Tag Archives: recipe

Baked Squash & Apples

Baked Squash & Apples

Ingredients:

  • 1 package of 20 oz. cut butternut squash
  • 2 apples
  • 1/2 cup of brown sugar
  • 1/4 cup butter
  • 1 tbsp. flour
  • 1/4 tsp. cinnamon

Steps:

1. Preheat oven to 350 degrees.
2. Cut squash into bite size pieces.
3. Core, peel, and slice apples.
4. Place squash and apples in a baking dish.
5. Mix the remaining ingredients and sprinkle over the squash and applies.
6. Bake for 45-50 minutes (or until top is brown)

Enjoy!

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Holiday Cookies (Friends Feeding Friends)

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Happy Friday everyone! As you all know, for Live, Laugh, Cooking this means it is time for “Friends Feeding Friends”.  Today’s festive recipe comes from Ada of “New Sweets on the Blog”  Please be sure to check out her wonderful blog & beautiful treats here! Thank you so much Ada for sharing these delightful cookies with us!

Ingredients for the cookies:

  • 4 cups flour
  • 1 cup butter, softened
  • 2 large eggs
  • 1 1/2 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Steps for cookies:

  • Preheat the oven to 350 degrees.  Beat all the ingredients together until smooth.
  • Roll dough out on a generously floured surface (to about a 1/4″ thickness).
  • Using cookie cutters cut out into desired shapes.
  • Bake 10 to 12 minutes, or until edges are lightly golden brown.

Ingredients for the icing:

  • 1 egg white
  • 3-4 cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon oil-free flavoring (optional)
  • assorted food coloring colors (optional)
  • edible decorator balls, sprinkles, or other (optional)

Steps:

  • In a bowl, stir together the egg white, lemon juice, cream of tartar, and the flavoring.
  • Beat in confectioners sugar until smooth and glossy.  If the icing is too think, add some drops of water.
  • Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Pant the icing onto the cookies or pipe with decorator icing tubes and tips.
  • Top with candy decorator balls, holiday sprinkles, or any other festive design. Enjoy!

HAPPY COOKING, HAPPY FRIDAY, & HAPPY HOLIDAYS EVERYONE!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Vegetarian Lasagna “Cupcakes”

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Ingredients:

  • 12 small slices of green/yellow squash (I bough presliced- but 1 medium squash would be enough)
  • 3 cups of bow-tie pasta
  • 1 cup of mushrooms
  • 1/3 cup of green peppers
  • 1/3 cup of olives
  • 1/2 cup of shredded mozzarella cheese
  • 12 oz of sauce

Steps:

  • Preheat your oven to 375 degrees.
  • Spray the cupcake tin with cooking spray. Outline each section of the cupcake tin with bow-ties forming a cupcake shape (see picture a below)
  • Slice squash into small circles (medium thickness) & place one piece on top of each “cupcake” (in the middle- see picture b below)
  • Chop up ingredients of your choice.  I chose mushrooms, green pepper, and olives and placed them on the squash.
  • Pour your sauce over each “cupcake” and then top of with the cheese.
  • Bake for 15 minutes and enjoy!

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Happy cooking! If you have any requests, please comment below or message the LLC Facebook page. Like the page to receive updates when new recipes have been posted! Thanks for your support! xo LLC xo

Mac & Cheese (in the crockpot)

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“All I want…. is mac and cheese.” – Kurt Cobain

Sweet rainy Sunday! Time to relax & cuddle up on the couch with a blanket, cup of coffee, and good book. Let the smells of homemade mac and cheese fill your house as the crockpot does it’s magic.

Ingredients:

  • 16 oz. of uncooked macaroni (I used shells)
  • 5 tbsp of butter (softened/slightly melted)
  • 1 1/2 cup of shredded sharp cheddar cheese
  • 1 cup of mozzarella cheese
  • 1/2 cup of grated parmesan cheese
  • 1 cup of milk
  • 1 cup of almond milk (or you can do 2 cups of one of the other)
  • (This is a “lighter” version of mac and cheese.  If you wish, you can add 3/4 cup of sour cream and 1 can of condensed cheddar cheese soup)

Steps:

1. Spray medium size crockpot with cooking spray.

2. Combine all ingredients in the crockpot and stir.

3. Cook on high for 3 hours or until macaroni is tender.

4. Stir well and if desired, sprinkle more cheese on top before serving.

Happy cooking & happy Sunday my wonderful followers! I hope you all have a lovely week. I have lots of great recipes & workouts coming your way 🙂 Be sure to like the LLC Facebook Page so you don’t miss out on anything! If you have any requests, comment below. xo LLC xo

Guilt-free Chocolate Peanut Butter Mugcake

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Happy Friday everyone! Once again, it is time for “Friends Feeding Friends”. This one comes from someone who is like a sister to me. She is my cousin, best friend, and partner in crime. This simple dessert is a great way to get that protein in after a workout… and tastes just like a regular cake! Check out her Instagram ketchupwithmeee for other mugcake recipes! Show her some love by following. You can follow my instagram also (lolosayshello) which sometimes has extra LLC recipes on it.

Want to have your cake and eat it too, but not break a healthy lifestyle? This mug cake tastes like a 1000 calorie indulgence, but the healthy ingredients let you enjoy this cake guilt-free! It is a perfect single serving, super moist, and will most definitely satisfy your sweet tooth. Keep in mind that if you don’t have some of the ingredients listed here, then you can easily get creative and substitute!

Cake Ingredients:
2tbs chocolate protein powder
2 tbs cocoa (hot chocolate) powder
A pinch of baking soda
2 tbs all-purpose flour
1/2 tbs cinnamon
½ tsp vanilla extract
¼ cup almond milk
Note: if you do not have protein powder on hand, then substitute an additional 1-2tbs of cocoa powder

Frosting Ingredients:
A dallop of peanut butter
Warm water

Instructions:
1) Spray mug with nonstick cooking spray.
2) Combine all cake ingredients in the mug and mix until it forms a batter consistency.
3) Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds to create a smoother consistency. Remove from microwave.
4) Microwave mug cake for 1 minute (1:00). Remove from microwave and let cool.
5) Microwave the peanut butter for an additional 15 secs (:15) – do this in two intervals because if you microwave peanut butter too long then it turns into a cookie-like substance! Slowly add warm water to thin out the consistency – start with 1 tsp, and continue to add slowly until you reach your desired consistency.
6) Remove the mug cake, top with the peanut butter frosting, and enjoy this little piece of heaven!

Happy baking!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Pumpkin Dip

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“We write to taste life twice” – Anais Nin

Going to someone’s house for Thanksgiving and need one last minute thing to bring?  Try this simple, quick, and delicious pumpkin dip!

Ingredients:

  • 1 1/2 cans of pumpkin (about 22 ounces)
  • 1 large container of Cool Whip (12 ounces)
  • 1 tsp of cinnamon
  • Whatever you choose to dip into the dip (I will be using graham crackers and pears)

Steps:

1. Pour the cool whip into a medium sized bowl.  Mix around a little to soften it.

2. Slowly (in small bits) add the pumpkin and stir into the cool whip.

3. Sprinkle in the cinnamon and stir.

4. Serve with graham crackers and pears (can also use apples and other fruit)

Happy Thanksgiving! What are you making this holiday? Share your recipes below!  Be sure to like  Live, Laugh, Cooking’s Facebook page for weekly recipe updates!

Vietnamese Spring Rolls

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Happy Friday everyone! As many of you know, in the LLC world this means it is time for our weekly “Friends Feeding Friends” post. This week, the recipe comes from Jessica, an amazing food blogger who was kind enough to share with us her awesome Vietnamese Spring Rolls recipe.  Her fabulous blog is called “Gluten Free Boston Girl” and can be found at…

http://www.glutenfreebostongirl.com

In addition, I would like to share with all of you the links to her original posting of this recipe as well as her Facebook page.  Be sure to show her some LLC love by checking out her other great recipes and following her blog and FB!

http://www.glutenfreebostongirl.com/vietnamese-spring-rolls/

https://www.facebook.com/pages/Gluten-Free-Boston-Girl/194349280664649?fref=ts

Now let’s get cooking….

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Ingredients:

  • 2 red bell pepper, julienned
  • 2 large carrots, shredded or julienned
  • 2 cucumbers, seeded and julienned
  • 2 avocados, pitted and cut into thin strips
  • 4 oz rice noodles
  • 1 pound cook shrimp (optional)
  • Juice of 1 lime
  • 1 tbsp of rice vinegar
  • 2 bunches of scallions, chopped
  • Mint (can also use basil or cilantro- the more herbs, the more more flavorful the rolls will be)- Jessica suggests using more than you think you need because this is where the flavor will be coming from.  Don’t use sparingly!
  • 12-15 rice paper wraps

Steps:

  • If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR if using small shrimp, cut up into small pieces. (This is also helpful if you do not have a lot or shrimp.)
  • It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance).
  • Cook noodles according to package directions. Drain and toss with rice vinegar.
  • Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.
  • Line all ingredients up, almost like an assembly line, to make preparation easy.
  • Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
  • Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
  • Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight –  fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
  • Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.

Thank you again Jessica for this delicious recipe!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*