I see all of these delicious looking recipes or great ideas on Facebook, but I don't WANT to SHARE them in order to be able to find them again - that never works for me! I just want to Pin It on Pinterest, plain and simple. But, I CAN'T Pin It; until NOW!

"Now You Can Pin It!" solves this problem! Happy pinning! ;)

Sunday, June 29, 2014

Stacie Allred's Broccoli Salad



Stacie Allred via Lisa Riding

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:
  1. Mix salad ingredients well.
  2. Mix dressing in a separate bowl.
  3. Pour dressing over salad and toss well.
  4. Cover and refrigerate for at least one hour prior to serving.
  5. When ready to serve, stir well again.

Tuesday, April 15, 2014

Easter Story Cookies - make the night before Easter







FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:
  1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
  2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
    Read John 19:1-3.
  3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
  4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
  5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
  6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
  7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
  8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
  9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
  10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
  11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Friday, February 7, 2014

Vegan Cake Batter Ice Cream




ORIGINAL Source: She Knows

Ingredients:
5 frozen bananas
2 tablespoons pure vanilla extract
1 teaspoon butter extract
1/4 teaspoon almond extract
1/4 teaspoon maple extract
1/4 teaspoon baking soda
2 tablespoons agave nectar (
I'd sub honey or maple syrup.)
2 tablespoons sprinkles (I'd bite the bullet and leave the sprinkles in! So fun and yum!! Gotta enjoy life. :)

Directions:
  1. Slice frozen bananas into chunks and pulse them in a food processor until smooth.
  2. Add remaining ingredients except for the sprinkles, and pulse until smooth.
  3. Add sprinkles and gently them fold into the batter.
  4. Serve and enjoy.
Use the picture above as your guide.
Raw Cake Batter Ice Cream !! :)) Yum!! Haha. These banana ice cream recipes are great. 

Based on 4 individual servings:

Nutrition Facts
Serving Size 1/4 batch
Amount Per Serving
Calories 
210
Calories from Fat 
14
% Daily Value*
Total Fat 
1.5g
2%
Cholesterol 
0mg
0%
Sodium 
83mg
3%
Total Carbohydrates 
45.8g
15%
Dietary Fiber 
3.9g
15%
Sugars 
29.3g
Protein 
1.6g
Vitamin A 0%Vitamin C 35%
Calcium 1%Iron 15%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
  • Very high in sugar
  • Contains alcohol

Baked Zucchini Sticks and Sweet Onion Dip






Ingredients:
Zucchini:
3-4 zucchini, washed and sliced into spears
1 egg
2 Tbsp water for egg wash
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs.

Dip:
1 med caramelized onion (to caramelize saute onions in 1 tbsp of butter until nice and brown on low heat)
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Directions:
Zucchini:
  1. Preheat oven to 350F.
  2. In a small bowl, whisk egg well and then whisk in the water.
  3. In a separate bowl, combine Panko, Parmesan and seasonings or herbs.
  4. Roll zucchini spears in egg wash.
  5. Dip zucchini into Panko mixture and coat well.
  6. Bake for 12-15 mins.
Dip:
  • While zucchini is baking, combine ingredients for the dip into a food processor and blend.
Dip and enjoy!!

Based on 1/2 zucchini:
Nutrition Facts
Serving Size 1/2 Zucchini - WITHOUT Dip
Amount Per Serving
Calories 
165
Calories from Fat 
59
% Daily Value*
Total Fat 
6.6g
10%
Saturated Fat 
3.3g
17%
Trans Fat 
0.0g
Cholesterol 
42mg
14%
Sodium 
328mg
14%
Total Carbohydrates 
17.2g
6%
Dietary Fiber 
1.9g
8%
Sugars 
3.1g
Protein 
10.6g
Vitamin A 7%Vitamin C 28%
Calcium 22%Iron 8%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


Sweet Onion Dip Nutrition Facts, based on 1/6th of the batch:

Nutrition Facts
Serving Size 1/6th
Amount Per Serving
Calories 
49
Calories from Fat 
18
% Daily Value*
Total Fat 
2.0g
3%
Saturated Fat 
1.2g
6%
Trans Fat 
0.0g
Cholesterol 
5mg
2%
Sodium 
44mg
2%
Total Carbohydrates 
7.7g
3%
Sugars 
6.6g
Protein 
0.3g
Vitamin A 1%Vitamin C 5%
Calcium 0%Iron 0%
Nutrition Grade C
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Wednesday, February 5, 2014

Baked Mozzarella Bites




FB Source: Dale Adams


Ingredients:
String Cheese sticks, cut into 8 pieces each
Skim Milk (scant amt for dipping)
Italian Bread Crumbs

Directions:
  1. Cut up string cheese, dip in skim milk, then Italian bread crumbs.
  2. Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce!!!

Based on a serving of 8 pieces:

Nutrition Facts
Serving Size: 8 bites/1 cheese stick, cut up and processed.
Amount Per Serving
Calories 
47
Calories from Fat 
10
% Daily Value*
Total Fat 
1.1g
2%
Trans Fat 
0.0g
Cholesterol 
0mg
0%
Sodium 
250mg
10%
Total Carbohydrates 
7.8g
3%
Dietary Fiber 
0.7g
3%
Sugars 
2.2g
Protein 
1.2g
Vitamin A 2%Vitamin C 1%
Calcium 3%Iron 4%
Nutrition Grade C+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Wednesday, January 29, 2014

Quinoa Stuffed Peppers with Enchilada Verde Sauce




FB Source: Ethel Kerckaert


Ingredients:
Stuffed Peppers:
1 cup quinoa (rinsed)
2 cups water or vegetable broth
4 T olive oil
2 medium sweet potatoes peeled and cut into bite sized pieces
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can diced tomatoes (do not drain)
4 red, orange or yellow peppers
1 cup Spicy V-8 juice

Sauce:
1 can enchilada verde sauce
3 T sour cream
2-3 T cilantro

Directions:

Stuffed Peppers:
  1. Place quinoa and water (or broth) in sauce pan and heat on medium high. Bring to a boil and stir. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes.
  2. While quinoa cooks, prepare the rest of the ingredients. Heat a large skillet on medium high heat, drizzle olive oil in skillet and add sweet potatoes. Stir to coat all pieces and saute for 10 minutes until sweet potato starts to soften. Add chopped onion and garlic to pan and reduce heat to medium. Continue cooking until onions start to turn translucent. Add beans, corn and tomatoes and continue to cook for 10 minutes. Add a small amount of vegetable broth to pan if anything is sticking. Add cooked quinoa to pan with vegetables and stir to combine all ingredients.
  3. Pour Spicy V-8 in the bottom of a 9 X 13 glass baking dish.
  4. Cut peppers in half and remove stems and seeds. Rinse well and pat dry. Divide stuffing between all 8 peppers and stuff pepper cavity. This makes quite a bit, so you may have some stuffing left over.
  5. Place peppers in baking dish on top of V-8 juice and cover with foil. Bake at 375 degrees for 40-45 minutes.
Sauce:
  1. Place all sauce ingredients into a blender and blend until well mixed.
  2. Plate peppers topped with some of the V-8 sauce in the bottom of baking dish and then drizzle with verde sauce.
Based on 8 servings:
Nutrition Facts
Serving Size: 1/2 pepper, stuffed
Amount Per Serving
Calories 
559
Calories from Fat 
120
% Daily Value*
Total Fat 
13.3g
20%
Saturated Fat 
2.8g
14%
Trans Fat 
0.0g
Cholesterol 
2mg
1%
Sodium 
555mg
23%
Total Carbohydrates 
114.9g
38%
Dietary Fiber 
34.3g
137%
Sugars 
6.0g
Protein 
20.1g
Vitamin A 20%Vitamin C 352%
Calcium 50%Iron 177%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

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