Strawberry Cream Cups

Don't throw that stale bread away! Here's a recipe that turns stale bread into the most amazing little strawberry cream cups! All you need is a cup of coffee and breakfast is served! You can also use toasted bread!! 

Ingredients:

- 4 pieces of stale bread, cubed small
- 1 1/2 cups diced strawberries
- 4 oz. cream cheese, softened
- 1/3 cup white sugar
- 1/4 cup milk
- 1 egg
- 1 tsp. vanilla
- 2 Tbs powdered sugar

Preheat oven to 350 degrees. Grease 9 cups of a muffin tin. Divide bread evenly among greased muffin cups. Press strawberries into and on top of the bread. Beat cream cheese, sugar, milk, egg, and vanilla together in a large bowl until smooth. Pour over each muffin cup slowly until bread and strawberries are fully soaked. Bake for 25 or 30 minutes. Cool in muffin tin for 5 minutes and then transfer to a wire rack to cool completely. Dust with powdered sugar before serving and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Change your thoughts and you change your world." - Anonymous

Creamy Potato and Leek Soup

Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What's even better is it's very easy to make!

Ingredients:

- 4 cups chicken stock

- 2 russet potatoes, peeled and cut into large pieces

- 2 leeks (whites only), thoroughly washed and chopped

- 1 stalk celery, roughly chopped

- 1 bay leaf

- 1 tsp. fresh thyme

- salt and pepper

- 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it's smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"To change the world takes time; to change yourself 

takes courage." - R. S. Lowel

Mini No-Bake Pumpkin Pies

Fall time is here! Time to bring out all of the fall recipes, at least the ones that are incredibly easy to make. You might want to make copies and keep this recipe handy, because people will be asking for it once they try these dreamy pies!

Ingredients:

- .25 oz. package of unflavored gelatin (about a tablespoon)

- 1 tsp. ground cinnamon

- 1/2 tsp. ground ginger

- 1/2 tsp. ground nutmeg

- 1/2 tsp. salt

- 1, 14 oz. can sweetened condensed milk

- 2 eggs, beaten

- 1, 15 oz. can pure pumpkin

- 9 mini Keebler graham cracker pie crusts

Add gelatin, cinnamon, ginger, nutmeg, and salt to a sauce pan. Stir in milk and eggs, and let set one minute. Place pan over low to medium heat and stir constantly for 10 minutes until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin and spoon into pie crusts. Chill for 3 hours or more before serving. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring where every leaf is a flower." - Anonymous

Eggplant Meatballs

I had eggplant meatballs at a restaurant recently and couldn't believe how fabulous they tasted. What a healthy way to enjoy one of our favorites dishes, spaghetti and meatballs!

Ingredients:

- 1 medium to large eggplant

- 1 egg, slightly beaten

- 1/2 cup canned cannellini beans, rinsed and drained (you can also use navy beans)

- 1 tsp. diced garlic

- 1/2 cup finely chopped fresh basil

- 1/2 cup finely grated parmesan cheese

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1 cup Panko breadcrumbs (use Italian Panko if you would like more Italian flavor)

- Olive oil mister or nonstick pan spray

- Spaghetti sauce (homemade or store bought)

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place eggplant on top. Use a fork or a knife to prick eggplant about 4 to 6 times. Place eggplant in oven for 30 minutes. Remove and cool for about 20 minutes. Leave the oven on. Slice eggplant in half lengthwise and scoop out the flesh, removing as many seeds as possible. Discard flesh. Chop the eggplant into very small pieces and place in a medium bowl. Add the rest of the ingredients, down to and including Panko. Combine ingredients. Line a baking sheet or baking dish with foil and spray cooking spray on foil. Roll eggplant mixture into balls (about the size of a golf-ball) and place them on the baking sheet or dish. Lightly mist them with the olive oil or baking spray and put them in the oven, baking them for 20 minutes or until they are golden brown and a bit firm. Remove, and enjoy with your favorite spaghetti sauce. If you'd like a printer-friendly version of this recipe, Click Here.

"It's really simple... be good to each other." - Anonymous 

Chocolate Chip Blondies

Amazing dessert that is incredibly easy to make! A bite of this soft warm chocolate blondie will make you feel like you're in heaven! Sheer bliss! 

Ingredients:

- 1 cup Turbinado sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup butter, softened
- 1 tsp. vanilla
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup milk chocolate chips

Preheat oven to 350 degrees. In a standing mixer, combine sugars, eggs, butter, and vanilla. In a separate, small bowl combine flour, baking powder, and salt. Slowly add the flour mixture to the batter and mix. Add the chips and combine. Pour in a greased and floured baking dish and bake for 20 to 25 minutes, or until toothpick comes out clean when inserted in the middle. Don't over bake. Let cook, cut into squares, pour yourself some coffee, and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes all you need in life is just a little chocolate." - Anonymous