What Makes You Say Mmmmm?!

I have decided to discontinue the Monday Linky.  I am sad because it has been very fun!  But, after lots of thought, I decided to focus my energies on other things.  I have been trying hard to faithfully keep up two blogs and raise a family.  Too many things are getting neglected... I will still be posting recipes & cooking ideas, but need to take a step back from the weekly linky.  Sorry! :(

Thanks to ALL who faithfully participated each week!  I love all of your creativity & willingness to share! 

I still want to feature a few of the most popular links from the last linky.  Hope you enjoy!

In the Kitchen and on the Couch linked up Spiced Peas with Cilantro and Lime.  They were very popular!  And I can't wait to make them... 

The Sweet Swiper shared Asian Bowtie Pasta Salad.  This looks like a great easy dinner that my family would love!

Melissa's Cuisine posted "That One Dessert".  It looks heavenly, doesn't it??!! 



Thanks everyone for sharing your beautiful food!  Have a wonderful week. 

Strawberry Shortcake

Oh, how I love strawberry season!  My daughter loves the doll Strawberry Shortcake.  They were some of my favorite toys a a little girl, too. We were talking about her the other day & my daughter wanted to know what strawberry shortcake really was.  I was shocked and saddened that my poor daughter had never had a real strawberry shortcake.  I had strawberries & cream in my fridge and set to work.  She LOVED it- and so did everyone else.  I always forget how incredibly amazing this dessert is- especially with homemade shortcake!  Plus, they are simple!! 

Strawberries:
Lots and Lots of fresh strawberries, rinsed, and sliced thin
1/2 c. sugar (adjust to suit your own taste)

Shortcake:3 cups all-purpose flour
3 Tbsp. baking powder
1/2 c. sugar
2/3 cup cold butter, cut into small pieces
1 cup cold milk
1 teaspoon pure vanilla extract
Fresh whipped cream (the real thing makes it 100x better)


Preheat oven to 425 degrees.

In a medium bowl, stir together the strawberries and sugar. Set strawberries aside while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, and working quickly, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.

Drop mixture into eight equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.

I had the last one for breakfast.  What?  It has 3 of the food groups.

Layered Taco Salad with Avocado Ranch Dressing

Taco salad is a pretty common dinner at our house.  Last time I made it, I changed things up a little and layered it with a few new things. I also made up a new dressing to go with it- Low-fat Avocado Ranch.  It that was amazing.

 For the Salad:
1 can of pinto or black beans, drained
1 lb Ground beef
1 pkg Taco seasoning
Chopped lettuce
Diced tomatoes
1 bell pepper, diced
Grated cheese
1 onion, diced
1 pkg Spanish rice mix

Cook the ground beef and diced onions together.  Mix in the taco seasoning.  While the meat is cooking, also cook the rice according to package directions.  In a large bowl, layer meat, beans and rice.  Top with lettuce, then lastly the cheese and tomatoes.  You could also add in some green onions, or black olives- all would be delicious!  Top with some dressing and toss all together.

Here is the dressing I used.  It was so good.  It makes a lot, but it does keep in the fridge for a little while.  I used it up in about a week. 


Low-fat Avocado Ranch Dressing
1 small container low fat or fat free cottage cheese
1 ripe avocado
1 pkg powdered ranch dressing mix
1 Tbsp lime juice
1/2 c. water (about)

Mix all ingredients together in a blender- you may need a little more or less water, make it to your desired thickness.  

What Makes You Say Mmmmm? Monday Linky

I always love Monday when I get to share with you some great things that you have all created... and see what wonderful new things you link up and share this week. 

Here are the features from this past week (most clicked on), wonderful as always:

From Pint Sized Baker- Perfect-Bottomed Cake Pops

Sugarbeams shared these Flying Saucer Cookies

The Farm Girl linked her Bacon Guacamole Grilled Cheese Sandwich

And one more, because there was a tie- Southern Belle as an Army Wife shared Crockpot Apple Butter Pork Loins

Thanks for stopping by!  Have a happy week.

Healthified Banana Bread

I recently tried a new banana bread recipe.  It has no oil or sugar- it is sweetened with applesauce and honey and made with whole wheat flour.  I know, you may not think it sounds too appetizing... but it is delicious!!  I like it just as much as the regular banana bread- maybe a little better because I don't feel the guilt of eating all the sugar & oil.  So, hang on to those over-ripe spotted bananas and turn it into something tasty!

 

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.