Homemade Oatmeal Creme Pies
- 1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each)
- 1 tablespoon finely chopped fresh chives
- Salt and pepper, to taste
- 1 avocado, peeled, pitted and diced
- 1 tomato, cored and chopped
- 1 cucumber, peeled, seeded and diced (optional)
- Squeeze of lime juice
- 2 tablespoons chopped fresh basil or cilantro
- Salt and pepper, to taste
- 4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain)
- 1/4 cup alfalfa sprouts
- 2 to 4 slices pepper jack cheese
-To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
-To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
-To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)
Baked Garlic Cilantro Fries
- 5-6 yukon gold potatoes, cut into thin fries
- 2 Tbsp olive oil
- 1/4 – 1/2 tsp garlic powder
- 1/2 – 3/4 tsp sea salt pepper
- 1/4 c. loosely packed cilantro leaves, finely chopped
-Preheat the oven to 425 degrees, and get a baking sheet with rack ready (if no rack, just line with foil/parchment paper and drizzle with olive oil. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes.
-Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper.
-Lay on a baking sheet in a single layer, preferably one that has a cooking rack so the fries can have the air circulating all around them (and no need to flip.) Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip the fries.
-Once done, toss fries with cilantro in a bowl.
The other day, I was ravenously hungry and decided to cook myself a super easy, slightly boring meal of pasta and tomato sauce. I boiled my pasta and went to the fridge to grab my trusty jar of previously opened Newman’s Own Marinara sauce. When I opened the lid, much to my dismay, there was mold growing on the top of the sauce! But hey, I understand… thank you Newman’s Own for making a great pasta sauce with no preservatives! As I was trying to figure out what else I could drown my pasta in, I saw some grape tomatoes on the counter and had the bright idea to make my own sauce! Now that I’ve experimented and tried this, I’m saying goodbye to jarred sauces forever! So here’s my recipe for…
The easiest, freshest, tastiest tomato sauce, ever.
- 1 to 1.5 tablespoons extra virgin olive oil
- 10-15 grape or cherry tomatoes
- 1/4 teaspoon crushed garlic
- 1/2 teaspoon tomato paste
- dash of dried basil
- dash of onion powder
- dash of salt and pepper
- dash of crushed red pepper flakes (optional)
- Cut grape/cherry tomatoes in half
- In a small saucepan, heat olive oil over medium heat
- Add crushed garlic and sauté for about a minute
- Add halved tomatoes to the pan and sauté for another minute or two
- Use a fork to crush the tomatoes into the olive oil
- Add the tomato paste, basil, onion powder, salt and pepper
- Continue to crush/stir the mixture over heat until it resembles a sauce
- Serve over pasta and enjoy!
Yields 1 serving.
- 2 Tbsp. dried lavender (make sure it’s for culinary use)
- ½ cup sugar
- 2 ½ cups water
- 3 lemons, juiced
- 2 cups water
- In a medium pot combine 2 ½ cups of water with sugar and lavender.
- Bring to a boil, reduce heat and simmer 5 minutes. Cover, and let stand one hour.
- Strain out the lavender with a sieve and place liquid in a large jug.
- Add lemon juice and additional water, stir well.
- Refrigerate until cold. Serve with ice cubes.
Mint Chocolate Chip Cookies Recipe
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Peach Lemonade Coolers
- 2 medium sized, ripe peaches, peeled, halved and pitted
- 1/2 cup lemonade
- 1 ounce vodka of choice
- Puree the peaches and lemonade in a blender until smooth.
- Pour vodka over ice in a rocks glass.
- Top off with peach-lemonade puree.