Productive Day

I did pretty well today.

12 minute HIIT workout
Go for a walk
Get 5,000 steps -- didn't do so well here, got 3,457 steps
Drink 32 ounces of water --did very well here, drank 68 ozs
Eat one serving of vegetables or fruit -- I had a clementine and corn
Complete daily routines each day
Do at least one weekly chore:
     Change sheets
     Clean windows, mirrors, tv screen
     Sweep the floor -- done
     Dust -- done
     Straighten drawers & closet
     Pick up & put away odds & ends
    

Long time

Other than posting a few recipes, I haven't blogged in quite some time.
Last week I made up a list of goals because I just haven't been taking care of myself or my home. I'm going to try and update daily how I'm doing on my goals. Here's my list of goals and a summary of how I did last week. Definitely need improvement.

Do a 12 minute HIIT workout 3 times per week  2/3
Go for a walk 1 time per week   0/1
Get 5,000 steps per day   4/7
Drink 32 ounces of water per day   6/7
Eat one serving of vegetables or fruit per day   4/7
Complete daily routines each day   2/7
Do at least one weekly chore per day   2/7

Making jarred pasta sauce better!!

My Favorite 'doctored' Jar Spaghetti Sauce

Total Time: 40mins                                                    

Prep 15 mins    Cook 25 mins                    

Ingredients                                            

Servings: 4 

                                                                                                                                                             Yield: 3 cups                                                                                                                  

• 1 (20 ounce) jargia russa traditional spaghetti sauce
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• ¹⁄₂ cup butter
• 10 leaves fresh basil
• salt and pepper, as needed
• frozen meatballs, of your choice

Directions

1. Saute the garlic in 1 tablespoon of olive oil until aromatic but not browned. Add the butter to melt, then the sauce, basil and spices. Heat thoroughly for about 10 minutes. At this point you can add frozen store bought meatballs and heat till warmed throughtout. Serve over your favorite pasta.

 

Quiche

Easy Bacon and Cheese Quiche

Rated: Submitted By: DAWNROBYN Photo By: TM Prep Time: 10 Minutes Cook Time: 50 Minutes Ready In: 1 Hour Servings: 6

"This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!"

Ingredients:

1 (3 ounce) can bacon bits 1/2 cup chopped onion 5 ounces shredded Swiss cheese 3 ounces grated Parmesan cheese

1 (9 inch) deep dish frozen pie crust 4 eggs, lightly beaten 1 cup half-and-half cream

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
3.	Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
4.	Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Pie Crust

Pie Crust

I hate making pie crust and it never turns out good. This one was easy and came out almost perfect

Ingredients

• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup cold butter, cut in small pieces
• 2 to 3 tablespoons ice-cold water

 

Preparation

1. Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 12 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. (How to Prepare a Prebaked Pie Crust) Bake quiche crust for 10 minutes at 375°.

Biscuits

Bob Evans' Biscuits Recipe

2 1/2 baking mix (Bisquick, Jiffy, or homemade)
1 tsp baking powder
1 1/3 cup buttermilk (use more if needed)

Mix all until blended. (at this point, I put it in a pan and bake it then slice to use) On floured board, knead dough about 10 times. Dough should be easy to roll out but not dry. Roll dough out to 1/2" thickness and cut biscuits 2 1/2" diameter. In preheated oven bake 8-12 minutes or until done at 450°

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

Yield: 14 muffins

Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel. A necessary indulgence any morning of the week.

prep time: 25 MINUTES

 

total time: 50 MINUTES, PLUS COOLING

Ingredients:

STREUSEL

• 1/4 cup (50g) light brown sugar
• 1/2 cup (62g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, cold

MUFFINS

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large Eggland's Best eggs, room temperature preferred
• 1/2 cup (120g) yogurt¹
• 2 teaspoons vanilla extract
• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/4 cups (250g) fresh or frozen (do not thaw) chopped strawberries

CHEESECAKE FILLING

• 6 ounces (168g) cream cheese, softened to room temperature
• 1 egg yolk
• 1 teaspoon vanilla extract
• 3 Tablespoons (36g) granulated sugar

Directions:

1. Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked.
5. Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
6. Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
7. Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.
8. Make ahead tip: Muffins stay soft, fresh, and moist covered tightly in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and warm to your liking.

Additional Notes:

1. Use your favorite yogurt; I prefer nonfat plain Greek yogurt but regular (not Greek) would be just fine. Try with strawberry flavored, vanilla, low fat, or full fat. Sour cream works as well.

Sour Cream Pork Chops

Sour Cream Pork Chops

Rated: Submitted By: AMI Photo By: SB Prep Time: 15 Minutes Cook Time: 8 Hours 30 Minutes Ready In: 8 Hours 45 Minutes Servings: 2

"These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice."

Ingredients:

2 pork chops salt and pepper to taste garlic powder to taste 2 tablespoons and 2 teaspoons all -purpose flour

3/8 large onion, sliced 1/4 inch thick 5/8 cube chicken bouillon 2/3 cup boiling water 2 teaspoons all-purpose flour 3/8 (8 ounce) container sour cream

Directions:

You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).

1.	Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2.	Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
3.	Preheat oven to 200 degrees F (95 degrees C).
4.	After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Tortellini with Tomato Cream Sauce

Tortellini with Tomato Cream Sauce

 

Ingredients

• 1 cup chicken broth
• 2 cups tomato pasta sauce
• ½ cup heavy cream
• Salt & pepper
• 1 (16 oz) pkg frozen tortellini
• Shaved Parmesan, optional for topping

Instructions

1. In a large skillet, bring broth, tomato pasta sauce, and cream to a simmer. Season as desired with salt and pepper.
2. Add tortellini to skillet. Cover and simmer for 12 minutes or until pasta is fully cooked. Serves 4-6.

Shepherd's Pie

Easy Shepherd’s Pie

Larger photo

American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

• Prep time: 15 minutes
• Cook time: 50 minutes
• Yield: Serves four.

Ingredients

• 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
• 8 Tablespoons (1 stick) butter
• 1 medium onion, chopped (about 1 1/2 cups)
• 1-2 cups vegetables—diced carrots, corn, peas
• 1 1/2 lbs ground round beef
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.
2 While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

4 Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
5 When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

6 Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
7 Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Read more: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/#ixzz3PPTCVuNE

Sweet Cornbread

SWEET CORNBREAD

.

This is excellent cornbread...especially topped with honey-butter!  To make cornbread muffins, just spoon batter into greased or paper-lined muffin cups and bake for about 18 minutes. .

1/2 cup cornmeal
1-1/2 cups flour
2/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup oil
3 tbsp. melted butter
1 tbsp. honey
2 eggs, beaten
1-1/4 cups milk
Honey-butter, optional .

1. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl.
2. Add oil, butter, honey, eggs and milk; stir until just blended.
3. Pour into greased 8-inch square baking pan. Bake in preheated 350º oven for 35 minutes.

Yield: 9 large squares. .

*To make honey-butter, whip 1/2 cup butter with electric mixer until fluffy.  Mix in 2 tbsp. honey, or to taste.