You'll find me over at Lady Behind the Curtain

Today, Sheryl at Lady Behind the Curtain has welcomed me over to her blog to share a recipe with her readers.  I invite you to pop on over and check it out (as well as the rest of Sheryl's fabulous work).  She puts together some AMAZING recipes and hosts a weekly link party, Cast Party Wednesday.

Here's a sneak peak of what I'm sharing...

You'll Find Me Over at Close to Home!

Hello everyone!  Happy Monday to you!  Today is a busy day here at Addicted to Recipes, not only am I sharing a recipe for Hickory BBQ Ribs and hosting a fantastic giveaway for a Club House prize pack and $50 gift card, but I am guest posting over at Close to Home!  Please come on over and check out Maria's blog...I think you will enjoy my recipe! Here is a teaser :-)

Rhubarb-Buttermilk Tea Cake

My monthly Chatelaine magazine never lets me down.  There is always new inspiration in there...fueling my addiction!  A few months back, there was a recipe for Rhubarb-Buttermilk Tea Cake that really caught my eye.  You know that we love our banana breads, but this looked like a nice change of pace for us.  Here is the recipe (Source: Chatelaine, May 2012):

CAKE:
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans

GLAZE:
1 cup sifted icing sugar
4-5 teaspoons lemon juice

Preheat the oven to 350F.

In a large bowl, whisk together the egg, brown sugar, buttermilk, oil, and vanilla.  In a small bowl, combine the flour, baking soda and salt.   Stir the flour mixture into the wet ingredients.  Add in the rhubarb and pecans, stir only to moisten.  Pour batter into sprayed (bottom only) loaf pan.

Bake in the centre of the oven for approximately 70 minutes, or until insterted toothpick comes out clean.  Cool on a wire rack, in the pan, for 10 minutes.

In a small bowl, mix the icing sugar with the lemon juice.  Add 1 teaspoon of lemon juice at a time until the glaze is thick and smooth.  Drizzle the glaze over the warm cake, the glaze will (and should) run down the sides!

VERDICT:
This cake went over really well with the family!  Our son loved it, and my hubby had no complaints :-)  I especially liked the glaze on top, it was a little addicting!!

Did you know that you can also follow me on Facebook and Twitter?!

Guest Post - Pamela from Pamela's Heavenly Treats

Hi friends!  If you haven't met Pamela yet, you are in for a treat!  I've been a fan of her blog for quite a while now, she makes some beautiful desserts!  I'm so happy that she is here today at Addicted to Recipes!

--------------

Hi! My name is Pamela the lovely behind Pamela's Heavenly Treats, where I make healthy cupcakes and cookies mainly, I will dabble in other desserts if need be.  I make all my treats with 100% whole wheat flour and I have a few special ingredients that I also add to give my healthy treats that moist, delicious taste.  I am so excited to be over here at Addicted for Recipes with my wonderful friend Dawn.  Today I am going to make Cinnamon Banana Whole Wheat Mini Muffins, these muffins are so moist and delicious, this is a very simple recipe.  You can have these for breakfast or for a snack.

Ingredients

2 bananas (smashed)

2 egg whites

3 packets of Stevia

2 tbsp coconut oil

1/3 cup plain greek yogurt

1 tsp vanilla

1 cup whole wheat flour

1 tsp baking powder

3/4 tsp cinnamon

Directions

Mix all wet ingredients together, stir in your dry ingredients into the wet mixture and mix together well .  Spray muffin pan liners and fill 1/2 way, bake on 350 for 20 minutes.  Cool on wire rack.

I want to thank Dawn for allowing me to guest post on her lovely blog.  Please come and visit me at Pamela's Heavenly Treats and I also have an Etsy Shop where you can get my healthy mixes. 

Guest Post - Amber from The Confessions of a Doer Mom

HI!  I am Amber and I am glad to be guest hosting today.  You can find me at The Confessions of a Doer Mom!  I am a mom going through a big change in her life as my littlest one just started school and I am starting graduate school.  Check me out sometime!

Cowboy Pasta is one of our favorite dishes around here.  We give up meat every Lent, so I found this recipe a few years ago and it has stuck.  It is a great dish for a dinner as you can make it head and put it in your oven later.  We often bring it to potlucks as well, and people ask me for the recipe.  It is really easy.

1. Dice one large onion and one large sweet bell pepper (any color will do, I usually use green though). Saute them in a large skillet over medium hear in olive oil until them are cooked through.

2. Add one large can, (26 ounces) of rinsed and drained black beans and one small bag (12 ounces) of frozen corn.  Cook until heated through.

3. Add one can (26 ounces) of your favorite spaghetti sauce and one small jar (12 ounces) of your favorite salsa.  Mix until combined and heated through.

4. Mix in one box of shaped pasta and place in casserole pan and top with cheese.  Cheddar or a Mexican mix works well.  Bake for half an hour at 350*.

5. Enjoy!  This is a great dish by itself as it has all of the food groups in it and a name that the kids will love.  Or you can dress it up with a salad.

Let me know what you think!

You'll Find Me Over At Pamela's Heavenly Treats!

I am so excited to be guest posting over at Pamela's Heavenly Treats today!  I just love her blog.  we've been bloggy friends for a while now, and I have just loved watching her blog grow! In addition to her blog, she owns a healthy cupcake and cookie business.  Using 100% whole wheat flower is part of her secret!  Head on over to Pamela's Heavenly Treats to see my recipe for Rhubarb-Buttermilk Tea Cake!

Guest Post - Sarah from Repeat Crafter Me

I am so excited that Dawn has given me the opportunity to guest post this week! Addicted to Recipes is my go-to blog for new recipe ideas and I am always inspired by all of the delicious dishes I find at her Scrumptious Sunday's link party.

My name is Sarah and I blog over at Repeat Crafter Me. On my blog you will find kid crafts, DIY projects, crochet patterns and my attempts at cooking with the help of my Crock Pot. I am a busy mom of a two boys, so I rely on the convenience of my slow cooker each week. It's a real time saver! Crock Pot meals are quick and easy and the food always turns out tender and tasty.

Today I am sharing a 4 ingredient Crock Pot Nacho Dip! Yes, only 4 simple ingredients and you will have a yummy dip for your summer BBQ's. It's great on top of nachos, hot dogs, or just eaten with tortilla chips. This would also make a great party dip for the fast approaching football season!

Crock Pot Nacho Dip

Ingredients:
1lb Velveeta cheese (half block)
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes and green chilies
1/2 can of no-bean chili

Directions:
1. Cube Velveeta cheese and add it and the rest of the ingredients to 2 quart Crock Pot. Give it a good stir.
2. Cook on LOW for 2 hours or until cheese is melted.

You can serve it in the crock pot! Leave it on low and your dip will stay nice and warm for your entire party. Feel free to make your own variation of this recipe. Don't add the chili if you are a vegetarian, or add fresh ground beef if you want a chunkier dip. However you make it, this is sure to be a crowd pleaser!

If you like this recipe and are interested in seeing more, stop by my blog Repeat Crafter Me for a new crock pot recipe each week!

Guest Post - Shirley from Motivated Mommy of Two

Hello everyone, I am really excited to be guest posting for Dawn today. I have been following Dawn’s blog for a couple of months now, and I really enjoy all of the great recipes she provides. 

My name is Shirley and I blog at Motivated Mommy of Two. I am a mom to the two most wonderful kids and a wife to the most loving and understanding husband.

I love to write about what motivates me to keep going with my weight loss journey, the awesome times I spend with my family. And of course all of the different projects I like to work around the house.
I love cooking and trying out new recipes that I find on the internet, especially when it comes to making snacks or deserts for my kids.

When I saw a recipe at Tasty Kitchen for homemade Gold Fish Crackers I knew I had to try it.

Making the Gold Fish Shape:

• You will need an aluminum can, scissors and clear tape.
• Cut out a strip from the aluminum can and shape it like a fish.
• Once the shape is formed use a piece of clear tape to bring it together.

Ingredients:

• 8 oz Sharp Shredded Cheese
• 4 Tablespoons of Unsalted Butter (Recipe calls for regular butter, I like to use unsalted butter)
• 1 Cup of Flour
• 3/4 Teaspoon of salt
• 2 Tablespoons of cold water

Instructions:

• Using a food processor combine everything except the water.
• Pulse until the mix resembles coarse sand

• Pulse and add the water one tablespoon at a time
• Keep pulsing until everything is combined
• Remove dough from food processor and wrap it in plastic

• Form a ball and chill for 20 minutes
• Once the 20 minutes have passed take out and roll the dough.
• Using the fish cutter you created, start having fun and cutting out your Gold Fish Shapes (Kids can help with this part)

• Place crackers on a lined cookie sheet and bake at 350°F between 10 to 15 minutes. It all depends on how hot your oven gets.

• Once they are ready take them out of the oven and allow them to cool off and Enjoy!!!

I hope you enjoyed this fun and easy recipe, Dawn Thank You so much for having me as your guest.

I look forward to seeing you all at Motivated Mommy of Two.

Shirley

Guest Post - Tara from Noshing with the Nolands

Hi All, I am Tara Noland from Noshing With The Nolands. I am very grateful Dawn has allowed me to guest post today here on her beautiful blog. I have started blogging just over 4 months ago and I am loving it. Cooking has always been a passion for me and now even more so that I am able to share recipes with all of you. I started cooking and baking at a very young age for my family and friends. I have cooked lots of different cuisines but one of my favourite chefs was Julia Child. So I am so thrilled that I have been asked to do JC100 which is celebrating what would have been Julia Child's 100th birthday. I get to relive a lot of the recipes I made so many years ago and also try some new ones. I am given an assignment each week of one of her recipes and try to recreate that recipe as well as she has done it. Which honestly is pretty easy if you follow her flawless instructions. My husband and daughter share in the love of good cooking and dining with me. I have a daughter with a voracious appetite that is not picky at all because we have never let her be.

As I said before I have cooked a lot of different cuisines and the recipe I am sharing with you today is Moroccan. It is a caramelized onion and raisin over Moroccan chicken resting on a bed of couscous surrounded by vibrant orange carrots. A delicious meal, full of flavour and texture. This is a recipe that I came up with just playing around with some spices and flavours. My newest addiction is Umami paste and it is toted as taste number 5, after salty, sweet, bitter and sour. I am starting to add it to so many marinades etc. It is great! You can find it over at Laura Santtinni. A little goes along way to boast the flavour of anything.


Moroccan Chicken

1 1/2 lbs. boneless, skinless chicken thighs

Marinade
1/3 cup olive oil
3/4 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. coriander seed, ground
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. cloves
freshly ground pepper
1/2 tsp. Umami paste
1 Tbsp. honey
Juice from 1/2 of a lemon

Mix all ingredients for the marinade together. Place chicken in a Ziploc bag and pour in marinade. Let sit for 6-8 hours refrigerated. BBQ on a medium low grill for 15-20 min. or until cooked through.

Caramelized Onion and Couscous

1 large sweet onion, thinly sliced
1 Tbsp. olive oil
1/2 cup raisins
1 Tbsp. sugar
3 whole cloves
1 cinnamon stick

1/4 tsp. each pepper, ginger and nutmeg
1 pkg. couscous
chicken stock
bay leaf
salt and pepper
Cooked carrots
Parsley to garnish

In a large saucepan heat oil over medium high heat and add onion and stir. Cook covered for 15 min. and then add the raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg. Cook covered over low heat until very dark brown but not burnt about 45 min. Discard the cloves and cinnamon. The cloves are hard to see. I usually get Ken or Amber to help me locate them!! Keep the onion mixture warm. Cook the couscous according to the package directions substituting chicken broth for water and placing in the bay leaf. When the couscous is done remove the bay leaf and fluff with a fork. Season with salt and pepper. Place the couscous on a large platter in the center and top with the grilled chicken followed by the caramelized onion and raisin mixture. Surround chicken with the cooked carrots and garnish with parsley. This is a lovely feast that I am sure you will all enjoy!!

Thanks again Dawn for this opportunity and I hope you come over to see what else we are cooking at Noshing With The Nolands. There is at least one new post everyday!!

Guest Post - The Grant Life

Hi Addicted to Recipes readers!  My name is Kelley and I blog over at the Grant life.  I'm super excited to be here today!  I am going to share an easy, delicious and healthy recipe!  I know, healthy and delicious don't always go together.  In this case..they go perfectly!

Im going to give you a little background on me before I share our simple recipe. [It's ridiculously simple and quick.. I gotta add some filler content.. hah!]  I'm a mom to two beautiful babies who are exactly 14 months apart.  [That's them at the beach last week!]  Since I was pregnant so soon after our daughter was born, I didn't have much time to get my pre-baby body back.  Now, 27 months after our first baby I'm attempting to shed those extra pounds.  I work out 4 or more times a week and I am slowly changing the way I eat.   Which is the harder part for me.  

Apparently Greek yogurt is good for you.. really good.  It's full of protein and has no trans/saturated fats.  Unfortunately it tastes like yogurt but feels like sour cream.  [Eww.. I know.]  The good news is you can add just about anything to it to give it a better flavor and texture.  My favorite thing to add is honey and granola.  My bloggy friend Jill has this simple recipe for frozen yogurt bites and they look so good!  I used my [healthy] Greek yogurt and my add ins and created my own version.  

Mix all your ingredients [granola and honey in my case].  Spoon them into a muffin tin (or onto freezer paper like Jill did) and place them in the freezer.  

The honey gives the Greek yogurt a much nicer texture and the granola.. well it just tastes good.  [Side note.. I love muffin pans!  They are so versatile.]  

It took about 2 hours for my Greek yogurt bites to harden.. I know this because I kept poking at them.  I wanted one.  And as you can see by the missing bite, I got one!  I wanted to make sure they were really good before I took pictures of them.  

I used a fork to pry them out of the muffin pan.  They popped out pretty easily.. I was kinda worried.  

Hello delicious healthy treats!  So nice to eat you!  I had two [or three] of these little guys and saved the rest for later.  They stayed fresh in a ziplock bag in the freezer.  

Thank you for letting me share my super easy snack recipe today!  If you get a chance stop by my blog and say hello!  I love making new friends!  

Guest Post - Dawn from DJ's Sugar Shack

Hello everyone! I'm delighted that Dawn invited me to share a recipe today. I'm Dawn and normally you can find me sharing my adventures in baking at DJ's Sugar Shack. I started blogging in December to catalog the recipes I'd tried and to spare my friends from my endless baking stories. I love sharing my work with people that are a passionate about food and baking. Being from New Orleans, food has always been a big part of my life, but I didn't really start cooking & baking until I moved to Alaska after college. The first thing I remember baking from scratch was Strawberry Swirl Cheesecake that I found on a Philadelphia Cream Cheese package. It was pretty good but it started me on my mission to bake the perfect cheesecake. Ten years later, I finally got it right! Sorry I'm not sharing my cheese cake recipe today. That's top secret. All of you have at least one recipe that you don't share, Right? I am going to be sharing a recipe for Sopapilla Cheesecake Bites. I printed this recipe from Cookies & Cups a while back and I sure wish I had tried it earlier. I tweaked it just a little bit. These little bites full of cinnamony, cream cheesy goodness are easy as pie to make. The hardest part will waiting for the cream cheese layer to set before digging in. I may or may not have had one for breakfast this morning.

Sopapilla Cheesecake Bites

To make these you will need:

• 2 cans of Crescent Rolls

• 2 8oz packages of cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla

• 1/2 cup butter, melted

• 1/2 cup granulated sugar

• 1-2 tablespoons cinnamon, to taste

Directions:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 pan with Pam. Unroll one package of crescent rolls and place the dough in the bottom of the pan.
• Sprinkle some cinnamon on the unbaked crescent rolls.
• In a bowl mix the cream cheese, powdered sugar, and vanilla together until smooth. Spread the mixture over the crescent rolls.
• Unroll the second can of crescent rolls an lay on top of the cream cheese layer.
• Pour the melted butter over the crescent roll. Don't be afraid to use all of the butter!!! Just do it.
• In a small bowl mix the granulated sugar and cinnamon together then sprinkle mixture over the butter
• Bake for 30 minutes or until top is golden brown.
• Let cool for 20-30 minutes before placing in the refrigerator to set for at least 2 hours

What's not to love about that cinnamony crusty goodness?

I would love for you to come over to DJ's Sugar Shack & check out my sweet treats. Many many thanks to Dawn for the opportunity to guest post today!  

Guest Post with Peace Love Recipes!

My friend Courtney from Peace Love Recipes asked me to write a guest post for her this week.  I am SUPER EXCITED about this honour - and to top it off, I'm her first guest!  And I'm also excited about the recipe...pop over to her blog to check in out!  In the meantime, here is a little teaser picture!

Check it out at Peace, Love, Recipes!

Thanks so much Courtney for the invitation!

Guest Post with Debbie Does Creations

Guest posts are fun! 

Debbie from Debbie Does Creations asked me to write a guest post for her "Recipe of the Week" for this week - she asked me to share my current favourite recipe...please head over to her blog to read all about it. 

Thank you Debbie for the opportunity!

Nanaimo Bar Ice Cream Cake - Guest Post

Dawn from DJ's Sugar Shack invited me to guest post on her wonderful blog this week!  My first guest post, so very exciting!  This gave me a GREAT reason to just HAVE to bake...and my family agreed...my husband declared that this new recipe might just be his new favourite dessert!  Cool!  Check out my post at DJ's Sugar Shack for this very delicious Nanaimo Bar Ice Cream Cake!