Raspberry honey dip

Raspberries

This raspberry honey dip is the simplest dip you'll ever make. It's colorful, fresh tasting, and is a great compliment to meals.

Raspberry honey dip ingredients

• 1 cup raspberries
• 1/4 cup to 1/2 cup Honey [I prefer 1/4 cup]
• Coarsely chopped mint for garnish
• Salt [pinch]

In a small mixing bowl, or storage container, add both the honey, salt and raspberries. Use a fork to crush the raspberries, but do not over do it. The raspberries should still be thick, and not like jam. The more honey you use the more soupy the dip will become, as well. Garnish with fresh mint to your preference.

Mint leaves

What to use raspberry honey dip for

I use this dip for sweet potato fries instead of ranch dressing or ketchup. I prefer a thicker consistency to use it as a spread for thick, hearty bread, or a crisp flat bread, also.

It  tastes great on crackers such as Melba toast with goat cheese or Brie. These serve as perfect party hors d'oeuvres, too.

Slow cooked apple crisp

Crock pot apple crisp

The other day I purchased a five pound bag of apples from Safeway and they were awful. I peeled two for the kids, and they were completely bruised. There were two apples in the center of the bag that were beginning to rot.

Being the person that I am, I can not waist food. When I hear people complain and say things like "I'd rather starve than to eat...," it's obvious they have never gone hungry before.

Anyhow, I just can't waste food. Instead of tossing the bag I made slow cooked apple crisp. Besides peeling and slicing the apples; it's super easy.

These ingredients are based on using a 5 lb. bag of apples. This recipe also contains nuts.

Sweet potato fries

I normally don't eat sweet potatoes in the off season because I don't like them, but I had a few potatoes on hand and didn't want them to go to waste. I decided to make sweet potato fries with them.


Since I normally eat sweet potatoes baked I didn't realize how hard it is to slice them. Unlike white or golden potatoes they are very hard. Use a non-slip cutting board and a really sharp knife to make it easier. Place a damp washcloth under your cutting  board if you don't have a non-slip one. 

Peanut butter cookies with Nutella centers

Peanut butter, sugar and egg

My idea of any great peanut butter cookie is one without flour. There's something about flour and peanut butter together that doesn't sit well with me. Instead, I use three basic ingredients to make delicious peanut butter cookies.

My favorite addition to peanut butter cookies is some sort of chocolate. I often use Hershey's kisses, but I used Nutella for my last batch.

Peanut butter cookie ingredients

• 1 cup peanut butter
• 1 cup sugar brown or white
• 1 egg
• Nutella

Homemade French fries with coarse sea salt

My entire family loves french fries, but I make them from fresh potatoes instead of buying frozen fries. Here is a simple French fries recipe to share with your family.


 Since I "eyeball" everything, and do not use measurements, here are the estimations.

Homemade French fries ingredients 

Homemade French fries with coarse sea salt

• Potatoes- two fist size potatoes per person
• Oil 
• Coarse sea salt
• Other seasonings optional

Kitchen tools needed

• High lipped pan, fry daddy or large pot
• Large serving dish
• Slotted spoon or long handled strainer
• Paper towels, napkins or white computer paper (if you're in a quick pinch)
• Sharp Knife

Homemade french fries preparation

Cut all the potatoes lengthwise into strips. If you plan to do a lot of potatoes place them into cool water to keep them from browning. I prefer a high-lipped pan for my potatoes. Set the temperature on medium to medium-high. Each stove is different so this may need adjusting. Add 2 inches of oil into the pan, and it should only take a few minutes to heat.

Put a sliver into the oil to test the temperature. If it begins to bubble its time to fry. Layer the potatoes in the oil. The fry time will be 25 to 35 minutes depending on the amount of fries, thickness and stove.

While the fries are cooking layer your serving dish with the paper. When the fries are brown scoop them out half the fries, and add coarse sea salt immediately after they come out of the fryer. Keep a close eye on the french fries once they begin to brown so they don't burn.

Secret ingredient corn bread muffins

My Jaden loves corn bread muffins. She loves them for breakfast, dinner and as a snack. I love corn bread too, but one of the biggest issues I have with corn bread is that it's dry even when it's not over cooked.

Wikimedia Commons

What's the secret ingredient?

One of the simplest ways have moist corn bread muffins, that stay moist, is to add one secret ingredient. Know what it is?  Cream corn. Yes, that's all it takes. 

Secret ingredient corn bread muffins

• 2 boxes Jiffy Corn Bread Mix (follow directions)
• 1 can cream corn, white or yellow

Add honey and butter

That's the big secret. One can of cream corn will make your corn bread muffins delectably moist and tasty. Add butter and drizzle it with honey for sweet corn bread muffins. This makes six to eight large muffins. You can cut the recipe in half if it is too much for you. 

Almond butter and orange marmalade gooey cookie crisps

Let me say when it comes to cookies I'm very monogamous. I like chocolate chip cookies and chocolate chip oatmeal cookies, and I don't stray too far from that. On the other hand, I make the simplest peanut butter cookies that will knock your socks off, but today I tried a another version with almond butter and orange marmalade. Yes, orange marmalade!

1 Cup packed brown sugar

During the bodybuilding season I love the combination of oranges and almond butter, but I don't get to indulge in them. Not because of the calories, but because I know I can not stop at a couple of tablespoons of almond butter and one orange. However, I'm in the off season. Hooray for cookies!

Almond butter and orange marmalade gooey cookie crisp recipe

I honestly wasn't sure if I should call it a gooey cookie or a crisp since it's a combination of both. Perhaps it's more of a chew, but who cares!

• 1 cup almond butter
• 1 cup brown or white sugar
• 1/3 cup orange marmalade or more to taste
• 1 egg

Gooey cookie crisp preparation 

All the ingredients in a mixing bowl

Combine all the ingredients in a bowl, and mix it well. It will be very gooey, and not like regular cookie batter since there is no flour. Spoon out a tablespoon dollop onto a greased cookie sheet/pan and place it in the oven at 375* for eight minutes. Bake the cookies for another minute or two if you want them to be crispy, but keep a close eye on them. The edges will burn in a flash. 

Once out of the oven use a thin metal spatula or an icing spatula to gently raise the almond butter and orange marmalade gooey cookie crisps off the pan. The centers will be slightly gooey and will break apart if you use a thicker, plastic spatula. Use plastic wrap between each layer on the dish, otherwise they will stick together.

Orange marmalade adds to the sweetness

Finished cookies

I never liked peanut butter or almond butter cookies with flour so this is my way of having tasty nut butter cookies. I love the sweetness of the brown sugar and orange marmalade, and enjoy the bites with the orange peel the most. It's a burst of flavor.

Almond butter and orange marmalade gooey cookie crisps are very rich, and great served with hot tea.

Sapporo Ichiban Ramen Noodles

I grew up on Sapporo Ichiban Ramen noodles, or rom-ee-on, as we pronounce it. This was my mom's version of chicken noodle soup for a cold. My mom would make us a pack of this when were were sick, and would add vegetables and eggs to it.

Since I've been sick for an entire week I felt the urge to have some hot soup. I'm not a fan of many soups, but I do love rom-ee-on. It's got a great broth, cheap and super easy to make. Plus, my kids love it and we can have this as an entire meal with the tasty additions.

Sapporo Ichiban Ramen Noodles with veggies and eggs

• 1 pack Sapporo Ichiban Ramen Noodles (I prefer original)
• 1 sm. zucchini
• onion slices to taste
• carrots
• 1 or 2 eggs

Ramen with eggs and veggies

Place the pan on the oven and set the temperature on med-high to high. Drop in the eggs and carrots since these take the longest to cook. Break the yolks if you want them to cook all the way through.

Add the onions. Once it hits a boil add the ramen noodles, seasoning packet and the zucchini. Cook until the noodles are tender. 

Eat it with Kimchi

I like my noodles slightly hard, and take them out a bit sooner. I also eat my ramen with kimchi if I have it on hand. If you like kimchi, but not sure how to make it, buy some from a local Asian store or an Hmart. You can buy the kimchi in a jar, or wait until Sundays when it's prepared fresh for you.

Maangchi makes kimchi

If you want to try a hand at kimchi here's a great video from Maangchi, the Korean cooking goddess.

Mama's iced coffee

I am very predictable. Every morning I begin my day the exact same way. I get out bed, use the bathroom, brush my teeth, pull my hair back and head to the laundry room. I fold any clothes that need to be folded and start a load in the wash. After, I make my way to the kitchen for my first breakfast snack. This is my light breakfast before I have a real breakfast.

Each morning I have an iced coffee with an apple and a tablespoon of almond butter. I really stink at making good, hot coffee so I use instant for my iced coffee.

My morning coffee at 4:48 a.m.

Iced coffee recipe

• Instant coffee (to your desired strength)
• 2 packs Splenda
• Milk
• Ice

Add the instant coffee and sweetener to your glass. Pour the milk over it, but leave enough space to add ice. Let the coffee and milk sit for a minute or two so the instant coffee can dissolve. Stir, add ice and stir once again. 

It's simple, fresh and crisp.

Heart healthy options

I prefer to use 2% milk even with my lactose intolerance, but when I'm training for a bodybuilding event I use unsweetened and lactose free alternatives, or fat free milk. You may also prefer these options:

• Almond milk
• Soy milk
• Rice milk
• Hemp drink
• Coconut drink 
• Unsweetened almond milk
• Unsweetened soy milk
• Unsweetened rice milk
• Unsweetened coconut drink
• Truvia
• Stevia

It's all a matter of taste, but I found that most of the alternatives make a good iced coffee. The milk alternatives are also good for for those who are lactose intolerant.

***I've used milk, almond milk, soy milk, and rice milk. The coconut drink is new, and I've never tried the hemp drink.

Leftover turkey salad with fruit

Although I'm a big meat eater I don't eat much turkey. By the end of Thanksgiving and Christmas I've had all I can stand, but that still leaves me with leftover turkey. There is so much to do with leftover turkey, but one of my favorites is turkey salad with fruit. Leftover turkey makes great turkey salad, and I  love to make a good batch for sandwiches and wraps.

Cherries, apples and raisins

I add a couple of items to the salad to make it all my own, and I think that's why people love turkey salad from leftovers. It's simple, tasty and livens up turkey meat with your own special spin. 



Leftover turkey salad with fruit recipe

• 10 oz. Turkey
• 10 Cherries pitted and quartered
• 2 oz. raisins
• 2 to 3 oz. chopped apples 
• 1.5 oz. Applewood Smoked Gouda shredded
• 3 T Mayo (large helping)
• 1 oz. fine chopped celery
• 1 oz. sliced almonds
• 1 oz fine chopped onions
• 1/2 T butter
• Salt
• Pepper
• Garlic powder to taste
• Tarragon to taste

Onion, celery and almond preparation

Ingredients in the mixing bowl

Heat a pan on medium and add butter. Add almonds, onion and celery to the pan and saute until brown.  Place in a large mixing bowl to cool.

Turkey and fruit preparation

Chop turkey and apples into small pieces. Pit and quarter the cherries and place the turkey, smoked gouda cheese, apples, cherries and raisins into the mixing bowl with the onions, celery and almonds.

Add mayo, salt, pepper, garlic powder and tarragon and mix. Be careful with the tarragon. Tarragon is very strong and overwhelming if you add too much.

Heart healthy alternatives

Turkey salad on Texas toast with lettuce and tomato 

Exclude butter and use a fat free mayo if you prefer, as well as low calorie, low carbohydrate Santa Fe Tortilla instead of bread.  Use pears, cranberries and grapes if you don't like the above fruits, or  fat free shredded cheese.

Although I saute the onions, almonds and celery it's not necessary. I just prefer the taste better when it's sauteed. I also add the smoked Gouda because it gives the salad such a great smokey flavor and adds to the texture.

This turkey salad recipe only takes 15 to 20 minutes to prepare.

Simple low calorie teriyaki marinade

I'm a sucker for all things teriyaki, and could drink a bottle of Mr. Yoshida's sauce like nothing,  but during the competition season it's not a possibility. The amount of sugar in the sauce certainly doesn't fit into my nutrition program. However, I found a way to get a great tasting teriyake marinade that's extremely simple to make.

Preparing chicken

Simple low calorie teriyake marinade with chicken

• 3 lb. chicken breasts
• 1/2 cup Kikkoman soy sauce 
• 2 packs Splenda
• 5 cloves garlic chopped
• 1/4-1/2 cup chopped green onions (optional)
• ginger (optional)
• sesame seeds for garnish
• 3 T sesame oil (not needed for grilling)

Heart healthy substitutions

• Pam cooking spray
• Truvia sweetener
• Stevia sweetener
• Low sodium soy sauce

Simple low calorie Teriyake marinade preparation

Pan seared chicken in teriyake marinade

I cook in very large portions for my bodybuilding program and for my family, but this teriyake marinade is adjustable for smaller portions. You can see, I used it for three pounds of chicken.

In a large mixing bowl add chopped green onions, soy sauce, garlic and Splenda. Add ginger if you are using that, also. Stir it well. Add chicken. Let it sit for an hour or two. Overnight is better, or freeze your chicken in the teriyake marinade for the future.

Pan seared or grilled

Grill the chicken or pan sear it. There's no need to use the sesame oil if you plan to cook it on the grill. In the bodybuilding off season I use one table spoon at a time to cook one pound of chicken; then repeat the cooking process. Tonight I used Pam cooking spray. Sprinkle toasted sesame seeds over the chicken.

*If you use Splenda, green onions, soy sauce and garlic in those quantities the calories total 106. I used www.Fitday.com to get these numbers.

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Quick berry fresh pancake syrup

Pancakes are great for any morning, but I enjoy making them for weekend breakfasts the most. There's nothing going on since the kids aren't rushing to school, and we can sit down to enjoy breakfast together.

Every now and again we like a change from traditional maple pancake syrup, and will add fresh berries to it. It's so easy and gives the syrup a distinct flavor. It's also a good way to use up berries that are close to their shelf life.

I love to use strawberries

Fresh Berries

Choose from blackberries,  blueberries, strawberries, raspberries, boysenberries or any other berry that suits your fancy.

Quick, berry fresh syrup ingredients

• 1 cup maple syrup
• 1/2 to 1 cup course chopped berries (depends on desired thickness)

Place both in a  large microwave safe measuring cup. A large measuring cup with lid is the best choice to save any leftover syrup. Cook the syrup for about a minute, but keep an eye on it. Your microwave cooking time may be different. It will bubble, and is very hot so be careful. The syrup will cook down the berries, and make a tasty syrup for your breakfast. 

Substitute with Walden Farms syrup

You can also use Walden Farms calorie free pancake syrup as a substitution. The consistency of the syrup is different so change the ingredient ratios accordingly.

Save the leftover berry syrup for your leftover toaster pancakes or french toast.

Pillsbury Cinnamon Sugar Pretzel recipe

Pillsbury Bread sticks.

If you like cinnamon-sugar pretzels; you'll love this simple recipe that gives Auntie Anne a run for the money. I don’t make this often, but it’s a delicious treat for the Thanksgiving and Christmas holiday with family. Add a glass of cold milk for the finishing touch.

Pillsbury Cinnamon Sugar Pretzel Serves 6

·         1 can Pillsbury bread sticks

·         1 cup Confectioner's sugar/ powdered sugar

·         to taste Cinnamon

Peanut Butter & Ganache Dip

·         1/4 cup Chocolate chips (white, milk or dark)

·         1/4 cup Cream

·         2 T Peanut butter

Cinnamon Sugar Pretzel Coating preparation

Prepare your powdered sugar coating first. Place the powdered sugar in a large container and add cinnamon. This should be added to your liking. It can be excluded, also.2

Pillsbury Bread stick preparation

Add an inch or 1.5 inches of oil to a high lipped pan and let it heat on Med to Med-high. Once the oil is hot open the can of Pillsbury bread sticks and pull them apart. Twist the bread sticks and lay them into the hot oil. The bread sticks will only take a minute or two to fry per side.  

Peanut Butter Ganache Dip preparation

Peanut Butter Ganache

Use a sauce pan set on Lo or Med-Lo. Pour the chocolate chips in the pan and let them melt slowly. While melting pour cream in slowly, and add the peanut butter into the melting concoction. The peanut butter will begin to smooth out, and create a rich peanut butter ganache dipping sauce for your pretzels. Watch it closely so it does not burn.

Coating  Pillsbury cinnamon sugar pretzels

Soon as the pretzels are golden brown remove them from the oil, and place them in the powdered sugar and cinnamon container. Put the lid on the container and shake it until your pretzels are covered. Repeat this process with all of the pretzels. Once finished, place them on a nice serving dish. 

Tips

LIsa's Pillsbury Cinnamon Sugar Pretzels

• Open the Pillsbury bread sticks after the oil is hot. This ensures the bread sticks are still cold. They are very difficult to pull apart when warm.
• If the bread sticks are warm  and stretch too much, twist the loose ends together.3
• Fry the bread sticks in two batches.
• Use 1/2 of the sugar coating for the first batch, and the other 1/2 for the second batch.
• The bread sticks will cook quickly so have your spatula or slotted spoon handy.