Peach Sweet Tea

Peach Sweet Tea

Ingredients

2 quarts brewed tea

1 (15 ounce) cans cling peaches in juice

1 (15 ounce) cans water

1/4 cup sugar (optional)

Directions

Make the tea in a 3 or 4 quart pitcher (or iced tea pot). Set aside.

Pour peaches and water into a blender.

Blend on high speed until well blended.

Add sugar and blend for a few more seconds.

Add more water until there is 1 quart.

Blend for a few seconds-- pulse.

Pour this mixture into the pitcher of tea and stir until well mixed.

Chill before serving.

Serve over ice or warm up for a hot drink.

Recipe Source: Though A Country Momma's Eyes

Breakfast Cupcakes

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 tablespoons flour

1 small sweet onion, coarsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

1 dozen eggs, scrambled* 

chives for garnish

Directions:

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Recipe Source:  http://touch.mommynoire.com/all/27619-breakfast-cupcakes#1

Metabolism-Boosting Drink

Metabolism-Boosting Drink

Ingredients:

1/8 tsp cayenne pepper

1/4 cup watermelon

8 oz water

Directions:

Throw the watermelon into a juicer or blender until it’s liquidized. Add the water and pepper to taste. 

A rule of the 21-Day Summer Slimdown Plan is to have this drink after every meal. Not only will the recipe reduce bloating, it will stop cravings from ever coming on. The secret is cayenne pepper, which speeds up your metabolism. Have a glass of this drink after every meal to rev your body’s fat-burning engines.

Recipe Source: Sherry B

The Beast’s Goulash

The Beast’s Goulash

Ingredients

2⅔ cups uncooked rotini pasta

1 lb ground beef

1½ cups chopped celery (about 3 stalks)

1 cup chopped onion (about 2 medium onions)

2 cans diced tomatoes, undrained

1 can condensed tomato soup

1 tsp dried basil leaves

½ tsp salt

¼ tsp pepper

Instructions

Cook pasta as directed on the package and drain.

Cook ground beef, celery, and onions until beef is thoroughly cooked and drain.

Stir in cooked pasta and the remaining ingredients. Heat to boiling. Reduce heat and simmer uncovered for about 10 minutes.

Recipe Source: Lisa Cooking

Chocolate Oatmeal No Bake Cookies

Chocolate Oatmeal No Bake Cookies 

1/2 C Butter

2 C Sugar

1/2 C Milk

4 Tbsp Cocoa

1/2 C Peanut Butter

3 1/2 C Quick cooking Oats

2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Recipe Source: Farmer Blue Coral

Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables

INGREDIENTS

1 3-4 lb. beef chuck roast, trimmed of excess fat

salt and freshly ground black pepper

3 Tbsp. extra virgin olive oil

1 (14 oz.) can crushed tomatoes (I used fire-roasted)

1 cup water

2 yellow onions, thickly sliced

2 large cloves garlic, chopped

2 celery stalks, sliced

carrots, peeled and chopped (as many as you can fit in the pot)

Yukon gold potatoes, chopped (as many as you can fit in the pot)

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

DIRECTIONS

1. Heat 2 Tbsp. olive in a large heavy-bottomed pot or dutch oven over medium-high heat. Season beef with a generous sprinkling of salt and pepper. Sear the beef on all sides in the preheated pan, forming a nice brown crust on the outside.

2. Pour in the tomatoes and water. Add the onion, garlic, celery. Scatter the remaining vegetables and herbs around the pot. Season with salt and pepper and drizzle with the remaining Tbsp. of olive oil.

3. Cover the pot and reduce the heat to low. Continue cooking 3-4 hours, basting every 30 minutes or so with the pan juices, until the beef is fork tender. Place beef on a platter surrounded by the vegetables. Slice and serve with the pot juices on the side.

Serves 6-8.

Recipe Source: Heavenly Recipes

Cherry Cheesecake Bites

Cherry Cheesecake Bites

(Try this with strawberries too)!

1 block of Philadelphia Cream Cheese 

1 cup powdered sugar 

Fresh cherries or strawberries

Graham crackers 

-Blend softened cream cheese and powdered sugar.

-Grind your graham crackers (Manual Food Processor to the rescue!)

-Dip your berries in the cream cheese mixture and then into the graham crackers.

Recipe Source: $5-10 Dollar Meals- Cheap Eats

Ghoulish Meatloaf

GHOULISH MEATLOAF 

INGREDIENTS:

3 pounds ground beef

1 egg

1 cup quick cooking oats

1 teaspoon salt (I add onion powder)

1 small can chicken gumbo soup (don’t drain)

1-2 cups ketchup

Small round onion, will be used for tendons and finger nails.

Presliced white cheese (Munster, American, whatever you like)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the hamburger, egg, oats, salt, half the ketchup, and soup. Mix well. (I use my hands, because I can get it evenly mixed. Make sure to take off your rings, they can get pretty messy.) Lightly grease cookie sheet and make one large hand on a cookie sheet, or two smaller ones. Cut the onion small enough to Insert the onion into the ‘cut off’ end of the hand/s. Trim pieces of left over onion skins to look like finger nails and put on ends of fingers. 

3. Spread the remaining ketchup over meatloaf hand and then put the cheese on top of the hand and fingers.

4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Looks gross, tastes great.

Recipe Source: Whatsfordinner

Caramel Topping

Caramel Topping

5 Tbsp butter

1 cup brown sugar, packed

1/4 cup half and half

Pinch salt

1/2 tsp Vanilla extract

Melt butter and brown sugar in large heavy saucepan over low heat; stir constantly until mixture is smooth. Add half and half, then salt; simmer 4 minutes. Remove from heat; stir in vanilla. 

Serve over ice cream, desserts, pancakes, waffles or as a dip for apples or other fruits.

Recipe Source: Granny's Favorites Cookbooks

Healthy Oat Cookies

Healthy Oat Cookies

When you have a sweet tooth and want to stay on track, here's a nice treat. 

Sugar is NOT an added ingredient.

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/2 cup raisins (optional) 

1 tsp vanilla

1 tsp cinnamon

Drop by teaspoonfuls on parchment lined baking sheet.  Bake at 350 for 15-20 minutes.

Recipe Source: Cheryl-Ann P

Strawberry Punch

Strawberry Punch

Ingredients:

1 can (46 ounces) pineapple juice, chilled

2-1/4 cups water

3/4 cup thawed pink lemonade concentrate

3/4 cup sugar

1 quart strawberry ice cream

2-1/2 quarts ginger ale, chilled

Directions:

In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately.

Yield: 6 quarts.

Nutritional Facts

1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Recipe Source: Beverly R-W

Mexican Rice Casserole

Mexican Rice Casserole

•1 1/2 cups of white rice, prepared per instructions

•1 tsp of olive oil

•1 lb lean ground beef (I used 96/4)

•1/2 sweet yellow onion, diced

•3 cloves of garlic, minced

•1 tsp paprika

•1 tsp chili powder

•1 tsp dried cumin

•1 tsp garlic powder

•1 tsp dried oregano

•1/2-1 tsp crushed red pepper flakes

•Sea salt and fresh cracked pepper, to taste

•1 15 oz can of black beans, drained and rinsed

•1 15 oz can of tomato sauce

•3-4 tbsp fresh cilantro, chopped (divided)

•1-2 cups of shredded cheddar cheese

•3-4 tomatoes, sliced thickly

•Sour cream (topping)

•Salsa (topping)

•Guacamole (topping)

Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.

Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.

Spray a piece of tin foil with cooking spray (so the cheese won’t stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy

Recipe Source: Karen's Kreative Cooking

Mediterranean Chicken with Roasted Vegetables

Mediterranean Chicken with Roasted Vegetables

Ingredients

250g baby new potatoes , thinly sliced

1 large courgette , diagonally sliced

1 red onion , cut into wedges

1 yellow pepper , seeded and cut into chunks

6 firm plum tomatoes , halved

12 black olives , pitted

2 skinless boneless chicken breast fillets , about 150g/5oz each

3 tbsp olive oil

1 rounded tbsp green pesto

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.

Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.

Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Recipe Source: The Mediterranean Kitchen

Cream Puffs

Cream Puffs

For cream filling:

I use 

cream cheese (softened), 

instant vanilla pudding (large box) 

1 cup heavy cream 

1 1/2 cup milk. 

Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened. Enjoy ladies. These are actually my cream puffs shown.

Donuts:

1 cup water

1 cup butter

2 cups flour

5 eggs

Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour and whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 350 degrees for 30 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar. Enjoy!!

Recipe Source: Karen's Kreative Cooking

Grilled Chicken Skewers

Grilled Chicken Skewers

Ingredients

1/4 cup extra virgin olive oil

2 cloves garlic, fresh minced

1/2 teaspoon red chili flakes, crushed

1 tablespoon oregano, fresh minced

1 tablespoon rosemary, fresh minced

1 teaspoon lemon zest

1 lb. wt. chicken breast, boneless and skinless

1 3/4 cups California green seedless grapes, picked from stem and rinsed

1/2 tsp. salt

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice, fresh

Directions

In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.

Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers.

Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours.

Remove skewers from marinade and let excess oil drip off. Season with salt.

Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side.

Arrange on serving platter and drizzle with additional olive oil and lemon juice.

Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg.

Recipe Source: The Mediterranean Kitchen

Peanut Butter Chocolate Éclair Cake

Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)

2 (3 ¼ -ounce) boxes vanilla instant pudding

1 cup peanut butter

3 ½ cups milk

1 (8 oz) container Cool Whip

1 can chocolate frosting

Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered for 1 minute. Pour over top of cake. Refrigerate for at least 12 hours before serving!

Recipe Source: Parent's Room

S'mores Cups

S'MORES CUPS

• 7 whole graham crackers, finely crushed

• 1/4 cup powdered sugar

• 6 tbsp butter, melted

• 4 bars milk chocolate candy

• 12 large marshmallows

You are going to be shocked how easy these are.

Step 1:

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl

Step 2:

Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling

Step 3:

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4:

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Step 5:

Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Recipe Source: Do You Bake

Creamed Potatoes and Peas

Creamed Potatoes and Peas

2 lbs red potatoes, boiled

¼ cup butter 3 Tbsp. flour

1 ½ tsp. salt

¼ tsp. pepper

1 ½ cups milk

1 cup evaporated milk 

10 oz. frozen peas

½ cup onion, diced

4 slices bacon, cooked and crumbled

Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.

Recipe Source: Granny's Favorites Cookbooks

Granny’s Breakfast Pie

Granny’s Breakfast Pie

1 lb baking potato, shredded, 1 large baking potato

1 small sweet onion minced, about 1 cup

½ lb bacon, sliced thin and cut into small pieces

½ lb pepper jack cheese or your favorite cheese

4 eggs

Preheat oven to 350 degrees F. Butter Pie plate. 

Fry small pieces of bacon until crisp, drain and set aside to cool. 

Grate potatoes, rinse in cold water and squeeze dry with a paper towel; set aside. 

Grate cheese and mince the onion, set aside. 

Beat eggs in large bowl; stir in cooked bacon, shredded potato, shredded cheese and minced onion. Pour into prepared pie plate; bake 40 minutes or until set.

Remove from oven…let set for 5 minutes then serve.

Variations: add diced sweet peppers, ham, mushrooms, fresh peas or spinach

Recipe Source: Granny's Favorites Cookbooks

Granny’s Old Fashion Peach Cobbler

Granny’s Old Fashion Peach Cobbler 

10 cups peaches, sliced

2 cups sugar 

1 tsp cinnamon 

1/8 tsp nutmeg 

¼ cup flour 

1 tsp almond or vanilla extract 

½ cup butter, melted 

Pastry for double crust pie 

Preheat oven to 375 degrees F. Butter a 9x13 baking dish.

Mix together peaches, sugar, cinnamon, nutmeg and flour in a large heavy pot; set aside until sugar is dissolved and syrup forms. Over medium heat, bring the peaches mixture to a boil, then reduce heat to low and cook until tender, about 5 to 10 minutes. Remove from heat and stir in butter and extract. Set aside and keep warm. Put half of the peaches into prepared baking dish. 

Roll out half the pasty and cut to 9x13 and place over peaches in baking dish. Bake until pastry is lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry. 

Roll out the remaining pasty and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with sugar. Bake until lightly browned and peaches bubble up through the lattice.

Variation: You may also lay your top crust over to cover completely and cut ventilation across the top instead of cutting in strips for lattice.

Recipe Source: Granny's Favorites Cookbooks

Oriental Fried Rice

Oriental Fried Rice

1 Tbsp. olive oil 

½ cup onion, chopped 

1 cup cold rice, cooked 

1 egg, beaten 

1 Tbsp. soy sauce 

¼ tsp. salt 

1 cup veggies

Shrimp, steamed (optional)

Diced Chicken, cooked (optional)

Cook onion in oil until tender, stirring constantly. Add rice and sauté. 

Beat egg, soy sauce and salt. Add to rice mixture, stirring constantly. 

Add shrimp and chicken if using. 

Add chopped veggies (broccoli, cauliflower, carrots, peas, sweet peppers), cook until tender.

Recipe Source: Granny's Favorites Cookbooks

Tuna Melts

Tuna Melts

2 slices bread 

1 Tbsp. butter

2 slices cheese, Grampa likes American, Granny likes Pepper Jack 

1 can drained tuna

2 Tbsp. mayonnaise 

salt and pepper to taste

Mix together, tuna, mayo and spices. Butter outside of each slice of bread, place cheese and tuna mixture in between. Cook on hot griddle until both sides are golden brown and cheese is melted. 

Variations: 

Try different cheese...cheddar, American, Pepper Jack, Mozzarella, Cream cheese

Add onion, pickles, tomato to your sandwich before cooking.

Recipe Source: Granny's Favorites Cookbooks

Smothered Pork Chops

Smothered Pork Chops 

1 cup flour 

2 Tbsp onion powder 

2 Tbsp garlic powder 

1 tsp red pepper 

1 tsp salt 

1/2 tsp black pepper 

4 thin pork chops 

2 Tbsp bacon fat

2 Tbsp olive oil 

2 cups buttermilk 

Chopped fresh parsley or green onions, for garnish, optional 

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. 

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving. 

Variation: May sauté onions and/or mushrooms with pork chops and add to gravy mixture.

Recipe Source: Granny's Favorites Cookbooks

Pepper Jack Meat Loaf

Pepper Jack Meat Loaf

1 lb ground beef, turkey or chicken

1 cup celery, diced

½ cup onion, diced

1 cup oatmeal or crumbled saltine cracker

2 eggs

2 cups pepper jack cheese shredded

¼ cup ketchup

1/8 tsp chili powder

Salt and pepper

Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf….sprinkle with chili powder, salt and pepper. 

Bake, covered lightly with foil, for 30 minutes. 

Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean. 

Let sit for 5 minutes then slice and serve.

Recipe Source: Granny's Favorites Cookbooks

Clean Your Kidney in Less Than P20

CLEAN YOUR KIDNEY IN LESS THAN P20

(I CARE FOR ALL OF US)

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this? 

It is very easy, first take a bunch of parsley (MALLI Leaves)and wash it clean 

Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool. 

Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before. 

Parsley is known as best cleaning treatment for kidneys and it is natural!

Recipe Source: https://www.facebook.com/photo.php?fbid=371607506189499&set=a.102646319752287.5934.100000207580909&type=1&theater

Dirty Pirate Popsicles

Dirty Pirate Popsicles

Hmmm...these could be dangerous! For adults only!!!

2 1/2 cups Coke

1/3 cup Captain Morgan Spiced Rum

1/3 cup Kahlua

Instructions:

Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.

Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

Recipe Source: Endlesssimmer

Vegetarian Eggplant Parmesan Lasagna

~VEGETARIAN EGGPLANT PARMESAN LASAGNA~

INGREDIENTS:

1 tsp olive oil, divided 

1 eggplant (about 1 lb), sliced crosswise into 1/4-inch-thick rounds 

1 jar (26 oz) cabernet marinara sauce 

6 uncooked whole-wheat lasagna noodles 

1 cup part-skim ricotta cheese 

1 log (3.5 oz) soft goat cheese, room temperature 

1/3 cup chopped fresh basil, divided 

1/4 tsp crushed red pepper flakes 

1/4 cup shredded Parmesan cheese 

DIRECTIONS:

1. Preheat oven to 450°F. Line a baking sheet with foil and brush with 1/2 teaspoon oil; spread eggplant in a single layer on baking sheet and roast for 15 minutes. Remove from oven; pull up foil and seal edges to close. Let stand 15 minutes to allow eggplant to steam until tender. 

2. Meanwhile, rub an 8-inch square baking dish with remaining 1/2 teaspoon oil. Combine marinara with 1/2 cup water. Spread 1/2 cup sauce mixture in baking dish. Place 2 noodles on top of sauce. You'll need to break noodles to fit and form three rows, but don't worry about making perfect pieces. Break off a third of each noodle to form the extra row. 

3. Combine ricotta, goat cheese, 3 tablespoons basil, and pepper flakes. Dollop half of cheese mixture onto noodles, spreading carefully to cover. Top with half of eggplant slices and 3/4 cup sauce mixture. Repeat layers, beginning and ending with noodles each time. 

4. Top noodles with remaining sauce mixture, spreading to cover edges. Cover baking dish with foil and bake at 450°F for 45 minutes or until noodles are tender and mixture is bubbly. 

5. Uncover and top with Parmesan cheese and remaining basil; continue cooking 5 minutes or until cheese melts. Let stand 10 minutes before slicing and serving. 

Makes 4 servings. Per serving: 438 cal, 15 g fat (7.7 g sat), 54 g carbs, 784 mg sodium, 10 g fiber, 23 g protein 

Resource~womenshealthmag.com

My Recipe Source: Gypsys Melting Pot

Southern Style Biscuits and Gravy

Southern Style Biscuits and Gravy

Biscuits:

3 cups all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable shortening

1 cup of cold buttermilk

1/4 cup melted butter

Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Gravy:

1/4 cup bacon drippings

1/4 cup all-purpose flour

1 1/2 cups milk, warm

1/4 teaspoon salt

1/4 teaspoons pepper (or more if you like)

2 tablespoons melted butter

Heat bacon drippings in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

NOTE: Add some crumbled fried sausage to the gravy for a real treat!

Photo courtesy of http://www.johnnyjs.com/

Recipe Source: Welcome Home

Ceci Bean Salad

Ceci Bean Salad

Ingredients:

19oz. Ceci Beans (garbanzo beans or chick peas)

2 Stalks Celery, washed and sliced

2 tbsp. Hellmann's® Mayonnaise

1 tsp. White Vinegar

1/2 tsp. Kosher Salt

Directions: 

1. Rinse ceci beans under cold water; drain.

2. Place the beans in a bowl, then add in the celery, mayonnaise, vinegar and salt; mix well.

3. Keep refrigerated until ready to serve. Makes 5-1/2 cup servings. 

*Nutritional Information per Serving: Calories 159, Carbs 19.4g, Fat 5.3g, Protein 6.4g, Fiber 4.8g, Sugar .5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Recipe Source: Carrie's Experimental Kitchen