Smoothies

Strawberry Colada Smoothie

1 6oz container piňa colada non-fat yogurt

5 fresh strawberries

5 ice cubes

Place all ingredients in blender or Magic Bullet and blend until smooth; a refreshing breakfast drink with only 120 calories.  Feel free to use any flavor yogurt and a handful of your favorite fruit.  Or use plain yogurt and add any of the following combinations: peanut butter and bananas with a squirt of chocolate syrup.  Or blueberries and pomegranate.  Maybe peaches and a teaspoon of honey is more to your liking.  Mix it up for a great breakfast or brunch addition to your meal, or an evening snack.

© Crackerberries 2013

Old Fashion Zucchini Bread

Grandma Averill’s Zucchini Bread

2 cups zucchini, shredded

2 cups sugar

3 eggs, slightly beaten

1 cup vegetable oil

3 tsp vanilla

1 tsp salt

3 tsp cinnamon

* 3 cups flour

1 tsp baking soda

1 tsp baking powder

½ cup raisins

* ½ cup walnuts

Preheat oven 350°

Grease two 9x5 inch bread pans.

In medium bowl combine zucchini, sugar, eggs, oil and vanilla; set aside.  In large bowl combine flour, salt, cinnamon, baking soda, and baking powder.  Mix well and create a well in the center of the mixture.  Pour zucchini mixture into well all at once.  Stir just to combine all ingredients.  Fold in raisins and nuts.  Pour into prepared bread pans. 

Bake 350° for one hour or until toothpick inserted in center comes out clean.

*Crackerberries version uses 2 cups all purpose flour, one cup whole wheat flour and pecans instead of walnuts.

© Crackerberries 2013

Hummus

A Cool Summer Treat

1 cup dry chick peas

3½- 4 cups water

¼ tsp nutmeg

¼ tsp pepper

¼ tsp chili powder             

¼ tsp celery seed or salt

¼ tsp cayenne pepper

2 cloves garlic

1 Bay leaf

2 tbsp lemon juice

1 tbsp olive oil

½ tsp sesame seed oil

½ tsp sea salt
1 tbsp peanut butter

Place all ingredients in slow cooker and cook on high for three hours and then on low for five hours.  Once done cool completely.  (Put in sealed container and let stand in fridge overnight.  This will help incorporate flavors.) 

Most of the juice from the chick peas should be absorbed into the peas, if there is any left, drain, do not rinse.

Place chickpeas, lemon juice, olive oil, sesame seed oil, sea salt and peanut butter in blender or food processor and process until smooth.

Serve on fresh veggies or rice chips.

© Crackerberries 2013

Eight Layer Taco Dip

Eight Layer Taco Dip

 

*1½ cup refried beans

1½ cup sour cream

1½ cup shredded cheddar cheese

3 cups shredded lettuce

2 diced tomatoes

1 chopped onion

1 chopped green pepper

¼ cup sliced black olives

Tortilla chips

Hot sauce (optional)

Place refried beans in bottom of glass tart dish.  Spread with sour cream, top with shredded lettuce, tomatoes, onions, green peppers, cheddar cheese and finally, black olives.  Grab yourself a handful of tortilla chips and dig in.

• Refried beans are easy to make.  Chop ½ cup onion, ½ cup green pepper and mince two cloves garlic.  Sauté garlic, onion and green pepper in 1 tbsp olive oil for about 3 minutes; add 1½ cup baked beans, drained (I use whatever I happen to have leftover from the weekend — we are always baking beans).  Cook for about 5 minutes and then mash the beans using a fork.  Depending on your taste mash them well or leave some whole.

This recipe is tasty using fresh hot refried beans or cold, depending on what your taste buds like to eat.  You can also spice up the refried beans when cooking by adding ¼ tsp cayenne pepper and or 1 tsp red pepper flakes. 

P.S. As you can see from the picture, I forgot the black olives... dang it.

© Crackerberries 2013

Trail Mix Granola Bars

Trail Mix Granola Bars

My little friend Madison Long made trail mix with her mom and shared it with us.  TCJne doesn’t eat “trail mix” he thinks it’s for the birds.  So instead of hogging it all down myself, I decided to make granola bars with it.  He will eat them if there are no cookies in the jar… like my granny always used to say, “There’s more than one way to skin a cat!”

*2 cups trail mix

2 cups oatmeal (whole grain quick oats)

2 cups Quaker Natural Granola oats, honey & almonds cereal

1 cup coconut

½ cup raisins

½ cup honey

½ cup butter

2 Tbsp brown sugar

2 Tbsp maple syrup

2 Tbsp crunchy peanut butter

1 egg

1 tsp kosher salt

Preheat oven to 350°.  Grease the bottom of a 13x9x2 in baking dish with cooking spray.  Place a sheet of parchment paper on top and spray that also. 

In a very large bowl combine trail mix, oatmeal, granola cereal, coconut and raisins and mix well.  Melt butter.  In food processor or Magic bullet add butter with honey, brown sugar, maple syrup, peanut butter, egg and salt.  Pulse until well blended.  Pour over granola mixture and stir well. 

Spoon mixture onto greased parchment paper, press down firmly all around.  Sprinkle with sea salt (optional—I’m addicted to it).  Place in oven and bake 20 minutes.  Rotate pan so that the front is in the back and the back is in the front and bake an additional 5-7 minutes, just until all outside edges are brown.

Cool 30 minutes and slide out of pan to continue cooling.  Cool completely before slicing into squares (I made the mistake of cutting too soon).  Place in an airtight container.

*Madison Long’s homemade trial mix consists of pecans she picked from her granddaddy’s backyard.  She mixed them with salt and butter and roasted them on a cookie sheet in a 375° oven for about 15-20 minutes, stirring every five minutes.  After they cooled, she chopped them up and combined with a bag of dried cranberries, a bag of M&M’s (the ones she didn’t eat) and a bag of milk chocolate chip cookies.  This is her snack for when goes to her daily job of blueberry picking.

© Crackerberries 2013

Bourbon Street Cake

Father’s Day Cake

Cake

½ cup butter flavored Crisco

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1½ cups granulated sugar

3 large eggs

1/3 cup powdered milk (add enough water to make one cup)

1 teaspoon pure vanilla extract

¼ cup Evan Williams bourbon

Cooking spray

Frosting

1 stick butter, softened

4 ounces cream cheese, room temperature

4 cups confectioner's sugar

¼ teaspoon salt

¼ cup whole milk

½ teaspoon pure vanilla extract

Directions

Cake:

Preheat oven to 350 degrees.  Spray two 8-inch round cake pans with cooking spray and line bottoms with parchment; spray with cooking spray. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs one at a time, beating well after each addition.  Scrape down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until well combined and creamy, about three minutes.

Divide batter between pans.  Slap pans on sideboard to get out any air pockets.   

Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Frosting:

Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.

Slice the two cake layers in half carefully.  Place first half of cake layer on a cake plate and spread 1 cup frosting on top. Continue to do this with three remaining layers.  Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion.

© Crackerberries 2013

Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Asparagus Omelet

Fresh Asparagus Omelet

3 large brown eggs, beaten
1 medium green pepper

6-8 fresh picked asparagus spears
½ tsp celery salt
¼ tsp fresh ground pepper
¾ cup shredded cheddar or mozzarella cheese
1 medium onion, diced

1 Tbsp bacon bits

Heat non-stick fry pan to over medium high heat. Dice the green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes).  Add asparagus and sauté a few minutes longer.

Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, layer ½ cup cheese, onion, green pepper and asparagus mixture onto the highest side of the egg mixture.  Sprinkle with bacon bits and top with more cheese. Carefully fold the egg over with spatula and let stand five minutes before serving.

Serves 2

© Crackerberries 2013

Bo-Bo Cake

BO-BO Cake

Crackerberries version of chocolate-strawberry shortcake

1 quart fresh or frozen strawberries

1 recipe chocolate fudge brownies

1 recipe meringue topping

In large glass bowl crumble half of the brownies into the bottom of the pan.  Layer with half of strawberries, and half of the meringue; repeat.  Save a few strawberries to got on top of the meringue.

A store bought brownie mix can be used, but a homemade version is below.  If using fresh strawberries wash, cut and sprinkle with a tsp of sugar and let stand in fridge for an hour or two before using.  The juice from the strawberries pour over the crumbled brownies makes the dessert moist and tasty.

Brownies:

2 cups all purpose flour

2 cups sugar

1 tsp baking soda

¼ tsp salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

1½ tsp vanilla

Preheat oven 350°. Grease 13x9x2 inch pan.

In medium bowl mix flour, sugar, baking soda and salt; set aside.

In sauce pan combine butter, cocoa and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat and add to flour mixture, while beating with electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk and vanilla and mix for one minute (batter will be thin).  Pour into prepared pan and bake 25 minutes or until toothpick stuck in middle comes out clean.  Let cool completely.

Meringue:

2 egg whites

½ tsp vanilla

¼ tsp cream of tartar

6 tbsp sugar

Let egg whites sit at room temperature for 30 minutes.  In large mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with electric mixer until soft peaks form, about 2 minutes.  Add sugar 1 tablespoon at a time, beating on high until stiff peaks form, about 5-6 minutes.

© Crackerberries 2013

Cheesy Tata Bites

Cheesy Tata Bites

 

3-5 medium size red potatoes

½ cup parmesan cheese

1 cup shredded sharp cheddar cheese

2 tbsp bacon bits

1 tbsp olive oil

2 tsp sea salt

Pepper to taste

Preheat oven 400°

Wash and slice potatoes to ¼ inch thick rounds. 

Combine parmesan and cheddar cheeses together and season with salt and pepper.

Grease cookie sheet with olive oil and place tata rounds on cookie sheet.  Sprinkle with one teaspoon sea salt.

Bake 20 minutes and flip rounds; season with one teaspoon sea salt.

Bake 15 minutes; remove from oven and sprinkle with cheese mixture.  Top with bacon bits and pepper and bake 5 minutes longer or until cheese bubbles.

© Crackerberries 2013

Breakfast Taco Bowls

Breakfast Taco Bowls

4 eggs

2 flour tortillas

½ onion, chopped

½ green pepper, chopped

2 oz Jimmy Dean bulk sausage

1 cup shredded cheese, preferably cheddar but mozzarella works too

2 tbsp parmesan cheese

1 tbsp bacon bits

Texas Pete

Preheat oven 400°

Place flour tortillas in baking dishes.

Cook sausage in skillet with onions and green peppers until no longer pink and onions and peppers are tender.

Place ¼ cup of cheese in bottom of each tortilla.  Divide the sausage mixture between the two bowls. Pour eggs over top and sprinkle with remaining cheese and bacon bits.  Bake in preheated oven for 10-13 minutes until eggs are set. 

Serve with fresh fruit or hot sauce.

© Crackerberries 2013



Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013

Fried Chicken Spicy Slaw

Fried Chicken on a Bun

 



Slaw and Sauce

2 garlic clove, finely grated

1/2 cup Miracle Whip

1 tablespoon Texas Pete hot pepper sauce

1/2 small onion, thinly sliced

2 Chile peppers, thinly sliced

4 cups thinly sliced cabbage

1/2 cup Mustard Pickles slices, plus 1/4 cup pickle juice

Chicken

1½ cups all-purpose flour

1 tablespoon ground black pepper

1/2 teaspoon kosher salt

1 cup buttermilk

2 chicken legs and thigh pieces, skinned and de-boned

Vegetable oil (for frying)

4 crusty/bulky rolls

Unsalted butter, room temperature

Spicy Mayo Cole Slaw

Mix garlic, Miracle Whip, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Combine flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Work with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Place on wire rack until ready to cook.  This prevents pieces sticking together.

Pour oil into a large cast iron skillet to a depth of 1/2-inch and heat until hot (approximately 350°).

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack, season with salt if desired.

Spread cut sides of rolls with butter. Cook rolls buttered side down on hot grill until browned and crisp, about 2-3 minutes. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

I borrowed this recipe from Bon Appetit Magazine and made a few changes to accommodate what I cook with.  If you want to see the real recipe click here ☺

© Crackerberries 2013