By Kim Hall
1 of 42

Sour Cream Coffee Cake

In a previous life, I was an innkeeper.

My parents, my husband and I ran a family-friendly B&B that routinely hosted 30+ individuals per weekend.

We were regularly trying new recipes for flavor and their ability to be made ahead.

When we found dishes that had a terrific home-style taste and that could be prepared at least a day or more before, we’d put them into the breakfast rotation.

Not surprisingly, this soft and moist-crumbed cake was a regular and popular feature on the buffet.

Even though I have had this recipe for over twenty-five years and feel like I’ve made thousands of them, it still is the one I turn to when I have company, or when I want to bring something to a friend, neighbor, or event.

The recipe makes one bundt cake, but I always double it so I can have one to serve immediately and one to put in the freezer for later.

 

Sour Cream Coffee Cake 

Yields 1 bundt coffee cake.

Recipe can be doubled to make two. (I highly recommend doing this!)

Ingredients:

  • 2 c. flour (10 oz)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 lb. butter (1 stick), room temperature
  • 1 c. sugar (7 oz)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 c. light or regular sour cream (If doubling, you can use a 16 oz container)

Topping

  • 1/4 c. sugar
  • 1 tsp cinnamon
  • 1/2 c. walnuts (optional)

 

Directions:

Measure flour, baking powder, baking soda, and salt into bowl. Whisk to combine; set aside.

Mix sugar and cinnamon for topping; set aside.

Beat butter, sugar, vanilla, and eggs with electric mixer until well mixed. Add flour mixture and sour cream to butter/sugar mix. Beat slowly until blended. Stop beaters, and gently stir batter up from bottom of bowl to be sure all the dry ingredients are blended in equally. Batter will be quite thick.

Spread half of batter in well-greased bundt pan. If in doubt, go heavier on the bottom half. Sprinkle half of sugar cinnamon topping on top of batter, then sprinkle half of nuts over sugar. Drop spoonfuls of remaining batter into bundt pan, spread out evenly. Top with remaining sugar cinnamon topping and nuts. Press nuts lightly into top of batter.

Bake at 350 degrees for 30-40 minutes, until a cake tester comes out clean.  Cool for about 30 minutes, until pans are cool enough to handle. Run a plastic knife around edges of bundt pan, flip onto plate and then back over onto cooling rack.

Let sit until completely cool. Cut and serve, or wrap whole and put in the freezer.

I cut the cakes into 20 pieces, which gives a nice size slice without being overwhelmingly large.

This cake keeps exceedingly well in the freezer.

May you find happiness wherever you are! 

            ~Kim, your personal Sherpa of Joy at Too Darn Happy

 
By admin
2 of 42

Tropical Green Smoothie

Today in Southern California, where I live, the temperature is 92 degrees!  I’m a little north of Los Angeles, and we are having a mini heatwave. 

On days like this I try not to turn on the stove or oven.  I like to eat cool salads dressed with homemade citrus dressing.  Or, I like to enjoy cool and sweet fruit and green smoothies.

Most of my friends are used to the smoothies from popular juice chains that are filled with nothing but fruit and yogurt. But, if you have a a blender you can throw in some greens and make an even healthier treat (without the dairy).

I joined a 30 day green smoothie challenge a couple weeks ago.  To be honest, I was a little scared of how these green smoothies would turn out because I really didn’t want to chew my juice.  Having a juicer that extracts all of the excess fiber means that my juice comes out smooth just like it would if you were buying it in a bottle from the store. To my surprise, the first juice I blended in my Blendtec blender was great!

Being the type of gal who loves to share what she learns, here’s one of my favorite recipes from the challenge with my own tangy twist.

Tropical Green Smoothie

Ingredients:

  • 2 cups cold water
  • 2 cups spinach
  • 1 cup ripe fresh pineapple
  • 1 orange (peeled)
  • 1 ripe banana
  • 1/4 cup unsweetened coconut flakes
  • 1/4 lime (peeled)

Directions:

Pour water, coconut flakes, and spinach into blender.  Blend until smooth (no chunks).  Next add pineapple, orange, banana, and lime.  Blend until smooth.  If you wish you can add 1 cup of ice and blend to a smoothie texture, or serve over ice.

Enjoy!

Comment:  What’s your favorite Green Smoothie Recipe?

 

 
By Annett Davis
3 of 42

Quinoa Risotto

A few years ago, I played in a volleyball tournament in South Carolina.

It was hot, muggy, and gorgeous.  We made a good showing at the event making it to the semi-finals I believe. I’m not good at remembering my finishes.

What stood out to me more than anything, and is something that I have never forgotten was my first taste of quinoa.

At this particular event the staff of the AVP (the professional volleyball tour that I played for) had hired a fantastic chef to prepare our food. Everything was delicious, and highly nutritious.

It wasn’t until last year though that I actually tried to make quinoa and it has become one of my favorite side (or main) dishes.

If you’ve never tried it, I highly recommend that you do. It can be substituted for rice, and what I love is that it packs a lot of protein.

Quinoa Risotto

Ingredients

  • 4 Tbsp olive oil
  • 8 oz baby bella mushrooms
  • 1 cup quinoa, rinsed
  • 3 cups chicken broth (or veggie broth)
  • 1/3 cup white wine
  • 1 shallot diced
  • 2 cloves garlic, minced
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste

Directions

In a large skillet heat the olive oil over medium heat.  Add the mushrooms and saute until soft (about 5 minutes).  Remove from skillet and set aside.  Add garlic and shalot to pan and saute until they being to soften and turn translucent, about 5 minutes. 

Add quinoa. Stir for approximately 3 minutes.  Lower the heat to simmer, and add the wine cooking until it is absorbed.  Next add 1 1/2 cups broth.  Stir until it is absorbed completely.  After that add the remainder of the broth.  Stir occasionally until broth is absorbed and qunioa germs burst open.  It should taste al dente when done.

Stir in the parmesan cheese and mushrooms, and turn off heat. Cover with a lid and let stand 5 minutes.

What’s your favorite risotto?

 

 

 

 
By Annett Davis
4 of 42

Healthy 3-Ingredient Ice Cream

Being a virtual health and fitness coach I usually don’t recommend eating ice cream to my clients. But, it’s one of those things that usually are at the top of their list of indulgences.

So what’s a coach to do?

Give them what they want!

I believe in not giving up the things we love, but instead figuring out healthier ways to enjoy them.

When I have a client who just “can’t live without ice cream”, this is the recipe I give them.

Oh and if you can’t have diary you’re in luck! It’s dairy free. :)

3-Ingredient Ice Cream

Ingredients

  • Ripe Banana
  • 1 tsp vanilla extract
  • 3 cups ice

In a very good blender (like a Blentec or Vitamix) put all of the ingredients inside. Blend on the ice cream setting or blend until you have the texture of ice cream. 

(If you’d like to level out your blood sugar level you can sprinkle a few sliced almonds on top). Sometimes I add strawberries or blueberries to it as well. Enjoy!

For more easy recipes and fitness tips you can visit me at Fit Moms Fit Kids Club.

 

 
By Aunt LaLa
5 of 42

Grandma Pruitt’s Tender Chicken

I have such fond memories of my maternal great grandmother. Grandma Pruitt came to our house frequently.

There was a recipe my dad created that Grandma Pruitt loved!

She would always eat several pieces.

Dad made it for her every time she came over. So I am going to share it with you.

It is one of my favorite things! (and sooo simple!!)

Grandma Pruitt’s Tender Chicken

Ingredients:

  • 4 Chicken Breast
  • Jar of Miracle Whip (or salad dressing)
  • Bottle of Italian salad dressing
  • Lemon pepper
  • garlic powder

You will need to marinate chicken first. Lightly dust chicken with the lemon pepper and garlic powder. In a bowl that you can cover put the chicken in there and pour a little less than half of the Italian salad dressing. Cover and place in the refrigerator. Let sit for a few hours – or longer if you decide. I usually leave it soaking while I’m at work.

Sauce: (Amounts can be altered depending your own taste)

  • Add 1/2 cup of Miracle Whip
  • Add the remainder of the Italian dressing
  • Mix it and it’s ready. As far as consistency it needs to be thin enough to go over chicken and have some in the bottom of the pan. Just needs to be placed in a medium/smaller size pan. A little deep for sauce.
  1. Preheat oven to 450 degrees
  2. Pour sauce over chicken
  3. Bake until done (40-45 minutes) – I like mine crispy :)

That is it! See how simple? It is so good! I usually pair it up with a good salad and maybe some rolls or biscuits.

Let me know how you like it.

What’s your favorite chicken recipe?

Come visit me over at Aunt LaLa !

 

 

 
By Annett Davis
6 of 42

Easy Banana Pancakes – Just 2 ingredients

Who says that pancakes can’t be part of a healthy diet?

Who says that making pancakes from scratch is hard?

Who says that once you go gluten free that you can’t have pancakes ever again?

With this easy 2 ingredient recipe, yes you can!

This recipe is gluten free, AND dairy free so if you are sensitive to either you can enjoy these too.

Ingredients

2 1/2 ripe bananas

4 eggs

(optional cinnamon, pumpkin pie spice, pure vanilla extract)

Directions

Put 4 eggs into blender.  Add bananas. Pulse until blended.  (You can also just put it all in a bowl and smash/stir together).  If you wish you can add other seasonings listed above. 

Heat griddle until hot. Use cooking spray, coconut oil or grass fed butter to oil pan if you aren’t using a non-stick griddle. Pour pancake batter onto pan. Cook about 1 1/2 – 2 minutes until pancake when lifted slightly is medium brown underneath. Once it’s medium brown in color flip to the other side. Cook until done.

You can serve with blueberries, strawberries, bananas, and top with pure maple syrup.  Or, you can eat it with no toppings at all. It’s yummy as is.

Enjoy!

 

 

 

 

 

More Good Eats

Sour Cream Coffee Cake

In a previous life, I was an innkeeper. My parents, my husband and I ran a family-friendly B&B that routinely hosted 30+ individuals per weekend. We …

Tropical Green Smoothie

Today in Southern California, where I live, the temperature is 92 degrees!  I’m a little north of Los Angeles, and we are having a mini heatwave.  …

Quinoa Risotto

A few years ago, I played in a volleyball tournament in South Carolina. It was hot, muggy, and gorgeous.  We made a good showing at the …

Healthy 3-Ingredient Ice Cream

Being a virtual health and fitness coach I usually don’t recommend eating ice cream to my clients. But, it’s one of those things that usually are …

Grandma Pruitt’s Tender Chicken

I have such fond memories of my maternal great grandmother. Grandma Pruitt came to our house frequently. There was a recipe my dad created that Grandma …

Easy Banana Pancakes – Just 2 ingredients

Who says that pancakes can’t be part of a healthy diet? Who says that making pancakes from scratch is hard? Who says that once you go …

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