If you are from the South then I don’t need to introduce you to this southern food staple. But if you’re not.... then let me tell you how yummy this green leaf can be if cooked just right.
I’ve been working on trying to reduce the amount of preservatives I’ve been putting in my body on a daily basis. This Organic Ranch Dip Recipe is a healthy alternative to the One in the packet that is loaded with preservatives and ingredients I can’t even pronounce.
Since so many of us are on organize and clean out mode this time of year... why not think about cleaning out your spice cabinet or drawer and replace all of them with Organic spices? I mean... if you are like me, then the majority of your spices were expired anyway.
Thankfully Organic food has become more readily available and isn’t as expensive as it used to be. I can remember trying to change what went my body ten years ago and eventually gave up because we just couldn’t afford the Organic foods back then.
Luckily stores like Aldis and Trader Joe’s make it so much easier and a whole lot less expensive.
This journey for me is all about moderation and making better choices with what I put in my body. I will not get it right all the time, but it’s all about trying and taking baby steps to a healthier lifestyle.
Here is a great organic dip that I have for a snack everyday and I love to dip organic celery, carrots or cucumbers in it.
Homemade Organic Ranch Dip
1 Cup Organic Sour Cream
1 teaspoon Organic Dried Parsley
1 teaspoon Organic Dried Chives
1/2 teaspoon Organic Dried Dill weed
1/2 teaspoon Organic Onion Powder
1/2 teaspoon Organic Garlic SALT
1/4 teaspoon Organic Pepper
Mix all ingredients together and store in a glass container in fridge.
Use for dipping Organic Veggies in.
This recipe is so yummy and great to serve on a Saturday morning for breakfast or as an after school snack.
I used pumpkin pie spice but you can substitute it with cinnamon. Either way it is delicious.
Pumpkin Spice Monkey Bread
Melt the following over medium heat for 5-7 minutes
- 1 Cup packed Light Brown Sugar
- 1 1/2 Sticks Salted Butter
- 1 teaspoon Pumpkin Pie Spice (I used @mccormickspice brand) or Cinnamon
- 1 teaspoon Vanilla
Set Sauce aside and add 1 Cup of Toasted Pecans to bottom of oil sprayed Bundt Pan.
Pour half of Sauce evenly over Pecans.
In a Ziploc Bag add:
- 1 cup of Granulated Sugar
- 2 teaspoons Pumpkin Pie Spice or Cinnamon
Shake Bag vigorously to mix.
Open two cans of Jumbo or Grand Biscuits and cut into Sixths. Toss in ziploc bag and thoroughly coat each piece.
Add all sugar coated Biscuits to Bundt pan evenly covering the pecans. Pour remaking Sauce over the Biscuits and Bake at 350 degrees for 30 minutes. Let cool 10 minutes and flip onto decorative plate.
- 6 Tablespoons of softened salted Butter
- 1/4 cup of softened cream cheese.
- 1 teaspoon Vanilla
- 1 1/2 sifted Cups Powdered Sugar
- 2 Tablespoons Milk
Put in Gallon ziploc bag and snip corner. Drizzle over warm Monkey Bread.
Best if served Warm!
For Printable Version Click HERE
This is our favorite chocolate cake! Here is the recipe I have used for years. I perfected it when I had my cake business a few years ago, in fact, this pic was from my business baking days. Even now it's my go to chocolate cake recipe. Hope you enjoy it as much as we do!! .
Denmark Cottage Chocolate Cake
In a Kitchen Aid Mixer mixer combine these first five ingredients.
•3 cups all purpose flour (white Lily)
•1/2 cup cocoa sifted (Hershey) •2 cups sugar
•2 teaspoons baking soda•1 teaspoon salt
Mix on low speed with paddle attachment for a few minutes to combine.
• 1 cup of coffee • 1 cup water
• 2/3 cup vegetable oil • 2 teaspoons vanilla • 2 tablespoons vinegar
Mixture will be very thin but this is what makes it such a moist cake! Spray two 8 inch cake pans with Wilton Baking spray with flour and pour batter evenly into both pans. Bake at 350 degrees for about 30-35 minutes or until knife inserted in center of cake comes out clean. Do no over bake. Cool on racks.
Denmark Cottage Chocolate icing
•2 sticks salted butter softened •1 teaspoon vanilla (Nielsen Massey)
•2/3 cup cocoa powder (Hershey)
•1 lb confectioners sugar
•1/2 cup heavy whipping cream (for coffee flavored icing, add 2 tablespoons of instant coffee to cream)
Cream butter in Kitchenaid Mixer for 2-3 minutes. Add vanilla. Slowly add confectioners sugar 1 cup at a time. Add cocoa powder. Mix until combined and gradually start adding heavy cream. I like to whip mine on medium high speed to get it fluffy.
For this particular cake pictured.. I first sliced each 8 inch cake in half and iced in between the layers so I had four layers of cake. I iced the top and outside and then used my hands to coat the sides with Chocolate Vermicelli (purchase on Amazon). I piped the petals using the Wilton piping tip #125 and then added more chocolate vermicelli to the center. Now I want some chocolate cake!
Download recipe HERE
This is a recipe I recently came up with. I love salads of all kinds... crab salad, Cobb salad, cauliflower salad, seven layer salad, tuna salad, etc. etc. etc. and now I love this salad!! I pretty much make it every other week and eat it for lunch most days. These are the ingredients I typically put in it, but you can leave out what you don't like or put in anything you do. I normally use feta but wanted to switch it up a bit and try fresh mozzarella. I also used couscous this time but sometimes I use quinoa.
The dressing I mix into this salad is my go to dressing for every salad I make. People love it! You can find the recipe HERE.
1 Box Roasted Garlic and Olive Oil Couscous prepared or 2 cups cooked Quinoa
1 can black beans rinsed and drained
1 cucumber diced with skin on (remove seeds)
1 red bell pepper diced
1 cup sliced cherry tomatoes
1 container of crumbled feta cheese or chopped fresh mozzarella
2-3 green onions chopped
1/4 to 1/2 cups of Vinagrette (recipe HERE)
Mix all ingredients together in large bowl and stir with spatula. Pour into decorative bowl and garnish with chopped green onions and whole cherry tomatoes. Serve as a side dish or seal in plastic conatiner and refrigerate. I typically add a little more dressing after its been in fridge.
This is my go to salad dressing! I always get rave reviews when I use it on my salads. It is also what I use on my Quinoa/Couscous salad. Double the recipe and keep in refrigerator to use whenever you need it.
Red Wine Vinagrette
1/2 cup red wine vinegar
1/2 cup olive oil or canola oil
1/2 sugar ( for low fat version use 8 packettes sweet n low or Splenda )
1 teaspoon dijon mustard
1 teaspoon oregano
1/2 teaspoon of salt and pepper
Pour into mason jar and shake. Store in refrigerator up to two to three months.