homemade poptarts

I've been craving a poptart for a long while now and finally decided to try making them myself. It was pretty easy and quick. They taste really, really good! I had some issues with the dough being sticky, so if you have a pie crust recipe you like, I suggest you use that instead.

Ingredients

For Pie Crust

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, softened
• 3 tablespoons cold water

For Filling

• 1/2 cup jam of your choice

For Glaze

• 1 cup powdered sugar
• 3 ounces milk

Directions

1. Preheat oven to 450 degrees
2. Combine flour and salt in large bowl. Add shortening and butter and blend with a fork. Blend until mixture is fairly coarse.
   
3. Add water, 1 tablespoons at a time, gently mixing dough until dough forms a ball.
4. Place dough on a floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide. Take 1 strip and place jam on one half and then fold the other half over the jam.
5. Place poptart on a cookie sheet. Take a fork and press it into the dough all along the edges to seal the edges.
6. Bake for 7-8 minutes.
7. While poptarts are baking, make glaze.
8. Once poptarts are sufficiently cool, top with glaze.

baby oatmeal cereal

I've expanded my son's breakfast options to include oatmeal cereal.

The recipe is just about the same as the rice cereal.

How to Make Dry Oatmeal Cereal

1. Place 1/4 cup of rolled oats in blender (I used my awesome Magic Bullet)
2. Grind until very fine (It's super quick!)
   

How to Cook the Oatmeal Cereal

1. Boil 1 1/4 cups water
   
2. Add 1/4 cup dry oatmeal cereal
3. Stir constantly with whisk
4. Change heat to low
5. Cover pot and let cook for 10 minutes, stirring occasionally to prevent burning
6. Divide into individual servings and store in refrigerator
7. You can microwave each serving when needed

a good find

i found this book yesterday at the local friends of the library book sale. FOR $1!! i can't wait to use it. more to come...

wonderful waffles

Recipe from Betty Crocker: Baking for Today.

Ingredients

• 1 cup (whole wheat) flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg, separated

Directions

1. Heat waffle iron and spray with cooking spray
2. In a small bowl, mix flour, baking powder, sugar and salt
3. Stir in milk, butter, and egg yolk until blended
4. In a medium bowl, beat egg white with electric mixer on high until speed until stuff peaks form
5. Fold flour mixture into egg white
6. Pour 2/3 cup batter from cup or pitcher onto center of hot waffle iron and close lid
7. Bake about 5 minutes or until steaming stops
8. Repeat with remaining batter

I usually get 4-5 Mickey Mouse waffles from this recipe!

Fun Ideas

• Sprinkle chocolate chips on the batter just after pouring it into the waffle iron. You can also make shapes or letters with the chocolate chips. I made a heart and a "J" for my honey!
• I also tried spreading some peanut butter on the waffles as well as syrup. It was DE-licious!

homemade pita bread

I made these for a second time recently and still love how easy and good they are!

Ingredients

• 2 cups flour
• 2 1/4 teaspoons quick-rising yeast
• 1/2 teaspoon salt
• 1 1/4 cups hot water (but not boiling)
• 1-1 1/2 cup whole wheat flour

Directions

1. Combine first four ingredients in a large bowl.
2. Beat well about 1 minute.
3. Turn out on floured board and continue to knead for 5 minutes.
4. Divide into 8 balls.
5. Roll out each one to about 1/4 inch thick and 6 inches in diameter.
6. Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
7. Let rise in warm place for 25-35 minutes .
8. Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
9. Wrap immediately in a dishtowel for 3 or 4 minutes.

The 'I Can't Believe I Just Ate That Whole Thing' Chocolate Chip Cookies

Or the 'I can't believe I'm about to eat another one of these' chocolate chip cookies. But really, if you do, then you can claim that you ONLY had two! :) These are really good, chewy chocolate chip cookies. The recipe is from allrecipes.com.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda *I use a heaping 1/2 teaspoon*
  
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. Drop cookie dough a 1/4 cup *yes, you read that right, a QUARTER CUP* at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely *I just transfer mine to paper or a paper towel*. Yields 18 cookies.
  

Sorry, had fun taking pics. I use my Kitchenaid to mix everything together, so it is really quick! I'll show you how I put it together. First I put the butter in the microwave for a few seconds to melt it while I put the dry ingredients together *flour, salt and baking soda*

Then, I put the sugars in the bowl and pour the melted butter on top. It ain't pretty, but it's sooooooo good!

Then I turn it on and let er' rip. While this is mixing I crack the egg and egg yolk in a separate bowl so that I don't get any shells in the batter. When it looks about like this, I add the vanilla and eggs.

Doesn't it look so pretty with the eggs and vanilla in it? :)

Then I add about a third of the dry ingredients at a time until it's blended. Here in NC it is a bit more humid than where we used to live, so I actually add about a 1/4 cup more of flour. The dough is too sticky otherwise. Don't be afraid to add a little more if you need too. I also like a teensy bit more salt. It helps cut the sweet a little bit.

I mix the chocolate chips in the machine, it only takes a few seconds. The original recipe says to stir in the chocolate chips with wooden spoon! lol. Huh? Uh, no.

Isn't it beautiful? Feel free to stop here and eat!

Then I use my 1/4 cup scoop and plop them on the tray. I can only fit six.

Don't they look yummy? Mine are done at exactly 15 minutes. Enjoy!!

honey mustard chicken

Thanks to Stephanie for putting together the AMAZING Tried and True Cookbook, I tried Ashley Moffat's Honey Mustard Chicken (page 35) and it was a big hit in our house. I'll be making it again for sure! It was fast and thoroughly satisfying.

Here is Ashley's recipe:

Ingredients

• 10 pieces of chicken (costco skinless tenderloins that is)
• 1/4 C melted butter
• 1/2 C honey
• 1/4 C mustard
• 1 tsp curry powder
• 1/2 tsp salt

Directions

1. Preheat oven to 350
2. Place defrosted chicken in baking dish
3. Mix the rest of the ingredients in a bowl, then pour over chicken
4. Cover with foil and bake about 30 minutes or until chicken is done
5. This is really good served over brown rice with the sauce on top!

homemade whole wheat lasagne noodles and a lasagne to use them in

This was a first for me! It went from being super overwhelming to super fun! I had a blast making it!

Ingredients

• 3 eggs
• 1 tablespoon oil
• 1 teaspoon salt
• 2 cups whole wheat flour

Directions

1. Beat eggs, oil, and salt
2. Add flour, until dough is stiff to roll
3. Divide dough in half
4. Roll on generously floured board until thin
5. Cut into desired strips

I didn't make my dough thin enough so I kept rolling out the strips until they where thin like store bought lasagna noodles.

Once the noodles where done I pulled out
my handy dandy trusty Betty Crocker Cookbook...

and made my first lasagne!
(I'm not sure how I've been married for almost 5 years and hadn't made one until now)

Ingredients

• 1 pound ground beef (I used turkey)
  
• 1 medium onion, chopped
  
• 1 clove garlic, minced
• 1 can tomatoes (I used 3 or 4 fresh tomatoes)
  
• 1 can (15 oz) tomato sauce (I used tomato paste and water)
  
• 2 T. parsley flakes
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 tsp. basil leaves, dried
• 3 C (2 12-oz cartons cottage cheese)
• 1/2 C grated parmesan
• 1 T. parsley flakes
• 1 1/2 tsp. salt
• 1 tsp. oregano leaves
• 1 pkg. 8 ounce lasagne noodles, cooked & well drained (OR OUR LOVELY HOMEMADE NOODLES UNCOOKED)
• 3/4 lb. shredded Mozerella cheese
• 1/2 C grated parmesan cheese

Directions

1. Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.
2. Drain off all fat.
3. Add tomatoes and break up with a fork.
4. Stir in tomato sauce, 2 T. parsley flakes, sugar, 1 tsp. salt and the basil.
5. Heat to boiling, stirring occasionally.
6. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
7. Heat oven to 350 degrees.
8. Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1 1/2 tsp. salt, and the oregano.
9. Reserve 1/2 C meat sauce for the thin top layer.
10. In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;
11. Repeat 3 times.
12. Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
13. If desired, Lasagna can be covered and refrigerated several hours at this point.
14. Bake uncovered 45 min. Allow an additional 10-15 min. if it was refrigerated.
15. For easier cutting, let stand 15 min. after removing from oven.

This could make a great make ahead meal!!!

breakfast smoothies (we call them shakes) (edited)

This morning when I got home from running Nate was already at work, but he left this behind for me, and then he texted me the recipe so I could post it. Awesome.

1 (very ripe) banana
3 (big) strawberries
1 cup milk
2 spoonfulls quick-cooking oats
ice! don't forget the ice! (like i did) (3 cubes)

blend!

It's delicious; I'm sure you'll agree.

White BBQ Chicken = Delicious!

This is a fast and easy, no fail meal. Plus, my husband raved about it.

White Barbecue Chicken

3 Tb Mayonnaise

1/2 tsp Salt

1/2 tsp Coarsely Ground Pepper

1 Tb Sugar

1 ½ Tb Vinegar

1/8 C Milk

2-3 Boneless Chicken Breasts

In a bowl, combine mayo, salt, pepper, sugar, vinegar, and milk. Pour sauce over each piece of chicken in a greased baked dish. Cover and bake at 350 degrees for 45 min.

Pesto Potatoes

3 Medium Potatoes, washed and cut in 8ths

¼ C Prepared Pesto Sauce

Toss potatoes in pesto. Spread on sprayed cookie sheet and salt. Bake along with chicken at 350 degrees for 1 hour. Turn occasionally.

Sauteed Asparagus

1 Small Bunch of Asparagus

Olive Oil

Wash asparagus, cutting off tough ends. Sauté asparagus in olive oil until tender for 5-10 minutes. Salt and pepper to taste.

what kind of New Mexican would i be if i didn't make a green chili stew?

first things first. you should find yourself a trusty assistant.

the pictures don't do this recipe justice. sorry. don't be fooled, it is pretty tasty.
Green Chili Stew

about 1 lbs pork, cubed

1-2 TBS oil

3 cloves garlic, chopped

1/2 chopped onion (red or yellow, both taste good)

combine and cook on medium heat till pork is cooked thoroughly.

3 C water

3 chicken bullion cubes

2 cans Hominy, drained

1 4oz can green chilis (Hatch brand tastes best)

salt and pepper to taste

cook on high for 10 minutes after boil. then let simmer for at least an hour. of course things like this always taste best when left to simmer for longer, it depends on the time you have. i cooked mine on the stove but you could for sure turn this into a crock pot meal after you brown the pork.

also, please keep in mind that i cook this recipe (and so many others) according to taste so the measurements have flexibility. if you are making for a large party than just add more water. with every cup of water add one more bullion. top with cheese if you want.

hominy is a puffed white corn. it can be substituted with cubed potatoes but i prefer hominy as it gives it a more authentic flavor.
Homemade Tortillas

4 C flour

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 C warm water

stir together with a spoon until well moistened. then knead with hands till no longer sticky. you may need to add a little more flour. let sit covered for 10-15 minutes. then pinch off size you want and roll out flat.

i roll mine in between wax paper because it is less messy. make sure your dough is nice and thin. then cook on one side till it starts to bubble and brown, then turn and repeat.

i halved my recipe because there are only 2 of us. a half recipe made 10 tortillas. 

stephanie is awesome

Well. Stephanie gave me a wonderful cooking gift. It's called The Nancy Drew Cookbook. I'm sure I'll be sharing it with you all in bits, and the first bit is Dave's Deviled Potatoes.

These potatoes are pretty much mashed potatoes with a kick. Which is nice for me because I make smashed potatoes pretty frequently but make gravy never. (Get out your mirror to read the recipe.)

And if you don't know who Dave is, he's Ned's friend and George's boyfriend. (Or is he Bess's boyfriend??) And Ned is Nancy's beau. And no, this isn't some modern aspect of Nancy Drew you weren't aware of, George is a girl.

the art of chili

I've never made a good chili, that is, until now. I just hope I can recreate it in the future. It just sort of came together as I added this and that and a little more of this and a little more of that. You know how it goes!

Ingredients

• 3 cans of diced tomatoes
• Chicken broth
• 3 carrots, chopped
• 1 large zucchini, chopped
• 1/2 onion, chopped
• 3 celery stalks, chopped
• Ground turkey
• Chili powder (lots and lots!)
  
• 3/4 cup BBQ sauce
  
• Red beans

Directions

1. Soak beans overnight (or you can use canned beans)
2. Brown turkey in a skillet
3. Add everything to crockpot and put on the high 4 hours setting
4. Enjoy with cornbread or tortilla chips
   

i can can, at least i think i can can

I've always been utterly and completely overwhelmed with the idea of canning. I recently attended an enrichment activity where we learned to can homemade strawberry jam. We learned by doing it. I was super excited because, yes, it took a lot of time and was a little tricky, but it wasn't as tough as I thought it would be. I came home with 2 jars of jam and a whole lot of enthusiasm for canning. I think I could do it, at least I want to give it a shot. It won't be for a while though since we are moving and cleaning out the cupboards, freezer, and refrigerator. Any of you ladies can? Any tips/suggestions for a beginner?

cookie monster sundaes

When you feel like being naughty this is the way to do it! We were introduced to Cookie Monster Sundaes by our dear friends the Yosts. Since then, they have become one of our favorite desserts! Using your favorite cookie recipe, put some in a glass dish and bake it. I like it still rather gooey. Pull it out of the oven and put a couple scoops of ice cream on top. Oh, delicious!!!

italian chicken and rice

If you don't love your crock pot, it's time you start! Oh how I love coming home from church to a house that smells so good and a warm dinner that is ready to be devoured! This picture is our dinner before it cooked. I don't have a picture of it when it was done because we gobbled it all up. It sure was good! I plan on doing this one again for sure!

Ingredients

• Italian dressing
• Chicken broth
• 2 boneless/skinless chicken breasts
• 1 cup rice
• Carrots
• Celery
• Onion
• Black pepper

Directions

1. Pour uncooked rice in crockpot
2. Add chicken, veggies, dressing, chicken broth, and pepper
   
3. Cook on the 6 hour setting

tomato and bean pasta salad

I based this salad off of a recipe in Fresh Food Fast.

Ingredients

• 1 3/4 cups pasta
• 1 tablespoon olive oil
• 2 cups cherry and pear tomatoes
• 1/2 can garbanzo beans, drained
• 3 cups fresh spinach
• 1 summer squash, sliced
• 2 tablespoons balsamic vinegar
• 1/2 cup grated parmesan cheese

Directions

1. Cook pasta according to package directions
2. Heat oil in large skillet over medium heat
3. Add tomatoes, beans, summer squash, and spinach
4. Cook until spinach is lightly wilted, stirring constantly
5. Add balsamic vinegar
6. Add mixture to pasta and stir well
7. Top with parmesan cheese

taco beans and rice

Of all the meals I have tried from Fresh Food Fast, this one is my absolute favorite! It was fast, fast, fast and really tasty! It was a perfect summer meal. I recommend this one for sure!

Taco Beans and Rice

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped bell pepper
• 1 cup chopped onion
• 1 (16 oz.) can kidney beans
• 1 cup of brown rice
• Cumin to taste
• Toppings: cheddar cheese, sour cream, guacamole
  

Directions

1. Cook the rice in rice cooker
   
2. Heat oil in a large skillet over medium heat
3. Add onions and peppers and cook for a few minutes
   
4. Add beans and cumin and mix
5. Top with cheese, sour cream, and guacamole on top
   

Baked Squash
Ingredients

• 1 summer squash per person
• Grated jalapeno cheese

Directions

1. Cut squash lengthwise
2. Sprinkle cheese
3. Bake at 350 degrees for 10 minutes or until the squash is tender

cheesecake

Chef Jeff made this fabulous cheesecake for a friend's birthday. Here is a link to the recipe on recipezaar.


Ingredients

Crust

• 1/4 cup finely chopped pecans
• 1/4 cup finely chopped almonds
• 1/4 cup finely chopped walnuts
• 3/4 cup finely chopped vanilla wafer
• 2 tablespoons melted butter

Filling

• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice

Directions

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake: All above ingredients should be at room temperature before your begin.

1. Start by beating the cream cheese until light and fluffy.
2. Keep the mixer on a low setting throughout the beating and mixing process.
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
6. Add the sour cream last and beat well.
7. Pour cream cheese into the spring pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up, prop open oven door and leave in oven for one hour.
10. After one hour, remove from oven.
11. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
12. A cheesecake should season.
13. The wait is worth it.
14. The flavor ripens and becomes enriched.

stuffed bell peppers

This meal is really simple and quick, but always looks fancy!

Ingredients

• 1 bell pepper per person
• Cornbread
  
• Chicken broth
• Onion
  
• Black pepper
• Parmesan cheese

Directions

1. Bake cornbread and let it cool
2. Crumble or cube the cornbread into a large bowl
3. Add chopped onion and chicken broth until the stuffing is moist
4. Add black pepper
5. Carefully cut the tops of the peppers and pull out the stem
6. Fill the pepper with stuffing
7. Sprinkle grated parmesan cheese on top of the stuffing
8. Bake at 350 degrees for 20-30 minutes
   

bagel pizzas

We had a ward linger longer recently and had a hard time deciding what to bring. We came up with these bagel pizzas and they turned out very well. We used the light and creamy pizza sauce recipe, sharp white cheddar cheese, grana romano cheese, oregano, and rosemary. We cut them up into quarters. They were so good, I ate way too many before church!