Thursday, February 21, 2013
So I went to Honey+Sugar and CALLED it 'honey mustard'..but it still wasn't.
Played with it some more and FINALLY found a combo that to me, makes for the best "Honey" Mustard dipping sauce. Chicken nuggets and pizza rolls...meet your maker!
Honey Mustard Sauce
1/2 cup yellow mustard
2-3 Tablespoons mayonaise or Miracle Whip
2-3 Tablespoons honey
dash of lemon pepper
Mix to combine and dip away!
Potato Stick (Chip) Butterscotch Cookies (adapted from Landee)
2 sticks butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 1/2 t vanilla
2 large eggs (I used duck eggs)
2 1/4 cups self rising flour
3 cups potato sticks/chips crushed
1 cup butterscotch chips
Oven at 350
Cream butter and sugars
Add vanilla and eggs-mix well
Mix in 2 cups of potato sticks and your butterscotch chips. You don't have to worry about the sticks breaking b/c they work better crunched up anyway.
Roll into small balls (about 1 1/2 inches?) then roll those into left over potato sticks. Place on lined (or greased) baking sheet, about 2 inches apart.
Bake for 13 minutes.
Remove from oven and let set up for a couple minutes before you remove to a cooling rack.
Tuesday, February 19, 2013
Well..'plain' noodles just stick together. So I added a couple things that originally was just to keep them from sticking, and ended up being really good.
And Hubs who is traditionally anti-lemon pepper, LOVED it as well. I love sneaking things in on him he 'thinks' he doesn't like. *snickers*
Spaghetti noodles cooked*
2 Tablespoons butter
1 Tablespoon coconut oil
1 1/2 teaspoons granulated garlic
1 teaspoon lemon pepper
shredded mozzarella cheese for sprinkling
You'll have to decide how many noodles you need. What does that mean? Well..how 'wet' do you want the pasta? I cooked the whole box of noodles, then added my butter and oil to the already warm pan (that I just cooked in) then added noodles until it looked coated enough. I didn't want it dripping w/butter and oil, so I added noodles until it looked just moist enough, then added in the garlic and lemon pepper. Then topped w/a little cheese once it was on the plate.
It's fairly light for pasta really. The kids still thought it was 'plain noodles' and Hubs enjoyed it with his italian sausage crockpot stuff. Nothing fancy about it at all, and simple..that's the key. I'm thinking I need more of the KISS stuff. :)
If you haven't checked out Chocolate Covered Katie by now..you are missing out on some seriously healthy and delicious food (original link above). I was browsing on there yesterday and came across these babies and knew there were a MUST make. I'm constantly skipping breakfast (life long habit-2 cups of coffee for me equals breakfast and evidently that is not correct)..and Husband generally is good to grab fruit or an shake and attests that breakfast indeed helps him maintain his 60lb weight loss. Along with his weight loss though...he is constantly eagle-eyeing EVERYTHING. So when I told him I'd found a website (Katie's) where it's healthy desserts..he was all for it. And last night gobbled down 4 of these babies and then annouced he felt guilty about it. But what for? They have no flour, no sugar, no eggs even...aside from my addition of some cinnamon chips there really isn't anything 'bad' for you in them.
Warm out of the oven they are delicious, and they are even good room temp along side of cup-a-joe (#2 for me). Also, the recipe makes around 2 dozen. Katie also has a link to the nutritional info on her main recipe.
I think these will become a popular product at our house, tons of different variations too. I'm already contemplating a coconut one for next time. Ooh..or maybe a toasted coconut one.
Baked Oatmeal Cups (feel free to check her recipe out, I just made a few tweaks for our house)
5 cups oatmeal
2 1/2 cups mashed banana (best to use the overripe ones, I keep mine in the freezer)
1 tsp salt
2 2/3 cups water
1/4 cup coconut oil*
2 tsp vanilla
1 T ground cinnamon
1/2 bag cinnamon chips
Oven at 380 degrees
Standard muffin tins lined (I used 20)
Combine all wet ingredients, then add the dry (might want to two-bowl this one). I use my regular sized ice cream scoop and it's about the perfect 'cupcake' size for filling the cups. Into the oven for 21 minutes. And done!
*I still have a bit of a learning curve on coconut oil. I ended up melting mine totally in the microwave THEN adding it in last b/c when I put it in the first time it seized up on me. So keep that in mind, or just sub veg oil.