Strawberry bread

I found this recipe on Pinterest. It is amazing!!!

Ingredients:
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream (or plain yogurt)
1/2 cup walnuts or pecans, coarsely chopped (optional)
1 1/2 cups chopped fresh strawberries


Directions:
Preheat oven
to 350 degrees F and place the oven rack in the middle position. Spray the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) with nonstick cooking spray.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1
minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract. Scrape down the sides of the bowl as
needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and
ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until
combined. Gently fold in the chopped strawberries and walnuts.

Scrape the batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 loaf

Chili Cornbread Casserole

Well, it's been a very long time since I last posted a recipe! I'm going to try to post a new recipe a lot more often. I've been trying a lot of new recipes lately, so I already have lots to post!

We tried this recipe a couple of weeks ago and all LOVED it. It's very easy and so yummy!

I made a big pot of chili for dinner one night and just used the leftover chili for this dish. Here's my recipe for chili. Or you could just use whatever chili recipe you like! Just pour the chili into an 8x8 baking dish and spread cornbread mix evenly over the top. A store bought mix would work, but I prefer homemade (I'll include my favorite cornbread recipe at the end). Cover with foil and bake at 400 for 30 minutes. Uncover and bake an additional 10-20 minutes, or until cornbread is golden brown. Serve with sour cream and shredded cheese.

Honey Cornbread

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 cup heavy cream
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 eggs, lightly beaten

Granola bars

These granola bars are AMAZING! Once you try these, you wont want to eat the store bought ones any more. My boys absolutely LOVED these and told me over and over how delicious they are.

Here is the original recipe... I made a few changes.

• 4 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2/3 cup butter, softened
• 1/2 cup honey
• 1/3 cup packed brown sugar
• 2 cups miniature semisweet chocolate chips

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

I used 4 cups of oatmeal and 3/4 cup of honey. I also left out the brown sugar. The first time I made them, I had forgotten to add the brown sugar. Now I leave just leave it out. I think the honey sweetens them enough. I've made cinnamon apple granola bars using 1 cup finely chopped apple and 1 tsp cinnamon. I also made banana chocolate chip using 1 ripened, mashed banana and 1/2 cup chocolate chips. You could get creative with this recipe and make any variation you like. I really want to try using crasins and white chocolate chips.

Three Cheese Garlic Chicken Pasta

My boys LOVE mac and cheese of any kind so this was a big hit at our house.

2 cups cooked chicken, cut into bite sized pieces (great way to use leftover chicken, leftover turkey works great too!)
1 clove of garlic or 1/2 tsp garlic powder (or more if you like a lot of garlic, I do so I use 3-4 cloves)
1-2 Tbs olive oil
2 1/2 cups whole wheat pasta
3 cups milk
3 Tbs butter
1/2 tsp sea salt
1/2 cup shredded white cheddar
3 oz cream cheese
grated Parmesan cheese

In a skillet, saute chicken and garlic in olive oil. Turn to low heat to keep warm. Meanwhile, cook the pasta in a big pot with the milk, butter and salt. Stir almost constantly, especially as the pasta is becoming tender and the milk is beginning to boil. Cook and stir over medium heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce. Remove from heat and add the shredded and cream cheeses. Stir until the cheese has melted. Add the chicken and serve with grated Parm cheese.

Blueberry Granola Bake

I made this a couple weeks ago. It is soooo yummy!!!

6 cups granola (I used homemade granola)
1 1/2 cups milk
1/2 cup brown sugar (you can cut this back if you have really sweet granola. I used 1/3 cup)
3 cups frozen blueberries (or you could use your favorite frozen fruit)

Mix granola, milk and brown sugar. Carefully stir in blueberries. Place in a greased 9X13 pan. Cover and refrigerate overnight. In the morning, cover with foil and bake about 25 minutes , then remove the foil and bake for 10 more minutes.

Chicken tacos

This recipe is so simple and so yummy!

3-4 boneless, skinless chicken breasts
garlic powder
black pepper
paprika
parsley
chicken bouillon

Place the chicken in a crock pot, add enough water to cover the bottom of the crock pot. Add 1 chicken bouillon (or 1 tsp better than bouillon, which is what I use). Season liberally with garlic powder, black pepper, paprika and parsley. Cook on low 6-8 hrs. About half way through or so, break the meat apart with a fork. Serve on tortillas with your favorite taco toppings.

Use the leftover meat to make quesadillas. I add shredded mexican cheese, the chicken, and sauteed onions and bell peppers.

Chicken Noodle Soup

I made this last night and it turned out really yummy!

• 3 tablespoons vegetable oil
• 1 onion, diced
• 3-4stalks celery, diced
• 4 carrots, diced
• 4 potatoes, peeled and diced
  
• 1 tsp dried parsley
  
• 1/4 tsp black pepper
  
• 4 quarts low-fat, low sodium chicken broth
• 3 1/2 cups cubed skinless, boneless chicken breast meat
• 1/2 package egg noodles

1. In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, parsley and pepper and cook, covered, until vegetables are soft, 5 to 10 minutes.
2. Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
3. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more.