Super Energy Drink

I love to watch Dr. Oz! Now I'm not a health nut and I don't take vitamins. But I do about having good health and taking care of my health. On Dr. Oz this is a healthy start for your day Energy boost drink that I had to try. Even with a cold I notice a difference of feeling refreshed and feeling pretty good after drinking this.
Super Energy Drink
1 small coconut water
A handful fresh spinach
1 banana
1/2 cup blueberries
1/3 of fresh pineapple cut up
1 green apple or some watermelon diced up
Blend it up in your blender and drink

Everyone in our house loves it!

AVOCADO BEAN DIP

Avocado Bean Dip

1 can black eyed peas (drained)
1can white corn (drained)
1/2 red onion chopped
2 Avocados peeled and chopped into bite size pieces
Italian dressing just enough to wet it down
Salt n Pepper to taste

Mix all ingredients together and serve with tortillas

Movie Theatre Floor

HAHA!!! Movie Theatre Floor is what this is called, I so had to make it!

3 bags of popped popcorn
1 bag of fritos
1 pkg. candycorns
1 can mixed nuts
1 bag of m&ms
1 bag white chocolate chips

Mix all ingredients but last in very large bowl
In microwave melt white chocolate chips just enough to stir into a paste and pour over everything in bowl. Mix with a rubber scraper. Let chocolate set up and serve.
Makes a huge bowl full or a floor mess!

Baked Meatballs and Marinara Sauce

Oh this is my favorite!

Baked Meatballs and Marinara Sauce

1 1/2 lbs. ground beef
1 large egg
1 cup italian bread crumbs (garlic flavor works well too)
4 cloves of garlic, minced
2 tsp. worchestershire sauce
1/4 cup parsley flakes
1/4 cup parmisan or romano shredded cheese
course salt & pepper

Mix ingredients together and make meatballs with large scoop. Place in a 9 x 12 baking dish and bake at 350 for 30-40 minutes.

Marinara Sauce

1/2 tsp. oregano
1- 28 oz. crushed tomatoes
2- 14 oz. tomato chunks
1- 14 oz. tomato sauce
4 cloves garlic minced
1/2 tsp. red pepper flakes
2 tbs. parsley flakes
salt n pepper

Simmer in saucepan.
Cook spaghetti noodles

Golden Corral Rolls

Golden Corral Rolls

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg −− lightly beaten
4 1/2 cups sifted all−purpose flour
2 tablespoons melted butter −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl Stir until yeast dissolves. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.

Makes 2 Dozen

Three Cheese Spinach Soup

Three Cheese Spinach Soup
1/4 cup butter
5 tbs. flour
1 small onion diced
2 cups chicken broth
2 cups milk
1 8 oz. cream cheese
1 jar alfredo sauce (use milk to clean out jar)
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. black pepper
1 10 oz. pkg. Chopped spinach
1/4 cup grated parmesan cheese

Melt butter in a large soup pan. Add onions and saute til tender. Add chicken broth, cream cheese, alfredo sauce and milk, nutmeg, salt and pepper. Stir until cheese is melted. Add flour to thicken. Add spinach and stir. Simmer 10-15 min. Garnish with grated parmesan cheese and serve with french bread.

Crab Rangoon

Crab Rangoon

12 ounces of cream cheese (at room temperature)
50 wan ton wrappers
1 cup imitation crab meat (or canned)
2 green onions (minced)
¼ teaspoon garlic powder
½ teaspoon soy sauce
1 egg (beaten)
oil (for frying)


Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
Step 2: In a separate bowl beat 1 egg and add a little water. Place crab mixture in center of wonton wrapper and egg wash edges and meet opposite sides up and other sides up to seal.
Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
Step 4: Deep fry 2-3 minutes. drain on paper towel serve with sweet n sour sauce.

Parmesan Tapenade BowTie Pasta

Ok Tapende is another italian pesto but made with Olives.

Tapenade

1/2 cup finely chopped italian parsley (flat leaf)
1/4 cup finely chopped sweet bail leaves
2 tbs. capers
1 shallot, finely diced
1/3- 1/2 cup extra virgin olive oil (lighter better flavor)
1-3 cloves minced
1/2 cup black olives sliced
3/4 kalamata olives sliced

Combine all ingredients in food processor and pulse to break everything up but not turn it mushy!

Cook 1 package of BowTie pasta according to instructions. Place some of the tapenade in a bowl and pour a little more olive oil in just to cream it up some. Add drain hot noodles to bowl and mix carefully not to break the pasta. Use cherry tomatoes (I used sliced large ones thats all I had at the time) Stir in Shredded fresh parmesan and let it melt on the pasta as you gently toss it. May add more Tapenade if you didn't add enough. Add Salt N Pepper. Yum! Everyone ate it up.

Peaches N Shrimp Stirfry

Peaches N Shrimp Stirfry

2 tablespoons vegetable oil 1 8 ounce can water chestnuts, drained, sliced
1 pound large shrimp, shelled, deveined 2 fresh peaches, sliced
1/2 pound broccoli, stems diagonally sliced, 3 green onions, diagonally sliced
flowerettes cut into bite-size pieces Glossy Sauce (recipe follows)
   
Heat 1 tablespoon oil in wok or large skillet. Add shrimp and stir-fry until tender, about 4 to 5 minutes. Remove from wok; set aside. Add 1 tablespoon oil and stir-fry broccoli until tender-crisp, about 4 to 5 minutes. Add shrimp, water chestnuts, peaches and onions to wok and heat through. Stir in Glossy Sauce and cook just until thick and glossy.
   
Glossy Sauce: Blend 1 1/2 tablespoons cornstarch with 3/4 cup chicken broth, 1/3 cup sherry, 1 teaspoon soy sauce, 1/2 teaspoon fresh ginger root, minced, and 1 teaspoon sugar.
   
Yield: 4 servings  
I doubled recipe for 8 people will post a picture somehow picture won't load!

Train Burgers

Train Burgers
2 lbs. Ground beef
1lb. Ham-sliced very thin
8 large hamburger buns
8 slices swiss cheese
8 slices american cheese
1 recipe (train sauce) see below
Lettuce
Sliced tomato
Dill pickle slices

Divide Hamburger up into 8 patties. Divide ham up into 8 servings. Cook hamburger on grill. When almost 165 degrees place ham on grill. When ham is hot place swiss cheese on ham & american cheese on hamburger. Toast or heat buns. Serve with train sauce, lettuce, pickle, tomato

Train Sauce
1 cup mayo
1/4 cup ketchup
2 tbs. Cream french salad dressing
1 tbs. White vinegar
1 tbs. Sugar
1 tbs. Sweet relish
1 tbs. Minced white onion
1/4 tsp. Salt
1/8 tsp. Pepper

Combine all ingredients in small bowl. Stir well. Cover & refridgerate. Makes 1 1/2 cups.

Homemade Bread in a bag!

Homemade Bread in a bag so easy your children can do it!
Bread in a Bag

INGREDIENTS
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast , or 1 Tablespoon
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons oil
1 1/2 teaspoons salt

DIRECTIONS
In a large resealable freezer bag, combine 1 cup of the flour,3 tablespoons sugar,1 pkg. yeast and 1 cup warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.

In a separate bowl, stir together 1 cup of flour, 3 tablespoons dry milk, 3 tablespoons oil and 1 1/2 teaspoons salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.

Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8×4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.

Preheat the oven to 375 degrees F (190 degrees C). Bake the bread for 35 minutes in the preheated oven, until golden brown.

This was alot of fun for the children. We made three loaves and they turned out beautiful.