Welcome to Tasty Tuesday!  Today, I am sharing my recipe for this strawberry cheesecake cake.  It is a very easy and quick to throw together.  Here is what you will need.

yellow cake mix (and any ingredients for the mix)

1 package cream cheese

1 eight ounce tub of Cool Whip

1/2 cup powdered sugar (plus some for dusting)

1 teaspoon vanilla

strawberries

Mix and bake cake mix according to package directions.  I used my new rice steamer to steam my cake.  For frosting bring cream cheese to room temperature.  Mix it for a minute until it is soft and smooth, add the tub of Cool Whip and continue mixing.  Add the vanilla and 1/2 cup of powdered sugar.  Mix until smooth.    If the frosting is too thick to spread you may thin it by adding a little cream.  Wash and slice strawberries.  Let dry on paper towels before putting on cake.  Dust top of cake with a little extra powdered sugar and serve.

Thanks for joining me!

Happy Tuesday everyone

You know it’s spring when you have the air conditioner on one day and the heater on the next.  Yesterday was one of those days when we had the heater on.  Not only that, we also built a roaring fire in the fireplace.  And since we were in the mood for snuggly comforting, I made a batch of seafood chowder.  This is a variation of my mom’s treasured clam chowder recipe.

Seafood Chowder

1 cup minced onion

1 cup chopped celery

2 cups diced potatoes

1 can minced clams

1 can crab

1 can baby shrimp

1 small bag frozen scallops (about 1 cup)

3/4 cup butter

3/4 cup flour

1 quart half and half

 1 teaspoon salt

pepper to taste

Place all veggies in a large pot.  Drain juices from seafood into veggies and add enough water to just cover.  Simmer until tender. Add seafood and continue simmering.   In a saucepan, melt butter and mix in flour.  Stir until smooth and continue stirring over medium heat for two minutes.  Add half and half and stir until smooth.  Remove from heat and add to vegetable mixture.  Stir until blended.  Serve and enjoy.

Welcome to Tasty Tuesday.  Today I’m sharing one of our family favorites, chicken tacos.  We do love regular tacos with ground beef, and have those still occasionally.  But once you try these chicken tacos you will have a hard time going back too.  Here’s what you will need.

Shredded Chicken. 

I make mine by throwing two whole chicken breasts into the crock pot.  Add a packet of taco seasoning and enough water to cover the chicken.  I let it cook for about six hours.  About and hour and a half before you want to serve the chicken, use a fork to pull the chicken apart.  Then just let it finish simmering in the crock pot.

Torillas. 

I usually warm flour and corn tortillas because our family is spilt down the middle on a favorite.

Fixins’. 

We like lettuce, tomato, cheese, sour cream, salsa, and jalapenos.  Sometimes I also put out fresh cilantro and/or sliced olives.

That’s it.  Load ‘em up, roll ‘em up and enjoy!

 Hi everyone!  Welcome to Tasty Tuesday.  Today I am going to share a recipe I came up with inspired by this post for Two Ingredient Pancakes over at Rabbit Food For My Bunny Teeth.  This is a truly amazing blog.  Please take a minute and check it out. 

 I was also inspired by an episode of Dr. Oz.  The episode that inspired me was the one where he had Shaun T as his special guest.  Anyway they were recommending that everyone add pumpkin to their diet because it is so good for you.  I was already hooked on the healthy two ingredient pancakes (eggs and a banana) so when I watched that episode of Dr. Oz I thought, “I bet that would work with pumpkin”.  I tried it the next morning and it did work.  And yes, it does sound a little weird but it was yummy.  I do have more than two ingredients in my recipe, but  I have kept the recipe healthy.  Well, healthy if you have hopped on the coconut oil band wagon. You may use olive oil or cooking spray if you’d like.

Ingredients:

two eggs

1/2 cup canned pumpkin

1 tablespoon ground flaxseed

1 tablespoon coconut oil

1 tablespoon raw honey

dash sea salt

dash ginger

dash cinnamon

Beat the eggs in a small bowl.  Add the pumpkin, ground flaxseed, salt, ginger and cinnamon and whisk until well blended.  Heat the coconut oil in a large fry pan.  Don’t turn the heat too high.  Cook over medium to medium-low heat.  When the oil is the consistency of water, add the pumpkin pancake batter. The recipe should make three medium pancakes or two larger ones.  Cover the pan with a lid and cook until the pancakes are set and browning around the edges.  They will move around the pan when you give the pan a little shake.  If they are not moving cook a bit more.  They cook roughly about five minutes on each side.  After they are plated, I add the raw honey. 

These pancakes are yummy and taste like a guilty comfort food.  They keep me full all morning and give me plenty of energy for my morning workout.  The calorie count is not too bad either.  Here is the breakdown; two eggs, 140 calories, 1/2 cup pumpkin 40 calories,  1 tablespoon ground flaxseed 37 calories. 1 tablespoon raw honey 60 calories, 1 tablespoon coconut oil 120 calories for a grand total of 397 calories.

Thanks for stopping by and have a wonderful day!

Hello and welcome to Tasty Tuesday.  Today I am sharing a recipe that I have made a few different ways.  I started out making this from scratch with all fresh ingredients.  The more kids I have added to my family, the simpler this recipe has become.  Now I call this my Busy Day Soup because it comes together in a snap.  Here is what you will need:

1 can crushed tomatoes

1 can corn

1 can kidney beans

1 can black beans

1 packet taco seasoning

optional - chicken or pork

limes

tortillas (corn or flour)

fresh cilantro

If you choose to add meat, brown it in a bit of oil then add the first five ingredients plus two cans of water.  Simmer the soup for 20-30 minutes.  In the meantime, slice the tortillas into strips with a knife or pizza cutter.  Place on a greased cookie sheet and bake for 5-10 minutes at 400 degrees, they should be lightly toasted.  Next slice the limes into wedges.  Wash and coarsely chop the cilantro.  To serve; ladle soup into a bowl, add a squirt of lime, a little cilantro and top with the toasted tortilla strips.  I like this soup because it is quick and foolproof.  My family likes it because they can personalize it with the toppings they choose (or don’t choose) to add.  Oh and did I mention it is very yummy?  Thanks for stopping by!  Have a wonderful day