This recipe takes about 30 minutes long, and serves 4 people. A regular Cucumber is just as great as the English cucumber, and regular Bacon is way better than the Turkey Bacon!

Turkey-Avocado Sandwiches

 

Ingredients

• 1/3 cup thinly sliced red onion
• 2 tablespoons apple cider vinegar
• 8 slices turkey bacon
• 1 Hass avocado, halved and pitted
• 1/2 cup nonfat plain Greek yogurt
• Kosher salt and freshly ground pepper
• 8 slices whole-grain bread, lightly toasted
• 8 small leaves romaine lettuce
• 1 tomato, cut into 8 slices
• 12 ounces sliced low-sodium deli turkey breast
• 1/2 small English cucumber, sliced

Directions

Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.

Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.

Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

Sugar Cookie, Fruit Pizza

So this Recipe is delicious, but instead of Peaches, I use Raspberries and Blackberries. And all fresh fruits canned and frozen stuff= yucky! And I dont use the Apple Jelly on top, it tastes amazing with out it!  Enjoy!

Fruit Pizza

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies                                                                   
1 package (8 oz) cream cheese, softened                         
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

• 1 Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
• 2 Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
• 3 In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
• 4 Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Pico de Gallo

So my friends know I am a huge Mexican food fanatic! I love any type of Traditional Mexican food. This recipe is so good, I usually make it the day before I want to eat it, and keep it in the fridge so all the yummy flavors are more enhanced!
I also add an extra Jalapeno and a little more of Cilantro, just because I love it Spicy!

Pico de Gallo

 

Ingredients

3 large diced tomatoes
1 diced medium sized onions
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
2 jalapenos (or more if you prefer it hotter)

Optional ingredients (not included in nutrition facts)
half a cucumber, peeled and diced
1 avocado, peeled and diced

Directions

1. Wash tomatoes and cilantro.
2. Dice tomatoes, onions, chop cilantro, jalapenos, and the optional ingredients (avocado, cucumber)
3. Put ingredients in a bowl.
4. Add salt, garlic, the juice of half a lemon. Mix it up and serve

Chocolate Buttercream Frosting

I spent my Saturday with my friend Ally, and we made Chocolate Cupcakes with this Frosting! They were amazing, but I have a few tips for this Frosting to make it even more chocolaty Heaven:

1. If you can use 2 Tbsp of Milk and 2 Tbsp of Heavy Cream- if you just use the Heavy Cream the Frosting will come out with a really buttery taste

2. For a more chocolaty flavor add 3 Tbsp of Hershey's Chocolate Syrup after mixing the Butter, Confectioners Sugar, and Cocoa.

3. Also, open up your favorite pack of Hot Chocolate and add 2 Tbsp of it into the mix after the Hershey's Chocolate Syrup

Chocolate Buttercream Frosting

 

Recipe type: Dessert    Author: Savory Sweet Life

Prep time: 2 mins     Cook time: 3 mins    Total time: 5 mins    Serves: 3 cups

A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk or heavy cream

Instructions

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Hey You Food Lovers,
Welcome to My Blog! Food For the Soul is my way of showing you all what foods I love! I have been cooking for over 10 years and have received a 49er ROP (Regional Occupation Program) Certificate for Baking & Pastry.
If anyone has any questions for me feel free to ask! I am more than happy to help! Enjoy all the foods that I enjoy!

Sincerely,
Marissa

Pumpkin Creme Brulee

Pumpkin Creme Brulee

Recipe courtesy Gale Gand

 

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon cinnamon
• 2 pinches nutmeg
• 1 pinch ginger
• 1 pinch ground cloves
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup canned pumpkin puree
• 1/3 cup coarse sugar or raw sugar

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving

Creamy Mushroom Spaghetti

Creamy Mushroom Spaghetti

Recipe courtesy Rachael Ray, 2008

 

Ingredients

• Salt
• 1 pound whole-wheat or whole-grain spaghetti
• 1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
• 1/3 cup extra-virgin olive oil, eyeball it
• 2 leeks
• 3 to 4 cloves garlic, finely chopped
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup cream
• Grated Parmigiano-Reggiano or Romano, for topping

Directions

Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.

Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.

Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.

While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.

Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.