BLUEBERRY MUFFIN SMOOTHIE

Photo from here

This is an easy recipe and the latest pin on my Pinterest Success Board.  Brandi from Bran Appetit! came up with it and Asher and I really like it.  It's really easy, but you need to do a little prep the night before.

BLUEBERRY MUFFIN SMOOTHIE

From Bran Appetit!

The night before in a pint jar, I place 1/2 c. oats, 1 c. milk, 1/2 t. vanilla, 1 t. chia seeds, and a pinch of salt.  Tighten the lid and give a quick shake and place in the fridge overnight.  In the morning, pour the contents into your blender and add 1/2 c. milk and 1 c. frozen blueberries.  I also added a little honey.  Blend until smooth.  It says one serving, but we've shared it.  So yummy!

BACON & JALAPENO POPPERS GRILLED CHEESE

Oh my heavens this was good!  I found the recipe on Pinterest, imagine that.  Just a little prep work before you can build this sandwich.  First, roast your jalapenos.  I placed mine on a cookie sheet and put it in my oven on broil, flipping the peppers once.  When they are roasted, place in a paper sack and close the bag up.  15 minutes later, I was able to easily peel them, then seed them.

 Next up, bacon.  We choose turkey bacon, but use what you like.  I cook mine on our electric griddle.

 It wouldn't be jalapeno popper grilled cheese without cream cheese.  The original recipe called for 8 oz. of cream cheese, that was way too much for us.  3 - 4 oz. would have been just right.  When the cream cheese is softened, mix in the shredded cheese.  I used mild cheddar and monterey jack.

 Things are prepped and it's time to make the sandwich.  Butter one side of each slice of bread.

 I stacked the bread, butter sides together.  Then spread on some of the cheese mixture.  If it's difficult to spread, just take a little bit at a time and press it onto the bread.

 Stack your bacon and jalapenos next.  I used 1 1/2 slices of bacon per sandwich. Then cook on both sides until it's golden brown and the cheese is all melted.

 And some baked sweet potato fries would be divine next to it!

 Doesn't it look delicious!

 And yes, I did make a little fry sauce for those fries, thanks for asking!

 Roscoe REALLY wanted some too.  Poor Roscoe!

BACON & JALAPENO POPPERS GRILLED CHEESE
(original recipe here)
4 jalapenos
6 slices of bacon (OK, we just make up the entire package and store the rest in the fridge for sandwiches or with eggs)
3 - 4 oz. cream cheese
1/2 c. shredded cheddar
1/2 c. shredded monterey jack
8 slices of bread
butter
Broil your jalapenos until they are roasted nicely.  Place the peppers in a paper sack and fold the bag down - we even clipped the bag with a chip clip.  15 minutes later, peel & seed them and set aside.  Cook up your bacon and set aside.  Bring the cream cheese to room temperature and then mix in the other cheeses.  Butter one side of each slice of bread.  Place two slices of bread, butter sides together.  Spread on a layer of the cheese mixture and stack 1 1/2 slices of bacon and one jalapeno on top.  Place the bottom slice of bread on top of the sandwich and cook until golden brown and then cheese is melted.  Optional: Cut in half to look at that beautiful sandwich you made!  I added a side of baked sweet potato fries.  Delicious meal!

BAKED PUMPKIN DOUGHNUTS

Sorry I'm a day late on this recipe.  I've been wanting to try out my new doughnut pan, so I picked Baked Pumpkin Doughnuts.  After the first batch was done, I asked my kids to try it.  They loved them!  Then I took a couple to the neighbors and they loved them too!  SUCCESS!  It was simple enough to make, but I wish I had another doughnut pan.  Since I knew I didn't have the patience to use my one doughnut pan for all of them, I made a batch of 24 mini muffins - which I called doughnut holes.  I was able to get 12 doughnuts and 24 mini muffins out of this recipe.  Next time I want to glaze them....yum!
BAKED PUMPKIN DOUGHNUTS
(recipe from King Arthur Flour)
1/2 c. vegetable oil
3 large eggs
1 1/2 c. sugar
1 1/2 c. canned pumpkin puree
1 1/2 t. pumpkin pie spice (or you could use 3/4 t. ground cinnamon, 1/4 t. ground nutmeg, 1/4 t. ground ginger)
1 1/2 t. salt
1 1/2 t. baking powder
1 3/4 c. + 2 T. all-purpose flour
3 T. cinnamon sugar
Preheat the oven to 350 degrees.  Lightly grease two regular doughnut pans.  If you don't have doughnut pans, you can bake them in a mini muffin tin.  Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.  Add the flour, stirring just until smooth.  Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 c. of batter in each well.  Bake the doughnuts (or mini muffins) for 15 - 18 minutes, or until a cake tester inserted into the center of one comes out clean.  Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.  While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.  Cool completely, and wrap airtight; store at room temperature for several days.

DAY 18 - PORK CARNITAS

OH. MY. GOODNESS!

This is too good!!!!  I found mini tortillas and we made tacos.  I can't believe how good this was, as good (or better than) Chipotle's carnitas!

PORK CARNITAS recipe from PaleoBetty.com

2 1/2 lb. boneless pork shoulder, cubed into 1 1/2 in. pieces

5 cloves garlic, minced

2 t. dried Mexican oregano

1 t. ground cumin

1 T. sherry vinegar (I used mirin)

2 t. kosher salt

freshly ground pepper (several twists)

1 yellow onion, quartered

3-4 bay leaves

Place the pork in the crock pot and add the garlic, oregano, cumin, sherry vinegar (or mirin), salt & pepper.  Stir to coat all the pieces.  Then place the onion and bay leaves on the top.  Cook on Low for 6 hours. (mine was probably done just after 5 hours)  I pulled the onions out and served them on the side.  Shred the meat and you are ready to eat!  I also set out colby jack & pepper jack cheese and pico de gallo for our tacos.

My 31 days started here

Fellow 31 dayers here

CHOCOLATE MILK & SYRUP

What makes these boys happy?

CHOCOLATE MILK!!!

We used to always have a huge container of Nesquik in the pantry.  I didn't think Kyler could ever live without it!  With such a low grocery budget, I couldn't justify keeping it on hand.  Occasionally, I would buy some Hershey's chocolate syrup for chocolate milk or making shakes. The only problem: it was gone so quick.  I've seen many copy-cat recipes for "Nesquik" and "Hershey's chocolate syrup" on Pinterest and I finally tried them today.  I'm so glad I did!  Chocolate milk is back, baby!!! (In my best George Costanza!)  The funny thing is they are exactly the same recipe- 1 part cocoa powder & 2 parts sugar.  The syrup just adds water and vanilla to the recipe. 

CHOCOLATE MILK MIX

(pinned from www.onegoodthingbyjillee.com)

2/3 c. sugar

1/3 c. cocoa powder

pinch of salt

Combine all ingredients and store in a sealed container.  It doesn't make a lot, but it's easy to double or even triple the recipe.  It only uses 2 T. for 12-16 oz. of milk.  NOTE: to make it mix easier, add mix to your cup, then add a tiny bit of warm/hot water from the tap, mix well and then pour your cold water in the glass. 

(I like this mix since it can be on the pantry shelf, but I think the chocolate syrup is easier to use.)

 CHOCOLATE SYRUP

(pinned from www.glorioustreats.com)

1 1/2 c. sugar

3/4 c. cocoa powder

pinch of salt

1 c. water

1 t. vanilla

Whisk together the sugar, cocoa powder and salt in a saucepan.  Add the water and bring to a boil, stirring occasionally.  Once boiling, reduce heat and cook 1 minute.  Take off heat and stir in the vanilla.  Let cool and then refrigerate.  We used 2-3 spoonfuls of syrup in a glass of milk. So much flavor for so little syrup and SO DELICIOUS!!!

(I love how easy it mixes in the milk, but I think I would need the powder mix if we were traveling or camping.)

Now I'm off to dream of Willy Wonka's chocolate river!