Breakfast Tater Tot Casserole

One of my family's most favorite dinners is Tater Tot Casserole, so when I saw this recipe for a breakfast version, there was no doubt that I was going to make it. This casserole was everything I thought is was going to be. The combination of sausage, eggs, and cheese topped with tater tots, yum!

One nice thing about this casserole is that you can make simple changes to tailor it to your own taste. Instead of regular sausage(or mild) you can use hot, to give it a nice kick (my favorite way). If you like things extra cheesy you can add up to two additional cups of cheese. Also, you can put it all together, minus the tater tots, and refrigerate overnight. Then adding the tater tots right before you bake it.

Breakfast Tater Tot Casserole

Ingredients:

• 1 pound ground breakfast sausage
• 2 cups cheddar cheese, shredded
• 2 cups milk
• 4 eggs
• 2 pounds frozen tater tots

Directions:

1. Preheat oven to 350 degrees.
2. Cook the sausage, drain and spread evenly in the bottom of a 9x13 pan.
3. Top with cheese.
4. In a large bowl, beat together milk and eggs and pour over cheese.
5. Top with frozen tater tots and bake for about 45 minutes.
6. Cool for 5 to 10 minutes before serving.

Enjoy!!!

Serves: 8
Calories: 555
Total Fat: 38.2g
   Saturated: 14.5g
   Polyunsaturated: 2.8g
   Monounsaturated: 5.5g
   Trans: 0g
Cholesterol: 167.5mg
Sodium: 1131.2mg
Potassium: 371.2mg
Total Carbs: 27.6g
   Dietary Fiber: 2.8g
   Sugars: 1.4g
Protein: 23.8g
Vitamin A: 11%
Vitamin C: 9.5%
Calcium: 21%
Iron: 7.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Group Recipes.

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Spicy Cilantro Hummus

A few years ago I was introduced to hummus and I discovered several things. One, I do not like plain hummus, only flavored hummus. Two, I do not like the price of prepackaged hummus for the amount you get.

Thus began the internet search for a homemade hummus recipe. I tried several recipes and I liked the flavor of them, but the consistency was not right. It was not smooth like the prepackaged varieties. After spending many hours researching homemade hummus and trying different methods, I discovered what I believe to be the secret to smooth homemade hummus and I am here to share it with you!

It is all about the order you put the ingredients in your food processor and how many chickpeas you add at once. The first batch I made using my new found way turned out smooth. Some will say taking of the skins of the chickpeas will help make the hummus smooth as well. I tried this, and I can tell you it is the biggest time consuming task ever, and it really does not make much of a difference in the consistency of the hummus. So if you follow the directions below your hummus will turn out smooth.

Spicy Cilantro Hummus

Ingredients:

• 1/4 cup tahini (sesame-seed paste)
• 1/4 cup lemon juice
• 7 ounce can chopped green chilies, undrained
• 1/4 cup jarred jalapeno slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• dried cilantro dried cilantro
• 2 cloves garlic, peeled
• 2-15 ounce cans chickpeas, drained
• 1/2 cup liquid from drained chickpeas
• 2 tablespoons olive oil

Directions:

1. In a food processor add tahini and lemon juice. Mix well.
2. Add in the chilies, jalapeños ,salt, pepper, and cilantro. Mix well.
3. Add in the whole garlic cloves and a handful of chickpeas. Mix well. Continue adding handfuls of chickpeas mixing well after each addition.
4. Add in the liquid from drained chickpeas, and olive oil. Mix until well blended.
5. Store in an airtight container and refrigerate overnight before serving.

Enjoy!!!

Serves: 10
Calories: 154.5
Total Fat: 7.8g
   Saturated: 1g
   Polyunsaturated: 0.3g
   Monounsaturated: 2g
   Trans: 0g
Cholesterol: 0mg
Sodium: 287.2mg
Potassium: 36.4mg
Total Carbs: 17.0g
   Dietary Fiber: 3.0g
   Sugars: 2.8g
Protein: 6.5g
Vitamin A: 0.2%
Vitamin C: 13.8%
Calcium: 4.8%
Iron: 10.5%
*The nutritional information will vary slightly depending on the brands you use.

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Caramel Crispies

Many years ago I was looking though a new cookbook and came across a recipe that combined rice crispie treats and caramel. Caramel and rice crispies combined together?! Yeah, that recipe got made sooner than later!

The first batch I made was delicious and my family and I devoured them! The next time I made them (which was not too long after the first batch) I made some changes and this batch was unbelievably delicious and did not last as long as the first batch.

The first time I took them to a work potluck, they were gone in seconds with several requests for the recipe and many request to make them again and again. They are really delicious, but I will warn you, they are incredible sweet and addicting.

Caramel Crispies

Ingredients:

• 18 tablespoons unsalted butter, divided
• 10 cups miniature marshmallows, divided
• 8 cups crisp rice cereal, divided
• 14 ounces caramels
• 14 ounces sweetened condensed milk

Directions:

1. Grease a 9x13 pan.
2. In a large saucepan add 4 tablespoons butter and 5 cups marshmallows.
3. Stir, over low heat, until melted and smooth.
4. Add 4 cups cereal and mix well.
5. Pour into prepared pan patting down into an even layer. Set aside.
6. In medium saucepan add caramels and 10 tablespoons butter.
7. Stir, over low heat until melted and completely mixed.
8. Turn off the heat and add condensed milk, stirring until completely mixed.
9. Cool for 10 minutes, then pour over cereal layer and refrigerate for about 30 minutes.
10. In the same large saucepan as before, add remaining 4 tablespoons butter and 5 cups marshmallows.
11. Stir, over low heat, until melted and smooth.
12. Add the remaining 4 cups cereal and mix well.
13. Pour over caramel layer patting down into an even layer.
14. Cover and refrigerate overnight.
15. Cut into bars and store in refrigerator.

Enjoy!!!

Adapted from the cookbook Taste of Home Dinner on a Dime.

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Chili Con Queso

Back when I lived in Michigan there was a local Michigan based grocery store that sold the most amazing chili con queso dip. I kid you not, my husband and I were addicted to this dip and craved it often.

One day I meet a new co-worker who happened to work at that store part time in their cake decorating department. One of the first conversations I had with this new co-worker was about the chili con queso dip and how amazingly good it was.

I was then shocked when she told me that she knows how to make it and has made it before. She then shocked me again when she told me how to make it and that she could get me the recipe. She did warn me that the recipe calls for a packaged spice mix and makes a ton. I did not care I would figure something out.

When I received the recipe I immediately searched for the spice mix and found it on Amazon. Got to love Amazon. I also believe that some stores may carry it, I just have never seen it. Next I began working on cutting it down into a more manageable amount. After several different batches I finally had it right.

Now I can enjoy this dip when ever I want. Which is especially good since I no longer live near that grocery store.

Chili Con Queso

Ingredients:

• 5 tablespoons chili con queso dip mix (I use Knorr brand)
• 16 ounces sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese, shredded

Directions:

1. Mix all of the above ingredients in a bowl until well blended.
2. Cover and refrigerate overnight before serving.

Enjoy!!! Serves: 4
Calories: 260
Total Fat: 14.2g
   Saturated: 9.1g
   Polyunsaturated: 0.2g
   Monounsaturated: 0.5g
   Trans: 0g
Cholesterol: 57.5mg
Sodium: 980mg
Potassium: 0mg
Total Carbs: 12.8g
   Dietary Fiber: 0g
   Sugars: 7.5g
Protein: 14.5g
Vitamin A: 69%
Vitamin C: 60%
Calcium: 42.5%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.

Enjoy!!!

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Key Lime Mousse Cake

I have had a thing with key lime pies ever since I had a my first piece way back in my childhood on a trip to visit a relative. Ever since that first wonderful bite of key lime pie, I have judged every key lime pie against it to find that perfect one I remember from my childhood. Unfortunately, I have yet to find that perfect key lime pie.

I have found over the years that it is not only key lime pie I love, but the flavor of key lime. This key lime mousse cake is a frozen dessert that is nice and creamy with wonderful key lime flavor.

Key Lime Mousse Cake

Ingredients:

• 2 cups graham crackers, crushed
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter
• 6 tablespoons key lime juice (bottled or fresh)
• 1 envelope unflavored gelatin
• 1 1/2 cups heavy whipping cream, divided
• 10-1 ounce squares white chocolate, chopped
• 3-8 ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 1/2 tablespoons lime zest

Directions:

1. In a medium bowl, combine the graham cracker crumbs, sugar and butter.
2. Press the mixture into the bottom and up 1 inch on the sides of a 10 inch springform pan. Set aside.
3. In a large bowl, combine key lime juice and gelatin and let sit for 2 minutes.
4. Bring 1/2 cup heavy whipping cream to a simmer in a small saucepan.
5. Remove from the heat and add the white chocolate stirring until smooth.
6. Stir in the gelatin mixture and cool.
7. In a large bowl with an electric mixer, beat cream cheese, sugar, and lime zest on medium speed until combined.
8. Slowly beat in cooled white chocolate mixture into the cream cheese mixture.
9. In a large bowl, beat remaining 2 cups heavy whipping cream with an electric mixer until soft peaks form. Carefully fold into white chocolate and cream cheese mixture.
10. Pour into pie crust, cover and freeze overnight.
11. When ready to serve, gently run a knife between the crust and edge of the pan all the way around to release the crust from the sides of the pan.
12. Cutting the cake with a knife that has been run under hot water may help you slice the cake easier.

Enjoy!!!

*Adapted from Cooking with Paula Deen.

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Strawberry Peanut Butter Banana Baked Oatmeal

The combination of flavors in this oatmeal was delicious. I have also made this with a 1/3 cup of chocolate chips, but prefer the peanut butter ones much better and so did my family. The nice thing about this recipe is you can switch out the fruit and chips to create many different flavors of oatmeal.

Strawberry Peanut Butter Banana Baked Oatmeal

Ingredients:

• 2 cups old fashioned rolled oats
• 1/3 cup light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 tablespoon orange zest
• 1 1/2 cups strawberries, sliced and divided
• 1/2 cup peanut butter chips, divided
• 2 cups fat free milk
• 1 egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, cut into 1/2 inch slices

Directions:

1. Preheat oven to 375 degrees. Spray the inside of a 9x13 baking dish very well with cooking spray.
2. In a large bowl combine the oats, brown sugar, baking powder, cinnamon, orange zest, half of the strawberries, and half of the peanut butter chips.
3. In another large bowl whisk together the milk, egg, butter, and vanilla extract.
4. Place the oat mixture into the prepared baking dish.
5. Arrange the remaining strawberries, peanut butter chips and all of the banana slices on top.
6. Pour the milk mixture over the entire dish, giving the dish a little shake to make sure the milk mixture is incorporated into the oats.
7. Bake for 30-35 minutes or until the top is golden brown and the milk mixture is set.

Enjoy!!!

Serves: 4
Calories: 555.1
Total Fat: 20.8g
   Saturated: 12.2g
   Polyunsaturated: 1g
   Monounsaturated: 1g
   Trans: 0g
Cholesterol: 78.8g
Sodium: 279.7mg
Potassium: 381.6mg
Total Carbs: 78.3g
   Dietary Fiber: 5.5g
   Sugars: 42.8g
Protein: 15.2g
Vitamin A: 13%
Vitamin C: 127%
Calcium: 19.4%
Iron: 18.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Sisters' Stuff.

Enjoy!!!

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Jalapeño Popper Chicken Quesadilla

I think I may have an addiction! An addiction to anything involving the flavors of jalapeño poppers. It seems I can not turn down a recipe involving those wonderful flavors.

This recipe definitely did not disappoint. The crispiness of the tortilla followed by the creaminess of the cream cheese with a kick from the jalapeño. All rounded out by some chicken and crispy bacon. Yum!!!

This was completely enjoyed by my whole family with requests to have it again soon. My husband said "I could see eating this once a month" and my oldest daughter said "I definitely want this for my special birthday lunch" (which isn't until November).

Jalapeño Popper Chicken Quesadilla

Ingredients:

• 4 slices turkey bacon
• 1 boneless, skinless chicken breast
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 4 ounces reduced fat cream cheese
• 1 jalapeño, seeded and finely diced
• 4 whole wheat tortillas

Directions:

1. In a large skillet over medium heat cook the bacon until crispy.
2. Transfer the bacon to a paper towel to drain.
3. Season the chicken with pepper and garlic powder, then add to the same skillet you cooked the bacon in.
4. Cook the chicken until it is completely cooked.
5. Remove the chicken and let is rest for a few minutes and then cut it into bite sized pieces.
6. In a small bowl, mix the cream cheese and jalapeño.
7. Divide the mixture evenly between the tortillas, spreading to coat the tortilla, just not all the way to the edge.
8. Put one strip of bacon on each tortilla, slightly off center because you will have to fold the tortilla in half later.
9. On top of the bacon add 1/4 cup cheddar cheese to each tortilla.
10. Evenly divide the chicken between the tortillas putting it on top of the cheddar cheese and then fold the tortilla in half.
11. Spray the skillet with cooking spray and cook the quesadillas, in batches, on medium heat until both sides are browned, about 1-2 minutes per side.

Enjoy!!!

Serves: 4
Calories: 326.9
Total Fat: 14.5g
   Saturated: 6.0g
   Polyunsaturated: 0.0g
   Monounsaturated: 0.0g
   Trans: 0g
Cholesterol: 62.5mg
Sodium: 590.1mg
Potassium: 9.5mg
Total Carbs: 27.4g
   Dietary Fiber: 4.1g
   Sugars: 3.2g
Protein: 22.1g
Vitamin A: 2.6%
Vitamin C: 9.7%
Calcium: 5.1%
Iron: 10.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cassie Craves.

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Creamy Tomato Pasta

There is nothing I did not love about this recipe. A tomato sauce made from fresh tomatoes, mixed with a creamy alfredo sauce and add in some fun shaped noodles. What's not to love?

This recipe does take a little bit of effort to get ready, but it is totally worth it in the end! As an added bonus it reheats well and is easy to cut the recipe in half if you want a smaller amount.

Creamy Tomato Pasta

Ingredients:

• 3 pounds fresh tomatoes (about 18 medium)
• 1 yellow onion, finely diced
• 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon dried basil
• 2 tablespoon unsalted butter
• 4 teaspoons all purpose flour
• 1 1/4 cup fat free milk
• 1/4 cup whipping cream
• 4 garlic cloves, peeled and crushed
• 1 cup parmesan cheese, shredded
• 1 pound short cut pasta (such as cavatappi or farfalle)

Directions:

1. Bring a large pot of water to a boil.
2. Meanwhile, using a knife lightly score an x into the bottom of the tomatoes.
3. Once the water reaches a boil, blanch the tomatoes in the water for about 1 minute, you will have to do this in batches.
4. Once the tomatoes are done let them cool and then peel them, discarding the skins, and roughly chop the tomatoes. Set aside.
5. Add the pasta to the same boiling water that you blanched the tomatoes in and cook according to package.
6. In a medium sauce pan over medium low heat add the olive oil.
7. Once the oil is warm add the onions and garlic and cook for about 5 minutes or until the onion is soft.
8. Add in the tomatoes and cook for about 15 minutes or until thickened a bit.
9. In large sauce pan over medium heat melt the butter and then whisk in the flour until smooth. Cook for 2 minutes, or until brown.
10. Slowly whisk in the milk, whipping cream, half & half, and garlic (season with salt and pepper if desired).
11. Continuously whisking, bring the mixture to a simmer and cook until thickened (may take 2 or more minutes).
12. Fish out the garlic with a slotted spoon and discard.
13. Whisk in the parmesan and remove from the heat.
14. Add in the drained pasta to the Alfredo sauce and mix.
15. Add the dried basil to the tomato sauce and mix.
16. Add in the tomato sauce to the Alfredo sauce and noodles, mixing well.

Enjoy!!!

Serves: 8
Calories: 469.3
Total Fat: 16.1g
   Saturated: 8.6g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.4g
   Trans: 0g
Cholesterol: 45.8mg
Sodium: 344.9mg
Potassium: 763.4mg
Total Carbs: 58.5g
   Dietary Fiber: 5.8g
   Sugars: 12.6g
Protein: 19.5g
Vitamin A: 51.1%
Vitamin C: 62.6%
Calcium: 35.2%
Iron: 15.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kitchen Trial & Error.

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Creamy Garlic Pasta

This dish was everything I expected it to be and more. It was so good that I was extremely tempted to like my plate clean, but in an effort to set a good example for my girls I refrained, it was hard, but I did it.

This dish works well as a side dish or a main dish. If you choose to make this a main dish and still want it to serve four, then I would double all of the ingredients.

Creamy Garlic Pasta

Ingredients:

• 1 teaspoons olive oil
• 1 tablespoons unsalted butter
• 4 cloves garlic, minced
• 3 cups low sodium chicken broth
• 8 ounces linguine, broken in half
• 1 cup Parmesan cheese, shredded
• 1/2 cup whipping cream
• 1 tablespoon dried parsley

Directions:

1. In a large pot, heat the olive oil and butter over medium heat.
2. When the butter has melted, add the garlic and cook for about 1 minute, until the garlic is fragrant.
3. Add in the chicken broth, raise heat to high and bring the broth to a boil.
4. When the broth is boiling add linguine and cook for the length of time recommended on the package.
5. When the pasta is done cooking if you still have a lot of broth left, drain some off, otherwise your sauce will be runny.
6. Reduce the heat to medium and add cheese stirring until melted.
7. Once cheese is melted and fully combined turn off heat and stir in whipping cream and parsley.

Enjoy!!!

Serves: 4
Calories: 471.1
Total Fat: 21.9g
   Saturated: 12.9g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.8g
   Trans: 0g
Cholesterol: 67.5mg
Sodium: 545.0mg
Potassium: 24.4mg
Total Carbs: 46.9g
   Dietary Fiber: 2.2g
   Sugars: 5.0g
Protein: 18.8g
Vitamin A: 10.7%
Vitamin C: 2.7%
Calcium: 29.5%
Iron: 13.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Buns In My Oven.

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Pizza Macaroni and Cheese

My girls loved this meal! With the combination of macaroni and cheese and pizza, how could they not. In fact they have already asked when I am making it again!

It may not be the healthiest meal, although there are some vegetables in it, but it sure is delicious.

Pizza Macaroni and Cheese

Ingredients:

• 1 pound pennette (small penne)
• 1 tablespoon olive oil
• 1 green pepper, roughly diced
• 8 ounces mushrooms, sliced
• 1 red onion, diced
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 15 ounce can diced tomatoes, drained
• 4 ounce package mini turkey pepperoni, divided
• 4 tablespoons unsalted butter
• 1/4 cup all purpose flour
• 2 cups fat free milk
• 3 cups Italian cheese blend, shredded
• 2 teaspoons Italian seasoning

Directions:

1. Cook pasta according to package directions and drain well.
2. In a large skillet add olive oil and heat up over medium high heat.
3. When the oil is hot, add in the peppers, mushrooms, and red onions. Season with 1/2 teaspoon black pepper and cook until vegetables are softened.
4. Add in the garlic, cook and stir for 30 seconds.
5. Stir in the tomatoes and 1 cup of pepperoni slices.
6. Remove from heat and set aside.
7. In a medium saucepan, over medium heat, melt butter.
8. Add flour and stir constantly until the flour and butter are fully incorporated into each other.
9. Slowly stir in milk and heat to a boil. Continue to boil until slightly thickened.
10. Season with the remaining 1/2 teaspoon black pepper, and Italian seasoning.
11. Reduce heat to low and slowly stir in 2 cups of cheese until melted.
12. Stir the cheese sauce and vegetable into pasta until completely mixed.
13. Pour the mixture into a 9x13 baking dish.
14. Sprinkle with the remaining pepperoni, about 1/4 cup, and remaining cup of cheese.
15. Cook under the broiler until cheese is bubbly and pepperoni is slightly crisp.

Enjoy!!!

Serves: 6
Calories: 723.4
Total Fat: 32.9g
   Saturated: 19.7g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 86.7mg
Sodium: 1507mg
Potassium: 51.8mg
Total Carbs: 64.4g
   Dietary Fiber:4.4g
   Sugars: 62.g
Protein: 43.3g
Vitamin A: 17.4%
Vitamin C: 11.1%
Calcium: 4.5%
Iron: 23%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cassie Craves.

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Skinny Chicken and Broccoli Alfredo

My husband loves Alfredo, but not the high nutritional numbers that come with it. I picked this recipe with hopes that he would enjoy it like he does with traditional Alfredo. Well, I picked right, not only was he happy with the nutritional numbers but he really enjoyed the dish.

I have to say that I agreed with him. It tasted very good, and I also enjoyed that it is healthier than traditional Alfredo. If you are looking for a healthier alternative to traditional Alfredo then this is the recipe for you.

Skinny Chicken and Broccoli Alfredo

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and cut into bite sized pieces (about 2 cups)
• 3 cups roasted broccoli florets
• 8 ounces fettuccine noodles
• 2 tablespoons olive oil
• 2 teaspoons garlic, minced
• 2 tablespoons all purpose flour
• 1 cup low sodium chicken broth
• 1/4 cup plain Fage Total 0% Greek Yogurt
• 1/4 cup fat free milk
• 1/4 teaspoon black pepper
• pinch ground nutmeg
• 3/4 cup Parmesan cheese, shredded

Directions:

1. Cook pasta according to directions. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium-low heat.
3. Add in the garlic and cook, stirring frequently, until the garlic is golden in color, about 1 to 2 minutes.
4. Whisk in the flour until smooth, about 2 minutes.
5. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg.
6. Bring the mixture to a low boil, stirring constantly.
7. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
8. Stir in 1/4 cup Parmesan.
9. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta.
10. Toss to combine.

Enjoy!!!

Serves: 4
Calories: 534.4
Total Fat: 15.4g
   Saturated: 4.8g
   Polyunsaturated: 1.3g
   Monounsaturated: 5.0g
   Trans: 0g
Cholesterol: 70.3mg
Sodium: 470.2mg
Potassium: 241.8mg
Total Carbs: 52.0g
   Dietary Fiber: 4.1g
   Sugars: 6.0g
Protein: 44.8g
Vitamin A: 12.3%
Vitamin C: 100.8%
Calcium: 35.3%
Iron: 18.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Celebrations.

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Quinoa Vegetable Salad with Lemon Basil Dressing

This was my first attempt at making quinoa and let me tell you it was a good one. I believe I see more quinoa recipes in my future, actual I know I see more quinoa recipes in my future because I have a huge Costco sized bag of it in my pantry. But that is fine because I am excited to try out this "super food" in a variety of ways.

Quinoa Vegetable Salad with Lemon Basil Dressing

Ingredients:

• 1 cup quinoa, uncooked
• 15 ounce can garbanzo beans, rinsed and drained
• 3 Roma tomatoes, diced
• 1 orange bell pepper, diced
• 1 1/2 cups frozen corn, cooked and cooled
• 4 green onions, chopped
• 2 tablespoons olive oil
• 1 lemon, juiced (about 2 tablespoons)
• 1 1/2 teaspoons dried basil

Directions:

1. Rinse quiona and cook according to package directions.
2. When the quinoa is done let cool completley.
3. In a small bowl whisk together the olive oil, lemon juice and basil. Set aside.
4. When quinoa and corn are cool, mix together with tomatoes, peppers and onions.
5. Pour dressing over top and mix well.

Enjoy!!!

Serves: 8
Calories: 131.3
Total Fat: 3.0g
   Saturated: 0.0g
   Polyunsaturated: 0.0g
   Monounsaturated: 0.0g
   Trans: 0.0g
Cholesterol: 0mg
Sodium: 57.7mg
Potassium: 135.5mg
Total Carbs: 21.2g
   Dietary Fiber: 2.3g
   Sugars: 6.4g
Protein: 5.4g
Vitamin A: 14%
Vitamin C: 81.9%
Calcium: 4.7%
Iron: 6.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Garden Grazer.

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Rainbow Cake

This rainbow cake is what my oldest daughter wanted me to make for her birthday. She saw this cake on my pinterest page about 8 months before her birthday and knew this was the cake she wanted. She loved that it had all of the colors of the rainbow.

I love how it looked frosted in all white, because once you cut into the cake it made the colors stand out that much more. This is a very sweet, but good cake.

Rainbow Cake

Ingredients:

White Cake

• 2 sticks unsalted butter, room temperature
• 2 1/3 cups granulated sugar
• 5 egg whites, room temperature
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• red, orange, yellow, green, blue, and purple gel food coloring

Swiss Meringue Buttercream

Filling and Crumb Coat

• 9 egg whites
• 1 3/4 cups granulated sugar
• 4 sticks unsalted butter, room temperature
• 2 teaspoons vanilla extract

Frosting

• 5 egg whites
• 1 cup granulated sugar
• 2 sticks unsalted butter, room temperature
• 1 teaspoon vanilla extract

Directions:

White Cake

1. Using as many 9-inch cake pans as you have (it doesn't matter how many you have you can just reuse them), grease the sides and line the bottom with parchment paper.
2. Preheat oven to 350°F.
3. In a large bowl sift the flour, baking powder, salt and give it a quick stir. Set aside.
4. In another large bowl cream the sugar and butter.
5. Add in one egg white at a time, then add the vanilla and mix until fully incorporated.
6. Mix in half of the milk and then half of dry ingredients, followed by the rest of the milk and the rest of the dry ingredients.
7. Divide the batter evenly among 6 bowls (it is about 1 cup each) and mix in the various gel food coloring until you achieve the color desired.
8. Pour the batter into the prepared pans and bake for 15 minutes or until an inserted toothpick comes out clean.
9. When the cakes are done remove from oven and place on a cooling rack in pan for 10 minutes.
10. Remove the cakes from the pan and cool completely (for a quicker cool, cover and place in the fridge).

Swiss Meringue Buttercream

1. Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved and the mixture reaches 160 degrees on a thermometer. Test to make sure the sugar is dissolved by rubbing a small amount between your fingers. If it is completely smooth, it is done. If it feels gritty continue cooking and whisking (will take about 5 minutes).
2. Pour the mixture into the bowl of a stand mixer and using a whisk attachment, whip on high speed until room temperature and the mixture creates stiff peaks and is nice and glossy (will take about 10 to 15 minutes).
3. Turn the mixer down to medium-high speed, add butter 1 tablespoon at a time, making sure it is completely incorporated before adding more butter.
4. After adding all of the butter turn the mixer back to high speed until the mixture comes together (will take about 5 minutes). If the mixture does not come together at this point put it in the fridge for 5 to 7 minutes and then whip again on high until mixture comes together.
5. Add in the vanilla extract and beat just to incorporate.

Cake Assembly

1. Put the purple cake layer down on a serving platter and frost the top of it using the filling and crumb coat buttercream. Continue stacking and frosting the rest of the cake layers, in reverse rainbow order. Once you add the last cake layer, red, crumb coat the entire cake (lightly frost to seal in crumbs) and put into fridge for a little bit to set.
2. Using the frosting buttercream frost the entire cake, saving some frosting if you want to add some decorative details.
3. This cake can be stored at room temperature with no problems or you can put it in the fridge. If you store it in the fridge, the frosting may harden a bit, but leaving it out until room temperature will soften the frosting again.

Enjoy!!!

Adapted from Whisk Kid.

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