Monday, June 6, 2011

Mean Green Spinach Machine

Ya’ll ready to poop like a goose again? I made that comment when I made my crockpot oatmeal. It’s a term of endearment my daddy uses for, uh, “high fiber” foods. ~ giggle

So, a friend had posted about some green smoothies she had tried, check them out here. These looked AWESOME, but I didn’t have all these ingredients on hand. I DID have spinach however, and I was excited!! My roommate turned trainer and fitness guru at Zen Pulse would be proud. Annie’s always telling me, more fiber, more fiber. OK!!! I’ll put the stuff in a smoothie!! GEE WHIZ!

She was right!
Don’t tell.

It’s DELICIOUS! And doesn’t taste like spinach! Even though I do love spinach. So give this a whirl and use what you’ve got around the house….. and drink lots of water.
And make good choices.
And wish for world peace.
And make your bed.

Ok, go!


Let me know what other spinach-y combinations ya’ll come up with. I’m wanting to try the flaxseed one next. A girl can never have too much fiber. As long as she drinks plenty of water; which I recently learned. Eeek.

I’ve also tried rolled oats, full of fiber, thickens the smoothie, and delicious!

~Peace, Love, and Smoothie Making Ya’ll!

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Mean Green Spinach Machine


1 banana
1 heaping cup of strawberries
5-6 ice cubes
2-3 T of yogurt (I was out of my fav greek yogurt, so I used sour cream - it was great!)
3/4 c apple juice
2 T honey
1-2 cups of spinach (I really jammed the stuff in there, and it came out really good)


Blend it all up! Usually the other thing I hate about homemade smoothies, because I don't have the $5,678,412 Vita-mix blender, it oftens melts and gets kinda gross. This smoothie makes two good glasses, so I put one in the fridge to drink hours later. Well, for whatever reason, it was still icy and delicious!

Saturday, May 28, 2011

Mud Hen Bars

Saaay whaaat? The moment I saw these beauties on Mommy’s Kitchen, I knew I had to make them, no matter what they were. I just looved the name. When I found out they were marshmallow, chocolate, and cookie, uh HELLO, I was hooked. They even have a meringue topping to make it feel extra special! I was also pleasantly surprised, they’re not sickly sweet. They’re not sooo sweet they make you’re teeth hurt…. They’re just sweet enough to know you should add an extra 10 on the elliptical tomorrow….. And then bring the pan to work tomorrow to share with your co-workers – after saving one, or three, for yourself. Oh, and your family.

**Update, as of March 2012, my favorite food blogger for two, Dessert For Two, made MUD HEN BARS FOR TWO! PERFECT!!!

What the heck is a mud hen you ask? I don’t know and who cares, just eat the daggum bar. Actually, Mommy’s Kitchen did share an interesting theory. The mud hen is some awkward looking bird (well, Wiki didn’t say that, but it sounds pretty weird!) with realllly short wings and absurdly long legs. Apparently, it takes a long time to take flight (good grief, can you imagine this), paddling it’s poor string bean legs in the water as its short stalky body tries to get out of the water (kinda reminds me of me!), and I guess it stirs up a bunch of mud in the process.
I don’t know. You got me. Sorta the same as my other favorite, Mississippi Mud Pie Bars (apparently I have an affinity for high fructose corn syrup marshmallows).

Ok, everybody have their nuts and marshmallows in hand? And flour, eggs, chocolate chips, and egg beater? Let’s do this!!

~Two more tips:

  • One friend told me she baked the bars on the bottom rack for 15 minutes and then the middle rack for 15 minutes and it came out perfect.
  • I baked the cookie layer first for 10 minutes or so, then added my chips, mallows, nuts, and meringue topping. Perfect! Either way works!

I hope ya’ll love these bars as much as I do! One of my new favorites! Feel free to post a picture on the Facebook page of your masterpiece, preferably you eating it!


~Peace, Love, and Muddy Hens Ya’ll!

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Mud Hen Bars

Yield: serves 12-15


1/2 cup butter, softened
1 cup sugar
3 eggs
1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup nuts, chopped
1/2 cup chocolate chips
1 cup mini marshmallows
1 cup brown sugar


First, preheat your oven to 350 degrees. Beat together your sugar and butter until creamy.

~If you're like me and keep your butter in the freezer, I soften mine in the microwave, which usually gets too soft, so I stick the bowl back in the fridge for a little while after I beat in the sugar to stiffen it back up.

Next , mix in 1 whole egg and 2 egg yolks (save the whites for your meringue). Then, dump in the dry ingredients - the flour, salt and baking powder. Mix well. Spread into 9x13" pan.

~It appears that there is not enough batter to spread along the bottom, but keep methodically spreading it with your spatula, all will be fine.

Bake at 350 degrees for 10 minutes.

Then, remove from oven and sprinkle with marshmallows, nuts, chocolate chips, and love.

Finally, beat egg whites until stiff peaks form. Fold in the brown sugar. Spread the meringue mixture over the marshmallows and chocolate chips. (This will also appear to not be enough, but it will.) Bake in a preheated 350 degree oven for about 20 minutes or until bars are a deep golden brown and the crust is cooked through.

Saturday, May 28, 2011

Green Goddess Dressing

It’s finally here. Green goddess dressing. I’ve been teasing you for days about it. My husband told me it tasted like a chopped up a bunch of vegetables. After taking this as a compliment, I said “Well, I kinda did.” It’s the perfect combination of fresh and summery with clean and creamy. Your mouth is kept guessing as to just what that kick is……

I think I’m going to dip my pizza in it tonight.
Maybe spread it on potatoes tomorrow.
Ooh, try it on potato salad! I’d bet that’d be goooood.
Tell me what else you come up with.

Let’s get started, shall we?

I adapted this from a few different recipes.
You know what I found? Use what you’ve got.
One recipe called for 1 cup of watercress as the main ingredient. Sorry, no watercress in small town Texas. Another recipe called for 1 cup basil. I didn’t have that much. And why would I drive allllll the way to the store to buy new basil when I have this whole bag of Italian parsley sitting in my fridge?
So, I was adventurous. I used Italian parsley instead. It was great.
And, this lucky girl *right here* had fresh herbs from a friend’s garden. Ya’ll have GOT to grow your own, it’s SO worth it. Just keep watering those puppies (that was always my problem).

So you’ll need to chop up 1 cup of whatever greenery you have (I used parsley.).
I’m also missing my lemons in this picture. Juice from 2 lemons.
2 T each of mint, dill, and basil. MINT?! Yes, mint! It’s so refreshing and wonderful
Some garlic, salt and pepper, anchoives (YUCK), red wine vinegar…. and the base:
1 cup mayo and 1 cup greek yogurt or sour cream
~ I used plain greek yogurt and I love how long this has stayed fresh in the fridge.

Anchovies. Have ya’ll ever bought anchovies? I hadn’t. You peel back the can and here are these skinned little fish packed in there like, well, like anchovies – soaking in EVOO (olive oil for you “non” Rachel Ray-ers). Then, what am I do with a can full of anchovies after I use one measly fish?
Well, I put it in a ziploc bag, into the fridge it went, and now I’m looking for more anchovy recipes.

BUT – MAN is it good. SO worth it. Mom said they also have anchovy paste that comes in a tube, but not it small town Texas. Plus I kinda like grossing out the husband by telling him I threw a raw bait fish in the salad dressing. ~ winks.

Next, pile it all in the blender, mayo and yogurt first, then your herbs, liquids, seasonings, and bait fish. Blend.
Ya’ll would be pleased to know I had a kitchen disaster with this one. The blender kept whirring, and not really moving the ingredients around, so I ended up adding a few tablespoons of olive oil to get things moving. As I was pouring the dressing into the bowl, allllllll that fresh squeezed lemon came out the bottom of the blender. Apparently someone, *not I,* didn’t screw the blender all the way back together.
I laughed. Oh well.
So yours may need olive oil or may not.

Then make your favorite salad, pizza, potatoes, whatever you’ve got that you want drenched in creamy Green Goddess Goodness. And feel like a wild goddess you will.

I used those wild baby greens, little orange baby tomatoes, avocado, and those rotisserie chickens from the store. Perrrrfect. Tell me about your creation.

Here ya’ll go, have fun with it, and screw those blenders tightly.

I hope ya’ll like it, show me your pictures!

~Peace, Love, and Dressings Ya’ll ~winks.

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Green Goddess Dressing


1 cup mayo
1 cup plain greek yogurt, or sour cream
1 cup Italian flat leaf parsley, or basil
2 T basil, chopped
2 T mint, chopped
2 T dill, chopped
1/4 c lemon juice (2 lemons)
2-3 cloves minced garlic (I always go for more)
1 anchovy, or 2 tsp of anchovy paste
2 tsp kosher salt (yes, kosher, it's worth it)
1 tsp pepper
1 tsp red wine vinegar
2-3 T olive oil, if you need it


Mince your herbs and garlic. In a blender add mayo, yogurt, then greens, seasonings and liquids. Begin to blend. Continue blending about a minute and a half. Add olive oil if necessary to thin to your liking.