Amazing Chicken Salad

3 cups chicken, cooked and shredded

1 cup grapes, halved

1 cup cucumber, sliced and quartered

1 cup celery, finely chopped

2 T red onion, minced

1 cup mayonnaise (no substitute)

2 cups orzo pasta, cooked, drained and rinsed

1/4 tsp ground sage

salt and pepper, to taste

Combine all ingredients in large bowl. Chill before serving on rolls or on a bed of lettuce.

Cheater's Cinnamon "Rolls"

3 cups flour (can use whole wheat)

4 tsp baking powder

1/4 cup sugar

1 tsp salt

3/4 cup butter, cold but slightly softened

1 cup + 2 T milk or cream

4 oz cream cheese, softened

1/3 cup brown sugar

1/2 T cinnamon

1 cup powdered sugar

1/2 tsp vanilla

2 T milk or cream (more if needed)

Combine flour, baking powder, sugar and salt in medium bowl. Cut in butter. Gently stir in milk until just moistened. Drop by 1/4 cup fulls onto greased baking sheet. Create well in center of each biscuit.

Mix cream cheese, brown sugar and cinnamon in small bowl. Drop by teaspoonfuls into center of biscuits.

Bake at 425 for 12 minutes, or until edges are very lightly golden. Meanwhile, combine powdered sugar, vanilla and milk in small bowl to create glaze. Use additional milk for desired consistency.

After removing biscuits from oven, drizzle with glaze. Serve warm or cold. Makes 12-15 rolls.

Spinach or Broccoli Quiche

9" pie shell, uncooked

1 cup shredded cheddar cheese

3 eggs, slightly beaten

2/3 cup milk

10 oz frozen broccoli or spinach

1/2 tsp onion powder

salt & pepper, to taste

Combine all but the pie shell and mix well. Pour into pie shell. Bake at 350 for 45-60 minutes, or until center is firm (no jiggle). Let sit 10 minutes before cutting. Optionally, cool completely and freeze. To reheat, bake in oven at 350 for 20-30 minutes, or until heated through.

*Alteration: Substitute mozzarella and/or parmesan for cheddar cheese. Omit onion powder. Add 1/2 tsp each of garlic powder and Italian seasoning. Bake as directed.

**Made three last night so I could freeze two. My pie plates are relatively deep. I quadrupled the filling and it worked out just right for three.

Roasted Eggplant Spread... I mean Sauce!!!

So, I have been waiting, for quite sometime now, for that perfect dish to post here.  One that I don't have to go and buy a bunch of ingredients for (but if you do it is totally worth it!) and one that is super yummy.  I found it last night.  While trying to figure out what to have for dinner I came across this yummy recipe on Our Best Bites.  I feel like I can post it here because I made a number of changes to it.  Sorry there is no picture.

This is the original recipe with my notes added in green.

1 medium eggplant
2 red bell peppers
1 medium red onion (I used a larger one and loved the extra flavor it added)3-4 cloves garlic (I ended up using about 8 large cloves... maybe my garlic wasn't as flavorful as it could have been or something, but I would roast a few extra just in case and then add them a couple at a time til it is as garlicky as you want it... I LOVE garlic :)3 tablespoons extra-virgin olive oil (you could use a little less if you are making this as a sauce and not a spread)
1 1/2 tsp. kosher salt (or more)
1/2 tsp. freshly ground black pepper
1 tablespoon tomato paste or pureed
1/4 to 1/2 c cream depending on the consistency you want
1/4 to 1/2 c Parmesan cheese

Preheat oven to 400 and line a rimmed baking sheet with aluminum foil. Set aside.

Chop eggplant, peppers, and onion into 1″ cubes. Smash the garlic (don't forget the extra garlic!). Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper.

Toss to evenly coat the vegetables and then spread them over the prepared baking sheet.

Place the pan in the oven and roast the vegetables for 20 minutes. Flip/stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning.

Remove from the oven and allow to cool slightly. Place the roasted vegetables along with the tomato paste  into a blender or food processor and pulse until the desired consistency is reached.

Add more salt to taste (i added quite a bit more).

Add cream and Parmesan Cheese and blend for 10-15 more seconds, or until combined.

Combine with Pasta... or...

Serve warm with slices of sourdough bread, pita chips, flat bread, or Rosemary Focaccia.

Note:  If you are using this as the spread I would suggest not using the cream because it might be too thin.  I also added baked and seasoned chicken to the mixture and sprinkled Parmesan cheese on top.

Salmon Cakes and Broccoli Salad

Salmon Cakes

10 oz. canned boneless skinless salmon, drained

1/4 cup bread crumbs

2 eggs

2 T lemon juice

1/2 tsp basil

pinch red pepper flakes

1 T olive oil

Dressing:

1 T plain yogurt

1 T mayo

1 T lemon juice

pinch basil

Combine all but dressing ingredients in small mixing bowl. Divide into six balls (about 1/4 cup each) and press flat. Fry on hot pan in small amount of olive oil. Turn once to cook through. For dressing, combine all ingredients and serve over cakes.

Broccoli Salad

4 cups broccoli florets

3 strips cooked bacon, chopped

1/4 cup craisins

2 T chopped red onion

Dressing:

1/4 cup plain yogurt

2 T mayo

1/4 cup sugar

2 T vinegar

Combine dressing ingredients in bottom of medium mixing bowl. Pour in remaining ingredients and mix well. Chill before serving.

Creme Brulee

*modified from recipe found on allrecipes.com

• 6 egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoon vanilla extract
• 2 1/2 cups heavy cream

1. Preheat oven to 375 degrees.
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture, a little at a time, stirring constantly.
4. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle.
5. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to crisp sugar (will be browned and harden as it cools).

Grilled Ribeye, Mashed Potatoes and Gravy

Grilled Ribeye

ribeye steaks, as many as desired

olive oil

favorite steak seasoning (ours is a homemade blend made by my husband--recipe next time he makes it!)

Rub thawed steaks with olive oil and steak seasoning. For steaks less than 1/2" thick, cook on medium-high heat to desired doneness, turning once. (Cook on low heat for thicker steak.) Use meat thermometer to test temperature for thorough cooking, or make single incision with knife. Approximately 5-10 minutes on each side. Can be done on stove top in buttered frying pan.

Perfect Mashed Potatoes

6 medium potatoes

1/2 cup milk

4 oz cream cheese

1/2 tsp salt

1/4 tsp pepper

2 T butter

Peel, cube and boil potatoes. Potatoes should fall apart when stabbed with fork, but should not be mushy. Drain water. Add remaining ingredients and mash with potato masher (lumpy) or whip with electric hand mixer. For larger quantities, can mix in stand mixer. My mother always saved the butter for last and placed it in the center of the whipped potatoes, making a pool of melted butter for serving.

Gravy

1 cup beef broth

1/4 cup flour

salt & pepper, to taste

Bring ingredients to a boil and simmer to desired thickness, stirring constantly (whisk recommended) to prevent lumping.

Chocolate Caramel Brownies

• Recipe adapted from allrecipes.com
• 
  
• 14 ounces caramels
• 1/2 cup evaporated milk
• 1 (18.25 ounce) package chocolate cake mix
• 1/3 cup evaporated milk
• 3/4 cup butter, melted
• 2 cups chocolate chips

1. Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk and melted butter. Place 1/2 of the batter in prepared baking pan.
4. Bake for 8 minutes.
5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
6. Bake for an additional 20 minutes. Remove and let cool.

*Notes: My best alterations of this recipe use bittersweet chocolate chips and homemade caramel sauce instead of the above.

Chicken and Dumplings, Chicken Noodle Soup or Chicken Pot Pie

Base Recipe

2 chicken breasts, diced

1 small onion, chopped

2 carrots, chopped

2 ribs celery, chopped

parsley

salt

pepper

Sautee onion, carrots and celery together. Add chicken pieces and cook through. Season to taste with salt and pepper.

For chicken pot pie, sprinkle 1/4 cup flour in pot with base recipe. Pour in milk, just covering filling, approximately 1-2 cups. Simmer until slightly thickened. Pour into unbaked 9" pie shell. Top with unbaked pie shell and seal. Bake 400 for 20-30 minutes, or until crust is golden brown. If edges start to brown early, cover edges with foil.

For chicken noodle soup or chicken and dumplings, add 1-2 cups water or chicken broth and allow to simmer for flavors to blend. If doing chicken noodle soup, add noodles 10 minutes before serving. For chicken and dumplings follow biscuit recipe below, then drop by tablespoonfuls on top of soup. Turn heat to low and cover pot with lid. Simmer 15-20 minutes, or until dumplings are cooked through (will be moist on outside, but fluffy inside).

Drop Biscuits

2 cups flour

1 T baking powder

2 tsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup shortening, butter or margarine

1 cup milk

Combine dry ingredients. Cut in shortening until mixture is crumbly. Gently stir in milk. For biscuits, drop 2 inch balls on greased baking sheet. Bake 450 for 10-12 minutes, or until golden.

Chicken Alfredo Pizza

*note about pizza crust: we really love pizza at our house. We use it for "gourmet" twists on leftovers, "easy" dinners, as well as special meals. We are not experts, but we know a good pizza, and for us it's all about the crust. Crispy edges and chewy (but not doughy) crust. We've done a fair amount of experimenting and trial-runs on lots of different recipes. We found one amazing recipe we tried for a special New Year's Eve dinner, and it was definitely wonderful, but it took lots of planning (making dough days in advance) and lots of work (it was a very wet dough). But recently I was in a hurry to start dinner and pulled out my mom's old staple. But I altered it slightly to mimic that super recipe and found something pretty close to perfect!

Perfect Pizza Crust

2 cups warm water

1 T yeast

2 T oil

1 tsp salt

4-6 cups flour (half bread flour and/or whole wheat flour, if desired)

Proof yeast in warm water. Add remaining ingredients and knead 5-10 minutes. Dough should be easy to handle, not sticky, smooth and elastic. Let rise 1-2 hours, or until doubled. Can refrigerate overnight if desired. Divide into two equal balls. Roll out to desired thickness, place on greased pizza pan, and top as desired. Bake at 425 for 10-20 minutes, depending on thickness. Edges should be slightly brown and crispy. This also works to complete all steps except baking, then freezing uncooked. Works just like a store bought frozen pizza.

To make it chicken alfredo, top one large pizza with the following:

1 cup alfredo sauce

1 cup chicken, cooked and cubed

1 cup each shredded parmesan and mozzarella

Chicken and Rice--Many Ways

2 cups rice, cooked

1/2 lb chicken, cooked and diced

1 can cream of chicken soup

1 cup sour cream

1 cup steamed broccoli

optional: french fried onions, cheddar cheese

Combine first five ingredients in mixing bowl and spread into greased 9x13" baking dish. Optionally, top with cheddar cheese and/or french fried onions. Bake 350 for approximately 30 minutes, or until heated through.

Alterations:

-substitute cream of mushroom for cream of chicken. Add 1 small can mushrooms, with liquid, and 1/2 packet of onion soup mix. Sprinkle remaining onion soup mix on top of mixture before baking.

-substitute cream of chicken and sour cream for 1/2 cup plain yogurt, 1/2 cup mayo, juice of 1 lemon, and up to 3 tsp curry powder, depending on desired taste.

-rather than baking, heat chicken in skillet with 1 T olive oil. Coat with flour (about 1/4 cup). Add enough milk or chicken broth (about 2 cups) to just cover chicken in skillet. Cook on medium heat, stirring frequently, until sauce thickens. Serve over rice.

Homemade Graham Crackers II

• I've found this recipe is easier than the recipe I found from Martha Stewart. The process is similar to sugar cookies, but with less sugar.
• 
  
• 1/2 cup butter or shortening
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tsp cinnamon
• 1/4 to 1/2 cup milk
• 
  
• *optional: substitute part of flour for wheat germ, flax seed meal, etc
• 
  
• Cream butter, sugar and vanilla. Combine dry ingredients in separate bowl, then mix into wet ingredients, adding milk a little at a time to achieve consistency similar to play dough. Roll out on floured surface to 1/8" thickness and cut with cookie cutters or use pastry wheel to cut rectangles. Place on greased baking sheets. Bake 350 for 8-10 minutes, or until edges are slightly browned. Optionally, place dough in refrigerator for at least one hour to allow dough to become more firm.

PBJ on Whole Wheat Bread

Whole Wheat Bread

1 T active dry yeast

5 cups warm water, divided

1 T + 2/3 cup honey, divided

2/3 cup canola oil

2 tsp salt

6 cups wheat flour

4 to 6 cups bread flour

In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 T honey. Add the remaining water and honey, the oil, salt, whole wheat flour and 3 cups bread flour. Mix until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be slightly sticky). Turn onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turn to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Shape into four loaves. Place into four 9x5" loaf pans covered with cooking spray. Place directly in cold oven. Turn oven to 350. Bake approximately 30 minutes, or until lightly browned. Cool completely on wire racks before slicing.

*My recipe for homemade strawberry jam comes from the insert in the fruit pectin box. The only insert I currently have on file is a full-sugar recipe, and I prefer the less-sugar option. Just wanted to make you aware that there is the option, and since you'll be buying the pectin anyway, just know I use the recipes right inside the box! Hopefully next time I make jam I'll try to remember to save the recipe.

Enchiladas/Chimichangas

Use your leftover meat to prevent trips to the real drive-through...

1 lb chicken, pork, beef or turkey cooked and shredded

2 cups beans, any variety, cooked (can use canned; rinse and drain)

1 can diced green chiles

1 T chili powder

1 tsp oregano

2 cups cream base: any combination of refried beans, sour cream, plain yogurt, cream of chicken soup

8-10 tortillas, any variety, soft taco size

shredded cheese, optional

enchilada sauce, optional

salsa, optional

Enchiladas:

Combine all ingredients but tortillas (cheese optional) in large mixing bowl. Reserve 1/2 cup cream base if desired. Divide filling between tortillas and roll to close. Place seam side down in greased 9x13" baking dish (or two 8" dishes). Optionally, top with enchilada sauce, reserved cream base or cheese. Bake 350 until heated through (about 30 minutes) or freeze for later use.

Chimichangas:

Use only half cream base or omit completely from filling. Fill and roll, then place seam-side down on greased baking sheet. Brush with melted butter. Bake 400 until crispy, about 15-20 minutes. Serve with sour cream, salsa, enchilada sauce, cream base, etc.

Pork Roast

3 lb pork roast (shoulder/butt/picnic)

1 large/2 small onions

salt, pepper

Place pork roast in bottom of slow cooker. Cut onion(s) into quarters and separate slices. Place around and on top of roast. Sprinkle with salt and pepper (approximately 1/2 tsp of each, or to taste). Cook on high 4-6 hours, or low 8-10 hours. Pork will fall apart when pulled with serving fork. Serve as is, or shred for other uses.

Spaghetti with Meat Sauce

8 oz spaghetti noodles

olive oil

1 lb ground beef/turkey

1 small onion, chopped

garlic, oregano, sage, rosemary, thyme, salt

tomato base options: 28 oz tomato sauce or 2-11 oz cans tomato soup base--thin with milk if using soup

Bring large pot of water to boil. Add spaghetti and boil until al dente, 8-10 minutes. If spaghetti finishes before sauce, drain and add 1-2 T olive oil to prevent sticking.

Meanwhile, brown ground meat in large skillet. Add chopped onions and cook until onions are tender. When meat is cooked and onions tender, sprinkle with spices to taste (start with 1/2 tsp of each, if you need a quantity). Add tomato base and let simmer until desired thickness.

German Pancakes

Recipe from The Essential Mormon Cookbook

1/4 cup butter

1 1/2 cups milk

3/4 cup flour

1/3 cup sugar

3 eggs

1/4 cup teaspoon salt

optional:

strawberries, sour cream, brown sugar

cinnamon-sugar apples, already cooked

Preheat oven to 400. Put butter in 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, egs and salt into blender. Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450. Immediately pour mixture into pie plate. Return pie plate to oven. Bake 20 minutes. Reduce oven temperature to 350; bake 8-10 minutes more until edges are puffed and browned. Remove from oven.

Serve with syrup, or optional toppings. Another option for the cinnamon sugar apples is to pour them into the bottom of the pie plate before adding batter, then baking.

Can double and bake in 9x13" pan.

Whole Wheat Pancakes and Homemade Syrup

Pancakes

2 cups flour (up to 100% whole wheat optional, depending on taste. recommend 50% for kids)

2 T sugar

4 tsp baking powder

1/2 tsp salt

1 1/2 cups milk

2 eggs

1/4 cup oil or melted butter

Whisk dry ingredients together in medium mixing bowl. Combine wet ingredients in glass measuring cup, then gently mix with dry ingredients until just moistened--there will be lumps. Bake on preheated griddle (greasing/buttering optional) until lightly browned.

Syrup (from The Complete Tightwad Gazette)

3 cups sugar
1 1/2 cups water
3 tbsp. molasses
1 tsp. vanilla
2 tsp. butter flavoring
1 tsp. maple extract

Bring all ingredients to a rolling boil, stirring until sugar dissolves. Turn off burner but leave pot on burner until bubbling stops.

French Toast

1/4 cup flour

1 cup milk

3 eggs

1 tsp vanilla

1 tsp cinnamon, or to taste

12 thick slices (or about 1 loaf--we like Texas toast sliced from the grocery store or thickly sliced homemade)

Preheat griddle on low-medium heat. Whisk first 5 ingredients together in shallow dish. Dip slices in dish, one at a time, turning to coat both sides. Sprinkle with additional cinnamon if desired. Bake on preheated griddle, (greasing/buttering recommended if yours sticks or for flavor) turning once to lightly toast both sides.

Empanadas or Mini Chicken Pot Pies

This is clearly not a chicken pot pie, but the method is the same. Both meals are most easily done with leftovers or extras from another meal, such as spaghetti (ground beef) or chicken noodle soup.

Fillings:

Empanadas (simple)

1/2 lb ground beef

1 small yellow onion, chopped

optional--

hard boiled eggs, chopped

sliced olives

bell peppers, chopped

Brown ground beef and sautee onions with beef. Add in additional ingredients if desired.

Chicken Pot Pie

2 chicken breasts, diced

1 small onion, chopped

2 carrots, chopped

2 ribs celery, chopped

parsley

salt

pepper

Sautee onion, carrots and celery together. Add chicken pieces and cook through. Season to taste with salt and pepper.

Crust:

2 cups flour

1 tsp salt

2/3 cup shortening

4-6 T ice water

Mix flour and salt in large mixing bowl. Cut in shortening until mixture becomes crumbly. You can use two knives, a fork or a pastry knife. Add in just enough water to moisten dough, mixing gently with fork until it holds together.

Divide dough into 8 balls. Roll out into circles, about 1/4" thickness. Place about 1/4 cup filling in center of each circle. Fold circle in half and press edges closed, sealing tightly. Place on large baking sheet. Bake at 425 for 15-20 minutes, or until edges are slightly browned. Serve immediately, or let cool completely and freeze. To reheat, microwave 1 minute, or until heated through.

Fried Rice

2 cups rice, cooked

1 cup cubed ham (optional)

1 cup frozen mixed vegetables

2 eggs, beaten

1 T soy sauce, or to taste

Lightly toast rice in skillet prepared with light drizzle of oil. Mix in ham and vegetables, and cook, stirring occasionally, until warmed through. Add eggs, cooking over medium heat until eggs are cooked, but not dry. Sprinkle with soy sauce, or serve separately.

Hot Dogs and Chips

Homemade Hamburger/Hot Dog Buns *not pictured*

1 cup warm water

2 eggs

1/3 cup + 2 T oil

1/4 cup sugar

1 tsp salt

4 cups flour *can use whole wheat

1 1/2 tsp yeast

If using bread machine, place ingredients in machine in order recommended by manufacturer. Turn on dough setting and let cycle run. Otherwise, combine water and yeast in mixing bowl and let rest 10 minutes, or until frothy. Add remaining ingredients and mix well. If using dough hook, run on low speed 3-5 minutes. Otherwise, knead by hand until dough is smooth and elastic. Cover and let rise 1 hour, or until doubled in size.

Sprinkle large working surface with flour. Punch down dough. Divide into 18 equal portions. Form into balls for hamburger buns, or long rolls for hot dog buns. Place on greased baking sheet, at least 2 inches apart. Press hamburger buns flat. Let rise, covered, 30 minutes. Preheat oven to 375 and bake 10-15 minutes, or until golden brown.

Corn on the Cob

1 cob corn/person

salt (1 tsp or to taste)

large pot

Bring large pot of water to boil. Salt water if desired. Shuck corn by peeling off outer leaves and threads. Wash in cool water. Break cobs in half if desired (great for little hands). Drop cobs in boiling water and cover. Cook 20-30 minutes, or until corn is cooked and tender.

Raspberry Chocolate Chunk Ice Cream

*This recipe was designed for an old-fashioned ice cream churn with a large capacity. If using a new 1 1/2 to 2 quart capacity ice cream maker, cut recipe in thirds.

3 cups whipping cream

3 cups whole milk

9 egg yolks

1 1/2 cups sugar

1 tsp raspberry extract

1 tsp vanilla extract

food coloring, optional

1 1/2 cups chocolate chips

3 tsp oil

Combine milk and 1 1/2 cups cream in large saucepan over medium heat. Heat through, until bubbles form at the edges but do not boil. Meanwhile, Combine egg yolks, sugar and remaining cream. Whisk well until sugar begins to dissolve. When milk is heated through, slowly pour 1 cup hot milk mixture into egg yolk mixture, whisking vigorously while doing so. Yolk mixture should be warm now. Very slowly (about 1/4 cup at a time) whisk yolk mixture into remaining cream in saucepan, whisking continually. Be careful not to add to quickly, or egg will cook upon impact. When fully incorporated, turn on heat to medium low. Cook, stirring continually, until mixture thickens. Custard should coat back of spoon. When you see the first bubble or two, remove from heat. Do not boil.

After removing from heat, stir in vanilla and raspberry extract. Optionally, strain mixture to remove any possibility of cooked egg, but the mixture should have turned out pretty smooth. Transfer to large bowl. Let cool at room temperature for about 20 minutes, stirring occasionally. Cover with plastic wrap, touching surface of custard with plastic wrap to prevent film from forming on custard. Refrigerate at least 3 hours. Freeze in ice cream maker according to manufacturer's instructions.

Once ice cream has begun churning, melt chocolate chips and oil together in glass measuring cup. (Microwave 30 seconds, stir, microwave additional 30 seconds.) Stir until smooth. Allow to cool while freezing ice cream.

About 5 minutes before freezing is complete, (approximately 20 minutes after start time) add chocolate mixture to ice cream by pouring in while ice cream is churning. Allow to churn 3-5 minutes, until chunks form. Transfer ice cream to plastic container, cover and freeze 3 hours before serving.

Pear Muffins Revised

I didn't make many changes, but I thought I'd note them:

-reduced sugar to 1/2 cup

-I had extra pears so I omitted the applesauce

-used 2 cups whole wheat flour and 1 1/4 cups all purpose

The result is a little dense and not super sweet, but it's perfect for my fill-your-belly-snack purpose! My kids and hubby loved them. So did our little neighbor friend.

January 22 Menu

Breakfast: cereal, muffins at church activity

Snack: granola bars, bananas

Lunch: quesadillas, apples

Snack: pear muffins

Recipe--Spiced Pear Bread

3 cups pears, mashed

3/4 cup sugar

1/4 cup unsweetened applesauce

1/4 cup bean puree

3 eggs

3 1/4 cups flour

3 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp ground cloves

1/2 tsp salt

Combine first five ingredients in large mixing bowl. In separate bowl, mix dries. Add to pear mixture until just combined--do not overmix. Fill greased muffin cups 3/4 full. Bake at 350, 10-15 minutes for mini muffins, 15-20 minutes for regular muffins, or until toothpick comes out clean.

Dinner: cheese ravioli, broccoli, sourdough garlic bread

cooked ravioli pictured without the sauce

Recipe--Cheesy Garlic Ravioli , adapted from Reader's Digest Kitchen Secrets

Pasta Dough:

2 cups flour

1/2 tsp salt

2 eggs

2 tsp olive oil

2 T oil

Filling:

2 tsp olive oil

1 tsp garlic powder

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

1 cup ricotta cheese

1/2 cup grated parmesan

1/4 cup shredded mozarella

1 egg

Sauce:

2 tsp olive oil

1 small onion, chopped

1/2 tsp garlic powder

1 (28 oz) can Italian diced tomatoes

salt, optional

To prepare dough, combine dry ingredients. In separate bowl, combine wet ingredients and mix well. Make well in center of dries and dump in wet. Work dough with hands and knead for at least 5 minutes or until pliable. Wrap in plastic wrap and let rest 1 hour. Combine all ingredients for filling in bowl. For sauce, sautee onions in oil until tender, about 5 minutes. Add remaining ingredients and simmer until thickened.

Divide dough into two equal portions. Roll each to 9x12" rectangle. Cut into 4 strips 3x9". Drop 3 mounds of filling on two of the rectangles, spacing about 1" apart and leaving 1/2" margins. Brush edges with water and place empty strip on top. Firmly press dough around edges to seal. Slice each strip into 3 ravioli. Repeat with both halves of dough.

Bring large pot of water to boil. Cook ravioli until semi-firm, yet tender--about 6 minutes. Drain well. Serve with sauce and freshly grated parmesan. Serves 4. (Makes 12 ravioli.)

Scob Scones

A 100% original muffin recipe, good for breakfast and snacks. The cornmeal, banana and soy milk provide enough flavor and sweetness to make sugar completely unnecessary. In spite of all the dry ingredients, these muffins are fluffy and moist.

A note on the name: a good name makes it much more likely that you'll look for and reuse a recipe, so I tossed around a few ideas and thought of an acronym using all the exciting healthy ingredients: SCOB (soy milk, cornmeal, oats and banana). I did a search to see if the word actually meant anything (I didn't want to name my muffins after anything gross, right?) and this is what I found:
-The word Scobs, meaning scrapings or dross of metal or other rough substances (dictionary.com). That sort of describes the origin of these muffins, which I made one day when I had to scrape together whatever was in my kitchen and try to come up with something edible.
-An archaic variation of scobe, "To scoop out roughly; to make hollow" (Joseph Wright, 1904). With all the fiber in these things, I'd say that fits!
-An American Kennel Club description of cocker spaniel breeds: ASCOB is "any solid color other than black." These muffins are yellow. There you go.

Preheat oven to 350 degrees.

Blend together in a large bowl (if you don't have a stand mixer you can use a giant fork like I did):
1 banana, which can be fresh or overripe
1 to 1 1/4 C vanilla soy milk
1/3 C oil or butter (you're welcome to try a substitute but I can't guarantee the results; this recipe has no eggs so you need something stickyish)

Stir in, one at a time:
2 1/2 tsp baking powder and 1/4 to 1/2 tsp salt
1 C flour
1/2 C cornmeal
3/4 to 1 C oats

All that stirring should have made your batter nice and smooth, rather than heavy-looking.

Scoop with a 1/4 measuring cup into a greased muffin tin, filling cups 2/3 to 3/4 full, and bake at 350 degrees for 18-20 minutes.

I personally prefer unimposing flavors in the morning, but if you find these muffins to be somewhat bland, try topping them (or slicing them in half and stuffing them) with sliced bananas, strawberries or apples.

-Laura

Apple Cinnamon Rolls

Cinnamon rolls for breakfast, not dessert. My friend Katie and I adapted this butter-free recipe from allrecipes.com (original: "Heavenly Cinnamon Rolls"). It's a healthier variety than a lot of cinnamon rolls, and it is quick, light (as in fluffy), and sweet!
-Laura

Prep time: about 2 1/2 hours (rises twice for 30 mins. each, bakes for 30 mins.)
Yield: 20 small or 12 large rolls

Ingredients

3 T brown sugar, divided
2 1/2 teaspoons dry yeast
3/4 cup warm water
1 1/2 teaspoons ground cinnamon
2 eggs
3/4 cup applesauce (note: use at room temperature or dough will rise slowly)
1/2 teaspoon salt
4 1/2 cups all-purpose flour
2 tablespoons honey
1 cup diced apples (sweeter apples make better rolls)

Directions

1. Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl.
2. In another small bowl, whisk together the cinnamon and 2 tablespoons sugar.
3. With stand mixer, beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Add the yeast mixture. Beat in half of the flour until no dry spots remain.
4. Change to a dough hook. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Allow to knead for about 8 minutes.
5. Spray a large bowl with cooking spray, then place the dough in the bowl. Cover with a light cloth and let rise in a warm place for 30 minutes.
6. On a lightly floured surface, roll the dough into a large inch rectangle. Spread the honey over the dough (it is hard to actually spread the honey, so try to use honey that drizzles slowly); sprinkle evenly with the cinnamon sugar and apples. Beginning with the long side, roll the dough tightly and cut into 20 pieces (if you roll a smaller rectangle, you can cut 12 rolls instead). Place the rolls into a greased 9x13-inch pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
8. Bake in a preheated 350-degree oven until golden brown, about 30 minutes.

January 21 Menu

Breakfast: oatmeal

Snack: pear muffins, bananas

Lunch: quesadillas, tangerines

Snack: carrots & peanut butter, ABC cookies

Dinner: pigs in blankets, leftovers (we've had a plethora this week, I know, but I'm cleaning out the fridge and freezer!)

Recipe--Pigs in Blankets

2 packages (16) hot dogs

3 cups flour

4 1/2 tsp baking powder

3/4 tsp salt

1/2 cup shortening

1 1/16 cup milk

Combine dry ingredients. Cut in shortening. Stir in milk until just moistened. Divide dough into 16 equal portions, roll into balls. Flatten ball with hand. Cover hot dog with dough, wrapping around all sides. Place onto greased baking sheet. Bake at 450 for 10-12 minutes, or until golden brown. Makes 16; freeze leftovers. Reheat in microwave.

*without the hot dogs, this recipe makes really great biscuits. Especially drenched in butter.

January 20 Menu

Breakfast: blackberry spice oatmeal

Recipe--Blackberry Spice Oatmeal

4 cups water

2 1/2 cups rolled oats

1/2 tsp allspice

pinch salt

1 T brown sugar

1 cup blackberries (fresh or frozen)

Bring water to boil. Add oats, salt and allspice. Boil until water is mostly absorbed, about 5 minutes. Remove from heat; add blackberries and sugar. Mix well. Serves 4-6.

Snack: granola bars, tangerines

Lunch: PB&J, apples, milk

Snack: pear muffins

Dinner: soft tacos

Recipe--Soft Tacos

1 lb ground beef or turkey

1/4 cup (1 packet) taco seasoning & water

shredded lettuce

diced tomatoes

green onions, chopped/sliced

black olives, sliced

shredded cheddar or monterey jack

sour cream

salsa/guacamole

flour or corn tortillas

Tacos are really well suited to personal taste--these are just all the options I could think of. Brown meat and season with taco seasoning. Serve with toppings.

January 19 Menu

Breakfast: leftover cinnamon apple oatmeal

Snack: carrots, tangerines, pretzels

Lunch: PB&J, leftovers

Snack: apples, peanut butter nuggets

Dinner: pancakes, leftovers

Yeah, it was that kind of day!

January 18 Menu Revised

Well, it just wasn't meant to be! My cucumber has gone bad and tonight's not a great night for grilling. So I'll keep those recipes on the shelf, and this is how it's going down today:

Breakfast: Cinnamon Apple Oatmeal

Snack: peanut butter nuggets

Recipe--Peanut Butter Nuggets, adapted from allrecipes.com

1/2 cup natural peanut butter

1/4 cup whole milk

1/4 cup honey

1/4 cup wheat germ

1/4 cup shredded coconut

1/4 cup finely chopped peanuts

1/3 cup rolled oats

Combine all ingredients in small mixing bowl. Form into 1" balls (cookie scoop is easiest). Place on waxed paper and set in fridge or freezer. Serve cold.

Lunch: tangerines, leftovers

Snack: brownies and juice (yikes!) and then, because little tummies were still hungry, "ants on a log"

Recipe--Ants on a Log

celery sticks

peanut butter

raisins

Wash and cut celery into sticks. Spread with peanut butter. Little fingers have more fun doing their own ants. If you're lucky, they might even say, "mommy! I need more logs!"

Dinner: breaded pork chops and creamed peas and potatoes

Recipe--Breaded Pork Chops

4 thin pork chops

1 cup bread crumbs

1/4 cup flaxseed meal

1/2 tsp garlic powder

2 T grated parmesan

salt and pepper, to taste

1 egg

1/4 cup spinach or broccoli puree

Combine egg and puree in bowl and beat well. Combine all dry ingredients in separate bowl. Dip pork chops in egg mixture, then in breading, coating both sides well. Place in greased baking dish. Bake at 375 for 30-40 minutes, or until center reads at least 160 degrees F.

Recipe--Creamed Peas and Potatoes

(I've never made this well, so I'll give you a method, not a recipe)

potatoes

peas

white sauce

Cook the potatoes and peas to your liking, add the white sauce. In hindsight, I might have sauteed some onions, then cooked the potatoes with the onions like I would for potato soup. My problems are a major lack of flavor and creaminess--maybe because I'm too cheap to use cream in my white sauce? Maybe it needs cheese?

January 18 Menu

Today we had a family day and didn't follow our menu at all! So if your family takes a day trip, here are a few ideas:

Breakfast: cereal

Snack: drinkable yogurt

Lunch: PB&J, tangerines

Snack: bananas and pudding

Dinner: leftovers!

We'll be using today's menu tomorrow.

January 17 Menu

Breakfast: cinnamon apple oatmeal

Recipe--Cinnamon Apple Oatmeal

4 cups water or milk

2 1/2 cups old fashioned oatmeal

1 tsp cinnamon

1 cup canned apples, drained and chopped (can use water from jar to boil oatmeal)

sugar, to taste

pinch salt

Bring water to boil. Add salt and oatmeal. Cook until water is absorbed, 3-5 minutes. Remove from heat. Stir in cinnamon and apples. Sugar, if desired, or let each choose desired amount per bowl. Serves 4 very hungry boys, 6 regular eaters, or some combination of the two!

Snack: cheese cubes, pretzels, juice

Lunch: PB&J, bananas, carrots, milk

Snack: smoothies

Dinner: Honey Mustard Pork Chops, Sweet and Spicy Cucumbers

Recipes--both dinner recipes adapted from http://www.ourbestbites.com/

Smoky Honey Mustard Pork Chops

4 4-6 oz. pork loin or sirloin chops

Kosher salt and pepper

Liquid Smoke (I don't use it, so I omit)

3 Tbsp. Dijon or whole grain mustard

1 1/2 Tbsp. honey

2 cloves minced garlic

Sprinkle pork chops with Kosher salt and freshly ground pepper. Give them a liberal dousing of liquid smoke (you can usually find this either near the seasonings or the BBQ sauce/condiments in the grocery store). Set aside.

Heat oven broiler to high or preheat grill. Combine honey, garlic, and mustard. Place pork chops on broiler pan/grill and cook for 4-5 minutes. Turn and cook another 4-5 minutes. You want the internal temperature to be at least 165 (that's a little pink inside), but you also don't want to overcook them because they'll become tough. So you may need to adjust your cooking times a little, bearing in mind that they have two minutes to cook after the initial 8-10 minutes.

Baste with honey mustard mixture and cook an additional minute. Turn and baste other side; cook for one additional minute. Remove from heat and allow to stand a few minutes to seal in the juices.

Sweet and Spicy Cucumber Slices

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular (I substitute 1/4 cup apple cider vinegar and 1/4 cup regular distilled)
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.

January 16 Menu

Breakfast: cereal

Snack: tangerines, pretzels

Lunch: tuna sandwiches, apples

Recipe--Tuna Sandwiches My Way

1 can light tuna packed in water, drained

2 T plain yogurt

1 T mayo

6 slices bread

Combine yogurt and mayo; add tuna. Divide between three slices bread and top with other three slices. Makes 3 sandwiches. *I love fresh slices of tomato on tuna, too!

Snack: dump truck special

Recipe--Dump Truck Special

More of a method than a recipe: Find small toy truck, freight train, purse, teacup, mini muffin tin, or other fun container with small compartment. Search kitchen for small snacks, like cheese cubes, raisins/cranberries/dehydrated bananas (or other fruits), baby carrots, pretzels, goldfish, nuts, chocolate chips, etc. Snack time can be a game if you do one "load" at a time and send junior to go hide between loads. Treats like chocolate/butterscotch chips are fun to do every 2-3 loads, because it brings an extra surprise into the game. Then when your little one gets to something not so appealing, they know they have to finish the load before they can have a new surprise. If they don't finish the more "healthy" option, you know they're full!

Dinner: chicken cordon bleu, asparagus

Recipe--Easy Chicken Cordon Bleu

1 sheet puff pastry

5 or 6 chicken tenders, or 3 chicken breast halves, cut in half lengthwise

12 slices ham, very thinly sliced

3 slices swiss cheese

basil

paprika

Allow puff pastry to soften 1 hour at room temperature, rolled in towel. Roll puff pastry to large rectangle, with the width just longer than the length of the chicken tenders (approx 5") and the length approximately 25-30". Cut into 6 equal rectangles. The end results should be the length of a single chicken tender and twice the width, so as to be wrapped around the outside. Slice chicken tenders down center lengthwise, creating long piece of chicken with one side open, like a hot dog bun. Cut slices of cheese in half and place on one side of sliced open chicken. Sprinkle all with paprika and basil, to your liking. Top each piece puff pastry with two slices ham. One piece can be left without chicken and just stuffed with ham and cheese, for a more kid-friendly option. Otherwise, fold chicken tenders back to original size and place in center of ham, rolling both in puff pastry. Stretch pastry and seal completely. Place seam-side down on foil-lined baking sheet. Bake at 375 for 30 minutes, or until center of chicken reads 170 degrees F. Cool 5-10 minutes before serving.