Apple Dumplings

This is seriously the best thing that has ever happened to apples. Ever. If you are a health nut, please stop reading this now. I know a lot of people who take recipes and try to make them healthy by cutting stuff out of it. PLEASE DO NOT DO THAT HERE! This recipe will never be the same if you cut back. Just skip it. But I suggest you at least try it before you banish it.

The ingredients:
2 granny smith apples, peeled
2 cans crescent rolls
2 sticks of butter
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 can MOUNTAIN DEW not diet!!!!

thats right, I said it, Mountain Dew. Who would have thought???

First, cut each apple into 8 slices (that makes 16)
Roll each slice in a crescent roll
Place in a greased 9x13 pan

In a small sauce pan, melt butter.
Add vanilla
Stir in sugar, no need to dissolve, just stir it in quickly
Pour this majically calorie free mixture over the apples
Now pour the DEW all around the sides and in between the apples. It will look like a lot of liquid, but it all soaks up, leaving a little sauce after it cooks.
Sprinkle cinnamon on top
Bake at 350 for 40 minutes
Divine if served with vanilla ice cream

Now, go step on your treadmill for a few hours.

Mississippi Mud Cookies

I am in need of a real camera intervention. Seems like every time I bake or cook and then post about it, I have forgotten to take a picture. And what fun is it to get a recipe with no picture? I apologize. For real. But, you have to believe me on this one....this cookie is a must.

1 cup semi sweet chocolate chips
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped pecans
1/2 cup chocolate chips
miniature marshmallows

In a bowl, melt the 1 cup chocolate chips in microwave for 2 minutes, stirring every 30 seconds, or until melted. Set aside.
Beat butter and sugar till creamy with an electric mixer.
Add eggs, one at a time.
Beat in vanilla and melted chocolate.
Combine flour, salt, and baking powder; gradually add to chocolate mixture till well blended. Add pecans and chocolate chips.
Drop spoonfulls of batter on a cookie sheet. Place 3 marshmallows on top of batter.
Bake at 350 for 9 minutes, or until set.
Let cool on wire rack.

Blueberry French Toast Bake

Years ago my father gave me a recipe book that I love. This recipe in particular he had highlighted as one that we may like to try. And, it took me this long to finally get around to it. I wish I had not waited so long. I am not a blueberry person, but this is delish. I cut a few things out of the recipe, like the 16oz of cream cheese. We have made a french toast bake before, but never with blueberries. And, I am sure you can add whatever berries you want to it. But, I have to say, the syrup is what makes it. The best part, if you have leftover syrup, it goes wonderfully on ice cream....so I've heard.

Blueberry French Toast
1 large french baguette
1 cup blueberries
12 eggs
1/3 cup maple syrup
2 cups milk

Cut bread into cubes and arrange in greased 9x13 pan. Pour blueberries on top. Beat eggs, add maple syrup and milk. Pour over bread and cover tightly with foil. Refrigerate overnight or at least 4 hours. To bake, preheat oven to 350. Bake for 30 minutes covered, uncover and bake for and additional 30 minutes. Let cool for 5 minutes before serving.

Blueberry Syrup
1 cup sugar
2 Tbsp corn starch
1 cup water
1 Tbsp butter
1 cup blueberries

Stir sugar, corn starch, and water over high heat in a saucepan. Add butter and blueberries and cook until the blueberries pop. Serve warm over french toast. (or ice cream!)

Overnight Oatmeal

I have been hearing and reading about this recipe a lot lately. Basically, its just oatmeal and a few other ingredients put into a jar, left overnight, and then eaten cold in the morning. I know. Cold oatmeal? Can it really be that good? I was willing to try it but there was one great problem. The recipes all call for Greek yogurt. Ugh. The one thing in the world I detest. I also refuse to make anything with yogurt, especially smoothies, so there was no way I was putting it in my oatmeal.
I did some experimenting and figured, why do you have to use yogurt? I omitted the yogurt, added almond milk, some fresh strawberries, shredded coconut, and a drizzle of Tupelo honey and oh...my....word. I am hooked. 5 jars in my fridge. It really is perfect because you can make them ahead of time and just grab one and go. No need to heat, unless you really want to. With my busy school schedule, I am in love.
The only thing that would be perfect, that I did not have anymore left of is chia seeds....yes, as in Cha cha cha Chia! These babies are packed with protein, essential amino acids, and so much more. Truly a SUPER-FOOD. They do not have a taste really, and they kinda plump up a little and remind me of tapioca. Just add a teaspoon or so to the mix and you have it all!

Overnight Oatmeal
1/2 cup gluten free oats
1/2 cup almond milk
1/2 cup fresh fruit. cut up
1 Tbsp coconut (optional)
1 tsp honey/agave nectar
Put all ingredients into a jar, shake gently, and store in the refrigerator overnight. Stir before eating!

Corn Salsa

This has to be my favorite thing to make. I could eat this for every meal and never get tired of it. It is refreshing, sweet, savory...and not so bad for you!

The list:
4 ears fresh corn, or 3 cans sweet corn, drained
1 12oz jar roasted red peppers, chopped
2 avacados
2 green onions, chopped
1 large tomato, chopped
1 jalapeno
3 tbsp minced cilantro
2 tbsp lime juice
1 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin

If I am using fresh corn, I like to boil it for a few minutes first, to get the bright yellow color, but not too much so it gets soggy. You still want that bite to it. If it is not corn season, go ahead and use about 3 cans of sweet corn. (Let the corn cool completely before cutting it off the cobb

Mix the corn with all the other ingrediants. Chill for a few hours. Serve with chips.

I dont use the jalepenos....too spicy for me. That, and I have an obsession with avacados. So I usually add one more. I like to have a piece with every bite!

Death by Brownie

Oh. My. Word. Where do people come up with these things? I have been seeing a "brownie" floating around the  blog world and finally gave the recipe a try. Layers of chocolate chip cookie, Oreo cookie, and brownie. Yes. Seriously. I do not know who the original founder is, but they created a true monster. I have gotten pretty good about being able to stay away from my baking if it isn't gluten free. But this, I had to try. I could not resist. So worth it. I know that I will be in pain all week, sick as a dog, and probably come down with the cold or flu, but I had to. And oh, it was so worth it.....

(picture from whatsgabycooking.com)

This can be easy, or it can be time consuming....guess which route I took?
You can make your own cookie dough and your own brownie batter, but I went with the store bought method. Besides, I wasn't going to eat it anyway, right? I did....and it was still delicious. When you can cheat, go for it.

1 1/2 rolls Pillsbury chocolate chip cookie dough
1 pack Oreo cookies
1 box brownie mix

Coat a 9x13 pan with cooking spray. Press cookie dough down covering entire pan. Place Oreos across the pan. Mix brownie mix according to box, and pour over top. Bake 350 for 35 minutes.
Now, the good part. You can just take the pan out of the oven, let cool for a few hours, cut into bars and eat like a cookie/brownie.
OR, you can take the pan out of the oven, get a heaping scoop of warm, gooey goodness into a bowl, and serve with ice cream. And then curse me for making you gain 5 lbs. Sorry.

Breakfast Quinoa

I was introduced to quinoa (pronounced KEEN-wah) a little over a year ago. Well, I should say I tried it for the first time. I have always heard about it, but never tried it. It is a grain, most typically prepared like a rice dish with veggies and such. It is small, round and when cooked becomes transparent. But, the wonderful thing about this is that it is an amazing protein superfood. This stuff is packed with protein. So, for vegetarians this stuff is great.
I, being one who does not like breakfast, is allergic to eggs, and the only real thing I enjoy to eat, oatmeal, I have to be careful of unless it is certified gluten free, needed to try something. What if I cooked this grain and prepared it like I would my oatmeal? I mean, it works with rice, right? Rice pudding is delish, by the way. So, I cooked it and instead of water, used milk, and added some brown sugar, and fresh berries. And, it was amazing. My new favorite breakfast. Bonus, packed with that protein so with my busy schedule, it keeps me going until lunch time!
Breakfast Quinoa
1 cup uncooked quinoa
2 cups milk
2 tbsp brown sugar
1/8 tsp cinnamon
Bring milk to a boil in a small pot, add quinoa and cook for about 8 minutes. Add brown sugar and cinnamon. Continue to cook until the quinoa has soaked up all the milk and it is cooked through. Serve with added milk, brown sugar, or fresh berries....or all of the above.
Makes 4 servings
(I make a batch and keep the left-overs in the fridge for the rest of the week)