Hi! I'm Anastacia (Stacey) Byrne-Gibbs. Mother. Wife. Sister. Friend. Beach Lover. Multi-tasker – On a quest for the World's Easiest Recipes for food and life because I still believe I can do it all. Enter any term into the search bar to find recipes you'll enjoy (e.g. chicken, gluten free, etc...). Thanks for visiting!
One of my eldest’s son’s favorite restaurants is near the forum in Inglewood. Last time, we ate there my daughter discovered their sweet, mango lassi. It is such a simple recipe, that now we make it at home the way the restaurant does. Plus, it is a great breakfast alternative because of the fruit and yogurt – that and you can put it in a cup and take it in the car for a breakfast or snack on the go.
2 Cups Plain Yogurt
2 Cans Sweetened Mango (like Dole) or Sweetened Mango Pulp (available in Indian Markets).
Additional Honey or Sugar to sweeten (optional).
Milk to thin (if desired).
Add all ingredients into a blender and blend until smooth. Serve over ice.
There is a restaurant in Santa Monica that we like to eat at called El Cholo. They offer Pralines at the end of the meal. Then, I found this delicious, easy Southern Praline’s recipe in an old cookbook that my husband’s parents purchased in the 1950’s while on a trip of the Southwest here in the good old USA. I made them to bring as a dessert to a dinner party recently and while I knew they were good, everyone flipped out. Good thing this recipe is so easy.
Pralines – 4 Ingredients.
1 1/2 Cups Brown Sugar
1/4 Cup milk or cream
2 Tablespoons Butter
1 Cup Pecans
Heat the sugar and milk in a saucepan. Stir it often until it starts to thicken.
Add pecans and butter. Then, drop onto wax paper. Done!
Add the pecans and the butter. Cool off the flame and drop by spoonfuls on a buttered surface or wax paper. Done! Salty, sweet, nutty crunch – just yum.
I think I may make these in batches to give out this holiday.
Peach Cobbler – sweet and tart, warm and gooey dessert.
Summer is officially over. But I had a huge bowl of ripe peaches left coupled with a mean sweet tooth. And, fruit is healthy after all, right? I am trying to cut back on sugar and carbs (cut back being the keyword here). So, I took a very easy traditional Peach Cobbler recipe, and just substituted some other ingredients I had on hand and used less of the ‘bad’ stuff. I used Rice Flour instead of regular flour to make it gluten free.
Peach Cobbler mixing everything in one bowl. Easy!
The best part about this recipe is that you really don’t need to measure anything. Just put in what looks good to you, and bake. It’s that easy. And, it’s always delicious, especially topped with vanilla ice cream or whipped cream.
3-4 Cups Peach pieces (peeled and sliced, no pit. Use frozen if you’d like).
1/2- 1 Cup Flour (I used Sweet Rice Flour to keep this gluten free. Substitute any flour you’d like).
Handful of Oatmeal
1/2 – 1 Cup Brown Sugar
1-2 teaspoons Lemon Zest (optional but gives it a great flavor).
Handful of Raisins (optional)
1-2 teaspoons Cinnamon
Handful of Walnuts (optional of course).
2 – 4 Tablespoons Butter (cut into cubes).
Mix all the ingredients together. Bake. Done!
Mix all of the ingredients in one bowl.
Put into a casserole dish and bake at 350-375 degrees F until browning and bubbly.
Serve topped with vanilla ice cream or whipped cream.
While traditional Caramel Sauce needs a candy thermometer, that is way too difficult for my lifestyle right now. One of the best parts about this recipe (like what I try to do with all of the recipes I share here) is that you cannot make any mistakes , (a little less sugar or a little less butter, no problem!). You also can whip it up in no time with ingredients that most everyone has readily available in their kitchen. This sauce works really well on top of baked apples and drizzled on apple pie.
Ingredients for caramel are usually in your kitchen already.
1 Cup Brown Sugar
1 Stick Butter
1 Cup Cream (or Half and Half)
1 Tablespoon Vanilla
1 teaspoon salt (unless your butter is salted, than a pinch will do fine).
Put all ingredients except vanilla in a pot over a low flame. Whisk to melt butter.
Whisk ingredients except vanilla over a low flame.
Once the caramel is thickened, put in the fridge to thicken more.
Continue to whisk until the mixture thickens. Remove from flame and stir in vanilla.
Store in glass container and put in the fridge. Caramel will continue to thicken in the fridge.
Homemade Caramel made with milk, butter and cream. So easy!
My husband and daughter are ice cream afficianados. That is to say, they are very particular about the type and kind of ice cream they eat and exactly what tops it. This sauce is family approved.