Hearty Italian Marinated Vegetables

3 or 4 red peppers, roasted and peeled or 1 large jar roasted red peppers
12 mushrooms, sliced
15 cherry tomatoes, halved
1 can pitted olives (green or black)
1/4 cup fresh basil, chopped
2 heads of garlic, crushed
2 Tbsp. balsamic vinegar
1 jar marinated artichoke hearts
Salt and pepper, to taste
6 Tbsp. olive oil

Combine mushrooms, tomatoes, olives, basil, garlic, and balsamic vinegar. Add artichoke hearts (undrained). Add salt and pepper to taste, and then olive oil. Mix all ingredients together and let sit for at least 1 hour before serving. Serve with thick and crust bread as an appetizer or a great side dish.

Contributed By: Rena Rossner
Shop: Fairy Dust Crafts: renarossner.etsy.com

Vanishing Oatmeal Raisin Cookies

I made these last night and they are already almost gone. I added a quarter cup of crushed walnuts for a bit of extra flavor. These are one of my families absolute favorites! This is the recipe from the Quaker box, but sometimes it's nice to have it on hand in case you buy a store brand.


1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats, uncooked
1 cup raisins

Directions
1Heat oven to 350°F.
2Beat together margarine and sugars until creamy.
3Add eggs and vanilla; beat well.
4Add combined flour, baking soda, cinnamon and salt; mix well.
5Stir in oats and raisins; mix well.
6Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7Bake 10 to 12 minutes or until golden brown.
8Cool 1 minute on cookie sheet; remove to wire rack.
9Makes about 4 dozen.
10Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.

Baklava Salmon

If you love salmon you will be in for a real treat, this is absolutely fantastic! Recipezaar recipe # 108775. It has 200 5 star reviews.
Baklava Salmon (with honey, butter, walnuts and mustard)

1/4 cup melted butter
3 tablespoons whole grain mustard or Dijon mustard (or your favorite)
1 1/2 tablespoons honey
1/4 cup dry breadcrumbs
1/4 cup walnuts or pecans, finely chopped
4 teaspoons fresh parsley, chopped
4 (4 ounce) salmon fillets
fresh ground pepper
kosher salt
1 quartered lime or lemon (optional)

Directions
1Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
2In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.
3Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
4Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Tuesday Time Saving Tip - Love Leftovers

Get creative with leftovers, they can make a super quick meal. Tonight we had nachos. The meat was leftover from tacos. Add cheese, tomato, sweet pepper, green onion, with salsa and low fat sour cream and yum! Left over chicken can be used a million ways, I luv tossing it into pasta or to make a super quick stirfry.

After Holiday Turkey Soup

Ingredients
5 quarts water
1 cup celery, chopped
1/2 cup celery leaves, chopped
1 cup onion, chopped
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon black pepper, ground
1 bay leaf
1/2 cup fresh parsley, chopped (see notes)
1 cup fresh peas or frozen peas
1 cup carrot, sliced
1 cup cut green beans, fresh or frozen
4 cups fine egg noodles (8 Oz)
1/4 cup butter or margarine
1/4 cup flour
turkey carcass, from a 15-20 pound turkey

Directions
1-In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
2-Heat to boiling; reduce heat, cover and simmer for 1 hour.
3-Remove the bones to a platter and let c ool.
4-Add the parsley through to green beans.
5-Heat to boiling; reduce heat and simmer for 10 minutes.
6-Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
7-Heat to boiling; add noodles and cook uncovered for 10 minutes.
8-Melt butter in a small frying pan; stir in flour.
9-Cook over low heat, stirring constantly, until the flour browns.
10-Stir into boiling soup.
11-When the soup returns to a boil; reduce heat and simmer for 5 minutes.
12-Serve hot in large bowls

Thanksgiving Dinner Rachael Ray Style

Yesterday on the Rachel Ray Show, she did a complete Thanksgiving Day dinner. She made it simple and affordable and shared her families stuffing recipe she has been eating her entire life. I think I might just try it this year. Here is her entire Thanksgiving Guide. The apron is from our own, StolenTime's Shop.

Rachael Ray's Apple and Onion Stuffin'

2 tablespoons extra virgin olive oil (EVOO), plus extra for oiling the pan
1/2 stick of butter, softened
1 fresh bay leaf
4 ribs celery and greens from the heart, chopped
1 medium to large yellow onion, chopped
3 McIntosh apples, quartered and chopped
Salt and freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup parsley leaves, chopped
8 cups cubed stuffing mix, such as Pepperidge Farm brand, or homemade croutons of any bread you choose – pumpernickel and rye work well
4-5 cups chicken stock
If preparing as "Stuffin' Muffins:"
Additional 1/2 stick butter, softened
1 egg, beaten

PREPARATION
Pre-heat the oven to 400°F.

Pre-heat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning and cook 5-6 minutes or until vegetables and apples begin to soften.
Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.

Brush a cookie sheet or a metal oven safe oval tray with EVOO. Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15-20 minutes.

For individual muffins: brush a 12-muffin tin with the remaining butter. Add the beaten egg to the cooled stuffing mixture.
Using an ice cream scoop, fill and mound up the stuffing in muffin tin.
Bake until set and crisp on top, about 10-15 minutes. Remove Stuffin' Muffins to a platter and serve hot or room temperature.

Delicious Grilled Salmon Sandwich

Recipe from Lindsay of Twisted Designs.
Thanks so much for this great recipe, Lindsay!
Delicious Grilled Salmon Sandwich

Ingredients:
2 lbs fresh salmon fillets
extra virgin olive oil
kosher salt
fresh ground pepper

FOR THE SAUCE
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 teaspoons capers, drained

TO ASSEMBLE
6 fresh white rolls or brioche bread (4-inch round)
1/4 lb fresh basil leaf

Directions
1. For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil.
2. Rub the outside of the salmon with olive oil, salt, and pepper, to taste.
3. Grill for 5 minutes on each side, or until the salmon is almost cooked through.
4. Remove to a plate and allow it to rest for 15 minutes.
5. For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade.
6. Process until combined.
7. Add the capers and pulse 2 or 3 times.
8. To assemble the sandwiches, slice the rolls in 1/2 crosswise.
9. Spread a tablespoon of sauce on each cut side.
10. On the bottom 1/2, place some mesclun salad and then a piece of salmon.
11. Place the top of the roll on the salmon and serve immediately.
12. (I like to toast the rolls on the grill too) Enjoy!

Sounds dee-licious!

Awesome Biscuits!

Recipe from Shelby of Sweet and Cozy
Thanks so much for this great recipe, Shelby!

Awesome Biscuits!
Use for cinnamon buns, cheese biscuits, etc.

4 cups flour (half whole wheat is good)
4 tsp baking powder
2 Tbs sugar
½ tsp salt
1 cup butter
1 ½ cup milk

Oven to 350 F. Mix dry ingredients together. Cut in butter until crumbly. Add milk and mix well.
Roll out on floured surface. Dough should be sticky, just add enough flour to handle.

For cinnamon buns: brush with melted butter and sprinkle with brown sugar and cinnamon. Roll up and cut 1 inch slices.
For biscuits: add grated cheese before milk. Cut with cookie cutter.

Brush more butter on top if desired.
Don’t put them too close on the baking sheet, they will expand.
Bake for 10 – 15 mins, depending on oven.

Death By Chocolate!

Recipe from Jennifer of Geekling Designs.
Thanks so much for this great recipe, Jennifer! Sounds like an awesome way to die...(was that too morbid of me? )

"Death By Chocolate"

2 - pkg. Low-Fat Chocolate Mousse
1 - pkg. Low-Fat Brownie Mix
1 - tub Low-Fat Cool Whip
3 - bars Skor chocolate, chopped

Directions:

Prepare brownies according to directions. When cool, crumble into pieces. Prepare mousse according to directions. In large trifle bowl, put in 1/2 of the following: brownie pieces, mousse, cool whip, skor pieces. Repeat layers. Serves 12-24 (depending on serving size), and can be made ahead of time.

This recipe is from an old Weight Watchers magazine and is quite rich and tasty!

Easiest Peanut Butter Cookies...EVER!

Recipe from Crystal of Annie's Powder Room
Thanks so much for this great recipe, Crystal!


Easiest Peanut Butter Cookies...EVER!

• 1 cup of peanut butter
• 1 cup of sugar
• 1 egg
• Mix together until sugar is incorporated
• Bake at 350 for 8-10 min.

Thats it! This is great for those who have wheat sensitivities as there is no flour!

Can't wait to try this, Crystal (or I can't wait to have my husband try it...)

Tuesday Time Saving Tip - Marinara sauce

Hello it's AngelaSpots with another Tuesday time saving tip. This one falls under the category of why didn't I think of this earlier?

The facts 1 - My 2 year old hates vegetables. 2 - The same 2 year old LOVES dip.

This past week I was putting a frozen pizza into the oven and trying to figure out what vegetables to serve with it. I often put out vegetables within reach of the kids when supper is cooking. All of us snack on healthy vegetables while we are waiting. Then I had an inspiration. Marinara sauce is basically tomato pasta sauce. I served it as a side with the pizza and it was a huge hit. Yeah for getting my vegetable hater to eat vegetables! Even better it was SUPER quick and easy.

How do you get your family to eat more vegetables?

Cheesiest Mac and Cheese Ever!

The other night I was really wanting some cheesy mac and cheese... I mentioned it to my husband, and he used this recipe to make a us an amazing meal!



In allrecipes, it's called "Mouses Macaroni and Cheese"

Prep: 15 Min
Cook time: 35 Min

Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper
• 2 cups milk
• 8 ounces American cheese, cubed
• 8 ounces processed cheese food (eg. Velveeta), cubed
• 1/4 cup seasoned dry bread crumbs
  

Directions:

1. Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
2. In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
3. Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
4. Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.


Our twist to the recipe: My husband used toasted bread cut into pieces instead of the bread crumbs... He also used penne pasta and some cut up spaghetti noodles instead of the macaroni. Dee-lish!

The Best Cupcake Ever (in my opinion)...

A disclaimer: I can't cook to save my life. My husband is the one that does the cooking in our family and if he doesn't cook, I forget to eat! Anyway, he is always trying all sorts of awesome recipes and I will share them with you... He gets most of his recipes from allrecipes, but he always adds a special twist.


Chocolate Chip Cookie Dough Cupcake!

Ingredients:

* 1 1/2 cups all-purpose flour
* 1/4 teaspoon sea salt
* 1/2 cup butter, softened
* 1/4 cup white sugar
* 1/2 cup brown sugar
* 2 teaspoons vanilla extract
* 1 cup miniature semisweet chocolate chips

* 1 (18.25 ounce) box yellow cake mix
* 1 1/3 cups water
* 1/3 cup canola oil
* 3 eggs

Directions:

1. Whisk together the flour and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. (This "cookie dough" is a slight variation from the kind that you cook - it has no baking soda or eggs. Since it won't actually cook, there is no need for these ingredients... not to mention the risks of eating raw eggs.)
   
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake (as it cooks, the cake batter will envelop the cookie dough - the cupcake will cook, while the cookie dough only defrosts!).
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy!

Recipe Wednesday!

This recipe is brought to you from Emmalene of Jungle Monkey Kids.
The following recipe is a family favorite, my youngest has severe egg allergies so we alway look for alternatives. Simple and taste.

Chicken Nuggets for Ainsley
500g Chicken (boneless)2 cups of CRUSHED corn flakes1/3 cup corn flour1 cup milkroast chicken herb seasoning (to your taste)
I start by cutting all the chicken into kid bite size bits.
Put corn flour, roast chicken seasoning and chicken in a bag and shake to cover all chicken.
A couple of bits at a time, dunk in milk then shake in crushed corn flakes. Place in bag/container and freeze.
Bake in oven at 175 degrees C till golden and crispy.
If you do 500g to 1kg at a time then you have some ready for the future, as we all know we have our moments. Simple and healthy.