Craisin Cookies - Mel

 1 cup soft butter

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1 1/4 cup flour

1 cup rolled oats

1/2 cup toffee bits

3/4 cup craisins

350 degrees

Approx 10 minutes. Cookies are done when the edges are golden brown.

The key is to overcook them a bit so they're crunchy and chewy

Carrot Zucchini Bread - Mom

2-1/2 cups all-purpose flour

½ cup rolled oats

1-1/2 teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1-3/4 ground cinnamon

¼ teaspoon ground nutmeg

¾ cup sugar

¾ cup packed light-brown sugar

½ cup vegetable oil

6 tablespoons unsweetened applesauce

3 large eggs

1-1/2 teaspoon vanilla extract

1-1/2 cups finely shredded, peeled carrots

(from about 3 medium carrots)

1-1/2 cups finely shredded zucchini

(from about 2 small zucchini)

Frosting (optional)

6-tablespoon butter, softened

5 ounce cream cheese, softened

2-1/2 cups powdered sugar

½ teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

1. Preheat oven to 350 degree F. Butter and lightly flour two 8 by 4 inch loaf pans

and set aside. (can make cup cakes and bake less time, 20 – 25 minutes)

2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt,

cinnamon and nutmeg for 30 seconds.

3. In a separate large mixing bowl, whisk together sugar and brown sugar until

well blended, then add oil, applesauce, eggs and vanilla and whisk until well

combined, about 30 seconds to 1 minute.

4. Stir in shredded carrots and zucchini, and then add flour mixture all at once.

Using a rubber spatula, fold mixture just until combined.

5. Divide mixture between two prepared loaf pans.

6. Bake in preheated oven for 35 minutes then (without removing loaves from

oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from

excessive browning) and continue to bake 15 – 20 minutes longer or until

toothpick inserted into center of loaf comes out clean.

7. Allow cooling in loaf pan 5 minutes, then inverting onto a wire rack and cooling

completely. Frost with cream cheese frosting if desired and top with chopped

pecans.

Store in airtight container.

Strawberry Banana Smoothie

 

• 1 banana, peeled and frozen
• ▢3 fresh or frozen strawberries
• ▢1/3 cup milk, I like almond milk
• ▢1/4 cup plain Greek yogurt*
• ▢1 teaspoon honey, optional

Green Goddess Smoothie - Tiff Sowards

 2 cups apple juice (fresh pressed, not from concentrate)

2 cups spinach

2 cups kale

2 apples

2 cups frozen strawberries

1 cucumber

1-2 inches ginger root

1/2-1 avocado

Honey Lime Chicken Enchiladas - Jen Martin

Dru has Jenny make these for her birthday every year, and lucky us, Dru made these for us at her cabin in Sedona.

6 T honey

5 T lime juice

1 T chili powder

1/2 tsp garlic powder

1 lb chicken (cooked and shredded)

8-10 flour tortillas

1 lb monterey jack cheese, shredded 

16 oz green enchilada sauce

1 cup heavy cream

Mix honey, lime juice, chili powder & garlic powder and tos with chicken

Let marinate for 30+ minutes

Pour 1/2 cup enchilada sauce in bottom of 9x13 pan

Fill tortillas with 1/3 cup chicken and sprinkle of cheese (save 1 cup cheese for the top)

Mix remaining enchilada sauce with cream

Pour sauce on top and sprinkle with remaining cheese

Bake at 350 degrees until brown and crispy on top

Serve with rice & green salad, chips & Salsa

Tres Leches Cake - Cami Hanson

Recipe found HereHere

Ingredients

 

 

Cake:

• ▢1 cup all-purpose flour      
• ▢1 1/2 teaspoons baking powder
• ▢1/4 teaspoon salt
• ▢5 large eggs , separated
• ▢1 cup granulated sugar , divided
• ▢1/3 cup whole milk
• ▢1 teaspoon vanilla extract

Milk Mixture:

• ▢12 ounce can evaporated milk
• ▢14 ounce can sweetened condensed milk
• ▢1/4 cup whole milk

Whipped Topping:

• ▢1 pint heavy whipping cream
• ▢3 Tablespoons powdered sugar
• ▢1/2 teaspoon vanilla extract
• ▢ground cinnamon , for topping

Instructions

 

• Preheat oven to 350 degrees F.
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
• Pour batter into un-greased 9x13 pan and smooth it into an even layer.                                    Bake for 25 to 35 minutes, or until a toothpick inserted in the center of                                  the cake comes out clean. Remove from the oven and allow cake to cool                            completely.
• Combine the evaporated milk, sweetened condensed milk, and whole                                      milk in a small bowl. Once the cake has cooled use a fork to poke holes all                          over the top of the cake. 
• Slowly pour the milk mixture over the the top of the cake, making sure to pour                      near the edges and all around. Refrigerate the cake for at least 1 hour or                overnight, to allow it to soak up the milk.
• In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks.                    Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh                  sliced strawberries, if desired. Enjoy!

Notes

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.

Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 

Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.

Fabulous Fruit Slush - Tracy Harthun

4 cups water

4 cups sugar

Boil 5 minutes. Then add:

4 cups water

3/4 cup fresh lemon juice

Freeze overnight. (I pour it into 3 large Slurpee cups.)

One half hour before you want to serve the slush, put frozen

lemonade into a punch bowl. Add 5 different frozen fruit bags on

top. (I use blueberries, raspberries, blackberries, strawberries and

cherries.)

After one half hour of thawing, break lemonade mixture up with a

fork. Pour 1/2 -1 two liter bottle of 7-Up (enough to make it

slushy) into punch bowl and mix together.

Then add 1 small can of crushed pineapple with juice and 3

sliced bananas and mix in. Serve in a clear plastic cup with a

spoon. So fresh and delicious!

Serves about 35