Soft & Fragrant Honey Gingerbread Cake!!

This is such a tasty cake, so moist and tasty with all of the flavors that inspires one to think of fall time. Cinnamon, cloves, allspice and ginger permeate through the house as this treat is cooking making the experience all the more enjoyable. So grab a hot cup of cider or spice tea and enjoy.

1 1/4 cups flour

3/4 tsp allspice

3/4 tsp cloves

1/2 tsp ginger

1/2 tsp baking soda

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 cup softened butter or margerine

1/2 cup firmly packed dark brown sugar

1 egg

1/2 cup honey

1/2 cup plain or vanilla yogurt

Spray a 9 inch pan with pam, and set aside. Sift flour, spices, baking powder and soda. In another bowl cream sugar with margerine until fluffy, add egg and the honey, mix. Add half the batter to the dry ingredients, then add the yogurt, followed by the last of the batter and stir until well combined. Pour batter into pan and bake in a preheated 350F oven for 30-35 minutes or until done. Cool a little and enjoy!!

The Best Saskatoon Muffins in the World!!

This is bar none the best saskatoon recipe ever invented. Yes, I am that confident. You can replace the saskatoons if you want for blueberries, I won't scold you for it ;)

2 cups flour

2 tsp baking powder

1/4 tsp salt

1/2 cup margerine

1 cup sugar

2 eggs

3/4 cup milk

1 1/2- 2 cups saskatoons or blueberries

1 tsp white vanilla*

* White vanilla can be found at most specialty stores or through Watkins

In one bowl mix flour, baking powder and salt. In another bowl mix margerine, sugar, eggs and vanilla. Then add the milk and mix. Add the moist to the dry ingredients. Fold in the berries.

Scoop into muffin paper lined pan and bake at 375F for 25-30 minutes. Makes 12 muffins

Shrimp Tomato Basil Pasta!! Bellissima!

This is a super tasty dish that is very, very easy to make. Serve up with some crusty french bread slathered with some garlic butter, and you'll be the talk of the dinner table!!

1 1/2 tbsp Olive Oil

1/2 Lbs Shrimp

3-4 tbsp Minced garlic (I use the jar kind)

7-8 firm tomatoes, chopped (about 2 1/2 cups worth or so)

1/4 cup fresh basil (or more to taste, and more for garnish)

salt and pepper

10-15 cherry tomatoes, cut in half

Season shrimp with salt and pepper in a bowl. Spray a pan over medium low heat and toss in the oil and get warm. Add the shrimp and cook 3 or so minutes. Add the garlic, half the basil and the shrimp. Cook on lower medium heat for 12 minutes or so, and then add the last of the basil for another three or so minutes. Pull the pan from the heat and add the cherry tomatoes.

Boil some whole wheat pasta and serve. Enjoy.

French Bread!! Oui Oui Mon Cheri!!!

So not my recipe at all, but something I wanted to give a try. It was time consuming, but the results were nice. I think I used the wrong kind of yeast, making my bread alot less fluffy, but covered in garlic butter, it's all good :)

http://yvonneandmason.galganov.net/recipes/frenchbread.html

Tasty Tomato Basil Pasta Sauce

It's that time of year again, when the garden's are overrun with ripe bounties of fresh veggies. My favorite of all is the tomato. Good in sandwiches, salads, sasla and sauces or just sliced up, nothing beats tomatoes. But if you find yourself with too many all at once, you may need a speedy way to get rid of a pile of them. And here it is.

15-20 Ripe, firm tomatoes (Whattever kind) chopped

1/2 white onion, chopped

1 tsp jarred garlic (or more if you like)

2 tbsp fresh basil or 1 tbsp dried

1 tsp oregano

1 tbsp Olive Oil

fresh ground pepper and salt, to taste

**Note** The measurements for the herbs are approximate, as I never measure anything. Test the sauce often and add more as you need**

Spray a little cooking spray in a large sauce pain on medium low heat. Add the olive oil, herbs (do not burn) onions and garlic. Cook the onion for a few minutes, and then add the tomatoes reducing the heat to lowish. Cook, stirring often and making sure it doesn't burn, for about 15-20 minutes or so.

Serve hot with pasta, or cooled with bagel chips or use it as a bruschetta.

Snack Attack!!! Homeade Chips & Parmesan Dip

I like snacks, but then again, who doesn't?? I'm a fan of the crunchy munchies like chips, crackers and the like. Of course I realize they are no good at all for a person. Between the high bad-for-you fats, and all the sodium, I should be doing crunches while munching!! What is a Niblet to do??

So, off to the kitchen I go to make something tasty, crunchy and way better for you than bagged chippies and high fat dip. (And you can brag when you serve your friends and they'll look at you like you're lying. But we'll know the truth :)

Chips:

4-5 medium sized red potatoes (peel or don't, I don't)

1 tbsp Olive Oil (Cause it's good for you :)

Sea Salt

If you have a mandolin for slicing vegetables, this is the time to break it out. If not, slice them medium thin (less than 1/4") with a knife. Toss them in a bowl with a tbsp of olive oil and sprinkle a little salt on them and mix them until everything is coated. (You can omit the salt if you want, it doesn't need to be on there)

Line a baking sheet with tin foil and give a spray of cooking spray on it. Lay the chips out so they're not touching and toss into a 400F oven for 6-8 minutes, depending on your oven. Take them out and carefully flip each one over and place back in the oven for another 6 or so minutes. Watch them so they get almost golden to golden, but don't let them burn.

Take them out and let them cool on the pan. They're good warm or cooled off. Now go brag to your friends!!

Dip:

Super simple dip, but tastes like it came from a restaurant

1/4 cup sour cream

1/4 cup mayonaise

1/2 tsp garlic, jarred & minced(or more if you like garlic)

1/4 cup parmesan cheese

Mix all together and refrigerate until needed. Serve with the chips and look like a domestic god/goddess