Yogurt Parfait

This is more of a meal idea than a specific recipe, especially now when berries are in season.

This makes a great breakfast, lunch, or dinner. 

Just layer vanilla yogurt, your favorite berries, and granola.  Super yummy and

good for you if you use light yogurt and lowfat granola.  (I have a really good and healthy granola recipe I will share sometime). 

Enjoy!

-Michelle

Corny Chicken Wraps

Corny Chicken Wraps

2 cups of chicken, cooked and cubed

1 can whole Kernel Corn, Drained

1 cup salsa

1 cup shredded cheese

8flour tortillas, warmed

Combine Chicken, corn, and salsa. Cook until heated through. Sprinkle cheese over tortillas. Place about ½ cup chicken mixture down the center of each tortilla; roll up and secure with a toothpick. 

This recipe originally came from Michelle! 

Asian Chicken and Asparagus Kabobs

Asian Chicken and Asparagus Kabobs

Dipping Sauce:

2 cups mayonnaise

¼ cup sugar

¼ cup soy sauce

2 TBS sesame seeds, toasted

1 TBS sesame oil

½ tsp white pepper

 

Kabobs

¼ cup soy sauce

2 TBS brown Sugar

2 TBS Water

1 TBS sesame oil

1 tsp. crushed red pepper flakes

1 tsp minced fresh ginger root

1 ½ pounds boneless skinless chicken breast

1 pound asparagus

2 TBS Olive Oil

½ tsp salt

1.In a bowl, combing the Dipping sauce ingredients cover and refrigerate 2-4 hours.

2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours turning occasionally. Drain and discard Marinade.

3. In a bowl toss the asparagus with olive oil and salt.  On metal or soaked wooden skewers, alternately thread on chicken piece and 2 asparagus pieces. Grill covered, over medium heat for 4-5 minutes on each side or until juices run clear and asparagus is crisp tender.

Yummy Berry Slush

I've made this slush a few times now for parties and I always have tons of people ask me for the

recipe.  It's SOOO easy and SOOOO yummy! 

  Yummy Berry Slush

4 cups water

4 cups sugar

4 cups water

¾ cup lemon juice

1 can pineapple tidbits

1 bag frozen berries

3 diced bananas

-Boil 4 cups water and sugar until sugar dissolves.

Add 4 cups cold water and lemon juice.

Pour in aluminum 9x13 pan and put in freezer and

Freeze.

-2 hours before serving, take out of freezer and pour

pineapple and juice over top of water mix.

-1 hour later, put frozen berries on top

-30 minutes later, put diced bananas on top. 

-Break up with fork and put in punch bowl.



Tuxedo Brownie Cups

 My Friend from growing up gave me this recipe! I tried it for my nieces first birthday, it was very delicious and easy to make! Thanks Liz!

  

Nonstick cooking spray with flour

1  pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)

2  square (1 oz/30 g) white chocolate for baking

2  tbsp (30 mL) milk

8  oz (250 g) cream cheese, softened

1/4 cup (50 mL) powdered sugar

1  cup (250 mL) thawed, frozen whipped topping

1  pint small strawberries, sliced

  

Directions:

1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

2.  Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

3.  Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.

Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

Amish Cinnamon Bread (A.K.A. Friendship Bread)

I teach 3rd grade. At the end of the school year a student brought me and many other people some yummy Amish Bread. I took it home and ate the whole loaf by myself. The next day I told him I needed the recipe. On the last day of school, he brought me the recipe stapled to this bag of goo! I was so confused, but after reading the instructions found out that you need this starter.  This bag of goo supposedly has been in his family for 10 years. I feel so special.  Here we go!

Amish Cinnamon Bread

Day 1     You receive fermenting starter batter in a 1 gallon Ziploc bag—do nothing, but, place it on the counter.  Do not refrigerate.  If air gets into the bag, let it out.  It’s normal for the batter to thicken, bubble and ferment.

Day 2-5  Squeeze the bag several times every day.

Day 6       In medium bowl, whisk together 1 cup white flour, 1 C sugar, and 1 C Milk. Add to the Ziploc bag of starter, and squeeze several times.

Day 7-9 Squeeze bag several times every day.

Day 10   Baking day!  Do not use metal bowls or spoons!

 

Feed starter one more time by adding 1 C white flour, 1 C sugar, and 1 C milk.  Mix well.  Take out 2 cups starter for your bread batter today and set aside in a larger bowl.  If you’d like to continue making bread, pour ½ cup starter batter into a new 1 gallon Ziploc bag.  (There should be enough to give 4 more bags of 1/c starter batters away to friends with instructions, or make a double batch for yourself)

·         Preheat oven to 325® (Makes 2 loaves)

·         Add the following wet ingredients to 2 C starter batter in large bowl and mix:

1 C oil or (1/3 applesauce +2/3 oil)

1tsp vanilla

3 large eggs

½  C milk

·         Mix the following dry ingredients together in a separate bowl and mix:

2 tsp cinnamon

1 C sugar

1 large box instant vanilla pudding

2 C white flour

½ tsp salt

½ tsp baking soda

1 ½ tsp baking powder

·         In small bowl combing 1 tsp cinnamon and 2 TBS sugar. Sprinkle mixture into 2 well greased loaf pans.

·         Mix wet and dry ingredients together and pour batter into 2 prepared loaf pans. Sprinkle any remaining cinnamon &sugar mixture over top. Bake for 1 hour @325®F.

They freeze very well. To freeze, let them cool, wrap in saran wrap, then in aluminum foil before putting in the freezer.

Med. loaves- 30-35 minutes and Mini loaves 25-30 minutes

1 batch makes 2 large and 1 med. Loaf or 4 med. Loaves and 1 large loaf

I read somewhere that the Amish Friendship bread is a lot like a chain letter. You make it and give it away, soon enough your friends will be running away from you when they see you coming with the  goo! Oh it is heavenly though!