My Country French Life

How to Cook an Amazing Fresh Herb & Wine Turkey

2014-11-02T12:51:00.004-08:00

This is seriously easy and packed with flavor! Use fresh or dried herbs!

I had a seriously packed day today, but knew that bird was waiting to be turned into something amazing, and sometimes...you just have to move when you are moved...and the creative wave begins...and Voilà! It is not that complicated, but fulfilling-when it turns out perfect-and they all just wonder how you do it! The kudos are priceless!

Easy directions:

Preheat oven to 425degrees

Thawed or fresh turkey, rinsed, patted dry, internals removed.

1/4 stick of butter-cold...rub on skin.

Add further olive oil to drizzle over bird

Lightly Sea Salt & Pepper skin

Rosemary-pick apart fresh pieces and drop sporadically over bird

Stuff bird with chopped garlic, onion, celery, and carrots

Lemon or other citrus optional in bird or in pan

Pour 1/4 cup of water in bottom of roaster to help steam

Tie up legs and bottom firmly, and tuck wings up and under the upper back.

Melt 1/2 stick butter, 2 tbsp. of fresh thyme, and 1/4 cup white wine.

Keep this warm on stove and baste bird every 30 minutes with this beautiful sauce. Cook 15 minutes and drop tetemperature to 350 degrees. After first hour, monitor temperature of bird in the breast and upper leg.

When temperature reaches 165 degrees, internally, remove roaster and place on top of

stove. Cover with tented foil to allow juices to uptake into the bird. Allow to

rest at least one hour.

The great thing about turkey, is that you can make one and turn it into a week's worth of meals; each with it's own unique sophistication, flavor, and charm. Even sandwiches are better when the turkey is roasted at home. So, I love to add a little bit of charm to our lives by making my own...hope you enjoy it as much as we do...

Bon Áppetit!

Every Girl Needs a Fancy Drink! My French Kiss Cocktail~

2014-10-14T11:22:00.003-07:00

A girl cannot live on wine alone!

I have begun to experiment with making a variety of cocktails and
found that I am simply in love!

Seriously, I think I may have missed my calling.

Life is to be enjoyed through grande flavors, I think.

Here is one of my favorite creations:

My French Kiss Cocktail

1oz Southern Comfort

1 oz Dry Vermouth

1 oz Orange juice

2 dashes Angostura Bitters

1 tsp lemon juice

1/4 tsp ground Ginger

1 splash dry Champagne

Served on the rocks, glass of your choice.

What's French about it? I don't know...I used French Champagne (not the one in the pic-that's Italian), and they love Ginger and use it in many cocktails!

So, there you go.

Bonsoir!

What French Kids Eat For School Lunch-Puts Americans to Shame!

2014-09-10T06:00:00.000-07:00

http://www.mindbodygreen.com/0-14845/what-french-kids-eat-for-school-lunch-it-puts-americans-to-shame.html

I don't typically re-post material from other sources or blogs, but this one is so important I believe it needs to be shared!

French Mothers, differ from American Mothers in many ways. Most French Mothers stay home to raise their own young children, and spend a large amount of time on food preparation for their families. How they do that with all of that shoe shopping, I have no idea! ;)

Also, the children are only schooled 4 days per week, AND they have multiple and lengthy recesses. Studies show that their children are far healthier than American children...these reasons may be why...

Read for more info and great food ideas...

Bonjour!

Sweet Baby Grapes

2014-09-07T07:56:00.000-07:00

It was not the most bountiful harvest, after their trauma last year, when we had a quick move out of state, and then back again (don't ask)! While we were away, the vines did not receive enough water and the roots dried up, as did our grass, and to some degree our spirits.

I think the grapes suffered as much as the kids and I did! We lost 2 full grown vines and I feared we would lose the rest. But, thank God (and not without much prayer)
a few vines survived!

So, for these few baby bunches that came to us, we are very thankful. They are as sweet and as flavorful as ever, and filling me with hope for restoration, not only of the vines, but also I am reminded of how God can restore all things...including me <3

Fab Fall Cake! Award Winning Spiced Melon Bundt Cake w/Vanilla Bean Cream Cheese Frost!

2014-09-01T19:30:00.000-07:00

My kids and I whipped up this last minute delight for our local baking contest at the fair, and we won 3rd place! Not bad, as there were some pretty serious bakers there!

The head chef from a local cafe complimented us on a wonderful cake! (Smile-Me)

(Please forgive the cheesy plate...had to be a disposable...and the Fruit Cup center, was filled on the spot at the table, so it did not wilt the paper cup! )

Cake:

2 ½ cups of cake flour
2 cups of shredded melon
1 ½ cups of white sugar
4 room temperature eggs
¾ cup melted butter
1 tbsp baking powder
1 tsp anise
1 tsp sea salt
½ tsp nutmeg
½ tsp all spice
½ tsp cinnamon
½ tsp vanilla bean paste
¼ tsp ginger

Frosting:

2 boxes softened cream cheese
1 cup confectioners’ sugar
1 tsp vanilla bean paste

Fruit Cup:

2 cups chopped Howell Melon
1 cup white sugar
¼ cup water
1 tsp ground ginger
2 tsp spiced rum

Directions:

Preheat over to 350degrees. Butter and flour Bundt pan. Mix together sugar, eggs, melted butter in small bowl. In larger bowl, mix all dry ingredients. Pour wet ingredients into center of dry ingredients and use wide spoon to mix until combined. Pour batter into Bundt pan and place in center of preheated oven. Bake for 50-55minutes until golden brown and toothpick comes out clean after insert.

Frosting:
Mix cream cheese, sugar, and vanilla bean paste. Mix with a fork until combined and smooth Poached Ginger Melon: Bring water, sugar, ginger, and rum to a boil. Add chopped melon and bring to a boil. Remove from heat and allow to stand for one hour. Chill overnight to thicken. Serve as garnish with cake.

Bon Appetit!

Pumpkin Adventures Happy Halloweeny

2014-08-25T06:32:00.000-07:00

A well-lit idea! by Martha Stewart

Wine Garden

2014-08-23T07:47:00.000-07:00

After a tough winter, some of the vines made it and came through with grapes.

Anxious to see if they ripen in time for harvest.

This is year three, so maybe a small amount of wine?

Meanwhile, harvesting the best leaves for stuffing!

Peonies~simple beauty

2014-08-17T06:43:00.001-07:00

Peonies are a great French landscape beauty.

Blooming only for a few weeks, they are a grande way to bring spring into your home.

Here are some tips for raising and caring for your Peony plants:

http://www.almanac.com/plant/peonies

Photo courtesy: mypetitemaison.com

Simple Elegance

2014-08-17T06:33:00.003-07:00

Country French Style~Simple and Easy

2014-08-17T06:30:00.003-07:00

House Guests? Mini Veggie Breakfast Casseroles!

2014-08-09T19:53:00.002-07:00

Um...Yum!

If there is one food the French love, it's cheese...and cheese makes every dish better.

These little minis are packed with flavor and great for sleepover guests!

Try with Champagne and add potatoes as a side, for dinner!

Mini Veggie Breakfast Casseroles

Need one 8 cup muffin tin, oiled

Ingredients:

8 eggs

1/2 cup shredded cheddar cheese

1 large tomato-diced

1 large white onion-diced

1 cup fresh spinach-torn

1/4 cup cream

1/4 tsp garlic powder

2 pinches sea salt

1 pinch black pepper

Directions:

Crack eggs into bowl, add cream, and whip together with wire whisk until bubbly, approximately 2 minutes.

Add all remaining ingredients and lightly stir.

Quickly pour evenly into oiled muffin tins and

Bake for 15-20 minutes @ 350Degrees.

Check for doneness with fork, should be firm in center, but a little moisture remaining on top.

Keep from browning if possible.

Enjoy!

Now She's Done it! Gluten-Free, Skinny, Lasagna!

2014-03-01T17:00:00.001-08:00

Ok...this one is good...yum...and no guilt!! Woo hoo!

Gluten-Free, Skinny Lasagna!

1 Box Boles Rice Lasagna Noodles

1 lb. Organic ground beef-4% fat

2 lbs. Low-Fat Mozzarella Cheese-shredded

16 oz. Low-Fat Ricotta Cheese

1 jar Italian Red Sauce

1 12 oz can Diced Tomatoes

1/4 cup Red Wine

2 eggs

1 Tbsp. dried Oregano

1 Tbsp. dried Basil

Pinch of Sea Salt

Dash of Pepper

Directions:

Preheat oven to 300 deg F.

Brown ground beef in skillet and chop into fine pieces. Add jar of sauce, stir, and simmer 20 minutes, covered. Add 1 cup water and stir, prior to assembly of lasagna.

In bowl, combine eggs, cheeses (leaving out approximately 2 cups of Mozzarella for topping), herbs, salt, and pepper. Mix well.

Noodles: boil and strain per package directions if required. (Some are sold as oven-ready and no boiling required)

Assembly: in large baking pan, stone preferred for even heating, lay thin amount of sauce across bottom. Add single layer of noodles, then cooked meat sauce, and smooth over a layer of the cheese. Add another layer of noodles, more cheese, then noodles, then meat sauce. If enough noodles, add more, then pour over the Diced Tomatoes over the top of entire pan, ensuring all is smothered. Top with remaining 2 cups of mozzarella cheese. Bake 1 hour @ 350degrees. Test center with fork to ensure all is melted. Serve warm.

La Dolce Vita! (The Good Life!)

XOXO

French Onion with White Wine and Thyme...Thick, Rich, and Just Right for Winter!

2014-01-02T12:37:00.001-08:00

French Onion Soup

French Bread loaf

Sliced Provolone cheese by 1/2 pd our package

4 whole white onions haved and sliced

4 cups beef broth

1 cup white whine

1-2 cups water

3 Tbsp white flour

3 Tbsp butter

1 Tbsp thyme

Sea Salt

Black Pepper

Directions:

Preheat oven broiler and prepare cookie sheet with parchment, and 4-6 empty soup crocks.

Melt butter in soup pan and sauté onion slices and sugar over med/high heat. Add flour and stir until lightly browned and onions soft-about 5 mins. Deglaze pan with wine and lower heat to med/low. Pour in beef broth and add herbs and seasonings. Simmer soup on low until hot and thickened.

Pour hot soup into crocks and place sliced French bread slices on top of soup. Add sliced provolone cheese to the top. Carefully, place the entire cookie sheet with crocks in the upper-middle oven under hot broiler. Broil for approximately 5 minutes, until cheese is melted, bubbly, and slightly browned.

Serve hot!

Mangia Bene!

XOXO

Hot Chocolate~ Homemade! Nice and Easy Winter Days...

2014-01-02T12:05:00.000-08:00

This is so Easy, it's almost wrong...
when you experience the depth of flavor!

Recipe:
2 cups milk
1 cup chocolate morsels (or sub other)
1/2 tsp nutmeg
Sugar to taste...depending on the chocolate, if
needed.

Heat chocolate morsels with 1/4 cup of
milk, stirring over medium heat, until melted.
Stir in remaining milk and add nutmeg, whisk over
low to medium heat until hot. Serve hot!

Bone Broth Recipe~Healing, Homemade, Chicken Broth in Your Soup! (Cooked with Bones in!)

2013-12-05T10:35:00.000-08:00

Here is a good recipe for BONE BROTH..and of course then, I turned it into a great noodle soup and added dumplings! But, you can just make the broth and strain...for medicinal purposes.

This is made from leftover Roasted Chicken! (Bones and All!)

Place Roasted Chicken bones, leftover meat, skin, and any remaining
vegetables or herbs, in a large pot of water.

Add one full clove of garlic, fresh sprigs (or dried) of Rosemary, Thyme, and Sage, and 1/4 cup of Apple Cider Vinegar. This helps to extract minerals and other elements from the bones.

Bring to boil and then reduce to simmer. Simmer for several hours-the longer the better!
This extracts the marrow, along with all of the good immune-boosting elements that OUR BODIES take in and USE to fight off infection.

(Yay! I make this almost weekly in the winter time and FREEZE some, in case any of us catch the flue. It works wonders! The kids jokingly, call this Chicken “bone” soup, because I stress that the bones are used in the making of the stock.

Strain the stock, and pick off the remaining pieces of Chicken and return them
to the pan along with the strained stock.

Add 2 cups each of chopped carrots, celery, onion.
Cook over medium heat until vegetables are soft.

Add bag of Fettuccine, or other Pasta, and cook until al dente (refer to past bag for timing).

Make a Rue (1/2 cup of flour stirred into 1/4 cup of butter) Pour into soup to help the sauce thicken.

Add Sea Salt and Pepper to taste.

For Dumplings:

1 1/4 cup of flour

3 tbsp baking soda

3tbsp COLD butter

1 tsp sea salt

1 tsp pepper

3 tbsp Parsley or Dill

1 cup of buttermilk (use milk plus lemon juice if you do not have buttermilk)

1 egg

Sift together dry ingredients. Cut cold butter into cubes, then cut into dry ingredients with a pastry cutter, or use fork, until mixture is coarse crumbs. Mix together buttermilk (or milk w/lemon) and egg, pour into dry mix, stir until dough is formed.

Drop by spoonful on the TOP of the Soup; Cover and Simmer 15 minutes.

Serve warm or split and freeze half for later!

Here's to You, on Thanksgiving!

2013-11-28T08:24:00.004-08:00

Happy Thanksgiving to everyone, but especially to all of my sisters and girlfriends, who today will work their fannies off trying to fight with the 50lb wet bird, stuff the stuffing , cook it juicy, while not burning or drying it out, whip the potatoes to perfection, de-lump the gravy, sauce the cranberries, and roll out the pies. May your guests love and appreciate you and may you drink so much wine that you frankly, do not care. Throw on those high heels, your mascara, and slap that bird on the table.
God love ya, for all you do.

I am THANKFUL you are my friends Happy Thanksgiving xoxo

Bag the Canned Cranberries! Make This Beautiful Cranberry Conserve in 15 Minutes!

2013-11-28T08:23:00.000-08:00

Super easy, fresh and filled with chunky fruit...everyone loves it!

This picture is before cooking, so you can see all of the beautiful fruit.

This recipe is for a single batch...however, in the picture here is 5 times the amount.

We are having two family dinners, so this should be enough!

Recipe:
12oz bag of fresh cranberries
1 cup water
1 cup sugar
1 apple peeled or skin on, chopped
1 orange zest and pieces
1 lemon zest and pieces
1-8 oz bag walnuts-chopped

Add all ingredients (except walnuts) in large pot. Bring to boil, reduce to simmer 15 minutes. Let cool 30 mins. Stir in chopped walnuts. Chill 2-3 hours, and serve. Enjoy!! xoxo

Nobody Beats Martha Stewart's Basic Instruction for Turkey Recipes! So, Here You Go...

2013-11-27T09:39:00.002-08:00

As sassafras as I think I am in the kitchen, nobody beats Martha Stewart for basic cooking instruction. So, I am reprinting hers below. I have used the cheese cloth method, and it produces a wonderfully even browning of the skin. I highly recommend not skipping that step.

The only modifications I offer is that I use my own LaDolceVitaGirl TURKEY BRINE RECIPE at least 24 hours prior to baking (see link).

Then, I always use Rosemary, Thyme, Sea Salt, and Pepper on the outside of the bird, to season.

I stuff the inside with my own recipe of LaDolceVitaGirl Thanksgiving, Green Apple Stuffing and I remove bird, cover, and allow to sit at least 30 minutes, prior to serving.

**Happy Thanksgiving!**

Martha Stewart Basic Turkey Instructions

1 twenty- to twenty-one-pound fresh whole
turkey, giblets and neck removed from
cavity and reserved
1 1/2 cups unsalted butter (3 sticks), melted,
plus 4 tablespoons at room temperature
3 1/2 cups dry white wine, plus 1 cup
for gravy (optional)
1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room
temperature.
2. Heat oven to 450° with a rack on the bottom. Combine melted butter and white wine in a
bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square.
Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey
comes with a pop-up timer, remove it; using an instant-read thermometer later will give a more
accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and
pepper inside turkey. Fill large cavity with as much stuffing as it will hold comfortably; do not
pack tightly. (Cook remaining stuffing in a buttered baking dish at 375° ). Tie legs together
loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under and secure with
toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1 1/2 teaspoons salt
and pepper.
4. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining
liquid. Spread it evenly over the breast and about halfway down the sides of the turkey; it can
cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry
brush, baste cheesecloth and exposed parts of turkey with butter-and-wine mixture. Reduce oven
temperature to 350° and continue to cook for 2 1/2 more hours, basting every 30 minutes and
watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After the third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so
that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough
juices, continue to use the butter-and-wine mixture. The skin will get fragile as it browns, so baste
carefully. Cook 1 more hour, basting after 30 minutes.
6. After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of
the thigh, avoiding any bones. The temperature should reach 180° (stuffing should be between
140° and 160° ) and the turkey should be golden brown. The breast does not need to be checked
for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20
to 30 minutes.

My French Bread with Thyme and Green Apple Stuffing!

2013-11-27T09:38:00.003-08:00

Every year people rave about this stuffing, so I just keep making it!

It's easy and the flavor is immensely satisfying!

Enjoy!

Ingredients:

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)4 tablespoons unsalted butter (1/2 stick)2 cups medium-diced onion (2 large)2 cups medium-diced celery (3 large stalks)
1 cup white wine2 Granny Smith apples, unpeeled, cored and large diced2 tablespoons chopped flat-leaf parsley
1 tsp thyme2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
Directions
Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft. Pour in wine and saute until wine steams off.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock. Either stuff the bird, or bake the stuffing at 350Degrees, covered for 30 mins.

Broccoli, Cheese, Sausage...Strata with a Twist!

2013-11-27T08:36:00.002-08:00

The great thing about Strata is that you can switch it up for the occasion and to suit your taste. Our son has just come home to visit from University and loves sausage and broccoli. So, I have whipped this up for a pre-Thanksgiving breakfast!

8 eggs

1/2 loaf white French bread

1/2 cup heavy cream

2 cups chopped broccoli

1 package fresh ground sausage

4 cups shredded cheddar cheese

1/2 chopped onion

Sea Salt & Pepper to taste

Hot Sauce optional

Directions:

Preheat oven to 350 Degrees F.

Slice French bread into thin slices about 1/2" thick.

Saute ground sausage in cast iron or steel frying pan until well done.

Add onions to last 3 minutes of cooking.

Quick steam broccoli until tender.

Cover bottom of baking dish with bread slices.

Pour sausage and onion mix, and broccoli, onto bread in baking dish.

Briskly whisk together eggs and cream by hand, or in a stand mixer for 3 minutes.

Pour eggs over top of pan ingredients to cover all.

Lay shredded cheese out across entire pan and let sink a bit into the egg mixture.

Cover baking dish and refrigerate for one hour-up to 2 days.

Remove pan and bring to room temperature.

Bake at 350 Degrees F Approximately 50 minutes-1 hour, until

eggs in center are cooked. Do not overcook.

Homemade Horseradish for Beef Roast or Anything!

2013-11-26T09:35:00.002-08:00

I was tired of buying little jars and running out when I made a roast. Thought to myself, "how hard can it be?" So, found some raw at the local grocer. Wow! is it strong! Roast in the slow cooker for tonight and this will be the best compliment!

It starts off looking like this...just chop in sections and throw in food processor on high. Add 2-3 tbsp white vinegar, and 1/4 cup of water and stir. (Don't let the pic fool you. I had first attempted to grate it, and it was not successful! Please use processor :)

TIP: Thanks to my friend, Michael Fisher...be sure to mix it with vinegar immediately to temper the heat.

Michael also gives a great tip for GROWING YOUR OWN HORSERADISH:

You need a good sized isolated bed. The leaves grow to about 3 - 4 feet long and they shade everything around them so nothing else grows well nearby. Also, never use a rototiller or cultivator to break up the ground around them or you will find yourself with a hundred new horseradish plants and they are almost impossible to get rid of once they are established.

xoxo

Mini Shepherd's Pies~ A Quick and Easy Family Favorite!

2013-11-20T11:39:00.001-08:00

Mini Shepherd's Pies~

I bought these cute little souffle cups at Home Goods a while ago and could not wait to use them! With a pound of organic ground beef and some veggies, they finally got their first run!
I love this meal and so do the kids...warm, flavorful, and great for a winter's night <3

Ingredients:

1 pound ground beef
6-8 chopped small potatoes (white/redskin/other)
1 chopped onion (white/red/yellow)
1 chopped celery stalk
1 large chopped carrot
2 cups Cheddar cheese-shredded ( recommend block and shred yourself for best flavor)

2 chopped, fresh cloves of garlic (or garlic powder 1 tsp)
2 tbsp butter

1/4 tsp sea salt (to beef and again to potatoes)

1/4 tsp black pepper (to beef and again to potatoes)

Any herbs to taste can be added to enhance this dish

Directions:

Preheat oven to 350deg F. Preline cookie sheet with parchment to protect from cheese overflow.

Chop potatoes and boil in water 10 mins, until soft and drain. Mash potatoes with dash of sea salt, pepper, and 1 Tbsp butter.

Meanwhile, saute ground beef, garlic, sea salt, pepper together in butter. Add vegetables, cover and cook on medium heat, until soft. (Add Rosemary, Thyme, etc. at this time...optional)

Pour meat and vegetable mixture into souffle or other glass baking cups, spread mashed potatoes on the top-rubber spatula works great-and top with shredded cheddar in a large heaping mound. Place cups on parchment lined baking sheet and bake at 350degrees for 15 mins or until cheese melted and heated through.

Easily refrigerated/freezable for future consumption.

Tips:
Don't skimp on the seasonings in this dish. The vegetables will need to be countered with extra flavor from the meat and seasonings in potatoes! Also, shredding your own block cheese gives you a better taste in your food and without the added chemicals and anti-fungal agents that shredded cheese typically has :)

*******Yum!! Enjoy this warm and cozy dish!! ***

La Dolce Vita= The Good Life!

XOXO

My Tried and True Turkey Brine Recipe!

2013-11-16T06:07:00.000-08:00

This is my tried and true Turkey Brine Recipe!

Brining takes a little effort, but proves huge results in a moist and flavorful bird.

Happy Thanksgiving!

Brine Recipe:

1 Turkey, rinsed, patted dry, neck and giblets reserved (optional)

1 Large, Clean bucket or bin-large enough to hold turkey and water to cover

1 1/2 cups salt-course if possible

1 cup sugar

3 bay leaves

2 tbsp coriander or coriander seeds

2 tbsp black peppercorns

1 tsp fennel seeds

1 bottle of Reisling or other white wine

2 medium onions

6 garlic cloves-crushed

1 bunch of fresh thyme

1 bunch of rosemary

Bring 1 quart of water, and all ingredients to boil on the stove, stirring until salt is dissolved. Let cool 5 minutes.

After rinsing and drying turkey place in clean or cooking bag-lined bucket. Add the hot water mixture from the pan and add additional water, enough to cover the bird fully. If necessary, weigh the bird down with a plate to keep it submerged.

Place in refrigerator, or add ice as necessary to keep bird at 40degrees. Leave in brine water for 24 to 48 hours, rinse and pat dry before cooking. See my turkey recipe for an easy, flavorful bird here!

***

Recipe for Scrumptious Pumpkin Granola Chocolate-Chip Bars!

2013-11-15T08:21:00.001-08:00

I made these to ship off to my college boy for his birthday. He is a health fanatic and typical
cupcakes-even from scratch-would not cut it! So, I grabbed some canned Pumpkin Puree from
the pantry and made these babies. They are fairly low in sugar, and taste great with Honey on top!

Scrumptious Pumpkin Granola Chocolate-Chip Bars!

Great for Breakfast!

2 cups Oats
2 cups Pumpkin Puree (natural drained, or canned)
2 cups Chocolate Chips
1 cup Honey
1/2 cup Brown Sugar
1 tsp Vanilla Extract
1/2 tsp Nutmeg
1 tsp Cinnamon
1 pinch of sea salt

Mix all ingredients together in large bowl. Spread across a large stone pan or baking sheet lined with parchment. Bake at 325degrees, 25 minutes or until golden brown. Let cool 5 minutes, then cut into 1x2" bar shapes. Let cool completely to serve. Honey on top, optional. Yum!

Mexican Style Souffle-with Chorizo and Peppers~ Ole`!

2013-01-27T15:20:00.002-08:00

We Spiced up our Sunday Morning

with this little dish~

You have to love a Souffle` with how warm and comforting they are and packed full of flavor; yet super-quick and easy to make!

This one combines mildly spicy Chorizo and some standard Mexicali veggies. It only

takes about 5-10 minutes to whip together and then pop it in the oven.

Ingredients:

8 eggs

1 tube/8 oz package of Chorizo sausage

1/2 cup heavy cream (or half/half or milk)

1 white onion-chopped

1 tomato-chopped (or 1/2 can diced-strained completely)

1 cup Cheddar cheese-shredded

4 yellow/red peppers-seeded and chopped

1 fresh clove of garlic (or garlic powder 1 tsp)

1/2 cup of fresh cilantro (or 2 Tsp dried Cilantro)

1/4 tsp sea salt

1/4 tsp black pepper

sour cream-to serve

salsa-to serve

Directions:

Preheat oven to 350degrees F. Add all chopped vegetables and Cilantro into round, oven-proof casserole and top with cheese. Open package of Chorizo and squeeze out onto mixture. Slice if necessary into smaller bits.

Vigorously, whisk together eggs and cream, using whisk or electric mixer; for 5 or more minutes. (Try to whisk as fast as possible and whip eggs in an upward loop to get air bubbles in-this helps the Souffle to rise when cooking). Pour egg mix over top of other ingredients, salt and pepper over top, and immediately cover and place in center of oven.

Bake 350degrees F for 35-40 minutes, until center if firm and passes test with toothpick or fork inserted without any runny-ness. Expect a small amount of liquid on the top, this is perfect and will soak back into the eggs when served.

If desired, top with sour cream and salsa. Serve, immediately.

*******Yum! Serve with coffee or tea and Enjoy your weekend morning!***