Strawberry-Kiwi Dessert Pizza

Father's Day weekend was kicked off with a date night as Cosi Cucina's....one of my favorite local Italian restaurants in Des Moines.

Sunday, Trey woke up bright and early to celebrate (oh wait, that's every morning)

Happy Father's Day Dad!

ok, I'm bored

seriously, how do you get out of this thing...

we then ventured down to Winterset to celebrate Father's Day with J's dad and family.

His mom made this yummy dessert that I had to share with ya'll. It has great curb appeal and would be fabulous for a summer picnic.

Strawberry-Kiwi Dessert Pizza

from my mother-in-law's kitchen, who clipped it from the DSM Register

Ingredients:
For the crust:

3/4 C whole wheat pastry flour

1/2 C all purpose flours, plus some for dusting (you could probably use all whole wheat)

2 tsp baking powder

1/4 tsp salt

1/2 C low fat cottage cheese

1/3 C sugar
3 T canola oil

2 T skim milk

3/4 tsp almond extract (YUM)

For the topping:

1/3 seedless raspberry jam (maybe you can pick some up at the farmer's market!)

2 T orange juice (my favorite is Simply Orange)

3 T coconut flakes, divided

2 kiwi fruit, peeled and thinly sliced

3 large strawberries, thinly sliced

Instructions:

To prepare crust, in small bowl whisk together the flour and baking powder and salt. Set aside.

In food processor, puree the cottage cheese. Add sugar, oil, milk, and almond extract, then process until smooth. Add the dry ingredients and pulse 5 to 6 times, just until dough clumps together. Turn out onto a lightly floured surface and using floured hands press the dough into a ball. Knead 2 or 3 times, but do not overwork. Dust with flour, wrap in plastic and refrigerator for at least 30 minutes.

Meanwhile, prepare topping. In small bowel whip jam and orange juice together. Set aside. To bake and assemble the pizza, position rack in the middle of oven. Heat the oven to 400F. Coat 12 inch pizza pan or large baking sheet or pie pan with cooking spray. On a floured surface, roll the dough into a 12 inch circle about 1/4 inch thick. Roll the dough back over the rolling pin and transfer to the prepared pan. Spread the jam mixture over the dough, leaving a 3/4inch border around edge. Bake until crust in golden and crispy, about 15-20 minutes (my mother-in-law under baked it just a tad to have a softer crust...I recommend this!) Transfer to a wire rack and cool for 15 minutes. Place the cooled crust on a clean pizza pan or large serving plate. Sprinkle evenly with half the coconut. Arrange the fruit on top and sprinkle remaining coconut. Serve immediately or wrap with plastic wrap and refrigerate up to 3 hours before serving.

Nutrition per serving (serves 8): 207 calories, 6g fat, 35g carbs, 4g protein

Until next time...

look good, feel good, do good

www.sarabconsulting.com

Strawberry Lime Cream Pie

Strawberry Lime Cream Pie
from Clean Eating Magazine

Ingredients:

1 1/2 lb fresh strawberries, hulled and quartered (reserve 1 or 2 for garnish)

1/4 C sugar, honey, or stevia

1 12 oz pkg extra firm silken tofu (about 2 cups cubed)....yes tofu!

1 C low fat cottage cheese

zest 1 lime

1 baked extra-easy whole wheat pie crust (see below)

Instructions:

In a medium sauce pot on medium heat, combine strawberries and sugar. Simmer for 30 minutes, stirring often, until strawberries break down, release their juices and become thick and jam-like. Scrape strawberries into a large glass bowl and cool to room temp, about 20 minutes. Scrape strawberries into the jar of a blender with tofu, cottage cheese and lime zest. Blend until very smooth, stopping to scrape down sides of blender. Pour puree into baked pie crust. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Garnish with reserved strawberries. Slice and serve!

I used the left over strawberry mix in my plain Greek yogurt throughout the week...YUM!

Extra-Easy Whole Wheat Pie Crust

Ingredients:

1 1/2 C whole wheat pastry flour, plus some for work surface

1 tsp sugar or stevia

1/4 tsp sea salt
1/2 tsp baking powder

1/3 C low fat milk

1 egg yolk

1 T oil (safflower, grape, canola)

1 T apple cider vinegar

Instructions:

Preheat over to 350F. In bowl of food processor, combine flour, sugar, salt and baking powder. Pulse together until mixed. In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With processor running, slowly pour mixture through chute into dry ingredients. The mix should be partially crumbly but sticks together when squeezed. Dump dough out onto well-floured surface. Squeeze into a singular mound and pat it down to a disc and 1/2inch thick. Using rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge and gently roll dough onto pin so that dough drapes over pin. Transfer dough to pie dish. Gently press dough into the edges of dosh and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 in rim. Using your fingers, or with a fork, crimp entire rim. Poke dough all over with a fork to create stem. (my edge wasn't pretty, but that's ok because it didn't change the flavor :) Bake in oven for 20 minutes until edges and center are just golden. Remove from oven and let cool.
Variations: you can sub 1/4 the flour with 1/4 C unsalted nuts of your choice, finely chopped or ground. Almond flour, pistachios....

Nutrients per serving (1/8): 207 calories, 5g fat, 12g sugar, 30g carbs, 10g protein (wahoo cottage cheese and tofu!)

Until next time...

look good, feel good, do good

www.sarabconsulting.com

It's that time of Year...Rhubarb Crisp

Easy Rhubarb Crisp
With the help of my dad I planted my very own rhubarb.....

It may not look like much but it's the start of something good I tell ya.

at least it has gotten plenty of TLC...maybe a little too much

Even though you are making a yummy dessert with rhubarb, the plant itself offers lots of nutrients including vitamin C, fiber, and calcium.

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

Easter & Strawberry Cake

Easter is a beautiful day rain or shine....
God our Father,
by raising Christ your Son
you conquered the power of death
and opened for us the way to eternal life.
Let our celebration today raise us up
and renew our lives by the Spirit that is within us.
Grant this through our Lord Jesus Christ, your Son,
who lives and reigns with you and the Holy Spirit,
one God, for ever and ever. Amen.
International Committee on English in the Liturgy (ICEL)

Our first holiday as a family!

Mom, Dad and the grandkids (Emmerson, Peyton, and Trey)

Trey (2 months) lookin' good

the Easter bunny came for the kids....

and the adults!

Enjoying an Easter honeyham from Honey Sweet Foods in Valley Junction

I was in charge of dessert so decided to put to use only the best in-season produce....strawberries!

Fresh Strawberry Cake

recipe from Ivy's Bake Shoppe Cookbook (bake shoppe in Burlington, Iowa)

Ingredients:
1 white cake mix

3 T flour

1 (3oz) box of strawberry gelatin

4 eggs

1/2 C water

1 C canola oil (or you could try half applesauce)

1 C sliced strawberries

Frosting:

1 1/3C powdered sugar

1 stick cold butter (Yes, this is definitely "Paula Deen" cooking as I like to call it :)

1/2 C sliced strawberries

Instructions:

Beat all of the cake ingredients, except strawberry slices, together in an electric mixer for 4 minutes. Stir in strawberries. Grease and paper (optional) two 9-inch round cake pans. Divide batter and pour into each pan. Bake at 350F for 35 minutes.

In the meantime, make frosting. Combine the sugar and butter together and beat for 3 minutes. Add strawberries on low speed, and beat until thoroughly mixed. Do not over beat. The frosting is more like a ganache. Frost middle and top of cake, but not sides. Drizzle with chocolate or garnish with fresh strawberries on top. makes 12 servings.

Enjoy this fresh taste of Spring!

Until next time...

look good, feel good, do good

www.sarabconsulting.com

Product Review - PB2

A couple months ago I pick up some PB2 in the HyVee health market section. I was intrigued by this powdery substance that claimed to taste like peanut butter. Now, I am kind of a peanut butter snob...in fact, J and I love pb and cottage cheese so much that we have a saying..."what peanut butter doesn't go on, cottage cheese does." SO TRUE!
So here's what the website has to say:
It's what's not in PB2 that makes it so good for you. For starters, our special process removes 85% of the fat calories without the chemicals typically used in producing reduced fat foods. Something else you won't find in PB2 is preservatives. What you will find is natural roasted peanut flavor that's also available in a rich chocolate variety.

PB2: Powdered Peanut Butter
Ingredients: Roasted peanuts, sugar and salt.
Serving size: 2 Tablespoons (12 grams)
Servings per container: 15
Amount per 2 Tablespoon serving (when mixed with water):
Calories: 45
Calories from fat: 13
Value and % Daily Value*
Total fat 1.5 g 3%
Saturated fat 0 g 0%
Trans fat < style="font-size:180%;color:#663300;">PB2 fudge and Oatmeal Cookies
Ingredients:
2 cups: Sugar
1/2 cup: Milk
1/2 cup: Butter (can use Land O Lake natural or other healthier spread)
4 Tbsp: Cocoa
1/2 cup: PB2
3 cups: Quick cooking oatmeal
2 tsp: Vanilla
Instructions:
Mix sugar, milk, butter and cocoa in saucepan. Allow mixture to boil for 1-2 minutes. Remove from heat. Add all other ingredients. Drop on wax paper and freeze.

I made these the day after that big snow storm last month and let them cool in the drifts.

Besides the cookies I have added PB2 to smoothies and oatmeal and find it to be pretty tasty however, it will not be replacing my good ol' natural peanut butter on toast.

Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/

Lemony Lemon Bars

This is by no means a "healthy" recipe, but it falls in step with one of my Sara B Principles...schedule treat time.

When J said he was craving something lemony and left a subtle hint of a lemon bar recipe on my computer, I knew I had to make these scrumptious bars during his "birthday week." (his B-Day was Jan 20th!)

Needless to say, they turned out amazing!

Lemony Lemon Bars

Ingredients
recipe from Barefoot Contessa on Food Network
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour - used about 1/3 white whole wheat flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar - I usually manage to cut this down a little, say by a 1/4 a cup or so
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Instructions:

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Lesson today: When life gives you lemons....make lemon bars!

Until next time...
look good, feel good, do good

http://www.sarabconsulting.com/

'Tis the Season part 2

It's Christmas week!

To celebrate, J and I have treated ourselves to little indulgences such as dinner at Cafe Dodici in Washington, IA.

and cross country skiing out at Ashton Cross Country Course in Iowa City

don't worry, I was uber cautious not to fall

and of course, another batch of Christmas cheer

Uncle Bob's Cookies

recipe from my Grandma's kitchen in 1955

Ingredients & Instructions:

1 C white sugar

1 C brown sugar

1 C butter

Beat well.

Add in

2 eggs

1 t Watkins vanilla

2 1/2 C flour - I with 1/2 white whole wheat flour

2 t baking powder
2 t baking soda

1 t salt
Mix well.

Add in

2 C oatmeal

2 C coconut

chocolate chips, M&M's, butterscotch chips -whatever gets your jingle on.

Bake at 350F for 12-15 minutes.
So so good!

Merry Christmas & Happy Holidays!

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

'Tis the Season...

For cookies!
So this isn't exactly a "healthy" recipe post, but it is a yummy one!
Sunday I got into the baking mode and set out to share some holiday spirit by whipping up J and I's favorite Christmas cookies.
A key to keeping your health in check....sharing with others!

Aunt Pam's Gingersnap Cookies
Ingredients:
2 C flour - I used about 1/2 white whole wheat flour
1 T ground ginger
fresh grated ginger is the secret ingredient, I added about 1 tsp - may add more next time for a stronger flavor
2 tsp soda
1 tsp cinnamon
1/4 c molasses
1/2 tsp salt
3/4 c butter
1 c sugar
1 egg
sugar for bowl
Instructions:
Measure flour, ginger, soda, cinnamon, and salt into sifter. Cream butter until soft and gradually add sugar. Beat in egg and molasses. Sift dry ingredients over creamed mixture, blend well. Form mixture unto balls and roll in granulated sugar. Place on uncreased cookie sheet 2 inches apart. Bake at 350F 12-15 minutes or until they are slightly browned, rounded, and cracked on top. Cool thoroughly before storing.

Benefits of ginger:
Ginger aids in relieving nausea...these would have been great about 5 months ago when I was going through first trimester queasiness.
Ginger also has an anti-inflammatory effect and aids in muscle recovery......your excuse for having a cookie post workout.

Peanut Butter Chocolate Chip Cookies
Ingredients:
1 3/4 c. flour - I used about 1/2 white whole wheat flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter - I tend to use slightly more (maybe 1/4c) to make moister cookies
1 egg
2 tbsp. skim milk
1 tsp. vanilla
Instructions:
Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 8 minutes. Top with chocolate kiss immediately upon removal from oven. Place in hot oven for 2 more minutes (don't forget about them!!!) This helps glue the kiss to the cookie.

What's your favorite holiday cookie?

Until next time....
spread some JOY
and look good, feel good, do good...
http://www.sarabconsulting.com/

Crossfit Des Moines Chili Cook Off

Crossfit Des Moines held a chili cook-off at fellow crossfitters Susan's beautiful home Saturday.
The competition and the chili was hot hot hot!

Chili galore...white, red, vegetarian, bison, beef.....

here are a few of the wonderful recipes
Blue Ribbon Chili

by Kelly Heffron
Ingredients:
1 lb. lean ground beef
1 lb. sausage
¾ C. chopped onion
½ C. chopped green bell peppers
1 large garlic clove, pressed
2 – 14 ½ ounce cans stewed tomatoes
1 – 15 ½ ounce cans tomato sauce
1 tablespoons chili powder
1 teaspoons ground cumin
1 tablespoons dried parsley
2 teaspoons salt
1 teaspoons pepper
1 – 15 ounce can chili beans, undrained
Instructions:
Brown hamburger. Add onions, green peppers, and garlic; continue cooking until the meat is well-browned. Remove skillet from heat. When the skillet cools, slightly, add the stewed tomatoes and tomato sauce; stir until the skillet is deglazed. Add the chili powder, cumin, parsley, salt, and pepper; stir to combine. Cover and simmer the mixture slowly for 1 hour. Add the chili beans; simmer, uncovered, an additional ½ hour.

CHECKERBOARD CHILI
From: Sherry Ellingson

Ingredients:
8 skinless, boneless chicken, halved and cut into 1 inch pieces. (I pre-cooked in chicken in crock pot and then shred it)
1 red pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced
3 Tbsp olive oil
4 Tbsp chili powder
2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 (15oz.) can black beans, rinsed and drained
1 (15 oz.) can white kidney beans, rinsed and drained
1 (28 oz.) can tomatoes, crushed
1 can beer
1 (10 oz.) bag of shredded cheddar cheese
Instructions:
Saute chicken, red pepper, onion, and garlic in oil in a soup pot about 5 minutes or until chicken is just cooked. Add chili powder, salt, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes with juice and beer. Bring to a boil. Simmer 45 minutes, uncovered, stirring frequently. Reduce heat to lowest setting. Stir in cheese. Serve when cheese is thoroughly melted. Serves 10 - 12.

all the fixins to make a mean chili dish

Katie Claeys Chili was quite the contender

from the kitchen of her dad, Roger Fiscus

Ingredients:
2 lbs burger
2 cans of kidney beans (I usually do one light and one dark; low sodium)
1 qt. of tomatoes (my parents always froze tomatoes growing up, so that's what he uses. I usually buy two cans of no-salt added diced tomatoes)
onion
1/2 green pepper
1/2 red pepper
1 c. ketchup
1 c. water
2 T. cumin
1/2 c. celery
2 T. lemon juice
1 T. brown sugar
1 T. Worcestershire
1 t. Accent
1/2 t. vinegar
1/2 t. dry mustard
2 T. chili powder
crushed red pepper (I'm pretty liberal with this and the chili powder)
Instructions:
Brown burger with diced up onion, red pepper, green pepper, and celery. Drain fat/juices. Add everything but beans. Let simmer; stir often. Add beans last hour. I've done it on the stove top and in a crock pot- both are fine. It freezes well!
White Chickin Chili

although I made this recipe, props go to my pal Robin

Ingredients:
1 pound Northern beans (canned - rinse until foam is gone)
1 large onion chopped
1 teaspoon garlic, finely chopped
1 Tablespoon dried oregano
1 Tablespoon chopped jalapeno pepper
dash cayenne pepper
2 teaspoons ground cumin
pinch ground cloves
5 cups of chicken broth
1 can Rotel tomatoes
1/2 cup lime juice
3 cups cooked chicken, diced (I use HyVee Rotisserie chicken - usually makes 4 cups - but go ahead and add it all)
1/2 cup chopped fresh cilantro
1/3 cup Parmesan cheese
salt and pepper to taste
Instructions:
Briefly saute onions and garlic on stove until fragrant and onions are translucent. Add to beans along with oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth. Add 3 cups of water. Bring to a boil. Reduce heat and simmer 30 minutes. Add Rotel, lime juice and chicken. Cook 30 minutes, simmering. (Add more water if soup is too thick) Sprinkle with Parmesan cheese and fresh cilantro to serve.

of course there were yummy desserts to share

picture from Paula Dean's site...thanks Paula!

Beverly enlightened our taste buds with this Paula Dean recipe:

Pumpkin Gooey Bars

enjoy this dessert while keeping in mind, "all things in moderation" :)

these almonds were so incredibly good....great way to add a little spice to your life

Black Peppered-Sugared Almonds
By Jill Oxberger

Ingredients:
1 lb raw almonds
1/4 c packed brown sugar
2 tsp minced garlic
2 tsp course ground black pepper
1 tsp sea salt
1 egg white
1 tsp water

Instructions:
Mix sugar and spices in a bowl large enough to hold the almonds and mixture. Whisk the egg white in a separate bowl large enough for the almonds too, then add the water to the whipped egg white then whip again until it's frothy. Coat the almonds in the egg white mixture then drain the excess if necessary. Dump the almonds into the sugar/spices mixture and stir them to coat evenly.
Line a large baking sheet or jelly roll pan with foil, then spray the foil with a non stick Pam type coating. Spread the almonds on the pan in a single layer. Bake at 250 degrees for an hour and you can stir them during that time, but I usually don't. Once out of the oven scrap them off the foil a bit to keep from sticking and let them cool.

Good times with good people!

Thanks for sharing your recipes everyone!

Have a Happy & Healthy Thanksgiving!

Until next time...
look good, feel good, do good

http://www.sarabconsulting.com/

Rachel's Baby Shower

Sunday my sister, a few pals, and I hosted a baby shower for our girlfriend Rachel!
We are all anxiously awaiting meeting her baby girl Christmas Eve.

we had a great spread of yummy food and lots of pink decor

I wanted to try my hand at making and decorating cupcakes. With a little help from my mom, they turned out beautiful.

Lemon Cream Cupcakes

Ingredients:
1 cup butter or margarine, softened
2 cups sugar - I used about 1/4 cup less
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour - I used 1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream - I used lite sour cream, I am guessing you could use plain yogurt too
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice - I would omit and just use vanilla and a little almond flavoring for a richer and less lemony flavor

3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel - I did not have any left so omitted
1 tablespoon milk

the frosting was a bit runny so my mom came to the rescue and added about a 1/4 c lite sour cream and a bit more powdered sugar
Instructions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

I also made a new Pumpkin Bread recipe that turned out delicious.

Whole Wheat Pumpkin Bread

Ingredients:
you will see my ingredient changes on the side

3 1/2 cups all-purpose flour - I used whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice - I omitted and used a little more of the other spices
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar - can use about half to 1/3 of this amount
1 cup canola oil - used half unsweetened applesauce
4 eggs, beaten
2 cups solid pack pumpkin puree (1 can)
2/3 cup water

Instructions:
Preheat oven to 350 degrees F. Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Erica Lea (Rachel's sister-in-law) provided these other scrumptious dishes
Cinnamon Baked French Toast

Ingredients:

on the side are options for those who would like to "healthify" it
1 loaf Crusty Sourdough Or French Bread - opt for a whole wheat version
8 whole Eggs
2 cups Whole Milk - opt for 1% or skim
½ cups Whipping (heavy) Cream - try lite cream, fat free half and half, buttermilk or mixing 1/2 T flour with 1/2 C milk
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping
½ cups All-purpose Flour - whole wheat flour or white whole wheat flour
½ cups Firmly Packed Brown Sugar - loosely packed
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces - could try to use slightly less, although does make a perfect topping

Instructions:

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and

evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Muffin Melts

crunchy and creamy in one bite

Ingredients:

on the side are option for those who would like to "healthify" it

12 whole Hard-boiled Eggs, Peeled And Chopped

2 cups Grated Cheddar Cheese - opt for 2%
1 cup (Real) Mayonnaise - opt for lite or half plain yogurt

12 slices Bacon, Fried And Crumbled - try turkey bacon
1 Tablespoon (heaping) Dijon Mustard
½ teaspoons Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split - use whole wheat English Muffins

Instructions:
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element. So good!

and of course....the lady of the hour....

Rachel!

showing off the belly bumps....

Rachel at 33 weeks

Me at 25 weeks

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

Sweet Potato Cake

After seeing a yummy looking sweet potato cake on the Today Show the other day, I knew I had to had the recipe to my fall treats.

Sweet Potato Cake
in black you will see the original recipe while in red are the changes I made to "healthify" it a bit
Ingredients
Cake:
2 1/2 cups all-purpose flour, 2 1/2 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup sugar, 1 cup honey
1 1/2 cups (3 sticks) margarine, 1 stick butter & 1 cup unsweetened applesauce
1 cup brown sugar, 1/2 cupped packed brown sugar
3 large eggs
1 tablespoon Watkins vanilla extract
2 1/2 cups mashed cooked sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts, plus additional for garnish, optional

Cream Cheese Icing:
16 ounces cream cheese, softened, 16 oz reduced fat cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar, 2 cups powdered sugar

Instructions:
Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
Pour batter into pans and smooth the surface with a metal spatula. Bake for 30-45 minutes (be sure to check every 20 minutes or so), or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.

For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.

Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

I caught J out on the deck trying to steal a bite

I had to rescue the my prized cake

YUM! This recipe is now part of my favorite fall treats

love cream cheese frosting!

Until next time...
look good, feel good, do good
www.sarabconsulting.com