bits of food on bottom of pan.
  6. Add broccoli. Cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed. Cook until broccoli is almost crisp-tender, about 3 minutes.
  7. Add mushrooms, cover and cook, tossing occasionally.
  8. Uncover pan and add ginger, garlic and red pepper flakes. Stir-fry until fragrant, about 1 minute.
  9. In a cup, stir together water, soy sauce, remaining 1/4 cup broth and remaining 1/2 tablespoon cornstarch until blended. Stir into pan.
  10. Reduce heat to medium-low and bring to a simmer. Simmer until slightly thickened, about 1 minute.
  11. Return beef and accumulated juices to pan. Toss to coat, and serve hot over brown rice.
  12. One serving is ¼ stir fry recipe with ½ cup brown rice

Dijon Chicken Pita Pockets

 Dijon Chicken Pocket

2 oz. chicken breast -cooked and shredded
2 tablespoons plain greek yogurt
2 teaspoons dijon mustard
1 teaspoon chopped raw pecans
1 (6 1/2-inch) whole wheat pita

Combine cooked chicken, mustard, yogurt, and pecans in a small bowl; 
mix well.  
Fill both pita halves evenly with chicken mixture.  
A simple recipe from T25 nutrition guide

Basic Yogurt Breakfast

3/4 cup greek yogurt
1 tablespoon almond butter
 2-3 teaspoons agave necture

Mix and eat.  Super simple and way less sugar. Recipe came from my inspiring friend Melissa.

Wednesday, March 20, 2013

Hot Fudge Brownies

This recipe is a cake often called Hot Fudge Cake. My kids always call it Hot Fudge Brownies.  Maybe it's because the recipe originally called for a 9x9 pan but we put it into a 9x13.  We like the cake part thinner.  Hot and with a scoop of vanilla ice cream is the best way to eat this. 

Hot Fudge Brownies
Recipe from: Taste of Home

  • 1cup all-purpose flour
  • 3/4 cup sugar
  • 6 tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1-3/4 cups hot water 

  • Directions

    • Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
    • Transfer to an ungreased 9x13in pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.
    • Bake 35-40 minutes. Serve warm. If desired, top with whipped cream.