Zucchini Bread

This is a favorite that our Mom has made since we were little.....

3 cups all-purpose flour

1 Tablespoon cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs

1 cup sugar*

1 cup brown sugar, firmly packed*

1 cup vegetable oil*

1 tsp. vanilla

2 cups zucchini, grated

1/2 cup nuts, chopped (optional)

1. Preheat oven to 325° F. Grease and flour 2 large loaf pans (or 8 mini loaf pans or 24 muffin tins). Set aside.
2. Stir flour, cinnamon, salt, baking soda and baking powder together in a bowl. Set aside. 
3. In a large bowl, beat together the eggs, sugars, vegetable oil and vanilla. 
4. Stir in flour mixture. Blend in zucchini and nuts, if desired. 
5. Pour into prepared pans and bake for 60 minutes for large loaves, about 20-25 minutes for small loaves or 15-20 minutes for muffins. Bread is done when centers are set and bread is slightly brown.*
6. Let cool in pans for about 5 minutes, then run a knife around the edges of the pans. Turn bread out of pans and cool completely before wrapping in tin foil or placing in an airtight container.

*Less sugar, less fat recipe: Decrease white and brown sugars to 3/4 cup each. Substitute half of the oil for applesauce or non-fat vanilla yogurt.

*High altitude recipe (above 4000 feet): Add a 1/4 cup sour cream to the batter before baking and mix well. Decrease total sugar by about 1/3 cup. Decrease baking times by about 5 minutes.

Sugar Cookies

2 cups Butter

2 cups Sugar

6 eggs

2 tsp vanilla

2 tsp almond extract

7 cups flour

6 tsp baking powder

1/2 tsp salt

Cream butter and sugar, add eggs and mix, stir in vanilla and almond extract. Then add dry ingredients. Roll out and cut into shapes. Bake at 375 for 7 minutes.

Frosting: I use the buttercream frosting found on the powdered sugar bag.

PB Teriyaki Beef Skewers

When we lived in California, my friend Bonnie made these beef skewers that were to-die-for! When I asked her for the recipe, she said that the sauce was just teriyaki sauce and peanut butter. I hadn't eaten them in 7 years, but they were just as delicious as I remembered!

Recipe inspired by Bonnie Nakamoto...

     1 cup teriyaki sauce

     1/3 cup peanut butter     

     About 2 pounds thinly cut steak, such as Round Tip Steak (about 1/4")

     Bamboo skewers 

1. In a small saucepan, heat teriyaki sauce and peanut butter, stirring often, until smooth and hot. 
2. Heat barbecue grill to a medium heat and line rack with a sheet of tin foil.
3. Cut the steak into long, thin strips (about and inch to 1 1/2" wide). Thread steak onto the skewers and brush both sides with teriyaki & peanut butter sauce. 
4. Place steak skewers on the tin foil on a preheated barbecue grill. Grill for about 5 minutes per side, turning to cook both sides. 

Serves 4-5.

Coconut-Lime Shrimp Stir Fry

"You put the lime in the coconut and drink them both up..."

I couldn't stop singing that song when I was making this yummy dinner tonight! I have been craving Bajio's Pineapple Shrimp Salad lately, but alas... There are no Bajio restaurants in Colorado. This is only the second time I've cooked shrimp, but my family all liked it, so stay tuned for more shrimp recipes! This is a quick and easy meal that takes less than 15 minutes to make. Recipe & picture by me...

     Hot cooked orzo pasta or rice

     1 red pepper, diced

     1 medium zucchini, diced

     1 Tbs. ginger root, peeled and finely diced

     1 Tbs. garlic, finely diced

     1 cup fresh mushrooms, diced

     1 pound shrimp, cooked and deveined, tails removed*

     1/2 cup coconut milk

     2 tsp. cornstarch

     Salt & pepper, to taste

     Juice of 1 lime

     Chopped cilantro for garnish (optional)

Boil water and cook orzo or rice while you are making the stir fry.

Dice all vegetables and have them ready to add to the wok. Heat 1 Tbs. of oil in a wok or deep sauté pan. When the pan is very hot, add diced pepper, zucchini, ginger and garlic. Cook for about 3 minutes, stirring often. Add mushrooms and shrimp and cook another 3 minutes. Mix the cornstarch into the coconut milk until smooth and pour over stir fry. Stir and cook until the coconut milk thickens slightly. Squeeze lime juice over the top and season with salt and pepper. Garnish with cilantro and serve over hot orzo or rice.  Serves 4-5.

*I used a bag of frozen cocktail shrimp.

Frosted Sugar Cookies

Okay, it's confession time... I almost always have fresh homemade cookies in our home. We grew up that way, I really love baking, and my kids love a homemade cookie in their lunches. Luckily, once they are cooled, I usually don't eat them, but I cannot refuse a cookie hot out of the oven! The one cookie that I consider a little more labor-intensive (but are irresistible when cooled and frosted) is the sugar cookie. We made some for Valentine's Day this week and had some fun experimented with different cookie and frosting recipes. After trying 2 new versions, I still love my Mom's recipe and this sugar cookie recipe I have in my recipe box that's written in my 5th grade handwriting (recipe below)! I still need to try Brooke's recipe. She's an amazing cook, so I'm sure they're fabulous!
*Click HERE for Brooke's Sugar Cookie recipe.
*Click HERE for my Mom's Sugar Cookie recipe.

Soft & Easy Sugar Cookies

1 cup butter, softened

1 cup sugar

1 egg

1 1/2 tsp. vanilla

1 tsp. almond extract

1/2 tsp. salt

1 1/2 tsp. baking powder

1/4 cup cream, sour cream or buttermilk

3 Tbs. cornstarch

2 3/4- 3 cups flour

Cream together butter and sugar until light and fluffy. Add egg, almond and vanilla extracts, salt and baking powder and mix until well combined. With mixer on low, add the cream and mix well. Add the cornstarch and half of the flour. Add remaining flour a little at a time until you reach the right consistency, mixing until just combined. 

Divide dough into 2 balls. Place a sheet of parchment or waxed paper on a cookie sheet and flour a rolling pin. Roll dough out to desired thickness, then add another sheet of parchment or waxed paper on top. Chill in the fridge for at least 30 minutes. Remove from fridge and remove top sheet of parchment or waxed paper and cut into shapes! This saves you from a flour-y mess! (You can also chill dough, then roll out and cut into shapes on a floured surface.)

Bake on a greased cookie sheet at 350° F. for 7-10 minutes at , or until set but not browned. Cool for a few minutes before transferring to a cooling rack.

---------->What to frost them with???

• Click HERE for our Mom's frosting recipe (I use almond in place of lemon for these cookies)
• Click HERE for Frosting recipe from Keeping Up Cookbook
• Click HERE for Vanilla or Chocolate Buttercream Frosting recipe

Chocolate-Dipped Fortune Cookies

Did you know that Valentine's Day is also Chinese New Year this year? We attended a fabulous Chinese New Year party last weekend with some friends and I made these easy and fun Chocolate-Dipped Fortune Cookies. My kids had fun helping me dip and decorate them. Happy Valentine's and Happy year of the Rabbit!

Ingredients:

     Packaged fortune cookies (each box has about 12 cookies)

     Candy Melts chocolate discs in various colors

     Sprinkles, Non-pareils, colored sugar, etc... 

1. Line a cookie sheet with parchment paper. 
2. Melt the chocolate in small bowls in the microwave for 30 second intervals, stirring until smooth. Dip the rounded side of the fortune cookies and shake off excess. 
3. Place on parchment paper and immediately decorate with sprinkles.
4. Let sit at room temperature until chocolate is set.   

Lemon Drop Cookies

These cookies take a little extra effort, but they are SO worth it! The little crunch of crushed lemon drops makes them taste very special. Recipe from Andrea...

Mix in a large bowl:

     1 1/2 cups shortening (can sub. butter)

     2 cups sugar

     3 eggs

     1 tsp. lemon extract

     1 tsp. lemon zest

     2 tsp. vanilla

Add:

     1 1/2 tsp. baking powder

     1 1/2 tsp. baking soda

     1 tsp. salt

     4 cups flour

Stir in:

     1 (6 oz.) pkg. lemon drops, crushed with a hammer

Roll into balls and place on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray.  Bake for 10-12 minutes at 350° F. Let cookies cool on cookie sheet for 2 minutes, then brush with glaze. Remove immediately to cooling rack. Makes 6 dozen cookies.

Glaze:

     1 cup powdered sugar

     Juice of 1 lemon (or use Minute Maid frozen lemon juice, thawed)

Sweet & Tangy Pork Ribs

My husband loves ribs, but I've never made them before, so when ribs were on sale this week, I was on the hunt for the best recipe I could find. In typical fashion, I couldn't decide on just one, so I combined a couple and ended up with a meal that my husband declared was "Mmmmmmmmmm!"  This technique and dry rub would also be delicious for pork chops, chicken or steak...

INGREDIENTS:
     Baby back ribs*
(*About 3/4 pound to 1 pound per person. Keep in mind that a lot of that weight is bone. Can also use St. Louis or country-style ribs)

CAJUN DRY RUB (Emeril Lagasse):

     2 1/2 Tbs. paprika

     2 Tbs. salt

     2 Tbs. garlic powder (I used 1 & 1/2 Tbs.)

     1 Tbs. black pepper

     1 Tbs. onion powder

     1 Tbs. cayenne pepper (I omit for my kids)

     1 Tbs. dried leaf oregano

     1 Tbs. dried thyme

     2 Tbs. white sugar

     1/2 bottle of Barbecue Sauce -or- Thai Sweet Chili Sauce

Begin by removing the white fat membrane on the underside of the ribs, if needed. Slide a butter knife under the membrane and pull off as much as you can. Place 2 layers of tin foil (shiny side out) on a baking sheet. Lay ribs on tin foil and sprinkle ribs generously on both sides with Cajun Dry Rub mixed with 2 Tbs. white sugar.

Place another layer of tin foil on top of each rack of ribs. Roll up the long sides first, then roll up the ends to form an airtight packet around the ribs. Refrigerate for several hours or overnight, if you can. These can also just be put in the oven right after seasoning, if you don't have time.

When ready to cook, preheat oven to 275° F. Place ribs, unopened, in their foil packets on a baking sheet with a 1" edge or in a 9 x 13" baking dish and bake for 4 hours.

(Above): All wrapped up and ready to bake!

(Above): Just out of the oven, after 4 hours. 

Remove from oven and cut ribs into smaller slabs. Place on a clean piece of tin foil on baking sheet and brush both sides generously with either barbecue sauce or sweet chili sauce. Move oven rack to the top 1/3 of the oven and set the oven to broil. Broil ribs for about 5 minutes, turning once, until sauce is caramelized. Do NOT walk away, check e-mail or turn on the TV... Resist! Keep an eye on them and don't let them burn! They cook fast!

Now get ready for those finger-licking, mouth-watering, fall-off-the-bone ribs! Grab some napkins, because you're going to need them!

Pasta Carbonara

My brother-in-law served his mission in Italy and brought home some divine (and authentic) pasta recipes. This one is my very favorite, but there are a few others that I will try to post as well. Until then, try switching this recipe in for your normal spaghetti night and I promise that you will have smiles around the dinner table.

1 Tbl. olive oil

1 onion- chopped

1/2 pound diced ham

1 cup water

2 beef bouillon cubes

2 Tbl. fresh parsley- chopped

1 pound spaghetti- cooked al dente and drained

2 eggs- beaten well with a fork

1/2 cup (or more) shredded parmesan and romano cheese

freshly ground pepper to taste

Pour olive oil into a large frying pan and saute onion and ham. Dissolve bouillon cubes in hot water and add to the pan once the onions are tender. Add parsley and simmer for 5-10 minutes (about the time that it takes to boil your spaghetti.) Drain pasta and immediately place it back in the pan over low heat. Add contents of the frying pan to the pasta, pour in the eggs, and stir until well mixed. Stir in the cheese and pepper and serve.

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Our recipe for No-Bake Cheesecake with Raspberry Sauce is featured over at Sweet As Sugar Cookies. There are 250+ other sweet, sinful, yummy recipes to peek at, if you have a major sweet tooth!

No-Bake Cheesecake with Raspberry Sauce

This would be a perfect dessert to make for VALENTINE'S DAY! Our family has been making this No-Bake Cheesecake for years. It's much lighter and fluffier than other cheesecakes and this crust is divine! 

The recipe for the Raspberry Sauce is my creation. We've also used it on french toast, pancakes, crêpes, and angel food cake...

GRAHAM CRACKER CRUST:

     9 full rectangular graham crackers, finely crushed (1 1/2 cups)

     6 Tbs. butter, melted

     1/3 cup sugar

     1/2 tsp. cinnamon

Spray an 8 or 9" pie plate with non-stick cooking spray and set aside. (I use a springform pan.) Mix all ingredients together and press firmly into pie plate. Chill until cheesecake filling is ready.*

* Can bake at 375° F. for 7 minutes for other recipes, but for this recipe, it's best chilled.

           

CHEESECAKE:

     8 oz. light cream cheese, softened

     1/3 cup sugar
     1/3 cup light sour cream

     1/2 tsp. vanilla

     1 (8 oz.) container frozen whipped topping (such as Cool Whip), thawed in refrigerator

With an electric mixer, beat cream cheese, sugar, sour cream and vanilla together until smooth. Stir in Cool Whip until smooth. Carefully pour into unbaked graham cracker crust and chill at least 4 hours until serving. Top individual slices with chilled raspberry sauce.

RASPBERRY SAUCE:

     2 cups frozen raspberries (can also use fresh)

     2/3 cup sugar

     2 Tbs. cornstarch

     3/4 cup water

     1/2 tsp. vanilla

     1/4 tsp. almond extract

Place frozen raspberries in a saucepan with sugar and cornstarch. Pour water over raspberries and stir with a whisk until cornstarch is dissolved. Cook over medium heat, stirring often, until sauce thickens. Remove from heat and stir in vanilla and almond extracts. Chill until serving. Can heat to serve with pancakes or french toast. Store leftovers in refrigerator for up to a week.

Chocolate Fondue -or- Hot Fudge Sauce

This versatile recipe is perfect for Valentine's Day or for Christmas (who doesn't love chocolate fondue?) It makes great gifts for friends, neighbors or teachers and is also my very favorite hot fudge sauce for ice cream! 

Recipe from our sister Andrea...

1/2 cup butter

4 (1 oz.) squares unsweetened chocolate (4 oz. total)

3 cups sugar

1 (12 oz.) can evaporated milk

1 tsp. vanilla

dash of salt

Melt butter and chocolate in a saucepan over medium heat, stirring frequently. Stir in sugar, evaporated milk and salt and cook for about 10 minutes, stirring constantly. Remove from heat and add vanilla. Let cool slightly, then pour into a blender and blend for 5 minutes. Chocolate will thicken as it cools. Pour into small jars as Hot Fudge Ice Cream Topping, or serve warm with fruit, pretzels, marshmallows and cake cubes as Chocolate Fondue. Stores in refrigerator for about 3 weeks. Do not freeze. Makes about 5 cups.

Mom's French Pear Pie

This pie gets my vote for being both elegant and unique! Recipe from Nancy Miller...

Picture (above) is before pie was baked. The finished pie should be golden brown. Yum!

Mom's Pie Crust (click here for recipe)

Filling:

     4-5 (somewhat firm) pears, peeled sliced

     3 Tbs. frozen orange juice concentrate, thawed

Drizzle orange juice concentrate over sliced pears in a bowl.  Pile pears into a non-baked pie crust. Sprinkle with topping.

Topping:

     1 1/2 cup sugar

     1/3 cup butter, softened 

     3/4 cup flour

     pinch salt

I use a crust shield or wrap a thin band of tin foil around the exposed edge of the crust to prevent burning. Bake at 400° F. for 38-40 minutes, or until crust and topping are slightly browned. Serve warm with whipped cream or vanilla ice cream.

Pictured above: Pear Pie with orange juice drizzle. 

Kneaders Chicken Ala Mondo Salad

This is my version of Kneaders "Chicken Ala Mondo Salad". It's pretty simple and always a crowd pleaser.

Combine the following in any amount you like:
Spring mix lettuce
Cooked & cubed chicken breasts (I sprinkle with minced onion before baking to add flavor)
Mozzarella cheese
Sliced almonds (I like Accent brand original roasted)
Crumbled bacon
Red onions (optional)

Poppy Seed Dressing: 
1/2 c. canola oil
1/2 c. sugar
1/3 c. red wine vinegar
1 tsp. poppy seeds
1/4 tsp salt
1/2-1 tsp. minced onion
1/4 tsp. ground mustard

Combine all ingredients except poppy seeds in blender and blend for 3 minutes. Stir in poppy seeds. Refrigerate if not using immediately.

Chicken (or Turkey) Tetrazzini

I had some leftover turkey that needed to be used and remembered this recipe that my Mom used to make. She often made this dish for dinner when we were little and it is not only divine, but it feels like comfort food to me. We couldn't find the recipe that she used to use, but this one is very close and super yummy. My kids all cleared their plates and requested more!

8 ounces spaghetti or linguine
2 cups sliced fresh mushrooms (you can use canned)
1/2 cup diced onion
2 Tbs. butter
1/4 cup flour

1/8 tsp. pepper

1/8 tsp. nutmeg

1 cup chicken broth

1 cup evaporated milk

2 cups chopped, cooked chicken or turkey

1/3 cup grated parmesan cheese

1/4 cup sliced almonds (optional)

1. Cook pasta according to package directions, drain, and set aside.

2. Meanwhile, in a large saucepan melt butter and saute mushrooms and onion until tender. Stir in flour, pepper, and nutmeg. Add chicken broth and milk and cook over medium heat until sauce is thick and bubbly. Remove from heat and stir in meat and half of the cheese. Add cooked pasta and toss to coat.

3. Transfer chicken and pasta mixture to an 8x8 casserole dish. Sprinkle with the remaining cheese and almonds, if desired.

4. Bake at 350 degrees for 15-20 minutes or until heated through and slightly browned on top.

(Fat-free!) Crème Brûlée

This is my 10 year old daughter's favorite dessert. I found the recipe in a cooking magazine over 10 years ago, though I don't remember which one. You'll never know it's fat-free!

Heat to boiling over medium heat, stirring frequently until thickened:

           1/3 cup sugar

           3 Tbs. cornstarch

           1/4 tsp. salt

           2 cups fat-free half and half

Remove from heat and stir in vanilla:

           1/2 tsp. vanilla

           1 cup fresh raspberries, blackberries or sliced strawberries 

           3/4 cup brown sugar

Set oven control to broil. Spray 4 custard cups or small bowls with cooking spray. Divide berries between 4 dishes, then spoon hot crème over the top. Sprinkle 2 Tbs. brown sugar over the top of each crème. Broil 4-6 inches from heat in oven for 2-3 minutes, or just until sugar melts. Serve immediately. Serves 4.

Baked Penne Rosa

This comfort dish is easy to make ahead and bake on a busy night...

          10 oz. penne or mostaccioli pasta

          26 oz. spaghetti sauce (Garden Vegetable variety)

          8 oz. ricotta cheese

          8 oz. mozzarella or parmesan cheese

Preheat oven to 350°. Lightly grease a casserole dish and set aside. Cook pasta until al dente (still a little firm). Meanwhile, mix spaghetti sauce and ricotta cheese in a saucepan and warm slowly over medium heat. Add the cooked pasta and stir to coat. Pour into the prepared dish and sprinkle with cheese. Bake for 20-30 minutes, or until heated through. Serves 8.

Zucchini & Potato Pie

I've been making this recipe for several years and it's such a fun, different meal! I love it served with a crisp salad, fruit or steamed veggies.

           1 egg, beaten

           3 cups shredded hash browns

           1/4 cup onion, finely chopped

           1/4 cup parmesan cheese, shredded

           1/4 tsp. salt

           2 1/2 cups zucchini, thinly sliced (about 1/4")

           1 garlic clove, finely minced

           4 egg whites

           2 whole eggs

           3/4 cup Swiss cheese, shredded

           1/2 cup milk

           1/2 tsp. dried oregano

Preheat oven to 400°. Mix together 1 beaten egg, hash browns, onion, parmesan cheese and salt in a medium mixing bowl. Spray a pie plate with cooking spray and press hash brown mixture into the bottom and up the sides of the pie plate. Cover the edges with tin foil or use a crust shield to protect the edges from over-browning. Bake for 20 minutes.

In the meantime, spray a frying pan with cooking spray and cook sliced zucchini and garlic over medium heat for about 5 minutes, stirring often. While zucchini is cooking, mix remaining ingredients in a small bowl. When hash brown crust is done, take from the oven and remove the crust shield or tin foil. Arrange hot zucchini in the bottom of the crust. Carefully pour egg & cheese mixture over the top and replace the crust shield or tin foil over the edge of the crust. Bake for 25 minutes, or until center is set. Let sit for 5 minutes, then cut into wedges and serve. Serves 6.

Oven-Roasted Pork with roasted red pepper sauce

My husband and I have been doing the 4 Hour Body diet for about a month now and this recipe was my experiment that my kids called "a keeper." It is so moist and the sauce is rich and flavorful. Enjoy!

         6 oz. tomato paste

         6 oz. roasted red peppers, chopped

         3/4 cup water + 1/2 tsp. beef bouillon granules (or 3/4 cup beef broth)

         1 tsp. dried rosemary, crushed with a spoon or your fingers

         Boneless pork roast

         1/2 cup flour

         salt & pepper or Montreal Steak Seasoning

         1/2 tsp. dried basil

Preheat oven to 375°. Spray a large baking dish with non-stick cooking spray and set aside. In a small bowl mix tomato paste, chopped red peppers, beef broth and rosemary. Set aside.

Mix flour and salt & pepper (or Montreal Steak seasoning, which I love!) in a large plastic bag. Add pork roast and shake to cover. Heat 1 Tbs. olive oil in a large sauté pan and brown roast lightly on all sides. Place roast in prepared baking dish and cover with red pepper sauce. Roast at 375° for 10 minutes, then reduce oven temperature to 300° and bake for 45 minutes. Cook until internal temperature reads 155°. Slice and serve topped with sauce from the baking dish.  

Homemade Hot Oatmeal

My husband and I have been making our own hot oatmeal mix for a few years now. We make a big batch, store it in an airtight container, so it's easy to make a hot, comforting breakfast in about 2 minutes. We buy our ingredients at Sprouts, but you can find these items in bulk at many grocery and health food stores. You'll be surprised how inexpensive and delicious it is. Ingredients can be adjusted to your taste!

Dried fruit:

          Craisins (dried cranberries)

          Golden seedless raisins

          Dark (Thompson) raisins

          Pineapple

          Mango

          Blueberries

Nuts:

          Sliced or slivered almonds or other nuts

Oats:

          Rolled oats (Old-Fashioned, NOT instant)

Optional: 

          Dry milk powder (this makes it extra creamy!) We add about 1/2 cup per batch.

          Protein powder (vanilla or unflavored are delicious & add a little protein)

1. Mix the dried fruit and nuts in a large bowl.
2. Add the oats and dry milk and/or protein powder, if desired and mix well. Store in an airtight container.
3. To make a single serving, add a half cup of oats mixture with a cup of water to a microwave-safe cereal bowl. Heat on high for about 2 minutes, or until water is absorbed. Can top with milk, fruit and brown sugar, if desired. 

***Stovetop directions: Bring 1 1/4 cups water to a boil, add 1/2 cup oats mixture, stir, then turn heat down, cover and simmer until water is absorbed.

Mexican Bubble Pizza

Recipe from my sister-in-law Kari Campbell. This is super kid-friendly...

          1 1/2 pounds lean ground beef

          1 pkg. taco seasoning (about 3 Tbs.)

          3/4 cup water

          1 can condensed tomato soup, undiluted

          1 can refrigerated corn biscuits (I sub. Pillsbury Grands Reduced-fat biscuits)

Optional toppings:

        2 cups shredded lettuce

        1 cup salsa

        1 can olives, sliced

        sour cream

        green onions, sliced

        fresh tomatoes, diced

Preheat oven to 375°. Cook ground beef and drain, if necessary. Add taco seasoning, water and soup. Bring to a boil and simmer on low for 3 minutes.

Separate biscuits and cut into small pieces. Add to beef mixture. Spoon into a lightly greased 9 x 13" pan and bake for 18-23 minutes, or until beginning to brown.

Remove from oven and sprinkle with cheese. Bake an additional 8-10 minutes or until cheese is melted and top is golden brown. Cut into squares and top with selected toppings. Serves about 10. 

Berry Oat Bars

This is another recipe I've had for so long, I don't even know where I found the recipe. It makes me feel a little better because it uses rolled oats and berries... So it almost cancels out the scoop of vanilla ice cream or whipped cream you add on top!

1 1/2 cups quick-cooking rolled oats

1 cup flour

1/2 cup brown sugar

1/4 tsp. salt

1/2 cup butter, melted

1/2 cup raspberry jam, warmed

2 cups berries (blueberries, blackberries or raspberries- fresh, frozen or a combination of both)

Preheat oven to 350°. In a small bowl, combine the oats, flour, sugar and salt. Stir in the butter until well-blended.

Press 1 and 1/2 cups of the oat mixture into an 8-inch square baking dish coated with cooking spray. Carefully pour jam over the crust (don't worry if its not perfect) and sprinkle with berries. Top with remaining oat mixture.

Bake at 350° for 25-30 minutes, or until lightly browned. Cut into bars and serve warm with ice cream or whipped cream. Serves 9. 

Thick and Chewy Chocolate Chip Cookie Bars

This recipe is actually one that I found on "Real Mom Kitchen" which is one of my very favorite cooking blogs. I was craving chocolate chip cookies but wanted to try something different and these hit the spot. I used semi-sweet chocolate chips, but I think that these would be great with any kind of chips (white, butterscotch, etc.) or with M&M's for a fun kids treat. Hope you enjoy!

3/4 cup (1 1/2 sticks) softened butter

1 cup brown sugar

1/2 cup sugar

1 large egg

1 large egg yolk

2 tsp. vanilla

2 cups +2 Tbs. flour

1/2 tsp. salt

1/2 tsp. baking soda

2 cups chocolate chips

*Preheat the oven to 325 degrees.

*Line a 9x13 inch baking pan with foil, letting the excess hang over the edges of the pan by about one inch. Spray the foil-lined pan with nonstick cooking spray.

* Whisk the softened butter and sugars in a large bowl until well combined. Add the egg, egg yolk, and vanilla and mix well.

*Add flour, salt and soda and, using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn batter into the prepared pan, smoothing the top with the spatula.

*Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from the pan, 25-30 minutes. Cool on a wire rack to room temperature.

*Remove the bars from the pan by lifting the foil overhand and transfer them to a cutting board. Cut into 2-inch squares and serve.

Tropical Breakfast

I LOVE this breakfast! My husband and I ate it several times this week. It's warm, creamy and delicious. It can be made with either oats or brown rice. Recipe from Keeping Up Cookbook.

          1 (8 oz.) can pineapple tidbits, with juice

          1 cup water

          1 cup old-fashioned oats*

          1/4 cup unsweetened coconut milk, well-shaken* (I use lite coconut milk)

          2 Tbs. brown sugar

          1/4 tsp. salt

Optional toppings:

          banana slices

          shredded coconut

          toasted sliced almonds

Drain juice from pineapple into a saucepan. Set pineapple aside. Add water, oats, coconut milk, brown sugar and salt and stir well. Bring to a boil, then decrease heat and simmer for 5 minutes, or until thick. Stir in pineapple and dish into 2 or 3 bowls. Top with bananas, coconut and/or almonds and drizzle with a little coconut milk, if desired.

*Brown rice variation:  Substitute 1 cup instant brown rice for oats. Add drained pineapple juice, water and rice to a saucepan and bring to boil over medium heat. Simmer, uncovered, until water is absorbed, about 5-7 minutes. Stir in 1 (13.5 oz.) can coconut milk, brown sugar and salt. Bring to a boil, then reduce heat to lowest setting and simmer and continue to cook, uncovered, until rice is tender and mixture is creamy, stirring often, about 10 minutes. Stir in pineapple. Dish into bowls and add toppings, if desired. (Rice will continue to absorb the liquid, so serve immediately for optimal creaminess).

Pear Salad

Dressing:

2 cups sugar

2 tsp salt

1 small onion, cut up scallions or dried onion flakes

2 tsp. dry mustard

1 cup red wine vinegar

2 tsp celery seed or poppy seed

-Blend above ingredients with 1 1/2 cup oil

Salad:

Mixed greens- iceberg, romaine, red leaf

Roasted walnuts - 350 degrees for 30 min. with 3 T Butter

1 pound bacon, cooked and crumbled

4-5 pears, cut and peeled (can do ahead of time if you pour a little 7-Up over to keep from turning brown)

crumbled gorgonzola cheese, or blue cheese

*Go light on salad dressing, don't drown the salad in oil.

Top with pomegranate seeds.

Vegetable Cheese Soup

Vegetable Cheese Soup

1 onion chopped

3 stalks celery chopped

3 carrots sliced

2 large potatoes pealed and cubed

1 small head cauliflower

3 stalks broccoli tops

Almost cover with water and cook until vegetables are tender but not mushy.

Add:

2 cans cream of mushroom soup

6 tsp chicken bouillion granuals

1/4 tsp pepper

2 tsp dry mustard

2 lbs light Velveeta cheese

Warm through but do not boil.

Favorite Salad Dressing

This is a classic recipe from my "Gammy."  

1/2 cup sugar

1 tsp salt

1 tsp dry mustard

1/3 cup white vinegar

Combine above in  a blender. Slowly pour in:

1 cup Canola oil.

Continue to blend until thick and smooth.

Add:

1 tsp Celery seed and blend just to mix in.

This is my favorite dressing to use on a mixed green salad with any combination of fruits.

Some examples:

• orange, grapefruit and avacado
• strawberries, blackberries, pineapple, mandarin oranges
• pears, pomegranate, avacado
• apple, orange, pineapple (slivered almonds)

Wheat Bread

Wheat Bread

2 1/2 cups very warm water

1 1/2 Tbs dry yeast

1/3 cup oil

1/3 cup honey

1 Tb salt

3 cups wheat flour

Combine and beat together for 3 minutes.

Add 1 cup white flour

2 Tbs dough enhancer (you can buy this at a Bosch store or in the food storage section of most local food stores.)

Beat together. Then add:

2-3 cups additional wheat flour

Add enough flour to make a medium soft dough.

Turn out onto a floured bread board and shape into two loaves.

Allow to raise until just past the top of the loaf pan.

Bake 350 degrees 25 minutes.

Brush tops with butter for a softer crust.

Apple Torte with Lemon Sauce

Apple Torte:

1 cup sugar

1/4 cup butter

1 egg

1 tsp vanilla

1 cup flour

1 tsp. soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

2 cups chopped apple (peeled)

1/2 cup chopped nuts

Cream butter and sugar. beat in egg and vanilla. Add dry ingredients and beat together. Stir in apples and nuts. Pour into a greased 9x9 pan and bake 350 degrees for 30-35 minutes. Serve warm with lemon sauce and whipped cream.

Lemon sauce:

     1 cup sugar

     2 Tbs. cornstarch

     2 cups water

     dash salt

     dash nutmeg

Combine in a saucepan and cook, stirring until think and bubbly. Remove from heat and add:

     3 Tbs. lemon juice

     3 Tbs. butter

Crock Pot Ham & Lentil Soup

This is one of my husbands favorites soups. 

adapted from a recipe on allrecipes.com

Ingredients:

1 c. dried lentils 

2 c. diced cooked ham

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onion

2 cloves garlic, minced

1 bay leaf

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. dried oregano 

1/4 tsp. black pepper

1/4 tsp salt

32 oz. chicken broth

1 c. water

8-10 tsp. tomato sauce (or paste) 

Directions: in crock pot combine lentils, garlic, celery, onions, ham and carrots. season with basil, thyme, oregano, salt and pepper; stir to combine. Add chicken broth, water, tomato sauce and bay leaf. Cook on low for 10 hours. Discard bay leaf before serving. 

Easy Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts (or 8 tenders)

2 eggs, beaten

1 1/2 (16 oz.) jars spaghetti sauce 

1/2 c. Italian style bread crumbs (or panko bread crumbs)

1/2 c. shredded mozzarella cheese

1/2 c. grated parmesan cheese 

*this is another recipe which exact measurements are not necessary, I usually just eyeball it. 

Directions:  pour eggs and bread crumbs into 2 separate shallow bowls. Dip chicken into egg then into the bread crumbs. Place chicken on a foil-lined baking sheet and bake at 350 degrees for 30-40 minutes. Place 1/2 of the spaghetti sauce in the bottom of a 9x13 baking dish. Place chicken over sauce and cover with remaining sauce. Sprinkle cheeses on top and return to the oven for 20 minutes. Serve over your favorite pasta (or for a lower carb option serve with veggies or a salad)