Strawberry Pretzel Jello

Strawberry Pretzel Jello
2 c crushed pretzels
3/4 c butter, melted
1/4 c brown sugar
1- 8 oz block [light or fat-free] cream cheese
1 c sugar
1- 9 oz tub [light] whipped cream
2 c water
2- 3 oz boxes strawberry jello
1- 16 oz pkg frozen [no sugar added] strawberries

1. Preheat oven to 350*.
2. Combine pretzels, butter, and brown sugar; press into a 9x13 pan and bake for 5 minutes. Cool to room temperature.
3. Blend cream cheese and sugar; fold in whipped cream. Spread over pretzel crust and set aside in refrigerator.
4. In a medium-sized pot, boil water; dissolve jello and then stir in frozen strawberries.
5. Chill jello in fridge until partially set, about 10 minutes; spread over cream cheese layer.
6. Chill until set, about an hour. Serve.
Store in the refrigerator.

GF Cauliflower Pizza Crust

I got this recipe from my friend Cassie, who got it from here. Of course I tweaked it a bit.

GF Cauliflower Pizza Crust
1 head of cauliflower, chopped into tiny pieces
2 eggs [or try 3 egg whites]
1 1/2 c shredded cheese (Mozzarella or Cheddar work best)
1 t fennel seeds
2 t dried oregano
1 1/2 T dried parsley
Toppings of choice and extra cheese

1. Preheat oven to 450*; foil-line and grease a baking sheet.
2. Microwave cauliflower until cooked, about 5-8 minutes; drain condensation water and let cool*.
3. In a medium bowl, combine cauliflower, eggs, and cheese; spread evenly on baking sheet.
4. Sprinkle herbs over crust and bake for 17-20 minutes.
5. Remove from oven and turn on broiler.
6. Top with sauce, toppings, and cheese; broil for 1-2 minutes, until cheese is melted and crust is browned well.
*I didn't cook the cauliflower before I mixed it with the eggs and cheese. As a result, my crust was a little more pliable.

Chocolate Pudding

Chocolate Pudding
¼ c packed brown sugar
3 T cocoa powder
3 T cornstarch
¼ t salt
2¾ c milk
¼ c heavy whipping cream
1 c chocolate chips
½ t vanilla

1. Combine brown sugar, cocoa, cornstarch, and salt in a medium saucepan, off heat; whisk in milk and heavy cream until smooth.
2. Add chocolate chips, place on burner, and bring to simmer, whisking occasionally, over medium heat.
3. Reduce heat to medium-low and cook, whisking constantly, until thickened, about 2 to 3 minutes.
4. Take off heat and stir in vanilla.
5. Transfer pudding to a large bowl or several smaller bowls; place plastic wrap directly on surface of pudding.
6. Refrigerate until completely cool, at least 4 hours.

Sesame Parmesan Zucchini

Sesame Parmesan Zucchini
2 zucchinis, quartered and cut into 1/2" chunks
2 T olive oil
4 t sesame seeds
6 T Parmesan cheese, separated
1/2 t crushed red pepper
1 t garlic salt

1. Preheat oven to 375* and line a baking sheet with foil.
2. Toss everything together in a large ziploc bag, making sure to evenly coat zucchini.
3. Spread in a single layer on baking sheet.
4. Bake 10 minutes and then broil for 5 more minutes.

Mediterranean Orzo

Mediterranean Orzo
1/4 c extra virgin olive oil
2 T fresh squeezed lemon juice
1 1/2 t (or 2 cloves) minced garlic
1/2 t dried oregano
1/2 t salt, plus more as needed
1/4 t pepper
1/2 t sugar
1 c orzo
1/4 c packed, or 1/2 c loose, golden raisins
1/4 c chopped black olives
1/4-1/2 medium red onion, finely chopped
1/4 c thinly sliced fresh basil
1/4-1/2 c crumbled feta cheese

1. Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl.
2. Fill medium pot about 2/3 full of water and bring to a boil; add salt (I used about a tablespoon) and bring back up to a boil.
3. Add orzo and cook a little past al dente, about 8-10 minutes.
4. Drain orzo well; while still hot, add to dressing and coat well.
5. Let cool to room temperature, stirring occasionally; stir in raisins, olives, onions, and basil.
6. Add feta and toss lightly. Serve at room temperature.

Baked Raspberry French Toast

My mom got this recipe from someone at her church. So good!


Baked Raspberry French Toast
1 c brown sugar
1/2 c butter
2 T water
1- 10 oz bag frozen raspberries*
1 loaf French bread, cut into 1" slices
5 eggs
1 1/2 c milk
1 T vanilla
cinnamon & sugar to taste

1. In a medium saucepan, melt brown sugar and butter on med. high; once butter is melted, add water.
2. Turn up heat a little and stir quickly until mixture foams, then pour into 9x13 baking pan.
3. Let mixture cool about 10 minutes; layer pan with 1/2 bag of raspberries, bread (tearing pieces for corners so that all space is filled with bread), and the rest of the raspberries.
4. In blender, mix eggs, milk and vanilla; pour carefully over the bread, making sure to soak everything. Sprinkle with cinnamon sugar.
5. Cover, refrigerate overnight.
6. Bake at 350* for 45-60 minutes until golden brown.
*You can use canned peaches, minus the juice, or any other fresh or [thawed] frozen fruit. If using bananas, don't add the top bananas until just before baking, to prevent from turning brown.

Banana Walnut Bread

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...