Good Things to Eat

Cupcake Recipes

2011-11-18T15:24:00.001-08:00

Found these on a site called mingmakescupcakes and she said there's permission to reuse images so here they are! :)

Taco Cornbread Casserole

2011-11-15T20:51:00.001-08:00

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)

In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese. (we'll double this four our family and have leftovers!)

Easy Christmas Candy

2011-11-09T07:06:00.000-08:00

I remember this from when I was a kid!! I have a distinct memory of going to a friend of my mom's house and baking these...

Easy Christmas Candy

1 Sleeve Saltine crackers
1 Stick Butter
1 Cup Brown Sugar
2 Cups Chocolate Chips

On a baking sheet, spread out Saltine crackers. Melt butter and brown sugar in a saucepan over medium heat until gooey. Pour over crackers and bake at 350 degrees for 5 minutes or until bubbly. Remove from oven and sprinkle chocolate chips on top. Let sit for a few minutes until chocolate chips begin to melt. Then spread over crackers evenly with a spatula.
Stick in the freezer for an hour, or until chocolate hardens. Break into small pieces and put into gift containers or baggies. Store in the freezer until ready to eat or give away.

White Chicken Chili

2011-10-20T19:36:00.001-07:00

White Bean Chicken Chili

Yield: 6 servings

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes

1 medium onion, chopped

1 ½ tsp. garlic powder

1 tbsp. oil

2 (15.5 oz) cans Great Northern beans, drained and rinsed

1 (14.5 oz) can chicken broth

2 (4 oz.) cans diced green chiles

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup reduced fat sour cream

½ cup whipping cream

fresh cilantro and paprika, for garnish

Directions:

In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.

From annie's eats

Great tips on Freezing Apples

2011-10-08T09:36:00.001-07:00

http://moneysavingmom.com/2011/09/how-to-use-bruised-and-shriveled-apples.html

Pumpkin scones

2011-10-07T20:43:00.001-07:00

Pumpkin Scones

2 cups all purpose flour

1/4 cup plus 3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into 1-inch cubes

1/2 cup canned pumpkin (we used our fresh pumpkin puree)

3 tablespoons half-and-half

1 large egg

Powdered Sugar Glaze

1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Spiced Glaze

1 cup plus 3 tablespoons powdered sugar

2 tablespoons milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of ground ginger

Pinch of ground cloves

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a mixing bowl,whisk together the pumpkin,half-and-half,and egg. Set aside.

Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.

Now gradually fold the wet ingredients into the dry ingredients. We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball. As you can see above, the dough is pretty ragged, but that’s just fine. The important thing is to make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.

Now, we debated over whether or not we did this step correctly (Christina??), but regardless the end results were just fine. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them (we actually did one more cut that is not shown in the picture above, right down the center of the rectangle in the 12″ direction).

Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.

Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.

While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method (we put the glaze in a small ziplock bag and snip off the corner, as shown above).

You should wait about an hour for the glaze to dry before serving, but we were only serving ourselves, so we waited about . . . hmmm . . . 2 minutes.

From: http://theshoeboxkitchen.wordpress.com/2010/10/06/pumpkin-scones/

CREAM CHEESE POTATO SOUP

2011-10-07T20:32:00.001-07:00

4 c chicken broth

4 c potatoes, peeled and cubed

1/4 c onions, minced

1/2 tsp season salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1 (8oz) package of cream cheese, cut into chunks

crumbled bacon

minced chives

cheddar cheese

Mix broth, potatoes, onion, and spices. Boil on med til potatoes are tender. Smash a few of the potatoes for thickening. Reduce to low heat. Add cream cheese. Heat, stirring til cheese melts.

Spoon into bowls and top w/bacon,chives and cheese.

Pizza Dough (Freezer-Friendly)

2011-10-07T11:21:00.000-07:00

Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

TO FREEZE:

If you don’t plan on using your dough immediately, freeze it. To do this, mix up the dough as usual and let it rise as normal. After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately. (Reuse these bags to avoid being wasteful!) The double layer is important here. Even after the dough is moved to the freezer, it will continue to rise a bit before the rise is completely suspended. It always, always pops through the plastic wrap so the extra layer of protection is needed to prevent exposure.

Freeze the dough until it is ready to be used. The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening. (If using the dough for lunch, transfer to the refrigerator the night before.) The dough that has been frozen tastes every bit as good as fresh, so it is incredibly convenient to have available for a quick, throw-together meal.

I’ve had many questions pertaining to the need to freeze the dough if you plan to use it the very next day. It seems logical that you could simply refrigerate it immediately after the rise and use it the following day. However, I have tried this and it didn’t go well. The refrigerator is not cold enough to stop the rise quickly and the result is an over-risen, crazy puffy monster dough. My solution? I still use the freezer initially to completely stop the rise, and then I transfer the dough to the refrigerator until it is ready to be used. (I think another solution would be to use less yeast in the dough initially, but I don’t feel super comfortable altering recipes and changing amounts of yeast, so this is my preferred method.)

3 cheese Manicotti -freezer meal

2011-10-02T10:43:00.001-07:00

Three Cheese Manicotti

Filling Ingredients (gallon bag)

2 cups cottage cheese

1 ½ cups mozzarella cheese

Add: 1 ½ teaspoons Italian Seasoning

¼ teaspoons salt

¼ teaspoon pepper

Remaining Ingredients:

1-8oz. package manicotti

½ cup mozzarella cheese and ¼ cup Parmesan cheese

Jar or can of favorite marinara sauce (I use the $1 can Hunts marinara)

Cooking spray

Directions: Combine filling ingredients in a gallon size freezer bag and knead until thoroughly mixed. Clip a small corner, about 1/2”, of the bag and proceed to fill manicotti according to tray size.

2-8×8 pans: Spread ¼ cup sauce into each pan if making 2-8×8 pans Pipe ½ of your cheese filling into each tray of manicotti. Top each pan with ¼ cup mozzarella and 1/8 Parmesan cheese (half of bag)

1-9×13 pan: Spread about ½ cup of marinara on bottom of pan. Pipe all cheese into both trays. Pour about 1 ½ cups of marinara on top. Spread with ½ cup mozzarella cheese and ¼ Parmesan cheese

**Cover manicotti shells entirely with marinara sauce.

Label foil and spray with cooking spray to prevent cheese from sticking. Cover pan(s) completely.

Baking Day: Thaw completely for 24 hours. Bake covered at 375 degrees for 1 hour or until shells are tender. Let stand for 10 minutes before serving.

Pumpkin Crunch Cake

2011-09-29T18:10:00.001-07:00

Pumpkin Crunch Cake

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Slow Cooker Chicken & Potatoes

2011-08-30T17:36:00.003-07:00

4 boneless, skinless chicken breast halves

2 tsp poultry seasoning

8-10 small new (red) potatoes w/ peels

1 can cream of chicken soup

8 oz sour cream

Sprinkle chicken w/ poultry seasoning and place in sprayed slow cooker. Arrange potatoes around chicken.

Combine soup, sour cream, and a good amount of pepper in bowl. Spoon over chicken. Cover and cook on low for 4-6 hours.

Buffalo Chicken Sandwiches (slow cooker)

2011-08-30T17:36:00.001-07:00

Ingredients

4 skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle Frank’s buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix

2 tablespoons butter

6 hoagie rolls, split lengthwise

Slaw Cabbage

Bottle of Chunky Bleu Cheese Dressing

Directions

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Serve with slaw cabbage combined with blue cheese dressing.

Spinach Pesto Lasagna

2011-08-30T17:35:00.001-07:00

1 (26-ounce) jar prepared pasta sauce

1 (10-ounce) box lasagna noodles (I like tinkyada brown rice)

1 (11-ounce) container pesto (or by all means, make your own!)

1 (15-ounce) container ricotta cheese

1 (12-ounce) bag baby spinach

1 cup grated Parmesan cheese

16 ounces mozzarella cheese, sliced

1/4 cup water

The Directions.

Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you’re going to have to squish it down to make it all fit.

Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.

Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.

Uncover, and let it sit for 10 to 15 minutes before serving.

Ranch Pork Chops

2011-08-30T17:31:00.001-07:00

6-8 pork chops

2 cans cream of mushroom soup

2 packages dry ranch seasoning

Place pork chops in crock pot.

Mix soup and seasoning together in bowl and then pour over the chops.

Cook on high for 4 hours

Artichoke Parm Dip

2011-08-30T17:27:00.000-07:00

8 oz cream cheese
16oz Sour Cream
8oz Cream Cheese

2 cans (14 oz ea) quartered artichokes, drained and chopped

2 cups shredded mozzarella

1 1/2 cups grated Parmesan cheese

1 1/2 cups mayo

1/2 cup finely chopped onion

1/2 tsp dried oregano leaves

1/4 tsp garlic powder16 oz sour cream

Mix all ingredients in crock pot and cook until bubbly!

A new take on "Taco Dip"

2011-08-30T17:25:00.001-07:00

Best Dip In The World

1 lb. hamburger meat

1 lb. Jimmy Dean sausage (hot or mild to taste)

2 cans Rotel (milder/regular/hotter to taste)

1 sm can diced black olives (drained)

1 sm can chopped green CHILIES (drained)

1 sm can diced mushrooms (drained)

5 lbs Velveeta (diced)

Brown meats and drain. Mix all ingredients in Crock-Pot. Cheese will usually melt within an hour or so.

Breakfast Slow Cooker Apple Cobbler

2011-08-30T17:24:00.001-07:00

Breakfast Apple Cobbler

8 apples, cored, peeled, sliced

1/4 C. Honey

Dash or two of cinnamon

Juice of one lemon

1/4 C. butter, melted

2 C. Granola

Combine ingredients in slow cooker.

Cover. Cook on low 7-9 hours or on high 2-3 hours.

Western Omelet Slow Cooker Casserold

2011-08-30T17:23:00.001-07:00

Western Omelet Casserole

32oz bag frozen hash brown potatoes

1 lb. cooked sausage or cubed ham

1 medium onion, diced

1 1/2C shredded cheese

12 eggs

1 C. Milk

1 tsp. salt

1 tsp. pepper

Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times.

Beat together eggs, milk, salt, and pepper. Pour over mixture in slow cooker.

Cover. Cook on low 8-9 hours.

Tortilla Roll Ups

2011-08-07T12:40:00.001-07:00

Chicken Tortilla Roll-Ups
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
1/4 cup cilantro, chopped
6-8 large flour tortillas

Season the chicken breasts with salt. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, garlic, cilantro. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Slow Cooker Sausage Breakfast Casserole

2011-08-03T19:13:00.001-07:00

Ingredients

1 pkg. (26 ounces) frozen shredding hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

Yield:

12 servings (about 1 cup each)

Easy Enchiladas (with a ranch/sour cream sauce)

2011-05-18T16:54:00.000-07:00

Cheesy Chicken Enchiladas
Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Tomato & Mozzarella Pasta

2011-05-18T16:49:00.001-07:00

Tomato and Mozzarella Pasta al Forno

Ingredients:2 tbsp. extra virgin olive oil

2 garlic cloves, crushed

2-14 oz. cans diced Italian plum tomatoes

1 tsp. dried oregano

Salt & Pepper

1 lb. pasta (tubes)

8 oz. mozzarella cheese, cubed

2/3 c. parmesan

Directions:Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add Salt & Pepper. Meanwhile, cook pasta. Toss pasta with sauce.Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Kraft Weeknight Raviloi Bake

2011-05-12T08:13:00.000-07:00

Weeknight Ravioli Bake

avg rating

(76)

total time

55 min

prep

10 min

servings

8 servings

photo by:

kraft

add your photo

what you need

1 jar (26 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup water

2 pkg. (1 lb. each) frozen cheese frozen cheese ravioli

1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a Touch of PHILADELPHIA

2 Tbsp. KRAFT Grated Parmesan Cheese

make it

HEAT oven to 400ºF.

MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

Easy Chicken & Dumplings

2011-03-19T10:02:00.001-07:00

Ingredients

1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-count tube refrigerated biscuits

Preparation

Heat oven to 400° F.

Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.

Peanut Butter Banana Bread

2011-02-12T14:42:00.000-08:00

Peanut Butter Banana Bread

Makes: one 9×5-inch loaf

1 1/2 cups mashed ripe bananas

1/3 cup plain or vanilla fat free yogurt

1/3 cup creamy all-natural peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flaxseed meal (I’ve also baked this bread without the flaxseed meal… because I forgot to add it, and the bread was still moist and delicious)

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 cup chopped dry roasted peanuts

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs and sugars. Blend mixture until no sugar lumps remain.

Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in the chopped nuts as well. Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days. It is also great to store, well wrapped, in the freezer.

Chicken Enchalidas (lower fat)

2011-01-22T11:41:00.000-08:00

Ingredients:
8 medium whole wheat tortillas
1 cup black beans
1 cup corn (cooked)
2 cups low fat yogurt, plain
2 cups salsa
2 cups shredded chicken breast
1cup reduced fat Shredded Cheese

Preparation:

Preheat oven to 350 degrees.

Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.

Combine shredded chicken with black beans and sweet corn. Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.

Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Sandwich Quesadiilla

2011-01-22T11:23:00.000-08:00

Sandwich Quesadilla
Servings: 1 • Serving Size: 1 • Points+: 5 pts
Calories: 185.8 • Fat: 8.7 g • Protein: 23.2 g • Carb: 12.4 g • Fiber: 7.2 g

1 oz tuna
1 slice reduced fat swiss
1 oz ham (Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side.Remove from heat and cut into 3 pieces.

Pizza Bites

2011-01-22T11:16:00.001-08:00

Zucchini Pizza Bites
Servings: 1 • Serving Size: 4 pieces • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g

4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
Spray olive oil
2 tbsp pizza sauce
1/4 cup part skim mozzarella
salt and pepper

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Apple Spiced Oatmeal

2011-01-22T11:13:00.000-08:00

Cinnamon Apple Spiced Oatmeal

Servings: 1 • Serving Size: 1 bowl • Points+: 6 pts

Calories: 228.7 • Fat: 2.5 g • Protein: 5.2 g • Carb: 50.2 g • Fiber: 5.6 g

1/3 cup uncooked quick oats
2 tbsp apple butter
dash of cinnamon
1 tbsp low fat granola

Cook oatmeal in water according to package directions. Pour cooked oatmeal in a bowl and top with apple butter, granola, cinnamon. You can add a little skim milk if you like your oatmeal thinner. Enjoy!

Pumpkin Oatmeal Shake

2011-01-22T11:11:00.001-08:00

BREAKFAST ON THE GO!
Pumpkin Oatmeal Shake
Servings: 4 • Size: 1/4th • Points+: 4 pts
Calories: 160.7 • Fat: 2.2g • Protein: 5.8 g • Carb: 34 g • Fiber: 6.6 g

1/2 cup quick oats
2 cups water
1 cup fat free milk (vegans use almond milk)
1 cup ice
1/2 cup pumpkin puree
3 tbsp brown sugar
1-2 tsp cinammon
pumpkin pie spice to taste

Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice.Enjoy!!

Baked turkey Croquettes

2011-01-22T11:10:00.000-08:00

Baked Turkey Croquettes
Servings: 6 • Size: 3 croquettes • Points+: 6 pts
Calories: 217.1 • Fat: 6.2g • Protein: 13.8 g • Carb: 26.9 g • Fiber: 2.7 g

12 oz cooked turkey breast, chopped fine (a food processor or chopper is great for this)
3 potatoes, peeled, cooked and mashed
3/4 cup fat free chicken broth
2 tsp olive oil
3 cloves garlic
1 medium onion, chopped
1/2 cup parsley, chopped
salt and fresh pepper
1/2 cup seasoned whole wheat bread crumbs
1 egg, whisked
olive oil spray (about 1 tbsp)

In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey, and remaining broth, mix well and shut heat off.

Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.

Preheat oven to 450°.

Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper.Repeat with remaining mixture.

Dip each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil spray (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden.

Pumpkin Pie Dip

2011-01-22T11:08:00.001-08:00

Pumpkin Pie DipServings: 12 • Size: 1/2 cup • Points+: 3 pts
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g

15 oz can pumpkin
3/4 cup brown sugar (Splenda would work too)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz fat free Greek yogurt (I used Chiobani)
8 oz cool whip free
cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

Skinny Artichoke Dip

2011-01-22T08:58:00.000-08:00

Skinny Artichoke Dip
Servings: 10 • Serving Size: 1/4 cup • Points+: 2 pts
Calories: 73.7 • Fat: 4.0 g • Carb: 4.8 g • Fiber: 0.7 g • Protein: 4.5 g

13.75 oz artichoke hearts packed in water, drained
2 tbsp chopped shallots
1/4 cup fat free Greek yogurt
1/4 cup light mayonnaise
1/3 cup Parmigiano Reggiano
1/2 cup (2 oz) shredded part skim mozzarella cheese
salt and fresh pepper to taste
2 tbsp whole wheat bread crumbs
olive oil spray

Preheat oven to 400°.

In a small food processor, coarsely chop the artichoke hearts with the shallots.

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.

Spinach and Feta Pasta

2011-01-22T08:29:00.001-08:00

Spinach and Feta Pasta
Recipe by Our Best Bites

8 oz. Penne pasta (that's 1/2 a 16 oz. box. Don't use ziti--you want the ridges on the penne to "grip" the sauce)

1 28-oz. can diced tomatoes

3 c. fresh spinach (you don't even have to chop it! Could life get any better??)

1 onion, finely chopped

5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped

4 oz. feta cheese, crumbled

Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can't go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or GarlicBreadsticks.

Serves 8

Cream Cheese Squares

2011-01-22T06:56:00.001-08:00

A great Brunch idea! SO easy!

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Butter Dips

2010-12-09T15:57:00.000-08:00

Butter Dips

Adapted from Betty Crocker. Makes 12.

1/4 cup unsalted butter
1 1/4 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk

Heat the oven to 450°F. Cut the butter into four equal pieces and place them in a 9-inch-square baking dish. Put the baking dish in the oven to melt the butter. This will take about 5 minutes; remove the baking dish once the butter has completely melted.

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in the milk quickly, stopping as soon as a loose dough forms.

Sprinkle some flour over a large cutting board or pastry mat. Turn the dough out onto the mat and press lightly into a long, narrow rectangle. Use knife dipped in flour to cut the dough into 12 equal strips.

Take each strip and place it in the baking dish, turning each strip to cut it into butter. Repeat with all the dough and place the strips close together in the baking dish.

Bake for 15 minutes or until puffed and golden. Let cool for 5 minutes before breaking into individual strips and eating.

Coconut Raspberry Bars

2010-12-06T09:15:00.000-08:00

3/4 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon bakign pwoder

2 cups flaked coconut, divided

1/2 cup chopped walnuts

1 jar (12 oz) Raspberry preserves

1 cup white baking chips

In a large bowl, cream the butter and sugar until light and fluffy. Bet in the egg and vanilla. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1-1/4 cups coconut and the walnuts

Press three fourths of the dough into a greased 13x9 inc baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the to; press lightly. bake at 350 degrees for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Mocha Nut Balls

2010-12-06T08:52:00.000-08:00

1 cup butter, softened

1/2 cup sugar

2 teaspoons vanilla extract

1-3/4 cup all purpose flour

1/3 cup baking cocoa

1 tablespoon instant coffee granules

1 cup finely chopped pecans or walnuts

Confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.

Cathedral Cookies

2010-12-06T08:41:00.000-08:00

1 cup chocolate chips

2 tablespoons butter

1 egg, beaten

3 cups pastel mini marshmallows

1/2 cup chopped pecans or walnuts

1 cup flaked coconut

In a heavy saucepan, melt the chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to the pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 mins.

On a sheet of waxed paper, shape dough into a 1-1/2 inch diameter log. Place coconut on another sheet of waxed paper, gently roll log over coconut to coat sides. Wrap up tightly and twist ends to seal.

Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/2 inches slices. Store in an airtight container in the refrigerator.

Chocolate Snowballs

2010-12-06T08:32:00.000-08:00

3/4 Cup Butter, softened
3/4 Cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Confectioners' sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk, and vanilla; mix well. Combine the flour cocoa, baking powder, salt, and baking soda; gradually add to the creamed mixture. Cover and refrigerate overnight.

On day two, shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. bake at 350 degrees for 7-8 minutes or until tops are crackled. Remove to wire racks and cool completely. Roll in confectioners' sugar.

Ham & Baked Macaroni

2010-09-29T20:10:00.001-07:00

Ham with Baked Macaroni and Cheese Recipe

This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.

Source: www.tasteofhome.com

Course: Main Course

Total Time:

20Min.

Serves: 8

Ingredients

2 can (10 3/4 ounces) Campbell's® Condensed Cheddar Chee

1 soup can milk

1/4 teaspoon ground black pepper

3 cup corkscrew-shaped pasta or medium shell-shaped past , cooked and drained

2 tablespoon dry bread crumbs

4 teaspoons butter , melted

2 pkg cubed ham

Directions

Stir the soup, milk, black pepper and pasta (cooked & drained) in a baking dish.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake at 400F. for 20 minutes or until the pasta mixture is hot and bubbling. Yield: 4 servings. Serving Suggestion: Serve with grilled ham steaks, a tossed salad with tomatoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and cinnamon.

Fiesta Chicken Casserole

2010-09-29T20:09:00.001-07:00

Fiesta Chicken Casserole Recipe

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Source: www.tasteofhome.com

Course: Main Course

Total Time:

15Hr.

40Min.

Serves: 8

Ingredients

1 package (15 ounces) refrigerated pie crust , (2 crusts)

1 jar (16 ounces) Pace® Chunky Salsa

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup , (Regular or 98% Fat Free)

1 cup sour cream

8 ounces shredded Cheddar cheese , (about 2 cups)

1 package (24 ounces) frozen whole kernel corn

2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained

1 can (about 15 ounces) black beans , rinsed and drained

Directions

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400F. for 40 minutes or until the crust is golden brown. Yield: 8 servings.

Molly's easy chocolate cookies

2010-09-29T20:08:00.001-07:00

Molly's easy chocolate cookies

Course: Desserts

Ingredients

1 box chocolate cake mix

1/2 cup butter

2-3 Tbls water

1 large egg

1 pkg butterscotch or peanut butter chips

Directions

Blend well and roll into balls, bake at 350 for 12-13 min.

Simple Apple Crisp

2010-09-15T16:11:00.000-07:00

Ingredients:

5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar

Directions:

1. Slice apples in baking dish (peeled or unpeeled).
2. Sprinkle cinnamon and white sugar over apples.
3. Mix remaining ingredients with a fork and sprinkle on apples.
4. Bake at 350 degrees for 35 minutes.

Black Bean Enchiladas - in the Crock Pot!

2010-09-15T11:05:00.000-07:00

From here.

We also like that this is a classic dump-and-cook crock pot recipe. It only requires you to mix the filling and roll the tortillas before plugging in the cooker and walking away. Perfect for when we don’t want to dirty a lot of dishes or deal with an extra step of pre-cooking vegetables.

Slow Cooker Enchiladas
Serves 4-6

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer, but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

PW Choc Chip Sweet Rolls

2010-09-14T11:20:00.001-07:00

From the Pioneer Woman (see link for full set of step by step pics!)

Recipe: Chocolate Chip Cookie Sweet Rolls

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Intermediate | Servings: 24

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Ingredients

ROLLS:
4 cups Whole Milk
1 cup Sugar
1 cup Canola Oil
9 cups All-purpose Flour
2 packages (4 1/2 Teaspoons) Active Dry Yeast
1 Tablespoon (heaping) Salt
1 teaspoon (scant) Baking Soda
1 teaspoon (heaping) Baking Powder
1 stick Butter
2 teaspoons Vanilla Extract
1 cup Brown Sugar
½ cups Sugar
1 teaspoon Salt
1-½ cup Chocolate Chips Or Chocolate Chunks
1 cup Chopped Pecans (optional)
Icing
1 package 8 Ounce Cream Cheese
1 cup Whole Milk
2-½ teaspoons Vanilla Extract
¾ teaspoons Salt
1 stick Butter, Melted

Preparation Instructions

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature

Beef Stew

2010-09-13T07:43:00.001-07:00

Beef Stew

2 pounds beef chuck or stew meat, cut in 1″ cubes (or you can even buy stew meat already cut up)

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 cups beef broth

1 tsp Worcestershire sauce

1 clove garlic

1 bay leaf

1 tsp paprika

4 carrots sliced (I throw in a bunch of baby carrots already washed and peeled and ready to go)

2 cans of potatoes (this is the trick…canned potatoes don’t go soggy)

2 onions, chopped (I just throw in big chunks so I can scoop them out afterwards)

1 stalk celery, sliced (most of the time I can’t be bothered)

Please meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.

No Knead Bread!

2010-09-13T06:17:00.000-07:00

From here.

Is there anything that smells more like home than a loaf of freshly baked bread? I think not.

But as much as I love the heavenly taste of bread right out the oven, I don’t do yeast. Something about baking with little micro-organisms intimidates me. For real. It’s all too much like a science experiment. What if I give my yeasties too much sugar? What if the water is too warm and I kill the little fungi?

And don’t even get me started on the kneading. It takes FOREVER! And how do you know when to stop? Everyone says you can tell by the feel of the dough. WHAT? I don’t know how the dough is supposed to feel! And I don’t have anyone who can teach me. I adore my mama, but she wasn’t a pioneer woman. We ate Town Talk.

So whenever I’ve wanted a loaf of good bread to go with a pot of stew or spaghetti, I’ve gone to the bakery and spent $3-4 on a loaf that I brought home and warmed up in the oven. And I was content with my bread life. That is until I came across the revolutionary No-Knead Bread recipe published in the New York Times a couple of years ago.

My life has been changed people! Can I get an AMEN? This technique is RIDICULOUSLY easy and now I can turn out a loaf of bread with a pillowy, chewy interior and a thin, crispy crust with almost no work. It’s incredible.

Wanna know how to do it?

First, dump all your dry ingredients into a mixing bowl? What’s in there? 3 cups of bread flour, 1/4 teaspoon of instant yeast, 1 teaspoon of salt. That’s it. Give it all a little stir so it’s mixed together. Note: I’ve been told that all-purpose flour works just as well. And I don’t know the difference between bread flour and all-purpose flour, so don’t ask.

Dump 1-1/2 cups of water into your dry ingredients and start stirring. I use a spoonula but you can use whatever you have.

It’s a really sticky dough, so you might need to wet your hands and finish the mixing that way. But you’re not kneading. Just mixing it all together.

Now you’re going to cover your bowl with some plastic wrap and let it take a long rest. 12-20 hours long. Yes. That’s right. If you want this bread for dinner, you need to start it the night before. But there’s so little work, it’s worth the planning ahead.

This is what the dough looks like after it’s beauty sleep. All bubbly and mushy.

Next, dump the dough out on a well floured surface. This is a really sticky dough so wet your hands before you shape it. That will keep it from sticking.

Pull all the sides of the dough up toward the top and tuck them into the center. Again, you’re not kneading. Just trying to get a round-ish shape and a slightly tighter blob of dough.

Turn the blob over onto a well-floured tea towel and put the whole thing into a bowl for another rest. Make sure you don’t use a terry-cotton towel or your dough will stick. Cover the dough with the sides of the towel and let it rest for another 2 hours.

About 30 minutes before the second rest ends, put your EMPTY covered pot in the oven and crank the oven to 450°. Let the oven (and the pot) pre-heat for at least 30 minutes.

Let’s talk about the pot for a minute.

You need a lidded pot that can handle a 450° oven. That means no plastic parts. You can use a dutch oven, ceramic, stainless or enamel pot. I use my cast iron dutch oven. I bought it on Amazon and at less than $30 with free shipping, I think it’s one of the best deals on Amazon. It comes pre-seasoned so it’s ready to use when you take it out of the box. I use it for this bread and for stews, soups and chili. Love it!

Now, you want to remove your hot pot from the oven (be careful!!!!) and dump the wobbly dough into the pot. It doesn’t really matter how the dough lands. Give the pot a little shake if you want to even out the dough. But this is a rustic loaf of bread, so some imperfections just add character.

Cover the pot and put it in the oven for 30 minutes.

Then uncover and bake for another 15-20 minutes. If you’ve baked bread before, you’ll be able to tell it’s done by thumping on the loaf. If you’re like me, you’ll use a digital thermometer and take it’s temperature. It should be 210° in the center. Note: That link is my thermometer and I love it!

Remove the bread from your pot and let it cool for a while. The bread makes this incredible crackling sound as it’s cooling.

Prepare to experience a tiny slice of heaven on earth. I make this bread at least 2x a week now and it’s become one of my favorite things on earth. And my expanding booty will attest to that fact.

My favorite time to eat it is the next morning. Lightly toasted with a smear of butter, then peanut butter and a drizzle of honey. Sigh. There grows my booty again.

No Knead Bread Recipe

3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon salt
1-1/2 cups water

Mix dry ingredients together
Add water and mix well.
Cover with plastic wrap and allow to rest 12-20 hours.
Dump dough onto well-floured surface.
Using wet hands, fold the sides of the dough over the top and shape into a rough ball.
Turn dough over onto a floured towel and cover the dough with the towel.
Allow dough to rest another 2 hours.
30 minutes before the 2nd rest is over, put your covered pot into the oven and pre-heat to 450° for at least 30 minutes.
Plop your dough into your pot.
Cover and bake for 30 minutes
Uncover and bake for another 15-20 minutes until bread reaches 210°.
Remove and cool on a wire rack.
Enjoy!

Owls on a stick!

2010-09-12T15:44:00.001-07:00

Spoon the remaining chocolate into a Ziploc bag and cut a tiny corner off the bag. Carefully (this is a good job for the grown up) dot each Mento with chocolate, making the eyes. Allow the owls to cool completely--you can pop them in the fridge or freezer if you need to and they'll be done in no time.

I popped these suckers into a wooden basket filled with floral foam and basket filler. It looks kind of like a little nest, don't you think?

Well, that's it! I hope you guys have enjoyed Kids Week as much as we have! Don't be too sad, though--if you've been with us for over a year, you know that we're just BEGINNING to kick off our favorite time of the year and we have lots of fun tricks up our sleeves for this fall and the upcoming holiday season!

Chocolate Owl (and Baby Owl) Pops

Recipe by Our Best Bites

Rice Krispy Treats (here's the recipe; it's also on the cereal box) and/or Double Stuft Oreos

1 bag semi-sweet chocolate chips

3 Tbsp. canola oil

Peppermint Mentos

Candy corn

Supplies:

Long lollipop sticks

Wax paper

If making Rice Krispy Treats, be sure to line the pan with greased wax paper. When they have set up, you can just pull out the wax paper, making your life infinitely easier!

Using a heavy-duty round cookie cutter, cut desired number of circles out of the Rice Krispy Treats. If usingOreos, carefully insert a lollipop stick about halfway into the cream filling. Set aside.

In a 9" pie plate, combine the chocolate chips and oil. Heat on high for about 2 minutes or until the chocolate is smooth and liquid, stirring every 30 seconds.

Dip each treat/cookie into the chocolate and twirl to remove the excess chocolate. Insert a lollipop stick halfway into the dipped Rice Krispy treat. Place dipped treats onto a sheet of greased wax paper.

Place 2 Mentos on each "owl" for eyes and a candy corn for a beak. Spoon a few tablespoons of remaining chocolate into a Ziploc bag and cut off a tiny corner. Dot each Mento to make an eye. Allow to cool and harden--you can place them in the fridge or freezer to hurry things along.

Found here.

No Bake Peanut Butter Pie

2010-08-30T17:06:00.000-07:00

For the Crust:

12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)
6 Tablespoons unsalted butter, melted
pinch of salt

For the Filling:

1 3/4 cups heavy cream, divided
1 cup natural peanut butter
3/4 (6 ounces) cup cream cheese, softened
1/3 cup plus 2 Tablespoons sweetened condensed milk

Crust the graham crackers in a food processor, in a plastic back with a rolling pin or with your hands in a bowl. Make sure they are very well crumbled with no large chunks remaining. Add the melted butter and stir thoroughly, making sure all of the crumbs receive some butter love. Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. Press the mixture along the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.

To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment. You can also use the food processor if you’d like.

Blend the three ingredients until thoroughly incorporated, but don’t over blend or some liquids will separate.

In a separate bowl, whip 3/4 cup of heavy cream to soft peaks. Add the whipped cream to the peanut butter mixture and fold together until well incorporated.

Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.

Whip up the remaining cup of heavy cream to stiff peaks and add to the top of the peanut butter filling. Refrigerate for at least two hours, or overnight. Top with salted mixed nuts and serve in giant slices. Seriously.

Easy Mac & Cheese

2010-07-29T12:00:00.000-07:00

Amazing three-ingredient macaroni bake

VIA: SUPERCOOK.com

When the temperature dips, warm your heart with good old mac 'n' cheese. We guarantee that this recipe will be one of the easiest and creamiest you've ever made.

Cooking time 10 minutesPreparation time 5 minutesBaking Time 32 minutes

Makes 4 servings

Rating

4/5

(4)

Ingredients

3 cups (750 mL) uncooked elbow macaroni
10 oz (284 mL) can undiluted condensed cream of mushroom soup
1 3/4 cups (425 mL) grated old cheddar or 200-g pkg of shredded mix of cheeses

Add to Grocery List

Preheat oven to 400F (200C). To cook pasta, bring a large saucepan of water to a boil. Once water boils, add pasta. Boil, stirring occasionally, until al dente, about 10 minutes. Meanwhile, scrape contents of can of soup into an 8-cup (2-L) casserole dish. Place dish, uncovered, in preheated oven. Bake just until soup is hot and bubbly, 12 to 15 minutes.
Drain cooked pasta well. Remove casserole dish from oven. Stir cheese into hot soup until almost melted. Stir in pasta until coated. Mac 'n' cheese is good at this point, but for a fuller flavour, cover and continue baking, about 20 more minutes.

Make it your own
Before baking casserole, stir in frozen green peas or chopped hot peppers. For a crunchy topping, mix crushed croutons with grated cheese or liberally sprinkle seasoned bread crumbs overtop. Then bake, uncovered, until top is golden, from 20 to 25 minutes. Serve immediately.

Bread Machine Recipe

2010-07-17T14:47:00.000-07:00

Very basic! :) I'm feeling like pulling out the old bread machine one of these days...

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Directions

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Cute Cookies!

2010-07-06T16:36:00.000-07:00

Cutest shortbread cookies EVER!!!!

Brownies, and bars, and chocolate... oh my!

2010-06-25T16:58:00.000-07:00

For a TON of great brownie and bar recipes, check out this link.

Travel Bars (Coconut bars)

2010-06-14T17:29:00.000-07:00

Travel Bars (called so because they travel well and are very filling!)
3 C crushed graham crackers
1 C coconut

1 can sweetened condensed milk

1 C chocolate chips

Mix all the ingredients together and pour/spread into a greased 9x13 pan.
Bake at 350 for 20 minutes until lightly browned.
Makes 24 2-inch bars.

Three Cheese Baked Ziti

2010-06-14T17:26:00.000-07:00

Three Cheese Baked Ziti

3 C ricotta cheese (we use one 16oz container)
1 T dried pasley
1 1/2 tsp. salt
1 egg
10-oz pkg. frozen spinach, cooked
1/3 C grated Parmesean
26oz spaghetti sauce
16 oz wheat ziti, cooked (we recommened whole wheat Penne Rigate by Healthy Harvest)
16 oz shredded mozzarella cheese

Blend together ricotta cheese, parsley, salt, egg and spinach until smooth. Add Parmesan, blending to combine.

Spread enough spaghetti sauce in an ungreased 9x13 baking pan to cover the bottom. Arrange half of the pasta over the sauce.

Spread half of the ricotta mixture over the top.

Cover with half of the remaining spaghetti sauce, and sprinkle half of the mozzarella cheese on top. Repeat layers, ending with mozzarella on top.

Bake at 350 for 45 minutes until cheese is nicely browned.

Serves 6-8 people. (Freezes well too!)

From this blog.

Overnight Rotini Bake

2010-06-04T15:56:00.000-07:00

1 1/2	pounds lean ground beef
1	large onion, chopped (1 cup)
1	large bell pepper, chopped (1 cup)
2	large cloves garlic, finely chopped
1	can (28 ounces) crushed tomatoes, undrained
2	cups hot water
1	envelope (1 ounce) onion soup mix (from 2-ounce package)
1	teaspoon Italian seasoning
3	cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2	cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Spray rectangular baking dish, 13x9x2 inches, with cooking spray.

Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.

Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

Slow Cooker Black Bean Chicken

2010-05-31T16:19:00.001-07:00

This is a variation of my Chicken Soft Tacos!

Ingredients
4 boneless, skinless chicken breasts, frozen
1 (15 1/2) oz can black beans, drained
1 (15 oz) Jar salsa
1 (8oz) pkg cream cheese

Instructions
Place frozen chicken breasts in slow cooker. Add black beans (drained!) & salsa. Cook on high for 5 hrs or low for 8. Toss block of cream cheese on top & let stand for 30 min

Crockpot Scalloped Potatoes and Ham

2010-05-31T16:17:00.000-07:00

1/2 - 1 lbs of cubed, cooked ham
6-8 raw potatoes, sliced
1 C onion, chopped (divided)
1 C grated cheddar cheese
1 C grated mozzarella cheese
1 T olive oil (or butter)
1 can (4oz) of mushrooms, drained (may use fresh as well)
1/2 C chicken broth
1/2 C milk
1 T cornstarch

In a saucepan, saute 1/2 C onions with mushrooms in 1 T oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired. Set aside. **Alternatively, you can use cream of mushroom soup from a can.

Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt, pepper and half of both cheeses.Repeat layers. Spread home-made mushroom soup (in saucepan) over the top, completely covering the potatoes.

Cover and cook on low for 8 hours or until potatoes are tender.

Cheesy Ham Bake

2010-05-31T16:13:00.000-07:00

1 lb. whole wheat penne pasta
2 C extra sharp cheddar cheese
1 1/2 C diced ham
8oz. mushrooms, sliced
4 T white wheat flour
3 C milk* (divided)
1/4 tsp. pepper

Begin by boiling the pasta according to package directions.

Then, mix together 1 C milk and flour in a large measuring cup.

Meanwhile, saute the mushrooms in a large skillet with a little olive oil, if necessary.

When mushrooms are cooked, remove from the pan and toss with diced ham.

In the same skillet, pour the milk mixture into the pan.

Stir constantly, adding additional milk to reach desired thickness (I ended up adding ~1C milk to the mixture) while warming the mixture so that it thickens. Simmer about 3 minutes.
Add in the ham and mushroom mix, and simmer until ham warms.

Then, add in 3/4 of the shredded cheese.

Spread the pasta into a 9x13 glass baking dish.

Pour the cheesy sauce over the pasta.

Stir to coat. Then, sprinkle with remaining cheese.

Stick the dish into a warm oven... about 300 degrees, for 10 minutes, until the cheese on the top melts.

*You may need up to 3 C milk... I used 1 mixed with the flour, and then added a little over 1 C milk to make the sauce. If it's still too thick to your liking, add additional milk, up to a total of 3 C.

Great Reminder

2010-05-09T19:58:00.001-07:00

Vitamin Wheelgreat free widgetsWidgetboxMore info

New York Cheesecake

2009-12-22T18:41:00.001-08:00

Ingredients

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.