Cranberry Banana Bread

My favorite fall ingredients are cranberries and pumpkin pie spices, and this recipe has both of them. Fall flavors come together to make this healthful, sugar free, dairy free, delicious and easy family favorite!

This recipe is great because you can adapt it to suit your needs. Use butter instead of coconut oil, add some walnuts, throw in some orange zest and use orange juice, take out the cranberries, sprinkle the top with a strudel topping… the possibilities are endless. 

The Best Enchilada Recipe

I have used this recipe for various get-togethers and have always been asked for the recipe. It is a family recipe, but why hide such a good thing? It is surprisingly easy, and doesn't take too much work to put together.
 

Recipe after the jump...

My favorite Cupcakes

It is no lie that I love cupcakes.  Over a number of years I have looked for the perfect recipe. I found one that works so well because it is versatile. It is called a White Almond Sour Cream cake, but I don't often use almond flavoring. It could be any flavor you want! I have made lemon ginger cake, chocolate, and plain vanilla. 

Ingredients: 

• 1 box cake mix (whatever flavor you want)
• 1 cup flour 
•  1 cup granulated sugar 
•  generous dash of salt 
• 1 cup sour cream (I have used Greek yogurt as well) 
• 1 cup water (or soda, milk, frozen juice concentrate, etc. You can use any flavor here. I never use plain water) 
• 3 whole eggs
• 1 tablespoon flavoring (I use 2 teaspoons vanilla and 1 teaspoon "other" like mint, lemon, or some other flavor that goes with the cake mix you choose. You can also use 1 TB of vanilla)

Instructions 
In a mixer, add the dry ingredients. Add the wet ingredients and mix for 2 minutes. Pour into prepared pans and bake as usual. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ and two 6″ round; OR two 8″rounds OR a 12″ round; and other combinations of pan or 36 cupcakes.  I usually bake at 350 and it takes a lot longer to bake. I start testing the cakes at 20 minutes.

Buttercream Dream Icing
This icing crusts nicely. It works wonderfully to pipe on cupcakes. This tastes just like a bakery buttercream used on their cakes.

Ingredients:

• 2 sticks butter (one salted, one unsalted OR 2 unsalted and add about 3/4 teaspoon salt)
• 1 cup shortening
• 2 lbs powdered sugar
• 3 teaspoons vanilla extract
• 5-6 tablespoons cold milk

Instructions:
Cream the butters and shortening together. Add the sugar and vanilla and allow the mixture to blend well before adding the milk. Add the milk 1 TB at a time until it is the desired consistency. If you want thinner icing, add more than 6 TB milk.

Memorial Day Cookie Dessert

I am probably not the first person to come up with this idea, but come on...  Isn't it pretty?

 

See how it looks like a flag?

 Ingredients:

• Your favorite cookie recipe (or store bought dough)
• cream cheese
• powdered sugar
• vanilla extract
• berries (I used blackberries, raspberries, and strawberries)

Procedure:

•  Put cookie dough on the bottom of a pan. Bake.
• After the cookie is cooled, beat cream cheese, powdered sugar, and vanilla to make a cream cheese icing.  Spread over the cookie.
• Decorate with berries.
• Refrigerate until ready to serve!

Sebastian was carrying Kaelyn around and she loved it!

Deviled Eggs for 2

Sebastian asked for pickled eggs, and I hard boiled just a few too many eggs.  I decided to do a quick deviled egg for my boys.  They turned out DELICIOUS!  I am going to have to figure out a larger version for this recipe (maybe with a few minor changes).

Unfortunately, I didn't take a picture.  We'll just pretend they looked like this (they looked very similar, so let's just go with it.)

Ingredients:
2 hard boiled eggs
1 TB plain Greek yogurt
1 teaspoon  relish
1 teaspoon mustard
cracked pepper and salt (to taste)
paprika (for sprinkling on top)

Directions:

1. Cut eggs in half, scoop out yolk into bowl.
2. Add yogurt, relish, mustard, salt and pepper (to taste).
3. Crack some pepper and salt over the empty white eggs.  Add the yoke mixture into yolk cavity.  
4. Add some paprika on top (and some more cracked pepper if you desire)
5. Hoover it down.

I never have mayo on hand, but I always have Greek yogurt.  It gave it a bit of a tangy flavor.  Here are the nutritional stats per egg (NOT per half.)

Nutrition Facts Deviled Egg (for 2)
2 Servings
Amount Per Serving
Calories		81.5
Total Fat		5.4 g
	Saturated Fat	1.6 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	2.1 g
Cholesterol		212.0 mg
Sodium		115.1 mg
Potassium		86.6 mg
Total Carbohydrate		2.2 g
	Dietary Fiber	0.1 g
	Sugars	0.6 g
Protein		7.7 g

Vitamin A	5.8 %
Vitamin B-12	10.6 %
Vitamin B-6	3.3 %
Vitamin C	0.2 %
Vitamin D	0.0 %
Vitamin E	2.8 %
Calcium	4.4 %
Copper	0.6 %
Folate	5.6 %
Iron	3.7 %
Magnesium	1.9 %
Manganese	1.1 %
Niacin	0.3 %
Pantothenic Acid	7.8 %
Phosphorus	10.5 %
Riboflavin	16.8 %
Selenium	23.3 %
Thiamin	2.8 %
Zinc	3.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Seared Scallops and Shrimp with Cilantro-Herb Dressing

Sorry I don't have a better name for this recipe. Maybe I should call it Matthew Two-Way.  I developed this recipe by merging two recipes and then putting my own spin on it. This was made with love for Valentine's Day for my hubby, Matthew.  I love you, sweetie!

Disclaimer: I eyeball ingredients. I always taste as I go to make it tasty for us. Do the same for you.

Ingredients:
sea scallops (2-3 per person would be fine)
shrimp (I used HUGE JUMBO shrimp so we each only had 2.  You could use smaller shrimp, but you would want to have more per person)
lemon pepper
lettuce
cilantro-herb vinaigrette (recipe follows)

Dressing Ingredients:
cilantro (I used the entire bunch)
parsley (a handful)
chives (a handful)
2 tablespoons Dijon mustard
3-4 tablespoons balsamic vinegar
grated ginger
juice of one lemon
2-3 cloves garlic
salt and pepper
olive oil (about 1/4 c.)

Directions:
In food processor add all dressing ingredients (except oil) and blend.  While the food processor is on, slowly stream in the olive oil until the dressing comes together. Set aside.

Peel shrimp. Season shrimp and scallops with lemon-pepper seasoning and salt. On medium-high heat cook the shrimp and scallops.  It took me about 90 seconds per side to cook the shrimp, 3 minutes per side to cook the scallop. 

To assembly put lettuce on a plate, add seafood, drizzle on dressing.  Eat and enjoy.  I would have licked the plate if I could have.

Fluffy Waffles

I made some delicious waffles this morning. I had adapted a few recipes into one, and this is what I came up with.  Afterwards I realized I could have made the recipe better, and you'll see the change at the end of the post.

Fluffy Waffles

Tips

Do not over mix the batter or it will be not good eats.

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 teaspoon salt
1/4 cup ground flax seed
3 eggs, separated
2 cups non-fat milk
1/4 cup vegetable oil

Directions

In a bowl, combine the flours, sugar, baking powder, salt, and ground flax seed. Combine the egg yolks, milk, and oil; stir into dry ingredients just until moistened. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Bake 1/2 cup of the waffle mix in a preheated waffle iron. Should make 9 waffles.

Serving Size: makes 9 (1/2-cup) waffles

Nutrition Facts Fluffy Waffles
Amount Per Serving
Calories		205.3
Total Fat		9.4 g
	Saturated Fat	5.2 g
	Polyunsaturated Fat	1.2 g
	Monounsaturated Fat	0.9 g
	Trans Fat	0.0 g
Cholesterol		62.7 mg
Sodium		289.4 mg
Potassium		141.5 mg
Total Carbohydrate		24.2 g
	Dietary Fiber	2.9 g
	Sugars	2.7 g
Protein		7.8 g

Vitamin A	4.2 %
Vitamin B-12	6.1 %
Vitamin B-6	2.7 %
Vitamin C	0.9 %
Vitamin D	8.9 %
Vitamin E	4.6 %
Calcium	17.3 %
Copper	1.3 %
Folate	8.0 %
Iron	6.5 %
Magnesium	2.3 %
Manganese	4.8 %
Niacin	4.3 %
Pantothenic Acid	2.4 %
Phosphorus	12.6 %
Riboflavin	11.8 %
Selenium	1.6 %
Thiamin	8.6 %
Zinc	3.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

MAKEOVER: Use Applesauce instead of oil and you can save yourself 50+ calories! I do this all the time when baking, so I think it would work well in the waffles.  You could even add cinnamon and nutmeg to give it some extra flavor without the calories of syrup.

Nutrition Facts   MAKEOVER: Fluffy Waffles with Applesauce
Amount Per Serving
Calories		154.9
Total Fat		3.1 g
	Saturated Fat	0.7 g
	Polyunsaturated Fat	1.2 g
	Monounsaturated Fat	0.9 g
Cholesterol		62.8 mg
Sodium		289.6 mg
Potassium		146.6 mg
Total Carbohydrate		25.0 g
	Dietary Fiber	3.0 g
	Sugars	3.4 g
Protein		7.8 g

Vitamin A	4.3 %
Vitamin B-12	6.1 %
Vitamin B-6	2.8 %
Vitamin C	1.0 %
Vitamin D	8.9 %
Vitamin E	0.1 %
Calcium	17.3 %
Copper	1.4 %
Folate	8.1 %
Iron	6.6 %
Magnesium	2.4 %
Manganese	5.1 %
Niacin	4.4 %
Pantothenic Acid	2.5 %
Phosphorus	12.6 %
Riboflavin	12.0 %
Selenium	1.7 %
Thiamin	8.6 %
Zinc	3.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.