Tag Archives: easy

lemon bars for my gramps

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I have always been especially close with my Gramps — I’m even named after him! {His middle name is Dallas.} I’m really grateful to be home for this week and get to spend time with my family. I love being able to just hop in the car, drive three minutes down the road, and pop into my Gramps’s house to say hi. We usually end up chatting over TCM movies, episodes of M*A*S*H or “Diners, Drive-Ins, and Dives.”

Speaking of The Food Channel, my Gramps loves lemony desserts. Lemon meringue pie, lemon cake, lemon sorbet. He was diagnosed with cancer this past December {that is mercifully in remission now} but ever since undergoing radiation his taste buds really crave sour food. So I decided to make him some lemon bars after I was inspired by this recipe on a blog I love, Recipes Happen.

I’d never attempted lemon bars before, but these were easy-peasy and turned out really well! I like the shortbread texture of the crust mixed with the smooth tartness of the lemon and the sweetness of the powdered sugar on top.

gramps’s favorite lemon bars

for the crust:
-1/2 cup butter, softened
-1 cup flour
-1/3 cup powdered sugar

for the lemon topping:
– 1 & 1/2 cups powdered sugar
– 3 eggs
– 3 tablespoons flour
– 1/3 cup lemon juice {I used two medium-sized lemons}
– zest from one lemon {about 2 tablespoons}
– powdered sugar to dust on top

1. Preheat the oven to 350 degrees. Grease an 8 x 8 baking dish and set aside.

2. Combine the softened butter, flour and sugar to make the crust. Dough will be crumbly. Press into the bottom of the baking dish and bake for 10 minutes.

3. While crust is baking, make the lemon topping: beat the eggs and add the sugar and flour. Juice the lemon and pour the juice through a sieve to make sure no seeds get into the dessert! Grate the lemon peel and add to the mixture. Blend well.

4. Pour the lemon topping over the hot crust and put back into the oven. Bake for 20 minutes.

5. When done, lemon bars should be solid in the middle, not soupy. Dust with powdered sugar. I’d recommend letting them cool before attempting to cut them. {I personally think lemon bars are delicious refrigerated!}

Enjoy! Gramps and I sure did! 🙂

Hope you have a wonderful weekend with lots of time with your loved ones,
Dallas

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Time: 40 minutes {including bake time}
Cost: about $3.00

quick freezer organization

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A couple weeks ago I confessed my tendency to hide my messes inside cabinets and behind closed doors. But since starting this blog I have resolved to organize my home — and my life — from the inside-out. With that in mind, I finally summoned the courage to tackle my freezer.

{Cue the horror music …}

Yep, it was bad. Every time I opened the freezer something would come tumbling out. And I had absolutely no idea what I had in the back of the freezer {I knew most of it probably hopelessly freezer-burned by this point.} How much money and food was I wasting with such a disorganized freezer?

It was time to finally tackle this hidden mess and organize my freezer for good.

My first step was taking everything out of the freezer and giving it a good wipe-down with disinfecting spray.

Better already, right?

Then I sorted through all the food, checking expiration dates and freezer burn-edness. I had to toss a lot out.

My last step was simply putting the food that was still good back in the freezer, organized by type: veggies on one side, side dishes in the middle, and meat on the other side.

TA-DA!

Look at all the space! Look how easy it is to find things! I am swooning over here.

And all it took was a little courage, a trash bag and about 15 minutes of my time!

Are there any projects you’ve been scared to tackle, but once you do it’s waaaaay less intimidating than you imagined? I’d love to hear your success stories!

-Dallas

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Time spent: 15 minutes
Cost: nothing

marvelous monday: chocolate strawberry coconut cookies

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Happy Monday, everyone!

I’ve been on a bit of a breakfast kick lately as a way to get my week started off right. As soon as I saw this recipe for “Dark Chocolate Strawberry Oatmeal Breakfast Cookies” on Reini Days {one of my favorite blogs — you should check it out!} I knew I had to try it out myself.

I mean, chocolate? For breakfast? How can you go wrong??

These were the perfect way to use up some leftover strawberries I had in the fridge. They smelled absolutely heavenly while baking! Another thing I love about these cookies is that they are healthy enough to justify eating for breakfast, yet also delicious enough to serve for dessert. I modified the recipe a little. Here’s my take on it!

chocolate strawberry coconut cookies

Ingredients:
– 1 cup uncooked oatmeal
– 1 cup flour
– 2 T ground flax
– 1/4 tsp salt
– 1/2 cup shredded coconut
– 1 cup unsweetened applesauce
– 2 egg whites
– 2 T honey
– 1 tsp vanilla extract
– 1/2 tsp coconut flavoring {if desired}
– 1/4 cup chocolate chunks or chips {could be dark, milk, or white chocolate, or a mix!}
– 1 cup strawberries, diced

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.

2. In a large bowl, mix the oats, flour, flax, and salt.

3. In another bowl, combine the applesauce, egg whites, honey, vanilla extract, and coconut flavoring.

4. Pour applesauce mixture over oat mixture and mix well, until all is combined. Stir in chocolate. Then gently fold in the strawberries.

5. Using a tablespoon, place dough on the lined baking sheet. Bake 10-15 minutes or until lightly browned and firm to the touch.

These are especially delicious still warm and melty from the oven. Enjoy!

xoxo,
Dallas

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Time: 30 minutes {including bake time}
Cost: $5.00

cilantro-honey salmon

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I came across this recipe on the website All Recipes and I was intrigued by the tons of rave reviews. If you’re like me {unsure what a honey-cilantro marinade would taste like} … the answer is, AMAZING!

IThe sweetness of the honey contrasts really nicely to the cilantro and garlic flavors. Plus, it’s healthy {all those omega-3s!} and could not be easier to make. The original recipe is for grilled salmon, but I baked mine in the oven instead. I’m sure either way would be delicious!

cilantro-honey salmon

– 1 bunch chopped fresh cilantro
– 2 cloves chopped garlic
– 1/2 cup honey
– juice from one lime
– 2 salmon filets
– salt and pepper to taste

1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 20 minutes.

3. Bake salmon at 375 degrees for 15-20 minutes, until salmon is firm to the touch and flakes easily with a fork.

I served mine with rice and a green salad. This salmon also goes great with these low-fat garlic cheddar biscuits!

Happy weekend!
-Dallas

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Time spent: 30 mins {including bake time}
Cost: about $10.00

marvelous monday guest post: energy-packed peanut-butter breakfast cookies

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Just like a calm, organized and productive morning can set a great tone for the rest of your day, a marvelous Monday helps set the tone for a marvelous week! Personally, the more “together” I feel on Monday, the more prepared I feel to tackle all the projects I want to get done over the week. And what better way to start your Monday off on a marvelous note than with a yummy, healthy and energizing breakfast? I’ve got a recipe for you today that I promise will do just that!

I am so excited to share a guest post with you today: a recipe from my wonderful cousin Julie! I tried making these over the weekend and I’m looking forward to eating them for breakfast all week. YUM! ❤

Here’s what Julie has to say about this delicious and healthy recipe:

“I’ve tried many variations on these cookies — by substituting different nuts and dried fruits, adding some shredded coconut, swapping a teaspoon of honey for some of the sugar, etc. — and they always come out delicious! These make a good hearty breakfast, but if you don’t like too much sweetness early in the morning, they are also great as an afternoon snack or a healthy dessert.”

peanut-butter breakfast cookies

{makes one dozen cookies}
– 1 cup peanut butter, creamy or crunchy
-1/2 cup sugar
-1 egg
-1/4 cup nonfat powdered milk
-1/2 cup raisins or other dried fruit
-chocolate chips, chopped nuts, and oatmeal to taste

1. Preheat oven to 350 degrees.

2. Beat egg into sugar. Add peanut butter, powdered milk, raisins, and chocolate chips/nuts/oatmeal.

3. Spoon onto greased cookie sheets and bake for about 10 minutes.

You can make the dough ahead of time, keep it refrigerated, and make up as many or as few as you want at one time. {Making the dough the night before and popping a few in the toaster oven in the morning makes for a quick and tasty breakfast!}

Hope you enjoy! And thanks again Julie for sharing this recipe with us today!

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Time: 20 minutes {including bake time}

Cost: less than $5.00

low-fat garlic cheese biscuits

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I am not the biggest seafood fan {I like some fish, but not really shrimp, crab, lobster, etc} … but I have always loved going to Red Lobster, even when I was a kid and ordered the chicken tenders, because of the amazing garlic cheese biscuits they give to every table. YUM! I always want to gobble down two or three biscuits before the food even arrives.

So I was thrilled when I found this recipe for garlic cheese biscuits on the terrific food website gina’s skinny recipes. I love the recipes Gina creates because they’re delicious AND low-fat. I decided to try this recipe as a side to the cilantro-honey marinated salmon I made for dinner the other night {my new favorite way to cook salmon; I’ll post it here next week!} It was my first time making any sort of biscuits, and they turned out great!

Here’s the recipe:

  • 2 tbsp butter, melted
  • 2 cloves garlic, minced {I used 2 tsp of pre-minced garlic in olive oil that I found at the store}
  • 2 tbsp fresh chopped parsley
  • 2 cups Heart Smart Bisquick
  • 1/2 cup shredded sharp cheddar cheese {I got the reduced fat kind}
  • 2/3 cup fat free milk

1. Preheat oven to 400°. Line a cookie sheet with parchment paper.

2. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

3. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

4. Bake for 10 minutes. Brush or drizzle biscuits with melted parsley/garlic butter. Bake for 5 more minutes, or until lightly browned on the bottom.

These biscuits are delicious warm from the oven, and I actually thought they were even more flavorful warmed up the next day. Just store any leftovers in a plastic bag or wrapped tightly in aluminum foil. You can also freeze the batter if you’d like — then all you have to do is pop it in the oven and you’re good to go!

YUM! Please make these and share them with those you love! ❤

Always,
Dallas

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Time: 15 minutes
Cost: $3.00

marvelous monday: good morning sunshine muffins

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Hi everyone! Happy Monday! How is your week going so far? Grrrreat I hope! ❤ It’s been H-O-T here but I am trying to remember all the snowy winter days when I was aching for sunshine … it makes me feel grateful for these blazin’ summer days! {I am also grateful for A/C and electric fans!}

I have a recipe to share with you that I hope will brighten your week. I call these muffins “good morning sunshine muffins” because they are yummy, healthy, and guaranteed to give you some up-and-at-em energy and bring a smile to your face. {And also because one of my favorite things to hear in the morning is, “Good morning, sunshine!” How can that not get your day off to a good start?}

I adapted this recipe from this one for Oat Flour Morning Glory Muffins.

good morning sunshine muffins

-3 egg whites
-3/4 cup unsweetened applesauce
-1/2 cup plain yogurt {I used plain Greek yogurt for some extra protein}
-2 tsp vanilla
-2 cups flour {you could use whole wheat flour or oat flour if desired; I just used plain white flour because it’s what I had on hand}
-1/2 cup rolled oats
-1 & 1/2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 tsp ground ginger
-2 tsp cinnamon
-1 cup shredded carrots
-1/4 cup chopped walnuts
-1/2 cup flaked coconut
-1/4 cup honey

1. Preheat the oven to 375 degrees. Spray a muffin tin with nonstick spray.

2. In a large bowl, whisk together the egg whites, applesauce, Greek yogurt, and vanilla.

3. In a separate bowl, combine the flour, rolled oats, baking powder, baking soda, salt, ginger, and cinnamon. Slowly add the dry ingredients to your applesauce mixture. Mix well.

4. Add your carrots, coconut, walnuts and honey.

5. Pour batter into muffin cups and bake for 15-20 minutes, or until an inserted toothpick comes out clean.

YUM!

Have a marvelous Monday!

-Dallas

carrot cake with coconut cream-cheese frosting

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I don’t know about you, but I loooooove cream-cheese frosting. I had never attempted to make some myself {I’ll admit it: I was intimidated} … whenever I made a cake I always chickened out and opted for the store-bought kind. But whenever I got a piece of red velvet cake or carrot cake from a bakery or restaurant, and the cream-cheese frosting was obviously homemade, it always tasted a million times better.

So, for Mike’s birthday, when I asked him what kind of cake he wanted me to make, he requested carrot cake … with cream-cheese frosting, of course! And I knew I had to try making the good homemade frosting for my sweetie.

I am SO glad I did! It was way easier than I expected, and sooooo delicious. This is now my go-to frosting for any cakes, cookies, cupcakes — you name it, I’ll frost it with coconut cream-cheese goodness.

Here is the recipe for both the carrot cake and the frosting. The carrot cake is relatively healthy as far as cake goes: no oil or butter; egg whites, applesauce, carrots. The frosting is not healthy in the least, but it is worth it!

carrot cake with coconut cream cheese frosting

cake:
– 6 egg whites
– 3/4 cup sugar
– 1 cup applesauce
– 1/2 cup skim milk
– 2 tsp vanilla extract
– 1/2 tsp ground cloves
– 1 tsp ground nutmeg
– 2 tbsp cinnamon
– 2 tsp baking soda
– 2 cups flour
– 2 cups shredded carrots
– 8 oz can crushed pineapple with juice
– 1/2 cup raisins {though I left them out because I don’t like raisins}
– 1/2 cup chopped walnuts {if desired}

frosting:
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups confectioners’ sugar
– 1 tablespoon heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon coconut flavoring {optional}
– 1 teaspoon vanilla extract
– 1/4 cup sweetened shredded coconut

directions:

1. Preheat oven to 350 degrees. Lightly grease a baking pan with cooking spray.

2. In a large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour.

3. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

4. Pour into the prepared pan. Bake for 35 – 40 minutes. Your cake is done when a fork inserted in center comes out clean.

5. While your cake cools, make the frosting: Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut.

6. Once the cake has cooled, spread the frosting evenly over it with a knife or spatula. If you can bear the wait, pop the frosted cake in the fridge for half an hour or so to give the frosting time to set. I think this cake tastes even better the next day, after spending a night in the fridge!

Upon taking his first bite, Mike declared:

“BEST. CARROT. CAKE. EVER.”

Hooray!

Happy weekend & happy baking!
-Dallas

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Time spent: about 1 hour
Cost: $8.00

patriotic fruit cobbler

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Happy 4th of July! Hope you’re celebrating with family, friends, sunshine and good food. On this day {well, every day, but especially today!} it’s important to remember and thank all of the men and women who have served and continue to serve our country. Here is a nice way you can let current service members know they are appreciated: A Million Thanks letter-writing campaign.

I have a quick dessert recipe to share with you today — it’s a great way to use up delicious summer fruit, and you can make it patriotic if you throw in some strawberries, raspberries and blueberries. Add some whipped cream and you’ve got a red, white, and blue dessert, perfect for a 4th of July barbeque or potluck!

patriotic fruit cobbler

-1 box pie crust mix {I used Jiffy}
-4 cups diced summer fruit {I used blueberries, strawberries, one pear and one apple)
-1 tbsp flour
-1/4 cup sugar
-1 tsp cinnamon
-1 tbsp lemon juice

1. Preheat the oven to 350 degrees. Lightly grease a baking dish.

2. Prepare pie crust as directed and press dough into bottom of baking dish in a thin layer.

3. Core and dice the fruit. Gently mix it together with the flour, sugar, cinnamon and lemon juice.

4. Pour fruit on top of pie crust. Bake for 20 minutes, or until fruit is starting to bubble.


Let cool for five minutes, then serve with whipped cream or iced cream.

YUM!

Happy Independence Day!

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Time: 30 minutes (including bake time)
Cost: $5.00

quick bathroom organization

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I have a confession to make: I have a cluttered bathroom sink.

I am still using {and loving!} the toiletry organization system I put up on the back of the door using a shoe organizer — it’s the perfect way for me to store extra toiletry items, medicine, and items I don’t use all that often.

But what about the items I use every day? As you can see, they were completely cluttering up my countertop, creating a totally stressful environment and making it a big chore to clean.

My inspiration came from actually right across the bathroom: my shower. The tub used to be cluttered with various shampoo and conditioner bottles, body soap, shaving cream, etc. Then I found these vertical shower shelves and {hooray!} the result is a much more organized shower with all my products within easy access.

All it took for me to transform my cluttered bathroom sink was this $1 navy blue shower caddy. All I had to do was plop all my everyday-use toiletry products in the basket, wipe down the sink, and it’s like a whole new bathroom!

I’m really pleased with the transformation! And it is so much easier to clean now. All I need to do is pick up the basket, wipe the counter down, and put it back. Easy peasy!

Have you ever struck upon a cheap and simple solution to transform a cluttered space?

Have a great weekend!
-Dallas

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Cost: $1.00
Time spent: 5 mins