blueberry brown sugar cookies

blueberry brown sugar cookies

1 3/4 c. white whole wheat flour

1/4 t. salt

1/2 t. baking powder

1 1/2 t. cinnamon

1/2 c. butter/margarine

3/4 c. brown sugar

1 egg, beaten

1 t. vanilla

1 T. milk

3/4 c. fresh blueberries

whisk flour, salt, baking powder & cinnamon together.

in another bowl, cream butter & brown sugar.

add egg & vanilla and mix.

add dry ingredients until mixed well.

add milk, then fold in blueberries.

roll into small balls, flatten slightly, bake at 375 degrees for 15-18 mins.

magic salad

"puff the magic" salad

my kids named this because the yogurt starts out tart, then sweetens the whole thing! 

[And because of the obvious puff & their love of Puff the Magic Dragon ;-) ]

20 oz. can pineapple chunks [drained]
2 c. FUNmallows [fruit flavored marshmallows]
16 oz. plain nonfat greek yogurt
1/2 c. coconut flakes

mix pineapple, mallows, & yogurt together.
refrigerate for at least 30 minutes....the longer the better.
top with coconut before serving!

baja chicken salad

baja chicken salad

3 chicken breasts, shredded

1 jalapeno pepper, seeded & finely chopped

1/2 c. chopped fresh cilantro

1/4 c. diced red onion

1/2 c. plain yogurt [i used "greek"]

1 T. spicy brown mustard

salt & pepper to taste

mix ingredients until well blended.
refrigerate until ready to serve.
[remember, the longer they sit together the more the flavors meld together....the yummier it is!]

banana PB muffins

banana peanut butter muffins

4 ripe bananas, mashed

1/3 c. applesauce [or a container of fruity baby food...I used pears]

1 1/4 c. white whole wheat flour

3/4 t. baking soda

1/4 t. salt

2 T. butter, softened

1/3 c. brown sugar

2 egg whites

1/2 t. vanilla

8 T. peanut butter

cream butter & sugar until smooth.

add egg whites, bananas, applesauce, vanilla, & peanut butter.

mix until well blended.

combine flour, baking soda, and salt in a separate bowl.

add flour mixture to wet ingredients until combined, don't over mix it!

fill paper cup 3/4 way full in muffin tin.

bake at 325 degrees for 25 minutes.

adapted from skinnytaste

guacamole...Chipotle style

copycat guacamole

2-3 ripe avocados, diced & mashed

1/3 c. chopped red onion

1 finely diced jalapeno

1/2 a bunch of chopped cilantro

3 T. white vinegar

a pinch of salt

mix well & chill.

I swear to you, you will forget you are NOT actually at Chipotle.

It is that close! It's incredible.

thru-the-night fridge oatmeal

i have seen [way too] many recipes

for overnight refrigerator oatmeal

flying around Pinterest lately.

i had to know if any of them worked,

or were tasty.

i found one that looked simple.

we changed it because we're picky.

i enlisted my hubby's help.

and we hit a gold mine!

ingredients:

1/4 c. old fashioned oats

1/3 c. plain almond milk

1/4 c. plain greek yogurt

1 t. chia seeds

1 T. maple syrup

1/4 c. diced strawberries

put all the ingredients in a small jar.

twist on the lid & shake.

let it sit through the night in your fridge.

then crack the lid the next day and d-e-v-o-u-r.

holy yummy. . . 

there are 1,001 variations and flavors.

we'll try more and post them if they're fabulous!

super moist wheat zucchini bread

Time to put the summer garden's harvest to good use!!

super moist wheat zucchini bread
2 c. sugar
1 c. applesauce
3 eggs, beaten
2 medium zucchini (or one large!), grated, unpeeled, pressed in paper towel
3 tsp. vanilla
2 c. whole wheat flour
1 c. white flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

mix sugar, applesauce, eggs, zucchini, and vanilla in a big bowl.
sift together in another bowl, flour, salt, soda, cinnamon and baking powder.
add the dry ingredients into the first bowl, stirring well.
pour in greased loaf pans. bake it at 350 degrees for 45 to 60 minutes.
allow to cool & slice.
(makes 2 full size loaves.)