Thursday, October 29, 2015

Monster Cupcakes #HalloweenFLIPZ

Halloween is so much fun for everyone!  Even if you don't get dressed up this year, dress up your Halloween cupcakes with Flipz!

Sweet and salty chocolate covered pretzels add a great crunch to holiday cupcakes.
Choose your favorite cake mix, frosting and sprinkles.  Grab some Halloween cupcake liners and picks and some Flipz!  Use the frosting to "glue" on some spooky eyes and  you have created a monster!
For more ideas visit Halloween for a chance to 
Learn more about Flipz!
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Disclosure:  received this product for free from Smiley360 in exchange for my honest review. You can join Smiley360 here!

Thursday, October 15, 2015

Very Veggie Egg White Breakfast Sandwich

Trying to lower your cholesterol?  High cholesterol doesn't have any symptoms, so you won't know you have it unless you get tested.

Trying to make changes to your diet can be difficult, but lifestyle changes may help your cholesterol and improve your health overall.

With all the side affects that medication has these days, I would rather change my diet.
This is a delicious breakfast sandwich that will keep you full the entire morning!

1 tsp. Smart Balance dairy-free butter
1 Tbsp. chopped onion
1 Tbsp. chopped green or red pepper
1/3 cup Organic Valley egg whites
1 thin slice mild cheddar cheese
Salt and Pepper
1 Honey Wheat Sandwich Thins

In a small saute pan, melt Smart Balance.  Add onion and pepper and saute until softened.  Add egg whites and salt and pepper.  Stir egg white until set.  Top with cheddar cheese.  While cheese is melting, slice 1/2 avocado and season lightly with salt and pepper.  Add egg whites with cheese to sandwich bread and top with sliced avocado.

Thursday, October 8, 2015

Barb's Melt-in-your-Mouth Meatballs with Onion Gravy

My sister gets full credit for this recipe.  She didn't feel like making meatloaf one night, and decided to make meatballs instead.  Wallah! (Her exact words).  These meatballs are so tender and moist - that they DO melt in your mouth.  Simmering in the flavorful onion gravy is the trick.  Serve with mashed potatoes or buttered noodles for a delicious Fall dinner.
A Classic Comfort Food Favorite!

Barb's Melt-in-your-Mouth Meatballs

2 Tbsp. olive oil
2 Tbsp. unsalted butter
1-1/2 lbs. lean ground beef (or turkey)
1 Tbsp. minced onion
1 garlic clove, minced
2/3 cup Italian Style Bread Crumbs
1/3 cup milk
1 large egg
1 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
1/4 cup grated Parmesan cheese
Salt and Pepper
Chopped parsley for garnish

For the Gravy:

1 medium onion, sliced thin
1 clove garlic, sliced thin
2 heaping Tbsp. flour
2 cups low sodium beef broth
1 tsp. Gravy Master (optional)


In a large saute pan, heat butter and olive oil over medium heat.  Combine ingredients for meatballs and mix by hand until combined.  Form meatballs (about the size of a golf ball) and fry until golden brown on all sides, about 10 minutes.  Remove meatballs from skillet.  

Add onions and garlic to drippings and saute until onions are translucent and beginning to brown, about 10 minutes.  Add flour to onion mixture and stir to combine with onions.  Cook until flour begins to brown slightly, about 2-3 minutes.  Add beef broth and Gravy Master.  Bring to a simmer until gravy begins to thicken.  Add meatballs to the pan, cover and simmer on low 25-30 minutes.  Add salt and pepper to taste.  Garnish with fresh parsley.

~Barb's Creation

Monday, October 5, 2015

French Toast Mug

This French Toast could not be easier!  Perfect for a quick break fast for one.  Make your mug the night before and have it ready for the morning for a nice, warm, quick breakfast.
French Toast Mug

2 slices bread, cubed
1 large egg
1 Tbsp. unsalted butter, softened
1/4 tsp. cinnamon
1/4 tsp. vanilla
3 Tbsp. milk
Pinch of salt

Rub softened butter inside bottom and sides of mug.  Add egg, cinnamon, vanilla, milk and salt and whisk with a fork.  Add bread cubes and let sit for 1-2 minutes for bread to absorb milk mixture.  Microwave on HIGH for 1-1/2 to 2 minutes or until center is set.  Serve warm with fresh fruit, maple syrup or powdered sugar.

Thursday, October 1, 2015

Roasted Beef Bone Broth

There is nothing like a homemade broth.  Store bought simply can't compare.  It is richer and more flavorful and adds lip-smacking goodness to soups, sauces and gravies.  You know when you have a big pot of homemade soup on the stove, it's comforting and a nourishing meal for your family.
Bone broth is typically made with bones and contain a small amount of meat adhering to the bones.  Bones are roasted first to improve the flavor of the broth.  

Bone broths are rich in protein, minerals and rich in gelatin which may support skin health.  Gelatin also supports digestive health.  

Bone broths are also inexpensive to make.  Using the bones from leftover roast chicken or turkey with some veggies, you can make quarts of stock for pennies!  If you have a pressure cooker, you 
can cut the cooking time in half.

Roast Beef Bone Broth
4 lbs. beef marrow bones (shank and marrow)
2 carrots
2 celery stalks
1 onion coarsely chopped
2-4 cloves garlic
1/2 bunch parsley 
1 bay leave
1/4 tsp. black peppercorns

Preheat oven to 450 degrees F.  Drizzle bones with extra virgin olive oil and sprinkle with salt and pepper.

Roast for 30 minutes, turning halfway through cooking time.  Cut carrots, celery and onion roughly into 3" pieces.  Add to pan along with the garlic cloves.  Roast an additional 30 minutes, turning halfway through cooking time or until bones and veggies and browned and caramelized.

At this point, your kitchen smells like you are roasting a Prime Rib Roast!

Transfer to a large stock pot and add cold water to cover (about 3 quarts).  Add 1/2 cup water and scrape up browned bit from roasting pan - Get every bit!  Add liquid to pot.  Add parsley, bay leaf and peppercorns.  Bring to a boil, reduce heat and simmer 3-4 hours, skimming foam and fat from surface and add additional water if needed to keep bones covered.  Strain and cool.

Use Bone Broth for:

French Onion Soup
Make-Ahead Golden Turkey Stock
Next Day Turkey Soup with Crispy Stuffing Croutons
V-8 Vegetable Soup

Can be made 2 days ahead or frozen for 3 months.
Makes 3 qts.

Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...