My favorite things

Roasted Brussel Sprouts, Baby Squash Bacon & Apples

by Tammy

in Cooking Classes, Limu, My favorite things, Sides

So Stinking Good.

I could go on and on about this side dish but I am guessing the words roasted and bacon got ya! Not only is it a beautiful presentation it is healthy and delicious.

We made this for our Start Simply cooking class this past week and it was a huge hit.

I added the baby squash because I thought it was so darn cute. I also used turkey bacon because I am working on getting more healthy in 2014.

How about you?

I also invited my good friend Tom Davis to come and talk to us about the heath wonders of Limu. LIMU is powered by the super nutrient Fucoidan, which
has been a source of health and well being for thousands of years. Fucoidan actually plays a major role in the apoptosis of certain cancer cells (Leukemia, colon cancer, and breast cancer to name a few). People with auto autoimmune, allergies, thyroid issues are finding great relief!

And get this…it is 100 percent natural, gluten free, no added sugar or artificial colors, no artificial sweeteners no flavor additives….ZERO… and only 7 calories per 2 oz. I take on 2 oz in the morning and 2 oz at night.

So what is Limu moui? Brown seaweed full of Fucoidan. I promise it does not taste like seaweed! Not so much.

I have to say I have never used a product like this before! I have more energy then I have had in years and no afternoon crash! I have struggled with sleeping issues like forever and now I am sleeping though the night. Not only that but my hot flashes (dare I say) have nearly stopped. (I was having about 10 a day!) I truly can’t believe a little 4 oz drink can bring such health and healing. But my story is nothing compared to the ones you will read here.

http://tammy.limucoloradosprings.com/

Fucoidan is a proven super nutrient enriched in anti-inflammatory and anti-viral nutrients. Over 1,000 independent studies citing Fucoidan have been published by the likes of The Journal of Molecular Immunology and The British Journal of Pharmacology,and even more are listed by our Nation’s standard – The National Institute of Health on pubmed.gov Type in FUCOIDAN and the BRAIN and read it for yourself. Simply AMAZING.

Ck out these Benefits

• Strengthened immune system
• Improved joint mobility
• More restful sleep
• Increased energy
• Softer, smoother skin
• Greater sense of health and wellness
• Allergy relief

Limu also have an energy drink Blue Frog which is totally natural and GOOD for you. This frog is my afternoon friend!

There is also Limu Lean which is a protein shake with 2 ozs of Limu in it. Tom was telling us he lost 15 pounds in three weeks. My husband is now trying to lose those extra 10 pounds the Holidays bring and he is well on his way!

He loves the Limu Chocolate mixed with almond milk. It is seriously delicious. I stick with the Original cause I need the hard stuff!

So all that is to say we went heavy on the veggies at our Start Simply Cooking Class!

But we always have fun! And of course that is why we want to eat and cook healthy. So we can laugh and remember that life can be so good.

Roasted Brussel Sprouts, Baby Squash, Bacon & Apples

Ingredients

* 4 slices turkey bacon, cut into 1/2-inch pieces (I made three extra to garnish with)

*4 pints Brussels sprouts, ends trimmed and halved (I also added baby squash)

*Coarse salt and ground pepper

*1 large apple, cored and cut into 1/4-inch slices, each slice halved crosswise

*3 teaspoons balsamic vinegar (if you can find FIG use it! DIVINE!)

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add brussel sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. (I added my baby squash in with the brussel sprouts.)

Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.

Toss vegetables with vinegar, and serve immediately.

For more information and ordering Limu and its amazing heath benefits visit me here:

http://tammy.limucoloradosprings.com

Or shoot me an email at [email protected]

Let’s get healthy together friend!

Thank you to Rachel Bolenbaugh Aetherial Photography for all the great pics! Your such a doll.

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Recipe and Tips for Making the Perfect Peanut Butter Cookie

by Tammy

in Cookies, My favorite things, Recipes

It is a cold snowy Sunday here in Colorado.

A perfect day for comfort food.

Our daughter Mackenzie made the most amazing Roasted Cauliflower and Potato Soup (no dairy too) and Peanut Butter Cookies. The soup recipe will be coming soon.

I HAVE to say both were amazing.

I really loved these cookies. You will too. The recipe is just fantastic and simply straight forward.

A couple of important tips to making the perfect peanut butter cookies.

1. Make sure you whip (or cream) the butter and sugar for 4-5 minutes. No one likes a grainy cookie.

2. After making the dough put in referagtor for about 30 minutes. (They suggest 3 hours but good grief who can wait that long!) Let the butter get a bit more firm. It always makes a better cookie.

3. When cooking keep your temperature lower and cook longer. Makes for a more chewy inside and crunchy outside.

4. It is okay if cookies look a bit under done. They will continue to cook after you take them out of the oven.

3. Make only one recipe. Why? Because you will eat them all.

Pour yourself a glass of milk and enjoy!

Peanut Butter Cookies Recipe

INGREDIENTS

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
1 tablespoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

METHOD

1 Beat the butter until creamy, 2-3 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.

Yield: Makes about 2 dozen cookies.

Recipe from www.simplyrecipes.com

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Thanksgiving Chocolate Pie

by Tammy

in Desserts, Holiday Recipes, My favorite things, Recipes

Chocolate Pie for Thanksgiving? You betcha!

I love pumpkin pie. What would Thanksgiving be without it?

But during my growing up years in Minnesota my wonderful mom would make pumpkin pie (for the adults) and chocolate pie (for the kids.) Well I guess the kid thing never left because I still must have a piece of chocolate pie after our Thanksgiving meal.

This pie recipe is easy and you can have everything on hand. It doubles perfectly.

Not that having two Chocolate Pies around is perfect…ya know…you NEED to give one away!

Enjoy and Happy Thanksgiving friends.

Important tip: Use Penzy’s high fat dutch chocolate. If you don’t have one in your area buy it on line. You will thank me. Profoundly.

Thanksgiving Chocolate Pie

1 - Pkg Pillsbury Pie Crust (one crust…they come two in a box)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt
1 - HEAPING tablespoon of unsweetened baking cocoa (I use Penzy’s brand..simply the best)
2 - cups carnation evaporated milk
3 - eggs, separated - reserve egg whites if making Meringue Topping
1 1/2 - tablespoon vanilla
2 - tablespoons butter

Meringue Topping (Note I make a whipped cream topping…just like it better!)
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.

Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)

Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix.

Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till lightly golden brown on top.

If using whipped cream make sure your pie is very cool before adding the cream on top. You can make this pie up to two days ahead. Just leave whipped topping off until ready to serve.

Secrets to a (Relatively) Stress-Free Christmas Season

•Plan ahead. Your plans should include whys and whats as well as to-dos.
•Take shortcuts—lots of them! Save your effort for what you enjoy most.
•Accept the realities of where you are right now. Adapt your plans to your circumstances—but try to dream a little, too, and stretch yourself. Do what you comfortably can.
•Resist the urge to spend instead of give.
•Don’t be driven by “the shoulds.” Do only what matters most to you and your family (ASK them and make sure everybody has a voice).
•Celebrate tradition . . . but don’t be ruled by it.
•Don’t compare your Christmas to anyone else’s—and try not to compare it to Christmases past.
•Try to make at least part of your Christmas a ministry—to those you love and to those God brings into your life.
•Think of ways to help your family enjoy a holiday from the ordinary. Let decorations, foods, and activities communicate the message that this is a special, unique time of year. Even if you’re pinching pennies, find a few ways to splurge.
•Protect and nurture your sense of celebration. Take the time to let Christmas feed your spirit. Let Christmas come to you.

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The Best Fudge Sauce. Ever. Perfect on Summer Fruit!

by admin

in Desserts, My favorite things

The Best Fudge Sauce

This fudge sauce is so easy and so good. Dark, chocolatey, and not too sweet, It makes wonderful ice cream sundaes—instant dessert!—but try it on purchased pound cake or angel food cake too. Pour on fresh summer berries. Divine. It will keep well in a covered container in your fridge—if you can resist those midnight ice cream urges.

4 Tbsp. butter
6 squares of unsweetened chocolate
2 cans (5 oz each) evaporated milk
2 cups sugar

1 Tbsp. vanilla or 1½ tsp. almond extract

Melt butter and chocolate together in saucepan over low heat, stirring constantly. (Watch carefully to avoid burning—it should take about 12 minutes to melt.) Add evaporated milk, sugar, and vanilla or almond extract. Cook over medium-low heat until mixture thickens (about a minute).

Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.

Makes a wonderful gift. I love Mason Jars- useful, reusable, and charming. They were way green before green was cool. (Thanks MOM!) You will be a star I am telling ya!

Hotfudgesauce1

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Coconut Cream Easter Cake

by admin

in Desserts, My favorite things, Weblogs

You will either love or hate me for this one!

This cake is just the best thing around. And a easy dessert for this Easter.

Ready for this?

You start with a boxed cake mix…and yes it is that easy. This cake is moist, rich and feeds a crowd! I top the cake with malted chocolate Easter Eggs! It is an easy and beautiful Easter Dessert!

As told by Tammy Maltby on Focus on the Family’s Your Family Live! webcast
http://www.focusonlinecommunities.com/docs/DOC-1934

Coconut Cream Cake
1 pkg. white or yellow cake mix
1 pkg. (4 serving size) cheese cake flavored instant pudding
1 1/3 cups water
1/2 cup vegetable oil
4 large eggs
2 tea vanilla
1 1/3 cups Baker’s angel flake coconut
1 cup chopped nuts
Berries of all kinds

Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan.
Remove from pan. Fully cool on rack.

Eggs image-128576

Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting.

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The Gazette and The Christmas Kitchen

December 21, 2011

The Gazette featured The Christmas Kitchen today…YES on the front cover! Thank you to Teresa Farney Food Editor for this great read. Enjoy the recipes my friend!

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Lemon-Raspberry Muffins

June 22, 2011

I am telling you these are amazing. Pour me some coffee and serve up a muffin please!

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Father’s Day is just around the corner!

June 16, 2011

Try these 3 simple ideas and make Father’s Day special!

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A Special Event Menu

June 9, 2011

Do you have a special event soon to happen? Here are three helpful tips and four great recipes. You’re going to love this easy to make menu for a crowd!

Read the full article →