Peanut Butter, Apple and Banana Wrap

What you need:

1 large Whole Wheat Tortilla

Peanut Butter (I prefer creamy, but you could use crunchy if you wanted)

2/3 of an Organic Banana, sliced thin, down the banana (you want thin, long strips)

1/2 of a Granny Smith apple, peeled, and sliced thin

What to do:

1. Spread an even layer of peanut butter on the tortilla.
2. Place 6 strips of banana in the middle of the tortilla, not overlapping them. 
3. Fold the top and the bottom of the tortilla just over the ends of the banana. 
4. Layer the apples on top of the banana.
5. Starting at the right end, roll the tortilla toward the left end, making sure the apples don't fall out.  
6. Enjoy!

My brother ordered a version of this at a vegan cafe that we went to, and it was so good that my mom and I wanted to duplicate it!  Theirs is slightly different than ours, but I like this version better.  It's a great healthy option for lunch, a snack, or even dessert!  Give it a try!

Apple Fritters!

What you need:

2 cups All-purpose Flour

3/4 cup sugar (scant)

2-1/4 teaspoons Baking Powder

1-1/4 teaspoon Salt

2 teaspoons Ground Cinnamon

2 whole Large Eggs

3/4 cups Whole Milk

2 teaspoons Vanilla Extract

2 Tablespoons Melted Butter

2 whole Granny Smith Apples, Peeled And Diced

Powdered Sugar (optional, for dusting)

Vegetable Oil (for frying)

What to do:

1. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
3. Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter.  You want a good amount of apple in the mix!
4. Heat a couple of inches of canola oil over medium-high heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
5. Drop teaspoons of batter into the hot oil, four to six at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total.
6. Remove and drain on a paper towel. Dust very generously with powdered sugar.
7. Enjoy!

I've come to the conclusion that anything I cook from The Pioneer Woman's website will be delicious!  I came across these the other night, and decided to make them.  Oh man...they were SO GOOD!  The cake part of the fritter isn't too sweet, which I like, and the little bites of apple that you get add a sweet but tart flavor.  What I'm trying to say is, you NEED to make these, and soon! You won't regret it!

Sesame Noodles!

What you need:

12 ounces Noodles (Japanese, Linguine, Angel Hair, or Thin Spaghetti) Cooked And Drained

1/4 cup Soy Sauce

2 Tablespoons Sugar

4 cloves Garlic, Minced

2 Tablespoons Rice Vinegar

3 Tablespoons Pure Sesame Oil

1/2 teaspoon Hot Chili Oil

4 Tablespoons Canola Oil

2 Tablespoons Hot Water

3 whole Green Onions, Sliced Thin

What to do:

1. Whisk all ingredients (except noodles and green onions) together in a bowl.
2. Pour sauce over warm noodles and toss really well to coat.
3. Sprinkle with green onions and toss.
4. Serve with Chicken, Veggies, or by itself!

These Sesame Noodles are SOOO good!  I found them on The Pioneer Woman's website, and have been wanting to make them for a while, and now I wish I would have made them sooner!  They are better than any Chinese noodles that I've ever ordered for carry-out!  You should make these SOON! :)

Homemade Cinnamon Bread!

What you need:

1 cup Milk

6 Tablespoons Butter

2-1/2 teaspoons Active Dry Yeast

2 whole Eggs

1/3 cup Sugar

3-1/2 cups All-purpose Flour

1 teaspoon Salt

1/3 cup Sugar

2 Tablespoons Cinnamon

Egg And Milk, Mixed Together, For Brushing

Softened Butter, For Smearing And Greasing

What to do:

1. Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
2. Combine flour and salt.
3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
5. Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
7. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
8. Preheat oven to 350 degrees.
9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
10. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

This bread is SOOOOO good!!! It does take about 6 hours to prepare, but most of that time is just allowing the dough to rise.  It's definitely worth the wait!  And it makes GREAT French toast!! Give it a try!

Crispy Spiced Chickpeas!

What you need:

1 15-ounce can chickpeas, rinsed, drained, patted dry

1/4 cup extra-virgin olive oil

1 1/4 teaspoons ground cumin

1/2 teaspoon ground toasted fennel seeds

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Kosher salt

What to do:

Preheat oven to 450°. Toss chickpeas in a bowl with oil and next 4 ingredients to coat. Season with salt and transfer to a rimmed baking sheet. Roast, stirring halfway through cooking, until crispy, 25–30 minutes.

These chickpeas are delicious!  They're a great snack, and really easy to make.  Enjoy!

Cinnamon Cookies!

What you need:

1 cup sugar

1/2 cup butter

1 large egg

1 tsp vanilla

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

cinnamon sugar

What to do:

1. In a mixer bowl, cream together sugar and butter.  Beat in the egg and vanilla.
2. In a separate bowl, combine the flour, cinnamon, baking powder and salt.
3. Add to the butter mixture.  Blend well.
4. Cover and refrigerate 2 hours, or until the dough is firm enough to roll into balls.
5. Shape the dough into small balls about 3/4 inch in diameter.
6. Roll in cinnamon sugar to coat.
7. Place the cookies on lightly greased cookie sheets, and bake at 350 degrees for 10 minutes or until the edges are lightly browned.
8. Let the cookies cool on racks, and enjoy!

These cookies are really easy to make, and delicious!  I hope you like them!

Zucchini Pancakes!

What you need:

1 1/3 cup zucchini, grated

1 1/2 tsp salt

1/2 cup green onions, thinly sliced

4 eggs

1/3 cup all-purpose flour

1 Tbsp chopped fresh dill

2 1/3 Tbsp chopped fresh parsley 

2 Tbsp chopped fresh tarragon

1/2 tsp ground black pepper

1/3 cup feta cheese, finely crumbled

1/3 cup pine nuts

olive oil, as needed

What to do:

1. Place the zucchini in a colander.  Sprinkle with the salt, and let stand for 30 minutes.
2. Squeeze the zucchini to remove as much liquid as possible.  Dry the zucchini by pressing it between several layers of paper towels.
3. Combine the zucchini, green onions, eggs, flour, dill, parsley, and tarragon.  Season with salt and pepper.    Mix until evenly blended. Fold in the feta.
4. Fold in the pine nuts.  (If desired, the pancake mixture can be prepared through step 4 up to 3 hours ahead.  Cover tightly and refrigerate.  Stir to blend before continuing.)
5. Pour enough oil into a large saute pan to come to a depth of about 1/8 inch.  Heat over medium-high heat until the surface of the oil shimmers. 
6. Working in batches, drop 2 to 3 tablespoons of the zucchini mixture into the oil, leaving enough room for the pancakes to spread as they cook.  Fry the pancakes until golden brown and cooked through, about 1 to 1.5 minutes on each side.  
7. When removed from the oil, blot the pancakes on a paper towel, and season with salt and pepper. 

These pancakes are delicious!  They're pretty healthy, and have great flavor due to all the fresh herbs.  I hope you like them!

Brownies!

What you need:

1 cup butter

2 cups sugar

4 eggs

1-1/2 tsp vanilla

1/2 cup cocoa

1-1/3 cups flour

1/2 salt

What to do:

1. Cream butter and sugar together.
2. Add eggs and blend well
3. Add vanilla, salt, flour, cocoa and flour.  Don't over-beat.
4. Pour into a greased 9X13 pan.
5. Bake at 350 F for 20-25 minutes.

These brownies are delicious, and incredibly easy to make!  Give them a try!

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

What you need:
FOR CAKE

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 stick unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups unsweetened applesauce
• 1/2 cup pecans (optional), toasted, cooled, and chopped

FOR FROSTING

• 5 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon pure vanilla extract
• 1 cup confectioners sugar
• 1/2 teaspoon cinnamon
• 
  

What to do:

• Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

MAKE CAKE:

• Whisk together flour, baking powder, baking soda, salt, and spices.
• Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in pecans (if using).
• Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

MAKE FROSTING:

• Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
• Spread frosting over top of cooled cake.
  
  This cake is SOOO GOOD!  The cake isn't too sweet, which I like, and the frosting makes it!  I don't even like frosting very much, and I wanted to eat it straight out of the bowl!  Give it a try! 

Butternut Squash Soup with Fontina Cheese Crostini

What you need:


Soup:

• 2 tablespoons butter, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into 1/2-inch   pieces
• 3 cloves garlic, minced
• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
• 6 cups low-sodium chicken stock
• 1/4 cup chopped fresh sage leaves
• Kosher salt and freshly ground black pepper

Crostini:

• 1/2 baguette, sliced diagonally into 1/2-inch thick slices
• Extra-virgin olive oil, for drizzling
• 1 tablespoon chopped fresh sage leaves
• 1 cup grated fontina cheese
• Kosher salt
• Freshly ground black pepper

What to do:

1. In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. 
2. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. 
   Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. 
3. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick.  (The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.)  Season with salt and pepper, to taste. Keep the soup warm over low heat.
4. For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt and pepper. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

This soup is delicious, and very healthy!  Give it a try!

Skillet Granola-Apple Crisp

What you need:
3 Tbsp. Butter
1 1/2 cup Granola (I used Great Grains cereal)
2 Tbsp. All-Purpose Flour
1 Tbsp. Sugar, plus 1/4 cup
5 Apples (Fuji, Gala, or Granny Smith)
(peeled, cored, and cut into 1-inch pieces)
1/2 tsp. Pumpkin Pie Spice
1 Tbsp. Lemon Juice


What to do:

1. Preheat the oven to 350 degrees.
2.  Melt the butter in a medium nonreactive and oven safe skillet over medium heat. Add the granola, 1 tablespoon of the flour and 1 tablespoon sugar and toss until the sugar is dissolved and the granola is well-coated. Transfer to a bowl; set aside. (Reserve the skillet.)
3. Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice and remaining 1/4 cup sugar. Cook, stirring occasionally, until the apples are juicy and slightly softened, 4-6 minutes. Stir in the remaining 1 tablespoon flour. Scatter the reserved granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and the apples are tender, about 35 to 40 minutes. Serve warm, with ice cream if desired.

This apple crisp is pretty easy to make, and DELICIOUS!  Give it a try!

Parmesan-Herb Focaccia!

What you need:

16 oz. Pizza Dough

2 Tbsp. Olive Oil

1 tsp. Oregano

1/2 tsp. Garlic Powder

1/2 tsp. Rosemary

1/4 tsp. Red Pepper Flakes

pinch of Sea Salt

Parmesan

Onion (optional)

What to do:

1. On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle. 
2. Press into an oiled rimmed baking sheet. 
3. Mix olive oil, oregano, garlic powder, rosemary, red pepper flakes and a pinch of sea salt. 
4. Brush the herb oil over the dough, then set aside until puffy, about 1 hour. 
5. Make dimples in the dough with your fingers and top with shaved Parmesan, and thin onion slices (optional).
6.  Bake at 400 until golden, about 20 minutes.

Dessert Crepes!

What you need:
4 Eggs
2 cups Heavy Cream
1 cup Milk
3/4 Tbsp. Vegetable Oil
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 tsp salt
1.5 tsp vanilla extract
Raspberry Puree (optional)


What to do:

1. Combine the eggs, cream, milk, and oil and beat just until blended.
2. Sift the flour, confectioners' sugar, and salt into a bowl.  
3. Add the wet ingredients and mix until smooth, scraping down the bowl as necessary.  Add the vanilla. Stir just until the ingredients are blended into a relatively smooth batter.
4. Ladle a small amount of batter into a preheated, buttered pan over medium heat.
5. When the crepe has set, turn it over and finish on the other side.  
6. Fold the crepe on a plate, dust with confectioners' sugar, and serve with Raspberry Puree.

These Crepes are delicious, and very easy to make!  Give them a try!

Bean Burgers!

What you need:
1/4 cup Sunflower Seeds
2 cups canned Red or Pink Beans
1/2 cup minced Onion
2 Tbsp. Ketchup
1 Tbsp. Wheat Germ or Oats
1/2 tsp. Chili Powder
Toppings (cheese, lettuce, tomato, etc.)


What to do:

1. Preheat oven to 350 degrees.  
2. Chop the sunflower seeds in a food processor or hand chopper. 
3. Mash the beans with a food processor or potato masher (make sure you drain all liquid from the beans before, and don't over-process).  Mix with the sunflower seed meal.
4. Mix in the remaining ingredients and form into six patties.
5. Lightly oil the baking sheet with a little olive oil using a pastry brush or paper towel.
6. Place the patties on the pan and bake for 25 minutes.  Remove from the oven and let cool, about 10 minutes, until you can pick up each patty and compress it firmly in your hands to reform the burger.  Turn patties over and bake another 10 minutes.
7. Top with your desired toppings, and serve with Sweet Potato and Carrot Fries, if desired.

These burgers are DELICIOUS, and make a great alternative to a regular beef burger.  If served with Sweet Potato and Carrot Fries, you have a MUCH healthier version of the classic burger and fries.  Enjoy! 

Sweet Potato and Carrot Fries!

What you need:
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp Olive Oil
1 tsp ground Cumin
1/4 tsp. Pepper
1/2 tsp. Sea Salt

What to do:

1. Preheat oven to 425 degrees.  
2. Peel the sweet potatoes and carrots.  Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges.  For carrots, cut in half crosswise into two chunks.  Slice each chunk lengthwise in 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes. 
3. Put the potato and carrot wedges in a bowl and toss with the oil, cumin, pepper, and salt.  
4. Arrange on baking sheet lined with aluminum foil.  Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

This is a great healthy alternative for French Fries!  Give them a try!