Saturday, December 29, 2007

Chocolate Lovers Oatmeal

(from the Quaker Oatmeal website)

This one tastes a little like a creamy chocolate oatmeal cookie. And I sprinkled some cinnamon on top before eating it.

1 1/4 cups milk or chocolate milk
2/3 cup quick or old fashioned oats
1/8 t salt
1 T semi-sweet chocolate chips

In a medium saucepan, bring milk just to a boil. Add in other ingredients. Reduce heat to low. Cook 1-2 min for quick oats or 5 for old fashioned, stirring occasionally. Let sit until it reaches the consistency you like. Makes 2 servings.

Tuesday, December 4, 2007

Ham & Bean Soup

Found this online at & have made it twice now-very tasty & perfect for the leftover ham!

8 cups water
1 pound Great Northern beans or navy beans
2 cups cubed ham
1 ham bone or ham hock, optional
1/2 cup chopped onion
1/4 teaspoon pepper or to taste
various seasoning to taste *my addition
1 bay leaf
1 carrot, chopped
1 rib celery, chopped or sliced thinly
1/2 teaspoon salt
1 can (8 ounces) tomato sauce

Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours. If soup is too thick, add a little water. Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes (or until ready to serve) Remove bay leaf.

Saturday, December 1, 2007

Chocolate Crinkles

Ok, Analise and I are embarking on a month of Christmas cookies and candy. This was our first recipe, and it was AWESOME! Easy and incredibly delicious. These are like little brownie bites.

  • 3/4 c. butter, melted
  • 1/2 c. unsweetened cocoa powder
  • 1 c. sugar
  • 2 eggs
  • 2 t vanilla extract
  • 2 c. flour
  • 1 t b aking powder
  • 1 t baking soda
  • 1/2 tsp salt
  • 6 ounces (half a bag or 1 cup, I think) mini semisweet chocolate chips
  • 3/4 c. confectioner's sugar
In a large bowl, mix together the melted butter, cocoa powder and sugar. Whisk in the eggs and vanilla extract. In a medium-sized bowl, stir together the flour, baking powder, baking soda and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours.

Heat oven to 350 degrees. Form the dough into 1-inch balls, then roll them in confectioners' sugar. Bake the cookies on an ungreased baking sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners' sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes about 4 dozen.

From Family Fun magazine here

Friday, November 30, 2007

Play Doh recipes!

Here's a great link with lots of play doh recipes and ideas.

Wednesday, November 28, 2007

Perfect Pumpkin Bars

  • 4 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Honey Hoisin Chicken (slow cooker)

  • 4 boneless skinless chicken breasts
  • 3 T hoisin sauce
  • 3 T honey
  • 3 T soy sauce
  • 2 T dry white wine
  • 1 T grated ginger (I used 1 t dried)
  • 1 t pepper (this is VERY peppery - i use about half)
Mix sauce ingredients and pour over chicken in the slow cooker. Cook on low for 6-8 hours, turning chicken halfway through so it all gets covered in sauce. Just before serving, slice chicken diagonally into strips. Serve over steamed or stir-fried veggies and rice, topped with toasted sesame seeds or chow mein noodles.

Monday, November 12, 2007

Make Ahead Mashed Potato Casserole

These are our favorite for the holidays.

5 lbs russet potatoes, peeled and quartered
8 oz cream cheese, room temp
8 oz sour cream, room temp
1/2 cup milk, warm
1 stick butter, softened
2 tsp onion powder, or garlic powder if you prefer
Salt & Pepper to taste

Add quartered potatoes to large pot of cold water and bring to boil .Cook for 20 min or until tender. Drain and transfer to large bowl. Beat potatoes and then beat in remaining ingredients. Transfer to greased 9x13 pan.

From here you can do either:
1. bake at 350 for 20-30 minutes until lightly golden on top & serve immediately.
2. Allow to cool 1/2 hour, cover and refrigerate for later. Then bake for 45min to 1 hour at 350 degrees prior to serving. or
3. Freeze and then defrost in fridge and follow 2.

serves 10-15

Bobby Flay's Cranberry Mango Sauce

1 bag fresh cranberries
2 mangoes, diced
2 cups maple syrup
1/2 cup orange juice
salt and pepper to taste

Combine first four ingredients in a saucepan. Bring to a boil over high heat. Reduce heat to a simmer. Simmer for 12 minutes. Season to taste. Let cool. Serve at room temperature.

This was so delicious!!

Sunday, November 11, 2007

English Muffin Bread

1 1/4 cups water
2 t sugar
1 t salt
1/4 t baking soda
3 cups bread flour
3 Tbs nonfat dry milk
2 tsp yeast

Put ingredients into bread machine in order listed. Especially good to set on the delay timer for warm breakfast bread in the morning!

Makes 1 2lb loaf.

Friday, November 9, 2007

Cornmeal Parmesan Pizza Dough

From the Better Homes and Gardens Best Bread Machine Recipes.

For a 1 1/2 lb machine:
1 cup water
2 T olive oil
2 1/2 cups bread flour
1/2 cup cornmeal
1/2 cup grated parmesan cheese
3/4 t salt
1 t yeast

For a 2lb machine
1 1/3 cups water
3 T olive oil
3 1/2 cups bread flour
2/3 cup cornmeal
2/3 cup grated Parmesan cheese
1 t salt
1 1/4 t yeast

Use the dough cycle on your bread machine to make the pizza dough. When complete, punch down and allow to rest ofr 10 minutes.

For thin crust:
Divide dough in half. Sprinkle pan with cornmeal. Roll dough into 12-13 (or 13-14inch for 2lb) circle and transfer to prepared pan. Prick with a fork. Do not let dough rise. Bake in a 425 oven for 10-12min or until lightly browned. Add toppings and bake for 10-15min or until edge is golden and toppings are bubbly.

For thick crust (1 1/2lb will make 1, 2lb will make 2):
Grease a 13 or 14 inche pizza pan (13x9 pan for the 2lb) and sprinkle with cornmeal. Pat dough into prepared pan, building up edges. Cover and let rise in warm place for 30-45min or until nearly double. Bake in a 375 oven for 20-25min or until lightly browned. Add toppings and dbake 15-20min more.

Martha's Layered Salad

This was my mom's layered salad recipe that she made for everything. So, I've named it for her, here on the blog!

1 medium head of lettuce, shredded
1 cup coarsely chopped celery
1/2 cup green pepper, chopped small (optional)
1/2 cup sliced water chestnuts
1 10oz package frozen green peas, separated
1 1/2 cups mayo
2T sugar
1 1/2 cups grated parmesan cheese
8 strips bacon, cooked and crumbled

Arrange the lettuce in the bottom of a large, flat-bottomed salad bowl (consider using a trifle bowl for the best presentation). Add the other veggies in layers - do not stir or toss! Spread the mayo evening over the top and sprinkle with the sugar and the cheese. Cover and refrigerate at least 4 hours. Sprinkle with the crumbled bacon just before serving.

I have no idea how many this serves, but its a LOT!

Monday, October 29, 2007

Holiday Bark

1 package white chocolate
Pretzels, crushed
Oreo cookies, crushed
Halloween: candy corn, orange and brown M&Ms, etc.
Christmas: peppermint candy, red and green M&Ms, etc.
Easter: malted milk eggs, blue, pink, green M&Ms, etc.

Melt 1 package white chocolate (I use the chocolate in the baking section that is specifically for candy/bark making) over a double boiler. I boil water in a large pot and put the chocolate in a glass bowl on top of the pot to melt. While it's melting, put the pretzels in a Ziploc bag and crush them, and then do the same with the Oreos. When the chocolate is completely melted pour it out on a sheet pan and spread it out fairly thin. Sprinkle the pretzels and Oreos over the chocolate, and then press in whatever candies you like. Press everything into the chocolate a bit. Refrigerate until hard, and then break into pieces.

Saturday, October 27, 2007

My Favorite Slow Cooker Apple Oatmeal

2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup regular oats
1 cup peeled, chopped apple

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving. 8 servings. And your house smells like apple pie.

Brett would have preferred this with more butter, which I will probably do next time (or at least more of the Smart Balance that I used!)

Pillsbury Spider Web Cookie Pizza

I'm planning on bringing this for Halloween! I just need to find some plastic spiders, heck if I have time to make them... And I'm substituting white frosting & black gel for the top.

Spider Web Cookie Pizza
Makes: 16 servings Nutrition Information
So cute, it's scary! A simple cookie crust becomes a web of delight!

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 tablespoons miniature semisweet chocolate chips
1/2 teaspoon vegetable oil

1 . Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
2 . Bake 16 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.
3 . In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread cream cheese mixture over crust.
4 . In a small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Knead bag several times to melt chips. Cut small hole in 1 corner of bag. Working from center to outer edge, pipe chocolate to form spiral design over top of cream cheese mixture. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design.
5 . Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Hungry Girl's Butternut Squash Fries

To me, these were even better than sweet potato fries!

1/2 butternut squash
kosher salt
any seasoning of your choice, optional

Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. Slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher salt). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries your sweet potato fries!

Thursday, October 25, 2007

10 Casseroles Under 300 Calories

Another winner from here are a couple that caught my eye:

Halloween Treats

Pumpkin Biscuits
Makes 16 (2-inch) biscuits

2 1/2 cups flour
1/3 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 stick (1/2 cup) unsalted butter, chilled and cut into thin slices 1 (15-ounce) can unsweetened solid-pack pumpkin

Put a rack in the middle of your oven and preheat to 400 degrees. Grease a cookie sheet. In a large bowl, stir together the dry ingredients. With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin until you have a soft dough.

On a well-floured surface, with well-floured hands, pat out dough into an 8- by 8-inch square, 1 inch thick. Cut dough into 16 (2-inch) squares and transfer to the cookie sheet.

Bake the biscuits 20 minutes. Because they're already brownish to start with, you may need to break one open to see if they're done — they'll be soft and moist in the center but cooked through. Serve hot.

What's Good for You
Many brands of canned "pumpkin" are actually butternut squash. It doesn't matter nutritionally, though: Both are a rich source of beta-carotene, which converts to vitamin A. Vitamin A helps maintain healthy eyes.

Sunday, October 21, 2007

Cheeze-it Chicken

Ok, so there's absolutely nothing healthy about it, but if you need a quick, tasty casserole, this might just fit the bill...
  • 8 skinless boneless chicken breasts
  • sour cream (about 1 1/2 cups, but maybe more)
  • cheeze-it crackers (about half a package, maybe more)
  • 3/4 cup melted butter
  1. Grease an 9x13" baking pan.
  2. Lay the chicken in the pan.
  3. Spread a thick layer of sour cream over the chicken.
  4. Crush the cheeze-it crackers and sprinkle over the sour cream.
  5. Drizzle with melted butter.
  6. Bake for 1 hour at 350 degrees.

Tuesday, October 9, 2007

Honey and Oats Granola Pie - a Derby take off

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches) crushed. To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired

Heat oven to 350°F.
Place piecrust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.

Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning.

Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled. Great with whipped cream or ice cream.

Store in refrigerator.

This one won the Pillsbury Bake-Off several years ago. It is REALLY good!

Variations on a Kentucky Derby Pie - Kristine's version

  • 2 eggs
  • 1 c. sugar
  • 1 stick butter, softened
  • 1/2 c. flour
  • 1 tsp vanilla
  • 1 cup semisweet chocolate chips
  • 1/2 c pecans, coarsely chopped
Mix, place in prepared pie crust, bake at 325 for 40-45 minutes, or until golden and set in the middle. Best served with vanilla ice cream
* I use a flat-bottom quiche pan, and I like the longer, thinner pieces.

Wednesday, October 3, 2007

Spinach Artichoke Dip

I've tried a lot of them... this is my favorite, hands down. Worth the effort to roast the garlic as it says. Originally from

* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
**Easily doubled with 1 add'l pkg spinach, using the whole pkg of cr. cheese, more mozzarella and Parmesan. And of course more garlic. You don't need to double the artichokes. Bake in a 9x13 dish or 2- 8x8s. Freezes wonderfully for a quick appetizer.

Slow Cooker Fresh Vegetable-Beef-Barley Soup

Here's one of our fall favorites!

Feel free to substitute any & all veggies that you have on hand. Also to save $$, instead of buying the already cut beef stew meat, I buy a nice chuck steak & cut it up myself.

Make Ahead Mashed Potato Casserole

5 lbs russet potatoes, peeled and quartered
8 oz cream cheese, room temp
8 oz sour cream, room temp
1/2 cup milk, warm
1 stick butter, softened
2 tsp onion powder, or garlic powder if you prefer
Salt & Pepper to taste

Add quartered potatoes to large pot of cold water and bring to boil.Cook for 20 min or until tender. Drain and transfer to large bowl. Mash potatoes and then mix in remaining ingredients. Transfer to greased 9x13 pan.

From here you can do either: 1. bake at 350 for 20-30 minutes until lightly golden on top & serve immediately. 2. Allow to cool 1/2 hour, cover and refrigerate. Then bake for 45min to 1 hour at 350 prior to serving. or 3. Freeze and then defrost in fridge and follow 2.

serves 10-15

WW Crustless Pumpkin Pie 1 point

So good, you won't miss the crust!

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8 Whole Pie: 8 points (or ONE pt. for 1/8 pie)

Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!

Thursday, September 27, 2007

10 Italian Classics under 300 Calories

GREAT ideas from, including Garden Minestrone, Tomato Basil Lasagna with Proscuitto, Linguine with Clam Sauce and Tiramisu!

Easy Chinese Corn Soup

Easy Chinese Corn Soup

This soup was very good, but it needs some salt added to the recipe. Maybe a teaspoon for the whole recipe.

Easy Chinese Corn Soup
Submitted by: Liz
Rated: 4 out of 5 by 26 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings

"This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!"
1 (15 ounce) can cream style
1 (14.5 ounce) can low-sodium
chicken broth 1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Sunday, September 23, 2007

Chicken 'n Spinach Pasta Bake (Southern Living)

  • 8 ounces uncooked rigatoni
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 3 cups cubed cooked chicken breasts
  • 1 (14.5-oz.) can Italian-style diced tomatoes
  • 1 (8-oz.) container chive-and-onion cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups (6 oz.) shredded mozzarella cheese


1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.


Makes 4 to 6 servings

A new site with some good recipes

I stumbled across this lovely collection of recipes...
Called simply The Recipes. Good stuff! (you can look up Bulgogi, too, and she's got the most delicious picture of it.)

Saturday, September 22, 2007

Weight Watchers Chocolate Muffins

  • 1 box devils food cake mix (or white, spice, yellow..)
  • 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling)

Mix together. Do not add anything else that is mentioned on the box. It only takes these 2 ingredients. That's all. Mixture will be very thick (and you will be tempted to add something, but don't.) Place in muffin tins, sprayed with non stick spray. Bake at 400 degrees F for 20 minutes. Makes 12 muffins.

1 Muffin is 180 calories, 2.5 G fat, 37 carbs, 2.5 G fiber, 2.5 G protein = 3 WW points

Sweet Potato Muffins

  • 1 stick butter, softened
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups mashed baked sweet potato (from 1 large potato)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • Spray oil or butter for greasing muffin cups
  • 7 tablespoons cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

Preheat oven to 350 degrees. In a large bowl, beat the butter with a wooden spoon until creamy. Beat in sugars until mixture is light and fluffy. Beat in eggs one at a time, then beat in milk, vanilla, and sweet potatoes (batter might look curdled). In a separate bowl, your child can whisk together the flour, baking soda, salt, and spices. Beat together wet and dry mixtures until just combined.

Grease muffn tin and fill each cup about halfway with batter. Sprinkle with cinnamon sugar. Bake about 18 minutes (14 for mini-muffns), until an inserted toothpick comes out clean.

Makes 12 standard or 36 mini-muffins

Golden Chocolate Chip Muffins (King Arthur Flour)

King Arthur 100% Organic White Whole Wheat Flour is the best flour on the planet! And it’s a star performer in these luscious chocolate chip muffins.
  • 1/2 cup (4 ounces) butter
  • 1 cup (7 ounces) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/8 to 1/2 teaspoon extra-strong flavor, optional*
  • 2 large eggs
  • 1/2 cup (4 ounces) milk
  • 2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour*
  • 2 cups (12 ounces) chocolate chips
  • coarse sparkling sugar, for topping
  • Add a little extra zing to your muffins with a complementary flavor: cinnamon and coconut extra-strong flavors are both good choices. Start with 1/8 teaspoon, adding more to taste.
Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan.

Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you're using it) until fluffy. Beat in the eggs one at a time; then stir in the milk. Mix in the flour, then the chocolate chips.

Spoon the batter into the muffin cups; they’ll be quite full. Sprinkle each muffin with a little coarse sugar. Bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).
Yield: 12 muffins.

Pepperoni Pizza Twist

(I think this is a Pampered Chef recipe)
  • 1 package pepperoni slices
  • 1 can pitted ripe olives
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons flour
  • 1 garlic clove
  • 2 packages of refrigerated French bread dough
  • 1 egg
  • 1 teaspoon of Italian seasoning
  • 2 tablespoons Parmesan cheese
  • 1 can pizza sauce (optional)
1. Preheat oven to 375 degrees. In bowl, combine pepperoni, olives, cheese, flour and garlic. Mix well.

2. Place bread dough, seams up, on cutting board. Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle dough with flour. With a roller, roll dough open, creating a well down center of each loaf.

3.Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves seam side down on a pizza stone into an “X” pattern. Crisscross ends of dough into a large figure “8”.

4. Separate egg with egg separator. Beat egg white and seasoning mix; lightly brush over dough with a pastry brush. Cut 3 inch slits in each of the top sections of the twist to reveal the filling.

5. Sprinkle Parmesan cheese over loaf. Bake 30-32 min or until deep golden brown. Remove to cooling rack; cool 10 min. Cut into 16 slices. Serve with warm pizza sauce, if desired.

Thursday, September 20, 2007

Baked Ziti(Southern Living)

Prep: 20 min., Cook: 25 min., Bake: 25 min., Stand: 10 min.
  • 1/2 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 (26-ounce) jar tomato-and-basil pasta sauce
  • 3/4 teaspoon salt, divided
  • 1 (16-ounce) box ziti pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1 (8-ounce) package shredded mozzarella cheese
Sauté chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to pan. Stir in pasta sauce and 1/2 teaspoon salt. Set aside.

Cook pasta in a large Dutch oven according to package directions. Drain and return to Dutch oven.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese, remaining 1/4 teaspoon salt, and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.

Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.

Bake at 350° for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.

Yield: Makes 8 to 10 servings

Bowties with Peas and Prosciutto

(quoted from My Tiny Kingdom-week of recipes)
  • 1/4 C olive oil (or less) (or add a little butter)
  • 1/2 C finely chopped onion (more or less)
  • 12 oz frozen peas
  • 6 oz prosciutto cut into strips (more or less)
  • 10 fresh basil leaves, chopped
  • 1 LB bowtie pasta
  • 1 T olive oil or butter
  • fresh grated Parmesan (the real thing)
Saute the onion (in a skillet big enough to hold everything including the pasta at the end) in the oil or butter until lightly browned. Add the prosciutto and basil and saute until the prosciutto changes color. Add 2 cups of water to the pan to deglaze it (pour water in and stir everything around, scraping up the browned bits of stuff from the bottom of the pan so they’ll melt into the liquid). Add peas, salt and pepper. Cover and simmer until peas are tender.

Meanwhile, boil a whole lot of water and cook your pasta. Drain it and add it to the prosciutto mixture and stir everything gently so the pasta soaks up some liquid. Put it on plates and top with FRESHLY GRATED REAL PARMESAN and pepper and enjoy.

Serve with bread and a salad or do like I do and serve alone and say, “Here’s dinner. Put your napkins in your laps and quit grabbing bowties with your fingers before we’ve said the blessing. After we’ve said the blessing I expect you to use a fork.”

Don’t go buying any fancy-schmancy prosciutto for this; the packaged brand is perfectly fine. The trick to this is cooking the onions slowly until they are barely browning, but if someone’s going to be late for soccer, by all means just crank up the heat and sear the hell out of the onions. It’ll still eat.

We're cooking now!

Let's try this out... I'd love a place to keep all our recipes. I'm going to try to cut/paste my recipes (and even pics) here so even after a thread is over, we've still got a place to go to find all the good stuff we've been making.