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Recipe: Coconut Oatmeal Almond Cookie Recipe

Hands down, oatmeal cookies are my favorite but I also have a love affair for coconut and anything almond-flavored. oatmealcookie

So I started experimenting with a recipe where I usually use chocolate chips and vanilla but instead used almond extract and they were a hit.

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It’s beginning to look a lot like COOKIES!

Fire up the oven and dust off your cookie cutters: Holiday baking season is in full swing. Here are five classic recipes for your next cookie swap.

Peanut Butter Blossoms
Recipe from Hershey’s, available at Makes about 4 dozen.

48 chocolate kisses
1/2 cup shortening
3/4 cup creamy peanut butter

Foodie Friday: Citrus Lime Chicken Kids Will Love

My dear mother-in-law introduced me to this family favorite and I am asked for this recipe every time. It is perfect for dinner parties because everyone can just pick-and-choose what they want to add and serve themselves like Hawaiian Haystacks.

Only this is so much better.

The secret is in the dressing so make sure not to scrimp when you’re serving it. The fresh flavor tastes like a lovely blast of spring or summer!


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Slow-roasted barbacoa chipotle beef recipe (& join the 30-day protein challenge!)

I’ve learned something about protein over the years: not only does it build muscle and reduce fat but it is an excellent appetite suppressant. I wasted many years eating cereal for breakfast, only to be hungry by 10 a.m. Since switching to a protein-packed breakfast (my favorites are cottage cheese, yogurt with strawberries, eggs or sausage), I eat a lot cleaner throughout the day because I’m not ravenous.

Despite making changes in my breakfast habits, it’s tough for me to get in my recommended amount of protein (carbs, no problem!). I wanted to see just how much protein I was getting (or lacking) so I was excited to learn about the Colorado Beef Council’s 30 Day Protein Challenge. This is a fun, step-by-step way to help you get an optimal amount of protein throughout your day. Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals.

Interested? Get started with their free 30-day plan here where you’ll receive daily emails with goals, tips and inspiration to keep you on track.


A delicious recipe I’ll be eating during the challenge is this Slow-roasted Barbacoa Chipotle Beef. I have a love-hate relationship with my slow cooker. I mostly love it but sometimes with beef and chicken, I tend to overcook and the meat is too dried out. Not the case with this Barbacoa. It’s one of the best Crockpot recipes ever and the beat was moist and flavorful, perfect in tacos or stand-alone.


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In partnership with Mile High Mamas.

The Luck of The Irish and A Recipe for Corned Beef & Cabbage in The Slow Cooker

In anticipation of St. Patrick’s Day, I started experimenting traditional Irish meals. I’ve always been curious about what exactly is corned beef and learned the term “corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” to preserve the meat. The Irish were the biggest exporters of Corned Beef until 1825. 

According to Livestrong, a cooked standard serving of corned beef, weighing 3 oz., has 80 mg of cholesterol and a whopping 15 g of protein. If you want a healthier cut with lower levels of fat and sodium, ask for an extra-lean corned beef cut. When ordering from a butcher, the top layer of fat should be fully trimmed off the brisket. Be sure to cut away the visible fat both before and after cooking. Steam-cooking helps melt fat off the meat. Return beef slices to the steamer to help remove some interior fat. Boiling the sliced meat in fresh water can also help lower sodium content.

In addition to corned beef, I also wanted to do something different.  I could make colcannon, or an apple-parsnip soup or even irish soda bread, but I was thinking something other than food this time.  At my son’s school, the teachers are always making this awesome scented play dough.  I didn’t have the recipe, and always forget to ask, so I looked on Pinterest… my first mistake.

I thought that making green play dough with my son would be perfect for St. Patrick’s Day.  It would be an activity that we could do together, and it looked super easy to make.  I measured out my ingredients, and had everything in place, all I had to do was follow a recipe and then have this awesome play dough.  The first recipe I tried was for a kool-aid play dough.  Cool.  I went to the store, bought what I needed and got to it.  

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I made the play dough just like the recipe called for and I ended up with a sticky ball of goo… so I figured I’d try cooking it.  Mistake number two.  I tried again, with a new batch of ingredients, and ended up with the same results.  End Result:  Epic Fail.

Back to Pinterest.  I found a recipe for Jello play dough.  This recipe was a little bit different.  So again, I measured out the ingredients and followed the recipe.  Not a complete fail as in the kool-aid play dough experience, but a very, very sticky and kind of stringy ball of green dough.  End Result:  Fail.

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looks good… but boy, oh buy was it sticky!

Now with two failed attempts at play dough making, I figured I’d just stick with what I know and share a tried and true recipe for Corned Beef and Cabbage.  

[yumprint-recipe id=’13’]May the luck of the Irish be with you on this St. Patrick’s Day!

-Lindsie Lizotte, Mom’s Bistro

Foodie Friday: 10 fresh ways to dress corn on the cob

It’s hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt.

But we figured we’d give it a try anyway. And we quickly learned that fresh corn is a splendid foundation on which all manner of flavor combinations can be built, from sweet to savory (bacon, anyone?) to spicy (chile lime!). So use our list as a starting point and see how many directions you can go with your corn.

1 Blue Cheese Chive Butter

Mash together 4 tablespoons softened butter with 4 tablespoons crumbled blue cheese. Stir in 2 tablespoons finely chopped chives and K teaspoon ground black pepper. Spread on hot corn on the cob.

2 Old Bay Boil

Bring a large pot of water to a boil. Season heavily with Old Bay Seasoning. Boil husked ears of corn until tender, about 5 minutes. Serve with butter and an additional sprinkle of Old Bay.

3 Spreadable Bacon

Cook 1 slice of bacon per ear of corn. In a food processor, crumble the bacon and process until finely chopped. Add 1 tablespoon of butter per ear, a pinch of salt and black pepper, and K teaspoon balsamic vinegar. Spread on hot corn on the cob.

4 Herb Vinaigrette

In a small bowl, whisk together 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, a hefty pinch of salt and black pepper, 3 tablespoons olive oil and 2 tablespoons chopped fresh thyme. Drizzle over the corn.

5 Toasted Almond and Tarragon

Spread K cup ground almonds on a rimmed baking sheet. Bake at 350 degrees until golden and toasted, about 8 minutes. Allow to cool. Mix in 2 tablespoons finely chopped fresh tarragon and N teaspoon kosher salt. Coat each hot ear of corn with butter, then roll in the almond-tarragon mixture.

6 Toasted Marshmallow

Husk 6 ears of corn, thread on long skewers, and coat lightly with cooking spray. Grill over medium-high until tender and lightly charred, turning frequently. Spread each ear of corn with a couple tablespoons of marshmallow spread (Fluff). Turn the grill flame up (or use a campfire) and toast the marshmallow on all sides.

7 Smoked Feta and Pepper

Finely crumble K cup smoked feta cheese. Mix in 2 tablespoons finely chopped pickled jalapeño peppers. Coat each hot ear of corn with butter, then roll in the cheese and pepper mixture.

8 Jerk Grilled

Whisk together 1 tablespoon water and 2 tablespoons molasses. Using a pastry brush, lightly coat 4 ears of corn with the molasses mixture. Sprinkle all over with purchased or homemade jerk seasoning. Grill over indirect heat on well-oiled grates until tender.

9 Chile Lime

Spread cooked ears of corn on a platter. Sprinkle with fresh lime juice, finely grated lime zest, ground cumin, minced serrano chile and salt.

10 Saffron and Olive Cream

Mix 2 tablespoons minced Kalamata olives, 2 tablespoons minced green olives, a pinch of saffron and a pinch of black pepper into N cup mascarpone cheese. Spread over hot corn on the cob.

-Associated Press. Photo: Robert Cohen

Foodie Friday: Grilled Peaches, Berries and Cream Recipe

It’s peach season and who doesn’t love a fresh bowl of peaches?

Don’t miss this new twist on an old favorite.

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Red, White & Blue Recipe Roundup – 10 Festive Recipes for the 4th of July

As I was thinking of some great recipes to share with you, my mind starting wandering and I was thinking – what do I do every 4th of July?  I grill!  

So, I went to the store, and bought all sorts of things; corn, chicken, steak, fruit, vegetables, tortillas… you name it!  

Foodie Friday: Nanaimo Bars with chocolate, graham cracker and coconut layers

My bestestest childhood friend Stacey is flying to visit me from Canada. She will be here for Canada Day on July 1, which is our version of the Fourth of July and when Canadians celebrate the anniversary of Confederation–when Canada became a country separate from the British Empire.

Our traditions are very similar: BBQs, outdoor fun and fireworks (but with a whole lot of maple leaves) so I asked Stacey what Canadian-inspired dishes she would like for our menu. She suggested one of Canada’s favorite confections, Nanaimo Bars, and I could not have been more thrilled. I grew up in Calgary and we spent many summer vacations on Vancouver Island visiting the beautiful city of Nanaimo, British Columbia, the home of Nanaimo Bars.

And what’s not to love? Nanaimo Bars consist of a graham-cracker bottom layer topped by a layer of light vanilla custard flavored butter icing, which is covered with melted chocolate. There are many different varieties–you can mix up the crumb layer and adapt the creme layer to whatever fits your fancy (mint, peanut butter, coconut or mocha are popular).

For me, I prefer the traditional Nanaimo Bars and I know you will, too!

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Cooking with Kids: How to make homemade pretzels

I’ve never considered myself a pretzel fan until my daughter Hadley and I devoured cinnamon-sugar pretzels as big as our heads from Styria Bakery at Christkindl Market. It was then that I had a life-altering realization: I don’t prefer salty but how I love sweet.

That pretty much sums up my entire existence.

Sweet and salty pretzels

Sweet and salty pretzels

My kids love to help me in the kitchen. My mother-in-law gave Hadley some fun cookbooks for Christmas so we’ve been doing a lot of baking. One of her favorites is Paula Deen’s My First Cookbook.

What I like about it: this cookbook lays out everything they’ll need for each recipe–not just the ingredients but also the cookware,  measuring spoons, cutting board, etc. The instructions are really basic, perfect for little chefs. What I don’t like about it: there are no actual pictures, only drawings of the food.

We recently had some friends over for a playdate and I figured it would be the perfect time to test out the pretzel recipe. Hadley and I  pre-made the dough so it would be ready to assemble and it was a hit! The kids loved forming their pretzels into all kinds of shapes so I’d highly recommend this as an activity, particularly when friends are over.

Making pretzels with kids is fun to do.

Making pretzels with kids is fun to do.

Seems like a lot of work? Remember, teaching your kids to cook now is an investment with huge returns when they start cooking for you.

I’m already counting down the days.

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