Sunday, October 31, 2010
(Scroll down for an even yummer photo from Amanda.)
1 1/3 cups flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup (1 1/2 cubes) cold butter
1 cup old-fashioned oats
1/2 cup chopped pecans
1 pkg (8 oz) cream cheese, softened
1 can (15 oz) pumpkin
1 Tbsp pumpkin pie spice
Heat oven to 350 degrees. Line 13 x 9 inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts. (I put my oat into the food processor with everything else. It still tastes great, just less pretty on top.)
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 minutes. Beat cream cheese, remaining sugar, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes; cool 10 minutes. Use foil to transfer dessert from pan to wire rack; cool completely.
I don't know about you, but I'm a big fan of scones. I have tried a few different times to make these yummy things and each time they turn out horribly dry and more like a brick than a moist muffin. The other day I was at a 31 party where Chaleace served the best scones I've ever had... seriously. I couldn't wait to get my hands on the recipe and try it out on my family. Enoch picked out the cranberries, but everyone else loved them. I promised Enoch I would try them with chocolate chips next time.
preheat oven to 425
Whisk together thoroughly in a large bowl:
2 cups flour
1/3 cup sugar
1 Tablespoon Baking Powder
1/2 tsp salt
Stir in: 1/2 cup dried cranberries
1 tsp grated orange zest (optional)
Put in 1 1/4 cups heavy whipping cream...
Mix with rubber spatula, wooden spoon or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
Transfer to a lightly floured surface and pat dough into an 8 inch round or square about 3/4 inch thick. Cut into 8 or 12 wedges or squares (however large you want) and place at least 1/2 inch apart on large ungreased baking sheet.
Brush tops with Heavy Whipping Cream and sprinkle with cinnamon sugar.
Bake until tops are golden brown 12-15 minutes.
Let cool on rack and serve warm.
Wednesday, October 27, 2010
- 1 roasted chicken, (like the one from Costco or Sams Club.) or Shredded or 2-3 chicken breasts cooked and shredded. (I like the roasted chicken flavor best, and it's SO easy, bring home and shred!)
- 6 cups chicken broth
- 1 can cream of chicken soup
- 1 8 oz package cream cheese*
- 1 can whole kernel corn, drained
- I can black beans, drained and rinsed
- 4-5 green onions, chopped
- Fresh cilantro leaves, chopped (to taste)
- Tomatoes, Chopped (I like chopped canned tomatoes)
- 2 teaspoons Cumin
Heat chicken broth, cream of chicken soup and cream cheese in a large pot. Stir with wire whisk until smooth. Add chicken and all remaining ingredients. Heat through and serve with cheese, avocado, salsa, chips, or whatever you like!
*Note- if you don't like creamy soups, leave out cream cheese and this is still a delicious soup!
Tuesday, October 19, 2010
I found the original recipe for this coffee cake in a Betty Crocker Simple Healthy Meals magazine. I changed a few of the ingredients to make it my own. The kids couldn't get enough of this yummy treat.
1/2 cup packed brown sugar
2 tablespoons whole wheat flour
1/2 tsp ground cinnamon
1 T canola oil
(original recipe also included 1/3 cup chopped pecans, toasted)
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 T brown sugar
1/2 cup Organic Agave Nectar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg white
3/4 cup low fat plain Greek yogurt
1/4 cup canola oil
1 tsp vanilla
1. Heat oven to 350 degrees. Spray bottom of a 9" square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside
2. In large bowl, mix remaining dry ingredients. In a separate bowl mix wet ingredients mix then add to dry ingredients until well blended.
3. Spoon half of the batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
Monday, October 18, 2010
Check out Kristan's blog at
Confessions of a Cookbook Queen
for more info and other fun recipes.
Box of yellow cake mix, plus oil, eggs and water needed to prepare
Yellow food coloring
2 (4 serving size) boxes instant vanilla pudding, plus milk needed to prepare
Orange food coloring
8 oz tub Cool Whip, thawed
2 (8 oz) packages cream cheese, softened to room temperature
2 1/2 cups powdered sugar
Prepare cake batter according to instructions, adding yellow food coloring during mixing. Pour batter into a 9x13 inch pan and bake and cool according to box directions.
Prepare instant pudding according to directions on box, adding enough orange color to make it a bright orange. Place pudding in the refrigerator while you prepare the topping.
In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Mix in the Cool Whip until well blended.
Crumble the yellow cake into an even layer in the bottom of each mini trifle bowl. Remove the pudding from the refrigerator and spoon on top of cake layer. Smooth out with the back of your spoon. Pipe whipped topping/cream cheese layer on top with a large star tip. Or, just spoon it on. No one will care.
Top with a candy corn.
1 T Olive Oil
1 small onion, diced
1 small green pepper, diced
1 package firm tofu (12 oz or 16 oz), diced
salt and pepper
Saute onion and pepper in oil until limp. Add tofu; saute until mixed well and browning slightly. Season with your favorite steak seasoning or mixed herbs: Garlic, basil, etc. Add salt and pepper to taste.
You may add yellow food coloring if desired.
Submitted by: Sally
Sunday, October 17, 2010
This is just an improvised recipe, so I don't really have exact measurements, bare with me here. ;)
1 can of Pillsbury Grands biscuits
1 apple of your choice (2 if you like to fill these with a lot of apple. How much you put in is up to you
Cinnamon sugar mixture (I just always have this on hand as a mixture in a shaker.)
Additional Cinnamon Spice blend, other spices of your choice, nuts, raisins, etc (all optional and up to you)
Preheat oven to 350. Flatten out two biscuits at a time, getting them to spread out and be the same size. One will go on top of the other. Peel and chop up the apple. Put some of the apple in the center of one of the flattened biscuits, leaving about 1/4-1/2 inch of an edge. I wish I had a measurement of how much apple. I just eyeballed it. I made a nice pile of apple. Remember these have 2 layers of biscuits that get a little thick as they cook, so you want to be a little generous w/ the apple in there so you can actually taste it. lol
Sprinkle cinnamon and sugar and add anything else you'd like (raisins, nuts, or just nutmeg, or other spices you like for apple pies.) I add a few shakes of Sweet Caramel Sprinkle (a Pampered Chef product) to it, because it adds a nice subtle flavor to it.
Put the second flattened biscuit on top. Match up the edges, pinch closed and seal with your fingers. I sprinkle a little bit more of the Sweet Caramel sprinkle on top, but if you don't have that you can just add more of the cinnamon sugar. I don't add any butter to this since the biscuits usually already have a lot of shortening in there, but if you want to brush just a little on so the cinnamon sugar sticks more, that's up to you.
Repeat with remaining biscuits.
Bake for 20 minutes or until golden.
A friend of mine shared this great recipe with me. It's made with a Whole Wheat Pizza dough, too. It's is so delicious!
Whole Wheat Pizza Dough
(Makes two 14-inch crusts)
2 - 2 1/4 cups bread flour
2 cups whole wheat flour
1 envelope (2 1/4 tsp) instant or rapid-rise yeast
1 1/2 tsp salt
3 tsp olive oil
1 1/2 cups warm water (110 degrees)
1. Pulse 2 cups of the bread flour, whole wheat flour, yeast, and salt in a food processor to combine. (I don't own one, so I put them in my stand mixer and just used a whisk to combine them well.) With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30-40 seconds. (this takes just a little bit longer when using a stand mixer with the dough hook on, but it worked just fine.)
2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining 1/4 cup bread flour, 1 tbsp at a time, and pulse to incorporate.
3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly doubled in size, 1 to 1 1/2 hours.
4. Turn the dough out and cut in half. Roll one half out on a floured surface and use as desired.
5. Wrap the other half in greased plastic wrap, and then put in a freezer bag. It will last up to one month. To use, let the frozen dough thaw on the counter for 2-3 hours, or overnight in the refrigerator before using.
Cheese Steak Pizza
Pizza Dough (I use the homemade whole-wheat dough)
3 slices Steak-Ums
1 red onion, sliced
1 tbsp sugar
2 cups shredded mozzarella cheese
1/2 cup mayonnaise
5 slices provolone cheese
Preheat oven to 400F
1. Break apart the frozen Steak-Ums in inch-sized pieces, and put into a preheated large skillet (no oil needed). Season with salt and pepper to taste and sauté for about a minute. Set aside on paper-towel lined plate to drain, but leave some juices from steak in the skillet.
2. Add onions to same skillet, season with salt and pepper to taste, and add sugar. Feel free to add some green peppers as well. Sauté for 5-7 minutes or until browned and just starting to caramelize. Remove to plate.
3. Roll out dough onto a floured surface to a 14" circle and place on Large Round Stone. Par-bake crust for about 5 minutes. Remove crust from oven.
4. Mix mozzarella cheese and mayonnaise in small bowl. Season to taste with salt and pepper. Spread mozzarella mixture over crust.
5. Add steak and sauteed onions to pizza. Top with sliced provolone cheese.
6. Bake until crust is done and cheese is golden. It took me about 20 minutes.
I chose to do the mayonnaise b/c I wanted some creaminess and I didn't want a tomato sauce for this pizza. It may sound weird, but trust me...it turns out great and you don't taste the mayo.
I'll write the regular version and put the healthy substitute beside it:
1 cup butter (She uses expeller pressed coconut oil, found in health food stores or can be ordered online)
1 cup brown sugar
3/4 cup sugar (in place of the sugars, she uses either Xylitol or Agave)
1 tsp vanilla
1 or 2 eggs
Cream those together, then add:
3 cups flour (she uses 1 cup white flour, 1 1/4 cup wheat flour, and 1/4 cup flax seed flour)
3/4 tsp salt
3/4 tsp baking soda
Mix together and then mix in:
1 cup Oats
Chocolate chips (according to your taste)
Bake at 350 for 10 minutes
Saturday, October 16, 2010
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16 oz) package of broccoli or 1 head fresh broccoli
1/3 cup all-purpose flour
2 1/2 cups 2% reduced-fat milk
1/4 teaspoon pepper
8 oz Velveeta Light, cubed
1. Heat a large nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, saute 3 minutes or until tender. Add broth and broccoli. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes.
2.Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and milk, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Optional last step: Place one-third of soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Cook soup over low heat 5 minutes or until thoroughly heated.
yield: 6 servings (1 1/3 cups), 203 calories per serving
recipe submitting by Shelly
Friday, October 15, 2010
1 cup unseasoned bread crumbs
1 dry packet of Italian Dressing
1 cup Parmesan cheese
1 (26 oz jar) spaghetti sauce
Mix bread crumbs, Italian dressing and Parmesan cheese together; set aside. Rinse chicken in water, slightly pat dry and dip in bread crumb mixture. Place breaded chicken in a 9 x 13 greased dish. Bake @ 350 for 20 minutes. Flip chicken over; pour spaghetti sauce around the chicken pieces and sprinkle with mozzarella cheese and bake an additional 10 minutes or until chicken is done.
Serve chicken and sauce over your favorite pasta and/or vegetables.
note: Our family favorites are whole wheat noodles, spaghetti squash or zucchini. If you are using Egg Plant you may want to dip your slices in beaten egg or egg whites before dipping into the bread crumb mixture. This will help the bread crumbs from falling off your egg plant.
1 cup Parmesan cheese
1 cup ground almond meal
Mix almond meal and cheese together and set aside. Cut chicken into even size pieces or strips; about 2-3 strips per chicken depending on the size of breast. Rinse chicken in water, slightly pat dry and dip in almond mixture. Bake in a grease dish or on a raise cookie sheet @ 350 degrees about 25 minutes or until done. Flip chicken once while cooking.
Great as kid friendly chicken nuggets, on top of a salad, with rice or any side dish.
1 jar of Catalina Salad Dressing
In a 9 x 13 greased dish place chicken and pour dressing over the chicken. Bake at 350 degrees for about 30 minutes. Serve chicken and sauce over rice and steamed broccoli.
Optional additions: Mix 1 packet of Onion Lipton soup mix and 1 can of whole cranberries with the dressing; pour over chicken. Best if marinated over night. Bake at 350 degrees for about 30 minutes or until chicken is done.
6 large Lunch Meat Turkey Slices
16 oz (or more) sliced Swiss cheese
7 oz bag of fresh baby spinach
2 large tomatoes, diced
1 Tbsp dried or minced onions
1 Tbsp dried parsley
2 eggs, beaten
2 Tbsp Dijon mustard
1-2 Tbsp Worcestershire Sauce
Parmesan cheese (optional)
Grease a 9 x 13 pan. Place two tortillas in the bottom of the dish to cover the bottom. Begin to layer ingredients starting with 3 turkey slices, cheese then spinach. Sprinkle the tomatoes, onions and parsley on top of spinach.
In a separate bowl add, beaten eggs, Worcestershire sauce, Dijon mustard and mayo; mix well. Pour 2/3 of the mixture over your layered dish. Add another layer of sliced Swiss, then tortillas, remaining turkey and finish off with Swiss. Sprinkle with Parmesan cheese and bake @ 375 for 25 minutes uncovered or until it bubbles.
note: If your dish starts to brown on top cover with tin foil the last few minutes of baking so it doesn't burn. Another option would be to lower the oven temperature to 350 and add at least 10 minutes to the baking time.
4 chicken breasts, cooked/chopped
8 oz can of sliced mushrooms
2 can cream of mushroom soup
3 cups milk
2 cups Monterrey Jack cheese
salt and pepper to taste
Break spaghetti noodles in half and cook as directed on pkg. (Under cook spaghetti so that it isn't mushy when it's cooked inside the casserole.) Toss spaghetti and remaining ingredients in a large bowl. Divide mixture into freezer bags; squeeze air out of bags and freeze. Freeze flat in gallon size freezer bags. Thaw in refrigerator 24 hrs. and empty bag into 8x11 pan. Bake covered @ 350 degrees for about 45 minutes or until bubbly. Sprinkle Parmesan cheese over top after done baking.
1 (20 oz) can Mild Enchilada Sauce
1 (16 oz) container sour cream
1 pkg. Corn Tortillas
Brown ground beef. Grain off grease. Mix beef, enchilada sauce together. Tear tortillas into 1-2 inch pieces. Mix altogether. Freeze in gallon freezer bag. Than in refrigerator 24 hours and empty bag into 9 x11 pan. Top with shredded cheese. Bake uncovered @ 350 degrees for about 30 minutes. Top with sour cream
Meal Planning Tip: Ground Beef Mixture
6-7 lbs lean ground beef
2-3 onions, chopped
Brown ground beef and onions together. Let cool. Put into freezer bags. Use when meals call for ground beef.
1/2 cup oil
24 pieces of caramel, each cut in 1/2
Preheat oven to 350 degrees. Mix the cake mix, eggs & oil together in a large bowl with the Mix N Scraper, till everything is blended well and it looks like cookie dough.
Use a small Scoop and place dough in each well of a Mini-Muffin Pan. Place 1/2 a caramel in the center and push down gently. Add 1 or 2 pecan halves on top, pressing down just a bit to get them to stay.
Bake for 10 minutes. Remove from oven and put pan on cooling rack. Allow to cool a couple minutes in the pan. Remove from pan and allow to cool just a minute or so. Then eat and enjoy with a glass of milk! :)
**You can also make these as regular cookies and instead of the caramel and pecan, just bake them as plain cookies and frost them with Cream Cheese frosting. They are sooo good! You can sandwich them together like oreos, too. Or make them w/ chocolate chips or mint chips, PB chips, etc.
The ones on the left were made with 1/4 of a caramel down first and then the pecan on top. They didn't seem to taste like they had enough, so the next one I did were the ones that had the pecans down first & then the caramel on top. The caramel didn't melt and spread as far as I had hoped. So, the next ones were 1/2 a caramel down first with a couple nuts on top. These were the best, I think. Best eaten warm, while the caramel is soft.
This just shows them from the side so you can see their shape better.
2 garlic cloves, minced
1 tsp dried mustard
1 tsp salt
1/2 tsp black pepper
4 T chopped fresh parsley
1/4 tsp oregano, dried
1/4 tsp basil, dried
4 T lemon juice
1/2 cup olive oil
1/2 cup bread crumbs (Italian seasoned)
thin spaghetti or angel hair pasta
Marinate everything but breadcrumbs and pasta for 30 minutes to 1 hour. Pour breadcrumbs over top and cook at 350 degrees for 30 minutes.. Serve over cooked pasta.
Serving suggestion: Add Italian bread, salad and fresh fruit
1 can of chicken broth
1 can of black beans (drained)
1 can of red enchilada sauce
1-2 chicken breasts (cooked and shredded) or you can use canned chicken
black olives, sliced
Cook chicken; shred. Mix corn, chicken broth, beans, enchilada sauce, and shredded chicken. Let simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, avocado and sliced black olives.
1 tsp garlic powder
1 can of black beans, drained
1 can of light red kidney beans, drained
1 can of dark red kidney beans, drained
1 can of corn
1 pkg of taco seasoning
taco sauce (optional)
Place chicken in crock pot and sprinkle with garlic powder. Drain beans and mix with the taco seasoning then pour over chicken in crock pot. Cook on low for 6-8 hours. When ready to eat remove chicken and use a wooden spoon to shred chicken. Mix with the bean mixture. Spoon onto flour tortilla, add taco sauce, shredded cheddar cheese, & sour cream. Roll up and enjoy!
Entertaining: Use mini bowl shaped chips, spoon in small about of mixture, sprinkle with cheese and a dollop of sour cream.
1 medium onion
1 pkg McCormick Chili Seasoning
1 (14.5 oz) can of stewed tomatoes
1 can dark red kidney beans
1 can light red kidney beans
1 can chili beans
dash cayenne pepper (optional)
Brown meat and onion. Mix in tomatoes, beans @ spice packet. Simmer for 15-20 minutes. Serve with Shredded cheddar cheese and sour cream. Add a side salad if you like.
Thursday, October 14, 2010
Friday, October 1, 2010
12 cups rolled oats
2 cups coconut
1/2 cup sunflower seeds
2 cups chopped nuts (almonds, walnuts, peanuts, etc)
Mix all ingredients. Stir in and coat thoroughly with the following mixture:
1 cup coconut oil- melted (or any type of oil)
1 cup honey
2 tsp. vanilla
Spread on 2 cookie sheets and bake at 350 degrees for 30 minutes. Mix around every 10 minutes while cooking. add dried fruit when done.
Here's a picture of Coconut oil: you can find it in the refridgerated section or on the shelf... i had a hard time find it... so, make sure you ask at your local health food store!
...THE BEST GRANOLA BARS.... IN THE WORLD!
Heat ingredients on stove until melted together:
1/2 cup Nut Butter (any kind, I recommend Peanut Butter, the kind that comes with the 'separated oil on top' just stir and put in fridge! make sure it has NO Hydrogenated oils, that's best for you!)
1/3 cup honey
1/4 cup coconut oil
In a separate bowl mix:
1 cup Kimberly's Every Morning Granola
1 cup of anything else (more granola, coconut, chopped nuts, flax seeds, oats, chocolate chips, marshmallows, cranberries, raisins... whatever you got extra of laying around in the cupboards...)
Stir nut mixture with dry ingredients and spread in a 9 X 13 oiled dish. Chill for 2 hours.
(My recipe, pictured: 2 cups granola, 1/4 cup flax seeds, 1/3 cup chopped nuts, 1/2 cup raisins)
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