Delicious Applesauce Oatmeal Muffins

Yesterday, the kids and I spent the afternoon baking.  Matt was out cleaning out neighbors' yards, so I had to entertain them myself for the afternoon.  I decided baking was a good way to pass the time.  They always love to help me bake something.  First, we made banana bread; they both love banana bread so much.  I usually put most of my banana bread batter into muffins because it's so easy to give a kid a muffin rather than cut into a big loaf.  Also, it seems like muffins last a little longer than a loaf.  Anyway, after we'd made those, I decided to try a new recipe.  It's one from pinterest, and the recipe comes from www.shrinkingjeans.net.  I doubled the batch, added the full egg (rather than just the whites), added raisins and nuts, and they turned out great.  I also didn't have any whole wheat flour, so I just used regular. I'll definitely be making them again!

Here's the recipe:

Applesauce Oatmeal Muffins

1 cup old fashioned rolled oats (not instant)
1 cup nonfat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites (I’ve used EggBeaters)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp sugar
raisins or nuts (optional but I haven’t used either yet)

Preheat the oven to 400 degrees. Soak the oats in milk for an hour. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk dry ingredients (except the cinnamon and sugar) together. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. These can also be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12
Calories: 92
Fat: .5
Protein: 2.9 g

Butter Crunch Cookies

I made these cookies last night.  They're truly delicious!  I was looking for a new cookie recipe to try, and this one caught my eye.  I brought them to church this morning because the "P's" were serving coffee hour. 

It's quick and very simple.  But don't be scared away by all the butter - it's what makes them nice and crispy!  And, the recipe makes a really large batch.

I added chocolate chips for an extra bit of yumminess. 

Enjoy!

Butter Crunch Cookies Recipe

Photo by: Taste of HomeButter Crunch Cookies Reci 

Ingredients

• 2 cups butter, softened
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 cups cornflakes, lightly crushed
• 1 cup chopped pecans

 

• Prep: 15 min. Bake: 10 min./batch
• Yield: 48 Servings

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Butter Crunch Cookies Recipe

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans.
• Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 8 dozen.

Nutritional Facts 1 serving (2 each) equals 153 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 171 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.

(photo and recipe courtesy of tasteofhome.com)

Heading out to Pasture

It's beautiful today.  It was beautiful yesterday, too. 

I'm kind of tired today, though.  Yesterday, Matt MADE me help him run up 30 pairs (cows with their calves) so we can start hauling them out to pasture.   Just kidding, he didn't make me.  I wanted to.  I do enjoy helping with stuff like that.  It's good exercise and makes me feel like I've helped accomplish something.  Once we run all the pairs up into a pen, we have to run the cows through the chute, give each of them shots and wormer, make sure they have two eartags, and write down which pasture they're headed to.  Then, we run all the calves through and do the same thing, making sure we've got all the right babies with their mamas.  It's not fun to realize you're out on pasture and have a wrong animal. 

The kids were helpful, as always.

Actually, we did most of the running of pairs up during their nap, and just ran in the house and checked on them once in a while.  It's easier if we know they're safely sleeping and safe.  Once they came outside, I helped Clarence  put a square bale of hay into his wagon.  He likes to feed cows by hand, so he brought the wagon up to the fence and fed the cows.  Adina likes to help him and watch. 

Today, we're going to start with the cows as soon as the kids get up.  Matt's out working some fields, so as soon as he gets home, we're heading out.  Until then, I'd better rest up!

_______________________

I talked to my mom a couple days ago and she told me about a girl at the hospital she works with who tried the Sacred Heart Diet.  I looked up the info on it and decided to try it.  It's basically just a seven day cleanse.  Here' the instructions in case you decide you might like to try it.

Make the Sacred Heart Soup

This recipe is adjustable with some flavor variations such as herbs and spices but consists of:

• 2 large tins of canned tomato (stewed, diced or whole plum)
• Beef bullion to taste (a few small envelopes or teaspoons ought to do)
• Dry pack ofchicken noodle soup mix
• Bunch of celery chopped
• Green onions for flavor
• 2 cans of beans
• 1 bell pepper (green, red, orange or yellow)
• 2 lbs. of carrots
• Generous handful of chopped mushrooms
• Verities of vegetables
• 1/2 to 1/4 head of shredded cabbage
• Simmer until vegetables are soft but not squishy.

Step 1

Eat the soup and fruit on day one. Eat only these items but you can eat as much as you want. Drink only from the following list: black coffee, unsweetened juice , black tea and drink plenty of water. Do not add milk or sugar to coffee and tea. Any fruit is allowed except bananas.

Step 2

Eat vegetables and soup on day two. Eat as much soup as you want, drink plenty of water and eat lots of cooked and raw vegetables. Cook baked potato for your dinner with a little bit amount of butter.

Step 3

Enjoy soup and lots of fruit and vegetables on day three. Skip the potato but get yourself with lots of soup and try to drink six to eight glasses of water.

Step 4

Eat at least three bananas on day four and drink as much skim milk as you can. Also, eat the soup.

Step 5

Have a steak or some ground beef on day 5. Eat from ten to twenty ounces of beef. You can also consume skinless chicken or fish if you like as today your body will benefit from protein. Eat tomatoes and don't forget the soup !

Step 6

Today eat meat again with no limit and as well have a bowl of soup. Also eat as much cooked and raw vegetables as you want.

Step 7

Eat steam brown rice on day seven and have some vegetables and soup as well. At the end of day 7, you're all done. You might have lost more than ten pounds. Repeat a regular, healthy diet for at least a few weeks before trying the sacred heart diet again.


__________________


Hope you have a great day! Enjoy the beautiful weather!

List of Supper Ideas

I sub quite a bit over the winter, and it seems that I always get kinda bored.  I bring books and magazines with to read, but I'm usually through with those (or bored by them) before lunch....

So, I make lists.

I make lists of things I should do in my house now, things I want to do in the future, ideas for fixing things up, what needs to be done on the farm, what I want to plant in my garden, what I should can from my garden, baby names (for future reference, of course), and supper ideas to have on hand for those days when I'm feeling uninspired and can't think of a darn thing to make.

Here you go (in no order whatsoever):

Use as you like, or discard as you like.  I like this because it's all things I like to make, but can never think of at the last minute.

hamburgers/hotdogs/brats/polish
pizza burgers
bbq's
funeral sausage
fried potatoes
potato wedges
hamburger gravy over potatoes
swiss steak
tacos
chicken enchiladas
roasts, pork or beef or both
ham and scalloped potatoes
quesadillas
pancakes
waffles
eggs
pizza
spaghetti
hotdish: tator tot, cabbage, hamburger-noodle, pizza-noodle, etc.
taco pie
spaghetti pie
chicken pot pie
chicken thighs with noodles
creamy chicken and veggies
sandiwches: with lunchmeat, chicken salad, egg salad, pb & j
wraps
grilled chicken salad/sandwich
steak
pork chops
fried egg sandwich
pasta - with marinara sauce or creamy sauce
mac and cheese
bbq chicken
cheesy hashbrowns
fried rice
pineapple chicken with rice
stroganoff
stir-fry
shepherd's pie

Soups:
chicken noodle
chicken dumpling
beef and barley stew
ham, bean and dumpling
chili
taco soup
wild rice with bacon/chicken
chicken with rice and veggies
chicken tortilla - creamy or brothy


Well, there's my list - in no way complete - it's just nice to have something like this handy to get ideas.



And, if you're a breakfast person, here's a list of fun breakfast ideas:

toast
eggs
pancakes
waffles
bacon
sausage
egg bake
caramel rolls /maple/cinnamon/orange
muffins
tea ring
coffee cake
oatmeal
granola
french toast
smoothies
waffles with peanut butter and honey

maple nut butter (for spreading on waffles or pancakes)

• butter wipped with syrup and pecans

berry butter

• butter whipped with berries, then wrapped in a log and refrigerated/frozen until ready for use

Anyway...there you go.  Hope this helps you think of something fun to make for supper/lunch/breakfast!

Salted Caramel Cappuccino Cheesecake

It's delicious!

Wonderful....

Scrumptious.....

Heavenly......

You should make it....but only if you have people to eat it...otherwise, you might eat it all yourself....

And that could or could not be a bad thing.....

I made this cheesecake for Easter Sunday dinner with my family.  It turned out very well, considering this was my first time ever making cheesecake. 

I got the recipe from the latest Taste of Home magazine.  It's got 12 wonderful cheesecake recipes in it....

Here's the recipe:
(Make it. I don't think you'll be disappointed!)



Salted Caramel Cappuccino Cheesecake

1 pkg. (9oz. ) chocolate wafers
1 c. semisweet choc. chips
1/2 c. packed brown sugar
2 Tbsp. instant espresso powder (I used about 1 1/2 Tbsp. instant coffee crystals)
1/8 tsp. ground nutmeg
1/2 c. butter, melted

Filling:
3 (8oz.) pkg. cream cheese, softened
1 c. packed brown sugar
1/2 c. sour cream
1/4 c. Kahlua (coffee liqueur....I used 2 Tbsp. instant coffee and added water to make 1/4 c. liquid)
2 Tbsp. flour
2 Tbsp. instant espresso powder (I omitted this since I added coffee crystals above, and there really ended up being enough coffee flavor)
4 eggs, lightly beaten

Topping:
1/2 c. hot caramel ice cream topping
1/2 tsp. coarse sea salt

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).  Place the first five ingredients in a food processor; cover and pulse until fine crumbs form.  Gradually add butter, pulsing until combined.  Press into the bottom and 2 in. up the sides of prepared pan.  Set aside.
In a bowl, beat cream cheese and brown sugar until smooth.  Beat in sour cream, Kahlua, flour and espresso powder.  Add eggs; beat on low speed just until combined.  Pour into crust.  Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake at 350 degrees for 55-65 minutes or until center is set and top appears dull.  Remove springform pan from water bath; remove foil.  Cool on a wire reack for 10 minutes; loosen edges from pan with a knife.  Cool 1 hour longer.  Refrigerate overnight.
Pour caramel topping over cheesecake.  Refrigerate for at least 15 mintues.  Remove rim from pan.  Jus tbefore serving, sprinkle sea salt over caramel. 

Enjoy!

 

Cream Cheese Crockpot Chicken

Well, I'm really on a roll today - all these fun pinterest recipes I have been trying.

This is what I'm making for supper tonight.  It's in the crockpot as we speak....or read....or whatever.  I can't wait to try it and see what it's like!

.

Here is what you need:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,  (I used a can of diced tomatoes, then added some chili powder, cumin and a little garlic for extra flavor....and I was going to add a little can of diced chiles, but I didn't have any.) 

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

Turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

Serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

 

I'm going to serve it with rice in tortillas.  It seems like a yummy supper! I hope it's as delicious as it sounds!

 

Enjoy!

 

oh, and p.s. (This recipe is adapted from thelarsonlingo.blogspot.com and off of pinterest.)

Cheerio (or any cereal) Treats

Here's a quick and easy recipe for a fun treat. Most people already have all of these ingredients on hand. The only thing you'll have trouble deciding is if you should eat it for breakfast, a snack, or a dessert.

These are so good!  Adina just loves them. 

I didn't happen to have cheerios on hand, so I used rice chex.  They turned out great! 





Cheerio Treats

• 1 c. sugar
• 1 c. corn syrup
• 1 c. creamy peanut butter
• 1 t. vanilla
• 5 c. Cheerios (or whatever cereal you'd like)


In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.

Allow mixture to boil for one minute and remove from heat.

Add peanut butter and vanilla to mixture and mix until smooth.

Add Cheerios and mix until all coated.

Drop mixture by spoonful onto waxed paper and allow to cool.

Makes approximately 2 dozen.


Adina's a huge fan of these;  I can't get Clarence to try them yet, though.  I highly recommend!  They're a great snack or treat.

Strawberry Scones with Lemon Glaze

I made these scones this morning; they're delicious.  I've been thinking about making them for weeks; today was the day.

Here's my review: 

You only need to make half the glaze.  That is definitely plenty.  Unless you have a 20 month old princess who likes to eat the leftovers by the spoonful.  She helped finish mine up.

I've never made scones before.  So, at the point where it tells you to take the dough out of the bowl and knead 10 times, I was a little unsure as to what I was supposed to do.  I used a lot of flour because this is quite sticky dough.  I actually probably used too much - mine turned out a little dense.  Total, beyond what you put into the bowl the first time, I'd add about one extra cup of flour.  The dough may be a little sticky from there, but I think they will be fine because you're putting them on a greased cookie sheet. 

They really do taste delicious.

I'll definitely make  them again - using the knowledge I now have. 

Have fun!

Photo by: Taste of Home

Strawberry Scones with Lemon Glaze Recipe

Strawberry Scones with Lemon Glaze Recipe  

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cold butter
• 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
• 1 cup frozen unsweetened strawberries, chopped

GLAZE:  (I'd cut it in half.....it makes a lot!)

• 2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 1 tablespoon butter, melted
• 1 tablespoon 2% milk

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
• Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
• Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.

• Prep: 25 min. Bake: 20 min.
• Yield: 8 Servings

Baking Substitutions/Emergency Ingredients and Homemade Creamed Soup Recipe

Here are some substitutions I found on pinterest that you can use in baking.  It's really nice to know what you can do if you're missing an ingredient or you're a little short.....usually you have the things you need to make a substitute. 
Allspice – 1 teaspoon: 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves.

Baking Powder – 1 teaspoon
1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or
1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup)
Bread Crumbs (Dry) – 1 cup
3 slices of bread, crumbled.


Butter – 1 cup
1 cup of regular margarine or
1 cup of vegetable shortening (for baking) or
1 cup of oil (but only if melted butter is called for)

Buttermilk – 1 cup
1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)

Cream / Half and Half – 1 cup
7/8th of a cup of whole milk plus 1/2 tablespoon of butter or
3 tablespoons of oil, plus enough milk for 1 cup or 1 cup of evaporated milk

Cocoa – 1/4th cup
1 ounce (square) chocolate (decrease butter/oil in recipe by 1/2 a tablespoon)

Condensed Milk – 1 cup
Heat 1/3 cup of evaporated milk, 3/4 cup of sugar, and 2 tablespoons of butter until dissolved.


Cornstarch (for thickening) – 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)

Egg – 1 whole egg
1/4th cup of egg beaters or
2 tablespoons of mayonnaise (for baking batters only)


Flour (All-Purpose) – 1 cup
1/2 cup whole wheat flour plus 1/2 cup of all purpose flour (don’t substitute more than 1/2 the flour)
The following alternatives require more leavening, so add 2 1/2 teaspoons of baking powder per cup of flour.  Also recommended, use buttermilk and 1/2 a teaspoon of baking soda instead of milk to decrease heaviness.
3/4 cup rice flour or
1 1/2 cups of oat flour or
1 1/4 cups of rye flour or
5/8 cup of potato starch flour or
1 cup rolled oats or
1 cup fine cornmeal


Sugar (Powdered) – 1 cup
3/4 cup of granulated sugar

Sugar (White) – 1 cup
1 cup of firmly packed brown sugar or
1 3/4 cups confectioner’s sugar (not for baking) or
3/4 cup maple syrup (reduce liquid in recipe by 3 tablespoons)


Whole Milk – 1 cup
1 cup buttermilk plus 1/2 teaspoon of baking soda (if baking, reduce baking powder by 2 teaspoons) or
1/4 cup nonfat dry milk , 7/8 cup of water, and 2 teaspoons of butter

Plain Yogurt – 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream



It is a dry mix that, when you need some cream soup for a recipe you just add water. It is much less expensive then buying a can of soup at the market.
Cream of "something" soup recipe

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up)
  You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)

1 teaspoon dried basil

1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

I haven't tried making this yet, but I plan on it....anything for a cheaper version (and healthier, since I know what's going in it).

THE BEST Chicken Pot Pie

I made this for supper tonight.  I also made an extra for my freezer, one for my sister, and one for a lady at church.  It's such a great recipe with tons of flavor! 

*I buy my pie crusts for this because it sort of takes a while to chop all the veggies and stuff, and I really despise making pie crusts (probably because I'm not that good at it yet).

*I add a little extra flour (1/2 c. or so), then an extra cup or two of liquid to stretch the creamy mixture further.

*Then, I add a lot more veggies and chicken.  Like what I made today: I baked 1 whole chicken, then took the meat off, 4-5 c. diced potatoes, 12 carrots, 1/2 big bunch celery, a bag of peas, 4 c. corn, an onion. 

Do whatever works for you, but this recipe is great and since it kind of takes a while, I like to make it worth my time.

By the way, food always tastes better when you have great help.  (In my case, a 3 year old and a 1 1/2 year old putting all the veggies in the pot, helping put the pie crust on at the end - they're so helpful.)

Who doesn't love pulling supper out of the freezer and not getting the kitchen all dirty?

If you don't love it, you're weird.

Just kidding...but seriously, try it!

And, enjoy!

Chicken Pot Pie for Freezing

• 12-16 Servings
• Prep: 40 min. Bake: 35 min. + standing

Ingredients

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• Pastry for two double-crust pies (9 inches)

Directions

• Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
• In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
• Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
• Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

Cappuccino Brownies = YUM!

My family came over Sunday afternoon to help Matt finish putting tin on the shed outside (the men, anyways).  Nikki, Harley, and Mom came to have coffee with me and visit and make a delicious supper.

We always like to make a big, delicious meal when we all get together.  Sunday, we made chow mein and I made these delicious brownies for dessert.  They were very well-received.

I found the recipe in a taste of home magazine; however, the original recipe called for bittersweet chocolate, and since I didn't have any, I used an old brownie recipe that I like, and adapted it to make it coffee-flavored.  It turned out really well.

Here's the recipe:

Cappuccino Brownies

 1 tsp. coffee crystals (more if you like lots of coffee flavoring)
1 c. water
1/3 c. oil
1/2 c. butter
3 T. heaping cocoa
2 c. flour
1/2 tsp. salt
2 c. sugar
2 eggs
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped walnuts

Boil first 5 ingredients for 1 minute.  Combine flour, salt, and sugar.  Pour cocoa mixture over this. Add remaining ingredients.  Bake 20 minutes at 325 degrees in a greased and floured jelly roll pan. 

*Note:  I made my brownies this way.....this recipe makes it so the brownies completely fill the jelly roll pan, so when you pour the chocolate on top at the end, it would run over the side; therefore, to avoid this, I put most of my batter in the jelly roll pan, then put a little extra in a greased and floured 8x8 pan.  Then, after the brownies were cooled (in the jelly roll pan), I cut them in half so I could make a layered brownie;  this would solve my chocolate-running-over-the-edge problem.  Next time, though, I think I'll use my big glass 15x11 pan and make one thicker brownie.  It's your choice, though; just wanted to let you know your options. :)

Allow the bars to cool.

Mix:
1 pkg. (8oz.) cream cheese, softened
6 TBSP. butter, softened
1 1/2 c. powdered sugar
1 tsp. cinnamon
1 tsp. vanilla

Beat cream cheese and butter until blended. Add the rest of the ingredients.  Spread over cooled bars. 

*Like I said above, I cut my jelly roll pan of brownies in half, so I spread this between my layers.  Then I stacked the other brownie section on top.

Top with:
1/4 c. butter
1/4 c. milk
1 tsp. coffee crystals
1 c. sugar

Combine ingredients and boil 30 seconds.  Remove from heat.  Add 1/2 c. chocolate chips.  Mix until melted and pour over bars.  Enjoy with a fresh cup of coffee!

Granola

I made granola this morning; it is delicious! I got the recipe a few years ago from my cousin Shannon.  I like to eat granola in yogurt or as a cereal.  It makes a great snack or breakfast.  It's also very versatile; you can add whatever you like in granola to it.  You can also half or quarter the batch since everything is in even increments.  I made a half a batch this morning so I don't get stuck with too much, since it makes a huge batch!  (If you make the whole batch, it will fill up a big tupperware fix-n-mix bowl.)

Granola

1 cup peanut butter
1 cup honey or corn syrup or pancake syrup (whichever you have on hand)
1 cup molasses
1 cup oil

Heat these four ingredients on medium on the stove until the peanut butter is melted and it seems mixed through.  Pour over:

12 cups oatmeal
1 bag coconut
chopped nuts (whatever kind you like....I used almonds and chopped pecans in mine)
you can also add raisins or craisins if you'd like

Mix together.  Pour into two 9X13 pans. Bake at 350 degrees for 15 minutes.  Let cool in the pans, then store in ziploc bag or airtight container.  Enjoy! 

Christmas Cookies

I haven't done much Christmas baking yet, but here are a few recipes I'd like to make today or tomorrow.  I probably won't do many more batches, but a couple would make me feel like I made somewhat of an effort.  And, I love to bake, so it's fun to try something new.  Here they are:

This first recipe only makes 15 cookies, so I'll probably double it.

Mocha Truffle Cookies

 
Photo by: Taste of Home
Mocha Truffle Cookies RecipeMocha Truffle Cookies Recipe

• 15 Servings
• Prep: 15 min. Bake: 10 min. + cooling

15 10 25Ingredients

Ingredients

• 1/4 cup butter, cubed
• 1/4 cup semisweet chocolate chips
• 1-1/2 teaspoons instant coffee granules
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons baking cocoa
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup English toffee bits or almond brickle chips
• 1 ounce milk chocolate, melted

Directions

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
• Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.
• Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
• Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.

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These cookies also look very easy and delicious!

Photo by: Taste of Home Santa's Sugar Cookies Recipe 0Chocolate-Dipped Sugar Cookies

Chocolate-Dipped Sugar Cookies

Ingredients

• 1 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon Spice Islands® pure vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• Dash salt
• 1 package (11-1/2 ounces) milk chocolate chips, melted
• 14 peppermint candies, crushed

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
• Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set. Yield: 4 dozen.

• 48 Servings
• Prep: 30 min. + chilling Bake: 10 min./batch + cooling
30 10 40

Enjoy your holiday baking!

And, happy 2nd day of winter!

Chicken and Cheese Noodle Bake

As you know, I'm always on the lookout for good, easy supper recipes.  I found one the other day in my Simple and Delicious magazine.  I haven't made it yet, but plan to soon.  Nearly everyday I ask Clarence what I should make for supper, and his response is always "noooles" (noodles).  So, I hope he likes this one!  And, as always, I'll probably make extra (even though it makes enough for two 11x7 pans), because I like to use 9x13 pans, and I LOVE LEFTOVERS!


Chicken and Cheese Noodle Bake

1 pkg. (16 oz.) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1/2 c. butter, cubed
6 TBSP. flour
2 c. milk
4 c. cubed cooked chicken
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 c. sour cream
1/2 tsp. celery salt
1/2 tsp. pepper
2 c. shredded mozzarella cheese
1 c. shredded cheddar cheese

Cook spaghetti according to package directions.  Meanwhile, saute the onions and peppers in butter until tender.  Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, celery salt, pepper and sour cream.  Drain spaghetti; add to sauce mixture and toss to coat.  Transfer to two greased 11x7 baking dishes (or 9x13, if you've made extra noodles and sauce).  Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes.  Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen hotdish: Thaw in the fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes.  Uncover and bake 5-10 minutes longer or until bubbly.

COOKIES!.....Cashew Caramel and Milk Chocolate

Here are two new cookie recipes I found subbing the other day.  I have made the milk chocolate cookies...they're very good. The only thing I want to tell you about them is that they should not be overbaked...otherwise they burn. :)

Milk Chocolate Cookies

1 c. flour
1/2 c. unsweetened cocoa powder
1/2 tsp. soda
1/2 tsp. salt
8 oz. good-quality milk chocolate (4 oz. coarsely chopped, 4 oz. for melting)
1/2 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla

Whisk together flour, cocoa powder, soda and salt.
Melt 4 oz. chopped chocolate with the butter; let cool slightly.
Mix chocolate mixture, sugar, eggs adn vanilla on medium speed.  Gradually add flour mixture.  Fold in chocolate chunks.  Bake 15 minutes at 350 degrees. 

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Cashew Caramel Cookies

1 2/3 c. flour
1/2 tsp. salt
2 1/2 c. cashews
2 TBSP. plus 1 tsp. oil
1/2 c. butter
3/4 c. brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla
24 caramels
1/4 c. cream

Mix flour and salt together.  Coarsely chop 1 c. cashews; set aside.  Process remaining 1 1/2 c. cashews until finely chopped; pour in oil. Process until creamy, about two minutes.
Mix cashew mixture, butter and sugars in a bowl until creamy. Add egg and vanilla.  Add in flour mixture and reserved cashews.  Bake at 350 degrees for 6 minutes.  Gently flatten cookies and bake 6-7 minutes more. 
Melt caramels with cream in a saucepan over medium-low heat. Cool. Drizzle caramel over cookies; let set.

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Well, it has turned out to be a beautiful Sunday afternoon; the sun is shining, the weather is warm, and the day has been relaxing...just perfect!

Yesterday, I baked the chocolate cookies (above) and some caramel chocolate bars (they're absolutely wonderful!...I'll post the recipe soon!).  I was in a baking mood.....

Clarence spent the night at Auntie Nikki's house last night, so I only had one child to get ready for church today.  It's amazing what a difference it makes not having two to get ready;  we were early and I was even prepared for Sunday School!

I'm teaching the preschoolers for the first two months of Sunday School.  I was excited to do it because I thought it would be a good way for Clarence to learn to enjoy it....having his mom as the teacher.  There are a couple other moms and high schoolers who help, too, so it makes the class go much more smoothly.  So far, Clarence loves it...he loves going to "cool".  I think it's a fun time for them to be with their friends. 

Today, the lesson was on creation...Genesis 1:1..."In the beginning, God created the heavens and the earth."  We went through the seven days and what God did each day; then, I'd brought some sticks, flowers, acorns, etc. (outside "nature" things) so the kids could each take home a bag of things that God has created.  With young kids, it's hard to make sure they understand what's going on...hopefully the actual things they could take home helped.  :)

This evening, we're going to take a drive.  Matt's been hauling some hay this afternoon, and we just feel like going to see the countryside and God's creation...I'm excited.  I love drives, and I love spending time with my family. 

Have a wonderful Sunday, and I encourage you to take a minute out of your day to thank God for his wonderful creation!

Easy Supper Ideas

I always have quite a bit of time to myself when I sub.  I like to use that time to read books, magazines, recipes, and draw future house addition plans. :)

Here are a couple recipes I found last week when I subbed in home ec.  I really gravitate towards easy, homemade meals.  That way, I know the ingredients that go into them, but they also don't take all afternoon to prepare.

The first recipe I have made; it was very well-received.  I doubled the recipe because I love leftovers.  Clarence enjoyed helping me spoon the mixture onto the noodles and then roll them up.

Lasagna Roll-Ups
1/2 lb. ground beef
1 small onion, chopped
3/4 tsp. garlic salt
1-2 tsp. pizza seasoning
1/4 tsp. crushed red pepper flakes
1 jar pasta sauce, divided
2 c. shredded mozzarella cheese, divided
8 lasagna noodles, cooked

Cook hamburger and onion.  Sprinkle with garlic salt,  crushed red pepper and pizza seasonings.  Remove from heat; stir in 1/2 c. pasta sauce and 1 1/2 c. cheese.  Spoon 1 c. pasta sauce into a 8X8 greased baking dish (I used 9X13, but I doubled the recipe, and I had to stack a couple).  Spoon 1/4 c. meat mixture down center of each lasagna noodle; roll up and place seam side down in dish.  Spoon remaining sauce over roll-ups. Cover with foil (I didn't...oops!); bake at 375 degrees for 35 minutes or until heated through.  Remove from oven; uncover and sprinkle with remaining cheese.  Let stand 5 minutes before serving.

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I haven't made these yet, but I plan on it soon. They sound delicious!  I also think it'd be easy to swap hamburger for the chicken, since I always have an over-abundance of it.

Cheesy Chicken Enchiladas

1 lb. chicken breasts, cut into 1/2" pieces
1 envelope taco seasoning
1 jar (16 oz.) chunky style salsa
1 can black beans, rinsed and drained
1 can corn, drained
2 c. cheese, diveded
1 can mild enchilada sauce
8 flour tortillas
2 TBSP. black olives
2 TBSP. green onions

Prepare chicken - fry in a little olive oil.  Add taco seasoning. Stir in salsa, beans, corn and 1 c. cheese.  Spread 1/4 c. enchilada sauce on bottom of a 9X13 pan. Place 2/3 c. chicken mixture down center of each tortilla; roll up. Place in dish seam-side down.
Pour remaining sauce over tortillas; sprinkle with remaining cheese and olives.  Bake at 375 degrees for 20 minutes or until cheese is melted and filling is hot.


I have a couple cookie recipes I'll post soon......have a super evening in the meantime!

A New Recipe: Peach-Whiskey Barbecue Chicken

I saw this recipe on thepioneerwoman.com yesterday, and it sounds delicious. I think I'm going to make it for supper tonight.  The only thing I will be doing differently, however, is using real peaches instead of jam.  I suppose I'll have to add in some sugar to balance it out, but since peaches are in season, it would be silly to use jam when I have a box and a half of fresh peaches on my kitchen table.

I'm not that used to cooking with alcohol, so I'll probably lessen the amount of whiskey.  I don't want to overwhelm the fam (and myself!)

Also, I'm going to use breasts and legs, because that's what I've got in the freezer.  And, instead of a side of mashed potatoes, I might just boil fresh garden potatoes and have them for a side (you know, with just a little butter and dill over them...yum! and then I don't have to dirty my mixer to make mashed potatoes).

Recipe: Peach-Whiskey Barbecue Chicken

Prep Time: 5 Minutes  |  Cook Time: 2 Hours  |  Difficulty: Easy  |  Servings: 6

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Ingredients

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin

Preparation Instructions

Preheat oven to 300 degrees.
Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Cook for 1 1/2 hours, then remove from oven.
Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.

I hope you try this recipe...it doesn't look like it will be disappointing!  I'll let you know how it turns out so you feel more comfortable making it on your own.  :)

Adina's Strawberry-Lemon Layer Dessert

Adina helped me make a dessert yesterday.  It's really delicious.  It's actually my friend, Lindsay's recipe, that she made for us last year when she brought us supper right after Adina was born.  It was wonderful...I asked for the recipe, and now make it once in a while...it's really refreshing!

I wrote that it's Adina's recipe because Clarence was still napping, she'd woken up, and wanted to help.  I pulled a chair up next to the counter (I love that she's old enough to do that now!), and let her hold the ingredients until I put them together.  So, my end result was a dessert with a lot of Adina's finger flavoring (because she touched everything as I made it...she stirred the graham crackers in the crust with her fingers; she dunked her whole hand in the bowl with the pudding and licked it and then repeated over and over; and she ate the cream cheese by the finger-full before I started mixing it. 

She was a huge help! Actually I loved having her with me...since the dessert was only for us, it didn't matter that her fingers touched every ingredient.


Strawberry-Lemon Layer Dessert

Crust:
11 graham crackers, crushed
1/2 c. sugar
1 stick melted butter

Put in a 9x13 pan, mix with a fork, and spread out. 

Filling 1:
2 (8oz.) bricks cream cheese, softened
1/4 c. milk
1/4 c. sugar

Cream cream cheese until smooth; add milk and sugar.  Spread over the graham cracker crust.  *You may need to use your fingers to just pat it on because otherwise it pulls the crust up.  Trust me, I've made it a couple times and the fingers seem to work best!

Filling 2:
2 3oz. packages instant lemon pudding
3 cups cold milk

Mix pudding and milk in a bowl (I usually do this before the cream cheese filling so that the pudding has a chance to set up a little.) Spread over cream cheese mixture.

Topping:
1 carton cool whip, thawed
1-2 c. strawberries (frozen or fresh and depending on how many you want)

Mix together and spread over the lemon pudding layer.  *I use the big carton of cool whip (12 oz. I think) because I like the topping thicker.  I also use a lot of strawberries...they really add to the dessert.  Refrigerate (or eat right away) for a while.  Store in the fridge. 

*If you want to make this into two desserts, use two pie plates.  That's what Lindsay did when she brought us supper last year.  She gave us a pie plate of it and kept a pie plate of it for herself.  That works well, too!
And, obviously, if you only wanted to make a smaller portion of this dessert, you could half it...it would work fine to do that!


Enjoy!!!

Stuffed Green Peppers

This is what I'm making for supper tonight along with corn on the cob.  For the past couple of years, I've had way too many peppers.  I end up cutting them up and freezing them, then never using them.
Last year, I looked on the internet (taste of home) for some recipes and found this one.  I made it and loved it!  I also made extra and froze them because I was looking for freezer recipes and finding ways to spend less time in the kitchen...all you have to do is pop them in the oven for 30-40 minutes.

These really are very good, and so simple to make!

Just don't forget the salt...I did last year, and we could tell...they are kinda bland if you forget the salt. 


Stuffed Green Peppers

6 medium green peppers
1 1/2 lbs. hamburger, browned
1 medium onion, chopped up and browned with hamburger
1/2 tsp. salt
2 c. shredded cheddar cheese
2 1/2 c. chopped tomatoes
1 1/2 c. cooked rice

Cut tops off peppers and remove seeds.  Place in a saucepan and cover with water.  Boil 6-8 minutes.  Cook the rice in a separate pot. Brown meat and add the rest of ingredients.  Drain peppers and stuff with meat mixture.  Place in a baking dish.  Bake at 350 degrees for 20 minutes.

Hints:

• Don't skip the part about boiling the peppers whole...it helps soften them so they're not crunchy when you eat them.
• If you want to add a little zing to it, replace some of the tomatoes with salsa.  It would spice it up a bit.
• If you do want to make extra for freezing, I wouldn't make extra meat...I'd just add more chopped tomatoes, cheese, and rice to stretch it further.  (Unless, of course, you have a huge family and want a lot for another meal...then make all of it over again!)
• These are really good as leftovers, too, so don't worry that they won't be good past the initial meal.

Fajitas, pronounced Fah - Jee - tahs

That's what I told Matt's sister the other night when she asked what we were making for Nikki's birthday supper. 
Fah - Jee - Tahs. 

You know what? She believed me. 

For real. 

I had to tell her they were Fajitas (Fa - hee - tas).  She's now much smarter on this subject.

She also didn't know what fajitas were...she now knows what they are and how much she likes them.  I'm glad we, her brother and I out in the boondocks with no TV or any connection to the outside world besides this here darn computer, could broaden her horizons.

Fajitas

1 (or 2 or 3 or 4) round steak(s), pounded/tenderized (or if you have two freezers FULL of meat like we do, use sirloin...it's much more tender)
3 peppers (red, yellow, orange or green, whatever you have or can find)
2 onions
tortillas
corn, 1 can/bag  (I say bag because we freeze corn in the fall and have bags to use)
1 can black beans, rinsed and drained
lettuce
tomatoes
salsa
sour cream
cheese

Three to four hours before supper, thaw the meat.  Tenderize and cut into thin strips.  Put into a bowl and marinate with teriyaki sauce.  Cut up the peppers and onions into strips (we like big strips) and put in a bowl.  Marinate with the same teriyaki sauce you marinated the meat with.  Set aside for a couple hours.

Thirty minutes before you want to eat, start grilling your meat, peppers and onions.  I have a basket for the grill that works great.  If you don't have this, butter aluminum foil and seal the veggies in one, and the meat in another.  Just a plain old cakepan would work, too, as long as it's old and you don't care if you get it all charred.

Once the meat and veggies are cooked, it's time to eat! Serve it up the way you would tacos.  It's that easy and so wonderfully delicious!