Easy Guacamole

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Guacamole n; 1. avocados in their sassy form. 2. a delicious squishy green paste of the fats and oils that are good for you

Caution: this guacamole disappears in seconds!

Simple and irresistible, eat up!

Easy Guacamole

3 large avocados

1 lemon

salt

1/4 tsp fresh minced garlic

optional: diced jalapeños and chopped cilantro.

 

  • De-pit the avocados. Scoop out the…green? And mash it with a fork in a bowl.
  • Squeeze 2 tbs lemon juice into the avocado and mix.
  • Add salt and garlic.
  • (optional: add jalapeños and cilantro).
  • Cover and let it sit in the fridge for 30 minutes minimum.

DIY Old T-shirt Scarf

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Save your self a trip to Good Will or the DI and Make yourself a scarf with that old t-shirt!

Ok, you shouldn’t avoid giving things to the poor and needy….I didn’t mean that! This was just so much fun. I dare say I  need another!

Take an old shirt. I used my husbands and the bigger the better! A wee shirt will give you more of a choker than a scarf.

Cut off the bottom hems and on the sides. Cut off all hems, and the sleeves of the shirt.

Cut the shirt into long 2″ strips.

Pull them really tight on both ends and the sides will curl into and you’ll find yourself with long spaghetti like strips of fabric. You want them as long as you can, and all the same length,

Like these!

Put the ends of group of the strips under something heavy. Enough to make a braid, how may is up to you. I made one with 3, one with 4, and one with 6. Set aside 2 strips to fasten the ends of the braid together, It gives you the fringe look.

Braid them and set aside.

Group the braids together and fasten one end together with one of the separate strips. And then the other.

You can’t see it in the first picture of me wearing it, there is a fringe on the other side as well.

There you go!

Strawberry Lemonade Frozen Yogurt Cups

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Strawberry Lemonade Frozen Yogurt Cups; (n) 1. what you go to when you want something sweet, healthy, bite sized, and refreshing. 2. a sweet frozen treat great for you and your kiddies

Yeah, I actually MADE something I pinned on pintrest, and yeah I think it is a pretty big deal. Thought process: Oh! that looks yummy! I’ll put it on my food board. Or -I love that homemade scarf, I could totally make that!….yeup. That’s where the process ends usually, am I right?

These looked easy enough, and yummy! They are fun to nibble on, serve as an easy fast part of breakfast, would be a good healthy snack for the kids, or you could store them in a baggie in the fridge and use them as smoothie mixes! OOo! I think a mango peach banana cup smoothie would be divine, don’t you? =)

You can put what ever you want into the yogurt, I just had strawberries and some lemonade powder I compelled to use. You could also mix up the flavor of the yogurt too, so what ever strikes your bell, do it!

Strawberry Lemonade Frozen Yogurt Cups

Mini Muffin tin

Sliced and diced strawberries

Lemonade powder mix (add to taste)

Plain Greek yogurt (It’s thicker, so easier to use.)

  • Combine yogurt and lemonade powder in a small bowl. Don’t go powder happy, greek yogurt is already tart! Just enough to taste.
  • Spoon your yogurt into the mini muffin tins
  • sprinkle strawberries onto the yogurt. Mixing the berries in is optional.
  • Freeze until solid.
  • Shimmy out with a knife.

 

Oven Roasted Tomatoes

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Oven Roasted Tomato-ology  n 1 (past-tense) an ordinary veggie who when exposed to a prolonged time of heat in an oven with herbs and spices becomes extraordinary

Aren't they beautiful?

 

 

These look so pretty! I love using fresh tomatoes in things, especially in the summer. Ok, I know it is still March, but the unusually warm weather is inspiring. Oven roasting tomatoes it’s way easy too, not to mention your house will smell like a heavenly Italian restaurant. And the great thing is, is that they can go on so many things. Pasta, bread, sandwiches, paninis, a base for soup etc. If you love sun dried tomatoes, these have  a similar taste, but taste slightly fresher. I threw mine in a blender after wards and made a yummy paste for french bread. You can always freeze the paste  too. Easy peasy.

Oven Roasted Tomatoes

5-6 tomatoes

olive oil

1 tbs fresh minced garlic

1 small white onion

salt & pepper

  • Pre-heat oven to 200.
  • Slice tomatoes in halves (if large) or (half if small) and scoop out the seeds. I didn’t scoop out a ton, but I wish I had more.
  • Thinly slice the onions.
  • Spread tomatoes out on parchment paper  on a cookie sheet, or just a cookie sheet like I did, and sprinkle the thinly sliced onions over them, along with the garlic.
  • Drizzle with olive oil and salt&pepper.

Like so.

I added  a wee bit of basil. I know, I live on the edge.

  • Roast them in the oven for 2 hours.

Cream Cheese Peanut Butter Cookies

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PEANUT BUTTER COOKIE-OLOGY; (n) the study of how peanut butter cookies and love mix.

I have a confession. I have mixed feelings about peanut butter cookies. We have this complicated and conditional relationship, were if they are done right I am head over heels for them. However, if they are the crunchy ones that get crumbs all over you, then they rank pretty far down my list. Probably next to those Blueberry Muffin Tops cereal, and with those flaky short bread ones your great aunt gives you for Christmas. You know, the ones with the ‘jelly’ in the middle? Who knows what that stuff really is. Gross.

Anyways, the cream cheese in these cookies makes them smooth and delicious. Sometimes you get the crispy flaky peanut butter cookies, and if that is your cup of tea then thats great. My mom puts the crunchy ones in ice cream, thumbs up to mom. But it’s just not for me.

I like my cookies how I like my men. Smooth and irresistible.

PEANUT BUTTER  COOKIES

adapted from Chef in Training

 1 cup butter
2/3 cup peanut butter
3/4 cup sugar
1  1/4 cup brown sugar
2 eggs
2 tsp. vanilla
3-1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
4 oz light cream cheese
  • Soften butter.
  • Beat in Peanut Butter.
  • Add the cream cheese.
  •  Cream together butter, sugars, and cream cheese.
  • Add eggs one at a time, until incorporated. Add vanilla and mix well.
  • Combine flour, soda, and salt and beat together in a separate bowl.
  • Add the dry ingredients to the wet and mix until incorporated

Bake at 350 F for 8-10 minutes. If you make smaller cookies ( I like making them bite sized ) turn up your oven to 375 F and cook for 10-11 minutes.

Cookie Tips! 
  • Roll your dough into 1″ balls and store them covered with plastic in the fridge for a few hours, like 3 hours. If you chill them over night, it is even better. This makes the butter firm. If it is soft when you bake them, they will spread more. This keeps their shape and makes them thicker.
  • Whisk your dry ingredients together before adding them to the wet ingredients.
  • preheat your oven 25 degrees F hotter than the recipe calls for. Then put your cookies in the oven, and turn it down to the recommended temperature. When you open the oven you loose a lot that yummy heat.

Caramel Chex Mix

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“You gotta get me away from this.” You know when you make a point to stay away from something….but you find your self walking past it because you can’t resist? Or like, “Okay, this is my last one.” This chex mix just taunts you, “Eat me! You know you want to!”…..its kind of like that. But worse.

Serve this at a party, gathering, camping trip….I dunno a craft group? Chex mix is notorious for appearing at parties right? Well blow everybody away with this caramel chex mix. My family loves it when my mom makes this for our boating trips. It’s a hit and really easy to make. And I promise you, it’ll leave you begging for more.

Caramel Chex Mix

One 16 oz box of corn chex

Raisins

1 can mixed nuts

4 oz sunflower seeds

pretzel sticks or…what ever you call that other shape. flower shape? pretzel twist?

  • Combine these in ingredients and lay them out on a cookie sheet.
  • Cook caramel.

Caramel:

1 cup karo syrup

1 cup sugar

3/4 cup butter (1 1/2 cubes)

1 tsp vanilla

  • Combine ingredients in a sauce pot and boil for 2 minutes.
  • Add caramel to the chex, raisins, pretzels and nuts
  • Let cool before serving. If you can even wait, I know I can’t!

 

Cream Cheese Filled Eggless Waffles

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Do I have your attention yet?  Yep, “eggless” and “cream cheese” waffles. I woke up yesterday morning feel in like P-Diddy….no just kidding (for all you Ke$ha fans..I still don’t understand the money sign). I woke up Sunday morning with the craving for a special breakfast. Back home my dad usually makes us the BEST german pancakes every Sunday before church, but I though I’d go for waffles. I opened my fridge to see that all my eggs were gone! Trips to the grocery store need to become a higher priority for me I realize. So, I found this recipe for “eggless” waffles and Nate said they were some of the best waffles he has ever had.

I also wanted to make these waffles special, and where I usually keep my eggs in my fridge was a packet of cream cheese. BOOM! Inspiration.

What is great about cream cheese anything is that you can make it what ever flavor you want. I made a brown sugar and vanilla waffle, and a raspberry cream waffle. The raspberry ones were so cute and pink, I think I’ll make them on Valentines. But shh! don’t tell my husband!

I think if you mixed any kind of jam with a packet of cream cheese it would be soo good. Even peanut butter cream cheese would be delicious, just add a little bit of sugar to it. Or pumpkin cream cheese! Or maple pecan cream cheese, or banana cream cheese……get creative!

Raspberry cream cheese waffle cuties

 Eggless Waffles

Makes 6-7 medium round Belgian style Waffles

4 cups flour

2 tbsp sugar

2 tbsp baking powder

1/2 tsp salt

4 cups milk

4 tbsp vegetable oil

Filling

4 oz cream cheese ( I split it half to try different flavors, you can use the whole block if you want just double the rest of the ingredients for the filling).

1/4 cup brown sugar

1/4 tsp vanilla extract

  • Mix together all the dry ingredients (flour, sugar, bp, & salt) in a medium mixing bowl with a whisk to get the dry ingredients nice and fluffy.
  • Add the vegetable oil and milk. Whisk together till the batter is nice and smooth.
  • * You can substitute buttermilk for the milk if you feel extra fancy today.
  • Set aside and heat up that waffle maker.

For the filling… (I apologize for the blurry pictures, darn camera).

  • Stick your cream cheese at room temperature and brown sugar and vanilla in a bowl.
  • *for Raspberry, use 4 oz of cream cheese and a large spoonful of raspberry jam. Or any kind of jam.

 

  • Then beat the cream cheese mixture till nice and whipped.

  • Scoop about 1/2 cup of batter into your waffle maker. Depending on the size of your waffle maker, the amount could vary so just estimate about half of what you would put in for a full waffle.
  • Get a spoon full of cream cheese mixture and add blobs, of it on top of your batter in the waffle maker. Scoop another half cup of batter over the top of the cream cheese and close the lid to cook.

Ok, this is a giant blob...

 

Vuala! Cream cheese filled delicious waffles at your disposal. Add any toppings you’d like.

Observing the cream cheese-ness. yummay! 

 

 

 

 

 

 

 

 

 

 

 

Hope is a good breakfast, but a bad supper.

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Now there is a sound truth, if I may be as bold to say so. I found this quote by Francis Bacon and find it rather amusing. I think around the New Year we all have this hope that this next year will be better than the last. “I’m so glad that 2011 is over.” Haha well, didn’t you say that last year? The truth is that our world doesn’t get much better, but we ourselves always have room for improvement.

That’s the purpose of New Years resolutions right? To set goals and get better: better eating habits, better study habits, better a better lover and friend, or getting a better booty. Mind, body, soul. Lists can be endless! Goals are only as good as we keep our eyes on them, aren’t they. Hmm, as the months past many of us tend to lose our sights on those goals. I once heard a quote that said, “Obstacles are those things we see when you lose sight of your goals” . 

This new year, set those goals and keep your eye on the prize! Step in front of your mirror and have give yourself that long needed pep talk, be your better self. Don’t let those obstacles be mountains. You can only control the things that are within your control. With goals in place the only thing left is the price that you are prepared to pay to achieve them.

 

Is eating healthier one of your goals? Start with a good breakfast. All hail the mighty  STEEL CUT OATS! 

Haha, I don’t know. Cheesy moment of the day, “Eat hope for breakfast, choose steel cut oats! Part of this complete breakfast!”

Soooo good for your heart.

Which is why I brought out my heart measuring spoons. Aren’t they super cute!?

 

And mighty they are indeed! If you didn’t know already, steel cut oats unrefined, whole grained hearty oats that are are hulled, steamed, roasted, and then chopped up into little pieces with steel rather than being rolled. They kind of look like chopped nuts or brown rice. They are rich in B-vitamins, calcium, protein and fiber. Being the heartiest form of oats, they make for a great breakfast on a cold morning. I’ve always loved oats for breakfast, I think it was because I used to load them with brown sugar as a kid. They do take longer to cook than normal oats, like 25-35 minutes. But it is well worth the endeavor.  You can find them at any grocery store, but I get mine in bulk at Winco.

You can basically put what ever you want in them. I’m an cinnamon and apple fan. But I love raisins and nuts or any kind of fruit. What ever strikes your fancy.

 

Steel Cut Oats

1 cup steel cut oats

2 cups water

2 cups milk

1 pinch of salt

1 tsp butter

1 tsp vanilla extract

1/4 cup brown sugar if you want the sweetness

  • Bring to boil the water and milk at medium heat. I use milk because I think it makes them creamier. Stirring occasionally as to not burn the milk.
  • Measure our your oats. The ratio is 1/4 cup oats to 1 cup water. So you can adjust to how ever much you want.
  • Add the salt.
  • Once the water and milk start to boil, add the oats, sugar if you want it, and vanilla extract.
  • Boil them for 25-35 or just until soft, but not to mushy. Unless you like mush.
The way I see it, is that you can wake up, get your oats a boilin’ , get ready for the day and then vuala! Your oats are done!
  • Add what ever toppings you want…or have.
Oh! One more thing, you can reheat these and they still taste great! Keep your New Year’s resolution and take them to work with you for a healthy filling lunch. Just add a little milk. Yay! Go get ‘em!

 

 

 

Dad’s Famous Mashed Potatoes

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My most requested and sought out dish to make when I am at home with my family are my mashed potatoes. It’s funny because there isn’t an ancient chinese secret to them, or some special ingredient. I think it has to do with the special memories I have with my dad. Evers since I could sit on the counter, I’ve been helping my dad make the mashed potatoes, who learned how to make them from his mother. When he handed over the task over to me, I’d take a spoonful each time I’d make them to Dad and ask for his approval. That’s probably the magic behind the scene. Cook with your kids people!!

Mashed Potatoes are just so dang good. Like white fluffy gold my friend… rich and fatty gold. I guarantee your family will love these, but your hips might hate them. However! If these are one of those New Year’s resolutioners and want to eat healthier, just switch to the low fat versions of the diary products. But for me, Frankly my dear, I don’t give a damn. :)

Famous Mashed Potatoes

7 medium potatoes or 10 small ones

1/2 cup sour cream

1/3 cup butter, cubed

Low fat milk

salt & fresh ground pepper

  • Fill 2/3 of a large pot with water and bring to a boil.
  • Peel and rinse the potatoes. Cut them in half length wise, then into fourths. Chop those fourths into 1″ cubes. If you want your potatoes to cook faster, chop them smaller.
  • Once you have cut all your taters, add them to the water slowly so you don’t get ambushed by boiling hot water.
  • As the potatoes are cooking, make sure the water is boiling. Keep an eye on your potatoes so they don’t boil and spill over. Adjust heat as needed. The potatoes will be done when you can squish them easily with a fork. About 20 minutes-ish.
  • Drain the water and mash the potatoes with a masher or an electric hand mixer until all the chunks are gone.
  • Add the sour cream and the cubed butter. If you want to substitute for low-fat cream you may. Mix the ingredients until fully incorporated.
  • As you stir, slowly add the milk. You will want to add as much as you need to make it a smooth texture. This can vary with potato size or if they were cooked long enough.
  • Salt and Pepper to taste. There should be enough pepper so your mashed potatoes look slightly speckled. 

 

 

 

 

 

The Down-Low

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So I  have some explaining to do. I haven’t been updating my blog for several reasons.

1. I‘ve been busy with school. Finals are always just killer, and my time becomes tight around that time. My priority list gets all messed up, and as a result cleaning my apartment, blogging, and going to the store for food all went down. My need for caffeine and sweats however increased significantly.

2. I got a new job! I got hired on at a new crepe shop in Provo called ME Crepes. I’ve been devoting my love of food to the store and I wish I could post about things I do at work but I think I signed something against that…

3. Lack of funds. Despite me having a new job, we have just been tight on money and you can only make so many recipes using cereal as your main ingredient. Maybe I’ll start doing recipes centered around a low-budget! I guess there is always a silver lining, right?

 

My husband and I met up with some old friends to get frozen custard the other night, and one of them mentioned my food blog. It made me miss it so. I read other people’s food blogs and get discouraged sometimes, it’s hard to compete. But blogging isn’t about how good your blog is right? It’s just writing about what you like. Or cooking what you like :) So thank you small band of followers, and I’m sorry for my leave of absence.

Best wishes! Loves, Kristinsweets