Author Archives: sbp

Autumn Gingerbread Muffins

Posted in Bread, breads, dessert, holiday favorites, sweet treat, trader joes by

Celebrate Fall and the Holidays by serving these adorable gingerbread muffins. These molasses and ginger treats are easy to make and add a festive look to any table. Serve them alone or with lemon curd. Trader Joe’s offers a great gingerbread mix that makes serving these cuties a snap.

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Autumn Gingerbread Cakelets

Yield: 16 Cakelets (144 calories each)

Ingredients
1 box Trader Joe’s Gingerbread Baking Mix
1 large egg
1/3 cup canola oil
¾ cup water

Directions

  1. Preheat oven to 350 degrees.
  2. Spray cakelet pan with Trader Joe’s Canola Oil spray and sprinkle lightly with a few pinches of flour.
  3. Combine egg, oil and water in a bowl and then add mix. Fold together gently until ingredients are moistened. (don’t over-stir as the cakelets will become more dense).
  4. Fill the molds of the cakelet pan no more than ¾ full to avoid overflow. I use a tablespoon and then spread mixture to level tops and fill corners of each shape. Tap the pan firmly a few times on countertop to remove air bubbles.
  5. Bake for 20 minutes or until a toothpick inserted into center of a cakelet comes out clean.

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  1. Transfer to a wire rack and let cool for 15 minutes then invert onto a cooling rack.
  2. Serve with lemon curd if you wish.   Yummy!

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Note: My cakelet pan is made by Nordic Ware.  Any muffin or cakelet pan works well too.

Summer Peach and Tomato Salad

Posted in AP's Favorites, salad by

DFTSI Summer Peach and Tomato Salad_6482

Savor every last bit of summer with this delightful combination of ripe summer peaches and fresh tomatoes. This beautiful salad is both simple and delicious. The tart accents of balsamic vinegar and the sweet peaches are devine!
Servings: 2
Prep time: 10 minutes

Summer Peach and Tomato Salad

Ingredients
1 large (or two small) peach sliced into wedges (select ones that are just a little bit firm, not too soft)
1 handful of cherry tomatoes sliced into quarters
4-5 fresh mint  or basil leaves chopped (slice them with scissors)
¼ cup  good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic, apricot-infused balsamic))
¼ cup pine nuts or chopped walnuts
Salt and Pepper

Directions
Arrange the nectarine and tomato slices on a platter.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with freshly ground salt and pepper and serve immediately.

Note: You can chop fruit and plate it up to an hour in advance but wait to dress it and add mint just before serving.  You can also serve this salad on individual salad plates or a family platter.

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Chocolate Peanut Butter Crunch Pear Snack Bites

Posted in appetizer, gluten free, low-carb, Snacks, vegetarian by

DFTSI Chocolate Peanut Butter Crunch Pear Bites_6428Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth.  Not these.  They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.

Preparation: 5 minutes
Servings:  2
Ingredients: 4
Calories: 200/serving

Ingredients

1 medium pear
4 Tablespoons  PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)

Preparation

In a small bowl, mix PB2 with 2 Tablespoons of water.

Slice the pear into 8 -10 wedeges

Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.

Sprinkle with coconut and chocolate chips. Enjoy!

 

Poppin’ Pumpkin Seeds

Posted in appetizer, Snacks by
Poppin’ Pumpkin Seeds

I’m a Trader Joe’s fan.  If you are too, you’ll like this savory treat.  It is hard to resist the temptation to munch on them right from the pan as they smell so good.  Let them cool completely before serving though.  You can store for up to a week — Only if you have some left!  Yum!

Poppin’ Pumpkin Seeds

INGREDIENTS

  • 1/2 tsp TJ’s Sea Salt, more to taste
  • 1/4 tsp TJ’s Smoked Paprika
  • 1/4 tsp TJ’s Ground Cinnamon
  • 1/4 tsp TJ’s Ground Cumin
  • 1/8 tsp TJ’s Cayenne Pepper
  • 2 Tbsp TJ’s Clarified Butter (ghee) or Olive oil
  • 3 Tbsp TJ’s Organic Brown Sugar (optional)
  • 2 cups TJ’s Raw Shelled Pumpkin Seeds
  • 1 1/2 Tbsp fresh TJ’s Rosemary Leaves, roughly chopped

DIRECTIONS

Mix salt, paprika, cinnamon, cumin and cayenne together in a small bowl. Set aside. Warm butter (or oil) and sugar together in a large skillet over medium heat; add pumpkin seeds and spice mixture to pan and stir until sugar is melted and the seeds are fragrant, 5 to 6 minutes (add a lid when seeds start to pop). Remove from heat, add fresh rosemary and sprinkle on additional salt (if desired) and toss. Immediately spread seeds out on a parchment-lined baking sheet and cool completely before serving.

Roasted Garlic Green Beans

Posted in cut calories, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

Easy Peasy Roasted Green Beans

2-4 servings
Time – 30 minutes

Ingredients:

1/2 lb. green beans
2 cloves garlic, minced
1 Tablespoon Extra Virgin Olive Oil
freshly ground salt and pepper to taste

Preparation:

Pre-heat oven to 375 degrees.
Wash green beans, snap off the ends and place on a foil-lined pan.
Add olive oil, garlic and salt and pepper to the beans, toss gently and spread out on the pan.
Place in oven and roast for 20-25 minutes until crisp and tender.

Roasted Moroccan Spiced Cauliflower

Posted in cut calories, low-carb, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

Moroccan Spiced Cauliflower

Yield: 2-4 servings
Time :30 minutes

Ingredients:

I head of cauliflower, cut into florets
¾ tsp Ras El Hanout* (spice mix from WILLIAM-SONOMA or make your own (recipe below)
1 Tablespoon extra virgin olive oil
pinch of chili pepper flakes

Preparation:

  1. Preheat oven to 400°F. Cut 1 head cauliflower into florets and place in a medium bowl
  2. Add Ras El Hanout, chili peper flakes and olive oil and toss to coat.
  3. Spread onto a foil lined jelly roll pan or baking sheet and sprinkle with kosher salt and fresh ground pepper to taste.
  4. Roast, tossing occasionally 20-30 minutes (cook 5 minutes longer if you like it more tender).
  5. Place in a serving dish and enjoy with your favorite chicken or fish dish.

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Home-made Ras El Hanout*

You can make your own Ras El Hanout if you make Moroccan food often. If not, simply buy pre-mixed spices. I like the one from William–Sonoma.

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne

BBQ Chicken Flatbread

Posted in appetizer, Bread, chicken, entertaining by

BBQ Chicken Flatbread

Need an easy appetizer for a party?  Try this one.  It’s always a crowd-pleaser.

Ingredients:

2 flatbreads (sold at specialty stores and some grocery stores)
1/4 cup shredded chicken breast
2-4 T. BBQ sauce (I like Trader Joe’s Bold and Smokey Kansas City Style)
5-8 sprigs of fresh cilantro
1/2 cup shredded mozzarella cheese
3-4 thin slices of a small red onion (peeled)

Directions:

Place the flatbread on a cookie sheet and place in a 350 degree oven for 2-3 minutes.
Remove from oven and spread a thin layer of bbq sauce on the flatbread.
Add shredded chicken and red onion slices.
Add a thin layer of mozzarella cheese.
Bake for 10 minutes or until cheese is bubbly and edges of bread are lightly browned.
Remove from oven and add fresh cilantro leaves.
Slice and place on a serving dish and serve immediately. Enjoy!

PSST! Shred the chicken from a leftover piece of grilled chicken breast from the night before or cut from a roasted chicken from the deli section of most grocery stores.  If you can’t find flatbread, you can use a lavosh bread instead.

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Aunt She She’s Key Lime Pie

Posted in dessert, entertaining, sweet treat by

IMG_2735Key Lime Pie

This creamy dreamy pie is a favorite in our family.   We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness.  The tartness from the key limes and the sweetness of the crust makes a perfect combination.  It just might become a family favorite for you too!

Makes one 9-inch pie serving 6 to 8

Crust:

1 ½  cups graham cracker crumbs
3  tablespoons sugar
¼  teaspoon salt
6   tablespoons (3/4 stick) unsalted butter, melted

Filling:

1  14-ounce can sweetened condensed milk
2/3  cup fresh squeezed Key lime juice or regular lime juice. (If using bottled, look for Nellie & Joe’s brand—(Ralph’s carries it.)
3    large egg yolks
1 ½   teaspoons grated lime zest (about 2 limes)
2    tablespoons sugar
¼   teaspoon salt

Topping:

1  cup chilled whipping cream (in a small carton from Trader Joe’s)
2   tablespoons powdered sugar
1   teaspoon vanilla extract
2   Key limes for garnish, sliced thinly (optional)

For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch glass pie dish. Bake 5 to 8 minutes until crust is set and golden brown. Cool.

For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.

For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)

Creds to Cynthia Worth  who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).

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Goat Cheese with Lemon Garlic and Rosemary

Posted in appetizer, entertaining, holiday favorites by

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Fresh and light, this Goat Cheese with Lemon and Rosemary is an easy and tasty appetizer you can serve in both in the summer and winter.  I first enjoyed this when my sister served this before a holiday meal.  Bring it to a potluck or a party.  Your guests will Ooo and Ahh!

The secret is fresh rosemary.  I have it growing in my garden and I love the aroma as well as the flavor it brings to so many dishes.

Goat Cheese with Lemon, Garlic and Rosemary

6 ingredients
1 5 oz. log of goat cheese
zest of one lemon
1/8- ¼ cup extra virgin olive oil
1 large clove of garlic, finely chopped
1 tsp fresh rosemary, finely chopped
salt to taste

Mix all ingredients but the goat cheese together. Place the goat cheese on a small dish with a lip and pour the mixture over the cheese. Marinate for 4 hours to allow the flavors to mingle. Sprinkle with a little more rosemary to taste and garnish with a sprig. Serve with water crackers. Enjoy!

Silk Pie Parfait Shots

Posted in dessert, entertaining, sweet treat by

IMG_4163Silk Pie Parfait Shots

This light and chocolatey treat is great for dinner parties. It has just 8 ingredients and takes just 5 steps. This can be made up to a day ahead which makes party planning easy.

Crust

  • 1 1/4 cups Honey Maid graham cracker crumbs
  • 1/4 cup sugar
  • 5 T butter, melted
  1. MIX all ingredients until well blended.
  2. PRESS a heaping spoon full of crust mixture into 12 small liquor or dessert glasses.

 Filling

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large egg yolks
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  1. WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
  2. POUR or spoon into the glasses on top of the crust; refrigerate 3 hours or until firm.

Topping

  • Whipped cream
  • 1/4 cup chopped nuts
  1. TOP with whipped cream and sprinkle with nuts just before serving.

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