Homemade Cheese Ball

My mom makes this cheese ball every year for Thanksgiving and Christmas. It doesn't feel like the holidays until we're munching on this snack with Triscuits and Wheat Thins. It can be a little tricky to find all the ingredients -- the Roka Blue Kraft cheese can be evasive, only showing up around the holidays and in select grocery stores. I went to three stores this year before I found it at Safeway. I had to get a manager's help, and even then it was on the top shelf out of sight. Best of luck in your cheeseball making adventures!

Mom's Cheese Ball

8 oz. cream cheese (not fat free as pictured)

1 jar Kraft Old English cheese

1 jar Kraft Roka Blue cheese

4 oz. blue cheese

1 clove garlic

1 small onion

chopped nuts (I used walnuts)

parsley

Mix cheeses with electric mixer until soft. Add garlic and onion to the mix. Chill at least 2 hours, or until firm enough to handle. Roll into ball form and coat in nuts. Makes 1 large ball or 2 small. Freeze, then thaw, for best serving results.

Veggie Feta Squash Bowl

I love a good, healthy meal. I've posted another Scratch 'N' Stef original spaghetti squash recipe HERE, and this is another goodie! The downside to this meal is that it takes some time, about an hour to cook overall. But a plus: its vegetarian!

Here are two other spaghetti squash bowl recipes you might enjoy. SPINACH ARTICHOKE SPAGHETTI SQUASH and BAKED SPAGHETTI SQUASH WITH CHEDDAR CHEESE. Happy grubbin'!

VEGGIE FETA SQUASH BOWL
Ingredients:

• 1 small-medium spaghetti squash
• 2 tsp. olive oil
• 1 green pepper
• 1/2 c. mushrooms
• 1/3 c. cherry tomatoes, halved
• 1/3 c. chopped onion
• 1 c. cooked broccoli floretts 
• 1 c. cooked carrots, sliced
• 1/2 c. feta cheese
• 1/2 c. parmesan cheese
• salt & pepper
• garlic powder (or garlic cloves)

1. Preheat the oven to 375. Cut the spaghetti squash in half and take out the seeds. Rub each squash half on the inside with a teaspoon of olive oil, then sprinkle with salt, pepper, and garlic powder. On a baking sheet, add about a cup of water and place the squash halves face down. Set the timer for 35 minutes and put in the baking sheet in the oven.

2. In a large mixing bowl combine the other ingredients, seasoning with salt, pepper, and garlic to taste. Set aside.

3. After spaghetti squash is cooked (outside of squash is tender, but still holds its shape), remove from the oven and let cool for about 10 minutes. Using a pot holder, carefully remove the spaghetti-like strings from the squash halves with a fork, adding into the ingredients from step 2.

4. Mix all ingredients together. Spoon the mixture back into the empty spaghetti squash "bowls" and place back into the oven for 20-25 minutes. Serve with a side of garlic bread. Enjoy!

How to make Bakery Cupcakes

I took a cake decorating class a few years ago and the biggest tip I took away was how to make a box cake mix taste like it came from a bakery. A few small changes and you end up with some pretty great results. And, who would have thought that freezing cakes actually makes them taste better? (And easier to decorate, too).

Here's What You Need:
1 box cake mix, follow the directions on the box
Add 1 more egg
Use melted butter instead of oil, double the amount
Use milk instead of water
Add 2 T of vanilla
Add a box of instant pudding mix
Follow the baking directions on the box, and freeze them if you don't want to enjoy them right away!

Ever heard of Georgetown Cupcakes? Here's a great little tutorial on how to make their Red Velvet Cupcakes, but more importantly, how to make their cream cheese frosting and getting the perfect swirl!

Chipotle Veggie Tacos

I struck gold when I created these Chipotle Veggie Tacos. They have the perfect amount of spice, taste fresh, and are so easy to throw together! The ingredient that makes the biggest difference in flavor is the Chipotle Cheddar Cheese- that stuff is divine. I found mine at +SproutsFarmersMarket with the specialty cheeses.

For the "meat" I use the Morning Star Spicy Black Bean veggie burgers. Let me tell you, I don't even miss traditional ground beef with taco seasoning. I slice a frozen patty in half, put it in the micro for 30 seconds, then break it up with my fork. It's the perfect portion! Alfalfa sprouts are a nice change from traditional lettuce, and it doesn't overtake the size of the tortilla that lettuce sometimes does. One note: don't use a traditional tortilla, you need the fresh ones that you cook on the stove. It really does great things for the overall quality and taste. Enjoy!

CHIPOTLE VEGGIE TACOS

INGREDIENTS:
Fresh Tortillas
Chipotle Cheddar Cheese
Veggie Burger patty
Tomato
Avocado
Green Pepper
Alfalfa Sprouts
Sour Cream
Frank's Red Hot Sauce

DIRECTIONS: Warm a skillet over low-medium heat while chopping the fresh veggies. Cook tortilla on both sides, then add cheese, veggie burger, and other toppings. Enjoy!

Romaine Summer Salad with Mozzarella Ciligene

This summer salad is fresh, tasty, and beautiful! I threw it together when I had some ingredients that needed used up in my fridge and it has quickly become a favorite in our house. One of the best things about this salad is it doesn't need dressing. Just use a lemon wedge to squeeze over the romaine and it has the perfect kick of flavor! Let's talk about Mozzarella Ciliegine. Don't know what that is? You do, it's just small mozzarella balls. It's a classy, yummy addition to the salad (and fancy names make anything taste better).

Romaine lettuce, chopped
1 lemon wedge
cucumber, sliced
red pepper, chopped
red grapes, halved
avacado, sliced
hard boiled eggs, sliced
goat cheese, crumbled
fresh mozzarella ciligene
sunflower seeds

Wash and chop romain lettuce and stack on plate. Squeeze lemon over lettuce. Top with remaining ingredients. Enjoy!

Cold Artichoke Salad

This is a great filling, yummy salad for summer. Another of my sister Susan's recipes that goes the distance! It's a great side for a variety of meals. You'll notice in the photo I have 2 cans of artichokes- I went a little overboard. One can is all you need, maybe 1.5.

Cold Artichoke Salad

1 pkg. chicken flavored Rice-A-Roni
1 can artichoke hearts, chopped
2 green onions, chopped
1 can sliced water chestnuts
1/3 c. mayonnaise
1/4 tsp. curry powder

Cook Rice-A-Roni according to directions on the box. Mix cooked rice, artichoke hearts, green onions and water chestnuts.  Use 1/2 the liquid from can of artichoke hearts and mix with mayonnaise and curry powder for dressing. Pour over rice mixture and mix well. Let set for at least 4 hours in refrigerator before serving.

Quinoa and Kale Salad

It's difficult to eat well all the time, but when you find a meal that's healthy and delicious you hold onto it for dear life. That's how I feel about this Quinoa and Kale Salad. Filling, tasty, and super duper healthy. If you don't want to make it on your own, stop by LGO and pick one up to go!

QUINOA AND KALE SALAD
2/3 c. Kale, shredded

1/2 c. Quinoa, cooked & chilled

1 tsp. Garlic, minced
1/4 c. Grapes, sliced
3 T. Red Bell Pepper, chopped

1 T. Sunflower Seeds

1/4 c. Reggiano & Manchego Cheese, shredded

Light Vinaigrette Dressing

Add garlic to cooked quinoa and chill. Toss in grapes and bell peppers to chilled quinoa. Layer kale on the bottom of serving dish, place quinoa mixture over kale, top with cheeses and sunflower seeds. Select a light dressing to serve on the side. Bon appetit!

Chocolate Chip Freezer Cookies

These are the best homemade chocolate chip cookies I've ever had. No joke. Fluffy, chewy, and full of flavor. The most amazing part? You freeze the dough and only bake how many you want when you want them. This recipe is heavy on calories, but pure genius. View the original recipe here. 

INGREDIENTS

• 1 c butter, softened
• 1/2 c shortening
• 1 1/2 c dark brown sugar
• 1/2 c granulated sugar
• 2 eggs
• 4 tsp vanilla extract
• 4 c all-purpose flour
• 2 Tbsp cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 3/4-1 bag milk chocolate chips or peanut butter chips

DIRECTIONS

1. In first bowl mix butter, shortening and sugars until light and fluffy.
2. Add in egg and vanilla. Mix until combined.
3. In a second bowl combine flour, cornstarch, baking soda, salt and mix together.
4. Mix dry ingredients slowly into first bowl with sugar and egg mixture. Blend well.
5. Add in chocolate or peanut butter chips.
6. Use a ¼ cup to measure dough and place in quart size Ziplock bag. 
7. Place dough packaged in Ziplock bag into the freezer. (You can make cookies with the fresh dough, but they turn out better baked from frozen)
8. Place individual frozen ¼ cup cookie doughs onto ungreased baking sheet and bake at 350 degrees for 15 minutes.

Rice Krispy Remix

Yes, the last post was about fitness, and now here's a post about undoing all the work you've just done. It's OK, sometimes you need to live a little. Who knew such a small change could make a BIG taste difference to the oft-made Rice Krispies? Not me. I had seen a few different recipes on +Pinterest and decided to give these a try.

Browned Butter Rice Krisy Treats. The big difference is cooking the butter until it's a light golden brown color. It gives the treats a slight carmel flavor. Another change is adding a pinch of coarse salt to the butter/mallow mix. I also reduce the amount of cereal just a little so the squares are chewier. I followed the recipe here on another blog. But my recommendation is below.

Ingredients:
8 TBSP salted butter
1-10 oz. bag mini marshmallows
4-1/2 c. Rice Crispy Cereal
Pinch Kosher Salt

In a large saucepan, melt butter over medium heat. Continue to stir until butter is bubbling and a golden brown color. Add the marshmallows into the pan and melt until mixture is smooth. Add in the pinch of salt, stir. Then add in the cereal and stir until throughly coated. Spread mix into greased 9x13 cake pan. Allow to cool, then cut into squares. (I like to enjoy them while they are still a little warm!)

Vegan Fashion Fit

If you're into fitness, the vegan way, or fashion here's your one stop shop for the trio. Brooke worked as a personal trainer for years and has a knack for great style. She's also a meatless kind of gal, which adds a nice little spice to her posts! Get your fix of healthy recipes like this one for Quinoa, Black Bean, and Vegetable Stew. Have you done a burpee? What about 105 of them ... in one workout? This Burpee Burn is killer.

And her style is on point- here's a snippet. Follow her on Pinterest or Instagram: br0oke_y0ung

Tomatoes, Basil, and Mozzarella ... Oh My!

I love the combination of tomatoes, basil, and mozzarella. It's packed full of flavor and healty, too. Here are three great recipes that make awesome use of these ingredients.

Caprese Salad

Sliced Tomoatoes

Sliced Mozzarella

Basil Leaves

Salt & Pepper

Balsamic drizzle

Slice tomatoes and sprinkle with salt and pepper. Add the sliced mozzarella on top, then add the basil. Drizzle with balsamic. Delicicous. Some people also drizzle with olive oil, but I don't think it's necessary.

Italian Grilled Cheese

2 Wheat Bread slices

Butter

Sliced Tomoatoes

Sliced Mozzarella

Basil Leaves

Salt & Pepper

Heat skillet or panini press. Butter one side of each bread slice, place tomatoes on unbuttered side and add salt & pepper. Top with mozzarella, basil, and other slice of bread. Cook over medium heat until cheese is melted and bread is toasted. Optional: dip sandwich in warm marinara sauce.

Margherita Pizza

Here are a few recipes to choose from, each is a little different with it's own twist. For my favorite, you must visit La Grande Orange in Phoenix! 

Pizza 1

Pizza 2

Pizza 3

Taco Soup

I'm a fan of soups in the winter months. And even in the summer, on occasion. This recipe is quite yumtastic and goes together pretty fast! Sometimes I'll improvise if I don't have all the ingredients, like this time I used frozen meatballs since I didn't have any ground beef on hand. It's OK to cheat the system once in a while. Since it's only me and the hubs I freeze half of the mix and save it for later. This dish also goes together well in a crock pot!

TACO SOUP
Recipe from my lovely sister, Susan Anderson

1 lb. ground beef
3 TBS (or to taste) homemade taco seasoning
1 c. water
1 can mild chili beans
1 can whole kernel corn, drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 envelope Ranch salad dressing mix

In large pan brown beef and drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes, or until heated through, stirring occasionally. 6-8 servings.

Serve with cheese, onions, and chips.

Christmas Morning Waffles

It's a tie for my favorite breakfast food: thick waffles or eggs benedict. I've been told eggs benny is an old person choice ... au contraire mon frere. But this post isn't about the benny. Thick, gorgeous waffles are easy to do at home. Especially with this fancy pants waffle maker. I love mine! Waring Pro is the bomb.com.

Here's a fab recipe that will tantilize your taste buds. :)

CHRISTMAS MORNING WAFFLES (makes 4 waffles)
2 egg yolks
1.5 cups milk
1 cup wheat flour
1 cup all-purpose flour
1 T. baking powder
1/4 tsp. vanilla
1/2 tsp. lemon juice
1/2 tsp. salt
1/3 cup coconut or canola oil
2 egg whites stiffly beaten
1 T. orange zest

Put egg yolks, milk, flour, baking powder, lemon juice, vanilla, salt and oil into a large mixing bowl. Beat on low speed until moistened. Increase to medium speed and mix until smooth. By hand gently fold in egg whites and orange zest. Cook in waffle maker until light brown.

Serving suggestions: Top with syrup, strawberries, candied pecans, and whipped cream.

Cranberry Orange Muffins

After Thanksgiving we had leftovers. Imagine that! Creativity is key when using leftovers so people don't actually realize that's what they're eating. But these muffins are delightful! Enter Orange Cranberry Muffins.

1 cup white flour
1 cup wheat flour
1/2 cup white sugar
1/3 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2  tsp. salt
1 cup chopped cranberries
1 egg
3/4 cup orange juice
1/4 cup coconut oil
1/3 cup sour cream
1 Tbsp. orange zest
shredded coconut
chopped nuts

1. Combine dry ingredients in mixing bowl.
2. In a seperate bowl mix together egg, orange juice, and oil.
3. Add egg mixture into dry ingredients. Stir in sour cream and orange zest.
4. Add chopped cranberries, coconut, and nuts.
5. Spoon into greased muffin cups.
6. Bake at 400 degrees for 15-20 minutes. Enjoy!

Makes 15 muffins.

Homemade Taco Seasoning

I was putting my favorite taco soup recipe together when I discovered I didn't have a key ingredient on hand: taco seasoning. A little Google search and voila! My life is changed. No more store bought taco seasoning packets for me! How long have I been wasting $1+ per seasoning packet while all the ingredients have been in my cupboards the whole time? I found this concoction on allrecipes.com.

1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper

Mix all ingredients together and store in an airtight container. It's pretty strong, so be sure to put it in a container that's not going to leak the scent. (Here's a recipe for Taco Soup you can use this recipe in).

I didn't have onion powder on hand, so I added real onions to the recipes. And I used regular salt instead of sea salt. The mixture has an awesome flavor with a little bit of kick. This recipe was a great find!

Elie's Deli

A co-worker of mine introduced me to an unassuming Greek restaurant a few months ago, Elie's Deli. I do enjoy a good gyro from time to time and was anxious to try a new lunch spot. This family-run biz is clean, quaint, and oh so friendly! It's like Cheers every time we walk in. Our favorite lady at the front counter gives some great suggestions and always has a smile on her face. Of course it's nice to go somewhere friendly, but the real reason we keep returning is the Grilled Chicken Feta Salad. Mmmmm boy!

You can try to duplicate it at home, but I'm sure it won't be as tasty. Elie sure has a way with that grilled chicken. I think it's the combo of the chilled lettuce with the warm chicken that makes it melt-in-your-mouth delicious. Here's what it includes:

Iceburg Lettuce
Feta Cheese
Tomato
Cucumber
Black Olives
Red Onion
Fresh off the the grill seasoned chicken
Greek dressing
Served with a side of pita bread

Pumpkin Chocolate Chip Cookies

My friend Jillian introduced me to this recipe years ago. I think it started as a Weight Watchers recipe? I can't confirm that, but it's a nice fall flavor and super easy to make. The husband doesn't eat chocolate so I substitute the Reese's Peanut Butter chips in his cookies. Those taste amazing, too!

Here's what you need:

1 box Spice Cake mix (I use Duncan Hines, but any brand will work. Carrot Cake is yummy, too)
1-15 oz. can of pumpkin
chocolate or peanut butter chips
chopped walnuts (optional)

Directions: Preheat the over to 350 degrees. Mix the can of pumpkin into the cake mix. Add chips and walnuts to the mixture. Drop spoonfuls of the mix onto a cookie sheet. Bake about 12 minutes.

I like to enjoy the cookies while they are still warm with a glass of milk. This recipe is easy, festive, and satisfies the sweet tooth. Enjoy!

Super Easy Dessert Idea

There's really not much to say here. This is a super easy dessert idea! Follow the directions on the Pillsbury Crescents package, but roll chocolate chips or Reese's Peanut Butter Chips (my favorite) into the crescents. What comes out of the oven will be a delightful surprise. I had my doubts at first, too. Just try it -- with milk, of course.

Spicy Spaghetti Squash

I work full-time, so coming home and preparing dinner usually isn't something I look forward to. I'll aimlessly walk around the kitchen, throw some ingredients together, and hope it turns out OK. Usually I'm not impressed with my concoction, but this week the meal was filling, flavorful, and easy! Here's the recipe for Spicy Spaghetti Squash.

Ingredients:

• 1 small-medium spaghetti squash
• 2 tsp. olive oil
• salt
• pepper
• garlic powder
• 1 spicy chicken sausage (Sprouts)
• 1 T. butter
• 1/2 c. mushrooms
• 1/4 c. red pepper
• 2-3 c. spinach
• red pepper flakes (optional)
• parmesan cheese (optional)

1. Preheat the oven to 375. Cut the spaghetti squash in half and take out the seeds. Rub each squash half  on the inside with a teaspoon of olive oil, then sprinkle with salt, pepper, and garlic powder. On a large baking sheet, add about a cup of water and place the squash halves face down. Set the timer for 20 minutes and put in the baking sheet in the oven.

2. After the first 20 minutes of baking, add a metal cooling rack next to the squash and place the spicy chicken sausage link on the rack. Set the timer for another 25 minutes and let the squash and chicken cook.

3. Meanwhile, heat the butter in a skillet. Saute the mushrooms and red pepper. Next, add in the spinach and stir until it is wilted and cooked thoroughly.

4. When the squash and chicken are cooked, remove the baking sheet from the oven. Cut the chicken sausage into pieces. Add to skillet.

5. Using a fork, remove the spaghetti-like strings from the squash halves into a serving dish. Add the skillet mixture to the dish and stir. Add red pepper flakes.

6. Dinner is served. Time: about 1 hour

Oatmeal On The Go

I have a confession. I used to drink hot chocolate each morning, even during the summer ... in Phoenix. Yikes. Luckily, I've wised up a bit and have tried to come up with some healthy, low-maintenance solutions. My favorite go-to breakfast is oatmeal because it's filling and healthy. Quaker Oatmeal has done a great job with its individual oatmeal packets, but there's a cheaper solution. I make my own packets at home. You can buy a pound of quick cooking oats for $0.98 at your local Sprouts. What a deal! Here's what I do:

1. Fill small ziploc snack bags with 1/2 cup of quick cooking oats. (I usually put together about five packs at a time, but do as many or little as you need).

2. Fill another ziploc snack bag with dried fruits and nuts. (I like chopped pecans, craisins, and raisins).

3. When you're ready to eat, pour the individual bag of oats into a small bowl or mug. Then, pour hot water over the oats until they are just covered.

4. Heat in the microwave for one minute.

5. While the oats are cooking, cut up fresh fruit to add to the oatmeal. My favorite fruits to add are sliced strawberries, apples, or blueberries.

6. Stir in the fresh fruits, dried fruits, and nuts into the oatmeal.

The fruit gives the oatmeal enough natural flavor and sweetness that you don't need to add sugar. Save the calories! If you want a little more zing, try adding some spices like cinnamon, nutmeg, or pumpkin pie spice. You can add the spices during step 1 so it's ready to go.