What I will be eating this summer: awesome cucumber salsa!

Source:  http://www.justapinch.com/recipes/crisp-cucumber-salsa.html

Ingredients

	2 cups finely chopped seeded peeled cucumber
	1/2 cup finely chopped seeded tomato
	1/4 cup chopped red onion
	2 Tbsp minced fresh parsley
	1 jalepeno pepper, seeded and chopped
	4-1/2 tsp minced fresh cilantro
	1 garlic clove, minced or pressed
	1/4 c reduced-fat sour cream
	1-1/2 tsp lemon juice
	1-1/2 tsp lime juice
	1/4 tsp ground cumin
	1/4 tsp seasoned salt
	Tortilla chips My friend who made this said she uses less sour cream and more tomatoes, for sure.

The best bread pudding recipe. EVER.

Source:  http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/

The Best Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently.

Wendy's Skinny Shake:

Wendy's Skinny Shake from FB:

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

For someday: Samoa donuts

Guest Post: Samoa Donuts

 

Ingredients

For the Donuts

• 2½ cups blanched almond flour (such as Honeyville)
• ½ teaspoon baking soda
• A scant less than ½ teaspoon salt
• 6 tablespoons honey
• ¼ cup coconut oil, softened or liquid
• 1 tablespoon vanilla
• 1 teaspoon Lemon juice
• 3 whole large room temp eggs

Coconut caramel topping

• 1 can full-fat coconut milk (about 1½ cups), I used guar gum-free Natural Value
• ½ cup mild flavored honey or maple syrup,
• A pinch of sea salt
• 1 rounded tablespoon ghee or butter (can sub palm shortening or coconut oil)
• 2 teaspoons vanilla extract
• ¼ cup finely shredded coconut, plus 2 more tablespoons for garnishing

For the Dipping Chocolate

• 1 bag Enjoy Life Chocolate chips (melted in a double boiler)

Instructions

1. Preheat your mini donut making machine OR preheat the oven to 350 degrees if you are using a regular donut pan or making into muffins.
2. In a large bowl, mix together the almond flour, baking soda and salt.
3. In another bowl, combine the honey, oil, vanilla, lemon juice and eggs.
4. Add the oil/honey mixture to the dry ingredients. Mix till just combined.
5. Add about 2 tablespoons of batter to each mould in the donut machine or scoop the batter into a ziplock bag, twisting the other end to close it. Snip the end off of one of the corners with a scissors. Start with a small cut. You can always make it bigger if you need too. Squeeze batter into moulds.
6. Close the lid and allow to cook for about 2 minutes. Times will vary with each machine. Open the machine and flip over each donut using the forked ‘skewer’ that comes with most machines. Close the lid again cook for about one more minute. Remove donuts and let cool on a wire rack. Repeat with the rest of the batter.
7. If using a regular donut pan, fill each well-greased mould about ¾ full. Smooth the tops if needed and bake for 10-12 minutes. Let cool in the pan for 5 minutes, remove from the pan and cool completely on a wire rack.
8. Makes 12-15 mini donuts or 6 regular sized ones (depending on how much batter you eat during the prep time.)

For the Coconut Caramel

1. In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to a boil over medium high heat, being sure that they are well combined. Reduce to a medium heat, and let the mixture boil down for about 35-40 minutes.
2. Add the ghee and vanilla, stirring it in till well incorporated. Continue cooking for another 5-15 minutes or as long as needed until it is a deep caramel color. Don’t rush the process. Depending on how hot your burner is this process could be faster or slower. Stir often toward the end to keep the bottom from burning too much. A little burning is fine as long as you are stirring it in to the mixture. It will give it a darker flavor.
3. Remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it’s creamy, shinny and smooth.
4. While the caramel is cooking, spread the coconut out on an ungreased cookie sheet and toast the coconut in a 325 degree oven. Stir often till golden, about 5-10 minutes. Remove from the oven and let cool.
5. Mix the toasted coconut into the caramel minus a tablespoon or so for garnishing later. Use coconut caramel while still warm for best spreading results. Caramel can be made ahead of time(w/o the shredded coconut) and reheated in a double boiler.

Source:  http://paleomg.com/guest-post-samoa-donuts/

3 more baked oatmeal recipes:

Random Chocolate recipe:  :)
3 cups certified GF oats
1/4 cup honey
3/4 cup chocolate almond milk
2T liquid coconut oil
2t baking powder
3/4t salt
2t vanilla
1/2 cup almond butter
1/4 cup mini chocolate chips

Mix liquid ingredients together and stir well.  Add in oats.  Spread in greased 9X13 pan.  Bakes at 350 for 25-30 minutes.  It's a little sticky, but quite delicious.  Serve with warm milk over top if desired.

Source:  I forget!  Stephanie Huss, maybe??  :)


Peanut Butter Baked Oatmeal:
3 cups quick cooking oats   (I never use quick cooking oats.  Always rolled.  Just add more moisture and more cooking time.  I like them better)
1/2 cup brown sugar
1 cup milk
2 tablespoons butter, melted
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
1/2 cup peanut butter

mix all ingredients together and stir well.  Spread in a greased 9X13 pan.  Baked at 350 for 20-25 minutes.  If you like it a little crunchy on top cook for a few minutes longer.  Serve with warm milk poured over top, or put jelly on it for a PJ and J feel!  :)

Source:  No idea.  :(


Baked Banana Oatmeal:
3 cups quick cooking oats  (I never use quick cooking oats.  Always rolled.  Just add more moisture and more cooking time.  I like them better)
1/2 cup brown sugar
1 cup milk
2 tablespoons butter, melted
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
3/4 cup mashed bananas, or about 3 bananas (I always do 4.  Why not??)
1/2 cup chocolate chips

Mix all ingredients together and stir well.  Spread on a greased 9X13 pan (I usually do an 8X8 pan and cook it longer.  I like to cut my oatmeal up into large,thick bars for re-heating later in the week and that size suits me better).  Bake at 350 for 20-25 minutes (or closer to an hour my way).

Grain free bread:

Source:  http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/#iOkDpYTDxzqIbuxa.99

Bread (Paleo, Gluten Free, Grain Free, Gaps)

The pureed cashews and unflavored gelatin help add structure to this bread. I store the bread wrapped in a large piece of parchment paper in an airtight container for up to 2 days at room temperature or for 4-5 days in the refrigerator.

Inspired by Elana’s Pantry

Makes one 7 1/2 x 4 1/2″ loaf

For the dough:
1/2 cup cashews (I prefer to use soaked and dehydrated cashews)
1 1/2 cups almond flour
2 tablespoons coconut flour
3/4 teaspoon unflavored gelatin (I prefer Great Lakes or Bernard Jensen)
1/2 teaspoon Celtic sea salt
1 1/2 teaspoons baking soda
4 large eggs
4 tablespoons unsalted butter or coconut oil, melted
1 tablespoon honey (I used clover)
2 teaspoons apple cider vinegar

Directions:
Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Butter a 7 1/2 x 4 1/2″ glass loaf pan. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into buttered loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.

Read more at http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/#JiJH7EAk0MrkS4eX.99 

Alison's Appetizer (from Becky)

2 tubs of crumbled bleu cheese

1/2 bunch of chopped fresh parsley

diced red onion (about a 1/3 of an onion)

1 pkg, chopped pecans

Mix everything together.

1/3 olive oil

3 t. balsamic vinegar

ground pepper

Stir together and mix in little by little into the cheese mixture, serve with Wheat Thins.  

Mini-cheeseburger salad:

Source:  http://www.foodnetwork.com/recipes/rachael-ray/mini-cheeseburger-salad-with-yellow-mustard-vinaigrette-recipe/index.html


Photo: Mini Cheeseburger Salad with Yellow Mustard Vinaigrette Recipe
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Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients
1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes
Dressing:
3 tablespoons yellow mustard (recommended: French's brand)
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped
* There are many flavors of sharp Cheddar out in today's markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeno – on and on!
Directions
Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.

Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine

Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mini-cheeseburger-salad-with-yellow-mustard-vinaigrette-recipe/index.html?oc=linkback