Hot Pretzels

My coworker (and Mentor) would make these pretzels frequently.  They would be gone in no time.  They are addicting.  Just before she retired (almost 8 years ago!!!), she finally shared the recipe with our team so we wouldn't go through withdrawal!  I make these pretzels often.  Miss Mia loves them, Miss Picky loves them and my Dad and Hubby both request them for their birthdays and Father's Day.

When making this recipe, I usually double it.  When doing so, I then reduce the amount of oil from two cups down to about 1 1/2 or 1 3/4.  This is also a perfect recipe for toddlers who enjoy "cooking" as Miss Mia gently mixes the pretzels while I pour the oil mix over them.

Hot Pretzels
~ recipe provoided by Jan Douglass

1 cup oil (I use canola)

1 package Hidden Valley Ranch Seasoning mix
1 tsp garlic salt
1 tsp Cayenne Pepper
1 large bag mini pretzels

Using small bowl, mix the first four ingredients.

In a roasting pan, put a layer of pretzels and spoon some of the "dressing" on pretzels. Gently mix. Keep layering pretzels and dressing, mixing well after each layer. Continue to do this until all pretzels and dressing have been used.

Bake in a 200 degree oven for 2 hours. Stir pretzels every 20 minutes.

Store in sealed container.

Peanut Butter Blossom Cup Cookies

I have a theme going - it is the *Every Cookie I Make Goes Flat* theme. 

SO.  SO.  SAD.

This is one of the reasons for my QUEST for yummy cookies that do NOT go flat.

I'm glad to say I have another winner!

Peanut Butter Blossom Cup Cookies
~ adapted from Nestle's Very Best Baking

1/2 cup sugar

1/2 cup brown sugar

1 stick butter, softened

1/2 cup peanut butter

1 egg

1 tsp vanilla

1 cup flour

1/3 cup whole wheat flour

3/4 tsp baking soda

36 kisses

Preheat oven to 375F.  Beat the butter, sugar and peanut butter.  Beat in the egg and vanilla.  Slowly beat in the flours and soda.

Drop batter by teaspoons into greased mini muffin cups.  Bake 8-10 minutes.  Remove from oven and place on wire rack.  Place one kiss in middle of each mini muffin.

Let cool completely.  Use knife to remove from mini muffin cups.

~ be careful of amount of soda added to mixture.  I think my little baker added more than the 3/4 tsp as these babies poured over the tops of the mini-muffin tins.

Chocolate Chip Oatmeal Cake

My goal is to actually use some of the recipes hiding out in my massive pile of cookbooks.  I know - a weird concept for me!  I'm not going to make it a goal to make every single recipe in a cookbook, but I will attempt as many as interest me when I flip open that book to make my meal plans for the month.

This recipe had me all excited.  Unfortunately, I felt let down.  It didn't turn out to be the rich, ooey gooey comfort cake I'd anticipated.  Don't get me wrong, it's good; it's just not GREAT. 

One nice thing about this recipe - it is very toddler friendly.  Miss Mia enjoyed mixing most everything together!



This poor slice of cake was "served" to me by Miss Mia.



***UPDATE***

This cake is much better the second day.  Seriously.  The Hubby didn't sample the cake until the day after it was baked.  He was raving about it, something he doesn't normally do.  I tasted the cake again.  It was yummy!  I will be making this again and letting it sit for at least a day prior to serving.  It tastes like a chocolate chip oatmeal cookie, but as a cake!  

Chocolate Chip Oatmeal Cake
~ adapted from 9x13 The Pan That Can

1 cup quick-cooking rolled oats
1 3/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter, cut up
2 eggs
1 cup all purpose flour
3/4 cup whole wheat flour
1  unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 12 oz package semisweet chocolate pieces
3/4 cup chopped walnuts

Place rolled oats in a large bowl.  Pour the boiling water over the oats; let stand for 10 minutes.  Meanwhile, grease and flour a 9x13 inch baking pan; set aside.  Preheat oven to 350.

Add granulated sugar, brown sugar and butter to oat mixture, stirring until butter is melted.  Stir in eggs until combined.  Stir in flours, cocoa powder, baking soda and salt until combined.  Stir in 1 cup of the chocolate pieces.  Spread batter evenly in prepared pan or dish.  Sprinkle with chopped walnuts and the remaining chocolate pieces. 

Bake about 40 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Makes 15 servings.

Turkey Monte Cristos

Another Magazine Page Meal!

I liked this meal.  It was simple, comfort food.  Yes, it's very high in calories at around 630 calories a serving, but it's also a nice treat once in awhile.  I had Miss Mia in the kitchen "helping cook" as usual.  She was able to spread the mustard on the bread, and pile turkey, cheese and arugula on top of the "mustard bread."  We weren't able to get sourdough bread, so we use some rolls we had in the freezer.  I cannot wait to try this with sourdough sandwich bread.

Miss Mia liked eating this as well - then again, she's on a big Monsters, Inc kick and she loved eating her "Monster Cheese"!

turkey monte cristos

~ adapted from family circle

1 pound small red-skinned potatoes, cut into 1/2 inch pieces

1 small red onion, thinly sliced

1 T olive oil

1/4 tsp salt

1/2 tsp black pepper

8 slices sourdough sandwich bread

8 tsp Dijon Mustard

1/2 pound sliced smoked turkey

1/3 pound sliced Muenster cheese

12 leaves of arugula or basil

3 eggs

1 tsp milk

1/8 tsp cayenne pepper

2 T butter

Heat oven to 450.

Place potatoes and onions on a baking sheet and toss with the olive oil.  Season with the salt and pepper.  Bake at 50 for 20 minutes or until tender, stirring halfway through cooking time.

Meanwhile, place 4 slices of bread on a work surface and spread each with 2 tsp of the mustard.  Equally divide the turkey and cheese over each bread slice.  Top each with 3 pieces of arugula and the remaining bread slices. 

In a shallow dish, beat eggs, milk and cayenne.

Heat a large nonstick skillet over medium-high heat.  Put a little butter in skillet.  Dip 2 of the sandwiches in the egg mixture and add to the skillet.  Cook for about 3 to 4 minutes per side or until nicely browned.  Remove sandwiches from skillet; keep warm.  Reduce heat to medium; repeat with remaining butter and sandwiches. 

Serve the sandwiches immediately with the roasted potatoes on the side.

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Pumpkin Puree

This is a simple recipe.  Very simple.  I promise you that your home will smell wonderful and you'll enjoy how fresh pumpkin tastes in your goodies!  Homemade pumpkin baby food was one of Miss Mia's first meals.  I intend the same for Miz Aise as well.

Ingredients:
Sugar Pumpkin(s)

1.  Wipe down pumpkins (just because they could be dirty from being in the field).
2.  Preheat oven to 325.
3.  Cut pumpkins in half.  Remove Stems.  Remove seeds and strings.  If making roasted pumpkin seeds, set aside. 
4.  Place halved pumpkins in roaster.
5.  Bake for 90 minutes.
6.  Remove from oven.  Pumpkin should easily pull off of skin using spoons.
7.  Place pumpkin in blender and puree. 
8.  Place pureed pumpkin in freezer, use in your favorite pumpkin recipe or package for future use as baby food.

~ If making the puree for baby food use, place the puree in ice cube trays.  After frozen, pumpkin cubes can be placed in Freezer Storage bags.

In the Palm of Your Hand

I have a toddler.  She is a grazer.  I guess you might say she gets that from me (and my Mom) (and Miss Picky).

Needless to say, I have no clue as to how much she's really eating.

To make certain she's getting *close* to what she needs nutritionally, I've been trying to follow the "Hand Rules".

In the Palm of Your Hand

The following are portion sizes as determined by a child's HAND

Meats:  PALM

Whole Grain Carbs:  FIST

Fruits:  FIST

Veggies:  FIST

Dairy (i/e yogurt):  FIST

Cheese:  THUMB

Snacks:  A Handful

Sour Cream Coffee Cake

This is my Mom's recipe.  It's pretty much the go-to recipe for family functions.  I can remember making this for school many times - and my friends all loving it!  The recipe originates from that same HomeEc Cookbook . . . and then Mom has modified it to the following.

Sour Cream Coffee Cake
~ adapted from Mom's HomeEc Book

Cake:
1 stick butter
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp soda
1 cup light sour cream

Topping:
1/4 cup flour
1/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 cup brown sugar
4 T butter

Cream butter, sugar and eggs.  Add remaining cake ingredients, mix well. Pour 1/2 batter into greased 9x13 pan. Add 1/2 of topping mixture.  Add remaining batter and sprinkle with remaining topping.  Bake at 350 for 35-40 minutes.

~ We like to under bake it just a smidge in our house . . . it tastes so much better when it's a little more ooeey and gooey!  Yes, we leave the edges of the cake and head for the center first!

~ Another confession is that we almost always double the topping.  Since we're being bad, why not go all out and be really bad!?!

~ As usual, all flour can be regular white flour and light sour cream is used in place of the original full fat variety.

Playdough Cookies

My Mother In Law is currently in a rehabilitation hospital after having had a stroke.  Unfortunately, this hospital is close to two hours away.  Our schedules don't allow for visiting during the week, so we decided to make some fun cookies for the Father In Law to take on one of his visits with her.

Originally, this recipe called for the cookies to be "pops" with lollipop sticks.  I decided against those for this round of cookie making.

Playdough Cookies

~ adapted from Amanda's Cookin'

3/4 cup butter, softened

3 ounces cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring

In a bowl, cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.


In a medium bowl, combine flours, baking powder and salt. Add dry ingredients to the creamed mixture. Stir until a soft dough forms. Divide dough according to however many colors you plan to use (we did three colors).  Tint each with a different food color, kneading each ball of dough until color is mixed in. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350. Shape dough into 3/4 inch balls and for each cookie, smoosh three different colored balls together to make one large ball. Roll it just enough to form a rough ball (you want to keep your colors from blending!!!), then shape into a 12 inch long roll (like a snake).  These will puff up and out in the oven, so do not make them overly large.  I used a little flour on my hands and on a mat to quickly roll them into the snake form.

Starting at one end, coil roll to make a 2 3/4 inch round cookie.  Place cookies three inches apart on lightly greased baking sheet.


Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Bean and Cheese Burritos

We needed a quick meal and I had all of the ingredients for this meal on hand.  Unfortunately, simple oftentimes means bland and boring.  This recipe fits that description.  But if you get out the sour cream and some hot sauce, you can hide that little problem.  If I need something in a pinch, I may make this again, but some chili powder, taco seasoning, cayenne and/or cumin will be added.

Bean and Cheese Burritos
~ adapted from 9x13 The Pan That Can

8 7 or 8 inch whole wheat tortillas
1 cup chopped onion
1 T cooking oil
1 16oz can refried beans
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/3 cup salsa
Sour cream
Hot sauce

Preheat oven to 350.  Spray a light coating of pam in pan.

In a large skillet, cook onion in oil until tender.  Add refried beans.  Stir; cook until heated through.  Spoon approximately 1/4 cup onto each tortilla just below center and to within one inch of the edge.  Divide cheese among tortillas.  Roll up tortillas.  Place flap-side down in lightly greased pan.

Bake about ten minutes or until heated through.  Serve with lettuce and salsa.  Top with sour cream and hot sauce.

Puffed Enchilada Bake

This recipe is a keeper- per the husband.  For me, it's one of the better Enchilada recipes I have found, but still not THE ONE. 

Puffed Enchilada Bake

1/2 pound ground beef
1 15 oz can kidney beans, rinsed and drained
10 oz green enchilada sauce
8 oz salsa
1 tube refrigerated biscuit dough
1 cup cheddar cheese

Preheat oven to 350.

In medium skillet, brown ground beef.  After ground beef is cooked, place in colander and rinse under cool water.  Using a paper towel, wipe skillet clean.  Place ground beef back in skillet. Add kidney beans, enchilada sauce and salsa to ground beef.  Cut biscuits into quarters and add to beef mixture. 

Pour beef and biscuit mixture into greased 9x13 casserole.  Bake 25 minutes.

Add 1 cup cheddar cheese and bake an additional 10 minutes.  Remove from oven and let sit 5 minutes before serving.

Gooey Peanut Butter Brownie Cupcakes

I'm in love and I'm not afraid to tell the world!  I'm hoping the girls (and hubby) go to bed soon so I can sneak back into the kitchen and enjoy yet another yummy cupcake!  I cannot wait to try this recipe again, but with Nutella instead of peanut butter!

~ UPDATE ~

The Hubby beat me to the goodies.  Guess they were a success as he ate 3 (YES, THREE) of them!

Thank goodness I was able to snag one of the remaining cupcakes this morning for my post-lunchtime-walk treat.  It was the perfect reward for walking on a sheet of ice with 51 mph wind gusts hitting my face and ears (and an air temp of 24 and falling).  I didn't regret the workout at all when I sat down at my desk and saw that cute little Brownie Cupcake waiting for me! 

Gooey Peanut Butter Brownie Cupcakes
~ adapted from gourmetcupcakerecipes.com

2/3 cup chocolate chips
1/4 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup whole wheat flour
Peanut Butter

Preheat oven to 350.  Melt chocolate chips and butter in a medium-sized microwave safe bowl; stir every 30 seconds to prevent burning of chocolate.

Stir sugar, eggs and vanilla into chocolate mixture.  Slowly stir in flour. 

Line cupcake pan with cute paper cupcake liners.  Use an ice cream scoop to fill each cupcake holder 2/3 of the way full with batter.  Place between 1/2 tsp to 1 tsp peanut butter in center of each cupcake. 

Bake at 350 for 20 minutes. 

~ Makes 10 cupcakes

















 
 It's a Keeper Thursdaytatertots and jello weekend wrap up partySweet Tooth Friday

Homemade Conversation Hearts

I wanted something cute and fun for a Valentine's Day craft for Miss Mia.  Don't let the long length of the instructions frighten you, this is actually a very simple craft!

This was a perfect fit as she loves using her cookie cutters on her homemade play dough.  I would suggest the smaller heart cookie cutters, but I'm just a traditionalist like that!  Make certain you like sweets before making the hearts too big!

Miss Mia loves these hearts - then again, what toddler wouldn't as they are pure sugar!

Homemade Conversation Hearts
~ adapted from about.com

1 packet (1/4 oz) unflavored gelatin
1/2 cup water
2 tsp light corn syrup
2 lbs powdered sugar (I highly suggest 2 lbs plus another 1 lb reserve)
flavor extract(s)
food coloring(s)
heart shaped cutter(s)

Place the corn syrup, gelatin, and water in a small microwave-safe bowl. Stir until the gelatin is well-distributed.  Microwave the mixture for 30 seconds, so the gelatin dissolves, and stir well.


Pour the gelatin mixture into the bowl of a large stand mixer fitted with a paddle attachment.  Add 1 cup of powdered sugar and turn the mixer to low, mixing until the sugar is incorporated. Once the sugar is mixed in, add another cup of sugar, again mixing on low until it liquefies. Continue to add the remaining powdered sugar, one cup at a time, pausing in between additions to allow the sugar to mix in, until the full two pounds of powdered sugar is added. Periodically, stop the mixer and scrape down the bottom and sides of the bowl. The candy will progress from a thin, watery liquid to a very stiff dough.  (Be careful - your mixer motor may get a little unhappy on low when the candy turns into the very stiff dough!)

Once all of the sugar is incorporated, dust a work surface (counter or large cutting board) with powdered sugar and scrape the candy out onto the work surface. The candy will be very sticky and stiff.  (This is a FANTASTIC workout - the candy will come out of the bowl, just be prepared to work for that outcome!)!

Generously dust the top of the ball of candy with powdered sugar, and begin to knead the candy like bread dough: fold the ball of dough over onto itself, then use the heel of your hand to push it down. Give the candy a quarter-turn, and repeat the process, dusting it with more powdered sugar as often as necessary to prevent it from sticking to the board or your hands.  (I used a LOT of powdered sugar during this process; this is why I would suggest an additional pound of powdered sugar).  

Knead until the candy is satiny and not sticky. Once finished, your candy should be entirely smooth.(Honestly, this doesn't take long and your hands will not be an overly gooey, sticky mess.)   


Decide how many colors/flavors of conversation hearts you want to make, and divide the candy dough into that many portions. To flavor and color the candy, take one of the balls and flatten it into a palm-sized disc. Add a few drops of food coloring and flavoring extract to the center of the disc.  Fold the disc over on itself, enclosing the coloring and flavoring in the center. It is a good idea to wear disposable plastic gloves during this step to keep your hands free of colors and odors.  (Or, just get to it as it'll take awhile to get that color throughout . . .  although the tie dye look is also really pretty!  Honestly, I didn't use gloves.  The food coloring washed right off after each disc was colored and flavored).

Knead the dough ball, just as you did before, until the color is evenly dispersed throughout the candy, and all streaks have disappeared.  Repeat this process with remaining candy balls and colors/flavors, until all of your candy is colored and flavored. 

Dust your work surface and a rolling pin with powdered sugar, and roll out one of the candy balls to

1/4" or a little thicker.  (Ensure your dough does not dry out by covering remaining balls in plastic wrap while rolling and cutting out your hearts).

Use heart-shaped cutters to cut hearts out of the rolled candy, and transfer the hearts to a baking sheet lined with parchment paper. Once you have cut out your hearts, you can re-roll the scraps to get more shapes out of the candy.  (As dough will start to dry out, be certain to move your cut out hearts immediately to the parchment paper.  Do not go pick up your baby and have some cuddles while cut out hearts sit on your work surface!)

Repeat with remaining candy balls.  (We made some marbled ones at the end, by kneading the leftovers of the four colors we'd chosen.  Only do this if the flavors you've chosen are compatible.)

Let the hearts dry for at least 24 hours prior to decorating or be like us and just enjoy plain, undecorated hearts.

Store your conversation hearts in an airtight container at room temperature. While they technically last a very long time, their texture does get harder over time.

Cranberry Wine Jelly

I love cranberry juice, and when I noticed the recipe for Cranberry Wine Jelly in the Ball Blue Book Guide to Preserving, I put it on my list to try. Plus, it just looked so darned easy.

If you have friends helping in the canning process who enjoy a glass or two of wine, you may want to have a few extra bottles on hand.  We ended up needing about triple the amount the recipe called for (I promise, I did not imbibe as I was pregnant the initial time we tried this recipe).  I guess making jellies is a thirsty process!

Cranberry Wine Jelly
2 cups cranberry juice cocktail
3 1/2 cups sugar
1 pouch liquid pectin
1/4 cup Burgundy wine (a great time to use delish local wines!)

Combine cranberry juice cocktail and sugar in a large saucepan, stirring until sugar dissolves.  Bring to a boil, stirring frequently.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Stir in wine.  Skim foam if necessary.  Ladle hot jelly into hot jars, leaving 1/4 inch head space. Adjust two piece caps.  Process 10 minutes in a boiling water canner.



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