Key Lime Mousse

Key lime mousse

I made this Key Lime Mousse for my book club and it was a huge hit. It has the perfect amount of tart from the key lime juice and the perfect amount of creaminess from the whipped cream.

This is a make ahead recipe since it needs to be refrigerated for 8 hours before serving. I think that makes it the perfect party dessert. Simply whip it up in the morning then forget about it until it is time to serve. That leaves plenty of time for whatever else you need to get done during the day.

Please don’t substitute regular lime juice in this recipe. You can find key lime juice on the same shelf as the regular lime juice in the grocery store. Key lime juice is actually more sour than regular lime juice. Since you’ll be adding a whole can of sweetened condensed milk to the recipe, you need the extra sour flavor to get that “pucker” lime lovers love.   [Read more...]

Quick and Healthy Carrot Smoothie

This quick and healthy Carrot Smoothie is the perfect drink to serve on Easter morning. Naturally sweet carrot juice is a surprising hit with the kiddos, and if you call it “Bunny Juice” like we do, of course they are apt to like it even a little bit more.

Morning smoothies are a staple in our house. They are so easy to throw together and it is amazing how much nutrition you can pack into one single serving. Smoothies are also a great after school snack. If we ever have appointments right after school, they are easy to transport and drink on the way.

If you’ve never had carrot juice, it is surprisingly sweet. When paired with frozen pineapple and orange juice, it makes a delicious smoothie your kids will ask for again and again. You can find carrot juice in the produce department of any grocery store.

Of course, the beauty of smoothies is you can vary and alter the recipe to your family’s taste. If you have more adventuresome eaters, you can throw in a little spinach. If you have a ripe banana lying about, toss it in too. I love the taste of ginger with carrot, so I’ve been known to add a bit of it. Maybe it isn’t fair to call this a recipe? Maybe it should be called a starting point?

Quick and Healthy Carrot Smoothie

Quick and Healthy Carrot Smoothie

Ingredients

  • 2 cups carrot juice
  • 2 cups orange juice
  • 2 cups frozen pineapple

Instructions

  1. Add all ingredients to a blender and puree until desired consistency. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2013/03/quick-and-healthy-carrot-smoothie.html

One last note: this recipe makes a full blender and serves 4. You can halve the ingredients to make just two servings.

What do you think: Will your kiddos enjoy “Bunny Juice” on Easter morning?  Leave a comment and tell me your Easter morning tradition.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. You can also find her  and her whole food recipes at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Easy Chicken Barley Soup

This Chicken Barley Soup is pure comfort soup in a bowl. Made with ingredients you most likely have on hand, it comes together quickly on a cold winter’s night.

Since this quick and healthy recipe makes about 8 servings, I love to make it at the beginning of the week so I can have leftovers to put in thermoses for lunches.

Why barley instead of noodles? Barley is much higher in fiber, which means your family will stay fuller longer. I’m pretty sure there is nothing worse than preparing a meal for my family, only to have them hit me up for a snack an hour later. If I’ve gone through the effort of preparing a meal – I want it to satisfy!

Chicken Barley Soup

Chicken Barley Soup

Ingredients

  • 4 cups chicken broth
  • 1 14 oz can chopped tomatoes
  • 1 pound boneless, skinless chicken breasts chopped into bite-size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 16 oz package frozen vegetables
  • 3/4 cup barley

Instructions

  1. Combine first 6 ingredients in a large Dutch oven. Cover and bring to a boil. Once boiling, stir in barley. Cover, reduce heat to a low simmer and cook an additional 45 minutes, or until barley is cooked. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2013/02/chicken-barley-soup.html

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Slow Cooker Whole Wheat Blueberry Coffee Cake

Coffee cake in the slow cooker? Yes indeed! The trick to baking this Slow Cooker Whole Wheat Blueberry Coffee Cake is to find a souffle pan that will fit in your slow cooker. You should find a 2 quart round souffle dish fits well in a 5 quart slow cooker.

The cake will cook in a water bath. Once the batter is made and is in the souffle dish, place the souffle dish in the slow cooker. You will then pour hot water around the souffle dish like the picture below:

This recipe calls for whole wheat white flour. If you have never cooked with it before, it is lighter than whole wheat flour. It can be found in most grocers and is a great way to introduce your family to whole grains. However, if all you have is unbleached all-purpose flour, feel free to substitute.

Slow Cooker Whole Wheat Blueberry Coffee Cake

Ingredients

  • 1 cup white whole wheat flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried lemon peel
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 1 cup frozen blueberries

Instructions

  1. Combine flour, sugar, baking soda, baking powder, salt, and lemon peel in a large bowl.
  2. In a small bowl, stir together the egg, sour cream and canola oil.
  3. Mix the wet ingredients until the dry ingredients until well combined. Gently stir in the blueberries.
  4. Coat a 2 quart souffle pan with cooking spray. Add the batter. Lower into the slow cooker. Cover with a piece of foil and wrap tightly so no water gets into batter.
  5. Pour 2 cups of hot water into the slow cooker.
  6. Set the slow cooker to high and cook for 3 to 3 1/2 hours.
  7. When baked, turn cake upside down onto a wire rack. Allow to cool.
  8. Dust with powdered sugar if desired before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2013/01/slow-cooker-whole-wheat-blueberry-coffee-cake.html

NOTE: I have cooked this coffee cake on low for 8 hours. HOWEVER, you will need to add additional water to the slow cooker. If the slow cooker runs out of water while it is on, you run the danger of having the crock crack.

Slow Cooker Black Bean Butternut Squash Chili

This slow cooker recipe for Black Bean Butter Squash Chili receives high marks from my family. In fact, while eating it the other night, my oldest daughter remarked, “This chili is marvelous!” Which struck me as funny, because who says “marvelous”? However, as she asked for seconds, I knew her compliment was sincere.

Since this recipe only needs to cook for 3-4 hours on high, it is the perfect recipe to throw in the slow cooker right before I pick-up the kids from school. Then, it is ready when we get home from whatever practice (usually volleyball) we have that evening.  [Read more...]

Make Ahead Pineapple Muffin Recipe

This pineapple muffin recipe will have you jumping out of bed!

I love the smell and taste of a warm muffin right out of the oven.  But the last thing I want to do in the morning is cook anything that requires too much effort.

By planning the night before, I’ve found I can have freshly baked muffins with minimal effort.

How to make muffins ahead:

  • Start by combining all the dry ingredients {flour, baking powder, sugar, salt} in a large bowl. Leave out on the counter.
  • In a measuring cup, measure the milk, then add the eggs and vanilla. Cover and refrigerate.
  • In the morning, start by preheating the oven.
  • Stir together the dry and wet ingredients. Mix in the remaining ingredients and get ready to bake.

Muffin ingredients prepared the night before baking.

This is the recipe I follow to make Pineapple Muffins that can be prepped the night before.

Make Ahead Pineapple Muffin Recipe

Yield: 12

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 1/2 teaspoons vanilla
  • 1/2 cup canola oil
  • 1/2 cup shredded coconut
  • 1/4 cup drained, crushed pineapple

Instructions

  1. Preheat the oven to 400. Prep a muffin tin with muffin liners.
  2. In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
  3. In a 2 cup measuring cup, measure out the milk. Add the eggs and vanilla and lightly beat. This can be refrigerated and added to the dry ingredients right before baking.
  4. Pour wet mixture into dry mixture.
  5. Add pineapple and coconut and stir to combine.
  6. Spoon batter into prepared muffin tin. Fill 3/4 full.
  7. Bake for 18 to 20 minutes. Allow to cool slightly before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2012/10/make-ahead-pineapple-muffin-recipe.html

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

 

Cheddar Chive Freezer Biscuits

Cheddar Chive Freezer Biscuits

Cheesy biscuits in the freezer, ready to bake for dinner?  Now, that’s a great short cut for cheaters!

These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!

To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.

Helpful hint: I always mark the bag with the temperature and the cooking time. That way, when I pull out the bag, I know I need to bake the biscuits at 425 for 15 – 18 minutes.

Cheddar Chive Freezer Biscuits

Yield: 18 biscuits

Cheddar Chive Freezer Biscuits

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup shredded sharp Cheddar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter, cold and cut into pieces
  • 1 cup buttermilk
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 425.
  2. Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
  3. In a small bowl, stir together the buttermilk and eggs. Stir until flour mixture just until all ingredients are wet.
  4. Drop dough by heaping tablespoonfuls onto a greased cookie sheet. Bake until golden, between 15 and 18 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2012/10/cheddar-chive-freezer-biscuits.html

Hot cheddar chive biscuits are comfort food at its best! How will you serve them?

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Orange Curry Couscous

Please welcome new contributing writer, Andrea Green.  I love this quick side dish. Sides are one thing that I tend to neglect.  This one is easy and I love that leftovers can double for lunch the next day.

I love couscous! Any side dish that can be prepared in 10 minutes has my undying devotion. But, I’ll admit that it can be pretty plain on it’s own. So I like to add all kinds of veggies, nuts and dressings to my couscous – like in this Orange Curry Couscous. It is one of my absolute favorite ways to dress up plain couscous. Plus, you can use it as a side dish for dinner, then use any leftovers the next day for a delicious lunch!

Orange Curry Couscous

Orange Curry Couscous

Ingredients

  • 2 cups water
  • 1 1/2 cups couscous
  • 1/4 c rice vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons grated orange rind
  • 1 tablespoon honey
  • 2 teaspoons cinnamon
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup fresh parsley, chopped
  • 1 cup green onions, chopped
  • 1/2 cup slivered almonds
  • 1 cup currants
  • 1/2 cup frozen peas, thawed

Instructions

  1. In a saucepan, bring the water to a boil. Add the couscous and stir. Cover, remove from heat, and let stand for 10 minutes.
  2. While the couscous is standing, process the vinegar, garlic, orange zest, honey, cinnamon, curry powder and salt in the blender. Continue to process while adding the canola oil through the top of the blender.
  3. When the couscous is ready, fluff it with a fork.
  4. In a large bowl, mix together the cooked couscous, dressing, parsley, green onions, slivered almonds, currants, and peas. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://eatathomecooks.com/2012/08/orange-curry-couscous.html

This post is linked to Finding Joy in My Kitchen.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Related Posts with Thumbnails
Powered by WishList Member - Membership Software