Wednesday, June 30, 2010

Kale Salad

This is currently my favorite dinner. The first night I made it I accidentally grabbed the chinese 5 spice instead of the sesame seeds. Not recommended. :-)

Massaged Kale Salad

About 3-4 generous cups washed and chopped kale

1/4-1/2 avocado

2 tbsp olive oil (or as needed)

Juice of 1/3 of a lemon

1 small tomato, chopped

½ large carrot, grated

A few slices of red and yellow pepper chopped into bite sized pieces

a little red onion finely sliced

Sea salt


Pour 2 tbsp (more/less if needed) olive oil over kale, and sprinkle with sea salt as desired. With clean hands, “massage” the kale so that all of the oil is coating it and it begins to “wilt.” Throw in the avocado and massage it, too, so that the whole bowl of kale becomes well coated with oil and avocado.

Sprinkle on lemon juice as desired, and throw in tomato, carrots, and any other veggies you desire! Top with sesame seeds if you like.

Applesauce Muffins

Applesauce Muffins
1 C margarine, softened
2 c sugar
2 eggs
2 c applesauce
2 t baking soda
4 C flour
1 T cinnamon
1 T allspice
2 T vanilla.
Heat applesauce and add baking soda. Add allspice, cinnamon, and vanilla. In alternating increments, add margarine and flour.
Bake for 15-20 minutes at 350 degrees.
Makes 24 muffins.
Notes: I made this with whole wheat and they were extremely moist. These also freeze very well and you can half easily.

Wednesday, June 23, 2010

Butterfinger Dessert

Butterfinger Dessert

*This recipe has been in my family for a long time- we love it! It is a great summer dessert because its cold and light.

4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar

3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")

1 9 oz. cool whip

Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.

Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.

Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.

*Notes- I ommit the 1/2 c sugar in the crust and it is still plenty sweet. You can also use nutter butters instead of butterfingers in this dessert.

Thursday, June 3, 2010

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

2 cups flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter at room temperature
1 1/2 teaspoons finely grated lemon zest (about half a lemon)
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins
2 large eggs
4 teaspoons poppy seeds
1/2 cup milk
Preheat the oven to 375 degrees F. Grease a 12 cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour and milk in gently until barely combined. Do not overmix.
Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.
Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Notes: I used whole wheat flour on this and substituted applesauce for half of the butter. They were extremely moist! Careful not to overbake if you do use applesauce. My kids devoured these for breakfast!!