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. 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. [yumprint-recipe id=’14’]

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. Ingredients 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! [yumprint-recipe id=’20’]

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 througho...

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 a...

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 un...

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. [yumprint-recipe id=’26’] 

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 ...

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. 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 li...

Foodie Friday: Aloha Bread with coconut, bananas and pineapple

Since Mile High Mamas has been dedicated to all-things Hawaii this week with our 7-day Maui itinerary for family vacations, I thought the recipe for this delicious Aloha Bread would fit perfectly. Made with coconut, bananas and pineapple, it combines some of my favorite Hawaiian flavors. As a bonus, I love to make it when I’m sick of using my over-ripe bananas for plain ol’ bread. Just think of this as banana bread but 10 times more delicious! [yumprint-recipe id=’17’] ===== Join us on our week-long journey to Maui! In case you missed them: Maui Family Travel–Your guide to 7 days in paradise Days 1 & 2 Maui Family Travel: Days 3 and 4 in the Glorious Upcountry and Beach Bums Maui Family Travel: Days 5 & 6 The Road to Hana and Maui’s Best-kept Secret Maui Fam...

Make It OR Buy It? A Fun Kitchen Experiment (with recipes!)

I recently read a fun article in the brand-new All Recipes magazine. The author was doing an analysis on made-from-scratch versus store bought items. I thought this was brilliant, so I decided to test a few items for myself. Pricing below is taken from Walmart and I used recipes from  for simplicity sake. I’ve rated each item in FOUR categories: 1) cost, 2) time, 3) taste, 4) health. A few things you’ll need to know: First, I’m not a math geek. I’m good at rough numbers, so expect that what it comes to the “cost” category to find a lot of approximation going on. Second, “time” is kind of a stupid category. Generally speaking, it’s always going to be faster to drop something pre-made into your grocery cart… unless you have to make a special trip for salad dressing, for e...

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