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Easy As Peach Pie

July 29, 2014 by

I love peaches. A new organic market opened and I picked up some of the prettiest peaches I’d seen all year. Of course, I forgot to take a picture of them so you’ll just have to take my word on it. I’d been craving pie and instead of making another apple, I decided to try to make a peach pie. It turned out tasting amazing.

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Easy As Peach Pie

Ingredients

  • 4-5 large peaches
  • 1/3 cup flour
  • 1 cup sugar
  • 1/4 cup butter
  • 2 pie crusts (store bought or by recipe)

Instructions

  1. Prepare your crust
  2. Slice your peaches
  3. Mix flour, sugar and, butter until crumbs form.
  4. Layer crust with peaches, crumb, peaches, etc until done. (I had left over crumb, so consider splitting recipe or making 2 pies)
  5. Cover with pie crust.
  6. Bake 350 degrees F (175C) for 40 min or until crust is golden.
  7. Enjoy!
http://natashaneagle.com/easy-as-peach-pie/



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Cucumber & Tomato Basil Sandwich

July 12, 2014 by

Reposting because I just went to the local Farmer’s Market and made these. SO GOOD!

In 2012, my mother was accepted into the DAR (Daughters of the American Revolution). Something she’s very proud of because it’s only open to women that are able to prove they are directly related to someone that fought for America’s Independence. They have lots of social gathers and food is always involved. My mom made the most amazing sandwiches to take to her meeting and I’ve modified it a bit to make it even more delicious (I added tomatoes, she just made them as cucumber sandwiches).

I was pleased to discover that it’s not only filling, it’s really easy to make, and not bad nutritionally speaking, for lunch.

Ingredients:

  • two slices of bread
**This tastes amazing using sourdough bread, but I used what I had (Nature’s Own 100% Whole Wheat SF Bread) – this is where majority of the calories come from, so if you have a lower calorie bread (each slice of mine was 50 cal each), use it. 
  • 1 medium tomato
  • 1 medium cucumber
  • fresh basil (I picked 4 or 5 leaves from what I bought at the local Farmer’s Market since I didn’t grow a garden this year)
  • 1-2 tbsp of what I’m calling the “DAR Spread”

 

DAR Spread

  • 1 medium container soft cream cheese
  • 1 packet Italian dressing dry mix

Mix the Italian dressing mix into the soft cream cheese (sounds gross, but you’ve gotta trust me on this).  Refrigerate until ready to use.

Directions:

  1. Wash vegetables and slice 1/2 of each. Cut off skin of cucumber, if you prefer it that way. Set aside other half to vegetables. 
  2. Cover bread slices with DAR Spread
  3. Layer tomato slices on one slice of bread and basil on the other
  4. Cover the basil with cucumber slices
  5. Close sandwich, cut up the rest of the tomato and cucumber you didn’t use to eat on the side, and enjoy!

Nutritional Breakdown:

 This will vary based on which bread you use and whether or not you use 1 or 2 tbsp of the spread. The breakdown includes 2 tbsp of spread. While I have never considered using either of those ingredients on a sandwich, I’m not sure why because they taste amazing on bagels.

 

Some alternatives to the spread could be: veggie cream cheese spread, garlic and herb mayo (Kraft makes some, but I’m sure other brands are out there), or Laughing Cow Garlic & Herb cheese wedges. Next time I make this sandwich, I am going to try the latter as each wedge is only 35 calories, lowering the calorie intake for this sandwich to be under 200 calories!

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Salted Caramel Brownies

June 24, 2014 by

IMG_4883

This week, I have been a mess. Considering, it’s only Tuesday, things aren’t going according to my plan. I know the words. I have my handy-dandy outline waiting for me to move from chapter four and on to chapter five.

And yet I’m like this…tumblr_n0uza38fsW1toqelfo1_500

And if I open twitter…
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 Let’s be honest, twitter is always open.

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But today, I distracted myself with baking.

IMG_4886

You can totally make this recipe with a box of regular brownies and caramel sauce. Or, you can make them from scratch. Below is the recipe I used to make the sweet, gooey goodness.

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Salted Caramel Brownies

Ingredients

    For Brownies:
  • Soft butter and flour for greasing and dusting the pan, unless you use spray
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon salt
  • 2 to 3 teaspoons flaked sea salt (save for the end)
    • For Caramel Sauce
  • 14 ounces caramels
  • 1 can (14 ounces) sweetened condensed milk

Instructions

  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan or use spray.
  2. With a mixer, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  3. Pour the batter into a greased and floured 8-inch square pan, set aside.
  4. In a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over brownie layer, making a pattern of gooey-yumminess.
  5. Bake for 40-45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. Sprinkle with sea salt. Allow to cool.
http://natashaneagle.com/salted-caramel-brownies/

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Twice Baked Potato

November 12, 2013 by

Twice Baked Potato

Probably one of the simplest ways to dress up a potato, I’d eaten them out, but never made them myself. I’m so glad I did. Not only did they taste amazing, they were a huge hit at the house.

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Cilantro Lime Ranch Dressing

November 5, 2013 by

If you ever been to Cafe Rio, you know this dressing. It tastes like heaven when you add it to your taco salads. Well, I no longer live near one so I decided to make my own.

Cilantro Lime Ranch Dressing

This is the EASIEST recipe ever. I’ve seen a lot of recipes online that add hot peppers and tomatillos or green salsa, but I used none of it and I still think it turned out delicious.

GET:

MIX:

EAT:

 

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Easy Peasy Lemon Bars

October 21, 2013 by

Lemon Bars 3

Sometimes you see something in the store and that immediately makes you want to try it. I’ve never made lemon bars before, but I was feeling daring. The hubby wanted them as did I, so I decided to give it a shot. I found a recipe online and altered it ever so slightly. The only problem I found was that I wanted them to be thicker. I think next time I will use a smaller pan.

Lemon Bars

 

Print
Salted Caramel Brownies

Ingredients

    For Brownies:
  • Soft butter and flour for greasing and dusting the pan, unless you use spray
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon salt
  • 2 to 3 teaspoons flaked sea salt (save for the end)
    • For Caramel Sauce
  • 14 ounces caramels
  • 1 can (14 ounces) sweetened condensed milk

Instructions

  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan or use spray.
  2. With a mixer, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  3. Pour the batter into a greased and floured 8-inch square pan, set aside.
  4. In a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over brownie layer, making a pattern of gooey-yumminess.
  5. Bake for 40-45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. Sprinkle with sea salt. Allow to cool.
http://natashaneagle.com/easy-peasy-lemon-bars/

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EASY! Pumpkin Muffins

October 13, 2013 by

I’ve been staring at the falling leaves this past week, craving pumpkin. When my homemade pumpkin spice latte’s weren’t enough, I searched in my cabinets and found canned pumpkin. Then, thanks to the internet, I found this amazing recipe at Very Best Baking. What came of it was amazing and left everyone wanting more.

Easy Pumpkin Muffins

[ultimate-recipe id=4585]

 

Pumpkin Muffins

 

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Just Like Grandma’s Apple Pie

September 13, 2013 by

Just Like Grandma's Apple Pie

Nothing says ‘Merica better than a slice of Apple Pie. Recently, I took a stab at making one and was quite pleased with the results. I have yet to master pie crust though, so I  bought the premade kind from the refrigerator section of my grocery store. I did however, go right to the source to get my apples – straight from my husband’s grandfather’s apple tree.

First I enjoyed the view at his house

Reedsville, VA

Then I got to work and picked some apples!

Apple Tree

When I got back home, I got to peeling and slicing one of the bags my family picked. Then I added a dash of this and a splash of that and soon enough a pie was born!

Easy To Make Grandma's Apple Pie

Ingredients:

  • 2 (9 inch) unbaked pie crusts
  • approximately 7 cups peeled and sliced apples
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • apple pie spice can be used instead of cinnamon and nutmeg

Directions: 

  1. Preheat oven 425 degrees Fahrenheit (220 degrees Celsius)
  2. Line pie plate with pie crust and set aside.
  3. Combine apples, flour, cinnamon, nutmeg, and salt. Place mixture in pie crusted pie plate. Dot with butter and place top crust. Pinch the top and bottom crusts together and use fork to seal. Cut slits in top of crust, to allow for venting.
  4. Bake in oven for 10 minutes. Turn temperature down to 300 degrees Fahrenheit (150 degrees Celsius) and bake for 50 minutes or until crust is golden brown and apples are tender. Allow to cool and serve. Don’t forget the vanilla ice cream!
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Vegan Tuna Salad

April 13, 2013 by

Easy Vegan Tuna

One thing I miss since becoming vegetarian is tuna salad sandwiches. They were something my mom would make me during the summer as a child and I loved to make them into melts as an adult. Thanks to pinterest and a trip to the grocery store, I created something that tastes surprising good…if not great. My daughter (meat-eater) even tasted it and asked for another bite. This dish is perfect for a sandwich or if you don’t want to be carb/calorie light, put it on some crackers and Bon Appetite!

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Recipe:

    • 1 can chick peas, drained
    • vegan mayonnaise – I use Earth Balance, mindful mayo (only if you want to make this a vegan dish, otherwise use what you normally use)
    • celery, chopped
    • salt & pepper, to taste Add anything else you might enjoy in tuna fish salad. Sometimes I would put in pickles, sometimes I would mix in some mustard or even some lemon juice. All depends on my mood.

Prepare:

  • Using the back of your fork, mash chick peas until they resemble the consistency of shredded tuna.
  • Add condiments of your liking and get your grub on.
  • Makes 4 mammoth servings.

Calorie wise, this beast of a meal gives you A LOT of food, for under 200 calories. It’s AWESOME!

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Quinoa Broccoli Casserole

April 3, 2013 by

This recipe is so painfully simple and yet tastes amazing.  You can make it in no time flat and either serve as the main dish or as a side. Also, it tastes fantastic as leftovers!

Easy! Quinoa Broccoli Casserole

What You Need:

  • 1 1/2 cups quinoa, rinsed and drained
    Broccoli florets
  • 2 cloves garlic, minced (I used minced garlic)
  • 2 large eggs (I used egg beaters)
  • 3/4 cup almond/soy/coconut milk or non-fat milk
  • 1 can cream of mushroom soup
  • 1 1/2 cups grated Cheddar cheese, more for sprinkling
  • Lightly saute any veggies you would like in this dish.

What To Do:

  • Preheat oven to 350 F.
  • Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
  • Coat 13×9 inch dish with cooking spray.
  • Whisk together eggs and milk in large bowl.
  • Fold in quinoa mixture, cream of mushroom soup, and half of the cheese.Stir very well and let some of the cheese melt.
  • Add broccoli and cover with remaining cheese.
  • Transfer to prepared baking dish and bake 30-35 mins.
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