Christmas Almonds

Nutty delight recipe from Parenting magazine December/January 2004

Goody bag mix-ins by Jennie (moi)

Making these yummy nuts has been our little tradition for the past 4 years! We love to put them into goody bags for Christmas each year. We always have so much fun delivering them to friends and family!

Christmas Almonds
1 package (16oz) whole almonds, raw
Butter (to grease pans)
1 egg white
1/3 cup white sugar
1/3 cup brown sugar
2 tbsp vanilla extract
½ tsp cinnamon
1 tsp salt

Preheat oven to 350 F. Spread almonds in a single layer in baking pan. Bake 8-10 minutes, until lightly roasted. Remove from oven and cool completely, about 30 minutes.

Reduce oven temperature to 300 F degrees.

Generously grease 2 large baking pans with butter. DO NOT use spray, it will taste funky!

In a large bowl, whisk egg white until foamy.

Whisk in sugars, vanilla, cinnamon, and salt. Stir in almonds; toss until well coated.

Spread half of the nut mixture onto a baking pan, spreading them out in a single layer. Bake for 10 minutes. Remove from oven, and stir. (Nuts will be very sticky now but will become crisp as they cool.) Return pan to oven and bake for an additional 10-12 minutes, until nuts are a pale golden brown and appear dry. Remove from oven and let sit for 3-5 minutes.

When nuts begin to harden, quickly loosen them from the pan with a metal spatula and spread onto waxed paper to finish cooling. Separate into individual pieces or small clusters now, otherwise they will be too hard to do later.

Store in an airtight container up to 1 week.

Makes 5 ½ cups

*To stretch the goodness even further, mix nuts with mini pretzels and M&M’s in a goody bag. Place 2 large handfuls of pretzels, 1 handful nuts, and 1-2 handfuls of M&M’s in a bag. Putting the M&M’s in last will make them fall through the nuts and pretzels so you won’t need to shake your bag to mix them!

We usually double the almond recipe, use 2 bags (16oz) pretzels, and 2 bags (16oz) Holiday colored M&M’s. This will make 20 goody bags!

Crab Puffs

I created this recipe since I love to order crab puffs whenever we go out to Chinese food. They taste just like the restaurant's version to me!

Paired with egg rolls, these are so good.

You won't need to order take out again!

Crab Puffs
16 oz package imitation crab meat chunks
8 oz package Neufchatel cream cheese (1/3 less fat), softened
1 package wonton wrappers
1 egg

In a large bowl, combine soft cream cheese and crab meat. Using an electric mixer, beat together until mixed completely and chunks are smaller.

In a small bowl, whisk one egg with 1 part water. On a dry surface, place 1 wonton. To fill the wonton wrappers, place a spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process.

In a wok, fill enough oil to deep fry the crab puff. Wait until oil is hot enough before putting crab puff in. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your crab puffs, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.

For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Black Forest Cake

Recipe from Sage Cafe (McMinnville, OR). I used to work at this little lunch cafe while for a few months while I was home from college in 1999. All of their recipes are delicious. I found their cookbook my mom bought years ago and begged her last year to let me take it home with me. Sadly, the cafe had to close it's doors a few years ago due to the boutique store below them going out of business. The Sage Cafe was located up the stairs from the boutique shop. Luckily for me, the recipes I loved are in my home now.

Cake

1 1/4 cup white flour

1/2 cup whole wheat flour

1 cup brown sugar

1/2 cup white sugar

1/2 tsp baking soda

3/4 cup buttermilk

1/2 tsp baking powder

1/2 tsp salt

1/2 cup melted butter

1 egg

1 tsp vinegar

1/2 tsp vanilla

6 tbsp cocoa powder

In a small bowl, stir buttermilk and baking soda together. In a medium bowl, combine flours, sugars, baking powder, salt and cocoa powder. In a large bowl, combine butter, egg, vinegar, and vanilla. Beat until mixed. Add buttermilk. Slowly mix in the dry ingredients until fully incorporated.

Grease a 8" cake pan (I used a deep cheesecake spring form 8" round pan). Lightly flour the inside of the pan. Pour cake batter into pan and bake at 350F degrees for 40 minutes at least. I don't remember how long it actually took to completely bake. I kept checking on the cake every 5 minutes or so until it was done. It takes longer when it's so thick. When cake is done, let it cool for 5 minutes before removing the pan.

Let cool completely (a few hours) before frosting.

Chocolate Frosting

1/4 cup cocoa powder

1 1/2 cup powdered sugar

1 tsp vanilla

1 tbsp milk

Mix ingredients together in a large bowl, adding a tiny bit of extra milk if necessary until frosting is smooth and spreadable. Frost only the sides of the cake, leaving the top bare.

Topping

1 can (14 oz) cherry pie filling

Starting at the center of the cake, dollop the pie filling. Spread from center to the sides. You're done! Slice and Enjoy!

Bean and Cheese Crisps

Or Bean Quesadillas These are a staple in our house, especially since we can't eat peanut butter and jelly sandwiches due to Rae's allergy. We eat these around 3-4 times a week for lunch. Just recently I've been sneaking in sweet potato puree and it becomes invisible since the cheddar cheese is the same color! Tastes great too.

Ingredients
flour tortillas
refried beans (I use the canned variety without partially hydrogenated substances or lard)
Cheddar cheese
Sweet potato puree

Spread refried beans on half of the tortilla and sweet potato puree on the other half.

Sprinkle cheddar cheese on top of puree
Fold in half and toast on a skillet until golden brown and cheese is melted.

Using a pizza cutter, slice into triangle wedges and serve!

Grilled Cheese meets Cinnamon Raisin

Who would have thought that grilled cheese and cinnamon raisins bread was meant to be together?!!

It's full of sneaky nutrients, especially if you want to take the extra effort to add pureed sweet potatoes. Make it with my cinnamon raisin bread (or store bought - but not as nutritious).

If your children like applesauce like mine do, then include it as a side (unsweetened kind). My girls love to use it as a dip. I decided to see what the fuss was about and tried it for myself. Wow. Even better.

Make your next grilled cheese this sandwich, and have fun dipping them in the applesauce too. You won't regret it.

INGREDIENTS
Cheddar Cheese, shredded or sliced

Sweet potato puree, about 1/4 cup

Cinnamon raisin bread

Butter or margarine

Spread butter on one side of each slice of bread. On the other side of the bread, spread sweet potato puree. Sprinkle shredded cheese on top of sweet potato and sandwich together. Place on grill or saute pan and cook until golden brown on each side and cheese is melted.

Cinnamon Raisin Bread

This fills our home with an irresistible

"can't wait until it's done baking so we can eat it" aroma. The base is the same as my oatmeal wheat bread, but with cinnamon, raisins and vanilla. It's sweet and nutritious. Doesn't get any better than that.

INGREDIENTS
1 1/4 cups water
2 tablespoons oil (I use canola)
2 tablespoons honey (use the same spoon so it slides right out after measuring the oil!)
1 teaspoon vanilla

1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats

2 teaspoons cinnamon

dash nutmeg

1/2 cup raisins
1 1/2 teaspoons active dry yeast

If using a bread machine, set loaf on regular white bread setting for a 1.5lb loaf with medium crust. Add ingredients in the order listed and you're ready to push start!

If making by hand, mix together all ingredients in order listed and knead for 5-7 minutes. Let rise until double in size. Punch down/knead and place into loaf pan. Allow to rise until double in size and bake in oven for 35 minutes at 350 F.

Yield: 1 loaf

Yummy just plain, as toast or french bread. If you're brave, try it with grilled cheese, you won't be disappointed!

Sweet Potato Puree

2 large sweet potatoes (not yams, yes there is a difference)

Peel and chop sweet potatoes into smaller chunks. Steam or boil until tender, about 20 minutes. Place into food processor or blender and puree until smooth. Add water as necessary for a smooth and creamy puree.

Separate into small freezer ziplock bags, in 1/2 cup increments. Smooth out flat, seal and label. Freeze.

When ready to use, thaw and refrigerate any leftovers.

Breakfast Vegetables

This recipe comes from Trevor's family. He taught me how to make it when we were newlyweds. This dish is something his dad would make and it brings back sweet memories every time we make it.

2 zucchini, thinly sliced

2 summer squash, thinly sliced

1/2 medium onion, finely chopped

3 slices Ham, fully cooked

1-2 glugs oil

In a large skillet, add oil and vegetables. Cook for 10 minutes or until tender on medium high heat. Add ham, and cook 3 for min or until hot. Salt and pepper to taste!

Yields 3-4 cups.

Cinnabon Rolls

These rolls are so rich and gooey that they melt in your mouth. The cream cheese icing is addictive too, so watch out! Normally, I don't like frosting. But I slather it on these rolls thick because it's so good.

I was given this recipe 4 years ago from Lehi 8th Ward, at an Enrichment night. After I made the recipe, I realized that this truely makes the best cinnamon rolls, far beyond anything else I've ever made or tasted. You won't be disappointed, but please, do limit yourself to just 2 or 5 and vow to exercise the next day!


Dough:
1/2 cup warm water
2 pkgs dry yeast (or 4 1/2 tsp)
2 TB sugar
1 (4 serving size) package instant vanilla pudding
2 cups milk
1/2 cup margarine or butter, melted
2 eggs, beaten
1 tsp salt
8 cups flour


In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In a large bowl, mix the pudding mix according to package directions. Add butter, eggs and salt. Mix well, then add yeast mixture. Blend; gradually add flour and knead until smooth.

Place dough in a very large greased bowl. (I use canola oil to lightly grease the bowl.) Cover the bowl with saran wrap that has been sprayed with cooking spray (so that it won't stick to the dough). Let rise until doubled in size. Punch down and let rise again.

Roll out onto lightly floured surface to 34" by 21".

Filling:
1 cup softened butter or margarine
2 cups brown sugar
4 tsp cinnamon

Mix the brown sugar and cinnamon together in a small bowl.

Spread butter over entire surface of the dough. Sprinkle cinnamon sugar over top of the dough. Then press sugar into dough with hands, keeping them flat.

Roll up dough very tightly. With a serrated knive (or thread), slice dough every 2 inches. Place on greased large cooking sheet, bar pan or 9x13 baking dish. Lightly press down with hand a little. Cover and let rise until doubled again.

Cream Cheese Frosting:
8 oz cream cheese
1/2 cup unsalted butter, softened but not melted
1 tsp vanilla
3 cups powdered sugar

Mix until smooth. Be careful! The powdered sugar may want to fly out of the bowl at first! If the mixture is too stiff, it will soften as the cream cheese becomes room temperature. If it is still too thick, you can soften it by using a VERY LITTLE amount of milk, like 1 maybe 2 tsp. Remember, it will melt as it is slathered on the hot rolls!


Bake at 350 F degrees for 15-20 minutes or until golden. Don't overbake. Frost warm rolls.

*Note, I hate taking pictures with a flash and had to do so before these were gone. I'll take new pics next time I make them.

Wendy's Chili

This is a great chili recipe that I've been making for over 4 years. I found it off Top Secret Recipes, back when they would give away a free recipe of the week. It actually tastes better than the restaurants version too!

We love to serve it with fresh cornbread and top it off with cheese, of course! We find that the cornbread helps the chili not be as spicy for the girls, and we give them milk with their dinner to help cut out any remaining burn. It's slightly hotter than a mild chili recipe, but kids just don't have that high of a tolerance as adults do.

Wendy’s Chili

1 lb ground beef (I use ground turkey)
29 oz can tomato sauce
29 oz can kidney beans (with liquid)
29 oz can pinto beans (with liquid)
1 med. onion, diced
½ cup diced green chilies
2-3 stalks celery, diced
3 medium tomatoes, chopped (I peel them, but it isn’t necessary to do so unless you hate the skins or you can use 1 can diced tomatoes)
2 teaspoons cumin powder
1 tsp chili powder (or to desired spiciness)
1 tsp black pepper
2 tsp salt
2-3 cups water (to desired thickness)

1. Brown the meat with the onion in a skillet. Using a colander, drain fat and rinse with water. (This will remove excess fat).

2. In a large pot (8 quart), combine meat and remaining ingredients. Bring to a boil, and then simmer for 2-3 hours, stirring every 15 minutes. If you are in a rush, then bring to a boil and simmer for about 1 hour.

*Leftovers can be frozen! Let cool first before freezing or storing in the fridge.

Old-Fashioned Oatmeal Cookies

Recipe from Williams Sonoma Essentials of Baking

Photo by me

1 1/2 cups flour

1 tsp baking powder

1 TB cinnamon

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1 cup brown sugar, firmly packed

1/2 cup sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cups old-fashioned rolled oats (NOT instant)

2 cups raisins

In a medium bowl, combine flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine the butter, brown sugar and white sugar. Beat on medium speed until smooth. Add eggs and vanilla and beat until well blended.

Add dry ingredients and rolled oats, beat until incorporated. Mix in raisins by hand using a large spoon.

Drop the dough by heaping tablespoons onto baking sheets. Bake at 350 F degree for 12 minutes and then keep checking until cookies look almost done but not quite golden brown. To ensure a chewy oatmeal cookie, make sure to remove the pan when the cookies are still a tiny bit doughy looking on top. (When they cool, they will firm up and be fully cooked, but still chewy.)

Let cookies cool on sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Fresh Salsa

I used to HATE the taste of cilantro. Boy am I glad that my tastes buds changed during my first pregnancy, because now I LOVE cilantro. This salsa will disappear fast! This is just a basic recipe and can be altered very easily according to your preference.

3 large tomatoes (you can use a 29oz can of tomatoes if you must, but isn't as good as fresh)
1/2 onion
3 jalapenos (or more if you want it hotter)*
1/2 bunch fresh cilantro
1-2 cloves fresh garlic, minced
2 tsp salt (or to taste)

Use a food processor or knife to finely dice all ingredients. Combine in a bowl and serve with tortilla chips or with any other Mexican dish!

Yields: 6 cups

*Tip - The heat of the jalapenos is found mostly in the veins (the white inside part) and the seeds. If you don't want it as hot, then strip out and discard the veins and seeds before dicing.

Cool and Creamy Cucumber Salad

This dish is so yummy, my Austrian family would serve it as a side dish often in the summer. (I lived near Vienna, Austria as a nanny in 2000). I brought this recipe home with me because I loved it so much.

My girls have been eating ever since they were babies and gobble it up.

2 cucumbers
½ cup fat free plain yogurt
½ cup fat free sour cream (or low fat)
2 TB (at least) fresh dill, diced (only use fresh)
2 TB white vinegar
1 tsp salt
1 tsp sugar

Peel cucumbers and slice thin and set aside. Stir all remaining ingredients in a medium bowl. Add cucumbers to the creamy mixture and stir until cucumbers are completely covered. Serve cold immediately or after a few hours in the refrigerator for it to taste even better!

Mom Whiting's Pumpkin Pie

Made from pumpkins grown in Trevor's childhood home garden, and lovingly canned by his mother. This was my first pumpkin pie I've ever made and it just screamed of Fall goodness.



Pumpkin Pie by Karen Whiting
1/2 c. granulated sugar
1/2 c. brown sugar
2 tsp. cinnnamon
1/4 tsp. nutmeg
1/4 tsp. salt

2 eggs
1 1/2 c. canned pumpkin
1/2 tsp. vanilla
1 c. milk, scalded

Unbaked 9" pie shell (make ahead from scratch or from store)

Mix all dry ingredients in large bowl.

Add scalded milk and stir to dissolve sugar.

Add slightly beaten eggs, pumpkin and vanilla. Blend well.

Pour into unbaked 9" pie shell. Bake at 400 degrees for 5 minutes, then lower to 325. Bake 50 to 60 minutes, until knife comes out clean.

Yield: 1 pie

Banana Bread

We often enjoy this moist banana bread recipe that my sis in law, Kari, shared with me. The smell of banana bread baking in the oven... Ahhh, just heavenly.


3 bananas
1/2 cup butter, slightly softened
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp. baking soda
3 tblsp buttermilk* (see below how to make your own)
2 cups flour


In a small bowl, mash bananas and set aside. Mix butter and sugar together until creamy. Add in eggs, vanilla and buttermilk, mixing well. Add dry ingredients and the mashed bananas alternatively to the batter, until completely combined.

Grease a bread loaf pan and pour batter in. I find that this recipe make one LARGE loaf, or one regular sized one and a mini loaf. I like to make the latter because the girls get a kick out of the mini loaf. (okay, so do I).

Bake 325 F for 1 hour or until when toothpick inserted comes out dry. The mini loaf will be done sooner, around 30 minutes or so.

*If you don't have any buttermilk on hand (I never do), you can make your own!

Buttermilk
1 1/2 tsp lemon juice
1/2 cup milk

Combine and let sit for 15 minutes. The milk will start to curdle and there you go...buttermilk!

Black Bean Salsa

I just discovered this tasty salsa last weekend at a party for the first time. Then again at a baby shower today! My friend Nicole was kind enough to let me take some extra home! I'm addicted. This recipe is from Julie Clark.

1 can corn, drained

1 can black beans, drained and rinsed

2 tomatoes, chopped in chunks

1 avacado, chopped in chunks

1/2 bunch fresh cilantro

chopped green onions (to taste)

1 envelope italian dressing

Mix italian dressing according to packet directions in medium bowl. Add remaning ingredients and serve with tortilla chips!

Chicken Salad Sandwiches

Just about everyone knows and loves croissant sandwiches,

found at practically every baby shower or brunch party.

But why wait for those special occasions?

You can make them NOW

with regular bread if you don't have croissants

and they're still really yummy!

Chicken Salad Sandwiches

1 canned chicken, fully cooked (found near tuna section)
1-2 celery stalks, chopped
Mayo or Miracle Whip
Grapes sliced in half (optional)
Walnuts or cashews, chopped (optional)
Bread or croissant
Pepper (optional)

Open can of chicken, drain out liquid. Empty chicken into a medium bowl. Add chopped celery, grapes, nuts and desired amount of either mayonnaise or miracle whip to make a creamy mixture. Slather onto a slice of bread or croissant and add fresh ground pepper on top if you’d like!

Sliced Baked Potatoes

Sliced Baked Potatoes

4 medium potatoes with skins, washed (or however many you need)
1 tsp salt
3-4 tblsp melted butter
2-3 tsp Thyme (or other herbs of your choice)
4 tblsp grated mozzarella cheese

1. Cut potatoes into thin slices but not ALL the way through. Use a handle of a spoon to prevent knife from cutting all the way.

2. Put potatoes in a baking dish. Fan them open slightly.

3. Drizzle melted butter evenly over the potatoes. Sprinkle with salt and herbs.

4. Bake potatoes at 425 F for 50 minutes. Remove from oven and sprinkle with cheese. Bake for another 10-15 minutes until potatoes are soft when tested with a fork.

Enjoy!

These are a superb side dish to homemade chicken nuggets, and just about any other meal too.

Peanut Butter Oatmeal Chocolate Chip

Recipe taken from my friend Becky's blog. She made these for us when we came over to visit teach her and we quickly became addicted!!

My words are in the purple italics. The following is from Becky:

These are so delicious. They are good as bars too. I served them warm out of the oven with vanilla ice cream, whip cream and hot fudge.

3/4 cup butter, softened
1/2 cup peanut butter (I used natural because I didn't want the extra sugar)
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 tsp vanilla
1 & 1/4 cup flour
2 cups oats
1 -12oz. bag chocolate chips (I use milk chocolate, Guittards brand) (I used half a bag and still had TONS of chocolate chips in the bars, and definitely go with milk chocolate of any brand)

1. Beat together butter and peanut butter with an electric mixer on high speed for about 30 seconds.
2. Add sugars, baking powder and soda. Beat until comobined.
3. Beat in eggs and vanilla until combined.
4. Beat in flour slowly until combined. Stir in rolled oats and chocolate chips.
5. Bake on ungreased cookie sheet in rounded balls (or in a 9x13 pan as cookie bars)
6. Bake @ 375 for about 10 minutes for cookies and about 20-30 minutes for bars. Keep checking bars until the top starts to turn golden brown. They will still look kind of doughy, but they set up pretty fast. Not good if you over-bake them. DRY!

I have made this recipe twice as the bars and just LOVE them! Thanks Becky for a yummy treat!

Scrumptious Carrot Cake

With real cream cheese frosting that is to die for!

I made this for Trevor's birthday cake

and it was so GOOD that I made it again for his welcome home cake from Wisconsin too.

I'm not a frosting person, but I REALLY love this cream cheese frosting! SO, that's saying something! This is also the same frosting I use when I make Cinnabon Cinnamon rolls.

Trevor says this is the best carrot cake he's ever had!

Ingredients

4 eggs

1 cup white sugar

1 cup brown sugar

2 tsp vanilla

3/4 cup oil

1/2 cup applesauce

1/4 tsp nutmeg

2 cups flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3 cups grated carrots

1 cup pecans (we omitted these because Rae's allergic)

Mix first six ingredients all together. In a separate bowl, mix all of the dry ingredients together. Gradually add all of dry ingredients to the wet cake batter. Stir in carrots and nuts.

Pour into a greased 9x13 pan and bake 350F for 45 minutes or so until when inserted toothpick comes out dry.

While cake is baking you can start on the frosting.

Cream Cheese Frosting

8 oz cream cheese

1/2 cup unsalted butter, softened but not melted
1 tsp vanilla

3 cups powdered sugar

Mix until smooth. Be careful! The powdered sugar may want to fly out of the bowl at first! If the mixture is too stiff, it will soften as the cream cheese becomes room temperature. If it is still too thick, you can soften it by using a VERY LITTLE amount of milk, like 1 maybe 2 tsp.

Let cake cool completely before frosting.

Serve and enjoy! Refridgerate any leftover cake.

Whole Grain Waffles

These waffles are done in the shape of Hello Kitty, but it is a nutritious and delicious recipe for any waffle maker! This is now the only waffle recipe I'll ever make!

I love to add cool whip topping and frozen fruit (unsweetened and microwaved until hot and syrup develops) So much better than maple syrup!
Recipe from MrBreakfast

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup quick or old-fashioned oats
1/4 cup flax seed meal (I omitted this and added an extra 1/4 of flour instead)
1/4 cup wheat germ
4 teaspoons baking powder
2 Tablespoon sugar
1/4 teaspoon salt 2 large eggs - beaten
1 and 3/4 cups milk
1/4 cup applesauce
1/4 cup canola oil
1 teaspoon vanilla extract

In a large bowl, combine all dry ingredients (flours, oats, flax meal, wheat germ, baking powder, sugar and salt). In a seperate bowl, mix together the eggs, milk, applesauce, oil and vanilla. Add wet ingredients to dry ingredients and mix until smooth. Cook waffles in a lightly-greased preheated waffle iron according to manufacturers instructions.

Delicious Oat & Wheat Bread

Brynlee and Raelyn would gladly eat this bread with butter on top for every meal if I let them. This recipe is SUPERB for a breadmaker. The original recipe was taken from allrecipes, but again, I fiddled with it to add some wheat flour while still allowing the bread to rise properly for a breadmaker. The oats disappear completely too!

INGREDIENTS
1 1/4 cups water
2 tablespoons oil (I use canola)
2 tablespoons honey (use the same spoon so it slides right out after measuring the oil!)
1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
1 1/2 teaspoons active dry yeast

If using a breadmachine, set loaf on regular white bread setting for a 1.5lb loaf with medium crust. Add ingredients in the order listed and you're ready to push start!

If making by hand, mix together all ingredients in order listed and knead for 5-7 minutes. Let rise until double in size. Punch down/knead and place into loaf pan. Allow to rise until double in size and bake in oven for 35 minutes at 350 F.

Baked Fresh Cherry Pie

I made this for Father's Day and Trevor said this was the best cherry pie he's EVER had!
This recipe is found here at allrecipes.com

1 pastry for a 9 inch DOUBLE crust pie (or in other words, two crusts. I used refridgerated & ready to roll pillsbury kind, but NOT the kind in the tubes)

4 tblsp quick-cooking tapioca

1/8 tsp salt

1 cup white sugar

4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.

Mad for Meatloaf

Trevor will argue with anyone that doesn't think this is the best meatloaf recipe out there. Last week he kept closing his eyes with every bite saying,"Mmm" and "Oh Babe! This is SO GOOD!" And Raelyn ate more than me!

Meatloaf

2 cups Italian style breadcrumbs (or plain)
½ onion, finely chopped
2 celery stalks, finely chopped
1 lb. lean ground turkey
¼ cup ketchup
1 tsp. salt
1/8 tsp. pepper
1-2 glugs Worcestershire sauce
1 cup salsa (mild or hot, depending how hot you can handle)
1 chopped red bell pepper (optional)

Preheat oven to 350 F. Coat 9x13” pan with cooking spray.

In a large bowl, add all ingredients together and mix until thoroughly incorporated. Put into the prepared 9x13 baking dish. Smooth mixture down until evenly distributed.

Bake uncovered for 45-55 minutes, or until done.

Spinach and Ham Quiche

2 Frozen Pie Crusts OR Refridgerated pie crusts by Pillsbury (not the tube kind)
6 large eggs
1 pkg frozen chopped spinach*
8 oz. chopped Ham (or 6 slices cooked bacon, chopped)
1 ½ cup milk
1 tsp. Salt
¼ tsp. Pepper
Pinch of Nutmeg


Preheat oven 350 F. Unwrap spinach package. Thaw out spinach quickly by microwaving it on a plate for 2-3 minutes. Drain spinach into a strainer and really try to get as much liquid drained as possible.

In a large bowl, whisk together eggs, salt, pepper, and nutmeg. Then whisk the milk into eggs. Place spinach into pie crusts by little fingerful amounts spread evenly inside crust (just however much you want). Add ham to each of the pie crusts. Pour equal amounts of egg mixture into pie crusts.

Bake the quiche until top is lightly browned and the filling is set when you give the dish a gentle shake, about 40-45 minutes.

Yield: (2) 9" Quiche
*Spinach is optional, but you can't really taste it in this dish.

**Even Brynlee, our egg hater, loves this dish!

Asian Lettuce Wraps

This recipe is from Jen's Blog (Trev's cousin), and she got it from here.

It is so good that I was "Mmmm-ing" off and on throughout our meal

and couldn't wait to eat the leftovers the next day.

Asian Lettuce Wraps


2 Tablespoons olive oil
1 Cup finely chopped onion
1 lb ground turkey or chicken
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tsp garlic salt
1 (12 oz) bag of broccoli cole slaw
1 small can drained water chestnuts - optional (I left them out)
1/2 Cup Yoshida’s Teriyaki Sauce - (couldn't find this brand and used Soy Vay Island Teriyaki -super yummy!)
1 teaspoon sesame oil
About 15 lettuce leaves (iceberg or butter lettuce)


1. Place oil into a large skillet or pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground meat, salt, pepper and garlic salt. Brown and crumble until cooked through. Place in colander to drain and rinse fat off with water. (still tastes the same, just less fat!)


2. Return turkey to pan, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until broccoli slaw is softened. Reduce heat to low until ready to serve. Serve large spoonfuls inside lettuce leaves.

Scalloped Potatoes and Ham

4-5 russett potatoes

1/2 onion

2 cans (10.5oz) cream of chicken

1-2 cups cheddar cheese (or Mexican blend cheese)

1/2 pkg of cooked Ham

Cut potatoes into thin slices (thicker slices take longer to cook) and place into a large bowl. Slice Ham into small chunks approx. 1 inch and add to the bowl. Next, add chopped onion to the bowl. Add cream of chicken and mix well.

Transfer the potato mixture to a 9x13 pan. Sprinkle with cheese and bake uncovered at 350F for 40-45 minutes.

**For quicker potato slicing, I use a mandoline. So easy!

Healthy Grilled Vegetables

We always include these delicious vegetables whenever we grill! Even the girls eat them! The best part is that you can choose any vegetable that suits your palat. Our favorites are:

2 summer squash (or zucchini)
1 bunch of asparagus
1 red bell pepper
1 clove garlic
1-2 glugs of Olive oil
Sea salt to taste

1 ziplock bag, gallon size
Foil

Slice the veggies about equal in thickness (so they'll cook evenly). Place all the veggies into the ziplock bag. Using a garlic press, crush the clove of garlic into the bag (using fresh garlic is a must). Next, add 1-2 glugs of olive oil into the bag. Add just enough to coat the veggies. Seal bag and shake until completely mixed and coated.


Grill the veggies on 2 layers of foil for more stability. Cook until tender.
Season with sea salt and enjoy!
**You can also bake this in the oven. Just arrange veggies in a single layer on a baking sheet and cook for 25-30 minutes at 450F.

Wonton Soup

We love this recipe by Kraft.

Again, I've modified it a little.

4-6 cups low sodium chicken broth

2 cups pre-shredded carrots

1-2 cups chopped cabbage

1 bag frozen pork dumplings (or vegetable/chicken/seafood)

1/2 cup carrot puree

2 tbls low-sodium soy sauce

2 tsp Asian Seasoning Mix from The Pampered Chef, optional

In a large pot, combine all ingredients and bring to a boil. Reduce heat to a low boil so that the dumplings won't fall apart. Continue to cook until dumplings are heated through.

*The original recipe from Kraft calls for 2 cups of thinly shredded rotisserie chicken added to the soup. This is yummy, but sometimes too much time for me to do, so I don't always add it in.

Athough it wasn't in the original recipe, I also added the Asian Seasoning Mix from The Pampered Chef because I thought it would make this soup perfect. And it did!

Adding the carrot puree is just a sneaky way to make sure the family eats their vegetables, even if they try to "pick" at their food. The puree disappears into the broth, so no one knows!

Meatball Stew

Recipe from Trader Joe's sample during our shopping trip!

The girl's loved it so much I bought all the exact ingredients on the spot

and made it that night for dinner!

I couldn't believe the meatballs, were actually "Meat-LESS". It was a HIT!

1 bag Meatless Meatballs (or real meatballs)

8-12 cups of beef broth

8 oz of "O" shaped pasta

3 chives chopped

1/2 cup carrots, finely diced

Salt and Pepper to taste

Serves 6

In a large pot, add all ingredients, including frozen meatballs. Bring to a low boil and continue cooking until pasta is tender. Serve to hungry family!

Isn't that easy? Our girls kept asking for more.

It's so nice to hear, "Mmmm, thank you Mommy!"

*This is a great vegetarian recipe Becks! (the beef broth can change to vegetable broth if you want)

Baking Powder Biscuits

Photo by me

Recipe by Williams Sonoma

2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

6 tblsp cold unsalted butter, cut into small pieces

3/4 cup whole milk

In a bowl, stir together the flour, baking powder, and salt. Add the butter. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large coarse crumbs, the size of small peas. Pour in the milk and mix with a fork or rubber spatula just until the dry ingredients are moistened.

Turn the dough out onto a lightly floured work surface and knead gently a few times until it clings together. Using a spoon, drop biscuits onto the pan to make drop biscuits. OR roll or pat out the dough until 3/4 inch thick if you want to cut it out with a biscuit cutter.

Yield 12 biscuits

**These are yummy by themselves, but tastes great paired with soup too. Beware, they're addicting!