Lightened-Up Lemon Loaf

Doesn't Lemon Loaf just say "Hello Spring Time"?!  That is what I was thinking when I took a happy bite.  Itwas made even happier knowing that this didn't have nearly to amount of sugar or butter you would find in a typical lemon loaf,  Enjoy the sunshine!

Lightened-Up Lemon Loaf

3 cups all-purpose flour

4 teaspoon salt

1 3/4 cup plain yogurt (I only had strawberry on hand)

1 1/4 cups sugar

6 eggs

4 teaspoons grated lemon zest (2 lemons)

1 teaspoon pure vanilla extract

1 cup vegetable oil

1/3 cup freshly squeezed lemon juice or 1 tsp Lemon Extract
1 tsp Poppy Seeds

For the glaze:

1 cup confectioners' sugar

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack to cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

(This recipe was based off of this Lemon Cake from Ina Garten)

No Bake Skillet Apple Bread Pudding

I was so in the mood for bread pudding... RIGHT NOW... which is kind of a problem, because that is just one of those things which takes time, so it got me thinking and searching for a way to speed up the process.  Sure enough, where there's a will, there's a way!
Two things:
First, this was super easy and the apples gave it a yummy apple fritter kind of smell, only minus the fat.  My whole crew asked at some point what I was making that smelled so good. :)  You've gotta love a recipe that does that.  It would make a great breakfast, but I didn't think it was sweet enough to make it a dessert.
Second, on that note, maybe they were getting sweetness from the banana jam in the original recipe (which
I didn't have/use), but I thought it really lacked flavor and sweetness.  It just kind of tasted like french toast, so I sprinkled cinnamon and sugar over the top and that helped... but definitely needed some sweetness.
On the whole, it was a bit dry and not quite what I was dreaming of, but still yummy.  A great one if you've got some extra bread around!

No Bake Skillet Apple Bread Pudding 

1 1/2 cups milk, plus additional for drizzling (Dairy-Free milk works as well: coconut milk, almond, soy etc.)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

4 cups of cubed whole grain bread, preferably stale

2 egg yolks

1/2 cup jam (Could also use apple pie filling, or 1/4 cup sugar)

1 large apple, sliced

Cinamon and Sugar for sprinkling

Coconut oil (or other) for greasing pan

1. Heat milk in a saucepan over low heat. Stir in salt, cinnamon, and nutmeg.

2. Place bread cubes in a large mixing bowl. When milk is hot but not yet simmering, pour milk over bread cubes. Mix gently.

3. Stir in egg yolks and jam, mixing gently until well combined. Fold in apple slices.

4. Heat 6-inch nonstick skillet over low-medium heat. Lightly grease with coconut oil. Pour bread mixture into pan and cover.

5. Cook bread pudding covered for 15 minutes, or until bottom is browned. Then flip entire pudding onto a plate and put pudding back in skillet, uncooked side down. Cook for an additional 10 minutes or until golden brown.

6. Scoop bread pudding into bowls. If you like, drizzle with a bit of coconut milk and honey or maple syrup. It is best served hot. 

(I drizzled with a bit of cream... yum!)

Adapted from: (The Kathmanduo)

63 Kid-Friendly Healthy Snacks

"Mom, I'm hungry!  I want a snack!"  

If you've got little ones, you probably just recently heard those words, and unless you are "The Model Mother", you are probably just about to reach for the nearest cheap, sugar-filled granola bar or the overprice, under-nourishing gold-fish crackers, but... STOP... WAIT... DON'T!!!  

Here, I have compiled a list of my favorite PRACTICAL Kid-Friendly Snacks that I prepared for my little crew over the summer (yes, this has been a long time in the making) that we both liked, because they were tasty, easy to prepare, used things I had on hand, and were fairly balanced and nutritional.  So before your toss them a fruit snack packet loaded with high-fructose corn syrup, consider tossing them a REAL fruit snack, or something fun on this list.

*Please know that I'm not saying your a wicked mother if you give your kids fruit snacks or goldfish.  I would be a hypocrite if I were. :)  I'm only "nudging" you and the kids to branch out and discover something on this list that might be just about as easy to prepare and much more satisfying.

Also, these were just the ones that came to mind.  If you can think of more good ones, by all means, add them in the comments!  I'm always open to new great ideas.

Happy Snacking!

-Lyd

63 Kid-Friendly Healthy Snacks

• Popcorn (MY ALL-TIME FAVORITE!)
• Apple Slices & Peanut Butter (My 2nd Favorite!)
• Sliced Veggies (i.e. carrots, celery, broccoli, cauliflower, or bell peppers) & Ranch Dip
• String Cheese & Tomato Juice
• Trail Mix (Nuts, raisins, mini-marshmallows, chocolate chips etc.)
• Ants on a Log (Celery, Spread Peanut Butter, and Raisins)
• Healthy Granola Bar (LARABAR's are my latest favorite.  The simple, healthy ingredient list with astound you!)
• Nuts & Raisins
• Fruit & Yogurt
• Yogurt & Granola (or for quick Good Morning Granola)
• Apple Sauce & Cheese Slices
• Cottage cheese & Fruit or Tomato Slices
• Melon
• Whole Wheat Pitas & Hummus
• Hard Boiled Egg & Slice of Toast
• Kale Chips
• Sliced Wraps (tortilla, cream cheese spread, ham slice & sprouts) (Julia's Wraps)
• Muffin Tray Sample Plate (Put whatever you have on hand in the muffin cups... kids love it!)
• Snack Kabobs (skewer whatever you have on hand)
• Frozen Peas
• Frozen Grapes
• Almonds & Fruit
• Smoothie (The Green Smoothie from Bliss From Scratch)
• Pickles
• Peanut Butter Banana Toast (Monkey-Bee Sandwiches)
• Canned Fruit
• Sweet Potato Chips
• Healthy Muffin (Three Grain Muffin)
• Dried Fruit (Mango or Apricots)
• Ricotta w/Fruit
• Deli Meat Slice & Fruit
• Edamame
• Tuna (w/ a tiny put of mayo or plain yogurt and salt) & Crackers
• Grapefruit w/a bit of salt or sugar (I still can't abide this, but for whatever reason my kids love it. :)
• Oatmeal & Fruit
• Yogurt & Graham Cracker (I'm LOVING Greek Yogurt lately... so creamy and more protein)
• Mini Pizza (English Muffin, sauce, & pepperoni, Microwave)
• Juice Ice-Cubes
• Chips & Salsa
• Whole Wheat Breadsticks & Tomato Sauce for dipping
• Pudding (Homemade Dairy-Free Chocolate Pudding)
• Wimbledon Strawberries (strawberries, sour cream or plain yogurt, and brown sugar)
• Chocolate Slim Fast Drink w/Banana
• Nut Mix
• Whole Carrot
• Cheesy Toast
• Cheese Quesidilla Slice
• Fruit Cups
• Warm Refried Beans & Tortilla Chips
• Creamy Fruit (Sliced Fruit drizzled kefir) (*FYI Kefir was done wonders for my digestive systems... not to give too much info. :) It's loaded with pro-biotics... super good for you!  I put it in my smoothies every morning. I use The Greek Gods brand in the dairy section at Winco.  It's about $3.00 per quart. Worth every penny!)
• Sliced Bananas, Milk, & Honey (My dad used to give this to me for a bed-night-snack :)
• Sliced Fruit w/drizzled honey
• Peanut Butter and Jelly Sandwich slices
• Peanut Butter & Honey Sandwich Slices
• Banana Chips
• Cheese Chips (cheese melted over chips)
• Crackers & Cheese
• Steamy Brown Rice w/Parmesan Cheese and salt
• Tomato slices w/mozzerella cheese slices
• Cinnamon Baked Apples (Microwave 2-3 minutes)
• Toast w/Ricotta and Strawberries
• Apple Sandwiches
• Healthy Cookies (Giant Breakfast Cookies)  

Fresh Fruit Tart

Yes- I know it screams USA all the way! and I bet your are saying to yourself, "where was this post for our 4th of July picnic?"  The answer... it was collecting digital dust in the "Food 2013" folder of my desktop, just waiting for me to blog it.  Life has been busy, and I'm running a bit late on posts.  So lets just pretend it's Independence Day and you're thoroughly impressed with my foodie display of patriotism, shall we? :)
So here is a lovely Fruit Tart in memory of the summer days that are all but gone.
I found this one on my cute Sis-in-law, Amy's blog.  It looked too good to pass up.  Maybe it was also because of the cute picture of my precious niece on the post.  I LOVED the crust.  It was SO EASY!  I recently got a food processor and it was a great easy crust recipe, that also tasted good.  I wasn't as crazy about the filling, and I think that was probably a lot my fault.  Hers looked lovely, but I just couldn't get my cream to whip and the cold made the butter chunk up and it was just kind of a runny, fatty mess.  But... it still tasted good and the fresh fruit make just about anything taste good.  It was a real treat... And a pretty one to boot!
Thanks for the recipe, Amy!

Fresh Fruit Tart

Tart Crust:

1/2 C. powdered sugar

1 1/2 C. flour

1 1/2 sticks of butter (3/4 C.)

Filling:

1 (8 oz.) package of cream cheese

1/4 C. brown sugar

1 C. whipping cream

1/2 C. powdered sugar

zest of about half and orange (add more if you want it to be more citrusy)

Topping:

strawberries

raspberries

black berries

fresh pineapple

kiwi

any other kind of fruit you would like (blueberries, peaches, oranges, pears, apples, mango, plums, apricots, etc).

1. Preheat oven to 350 F. Combine the crust ingredients in a food processor until it starts to ball up. Now, just use your fingers to press into a 12 inch tart pan with a removable bottom. If the crust seems a little thick, feel free to use a little bit less of the dough. I have actually halved the recipe before and made a thinner crust. Both ways are good! This crust is sweet and flaky and tasty, so thick or thin is delicious. 

2. Bake for about 12 minutes or until the crust is ever so lightly browned. It may take just a little longer, so just watch it. Let it cool completely before removing it from the pan. 

3. Beat together the cream cheese and brown sugar. Separately beat the whipping cream and powdered sugar together until medium peaks form and you have a nice whipped cream. Fold the whipped cream into the cream cheese mixture until combined. Fold in the orange zest. 

4. Once the crust is cool, top it with the cream topping. Slice up all the fruit and throw it on top. Just throw it on or make a pretty design with it. You will want to eat this fairly soon after you top it. 

 

 

Strawberry Delight Cake

I wish I was better at knowing a good deal when I see one.  Strawberries were on sale a little while ago, and I didn't realize it until afterwords.  I wish I had stocked up!  At least I have this yummy dessert as consolation. :)

Strawberry Delight Cake (101 More Things to do with a Cake Mix)

1 strawberry cake mix (I didn't have strawberry cake mix, so I just used a yellow cake mix.)

1 cup white chocolate or vanilla chips

1 large box vanilla or cheesecake instant pudding

8 ounces whipped topping

sliced strawberries, optional

Preheat oven to 350 degrees.  Mix cake batter as directed on back of box with electric mixer 2 minutes.  Stir in white chips.  Pour batter into a greased 9x13 pan.  Bake as directed.  Allow cake to cool.

While cake is cooling, make instant pudding according to directions on box.  Allow pudding to thicken in refrigerator.  Cut cake into long, skinny pieces.  Place one slice of cake on a small plate.  Place a large scoop of pudding over cake.  Place another slice of cake over pudding.  Add more pudding.  Top with whipped topping.  If desired, garnish each serving with sliced strawberries.

Best Lemon Cheesecake Ever

So Cheesecake is tough to turn down anyway, but throw freshen it up with a bit of lemon and we're in business!  My friend Sabey made this and had us all foundering on it... my mouth is watering all over again just thinking about it.  I enjoyed the glaze!

*She added about 1 tsp more of lemon zest using fresh lemons.  I loved that she added the mixed berries.  It was the perfect balance of sweet and tart- not to mention beauty. :) YUM!

Best Lemon Cheesecake Ever (Sour Cream Cheesecake)

Source: food.com

Ingredients

Crust

2 1/4 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup brown sugar

1 1/2 teaspoons cinnamon

Filling

3 (8 ounce) packages cream cheese, softened 8 hours

3 eggs

3/4 cup sugar

3 tablespoons lemon juice, strained

2 tablespoons flour

2 teaspoons vanilla extract, divided

1 teaspoon lemon zest, finely grated

1 pint sour cream

3 tablespoons sugar

Glaze

1/2 cup sugar

4 teaspoons cornstarch

1/2 cup water

2 tablespoons lemon juice

Directions

Preheat oven to 350°F.

Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.

Press into bottom of an 11 to 12-inch spring form pan.

Bake for 5 minutes.

Let cool; refrigerate until needed.

Using an electric mixer, beat cream cheese at high speed until completely smooth.

Add eggs one at a time, beating until smooth after each addition.

Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.

Stir in lemon zest.

Pour into crust; bake at 350°F for 35 minutes.

Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.

Remove cake from oven, and gently spread sour cream mixture on top.

Return to oven and bake for another 12 minutes.

Cool on rack for 30 minutes.

Refrigerate until topping is cool, but not completely chilled.

Combine all glaze ingredients and blend until smooth.

Bring to a boil, stirring constantly until thickened (3 minutes).

Chill until cool, but not set.

Spread on top of cheesecake.

Chill overnight.

 

Coconut-Lime Cake

Someone very special to me had a birthday. :)  Now German Chocolate Cake has always been the stand-by for this guy, but he was sweet and let me switch it up.  He loves lime and he loves coconut... so of course you "put de lime in de coconut and drink 'em bot' up." :)
And SWEET would just about cover the description... cloyingly sweet.  It was too much for me, but it was still really fun to try something new- really labor intensive icing- I've never tried the kind where you have to dissolve and melt the sugar and meringue-ish the egg whites etc.  I know this is probably illegal to say, but to me it tasted just like that marshmallow jet puff spread, which could really save some time.  Basically sweet (cake), on sweet (icing), on sweet (coconut flakes).  We had company, and they said it was good, but you never know if they are "just being nice" or if they really liked it. I liked the lime, but the actual cake wasn't very moist... on the whole, this isn't one I plan on making again.  Just not a winner for me, but fun in theory.   And the birthday boy was still happy, although I'm imagine he was dreaming of German Chocolate. :)

Coconut-Lime Cake

For the cake:

3 1/4 cups cake flour

1 Tbs. baking powder

3/4 tsp. salt

1 3/4 cups milk

1 Tbs. vanilla extract

16 Tbs. (2 sticks) unsalted butter

2 cups sugar

1 Tbs. finely chopped lime zest

4 eggs

For the frosting:

4 egg whites

1 1/3 cups sugar

1/2 cup light corn syrup

1/8 tsp. salt

1 tsp. vanilla extract

2 1/2 cups sweetened shredded coconut

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour three 8-inch round cake pans; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, stir together the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and lime zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. 

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, spreading the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.

Meanwhile, make the frosting: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes. Using a rubber spatula, fold in 1 cup of the coconut just until incorporated.

Place one cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly on top. Place a second layer, top side down, on the first layer and spread some of the frosting evenly on top. Place the remaining layer, top side down, on the second layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining 1 1/2 cups coconut onto the top and sides. Refrigerate the cake for 30 minutes before serving to set the frosting.

Serves 12.

From the Williams-SonomaKitchen

 

Fresh Peach Dessert

Oh- I know I'm a little late for peaches... it's almost Christmas for pete's sake!  I am obviously behind and this post has been patiently waiting, but it was a MUST POST, so I didn't want to forget... and how could I?  It was heavenly!  Too heavenly to wait to be "in season" again. :)

Fresh Peach Dessert (My Most Delicious Dishes)

2/3 cup powdered sugar

3/4-1 cup butter, softened

2 pkg. graham crackers; crushed

12-14 medium peaches or 7-8 large; peeled & sliced

1 can sweetened condensed milk

1/4 cup lemon juice

1 pt. whipping cream (I don't use it all, maybe 3/4 of it)

Mix cracker crumbs, powdered sugar, & butter. Save a small amount to sprinkle on top, press the rest into the bottom of a glass 9 x 13 pan. Whip the cream and add a little vanilla and powdered sugar until set, set aside. Mix the sweetened condensed milk with lemon juice. Then place the peaches on the crust and pour the milk/lemon mixture on top. Spread the fresh cream on top of that and sprinkle with remaining crust. Refrigerate.

*This is so light and fresh, but you have to share it or half it because it is best if enjoyed in the first 24 hours!

 

Cherry Rhubarb Crisp... rhubarb gets a second chance!

Until this dish, rhubarb and I DID NOT get along.  My first and only memory was at about age 6.  My best friend Mandy would tear off a large stem from one of the bush-like leafy plants, offer one to me, and gnaw on it like a candy stick... which is, by the way, as polar opposite a taste I can come up with.  I couldn't abide the stuff.  My face puckers at the mere mention.  But, knowing taste buds can change, and knowing I'm kind of an adult, I bravely decided to give rhubarb another chance.  I AM SO GLAD I DID!  ...Now don't get too excited... my rhubarb bundle sat wilting in the crisper to near expiration before I actually summoned the courage to face them, and it's not like we're best friends... but at least now we're civil. :)  In this dish, it was quite delightful.  They reminded me of a sweetened up tart green apple, and the perky pie cherries made a really good companion... although they required a lot of TLC while de-pitting. (One of those cool de-pitter gadgets is now on my kitchen wish-list.)  But, as always, the crisp is unhealthily my favorite part. :)  Loved the hint of ginger.  A winner... and another food nemesis conquered. :) Victory!

Cherry Rhubarb Crisp

(Jen @ My Kitchen Addiction)

3 cups rhubarb, thinly sliced

2 cups cherries, pitted

2/3 cup granulated sugar

1 tablespoon corn starch

3/4 cup quick cooking oatmeal

1/2 cup brown sugar

1/4 teaspoon ginger

Pinch salt

1/4 cup unsalted butter, cut into small pieces

Preheat the oven to 375°F. Coat a baking dish with baking spray and set aside.

In a medium bowl, combine the rhubarb, cherries, granulated sugar, and corn starch, tossing to evenly coat.

In a separate bowl, combine the oatmeal, brown sugar, ginger, and salt. Add the butter, and combine with a pastry blender until the mixture is crumbly.

Transfer the rhubarb mixture to the prepared baking dish. Top the rhubarb mixture with the oatmeal mixture.

Bake for 35 minutes, until the top is golden and crisp.

Raspberry-Stirred Custard

Oh- how I love a good custard! (Basically anything pudding delights me!)  And this one is quick and easy to boot!  In about 15 minutes you can serve a lovely, summery dessert that, in the words of my five-year-old, "seems quite fancy-sh'mancy."  Love the fresh fruit coming on!

Raspberry-Stirred Custard

Recipe from: Betty Crocker Cook Book, Bridal Edition

Prep: 5 min/Total Time: 10 min/Makes: 4 servings

1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half (I just used regular milk.)
½ teaspoon vanilla
4 tsp. packed brown sugar

Divide raspberries evenly among 4 individual serving bowls. Mix granulated sugar, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cold. Store in refrigerator.

Monkey-Bee Sandwiches

We "go bananas" over this simple snack. :)  It's a favorite around here- easy to throw together, healthy, and fairly filling... which means they won't be asking you 5 minutes later for another snack... YAY!  (Also just going to put in a plug for "Dave's Killer Bread."  It's so yummy!  Our favorite is 21 Grain.  It's so hearty and healthy, tastes like it's straight from momma's kitchen... only it's ex-con Dave's kitchen. :)  Quite delicious though.)

Monkey-Bee Sandwiches (By Lyd)

Toast

Peanut Butter

Bananas

Honey (*only if you're a brave mom, and don't mind "sticky".)

Cinnamon

Toast your bread.  Spread PB.  Layer with bananas.  Drizzle with honey.  Sprinkle with cinnamon.  Devour and act like a monkey.

 

 

I Digress...

 I recently watched:

and finished it resolved to eat better. (Found here on hulu and instant view on Netflix.)  I've watched a few of these food documentaries.  I think they are fascinating (for example Food, inc.), but this one particularly stood out to me because it was backed up by so much evidence.  I don't  mean to be the one who jumps on "the latest band-wagon"... and yet, perhaps in this case, that's not such a bad thing.

I also just finished reading:

which admittedly was kind of a boring read.  I thought the first half of the book was interesting, but the second half was a bit tedious and repetitive- hard to get through; however, the underlying theme of appreciating our food for it's nutritional value and it's history, rather than the price tag, was powerful.  He encouraged us to think about what we are eating and where it came from- something we do too little of.

SO... I am now committed to really increase my veggies and decrease my meat and dairy.  Please note that I intentionally said "decrease."  I have no intentions of becoming a vegetarian, but for the first time, I am realizing the blessings of closely following my religion's "Word of Wisdom" (the Lord's revealed law of health for his children), where we are encouragement to "eat meat sparingly."  

LET ME TELL YOU-- it has been hard.  I've had to put quite a bit more thought and planning into my meals, but I'm happy to say that I have found several new "meatless" additions, and I have felt healthier.  I think what has surprised me the most is how satisfied I can feel.  There are actually some deliciously flavorful veggie dishes out there, even for a family.  If you have and good ones, do share, because I'm still hunting for some practical meatless meals- not the ones that make you wonder "where's the meat?" or the ones with a ridiculous list of unrecognizable ingredients, or praising the glory of tofu (of which I just can't seem to get excited about... I don't know, maybe give me some time... maybe.)  Anyway, I guess the bottom line is, more fruits and veggies are on their way. :) Not to mention a healthier family!

Banana Cream Pie (Healthy-er)

As you can see, this fabulous banana cream pie wasn't sitting around long enough for a big photo-shoot.  It was unbelievably delicious. You might recall my "Woman, make me a pie... right now!" post.  Well, on my birthday, I asked Doug to make me a pie right now (from scratch) and... HE DID!  I printed out a (healthier) recipe I've been wanting to try for a while--absolutely no idea why I would put it off.  I think this was the best darn banana cream pie I've had!  It was great.  I think part of that is because my husband follows instructions very closely and carefully... I on the other hand have probably become a bit cavalier in my baking. :)  And in my picture taking too apparently... but I assure you, not in my eating of pie.  Savored every minute.  It was a happy birthday indeed.

Banana Cream Pie (Ellie Krieger)

Cooking spray

12 graham cracker squares (6 full sheets)

2 tablespoons butter, softened

1 1/2 teaspoons unflavored gelatin

3 tablespoons boiling water

1/3 cup, plus 1/2 teaspoon sugar

3 tablespoons all-purpose flour

2 egg yolks

1 1/2 cups 1 percent lowfat milk

1 teaspoon vanilla extract

2 cups sliced banana (3 medium bananas)

1/4 cup whipping cream

1/2 teaspoon sugar

Click here to see how she does it.

Preheat the oven to 350 degrees F.

(We just skipped this step and used a pre-made crust.) Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

Rockin' Ricotta...

I recently mentioned that I've got a "thing" for ricotta (Spiced Asian Pears with Sweetened Ricotta), but that was an understatement!  Lately, I have been playing around with all the AMAZING simple dessert options this versatile cheese has to offer.  So easy to make and something about saying "ricotta" makes it sound like you can cook. :)  Here are a couple different combinations that I have tried... and LOVED!

*I'm partial to this one- perhaps steming from "Blueberries For Sal" my favorite childhood read. :)
Sweetened Ricotta with Fresh Blueberries 

1 cup ricotta

1 T sugar

1/2 tsp vanilla extract

handful of fresh blueberries

*Doug liked this one best.  Shocker... chocolate & raspberries.  That was a "given".

Cocoa Ricotta with Fresh Raspberries 

1 cup ricotta

1 T cocoa powder

2 T sugar

1/2 tsp vanilla extract

handful of frozen or fresh blueberries 

*My girls really liked this one.

Ricotta with Fruit Preserves

1 cup ricotta

2 T jam (I used some of my homemade blackberry jam)

1/2 tsp vanilla extract (if desired)

(I garnished with red sugar sprinkles, just so you're not stumped trying to figure out what that is. :)

Chicken & Bacon Tart

I'm such a Simlple and Delicious fan!  I just organized my magazines and I realized I've been a loyal subscriber for six years now!  Worth every penny to me.  Especially when they pull things out of the hat like this- who would have thought to use pepper jelly with something like this?  But somehow, someway, the taste combined with chicken, bacon, and apples just totally worked.  AND it allowed me to use that obscure little jar I've had sitting around for a year not know what to do with. (My inspiration for trying this one out.)  Do people really spread that on their toast?  Spicy peppers in salsa... YES!  Spicy peppers in jam... NO THANKS.  Or at least that is what I thought before this one... thank goodness someone came up with a good use for it.  This was one Doug suggested I make for company... I love when he says things like that. :)  This is a winner... strange pepper jelly included!

Chicken & Bacon Tart (Simple and Delicious/Taste of Home)

1/4 pound bacon strips, cut into thirds (I cut them a little smaller and I think they were more manageable.)
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly (I actually used mango pepper jelly)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

1 piece equals 693 calories, 37 g fat (13 g saturated fat), 76 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 7 g fiber, 28 g protein.

Yogurt & Honey Fruit Cups

I made this as a simple snack for the kids, and it was a big hit that had them begging for more.  A little extra prep goes a long way on this one.  It's nice, because you could pretty much use whatever fruit or yogurt you have on hand.  This would also be a yummy way to start the day.

Yogurt & Honey Fruit Cups (Taste of Home)

4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup (6 ounces) mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange peel
1/4 teaspoon almond extract

Divide fruit among six individual serving bowls. Combine the yogurt, honey, orange peel and extract; spoon over the fruit. Yield: 6 servings.

Nutritional Facts
3/4 cup equals 97 calories, trace fat (trace saturated fat), 2 mg cholesterol, 22 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Lemon Yogurt Loaf Recipe

I kind of have a thing for sweet quick breads.  (Which is why I can only make them every so often. :)  It was fun to try one with yogurt- made it moist and tasty- I also love lemon zest in just about anything!  All in all- a happy loaf and a happy girl. :)

Lemon Yogurt Loaf (Taste of Home)
3/4 cup plus 4 teaspoons lemon yogurt, divided (I used vanilla, but added a couple drops of lemon extract)
1/2 cup dried apricots, quartered (I didn't have apricots, so I used dried cranberries)
1/2 cup butter, softened
3/4 cup plus 3 tablespoons confectioners' sugar, divided
3 eggs
1 tablespoon grated lemon peel
2 cups self-rising flour

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a bowl, cream the butter and 3/4 cup confectioners' sugar. Beat in the eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf. Yield: 1 loaf.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Spiced Asian Pears with Sweetened Ricotta

Where has ricotta cheese been all my life?  I feel like I've been living (or at least eating) in a closet!  I'm in love!  Here I thought it was only good for a hearty lasagna, but just a tiny bit a sugar is all it needs and it is THE BEST TREAT ever! (Pretty high in protein and can be low in fat too.)  Something about the texture--I think it goes back to that a fore mentioned love I have of all thing soft, sweet, and mushy, and it fits into that category. Then, kick it up a notch with this little concoction I came up with, and dare I say this is my new favorite dessert? Yes.  I dare. :)

*Lyd's Tip:  Just thought I would mention that this is a great way to use up old apples- it breathes new life into them.  No one but you will know that they were getting a bit old and wrinkly. :)  You should know that I used some Asian pears I picked up at the end of the farmer's market in October- but don't panic- I am about 2 months behind on this post.  They weren't that far gone. :)  However, they did sit on my counter for a VERY long time, haunting me.  If only I had known that this was what they were trying to tell me they wanted to be, it would have happened a lot sooner.

Spiced Asian Pears with Sweetened Ricotta (By Lyd)

Ricotta Mixture:

2 cups ricotta cheese

2 T sugar (more or less to taste)

Tiny drop of Almond or vanilla extract

Pear Mixture:

About 3-4 Asian Pears, peeled and thinly sliced (*Please note that APPLES WORK GREAT, don't feel like you have to be so exotic... I just happened to have some Asian pears as I was experimenting and I love the crunchy texture- I dislike the bitter, woody peel though.  If you do apples, you could probably just leave the peel on- I would anyway.)

1-2 T butter

1-2 T sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 tsp lemon juice

Stir together ricotta mixture ingredients until incorporated; set aside.  In a large frying/sauce pan heat butter on medium heat.  When butter is melted, put in Asian pears.  Stir frequently, mixing in sugar and spices. Add lemon juice and continue heating until pears are cooked, but still maintain some crispness. (About 10 minutes, stirring frequently.  Add a little water or reduce heat if cooking too quickly.  You can also "put a Lyd on it" if you want it too cook faster. (I love slipping that in there. :)

We Make A Good Pear...

I guess I am too lazy to put up step by step instructions with picture tutorials; however, I'm not to lazy to put up the fruit. That's got to count for something, right? I bottled up 3 boxes of pears from the farmers market a couple weeks ago- a lot of peeling. Gave me some good time to ponder life's questions... in-between interruptions with little kiddos. Here is a link to the site I used. Happy canning!