Pretzel Turtles

I got this recipe from Our Best Bites. It's super easy, cute and tasty. Yum! I love sweet and salty.

Ingredients:
Rolos
pretzels
M&M's

Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place pretzels on cookie sheet. Top each pretzel with a Rolo. Cook in oven for 3-4 minutes. Squish an M&M on top. Done!

Hot Chocolate Bark

Alayna, Carson and I have been working all morning on treats for our neighbors and friends. It has been so much fun, and it's one of my favorite things to do during Christmas time. We made up this recipe because Alayna said we should make some like hot chocolate. Carson even helped crush the candy canes by trowing the bag on the floor.

Ingredients:
3 cups semisweet chocolate chips
3 cups white chocolate chips or white candy coating
1 1/2 cups mini marshmallows
3 crushed candy canes

Directions:
Melt semisweet chocolate chips in microwave for about 2 minutes, stirring every 30 seconds or until smooth. Spread thinly onto a wax paper-lined cookie sheet. Next, melt the white chocolate same as the semisweet chocolate. Stir in the marshmallows and spread evenly over the semisweet chocolate. Sprinkle with candy canes. Chill in the fridge until hard. Break apart.

Lemon Spaghetti

Hey Hilary- here is that recipe, it is Rachel Ray's, but I don't think I put quite that much garlic in it as she does! It really does sound good, maybe I'll have to make it too! Love ya!

Ingredients

• Salt
• 1 pound spaghetti
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 4 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 lemons, zested and juiced
• 1/2 to 3/4 cup heavy cream
• 1 cup grated Parmigiano Reggiano
• Handful flat-leaf parsley, finely chopped
• 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Directions

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.

Heat a large deep skillet over low heat. Add extra-virgin olive oil andgarlic and crushed red pepper flakes.

When the pasta has been cooking about 5 minutes, add lemonjuice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.

Drain pasta when it still has a good bite to it, al dente. Add lemonzest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss thepasta with sauce a minute or 2, allowing it time to soak up the sauce.

Top the plates of pasta or platter with remaining cheese, parsley and basil.

Recipe Request

Hey Alyssa, I was wondering if you would share your lemon spaghetti recipe. It's so yummy, I'm craving it. Love ya!

Soft Buttery Breadsticks

It's cold here -- it's been in the 40's at night. That kind of weather in Texas justifies making soup. At least for me. Most of my family doesn't love soup so making these breadsticks justifies having soup for them. This is such a simple recipe and so good.

Ingredients:

1 1/4 cups warm water

2 tablespoons sugar

1/2 teaspoon salt

3 cups flour

1 tablespoon active dry yeast

1 stick butter

Directions:

Mix all ingredients (except butter) in bread maker on dough cycle. (Or make by hand or with a mixer and let raise until double). When cycle ends, roll out on a lightly floured surface to 1/2 inch thickness. Use a pizza cutter and cut into 1 1/2 inch strips. Melt butter and pour on large cookie sheet. Dip a strip in butter, fold over and twist both ends. Turn to cover in butter and place on cookie sheet. Continue with all dough strips and then sprinkle with Parmesan cheese, garlic powder, herbs, or whatever else you would like. Cover and let rise for 20 to 30 minutes. Bake at 375 degrees for 20 to 25 minutes.

Pumpkin Scones

The other day I found a Starbucks knock off recipe for these scones. I changed the recipe a little bit, and they didn't disappoint. Well, except I wish we would have had more for breakfast the next day. These scones are thick and super moist. The spicy glaze on top is just the right touch. Can't wait to make them again.

Ingredients for Scones:

2 cups flour

1/2 cup sugar (minus 1 tablespoon)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

6 tablespoons cold butter

1/2 cup canned pumpkin

4 tablespoons half-and-half

1 large egg

Ingredients for Spiced Glaze:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 pinch ginger

1 pinch cloves

To make scones:

Preheat oven to 425 degrees. Combine flour, sugar, baking powder, salt and spices in a large bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside.

In a smaller bowl whisk together pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients. Form dough into a ball.

Pat dough out onto a lightly floured surface and form into a one inch high rectangle (9 inches by 3 inches). Use a pizza cutter to slice dough twice through the width making three equal-sized pieces. Cut those pieces in half diagonally to make 6 triangular slices of dough. Place on greased baking sheet and bake for about 15 minutes.

To make glaze:

Combine all ingredients together. Drizzle over scones while they are warm and allow icing to dry before serving (about 1 hour).

Halloween Graveyard Cups

These Graveyard Cups are a Halloween tradition. Even when I try not to make them, I am told that I must do it. And then I'm glad we do because they are yummy. This year I tweaked the ingredients to make a superior recipe. It's basically a chocolate trifle -- with worms. Yum. I made these for my piano party last week. I also made some from Jessica's pumpkin trifle recipe since some of my students are weird and don't like chocolate. We put gingersnap cookies in them and used cinnamon for the "dirt" on top. Thank goodness Olivia helped me make them all. She said she has the "gift of whisking". The pudding was perfect!

Ingredients:

1 package chocolate sandwich cookies (Oreos)

2 big boxes instant chocolate pudding

16 ounces heavy cream

1/8 cup powdered sugar

1 teaspoon vanilla

1 brownie mix, made according to package CAKE BROWNIE directions

24 Pepperidge Farm Milano cookies

decorating gel

24 gummy worms

24 clear 12 ounce plastic cups

Directions:

Crush chocolate cookies. Sprinkle 3 tablespoons crushed cookies in the bottom of each cup. Cut cooked brownies in 1 inch cubes. Place 5 cubes on top of crushed cookies. Beat cream, powdered sugar, and vanilla together in mixer until it becomes the consistency of whipping cream. Put 3 tablespoons on top of brownies. Make pudding according to package directions. Put about 1/4 cup on top of whipped cream. Sprinkle 3 tablespoons of crushed cookies on top. Write RIP on Milano cookies with decorating gel. Stick cookie in trifle. Place a gummy worm beside it. Refrigerate.

*I didn't actually measure each layer. Just estimate and eyeball it. The measurements are just suggestions. Happy Halloween!

Rustic Italian Tortellini Soup

You can expect to see a lot of soup recipes from me in the next few weeks. First, it finally is starting to feel like fall here in New Mexico, which means I want to eat soup for every meal. Second, soup is fast and easy to make. And third, it's one of the only ways I can force myself to eat some vegetables once in a while! This recipe is from the Taste of Home 2009 Healthy Cooking cookbook.

Rustic Italian Tortellini Soup

1 lb. Italian sausage (mild)

1 medium onion, chopped

6 cloves garlic, minced

2 cans (14.5 oz each) chicken broth

1 3/4 c. water

1 can (14.5 oz) diced tomatoes, undrained

1 pkg. (9 oz) refrigerated cheese tortellini

1 pkg. (6 oz) fresh baby spinach, coarsely chopped

2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil

1/4 tsp. pepper

dash crushed red pepper flakes

shredded Parmesan cheese, optional

1. Crumble sausage into soup pot; add onion. Cook and stir over medium heat until meat is no longer pink and onion is tender. Add garlic; cook and stir 2 minutes. Add the broth, water and tomatoes. Bring to a boil.

2. Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and red pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

*I couldn't find refrigerated tortellini at my local Wal-Mart. Not surprised. I used Barilla dried tortellini in three cheese flavor and just boiled it for a few minutes before adding it to the soup. It worked pretty well, but the pastas fell apart a little bit after I added the spinach.

Caramel Apple Sticky Buns

I like caramel apples, especially in October. So when I saw this recipe I new I had to try it. This recipe actually makes two pans, so I decided to take one to a lady I visit teach. As I was getting into the car, I saw some nice little tread marks on the tinfoil. Not a good thing to see when you have platter of warm, gooey sticky buns sitting on the floor of your car all ready to be delivered to one very lucky person. The funny thing was, Aubrey did the exact same thing to a plate of homemade Oreo cookies I was taking to the same lady a month earlier. You would think that either she or I would learn. . . or maybe it's a sign that dropping off a treat is not real visiting teaching. So anyway, Dave insisted on taking the smashed rolls to work the next day and he convinced several coworkers that they need to get women in their lives. They are that good.

(Adapted from Pioneer Woman)

Roll Dough

Ingredients:

2 cups whole milk

1/2 cup sugar

1/2 cup canola oil

2 1/4 teaspoons active dry yeast

4 1/2 cups flour, divided

2 teaspoons salt

1/2 teaspoon (scant) baking soda

1/2 teaspoon (heaping) baking powder

1/2 cup softened butter

2/3 cup brown sugar

4 tablespoons cinnamon

For the Caramel Topping

1/2 cup salted butter

1 1/2 cup packed brown sugar

1 tablespoon dark brown corn syrup

2 tablespoons cream

2 tablespoons apple juice (optional)

2 Granny Smith apples, peeled and finely diced

Directions:

To make the dough:

Heat milk, oil, and 1/2 cup sugar until warm (do not boil). Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, mix in remaining flour, baking soda, baking powder and salt. Set aside.

To make the caramel topping:

Add 1 stick butter, brown sugar, corn syrup, cream, and apple juice to a medium saucepan. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls:

Divide dough in half and roll out into a large rectangle. Spread on half the softened butter, half the brown sugar and half the cinnamon. Roll into a long jelly roll and then slice into rolls.

To assemble:

Spray a deep dish pie pan (at least 9 inch) with cooking spray. Pour in half the caramel topping. Sprinkle half the diced apples over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes. Invert on a serving plate 5 minutes after taking out of oven. Repeat with the other half of dough.

I used a 9 inch cake pan as the original recipe suggested and it boiled over in my oven. The pie pan worked fine. Next time I may try to make it in a 9 X 13 pan and an 8 X 8 pan. Also, in the photos above I only used one apple total. I've made it since and put a whole apple in each pan. Everyone loves the apples.

Pumpkin Gingerbread Trifle

I bought the new 2010 Taste of Home Holiday Recipes magazine at Costco on Friday. I've been thumbing through it all weekend. It's one of my favorite holiday traditions, thanks to you, Hilary! I got the inspiration for this recipe from that magazine, but I changed it up enough that I'll just post my version below. The trifle is made up of three layers: gingerbread, pumpkin, and whipped cream. The trifle is ready to eat as soon as it is assembled, but definitely tastes better the second day.

Pumpkin Gingerbread Trifle

Gingerbread (adapted from allrecipes.com):

1/2 c. brown sugar

1/2 c. applesauce

1/4 c. butter, softened

1 egg

1/2 c. molasses

2 1/2 c. flour

1 1/2 tsp. soda

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. salt

1 c. hot water

Pumpkin Layer:

1 pkg. instant vanilla pudding

2 c. milk

1 c. pumpkin puree

1/4 c. brown sugar

Whipped Cream Layer:

8 oz. Cool Whip (or use real whipped cream)

First, make the gingerbread. Preheat oven to 350 degrees. Grease and flour a 9-inch pan. Cream together butter and sugar. Add applesauce and egg. Mix in molasses. (Note: I started this recipe before I noticed how much molasses I had in my pantry... which was only about 1/3 cup. The original recipe calls for a full cup. It was really good with just what I had on hand, but would probably taste great with the full cup if you like molasses.) In a large bowl, sift together flour, soda, cinnamon, ginger, cloves and salt. Add dry ingredients to wet mixture and mix just until combined. Stir in hot water. Pour into prepared baking pan and bake for approximately 40-45 minutes, or until a toothpick inserted near the center comes out clean. Allow cake to cool completely.

Make pudding according to package directions. Add pumpkin puree and brown sugar and stir until smooth.

Assembling the Trifle:

After cake has cooled completely, cut into cubes and layer half the cake in the bottom of a glass bowl. Spread half the pumpkin mixture over this layer. Top with half the cool whip or whipped cream. Repeat layers, ending with whipped cream on top.

This dessert turned out really pretty and so yummy. Next time I make it I will use more molasses in the gingerbread and also use real whipped cream instead of the light cool whip I had in my freezer.

(**I'm sorry there are no line breaks in this recipe. That's really annoying. Why won't blogger just publish it the way I wrote it!?)

Pumpkin Spice Granola

I had a half-cup of pumpkin puree left over from another recipe and was also out of homemade granola this morning. After searching the Internet, I combined a few recipes and came up with this recipe. It turned out pretty good, although the pumpkin flavor is a little more mild than I would have liked. The house smelled wonderful while it was cooking though!


Pumpkin Spice Granola

5 c. rolled oats
1/2 c. wheat germ
1 c. coconut
1 c. nuts (I used almonds, but pecans would be good.)
1 tsp. pumpkin pie spice
2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. applesauce
1/4 c. maple syrup (could use honey)
1 tsp. vanilla
1 c. dried cranberries

Preheat oven to 300 degrees. In a large bowl, stir together oats, wheat germ, coconut, nuts and spices. In a small bowl, whisk together brown sugar, pumpkin, applesauce, maple syrup and vanilla. Pour over oat mixture and stir until well combined. Spread onto two greased cookie sheets. Bake for 45 minutes, stirring every 15 minutes. I like my granola really crunchy so I ended up cooking it for around an hour. Add dried cranberries after granola is cooked. Store in an airtight container.

Triple-Layer Mud Pie

So, now that it is October, I started thinking about Thanksgiving (I know that it is still a long time before Thanksgiving, but believe me, I have been restraining myself), and this is one of our family's favorite pies. I found it on a "Jell-O" flier in a grocery store about 4 years ago. You can see a picture of it here.

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2 cups cold 2% milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.

TOP with remaining COOL WHIP. Refrigerate 3 hours. *Don't use whole, unpasteurized milk to make the pudding... it makes it taste like soap.

Layered Pumpkin Cheesecake Brownies

I found one lonely can of pumpkin at the grocery store this week. (Is everyone else still having a hard time finding it?) I decided I'd better make something really good with that one can, just in case I can't get any more for a while. I came across this recipe on Cookie Madness: Layered Pumpkin Cheesecake Brownies. (Her pictures are much better than mine.) Wow. These are so delicious. Also totally worth the pregnancy-induced heartburn they brought on later. Maybe that will keep me from eating the entire pan tomorrow.

Pumpkin Cheesecake Filling:

12 oz. cream cheese, softened

6 Tbs. brown sugar

2 Tbs. granulated sugar

3/4 c. canned pumpkin

1 large egg plus 2 Tbs. beaten egg

1/2 tsp. vanilla

3/4 tsp. pumpkin pie spice

1 1/2 Tbs. flour

Brownies Batter:

2 sticks butter

1/4 tsp. plus a tiny pinch of salt

1 1/2 c. granulated sugar

3 large eggs

1 tsp. vanilla extract

1 1/2 c. bittersweet chocolate chips, melted and cooled

1 c. flour

Preheat oven to 350 degrees. Line a 9-inch square pan with foil and spray with cooking spray. (I didn't line the pan, just sprayed with cooking spray.)

Make the pumpkin filling first. Beat the cream cheese and sugars together with a mixer, then reduce speed and beat in the pumpkin, egg, vanilla, and pumpkin pie spice. Stir in the flour. Set aside.

In a second bowl, beat the butter, salt and sugar until creamy. Beat in the eggs and vanilla. Stir in the melted chocolate chips, then stir in the flour. Pour all but about 3/4 c. of the chocolate mixture into the pan.

Spoon the pumpkin mixture evenly over the brownies layer. Drop reserved brownie batter over pumpkin to give the brownies a marbled look. Bake on the center rack at 350 for 45-50 minutes or until the brownies test done. That is, when a skewer inserted near the center comes out clean. Let cool for about two hours at room temperature, then chill for a few hours or overnight. Cut into 16 squares.

*I used semisweet chocolate chips because that's what I had in the pantry. I also needed to bake mine close to an hour. I don't have a 9x9 pan, so I used an 8x8 and then put a little of the batter into a small loaf pan. The brownies definitely would have spilled over the top if I had tried to pour it all into the 8x8 pan. Just a warning.

Rosemary Potato Rolls

I used left over mashed potatoes to make these super soft super good rolls. And is there anything better than the smell of rosemary wafting throughout the house? Okay, maybe we could argue that the smell of chocolate brownies is better, but it would be a close call. The girls had fun making snake ropes which turned into these fun-shaped rolls.

Ingredients:

1 1/8 cups warm water

2 tablespoons olive oil

2 tablespoons powdered milk

1/2 cup mashed potatoes

1 tablespoon white sugar

1 teaspoon dried rosemary, crushed

1 teaspoon salt

3 cups bread flour

1 1/2 teaspoons yeast

1 tablespoon cornmeal

1 egg, beaten

1 teaspoon kosher salt

Directions:

Add all ingredients except cornmeal, egg, and kosher salt in bread machine in order listed. Select Dough cycle and Start. When cycle is done, divide the dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter and lightly sprinkle with kosher salt. Bake at 375 degrees for 15 to 20 minutes.

Pannacotta (Italian Cream)

We had this dessert at book club last month and it was delicious! It's a little custard-like and wonderful served with fresh berries. The pannacotta would be really pretty layered with berries in a nice clear bowl or glass.

Pannacotta (Italian Cream)

Step 1: Sprinkle gelatin over water and let sit -

2 Tbs. cold water

1 tsp. unflavored gelatin

Step 2: Mix together in a separate bowl -

1 c. sour cream

1 tsp. vanilla

1 pinch of salt

Step 3: Mix together in a saucepan -

1 c. heavy cream

2/3 c. granulated sugar

1 tsp. lemon zest (optional)

Bring cream and sugar to a boil, whisk until sugar is dissolved. Whisk hot ingredients into sour cream mixture. Stir in gelatin mixture. Refrigerate in a bowl. Serve in small dishes, layered with fresh berries. Serves 4.

Basil Pesto

In my nutrition education counseling class, I have on Fridays my teacher always makes us food! This is what we had this week and it is so good! She always gives us the recipe too! I got the basil and the bread at the Gardener's Market on Saturday and it made it really inexpensive and really fun!

3 C Fresh Basil, loosely packed
1/3 C Pine Nuts (I used almonds cause they are cheaper!)
1/3 C Olive oil
1/3 C Parmesan cheese, grated
1-2 Cloves fresh Garlic, minced
1/2 tsp Salt

Place all ingredients in food processor or blender, pulse until uniform consistency, but with some texture remaining.

Use on pasta, pizza, as a spread, as filling in breads, etc.
Pesto can be kept in the refrigerator for a few days or frozen for longer storage.

*I made about 1/3 of the recipe because it is very flavorful and a little bit goes a long way! But for a pizza sauce or for pasta I would make the amount in the recipe.

Muffins That Taste Like Donuts

I like to eat donuts in the fall so when I found this recipe from Tasty Kitchen, I decided to give it a try. I think they do taste just like cake donuts, but Dave thinks they taste like snickerdoodles. Either way, they are good and a nice change from my regular muffin recipes. The girls had fun dipping the tops in the butter and cinnamon/sugar.

Ingredients:

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/3 cup oil

3/4 cup white sugar

1 egg

3/4 cup milk

Topping:

1/4 cup butter

1/3 cup white sugar

1 tablespoon cinnamon

Directions:

Combine flour, baking powder, salt, nutmeg and cinnamon; set aside. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. Shake muffins our while still hot. Dip muffins in butter, then into the cinnamon/sugar mixture. Let cool. Makes 12 regular muffins or 24 mini muffins.

Honey Wheat Sandwich Rolls

I love the wheat flour in these little rolls. It's just the right amount to give them some texture and flavor, but not so much that they are heavy. They are perfect for lunch time sandwiches and best warm from the oven.

Adapted from allrecipes.com

Ingredients:

1 1/4 cups warm milk

1 egg, beaten

2 tablespoons butter, softened

1/4 cup honey

3/4 teaspoon salt

2 3/4 cups bread flour

1 cup whole wheat flour

1 1/4 teaspoons yeast

2 tablespoons butter, melted

Directions:

Place ingredients, except melted butter, in the bread machine pan in the order recommended by manufacturer. Select dough cycle; press start. When dough cycle has finished, roll dough 3 to 4 inches thick on a lightly floured surface. Cut with a large biscuit cutter or wide mason jar lid. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Preheat oven to 350 degrees. Bake for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Broiled Roast Beef Sandwiches

This is an great open-faced toasted sandwich. Some friends of our made it for us when we were first married and I'm still making it -- with some minor modifications. Tasted good then, tastes good now.

Ingredients:

6 bakery rolls (or small loaves of French bread) sliced in half

butter

3/4 pound thinly sliced deli roast beef

1 tablespoon olive oil

1 tablespoon minced garlic

1/2 onion, chopped

28 oz crushed tomatoes

1 tablespoon Italian seasoning

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon salt

sliced mozzarella cheese

Directions:

Saute onion and garlic in olive oil until onion is clear. Add crushed tomatoes and seasonings. Simmer on medium heat for 20 minutes, stirring occasionally. Lightly butter rolls. Broil just until golden on top. Spread marinara sauce on top of rolls. Top with roast beef and mozzarella cheese. Place back in broiler until cheese is melted.

Loaded French Toast

I happened upon this recipe today while looking on allrecipes.com so I decided to try it! The recipe I found was for Peanut Butter Banana French Toast. So I started making because I love peanut butter! Ben is getting pretty sick of it because I put it in everything! We also got some raspberries from Grandma and Grandpa Jex, (mom picked them!) and Ben said he wanted that instead of peanut butter and bananas. So I was trying to think what I could use to keep the French Toast together and looked through the fridge and found cream cheese! It was perfect! So I substituted the bananas and peanut butter for raspberries and cream cheese and it was divine! I was also thinking you could use other berries or fruit or even just jam! So we renamed the French toast with a more fitting name because not only is it loaded with yummy goodness, it is probably loaded with calories! (Ben pointed this out to me, but believe me it is worth it.)

Ingredients:

1 egg 1 dash vanilla extract 2 tablespoons creamy peanut butter

2 slices bread 1 small banana, sliced 2 tablespoons butter

Directions:

1.	In a small bowl, lightly beat the egg and vanilla together.
2.	Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
3.	In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

I also didn't have any maple syrup, but I did have some of Mom's plum syrup and that was really tasty on the raspberry french toast. Also a week ago I made cinnamon syrup for waffles and we put that on the peanut butter banana french toast. Even just some powdered sugar on these babies is enough! Enjoy!

Zucchini Patties

I saw this recipe on allrecipes.com and was so excited to try it. I love zucchini. These were so yummy, and I ate waaaaay too many of them for dinner tonight. This would be a great recipe for those of you whose gardens are producing an abundance of zucchini. I had to buy mine at the store.

Zucchini Patties

2 c. grated zucchini

2 eggs, beaten

1/4 c. chopped onion

1/2 c. flour (or dry bread crumbs)

1/2 c. grated Parmesan cheese

1/2 c. shredded mozzarella cheese

salt and pepper to taste

garlic powder to taste

2 Tbs. vegetable oil

marinara sauce (for serving)

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, salt and pepper, and garlic. Stir well enough to distribute ingredients evenly.

Heat oil in a skillet over medium-high heat. Drop zucchini mixture into the skillet by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

I read a few of the reviews on allrecipes.com and followed a couple of recommendations. I added a little bit of garlic powder and replaced about half of the flour with Italian-seasoned bread crumbs. I also lightly coated the outside of each pattie with bread crumbs to give them some crunch. I served with marinara sauce on the side.

Banana Nut Bread

I make banana bread quite often, but I never seem to use the same recipe more than once. I just haven't found one that I really love. Until now! My friend Angie brought me a loaf of this banana bread a few weeks ago and it was wonderful. Really simple but really good. I asked her for the recipe. Here it is.

Grandma's Banana Nut Bread

1 c. sugar

1/2 c. butter

2 eggs

1/2 c. sour milk (add 2 Tbs. of vinegar to enough milk to make 1/2 cup)

3 mashed bananas

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 1/4 c. flour

1/2 c. chopped walnuts

Beat sugar and butter together. Add eggs and milk. Stir in mashed bananas. In a separate bowl, mix baking soda, baking powder, salt and flour together. Add to banana mixture and stir just until combined. Stir in nuts. Pour into greased loaf pans and bake at 350 degrees for 40 to 60 minutes, or until a knife inserted in the center comes out clean. (I made four mini loaves out of this recipe, so it would make two regular loaves, I think. I cooked the mini loaves for around 35 minutes.)

Chocolate Caramel Bars

I got this recipe from the Taste of Home Cookbook and everyone loves it. How can anything go wrong with chocolate and caramel.

1 C. flour
1/2 C. brown sugar
1/2 C. butter
2 C. coarsely chopped pecans
1 C. flaked coconut
14 oz. sweetened condensed milk
2 tsp. vanilla
20 vanilla caramels
2 tbs. milk
1 C. chocolate chips

Crust:
Stir together flour and brown sugar. Cut in butter with a pastry blender. Press into a greased 9X13 pan. Bake at 350 degrees for 15 minutes. Sprinkle pecans and coconut over hot crust.

Filling:
Combine sweetened condensed milk and vanilla; pour over pecans and coconut. Bake 25-30 minutes. Cool 10 minutes. Meanwhile, in saucepan, mix caramels and milk. Cook and stir over med. heat just till melted (I use the microwave). Drizzle over the top and sprinkle with chocolate chips. Cool and cut. Yum!

Chocolate Chip Pudding Cookies

I found this recipe in the "Worldwide Ward Cookbook" , it is really simple and makes really soft, moist cookies, so I thought I would share!

2 1/4 C Flour
1 tsp baking soda
1 C butter, softened
1/4 C sugar
3/4 C packed brown sugar
1 pkg. (4-serving) instant vanilla pudding
1 tsp vanilla
2 eggs
12 oz. chocolate chips

Mix flour and baking soda; set aside. In a large mixing bowl, combine butter, sugar, brown sugar, pudding mix, and vanilla; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chips. Drop by rounded spoonfuls onto cookie sheet about 2 inches apart. Bake at 375 for 8-10 minutes. Makes 3 dozen.

Frozen Grasshopper Squares

I made this the other day when everyone came to down to Logan to go to Willow Park, it is so easy and so yummy. I just put more oreo on the top instead of grating chocolate and that made it a little cheaper!

28 OREO Chocolate Sandwich Cookies, divided

1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 square BAKER'S Semi-Sweet Chocolate, grated

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

Buttermilk Cheddar Biscuits

I have been craving these biscuits for about a month now, and tonight I gave into the crazy-pregnant-woman hormones and made them. Don't pay any attention to how much butter is in the recipe. They're worth making. (Recipe from Ina Garten's Back to Basics.)



Buttermilk Cheddar Biscuits

All-purpose flour
1 Tbs. baking powder
1 1/2 tsp. kosher salt (omit if you are using salted butter)
12 Tbs. (1 1/2 sticks) cold unsalted butter, diced
1/2 c. cold buttermilk, shaken
1 cold extra-large egg
1 c. grated extra-sharp Cheddar
1 egg beaten with 1 Tbs. water or milk

Preheat oven to 425 degrees.

Place 2 cups flour, the baking powder and salt (if using) in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough into a rectangle about 5x10 inches. With a sharp, floured knife cut the dough into desired sizes. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle lightly with sea salt (I used kosher salt), and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. (Try not to eat them all in one sitting. I like to use the leftover biscuits the next morning for egg breakfast sandwiches.)

A note on the salt: I made these using salted butter and included the salt the first time I made the recipe. Way, way too salty. Be sure to leave the salt out unless you are using unsalted butter.

Cobb Salad Wraps

I'm always looking for good salad and sandwich recipes this time of year. It's just too hot to turn on the oven. This recipe is from the "Best of Country: Salads and Sandwiches" cookbook.

Cobb Salad Wraps

1/2 lb. boneless skinless chicken breasts, cooked and shredded
1/2 c. chopped avocado
4 bacon strips, cooked and crumbled
1 celery rib, thinly sliced
1 green onion, sliced
2 Tbs. chopped ripe olives
2 Tbs. crumbled blue cheese
2 Tbs. lemon juice
1 Tbs. honey
1 1/2 Tbs. Dijon mustard
1 garlic clove, minced
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
4 romaine lettuce leaves, torn
4 whole wheat tortillas, warmed
1 medium tomato, chopped

In a small bowl, combine the chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine the lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in the oil. Pour over the chicken mixture; toss to coat. Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomatoes; roll up. Yield: 4 servings.

Guacamole

I forgot to take a picture of this, but I made it when Erin's family was here visiting. I love guacamole, but mine usually consists of avocados, salt, and lime. Boring. This one is much better.

Guacamole
(from allrecipes.com)

3 avocados - peeled, pitted and mashed
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 Tbs. chopped fresh cilantro
2 Roma tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor.

Apple Dumplings

This recipe seems to be floating all over the Internet -- probably because it's so good that people want to shout it from the rooftops! I love it because it tastes like something that was labor intensive to make and yet it is so not that. This recipe is quick to put together and makes for a delicious dessert. You also might be able to get away with it for a sweet breakfast.

Ingredients:

2 medium Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cup sugar

1 teaspoon vanilla

12 oz Sprite

cinnamon

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Peel apples, core, and cut each one into eight wedges (16 total wedges). Open a can of crescent roll dough and carefully separate along the perforations. Place one apple wedge on each piece of dough and wrap it up. Place in pan and repeat with remaining can of dough and apples. Set aside.

In medium sauce pan melt butter; add sugar and vanilla. Stir to combine. Pour butter sugar mixture over the apples. Then pour the Sprite over top of that. Sprinkle with cinnamon and bake for 40 minutes.

When dumplings are done serve with ice cream and a ladle full of sauce. Serves 8.

Frosted Butterscotch Cookies

I love all cookies, Chad on the other hand is very picky when it comes to desserts. These cookies are a winner in his book because he had me make three batches in one week. These cookies are addicting, if your not a butterscotch fan don't worry they don't contain butterscotch, it is the frosting that makes them taste so good.

Frosted Butterscotch Cookies

Ingredients

* 2-1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1-1/2 cups packed brown sugar
* 1/2 cup shortening
* 2 eggs
* 1 teaspoon vanilla
* 1 8-ounce carton dairy sour cream
* 2/3 cup chopped walnuts
* 1/2 cup butter (no substitutes)
* 3-1/2 cups sifted powdered sugar
* 5 teaspoons boiling water
* 1-1/2 teaspoons vanilla
* Chopped walnuts or walnut halves (optional)

Directions

1. Preheat oven to 375 degrees F. Grease cookie sheets. Set aside.

2. In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and 1 teaspoon vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 cup nuts.

3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

4. To make frosting, in a medium saucepan heat and stir 1/2 cup butter (no substitutes) over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cooled cookies. If frosting begins to set up, stir in a small amount of additional boiling water. If desired, top with additional chopped walnuts or walnut halves. Makes about 60 cookies.

Make-ahead tip: Up to 1 day ahead, prepare and bake cookies. Frost cooled cookies; let frosting set. Place cookies in an airtight container with waxed paper between layers; store at room temperature.

Feta-Stuffed Chicken

This is a great chicken recipe, and best of all it is super fast. If you stuff the chicken before church it makes a quick Sunday lunch.

Feta-Stuffed Chicken

* 1 tablespoon snipped dried tomatoes (not oil-packed)
* 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
* 1/4 cup crumbled feta cheese (1 ounce)
* 2 tablespoons softened fat-free cream cheese (1 ounce)
* 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
* 1/8 teaspoon ground black pepper
* 1 teaspoon olive oil or cooking oil
* Fresh basil sprigs (optional)

Directions

1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.

Homemade Oreo Cookies

Devil's food cake mix
2 eggs
1/2 cup shortening

Mix. Roll into small balls and cook at 350 for 8 min.

Frosting:
8 oz cream cheese
1/2 cube butter
2 tsp vanilla
2-4 cups powdered sugar

Mix until smooth. Frost backs of cooled cookies and place together to make a sandwich cookie.

Chicken Alfredo Pizza

This pizza will always remind me of visiting the family.

8 oz cream cheese, cubed
3/4 cup Parmesan cheese, grated
1/2 cup butter
1/2 cup milk
garlic to taste

Mix together in sauce pan.

Chicken, grilled and cubed
mozzarella cheese, shredded
green onion, sliced
Bacon (this is a recent addition, and very tasty)
feta cheese, crumbled

Put on a pizza crust and bake at 375 until the cheese is melted and the crust if browned.

Honey Butter

This honey butter has powdered sugar in it so it gets nice and fluffy . . . sort of frosting like. It's so good on the Naughty Cornbread muffins that you'll think you are celebrating your birthday.

From Our Best Bites

Ingredients:

2 cubes real butter

2/3 cup honey

3/4 cup powdered sugar

Directions:

Place butter on counter for 20 minutes to reach room temperature. Don't let it get too soft or you will have a gooey mess. Place butter, honey, and powdered sugar in a bowl. Mix with a hand mixer for about 30 seconds and serve at room temp.

Shrimp, Tortellini, & Spinach

1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!

COOK pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese.

Ben and I really liked this, although I used chicken instead of shrimp cause it's cheaper! It was really good that way too!

Naughty Cornbread

This is a super simple, super tasty cornbread recipe from Our Best Bites. If you like your cornbread a little sweet and not so crumbly this is the recipe for you. It makes a 13 X 9 pan and 12 regular sized muffins.

Ingredients:

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk and eggs according to package directions

Directions:

Preheat oven according to directions on the cake mix box. Combine all three mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions. Bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9 X 13 pan). Freeze the leftovers.

Flourless Chocolate Cake

This is one of my favorite desserts to make. I served it at book club last week and it was a hit. This cake looks beautiful served with a little whipped cream or a light dusting of powdered sugar.

This is what the cake looks like right out of the oven.


The cake puffs up while cooking, but as soon as you take it out of the oven it will begin to fall. That's okay, that's what it's supposed to do! The picture below is from about 30 seconds later, before it fell another inch or more.

Ingredients:

1 1/2 c. swemisweet chocolate chips
6 large egg whites
6 Tbs. unsalted butter, plus more for pan
1/2 c. sugar
6 large egg yolks

Preheat oven to 275 degrees, with rack in center of oven. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted. Cool slightly. Whisk in egg yolks. In another bowl, beat egg whites to soft peaks. Gradually add sugar, beat until stiff and glossy. Whisk 1/4 of the egg whites into chocolate mixture. Gently fold mixture into remaining whites. Pour into pan, smooth top. Bake until cake pulls away from pan and is just set in the center, about 45-50 minutes. Do not underbake (I usually end up cooking mine 55 minutes.) Cool completely before removing sides of pan.

Triple-Berry Crisp

I recently stumbled upon a food blog that I absolutely love. The blog is called For the Love of Cooking. The blogger takes beautiful pictures of easy-to-make, delicious food. I've already tried several recipes from her site. This is the one I made tonight. It's a mixed-berry crisp - I used fresh strawberries, fresh blackberries, and frozen blueberries.

Rather than just retype the recipe here, I'm just going to be lazy and post a link to the blog. Go check it out! Mixed-Berry Crisp.

Double Chocolate Muffins

Ingredients:
1 C. cocoa
3 1/2 C. flour
2 tsp. soda
1/2 tsp. salt
1 1/2 C. buttermilk or milk soured with 1 tbs. vinegar
1/2 C. sour cream
2 tsp. vanilla
1 C. butter
2 C. packed brown sugar
2 eggs
3 tbs. oil
Chocolate chips

Directions:
Preheat oven to 350 degrees. Grease muffin pans. Cream butter, sugar and eggs. Mix dry ingredients in separate bowel. In another bowel, mix buttermilk, sour cream, vanilla, and oil. Add alternately with drying ingredients to creamed mixture. Add chocolate chips. Bake 25-30 minutes.

Asian Wonton Salad with Sweet Sesame Dressing

I love a loaded salad almost as much as I love loaded ice cream. This salad is good enough to be the entire meal. I love it!

Recipe adapted from Our Best Bites

Asian Wonton Salad

1 1/2 heads of romaine lettuce

3 chicken breasts, cooked and cubed or shredded (I marinated mine in teriyaki first)

cherry tomatoes

1/4 red onion, sliced thinly

1 cucumber sliced

1 can olives, rinsed and drained

3/4 cup cashews

1/2 package wontons

vegetable oil for frying

Heat about 1 inch of oil in a pot on the stove top. Cut wontons into thirds (3 strips). Fry wontons and set on paper towels to dry.

Tear lettuce into chunks and place in a large salad bowl. Top with remaining ingredients. Add Sweet Sesame Dressing. Toss salad together. Add wonton strips and gently toss to combine.

Sweet Sesame Dressing

1/3 cup rice vinegar

1/2 cup canola oil

1 tablespoon sesame oil

2 cloves minced garlic

1 tablespoon soy sauce

1/4 cup sugar

2 tablespoons sesame seeds

Place all ingredients into a quart jar and shake vigorously. Don't skip the sesame oil. It gives it the taste you need to make it taste like an Asian salad. Only pour dressing on salad if you plan on eating it immediately in one meal. I just added the dressing to individual bowls of salad and I only used about half of this dressing recipe.