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Cheesy French Bread Pizza

Cheesy French Bread Pizza

Cheesy French Bread Pizza

 

8 tablespoons (1 stick) unsalted butter

6 cloves garlic, minced

1 (1-pound) loaf French bread, halved lengthwise

8 ounces shredded low-moisture mozzarella, divided

1 cup jarred marinara sauce, such as Rao’s

2 tablespoons chopped fresh parsley

Extra-virgin olive oil, for drizzling

On the side: Mixed green salad

 

Heat the oven to 425 degrees with a rack placed in the upper third of the oven. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, until aromatic, 2 minutes. Remove from the heat. Place the bread halves cut-side down on a cutting board. Place a large baking sheet on top of the bread and press down firmly to flatten. Flip right-side up and place on the baking sheet. Brush with the garlic butter. Sprinkle half of the cheese over the bread halves. Transfer to the oven and cook until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with the sauce, followed by the remaining cheese and return to the oven. Continue to cook until the cheese is melted and browned, about 10 minutes. Sprinkle with the parsley and drizzle with olive oil. Cut into slices and serve with salad on the side.

 

Servings: 4

Calories: 794

Fat: 41g

Fiber: 5g

Green Smoothie that Kids will Love

Green Smoothie that Kids will Love

Green Smoothie that Kids will Love

 

1 medium seedless navel Orange, peeled and separated into quarters

1 c, Cubed Pineapple, fresh or frozen and thawed

1 packed C. Baby Spinach

1/2 frozen ripe Banana, cut into thick slices

1 T. Honey

10 small Ice Cubes

 

Put all the ingredients into a blender. Blend until creamy, with no obvious pieces of spinach remaining. Pour into 2 or 3 glasses

boost it: Add 4 ounces of silken tofu and 1/2 tsp. of vanilla extract to the blender to increase the protein and healthful isoflavones.

adapt it: To minimize the texture, instead of peeling the orange, use a serrated knife to sheer off the entire peel and pith, revealing a bright orange globe of exposed flesh.

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

 

6 ounces fresh raspberries, plus more for serving

1/4 cup grape jam

1 T. pure maple syrup

1 T. all-purpose flour

 

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. baking soda

2/3 cup creamy peanut butter

1 1/4 cups full-fat buttermilk

1 large egg

2 T. pure maple syrup

2 T. unsalted butter, melted

1 tsp. pure vanilla extract

Nonstick cooking spray or coconut oil spray

Chopped salted peanuts, for serving

 

In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. In a small bowl, whisk the flour with 2 T. water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved. In a medium bowl, whisk together the buttermilk, egg, 1/3 cup of the melted peanut butter, the maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix. Preheat the oven to 200°F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure 1/4 cup of batter, pour it into the skillet, and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes. When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries, and chopped peanuts. Serve immediately.

Chocolate Breakfast Drink

Chocolate Breakfast Drink

Chocolate Breakfast Drink

 

1 1/2 C. Milk

2 T. Unsweetened Cocoa Powder

3 T. Peanut Butter

1 1/2 T. Honey

7 small Ice Cubes

 

Put all the ingredients into a blender and run until creamy and smooth. Pour into 2 or

3 glasses.

Frozen Grammy Sammies

Frozen Grammy Sammies

Frozen Grammy Sammies

 

3.5 oz pkg instant pudding

15 sheets graham crackers

toppings: candy bits, sprinkles, drizzle, etc optional

 

Make the pudding according to the instructions on the box. Chill pudding in refrigerator until it is set up (5-30 minutes depending on pudding type). Cover a pan or baking sheet with wax paper. Break graham cracker sheets in half and place on the pan or sheet. Spoon pudding onto one half of the graham cracker. Cover with other half of cracker to make a sandwich. Freeze sandwiches for at least an hour.

Easy Calzone Rolls

Easy Calzone Rolls

Easy Calzone Rolls

 

2 loaves frozen bread dough, thawed

1/2 pound sliced ham

1/2 pound sliced hard salami

2 cups shredded mozzarella cheese

1 cup jarred marinara sauce

 

Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Layer ham and salami down the center of each rolled loaf lengthwise. Top meats with 1 cup shredded mozzarella for each roll. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown. Cut each roll into 8 slices and serve with marinara for dipping.

Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

 

1 (13.8-oz) can refrigerated pizza dough

½ cup shredded Parmesan cheese

½ (6-oz) pkg pepperoni

1 cup shredded mozzarella cheese

½ (24-oz) jar pasta sauce

 

Preheat oven to 375°F. Unroll dough on a clean flat surface. Sprinkle with Parmesan. Top with pepperoni and mozzarella, leaving a 1-inch border on all sides; roll up. Place, seam side down, on a lightly greased baking sheet. Cut 1-inch slits in top of roll at 2-inch intervals. Bake 30 to 40 minutes or until golden brown; let stand 10 minutes before slicing. Heat pasta sauce according to package directions; serve with stromboli for dipping.

Creamy Ranch Chicken

Creamy Ranch Chicken

Creamy Ranch Chicken

 

2 large boneless/skinless chicken breast

2 teaspoons Italian seasoning

Salt/Pepper

3 Tablespoons butter, melted

3 Tablespoons olive oil, can sub vegetable or canola oil

Sauce

10.5 oz. cream of chicken soup

1 ½ cups milk

1 cup sour cream, at room temp

½ teaspoon onion powder

1 oz. packet Ranch seasoning mix, about 3 Tablespoons

 

Season/Sear the Chicken: Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot. Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed. Make the Sauce: Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes. Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!

Frito Casserole

Frito Casserole

Frito Casserole

 

10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

 

Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Tahini Fruit Drip

Tahini Fruit Drip

Tahini Fruit Drip

 

1 cup plain 2 percent Greek yogurt

3 T. tahini

3 T. honey

Coarse salt

Ground cinnamon

Sliced fruit, such as apples, bananas, strawberries, and mango, for serving

 

Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Parmesan Crusted Halibut

Parmesan Crusted Halibut

Parmesan Crusted Halibut

1/2 cup flour
2 large eggs
2 T. water
2 cups Panko breadcrumbs (Fresh made breadcrumbs are nice too)
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 T. olive oil

 

Preheat oven to 450°F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine breadcrumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Sauté the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon Roll Cake

 

3 C. all-purpose flour

1 C. white granulated sugar

4 tsp. baking powder

2 large eggs

2 tsp. vanilla extract

1 1/2 C. milk

1/2 C. salted butter (1 stick) melted

 

3/4 C. (1 1/2 sticks) salted butter softened to room temp (1/2 C. will be lighter and still taste yum)

1 C. packed light brown sugar

2 T. flour

1 T. ground cinnamon

 

2 C. powdered sugar

5 T. milk

1 tsp. vanilla extract

 

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). While your mixer is running, slowly add the 1/2 C. melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.) Spread this batter evenly into your baking dish. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

Color Changing Lemonade Slushies

Color Changing Lemonade Slushies

Color Changing Lemonade Slushies

 

4 tsp. Blue pea flower tea

2 C. Boiling Water

2 C. Lemonade

 

Steep tea in water for 8 minutes. Strain into 2 C. measuring C.. Pour tea into ice cube tray and freeze until solid. Place tea cubes in blender and crush. Add ½ C. crushed ice into a glass. Pour ½ C. lemonade over ice.

BBQ Chicken Quesadillas and Mexican Sour Cream Rice

BBQ Chicken Quesadillas and Mexican Sour Cream Rice

BBQ Chicken Quesadillas and Mexican Sour Cream Rice

 

BBQ Chicken Filling for Quesadillas

 

2 T.  oil

1-1/2 onions (vidalia is preferred) sliced into rings

1 T. honey

2 chicken breasts, diced

1/2 C. BBQ sauce

 

1 C. shredded mexican cheese

 

Heat one T. of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.  Use chicken, onions and cheddar as filling for quesadillas.

 

Mexican Sour Cream Rice

 

1 C. uncooked long grain white rice

1 (14 ounce) can chicken broth

1 C. sour cream

1 (4 ounce) can diced green chile peppers

2 C. shredded pepper Jack cheese, divided

1 1/2 C. frozen corn

1/4 C. finely chopped fresh cilantro

salt and ground black pepper to taste

 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.  In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 C. pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

 

¾ C. Whole Milk

1/3 C. granulated Sugar

1 T. active drive yeast

2 large Eggs

1 tsp. vanilla extract

1 tsp. freshly grated lemon zest

3 cups all-purpose flour, plus extra for dusting

1/2 tsp. salt

1/2 cup unsalted butter, softened and cut into pieces

 

1/2 cup butter, melted, plus extra for brushing

1/2 cup granulated sugar

2 T. freshly grated lemon zest

Pinch of cardamom

Pinch of salt

8 ounces mascarpone cheese, at room temperature

 

8 ounces mascarpone cheese, at room temperature

2 cups powdered sugar

2 tsp. vanilla extract

1 tsp. freshly grated lemon zest

4-5 T. milk

 

In a saucepan, heat the milk over medium-low heat until just warm, 105 to 110°F. Stir in 1 T. of the granulated sugar. Sprinkle the yeast over the top and let sit for 5 minutes, or until foamy. Whisk in the eggs until smooth. Whisk in the vanilla and lemon zest. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, remaining granulated sugar, and salt. Slowly add the milk mixture, mixing on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes, or until the dough is silky and smooth. Transfer the dough to an oiled bowl, then cover with plastic wrap. Let sit for 1 to 2 hours in a warm spot, or until doubled in size.

On a floured work surface, roll the dough out into a large rectangle, about 18″ x 12″.

 

Brush 1/2 cup of the melted butter all over the dough. In a small bowl, stir together the granulated sugar, lemon zest, cardamom, and salt. Sprinkle the sugar mixture evenly over the dough, leaving a 1″ border around the edges. Drop dollops of the mascarpone all over the dough. Tightly roll the dough up from 1 of the long ends into along log. Slice into approximately 1″ rounds. Place the rounds in a buttered 13″ x 9″ baking dish. Brush with additional melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes. Preheat the oven to 3 50°F. Bake the buns, uncovered, for 45 to 50 minutes, covering them with foil if they start to brown too much. You want the bottom to be bubbling and the buns to be

set.

 

In a large bowl, whisk the mascarpone until creamy. Whisk in the powdered sugar, vanilla, and lemon zest. Gradually stream in the milk and stir until a glaze forms. You will have to stir for a minute or 2 to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 T. at a time, whisking well until smooth. Pour over the hot sticky buns. Serve immediately!

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

 

1 tube refrigerated crescent roll dough

1/2 C. pumpkin puree

1/4 C. brown sugar

1 T. maple syrup

1 tsp. pumpkin spice

2 T. melted butter

1 T. sugar

1/2 tsp. cinnamon

whipped cream for dipping

 

Preheat the oven to 375F. Line a baking sheet with parchment paper. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice. Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other. Evenly spread the pumpkin mixture over one of the rectangles of dough. Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges. Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide. Transfer the strips to the parchment lined baking sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times. Brush melted butter generously over each twist. Mix together the sugar and cinnamon then sprinkle evenly over each twist. Bake at 375F for 8-11 minutes until golden brown.

Rice Krispies Treats for Two

Rice Krispies Treats for Two

Rice Krispies Treats for Two

1 T. unsalted butter (1/2 oz)

1 C. tightly packed mini marshmallows

2 C. crisp rice cereal, such as Rice Krispies

Pinch fine sea salt

 

Line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper or wax paper. If making the rice krispies treats for two in the microwave, place the butter in a microwave-safe bowl. Microwave on full power in 15-second increments, until the butter melts completely, 30 to 50 seconds. Add the marshmallows and microwave, again in 15-second increments, until the marshmallows melt, 25 to 50 seconds. Immediately stir the butter and marshmallows together very well. If making the rice krispies treats for two on the stovetop, melt the butter in a medium saucepan over low heat. Immediately add the marshmallows and, working quickly, stir until melted and well blended. Remove from the heat. Add the pinch of salt and the cereal all at once to the melted marshmallow and butter goo. Stir, stir, stir until the cereal is completely coated. Press the mixture evenly into the prepared pan using buttered fingertips or a spatula. If you have the patience, let the treats cool slightly. Slice in half and devour. (Just to warn you, these are generous servings. But c’mon, since when did a little Rice Krispies treat ever satisfy your craving?!)

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

1 T. maple syrup

2 Eggo waffles

2 slices of bacon

1 egg

2 cheese slices

 

Pour Maple Syrup into nonstick skillet.  Sauté waffles on each side until crispy, about 3-5 minutes.  After one waffle side is crispy, and you flip for the other side to cook, add a slice of cheese on the waffle to melt.  Repeat with second waffle.  Once bottom side is also crispy, remove to plate.  In same pan, add bacon and add a little syrup over the bacon. Cook until crispy; remove and set aside.  Cook the egg in the same pan, using the bacon fat to cook it over easy. Place a lid or plate to cover the pan for 1-2 minutes at medium heat in order to cook the egg over easy. Once the egg whites have set, remove it from the pan.  Place 1 Eggo waffle, cheese side up, on a plate and top with over easy egg. Top with crispy bacon slices and cover with 2nd Eggo Waffle, cheese side down.

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

8 oz. multi-grain elbow macaroni

3 slices bacon, cut crosswise into 1/2″ thick pieces

3 garlic cloves, minced

3 large eggs

12 oz. canned evaporated milk

1/2 tsp. salt

1/4 tsp. cayenne pepper

pinch fresh grated nutmeg

6 oz. (about 1 1/2 cup) shredded sharp white cheddar

2 oz. (about 1/2 cup) shredded Monterey Jack cheese

1 1/2 oz. (about 1/3 to 1/2 cup) fresh grated Parmesan cheese

 

Preheat oven to 475 degrees. In a large pot of boiling, salted water, stir in pasta and cook a couple minutes short of al dente, about 6 to 8 minutes depending on brand. Drain well and set aside. Meanwhile, in a medium skillet, add bacon and place over medium heat. Cook, stirring often, until the bacon is crisp, about 8 to 10 minutes. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Stir in garlic and cook until fragrant, about 30 seconds. Transfer bacon mixture using a slotted spoon to a paper-towel lined plate. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, cheeses and two to three tsp. bacon fat, if desired. Stir in cooked pasta and the cooked bacon and garlic mixture. Scoop mixture into an 8″ or 9″ baking dish coated with nonstick spray, spreading smooth with an off-set spatula. Place dish into the oven and bake until the sauce is bubbling at edges, about 10 to 12 minutes. Remove and place on a wire rack to cool for 10 to 15 minutes before serving.

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

8 tablespoons unsalted butter, softened

4 ounces cream cheese, softened

1/4 cup heavy cream

1 1/2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon coarse salt

 

2 tablespoons unsalted butter

1/2 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped carrot

1/2 teaspoon coarse salt

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1 ounce (about 1/4 cup) fresh grated Parmesan cheese

1 heaping cup shredded cooked chicken meat

1 large egg

1 tablespoon water

 

In a food processor, add butter, cream cheese and cream – process until smooth and combined. Add flour and salt – pulse mixture just until combined. Scoop mixture out onto a lightly floured surface and use your hands to finishing bringing the dough together. Evenly divide dough into 2 pieces, then flatten each into a disk – cover both with plastic wrap and chill for at least 30 minutes. In a medium skillet, melt butter over medium-high. Stir in onion, celery and carrots – season with salt, then cook until the vegetables begin to soften, about 3 to 4 minutes. Stir in flour and cook for 1 minute. Add chicken broth – cook, stirring, until the mixture thickens, about 2 minutes. Stir in cooked chicken and Parmesan cheese – remove from the heat and scoop mixture into a bowl. Place into the refrigerator to quickly cool down. Preheat oven to 375 degrees. Remove dough from the refrigerator. On a lightly floured surface, roll out each piece to a large circle. Using a bowl, about 5″ across, cut out as many circles as you can. Gather all dough scraps, reroll and cut out as many circles as you can once more. Remove chilled filling from the refrigerator and place roughly 1/4 cup of the filling on one side of a dough circle. Lightly wet the edges of the dough with the water, then fold the unfilled side over to form a half circle – seal the edges together with a fork. Repeat process until all the filling and dough circles have been used. Place the assembled pies onto a large baking sheet lined with parchment paper. Place into the refrigerator and chill for 10 to 15 minutes. In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Remove pan from the refrigerator and prick the top of each pie twice with a fork. Brush the egg wash over each individual pie. Place pan into the oven and bake until golden brown, about 18 to 25 minutes. Remove and let cool 5 minutes before serving.

Layered Finger Jell-O

Layered Finger Jell-O

Layered Finger Jell-O

For each colored layer:

1 3 oz package jell-o

1 pack or 1 T. unflavored gelatin

1 C. boiling water

 

For the white layer:

1 14 oz can sweetened condensed milk

4 packs or 4 T. unflavored gelatin

2 C. boiling water

 

Mix each jell-o color separately in containers. Let stand till room temperature, stirring occasionally. Mix up white layer and also let stand till room temperature, stirring occasionally.  Pour first color into 9×13 dish. Refrigerate till firm. Put 1/3 of white layer in next. Refrigerate till firm. Repeat till done. If all mixtures are at room temperature, it takes only about 7 minutes to firm up each layer so you can add the next one. Do not make the Jell-o as directed on the package. Make each package as directed above – for each package of Jell-o, add 1 package or 1 T. of gelatin and 1 C. boiling water. I was skeptical about the taste but when I carefully sliced into it this morning, I popped an end bit into my mouth and was pleasantly surprised.

Mango Raspberry Fruit Leather

Mango Raspberry Fruit Leather

Mango Raspberry Fruit Leather

1 large ripe mango, peeled and chopped

6 ounces fresh raspberries

2 T. sugar

 

Preheat the oven to 15O°F. Line a rimmed half-sheet pan with a silicone baking mat. In a blender or food processor, blend the mango until smooth. Transfer the mango to a bowl and set it aside. Add the raspberries and sugar to the blender and blend until smooth. (It is important to blend the raspberries with the sugar, as the sugar helps liquefy the berries.) Place dollops of the mango and raspberry purees on the prepared pan. With a small offset spatula, spread the purees evenly over the pan—try to spread them as evenly as possible, not too thin and not too thick, and try not to spread them to the very edges, so you’ll have room to grab the fruit leather and peel it off the mat when it’s cool. Bake for 2 hours 30 minutes to 3 hours, rotating the baking sheet every hour. The leather is done when it is still tacky but not too sticky or wet. Let the leather cool. Remove it from the mat and place it on top of a sheet of wax paper. Cut the leather and wax paper into strips with scissors and roll them up paper-side out, then store them in a sealed container at room temperature for up to 1 week.

Blue Lemon Pancakes

Blue Lemon Pancakes

Blue Lemon Pancakes

1 1/2 C. all-purpose flour

3 T. granulated sugar

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/4 C. buttermilk

1/4 C. butter — melted

2 large eggs — separated

1 C. blueberries — washed and sorted

Lemon wedges and confectioners’ sugar — optional

 

Heat oven to 200 degrees. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda & salt. In a separate bowl, whisk buttermilk, melted butter & egg yolks. Pour buttermilk mix into flour mix & stir until combined. In a medium bowl, beat egg whites until stiff peaks form. Fold into batter. Gently fold in blueberries. Heat a large nonstick griddle to medium-low heat. When griddle is hot, grease with butter or spray with cooking spray. Using 1/3 C. dry measure for each pancake, spoon batter on griddle. Cook until top of each pancake is speckled with bubbles & edges begin to look dry, 3-4 min. Turn pancakes with spatula & cook until the underside is lightly browned, 2-3 min. more. Serve immediately with extra butter; sprinkle with lemon juice & confectioners’ sugar. Repeat process with rest of batter.

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

1 lb. Pizza Dough (store-bought or home-made)

1/2 cup Unsalted Butter

8 large slices Ham (thinner slices will roll easier)

8 large slices Swiss or Provolone Cheese

1 T. Dijon Mustard

1 T. Honey

1 T. Poppy Seeds

 

If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.

 

Serving Size: 1 Roll

Calories: 407

Fat: 26g

Fiber: 1g

Pizza Monkey Bread

Pizza Monkey Bread

Pizza Monkey Bread

2 (16.3 ounce) cans refrigerated biscuits quartered

6 ounces pepperoni, quartered

2 C. shredded mozzarella

`1/2 C. Parmesan cheese, shredded or grated

1/4 C. butter, melted and slightly cooled

2 T. olive oil

2 tsp. Italian seasonings

2 tsp. minced garlic (or 1/2 tsp. garlic powder)

marinara for dipping

 

Preheat oven to 350 degrees. In a large bowl, add all the ingredients (except marinara) and toss well until combined.  Pour mixture into a greased 10-inch Bundt pan (you can also use a 9×13 baking dish). Bake for 35-45 minutes or until rolls are cooked on the inside; cover with foil after 20 minutes or until top is browned. Check every 5 minutes towards end of cooking to see if done. Remove from oven and loosen edges of bread with a knife. Invert Bundt pan on a plate and then invert onto a serving plate so that the pretty side is up. Pull apart and dip in warm marinara.

Apple Fries with Caramel Pecan Dulce De Leche Cream Dip

Apple Fries with Caramel Pecan Dulce De Leche Cream Dip

Apple Fries with Caramel Pecan Dulce De Leche Cream Dip

5 sliced Fuji Apples

4 C. water

1 sliced lemon

1 C. all purpose flour

1/2 C. sugar

1/4 -1/2 C. coconut oil

1/2 C. sugar

1/2 T. cinnamon

1/2 can dulce de leche

6 oz cream cheese

1/4 – 1/2 C. chopped pecans

1/4 – 1/2 C. cool whip

 

Pour your water into a large bowl and add sliced lemon.  Slice your apples using an apple slicer or knife. Immediately put apple slices in water with lemon.  Once all apples are sliced and in the water lemon mixture, remove from bowl and place on a paper towel lined plate.  In a separate bowl, mix 1 C. of flour and 1/2 C. of sugar with a whisk. Add sliced apples and flour sugar mixture to a gallon size Ziplock bag. Shake well.  In a skillet over medium heat melt coconut oil.  Add apple slices to skillet and let cook on one side until lightly browned. Turn over and let cook until other side is lightly browned.  Remove apples to a paper towel lined plate. Set aside.  In a separate bowl add 1/2 C. sugar and 1/2 T. cinnamon. Whisk together.  Lightly sprinkle cinnamon sugar mixture over the apples.  In a medium mixing bowl combine softened cream cheese and dulce de leche. Microwave for 25 seconds. Remove from microwave and stir well until no lumps remain.  Mix in cool whip and pecans. Sprinkle chopped pecans on the top of the dip and serve with apples.

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

1 1⁄4 C. sugar

1⁄2 C. butter

1⁄2 C. peanut butter

1⁄4 C. water

1 tsp. vanilla

1 egg

1 1⁄2 C. whole wheat flour or 1 1⁄2 C. all-purpose flour

1 C. old fashioned oats or 1 C. quick-cooking oats

1 C. raisins

1⁄2 tsp. salt

1⁄2 tsp. baking soda

4 C. Cheerios toasted oat cereal

 

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.

Bake right away (do not chill) 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Salt and Pepper

¼ C. Flour

1 Chicken Breast Fillet, about ¼ lb., cut into 6 strips

1 small Egg, lightly beaten

1 2/3 C. Cornflakes, crushed with rolling pin

2 T. Vegetable Oil

 

Lightly season the flour and put into a plastic bag.  Add chicken pieces and shake until coated.  Dip the chicken fingers in beaten egg, and then roll in corn flakes.  Heat oil in frying pan, add chicken and sauté for about 6 minutes on each side, until crunchy on the outside and cooked through.

 

 

From First Meals

The Walking Dead Brain Cupcakes

The Walking Dead Brain Cupcakes

The Walking Dead (Zombie) Brain Cupcakes

Pink or white paper Cupcake liners

1 recipe batter for Red Velvet Cupcakes

1 recipe Vanilla Butter Cream Frosting

Red and black food coloring

Pastry bag and large round tip

 

Line Cupcake tins with the liners. Fill the Cupcake liners two-thirds full with the batter and bake the Cupcakes as directed in the recipe. Mix a drop of red and black food coloring into the frosting to make it a pinkish gray brain color. Using the pastry bag, pipe the frosting in a squiggly pile on half of each Cupcake top (brains have two hemispheres, you know). Now pipe the frosting in a squiggly pile on the other half of the Cupcake top.

Frosty Citrus Party Punch

Frosty Citrus Party Punch

Frosty Citrus Party Punch

2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed

3 cups cold water

2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled

½ pint lime or lemon sherbet (1 cup), softened

 

Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.

Mozzarella Parcels

Mozzarella Parcels

Mozzarella Parcels

4 pieces of crustless medium-thick sliced white bread

8oz roughly chopped mozzarella

Dried chilli flakes and seasoning

2 medium eggs

1 ½oz plain flour

3 ½ fl oz) vegetable oil

 

Lay 4 pieces of crustless medium-thick sliced white bread on a board and top each with 50g (2oz) roughly chopped mozzarella, mounding the cheese in the centre of the bread. Sprinkle over as many dried chilli flakes as you like and season well. Top each piece of mozzarella bread with another crustless slice, then seal the edges by squeezing tightly together. Put two beaten medium eggs into a shallow bowl and 40g (1½oz) plain flour on to a plate. Heat 100ml (3½fl oz) vegetable oil in a large frying pan. Meanwhile, dip the parcels in the egg, followed by the flour (tapping off excess). Add to the pan and fry for 5min, turning once, until golden and crisp. Pat dry on kitchen paper, then serve with salad or seasonal vegetables.

 

Calories: 577

Fat: 27g

Fiber:

Bagel Bear Bento

Bagel Bear Bento

Adorable bears made from half bagel, cheese, nori, and washi tape on stick.  I see sausage/hot dog cut into flower, hard boiled egg, and something i don’t recognize.  My kids would probably gag over the black rye bagel, but a single color is doable.  So cute!

Rainbow Bell Pepper Snack

Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip.  A green goddess would be pretty too!  But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.

LTS Alpine Spaghetti

LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.