Saturday Morning's Smoothie

I made this smoothie this morning...no recipe just using what we had and it turned out great. So here's my recipe...I'm going to call it Green Pineapple.

Green Pineapple

2 Handfuls of Raw Spinich
Roughly 2 slices of Fresh Pineapple - I cut it into pieces and it was about 8-10 pieces
1 1/2 Tablespoons of Vanilla Protein Powder
1 Tablespoon Coconut Oil
Roughly 10 Walnuts (more if you want)
1 1/2 Cups Water

7 Ice Cubes (you can add more if you like)

Put everything in the blender and mix. Makes 2 Glasses Full

This smoothie kind of tastes like a pina-colada. You don't really taste the spinich.


***I usually make more if it's a smoothie Chad likes and then I put the remainder in a jar and put into the fridge for later. With this one I put the second glass into a jar for later.***

Paula Dean's Creamy Mac N' Cheese

I got this recipe from my mom but I think it came from my cousin Tina or her friend Michelle...not sure. It is however, sooooooooo yummy!!! My mom said it was a Paula Dean recipe so I hope that's correct haha!

Paula Dean's Creamy Mac N' Cheese
1 Cup Whole Milk (I use fat free because that's what we have in the house)
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Salt (I use sea salt)
4 Tablespoons Butter (1/2 Stick)
1 Can Condensed Chedder Cheese Soup
3 Eggs, beaten
2 1/2 Cups (About 10 ozs) Grated Sharp Cheddar Cheese
2 Cups Uncooked Elbow Macaroni
1/2 Teaspoon Pepper

Pre-cook noodles for about 7 minutes - You don't want them to be all the way done.

In the crockpot mix everything BUT the noodles. Once noodles are done drain and mix into the crockpot.

Cook for roughly 3 hours on high then 2 hours on low. My crockpot is on steriods I think and high burns it....low is like high and high is like turbo high lol. I can't ever cook it for the 3 hours. So just watch it so it doesn't burn.


I have recently changed up this recipe. One change was by choice and the other was due to me trying to make it without actually looking at the recipe.


Change #1: I have started to add a little less Cheddar and started adding Gruyere Cheese. It gives it a much better taste.


Change #2: I no longer add eggs as they give it a curdle like texture without them it's very creamy. I discovered this by accident when trying to make the recipe from memory and forgot the eggs.

Sesame Orange Chicken

Here's the orange chicken recipe that I made last night for dinner. It was very yummy. I do recommend that you stick to the recipe as far as the liquids so that way it's not so saturated in it. I had to use a fork to scrape off some of the sauce. It was just too much.

Sesame Orange Chicken
Servings: 8
Prep Time: 20 Minutes
Cook Time: 4 Hours

1/2 Cup All-Purpose Flour
4 Pounds Boneless Skinless Chicken Thighs (you could use chicken breasts cut in half if you wanted)
2/3 Cup Teriyaki Sesame Ginger BBQ Sauce
2/3 Cup Orange Marmalade
1/2 Cup Orange Juice
1/4 Cup Soy Sauce
1 Tablespoon Minced Fresh Gingerroot
1/2 Teaspoon Crushed Red Pepper Flakes (I skipped this because I didn't have it)
2 Tablespoons Sesame Seeds
Hot Cooked Rice

(I also added sea salt)

Directions
Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4-5 qt. slow cooker.

In a large bowl, combine the teriyaki BBQ sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until meat is tender. Sprinkle with sesame seeds. Serve with rice.

***I Put this in the crockpot on low and it was done in 2 - 2 1/2 hours. Apparently my low on my crockpot isn't low enough haha. So just watch it after the 2 hour mark.***

Slow Cooker Creamed Corn

I made this last 4th of July for our family swim party. Reminded me of the creamed corn we had in Texas at the BBQ places.

I got this recipe here: Allrecipes (This website is awesome if you need to make food for get togethers because you can change the serving size to whatever you need and it'll change the ingredients to make that amount. I changed it to 35 for the 4th of July and it came out perfect with leftovers!)

Slow Cooker Creamed Corn
Prep Time: 10 Minutes
Cook Time: 4 Hours
Servings: 12


1 1/4 (16 ounce) Packages Frozen Corn Kernels
1 (8 ounce) Package Cream Cheese
1/2 Cup Butter
1/2 Cup Milk
1 Tablespoon White Sugar
Salt and Pepper to taste

Directions

1.In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.

2.Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Chocolate Peanut Butter No Bake Cookies

So I tried to make these ALL organic but I learned that you can't use organic peanut butter in these due to the oil it makes them soft and not melt in your mouth like.

Chocolate Peanut Butter No Bake Cookies
2 Cups Sugar
4 Tablespoons Cocoa
1 Stick Butter
1/2 Cup Milk
1 Cup Peanut Butter
1 Tablespoon Vanilla
3 Cups Oatmeal
Waxed Paper

Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls and let sit until cooled and hardened.

Creamy Black Bean Salsa

I made this at Christmas time and brought it to the Bartlett family get together along with having it as a munchie at our house before dinner. It's very yummy!

Creamy Black Bean Salsa
16 Servings
Total Prep: 20 Minutes

1 Can (15 Ounces) Black Beans, rinsed and drained
1 1/2 Cups Frozen Corn, thawed
1 Cup Finely Chopped Sweet Red Pepper
3/4 Cup Finely Chopped Green Pepper
1/2 Cup Finely Chopped Red Onion
1 Tablespoon Minced Fresh Parsley
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
2 Tablespoons Red Wine Vinegar
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Sea Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Pepper
Tortilla Chips

Directions
In a large bowl, combine the beans, corn, peppers, onion, and parsley.

Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers. Yields: 4 Cups.

Chocolate Chip Pound Cake

I've had this recipe for awhile now but never made it until a couple weeks ago. I am used to the pound cake that you buy at the store that is moist but this recipe makes a dry type pound cake. My mom and Grandma said that it was normal and good so here's the recipe.

Chocolate Chip Pound Cake
Makes 24 Slices
Prep Time: 10 Minutes
Bake at 325* for 1 hour, 12 minutes

3 1/2 Cups All-Purpose Flour, plus more for dusting pans
1/2 Teaspoon Salt
4 Eggs
4 Egg Yolks
1 Tablespoon Vanilla
1 1/2 Cups (3 Sticks) Unsalted Butter, softened
2 Cups Sugar
1 Bag (12 Ounces) Semisweet Chocolate Chips

1. Heat oven to 325*. Coat two 9x5x3 inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-highand beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325* for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.