Patriotic Dipped Oreo Cookies

These are the perfect treats for Independence Day. After all of the good grilled food, finish off with something sweet and enjoy these great Independence Day themed Oreo cookies!

Ingredients

-24 Oreos

-4 oz White Melting Candy

-2 oz Red Melting Candy

-2 oz Blue Melting Candy

Instructions

• Line a cookie sheet with parchment paper.
• Melt white candy by heating in microwave for 30 seconds, then stirring and repeating until melted and smooth.
• Dip each cookie in white chocolate and flip to coat. Remove from chocolate allowing excess to drip off and place on lined sheet.
• Allow to set for 15 minutes.
• You can take a knife and shave any excess off of cookies to keep nice shape.
• Melt red candy by heating in microwave for 30 seconds, then stirring and repeating until melted and smooth.
• Dip each cookie in red chocolate to coat one end. Allow excess to drip off and place back on lined sheet.
• Allow to set for 15 minutes.
• Melt blue candy by heating in microwave for 30 seconds, then stirring and repeating until melted and smooth.
• Dip each cookie in blue chocolate to coat opposite end. Allow excess to drip off and place back on lined sheet.
• Allow to set for 15 minutes.

Blog Credit: Patriotic Dipped Oreo Cookies

Spicy Sausage Rolls

This delicious recipe is great for a game day treat! And even though many people prefer beer on game days, wine would be perfect for the appetizer. So on the next game day, pull up this recipe and show your friends and family a great time by giving them some great food!

Ingredients

·       1-2 sheets thawed puff pastry (see notes)

·       1¼lb sweet Italian sausage meat

·       1 medium onion, diced

·       2 garlic cloves, diced

·       1 teaspoon red pepper flakes

·       1 teaspoon freshly ground coriander

·       1 teaspoon sweet paprika

·       1 teaspoon kosher salt

·       ½ teaspoon black pepper

·       ½ teaspoon all-spice

·       1 large egg beaten with ½ tablespoon water

For the dipping sauce:

·       ½ cup low-fat Greek yogurt

·       1 tablespoon Gallo Family Vineyard Pinto Grigio

·       1 teaspoon hot sauce

Instructions

1.     Heat your oven to 400 degrees F. and line two large baking sheets with parchment paper.

2.     In a large bowl, combine the sausage meat, onion, garlic, red pepper flakes, ground coriander, paprika, salt, pepper and all spice. Mix well to combine and transfer to your food processor.

3.     Pulse the sausage mixture until the onions break up and the sausage is smooth and almost paste like – about 10-15 pulses.

4.     Transfer the sausage mix to a disposable pastry bag or Ziploc bag with the tip cut off to pipe about ½ inch in diameter.

5.     On a lightly floured surface roll out one sheet of puff pastry so that it is one large piece – about 10-12 inches long.

6.     On the long edge pipe out 4 rows of sausage mix, leaving 1 inch between each section.

7.     Using a sharp knife, cut the puff pastry into 4 sections and roll over the sausage making sure to seal the edges.

8.     Brush the puff pastry logs with egg wash and cut into 1inch sections.

9.     Transfer to the baking sheet.

10.  If using the section sheet of puff pastry repeat the filling instructions. If making sausage balls, roll the leftover meat into 1inch size balls and place on the prepared baking sheet.

11.  Cook the sausage rolls for 25-30 minutes or until the puff pastry is cooked through and golden brown.

12.  Cook the sausage balls for 20-25 minutes.

13.  In a small bowl, combine the Greek yogurt, pinto grigio and hot sauce to make the dipping sauce.

14.  Serve the sausage rolls and balls hot with the sauce on the side.

Blog Credit: Spicy Sausage Rolls

Strawberry Shortcake Cookie Cups

This is seriously strawberry shortcake heaven! They are the perfect dessert for kids after dinner, perfect for parties, and perfect just to whip up and eat on your own! Take a look at this recipe and be blown away that you'll be able to make these delicious strawberry shortcake cookie cups on your own!

Ingredients

·       Refrigerated Sugar cookie Dough

·       Whipped Cream

·       Fresh strawberries

Instructions

·       Preheat oven to 350.

·       Wash and remove stems from strawberries.

·       Form cookie dough into 1" balls. Press each ball into the openings in the muffin pan and press down in the middle with your thumb to form a cup shape.

·       Bake for 12 minutes or until browned.

·       Allow to cool for 10 minutes in the pan then remove from pan.

·       Take a few strawberries and puree them to make a drizzle.

·       Place a strawberry or piece of a strawberry in each cup. - I used half of a small strawberry in each

·       Fill cup with Whipped Cream.

·       Top with a strawberry slice and drizzle of strawberry puree.

Blog Credit: Strawberry Shortcake Cookie Cups Recipe

Pizza Casserole

Who doesn't love pizza and spaghetti?! This is a great casserole idea and don’t forget to add in your favorites to make it your own special recipe! When you want to fix an easy casserole recipe that you know will be a hit, give this dish a try! Your family and friends will love you for this delicious dish!

Ingredients

• 1 (10-ounce) bag of egg noodles
• 1 jar of tomato sauce
• 3 cups Mozzarella cheese, shredded
• 1 1/2 pound hamburger meat
• 1 package of pepperoni

 Instructions

1. Brown the meat and drain the grease.
    
2. Boil Noodles until soft.  Drain the water.
    
3. Preheat oven to 350 degrees F.
    
4. In a 9x13 casserole dish, start layering by first spreading a thin layer of tomato sauce on the bottom.
    
5. Second layer half of the noodles over the sauce.  Then half of the meat and the rest of the noodles.
    
6. Next layer half of the cheese, the rest of the meat, the rest of the sauce, and then the rest of the cheese.
    
7. Lastly, top with pepperonis.
    
8. Cover with foil and bake for 30 minutes.  After 30 minutes remove foil and bake for another 15 minutes.
    
9. Once it is done baking, take it out and let it sit for 10 to 15 minutes.  Enjoy.

Blog Credit: Mama's Pizza Casserole

Fun Friday

Goodbye 80 degree weather and HELLO 36 degree weather. Since it is suppose to be cold I have decided to give you best of both worlds some great recipes and a great D.I.Y project. 

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Read more at http://www.kevinandamanda.com/recipes/dessert/cookies-n-cream-oreo-fudge-brownies.html#ixzz2J03YRsL7

How neat is this? I think I am going to try this D.I.Y project out! Great little gift just to give to friends! 

Have a great weekend! And bundle up in this weather. . . .  



-Denea Duran

Staying healthy in the fall

Fall Health Tips

This Fall season follow these tips to help you and yours stay in top health and be your best during the seasonal and all year long:

• Flu Shots - Check with your doctor or your local public health department to find out when the annual flu shot is available. If your doctor can give you the shot in the office combine it with a check-up. If your doctor does not give the shot check on local events for flu shot administration. You may also want to get a pneumonia shot also. Remember that the flu shot is recommended for all adults, especially those with a health condition such as diabetes or heart disease that makes them more at risk for the serious complications of the flu.
  (Also watch our web site in November for our OralFlu prevention remedy and other cold and flu remedies)
• Exercise - Exercise is important all through the year, but can help you get in shape for the winter months. If you exercise by walking outdoors, it may be time to locate other places you can walk that are protected from harsh winter weather. Indoor shopping malls are great places to walk and often have walkers clubs that offer discounts. With the days getting colder, take a few extra minutes to warm up your body and stretch your muscles before you exercise. Also wear a handkerchief around your nose and mouth if it's really cold to warm up the air before it enters your lungs.
  Boost your energy with Native Remedies Fatigue Fighter to keep you going all season long.
  
• Diet - Add all the fall vegetables to your diet. Many of the root vegetables are in season now and are an inexpensive and nutritious way to add variety to your diet.
• Drink More Water – You can experience dehydration even during the winter. Dry central heat robs your body and skin of vital moisture. If you keep hydrated your mucous membranes also stay hydrated, working much more effectively to filter our disease causing organisms.
• Sunscreen – Yes, even in the fall and winter months you should be thinking about sunscreen. If you're a skier, don't forget your sunscreen. The snow reflects the sun's rays and can quickly burn your skin. Don't let the cold temperatures fool you.
• Second-Hand Smoke - Watch out for the effects of second-hand smoke. During cold weather, you may find yourself behind closed doors and windows with a smoker. Avoid inhaling smoke and check your home for proper ventilation.
• Cold and Flu - Cover your face when you sneeze or cough, and wash your hands often to help stop the spread of the season's cold and flu germs. Get a flu shot if you are 65 or older; or if you have a chronic disease of the heart, lungs or kidneys.
• Hats and Gloves - Wear a hat and gloves when you go outside. The hat keeps warmth from escaping through the top of your head—a major source of body heat loss. And the gloves help prevent painful frostbite.

Also, be aware of Fall allergies. Late summer and early fall bring on another season that triggers allergic reactions. Outdoor molds become plentiful in the fall in gutters, soil, vegetation, rotting wood and fallen leaves. You can reduce your exposure to Fall allergens. For example, avoid being outdoors in the morning hours between 5:00 and 10:00 a.m. when pollen dispersal is peaking; avoid lots and fields where ragweed grows; shower and wash hair immediately after coming in from outside activities, and especially before going to bed; keep the windows and doors of your home and car closed.

Content Credit: http://www.holistichealthtools.com/fall-health-tips.html

Photo Credit: Google Image

Marvelous Monday

If you thought I forgot about Fun Friday you are wrong. Thought I would give you recipes for the Holiday right before the day! With 4th of July in 2 days here are some recipes you can make to bring to the lake, beach or pool party! Enjoy!

 

Chocolate Chip Muffins

1 boxed chocolate cake mix (I used sugar free)

1 small can of pumpkin puree 15 ounce

6 ounces of chocolate chips

**MAKES 48 mini cupcakes**

I made large ones.

Instructions:
Preheat oven to 350 degrees
Mix together cake mix and canned pumpkin. It is best to use a mixer for about 2 minutes on medium speed to get fluffier cupcakes.
Add in almost all of the 6 ounces of chocolate chips
Put in a muffin tin with liners. Batter is dense and does not rise much so these can be filled to the top.
Add a few tiny chips to the tops.
Bake for 22-25 min until a toothpick inserted comes out clean!
**ENJOY!**

Brownie Kebabs

*Makes 16-20 kebabs (depending on how big you cut the brownies and how many brownie pieces you thread on the skewer)
INGREDIENTS:
9X13-inch pan of Brownies (chilled and cut into 1-inch cubes)
1 pint blueberries, washed
1 pint strawberries, washed and hulled
Large marshmallows
Hot Fudge Sauce for drizzling, if desired
Bamboo/wooden skewers
DIRECTIONS:
Alternate threading brownies, fruit and marshmallows onto wooden skewers. Drizzle with hot fudge sauce, if desired. Refrigerate until ready to serve.
Content Credit: http://www.melskitchencafe.com/2012/06/brownie-fruit-kebabs.html

Red, White ‘n’ Blue Jello Salad

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water,divided
• 2-1/2 cups cold water, divided
• 1 cup fresh blueberries
• 1 envelope unflavored gelatin
• 1 cup heavy whipping cream
• 6 tablespoons sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 package (3 ounces) strawberry gelatin
• 1 cup fresh strawberries, diced

1. In a bowl, dissolve the berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Pour into a 3-qt. serving bowl or divide between clear plastic cups (I used 8 (9 oz.) cups that made large servings – more like 2 servings per cup). Carefully add blueberries. Refrigerate about 1 hour until firm.
2. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute.Then mix in the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Allow to cool to room temperature. Whisk in sour cream and vanilla. Spoon over the set blue layer. Refrigerate until firm, again for about 1 hour.
3. Once the white layer is firm, dissolve raspberry gelatin in a bowl with remaining 1 cup boiling water; stir in remaining 1 cup cold water. Pour over a spoon over cream layer. Pouring the gelatin over a spoon prevents making a hole into the white layer as you pour. Add the diced strawberries. Chill until set for about 1 more hour. Garnish with whipped cream and additional berries if desired. Yield: 14-16 servings or for me it was 8 of the 9 oz cups.

Content Credit: http://realmomkitchen.com/7351/red-white-n-blue-jello-salad/

-Denea Duran

Fun Friday: Food Edition

Welcome June 1! Today is the start of something amazing.... (At least I would like to think so!) That means summer is officially right around the corner. When summer hits, my appetite seems to disappear. So, here are filling recipes for your summer pallet!

Green Bean and Whole-grain Penne Salad

• 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
• 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta
• 1/2 cup mayonnaise
• About 1/3 lb. Roquefort cheese
• 2 tablespoons red wine vinegar
• 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
• 5 crisply cooked thick slices bacon, crumbled
• 1/2 teaspoon freshly ground black pepper  

Preparation

1. 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
3. 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
4. Note: Nutritional analysis is per 1-cup serving.

Note:

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

Baked Potato Salad 

Preparation time : 50 mins. | Serves 6 persons


This baked potato salad looks like baked potato casserole but it tastes different due to dressing of mayo, cream and yogurt. You may also add cooked meat to make it more tasty and rich but I like this salad with vegetables only.

Ingredients:

4 medium size potatoes
4-5 green onions (chopped diagonally)
2 green capsicums (chopped)
3-4 green chilies (chopped)
1 cup fresh cream
1/2 cup yogurt (drained)
1/3 cup mayonnaise
1 tsp Tabasco
1 tbsp sugar
Salt to taste
2 hard cooked eggs (sliced)
1 tsp paprika

Procedure:

1. Boil potatoes for just 20 mins. so that they would not become completely soft, then peel and cut into large pieces.
2. To prepare dressing combine fresh cream, mayonnaise, yogurt, tabasco, paprika, salt and sugar in a large mixing bowl.
3. Take a greased baking pan of suitable size and one by one make layers of capsicums and boiled eggs. Pour the dressing onto the veggies and put pieces boiled potatoes over the layers and sprinkle spring onions and green chilies onto the top. Place the pan in oven for just 20 mins. at 350 degrees F.

Roasted Chicken and Bow Tie Pasta Salad

• 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
• 1/3 cup fresh orange juice $
  Click to see savings
  
• 1/4 cup fresh lemon juice
• 2 tablespoons extravirgin olive oil $
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• 1 tablespoon stone-ground mustard
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons rice vinegar
• 2 cups shredded cooked chicken breast (about 2 breasts)
• 1 1/2 cups seedless red grapes, halved
• 1 cup thin diagonally cut celery
• 1/3 cup finely chopped red onion
• 1/3 cup coarsely chopped walnuts, toasted
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
2. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Creamy Yogurt Fresh Fruit Salad

This is an easy side dish that you can throw together right before dinner . . . one of the saddest things about summer ending is that you don't have access to as many delicious fruits; thankfully this salad can be adapted to whatever fruit is in season.

2 cups strawberries, sliced
2 fresh peaches, sliced
2 bananas, sliced
2 cups grapes
1 (8 oz) container of plain or vanilla yogurt
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon vanilla extract
lime juice

Mix together the fruit in a large bowl. Mix in about 3 Tablespoons of lime juice to keep the fruit from going brown (plus it adds great flavor!). In a small bowl, mix together yogurt, lemon juice, sugar, and vanilla. You can either serve the yogurt mix to the side of the fruit (and use it as a dip) or mix it right in with the fruit to make a salad (as I did in the picture). Both ways are yummy!

**Some of my other favorite fruits to use are blueberries, kiwis, cantelope, and pineapple. You really can use whatever fruit you want!

Taco Salad

Ingredients

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

Directions

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

-Denea Duran

Fun Friday

They say a picture is worth a 1,000 words, but now it could be worth a 1,000 calories.

If you have joined the recent population of health-nuts-turned-control-freaks via smart phone dieting apps, you and I have something in common. Because of this new technology I am completely obsessed with counting every calorie that enters my mouth.

I have downloaded over 10 apps on my smartphone from Fast Food Calorie Counter to CardioTrainer + Racing, but now there might be yet another avenue for weight loss control freaks!

Purdue University is currently in the process of developing a new smartphone app that will change the way smart-phone users track dietary health. Amazingly, through no more effort than a click of a camera-phone, this new app will track the amount of protein, fat, calories and carbohydrates are contained in your meal selection. "Our goal is to allow people to record their food intake and help individuals with health challenges like diabetes understand what they're eating and make healthier choices," said Carol Boushey, who led the development team while a professor in Purdue’s College of Health and Human Sciences.

This sounds like my type of app. What do you think about this new app for your smartphone? Will you use it?

I thought it would only be appropriate for me to follow up with a great recipe! Now, there are two things that I can't say no to-- PASTA & CHOCOLATE! This recipe is genius and if you love mexican food and pasta, this is just for you! No counting calories! ENJOY!

MEXICAN STUFFED SHELLS



 

Ingredients:

• 1 lb. ground beef


• 1 package low-sodium taco seasoning ( or better yet use this Taco Seasoning!)


• 4 oz. cream cheese


• 14-16 jumbo pasta shells


• 1.5 cup salsa


•  1 cup taco sauce


• 1 cup cheddar cheese


• 1 cup Monterey jack cheese


• 3 green onions


• Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

-Denea Duran

Recipe Credit: http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/