This one I found in a Jell-O ad:
(serves 8)
1 pkg. Jell-O Vanilla Flavor Instant Pudding (3.4 oz.)
1&1/2 cups cold milk
1&1/2 cups Cool Whip Whipped Topping, divided
1 pkg. prepared and baked angel food cake, cut horizontally into 3 layers
2 oz. Baker's Semi-Sweet chocolate, chopped (or you can use milk* or dark* chocolate)
Beat pudding mix and milk in a medium bowl with whisk for 2 mins. Stir in 1/2 cup Cool Whip. Stack cake layers on plate, spreading pudding mixture between layers. Microwave chocolate and remaining Cool Whip in microwaveable bowl on high for 30 secs.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.
"May God grant us the wisdom to make the right life-affirming choices" today!!
Love,
MM
Monday, April 7, 2014
Sunday, April 6, 2014
Savory Brunch Muffins
Uh HUH!!!!
(makes 12 servings)
2 cups all-purpose flour
1 T. Sugar in the Raw*
1&1/2 t. baking powder
1/2 t. baking soda
1/4 t. flaky sea salt*
1/2 cup buttermilk
1/2 cup sour cream or plain Greek yogurt*
2 eggs
3 T. butter, melted
2 T. snipped fresh dill
2 oz. lox-style smoked salmon, chopped
2 hard-cooked eggs, peeled and chopped
1 cup wavy potato chips, crushed
Parchment paper
Preheat oven to 400. Grease twelve 2&1/2" muffin cups or line with parchment paper squares; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. In a 2 cup measure whisk together buttermilk, sour cream, eggs, butter, and dill; add to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs. Spoon batter into prepared muffin cups, filling each 3/4 full. Sprinkle crushed potato chips over batter in cups. Bake 15 mins. or until golden brown. Cool in cups on wire rack 5 mins.
"Life may not be the party we hope for, but while we are here we might as well dance."
Have FUN today!!
Love,
MM
(makes 12 servings)
2 cups all-purpose flour
1 T. Sugar in the Raw*
1&1/2 t. baking powder
1/2 t. baking soda
1/4 t. flaky sea salt*
1/2 cup buttermilk
1/2 cup sour cream or plain Greek yogurt*
2 eggs
3 T. butter, melted
2 T. snipped fresh dill
2 oz. lox-style smoked salmon, chopped
2 hard-cooked eggs, peeled and chopped
1 cup wavy potato chips, crushed
Parchment paper
Preheat oven to 400. Grease twelve 2&1/2" muffin cups or line with parchment paper squares; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. In a 2 cup measure whisk together buttermilk, sour cream, eggs, butter, and dill; add to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs. Spoon batter into prepared muffin cups, filling each 3/4 full. Sprinkle crushed potato chips over batter in cups. Bake 15 mins. or until golden brown. Cool in cups on wire rack 5 mins.
"Life may not be the party we hope for, but while we are here we might as well dance."
Have FUN today!!
Love,
MM
Saturday, April 5, 2014
Peanut Butter Bars
A sure hit for kids of ALL ages:
(36 servings)
Bars:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 t. vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 t. baking soda
1/4 t. sea* salt
1 cup (6 oz.) milk* chocolate chips
Icing:
1/2 cup confectioners' sugar
2 T. creamy peanut butter
2 T. whole milk
In a large bowl, cream the butter, sugars, and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9" baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 mins. or until lightly browned. Cool on a wire rack for 10 mins. Combine the icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Oh Yeah!!
Savor everything today, and have FUN!!
Love,
MM
(36 servings)
Bars:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 t. vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 t. baking soda
1/4 t. sea* salt
1 cup (6 oz.) milk* chocolate chips
Icing:
1/2 cup confectioners' sugar
2 T. creamy peanut butter
2 T. whole milk
In a large bowl, cream the butter, sugars, and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9" baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 mins. or until lightly browned. Cool on a wire rack for 10 mins. Combine the icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Oh Yeah!!
Savor everything today, and have FUN!!
Love,
MM
Friday, April 4, 2014
Greek Tuna Wrap
Tantalize your taste buds with this tasty treat today:
(makes 1 wrap)
3 marinated artichoke hearts, well drained* and chopped
3 oz. low-sodium* tuna in water, drained and flaked*
2 T. chopped carrots
2 T. plain Greek yogurt
1 T. lemon juice
1 T. chopped green* onion
Hand torn fresh* oregano
1 wrap of your choice
1/4 cup arugula
2 T. Mediterranean flavored* feta cheese
Mix first seven ingredients together in a small bowl. Put wrap on a plate and arrange the arugula over it. Spread mixture evenly and sprinkle with feta. Roll the wrap, and enjoy with Cara Cara* orange slices.
"If you have no faith in the future, then you have no power in the present."
Have FUN - it's Friday!!
Love,
MM
(makes 1 wrap)
3 marinated artichoke hearts, well drained* and chopped
3 oz. low-sodium* tuna in water, drained and flaked*
2 T. chopped carrots
2 T. plain Greek yogurt
1 T. lemon juice
1 T. chopped green* onion
Hand torn fresh* oregano
1 wrap of your choice
1/4 cup arugula
2 T. Mediterranean flavored* feta cheese
Mix first seven ingredients together in a small bowl. Put wrap on a plate and arrange the arugula over it. Spread mixture evenly and sprinkle with feta. Roll the wrap, and enjoy with Cara Cara* orange slices.
"If you have no faith in the future, then you have no power in the present."
Have FUN - it's Friday!!
Love,
MM
Thursday, April 3, 2014
Lemon Tarragon Chicken Fricassee
I saw this in my Clean Eating mag. Here is the accompanying quote: "This French classic is a dish every cook should master, as it combines two fundamental cooking techniques - sautéing and braising. Chicken and vegetables are sautéed, then dusted with flour and braised in broth to create a decadent sauce." This is for you, P&P!!!
(serves 2)
1/4 cup plus 1 T. white whole-wheat flour, divided
1/2 t. freshly ground pepper, divided
1/4 t. Kosher* salt
2 6-oz. boneless, skinless chicken breasts, pounded between plastic to 1/2" thick
1 T. safflower oil, divided
4 oz. crimini* mushrooms, thinly sliced
1 small leek, halved lengthwise and sliced
1/2 cup julienned carrots (peeled and cut into matchsticks)
3/4 cup low-sodium chicken broth (I get this at Trader Joe's* - only 70 mg. of sodium!)
1 T. fresh lemon juice
1 t. Dijon mustard
4 t. chopped fresh tarragon leaves, plus additional for garnish
2 2-oz. pieces whole-grain baguette, optional
On a large plate, spread 1/4 cup flour, 1/4 t. pepper, and 1/8 t. salt. Dredge both side of chicken in mixture to coat, shaking off excess. In a large skillet, heat 1&1/2 t. oil on med.-high; add chicken. Cook, turning once, until golden brown and cooked through, 4-6 mins. per side. Transfer to a clean plate and cover to keep warm. Let skillet cool slightly, then wipe out any remaining flour. Return skillet to med.-high heat, and add remaining oil Add mushrooms, leek, and remaining S&P, and sauté, stirring frequently, until liquid evaporates and mushrooms are tender and lightly browned, 6-7 mins. Add carrots and sauté until tender-crisp, 1-2 mins. Sprinkle remaining 1 T. flour over veggies, stirring constantly until flour is fully incorporated, about 1 min. Add broth and use a wooden spoon to scrape up any browned bits from bottom of skillet. Bring to a simmer, then reduce heat to med.-low, and cook until slightly thickened, about 2 mins. To skillet, add lemon juice, mustard, and 4 t. tarragon, and stir well to combine. Return chicken and any juices to skillet. Spoon veg. mixture over chicken and cook until heated through, 1-2 mins. Garnish with additional tarragon and serve with baguette, if using.
We must "look out not only for our own interests, but also for the interests of others. With growing bonds of love between us, we find discord replaced with joy and unity."
Have FUN today!!
Love,
MM
(serves 2)
1/4 cup plus 1 T. white whole-wheat flour, divided
1/2 t. freshly ground pepper, divided
1/4 t. Kosher* salt
2 6-oz. boneless, skinless chicken breasts, pounded between plastic to 1/2" thick
1 T. safflower oil, divided
4 oz. crimini* mushrooms, thinly sliced
1 small leek, halved lengthwise and sliced
1/2 cup julienned carrots (peeled and cut into matchsticks)
3/4 cup low-sodium chicken broth (I get this at Trader Joe's* - only 70 mg. of sodium!)
1 T. fresh lemon juice
1 t. Dijon mustard
4 t. chopped fresh tarragon leaves, plus additional for garnish
2 2-oz. pieces whole-grain baguette, optional
On a large plate, spread 1/4 cup flour, 1/4 t. pepper, and 1/8 t. salt. Dredge both side of chicken in mixture to coat, shaking off excess. In a large skillet, heat 1&1/2 t. oil on med.-high; add chicken. Cook, turning once, until golden brown and cooked through, 4-6 mins. per side. Transfer to a clean plate and cover to keep warm. Let skillet cool slightly, then wipe out any remaining flour. Return skillet to med.-high heat, and add remaining oil Add mushrooms, leek, and remaining S&P, and sauté, stirring frequently, until liquid evaporates and mushrooms are tender and lightly browned, 6-7 mins. Add carrots and sauté until tender-crisp, 1-2 mins. Sprinkle remaining 1 T. flour over veggies, stirring constantly until flour is fully incorporated, about 1 min. Add broth and use a wooden spoon to scrape up any browned bits from bottom of skillet. Bring to a simmer, then reduce heat to med.-low, and cook until slightly thickened, about 2 mins. To skillet, add lemon juice, mustard, and 4 t. tarragon, and stir well to combine. Return chicken and any juices to skillet. Spoon veg. mixture over chicken and cook until heated through, 1-2 mins. Garnish with additional tarragon and serve with baguette, if using.
We must "look out not only for our own interests, but also for the interests of others. With growing bonds of love between us, we find discord replaced with joy and unity."
Have FUN today!!
Love,
MM
Wednesday, April 2, 2014
MM's Grilled Romaine Steak Salad with Cilantro Lime Dressing
This is what I am making for lunch today:
(feeds ME - wha wha wha - with leftover dressing)
Salad:
1/2 head of romaine lettuce
EVOO
Thinly cut steak (pick out a good quality one - not too much marbeling for me, please)
Montreal Low Sodium Steak Seasoning
Radishes, thinly sliced
Red onion, thinly sliced into rings
Sugar snap peas
Persian or baby cucumber, peeled and sliced
Crumbled blue cheese
Dressing:
1 jalapeno pepper, seeded and coarsely chopped (wear gloves!!!)
1 clove of garlic
3/4 t. minced fresh ginger root
1/3 cup freshly squeezed lime juice
1/3 cup honey
2 t/ balsamic vinegar
1/2 t. Kosher salt, to taste
Freshly ground pepper
1/4 packed cilantro leaves
1/2 cup EVOO
Bring steak to room temp, and season both sides liberally with Montreal. To grill romaine: Brush grill with oil, and also the lettuce. Cook, turning frequently til there is a light char on all sides. Grill steak - just a couple of mins. per side for medium rare. Let rest before slicing. Meanwhile, make the dressing: Place the jalapeno, garlic clove, and ginger in a food processor blend; pulse until jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, S&P. Add cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with more S&P before serving. To plate the salad: lay grilled romaine in the middle of the dish. Top with steak slices and place onion rings and crumbled blue cheese on the steak. Surround it all with a single layer of radishes, snap peas, and cucumber slices (alternate around the plate). Drizzle with dressing, grind on some pepper, and prepare to be amazed at how GOOD this is!!!!!!
"Peace is what we are striving for."
Love,
MM
Editor's note on the dressing: I hand cut/minced all the above that needed it. Put it in a pretty mason jar, and shook the Heck out of it!! Worked well, and no clean up of the food processor or blender. SCORE!!
Editor's note #2: I also minced a bit of lemon grass to add to the dressing. Wild!!
(feeds ME - wha wha wha - with leftover dressing)
Salad:
1/2 head of romaine lettuce
EVOO
Thinly cut steak (pick out a good quality one - not too much marbeling for me, please)
Montreal Low Sodium Steak Seasoning
Radishes, thinly sliced
Red onion, thinly sliced into rings
Sugar snap peas
Persian or baby cucumber, peeled and sliced
Crumbled blue cheese
Dressing:
1 jalapeno pepper, seeded and coarsely chopped (wear gloves!!!)
1 clove of garlic
3/4 t. minced fresh ginger root
1/3 cup freshly squeezed lime juice
1/3 cup honey
2 t/ balsamic vinegar
1/2 t. Kosher salt, to taste
Freshly ground pepper
1/4 packed cilantro leaves
1/2 cup EVOO
Bring steak to room temp, and season both sides liberally with Montreal. To grill romaine: Brush grill with oil, and also the lettuce. Cook, turning frequently til there is a light char on all sides. Grill steak - just a couple of mins. per side for medium rare. Let rest before slicing. Meanwhile, make the dressing: Place the jalapeno, garlic clove, and ginger in a food processor blend; pulse until jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, S&P. Add cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with more S&P before serving. To plate the salad: lay grilled romaine in the middle of the dish. Top with steak slices and place onion rings and crumbled blue cheese on the steak. Surround it all with a single layer of radishes, snap peas, and cucumber slices (alternate around the plate). Drizzle with dressing, grind on some pepper, and prepare to be amazed at how GOOD this is!!!!!!
"Peace is what we are striving for."
Love,
MM
Editor's note on the dressing: I hand cut/minced all the above that needed it. Put it in a pretty mason jar, and shook the Heck out of it!! Worked well, and no clean up of the food processor or blender. SCORE!!
Editor's note #2: I also minced a bit of lemon grass to add to the dressing. Wild!!
Frozen Tiramisu
Elegant, easy, and DELISH:
(12 servings)
1 T. instant coffee granules (or espresso granules*)
1 T. hot water
2 packages (3 oz. each) ladyfingers, split
5 Heath candy bars, (1.4 oz. each), crushed and divided
1 qt. vanilla ice cream, softened
1 cup heavy whipping cream
3 T. confectioners' sugar
2 T. crème de cacao
Dissolve coffee granules in hot water. Cool to room temp; set aside. Meanwhile, line the bottom and sides of a 9" springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 mins. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in crème de cacao. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from freezer 30 mins. before serving. Remove sides of pan.
"The state of our heart is more important than the size of our gift."
Have FUN today. Hope you didn't get fooled yesterday!
Love,
MM
(12 servings)
1 T. instant coffee granules (or espresso granules*)
1 T. hot water
2 packages (3 oz. each) ladyfingers, split
5 Heath candy bars, (1.4 oz. each), crushed and divided
1 qt. vanilla ice cream, softened
1 cup heavy whipping cream
3 T. confectioners' sugar
2 T. crème de cacao
Dissolve coffee granules in hot water. Cool to room temp; set aside. Meanwhile, line the bottom and sides of a 9" springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 mins. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in crème de cacao. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from freezer 30 mins. before serving. Remove sides of pan.
"The state of our heart is more important than the size of our gift."
Have FUN today. Hope you didn't get fooled yesterday!
Love,
MM
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