Clothe Yourselves with Kindness

Colossians3.12_White_Download1(pp_w294_h432)

Clothe yourselves with compassion, kindness, humility, gentleness, and patience….And over all these virtues put on love, which binds them all together in perfect unity.

COLOSSIANS 3:12, 14 NIV (New International Version)

Image from French Press Mornings

Colossal Cookies

Colossal Cookies @ NancyC

There’s a little cafe I sometimes go to that sells Colossal Cookies. I thought the cafe came up with that name, but apparently there really is a type of cookie that is officially called a Colossal Cookie! They’re typically made with oats, peanut butter and chocolate chips. And you’d never know it, but there’s no flour in these–just a little baking soda!

A friend and co-worker of mine, Rick, emailed me a recipe for these cookies and I also checked one out at Allrecipes–they were pretty similar. I made a few small changes in the amounts of oats and chocolate chips used, and they turned out really well! Some recipes say to flatten the cookies a little with a fork before baking–I tried baking these flattened and unflattened, and I like them unflattened better–they come out a little thicker and chewier.

The batter for these cookies is very thick and there’s a lot of it, so you’ll want to use your largest mixing bowl when you make these!

COLOSSAL COOKIES by NancyC, adapted from Allrecipes

Makes about 34 large cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chunky peanut butter
  • 2 teaspoons baking soda
  • 5 3/4 cups quick cooking oats
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

In an extra-large bowl, cream butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla extract and peanut butter, mixing well. Mix in the baking soda, then add the oats and chocolate chips until well blended–you should end up with a thick dough). Drop 1/4 cupfuls of dough 3 to 4 inches apart on parchment-lined cookie sheets (I baked 8 at a time on my cookie sheets). You can flatten the dough slightly with a fork if you want a cookie that’s a little flatter, wider, and more crispy, but if you like your cookies thick and chewy, don’t flatten! I didn’t flatten mine.

Bake at 350˚F for 15 to 17 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.

Colossal Cookies II @ NancyC

I really love these oaty, chewy, chocolatey, peanut butter cookies! Have you ever made or heard of Colossal Cookies?

Featured on Meal Plan Monday.

Linked to Fiesta Friday, Weekend PotluckInspire Me Monday, Show and Share, Create It Thursday, Full Plate Thursday, Favorite Things Thursday.

 

Black Tea Window Cleaner

Black Tea Window Cleaner @ NancyC

Who would have thought that black tea could be used as a window cleaner? I think it’s a great idea–so many people drink it, so they have it on hand, and it’s a great eco-friendly alternative to conventional chemical-laden cleaners. I didn’t come up with this idea myself–the tea experts at Choice Organic Teas, makers of organic, fair trade certified teas, told me about it and sent me some samples of their black tea to try it out! They sent me their Classic Black, English Breakfast, and Wild Forest Black teas–any black tea should work for making the window cleaner.

I used the Classic Black tea and found that this window cleaner is really easy to make. I was also surprised at how well it cleaned my windows! Here’s how you make it:

BLACK TEA WINDOW CLEANER

What you’ll need:

  • a clean, empty spray bottle
  • 3 tea bags of black tea
  • 1 cup of hot water

Directions: Steep tea bags in 1 cup of water for 4 to 5 minutes; remove tea bags and let brewed tea cool. Pour the cooled tea into your spray bottle. Spray on windows and mirrors and wipe thoroughly with a paper towel or cloth.

That’s all there is to it! it’s nice to be able to clean your windows using natural ingredients instead of chemicals, isn’t it? This sure comes in handy for spring and summer cleaning! Have you ever tried making your own window cleaner?

Linked to Fiesta Friday, Inspire Me Monday.

Black Bean Avocado Salad

Black Bean Avocado Salad @ NancyC

I’ve been on an avocado kick lately! So I was drawn to this recipe from the new cookbook Lose Weight By Eating (William Morrow, softcover). This side dish has so many ingredients I love–LoseWeightByEatingavocados, of course, along with black beans, red onion, bell pepper, and corn. I just knew I would like it!

There are lots of other great-sounding recipes I found in my review copy. Author Audrey Johns developed more than 130 clean eating recipes during her 11-month weight loss journey, losing more than 150 pounds and proving that you really can lose weight if you’re eating the right things! There’s a good variety of recipes for every meal and healthy desserts, too–things like Chili Cheese Omelet, Strawberry Scones with Lime Glaze, Meatball Sliders, Skinny Chicken Alfredo, California Club Pizza, and Strawberry Shortcake Cupcakes.

I decided to try the Black Bean Avocado Salad, which is described in the book as a crisp, salsa-like side dish–and just 131 calories per serving. You can serve it with chips as a snack, or top a chicken breast with it for extra flavor and protein.

BLACK BEAN AVOCADO SALAD from Lose Weight by Eating

Makes six 1/2 cup servings

  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 jalapeño, seeded and minced
  • 1 red bell pepper, diced
  • 1/2 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup frozen corn
  • Juice of 1 lime
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper

In a large bowl, combine the beans, jalapeño, bell pepper, avocado, red onion, cilantro, corn, lime juice, and garlic. Gently mix and add salt and black pepper to taste.

Marinate at room temperature for 30 minutes to 1 hour and serve.

I really liked the way this tasted–it’s nice when a dish is both healthy and yummy, isn’t it? Do you have a favorite healthy snack that you like to make?

Linked to Fiesta Friday, Meal Plan Monday, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Recipe Round-Up.

Blue Cheese Dip

Blue Cheese Dip @ NancyCIf you like thick, creamy dips and blue cheese, you’ll have to try this! This Blue Cheese Dip is made with plain Greek yogurt (or you can substitute light or fat-free sour cream). I like to use fat free Greek yogurt. I know not everyone is a fan of blue cheese–in fact, people seem to either really love it or hate it. I’ve always liked it. Actually, I can’t think of any kind of cheese that I don’t like!🙂

This is a good recipe for summer, if you want to have a snack with fresh veggies. It’s good with crackers or chips, too. And it would also be yummy with something spicy like buffalo chicken wings. It’s super quick and easy to make and if you have time, you’ll want to make it a day ahead and store it in the refrigerator until you’re ready to serve it–for some reason, this dip seems to taste better when made ahead!

BLUE CHEESE DIP by NancyC

Makes about 1 2/3 cups (tastes best when made a day before serving)

  • 4 oz. finely crumbled blue cheese (about 1 cup)
  • 1 cup (8 ounces) plain Greek yogurt or light sour cream (or 1/2 cup of each)
  • 1 teaspoon lemon juice
  • 2 Tablespoons light mayonnaise
  • Optional: salt and pepper to taste; you can also add in some garlic or onion powder too, if you like!

In medium size bowl, mix blue cheese crumbles with plain Greek yogurt or sour cream. Add in the lemon juice and mayonnaise, blending everything well. Add salt and pepper to taste, if desired. Spoon mixture into serving bowl and serve or cover and refrigerate until ready to serve–it tastes best if you make it the day before serving it!

Serve with crackers, veggies, or chips. Also tastes great with spicy foods like Buffalo Chicken Wings!

So are you a fan of blue cheese too? Do you have a favorite blue cheese recipe?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Show and Share.

Nourishing Banana Face Cream

Nourishing Banana Face Cream @ NancyC

One of the things I love about this DIY face cream is that it’s so simple and easy–and has just 2 ingredients that just about everyone has on hand–a banana and some milk! I found 510skQgPAgL._SX348_BO1,204,203,200_this recipe in my review copy of The Complete Guide to Natural Homemade Beauty Products and Treatments (Robert Rose, softcover). This book includes 175 easy-to-follow recipes for a variety of skin and hair care items. And all the ingredients in these recipes are chemical-free, using natural ingredients like aromatic and medicinal plants, flowers, fruits, and essential oils. For example, there’s a Rejuvenating Bath recipe that includes dried sage, thyme, and eucalyptus leaves, along with patchouli and sandalwood essential oils. And a Lemon Hand Cream that’s made with shea butter, apricot kernel oil, castor oil, and lemon essential oil.

I decided to try the Nourishing Banana Cream for the face because it was such a simple recipe that we all could try without having to buy any special ingredients. This is actually more like a mask than a cream, because you just keep it on for 3 to 4 minutes. It really does make your skin feel nice and soft after you wash it off–it felt so refreshing, too! If your skin is dry, you’ll probably want to apply your regular moisturizer after you rinse this banana face cream off.

Here’s what the book says about bananas: Bananas are good for beauty, both inside and out. They contain a host of vitamins and minerals, including B vitamins, vitamins A, C, and E and potassium. So pamper your face and try this out when you get a chance!🙂

NOURISHING BANANA CREAM from Natural Homemade Beauty Products and Treatments

Makes 1 application – works best for normal skin

  • 1/2 ripe banana
  • 3 Tablespoons milk

Slice banana. In a small bowl and using a fork, mash banana with milk to form a paste (I actually found it easier to mash by putting the ingredients in a baggie and mashing it with my hands)

Using fingers, spread banana mixture over face and neck. Let stand on skin for 3 to 4 minutes.

Rinse off banana mixture with lukewarm water. Gently pat face and neck dry with a towel.

Isn’t that easy? I used a medium-size banana and it made plenty of “cream” to apply; in fact, I had some extra. So I saved the rest and used it in a smoothie!

Have you made any DIY beauty products with simple, natural ingredients?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things.

Banana Bread Granola

Banana Bread Granola @ NancyCI was needing to make some granola and I had also been thinking about making banana bread, so instead I made Banana Bread Granola. It was also handy that I had a bag of dried banana chips too, since those make a perfect add-in for this recipe! Just so you know, it’s very lightly sweet (unlike the granola  you buy at the store, which is too sweet for me). But you can make this Banana Bread Granola a little sweeter by adding some packed brown sugar, which I’ve noted in the recipe below. If you’re serving it with milk or yogurt for breakfast, you can also drizzle some honey on it, which tastes really good!

BANANA BREAD GRANOLA by NancyC

Makes about 7 1/2 cups

  • 4 cups old-fashioned rolled oats
  • Optional: 2 Tablespoons flaxseed or wheat germ
  • 3/4 cup raw sunflower kernels
  • 1 cup coarsely chopped walnuts or pecans (or use a little of both)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon salt
  • Optional: 1/4 cup packed brown sugar (if you want your granola sweeter)
  • 1/4 cup light olive oil or canola oil
  • 2/3 cup honey
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mashed ripe banana (about 2 medium bananas or 1 medium) and 1 small)
  • 1 1/2 cups coarsely chopped banana chips (add these after the granola is done baking)

Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.

In large bowl, mix the oats, flaxseed or wheat germ (if using), sunflower kernels, chopped nuts, cinnamon, nutmeg, and salt together until combined (also add the brown sugar, if using); set aside.

In medium bowl, mix the oil, honey, vanilla extract, and mashed bananas until well-blended. Pour over the oat mixture in large bowl; mix until everything is moistened and evenly coated.

Spread mixture evenly onto lined baking sheet and bake at 325˚F for 45 minutes total, stirring the granola every 15 minutes so mixture bakes evenly.

Remove from oven and let granola cool on baking sheet(s) for about 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the banana chips.

Store in an airtight container for up to 2 weeks. Serve with yogurt, milk, or eat it plain as a healthy snack!

Since I started making homemade granola about 5 years ago, I rarely buy store-bought! It’s so easy to make your own, and it’s fun making it with different add-ins! Are you a granola-maker too?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things.

Strawberry Fruit Dressing and Dip

Creamy Strawberry Fruit Dip @ NancyC

The weather feels very summery where I live, and when it’s warm outside, I tend to eat more fruit because it’s so refreshing. And when you serve fruit with a dressing or dip, it makes a great warm-weather dessert! This Strawberry Fruit Dressing and Dip is big on strawberry flavor and really good served with strawberries or a mix of fresh fruit chunks–pineapples, sliced bananas, apple wedges…whatever fruit you like.

I call this recipe a dressing and a dip because it’s thin enough to use as a creamy dressing, drizzled over your fruit, but you can also dip your fruit in it, if you don’t mind the thinner consistency. I think it’s best when you make it a day ahead and refrigerate it–it gets a little creamier the next day and thickens slightly more.

This recipe is really easy to make–just add all the ingredients in a blender or food processor and you’ll have a delicious strawberry dressing or dip to enjoy with your favorite fruit!

STRAWBERRY FRUIT DRESSING AND DIP by NancyC

Makes about 3 cups

  • 1 cup cottage cheese
  • 1 (8-ounce) package softened cream cheese, regular or light
  • 1 cup strawberries, cut into chunks
  • 1 cup strawberry jam, preserves, or fruit spread

Make your block of cream cheese extra soft by heating it in the microwave in a small microwave-safe bowl for 40 to 50 seconds. Then add all the ingredients together in a blender or food processor and blend well (the mixture is on the thick side initially, so you may have to help stir it along several times if using a blender).

Keep fruit dip refrigerated until ready to serve–it’s best if you can make it a day ahead and refrigerate it overnight. You can serve the dip in a small bowl with a large platter of fruit or serve the fruit and dip together in individual small bowls or cups. You can also serve the fruit on individual small plates with the dip drizzled over the fruit.

Note: You can substitute another kind of fruit and fruit jam for the strawberries–you could use blueberries with blueberry jam, pineapples with pineapple preserves, etc. Use whatever fruit you like best. You can use either fresh fruit or drained fruit from a can. I prefer using fresh fruit, but either works.

Do you have a favorite dressing or dip that you like to serve with fruit?

This recipe was featured on Meal Plan Monday.

Linked to Inspire Me Monday, Weekend Potluck, Meal Plan Monday, Show and Share, Create It Thursday, Thursday Favorite Things.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!

BLUEBERRY BUTTERMILK MUFFINS by NancyC

Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me MondayWeekend Potluck, Show and Share.

Sausage Balls

Sausage Balls @ NancyC

The first time I had sausage balls was about 20 years ago. I thought they were amazingly good and I’ve been hooked on them ever since! They’re perfect for group breakfasts-or-brunches or potlucks–easy to make, and easy to take. And everyone loves them!

The very first time I made these, I didn’t realize you weren’t supposed to cook the sausage before hand, and mine turned out very dry. So be sure not to cook the sausage! Mix it up raw with the baking mix and the cheese. You’ll have to use your hands, since it’s such a thick mixture (those plastic disposable sanitary kitchen gloves come in handy for this). After the ingredients are mixed together, you just roll into balls, place them on a baking sheet, and pop in the oven. And everyone will love you for making these.🙂

SAUSAGE BALLS

Makes about 3 dozen

  • 2 cups baking mix (like Bisquick)
  • 1/2 teaspoon garlic or onion powder, optional
  • 2 cups shredded sharp Cheddar cheese
  • 1 pound uncooked pork sausage at room temperature

Preheat oven to 350˚F. Grease (or line with parchment paper) a 15 x 10″ or 13 x 18″ baking sheet; set aside.

Mix baking mix and sausage together in a bowl; blend well, then add in the cheddar cheese (the mixture will be very thick; you’ll need to mix everything well with your hands). Roll mixture into 1″ to 1 1/8″ balls; arrange balls on prepared baking sheet.

Bake at 350˚F for 25 minutes, or until golden brown and sausage is fully cooked. Drain on paper towels, then serve warm.

Some of my friends bake these at 375˚F for 18 minutes with good results, if you like having a shorter baking time. And you can freeze any leftover sausage balls and reheat at 350˚F for 10 minutes. But don’t count on having any leftovers!

Have you ever made sausage balls? It’s definitely a favorite recipe of mine!

Linked to Throwback ThursdayFiesta Friday, Weekend Potluck, Create With Joy, Meal Plan Monday, Show and Share, Wow Me Wednesday, Create it Thursday, Thursday Favorite Things.