Berry Spinach Smoothie

Lately I have been on a health kick. I have done quite a bit of reading and have come to the stark realization that I do not get enough super foods in my diet. So, I've been doing some research and putting my hand at trying some great smoothie recipes to secure my needed intake of fruits and veggies.

I will probably be sharing some healthy tricks and snacks so that you can try them with me!

Berry Spinach Smoothie

(Makes 1 serving- though it's realistically perfect for two people)

• 2 Cups spinach leaves (fresh or frozen could be used; aim for organic or use a vegetable wash.)
• 3/4 Cup water or milk (unsweetened almond milk, rice milk, dairy, etc.)
• 1/2 Cup frozen berries (I prefer blueberries and if you don't like the idea of drinking a green smoothie, the blueberries turn your beverage purple so it doesn't seem quite as healthy! :))
• 1 banana (which can also be frozen to add more texture)

Optional mix-ins

• Vanilla protein powder
• Ooikos Greek Yogurt (in place of milk. If you use the yogurt, you will want to use water as your liquid)

Blend together spinach and water/milk until all the spinach is thoroughly blended. (an important step so you don't get spinach chunks in your smoothie). Next add remaining ingredients and blend until smooth and creamy. If there is too much liquid when you have blended it together, add in a little ice or more frozen fruit to thicken that baby right up!

ENJOY! And have fun with it... you can mix and match your favorite fruits!

AND BRUSH YOUR TEETH AFTER... it DOES leave little green spinach chunks behind... mmmm!

Poppycock- A Kline Tradition!

In our family, the Christmas Season is full of tradition. Enjoy one of our favorite recipes from Grandpa Kline. This sweet, crunchy popcorn is sure to become one of your favorites  if you give it a chance, we promise!!

1 c. butter
2 c. white sugar
1/2 c. corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
3 (2 1/2 oz.) pkg. almonds (I skipped these this batch)
2 (16 oz.) pkg. pecan halves (I used 3 c.)
5 qt. popped corn (I used 6 qt.)

Here are the directions in my Grandpa's own words...

Combine butter, syrup, and the sugar carefully, keeping it from the sides of heave saucepan (this is to keep it from getting up on the sides of the pan and turning it sugary later). Then I covered the pan as it started to heat over low flame for a minute or two, until I thought the sugar was all dissolved. Bring to a roaring boil, remove from heat. Stir in vanilla and soda. Pour mixture over corn and nuts. Quickly  stir until well coated. Pour into two 9 x 13 baking pans. Bake at 250 degrees until dry. I only bake it 20 minutes though the original recipe said 1 hour, stirring every 20 minutes.

For those who like step by step instructions with photos...

Pop 4-6 quarts of popcorn.

I popped my own corn on the stove, but this recipe works great with bagged popcorn We have found that the buttery popcorn is delicious with this recipe!

Combine 1 c. butter, 2 c. sugar, 1/2 c. light corn syrup in a pan. Stir until melted. Cover for two minutes over low heat until sugar is dissolved.

Uncover and bring to a hard boil while stirring constantly.

Remove from heat and stir in 1/2 tsp. baking soda and 

1 tsp. vanilla.

Quickly pour mixture over popcorn and nuts. Stir until coated.

Layer onto cookie sheets or in 2-9 x 13 pans.

Bake at 250 degrees for 20-30 minutes, stirring every 10 minutes until dry.

Grab a friend, a couple bowls and your favorite hot drinks (mine would currently be hot chocolate with Kraft snowman french vanilla marshmallows). Fill the bowls with some of the tasty Poppycock and plop down next to the Christmas tree. Memories are in the making!

Hershey's Chocolate Cake- High Altitude

My "Go-To" Birthday Cake. Happy 3rd Birthday to my little boy. And thanks to adjustments needed at 7000', we managed to have a successful cake with no sunken hole in the middle!

2 c. minus 2 Tbsp. sugar
1 3/4 c. flour
3/4 c. Hershey's cocoa
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs
1 c. plus 2 Tbsp. milk
1/2 c. canola oil
2 tsp. vanilla extract
1 c. boiling water

Heat oven to 350 degrees. Grease and flour two 9" round pans. (I also bake this in a 9 x 13 pan occasionally). Stir together sugar, flour, baking powder, baking soda and salt in bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for 2 minutes. Carefully stir in boiling water. Pour into pans.

Bake 30-35 minutes until toothpick in the center comes out clean.

Frost with Chocolate Frosting.

Hershey's Chocolate Frosting

The "Go-To" frosting for our "Go-To" Birthday Cake...

1/2 c. butter
2/3 c. cocoa
3 c. powdered sugar

Melt butter, add cocoa. Stir until blended. Alternate milk and sugar. Beat until fluffy. Stir in  vanilla. Makes 2 cups of frosting.

Flourless Chocolate Cake with Ganache

Very few desserts are worth eating every bite, plus a little more! This is a flourless chocolate cake, covered with Ganache (what you use to make truffles). This combination of recipes is almost a death-by-chocolate experience (we have lived to tell about it, which is why I say "almost"). We first made this for a Valentine's banquet, but it has become a favorite for many special occasions! It is quite easy to make and very easy to enjoy! I could not find links to Gourmet Magazine or TV Food Network that matched these recipes, but that is where the original recipes came from.


GOURMET Magazine Flourless Chocolate Cake

8 oz. good bittersweet (not unsweetened) chocolate, chopped
2 sticks unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting

SPECIAL EQUIPMENT: 1 10-inch springform pan

Put a rack in middle of oven and preheat oven to 350 degrees F. Butter pan. Line bottom with a round of parchment or wax paper, and butter paper.

Melt chocolate with butter in a medium metal bowl over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and wisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk just until combined.

Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a rack to cool completely. Dust cake with cocoa powder before serving OR cover with chocolate ganache.

** Just a couple of notes. Cake may be made up to 3 days before serving. Store in an airtight container. Also, I use salted butter and Ghiradelli Bittersweet baking chocolate (or 60% cocoa chips)

CHOCOLATE GANACHE (TV Food Network)

2 (12 oz) packages semi-sweet chocolate chips
2 cups heavy whipping cream
2 T unsalted butter (I use salted)

Place chocolate in a medium sized bowl. Heat cream over medium low heat until it just barely begins to boil. Remove from heat immediately. Pour hot cream over chocolate and let it sit 1 minute. Gently stir until chocolate is melted and blended with the cream. Add in the butter and combine. Do not beat the mixture, you want to minimize the introduction of air bubbles. If the chocolate is not completely melting for you, place bowl over hot water on stovetop and continue to stir gently. DO NOT let it get hot enough to simmer.

To use as a glaze: Press a piece of plastic wrap against the surface and let cool slightly. It must be pourable, but not hot.

To use as a frosting (which is my recommendation for the flourless chocolate cake): place a piece of plastic wrap covering the surface of the chocolate mixture and refrigerate or let sit at room temperature until thickened. Whip with an electric mixer.

*** Note: When I use as frosting, I let it cool to room temp and then put it in an ice bath to whip...to a spreadable consistency. I use a whole recipe for one cake. It is thick, but delicious. Whip up some extra cream to serve with the cake! Yum Yum Yum. A small piece goes a long way!!!

Apple Panakuchen (Baked Pancake)

This recipe is from my Grandpa Kline. Memories of him are very precious, and all of us would admit that this breakfast treat was a favorite of ours whenever we would stay overnight at Grandpa and Grandma Kline's house.

Ingredients:
3 eggs, lightly beaten
3/4 c. flour
3/4 c. milk
1 tsp. vanilla
1 Tbsp. oil
2 Thinly sliced apples
White Sugar
Cinnamon

Mix eggs, flour, milk, vanilla and oil. Heat 1 Tbsp. butter in 10" frying pan in oven at 375 degrees. Pour mixture into hot frying pan. Add two thinly sliced apples on top. Sprinkle with cinnamon and sugar.

Bake at 375 degrees for 30-40 minutes.

(We have used baking dishes as well.)

Peanut Butter Pudding Pie

Found this in Taste of Home a few years ago. Perfect for the peanut butter lover in your home!

Ingredients:
2 c. milk
1 pkg. cook and serve vanilla pudding
1 c. peanut butter chips
1 9" graham cracker crust (I like the chocolate kind)
2 1/2 c. cool whip
1/3 c. milk chocolate chips
1 tsp. shortening (I use butter)

In saucepan, whisk milk and pudding. Cook and stir over medium heat until it boils. Reduce heat, stir in chips until melted. Pour mixture into pie crust.
Cover and refrigerate until set.
Top with cool whip.
Melt the chocolate chips and butter--drizzle over the top.
It will look like a million bucks!! Dare you to try it!

Corn Casserole

A Sunday favorite accompanying Mom's delicious roast, potatoes and carrots. We rarely have it with the green pepper, so that is definitely optional!

1 onion, chopped
1 stick butter, melted
1 can whole corn, drained
1 can creamed corn
2 eggs
1 box Jiffy corn muffin mix
2 c. sour cream
8 oz. shredded cheddar cheese
2 Tbsp. green pepper, optional

Cook onion in melted butter, set aside.
Mix together cans of corn, eggs, and Jiffy. Add onion and butter. Pour into a greased casserole dish.
Spread sour cream on top.
Top with cheese.

Bake at 350 degrees for 45 minutes.

Sweet Potato Bake

Ingredients:
3-5 c. sweet potatoes, beaten
2 eggs, beaten
1/4 c. butter
1/2 c. milk
1 tsp. vanilla

Topping:
1 c. light brown sugar (or 1/2 c.)
1/2 c. self-rising flour
1/4 c. margarine/butter
1 c. nuts (we choose pecans)

Bake at 350 degrees for 30-40 minutes, uncovered.

Creamy Grape Salad

Feel free to use light ingredients to make this a bit more healthy.

Ingredients:

1 package (8 ounce) cream cheese, softened

1 c. sour cream

1/4 cup white sugar

2 tsp. vanilla

2 lb. seedless grapes (any color...feel free to be creative)

3 Tbsp. brown sugar

3 Tbsp. pecans, finely chopped

Wash and dry grapes.

In a large bowl, combine cream cheese, sour cream, sugar and vanilla. Beat until smooth.

Fold in the grapes.

(Refrigerate overnight, easily or serve right away).

Mix together brown Sugar and pecans. Sprinkle on top just before serving.

Yield: 21-24 servings (3/4 cup)

Pineapple Soufflé

Make this a day ahead for best results. We often enjoy this dish at Thanksgiving or Christmas dinner. It also makes an excellent brunch option. Even the pickiest of eaters will eat it and enjoy it.

Ingredients:
1 c. butter
2 c. sugar
4 eggs
1/4 c. milk
1 tsp. vanilla
4 c. bread cubed (I like french bread, very dry and old)
20 oz. crushed/cubed pineapple tidbits (I just cut any canned pineapple I have into tiny bits)

Cream butter and sugar.
Beat eggs, vanilla and milk--Mix with butter and sugar.
Fold in bread and pineapple.

Put mixture into a greased 9x13 dish. Chill overnight.

Bake at 350 degrees for 45 minutes- 1 hour.

High Altitude Buttermilk Biscuits

These biscuits bake perfectly at 7000 ft.

Ingredients:
2 c. flour
6 Tbsp. salted butter
1 Tbsp. baking powder
1 c. buttermilk, plus extra for brushing

Cut in butter with dry ingredients until pea-sized crumbs are formed. Add buttermilk and stir just until combined.
Knead 2-3 times. Roll 1/2 inch thick and cut into 2-inch rounds.
Bake on a cookie sheet lined with parchment paper. (This is key to not burning the bottom!)

Bake at 450 degrees for 15-17 minutes.

Enjoy with REAL butter and homemade apple butter.

Dips for your Chips

These 3 recipes are Staples in our home for parties!

Cream Cheese, Sausage, Rotel Dip - Man-Food!

1 pound bulk sausage (I like snow creek, a local brand but Jimmy Dean or whatever you like best works) browned and grease drained
2 8oz packages of cream cheese
1 can Rotel diced tomatoes with green chiles

Brown sausage. Drain grease. Stir in Cream cheese and rotel. Serve warm with Fritos or Tortilla chips of your choice.

Cream Cheese and Corn Dip - The recipe is given below. I adapt and don't always add all the butter it calls for! Just soften the cream cheese (defrost setting on the microwave) and add the corn and peppers (or leave out the peppers if you like).

2 boxes of Cream Cheese
2 cans of whole corn, drained
1/2 jar jalapenos, drained
1 stick of butter, melted
Frito Scoopers or another corn-style chip

Preheat oven to 350.
Mix all ingredients together.
Bake until bubbly.
Serve with Frito Scoopers

Black Bean, Corn Salsa
2 cans black beans (drained and rinsed)
2 cans Rotel with lime and cilantro
2 cans shoepeg corn (sometimes I use frozen or just regular corn, drain)
1/2 c. Newmans Own Olive Oil and Vinegar Dressing
Salt and Pepper to taste

Mix together (preferably a few hours ahead...chill) and serve with chips. You can play around with the proportions! It's a great recipe, and super easy. It lasts in the refrigerator for a while too (if there is any left).

Cinnamon Rolls

This cinnamon roll recipe came from a good friend. She and her husband were in AZ this summer and had to be evacuated from where they were visiting due to the Wallow Fire. This recipe was served to them at the home of some people they stayed with during the evacuation. These rival the Pioneer Woman's recipe (although some in my family think PW's rolls with Honer's frosting is the perfect combo)!

Recipe By: Honers

Ingredients:

Rolls
3 sticks country crock margarine, (I'm a butter personbut this works best)
3 Tbsp. yeast
3 c. hot water
1 teaspoon salt
1 cup sugar
4 eggs room temp. , beaten well
12 cups flour
Frosting
2 sticks of butter melted
1 bag of powdered sugar
2 teaspoons vanilla

Directions:

1. Dissolve yeast in hot water, melt margarine, mix all ingredients. add six cups of flour,mix with whisk. now add 5 more cups, stir with large wooden spoon.

2. Pour dough onto floured counter knead into it last cup of flour. knead for 15 min. put into greased bowl. Let rise till doubled. about 30-40 min.

3. Punch down dough, split into two ball. roll one out about 20 in. sprinkle cinnamon and sugar. roll, cut with string into 12 rolls put on greased pan. (I put melted butter on before the cinnamon and sugar KC)

4. Same with second ball. Cover let rise till doubled. Bake 350 for 30 - 40 min. until golden brown.

Romaine and Noodle Salad

1 head Nappa Cabbage, sliced thin
1 head romaine lettuce, sliced thin
1 red pepper, diced
4 green onions
2 pkg. chicken ramen noodles
1/2 c. almonds, slivered
1/3 c. sesame seeds
3 Tbsp. butter, melted
Dressing:
1 c. oil
1/3 c. red wine vinegar
2/3 c. sugar
1 tsp. salt
1/4 tsp garlic powder
1/4 tsp. pepper

Combine noodles in butter, saute. Add seeds and almonds and packet of seasoning. Remove from heat and cool.

Mix dressing right before serving. Pour over lettuce, cabbage, pepper, onion and noodle mixture. Toss Well.

Sarah Salad

I used to think that this was called "Sarah's Salad." A popular salad on Sundays in the Campbell home.

2 c. head lettuce
2 c. romaine lettuce
2 c. curly lettuce
6 Tbsp. mayonnaise
1 med red onion
1 c. julienne sliced swiss cheese
6 slices bacon (cooked crisp and cut into 1 in strips)
1 1/2 c. thawed frozen peas

Layer lettuce, onion, bacon, cheese and mayo (dotted). Repeat. Sprinkle with sugar (over each layer).

California Rolls

Say GOODBYE to Pillsbury Crescent Rolls...A recipe from Mrs. Gary Bill in Starr, S.C.

California Rolls (makes 24 rolls)

Ingredients
1 cup milk, warmed
1/2 cup sugar
1 pkg active dry yeast (2 1/2 tsp)
1/2 cup margarine (1 stick), melted & cooled
1 tsp salt
2 eggs, room temperature, beaten
4 - 5 cups all purpose flour
Heat milk in saucepan until very warm, but not hot.
Pour into medium sized mixing bowl and stir in sugar.
Sprinkle yeast over top and let stand 15 minutes.
Meanwhile melt margarine in saucepan. Let stand until cool.
Beat eggs and add salt. Combine margarine, eggs, and salt with yeast mixture in mixing bowl.
Stir in flour, 1 cup at a time. Dough will be sticky.
Add enough extra flour until dough can be handled with  buttered hands.
Shape into ball and return to mixing bowl.
Butter top and cover with waxed paper (or plastic wrap).
Let stand at room temperature overnight (or 8 - 10 hours).
Divide dough into 3 equal portions.
With rolling pin, roll out each portion into a circle (like a pie crust), and cut into 8 pie shaped wedges.
Roll each wedge with a rolling pin (keeping the triangular shape) and coat lightly with margarine, rubbing it on with your fingers.
Starting with the wide end, roll up.
 Rub a little margarine on top and place on greased cookie sheet, not too close together.

Let rise 3-8 hours. Bake at 350 for 7 - 10 min.

Note: These are perfect for Sunday dinner. I mix mine up before I go to bed on Saturday night, shape them on Sunday morning before going to church, and bake them as soon as we get in from church. Fresh, hot rolls! :)

Mrs. Ely's Cherry Cola Salad

We enjoyed this jello salad at the home of some friends when we were on the road a month ago.

2 small packages cherry jello (not sugar-free)
1 can cherry pie filling
1/2 cup sugar
2/3 cup water
12 oz. can of cola
1 large can crushed pineapple, drained

Combine jello, cherry pie filling, sugar, and water in saucepan.
Bring to a boil, and let cool til just warm (not hot).
Add can of cola and stir.
Pour into 1 large serving dish (2 quart) or 2 medium serving dishes (1 quart each).
Let chill until partially set.
Add large can of drained crushed pineapple and stir til blended in.
Return to refrigerator and chill til set.

Note: If you are planning to make it into2 one quart dishes, divide your pineapple into two equal portions.

Old-Fashioned Beef Stew

from http://www.texascooking.com/recipes/beef_stew.htm

This was my first experiement in my Dutch Oven...Not the quickest recipe but definitely tasty! Perfect for a snowy day!

2 pounds beef stew meat
2 tablespoons vegetable oil
3 cups water
1 teaspoon Worcestershire sauce
1 medium onion, sliced
1 tablespoon salt
1 clove garlic, peeled
1 or 2 bay leaves
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
dash of ground allspice or ground cloves
6 medium carrots, scraped and quartered
5 medium potatoes, peeled and quartered
1 pound pearl onions, peeled
1/4 cup water
2 tablespoons all-purpose flour

Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of water and the next nine ingredients. Bring to a boil, cover and reduce heat. Simmer 1-1/2 hours, stirring occasionally.

Remove from heat and discard the garlic clove and bay leaves. Add the carrots and potatoes, cover and simmer 30 to 45 minutes until vegetables are tender.

Carefully remove beef and vegetables with a slotted spoon. Cover and keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups drippings in the Dutch oven.

Combine the 1/4 cup water with the flour, and stir until smooth. Stir a few tablespoons of the drippings into the flour mixture, and stir again until smooth. Add the flour mixture to the drippings in the Dutch oven, stirring constantly, until smooth. Cook over medium heat 3 minutes or until thickened, stirring occasionally. Return meat and vegetables to Dutch oven, and stir to combine. Makes 9 cups.

"Berg" Chicken

When I was in college, I had the opportunity to eat a meal at the home of our dean of students, Dr. Berg. This recipe is one that they "figured out" trying to copy something they had eaten at a local restaurant. Thus we have assigned the name, "Berg Chicken" to it. This is a crowd pleaser and is absolutely delicious. Not only does it taste great, but the finished product looks great on a plate. Serve with a fresh salad, variety of grilled vegetables and rolls for a wonderful meal!

Ingredients
1/3 c water
1/3 c cider vinegar
1/3 canola oil
1 Tbsp salt
1 Tbsp Worcestershire sauce
3-5 # chicken breasts (boneless, skinless)
Monterrey Jack Cheese
Green Onion, Chopped
Roma Tomato (2), chopped

Marinate chicken in water, vinegar, oil, salt and Worcestershire sauce for 1-24 hours.

Grill chicken until done.

Cover with 1 slice cheese.

Top with onions and tomatoes.