Spinach Lasagna

Lasagna noodles cooked to pkg directions
1 cup cottage cheese
1/2 cup sour cream
4 eggs10 oz frozen spinach thawed and drained of excess water
1/2 cup chopped onion
1 tsp oregano
1/2 tsp salt
1 1/2 cup marinara sauce
shredded mozarella or cheddar cheese
parmesan cheese

Mix together all ingredients, except for noodles and shredded cheeses. Layer in a 9x13 pan: noodles, spinach mixture, marinara, and shredded cheese. Repeat layers once more. Cook for 40 min. on 375

Broccoli Cheese Soup

3 cups vegetable broth (or you could use chicken broth, or bullion cubes)
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper

Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.

Gingery Apple Crumb Pie

From November's issue of "Real Simple." Very easy and very good!

1 piecrust, store-bought or homemade fitted into a 9-inch pie plate
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup plus 1 tablespoon flour, spooned and leveled
3/4 cup granulated sugar
2 1/2 lbs. apples (about 5; such as Granny Smith, Braeburn or Empire) peeled and thinly sliced
1 Tbsp. grated fresh ginger
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt

Set an oven rack in the lowest position and heat oven to 375. Place the pie plate on a foil-lined baking sheet. In a food processor, pulse the butter, 3/4 cup of the flour, and 1/4 cup of the sugar until large clumps appear. Transfer to a bowl and refrigerate until ready to use. In a large bowl, toss the apples, ginger, cinnamon, salt and the remaining 1/2 cup sugar and 1 Tbsp. of flour. Transfer the apple mixture to the crust, sprinkle with the crumb topping, and bake until the top is golden and the apples are tender, about 55 to 60 minutes. Serve warm or at room temperature.

Note: I used Granny Smith apples, and I didn't have fresh ginger, so I substituted 1/4 tsp. ground ginger, but you can add more if you want it more gingery. I also heard that adding Apple Pie Spice is good, but my store was out of it, so I didn't add it. I also made it the day ahead and covered it loosely with foil and stored it on the counter.

Beef Burgandy

Yesterday I tried this recipe and it was really good! It's definitely a keeper! It's a great recipe for Sunday, you make it before church, stick it in the oven, and it's done when you get home.

2 lb. bottom round steak meat, cut into 1-inch cubes (you can probably also use "stew meat" from the grocery store)
4 medium carrots, sliced
2 medium onions, sliced
2 medium stalks celery, sliced
1 8-oz. can mushrooms, drained
1 8-oz. can water chestnuts, drained
1 tsp. salt
3 Tbsp. flour
1 tsp. dried mustard
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 cup water
1 16-oz. can whole tomatoes, undrained
1 cup red wine (1 cup beef broth can be substituted for the wine, but if you do this, omit the 1 tsp. salt)
About 3 small beef buillion cubes

Mix beef, carrots, celery, onion, mushrooms and water chestnuts in a 4-qt. casserole dish. Mix flour, salt, thyme, mustard and pepper; stir into beef mixture. Stir in remaining ingredients. Break up tomatoes with a fork. Cover and bake at 325 until beef is tender and stew is thickened, about 4 hours. Serves 8.

I served mine with garlic mashed potatoes and salad, it was very good!

Where'd everybody go?

From Real Simple. This soup is absolutely delicious! I also like to add zucchini and a handful of macaroni. It's a very nutrient rich soup, can be frozen, and my 16 month old devours it!

Serves 4
Hands-On Time: 20m
Total Time: 40m

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
1 baguette, sliced and toasted (optional)
1 cup water

Directions
Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
Add the broth, water, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices if desired.

Crusty Pizza Dough

Since I've moved to Texas, I have been missing Trader Joe's tremendously. One of the things I loved to get there was their already-made pizza dough. It came in white or wheat, it cost 99 cents, you rolled it out, filled it and baked it, and it was so easy for quick weeknight-pizza. This week though, I found this recipe in the book that came with my KitchenAid mixer. It is very easy and very delicious! Problem solved!

1 package active dry yeast
1 cup warm water (105-115 degrees F)
1/2 tsp. salt
2 tsp. olive oil
2 1/2-3 1/2 cups all purpose-flour
1 Tbsp. cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt and olive oil, and start with about 2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Continuing on speed 2, add remaining flour, about 1/4 cup at a time until dough clings to side of hook and cleans the sides of the bowl. Knead on speed 2 about 2 minutes longer. Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour, until doubled in bulk. Punch dough down. Brush 14-in. pizza pan with olive oil. Sprinkle with cornmeal. Press or roll dough across pan, forming a collar around the edge to hold toppings. Add toppings and bake at 450 for 15-20 minutes.

Note: The original recipe says to start out with 2 1/2 cups flour and then keep adding, but I think it just calls for too much flour. You just add enough to get the right consistency. Also, you can add a little wheat flour to give it a nutty/crunchy flavor.

Porcupine meatballs

1 lb. hamburger
1/2 c. uncooked rice
1/2 c. water
1/3 c. onion, chopped
1/2 tsp. celery salt
1/8 tsp. pepper
1 tsp. salt
1/8 tsp. garlic powder
1 egg
1 (15 oz.) can tomato sauce
1-2 cans of stewed diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauceSeasonings as desired (oregano, pepper, garlic salt, Tabasco sauce)

Mix hamburger, uncooked rice, water, onion, celery salt, garlic powder, salt & pepper. Add an egg to help hold it all together. Shape into (about 16) balls and place in skillet. In a separate bowl, mix tomato sauce, stewed tomatoes, 1 c. water and Worcestershire sauce and pour over meatballs. Heat to boiling. Add desired seasonings. Cover and simmer on low for 45 minutes. (Add water during cooking if necessary.) Serve over cooked rice.

Roasted Red Bell Pepper Pasta (from the pioneer woman)

This is hands down my new favorite pasta. You definately have to try it!

3 red bell peppers (you could also use one red, one yellow, and one orange)
2 tablespoons pine nuts
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers on your grill or using your broiler.Turn them every few minutes to make sure they are nice and black!, Let them cool for just a minute or two, then place them in a Ziploc bag to allow to sweat. Next, peel the charred skins from the peppers, cut off the tips, then removed seeds. Cut into strips, set aside.Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts in a blender or food processor. Set aside. Cook pasta according to package directions.In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together. Place pasta into a bowl, top with chopped parsley, and grated parmesan. Enjoy!

Martha's Poppy Seed Salad

I think this is a great summer recipe for salads! I got it from my sis-in-law Martha, and whenever I make it I always get compliments.

Dressing (makes quite a bit!)
Combine in a processor:1 slice red onion
3/4 cup sugar
1/3 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 cup oil
1 Tbs. poppy seeds.

Salad
Spring mix, or red leaf lettuce
3/4 cup caramelized slivered almonds. (put in a small pan on medium low heat, add a few spoonfuls of sugar, and stir frequently until sugar melts and almonds are toasted.)
1 cup craisins
1 apple diced, or pears, or you could use bananas.
Dress salad and enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

This is a very fast, easy and surprisingly filling lunch. Enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

Rich avocados layered with heirloom tomatoes are highlighted in this tasty salad with a simple vinaigrette.
1/2 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
1 garlic clove, crushed
1 tsp. ground mustard
Salt, to taste
Black pepper, to taste
1 ripe avocado
2 medium, firm heirloom tomatoes, cut into wedges
1 Tbsp. minced fresh basil

• In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Season with the salt and pepper and set aside. 
• Carefully remove the skin from the avocado. Cut in half and remove the seed. Slice the avocado into 1/4-inch wedges. 
• Place a tomato wedge on a plate and layer an avocado wedge on top. Continue layering to create a fan shape. Do this on 2 plates. 
• Drizzle the vinaigrette over the wedges. Sprinkle the basil on top and serve immediately. 

Makes 2 servings

(And it's vegan!)

Zucchini Bread

i love summer because this bread is just tasty!! i make it with EVOO and it is wonderful!! best and easiest recipe i have found!!


Adapted from several sources
Yield: 2 loaves or approximately 24 muffins
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)


Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Red Kidney Bean Curry (Rajmah)

I made this for Sunday dinner yesterday. It was SO delicious! It has an ethnic taste with not too much spice. My ten month old Claire, LOVED it! Every time I'd give her a bite, she'd go "mmmmmm!!!!" So I'm sure your children will like it. It's vegetarian with tons of good protein, low fat, and fast. If you skip out on the dollop of yogurt, it's vegan. Enjoy! I got it from www.smittenkitchen.com

Red Kidney Bean Curry [Rajmah]
Adapted from an Arora spice blend

This is an Indian cousin of your favorite spicy red bean chili.
Serves 6

1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped

1 plum tomato, diced

3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds

1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.

Chicken Wild Rice Salad

This is one of my favorite cold summer salads. And in posting this, I am hoping you all will post some good summer recipes of your's seeing that I am in a rut and want to eat good cold things! It sounds weird when you read the ingredients, but trust me, it is so good. I love it really cold with maybe some watermelon or other fruit for an easy meal.

4 cooked chicken breasts (I usually grill mine, but you can cook them any way you want)
2 boxes Uncle Ben's Long Grain and Wild Rice (it calls for original, but I use the fast cook to save time)
1 green pepper, diced
1 red pepper, diced
1 cup snow peas, cut in smaller pieces
1 bottle Brianna's Blush Wine Vinaigrette dressing
Cook rice and chicken. Cut up chicken and vegetables. Combine in a bowl. And whole bottle of salad dressing. Toss and enjoy!

Vegan Blueberry Pancakes

Sorry it's been FOREVER since I've posted on here! Since I last posted (as my sister mentioned below) my husband and I have eliminated nearly all meat (except for occasional fish) from our diets. It's been awesome! I don't even miss it! You can read why here if you'd like. Anyway enough about me, who knew there were so many delicious vegetarian and vegan recipes? When I didn't know much about it, I thought "What do vegetarians/vegans eat? Zucchini all day? Yuck! No thanks!" Now that I have been enlightened, these foods are so delicious I don't miss eating meat at all. Find out more at www.goveg.com.  Because eating less meat is: better for the enviornment, better for your health, kinder to animals, and cheaper on your grocery bill!

This is a Vegan Recipe: (if you don't want to go vegan, you can use normal cheese, eggs, milk etc. and these will turn out fine)

Blueberry Pancakes
These fluffy pancakes are packed full of delicious blueberries, and are the perfect start to your day.
2 cups white flour, preferably unbleached
3 Tbsp. sugar, preferably Sucanat
3 Tbsp. baking powder, preferably aluminum-free
1 tsp. sea salt
2 cups vanilla soy milk
3 Tbsp. canola or safflower oil
1/2 cup frozen blueberries
1/2 cup fresh blueberries
• Combine the dry ingredients in a bowl and sift together. Add the soy milk and oil and mix until the batter is smooth. 
• Ladle the batter onto a hot pancake griddle. Add frozen blueberries. Cook for 2 to 3 minutes on each side.
• Serve with fresh blueberries.

Pasta Salad with Asparagus and White Beans

This post is mainly for my sister, who is a new-found vegetarian. This is a great pasta salad, wonderful for lunch and for the upcoming warm months. It is so flavorful and packed full of fiber, calcium and other great nutrients!

1/2 cup plain nonfat yogurt
1/2 cup low-fat mayo
1/4 cup 1% milk (I used skim)
1/2 cup (2 oz.) crumbled feta cheese
1 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
2 cups (2 in) diagonally cut asparagus spears
6 ounces (about 2 cups) uncooked radiatore or rotini pasta (can use whole grain or whole wheat too)
1 cup canned Great Northern, Cannellini, or other white beans, rinsed and drained
1/4 cup finely diced celery
3 Tbsp. finely diced red onion
3 Tbsp. finely chopped flat-leaf parsley

In medium bowl, whisk together yogurt, mayo, milk, feta, lemon juice, dill, salt and pepper until evenly blended. Steam asparagus on steamer rack over boiling water or in a covered microwave-safe bowl with a little water for 1 1/2 to 2 minutes, or until bright green and crisp tender (do not overcook or they will be mushy). Cool under cold running water, drain well and pat dry with paper towels.
Cook pasta according to package directions until just al dente. Drain pasta, then rinse under cold running water to stop the cooking process and drain again thoroughly. In a large bowl, combine the pasta, asparagus, beans, celery and onion. Add dressing and parsley and mix to combine. Keep in refrigerator. Makes 4 servings.

Mississippi Mud Cake

This is one of my favorite cakes. It is not for the faint of heart. It is a gooey, sweet, sticky mess but you will lick it up and beg for more. And please, share it. With all the butter and sugar in it your thighs will thank you. Here it is:

1 package (18.25 ounces) plain devil's food cake mix
8 Tbsp. (1 stick) butter or margarine, melted
1 1/2 cups buttermilk (if you don't have buttermilk, just add 3 tsp. white vinegar to 1 1/2 cups milk)
2 large eggs
1 tsp. pure vanilla extract
1 jar (7 ounces) marshmellow creme or 1 1/2 cups mini marshmellows
Chocolate Pan Frosting (recipe below)
1 cup chopped toasted pecans

1. Preheat oven to 350. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set aside.
2. Place the cake mix, melted butter, buttermilk, eggs and vanilla in a large mixing bowl and blend on low speed for 1 minute. Stop and scrape down pan. Then blend on medium about 2 minutes more until the batter is blended and light and fluffy. Pour it into prepared pan.
3. Bake the cake until it springs back when lightly pressed with your finger, about 40 to 42 min. Remove the pan from oven and place on wire rack to cool. Spread the warm cake with the marshellow creme or mini marshmellows.
4. Prepare the chocolate pan frosting.
5. Pour the hot frosting on top of the marshellow creme and spread it out with a spatula so the frosting reaches the edges of the cake. Scatter the top with toasted pecans. Cool the cake for 20 minutes before serving.
Note: To toast pecans, preheat oven to about 325. Spread the pecans on a baking sheet in an even layer, and place in oven for about 5 minutes or so, just until you can smell them and they're not burnt.
This cake can also be stored, covered at room temp. for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake on the counter overnight before serving.

Chocolate Pan Frosting:
8 Tbsp. (1 stick) butter
4 Tbsp. unsweetened cocoa powder
1/3 cup whole milk
4 cups confectioner's sugar, sifted
1. Place the butter in a medium saucepan and melt over low heat, 2 to 3 minutes. Stir in cocoa powder and milk. Let the mixture come just to a boil, stirring, and then remove the pan from the heat. Stir in confectioner's sugar until the frosting is thickened and smooth.
2. Pour the warm frosting over the top of a cooled cake of your choice, spreading it with a spatula so that it reaches all the sides of the cake. Work quickly because this frosting goes on best while still warm.

PUMPKIN CAKE

PUMPKIN CAKE *(THIS IS YUMMY)
29 OZ. CAN LIBBY BRAND PUMPKIN
4 EGGS
1 CUP OIL
1 2/3 CUP SUGAR MIX TOGETHER
SIFT IN
2 CUPS FLOUR
1 TEAS. BAKING SODA
T TEAS. SALT
2 TEAS. CINNIMIN
2 TEAS BAKING POWDER
MIX WELL POUR INTO BUTTERED SHEET CAKE PAN FOR 30 MINUTES ON 350’

CREAM CHEESE FROSTING
8 OZ. Soft Cream Cheese
1 Cube Butter
1 lb. powdered sugar
2 teas. Vanilla
mix well and spread

CREAM OF POTATO SOUP

CREAM OF POTATO SOUP
KYLEE’S FAVORITE
2 Cups potatoes peeled and diced
1 Cup water
1/8 tsp. pepper
1/4 tsp. celery salt
1/4 tsp. onion salt
1 cube margarine
2 Tbls. Flour
1/4 tsp. salt
2 cups milk
Combine potatoes, water, pepper, celery salt, and onion salt in a sauce pan. Cover and bring to a boil. Reduce heat and boil for 10 minutes until fork tender.
Prepare a thin white sauce as follows: Melt margarine in a heavy saucepan on med heat. Add flour and salt to margarine and stir until smooth. Pour milk into mixture while stirring with a whip. Cook mixture on medium heat to boiling, stirring constantly. Cook for 1 to 2 minutes after sauce begins to boil. Combine white sauce, potatoes and potatoe water. Heat to serving tempeture.

COLLEEN'S BROWNIES

COLLEEN’S BROWNIES (These are yummy)

3 SQUARES BLUE BONNET MARGERINE OR BUTTER
3/4 CUP COCOA
MELT TOGETHER
MIX:
5 EGGS
3 CUPS SUGAR
ADD:
2 CUPS FLOUR
3/4 TEAS. SALT
1/2 TEAS. BAKING POWDER
1 1/2 TEAS. VANILLA
ADD MELTED MIXTURE AND
1 CUP CHOCOLATE CHIPS
GREESE AND FLOUR PAN
COOK AT 350’ FOR 30 MINUTES OR TILL DONE
WHILE STILL HOT SPREAD MARSHMALLOW CREAM AND LET COOL BEFORE ADDING FROSTING


FROSTING
MELT 3/4 CUP MARGARINE
2 TBLS. COCOA
2 1/2 CUP POWDERED SUGAR
ADD CANNED MILK
ADD 1 TEAS. VANILLASPREAD OVER MARSHMALLOW CREAM

AUNT COLLEEN'S MARSHMELLOW CAKE

AUNT COLLEEN’S MARSHMELLOW CAKE
2 CUBES MARGERINE
2 CUPS SUGAR
2 CUPS FLOUR
1 TEAS. BAKING POWDER
4 EGGS BEATEN
2 TEAS VANILLA
1/2 TEAS SALT
1 CUP NUTS
1 LARGE BOTTLE OF MARSHMELLOW CREME
MIX TOGETHER BAKE AT 350’ FOR 25 TO 30 MIN.
TAKE CAKE OUT OF THE OVEN AND SPREAD THE MARSHMELLOW CREME ON THE CAKE. AFTER THIS COOLS THEN ADD THE CHOCOLATE FROSTING.

CHOCOLATE FROSTING
1 CUP MARGERINE
2 1/2 TEAS. COCOA (MELT TOGETHER)
5 TBSP. MILK
ADD POWDERED SUGAR

UNCLE TYLER'S BAKED BEANS

*UNCLE TYLER’S BAKED BEANS
These are really good

2 15 oz. Pork and Beans
2 small cans kidney beans (rinsed and drained)
2 small cans butter beans (rinsed and drained)
1 lb hamburger (cooked)
1 lb bacon (cooked)
1 cup chopped onion browned
1 cup ketchup
1 cup brown sugar
1 TBLS Liquid smoke
2 TBLS vinegar
Salt and pepper to taste
Double recipe to fill crock pot

Orange Chicken

ORANGE CHICKEN
KODY’S FAVORITE
MIX FINE BREAD CRUMBS
1 TBS. ORANGE RIND
1 TEAS SALT AND PEPPER
DIP CHICKEN IN ORAGE JUICE AND ROLL IN CRUMBS. PUT IN A GREASED SHALLOW PAN
BAKE AT 350’ FOR 30 MINUTES
WHILE THIS IS COOKING MAKE MIXTURE FOR TOP
1/2CUP ORANGE JUICE
1/2CUP HONEY
1/2CUP CHICKEN BROTH
1/4CUP BUTTER MELTED
MIX TOGETHER AND POUR OVER CHICKEN AND COOK FOR 30 MINUTES LONGER

easy easy cobbler for 1, 2...

1/4 cup melted butter
1/4 cup brown sugar
1 cup quick oats
1/2 tsp cinnamon
1/4 cup walnuts (optional)

[mix all together (at this point i put in a Ziploc and put what i don't use in the fridge then when i want some cobbler i just take out what i need) take out 1/2 cup of mixture and put in microwave safe bowl cook for 1 minute (bubbly) stir. then get out some fresh or canned peaches (or any fruit you like) and put in bowl microwave for 30 seconds then add topping and micro for 30 more...
voila! yum yum!

French Peasant Bread

This recipe is super easy that even I can make it. Anything with yeast really intimidates me. I come from a family of non-bakers; we used to joke that we would use my mom's Thanksgiving rolls as a hockey puck or door stop. But last night I was craving homemade bread and decided to make this. And besides it being so easy, I love that there's no oil or butter in it, so you feel a little less guilty.

I feel like Tom Hanks in "Castaway" whenever I make bread..."I...have made... BREAD!" (just like when he made fire.) I feel I have accomplished something, that I have conquered the elements and have connected with my ancestors....Anyway, enough of my feelings on baking bread, here's the recipe:

1 pkg. dry yeast (I use the rapid-rise)
2 cups warm water (make sure it's not hot, or it might kill or alter the yeast)
1 Tbsp. sugar
2 tsp. salt
Flour (now I don't really know how much. Start with 4 cups and go from there. You just have to keep adding it about 1/2 cup at a time until it pulls away from the bowl and is still sticky, but easy to work with.)
oil
cornmeal
About 2 Tbsp. melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. (I use my KitchenAid mixer with the regular white beater but I'm sure a food processor with a dough blade would work just as well.) Do not knead. Cover and let rise one hour until doubled in size. Flour hands, remove from bowl and make two rounds on a well-oiled cookie sheet sprinkled with cornmeal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for about 10 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Tips: You can spray your pan with Pam, it's quicker and healthier. Sometimes I like to substitute about 1/2-3/4 cup whole wheat flour, it gives it a nice flavor and texture. It also works great to half this recipe depending upon how much you want to make.

Texas Flour Tortillas

(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:Mix together the flour, baking powder, salt and oil.Slowly add the warm milk.Stir until a loose, sticky ball is formed.Knead for two minutes on a floured surface. Dough should be firm and soft.Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Makes eight tortillas.

a slightly less fat option for tortillas. have i mentioned that i havent bought them for almost 2 years now!! wahooo!

Orecchiette with Roasted Broccoli and Walnuts

I tried this recipe last night from last month's Real Simple magazine. I really liked it, it had great flavor, and is vegetarian! I whipped it up with a simple fruit salad for a healthy dinner.

12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 1/2 pounds) cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 garlic cloves, chopped
Kosher salt and black pepper
2 Tbsp. unsalted butter
1/4 cup grated Parmesan (1 ounce)
1. Heat oven to 400 F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, then return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 tsp salt and 1/4 tsp pepper. Roast, turning once, until the broccoli is tender, about 18 to 20 minutes.
3. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

P Dub's Cauliflower Soup

I'm sure you all are familiar with the Pioneer Woman This soup is pretty dang good! Brant and I are trying to be part time vegetarians for health reasons and to eat meat sparingly. My personal opinion is that we as an American Society overuse meat WAY too much! Plus, every vegetarian I know is like a bean pole! Enjoy!

(Serena, if you liked the Potato Cheese Soup, you're going to LOVE this!)

PW’s Mom’s Cauliflower Soup
1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced

1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock

2 cups whole milk

6 tablespoons flour

1 cup half & half

2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
I added a little cheddar on top! Nothin' wrong with a little cheese!
Serve immediately.

Rosemary Chicken with Roasted Vegtable

Am I the only one that cooks around here? Where's all your recipes guys? Anyway, this dish is SO delicious, EASY, and healthy! You can freeze half for later if you'd like It's from Rookie Cookie.

Rosemary Chicken with Roasted Vegtables

1 pound new potatoes
2 carrots
2 small zucchini
2 Tbsp olive oil
2 Tbsp whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with olive oil, mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.

Cook It:
Heat oven to 400° F.

Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more.

Divide among individual plates.

Greek Frittata

My family/those who know me well would have a heart attack!  I ate eggs and LOVED it! It's vegetarian, low fat, easy, and very flavorful!

Greek Frittata
3 tablespoons olive oil (I used coconut oil, it's better for you and flushes fat)
10 large eggs (I use cage free. Vegetarian fed, no antibiotics or growth hormones, plus apparently they taste better!)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces Feta, crumbled

Heat toaster oven to 350° F.

Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.

Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta.

Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes. ( I had to bake mine for 40-50)

Yield: Makes 4 servings

Pesto

I love pesto sauce. We usually put it with pasta, but there are so many uses! If you don't want to put this with a 16 oz. pkg of penne, you can use it on a panini, (or any sandwhich) or use it as a sauce on your pizza. If you want a yummy appetizer or snack, spread pesto on a pitas, srpinkle with parmesan, cut it into wedges and broil it until the pita becomes crispy.

Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper

*If you are using this for pasta sauce, add one ladleful of starchy pasta water to pesto to thin it out, making it easier to mix with pasta.

Ratatouille

I've never made this, but I want to try!

Ratatouille

3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
Freshly ground black pepper

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.

Last minute Lasagna

Why am I the only one posting? haha! Anyway, here's another delicious one from Real Simple! Thanks to my hubby who bought me this cook book for Christmas!

Last Minute Lasagna

1 24- or 26-ounce jar pasta sauce
2 18- or 20-ounce bags refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

I'll never buy grocery store hummus again!

I can't remember where I got this recipe, but it's delicious! Eat up your hummus with pita chips, pita bread, cucumbers, carrots, crackers, whatever your little heart desires. It's delicious and totally fat free! yum yum!

I'll-Never-Buy-Grocery-Store-Hummus-Again Hummus



1 15 oz can of chickpeas, drained, reserving liquid

3-4 T tahini (a sesame seed paste)

3-4 T lemon juice

1 t salt

1 T olive oil

2-3 garlic cloves



Place all ingredients in the food processor. Blend until smooth. If too thick, add some of the chickpea "juice," 1-2 T at a time, until desired consistency is reached. Since tahini, lemon juice and garlic are strong flavors, work with them to see what your favorite combination is for your hummus.

15-Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2 Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies 

1lb can or frozen corn, drained
15 oz can black beans, drained 

15 oz can red kidney beans, drained 

15 oz can white beans, drained 


Garnish With: 
Sour Cream 
Frito's 
Cilantro leaves

 Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream, Frito's and cilantro leaves if desired. 

8 large servings

Easy French Bread

I have never made bread until I made this. It was very easy, and super yummy! Also, I did not have a mixer, so I just mixed and kneaded the dough with my hands.

3 cups hot water
2Tbls yeast
2 Tbls sugar
1Tbls salt
2tbls butter
7 cups flour
Mix all ingredients on low till mixed
Then mix on high for 4 minutes
Divide into four rolled logs
Grease cookie sheet and sprinkle bottom with corn meal
Left dough rest for 30 minutes
Bake on 400 degrees for 20 minutes