Quick Banana Dessert

Another Pinterest find. This literally takes less than 5 minutes to make. So easy. So good. And I can even pretend I'm being healthy because the main ingredients are banana and yogurt! If you wanted an extra pick-me-up in the morning, you could easily get away with having this for breakfast. I mean really, most cereals have more sugar in them than this does. Totally justifiable.

Ingredients:
3 ripe bananas
2-3 Tbsp. brown sugar
1 pinch of cinnamon
1 Tbsp. butter
Greek yogurt

Directions:
1. Slice the bananas.
2. Melt the butter in a non-stick pan, add the bananas, sugar and cinnamon and saute for a few minutes until slightly caramelized.
3. Serve over yogurt while hot.

Source: Andie's Veggies

Roasted Green Beans

I got this recipe from a magazine that my cousin. Dana, handed down to me. The magazine is full of great recipes, including this gem. We recently made this as a side and I loved it. I'm normally not a huge fan of green beans but thanks to this recipe I am now converted.

Ingredients:

1 1/4 lb. green beans, trimmed (5 cups)

1/2 cup chopped walnuts

1 1/2 Tbs. finely chopped fresh rosemary

1 Tbs. olive oil

Directions:

1. Preheat oven to 475 degrees.

2. Toss all ingredients in bowl; season with salt and pepper (don't forget this step - I forgot the first time I made them and felt the difference). Spread on rimmed baking sheet. Roast 15-17 minutes, or until beans are tender and browned in spots, stirring occasionally. 

Makes 6  2/3-cup servings.

Source: Vegetarian Times

Per serving:

110 calories; 3g protein; 9g total fat (<1g saturated fat); 7g carbohydrates; 0gm cholesterol; 5mg sodium; 3g fiber; 3g sugars

Nutritional Information:

Caramel Stuffed Apple Cider Cookies

My goodness. I saw these cookies on Pinterest and had to make them immediately. They were absolutely incredible. Talk about the warmth of winter in a cookie. I'm telling you, this creation is unlike anything you have ever eaten. You must eat most of them fresh out of the oven because he gooey caramel can't be beat. They're still good later but just a bit tough because the caramel has hardened.

Ingredients:
1 cup softened butter
1 cup granulated sugar
1/2 tsp. salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink Mix-not sugar free- all 10 packets
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
3 cups all purpose flour
1 14 oz. bag Kraft Caramels

Directions:
1. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
2. With your mixer cream together butter, sugar, salt and all 10 packets of apple cider powder until light and fluffy.
3. Beat in eggs one at a time. Add vanilla and mix well.
4. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
5. Refrigerate for about an hour.
6. While waiting, preheat oven to 350 degrees and line cookie sheets with parchment paper.
7. When you are ready to bake, unwrap your caramels.
8. Scoop out tablespoon-sized cookie dough balls. Flatten the dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
9. Bake 12-14 minutes or until very lightly browned around the edges. Once the cookies are done, slide the parchment off the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm carefully twist off (or slide with spatula) of the parchment paper and allow to finish cooling upside down (on parchment paper or rack).
10. Store uneaten cookies in airtight container (if there are any left!).

Source: Scrambled Henfruit

Lentil soup

Looking for a nice, hearty soup that fills you up without making you feel like you gained 10 pounds? Look no further because this soup is so satisfying. Serve it with a thick bread and you'll feel warm and fuzzy from your head to your toes.

Ingredients:
2 Tbsp. olive oil
1 onion, chopped
4 carrots, diced
3 celery stalks, diced
1 tsp. minced garlic
2 tsp. oregano
2 tsp. basil
2 bay leaves
Salt and pepper to taste
1 can diced tomatoes
2 cups of dry lentils
8 cups of broth (I use vegetable)

Directions:
1. Sauté vegetables in oil until translucent.
2. Add spices and cook for 2 more minutes.
3. Add lentils, tomatoes and broth. Cook until lentils are tender- about 1 hour.

Blackberry Cobbler

Ingredients:
1/2 cup white sugar
2 Tbsp. cornstarch
6 cups fresh blackberries
1/4 cup melted butter

2 1/2 cups all purpose flour
1 1/2 cups white sugar
1 Tbsp. baking powder
1 tsp. salt
2 cups milk
1 Tbsp. vanilla extract
1/4 cup melted butter

Directions:
1. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Whisk 1/2 cup sugar with cornstarch in small bowl; set aside.
2. Place the blackberries in a mixing bowl and drizzle with 1/4 cup melted butter. Sprinkle with the cornstarch mixture and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl whisk together the flour, sugar, baking powder and salt until evenly blended. Stir in the milk, vanilla extract, and butter until combined but slightly lumpy. Pour batter over the berries.
3. Bake until the berries are tender and the batter is golden brown; about 1 hour.

Source: AllRecipes.com

Creamy Split Pea Soup

If there is a recipe I have searched high and low for, it is a good split pea soup recipe. I must have gone through a dozen recipes in search of a good one. I don't know why I just didn't give up. I must have known that someday I wound find THIS. And let me tell you: it was WELL worth the wait and the many failed attempts. Oh my goodness. This soup is truly for the soul. Even Joey likes it (that speaks volumes). Just thinking about this soup makes me get all warm and fuzzy inside.

Ingredients

• 1/2 pound sliced bacon, diced
• 1 large onion, chopped
• 2 celery ribs, sliced
• 1 pound dried green split peas
• 2 quarts water
• 2 medium potatoes, peeled and diced
• 2 cups diced fully cooked ham
• 2 teaspoons salt
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream

Directions

1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
2. Cool slightly. Process in small batches in a blender until smooth. (I reserve about half of the soup to NOT be blended. This just makes it a little more hearty and chunky. Merely preference.) Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Source: AllRecipes.com

Spaghetti Squash with Super-Thick Bolognese Sauce

My sister-in-law introduced me to this recipe and now it's one of my favorites. Such a clever idea to substitute spaghetti squash for pasta. I love it. And really, if you want to be boring, you can just use normal spaghetti sauce on the squash, but I'd highly recommend this recipe. Now, Rachel Ray, the creator of this recipe, uses a lot more fancy ingredients than fit into my budget, so I've adapted it to make it more realistic for my household. If you want to see her ingredients, just click here for the original.

INGREDIENTS

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons extra virgin olive oil (EVOO), divided
• Salt and ground black pepper
• 1/2 cup grated Parmesan cheese, plus more for topping, if desired
• 1/4 pound bacon, chopped
• 1-1 1/2 pounds ground beef or turkey
• 1 carrot, peeled and cut into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4 cup tomato paste
• 1/2 cup grape juice
• 1/2 cup beef stock
• 1/2 cup fresh basil (about a handful), chopped
• 1/2 cup fresh parsley (about a handful), chopped

PREPARATION

Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until crispy, about 5 minutes. Add the beef to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the grape juice and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.