Farmhouse Veggie Burger

DH's Amish friend had some yummy looking Eggplant at his produce stand.  So, we grabbed two of them along with the piles of peppers and tomatoes.  Then, it was time for me to find some way to "prepare" it . . . a way that everyone would enjoy.

I found it in my Natural Living Magazine.  The date of magazine is unknown, Miss Mia and Aisey have destroyed the magazine with their paper airplanes.  But, it does say this is from Farm Cafe in Portland, OR.

Farmhouse Veggie Burger

1 T olive oil
2 whole eggplant, peeled and diced in 1-inch pieces
2 scallions, chopped
1 T parsley, minced
1 cup medium cheddar, shredded
1 cup breadcrumbs
3/4 tsp black pepper
1 tsp garlic, minced
1/4 tsp salt
3 T olive oil

Over low heat in large nonstick pan, heat the olive oil and saute the eggplant until gray and very soft, about 15 minutes.  (Okay, this was soooo not the case for me.  I started out with stove at about 2 and i wasn't cooking at all.  I finally got frustrated as dinner wasn't going to be ready prior to the girls bedtime, so I turned it up to about medium heat and it still took approx another 1/2 hour for the eggplant to gray and turn soft).

Mix together the eggplant and the remaining ingredients except oil and chill for 30 minutes in refrigerator.

Form into 6 patties about an inch thick.  (This made burgers that were way too think and big for me . . . so I made 'em smaller and ended up with around 9 patties.  In all honesty, I could have made them a little thinner and ended up with 12 good sized patties . . . but I don't like HUGE burgers).

In a saute pan, heat Olive oil until shimmering hot, fry each side of patty until dark brown, about 5 minutes each side.  Serve with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.

~ We liked them and will make them again.  I love it - I had all of the ingredients except the eggplant.  The eggplant ended up being 2 for $1.  Therefore, the entire meal plus all the burgers we froze . . . $1.00!  Beats store bought veggie burger prices!  YAH!

Roasted Pumpkin Seeds

I love pumpkin seeds.  They have to be one of my favorite snacks.  Plus, they are very simple to make.

Roasted Pumpkin Seeds
Pumpkin Seeds
Sea Salt

Preheat oven to 325.  Rinse pumpkin seeds of the stringy part of pumpkin.  Place seeds on cookie sheet sprayed with Pam.  Sprinkle pumpkin seeds with sea salt.  Bake in oven until seeds are dry, stirring every 20 minutes.  Seeds are done when no longer moist.  Hint:  If you start to hear snapping, they are done.

Variations are endless.  One of our favorites in this house is
Chicken Wing Pumpkin Seeds

1 1/2 cups rinsed pumpkin seeds
1 tsp Powdered Ranch Dressing Mix
1-2 T Chicken Wing Sauce

Rinse pumpkin seeds.  In medium bowl, combine Ranch Dressing Mix and Wing Sauce.  Coat pumpkin seeds and turn onto cookie sheet.  Bake in 325 oven until no longer moist (approximately 40 minutes), stirring every 20 minutes.

~ Baking times are approximated, depending on amount of pumpkin seeds being roasted, and amount of liquid on pumpkin seeds.

Fruit Pie Filling - FAIL!

Since we had so many apples, I decided to bust out the new pressure canner and try my hand at what seemed a very simple procedure.

The pressure canning went well.  It was the recipe itself that seemed to be an epic fail.

My pie filling looks like I just poured water over the apples.  We still baked the pie, thinking it would thicken as it baked.

YAH, not so much.  There is still a pie crust in my oven that has some apples swimming in sugary water.

Basic Fruit Pie Filling

(this made 7 quart jars)

4 – 6 qts prepared fruit

2 cups clear jel

2 cups cold water

7 cups sugar

1 tsp salt

6 cups water

Mix Clear Jel and cold water until smooth.  Combine the sugar, salt and 6 cups waer and bring to a boil.  Add Clear Jel mixture and cook until thick and clear.  Add fresh fruit.  Fill jars, leaving at least 1 1/2” headspace.  Seal and pressure can 10 minutes at 5 lbs pressure.

Spinach Breakfast Casserole

I needed some foods for the week that would be easy for the Husband to make.  This one fit the ticket as I made it the day before and let it "chill" in the fridge for 24 hours.  All he had to do was pop it in the oven.

This one, although listed in the cookbook as a breakfast casserole, was a GREAT dinner.  I do think I will add more carrot next time . . . and maybe a little onion.  Both Miss Mia and Aisey enjoyed this meal!

Spinach Breakfast Casserole
~ adapted from BH&G 9x13 The Pan That Can

4 cups seasoned croutons (I made my own from a loaf of garlic Parmesan french bread I snagged off the reduced rack at the local super grocery)
1 lb bulk pork sausage, cooked and well drained
1 10 oz package frozen, chopped spinach, thawed and well drained
1/2 cup coarsely shredded carrot (I think I'll make it a full cup next time)
4 eggs, beaten
2 cups milk (we used 1%)
1 10 3/4 oz can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1/4 tsp dry mustard

Spread croutons evenly in an ungreased 9x13 baking dish.  Spoon sausage evenly over croutons.  Layer the spinach and carrot evenly over sausage.

In medium bowl, stir the eggs, milk, soup, cheddar cheese, Monterrey Jack cheese and dry mustard until well mixed.  Pour egg mixture evenly over ingredients in baking dish.  Cover and chill 8-24 hours.

Preheat oven to 325.  Bake, uncovered, for 45 minutes.  Sprinkle with additional cheese.  Bake an additional 10 minutes, or until edges are bubbly and center is heated through.  Let stand 10 minutes before serving. 

Makes 12 servings.

MISSING!

Hello!

I know, it has been a very long time! 

My excuses are the usual - it's been too hot to cook, I've been working killer manditory overtime, and best . . . my daughters take up all of my little free time I have and I don't have the energy to sit in front of a computer to type ANYTHING in!

But . . . lately, the youngest has been going to sleep easier.

I've missed blogging.

I've a huge pile of recipes I want to attempt.

Today, I made two.  They are both Canning Recipes.  A salsa and a cucumber relish.  If they are a success, I'll post.

Now, I need more canning recipes . . . anyone have any?  Please share!

Thanks!
~ Jaime

Cinnamon Bread FAIL

The recipe seemed so simple.  The plan - make sweet bread to enjoy over the Easter Holiday.  Unfortunately, we all know the saying about the best laid plans.

Above is a photo of the bread that had been destined to be shared with my family at my cousin's Easter Dinner.  I wish I would have snapped the picture when it came out of the oven - it would have been the cover model of "The most perfect loaf of bread to ever come out of your oven" magazine.  Instead, I sat it on the cooling rack, grabbed the girls as well as our two new puppies and went for a stroll.  Coming back inside, I noticed the bread didn't look so perfect.  Getting closer, I gasped.  The center of my bread was missing!!!!

I believe my bread should have stayed in the oven another minute or two.  If I would have just waited, I would have been able to take my perfect looking bread to my cousin's.  Instead, we had a centerless loaf of cinnamin bread for breakfast the next day. 

The bread isn't bad.  I may make it again . . . if only to show that I can make a loaf that doesn't have the center up and disappear!

Cinnamon Quick Bread
~ Adapted from Taste of Home Magazine

1 1/2 cups white flour
1/2 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1 cup sugar
1 egg
1 cup milk
1/3 cup applesauce

Cinnamon Center
1/3 cup white sugar
2 tsp cinnamon

Preheat oven to 350.  Lightly grease a bread pan. 

Mix all ingrediants for quick bread until moistened.  Pour 1/2 of quick bread mix into bread pan.  In small bowl, mix sugar and cinnamon.  Pour over mixture in bread pan.

Pour remaining mixture over cinnamon sugar combo. 

Bake 45 to 50 minutes or until knife inserted into center of bread comes out clean. 

Cherry Vanilla Cake

I was hungry for something sweet. Going through my cupboards, I found a white cake mix and a jar of maraschino cherries.  It sounded like the perfect combo . . .

especially if I added in some vanilla . . .

I was right!  It was pretty danged yummy for a cake mix!

Cherry Vanilla Cake

1 white cake mix
1 jar maraschino cherries  (reserve juice to use instead of water called for on box)
1 tsp vanilla
2 eggs (my cake mix called for three egg whites, but I was lazy)
Applesauce - to replace oil called for on box

In large bowl, mix cake mix, eggs and applesauce.  Chop cherries in half.  Add to bowl.  Use reserved juice + water + vanilla to make liquid amount called for on mix.  Add to bowl.  Mix until moistened.  Pour in cake pan and bake per mix directions.

Frost with your favorite frosting when completely cool.

+ I think this would be even better with 2 jars of cherries . . .  but I'm weird like that!

The Perfect "Mix" Cupcake

Cupcakes are IN right now.  The Food Network has the Cupcake Wars show and it seems every blog has featured at least one cupcake recently.  There are so many gourmet recipes that I decided to try making some.  My main goal was to practice icing these babies so I could make some for the girls' birthdays and not need to say "OH, Misses Mia and Aisey helped ice them . . ."

I decided to start with a basic recipe.  I found this one at Saucy's Sprinkles.  Hint - it uses a cake mix!  YAH!  She has an entire tutorial.  I'm just gonna toss the ingredients on here.  I loved this batter; it did not resemble cake mix batter at all.  I will be making this one again for when I need cupcakes quickly.

The Perfect Cupcakes (using a mix)
~ adapted from Saucy's Sprinkles

1 cake mix
3 large eggs
1/2 cup butter, melted
1 cup water

Combine all ingredients in mixing bowl.  Mix on low 1-2 minutes, scraping down bowl.  Mix on high for another minute.  Scoop batter into cupcake pans.  Bake at 350 for 20 minutes.  Cool completely prior to icing.

dandelion

It's finally warming up here and that means our lawn is turning yellow from dandelions!  So, what's a gal to do but pick 'em and make cookies????


This is a great recipe to create with your toddler!  Miss Mia was able to pick the flowers, rip them apart, measure the flour and oatmeal, break the eggs and mix everything together.  Even better was that she enjoyed eating the yummy result of her labor!

I will admit, I won't "crave" these cookies, but I will make them again.  They smell great when they are baking, are chewy and are just sweet enough to be a treat.  Plus, it's always fun to tell people they are eating the one plant with which most people are at war!

Dandelion Cookies
1/2 cup unsweetened applesauce
1/2 cup honey
2 eggs
1 tsp vanilla
3/4 cup whole wheat flour
1/4 cup unbleached flour
1 cup (dry) oatmeal
1/2 cup dandelions

- make certain dandelions picked have not been subjected to any type of lawn treatments (or 'treatments' from your pets)

Tear dandelions apart.  For this recipe, you will only use the yellow flower part, none of the green outer edges.  There were enough dandelions in my pan for a triple batch of cookies, so if you have large dandelions, you won't need too many!

Preheat oven to 375.  Blend applesauce and honey.  Beat in eggs and vanilla.  Gently stir in both the flours and the oatmeal as well as the dandelions.

Drop by teaspoonfuls onto a greased cookie sheet.  Bake 12 minutes.

Linked to:

Tatertots and Jello

Pumpkin Muffins

I know I've posted another Pumpkin Muffin recipe . . . but that one was a "lazy" recipe.  This one is more of a from scratch, "real" baking recipe.

Pumpkin Muffins

1/2 cup butter

1 cup white sugar
1 tsp honey
1/2 c applesauce
2 cups pureed pumpkin*
2 tsp Cinnamon
1 1/4 cups flour
1 1/4 cups whole wheat flour**
2 tsp baking soda
pinch of salt

In large bowl, cream butter, sugar and honey.  Add applesauce and pumpkin.  Mix.  Slowly add flour, cinnamon, soda and salt.  Mix until moist.  Turn mixture into muffin pans (ice cream scoop will make consistent size muffins).  Bake at 350 for around 20 minutes.

Makes 12 muffins.

* can use canned (NOT pumpkin pie mix) pumpkin in place of pureed pumpkin.
** can use 2 1/2 cups regular flour instead of the 1 1/4 each mix - muffins will be lighter.

Garlic Herb Bubble Loaf

I will be baking this again . . . . if only for how WONDERFUL it made the house smell!  YUMMY!

Garlic Herb Bubble Loaf

~ adapted from Taste of Home's Quick Cooking September/October 2000

1/2 cup warm water (70-80F)

1/2 cup sour cream

2 T butter or margarine, softened

3 T sugar

1 1/2 tsp salt

1 cup whole wheat flour

2 cups flour

2 1/4 tsp active dry yeast (I used bread machine yeast)

Garlic Herb Butter

1/4 cup butter or margarine, melted

4 garlic cloves, minced

1/4 tsp each of dried oregano, thyme and rosemary, crushed

Place the first seven ingredients in bread machine pan.  Select dough setting and check dough after 5 minutes, adding 1-2 T water or flour, if needed.  When dough cycle is complete, divide dough into 36 pieces.  Shape each piece into a ball. 

In a bowl, combine butter, garlic and herbs.  Dip each ball into mixture; place in ungreased 9x5x3 loaf pan.

Cover and let rise in warm place until doubled, about 45 minutes (or oven set to "warm" with shallow pan of boiling water on bottom rack). 

Bake at 375 for 35-40 minutes or until golden brown.  Serve warm.

Yield:  1 loaf

Linking to:
Gluesticks

Golden Honey Pan Rolls

Miss Mia snapped this picture.  The minute anything comes out of the oven, she runs for the camera - even if it's a basic cake mix or a store bought pizza!  I think I've created a monster!

My meat 'n potatoes Dad requires bread with every meal.  So, I pulled out the trusty bread maker and attempted some recipes.  This was a pretty good recipe and I may attempt it again.  I loved the taste of the honey baked into the rolls.

Golden Honey Pan Rolls
~ adapted from Taste of Home's Quick Cooking September/October 2000

1 cup milk (at room temp) (I used 2%)
1 egg
1 egg yolk (keep the egg white for the glaze!!!!)
1/2 cup canola oil
2 T honey
1 1/2 tsp salt (I used sea salt)
3 cups flour
1/2 cup whole wheat flour
2 1/4 tsp active dry yeast (I used breadmaker's yeast)

Glaze:
1/3 cup sugar
2 T butter (or margarine)
1 T honey
1 egg white

Put the first 8 ingredients in bread machine pan.  Select dough setting (checking after 5 minutes and adding 1-2 T water or flour, if needed).  When cycle is complete, turn dough onto a lightly floured surface.

Punch it (yahhhh!!!).  Cover dough and let rest for 10 minutes. Divide dough into 24 pieces; shape each into a ball (it helps to flour your hands).  Place 12 balls in each of two greased 8 inch baking pans.  Cover and let rise in a warm place until doubled, about 30 minutes (or put oven on warm (170 is what my oven calls warm) and place a shallow pan of boiling water on bottom rack.  Place baking pans of rolls on top rack, cover and let rise until doubled.  Remove water and rolls from oven and preheat oven to 350.).

For the glaze, combine the 4 ingredients and drizzle over dough.  Bake at 350 for 20-25 minutes or until golden brown.  Brush with additional honey if desired.

Yes, I PAPERED My Floor!

I know, I know.  This is a blog about my cooking.  BUT I had to share this with you.  It was a fun project and it turned out pretty dang awesome, should my opinion count for anything.

My basement is getting converted into an office so Miss Aisey will (one day soon, PLEASE) have her own bedroom.  Needless to say, I wanted my office to have something other than just boring old cement. 

The one part of the room is very high traffic and I knew that carpeting would be ruined in days, floating floor clawed to pieces in hours by the doggies and painting the cement just seemed B-O-R-I-N-G!

Then, one Sunday, a blog update landed in my Inbox.  Someone had decided to "paper" their basement steps.  It looked neat.  Better, it was CHEAP!

So, I decided to go for it.

Yah, my 28 x 32 foot room - just a little bit larger than the woman's staircase!  I'm still waiting to learn my lesson on "biting off more than I can chew!"

But I digress.  The papering of the floor is a simple process.  It also goes quickly.  I did split my project into two weekends - a newborn is kinda needy, so I didn't get as much accomplished the first weekend. 

I recommend lots of ventilation! Oh, and if you plan to do this, get used to people telling you that you are insane or that the project isn't going to work.  I cannot begin to tell you how many people told me I needed help, the project was a dumb idea, or that I was wasting my time and money.  When we started, I was afraid, but it is beautiful.  AND there are so many combos . . . I'm thinking of trying other paper for in my sewing room!

Paper Bag Flooring
Ingredients:
1 roll contractor paper
1 gigundo jug of Elmer's Glue
2 gigundo cans of Polyurethane
1 old ice cream bucket
Old Clothing

(I purchased the paper, glue and polyurethane at Lowe's.  Home Depot's site said they had it all in stock, but they didn't.  I asked the woman in the paint section for the Elmer's Glue in a large size as they only had a small bottle like we'd use at school - she said Elmer's had quit making that size years ago.  Once again, WHY did I bother with HD?  I have NO LUCK with that store and always leave there so frustrated.)

The Hubby pretending to work on the floor.

Clean the floor, removing any dry wall paste, etc.  Mop it again for good measure.

Riiiiip!

We cheated here - we didn't use paper bags from the supermarket.  We would've needed WAY too many for such a large room.  Instead, we just purchased a roll of contractors paper when we picked up the glue and poly.  (Note - we actually needed two rolls.  Instead, I ran out and had to use paper bags and packing paper.  I recommend the contractor's paper.  It is heavier and makes it so much easier to work with when wet).

Rip up the paper.  I liked going with all sorts of shapes and sizes.  If you want, you can make your rips uniform.  It just won't be as rewarding to "fit" them together, covering the floor.  Place the paper with the factory straight edges in one pile and all of the rest of the paper in another.

Crumble the paper into balls. 

Make a mix of 3 cups water to 1 cup glue.  Stir well.  Drop a few paper balls in the water.  Pull out a ball and squeegee the water off.  Lay it on the floor and press all of the air bubbles out.  Continue with next ball until floor is covered.  Use the factory edge pieces of paper for along the walls/stairs.  Be certain to overlap pieces of paper to ensure coverage of cement.

Miss Picky loved putting a lot of gluey water down, and then complaining about it being gross.

One half of the first half of the room . . . yah!

Watching the floor dry.

A close up of the floor as it dried.

You can see how the left half is dry and the right half is still wet.

Let the glued down paper dry.  For us, it was around 12 hours - we have radiant heat.  I suggest having a dehumidifier close by the room as well as our room was very humid by the time we were done from the amount of water/glue we used!

After the paper is dry, roll on a coat of polyurethane. 

Let it dry (it was around 3 hours for us).  Apply 6 more coats of polyurethane, letting the floor dry between coats.

Floor can be walked on in 24 hours from last coat of polyurethane and furniture can be moved in after 7 days.

This is the side that we had to use other brown papers as well. 

Miss Aisey enjoying the new floor while we did some more work on the room.

 Some thoughts after having done this:
- if part of the floor gets damaged, just get a new piece of paper, slap on some gluey water, put over damaged section and then polyurethane it!

- packing paper is HORRIBLE.  It is way too thin and dissolves in the water.  It is not pleasant to use in this project.

- You CAN break out from too much gluey water on your arms!

- Polyurethane does NOT wash off of your clothing.

- You will realize there are many muscles in your body that you do not usually use!

Linking up at:

tatertots & jello

Lavender Loaves

This recipe is very close to the Lavender Pound Cake I made for my return to work, but I think I like the Pound Cake a little better.  The loaves taste like a pound cake with no real hint of the lavender flavor.  Plus, I just like the glaze on the Pound Cake better!  This is a simple recipe, so I won't be quick to put this in my "not-so-much" pile, but it won't be my "go to" recipe when I'm craving some lavender.

I think this recipe is from Better Homes and Gardens, but the ripped out page has no little tag in the corner like most magazines AND no page number!

Lavender Loaves
~ adapted from Better Homes and Gardens (I think)!

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 cups sugar
1 T dried lavender
2 sticks unsalted butter, softened
2 tsp vanilla extract
4 eggs
1 cup light sour cream
1/4 cup 1% milk

Drizzle:
1/4 cup water
1 T dried lavender
3/4 cup confections' sugar

Heat oven to 350F.  Spray two 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans with cooking spray.  Mix flours, baking soda and salt in medium size bowl.  In a large bowl, beat butter, lavender, sugar and vanilla until fluffy, bout 3 minutes.  Beat in eggs, one at a time, beating well after each.  Slowly add 1/3 of flour mixture, 1/3 of sour cream and 1/3 milk.  Beat after each grouping has been added.  Divide between pans.  Bake at 350F for 55 minutes or until knife inserted in center comes out clean.  Cool on rack 10 minutes before removing from pans and cooling completely.  We enjoyed one loaf without making the drizzle.

To make Drizzle:
Microwave water and lavender for 30 seconds on high.  Let steep 5 minutes.  Strain out lavender and discard.  Whisk together 4 tsp of the lavender water and the confections sugar.  My lavender soaked up all of the water, so I had to actually add more water, microwave again and steep another 5 minutes.  Drizzle over both loaves.  Slice and serve. 

~ Makes 2 12 slice loaves;  approx 227 calories

Penne-Wise Pumpkin Pasta

I'm not certain what I think of this recipe. I had decided to make it because I had all of the ingredients. I also thought it was a somewhat healthy new way to enjoy pasta . . .

I didn't hate it.

But, it isn't a meal I'll ever "crave".

It won't go on our meal plan, but I wouldn't NOT make it again, should I feel like enjoying some pumpkin in my main meal one evening.

Penne-Wise Pumpkin Pasta
~ adapted from rachel ray magazine

1 pound whole wheat penne rigate
2 T extra virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth (or vegetable broth)
15 oz pumpkin puree
1/2 cup heavy cream
1 tsp hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
grated parmesan cheese

Bring a large pot of water to boil. Add the pasta and cook until al dente. Drain.

While the pasta is cooking, heat the EVOO in a medium skillet over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg. Season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes.

Toss the pasta with the sauce and pass around the parmesan cheese at the table.

Flour Substitutions

CONFESSION!
Have I said before that I NEVER actually read over the entire recipe before I make something?  Seriously, I'll glance at the recipe and think "oh yah, I should probably get ingredients a and d . . ." and then, impulse will strike prior to me buying them, so it's off to the computer I run.  There are TONS of suggestions for what/how to make substitutions, so I usually read over quite a few of them, average the amounts together and come up with what I use as MY substitutions.

Self-Rising Flour
- to make two cups of self-rising flour, use 2 cups all purpose flour with 3 tsp baking power and 1 tsp salt

Cake Flour
- to make 1 cup of cake flour, use 3/4 cup all purpose flour with 2 T cornstarch

All Purpose Flour - Whole Wheat Flour
- substitute up to half of recipe's called for all purpose flour with whole wheat flour (i/e recipe calls for 2 cups of all purpose flour - use 1 cup all purpose flour and 1 cup whole wheat flour)

Meaty Moussaka

The Hubby really liked this meal!  Miss Mia liked it as well - she called it "CHEESE!"

Meaty Moussaka
~ adapted from EveryDay with Rachael Ray

4 T butter
1 small onion, chopped
1 pound ground beef
2 tsp ground cinnamon
1 tsp ground nutmeg
salt and pepper
8 oz tomato sauce
2 large eggs
2 T whole wheat flour
1 cup 1% milk
4 oz low fat cream cheese
1/2 cup reduced fat ricotta cheese

Preheat the oven to 350.  In a large skillet, heat 2 tablespoons butter over medium high heat.  Ad the onion and cook until softened, 3 to 5 minutes.  Add the beef and cook until no longer pink, about 5 minutes.  Stir in the cinnamon and nutmeg and season with salt and pepper.  Add the tomato sauce and cook 3 to 5 minutes.  Pour into an 8 inch square baking dish and set aside.

In a medium bowl, lightly beat the eggs and set aside.  In a small saucepan, melt the remaining 2 tablespoons butter over medium high heat.  Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds.  Slowly whisk in the milk until thickened.  Lower the heat to medium and stir in the cream cheese and ricotta; season with salt and pepper.  Whisk one quarter of the cheese sauce into the reserved eggs until smooth.  Whisk the egg mixture into the cheese sauce in the saucepan.

Pour the sauce over the meat in the baking dish and spread evenly.  Bake until the top is lightly browned and firm to the touch, 40 - 45 minutes (mine took about 55 minutes to brown).  Let cool for 10 minutes; cut into squares to serve.

Recipe states it is 4 servings; It was more like 6-8 servings in our house.

This can be prepared ahead, covered with plastic wrap and refrigerated for up to 3 days.  To reheat:  discard plastic wrap, cover with foil and bake at 350 for 45 minutes; uncover and bake for 10 minutes more.

To freeze:  cover the moussaka with plastic wrap and freeze for up to 4 months.  To reheat:  discard the plastic wrap, cover with foil and bake at 350 for 1 1/2 hours; uncover and bake for 15 minutes more.

Cherry Yogurt Bread

I made this recipe for the first time when Miss Mia was one.  I liked that it was a sweet treat that isn't all that bad . . . . and she loved it.  So, it's no wonder I've kept this one in my recipe rotation.

Cherry Yogurt Bread

3/4 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup sugar substitute
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 egg
1 cup cherry yogurt
1/3 cup applesauce
1 T lemon juice

In a large bowl, combine the flours, sugar substitute, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, applesauce and lemon juice. Stir in to dry ingredients just until moistened.

Pour into an 8x4 in loaf pan coated with cooking spray. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Sloppy Joe Casserole

I don't think I would call this a Sloppy Joe Casserole should I make this recipe again.  If anything, I'd just say it's a Hamburger Pie or something else just as simple. 

This recipe is very simple - and toddler approved.

Sloppy Joe Casserole
~ adapted from pillsburgy:  one-dish meals cookbook

1 lb lean ground beef
1 sliced yellow onion
1 15 1/2 oz can sloppy joe sauce
2 cups frozen corn, thawed
1 can refigerated biscuits

Preheat oven to 375F.

Brown ground beef with onions until beef is thoroughly cooked.  Drain and rinse.  Stir in sloppy joe sauce and corn.  Cook 3-5 minutes, until heated through.  Stir occasionally so mixture doesn't stick. 

While sloppy joe mix is heating, line sides of ungreased deep dish pie pan with the refrigerated biscuits.  Spoon sloppy joe mix into pie pan.

Bake at 375F for 20-25 minutes, until biscuits are golden brown.

Cheeseburger 'N' Fries Casserole

My Dad and his cousin are meat and potatoes type guys.  They don't really appreciate anything green (not even cake tinted green with food dye).  So, I try to come up with some meals they'll appreciate when they're here each Sunday, helping to 'finish' our basement.  This meal was a definite meat and potatoes day, no veggies in sight of this casserole!  I promise, I didn't sneak any spinach or carrot puree in it (this time!).  Our veggies were obtained on the up and up - served on the side!

Cheeseburger 'N' Fries Casserole
~ adapted from Taste of Home's Quick Cooking

2 pounds lean ground beef
1 10 3/4 oz can golden mushroom soup, undiluted
1 10 3/4 oz can condensed cheddar cheese soup, undiluted
1 20 oz package frozen crinkly-cut French fries

Brown the beef in a skillet, drain and rinse under cold water.  Place back in skillet.  Stir in soups until mixed.  Pour into a greased 13 x 9 in baking dish.  Arrange fries on top of beef mixture.  Bake, uncovered at 350 for 50-55 minutes, or until fries are golden brown.

Serves 8.

Quick Chocolate Snack Cake

I found this recipe in the diabetic section of my fave cooking magazine.  When my diabetic Aunt Stella came to visit, I decided to make this for her.  It's a keeper.


Quick Chocolate Snack Cake
~ Taste of Home Healthy Cooking

1/3 cup unsweetened applesauce

1 cup sugar
1/2 cup sugar blend
1/2 cup egg substitute
1/2 cup water
1/3 cup canola oil
1 tsp vanilla extract
3/4 cup all-purpose flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semisweet chocolate chips

In a large bowl, beat the applesauce, sugar, sugar blend, egg substitute, water, oil and vanilla until well blended. Combine the cocoa, flours, baking soda and salt; gradually beat into applesauce mixture until blended. Transfer to a 13x9" baking pan coated with cooking spray.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with chips. Cool on a wire rack.

1 piece =s 170 calories, 6 g fat (1g saturated fat), 0 cholesterol.
Diabetic Exchanges: 2 starch, 1 fat

Creamy Shells with Tomatoes and White Beans

This was a simple recipe that everyone, including Miss Mia, Miss Picky and my Dad (GASP!) all ate.


Creamy Shells with Tomatoes and White Beans
~ adapted from everyday with rachael ray

1 pound jumbo pasta shells
6 T butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2 ½ pounds tomatoes, finely chopped
16 oz navy beans (or other small white bean), rinse
½ cup grated parmesan cheese, plus more for serving
½ cup snipped chives
Salt
Pepper

In a large pot, of boiling water, cook the pasta until al dente, drain. Set aside.

In the same pot, melt the butter over medium heat. Add the onion and garlic and cook. Stir occasionally until tender about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the ½ cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

Menu Plan Monday

Nothing too special this week . . . only a Friends and Family Fun Night on Friday.  We're planning on a taco salad night where we all make our own salads and no one can complain about toppings being put on their salads that they don't like!  YAH!  I think I'm making oreo cupcakes for the dessert.

Monday - Chicken Meal in One
Tuesday - Beans N Pasta
Wednesday - Picante Potato Pie
Thursday - Hopple Popple
Friday - Taco Salad Night with Friends!

Cream Pie

Simple and Sweet.  Sometimes, that's all you need!

Cream Pie
~ adapted from allrecipes.com

2/3 cup white sugar
1/3 cup packed brown sugar
1 T whole wheat flour
1 pinch salt
1 cup heavy whipping cream
2 eggs
1 tsp vanilla extract
1 single pie crust

Prepare pie crust. 

Preheat oven to 425F.  Combine all ingredients.  Mix until smooth.  Pour filling into unbaked crust.  Bake for 20 minutes.  Turn temperature down to 325F and bake additional 20 minutes.

Let cool completely prior to serving.

Linking up at:
Don't Waste Your Homemaking

Whipping Cream Biscuits

I had some extra Heavy Whipping Cream in the fridge and needed a recipe.  So, I did a search and came up with this!

This was a very easy recipe and I liked how they taste.  I won't buy Heavy Whipping Cream just for this, but if I ever need to use it up, this will be the recipe I chose!

Whipping Cream Biscuits
~ adapted from allrecipes.com

3/4 cup all purpose flour
1/4 cup whole wheat flour
1/4 tsp sea salt
1/2 cup heavy whipping cream

Preheat oven to 425F. 

Combine all ingredients.  Drop by tablespoons on ungreased baking sheet.  Bake in 425F oven for 10 minutes until lightly browned.

Menu Plan Monday

I was able to make it to the grocery store this weekend!  It was great - especially as (with coupons) we cut our bill $114 (over 63% of the bill)!  YAH!  I am such a nerd that I love watching each coupon bring that total down, especially when that number starts over $100 and ends so much lower.

Now, we have veggies for our sides (okay, so it's mainly corn but hey, the daughter will eat it, so I'm not complaining!), fruits for our desserts, yogurt for our snacks and the ingredients for our meals!

I'm not certain of the order of the meals as I'm on overtime this upcoming month, so I want to squeeze that in this week.  The Husband will be making some of these meals (fingers crossed on that one)!  Side dishes will be the usual - salad and/or steamed veggie(s).  Dessert will be yogurt, unless I get the itch to whip up something yummy . . . I've had my eye on a homemade pudding that just screams my name.  How much longer will I be able to resist temptation???

Monday -  Hubby's Favorite Crepes
Tuesday - Deli Hoagies
Wednesday - Southwest Stromboli
Thursday - Artichoke Lasagna
Friday - Hash Brown Casserole

I've tried to plan my meals so that I will have leftovers to take to work my days in the office this week. 

Tex Mex Pasta

This may not be the prettiest, but it sure was yummy!  I will say, if you don't like things spicy, you may want to exchange one or both of the tomatoes with chilies for just diced tomatoes.

1 can black beans, drained and rinsed

2 10 oz cans diced tomatoes with chilies
2 cups baked chicken, shredded
1 yellow onion, diced
1 tsp minced garlic
3 oz cream cheese
1 cup sour cream
10 oz package pasta, prepared according to directions on package

Prepare pasta according to directions on package.

In large skillet, pour 1-2 T olive oil.  Saute onion and garlic until softened.  Add black beans, tomatoes and chicken.  Simmer 5 minutes.  Add cream cheese and sour cream.  Simmer an additional 5 minutes.  Add pasta and simmer until warmed through.

Heavy Cream

I had a few recipes that called for Heavy Cream lately.  Unfortunately, that was the only ingredient I didn't have on hand.  So, I did a search online and came up with a good substitution!

As usual, regular flour can be used where I list whole wheat flour.

Heavy Cream

1 T whole wheat flour
3/4 cup milk
1/3 cup butter

Melt butter.  Pour into milk and stir.  Whisk in the whole wheat flour.

Makes one cup Heavy Cream.

Chocolate Cake

I have no clue as to where this recipe came from.  The only thing I know is that I first made this cake when my PCOS was really getting me - and I was trying to eat healthier. 


Chocolate Cake
1 pkg reduced fat devil's food cake mix

1/2 c baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 tsp confectioners' sugar

In large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray.

Bake at 350 for 35-40 minutes - until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool. Sprinkle with confectioners' sugar.

Yield:  12 191 calorie servings

Chicken Supreme Casserole

Another recipe from my trusty 9x13 The Pan That Can cookbook!  I wouldn't mind making this one again.

Chicken Supreme Casserole
~ adapted from 9x13 The Pan That Can

8 ounces dried rotini pasta
1 16 oz package frozen stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts and mushrooms)
1 10 3/4 oz can condensed cream of chicken soup
1 10 3/4 oz can condensed cream of mushroom soup
2 cups 1% milk
1/4 cup mayonnaise or salad dressing
1/4 tsp black pepper
2 cups chopped cooked chicken
2 cups cubed french bread
2 T butter or margarine melted
1/4 tsp garlic powder

Preheat oven to 350.  Cook rotini according to package directions, adding the frozen stir-fry vegetables for the last 5 minutes of cooking; drain well.

Meanwhile, in a large bowl, stir together cream soups, milk, mayonnaise and pepper.  Stir in cooked pasta mixture and chicken.

Spoon chicken pasta mixture into an ungreased 9x13 in baking pan or baking dish.  In a medium bowl, toss bread cubes with melted butter and garlic powder; sprinkle over pasta mixture. 

Bake, uncovered, for 30 - 35 minutes or until heated through and bread cubes are golden brown.  Let stand for 10 minutes before serving. 

Serves 6-8.

Pumpkin Gobs

I'm still trying to empty out the blasted freezers.  It seems that, the more I take, the more that appears! INSANE.  So, I decided to grab some of the frozen pumpkin and toss together this recipe.  I didn't have high hopes for it as I haven't found a pumpkin cookie recipe I really love.  BUT - LOVED it.  The house smells all Divine and the cookies, even the burnt ones, are yummy.  You can even cheat and just use a tub of cream cheese frosting for the centers . . .

OH! - when making these, make certain the oven is set to the right temperature.  It's not a good thing to open the oven, the smoke to pour out and only then realize you'd left the oven set for the french fries you'd baked for dinner!

I also doubled this recipe.  Double, it will still fit in my KitchenAid bowl. I'm writing this entry with the NON-doubled amounts.

By the way - another ripped out magazine page can now be tossed!  YAH!

Pumpkin Gobs
~ adapted from Every Day With Rachael Ray

1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup flour
2/3 cup whole wheat flour

Filling:
1/2 stick unsalted butter, softened
4 oz cream cheese, chilled
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 pinches salt

Preheat oven to 350.  Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth.  Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and 3/4 tsp salt.  Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly onto each baking sheet.  Bake until springy to the touch, about 10 minutes.  Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.  Add the confections' sugar and the 2 pinches salt and 1/2 tsp vanilla; mix on low speed until blended, then beat on medium high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting.  Top each with another cake.

Linking to:
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French Fries

Homemade French Fries always sound so good.  Unfortunately, I was under the impression that they took forever to bake, and wouldn't be yummy or crunchy.

I'm glad to say that I was wrong.  These WERE yummy AND crunchy.  Everyone loved them and Miss Mia would grab a fry each time she passed the table while "helping" Gramma with paperwork.

Boiling the potatoes for just a few minutes prior to baking helps release the moisture in the potatoes, making them crispy.

AND . . . another page torn from a magazine can now go in the circular file!

French Fries
~ Fitness Magazine May 2010

4 tsp olive oil
4 medium baking potatoes, scrubbed
1/2 tsp salt
1/4 freshly ground black pepper
1/4 cup grated Parmesan

Fill medium pan 1/2 full with water and bring to a boil.

Line a baking sheet with aluminum foil; brush with 2 teaspoons of the olive oil.  Set aside.

Cut the potatoes lengthwise into 1/2 inch thick wedges.   Place in boiling water 3 minutes to release moisture from potatoes.  Drain.  Transfer to a large bowl.  Add remaining olive oil; toss to coat.  Sprinkle potato wedges with the salt and black pepper, tossing to coat. Arrange potatoes in a single layer on prepared baking sheet.

Bake in a 450 oven for 12 minutes.  Turn potatoes; sprinkle with the Parmesan.  Bake for 12 minutes more or until tender and golden.

~ 4 155 calorie servings

Other ways to make these fries:

Chili
Prep as above, adding 1/2 tsp chili powder and 1/2 tsp paprika when you sprinkle with salt and black pepper.  After baking, top each with 1/2 cup low sodium chili.

Garlic
Prep as above, adding 1/4 tsp garlic powder when you sprinkle with salt and pepper.

Sweet Potato
Prep as above, substituting 4 medium sweet potatoes for baking potatoes.  Instead of salt and black pepper, sprinkle with 1/4 tsp ground cinnamon.  Bake in 425 oven for 20 - 30 minutes or until brown and tender, turning once.

Pop-up Pizza Casserole

I'm looking at this recipe in the cookbook and notice that I pretty much substituted for everything that was listed in the book!  Good Gravy ~ why do I feel the need to modify every recipe I touch!?!

This recipe received rave reviews from the Hubby. 

Pop-Up Pizza Casserole
~ adapted from 9x13 The Pan That Can

1/2 pound pepperoni
1 1/2 cups chopped onion
1 cup chopped green (sweet) pepper
1 cup chopped red (sweet) pepper
1/2 cup chopped black olives
2 cloves garlic, minced
1 26 oz jar spaghetti sauce
1/2 tsp dried oregano, crushed
1 15 oz can tomato sauce
1/2 cup water
1 pkg refrigerator croissant rolls
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400.  In a large skillet, stir onion, peppers, garlic, spaghetti sauce and oregano.  Add tomato sauce and water.  Cook and stir until boiling, reduce heat.  Cover; simmer 10 minutes.  Stir in pepperoni.

Transfer pepperoni and sauce mixture to an ungreased 9x13 baking dish.  Sprinkle with mozzarella cheese.  Unroll croissant rolls and spread over sauce mixture as a top crust.  Sprinkle with Parmesan cheese.

Bake, uncovered, for 25 to 30 minutes or until puffed and gold brown.  Serve immediately.

Makes 9 servings.

Menu Plan Monday

I'm taking the lazy way out this upcoming week.  I have about 10 hours of overtime to do, the Hubby has a doc appointment in Pittsburgh, and we lost our family dog . . . so I'm not really feeling all too motivated in the meal planning department.  No new recipes this week . . . and everything will help clean out the pantry and freezer.

Monday - Goulash
Tuesday - Chicken Parmesan (whole wheat pasta)
Wednesday - Chicken Salad Sandwiches
Thursday - Ravioli and salad
Friday - Fish Sandwiches and Fries

Basic Breadmaker Bread

A loaf of Basic Bread ready for the oven!

There is nothing better than butter melting over a slice of bread straight from the oven.  LOVE it.  Unfortunately, I don't get along well with the "making bread" process.  If I buy the frozen loaves, they don't turn out.  If I make them from scratch, they don't turn out.  I have actually had "bread" so horribly hard that it wound up in the garbage as we couldn't slice it with a knife.

I'm glad to say, THIS recipe is not one of those failures.

THIS recipe was a success.  It's also so unbelievably simple - why hadn't I found this recipe before?  It would have saved me much stress over the last few years!  Miss Mia LOVED the dough.  Again, I would let it sit in front of the fire, and I noticed the towel had a strange look.  Here, my little baker was over there "testing" the dough.  Over and over.

She also enjoyed washing her hands and "POPPING" the dough.

I'm thinking my goal will be to make at least one loaf of this bread a week!  This was gone within 24 hours of my having made it the first time!

Unfortunately, I have no clue as to the origin of this recipe.  By the way, the main "tweek" to this recipe was my using whole wheat flour as well as all purpose flour.  You can most definitely use only all purpose flour.

Basic Breadmaker Bread
~ adapted from ???

1 cup warm water
2 T sugar
2 1/2 tsp yeast
1/4 cup canola oil
2 cups flour
1 cup whole wheat flour
1 1/2 tsp sea salt

Place the water, sugar and yeast in the bread machine pan.  Let sit 10 minutes, until foamy.  Add oil, flours and salt.  Chose 'dough' setting on your bread machine. 

Let the machine knead the bread.  Then, remove before it starts to rise (I think my machine had been working around 40 minutes of the 90 minute setting when I removed the dough) into a large bowl sprayed with cooking spray.  Cover with bar cloth.  Let rise approximately 20 minutes.  Punch down (knead the dough) and place in bread pan for final rise.  Cover with bar cloth.  Let sit until bread is approximately an inch above the baking pan. 

Preheat oven to 350F.  Bake for 15-20 minutes or until golden brown (I had to bake mine around 25 minutes).

Remove from oven and TRY to let it cool a few minutes before slicing into it and coating it with butter!

This bread also bakes up well in the bread maker. I simply like the look of my bread from the oven better (and don't have to dig the little mixing paddle out of my oven baked bread).



Banana Nut Cake

I'm trying to use up items that are hiding out in the freezers as they are all stuffed to the brim.  I've noticed some bananas had taken up residence and thought this simple cake would be an ideal way to help reduce the freezer population.

The cake isn't too bad as it starts out as a mix.  Again, it's not an ooey gooey comfort food, but it's a nice change from banana bread. 

The ingredients in italics are what the cake mix calls for - depending on your mix, these may or may not be the same (and yes, I used applesauce instead of the called-for oil).  Voice of experience - Do not add the water the cake mix calls for!  (Although, if you do add the water because you are a horrible direction follower, the cake is still good, it'll just take a little longer to bake).  My case also had sprinkles in as my co-baker wanted sprinkles.

Banana Nut Cake
~ adapted from 9x13 The Pan That Can

1 package 2 layer size yellow cake mix
4 eggs
1 T applesauce
2/3 cup mashed ripe banana (2 or 3 bananas)
2/3 cup buttermilk or sour milk
1/4 tsp ground nutmeg
1/2 cup chopped walnuts, toasted
1 16 oz can cream cheese frosting

Preheat oven according to package directions for cake mix,.  Prepare cake mix according to package directions using a 9x13 baking pan, except use one more egg than the package directs, and do not add the water.  Add the banana, buttermilk and nutmeg.  Fold walnuts into batter.  Spread batter evenly in prepared pan.  Bake according to package directions.  Cool in pan.

Spread frosting over cake.  Cover and store in refrigerator.

Makes 15 servings.

Homemade Pita Pockets

I love using Pita Pockets for sandwiches.  Unfortunately, I always seem to want a Pita Pocket when there are none to be found in the house.  That's why I initially decided to use my bread maker to start making my own.  We made these up tonight as we had the fireplace going.  Although I use a fireplace, it is BY NO MEANS a requirement. 

This is a very simple recipe and is in my bread making rotation.

Pita Pockets

2 1/4 cups warm water
2 T Extra Virgin Olive Oil
3 cups flour
3 cups whole wheat flour
1 1/2 kosher salt
3 tsp sugar
3 tsp yeast

Place ingredients in bread machine pan in provided order.  Use the machine's "dough" setting to mix dough.  When dough is mixed, separate into two equally sized balls.  Set one aside.  Place one ball on lightly floured surface and lightly roll dough into an approximate 12" rope.  Using a sharp knife, divide dough into 8-10 pieces.  Roll each section into a ball.  Roll each ball into a roughly shaped 6-7" disc, using a rolling pin.  Do this in the least amount of steps possible; do not overwork dough or it won't raise.  Set each disc on lightly floured cookie sheet.  Cover and let rise until slightly puffy, approximately 30 minutes.  I covered my trays with bar towels I use just for this purpose.  I then set the cookie trays on the hearth where the heat from the fire helped them puff a little quicker than the suggested 30 minutes.  Process the second ball in the same manner.

Preheat oven to 500F (NOT a typo).  Depending on your oven racks, you can just bake pita pockets on racks, or you can use wire cooling racks placed on oven racks.  Personally, I decided on the wire cooling racks because the spaces were smaller and my oven racks are kinda scary. The pita pockets will obtain the "grill marks" on bottom.  Bake pita pockets until tops are golden brown (this was approximately 7-8 minutes in my oven). 

Remove pitas from oven (I use tongs to quickly grab them) and cover them with a damp towel until soft.  Enjoy watching the steam dance over the damp towel. (I usually get side-tracked at this point, so I have no clue as to how long it takes for them to get soft . . . but I know we had delicious, soft pitas stuffed with Laughing Cow Cheese for dinner tonight about 1 hour after they were removed from the oven).  Cut with bread knife when soft.

CandyBar CupCakes

Yeppers, another cupcake for my Mom's Birthday!

CandyBar CupCakes

1 box yellow cake mix

3 eggs (or whatever cake mix box calls for)

1/3 cup applesauce (used instead of oil cake mix box calls for)

3/4 cup water (or whatever cake mix box calls for)

4 oz softened cream cheese

4 T powdered sugar

Snickers Bars (cut into 1" squares)

Preheat oven to 350F.  Prepare cake mix according to directions on box (I substituted applesauce for the oil).  Add the cream cheese and powdered sugar.  Mix until everything is combined.  Fill lined cupcake tins 2/3 full with batter.  Bake at 350F for 20 minutes until lightly browned and a toothpick inserted in center comes out clean.

Remove from oven and cool completely.  

Using small scoop, remove center of cupcake, creating a "well" in each cupcake.  Set cupcake centers aside.  Place one square of Snickers in each cupcake well.  Microwave approximately 1 minute, until candy bar is melted.  Place cupcake centers over melted candy bars and press down until level (or close to it; the icing will "hide" the raised centers).

Frost with butter cream icing.

Linking up at:
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Bread Machine King's Cake



Gooey and Messy and OH-So-Yummy!


I decided to try a new holiday tradition with Mardi Gras.  Food Network was having a King's Cake contest, so I got it in my head that I needed to make a King's Cake.  I did a quick search and found a recipe for one that used a Bread Machine!  The ingredients sounded like a good combination and I had everything on hand. 

While Mom and Dad were finishing up dinner, Steve took over feeding Miz Aise and Miss Mia was our own little jester while I drizzled the icing over the cake and sprinkled some sugar on top.  It was good and SO SIMPLE.  Like a cinnamon roll good and simple.  I will be making this again, and I won't wait until Mardi Gras!

A modification for next time - cut the icing amount in half.  I loaded the top of this with tons of icing, and still have some sitting in the bowl.

Bread Machine King's Cake
~ adapted from allrecipes.com

Cake
1/4 cup warm water
1/2 tsp sea salt
2 T softened butter
1 egg
1 cup low fat sour cream (I used a little less than a cup)
5 T white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp active, dry yeast

Place the warm water, salt, butter, egg, sour cream, sugar, flours and yeast in bread machine pan in order listed.  Select the dough cycle and start bread machine.

Filling
1/2 cup white sugar
1/4 cup brown sugar
1 T round cinnamon
5 T melted butter
1/2 to 1 cup chopped pecans

Glaze
1 1/2 cups confectioners' sugar
1 1/2 T melted butter
1/4 tsp vanilla extra
2 T milk
Colored Sugars (purple, green and yellow)

Mix the filling ingredients together in a bowl. Set aside.  Spray baking sheet with Pam and set aside.

Remove dough from bread machine and place on floured surface.  Roll dough to an approximate 10x28 rectangle.  I didn't need much flour.  The hardest part of this step was keeping Miss Mia's fingers from pinching off bites of dough.  Spread the filing over the dough.  Sprinkle pecans over filling.  Roll the dough into a 28 inch log.  Place the dough log on greased baking sheet, seam side down, forming it into a ring.  Moisten the ends of the dough with water to help seal when pinching ends together.

Cover the dough with a cloth and place it in 170F oven that has been turned off.  Let rise 30 minutes (until doubled in size).

Remove cloth from dough and turn oven to 375. Bake cake until golden brown (approximately 15 minutes).

While cake is baking, mix together confectioner's sugar, butter, vanilla extract and 1 T milk.  If glaze is too thick add a little more milk until a little thinner (but not too runny). 

Remove cake from oven and cool for 10 minutes.  Drizzle glaze over top of cooled cake, and sprinkle with colored sugar.  Cool cake completely before serving (Yeah, right.  We ate it while still warm, and guess what, it was good!).

Hint - to help cake stay a perfect circle, grease a coffee can and place it on baking sheet and form a circle with the dough around the can.  After cake is baked, remove coffee can and let cake cool.



 
 

Menu Plan Monday

It's been a few weeks since I've posted my menu plans.  We would plan them, and they would get made, I just didn't get to sit down and type it up for on here.  I'm trying to get better.  Promise.

This week will be mainly chicken as I know I have it in my freezer and am sadly lacking in the beef department.  I'm also trying to make certain there is at least one slow cooker recipe a week.  This is so the Hubby can dump all ingredients in the slow cooker and feel he "cooked" when we sit down to eat dinner that evening.  For most meals, the sides will be french cut green beans, apple sauce and/or salad - Miss Mia has decided those are her three favorites.  Since I'm a big fan of all three, I'm gonna make certain we enjoy them as much as possible!  AND, the apple sauce helps with my sweet cravings!

Monday - Chicken Bacon Alfredo

Tuesday - Slow Cooker Chicken N Rice

Wednesday - Creamy Taco Mac

Thursday - Leftovers

Friday - Chicken and Cheese Biscuits

Anyone have any good ideas for my next week's meal planning? 

~ Jaime

Recipe Review

Any time I attempt a new recipe, I insist on Feedback from everyone who tries it.  I didn't realize how often this was happening until this evening . . .

Miss Mia was sick.  The Husband was taking care of her while I hurriedly tossed together my "go to" soup that has never had a recipe . . . chicken broth, barley, garbanzo beans, chopped carrots, celery, potatoes, garlic and onions with some Mrs. Dash thrown in to make it a little more tasty.  I wasn't trying for anything too special, just something that wouldn't upset stomachs and cooked up quickly. 

The Husband (who is also feeling a little under the weather) made certain to let me know, before I headed to bed, his thoughts on the soup!

I guess I've gotten him trained!

By the way, he liked the soup.

Snickerdoodle Cupcakes

Mom's 60th Birthday has me searching out cupcake recipes.  There are a seemingly endless supply of delicious sounding recipes.  I'll be checking off recipes for awhile.  Good thing we live close together - I can continue to celebrate Mom's birthday with cupcakes long after the actual day is over.

This cupcake uses a mix - and you can tell. 

Even with the "mix" taste, I do like the cupcake; it is very light.  The icing makes the cupcake.  I didn't *get* the snickerdoodleness of this cupcake, though.  To me, it was more a cinnamon cupcake. 

And it SMELLS devine.  I took a few to work so I wouldn't be tempted to eat the entire batch myself.  My one coworker who actually has will-power took a cupcake for "later".  She IM'd me a short 1/2 hour after taking a cupcake to tell me the smell forced her to sample the treat much earlier than she had planned!  Always a good thing in my book!



Snickerdoodle Cupcakes

~ adapted from That Winsome Girl

1 package white cake mix
1 cup 1% milk
1/2 cup unsalted butter, melted
3 large eggs
2 tsp vanilla extract
1 T ground cinnamon

For Frosting:
4 ounces cream cheese, softened
2 tsp ground cinnamon
2 cups powdered sugar, sifted
1/4 cup unsalted butter, softened
1 tsp vanilla extract

Preheat oven to 350F.  Line cupcake pans (I was able to get 32 cupcakes out of this recipe).

In large bowl, mix cake mix and cinnamon.  In a medium bowl,combine eggs, milk, vanilla and melted butter. With mixer on low, slowly pour liquids into the dry ingredients. Mix until just combined. 

Divide batter among cupcake liners, filling no more than 1/2 full as cupcakes will rise considerably.  Again, the ice cream scoop works well.  Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before frosting.

To Make Frosting:
Beat together softened cream cheese, butter, vanilla and cinnamon until light and fluffy.  Slowly add powdered sugar, 1/2 cup at a time, beating well after each addition. Continue adding sugar until your desired spreading consistency is reached.  Spread over cooled cupcakes.  Frosting does harden after awhile. 

Store 2 days at room temperature or up to 2 months in airtight (freezer-safe) container.

~ On a "weird" note - my cupcake wrappers actually FELL OFF of my cupcakes.  If you look at the above photo, you can see the wrappers starting to fall off. 




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