Friday, July 22, 2016

Chili Lime Sweet Potato Skins


Here's a snack that's good for you!  Simple ingredients, easy to prepare and delicious! 

1.  Thinly slice clean, whole sweet potatoes, leaving the skins on.

2.  Place in a single layer on cookie sheets that have been wiped with olive oil(I just put a little on a paper towel and grease each tray).

3.  Drizzle the top of potatoes with a little olive oil and season with chili lime seasoning and kosher or sea salt to taste.

4.  Bake in a preheated 400 degree oven until golden and edges crisp and curl up a little. You can turn half way through baking.

5.  Our son, Ben, likes them dipped in a little agave.  I like them plain.  Good either way!

Tuesday, July 19, 2016

Healthier Pizza Bread



At our house, we really like the crispy crunch of French bread-style pizza.  The only problem is the amount of bread and calories in the traditional kind.  We had recently discovered a healthy multi-grain bread in the Walmart bakery section, and it provided a healthier substitute for our love of pizza bread.  I just used a bread knife to cut each loaf into three sections lengthwise!  Spread with sauce, cheese and favorite toppings.  Bake on baking sheets in a preheated 400 degree oven!





Thursday, July 14, 2016

Red Velvet Ho-Ho Cake


I love the bundt pan-type cakes for making  easy summer (or anytime!) desserts.  Here, I made a red velvet cake batter, baked in a bundt pan. (If you have limited time, just mix up a box of red velvet cake mix according to directions!). As the cake cooled, I mixed up the filling.  To serve it, just slice the cake and put a dollop of filling between the slices!  So easy!


~Red Velvet Cake~
1/2 C Crisco
1 1/2 C sugar
2 eggs
1 oz. red food coloring
1 tsp vanilla
2 TBSP cocoa
1 tsp salt
2 C flour
1 C buttermilk
1 tsp baking soda
1 TBSP vinegar

Directions:  Beat Crisco and sugar.  Add eggs, food coloring and vanilla and beat again.  Add cocoa, salt and flour, alternately with buttermilk to the sugar mixture.  Fold in soda that has been mixed with the vinegar.  Bake at 350 degrees until it tests done in the middle (30-45 min.).  Loosen cake edges and invert the cake onto a cake plate to cool.





~Filling~
1 8 oz. pkg. of cream cheese
1 8 oz. tub of whipped topping
1/3 C confectioner's sugar
Using a hand-held electric mixer, beat until light and fluffy.  Chill.


YUM!!