Healthy Banana Oatmeal Peanut Butter Cookies

2 Bananas (Mashed)
2 Tbsp honey
1/2 tsp vanilla extract
1/4 tsp baking powder
cinnamon
1/4 cup almond butter or natural peanut butter

2 Cups rolled oats (I grind half or more into a flour but you don't have to)
1 handful of dark chocolate chips (you can change the cookie by adding raisins, craisins, coconut or your choice of nuts)

Mix first 6 ingredients together until combined.  Add in oat, combine and then add chocolate chips

Bake at 350 15-20 mins, cool and eat.

Chocolate Almond Bites

These beauties are my favorite sweet snack right now, I have a batch in the freezer and pull one out in the evenings or mid afternoon, when I need a little treat.  

Ingredients
1 cup of old fashioned oats
2 TBSP of unsweetened cocoa powder
2 TBSP of unsweetened shredded coconut (this for me is optional)
1/2 cup natural almond butter (I usually use natural peanut butter)
1/4 cup raw honey

Directions
1. Mix the oats, cocoa powder and coconut together in a bowl.
2. Add the almond/peanut butter and honey and mix until completely blended.
3. Pick off about a 1 inch piece and roll into little balls.

4. Chill for about 15 minutes and serve (I put them in a container in the freezer and just pull one out when I want one)

Recipe and image from http://www.luvabargain.com/healthy-recipe-chocolate-almond-butter-oatmeal-bites.html

Tropical Avacado Smoothie

Here is another smoothie recipe:

1 banana
1/2 pineapple
1/2 cup mango
2 cups spinach
1 cup water
1 cup ice
1/2 avacado

Blend together and enjoy!

Green PB Banana Chocolate Smoothie

My afternoon snack often includes a smoothie of some variation.  Here is a great one for when I have a chocolate craving.

1 frozen Banana
1 large handful of spinach
2 heaping spoons of cocoa powder
1 Tbsp natural peanut or almond butter
Agave or honey to taste
Water (enough to cover)

Thai Chicken Peanut Bowls

Ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
2 large chicken breasts, thinly sliced
salt and pepper
2 cup coleslaw mix
1 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce (or garlic and siracha)

Directions:

1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
4. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
5. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Image and modified recipe from http://iowagirleats.com/2014/01/06/thai-peanut-chicken-quinoa-bowls/

Southwestern Chopped Salad With Cilantrol Lime Dressing

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt (or sour cream)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Optional: cumin, honey/agave

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Recipe and image from http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?_szp=343154

Chewy Coconut Lime Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt 1 cup butter, softened
1 ½ cups white sugar
1 egg ½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar.
Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks

Recipe and photo from http://www.the-girl-who-ate-everything.com/2010/07/cookie-monster-hits-vegas-chewy-coconut.html#UWGz2iksc1FctoAB.99

Chicken Enchilada Casserole

This is a great make ahead meal.  Its not low in calories, but its a people pleaser for sure!

Ingredients:
6 small corn or 3 large flour tortillas
1 large onion diced
2 Tbsp. oil 30ml
4 oz.can green chilies 114ml
finely chopped
10 oz. can cream of mushroom soup 284ml
2 cups grated cheddar cheese 500ml
2 cups grated Mozzarella cheese 500ml
1 cup salsa 250ml
3-4 cups cooked chicken, cut into 1kg
large bited-sized pieces

Instructions:
Cut each tortilla into 6 pieces. Saute onion in oil. Add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 qt. casserole with half the tortilla pieces. Cover with 1/2 cup salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325f for 50 to 60 minutes. Let stand (or sit if you prefer!) For 10 minutes. Serves 6.

*from The Best of the Best Of Bridge Cookbook

Crockpot - Whole Roasted Chicken

This recipe has changed my life.  I LOVE rotisserie chicken.  I used to make them all the time in the rotisserie we were given as a wedding gift.  However, since I found this recipe, no need to put that big thing out of storage each time.

I buy whole chicken in a pack of three each time I shop.  I freeze them to have on hand for those days when I just don't know what to cook.  I use them for greek gyros (with pit, hummus and tzatziki) or soup or just as my lunch food for the week on salad or in a sandwich.

I pull all the skin off my chicken, remove the extra parts inside, rince and pat dry to prepare for the rub.   Combine the following to create a rub for the chicken

• 3 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

 When finished, placed the chicken into the crockpot, breast down and cook on low for 8 hours (maybe less).  (High for 4-5).

*recipe found at http://sloppyjos.wordpress.com/2011/11/18/crock-pot-chicken/

Cilantro Lime Tacos

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Read more at http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html#cd3KHgTl074126w1.99

Ingredients:
cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro pesto
2 tbsp lime juice
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Adapted from http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html#cd3KHgTl074126w1.99

Creamy Mexican Corn Dip

I made this at Christmas this year and loved it.  I have since made it at a number of gatherings and have been asked for the recipe every time without fail.

INGREDIENTS:

2 cans white and yellow corn ( or one can white and one can yellow) - drained
1 can rotel - drained
1 8 oz cream cheese - dice and soften
1/2 teaspoon chili powder
1/2 teaspoon garlic powder 

1/2 teaspoon salt

1/4 teaspoon black pepper
Cilantro - chopped - add to taste

DIRECTIONS:
Drain corn into colander and rinse off canning liquid.  Then add Rotel to drain in colander but don't rinse.  Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro.  Microwave for 2 minutes to heat cream cheese.  Mix well and pour into sprayed 9 x9 baking dish.  Bake at 350 for about 30 minutes.  Can also be added into small crock pot instead.  Cook on high until cream cheese melts, reduce to low and mix well.

 

*receipe found at dishinanddishes.com

Pumpkin Pie with Sweetended Condended Milk

I had pumpkin pie a couple of years ago that I just loved, when I asked for the recipe, I found out the secret ingredient was condensed milk...*insert heavenly moment here*...isn't everything better with that golden ingredient?

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Crumble Topping

I love fruit crumble but a good crumble is only as good as its topping...Here is one I like to use.

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup rolled oats
• 1/3 cup mixed nuts or seeds (I used almonds flour)
• 1 stick unsalted butter, diced and chilled

Peanut Butter Chocolate Bars

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Read more at http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html#Prs2WiTPHpOxMFJu

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Curried Zucchin Soup

Ingredients:

4 small zucchini, cut into chunks

1 medium shallot, minced

1 tsp curry powder

1 tsp ground fresh ginger

1/4 tsp dry mustard

2 cups chicken broth

2 Tbs raw rice

salt and pepper

1/4 to 1/2 cup heavy cream 

Instructions: 

Add the zucchini chunks, shallots, curry, ginger,
and mustard into a saucepan. Pour the

chicken broth over it, add the raw rice,
and bring to a boil.  Cover the pan and simmer

for 45 minutes. Puree the mixture using a
hand held blender, or pass it through a food

mill. Season with salt and pepper.  Add 1/4
cup of heavy cream, taste it and add more if

you like it richer.

*recipe found at http://bewitchingkitchen.com
(adapted from The Essential New York Times Cookbook

Cheesy Zucchini Bake

After a great harvest of zucchini this year, I was looking for great new ways to serve it to my family.  I found this recipe and it was a hit with the hubby and kids.

Ingredients:
  3medium-sized zucchini, cut in slices or half-moon slices
2-4 T chopped fresh basil (I suppose you can use dry...but truly the fresh makes it taste heavenly)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheeses (I used mozza Cheese and Parmesan - NOT the dried canned kind either!) divided - reserve 1/4 cup of mixture for topping later.
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Original Recipe found on Kalyn's Kitchen

Brown Sugar Frosting

My friend SL posted this on her blog.  Its a favorite last minute go to icing for me.  I used it twice this summer alone when we had last minute company.  I topped a boxed cake mix (with a couple of added ingredients) with this amazing yumminess....

1/2 Cup Butter
1 Cup Brown Sugar
4 Tbsp Milk
2 Cups Icing Sugar
2 tsp. Vanilla

• Put butter & brown sugar in a bowl.  Cook for 2 minutes 
• Add milk and stir
• Microwave again for 2-3 minutes.  It should be boiling now. 
• Add the icing sugar and vanilla and whisk until everything has been incorporated and you no longer see the sugar.
• Resist the urge to stick your finger in the bowl for a taste...if you do, I will be sorry, IT'S HOT!
• Cool for a bit and then pour over cake.  Let it set for a bit.

Flourless Zucchini Brownies

I have to say. just like Healthy Deep Dish Cookie, I made with chickpeas, I was skeptical about these as well.  But honestly, they were delishish AND they met the approval of men, women and children at a summer gathering.  I DID add mint chocolate icing to them ;-)...that might have helped...

These are flourless...can you believe it???

• 1 cup of almond butter.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

You can add icing to top or you can serve as is


original recipe found on Delighted Momma

Chipotle Cauliflower Bake

1 head Cauliflower
3/4 cup miracle whip
3/4up sour cream
3/4 tsp chipotle pepper
1/2 tsp paprika
1/2 cup mozza cheese, grated

Directions

• Preheat over at 375
• wash cauliflower and cut into small pieces.
• Steam cauliflower (in pot of microwave)
• mix together all ingredient except for mozza cheese
• pour over steamed cauliflower and mix until coated
• Bake uncovered for 30 mins
• 5 mins before its complete, sprinkle grated mozza cheese over the top.

Raspberry Breakfast Bars

 

 

Crust and Top Layer

1 cup all purpose flour (you can also do 1.5 cups all purpose flour)

1/2 cup whole wheat flour 

1 cup firmly packed brown sugar

1 1/4 cups rolled oats

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

3/4 unsalted butter, cut into 1-inch pieces

Filling

1/4 cup firmly packed brown sugar

1 lb. frozen or fresh raspberries

1 tsp. lemon zest

1/2 tsp. cinnamon 

1/4 cup lemon juice

2 tbsp. butter melted and cooled

Preheat oven to 350F

Line a 9x9 or 9x13 inch pan. In a bowl, mix together all the dry ingredients for the crust and mix together.

 

Add in the cubed butter, and get your hands in there and smoosh up the butter until you get pea-size pieces of butter mixed in with the flour, etc. Reserve 1-1.5 cups of the mixture for the topping, depending on how much you like. Now, take the rest of the mixture and dump it into the pan, and push it down into a crust. You can use the back of a spoon to make sure it's flat. 

Then in a separate bowl, mix together the filling ingredients. Mix well, and then toss that on top of the crust, and carefully, so as to not damage the crust, spread it evenly. 

Then top it off with the rest of the topping. Use the back of a spoon to flatten the whole bar situation.

Pop it in the oven for around 45 minutes. Every 15 minutes, rotate the pan. You'll know it's done when the sides are bubbling a bit. You can top it off with a sprinkle of brown sugar. Wait till it's cool, and cut them up into pretty bars!

 

Original Recipe & Picture found here

 

Salted Caramel Sauce & Salted Caramel Frosting

Salted Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Recipe from kimberlytaylorimages.com

Pesto Ricotta Stuffed Shells

I had a friend bring our family stuffed shells a few months back.  I decided that I should make them myself since they were enjoyed by everyone in the family.  I didn't have a recipe but I did put together what I figured was in the dish she brought.

I mixed 1 egg and 2 tbsp pesto into about 4 cups of ricotta (2/3 of the container)

I then poured 1/3 of a jar of Alfredo sauce at the bottom of a 9x13 pan.  I just happened to pick a jar up at TJ's the day before.  You can always make your own and use that too.

I boiled the full box of shells. (I ended up having 12 shells that did not fit into my pan so I prepared them and put them into a take out container I had a put them in the freezer so that I had a second meal on hand in for the future)  You can always cook up a second pan too.

Once the shells are cooked (NOT overcooked) place the ricotta mixture in a large piping bag (or put it in a zipper bag and but the end off to create a tip for piping).  Then pipe the mixture into each shell.  Probably about 1 tbsp per shell.  Lay each shell on the bed of Alfredo sauce in the pan.

Once all the shells are filled,  cover with 2 cups tomato sauce.  Then on top of the tomato sauce, spoon the rest of the Alfredo sauce.  Top with pesto.

Cover with foil and bake at 350 for 30 mins.  If you want some extra cheesiness, add 1 cup grated mozzarella on top of the shells for the last 5-10 minutes.

Thai Peanut Chicken Soup

We were felt like Thai food tonight; and what goes better on a windy grey Saturday in February?  Well...soup of course!!!

I looked for a new Thai soup recipe, something different than our standard one, but I could not really find what I wanted.  So when all else fails...create something yourself. I took some ingredient ideas for a bunch of standard Thai dishes and put it all together.

Its sort of like chicken satay with peanut sauce meets soup...  Yumminess!!!!!

2 Tbsp oil
1 onion, diced
2Tbsp garlic, minced
1 red pepper, diced

Heat oil and saute onion, garlic and red pepper for about 1 minute or until onion is clear and tender.

1 carrot, chopped small
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne
Add carrot and spices to onion mixture and saute for 1 minute

1 large can diced tomatoes (540ml)
1 can coconut milk (I used light)
1 cup peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
1/2 cup chicken broth
3 Tbsp lime juice
salt to taste
Add the rest of the ingredients and bring to a boil over medium heat.  Reduce to low heat, cover and cook until carrots are tender and flavors blend together (about 20 mins)

2 chicken breasts - diced

1 tbsp Thai chili paste
1 tbsp olive oil.
While the soup is simmering, heat the oil and then add the Thai red chili paste and saute for 15 sec. Add the chopped chicken and cook until no longer pink.  Once cooked, you can add to the simmering soup.

Add half a bunch of chopped to the finished soup just before serving.




***for a thinner soup add a second can of coconut milk***

Salted Caramel Corn

I stole this recipe from a friend's blog.  Miss P and I made it for a tea party she was invited to.  Great treat for little kids and BIG kids too!

Pop 6 cups popcorn, can be air popped or microwavable {if it is microwaveable popcorn, should be consumed within 12 hours...I'm sure this won't be an issue!}

Combine in microwaveable bowl for 3 minutes on high {until bubbling}
1/2 cup butter {1 cube}
1 cup brown sugar
1/4 cup corn syrup {or honey would do fine too}

Add below ingredients to above ingredients once boiled -- let that bubble away and DO NOT try and taste it, you'll be sorry ;)
1 tsp vanilla extract
1/2 tsp baking soda

Ensure your popcorn is in a HUGE bowl and pour caramel over popcorn, mix well then once it's almost set I take my sea salt {aprox. 1 tsp}and sprinkle a light dusting...this turns a relatively sweet snack into the perfect combination of salty&sweet!

if you would like it to be less chewy put on a cookie sheet and place in oven @ 200 F for 1 hour.

Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Makes 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein. 

Receipe from tasteofhome.com