Strawberry Carrot Smoothie

Smoothie's have been a huge hit in our house lately.  It has been a great way to load up on fruits and veggies.  We also got a really awesome blender from Costco. It's the Ninja Professional one. It's the next step down from the Blend Tech and the Vita Mix, and way cheaper!

Turning raw fruits and veggies into smoothies is way better for you than just juicing.  When you juice, you lose the fiber. This way you are still getting the raw fruits and vegetables. If you have a rough time with the texture, you can always steam the fruits and veggies and it will help them to be less grainy and more creamy.  You can lose some nutrients that way, but it's better than most juices and smoothies.  Also, add in the leftover juices from steaming and that will add some flavor and nutrients back in. (substitute that for milk or other liquid)

Strawberry Carrot Smoothie

25 frozen Strawberries

2 carrots peeled and cubed

2 cups liquid (I used 1 cup milk and 1 cup water)

1/2 C sugar (or to taste)

Toss all ingredients in blender. Blend until smooth.

Tip: if you are steaming the strawberries and carrots... you may want to add in ice to thicken it up and get it cold again.  You may also need less liquid

World's Best Caramels

My mother in law shared this caramel recipe with me a few years ago. It has been a yearly Plastow tradition to make these puppies.  They are so delicious.  I have never tasted anything better.

The first thing you need to do before starting this recipe, is pull out a good book or put on a good movie, cause you'll be at the stove for a while.  They key to making these shine, is the slow process.  Plan on anywhere from 1-2 hours depending on your stove.  Trust me, it's worth it!

The Most important thing to remember...Each pan and thermometer is different, so you'll need to test it out a little to make sure the right temperature to get it to. The best way to check is to drop the mixture into a bowl of ice water and let it sit for a couple seconds until cooled.  Then pull it out and check it's consistency. Too runny, keep it boiling,  just right... it's done, too hard... take it right off the stove and tell them it's supposed to be that way :)

The Worlds Best Caramels

2 c. Sugar

2 C. Whipping cream, not whipped

2 C. Dark Karo Syrup

1 Square unsalted butter

Mix sugar, syrup and 1 c. cream. Stir constantly and boil until it reaches 260 degrees. Set off stove and add 1 cup cream. Stir cream in and boil again but do NOT stir anymore. Get back up to 260 degrees. Take off stove and stir in butter. Pour into buttered cake size pan and let cool. For dipping caramels, you can use the same recipe and steps only stop at 230 degrees at both points instead of 260.

(My pot seems to work better at about 250 degrees instead of 260)

Easy Egg Salad

I think this is the first thing I'd ever made without a recipe.  It's no Creme Brule but hey I was 16!  I used to work for a place called the Flight Deck Cafe.  One day the owner told me to make a batch of egg salad.  He told me what went in it, but no measurements, and left me at it. So I created my very own version. Everyone said that mine was way better than any other. I had one customer that would come in faithfully and order a bowl of egg salad.  She said it didn't need any bread it was so good.  She would just eat it with a spoon.  If that doesn't make a teenage girl feel like a million bucks, I don't know what does.

Easy Egg Salad

5 Eggs (hard boiled and smashed with a fork)

1/2 cup mayonnaise

1/4 tsp salt

1/8 tsp pepper

Combine all ingredients and serve on bread or eat with a spoon.

Mama Mia’s Minestrone Soup

I was first exposed to Minestrone soup when I tried it on a whim at Olive Garden a couple of years ago. I really enjoyed it. I came across this recipe about a year ago and fell in love with it!  The bacon really adds a delicious flavor. 

I adapted this recipe from Real Mom Kitchen.  I just use a good Italian seasoning instead of the different amounts of each herb. Make sure that it contains thyme, oregano and basil in it.  I got a good one from Costco.

Mama Mia’s Minestrone Soup



1/2 lb bacon, cooked and crumbled

1 large onion, chopped

1 cup celery chopped

Saute the onion and celery in bacon grease until tender.

2 cans Petite Diced Tomatoes

2 cans beef broth

2 small cans tomato juice

1 can northern white beans, drained and rinsed

1 can green beans, UNDRAINED

3 carrots, cut into chunks

2 cups shredded cabbage (not the pre-cut coleslaw mix, it’s too stringy when cooked)

2 cups of water

2 tsp Italian seasoning (make it a good one)

Bring the above ingredients to a boil, then reduce to simmer.  Simmer until vegetables are tender.  Then add:

1 cup of macaroni (rotini or shells work well)

Cook until macaroni is tender.  Top each bowl with Parmesan cheese to serve.

Nutella Snacks

If you have not yet discovered Nutella, you are totally missing out!!!  The first time I tried this delectable treat was when I was visiting Mozambique with a group called Care For Life. They are an amazing non profit organization that goes to Mozambique and teaches the people the skills they need to have a better chance of survival.

One night we were all sitting around chatting about the next days events out came the Nutella from someones suitcase.  We ate in on a regular ol piece of bread, and I'll tell ya, that bread wasn't so regular after that!  Delicious!!!

One day, about a year ago, Nutella came back into my life. My mom had made some snacks for us while we were hanging at their house.  She made the usual, celery with peanut butter and then decided to try some nutella on the celery.  Man oh Man was it good!  This is a super easy after school snack for your kids! Give it a try, everything is better when Nutella is involved!

Nutella Snacks

Nutella

Celery 

Wash celery and cut into desired size pieces.  Spread Nutella into the groove of the celery stick.  Scarf!

Joyce's Toffee

A while back, some friends of ours came over for a visit.  She (Joyce) made us this toffee for a holiday treat.  It was simply divine!  I've never tasted toffee so delicious. I wish I was an amazing writer so that I could put into words, just how scrumptious this toffee was! But I'm not... so you'll just have to try it for yourself. Or take my word for it, but that's kind of lame.  Trying it offers so many more benefits than just taking my word for it.

You will want to get a good heavy frying pan for this recipe. Make it big, because the mixture does boil.

 Also, you will need to use your senses when cooking this one.  You will be watching for smoke.  That tells you that you are starting to burn the sugars just enough to crystallize them. You will also want to follow your sense of smell.  It will start to smell really yummy just before you get to the right stages.  It will also turn a nice toffee color when it is just about ready. So watch for that. 

Shown below are different variations.  Some with Almond slivers, some that are plain and some with chocolate.  I think the almond slivers with out chocolate are my favorite! To add an even better flavor, toast the almonds ahead of time!

Joyce's Toffee

4 cubes butter (1 lb)

1/2 C dark Karo Syrup

1/2 C Water

2 C Sugar

1/4 lb chopped almonds (optional)

Chocolate chips or grated chocolate bar (optional)

Melt butter, then add sugar and mix in. Then add all other ingredients into a big fry pan or skillet. When the mixture begins to boil, add almonds (if desired) and turn down heat to medium. Boil and stir constantly at medium heat until it smokes. (Don't mistake smoke for steam. The toffee will turn a nice toffee color. It takes about 10-11 minutes depending on your stove.) When it starts smoking, pour onto a greased pan. Pour chocolate chips or grated chocolate bar over the hot toffee mixture.(if desired) When melted, spread over the toffee. Top with more almonds if desired.



Mashed Potato Layer Bake

I hope that everyone had a great Thanksgiving! We did!  I've had some sick kiddos the past couple of weeks, so I apologize for not posting.  But hey, there's no one more important to me that my husband and children.

This year, my sister-in-law brought this delicious dish to our Thanksgiving dinner. No lie, I could have eaten the whole pan... yeah it was THAT good!  She got the recipe from Kraft. I like how simple it is to make and yet tastes like you slaved over the hot stove all day. 

To cook the potatoes, you can bake them at 350 degrees until tender or just cube them and boil them until tender.  I've even cooked potatoes in the microwave for about 5-10 minutes until tender. For the best flavor, I'd probably bake them. If you have the time that is.

Mashed Potato Layer Bake



3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked

 1/2 lb.  sweet potatoes (about 3), peeled, chopped and cooked

 1 tub (8 oz.) Chive & Onion Cream Cheese divided

 1/2 cup  Sour Cream, divided

 1/4 tsp. Salt

¼ tsp Pepper

 1/4 cup  shredded or grated Parmesan Cheese, divided

 1/4 cup Cheddar Cheese, divided

Heat oven to 375°F.

Place potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.

Stir half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.

Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.

Make Ahead- Assemble casserole as directed, but do not add the cheese topping. Refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, bake casserole (uncovered) as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.