Our Fabulous Bites

I have added a few tabs of great recipe sites. You might have already checked them out, but just in case you didn't notice I wanted to make it known: For the love of Cooking I love her site because she shows pictures for EVERYTHING!! And so far everything I've made from her site has been delicious. Cooking a la Mode This is my newest find. She shows pictures on most of her recipes, and they look scrumdidlyumptious! Cooking Creations Again, she has pictures galore, and I know we ALL love pictures! I've only made one of her recipes so far. It was an Asian dish and Josh and I thought the sauce was spot on "Chinese-American" tasting :) Pioneer Woman This lady does it all! And so far her recipes have looked really yummy, and I can't wait to get to try some. Now ladies. One day I hope for OUR blog to be one that the people out there love! So let's get cooking and posting! And remember those photos!

We are trying to find veggie burger recipes that we love. We enjoyed the flavor of this one.  Don't make them too thick, or the texture is a bit soft and kid of weird in a burger form.  Thin patties get a bit crisp and yummy. (recipe and picture found here ) I've made some changes to the recipe below. Spicy Black Bean Burgers Ingredients 1-15 ounce can black beans, drained and rinsed 1/2 green bell pepper, chopped pretty small 1/2 onion, chopped pretty small 1 egg 1 C cooked brown rice 1 Tbs chili powder 1 Tbs cumin 2 tsp garlic, minced Salt and pepper to taste 1-2 T wheat gluten (optional, it can help the burger stick together) 1/8-1/4 C bread crumbs Hamburger buns Optional ingredients: sliced avocado or an avocado spread, sliced tomato, iceberg lettuce, cheese, barbecue sauce Directions Preheat oven to 375. Also, this is a good time to get the brown rice cooking—I used the instant stuff. In a medium bowl, mash the black beans. Mash them up as much as you’d like—I prefer to

Ingredients 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-3/4 cups cold milk 1/4 cup creamy peanut butter 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 24 HONEY MAID Honey Grahams 6 squares BAKER'S Semi-Sweet Chocolate 3 Tbsp. Butter BEAT pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams. REFRIGERATE 8 hours.

I decided to try a wheat pizza crust, not expecting to find it that great for the taste buds but good nutritionally. Anyhow, I think Jeff & I were both surprised by how much we enjoyed it. It had good flavor. It was heavier than a traditional crust but still good. We topped ours with a pesto marinara sauce, parmesan and mozzarella cheese, fresh tomatoes, onions & spinach. Notes: I made the following recipe using a mixer. Also, I tried to use a tad bit less white flour than it called for, so my dough was a bit sticky. I cut the second rise in half and put the dough in the fridge for I think about an hour, maybe longer. Then I took the dough out, and formed it into the shape I wanted for the crust. Chilling the dough made it more manageable, and the goal of less flour is hoping it makes a lighter result. It is a wheat crust so I wouldn't call it light, but it was less dense than I had expected. I then covered my crust with a towel and let it rise, I think for about an hour.

I've made these a few times, but recently just made them when Kevin was visiting, and I am guessing they were a big hit considering they were all eaten within 10 minutes ;) Chocolate Peanut Butter Bars 2 1/2 c graham cracker crumbs 1 c peanut butter 1 c butter, melted 2 3/4 c powdered sugar 2 c semi sweet chocolate chips In a medium bowl, stir together graham crackers, peanut butter, butter, and sugar. Press firmly into the bottom of a 9x13 pan. Melt chocolate in a double boiler (I don't have one, so I just put water in one pan, stick another on top, and viola...homemade double broiler!) then pour on top of mixture. Cool in the refrigerator. *I used baking chocolate since I didn't have chips, and really liked it because it made it more of a shell on top. *After they have cooled for 5 minutes, I cut into squares, and then put them back to cool longer. This way when they are really chilled, it's easier to cut again. Bon Appetite!

I have never been much of a fan of sloppy joes or beef sandwiches, but after watching Man v Food and seeing all that delicious looking food, I decided to give it a try and make my own. The verdict: We really liked them! Even miss Abigail. This is a crock pot recipe, and it came out very tender and juicy and took no effort to shred. And definitely put the coleslaw on the sandwich, not on the side. I was nervous because it sounds a bit weird, but it was really good! BBQ Beef 1 boneless beef chuck roast (about 3 lbs) 1/4 c. ketchup 2 T. brown sugar 2 T. red wine vinegar 1 T. dijon mustard 1 T. Worcestershire sauce 1 clove garlic, crushed 1/4 t. salt 1/4 t. liquid smoke 1/8 t. black pepper Kaiser rolls (or any roll you like, but make sure it's a hearty bread. Regular hamburger buns will get soggy and fall apart) I used mom's coleslaw recipe, but without the celery seed, a little less sugar, and a little extra sauce for tangyness. Place beef in crock pot. Combine remaining ingredien