Delicious and Simple Raspberry Parfait

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Here’s a sweet breakfast treat anyone can duplicate on a lazy Saturday morning. Personally, I’ve put these together for work too and let me say, it can brighten any dreaded Monday morning at the office!

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What you will need:
Vanilla flavor Greek yogurt
French Vanilla Almond Granola cereal
Raspberries
1 small cup
1 spoon to eat this sweet and delicious treat

Be sure to layer each ingredient into a small cup. You can add many other nuts, seeds, or syrups that you may like – but this vanilla and raspberry parfait is definitely a winner in my book! I creating a blueberry parfait once but it wasn’t nearly as good as the rasberries.

Yes, it’s full of sugar because I use the Dannon Greek yogurt in Vanilla and of course the granola is sweetened too.
If anyone knows of a version with less sugar, but still tasty, please share!

Enjoy!
Millia C

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Red Bell Pepper Pasta Dish

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Without a doubt, Italian food is one of my favorites! When I saw this amazing looking recipe, I knew I had to whip this one up as soon as possible, because my imagination was tasting all of its flavors just by looking at the pics on halfbakedharvest.com. The actual name of the dish is called “Dad’s Friday Night Pasta,” and although I recreated it on a Saturday night, I’d say it’s still winner!

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If you love pasta, cheese, and pepperoni like I do and of course I can’t forget my favorite…olives; you are sure to love this dish as much as I did! I removed only a couple of the ingredients that wasn’t to my liking. See what I used below:

Preparation Time: 15 minutes (I was slow)

Cook Time: 50 minutes

1/3 cup olive oil

1 tablespoon dried basil

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon crushed red pepper (or to your liking)

1/2 teaspoon pepper

1/4 teaspoon salt

1/3 cup kalamata olives, halved

1/3 cup oil packed sun-dried tomatoes, drained of excess oil

15 ounces mozzarella cheese, shredded

2-3 red bell peppers, sliced

1 pepperoni package

2-4 ounces parmesan cheese, freshly grated

Freshly torn basil for topping

Instructions:
1.Preheat oven to 375 degrees F. Boil water for the angel hair pasta. Locate a 9×13 baking dish for the olive oil mixture.
2. Pour olive oil into baking dish so that it covers the entire bottom of the pan. Be careful not to add too much oil, just enough to cover the entire bottom of the dish. Add the basil, parsley, dill, crushed red pepper, salt, and pepper  to the oil.
3. Next, add about half of the cooked angel hair to the oil, and mix with the olive oil. If the angel hair appears to be too dry, add a just little more olive oil. If the angel hair appears to be too oily, add the remaining pasta and continue to mix in with the  olive oil.
4. After that, add half of your mozzarella cheese, pepperoni, sun-dried tomatoes (without the oil from the jar), and olives and continue to stir all together.
5. Then, add your slices of red pepper to the top, and whah-la -you have completed your red bell pepper pasta dish! Top the remaining mozzarella cheese and a few more pepperoni pieces to your liking, and pop that pan into the oven for 50 minutes. Remove from the oven and garnish with more basil and parmesan cheese!
* **Be care to avoid over cooking the dish. You may want to cover with foil, so the pasta resting in the corners of the pan, does not become dry and hard. Enjoy!
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Copycat Reese’s Peanut Butter Cups

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Valentine’s day is here! I found this easy and very yummy looking recipe on Pinterest earlier this week and I just had to give it a try. So I ran out to Walmart and found the only three items I needed: powdered sugar, chocolate chips, and heart molds. I already had a jar of peanut butter in my pantry, so this would be an easy one to recreate…so I thought. But really the only trouble I had was figuring out how to assemble my food processor! See, I’d never used the thing and well…that’s neither here nor there! It’s resolved now and I have some sweet candy to indulge in today.

What you’ll need:
Peanut Butter
Powdered Sugar
A candy mold
Bag of chocolate chips

Directions:
Use a food processor to blend the peanut butter and powered sugar until shiny. Spoon the mixture into a sandwich bad andpoke a small hole into the bag for squeezing. Input chocolate chips into a micrwave safe bowl and heat in microwave for roughly 45 seconds. Spoon into molds first, and then squeese desired amount of peanut butter mixture over chocolate. Repeat chocolate step as top portion of candy.

Enjoy! ~ ♡Millia C.

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Reference
http://makobiscribe.com/copycat-reeses-peanut-butter-cups-recipe/

Bubble Tea: Thumbs Up or Down?

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Recently, I finally tried and finished my very first bubble tea. The tapioca bubbles weren’t so bad either, because they were slightly sweet and chewy. But the texture took a little getting used to and probably not for everyone.
After hearing a few trust worthy suggestions, I got the black tea with earl grey creme. It was like drinking iced milk and sugar, with a hint of coffee. I’m not crazy about cold beverages. Hmm…I wonder if they make a hot version without the ice? Does one know? Now that would be even better!

Have you tried bubble tea? If so, what’s your flavor?

Millia C.

Grilled Salmon Panzanella

154 This colorful salad was my lunch choice last Saturday. Well…not exactly because there was a bit of a mix-up. I actually ordered a grilled shrimp salad. Normally I don’t order salads when I go out, because of not knowing if the lettuce is thoroughly washed. But my usual, California fish tacos weren’t calling my name for some reason? Being the paranoid patron I am, I didn’t return it, because I didn’t want anything extra, you know what I mean, on the new plate. Luckily, I like salmon and I was really hungry. So I was nice about it, when I told the server about the mix-up. On another note, the grilled salmon salad was very filling and seasoned really well. However, the dressing could have been a little more tangy, but the goat cheese and basil were really good!

If you’ve never been to Houlihan’s, they are worth trying. But make sure you order very clearly and try pointing at your meal selection as you order, to lessen the chances of not receiving your desired plate. The restaurant and bar both have a great atmosphere (Texas vs. OU game), a very friendly staff, and of course good American food made daily from scratch.

A Quick and Simple Recipe: Fettuccine w/Broccoli, Garlic and Olive Oil

 

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When I walked down the organic aisle inside Kroger, a box filled with green spinach fetticcine caught my eye. See…oddly enough, I really like spinach. So when I saw that fettinccine could be made with spinach, I was facinated! I curiously picked up the box and immediately looked for a quick and simple recipe that’s usually located on the back of most food packages. Sure enough, a recipe was readliy available for me try!

If this dish looks like something you may want to make, you must know that this is a very light meal. I was under the impression it would be a little heavier than what it turned out to be. Also, the dish reminds me a lot of a homemade raman noodle meal. The only difference is that the noodles are green and the seasoning package is not included. The red pepper flakes it calls for gives it that extra kick of spice, but overall it turned out good -just not something I plan on  making again, because it’s not very filling.

Here’s the ingredients:

8 oz package of DeBoles Spinach Fettuccine (I used less)
1 teaspoon of hot pepper flakes
1 1/2 frozen broccoli
1/3 grated parmesan cheese
1 cup cooking liquid from fetticcine
1 dash of garlic salt
12 oz of frozen shrimp

Prepare the pot of water for the fetticcine. Prepare pasta according to package instructions. Set aside a cup of the cooking water.
Meanwhile, heat the olive oil, shrimp, garlic salt, and red pepper flakes in a large skillet until the shrimp is cooked and heated throughout. Stir occasionally.
Next, add broccoli and season with salt and pepper. And 1/2 of the cooking water cover and cook for 5 minutes. Add the other 1/2 of cooking water along with the drained fetticcine. Finally, serve with parmesan topped on each serving.

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Cooking liquid from fetticcine pictured above

Delicious Potato Salad!

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It’s been several months since I last tried a new recipe. I nearly gave up when my last dish was over cooked, ill measured, and not seasoned very well. But I didn’t give up just because I slaughtered a few dishes earlier this year. I saw this amazing potato salad recipe on YouTube and I had to give it a try. Thankfully I was attentive, and it turned out really good!

It’s no surprise I managed to swing this one because it was so easy! The only part of this meal that required a little more attention than others, was keeping the potatoes from over cooking and becoming mushy. Since I didn’t use frozen potatoes, I simply sliced them into cubes, put them in a pot, added water, placed them over medium high heat, and allowed them to boil for 25 minutes. Meanwhile, as I was cooking, Style Network was airing old reruns of Sex and the City – by the way I adore that show. I was feeling good zoning in and out from the show. Then back to chopping and mixing and letting the stresses of the day simply melt away…

I found this tasty recipe on Foody Tuby! Right here: http://www.youtube.com/watch?v=RbCA_L24sBg

I made a few modifications as follows:

3 Small Golden Potatoes

2 Cups of Boiled Shrimp

1/3 Cup of Mayonnaise

1 Teaspoon of Mustard

1 Tablespoon of Sweet Green Relish

3 Boiled Eggs

2 Cups of Boiled Shrimp

4 Tablespoons of Minced Green Onions

1 Cup of Chopped Celery

Smidgen of Salt

Pinch of Grounded Black Pepper

Smidgen of Paprika for decoration

Servings 4 – 5

Do you like potato salad? Give it a try! Tell me about it!

Pictured below is the mixing process before the 20 minute chill. Then, final step is adding the potatoes!

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