• Easiest Apple Cake Ever

    September 21, 2014 Author: Rachel
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    This is the easiest apple cake ever!  It’s “healthy” too since the recipe uses a boxed angel food cake mix, and there’s no added fat.  It’s delicious, and everyone loved this treat.

    Top with fresh fruit, like strawberries, or strawberry coulis and add whipped cream.

    Note: when cake cools it does deflate a bit, but it’s just as tasty!

    Ingredients:

    • 1 box of angel food cake mix
    • 1 20 oz. can of apple pie filling (sugar free), cut apples if desired

    Directions:

    1. Preheat the oven to 350*
    2. Spray a 9 x 13 pan with cooking spray.
    3. In a large bowl combine the angel food cake mix and the apple pie filling (if you want smaller pieces of apple, cut the apple pieces before mixing with the cake mix), and stir to combine.
    4. Poor batter into the prepared pan and cook for 30-35 minutes or until done (knife will come out clean).
    5. Top with fruit and whipped cream.

    Easiest Apple Cake Ever:
    5star

  • Whole Wheat Banana Muffins with Maple Frosting

    August 20, 2014 Author: Rachel
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    These muffins are beyond delicious.  They are moist and flavorful and you would never know that they are healthyish!

    Think banana bread meets maple frosting.

    Think muffin meets cupcake.

    Think delicious.

    I combined two different recipes to create these muffins.

    Muffin recipe from Two Peas and Their Pod.  Frosting Recipe from Crazy for Crust.

    Ingredients:

    • 2 c. whole-wheat flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 tsp. ground cinnamon
    • 4 large ripe bananas (about 1 3/4 c. mashed)
    • 1 c. packed brown sugar
    • 1/4 c. coconut oil, melted and cooled
    • 1 large egg
    • 1/2 c. plain Greek yogurt
    • 2 tsp. pure vanilla extract
    • Turbinado sugar, for sprinkling on muffins before baking, optional

    Frosting Ingredients:

    • 3 TBSP unsalted butter, melted
    • 1 c. powdered sugar
    • 1/2 tsp. maple extract
    • 1 tsp. vanilla extract
    • Milk or heavy whipping cream

    Directions:

    1. Preheat the oven to 350*F. Line a muffin pan with paper liners, spray with cooking spray, and set aside.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
    4. Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.
    5. For the frosting: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add milk or heavy whipping cream (to desired consistency…start with just a small amount (1-2 tsp.) at a time and add more, if necessary), whisk until smooth. Immediately frost completely cooled muffins.

    Whole Wheat Banana Muffins with Maple Frosting:
    5star

  • Apple Crumb Pie

    November 8, 2013 Author: Rachel
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    If you like apple pie and if you like crumb topping, you’ll love this apple crumb pie!  This pie will have its place at our Thanksgiving feasts.

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 1/2 recipe of No Fail Pie Crust (or make a full recipe and make tarts with the leftover crust….yum!)
    • 6 c. apples (Fuji, Jazz, Braeburn, Granny Smith mix), sliced ¼ inch thick
    • 1/4 c. freshly squeezed lemon juice (from about 2 lemons)
    • 3/4 c. granulated sugar
    • 2 1/2 tsp. ground cinnamon

    Crumb Topping:

    • 1 c. all-purpose flour
    • 1/4 c. packed light or dark brown sugar
    • 1 tsp. ground cinnamon
    • 8 TBSP (1 stick) cold butter, cut into small pieces

    Directions:

    1. Make the pie crust according to directions, roll it out into a 9-inch pie plate and refrigerate for at least 30 minutes before filling with the apples.
    2. Preheat the oven to 375*. Peel, core and slice all the apples to about 1/4-inch thick. It doesn’t have to be exact – just try to get them all about the same thickness so the apples cook evenly.
    3. Toss the apples in a bowl with the lemon juice, sugar, and cinnamon. Add the apple mixture to the chilled crust.
    4. In a medium bowl, whisk together the flour, sugar, and cinnamon. Add the butter pieces and cut in with a fork, your fingers or a pastry blender until the mixture is coarsely combined and makes a streusel-like consistency.
    5. Lightly press the crumb mixture on top of the apples. Place the pie on a foil-lined baking sheet and bake for 1 hour and 30 minutes until the apples are tender and the crust is golden brown. If the crust edges are getting too dark during the last 30 minutes of baking, you can cover them with foil for the remainder of baking.
    6. Serve warm or at room temperature. This pie is delicious with a bit of whipped cream or vanilla ice cream.

    Apple Crumb Pie:

    5star

  • Pineapple Chicken: Stovetop or Crockpot

    September 30, 2013 Author: Rachel
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    This Pineapple Chicken I’ve made 2 ways.  The first is a stovetop version and the second is a Crockpot version.  The main difference is for the Crockpot version, I coated the chicken in cornstarch and browned the meat in a skillet prior to adding to the Crockpot. The family loved both, but they preferred the coated version.  You can easily use the coated version of the stovetop too.

    Directions for the stovetop version and the Crockpot version below.

    Stovetop Ingredients:

      • ¼ c. Heinz 57
      • ½ c. water
      • 1 8oz. can of crushed pineapple
      • 3 TBSP brown sugar
      • Olive oil
      • 2 tsp. garlic
      • Chicken breasts, cut up
      • Crushed red pepper to taste after cooking

    Directions:

    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Heat olive oil in a skillet, add garlic, then add the chicken and cook until done; then add the sauce and simmer for 5 minutes.
    3. Individuals can add their own crushed red pepper.

    Crockpot Ingredients:

    • ¼ c. Heinz 57
    • ½ c. water
    • 1 8oz. can of crushed pineapple
    • 3 TBSP brown sugar
    • 1/3 c. cornstarch
    • 2 eggs, beaten
    • Olive oil
    • 2 tsp. garlic
    • Chicken breasts, cut up
    • Crushed red pepper to taste after cooking

    Directions:

    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Put cornstarch in a shallow bowl.  In another bowl, beat eggs.
    3. Slice chicken, then dredge chicken in cornstarch and then toss chicken in egg.
    4. Heat olive oil in a skillet, add the garlic, and then add chicken and brown (chicken won’t be fully cooked).
    5. Place chicken in Crockpot and add sauce.
    6. Cook on HIGH for 2 hours.
    7. Individuals can add their own crushed red pepper.

    Pineapple Chicken:

    5star

  • Baked Chicken Parmesan

    August 21, 2013 Author: Rachel
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    There is absolutely no frying involved in this recipe…it is so easy….and so delicious.  It’s definitely a healthier version of traditional chicken parmesan and no one misses the hassle or the extra calories of the traditional version.  The croutons give this dish the breading of the traditional version, and since I use fat free croutons, none of the guilt.   The kiddos devoured this meal!

    Ingredients:

    • 2 TBSP olive oil
    • 2 cloves garlic, crushed
    • 4-6 boneless skinless chicken breasts
    • salt to taste
    • 1 tsp. Italian seasoning, divided
    • 1 (3-oz.) package fat free croutons, divided
    • 1 jar of pasta sauce, divided
    • 1/4 c. chopped basil
    • 8 oz. mozzarella, shredded , divided
    • 4 oz. Parmesan, grated , divided

    Directions:

    1. Preheat oven to 350*
    2. In a 9 x 13 pan, add olive oil and garlic; then add the chicken and sprinkle with salt and ½ tsp. of Italian seasoning.  Crush ½ of the croutons and sprinkle over chicken; then cover chicken with 2/3 of the jar of sauce.  Add remaining Italian seasoning and chopped basil.  Then add 4 oz. of shredded mozzarella and 2 oz. of grated Parmesan; then spread remaining sauce over the cheese.  Top with remaining croutons and remaining cheese.
    3. Bake for 35 minutes or until done.

    Baked Chicken Parmesan:

  • Healthy Banana Chocolate Chip Muffins

    August 21, 2013 Author: Rachel
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    This muffin recipe is so darn good.  The original recipe is vegan but I use milk instead of nondairy milk, and I also use a dairy based light margarine. But if you want to make it vegan go right ahead.  Everyone loves these muffins!!!

    Ingredients:

    • 1/4 c. skim milk
    • 1 tsp. apple cider vinegar
    • 1 c. all purpose flour
    • 1 c. whole wheat flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 tsp. ground allspice
    • 1/4 tsp. ground nutmeg
    • 1/2 tsp. cinnamon
    • 1/2 c. light country crock margarine
    • 1/2 c. brown sugar
    • 1/2 c. white sugar
    • 3 ripe bananas
    • 1 tsp. vanilla
    • 1 8 oz. can crushed pineapple
    • 1/2 c. mini chocolate chips

    Directions:

    1. Preheat oven to 350*; line muffin pan with baking cups and spray with cooking spray.
    2. In a small bowl, combine milk and vinegar.
    3. In a large bowl, combine both flours, baking soda, salt and spices.
    4. In a mixing bowl, cream the margarine and sugars; then add the bananas, vanilla, milk mixture, and pineapple.
    5. Add the dry ingredients to the wet; then mix in chocolate chips.  Stir until just combined.
    6. Pour batter in the muffin tins and bake for 25 minutes (if making a loaf instead, bake for 60-70 minutes) or until a toothpick inserted in the center comes out clean.
    7. Remove pan from oven and let cool slightly; then remove muffins and let cool on a cooling rack (if making a loaf, remove the pan from the oven and place on cooling rack for 10 minutes; then transfer the bread from the pan to the rack and let cool completely before slicing-preferably overnight).

    Healthy Banana Chocolate Chip Muffins:

  • TT’s Salsa

    August 11, 2013 Author: Rachel
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    We had some friends over the other night for taco/nacho bar, and TT (9 yo) wanted to make a salsa, so he researched online and printed out a recipe.  We adapted the recipe to what we had on hand, and it was so good, and we’ll definitely make this one again. This recipe makes a lot of salsa, so you might want to halve the recipe.

    Recipe adapted from Food Network.

    Ingredients:

    • 2 (14.5 oz.) cans of fire roasted tomatoes
    • 2 (14.5 oz.) cans of Mexican stewed tomatoes
    • 1/2 c. cilantro
    • 1/2 onion
    • 1 garlic clove
    • 1 jalapeno, seeds and membranes removed
    • 1/4 tsp. cumin
    • 1/4 tsp salt
    • 1/4 tsp. sugar
    • 1 lime, juiced

    Directions:

    1. Place all ingredients in a food processor and pulse until all ingredients are combined and the salsa is at a consistency you like.
    2. Taste and adjust seasoning as necessary.
    3. Refrigerate at least an hour before serving.

    TT’s Salsa:

  • Lemon Garlic Chicken and Roasted Potatoes

    April 1, 2013 Author: Rachel
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    This recipe is so delicious, and is very kiddo approved!! When I made this I made baked everything in one dish.  Next time I’ll put the chicken and potatoes in separate dishes (because there was too much in the baking dish).

    Lemon Garlic Roasted Potatoes Ingredients:

    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 2 lbs. small potatoes, quartered
    Lemon Garlic Roasted Potatoes Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Boil the potatoes until just tender and add to mixing dish, toss to coat (shorter baking time) OR add raw potatoes and toss to coat (longer baking time).
    4. Bake uncovered for shorter baking time: 20 minutes OR longer baking time: 45 minutes.
    Lemon Garlic Chicken Ingredients:
    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 4-6 boneless chicken breasts
    Lemon Garlic Chicken Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Add chicken and toss to coat.
    4. Bake uncovered until done 20-40 minutes, depending on thickness of chicken.

    Lemon Garlic Chicken and Roasted Potatoes:

  • Spinach Pie

    April 1, 2013 Author: Rachel
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    If you like spanakopita, you’ll love this spinach pie.  My Grandma Boden used to make a spinach pie (it didn’t have the cheeses in it), and I loved it, and I really love this one too.

    Ingredients:

    • 1 rolled 9 inch pie crust, room temperature
    • Olive oil
    • 1 onion, diced
    • 2 lbs. frozen spinach, defrosted
    • 4 eggs
    • 1/4 c. small curd cottage cheese
    • 6 oz. feta, crumbled
    • 1/4 tsp. nutmeg
    • 1/2 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper

    Directions:

    1. Preheat oven to 350*.
    2. Spray pie plate with cooking spray and unroll pie crust and place in pie plate.
    3. Heat olive oil in a nonstick skillet over medium high heat; add onions and cook until they turn translucent and begin to caramelize.
    4. Add the spinach, and cook for 5 minutes.  Drain spinach and onions well.
    5. In a mixing bowl, beat the eggs, and then add remaining ingredients and add the spinach and onions.
    6. Pour the mixture into the crust and bake for 90 minutes or until a knife inserted into the center comes out mostly clean.

    Spinach Pie

  • 3 Bean and Corn Salad

    February 20, 2013 Author: Rachel
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    Aunt Nancy’s 3 Bean and Corn Salad is a Clark family staple.  It’s delicious and great for picnics, potlucks, summertime, and anytime!

    Ingredients:

    • 1/4 c. vegetable oil or olive oil
    • 2 T. white vinegar or rice wine vinegar
    • 1 T. soy sauce
    • 1/4 tsp.  pepper
    • 1/4 tsp. salt (I omit)
    • 1 can (19 oz.) garbanzo beans, rinsed and drained
    • 1 can (16 oz.) kidney beans, rinsed and drained
    • 1 package (9 oz.) frozen green beans, but, thawed, and drained
    • 1 1/2 c. frozen corn, thawed
    • 1/2 c. sliced green onions

    Directions:

    1. Mix/beat oil, vinegar, soy sauce, salt, and pepper with a fork until slightly thickened.
    2. Add remaining ingredients and toss to coat.
    3. Cover and refrigerate at least 1 hour.  Toss before serving.  Serves 6.

    3 Bean and Corn Salad:

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