Powerballs

 Robert is on the FHS Junior Devo Mountain Bike team and always needs quick stamina treats.  At his last race they had a company selling these for about $3. each and I said, I'll make you a batch.  

These are our new treat for racing... Freezing for later events too!

POWERBALLS

recipe from clean eats and treats

INGREDIENTS

• 2 cups old fashioned oats slightly broken down in the blender
• 1 cup peanut butter I use Adams all natural no stir
• 2/3 cup honey
• 1/2 cup shredded unsweetened coconut
• 1/2-1 cup mix ins mini chocolate chips, dried fruit or nuts  (I did half miny choc chips and half sunflower seeds)
• 1 scoop vanilla protein powder
• 1/8 cup hemp seeds
• 1/8 cup chia seeds
• 1 tsp pure vanilla extract
• dash of sea salt

INSTRUCTIONS

1. Combine all dry ingredients in a kitchen-aid mixing bowl or Bosch...
2. Using the paddle attachment, mix until well blended.
3. Add wet ingredients to dry ingredients and mix until a "dough" forms.
4. Scoop into balls with a 2-inch cookie scoop.
5. Place onto a cookie sheet and refrigerate for at least one hour before serving.
6. Store in the refrigerator for up to one week.

   

Broken Glass Jello - Christmas Eve Tradition

 Broken Glass

"The Nelson’s use this as a salad – a bit of a stretch!" Liz Cowan

1 (3 oz. pkg.) each Jell-O lime, strawberry, and black raspberry flavors

Dissolve each box of Jell-O with 1 ½ cups boiling water.  Let set in the refrigerator overnight.

1 envelope Knox gelatin

¼ cup cold water

1 cup pineapple juice, boiling

2 cups whipping cream, whipped

½ cup sugar

1 t. vanilla

Dissolve Knox gelatin in ¼ cup water.  Add to boiling pineapple juice.  Cool until room temperature.  Whip cream and add sugar and vanilla.  Fold in cooled pineapple mixture.  Cut the Jell-O in cubes.  Fold into cream mixture.

Crust:

2 cups graham cracker crumbs (12 big crackers)

½ cup margarine, melted

¼ cup sugar (optional)

Mix crust ingredients.  Spread all but ¼ cup of the crumbs in a 9x13-inch pan.  Pour the Jell-O mixture carefully over the crumbs.  Sprinkle the remaining crumbs on the top.  Refrigerate 6 hours.  Serves 16-20.

sorry photo a bit blurry 

a screen grab from my Instagram Story 8.29.23  

My son Robert Cowan LOVES (basically dessert) & asks for this Jello monthly and I finally delivered, 

and am taking dinner to a neighbor so this will be something new for them to try.

I also split into 2 serving sizes, 9x9 pan for them and a smaller glass sized pan for us!  Manageable eating for a small gathering or feeds a crowd.

 

Roasted Cauliflower

from the Food Network Kitchen

link here 

• Level: Easy
• Total: 25 min

• Prep: 5 min
• Cook: 20 min

• Yield: 6 to 8 servings

1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

My go to Summer 2023 recipe.  

I was trying to do less sugar and I loved how they brought out the natural sugars during the roasted process, and Matt who dislikes Cauliflower even loved it, and it was a great reheated lunch the next day.

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4 cup extra-virgin olive oil

5 cloves garlic, roughly chopped

1/4 teaspoon crushed red pepper

2 teaspoons kosher salt

2 teaspoons roughly chopped fresh thyme leaves

 

My daughter Hailey came to me and asked "What is Pound Cake?"  I had to remedy this as it's one of my most favorite cakes ever.  Plain simple, moist, dense, and cake at it's finest if you ask me.  It pairs well with anything, and I love for breakfast the next morning.  I went to my recipe binder and pulled out this gem from Taste of Home magazine Feb/March 2015 issue and loved the past 8 years. . .

https://www.tasteofhome.com/recipes/7up-pound-cake/

7UP Pound Cake

TOTAL TIME: Prep: 25 min. Bake: 65 min. + coolingYIELD: 16 servings.

My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California

Ingredients

• 1-1/2 cups butter, softened
• 3 cups sugar
• 5 large eggs, room temperature
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3/4 cup 7UP soda
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1 tablespoon lemon or lime juice
• 1 to 2 tablespoons 7UP soda
• 1/2 teaspoon grated lemon or lime zest, optional

Directions

• 1. Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
• 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
• 3. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely. (If you put the glaze on faster it's looks more donut glazey so your choice on glaze preferences.... If you let the cake cool it looks more white and noticeable)
• 4. For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

Super Shell Pasta

 I've had this recipe since a kid, and I loved this pic online with the fresh basil on top and extra mozzarella on top.

Ingredients:

Super Shells

1 cup diced Mozzerella (more if want some on top)

2 eggs slightly beaten

1 tsp. dried parsley

16 oz. cottage cheese or ricotta cheese

1 cup cheddar cheese grated  (divided)

2 shakes of salt and pepper

1 15 oz. can tomato sauce

1/2 tsp. minced onion

1/2 tsp. Italian Seasoning

1/2 tsp. Garlic salt

¾ cup fresh basil leaves finely chopped (about 8 to 10 leaves) for garnish

Cook Pasta Shells 15 min. drain and put on some wax paper

Mix eggs, cottage cheese, mozzerella and 1/2 cup of cheddar grated, salt and pepper and parsley

Mix tomatoe sauce, minced onion, garlic and Italian Seasonings

Cover a small am of seasoned tomato sauce on the bottom of the pan

Fill shells with cheese mixture (I use medium cookie scoop)

Pour sauce over and sprinkle left over cheddar (mozzarella optional) 

Cover

Cook 350 degrees for 35 min.

stand 5-10 min.

Enjoy~

Zesty Spring Salad - lots of Citrus

 My sister in law Katie B Olson loves to make this salad and I'm now a new fresh favorite of mine for that burst of citrus ...  I also don't caramelize my pecans, but buy a bag, or 2,from Trader Joe's and they are simply heaven and I can't replicate nor have the patience to make them this delicious.

(Sorry I didn't snag a pic - but will try to add next time I make this ~) 

Lemon Terragon Pasta Salad

 YIELD: 6 SERVINGS

LEMON TARRAGON PASTA SALAD

If you've been to Plates & Palates in Bountiful, then you've probably had their Lemon Tarragon Pasta Salad! The best copycat Lemon Tarragon Pasta Salad!

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

INGREDIENTS

• SALAD:

• 1 (16 ounce) box of bowtie noodles

• 2 cups red grapes

• 1 cup celery, diced

• 1/2 cup slivered almonds

• 1 bunch of green onions, chopped

• 2 cups cooked cubed chicken

• DRESSING:

• 1 1/4 cup regular mayonnaise

• 1 cup buttermilk

• 1/2 teaspoon onion powder

• 2 lemons juiced and zested

• 1/2 teaspoon salt

• 2 tablespoons fresh tarragon, minced

• 1 tablespoon sugar

• 2 tablespoons honey

INSTRUCTIONS

1. Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

2. Into a large bowl, place the drained pasta, red grapes, celery, almonds, green onions and chicken.

3. To make the dressing, roughly chop two tablespoons of the fresh tarragon and place it in a high powered blender. Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar, and honey. Blend on high power for 30 seconds, or until dressing is smooth and frothy. 

4. Add half of the dressing to the salad and stir to combine. Cover the salad and the remaining half of the dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving.

5. Serve and enjoy