A Simple Staple- Tuna Salad Sandwiches I almost feel silly making a post about something as simple as tuna salad. But honestly sometimes it is the little things that make all the difference. This one is yummy! 6 oz. can good quality water-packed tuna, drained and flaked 1/2 cup diced celery 1/4 cup diced red onion 1/4 cup mayonnaise 1-2 Tablespoons dijon mustard salt and ground black pepper to taste For on your sandwich radishes, thinly sliced (about 2-3) alfalfa sprouts romaine lettuce (cucumbers thinly sliced and tomatoes are also good additions) Place first 6 ingredients in a bowl and mix well to combine.
Chocolate Fudge Peanut Butter Cookie Stuffed Cookies Peanut Butter Cookie Centers 1 cup creamy peanut butter 1/2 cup granulated sugar 1 egg 2 sticks softened butter 1 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 tablespoon pure vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups chocolate chips, I used semi-sweet 1 cup cocoa powder 1. 2. 3. 4. Makes 3 dozen cookies
Frozen Banana Bites « Namely Marly Frozen Banana Bites are coated in healthy things like peanut butter, ground flax seed or trail mix and then dipped in chocolate. A recipe that represents equilibrium: a perfect balance between health and flavor. All the ingredients are healthy. And all the ingredients rank high on flavor, especially when combined! Do you know the saying implying we should avoid “form over function”? We need a little form, don’t you think? I’ve been mulling a new saying lately, health over flavor. And I’ve tipped the scale when I’ve opted for too much flavor. I like it when I can find that perfect balance in a recipe. The inspiration for this one came from my mother-in-law, Diane. I elected to add a little bit of peanut butter to my sliced bananas. And then I started getting creative. Then I got really creative. A few years back in my non vegetarian/non vegan days, I used to love Skittles combined with M&Ms. Ingredients Directions: Place your chocolate in a small saucepan and melt over low heat.
Key Lime Cheesecake Key lime and cheese cake: what a great combo! This very tart with a hint of sweet makes the perfect dessert right at home or if you're bringing it out for a gathering. Around here, anything citrus-y is worth making because we love it. Being my first time making this scrumptious cheesecake, I sure did have fun. Key Lime Cheesecake Adapted-ish from here For the crust 10 graham crackers 6 tablespoons melted unsalted butter For the cheesecake 14 oz cream cheese 1 cup sugar 2 cups plain Greek yogurt 1/2 cup sour cream 3 large eggs + 1 large egg white 2 freshly grated lime zest, preferably Key lime 1/2 c fresh lime juice, preferably Key lime To prepare crust: Preheat oven to 325° F. Process cookies and walnuts in a food processor until fine crumbs form. To prepare cheesecake: When the crust is almost cool, beat cream cheese and sugar until smooth — in a large bowl with an electric mixer or in a stand mixer with the whisk attachment.
Mini Donut Muffins When I was younger I grew up in the Boston area and was very familiar with the irresistible allure of a certain place called “Dunkin’ Donuts”. Of course, as a kid, the freshly brewed coffee was not the enticement (although I do remember being quite fond of the smell). Rather, a few of the assorted mini donut holes were the anticipated treat. As an adult, I have to admit, the thought of eating a donut does not readily come to mind as a preferable treat. At least that is the case after I eat one. Solution: Make a lighter, yummier, non-tummy-stick-feeling version of donut muffins! I love these mini muffins and of course they take no time to make (or eat). Now, on a completely unrelated note (and even possibly more awesome than donut muffins)…I have a little bragging to do. Last weekend, Jason and I had the opportunity to do a photo shoot in downtown KC of my little brother and his girlfriend. So, as you can see, I have a lot of bragging to do. Mini Donut Muffins
Peach Lemonade Coolers Set the table-scape and call me Sandra Lee, because its cocktail time and it's semi-home made. Last week, my husbands sister and her family visited from Vienna. I knew for a short trip, we would not eat at home much, but I had bought plenty of snacks to have on hand for when we were home. I may have overbought just a little, because I still had a handful of peaches left when the house emptied out. So I just improvised. The next night, I used the last peach and forgot to peel it first. Peach Lemonade Coolersinspired by The Naptime Chef 2 medium sized, ripe peaches, peeled, halved and pitted 1/2 cup lemonade 1 ounce vodka of choice Puree the peaches and lemonade in a blender until smooth. Pour vodka over ice in a rocks glass.