Peanut Butter Frosting

Great on brownies, in/on cupcakes, and (dont tell my kids) right off the spoon.

4 TBSP softened butter

1/2-2 c powdered sugar
1/4-1 c creamy peanut butter

In a medium bowl, whisk the butter and peanut butter until smooth and combined. Add in 1/2 c. sugar and continue to whisk until it resembles..... frosting. You may need to keep adding a little sugar at a time until it comes to the right consistency, and you have to really a strong fast whisk into it (or cheat and use the Kitchenaid with the whisk attachment).

As a cupcake filling: Put icing into a pastry bag with a wide tip (like the star). Poke the top of cooled cupcake with the tip and squeeze for a few seconds. You will need to put your finger over the hole for about 15-20 seconds while the frosting settles, and then frost the top right away to keep the filling in.
AMAZING when you fill chocolate cupcakes with peanut butter icing.

Yield is usually about 1-2 cups of frosting.

* This is one of my guessipes and a lot is usually done on sight and taste.

STAY TUNED FOR THE PEANUT BUTTER CAKE RECIPE (2 layer PB flavor cake, PB center icing, frosted in chocolate and decorated with peanut butter cups!!!)

Fruity Tutty Healthy Tip

We shop the sales and always fill the fridge with fresh fruit so that there is a variety of healthy options for snacking, healthy breakfast/dinner sides, and packing lunches. Many times the bananas have brown spots before we eat them (we are a non-spot loving family), the berries start to get mushy, and the pineapple and melon just get forgotten.

At the first sign that our fruit is about to move on to a better place, I freeze it for smoothies so its already preparted and ready to go. After washing, cutting, and individually freezing, I throw them in a freezer bag like ice cubes.

Strawberries- Wash and remove the tops. Place on a wax paper lined cookie sheet cut side down and freeze overnight (keeps them still).

Blackberries, blueberries, raspberries, cranberries- Wash in a colander and let dry completely. Throw directly into a freezer bag.

Bananas, cantaloupe, honey dew melon, pineapple- Peel and slice into 1" chunks. Place on a wax paper lined cookie sheet and freeze overnight. (Also great for banana bread)

Watermelon- puree in blender, pour into an ice tray. Freeze overnight, throw cubes into a freezer bag.

Apples- Peel and core. Cut into slices and toss with a squeeze of lemon juice. Place on a wax paper lined cookie sheet cut side down and freeze overnight. ( I have never used them for smoothies but they are great to store for future baking)

Tracy Foley's Deliciously Easy Pulled Pork!

The soda really tenderizes the meat and flavors it at the same time. You can also make it with a pork shoulder, and trim the fat once its cooked before shredding.

2-3 lb pork tenderloin
1 can root beer or Dr. Pepper ( A&W is Foley's Favorite!)
1 bottle of your favorite BBQ sauce

Cook the pork tenderloin in the crock pot on low for 6-8 hours. Drain the liquid and shred the pork in the pot with 2 forks. Pour in your favorite sauce and mix well.

Unstuffed Cabbage

This is a great dish that is quick and easy to make (and a hit with my kids)! One of the few healthy dinners  my son will gobble up without a fight!

1 lb ground chicken or turkey sausage
1 medium onion, coarsely chopped
3 large cloves of garlic, coarsely chopped
1 can diced regular or fire roasted tomatoes
1 c chicken broth OR 1 c water and 1 tsp chicken bouillon
1/2 medium size head of green cabbage, shredded or cut to fine ribbons
1/4 tsp cumin
bay leaf
salt, black pepper, red pepper to taste

Heat a large pot to medium heat and spray with cooking spray. Brown sausage and break up until crumbled. Add the garlic and onion and saute until softened. Add tomatoes, seasonings, bay leaf and broth/water and bring to a gentle boil.  Turn back to medium, add in cabbage and simmer for 15-20 minutes.

Serve over brown rice, whole wheat pasta, or Mashed Potatoes !

* You can also use ground turkey or chicken, but will need to season the dish up a little more with a few shakes of Italian seasoning, fennel, extra salt, black pepper and crushed red pepper.

You can also adjust the seasonings to what you like and for variation.

Taco Seasoning

This is a great homemade substitute for the salty packets of taco seasoning. With all the flavorable herbs, its tastes as good but is much healthier for you! I make it in a 4-cup tupperware so that it can be mixed up well and stored easily.

8 TBSP (1/2 cup) dried onion (chopped or flakes)
4 TBSP (1/4 cup) onion powder
4 TBSP (1/4 cup) chili powder
2 TBSP (1/8 cup) salt 
2 TBSP (1/8 cup) oregano
2 TBSP (1/8 cup) cornstarch
2 TBSP (1/8 cup) crushed red pepper
2 TBSP (1/8 cup) garlic powder
2 TBSP (1/8 cup) cumin

Use 2 TBSP of the seasoning mix (equal to 1 packet) for every pound of ground beef, turkey, chicken, steak, shrimp, veggies, etc.

1 4oz serving of seasoned meat/vegetables has 260mg sodium from this blend.

Enjoy this seasoning in:
Taco Ranch Soup
Shredded Beef Tacos
Baked Tostada Nachos
5 Time-Saving Meal Ideas for the Busy Mom

Make a quick taco dip by mixing 2 TBSP seasoning into 16oz sour cream or greek yogurt and serving with tortilla chips.