Archive for the ‘Recipes’ Category






Pumpkin Love


Featuring my Favorite Fall Muffins:

Toasted Millet Pumpkin Muffins.


These muffins contain easy ingredients I normally have on hand. Loving my huge tub of Chobani.

I love toasting the Millet, it smells so good and kinda pops and brown up.

Plus they are so easy to just plop a spoonful into the muffin tin because it’s a thick batter.

I’ve made these Pumpkin Toasted Millet Muffin before in an earlier post.


I love this amazing little muffin. It is packed with flavor and crunch, and as a bonus, they freeze well. I love foods that freeze well. I like to keep a few out a few and freeze the rest for another day. Plus their healthy, and who doesn’t like that?


Makes 12

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand.  Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.


1/2 cup millet
1 egg
1/2 cup Chobani Greek Yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 Packs Splenda
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves


Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

Also I wanted to introduce you to a New and Fun Website call Liv360 where you can find The best products to help you look good, feel great, and live better. Just follow the link, sign-up and join this amazing community.


I am also going to be a Live Better Ambassador for Liv360.  

Liv360 vision is to create the first marketing and distribution platform for the consumer health and wellness products and brands.

This site features lots of different healthy related products that other health enthusiast have tried or recommend such as: These 5-Blade Herb Scissors


5-Blade Herb Scissors


Liv360 has just launched Great products, awesome deals, and an amazing community. To Celebrate this launch, please enjoy 15% off by using the code “GiveMe15”! Gotta Love A Coupon Code.

Check Ya Later.

Pumpkin Love.


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When I think of BBQ I think of Stubb’s.

Check out this Amazing Recipes Page.

previous Stubbs’ Post.



Some of my favorite recipes are the;



1 lbs. large shrimp, peeled and deveined

1 ½ cups pineapple chunks (preferably fresh)

1 red bell pepper, cut into 1 inch squares

½ cup Stubb’s Pork Marinade (or more if desired)

8 wooden or metal skewers

Cooking Instructions

If using wood skewers, soak in water for at least 15 minutes. Thread shrimp, pineapple, and red bell pepper in an alternating pattern onto skewers.

Prepare your grill for direct high heat cooking. Oil the grates and place the skewers over the heat. Grill for 5-10 minutes, flipping often until the shrimp are pink and cooked through. Baste the skewers with Stubb’s Pork Marinade every time you flip.

NOTE: To make the dish less spicy, baste less often.




and the;



1 pound ground beef (95% lean)
1 tablespoon Worcestershire sauce
4 canned pineapple slices
12 Hawaiian sweet or small whole wheat dinner rolls, split

1/4 cup Stubb’s Sticky Sweet bbq Sauce
1/4 cup pineapple preserves
1 tablespoon packed brown sugar


Cooking Instructions:

Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Set aside.

Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.

Place pineapple slices on rack in broiler pan; brush with sauce. Place pan in oven so surface of pineapple is 3 to 4 inches from heat. Broil 4 minutes, turning once and brushing with sauce. Remove pineapple, keep warm.

Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes for medium (160°F) doneness, until beef is not pink in center and juices show no pink color, turning once and brushing burgers with remaining sauce after turning.

Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches. Makes 4 servings.

Cook’s Tip:  Cook’s Tip: Other fun and flavorful toppers could include tomato slices, cucumber slices, red bell pepper strips and shredded carrots.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

This recipe was developed for Stubb’s by the National Cattlemen’s Beef Association. For more recipes by NCBA, please visit her website at www.beef.org.

Courtesy of the Beef Checkoff. www.beef.org


I found all my Stubb’s favorites at Kroger, but for those who like to shop online checkout Amazon.





2.5 lbs ground beef

1/4 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce

2 Tbsp. Stubb’s Beef Marinade

1/4 tsp. Stubb’s Mesquite Liquid Smoke (optional)

1 tsp Stubb’s Beef Rub

1 large yellow onion, cut into slices

Shredded cheddar cheese

Bacon slices, cooked crisp

Onion Rolls or Hamburger Buns

Toppings of your choice

Cooking Instructions

In a large bowl, combine the ground beef, Bar-B-Q sauce, Stubb’s Beef Marinade, liquid smoke (optional) and Stubb’s Beef Spice Rub. Use your hands to mix well. Once combined, separate the mixture to make six patties. Make a slight indent with your thumb in middle of each patty to keep it from swelling while on the grill.

Prepare your grill for direct medium-heat cooking. Lightly oil the grates and place your burger on the grill, indent side up. Cook burgers for 12-14 minutes or until preferred doneness (160°F) turning once during cooking. While burgers are cooking, add the onion slices to the grill and cook until lightly charred and soft, turning once. Also toast the buns.

To serve, top burgers with Bar-B-Q sauce, bacon, grilled onion and shredded cheese. Add additional toppings to your liking.

TIP: To cook the bacon for this burger, line a baking sheet with aluminum foil and lay bacon on top. Cook in a preheated oven at 375°F for 15-20 minutes. Transfer the bacon to a paper towel lined plate to cool.


Did a lot of lazing around over memorial day, but was fast enough to snapped a quick picture of the Blue Heron “Harvey” that hangs around on the lake. He is so fun to watch.




Received my May Bestowed Box and it was full of amazing goodies. Wow, I mean full.



They never disappoint. Their membership boxes are loaded. April was my favorite. Gift card for Urban Remedy.





Buddha Called to me.


Used that card that very day.


More Bestowed posts, here , here

Here is some details on what your subscription gets you:

You get an assortment of FULL-sized healthy snacks, beverages, and more  – delivered to your door every month. All products are selected by nutritionist and author Heather Bauer and every box is loaded with expert tips, recipes, and advice! FREE Shipping.

 Heather Bauer is a nationally recognized nutrition expert, author, and entrepreneur.

Her fresh and inspiring approach to diet has landed her prime time spots on Good Morning America, CNN, CBS, The Talk, Access Hollywood Live and The Tyra Banks Show. She has also been featured in the New York Times, The Wall Street Journal, and People Magazine.

She is the author of two top-selling books; The Wall Street Diet (Hyperion 2008) and Bread is the Devil (St. Martin’s Press 2012) and has regular columns on The Huffington Post and US News & World Report where she covers the latest trends in diet, health and nutrition.

In addition to Bestowed, she is also the founder of Nu-Train (short for Nutrition Training), a diet and weight loss counseling center where thousands of people have learned how to safely lose weight and keep it off for good.

Heather is a Registered Dietitian (RD) and a New York State Certified Dietitian-Nutritionist (CDN). She graduated from The University of Wisconsin and is a member of the American Dietetic Association (ADA) and the New York State Dietetic Association (NYSDA).


I have a few other Bestowed Box Reviews under my belt; check them out here,here, here, here, here and here! What can I say, I’m a Bestowed Box Groupie. More and  here, and here

Made Hemp Seed Amaze Balls.


Love them. Previous Amaze Balls recipes here and here.


Threw together some cinnamon chip pumpkin muffins.


Check Ya Later.

Next Post is of our vacation post from  our 20th. Wedding Anniversary trip tp Bora Bora, where we stayed in those Over water Bungalow, at the Four Seasons Resort! Please stay tuned, We are so excited to share.

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Back in October 2012 my Foodie Pen Pal sent me a Vanilla Infusion Kit.

I could not wait to get it going. So I grabbed my Vodka and Vanilla Infusion Kit and got mixing. I was so excited to break this open and Make My Own. I had no idea something like this was even available. All you do to make your own is split the vanilla bean and fill with vodka. Then you store for 4 to 6 months, and BOOM you have your very own 7 year supply of Vanilla.  The key to making it last 7 years is to keep adding vodka to the bottle as you use it.

What makes homemade vanilla extract so much better than “store-bought”? First, you have control over the quality and type of vanilla used in the extract. Using premium grade vanilla beans will provide significantly better flavor and aroma than commercially produced extracts.  Simply take the 7 whole vanilla beans out of your infusion kit, split each bean lengthwise and add 8 ounces of 35%+ alcohol.  Any type of alcohol can be used, but bottom shelf vodka is most common because it will not add any additional flavors to the extract. Bourbon, rum and brandy can also be used. After 8 weeks, the vast majority of the extraction process is complete. For complete infusion 8 months is a typical time frame.  Once the vanilla is ready to use the vanilla beans can be removed, but If the vanilla beans are left in the bottle, the flavor will continue to evolve (just be sure the beans are always submerged in alcohol).

Well….Here is the fruit of my labor, and I love that it only required the labor of fill and wait.



So I had to test it out!



I made a Biscoff – Yogurt Vanilla Infused Fruit Dip.



  • 2  6-ounces Greek yogurt with honey  (can use with any yogurt with or without honey)
  • 2 tablespoon crunchy biscoff spread or any nut butter
  • 1/2 tablespoon infused vanilla extract
  • 1/8 teaspoon cinnamon
  • Add what you like…this recipe is so easy to incorporate YOUR favorite flavors


  1. Mix all the ingredients in a bowl. Serve with sliced apples, berries and assorted fruits.
  2. Store unused portion in the fridge for 2-3 days.

* I have frozen this dip before and it thaws well. Just be ready to whip it up as it thaws to get back the original texture.




I make this little dip often and I have to say that my favorite version is this one. The combination of the crunchy biscoff and my new vanilla extract really gave it a fun crunch and a warm vanilla flavor.

Fruit Dips and Yogurt Recipes of the Past. 

Check ya Later.

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 Need some new recipes? The Sexy Vegan has done it again, with a collection of Vegan recipes under the book title of Happy Hour at Home. I adore the theme of this cookbook, Small plates, BIG FLAVORS & Potent Cocktails. He designed the book for an intimate menu serving 2 to 4 guests. It gives it a romantic and dreamy feeling. Plus the creativity and thought put into the dishes sure did make this girl an instant fan of Brian. 
Here’s the story on Brian.
When Brian Patton, a regular guy rather than a highfalutin chef, began posting videos on YouTube as his hilarious alter ego, “The Sexy Vegan,” celebrity status, including a book deal for his first book The Sexy Vegan Cookbook quickly ensued. Now, he’s done it again with his upcoming new book The Sexy Vegan’s Happy Hour at Home: Small Plates, Big Flavors, and Potent Cocktails (New World Library, June 1, 2013).

When Brian began dating his soon-to-be wife, he offered to entertain her with Friday night Happy Hours at her apartment or his. After a long work week, she was ready to kick back and enjoy a cocktail or glass of wine, and it was the perfect way to enjoy summer evenings. After a couple of weeks, these evenings weren’t just for two because her friends begged for invitations after hearing rave reviews of Brian’s delicious tapas and appetizers.

Brian created so many recipes that he decided it was time to put them into a book.

The Sexy Vegan’s Happy Hour at Home is divided into 20 Menus, each with 3 or 4 recipes, and libation suggestions. The dishes in each menu complement each other, using similar spices and overlapping ingredients, making the menus efficient. Designed around specific themes, each menu has a unique twist but can easily be combined with other finger foods to provide everything you need to entertain vegan and non-vegan friends and family alike.

Recipes include favorites with a twist, such as yamburger sliders, seven-second salsa, cucumber almond dates, and heart of palm ceviche. The book also has innovative delights such as rhubarb pancakes and rhubarb mimosas, because, as Brian writes, “it’s always 5 o’clock somewhere.”

Brian has tested each menu and can make them in 60 minutes or less, and he offers ways for readers to increase their efficiency in the kitchen. Included with each recipe are shopping lists, making planning simple and QR codes with links to videos of Brian creating select dishes.

True to the Sexy Vegan’s signature style, The Sexy Vegan’s Happy Hour at Home is efficient, lively, and funny. On every page, he proves that seriously good — and good for you — food can be easy, fun, and delectable.

Interested? Well here is how you can get your hands on this book. Go to New World Library link here.

I have so many pages marked with recipes I want to make from this book. I look forward to cooking and serving up some serious mouth-watering small plates and some tempting cocktails.

First on my list is this Libation.

The Punchy Pineapple

Makes 1 cocktail

  • ice cubes
  • 2 fluid ounces (1 1/2 shots) spiced rum
  • 3 fluid ounces coconut water
  • 2 fluid ounces pineapple juice
  • 3 fluid ounces ginger beer
  • splash of Amaretto

Fill a tumbler halfway with ice cubes. Add the rum, coconut water, pineapple juice, ginger beer, and Amaretto. Stir with a long spoon.

Want More Information on The Sexy Vegan?

Website: www.thesexyvegan.com

Twitter: @TheSexyVegan

Facebook: Facebook.com/TheSexyVegan

YouTube: The Sexy Vegan

The Sexy Vegan’s Happy Hour At Home Cookbook

 *A Special Thank you to Kim, Senior Publicist of The Sexy Vegan’s Happy Hour at Home, New World Library, for providing me with a copy of this book for review. All opinions expressed are my own. 

Check Ya Later.

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Happy Weekend! Wanted to start my post with the Stubb’s BBQ Giveaway Winner.


Using the Random Integer Generator.

Here is the random number:


Pick  numbers between  and . Distinct:  
Draw stat: sum=5, avg=5.00
Draw date: 2013-06-01 06:03:09

(Sum=5 Avg=5 ) Congrats #5 wildbluewonder,

 I think burgers are my fave. Like some of your other friends mentioned, though, it’s so hard to choose!

  1. Congrats T! Your gonna love the Stubb’s line. I emailed you with the prize information. I know you will Love Stubb’s BBQ Line. I have been spicing up chicken, pork, veggies and potatoes! Really delicious products. Please, enjoy and a Huge  Thank-you to Stubb’s for Hosting this giveaway.


    Stubbs+ Grill=Summer Fun and Food.

Now onto another summer favorite. Chopped Salads and Beer.

Chop Salad! That seems to be my current addiction. I’ve made one almost every day since the Michigan Bloggers Meet-Up.


I used recipes from here and here. I just chopped away and added as much or little of each of the ingredients below. No measuring.


  • 1 Bag Mixed Lettuce
  • Shredded Carrots
  • Shredded Red Cabbage
  • Chopped Chives
  • Goat Cheese Crumbles -or- Blue Cheese Crumbles
  • Wonton Strips
  • Bolthouse chunky Blue Cheese Yogurt Dressing
  • Dried Cranberries and Honey Roasted Pecans
  • Chopped Chicken Breast



Chop lettuce in 1/2-inch squares. Mix lettuce with the chopped carrots, and cabbage. Toss in the pecans and  dried cranberries with the dressing. Add the tortilla strips, goat cheese or blue cheese crumbles, and chives. Serve in a chilled bowl.  Top with sliced grilled chicken breast.

Also had a Applebee’s Chop Salad and a Beer. Loved this salad. It had tortilla strips, black beans, chopped chicken and the dressing was zippy and creamy.


I am so hooked on Blue Moon Beer right now, it’s so refreshing and light.


Check Ya Later.


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Hello All, hope everyone is well and enjoying the Spring Weather. I know I am. It was slow to arrive to Michigan, so I am taking advantage of any time I can get outside. So with Spring here I wanted to make a light, but hearty dinner.

I love lasagna. I love spaghetti squash. So let’s make a Spaghetti Squash Lasagna.

First step is to Roast your Spaghetti Squash.


  1. Preheat oven to 400 degrees
  2. Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.
  3. Place squash, cut side up on baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.
  4. Remove squash from oven and cool slightly, to handle. Into a bowl, shred the inside of the squash with fork.

Now onto the Lasagna. Okay…Here’s the thing. I know most people omit the noodles when they use spaghetti squash, but it just didn’t seem right to me. So I added noodles. I make my own rules, what can I say.

013 014 015

Spaghetti Squash Lasagna

8×8 Baking Dish

Serves 4 Large Pieces


  • Roasted Spaghetti Squash
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Shaved Parmesan Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)


Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of spaghetti squash and some shaved parmesan cheese. Repeat the process 3 times. When finished top layer should be pasta sauce and I also sprinkled in the remainder of my seasoned tofu and shaved parmesan cheese.

Bake on 350 degrees for 40 minutes.


I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu. Nothing worse than a watery lasagna, and of course ricotta cheese can be used in place of the tofu. I like to use either or, just depends what I have on hand.




Recently, Meijer contacted me and asked if I wanted to try their New Cereal. I love cereal and so does my husband, so I was so excited to give them a try.  Plus their price point on cereal is a far better deal than any national brand cereal, and I really like that.

They sent 3 boxes:

  • Blueberry Muffin Squares
  • Toasted Oats
  • Fiber Complete


Also for anyone interested in trying them Meijer is having a 50 Percent Off Sale on Meijer brand cereals and an In-store Cereal Party in all of their stores on April 20 (11a.m.-4p.m.). This is a great event for kids, they can sample new flavors, make cereal crafts and pose for fun pictures!  I loved all the flavors, but have to say that the Blueberry Muffin Squares were my favorite and my husband loved the Toasted Oats. Hope you can make the event and stock-up your pantry with some great new flavors of Meijers brand cereal.





Check Ya Later.

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I love hummus, eat it nearly every day. Well sometimes I get upset at the price if it’s not on sale or I do not have a coupon, so I broke down and made my own. One thing that helped me come to this breakdown was Chef Ramsey.


Over the holidays I was at Kmart’s and saw Chef on the box and thought I needed that stat, but I did not buy it. I was shopping for toys for my doggies and on a mission to stay in my Christmas budget. So I walked away from it/him.

Well, last week I realized that my doggies needed some new chew bones so off to Kmart’s I went and there he was staring at me again! Chef, please people will talk. Well something was different this time, he had a little red flag on the price tag! It was On Sale for $14.99. The original price was $22.99 so I thought that was a good enough deal to seal said deal. So needless to say I walked out with Chef Ramsey and some chew bones for the doggies!

My current chopper is super small and I never tried to make hummus because it seemed impossible with a tiny little prep chopper, but now I had no good excuse. I had Chef Ramsey by my side.

So My “To Do List” Went Like This.

# 1 Find a Recipe:

Note: I mixed and matched recipes to make this one, but it was Inspired by Ina’s Recipe.


  • 4 teaspoon minced garlic
  • 1  can of chickpeas, drained, 2 tablespoons of liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons Olive Oil
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • Paprika to Garnish


  1. In a blender, pour garbanzo beans, reserved garbanzo bean liquid, lemon juice, tahini sauce, olive oil, and salt, and . Blend until creamy and well mixed.
  2. Transfer the mixture to a medium serving bowl. Sprinkle with paprika  and drizzle with olive oil over the top.

# 2 Pulled out the Chopper:

# 3 Gather the Ingredients:


#4 Make the Hummus:

and here’s the end result.


Hummus and Pita = Happiness.

#5 Eat the Hummus:


#6 Rate the Hummus:

Well I love Sabra Hummus, and in no way can I say this was like Sabra Hummus. There is just something about the smooth creamy texture of Sabra that I do not think I have ever found in any other brand or homemade hummus I have eaten. BUT. This was good and hearty. I liked that it was thick and still had little bits of chickpeas that were not 100% ground up. HOWEVER. When Sabra goes on sale or I have a coupon, I will stock up. I will continue to make my own and perfect it a bit, but Sabra stole my heart and until I can mimic it, I will continue to buy it.

P.S. Thanks Chef Ramsey. Your Cool.

Check Ya Later.

Question: Whats a recipe or food item that you just cannot seem to recreate?

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