Yogurt is something that, I feel, you have to acquire a taste for.  I have always despised yogurt until recently.  Because of it’s many health benefits, I’m learning to like it.  Then, I was told, by the owner of this ranch, Amy, who is a very sweet woman I might add, about  FAGE, a Greek yogurt. She said it was delicious and that I MUST get my store to carry it.  I looked for it this weekend and could not find it sadly, so I’m going to take her word for it.

FAGE is pronounced as “fa-yeh”

I did a little reading on this particular yogurt and learned that it is diabetic &  gluten free friendly.  After reading the process and learning about the natural ingredients, that are indeed all natural, I think that this is perfect for those of you who prefer organic foods.  I think this will also be great for people eating healthier and dieting like myself.  I really wish I had some to try!

Have you tried this?? I would love to get your thoughts on the taste and even the process of how it’s made!

Enjoy this recipe from FAGE. It looks really good!  Be sure to check out their other recipes made with yogurt!

Angelic Lemon Cheesecake

Ingredients

• 3 reduced-fat digestive biscuits
• .35 oz low-fat spread
• 5 oz FAGE Total 0% Yogurt
• 1 tbsp good-quality lemon curd
• Thin slice of lemon and lemon zest to decorate

Preparation

1. Place the digestives in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs
2. Melt the low-fat spread in a pan and add to the biscuits. Mix well until all the biscuits are lightly coated.
3. Place a small metal ring on a serving plate. Pour the biscuit mixture into the metal ring and press it down firmly with fingertips.
4. Open the yogurt and add the lemon curd and a little lemon zest. Spoon this mixture on top of the biscuit base and chill for at least an hour.
5. Remove the metal ring and add a slice of lemon rind to serve.

Chef’s tip
If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd.

If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.

I’m actually not a fan of squash but everyone I know loves it.  I try to cook it often for my family and for the cowboys but get tired of the same ol’ fried squash.  I decided this time around to try some baked squash.  I fed the cowboys today and must have done something right with the recipe because the entire casserole dish was empty!  Makes me wish I had tried a little bit of it.

INGREDIENTS

• 5 pounds medium−size yellow squash
• 2 eggs, beaten
• 1 cup bread crumbs plus additional bread crumbs for topping
• 1 stick butter or margarine
• 1/4 cup sugar
• Salt, to taste
• 2 tablespoons chopped onion
• Dash of pepper

DIRECTIONS

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

Another meal here on the ranch, only 5 more days to go.  I NEVER cook pork chops or chicken for cowboys.  We get our beef furnished with our job so I might as well use that right?  But I needed a break from beef and decided to cook pork chops. Now of course, I had to fry them.  I mean, I’m feeding a bunch of hungry cowboys and they don’t want baked!  I decided to do skillet pork chops but without too much grease.  Hey, I’m trying to cut corners where I can you know.

These are SUPER easy and I used a big zip-loc baggie instead of a platter or bowl. One less thing to wash right?

INGREDIENTS

• * 1/2 cup all-purpose flour
• * 1/2 cup crushed saltine crackers
• * 1/4 teaspoon ground black pepper
• * 1 teaspoon seasoned salt
• * 1 egg
• * 2 tablespoons water
• * 6 boneless pork chops, about 1/2- to 3/4-inch thick
• * 1 tablespoon olive oil or vegetable oil or cooking spray

DIRECTIONS

In a shallow bowl or large food storage bag, mix flour, cracker crumbs, seasoned salt, and pepper. In a separate shallow bowl, lightly whisk together the egg and water. Dip pork chops into the egg mixture, then into the seasoned flour mixture. Heat oil in a large nonstick skillet over medium-high heat, or spray with cooking spray and heat over medium-high heat. Cook pork chops for 10 to 12 minutes, turning once, until no longer pink in the middle.
Boneless pork chops recipe serves 6.

Likes this plate?  You can buy it from Southern Living at HOME, through me!  Beautiful pieces in this collection!  Look for Villa Stoneware Salad Plates.

Asian stir fry, never been a fan until now!!!  I have to say that this was my favorite recipe out of all the beef ones I did this week.  I didn’t know what to expect using the ramen noodles but was very happy with this dish!  And it wasn’t just me either, the entire family  loved it.  I’m telling you, I have hard time getting my oldest to eat vegetables  but he really enjoyed this and said it was his second favorite.  My toddler gobbled it up like there was no tomorrow and we all had fun sitting and chatting at the table while eating this dish.  Great family time.

This was so easy to make and really is a 30 minute meal.  Yes, I did have one problem this recipe. I know, I know….my small town doesn’t make it easy on me to say the least but I had a hard time finding a lean cut of meat for this recipe.  So pretend it is one and we’re all good.

I had a lot of fun making these beef recipes this week.  I felt like stepped outside my comfort zone and was open to the new dishes.  I’m glad I did because they were all great! Beef, it really is what’s for dinner ’round here!

P.S. Keep your eyes open for a little surprise tomorrow.

INGREDIENTS

• 1-1/4 pounds beef top round or top sirloin steak, cut 1 inch thick
• 2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
• 1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 pound broccoli florets
• 2 medium carrots, thinly sliced
• 1 teaspoon grated orange rind (optional)

DIRECTIONS

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm.

Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.

Notes:

• Total recipe time: 30 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Not as healthy as the Beef Rolls but using lean cuts of beef does make a difference.  If you’re not sure on what qualifies as a lean cut of beef, check out the lean beef section at Beef, it’s what’s for dinner.  They have a handy wallet card for download so that you can carry with when you go to pick out your cuts of beef.

I had a few problems with this one and I think it’s just my small town but I was unable to find shiitake mushrooms and blue cheese.  I should have chosen a different recipe but once my man saw it, there was no turning back.  So I substituted portobello mushrooms and mexican crumble cheese for the two.

All three of my guys LOVED it!!  They were drooling as I was making it and kept asking, “when will it be done?”.  I don’t eat mushrooms but the flavor was very good overall.  I was really surprised at how fast making this was.  I really had a good time and was very pleased with the outcome.

INGREDIENTS

• 4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
• 4 slices thick-sliced bacon, cut into 1/2-inch pieces
• 1 tablespoon all-purpose flour
• 2 small shallots, thinly sliced, separated into rings
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 8 ounces shiitake mushrooms, stems removed, diced
• 2 tablespoons water
• 1/4 cup whipping cream
• 1/2 cup crumbled blue cheese
• 1/4 cup fresh parsley leaves, finely chopped

DIRECTIONS

Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.

Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.

Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.

Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.

Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley

Notes:

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total recipe time: 40 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Today only, you can get Paula Deen’s The Deen Family Cookbook for $16.58! It’s QVC’s Today Special Value and only lasts one day at that price. NOT a member? Signing up is EASY! If you do, you’ll get a $10 credit! (for new members only) Let me know if you sign up for the first time! Would love to welcome you to the QVC family:)  If you want to know why I heart QVC, check out some of my favorites from there.  Also, many of Paula Deen’s other products on QVC are on easy pay! It’s like layaway but you get the product right away!

This will ship out on April 7th so that you can receive it hot off the press! This is great for people like me who just can’t run out to the store when it’s released. I order everything almost online!

The cookbook looks fabulous! I’m watching Paula Deen now on QVC and she is fabulous. The food looks amazing and absolutely delicious.

About the book:

Come and get it, y’all! Paula Deen made a name for herself whipping up down-home family recipes. Now, in The Deen Family Cookbook, Paula shares step-by-step instructions so you can fix all her family favorites–and serve ‘em up for your family!

Combining the two things Paula loves most–food and family–this book features a heapin’ helpin’ of more than 140 brand-new recipes from Paula; her sons, Jamie and Bobby; her brother, Uncle Bubba; and the rest of her food-lovin’ clan. From corn-and-crab puffs and chicken and dumplings to red velvet whoopee pies and banana spice cake with peanut butter frosting, this book will have you cooking–and eating–like Paula’s kinfolk in no time at all.

More than just a cookbook, this volume also contains full-color photographs of Paula, her relatives, and the Southern surroundings that inspired her good ol’ fashioned dishes. Of course, you’ll also find colorful shots of Paula’s prepared recipes–enough to make your mouth water!

These are the recipes that have been passed down in the Deen family from generation to generation. With this durable hardcover edition of Paula Deen‘s The Deen Family Cookbook, you can make them the recipes that are handed down in your family, too.

* Paula Deen, author
* Hardcover
* 288 pages
* Full-color photos
* Chapters include: Nibbles, Snacks, and Sandwiches; Appetizers, Soups, and Salads; Main Dishes; Casseroles and Pasta; Sides and Veggies; Breakfast and Brunch; Good Food That’s Good for You; Desserts and Sweets; Beverages
* Published April 2009

GUESS WHAT! If you want to win one, leave a comment here telling me what you love about Paula or her recipes!

BONUS: Come back each day and tell me something new you like about Paula or her recipes and earn an extra daily entry:)  That gives you a total of 6 chances to win, fair for everyone!

Ends on April 5th at 10pm CST.  Good luck!

As a cowboy’s wife, we tend to eat a lot of beef (it’s furnished with our job) so trying to create healthier meals out of beef is important to me.  This week, I’ll be bringing you three healthier beef recipes thanks to ‘Beef, It’s What’s for Dinner‘.

Today’s recipe was fun to make and very quick.  It was also quite a shock to see my oldest son praise it.  Why?  Simply because he rarely eats anything healthy, least of all vegetables.  He loved it!  I was so happy, not because he liked the recipe but because he ate and enjoyed the healthy things about it. My middle son didn’t care for the cilantro but loved the rest of it and my husband thought it was great!  In other words, it got two thumbs here in the Falcon household.

The recipe actually calls for rice paper wrappers as you’ll see below but I could not find them anywhere in my town so I used the alternative, which was lettuce leaves.  This was actually recommended on the recipe itself, along with other great info like nutritional value, reviews, and cook notes.

Maybe I’m partial, but I like my final photo better…heehee.

INGREDIENTS

• 1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
• 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
• 8 rice paper wrappers (8 to 9 inch diameter)
• 1 cup shredded carrots
• 1 cup lightly packed fresh cilantro
• Additional prepared stir-fry sauce and marinade (optional)

DIRECTIONS

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.

Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.

Notes:

• Marinade time: 30 minutes to 2 hours
• Total recipe time: 25 to 30 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

.

We are breakfast eaters around here so I can’t really afford to buy premade stuff like those bags full of pancakes or boxes of waffles.  It’s much cheaper to make my own from scratch and I have to say, much better tasting in my opinion.  They are very simple to make and even had my toddler help throw some powdered sugar on top for fun!  We eat pancakes with scrambled eggs and bacon.  YUM!  If pancakes aren’t your thing, try a traditional breakfast, bacon brunch bites or country fried sandwich.

INGREDIENTS:

• 1 egg
• 1 cup flour
• 3/4 cup milk ( I usually add a bit more to my desired consistency)
• 2 Tablespoons oil
• 1 Tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

DIRECTIONS:

Mix your dry ingredients together, then add in your wet ingredients.  Mix until smooth and to desired consistency. I pour into a measuring cup I have with a pour spout but you can use whatever.  Pour out onto semi-hot griddle; not too hot or the middle of your pancakes won’t cook through.  I use my tortilla griddle.  When it’s bubbled up on one side, flip!  Serve with your favorite syrup, fruit or sugar!

HINT: For more flavor, add a bit of vanilla!

And makes your eyes roll back into your head. Yep, this hot fudge cake is that good. Add some Vanilla Bean Ice cream and you’re in heaven!  My girl Tara shared this recipe and now I’m passing it on to you.  If you don’t know Deal Seeking Mom, you need to.  She’s beautiful, smart, and is always smiling & giving off such positive energy.

INGREDIENTS

• 1 c. all-purpose flour
• 2/3 c. granulated sugar
• 2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/2 c. unsweetened cocoa
• 1/2 c. whole milk
• 2 T. melted butter
• 1 t. vanilla extract
• 1 c. packed brown sugar
• 1 1/2 c. boiling water
• vanilla bean ice cream

DIRECTIONS IN 4 EASY STEPS

1. Preheat oven to 350 degrees. Grease an 8″x8″ glass baking dish or shallow 2-qt. casserole.

2. In a medium bowl combine flour, granulated sugar, baking powder, salt, cinnamon, and 1/4 c. cocoa. Whisk in milk, melted butter, and vanilla just until smooth. Spread batter into baking dish.

3. In a small bowl mix brown sugar and 1/4 c. cocoa. Sprinkle evenly over batter. Carefully pour 1 1/2 c. boiling water over mixture. DO NOT STIR.

4. Bake for 30 minutes. Batter will separate into cake and hot fudge layers. Cool in pan on a wire rack for 10 minutes. Serve warm with ice cream. It tastes just as good reheated, but you will have less fudge because the cake will absorb it.

If you’re lazy or just don’t have time, Betty Crocker’s Warm Delights are delish! Free sample to try too just in case you’re not sure about them.

Just bringing you easy and affordable recipes these days huh!  To make these Apple Turnovers from scratch would be divine but since many of us don’t have the time, I found a shortcut from the coolest cookbook ever, 101 Things to Do with Canned Biscuits!  These only take a few minutes to prepare and about the same amount of time to cook.

I love cookbooks like this and if you’re into this stuff, check out the whole line of 101 things cookbooks for fun and easy recipes.

INGREDIENTS

• 1 can (16.3oz) biscuits
• 1 can apple pie filling
• 1 tablespoon cinnamon
• 4 tablespoons sugar

DIRECTIONS

Preheat oven to 400′.  Flatten each biscuit into a 6″ round.  Place 2 heaping tablespoons of pie filling on each biscuit.  Moisten edges of dough with water.  Fold over and press edges firmly with a fork to seal.  Place on a lightly greased baking sheet.

Mix cinnamon and sugar and then sprinkly over top of biscuits.  USE IT ALL.  It might seem like a lot but it’s really not.  Bake for 15-20 minutes or until golden brown.  YUMMY!