Scalloped Potatoes
Katie (Katiedid) from Recipezaar
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350F.
Saturday, July 1, 2017
RANCH CORN SALAD
RANCH CORN SALAD*
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1 (16 ounce) package frozen whole kernel corn, partially thawed
6-8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1-2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2-3 chopped green onions
1 cup shredded sharp cheddar cheese (or Colby/Jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)
Combine all the veggies. Add the dressing, just enough to coat the vegetables well. Gently stir in the cheese and bacon. Refrigerate until serving.
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1 (16 ounce) package frozen whole kernel corn, partially thawed
6-8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1-2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2-3 chopped green onions
1 cup shredded sharp cheddar cheese (or Colby/Jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)
Combine all the veggies. Add the dressing, just enough to coat the vegetables well. Gently stir in the cheese and bacon. Refrigerate until serving.
Asian Flat Iron Steak
Asian Flat Iron Steak
Michelle (AGMmom)
One 1 to 1/2 pound flat iron steak (or flank steak)
1/2 c soy sauce
1/4 c lemon juice
1/4 cup minced onion
1/4 c packed brown sugar
2 T sesame oil
1 T fresh ginger
1 T minced garlic
1 t red pepper flakes (optional)
Place steak in a resealable bag. Add all ingredients. Seal bag and turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally. Preheat grill to medium-high heat. Remove steak from bag, reserving marinade. Grill for 10-15 minutes, or to the degree of doneness you like (medium rare is 135 F). Turn once halfway through grilling. meanwhile, bring marinade to a boil, then simmer over medium heat until reduced by half. Keep warm. Let steak stand 5 minutes before slicing. Slice in thin pieces across the grain. Drizzle with the marinade.
Michelle (AGMmom)
One 1 to 1/2 pound flat iron steak (or flank steak)
1/2 c soy sauce
1/4 c lemon juice
1/4 cup minced onion
1/4 c packed brown sugar
2 T sesame oil
1 T fresh ginger
1 T minced garlic
1 t red pepper flakes (optional)
Place steak in a resealable bag. Add all ingredients. Seal bag and turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally. Preheat grill to medium-high heat. Remove steak from bag, reserving marinade. Grill for 10-15 minutes, or to the degree of doneness you like (medium rare is 135 F). Turn once halfway through grilling. meanwhile, bring marinade to a boil, then simmer over medium heat until reduced by half. Keep warm. Let steak stand 5 minutes before slicing. Slice in thin pieces across the grain. Drizzle with the marinade.
cake recipes
Chocolate Chip Cookie Dough Layer Cake
White Vanilla Cake (Two 6-inch cakes)
*Adapted from Sally's Baking Addiction
Ingredients
* 1 and 2/3 cup + 3 tbsp sifted cake flour (spooned and leveled) *see notes
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup unsalted butter, melted
* 1/4 cup yogurt or sour cream, room temperature
* 3/4 cup buttermilk or whole milk, room temperature
* 2 egg whites, room temperature
* 2 teaspoons vanilla extract
Notes
*1 and 2/3 cups of sifted all purpose flour may be substituted for the cake flour, but the cake won't be as light in texture.
Instructions
1. Preheat oven to 350F degrees. Grease and flour two 6 x 2 inch round cake pans (I also like to line the bottoms with parchment paper for easy removal). Set aside.
2. In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients just until no lumps remain. Batter will be thick. Do not over mix. Set aside.
3. Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. Gently fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pan for 10 minutes, then remove onto a wire rack to cool completely.
For the cookie dough layer:
Eggless Chocolate Chip Cookie Dough
Ingredients
½ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
3 tbsp milk
2 tsp vanilla extract
1 ½ cups flour
1/2 tsp salt
1 cup mini semisweet chocolate chips
Instructions
1. Whisk together flour and salt in a small bowl. Using an electric mixer, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed add flour and salt mixture, and mix just to combine. With a rubber spatula or wooden spoon, fold in the mini chocolate chips. Wrap tightly with plastic wrap and refrigerate until ready to use. Alternatively freeze up to 4 months, and thaw overnight in the fridge.
2. Grease a 6 x 2 inch cake pan and line with parchment paper so that the sides are overhanging. Pat about 2/3 of the dough evenly in prepared pan and refrigerate until ready to assemble. Wrap the remaining dough in plastic wrap and refrigerate. Use the remaining dough to decorate cake. (If any remains after that, this dough makes amazing cookie dough truffles, and is amazing in ice cream!)
Vanilla buttercream
* 3/4 cup (1.5 sticks) butter, softened to room temperature
*1/4 cup shortening
* 4-5 cups confectioners sugar
* 1/4 cup heavy cream
* 2 teaspoons vanilla extract
*Pinch of salt, if using unsalted butter
Directions
To make the frosting, beat softened butter and shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
Assemble the cake
1. Start by placing one layer of vanilla cake onto a turntable or cake stand. Add first layer of buttercream frosting. Remove cookie dough layer from the pan by lifting the overhanging parchment paper, then place cookie dough layer on top of the first buttercream layer. Top cookie dough with a layer of buttercream. You're essentially sandwiching the cookie dough layer with frosting. Next put the second layer of vanilla cake on top of the second buttercream layer.
2. Once the cake is built, frost the enter cake with a light crumb coat. Place cake in fridge for 20 minutes for crumb coat to set. Remove from fridge and frost the entire cake as desired. Garnish with leftover cookie dough.
3. Cake can be stored in an air right container at room temperature for up to 2 days, and up to 4-5 days in the fridge.
4. Enjoy!
White Vanilla Cake (Two 6-inch cakes)
*Adapted from Sally's Baking Addiction
Ingredients
* 1 and 2/3 cup + 3 tbsp sifted cake flour (spooned and leveled) *see notes
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup unsalted butter, melted
* 1/4 cup yogurt or sour cream, room temperature
* 3/4 cup buttermilk or whole milk, room temperature
* 2 egg whites, room temperature
* 2 teaspoons vanilla extract
Notes
*1 and 2/3 cups of sifted all purpose flour may be substituted for the cake flour, but the cake won't be as light in texture.
Instructions
1. Preheat oven to 350F degrees. Grease and flour two 6 x 2 inch round cake pans (I also like to line the bottoms with parchment paper for easy removal). Set aside.
2. In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients just until no lumps remain. Batter will be thick. Do not over mix. Set aside.
3. Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. Gently fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pan for 10 minutes, then remove onto a wire rack to cool completely.
For the cookie dough layer:
Eggless Chocolate Chip Cookie Dough
Ingredients
½ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
3 tbsp milk
2 tsp vanilla extract
1 ½ cups flour
1/2 tsp salt
1 cup mini semisweet chocolate chips
Instructions
1. Whisk together flour and salt in a small bowl. Using an electric mixer, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed add flour and salt mixture, and mix just to combine. With a rubber spatula or wooden spoon, fold in the mini chocolate chips. Wrap tightly with plastic wrap and refrigerate until ready to use. Alternatively freeze up to 4 months, and thaw overnight in the fridge.
2. Grease a 6 x 2 inch cake pan and line with parchment paper so that the sides are overhanging. Pat about 2/3 of the dough evenly in prepared pan and refrigerate until ready to assemble. Wrap the remaining dough in plastic wrap and refrigerate. Use the remaining dough to decorate cake. (If any remains after that, this dough makes amazing cookie dough truffles, and is amazing in ice cream!)
Vanilla buttercream
* 3/4 cup (1.5 sticks) butter, softened to room temperature
*1/4 cup shortening
* 4-5 cups confectioners sugar
* 1/4 cup heavy cream
* 2 teaspoons vanilla extract
*Pinch of salt, if using unsalted butter
Directions
To make the frosting, beat softened butter and shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
Assemble the cake
1. Start by placing one layer of vanilla cake onto a turntable or cake stand. Add first layer of buttercream frosting. Remove cookie dough layer from the pan by lifting the overhanging parchment paper, then place cookie dough layer on top of the first buttercream layer. Top cookie dough with a layer of buttercream. You're essentially sandwiching the cookie dough layer with frosting. Next put the second layer of vanilla cake on top of the second buttercream layer.
2. Once the cake is built, frost the enter cake with a light crumb coat. Place cake in fridge for 20 minutes for crumb coat to set. Remove from fridge and frost the entire cake as desired. Garnish with leftover cookie dough.
3. Cake can be stored in an air right container at room temperature for up to 2 days, and up to 4-5 days in the fridge.
4. Enjoy!
Sunday, June 18, 2017
Friday, June 9, 2017
Week 7
week 3 week5 week6 week 7
130lbs 128 128.4 126.4
22.1% 21.7 21.8 21.3
chest 31 30.5 30.5 30
waist 25 25 25 24.5
hips 32.5 32.5 33 32.5
arms 10.5 11 10.5 10.5
legs 18.5
calf 13
pooch down to 28"
I decided to try something different this week, no more tracking but going with more mindful eating and just eyeballing it.
I dropped two pounds this week and I'm happy about it.
Today, is my cheat day. I'm going to try hard not to go too crazy.
Things are moving in the right direction.
I'm at 126.4lbs
21.3% body fat
my goal is 120 pounds and under 20% body fat.
I'm getting closer
No more macro tracking but I need to always be slightly hungry but not too hungry.
Close are fitting a lot better.
Friday, June 2, 2017
Week 6
This hasn't been a great week for weight loss at all.
Memorial Day weekend plus celebrating my birthday.
Too many treats!
I have been good for the past couple of days but that's it!
I'm trying to learn to eat based on my own hungry cues.
I'm not sure if it's working.
I'm up to 128.4lbs
Argh....
My bodyfat is at 21.8%
I'm not going to have a cheat day this weekend.
I did go running two times this week and I'm going to bootcamp this morning.
I need to get back down to 127.6lbs
My measurements were about the same.
Memorial Day weekend plus celebrating my birthday.
Too many treats!
I have been good for the past couple of days but that's it!
I'm trying to learn to eat based on my own hungry cues.
I'm not sure if it's working.
I'm up to 128.4lbs
Argh....
My bodyfat is at 21.8%
I'm not going to have a cheat day this weekend.
I did go running two times this week and I'm going to bootcamp this morning.
I need to get back down to 127.6lbs
My measurements were about the same.
week 3 week5 week6
130lbs 128 128.4
22.1% 21.7 21.8
chest 31 30.5 30.5
waist 25 25 25
hips 32.5 32.5 33
arms 10.5 11 10.5
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