Smack Cake

Enjoy this yummy cake created by one of the best cooks I know, my talented Mom!


1 yellow cake mix
1/2 c. coconut
1/2 c. chopped pecans
1 apple, chopped leaving peel on
1/2 tsp. cinnamon

Mix yellow cake mix according to package instructions.  Add remaining ingredients and stir until combined.  Bake as directed on cake mix.  You can serve with whipped cream or just eat it by itself.

Thanks for sharing Mom!

Hearty Blueberry Muffins

I made these muffins this morning and they were so yummy and they stick to your ribs better than regular blueberry muffins. These are what Matt calls "horse food" because they have oats in them, but oh well, I LOVED them! Give them a try!

Blueberry Muffins

Yield: 12 muffins

Preheat oven to 400 (375 if using a dark pan). Spray pan with nonstick spray.

In a medium bowl combine:
1 1/2 c. whole wheat flour
1/2 c. sugar
1/3 c. oat bran
1/3 c. quick oats
1/4 c. wheat germ
1 1/8 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
mix together, then add 1 cup blueberries (frozen, fresh, or canned)

In a separate bowl combine:
1 medium banana-mashed
1/2 c. natural applesauce
1 c. fat free milk
1 T. lemon juice
1 egg white
2 tsp. olive oil
1 tsp. vanilla

Form a well in the dry ingredients, and add wet ingredients. Mix just until blended. It is important not to overmix! Spoon into prepared muffin pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Adapted from BodyForLife.com

Teriyaki Meatballs

Teriyaki Meatballs

Meatballs:
1 lb. ground beef
1 egg
1/3 c. dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1 1/2 T. milk

Sauce:
1/2 c. soy sauce
1 3/4 c. water
1 tsp. ground ginger
1/2 tsp. garlic powder
1/2 c. packed brown sugar
2 T.  honey
3 T. cornstarch
1/2 c. cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients and mix until combined. Form ground beef mixture into 1-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot (I would omit the oil when using 85% or fatter hamburger). Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce.

Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice.

Adapted from (www.mykitchencafe.blogspot.com)

Cinnamon Pecan Waffles

I couldn't post the Cinnamon Syrup recipe without thinking about these delicious Cinnamon-Pecan Waffles to go with it.  My kids don't like nuts so I make some without the pecans for them.  But Matt and I can't get enough of these.  I believe this is the website I got the recipe from
link

Cinnamon Pecan Waffles

1 3/4 c. flour
1 T. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 eggs, seperated
1 3/4 c. milk
1/2 c. oil
1 c. chopped pecans

Combine the flour, baking powder, cinnamon and salt in a bowl.  In another bowl, combine the egg yolks and oil.  Stir the wet ingredients into the dry.

Beat the egg whites until stiff peaks form.  Fold them into the batter.  Put 1-2 T. of pecans onto a hot waffle iron.  Pour about 1/4 c. batter over the nuts and cook until golden brown.

Yield:  about 6 waffles

Oh my yummy Cinnamon Syrup

OK, I have recently found the most delicious syrup. I don't know if I will ever be able to go back to just plain maple syrup again after trying this. Here is the link   from yourhomebasedmom blog. She also has some other homemade syrups you can try. She has some very tasty recipes. I love her site.

Cinnamon Syrup

1 C sugar
1/2 C light corn syrup
1/4 C water
1/2 tsp. cinnamon
1/2 C whipping cream

In medium saucepan, stir all ingredients together EXCEPT cream. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat, stir in cream. Cool 30 minutes. Syrup will thicken as it cools. Serve warm.

I do have pictures to post, but have to find the thingy to upload them to my camera.  So be patient, they are coming!

Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Yesterday for lunch I made one of the tastiest salads I have ever eaten.  It was also a huge hit with my husband and the kids which definitely is a bonus!  It's called Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette, but I just call it DELICIOUS!  I did tweek the recipe a little bit to our liking (see below), but here is the link to the original recipe from My Kitchen Cafe.

Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Dressing:
1 cup olive oil
2/3 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup red wine vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
 
Combine dressing ingredients in a bowl and whisk it well until combined.  Set aside.

Salad:
8 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
1 (8 oz.) can mandarin oranges, drained
1 (5 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and most of the green parts)
6 oz. honey roasted peanuts
2-3 cups cooked chicken, tossed with 3 tablespoons teriyaki sauce
 
Combine the pasta, mandarin oranges, water chestnuts, green onions, peanuts, and cooked chicken in a large bowl and gently mix together.  

To serve:
          Place desired amount of fresh spinach on each plate.  Top with chicken mixture and drizzle some of the dressing over the top of it.  Delicious!

***Picture is coming soon***