Fruit Pizza

I love fruit pizza.  This recipe serves alot, and is fast to throw together.  I use the help of Betty Crocker Sugar Cookie Mix.
This is my husband and son's favorite dessert that I make.  They are both fruit lovers.  Any fruit you have on hand will work.  Frozen berries, oranges, bananas, peaches, nectarines,

kiwi, fresh or canned pineapple, fresh berries, mandarin oranges, grapes, etc.  If you want to make ahead, use some jam or canned pie filling to top the bananas to prevent them from browning.

Fruit Pizza

1 pkg Betty Crocker Sugar Cookie Mix
1 (8 oz) pkg cream cheese, softened
juice of 1/2 lemon
zest of 1/2 lemon
3/4 c powdered sugar
assorted fresh, canned, or frozen fruit
Jam or pie filling (optional)

Preheat oven to 325 degrees.  Mix together cookie mix according to package directions.  Press batter onto a greased cookie sheet pan.  Bake for 8-10 minutes it just until slightly golden around edges.  Remove from oven, set aside and let cool completely.  Mix together softened cream cheese, powdered sugar, lemon juice and lemon zest until whipped and combined.  Spread evenly on cooled cookie crust.  Top pizza with fruit in whatever design you like.  Serve immediately and refrigerate leftovers.

Healthy Banana Oat Muffins

I'm always looking for ways to change breakfast up.  I have noticed that when I eat something with alot of protein, paired with a healthy carbohydrate, I don't get hungry all morning.  This muffin is extremely good for lacking butter, oil, flour, and alot of sugar.  I plugged all my ingredients into a recipe nutrition website to calculate the value of one muffin:

Calories: 110
Fat: 2g
Protein: 5g

Not bad, right?  I made a batch, and froze them.  Whenever you are ready to eat, defrost at room temperature or put into the microwave.  My kids loved them, and they will be a great snack/breakfast on the run. 
Do NOT over cook these babies.  I removed them just as soon as the top was softly set.

Healthy Banana Oat Muffins

2 1/2 c old fashioned oats
2 bananas, ripened and mashed
2 eggs
1/3 c brown sugar
2 tbs honey
3/4 c non-fat plain Greek yogurt
1 1/2 tsp baking powder
1 tbs vanilla
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 320 degrees.  Spray a 12 cup muffin tin with cooking spray, and set aside.  In a food processor or blender place the oats, and process until the oats turn into a powder.  Add all of the other ingredients into the food processor or blender, and blend until mixture is smooth.  Divide batter between the 12 muffin tins.  (I had enough batter for 14 muffins).  Bake for 20-25 minutes, or just until set.  Cool, and store in the freezer until ready to eat.

Picture courtesy of:
http://www.notionsfromnonny.com/2012/09/easy-banana-oatmeal-muffins.html

Creamy Lemon Crumb Bars

I test alot of baked good recipes.  I would say only 50-30 percent get my TDF approval.  This recipe is a huge hit.  In fact I think I prefer these bars to lucious lemon bars to get my lemon fix.  The filling is to die for!  Not to mention the fact that I love cookies and the filling is surrounded by a delicious oatmeal buttery type cookie.  My husband approves and he is the true lover of lemon in our family.  Please, please use REAL lemon juice for this recipe.  It really makes a difference.  I made these a day in advance, and I was glad I did.  The longer that they sat in the fridge, the more set up they were.  Don't expect to cut these into squares for a couple hours after you bake them, as it needs to set. 

Creamy Lemon Crumb Bars

1 1/3 c flour
1/2 tsp salt
1 tsp baking powder
1/2 c butter, softened
1 c brown sugar
1 tsp vanilla
1 c oats (quick or old fashioned...I used a mixture of both)
1 can sweetened condensed milk
1/2 c lemon juice
zest of one lemon

Preheat oven to 325 degrees.  In a smaller bowl, combine condesnsed milk, lemon zest, and lemon juice.  mix until fully blended, set aside.  In a medium bowl combine butter, brown sugar and vanilla.  Add flour, salt,baking powder, and oats.  Stir till almost combined, and then use your hands to really mix the dough, it will be crumbly.  Spray an 8x11 pan with cooking spray, press 1/2 of the dough on the bottom of the pan.  Spread the lemon mixture on top of the dough.  Crumble the remaining dough over top evenly.  Bake for 30-40 minutes, or until the sides start to just turn golden.  Let sit for at least and hour.  Refrigerate leftovers...if there is any! :)

Recipe and picture courtesy of http://www.the-girl-who-ate-everything.com/2010/08/creamy-lemon-crumb-squares.html

Donut Muffins

I'm sitting down at my computer, and my brain wants to explode with how good these are.  I tried these on Sunday, when my friend Jenny brought them to church.  I saw them, and thought, "oh, its just a cinnamon and sugar coated muffin".  But, when I tried one, I felt like I was eating an actual donut.  The texture, and flavor make these muffins unbelievable.  This is for sure my new fav.  Thanks Jenny J!
Tonight I tried rolling the donut in powdered sugar, and it was off the charts good.  The cinnamon and sugar coating tastes like a churro donut and you get a good texture from the sugar crystals (Lana you will love this). 
Make this for breakfast this year on Easter morning, YOUR FAMILY WILL, (as my 4 year old son Cameron likes to say when something is good) "DIE OUT".
DO NOT OVERCOOK these babies, keep a close eye on them as oven temps vary.

Donut Muffins

1/3 c shortening
1 c sugar
1 egg
1/2 c milk
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg (a must)

6 tbs butter, melted
powdered sugar (1 cup or so)
cinnamon and sugar mixture (1/2 cup or so)

Preheat oven to 325 degrees.  Combine sugar and shortening, add egg.  Mix until creamy.  Add milk, combine well.  Add flour, baking powder, salt and nutmeg.  Stir until dough comes together.  Spray a 12 muffin tin with cooking spray.  Divide dough evenly among 12 muffin tins.  Bake for 22-25 minutes, or until tops are just set.  Tops of the muffins should still be white. 
Remove each muffin one at a time, dip into melted butter, and then coat with cinnamon and sugar or powdered sugar.  Let cool on a cooling rack. (Makes 12 muffins)

Picture courtesy of Sugarcrafter

Chicken with Kalamata Olives

This is my 150th recipe that I'm posting on the blog that I started a couple of years ago!  Wow! I love this blog, because it is a hobby of mine that can be shared with the public.  I never feel like this blog is a job, or a commitment, and that is what makes it fun for me.  I love that so many friends and family can try out new recipes, and I love hearing comments from people that I don't even know. I'm excited for 150 more recipes to come...
I have a new obsession.  Kalamata Olives!  I never had olives growing up, and still detest olives in the can.  However, lately I have really really enjoyed Kalamata olives.  They are salty and vinegary, and unique in flavor.   Plus, this meal is on the healthier side I would say.  How bad could that be? This recipe is a tribute to my new love of the olive!

 Chicken with Kalamata Olives

4-5 boneless, skinless, chicken thighs
1 tbs olive oil
1 tbs butter
1 c chicken broth
zest of lemon
juice of  a lemon
1/4 c kalamata olives, sliced in half, and then halved again
1/8 tsp dried thyme
1 tsp dried parsley
1 tbs flour
2 garlic cloves, minced
1/2 c diced onion
tomato, diced
Feta cheese (optional)
fresh parsley(optional)
Salt and pepper

In a large saucepan, heat olive oil and butter over high heat.  Season chicken thighs with salt/seasoned salt and pepper on both sides.  Add chicken to the pan, making sure it is hot enough to get a good sear.  Brown chicken on both sides (don't worry about cooking it through, it will cook later) and remove to a plate for later.

Add dried herbs, and garlic to the pan. Saute for 30 seconds,  add chicken broth, and lemon juice.  Dissolve 1  tablespoon of flour into some water, stirring to make a sort of runny paste.  Add to the broth mixture, whisking to incorporate.  Add chicken and all it's juices back to the pan, along with the olives.  Cover and let mixture simmer for 15 minutes.  Remove lid, and simmer for 15 more minutes.  Add lemon zest.  Serve chicken over rice, cous cous, orzo or noodles.  Garnish with diced tomato, feta cheese and fresh parsley.

Photo and recipe adaptation from here