I came up with this recipe when I had lots of peaches but no rolled oats. Just Bunches Cereal has all the goodness like cinnamon and sugar in it, so no need to add anything to it!
2 cups of Just Bunches Cereal
1/3 cup flour
5-6 peaches sliced thinly
1 tsp lemon juice
1/4-1/3 cup brown sugar depending on how sweet your peaches are
2 TB cold butter chopped into small pieces
Slice the peaches and put them in a 8x8 baking dish.
Sprinkle the lemon juice over them
Put the brown sugar on them and mix it all together well
Put the cereal in a plastic bag and lightly crush. Big chunks are yummy, so don't crush too much.
Put the flour in the bag and shake until all the cereal is covered
Cover the peaches with the cereal mixture
Place the chopped butter over the cereal mixture about one every inch or so.
Bake at 350 for 35-45 min until the crust is golden
Tuesday, March 23, 2010
Thursday, March 18, 2010
Swiss Mushroom Orzo
This picture was not taken by me, since I forgot to take one before we devoured our meal. It was taken by Sarah_Jayne.
This is sooo sooo yummy! Its one of Mikes favorite dishes.
Makes a wonderful accompliment to any meat dish. Or add some chopped broccoli or red pepper to make it a veggie meal.
1 cup Orzo
8 oz shredded Swiss Cheese
4 TB butter divided
4 Garlic Cloves minced
1/4 tsp Salt
1/2 tsp Pepper
1 cup Mushrooms sliced
Cook Orzo to package directions (about 8-10 min)
Soften 3 TB of butter and mix with Cheese, garlic, Salt and Pepper
Meanwhile saute mushrooms in 1 TB of butter until tender and golden
Drain orzo and add to mushrooms
Stir in cheese and garlic mixture until melted
Friday, March 12, 2010
Taquitos
I made these last night, and thought they were good, but it wasn't until both boys said, "Mommy this is so good, you need to BLOG it"! Wow! Ok! Elektra ate 4 of them!!
So here it is.
The way I made them took all day because I slow cooked 4 chicken legs and 4 thighs in the crockpot with homemade salsa until the meat fell off the bone. Then I shredded it and let it cook a little bit longer with lots of mexican cheese mixed in. However, you can use any kind of filling. Beef and pork are great choices. Whether its shredded meat or ground. Use some kind of salsa or taco seasonings to give it that mexican flavor. Once you have your meat and seasonings cooked well, let it cool so you can handle it.
This recipe made 30 taquitos. We froze the extras for easy meals. Just stick a taquito or two in the microwave for a min and enjoy!
1 lb cooked and seasoned meat
40 corn tortillas (some simply fall apart and you will need extras) Or Flour tortillas (which are flautas and actually much easier to roll up)
2 cups vegetable oil
salsa
guacamole
sour cream
wood toothpicks
This is the hard part. The rolling of the taquitos.
If you are using flour tortillas just fill with meat, roll up and fry in oil, or spray with cooking spray and bake in a 450 degree oven for 8-10 or until crisp.
With corn tortillas you will need to first heat up a flat skillet with no oil on med low heat.
Heat the oil in a fryer or a large deep skillet.
You will know the oil is ready when you stick the end of a wooden spoon in and bubbles form around it.
Take a corn tortilla, and heat it for about a min on each side in the flat dry skillet.
Then dip it in the hot oil quickly on each side, just enough to coat it well.
Take it out and let the oil drip off then place on a plate.
Once you have quite a few tortillas ready to go, then put a couple of tablespoons of meat on one side and roll up tightly.
Secure the middle and each end with a toothpick.
Once you have about 5 or 6, put them in the hot oil and fry on each side until golden brown and crisp.
Take out and place on a paper towel to remove the excess the oil.
Repeat these steps until all are fried.
Serve with Salsa, Sour Cream and Guacamole.
MMMMMM!!!!
So here it is.
The way I made them took all day because I slow cooked 4 chicken legs and 4 thighs in the crockpot with homemade salsa until the meat fell off the bone. Then I shredded it and let it cook a little bit longer with lots of mexican cheese mixed in. However, you can use any kind of filling. Beef and pork are great choices. Whether its shredded meat or ground. Use some kind of salsa or taco seasonings to give it that mexican flavor. Once you have your meat and seasonings cooked well, let it cool so you can handle it.
This recipe made 30 taquitos. We froze the extras for easy meals. Just stick a taquito or two in the microwave for a min and enjoy!
1 lb cooked and seasoned meat
40 corn tortillas (some simply fall apart and you will need extras) Or Flour tortillas (which are flautas and actually much easier to roll up)
2 cups vegetable oil
salsa
guacamole
sour cream
wood toothpicks
This is the hard part. The rolling of the taquitos.
If you are using flour tortillas just fill with meat, roll up and fry in oil, or spray with cooking spray and bake in a 450 degree oven for 8-10 or until crisp.
With corn tortillas you will need to first heat up a flat skillet with no oil on med low heat.
Heat the oil in a fryer or a large deep skillet.
You will know the oil is ready when you stick the end of a wooden spoon in and bubbles form around it.
Take a corn tortilla, and heat it for about a min on each side in the flat dry skillet.
Then dip it in the hot oil quickly on each side, just enough to coat it well.
Take it out and let the oil drip off then place on a plate.
Once you have quite a few tortillas ready to go, then put a couple of tablespoons of meat on one side and roll up tightly.
Secure the middle and each end with a toothpick.
Once you have about 5 or 6, put them in the hot oil and fry on each side until golden brown and crisp.
Take out and place on a paper towel to remove the excess the oil.
Repeat these steps until all are fried.
Serve with Salsa, Sour Cream and Guacamole.
MMMMMM!!!!
Saturday, February 27, 2010
Lemon Pepper Chicken Sandwiches
Lemon Pepper Chicken Sandwiches
4 oz Cream Cheese, softened
2 TB Butter, softened
1 tsp Lemon-Pepper seasoning divided into 1/2 tsps
1/2 tsp dried Basil
1/4 tsp garlic
1/8 tsp salt
1 TB Olive Oil
1 TB Lemon Juice
1 1/2 lbs chicken cut into 1/2in strips
4 Italian Sandwich Buns split
1 small red onion sliced thinly
Lettuce, Tomato
In a small bowl beat the cream cheese, butter, 1/2 tsp lemon pepper, basil, garlic and salt until smooth; set aside.
In another small bowl, combine oil, lemon juice, and remaining lemon pepper; set aside.
Place chicken on a greased broiler pan.
Spoon half of lemon juice mixture over top.
Broil 3-4 in from heat for 4-5 min
Turn chicken; top with remaining lemon juice mixture.
Broil 4-5 min longer or until juices run clear.
Place buns side up on a ungreased baking sheet.
Broil 3-4 inches from heat 1-2 mins or until golden brown
Spread Cream Cheese mixture on each side of bun.
Layer with lettuce, onion, tomato and chicken.
4 oz Cream Cheese, softened2 TB Butter, softened
1 tsp Lemon-Pepper seasoning divided into 1/2 tsps
1/2 tsp dried Basil
1/4 tsp garlic
1/8 tsp salt
1 TB Olive Oil
1 TB Lemon Juice
1 1/2 lbs chicken cut into 1/2in strips
4 Italian Sandwich Buns split
1 small red onion sliced thinly
Lettuce, Tomato
In a small bowl beat the cream cheese, butter, 1/2 tsp lemon pepper, basil, garlic and salt until smooth; set aside.
In another small bowl, combine oil, lemon juice, and remaining lemon pepper; set aside.
Place chicken on a greased broiler pan.
Spoon half of lemon juice mixture over top.
Broil 3-4 in from heat for 4-5 min
Turn chicken; top with remaining lemon juice mixture.
Broil 4-5 min longer or until juices run clear.
Place buns side up on a ungreased baking sheet.
Broil 3-4 inches from heat 1-2 mins or until golden brown
Spread Cream Cheese mixture on each side of bun.
Layer with lettuce, onion, tomato and chicken.
Friday, November 13, 2009
Cheeseburger Cups
Cheeseburger Cups
I got this recipe out of my Taste Of Home magazine that Gramma Ann gets for me. The kids loved them! They are a great fun food for kids. I told them they were eating Cheeseburger Pies. Zachary had seconds, and they asked for the leftovers the next day as well!
This is the recipe that is in the magazine. I tweeked it a tiny bit so I will put a * by my added ingredients.
1 lb ground beef *.83 lb It was all I had
* 3/4 cup finely chopped mushrooms
1/2 cup ketchup
2 TB brown sugar
2 TB Prepared Mustard *spicy brown mustard
2 tsp Worcestershire Sauce
1 Tube refrigerated Buttermilk Biscuits (12oz)
1/2 cup cubed Velveeta (I did not use) *1/2 cup shredded Tilamook
In a large skillet, cook beef *mushrooms until beef is no longer pink.
Drain
Stir in ketchup, brown sugar, mustard and Worcestershire sauce
Remove from heat and set aside
Press with a spoon each biscuit onto the bottom and up the sides of a greased muffin cup.
Spoon meat mixture into cups.
If using Velveeta, top now with a cube
Bake at 400 for 14-16 min or until golden brown
If using shredded cheese, when the biscuits are done, sprinkle the cheese on and stick back in the turned off oven for a minute or two till it is melted.
***Photo from Taste Of Home Magazine***
Friday, October 16, 2009
Mushroom Spinach Burger
Mushroom Spinach Hamburgers
I made these tonight. I did not tell the kids what they were made of. Mike guessed because he saw me making them.
After a few bites the boys said, 'yumm, this is the best burger I have had." A few minutes later, Mike looks at me and says, "this is at least a top 5 of all my fav meals you have cooked in 12 years!" Even Elektra ate hers!
The kids still have no idea what was in these, but all 3 ate them completely gone!
1 pkg Spinach - thawed & drained (I forgot to do this, so I microwaved it, till it was mostly thawed, then I squished it in between 2 towels to get rid of the water, but felt it was still going to be too moist, so I added about a 1/2 cup of seasoned bread crumbs.)
1 C Shredded Mozzarella Cheese
1 C Chopped Mushrooms
1 env. Onion Mushroom Soup Mix
1 tsp. Better Than Beef Bouillon (buy it where you buy your regular buillon cubes)
1 lb ground beef
Mix all the ingredients together and form into patties approx 5in by 1in.
Grill over high heat 2-4 min per side, flipping only ONCE!
Serve on buns with fav hamburger compliments.
Caleb finishing his. Elektra about half done with hers. (She ate the bun first)
Zachary finished his double burger and Mikey is taking his last bite!
I made these tonight. I did not tell the kids what they were made of. Mike guessed because he saw me making them.
After a few bites the boys said, 'yumm, this is the best burger I have had." A few minutes later, Mike looks at me and says, "this is at least a top 5 of all my fav meals you have cooked in 12 years!" Even Elektra ate hers!
The kids still have no idea what was in these, but all 3 ate them completely gone!
1 pkg Spinach - thawed & drained (I forgot to do this, so I microwaved it, till it was mostly thawed, then I squished it in between 2 towels to get rid of the water, but felt it was still going to be too moist, so I added about a 1/2 cup of seasoned bread crumbs.)
1 C Shredded Mozzarella Cheese
1 C Chopped Mushrooms
1 env. Onion Mushroom Soup Mix
1 tsp. Better Than Beef Bouillon (buy it where you buy your regular buillon cubes)
1 lb ground beef
Mix all the ingredients together and form into patties approx 5in by 1in.
Grill over high heat 2-4 min per side, flipping only ONCE!
Serve on buns with fav hamburger compliments.
Caleb finishing his. Elektra about half done with hers. (She ate the bun first)
Zachary finished his double burger and Mikey is taking his last bite!
Pot Roast (Crock Pot)
Pot Roast
Slow cooked Pot Roast.
I made this the other night and everyone raved about it. Even Elektra ate it and said "Mmmmmm Yummy!" and she is pretty picky!
2-4lb Pot Roast (mine was frozen solid)
1 pkg Ranch Dressing
1 pkg Italian Dressing
2 tsp. Better Than Bouillon
1/2 cup Beef Broth
Place meat in crockpot. (you can brown it in a skillet before if you like)
Mix the Dressings, Bouillon and Beef Broth.
Pour over the meat.
Cook in Crockpot on low for 6-8 hrs or high for 4-5.
Since my meat was frozen, I cooked it on high for 3 hours, then on low for 6 hours.
Take meat out, set on platter.
Pour out the juices into a skillet, add 2 TB corn starch to 2 TB beef broth (mix in a separate cup, stir well.)
Wisk everything together very well.
Slowly add beef broth.
Bring to a boil then reduce heat and simmer until thickened into a gravy.
(Add broth as needed to thin or thicken)
Serve over meat.
Slow cooked Pot Roast.
I made this the other night and everyone raved about it. Even Elektra ate it and said "Mmmmmm Yummy!" and she is pretty picky!
2-4lb Pot Roast (mine was frozen solid)
1 pkg Ranch Dressing
1 pkg Italian Dressing
2 tsp. Better Than Bouillon
1/2 cup Beef Broth
Place meat in crockpot. (you can brown it in a skillet before if you like)
Mix the Dressings, Bouillon and Beef Broth.
Pour over the meat.
Cook in Crockpot on low for 6-8 hrs or high for 4-5.
Since my meat was frozen, I cooked it on high for 3 hours, then on low for 6 hours.
Take meat out, set on platter.
Pour out the juices into a skillet, add 2 TB corn starch to 2 TB beef broth (mix in a separate cup, stir well.)
Wisk everything together very well.
Slowly add beef broth.
Bring to a boil then reduce heat and simmer until thickened into a gravy.
(Add broth as needed to thin or thicken)
Serve over meat.
Tuesday, August 18, 2009
Peach Crisp
This recipe will work with other fruit, like apples. You can also add extra fruit to the peaches, like blueberries, raspberries, raisins, or cherries.
Peach Crisp
5-7 Peaches, sliced and pitted
1/2 C Brown Sugar, packed
1/4 C whole wheat (or reg) Flour
1 TB Lemon Juice
1/2 C flour
1/2 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Just Bunches Cereal, break up big chunks
Preheat oven to 350
Butter or Pam a 9x9 baking pan
In large bowl combine peaches with brown sugar, flour and lemon juice.
Put in baking pan
In a bowl combine flour, brown sugar , cinnamon and cereal.
Sprinkle over peaches
Bake at 350 for 35-40 min just until the topping starts to brown, and the peaches are bubbling through.
Peach Crisp
5-7 Peaches, sliced and pitted
1/2 C Brown Sugar, packed
1/4 C whole wheat (or reg) Flour
1 TB Lemon Juice
1/2 C flour
1/2 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Just Bunches Cereal, break up big chunks
Preheat oven to 350
Butter or Pam a 9x9 baking pan
In large bowl combine peaches with brown sugar, flour and lemon juice.
Put in baking pan
In a bowl combine flour, brown sugar , cinnamon and cereal.
Sprinkle over peaches
Bake at 350 for 35-40 min just until the topping starts to brown, and the peaches are bubbling through.
Saturday, January 31, 2009
Raspberry & Garlic Pork Chops
Raspberry & Garlic Pork Chops
1 TSP of EACH
pepper
sea salt
garlic powder
onion powder
dried sage
dried thyme (or any other dried herbs)
dried rosemary (or any other dried herbs)
6 pork chops (boneless, bone-in, whatever you like)
1 TB butter
1 TB olive oil
1/4 cup raspberry jam
1/4 cup jalapeno jam
2 TB fresh Orange Juice
1 tsp orange zest (grate the peel)
2 TB raspberry vinegar (Can substitute any vinegar, Pomegranate, red wine, apple cider, etc)
4 sprigs fresh thyme (optional)
1 TB cornstarch mixed with 1 TB water
Combine the first 7 ingredients in a bowl
rub into Pork Chops
Brown in the butter and Olive Oil for approx 2-4 min per side
Remove from skillet
add the 2 jams, orange juice, (any pulp is good!!), Orange zest, vinegar and thyme
Put pork chops back into Jam mixture
Simmer for 10-15 min until pork is done
remove pork to a side dish
add the Cornstarch mixture
Bring to a small boil
Boil until sauce is thickened.
Spoon over pork.
1 TSP of EACH
pepper
sea salt
garlic powder
onion powder
dried sage
dried thyme (or any other dried herbs)
dried rosemary (or any other dried herbs)
6 pork chops (boneless, bone-in, whatever you like)
1 TB butter
1 TB olive oil
1/4 cup raspberry jam
1/4 cup jalapeno jam
2 TB fresh Orange Juice
1 tsp orange zest (grate the peel)
2 TB raspberry vinegar (Can substitute any vinegar, Pomegranate, red wine, apple cider, etc)
4 sprigs fresh thyme (optional)
1 TB cornstarch mixed with 1 TB water
Combine the first 7 ingredients in a bowl
rub into Pork Chops
Brown in the butter and Olive Oil for approx 2-4 min per side
Remove from skillet
add the 2 jams, orange juice, (any pulp is good!!), Orange zest, vinegar and thyme
Put pork chops back into Jam mixture
Simmer for 10-15 min until pork is done
remove pork to a side dish
add the Cornstarch mixture
Bring to a small boil
Boil until sauce is thickened.
Spoon over pork.
Sunday, October 5, 2008
Chinese Garlic Chicken
This has got to be the EASIEST chicken I have ever made. Not only was it easy, but it was very very yummy. This is going in my repeat often recipe box. Mike licked his fingers clean and the kids asked for more chicken.
Chinese Garlic Chicken
Chicken Quarters or whatever chicken pieces with skin (yes, I NEVER normally use skin, but I said this was EASY, and it just crisps up and falls off.)
Soy Sauce
Garlic Powder
Pierce chicken all over with fork or parring knife
Liberally sprinkle garlic all over chicken. The more the better!
Sprinkle Soy Sauce all over, covering well.
Place in a 400 oven.
For bone in bake at least 45 min.
Bake until juices run clear and skin is crispy.
Chinese Garlic Chicken
Chicken Quarters or whatever chicken pieces with skin (yes, I NEVER normally use skin, but I said this was EASY, and it just crisps up and falls off.)
Soy Sauce
Garlic Powder
Pierce chicken all over with fork or parring knife
Liberally sprinkle garlic all over chicken. The more the better!
Sprinkle Soy Sauce all over, covering well.
Place in a 400 oven.
For bone in bake at least 45 min.
Bake until juices run clear and skin is crispy.
Tuesday, September 2, 2008
Key Lime Pie
I got this recipe out of Good Housekeeping. I have developed a taste for Key Lime Pie, and I really like it!
You see it offered every where around here too.
This recipe is changed from original Key Lime Pie made with eggs and sweetened condensed milk. Instead it has Fat Free sweetened condensed milk, and non fat yogurt in place of eggs.
So its healthier for you!
Key Lime Pie
1 lg graham cracker pie crust
1/3 cup cold water
1 env. unflavored gelatin
20-22 key limes
1 can (14oz) fat free sweetened condensed milk
1 1/2 cup plain fat free yogurt
Put water in a small saucepan,
sprinkle gelatin over it. Let soften about 2 min. Cook on low to dissolve, stirring.
Remove from heat.
Grate limes in juicer or by hand until you get at least 1/2 a cup of juice.
In bowl, whisk lime juice, milk, and yogurt.
Whisk in gelatin mixture.
Pour mixture into pie cruse.
Cover
Refrigerate at least 2 hours. YUMMY!!
You see it offered every where around here too.
This recipe is changed from original Key Lime Pie made with eggs and sweetened condensed milk. Instead it has Fat Free sweetened condensed milk, and non fat yogurt in place of eggs.
So its healthier for you!
Key Lime Pie
1 lg graham cracker pie crust
1/3 cup cold water
1 env. unflavored gelatin
20-22 key limes
1 can (14oz) fat free sweetened condensed milk
1 1/2 cup plain fat free yogurt
Put water in a small saucepan,
sprinkle gelatin over it. Let soften about 2 min. Cook on low to dissolve, stirring.
Remove from heat.
Grate limes in juicer or by hand until you get at least 1/2 a cup of juice.
In bowl, whisk lime juice, milk, and yogurt.
Whisk in gelatin mixture.
Pour mixture into pie cruse.
Cover
Refrigerate at least 2 hours. YUMMY!!
Thursday, August 28, 2008
Kahlua Pork Roast in CrockPot
Oh my goodness.
This was so yummy that all the kids had 2nds and Christina asked when I could make it again. "Can you make it again tonight? No? Tomorrow then? WHEN??" (this was AFTER we had already eaten it 2 nights in a row!)
I had alot left over, so I separated it into several different containers for future dinners and put them in the freezer. I got the original recipe from ALLRECIPES.
Kahlua Pig Roast
4lb + Pork Roast (mine was a 7+ lb pork picnic shoulder with bone)
2-4 Tb Hawaiian Sea Salt (or reg Sea Salt ground with garlic powder, onion powder, ginger and pepper)
2 Tb - 1/2 cup of Liquid Smoke (depends on how much you like smokey flavor. Hickory is stronger than Mesquite, which is all I had. I used the whole bottle (1/2 cup).
Pierce Pork all over with parring knife or fork, really well.
Rub salt seasoning all over, coating very well
Put roast in Crock pot.
Pour Liquid Smoke over.
Cook on low at least 10 hours. The original recipe says 16 - 20 hours on low.
I am impatient, so I started it at 5am, set it on high for 6 hours, then turned it to low until 6pm.
Turn over 1/2 way thru cooking.
About 1 hour before you are ready to eat, shred the pork. (If you see alot of fat in the juices, don't shred, place pork in a pot, remove liquid and put in freezer for a few min. The fat will rise to the top. Skim it off, return liquid to crock pot. Put meat back in and shred.)
Cook meat on low in its juices for about an hour.
I served these with Hawaiian Bread. The meat is salty, and the sweetness of the Hawaiian Bread really complimented it very well.
This one gets a BIG 5 stars!!!
This was so yummy that all the kids had 2nds and Christina asked when I could make it again. "Can you make it again tonight? No? Tomorrow then? WHEN??" (this was AFTER we had already eaten it 2 nights in a row!)
I had alot left over, so I separated it into several different containers for future dinners and put them in the freezer. I got the original recipe from ALLRECIPES.
Kahlua Pig Roast
4lb + Pork Roast (mine was a 7+ lb pork picnic shoulder with bone)
2-4 Tb Hawaiian Sea Salt (or reg Sea Salt ground with garlic powder, onion powder, ginger and pepper)
2 Tb - 1/2 cup of Liquid Smoke (depends on how much you like smokey flavor. Hickory is stronger than Mesquite, which is all I had. I used the whole bottle (1/2 cup).
Pierce Pork all over with parring knife or fork, really well.
Rub salt seasoning all over, coating very well
Put roast in Crock pot.
Pour Liquid Smoke over.
Cook on low at least 10 hours. The original recipe says 16 - 20 hours on low.
I am impatient, so I started it at 5am, set it on high for 6 hours, then turned it to low until 6pm.
Turn over 1/2 way thru cooking.
About 1 hour before you are ready to eat, shred the pork. (If you see alot of fat in the juices, don't shred, place pork in a pot, remove liquid and put in freezer for a few min. The fat will rise to the top. Skim it off, return liquid to crock pot. Put meat back in and shred.)
Cook meat on low in its juices for about an hour.
I served these with Hawaiian Bread. The meat is salty, and the sweetness of the Hawaiian Bread really complimented it very well.
This one gets a BIG 5 stars!!!
Friday, August 1, 2008
Yogurt Popsicles
I got this recipe out of my new Jessica Seinfelds Cookbook, Deceptively Delicious.
FROZEN YOGURT POPSICLES
2 cups greek or plain yogurt
2 cups frozen fruit
1/4 - 1/2 cup Confectioners Sugar
Combine all ingredients in a blender, or food processor.
I used my bullet (thanks Frank!)
Blend until smooth.
Pour into Popsicle cups, place sticks in middle.
Freeze!
BANANA BREAD
I had some very ripe bananas, and we all love banana bread, but I wanted something a little bit different. So I came up with this. Its very good and healthy for you!
BANANA BREAD
5 ripe bananas mashed
1 cup Whole Wheat Flour
1 cup Oats
1/4 cup flaxseed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh or ground nutmeg
1/2 tsp pumpkin pie spice
1 egg
1/2 cup brown sugar + 2 Tb
1/4 melted butter
1/4 cup applesauce
1 tsp vanilla
1/2 cup coconut
1/2 cup chocolate chips
Heat oven to 350
In a bowl, combine Flour, Oats, Flaxseed, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
In another bowl cream together, egg, brown sugar, butter, applesauce and vanilla.
Add bananas. Mix well.
Add Flour Mix to the egg banana mixture, stirring just until moistened.
Add coconut and chocolate chips, mixing just until combined. Don't over mix.
Pour into a greased loaf pan.
Sprinkle with brown sugar.
Bake for about 50 min to 1 hour. Check for doneness at 45 and go from there.
BANANA BREAD
5 ripe bananas mashed
1 cup Whole Wheat Flour
1 cup Oats
1/4 cup flaxseed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh or ground nutmeg
1/2 tsp pumpkin pie spice
1 egg
1/2 cup brown sugar + 2 Tb
1/4 melted butter
1/4 cup applesauce
1 tsp vanilla
1/2 cup coconut
1/2 cup chocolate chips
Heat oven to 350
In a bowl, combine Flour, Oats, Flaxseed, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
In another bowl cream together, egg, brown sugar, butter, applesauce and vanilla.
Add bananas. Mix well.
Add Flour Mix to the egg banana mixture, stirring just until moistened.
Add coconut and chocolate chips, mixing just until combined. Don't over mix.
Pour into a greased loaf pan.
Sprinkle with brown sugar.
Bake for about 50 min to 1 hour. Check for doneness at 45 and go from there.
Monday, July 28, 2008
Aloha Chicken
My Grandma Ann bought me Jessica Seinfelds cookbook Deceptively Delicious. It is a really neat cookbook that 'hides' vegetables in food. She purees a bunch of different veggies, then puts them in freezer bags. You scoop out what you need, and add them to ordinary food. The kids are none the wiser! I immediately went to the grocery store and bought a bunch of veggies I know the kids wouldn't want to eat. (Beets!! to make Pink Pancakes! With syrup on them they won't know its healthy for them) I still believe in putting vegetables on the plate. They need to see them, to learn to enjoy them. My kids are really good about eating their veggies. Most of the time. This recipe is out of the cookbook. We really enjoyed it, and paired it with My Hawaiian Stir fry veggies with pineapples and Mojo marinade, and a side of Mandarin oranges.
Aloha Chicken
(she does them as kabobs, but I didn't have any skewers)
1 cup whole wheat breadcrumbs
1/4 cup flaxseed meal
1/2 cup sweet potato puree (roast for 1 hour then scoop out flesh and puree for a minute)
1/4 cup pineapple puree (I used half a can of chunk pineapple pureed in my bullet, the rest went in the veggie dish)
1 Tb soy sauce
2 Tb orange juice
1 large egg white, lightly beaten
1/2 cup shredded coconut
1 lb boneless skinless chicken cut into 'fingers', rinsed and dried
2 Tb whole wheat flour
1 tsp pepper
olive oil
In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.
In a second bowl combine the sweet potato puree, pineapple puree, soy sauce, egg white, orange juice, and coconut. Mix well. Set next to breadcrumbs.
Sprinkle chicken with flour and pepper, dip into egg white mixture, then roll into breadcrumbs, making sure well coated.
In a skillet heat oil over med-high.
Add chicken. Leave room in between pieces. 2 - 3 batches
Cook 3-4 minutes each side.
Be careful not to burn the coconut. May need to lower heat to med.
Done when chicken is cooked through and browned all over.
Hawaiian Vegetables
1 Tb butter
2 cloves garlic minced
1 912oz) bag of favorite vegetable stir fry
1 cup pineapple chunks
1 tsp shredded fresh ginger
1/2 cup liquid (I drain pineapple juice into a measuring cup, and added orange juice to get 1/2 cup)
1/4 cup Mojo marinade (a grapefruit marinade) or your favorite Teriaki marinade.
Melt butter in wok or large saute pan on med-high.
Add garlic and saute for 1 minute
Add vegetables and cook 3 minutes stirring continually.
Stir in liquid, Marinade, ginger and pineapple.
Increase heat to high and cook 8 minutes, stirring often, until most of the liquid is absorbed and veggies are tender.
Monday, July 14, 2008
Garlic stuffed jalapenos
Garlic Stuffed Jalapenos
I made the Garlic Dip in the crockpot a few days ago. I had some left over, so I decided to stuff it into some jalapenos. YUMMM!! Mike had the grill going so I just laid them right on the top rack. However, you can put them in the oven, or even your crockpot. I really need to remember to take pictures of the food before we eat them! The exact recipe for the garlic dip is a few recipes below.
1 block cream cheese
1/3 cup mayo
1 head garlic peeled and minced
12 jalapenos
12 toothpicks soaked in water for at least 1 hour
Make the garlic dip on the stove or in the crockpot. About 1.5 hours in crock or stir on stove over low heat until creamy.
Cut jalapenos in half, clean out the seeds.
Stuff with dip.
Put jalapenos back together and stick toothpick thru middle to hold together.
Place on grill or in oven and cook until jalapeno skins are starting to blacken.
Take out toothpicks and enjoy!
I put these in the crockpot for 2 hours on high, and they came out delicious!!
I made the Garlic Dip in the crockpot a few days ago. I had some left over, so I decided to stuff it into some jalapenos. YUMMM!! Mike had the grill going so I just laid them right on the top rack. However, you can put them in the oven, or even your crockpot. I really need to remember to take pictures of the food before we eat them! The exact recipe for the garlic dip is a few recipes below.
1 block cream cheese
1/3 cup mayo
1 head garlic peeled and minced
12 jalapenos
12 toothpicks soaked in water for at least 1 hour
Make the garlic dip on the stove or in the crockpot. About 1.5 hours in crock or stir on stove over low heat until creamy.
Cut jalapenos in half, clean out the seeds.
Stuff with dip.
Put jalapenos back together and stick toothpick thru middle to hold together.
Place on grill or in oven and cook until jalapeno skins are starting to blacken.
Take out toothpicks and enjoy!
I put these in the crockpot for 2 hours on high, and they came out delicious!!
Wednesday, July 9, 2008
Tomatoes with Goat Cheese
mmmmmm!!! I made this while Mike and the kids were gone, since they don't like tomatoes. Truth is Ive made it 6 times for me so far!!
I found this recipe on A YEAR OF CROCKPOTTING. It is a wonderful website! (In fact, today she was on the Rachael Ray show! And I can say I "knew" her at the beginning) http://crockpot365.blogspot.com/search?q=tomato+goat+cheese
Tomatoes with Goat Cheese
2 large or 4 medium ripe tomatoes
3 Tb balsamic vinegar (I've used pomegranate and raspberry)
1 log of goat cheese (I've used plain and herb flavored. Both are great!)
1/4 cup dried cranberries
1/4 tsp salt
1/4 tsp pepper
1 Tb sesame oil
Swirl the vinegar on the bottom of the crockpot
Slice tomatoes into thick slices
slice the goat cheese into the same amount as there are slices of tomatoes. (If it is too squishy put it in the freezer for about 30 min or use dental floss to get a better slice.)
Put the goat cheese on top of the tomatoes then add to the crockpot. ( you can slightly stack them if needed.)
Sprinkle salt and pepper on top
Sprinkle the cranberries over the tomatoes
Drizzle the sesame oil evenly over everything.
Cover and cook on high 1-2 hours or until the goat cheese is melted.
However, do not over cook or the tomatoes will be stewed and too soft. (learned this from experience. Still was yummy, but very soft.)
I had some left over so the next day I put them on some toasted french bread and it was wonderful!
Once I added some sliced onions on top of the tomatoes before the cheese, and it was yummy also!!
by the way, that was not my picture, it is from the Year of Crockpotting website.
Sunday, May 18, 2008
Fried Plantains
I bought plantains over a week ago. They were green. I waited until the skins were almost completely black because that is when the insides have the most sugary flavor.
I wasn't sure what the boys would think of these, but I know Christina and I have made them in the past and enjoyed them. I fried 4 plantains. Caleb LOVED them. Christina had 6 friends over, and they all smelled 'something' cooking, so they started drifting into the kitchen. It is a good thing I kept a separate plate for the boys and us, or we wouldn't of gotten any. Her friends LOVED them, and ate the rest of them.
Fried Plantains
4 Plantains very very ripe. The blacker they are, the more flavorful they are
3 Tbs butter
salt
sugar
cinnamon
Peel plantains and slice them into 1/4 thick rounds
melt butter in skillet
place plantains in butter
cook on one side until a dark golden brown. (if they get a little burnt even better, more flavor)
turn them over and cook on other side until dark golden brown.
Put them on a plate and sprinkle with EITHER salt OR cinnamon and sugar.
(the kids liked the ones with cinnamon and sugar the best)
I wasn't sure what the boys would think of these, but I know Christina and I have made them in the past and enjoyed them. I fried 4 plantains. Caleb LOVED them. Christina had 6 friends over, and they all smelled 'something' cooking, so they started drifting into the kitchen. It is a good thing I kept a separate plate for the boys and us, or we wouldn't of gotten any. Her friends LOVED them, and ate the rest of them.
Fried Plantains
4 Plantains very very ripe. The blacker they are, the more flavorful they are
3 Tbs butter
salt
sugar
cinnamon
Peel plantains and slice them into 1/4 thick rounds
melt butter in skillet
place plantains in butter
cook on one side until a dark golden brown. (if they get a little burnt even better, more flavor)
turn them over and cook on other side until dark golden brown.
Put them on a plate and sprinkle with EITHER salt OR cinnamon and sugar.
(the kids liked the ones with cinnamon and sugar the best)
Garlic Cream Cheese Dip
I made this in the crock pot yesterday. It was soo yummy! I think Mikey licked his plate clean!
I got this recipe from A Year Of Crockpotting.
Garlic Dip
16 oz cream cheese (2 8 oz blocks)
2/3 cup of mayo
1 whole head of garlic
put the cream cheese and mayo in crock pot
chop up all the garlic cloves. (I used my bullet...Thanks Frank!!)
put the garlic on top of cheese and mayo
Cook on low for 2 hours or high for 1.
Stir it to combine everything.
Great for dipping veggies in!
I got this recipe from A Year Of Crockpotting.
Garlic Dip
16 oz cream cheese (2 8 oz blocks)
2/3 cup of mayo
1 whole head of garlic
put the cream cheese and mayo in crock pot
chop up all the garlic cloves. (I used my bullet...Thanks Frank!!)
put the garlic on top of cheese and mayo
Cook on low for 2 hours or high for 1.
Stir it to combine everything.
Great for dipping veggies in!
Thursday, May 15, 2008
Roasted Veggies and Red Potatoes
Roasted Veggies and Red Potatoes
I am always looking for ways to fix veggies that the kids will thoroughly enjoy. I have found the favorite so far! Mikey usually doesnt care for Broccoli, unless its smothered in cheese. These, he ate every single one of them. AND said they were sooo good! I dont think I ever want to boil veggies again!
8 red potatoes quartered into bite size pieces
24 baby carrots
1 large broccoli floret, cut into small sizes
1 bell pepper sliced into 3/4 inch strips
4 tomatoes, quartered (these were from my tomato plant!)
1/4 cup olive oil, divided
4 minced garlic cloves
1 Tb Rosemary
1 Tb sweet basil
1 Tb Italian herbs
1/2 shredded fresh Parmesan cheese
Heat oven to 425
Mix the 1/2 the olive oil with 1/2 the garlic and herbs in a large bowl with lid or freezer bag.
Place potatoes and carrots in bowl or bag and shake until well covered.
Pour out into a baking dish or cookie sheet
Make sure potatoes are cut side down, skin side up.
Place in oven on bottom rack and set timer for 40 min
Put the rest of the olive oil, garlic and herbs in the bowl or bag
Put the broccoli, pepper and tomatoes in and shake well.
Put on another cookie sheet and put in oven when there is 20 min left.
Keep an eye on everything.
When tops of broccoli turns brown it is done.
Pepper and tomato skins should be slightly blackened
Potatoes should be crisp and browned on bottoms
Carrots should be smaller and withered looking.
Take everything out and put in the large bowl that still has the left over oil and herbs in it
Put Parmesan cheese on top and shake until well covered.
Place back in oven for 2-3 minutes till cheese is slightly melted.
*I had about 2 cups of leftovers, so the next night I put them in a 8x8 baking dish, sprinkled with goat cheese, and mozzerrella and baked in the oven at 350 for 18 min. Yummy!
I am always looking for ways to fix veggies that the kids will thoroughly enjoy. I have found the favorite so far! Mikey usually doesnt care for Broccoli, unless its smothered in cheese. These, he ate every single one of them. AND said they were sooo good! I dont think I ever want to boil veggies again!
8 red potatoes quartered into bite size pieces
24 baby carrots
1 large broccoli floret, cut into small sizes
1 bell pepper sliced into 3/4 inch strips
4 tomatoes, quartered (these were from my tomato plant!)
1/4 cup olive oil, divided
4 minced garlic cloves
1 Tb Rosemary
1 Tb sweet basil
1 Tb Italian herbs
1/2 shredded fresh Parmesan cheese
Heat oven to 425
Mix the 1/2 the olive oil with 1/2 the garlic and herbs in a large bowl with lid or freezer bag.
Place potatoes and carrots in bowl or bag and shake until well covered.
Pour out into a baking dish or cookie sheet
Make sure potatoes are cut side down, skin side up.
Place in oven on bottom rack and set timer for 40 min
Put the rest of the olive oil, garlic and herbs in the bowl or bag
Put the broccoli, pepper and tomatoes in and shake well.
Put on another cookie sheet and put in oven when there is 20 min left.
Keep an eye on everything.
When tops of broccoli turns brown it is done.
Pepper and tomato skins should be slightly blackened
Potatoes should be crisp and browned on bottoms
Carrots should be smaller and withered looking.
Take everything out and put in the large bowl that still has the left over oil and herbs in it
Put Parmesan cheese on top and shake until well covered.
Place back in oven for 2-3 minutes till cheese is slightly melted.
*I had about 2 cups of leftovers, so the next night I put them in a 8x8 baking dish, sprinkled with goat cheese, and mozzerrella and baked in the oven at 350 for 18 min. Yummy!
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