Caramel Filled Chocolate Cookies

These cookies are excellent.  Chocolate and gooey caramel goodness.  :)

INGREIDENTS
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 Tablespoons cocoa powder
24 Rolos
1/4 cup granulated sugar

DIRECTIONS
Pre-heat oven to 375 degrees. Cream butter and sugars until fluffy. Add egg and vanilla then mix until combined. In a separate bowl mix flour, baking soda, salt & cocoa powder. Add dry ingredients to wet ingredients in three batches, mixing well between each batch. Chill dough for 1 hour in the fridge or 20-30 minutes in the freezer. Scoop out ~1 Tablespoon dough and wrap it around a Rolo candy. Roll dough in sugar and place on a baking sheet. Bake for 8 minutes, rotating pan half way through. Enjoy!

Cheesy Cauliflower Pancakes

We sometimes struggle with what to serve for a side dish.  I like to vary it up every once in a while and try new things.  I always forget about cauliflower and how good it can be, so I was quite excited when I came across this recipe.  These little cakes are awesome and so creamy inside.  I added a little more cheese on top right before I served them.  Definitely a keeper!

INGREDIENTS
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

DIRECTIONS
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Chicken and Rice/Orzo Soup

It was really cold and rainy the other night, so this soup was wonderful and the kids really liked it.  I used Orzo pasta, because it’s what I had in my pantry, but white or even wild rice would work out nicely as well.

INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 cup of water
1 cup long grain white rice OR orzo pasta
1 1/2 cups shredded cooked chicken breasts
Kosher salt and freshly ground black pepper

DIRECTIONS
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.

Seasoned Black Beans

We eat a lot of tacos in our house, because they are quick, easy and the boys love Mexican food.  Instead of mixing black beans in our tacos, we thought that we’d give this recipe a try and serve the beans as a side dish.  I added corn for a little color as well.  The seasoned beans were good and something that I’ll add to our taco nights more often.

INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained (or use cooked dried beans)
1 clove garlic minced
1 medium onion, finely chopped
1 teaspoon oregano
2 teaspoons ground cumin
2 teaspoons oil
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

DIRECTIONS
In a  pan cook and onion and garlic in oil until tender. Add oregano and cumin and cook over low heat for about 2 minutes, stirring constantly.  Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Add chopped cilantro and lime juice, stir and serve.

Spinach Smoothie

This smoothie is awesome and tastes more like a treat than something that’s healthy for you.  Seriously, you’ll be surprised. A great way to start the day! Be careful when you freeze a banana though and peel it first. 

INGREDIENTS
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt or unsweetened Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)

DIRECTIONS
Mix all ingredients in a blender and serve.

Baked Oatmeal Casserole

I actually made this recipe for a snack this afternoon, but it could also be for breakfast as well. I think that you can easily play around with the ingredients and use a variety of different nuts and berries.  Overall, it was excellent and the boys really liked it!

INGREDIENTS
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

DIRECTIONS
Preheat oven to 375 and generously spray baking dish with cooking spray.  In large bowl, mix together oats, sugar, baking powder, cinnamon, salt, nuts, berries and chocolate.  In another bowl, mix together the milk, egg, butter and vanilla extract.  Put dry ingredients in pan.  Add sliced banana and pour liquid over dry ingredients.  Bake for 30 – 40 minutes until golden brown.

Whole Chicken in a Crock Pot

This recipe is incredibly easy and definitely a keeper.  I put it in the crock pot when I woke up and cooked it on the lowest setting for 10 hours and it was literally falling off the bone.  So good!!!! 

INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

DIRECTIONS
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. !

Homemade Chili Mac Recipe

The four of us had this for dinner last night and it was really good.  It’s definitely a meal that’s really easy to put together on a busy night.

INGREDIENTS
1 lb lean ground hamburger
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste (optional)
1 – 6 oz can tomato paste
1 – 15 oz can kidney beans, rinsed and drained
4 cups beef stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh roma tomatoes, or 1 can (15 oz) diced tomatoes
olive oil
freshly chopped cilantro, as garnish

DIRECTIONS
Preheat a large skillet. Drizzle with olive oil. Add ground beef, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.  Add cumin, paprika, oregano, cilantro and salt and pepper to ground beef. Add chili powder at this step if you want a spicier dish. Add tomato paste, kidney beans, diced or canned tomatoes and beef stock. Bring to a boil and add macaroni.  Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.

Beef and Barley Soup

We’ve been making a lot of soups lately with the cold, fall weather that we’ve been having.  The four of us had this on Saturday night when we came home from the park, and it definitely didn’t disappoint.  The kids seemed to like it, too.  This recipe called for cooked ground beef, which was great, but I think the next time we make it we’ll use a different cut of beef to make it even heartier.

 
INGREDIENTS
1lb lean ground beef
1 small onion, processed or chopped
2 cloves garlic, minced
10 baby carrots, processed or chopped
3 ribs celery, processed or chopped
1-14.5oz can petite diced tomatoes
1-14.5oz can cut green beans, drained
1 cup corn, fresh or frozen
58oz beef broth, divided (4-14.5oz cans)
1/2 teaspoon dried basil
1 bay leaf
3/4 cup barley
salt & pepper
Worcestershire sauce (optional)

DIRECTIONS
Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook under carrots are tender, about 3-4 more minutes. Add in tomatoes, green beans, corn, 3 cans beef broth, basil, bay leaf and barley. Season with more salt and pepper. Bring soup to a boil then place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender. Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving. *If making ahead of time, you may need to add the extra can of beef broth before heating back up, as the barley will have soaked up the remaining broth.

Honey-Dijon Roasted Potatoes

These were a great side dish and the honey-dijon mustard gave them a nice, new flavor.

INGREDIENTS
1lb red-skinned potatoes, chopped
1 small onion, sliced
2 Tablespoons extra virgin olive oil
2 Tablespoons Dijon mustard
2 teaspoons honey
salt & pepper

DIRECTIONS
Preheat oven to 425 degrees. Whisk together oil, mustard, honey, salt, and pepper in a large bowl then add potatoes and onion and toss to coat. Pour into a non-stick sprayed baking dish then bake for 40-45 minutes, or until potatoes are tender, stirring two or three times.

Sausage and Bean Minestrone Soup

This soup was great and tasted very similar to pasta fagoli soup that we love. 

INGREDIENTS
1 lb. Italian sausage, cut into 1” pieces
3 carrots, cute into 1/4” pieces
2 cloves garlic, minced
1 can (14 1/2 oz.) lower sodium chicken broth
1 can (10 3/4 oz) condensed tomato soup
1/2 an onion, diced
1 cup uncooked small pasta such as ditalini
1 can (15 oz.) cannelini beans, rinsed and drained
2 TBS. chopped fresh parsley
1/2 cup heavy cream
shredded parmesan cheese, optional

DIRECTIONS
Coat large pot with cooking spray; heat over medium heat.  When hot, add sausage and brown for 8 – 10 minutes, stirring occasionally.  Stir in carrots and garlic, cook, stirring occasionally until softened.  Stir in 2 cups water, chicken broth, undiluted soup; bring to a boil.  Stir in pasta; reduce heat to low.  Cook until pasta is tender 8 – 10 minutes.  Stir in beans  and parsley.  Sprinkle with cheese if desired.

Tortellini Vegetable Soup

We had this for lunch today and it was wonderful, especially on such a perfect fall day!  I did deviate from the original recipe and added 1/2 cup heavy cream, which made it a little creamier. 

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
3 medium carrots, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
1/2 cup heavy cream (optional)
Black pepper, to taste

DIRECTIONS
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.  Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

The Easiest French Dip Recipe

I couldn’t believe how good this was for how easy it was to make.  Can’t wait to try this again when some family comes into town in the next couple of weeks.

INGREDIENTS
4 lbs. beef chuck roast
2 packets of Onion Soup Mix
1/2 tbs. pepper
4 cups beef broth

DIRECTIONS
Mix onion soup mix, pepper and beef broth.  Pour over chuck roast in a crockpot and cook on low for 6 – 8 hours.

Homemade Alfredo Sauce

Slowly but surely we’re trying to incorporate more recipes that aren’t as processed.  Canned alfredo sauce has so many added chemicals that definitely aren’t good for us. This sauce is so easy to make and goes great with any type of pasta or chicken dish. 

INGREDIENTS
1 lb box of whole-grain pasta
2 tablespoons butter
1 cup heavy whipping cream
2/3 cup freshly grated Parmesan cheese
Salt and pepper, to taste

DIRECTIONS
In a large pot, boil the pasta according to package directions Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon. Once the cream and butter start to thicken (after a couple minutes) turn the heat off. When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture. Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese. Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.

Chocolate Mousse

This recipe was not as challenging as I thought and was a nice change for us at dessert time for the past couple of nights. You can tell from the picture that this little guy loved it so much that he stopped using his spoon and just dove right in.

INGREDIENTS
1/2 cup unsalted butter
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cacao powder 
(unsweetened dark cocoa powder)
1 teaspoon vanilla extract
Pinch of sea salt
2 tablespoons strongly brewed coffee
3 large egg yolks
3 teaspoons maple syrup
1/8 teaspoon sea salt
3 large egg whites
1 cup heavy cream

DIRECTIONS
Combine butter (1/2 cup), plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat.
Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.

Brussels Sprouts with Bacon, Garlic and Shallots

INGREDIENTS
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Taco Seasoning

INGREDIENTS
1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 – 1/2 part crushed red pepper

DIRECTIONS
Mix together and use on ground turkey or hamburger for tacos.

Breakfast Casserole Bites

I saw this recipe and thought that it sounded like a great idea for either breakfast or dinner.  They’re so easy to make and are great for eating right out of the oven or even heated up on a busy morning.  This recipe really grabbed my attention, because each muffin tin can be personalized, so kids can help make their own.  I added spinach and onion to mine while Jamie added Oregano (which surprisingly, is really good).  I saw on a review for the recipe that instead of using a foil muffin tin, you could use a piece of ham at the bottom instead.  I might give that a try next time.  I’m also going to try freezing them and thawing them out the night before we’d like to have them for breakfast.  Sounds like any way you make them, you have a winner.

INGREDIENTS
2 pieces whole-wheat sandwich bread
8 eggs
½ cup milk, I used whole milk
salt and pepper, to taste
4 oz grated cheese, organic sharp cheddar recommended
½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
Also need: Foil muffin holders for baking

DIRECTIONS
Preheat the oven to 350 degrees F. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above). In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top. Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze (in-between sheets of wax paper) for another day!

Dutch Apple Pie with Oatmeal Streusel

This is a great recipe and a little different than the regular apple pie that I normally make.  It didn’t necessarily photograph as good as it tasted, so I didn’t include a picture:)

INGREDIENTS
1 (9 inch) pie shell
5 cups apples - peeled, cored and slices
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, melted

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.Remove pie shell from freezer.  Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Almond Encrusted Fish with Beurre Blanc Sauce

This was a really good recipe and a healthier way to prepare fish for my family.

INGREDIENTS
¼ cup dry white wine
2 tablespoons heavy cream
4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
1 pound white fish (I used cod)
1 egg, beaten
1 cup sliced almonds, chopped into small bits or crushed in food processor
1 cup whole-wheat breadcrumbs
¼ cup grated parmesan cheese (I actually used cheddar instead)
Salt and pepper to taste

DIRECTIONS
Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half. Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish. Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese. Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired. While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready. Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top.

Easy Vodka Punch

INGREDIENTS
1 6 oz. container of frozen lemonade
1 6 oz. container of frozen orange juice
1 liter of sprite or 7-up
1 or 2 cups vodka (you decide how much alcohol you’d like;)

DIRECTIONS
Mix ingredients together with ice.  For fun, add some cut up lemons or orange slices on top.

The Sarasota Cocktail

A fun and easy cocktail for the summer!

INGREDIENTS
1 large bottle of Moscato wine
1 can raspberry lemonade concentrate
A splash of Sprite

DIRECTIONS
Mix and serve with raspberries or cut lemons.

Slow Cooker Marinara

Before serving, I added some cooked mushrooms and mild Italian sausage to the sauce, which definitely made this recipe a keeper.

INGREDIENTS
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 medium yellow onion
1/2 Tbsp minced garlic
2 whole bay leaves
1 Tbsp dried basil
1/2 Tbsp dried oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar

DIRECTIONS
Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
Secure the lid on your slow cooker and cook on low for 8 hrs.
Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste. Enjoy over pasta!

Zucchini Bites

I’m always looking for new side dishes and I thought these looked fun.  I followed the recipe, but added more cheese and some frozen shredded hashbrowns, which turned out really well.  I also added some bread crumbs on top before cooking them along with some salt and pepper.

INGREDIENTS
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs
Salt and Pepper
*I added shredded hashbrowns

DIRECTIONS
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Slow Cooker Honey Sesame Chicken

This was excellent and we’ll definitely be making it again.  We added mushrooms and broccoli to it and served it over brown rice. 

INGREDIENTS
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

DIRECTIONS
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Pesto-and-Tomato Focaccia

This is a great recipe that we all loved, although, next time I won’t forget the tomatoes at the store:)

INGREDIENTS
2 TBS. stone-ground yellow cornmeal
1 (13.8 OZ.) can refrigerated pizza crust
1 cup fresh basil
1/2 cup pine nuts
1 TBS olive oil
1 large clove garlic
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded provolone cheese, divided or an Italian cheese blend
2 plum tomatoes, cut into 1/4 inch slices

DIRECTIONS
Sprinkle cornmeal onto a lightly greased baking sheet.  Unroll pizza crust on baking sheet. Bake at 450 for 8 minutes or until crust is golden.  Meanwhile, process basil and next 5 ingredients in a blender or food processor until blended, stopping to scrape down sides.  Spread pesto over crust.  Sprinkle with 1/2 cup cheese.  Arrange tomato slices evenly over cheese.  Sprinkle remain cheese.  Bake at 450 for 3 – 5 minutes or until cheese melts.

Chocolate Cookie Pudding

Obviously, I know this isn’t healthy, but it was super easy and a dessert that my oldest son could help me make by crushing up the Oreos.  It’s kind of a nice change from our usual cookies or ice cream that we have occasionally for dessert.  :)

INGREDIENTS
1 (5.9 OZ.) package chocolate instant pudding mix
2 cups milk
1 (3 OZ.) package cream cheese, softened
1 (8 OZ.) container cool whip, thawed
16 double stuffed Oreos, crushed

DIRECTIONS
Whisk together pudding mix and milk for 2 minutes. Cover and chill for 5.  Stir together cream cheese and whipped topping, blending well.  Place 1 cup crushed cookies evenly in an 8 cup bowl.  Spread half of cream cheese mixture over crushed cookies.  Spread pudding evenly over the top; spread remaining cream cheese mixture over the pudding.  Sprinkle remaining cookies on top.  Chill and serve.

Two Bean Taco Soup

This is another version of taco soup that’s great and super easy!

INGREDIENTS
1 1/2 lbs. ground beef
1 (1 1/4 oz.) pkg. taco seasoning
1 (1 oz.) pkg. Ranch dressing mix
2 (15 1/4 oz.) cans whole kernel corn with red and green bell peppers, undrained
1 (16 oz.) can pinto beans, undrained
1 (15 oz.) can black beans, undrained
1 (28 oz) can diced tomatoes with garlic and onion (found at Target)
1 (4.5 oz) can chopped green chilies, undrained
1 3/4 cups beef broth

DIRECTIONS
Cook beef over medium heat until done, drain.  Combine meat, taco seasoning mix and next 7 ingredients in 6 to 7 qt. slow cooker.  Cover and cook on low setting for 5 hours.  Serve with desired toppings.

Sausage Casserole

My Mom made this last week and it was excellent! 

INGREDIENTS
1 lb. sage flavored breakfast sausage
3 c. shredded potatoes, drained and pressed
1/4 c. butter, melted
12 oz. mild cheddar cheese, shredded
1/2 c. onion, shredded
1 (16 oz.) container small curd cottage cheese
6 jumbo eggs

DIRECTIONS
Preheat oven to 375.  Lightly grease a 9 x 13 inch baking dish
Cook sausage, drain fat, crumble and set aside.  In the prepared baking dish, stir together the shredded potatoes and butter.  Line the sides and bottom of baking dish with mixture.  In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs.  Pour over potato mixture.  Bake 1 hour in preheated oven, or until an inserted toothpick comes out clean.

Whole-Wheat Macaroni and Cheese

Goodbye Kraft mac n’ cheese, hello new recipe.  Slowly, but surely, I’ve been incorporating more recipes into our meals that are healthier and not as processed.  We’ve always eaten relatively healthy, but lately, I just can’t stomach giving my kids food with an ingredient list a mile long. We had this recipe last night with baked chicken and carrots and everyone loved it.  It was so easy to make that I don’t think I’ll ever again buy Kraft mac n’ cheese or the “organic” Annie’s.  Sorry there’s no picture.  We ate it right away and the leftovers the kids and I will be having for lunch didn’t quite look picture ready.  :)

INGREDIENTS
1 – 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
2 tablespoons butter
2 tablespoons whole-wheat flour
1 cup milk
1 cup grated cheese (whatever kinds you’d like)
Salt and pepper to taste
Optional topping: grated parmesan cheese or whole-wheat breadcrumbs

DIRECTIONS
Melt the butter in a sauté pan over medium heat. Whisk in the flour and keep whisking for about 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.

Whole-Wheat Banana Pancakes

INGREDIENTS
2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed
100% pure maple syrup for serving

DIRECTIONS
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix. Gently fold the mashed bananas into the batter with a spatula. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. When the pancakes have begun brown on the bottom, flip them over to cook the other side.

Whole-Wheat Zucchini Muffins/Bread

INGREDIENTS
3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 tablespoon cinnamon
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 eggs
¾ cup oil (I used coconut oil)
¾ cup honey
1 teaspoon vanilla
3 cups grated zucchini

DIRECTIONS
Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins. Blend the dry ingredients. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.  If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. For one larger loaf pan bake for 50 – 60 minutes. For muffins bake for 15 – 20 minutes.

Tomato/Basil Salad

INGREDIENTS
Tomatoes
Handful of basil
Mozzarella cheese sliced
1/2 tbs balsamic vinegar
1 1/2 tbs. olive oil
salt and pepper to taste

Mushroom Pasta Sauce

INGREDIENTS
1/2 an onion
2 garlic cloves
1/2 lb. of mushrooms
2 tbs. olive oil
1/2 cup chicken stalk
1 1/2 cup cream or half/half
2 tbs. dill

DIRECTIONS
Finely chop the onion and garlic.  Saute both in the 2 tbs. olive oil with the mushrooms until all are tender.  Add 1/2 cup chicken stalk,1 1/2 cup cream, and dill.  Let simmer for 5 minutes and add salt/pepper to taste.  Serve over cooked pasta.

Tomato Tortellini Soup

I saw this recipe on Pinterest and it’s not only great, but super simple.

INGREDIENTS
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

DIRECTIONS
Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Oatmeal Cranberry White Chocolate Cookies

The boys had cranberries for a morning snack and while I was pouring them in a bowl, I saw this recipe on the back of the package.  I’ve seen the recipe before and have always wanted to try them, and today seemed like the perfect day.  We make chocolate chip cookies  A LOT, so these were a nice way to change it up a bit for dessert.

INGREDIENTS
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups of old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup dried cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS
Preheat oven to 375.  Using an electric mixer, beat butter  and sugar together in bowl until light and fluffy.  Add eggs mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10 – 12 minutes.

Oven “Fries”

INGREDIENTS
1 1/4 lb. baking potatoes, peeled and cut into 1/2-inch strips
3/4 tsp. salt
1/2 tsp. sugar
4 tsp. oil
1 tsp. paprika

DIRECTIONS
Preheat the oven to 450; spray a nonstick baking sheet with nonstick spray.  In a large bowl, combine the potatoes, 1/4 tsp. of the salt, and the sugar with cold water and cover.  Soak for 15 minutes; drain and blot dry.  In another large bowl, toss the potatoes with the oil and paprika.  Place in a single layer on the baking sheet.  Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes.  Sprinkle with the remaining salt.

Strawberry Bruschetta

This turned out to be a really good recipe and worked really well for my book club tonight.  I’ll definitely be making it again!

INGREDIENTS
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper

DIRECTIONS
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Beef Stroganoff

This is a great recipe I got from my friend Sarah who recently made it for our book club.  I think that next time I make it, I’m going to use top sirloin instead and I might try to make it in the crock pot and see what happens….so we’ll have to let you all know.

INGREDIENTS
1 1/2 pounds cubed round steak, cut in thin strips
All purpose flour
2 TBS oil (olive oil)
2 TBS butter
1 medium onion
8 ounces fresh sliced mushrooms
1 can beef broth
1 can cream of mushroom soup
salt and pepper
1 cup sour cream
cooked egg noodles

DIRECTIONS
Season steak, dust flour. Brown meat on both sides with oil and butter. Remove steak from pan. Add the onion slices and mushrooms to the pan drippings, saute for a few minutes, until onion is tender. Sprinkle with 1 tsp. flour. Put the steak back in the pan with onion and mushrooms. Add soup, broth. Cook over low heat 30 minutes, covered. Season. Stir in sour cream before serving. Server over cooked noodles.

A Fun Dessert

The four of us made these yesterday before dinner and Hayden had a good time unwrapping the Kisses and putting the M n M’s on top.  I think that you could do some neat things with these around the holidays with holiday colored M n M’s or the white chocolate swirl Kisses.  I’ve also seen people make them with Reeses instead, which would be just as good.  The recipe did say to leave the Kisses in the oven for 3 minutes, but I didn’t think that was enough…..maybe 4 or 5.  Some of our chocolate wasn’t quite melted enough to spread out.

INGREDIENTS and DIRECTIONS
Just melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single m&m; on each. Refrigerate until eating to make sure they are deliciously solid!

Pretzel Bites

This is another recipe that I saw from, where else, Pinterest.  I thought these looked like so much fun and something that Hayden or Bennet could help out with one day.  I’m just going to give you all the direct link to see how the original cook made them.  I couldn’t find the dough that she was talking about at the store, so I used some premade pizza dough from Harris Teeter.  I added flour to it when I started to roll it into the balls so they weren’t as sticky.  I added some pizza sauce for my parmesan bites and I did make the vanilla glaze for the other sweeter bites…..so good, yet, so bad for you;)

http://www.justgetoffyourbuttandbake.com/?p=932

Mexican Chicken Casserole

This is actually a Paula Deen recipe that’s easy and tastes great.  When I first make a recipe, I follow it exactly just to be on the safe side.  After trying it out a few times, however, I always seem to make some changes.  With this recipe, I actually added a few things on the first try with cilantro, black beans and taco seasoning.  Next time I make it, I’ll add more black beans throughout the layers, will cook the chicken with a packet of taco seasoning and use more fresh cilantro throughout.

INGREDIENTS
1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees.  In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Crock Pot Italian Chicken

We tried this recipe tonight and we all really enjoyed it. I added mushrooms and peas which turned out well.  I did take a picture, but it didn't necessarily do the recipe justice, so I left it out.

INGREDIENTS
4 chicken breasts
1 packet Zesty Italian dressing seasoning
1 8 oz. cream cheese (softened)
2 cans cream of chicken soup
DIRECTIONS
Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.

A Healthier Banana Bread

I saw this recipe on Pinterest and thought that I’d give it a try.  We all love the traditional banana bread that I usually make, but let’s face it, it’s not healthy with all of the white flour and sugar that it contains.  So, in order to lighten things up a bit, I tried this recipe.  You can definitely tell that it’s not full of sugar, but it’s good.  The boys like it, so we’ll be making it again!

INGREDIENTS
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.  Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Lasagna Soup

INGREDIENTS
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
1 package fresh mushrooms (optional)
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

DIRECTIONS
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente.Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Ham, Gouda and Potato Bake

INGREDIENTS
4 cups frozen diced hash brown potatoes
8 oz. chopped ham
1 cup shredded Gouda cheese (4 oz.)
3/4 cup chopped red pepper
1/2 cup chopped onion
6 eggs, lightly beaten
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup milk
pepper to taste
8 English muffins

DIRECTIONS
In a slow cooker, combine hash browns, ham, cheese, sweet pepper and onion.  Toss together until well mixed.  In a medium bowl, whisk together eggs, soup, milk and pepper. Pour over potato mixture.  Cover and cook on low heat for 6 – 7 hours.  Toast English muffins and serve egg mixture over muffins.