Lead

amazon

Delicious Breakfast Wraps with Eggs, Veggies and Cheese

The breakfast wrap is easy to make and so very delicious.  It is full of good veggies and then topped with some cheese to seal everything together with that added pizazz.  You can mix and match the veggies as you please.  Kirstie Alley has a breakfast wrap also that is featured on the Dr. Oz show.

See Kirstie Alley's Breakfast Wrap

Breakfast Wrap - My Way

Ingredients
  • 2 eggs
  • 1 egg white
  • 2 teaspoon of oil (I use virgin olive oil)
  • 1 red pepper, diced
  • 1 tomato, diced
  • 2 green onions, chopped
  • 1 teaspoon of harissa sauce (optional)
  • 1/3 cup of cheese (I combine a few cheeses - best is herbal gouda and mozzarella)
  • Whole wheat tortillas or flat bread (Kirstie uses corn tortillas, but corn has GMOs)
Note:  For added nutrition I add in 1 teaspoon of Nigella sativa seeds. The seeds need to be heated prior to remove the tartness, but will build up your immunity with its 100 nutrients and vitamins.


Directions
  1. Chop up your veggies prior and set aside. Add the oil to the skillet and heat. Add in the veggies to saute and soften and then add in the eggs.  
  2. Add in salt and pepper to season with and scramble the eggs to your liking.  When the eggs are done, add in the harissa and cheese.  
  3. Mix well and cook until the cheese is melted.  Remove the egg mixture from the stove and cool slightly.  Place half the mixture in the middle of one tortilla or flat bread and fold up the bottom slightly and then roll like your would an enchilada.  
  4. Place the two breakfast wraps on a grill and toast the outside of the tortillas until browned.



Turkey Pot Pie with Cheesy Homemade Flaky Crust

This is a wonderful pot pie made with turkey and a simply to kill for cheesy pie crust.  This pot pie makes 4 mini-pies with bottom and top crusts.  My other chicken pot pie has only a top crust.  You can however interchange any meat you would like.

You can use a 9 inch pie plate or even a square baking dish and make one whole pie if you prefer.

 Homemade Flaky Pie Crust

Ingredients - Make 4 Mini Pies  or 1 9 inch pie crusts

  • 2 1/2 cups flour (I use whole wheat for mine, but you can use any flour you prefer)
  • 1 stick of butter - cold slices
  • 1/2 cup cheddar cheese
  • Pinch of salt
  • 3/4 cup of ice cold water
Directions
  1. Place the flour and butter in a food processor and pulse slowly until combined.  Add in the salt and cheese and slowly pour the water in while the processor is mixing on medium.  
  2. When a ball forms, remove from the processor and place in a plastic bag.  Place the dough in the refrigerator for 1 hour to chill.  
  3. Remove the dough from the refrigerator and allow to sit on your counter for 15 minutes before rolling out.
Note: If you do not have a food processor, you can cream the flour and butter and shortening by hand or with a fork.

Turkey Pot Pies

Ingredients
  • Pie crust dough (recipe above)
  • 2 1/2 cups shredded turkey
  • 2 tablespoons of oil
  • 2 potatoes
  • 1/2 cup of peas
  • 1 red pepper
  • 2 carrots
  • 4 green onions 
  • 1 small 12 ounce can of evaporated milk
  • 2 cups of chicken broth
  • Salt and pepper to taste
Directions

Place the turkey meat in a medium size saucepan to cook.  When the turkey is done, place in a food processor and pulse lightly until you have shredded turkey.  Remove the turkey from the food processor and set aside.

In the same processor, add in the potatoes, onions, carrots, red peppers.  Pulse the vegetables lightly to get a rough chop.

Add the oil to a large skillet and heat.  Add in the chopped veggies and saute' lightly.  Add in the peas and chicken broth.  Cook for 10 minutes and then add in the shredded turkey, salt and pepper.  Cook another 5 minutes.

Now add in the evaporated milk and reduce the eat to medium and cook for an additional 10 minutes.  Remove from the stove to cool. The pie mixture must be cool before topping with the pie crust or the crust will melt.

Spray each mini pay with non-stick spray or grease them liberally with butter.  Divide the turkey pie mixture into each pan (6 servings), making sure not to add too much liquid.  Take the dough and divide into six pieces and roll out each into a circle and lay the circle on top of the pie pan and seal the edges with a fork or your thumb, pressing down hard against the rim. With a knife, cut off the excess dough.

Place the pot pies in plastic bags and freeze individually until needed or  bake now. If  you want to bake them now, bake in a preheated hot 400 degree oven for 45 to 50 minutes or until the crust is browned.  Make sure to place a few slits in top of each pie to allow the steam to escape.

After the pies are done, allow them to sit for at least 5 to 8 minutes before trying to eat them. Once you have one, you will want one again and again and again.

Read: Easy Peezy Chicken Pot Pie



Easy Peezy Mini Chicken Pot Pies

Making pot pies are so simple to make and you can use any meat you want in this recipe.  Turkey is just wonderful in pot pies and for those who eat red meat, you could add in some beef or even lamb.  I have to say turkey is my utmost favorite.  This recipe is for chicken pot pie and you will be surprised how easy it is to make.

Some people will use a 9 inch pie plate or even a square baking dish and make one whole pie, but my favorite way to make them is just like you will find in the grocery store in mini-pie pans.  I use my non-stick mini-pie pans over and over again.  You can make mini fruit pies and freeze them and I just love to make mini-pumpkin pies too.  So before you can start, you must make the dough recipe to cover the pies with.  You can use Phyllo dough from the freezer section if you prefer, but nothing spells homemade better than fresh homemade pie crust.

Homemade Flaky Pie Crust

Ingredients - Make 6 Mini Pies  or 2 9 inch pie crusts
  • 2 cups flour (I use whole wheat for mine, but you can use any flour you prefer)
  • 3/4 stick of butter - cold slices
  • 1/4 cup vegetable shortening
  • Pinch of salt
  • 1/2 cup of ice cold water

Directions
  1. Place the flour, shortening and butter in a food processor and pulse slowly until combined.  Add in the salt and slowly pour the water in while the processor is mixing on medium.  
  2. When a ball forms, remove from the processor and place in a plastic bag.  Place the dough in the refrigerator for 1 hour to chill.  
  3. Remove the dough from the refrigerator and allow to sit on your counter for 15 minutes before rolling out.

Note: If you do not have a food processor, you can cream the flour and butter and shortening by hand or with a fork.

Chicken Pot Pies

Ingredients
  • Pie crust dough (recipe above)
  • 3 chicken breasts
  • Few sprigs of sage or thyme (optional)
  • 2 tablespoons of oil
  • 2 potatoes
  • 1/2 cup of peas
  • 2 stalks of celery or I use red peppers
  • 2 carrots
  • 2 medium size onions (green onions may be substituted)
  • 1 small 12 ounce can of evaporated milk
  • 2 cups of chicken broth
  • Salt and pepper to taste

Directions

Place the chicken breast in a medium size saucepan to cook, along with the sage or thyme sprigs.  When the chicken is done, place in a food processor and pulse lightly until you have shredded chicken.  Remove the chicken from the food processor and set aside.

In the same processor, add in the potatoes, onions, carrots, celery and/or red peppers.  Pulse the vegetables lightly to get a rough chop.

Add the oil to a large skillet and heat.  Add in the chopped veggies and saute' lightly.  Add in the peas and chicken broth.  Cook for 10 minutes and then add in the shredded chicken, salt and pepper.  Cook another 5 minutes.

Now add in the evaporated milk and reduce the eat to medium and cook for an additional 10 minutes.  Remove from the stove to cool. The pie mixture must be cool before topping with the pie crust or the crust will melt.

Spray each mini pay with non-stick spray or grease them liberally with butter.  Divide the chicken pie mixture into each pan (6 servings), making sure not to add too much liquid.  Take the dough and divide into six pieces and roll out each into a circle and lay the circle on top of the pie pan and seal the edges with a fork or your thumb, pressing down hard against the rim. With a knife, cut off the excess dough.

Place the pot pies in plastic bags and freeze individually until needed or  bake now. If  you want to bake them now, bake in a preheated hot 400 degree oven for 45 to 50 minutes or until the crust is browned.  Make sure to place a few slits in top of each pie to allow the steam to escape.

After the pies are done, allow them to sit for at least 5 to 8 minutes before trying to eat them. Once you have one, you will want one again and again and again.

Read: Turkey Pot Pie with Cheesy Flaky Crust



Jamie's Crazy Easy Fresh Coconut Cake

According to Jamie Harrington, United Carolina Mortgage Group Regional Manager, "It's so crazy easy, but no one in my family knows!  I use a white cake mix (the secret) and bake as directed.  The icing is the key.  I buy fresh coconuts only, none of the frozen or packaged stuff and crack them open, peel them and grind in an old meat grinder.  (secret method)

The meat grinder makes the coconut real mushy, but still preserves some of the shape and juice.  I soak my cake layers with the coconut juice that I drain from the whole coconut.

Then the icing is like this - Take a bowl of whipped cream, cup of sour cream, about 2/3 box of confectioners sugar, some vanilla flavoring all mixed together.  then I add in the fresh ground coconut.

I load the cake down with this icing, just huge gobs of it. It's so good, I could skip the cake and just eat the icing.  I like to do 3 layers so I can load it up with more icing."

Note: Being the cake layers are soaked in coconut water, adding more layers is more difficult.  Some may find that a sheet cake is the best and easiest to handle.

I just love this recipe and it is a keeper for sure.


Incredibly Easy Oreo Ice Cream Pie

Here is another great Oreo Ice Cream Pie.  It is just perfect for a family gathering, but my sister loves this for the holidays.  Her husband makes this and licks the bowl clean, just so she does not have to do any dishes, lol. 
Ingredients
  • 1 Oreo Cookie Pie Crust (you can substitute Graham Cracker Crust)
  • 1 quart vanilla ice cream, softened
  • 1 cup fudge sauce
  • 1 cup coarsely chopped Oreo cookies
Preparation
Prepare your pie crust in advance and allow to cool.

Read: How to Make an Oreo Pie Crust

Prepare the Filling

Put half of the ice cream in the prepared crust. Spread the fudge sauce next and then the rest of the ice cream.  If the ice cream is too soft, you may want to freeze after each layer.  Garinish the top of the pie with the chopped cookies. Place the pie in the oven for at least 2 hours before serving.

Also Read

Julie Mahan's Oreo Cream Pie
Oreo, Pistachio and Chocolate Ice Cream Pie

Oreo, Pistachio and Chocolate Ice Cream Pie

This is so my favorite pie for the holidays or just any day when you want to have something so simple and yet so decadent.  It is a very simple pie to make and you can interchange the ice cream with any flavor that you like.  I went to the grocery store and decided on pistachio because it so fit in with everything I was dreaming of.  This is my own creation and I so hope you enjoy this pie.

Ingredients
  • 2 Oreo or graham cracker pie crusts
  • 1 quart pistachio ice cream, softened
  • 1 pint chocolate ice cream, softened
  • 1/2 tub of cool whip, thawed
  • 2 Hershey's Chocolate and Cream Candy Bars, chopped
  • 10 Oreo Cookies, chopped

Directions

Prepare your pie crusts and set them aside.  Making a homemade pie crust is so easy to do.

Read: How to Make an Oreo Pie Crust

Next chop your candy bars up by using a knife or by pulsing lightly in a food processor.


Spread the chocolate ice cream on the top of the pie crust bottoms and spread evenly, not to exceed 1/4 of the way up the crust. Place in the freezer for 1 hour to harden.

Next add in 10 Oreo cookies in a food processor and chop.  Add the cookies to the softened ice cream and the cool whip.  Spread the pistachio ice cream mixture on top of the chocolate layers and spread evenly.  Then take the chopped candy bars and garnish all over the top of the pie.

Also Read: Julie Mahan's Oreo Ice Cream Pie 
Incredibly Easy Ice Cream Pie

How to Make an Oreo Pie Crust

Now who does not like Oreo cookies and if you love Oreo Cookies, You will just love my Oreo Ice Cream Pies.  This recipe is simple to make and there is no need to run to the grocery store to buy an expensive pre-made crust.  What I do for myself is to make mini Oreo Ice Cream Pies.  So I press the mixture into mini pans that have been sprayed with non-stick spray.  If you want to go "hog wild" then butter your pans liberally with melted butter and then press in the mixture.

 

Ingredients


  • 20  OREO Cookies
  • 3 Tablespoons melted butter

 

Directions


PLACE the Oreo cookies in your food processor and pulse until you get a very fine powder.  If you do not have a food processor you can place the cookie in a large resealable plastic bag.  Using a rolling pin crush the cookies to a very fine powdered crumb.
 
ADD in your melted butter, using your fingers to mix well.
 
PRESS your crumb mixture onto bottom and up side of 9-inch pie plate sprayed with non-stick cooking spray. To make pressing easy, use the bottom of a measuring cup and press firmly in place. Make sure to use this immediately or freeze for later use.  l.

These are My Pans - Order Here
.
How to Easily Serve Crumb Crust Pies

When serving a crumb-crust pie, dip filled pie plate in warm water for 10 seconds, being careful to dip pie plate to just below rim. This will help loosen the crust to make it easier to serve the cut pieces.

Also Read;


My Favorite Thanksgiving Recipes

Thanksgiving is just around the corner and if you are looking for some fabulous recipes to serve to your family this year or even at Christmas time, my recipes may just be what you are looking for.  My recipes continue to grow, but the traditional recipes will always be treasured even by your grandchildren.  So as you contemplate what to serve, take a gander at what I have to offer.

Candy Corn Cupcakes with Mocha Frosting
Dessert Recipes for the Holidays
Holiday Recipes - Almond Squash Au gratin  & Sour Cream Mashed Potatoes
Happy Turkey Day My Followers
Holiday Turkey with Homemade Dressing
Homemade Candy Corn Cookies
Homemade Pumpkin Pies for the Holidays 

Healthy Recipes for Turkey and Ham
Healthy Recipes with Turkey Breasts 
How to Make 5 Minute Homemade Whole Wheat Bread 
How to Make Healthy Homemade Desserts
How to Make Yogurt Milkshakes with Homemade Yogurt
Minestrone Soup with Green Pesto 
Pumpkin Recipes: Marmalade, smoothies and chutney 



Free Recipe for Homemade Pecan Pie
Homemade Luscious Lemon Meringue Pie 
How to Make a Homemade Apple Pie with a Flaky Crust
How to Make Snow Ice Cream
Peach Cobbler A'la Mode
How to Make Strawberry Pie'
Marie Callender's Lemon Cream Cheese Pie
Julie Mahan's Oreo Pie
Eggnog Pie for the Holidays


Speaking of Pumpkins:

Spicy Pumpkin Pie Almonds - Healthy Party Treats

Pumpkin Donuts Baked to Perfection

Very delicious vegetarian pumpkin and spinach pizza
Pumpkin Pie Spice Mixture
Healthy Pumpkin Marmalade
How to peel, cut and shred a fresh pumpkin - recipes included



How to Make a Home-Made Strawberry Pie



One of my all-time favorite pies is strawberry pie.  It is very simple to make if you are lucky enough to get ripe and plump strawberries.  Thanks to modern supermarkets, strawberries can be obtained most of the year.  
Ingredients:  

  • Flaky pie crust (recipe below)
  • 1 cup white sugar, 
  • 3 tablespoons corn starch, 
  • 1 pint strawberries, 
  • 1 12oz can of 7-up
  • Whipped cream


Directions:

  1. In a heavy bottom saucepan combine the sugar, cornstarch, 7-up until creamy.  Cook the 7-up mixture over a medium to a medium high heat until the mixture becomes thick.   
  2. When the 7-up mixture becomes thick, cool to room temperature and add a couple drops of good quality red food coloring.  
  3. Wash and cut the fresh strawberries into quarters or smaller depending on how large they are.  Sprinkle a teaspoon or two of sugar on the freshly cut strawberries and place them into the shell.   
  4. Pour the cooled 7-up mixture over the strawberries.  Allow the pie to set for a few minutes.  Serve with plenty of whipped cream around the edges.

Flaky Pie Crust

Ingredients:
  • 1 cup flour
  • 1/2 cup cold butter slices
  • 1/4 cup of ice cold water
  • Pinch of salt

Directions:
  1. In a food processor place the flour and the butter and pulse until the two are combined well.  Slowly add in the water and the salt.  
  2. Pulse again.  Remove the ball from the processor and place in a plastic bag.  Store in the refrigerator for 1 hour. 
  3. Remove from the refrigerator and allow to set for 15 minutes before rolling out.  Put some flour on a flat surface and roll out in a circle and place in the pie plate.
  4. Bake the pie crust in a hot preheated oven of 375 degrees for 8 to 10 minutes until nice and toasty brown. Remove from the oven to cool before adding the strawberries.

My Version of the Marie Callender's Lemon Cream Cheese Pie



Whether it is the holidays or simply a get-to-gether, pie is always wonderful. Marie Callender's Restaurant is very famous in Los Angeles, California where I lived prior to coming to the Middle East.  I have so many fond memories of sitting down for a potato soup with onions and cheese and then topping it off with a generous slice of lemon cream cheese pie.  This was my ultimate favorite and I so hope it will be yours too.

Ingredients for the Graham Cracker Pie Crust 

  • 1 1/4 cups Graham crackers, ground fine
  • ¼ cup sugar
  • 4 tablespoons butter, melted

Directions:

  1. Take a 9 inch pie pan and spray with some non-stick spray.  Place all the ingredients in a bowl and mix well.  
  2. Then press inside the pie pan.  Press down hard and shape against the walls.  Preheat an oven to 375 degrees and then bake the pie crust for 6 to 8 minutes.
  3. Remove from the oven and allow to cool. 

 Ingredients for Cream Cheese Layer  

  • 12 oz cream cheese, room temperature
  • 1/3 cup white sugar
  • 1/3 cup sour cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon unflavored gelatin
  • 1 tablespoon cold water


  1. In a medium side pan add in the cream cheese, sugar, sour cream and salt and cook on a very low heat stirring constantly until mixture starts to boil lightly.  
  2. Now mix the gelatin with water and dissolve.  When the gelatin is dissolved add it to the mixture along with the vanilla and stir well.   
  3. Cook until the mixture reaches a light boil and cook for an additional 2 minutes.  Remove the pan from heat and allow the mixture to cool.   
  4. When the mixture is lukewarm, pour the cream cheese mixture on the crust and refrigerate until cooled.

Ingredients for Lemon topping

  • 1/5 cup water
  • 1 cup white sugar
  • ½ cup of lemon juice
  • 4 egg yolks, slightly beaten
  • 5 tablespoons cornstarch
  • 1 tablespoon grated lemon peel
  • ¼ teaspoon salt
  • 2 tablespoon butter

Directions:

  1. In a heavy bottom saucepan, place the water, sugar, and lemon juice, cornstarch, slat and lemon peel and using a whisk mix until mixture comes to a boil at medium heat.  Cook the lemon mixture for 2 minutes until it becomes thick.
  2. Pour ½ of the hot mixture into the beaten eggs slowly and stir constantly.  When the mixture is completely blended pour the egg mixture into the hot pudding mixture, stirring and cooking until the pudding reaches boiling stage.   
  3. Stir and let boil slowly for about 5 minutes more.  Remove from heat and add in the butter and vanilla and stir and set aside until cooled.   
  4. When the lemon mixture reaches room temperature, gently smooth over the cream cheese mixture and chill for several hours before serving.  Garnish this wonderful pie with whipped cream. 

 

Julie Mahan's Oreo Pie

This is my sister's, Julie Mahan, favorite pie for the holidays.  She just sent this recipe to me so I could post it for everyone to enjoy.

Oreo Pie Ingredients

10  Oreo's
1/2 gallon of Vanilla ice cream
1 8 oz bowl of cool whip
2- Oreo or Graham cracker pie crusts (see below)


Directions:
  1. Thaw the cool whip and allow the ice ice cream to soften slightly.  Place the Oreo Cookies in a food processor and pulse until they are crushed. 
  2. Mix 2/3 of the ice cream with the cool whip and the crushed Oreo's and blend together thoroughly by hand.  
  3. Pour in the pie shells.  Place the pies in the freezer for at least 2 hours.
You should have 1/3 of the ice cream left over for your enjoyment at another time.  If it is at my house, the left over ice cream would not last long I must say.

Julie's husband, Don loves to put Chocolate Magic Shell on top of his pie, but Julie insists that the Oreo Pie is just superb by itself.  YUMO!!!

Read: How to Make an Oreo Pie Crust 
Oreo, Pistachio and Chocolate Ice Cream Pie 
Incredibly Easy Oreo Ice Cream Pie



A Wonderful Arugula Pizza

Here is another great pizza recipe that I just love.  It is fairly simple to make, once you have your dough prepared.  I have included a very simple pizza dough recipe too at the bottom of the article.

Ingredients

1/2 cup of fresh tomato salsa (3 tomatoes, 1 bell pepper, 2 green onions, handful of fresh basil, salt and pepper, blended very well in blender)
1/2 cup cut mini-tomatoes
8 ounces of cooked chicken breast, shreadded
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese
Large handful of fresh arugula
1 whole wheat pizza dough

Directions

Roll out the pizza dough in a round circle and lay on a round pizza pan that has been sprayed with non-stick spray. Preheat your oven to 450 degrees and then bake the pizza dough on both sides.  Takes about 8-10 minutes.

Remove the crust from the oven and spread the fresh tomato salsa all around. Spread the chicken on top of the sauce and then the cut mini-tomatoes.  Add the mozzarella cheese on top.

Return the pizza back to the oven and bake again for another 7 - 10 minutes until the cheese is melted.  Remove from the oven and top with the fresh arugula and the parmesan cheese.

Whole Wheat Pizza Dough

Ingredients
  • 1 package dry yeast
  • 1 1/4 cups lukewarm water
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 tablespoon olive oil
  • Dash of salt
 Directions
  1. Place the yeast in 2 tablespoons of  the lukewarm water and allow to dissolve for 5 minutes.  Add the flour to a large table or working area and make a whole in the middle.  
  2. Add in the yeast, olive oil, salt and the remainder of the water.  Start mixing in the flour with the liquids and keep mixing until you have used everything together.
  3. Add more flour and water if needed to get to the right consistency.  Knead the dough for 10 minutes or put in a mixer and use the dough hooks for 3 to 5 minutes.  
  4. Allow the dough to rise twice before using in your pizza recipes.

Paula Abdul's Calcium Smoothie

I was watching the Doctor's show today and they had Paula Abdul on.  I am not a big fan of hers, but I have to admit this smoothie looks too yummy to pass up.  I have made a few changes which you may notice and you will just have to see if mine is better than hers. 

The first thing you must have is ground egg shells.  It is best to have organic eggs, not vegetarian fed. Vegetarian feed contains GMO corn.  Remove your eggs and then place the egg shells in boiling water and boil for 5 minutes to remove all residue and pathogens.  Drain the shells and allow them to air dry.  When they are completely dry, break them up into small pieces and place them in a coffee grinder and grind to a fine powder.  Most blenders will now grind them fine enough.  You want to then sift the powder to make sure you do not have any small pieces with sharp edges.

Suggest dosage is 400mg per day and one egg shell, around 1 teaspoon contains 750 to 800 mg of calcium.  My recipe suggests 1/3 teaspoon of egg shell and as you become more use to the calcium levels you can increase more, but never more than 500mg per day of egg shell calcium.

Calcium Smoothie Ingredients
  • 1 cup of kale (I used spinach)
  • 1 cup of greek style yogurt (I used raw goat yogurt)
  • 1/2 cup of almond milk
  • 1/3 teaspoon eggshell powder
  • 2 bananas, chopped and frozen (Paula used fresh and only 1)
  • 1 cup of black berries (any berry will do)
  • 1 tablespoon honey (Paula did not use any)

Directions:

Place the kale or spinach, yogurt and milk in a blender and blend on high speed. Add in the fruit, eggshell powder and honey and blend again until the bananas are completely smooth and blended well.  For an added punch, grind up some flax seeds and sprinkle on the smoothie, after you pour this in your glass.



Coco-Peanut Butter Power Energy Smoothie


I just love making smoothies and I so hope you enjoy my newest creation.  If you are feeling tired and low on energy, try this one out.

Ingredients:
  • 2 bananas, chopped and frozen
  • 2 tablespoons cocoa powder
  • 2 tablespoons creamy natural peanut butter
  • 8 ounces non-fat vanilla Greek yogurt
  • 1 cup of ice cold water
  • Dash of cinnamon
  • 1 tablespoon honey

Directions:

Put everything in the blender and blend on high speed until the bananas are chopped well and smooth.  Pour into a tall glass and enjoy.